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Brown rice enzyme milk beverage and making method thereof

A milk beverage and enzyme technology, applied in the field of fermentation, can solve problems such as single function, and achieve the effects of promoting metabolism, enhancing immune function, and reducing cholesterol

Inactive Publication Date: 2017-05-31
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Active lactic acid bacteria drinks are made by blending skimmed milk and white sugar according to a certain formula, adding lactic acid bacteria to culture and ferment, homogenizing them, mixing them with syrup, and finally adding water. Currently, the active lactic acid bacteria drinks on the market have a single function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of brown rice enzyme milk beverage, prepares according to following method:

[0020] 1) Preparation of germinated brown rice: Wash the brown rice with domestic water, place it flat on a tray, cover it with gauze, and spray the gauze until the gauze drains the water, place the tray in a 42°C incubator, and place it on the gauze for 4 hours. Spray water once, and germinate at constant temperature for 18 hours;

[0021] 2) Treatment of germinated brown rice: select germinated brown rice with buds lower than 1 mm in step 1), put it into a blast drying oven, dry at a low temperature of 55°C until the moisture content is ≤8%, take it out and cool it to room temperature, and use a pulverizer crush;

[0022] 3) Preparation of brown rice ferment: add honey, 5% corn germ oil, 100% pure water, 3% yeast dry powder, and stir Evenly, ferment at 32°C for 6 hours, put it into a blast drying oven, dry at a low temperature of 55°C until the moisture content is ≤8%, take it out a...

Embodiment 2

[0027] The difference from Example 1 is that the dry yeast powder addition in step 3) is 4% of the brown rice enzyme quality, and the brown rice enzyme addition in step 4) is 4g.

Embodiment 3

[0029] The difference with embodiment 1 is: the add-on of brown rice ferment in step 4) is 5g.

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PUM

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Abstract

The invention belongs to the technical field of fermentation, and particularly relates to a brown rice enzyme milk beverage and a making method thereof. The method comprises the following steps that 2-5 g of brown rice enzymes are taken to be dissolved in 70 mL of purified water, stirring is conducted for 1.8-2.2 h through a magnetic stirrer, then, suction filtration is conducted, vibration suction filtration is conducted repeatedly 3-5 times, and brown rice enzyme clear liquid is obtained; 3-6 g of yogurt, 13-16 g of white granulated sugar and 10-14 g of citric acid are added into the brown rice enzyme clear liquid for flavoring and blending, purified water is added for volume setting to reach 100 mL, homogenizing and filling are conducted, the brown rice enzyme milk beverage is obtained, and the mouthfeel is excellent. The brown rice enzyme milk beverage made through the method is high in stability.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a brown rice enzyme milk beverage and a preparation method thereof. Background technique [0002] Brown rice enzyme is a microbial functional food base material produced by biotechnology. Brown rice is the main source of nutrition. It not only contains all the nutrition of brown rice, but also includes dozens of enzymes produced by yeast. The enzyme contains β-carotene, VE, proteolytic factor, amylolytic factor, lipolytic factor and rich in protein, crude fiber, sugar, iron, calcium, sodium and other nutrients can help nutrients be absorbed quickly, especially the γ-aminobutyric acid and glutathione can improve human immunity, activate cells and promote metabolism. [0003] Active lactic acid bacteria drinks are made by blending skimmed milk and white sugar according to a certain formula, adding lactic acid bacteria to culture and ferment, homogenizing, mixing w...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 姜忠丽肖志刚付俏拖颖代岚王俊伟赵秀红张一凡
Owner SHENYANG NORMAL UNIV
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