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
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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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