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Preparation method of whole rice grain sprout fermented beverage

A technology for rice sprouts and beverages, applied in the field of fermented beverage preparation, can solve the problems of long fermentation time, waste of raw materials, single strain, etc., and achieve the effects of high content of active substances, reduction of process time, and improvement of physiological functions.

Active Publication Date: 2017-07-14
黑龙江省五常金禾米业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The process is complex, the fermentation time is long, and additives are required; the Chinese patent application No. 201310127060.5 discloses "the method of using germinated brown rice to make kvass beverage", which uses germinated brown rice as raw material, Lactobacillus bulgaricus, and baker's yeast fermentation , step-by-step fermentation, filtration, sterilization, and low-temperature pressure-holding filling to obtain finished products. The process of this method is relatively complicated, and the overall time required is 33-40 hours. At the same time, the filter residue is filtered, resulting in waste of raw materials
The Chinese patent application with the application number 201510032167.0 discloses "a kind of germinated brown rice fermented black fungus milk tea", which uses germinated brown rice, black fungus, fresh milk, etc. as raw materials, mainly uses lactic acid bacteria to ferment, and has a single strain

Method used

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  • Preparation method of whole rice grain sprout fermented beverage

Examples

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Effect test

Embodiment 1

[0028] The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

[0029] (1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the grains without impurities and mildew; put them into the germination unit after ozone sterilization and cleaning, and the germination temperature is controlled at 35°C and the relative humidity is 60%. , when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

[0030] (2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 15 times the mass of the raw material of the rice bud into the pot, cook for 50 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to get rice bud pulp;

[0031] (3) Sterilization: Put the rice sprout pulp obtained in step (2) into an autoclave for 8 minutes (pressure 0.15Mpa, t...

Embodiment 2

[0039] The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

[0040] (1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the grains without impurities and mildew; put them into the germination unit after ozone sterilization and cleaning, and the germination temperature is controlled at 35°C and the relative humidity is 60%. , when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

[0041] (2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 20 times the mass of the raw material of the rice bud into the pot, cook for 60 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to get rice bud pulp;

[0042] (3) Sterilization: put the rice germ pulp obtained in step (2) into an autoclave for 10 minutes (pressure 0.15Mpa, te...

Embodiment 3

[0050] The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

[0051] (1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the particles without impurities and mildew; after being sterilized and cleaned by ozone, put them into the germination unit, and the germination temperature is controlled at 35°C and relative humidity 60%, when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

[0052] (2) Rice bud pulping: Put the rice bud obtained in step (1) and water equivalent to 25 times the mass of the raw material of the rice bud into the pot, cook for 80 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to obtain rice bud pulp;

[0053] (3) Sterilization: Put the rice germ pulp obtained in step (2) into an autoclave for 15 minutes (pressure 0.15Mpa,...

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Abstract

The invention relates to a preparation method of a whole rice grain sprout fermented beverage. The preparation method comprises the following steps of (1) preparing rice grain sprouts; (2) pulping the rice grain sprouts; (3) performing sterilization; (4) performing saccharification with distiller's yeast; and (5) performing fermentation with two kinds of bacteria. According to the preparation method disclosed by the invention, whole cereal raw materials are used and are converted into the rice grain sprouts through a sprouting technique, saccharification is performed with sweet distiller's yeast, and a direct-release type fermentation technique of probiotics (including lactic acid bacteria and microzymes) symbiosis liquid is adopted, so that products are in low-ethanol aerogenesis, are unique in mouth feel, sweet, aromatic, and full and gentle in flavor, a technological process is simple and easy to control, the production cycle is short, and no food additives are added.

Description

technical field [0001] The invention relates to the technical field of fermented drink preparation, in particular to a method for preparing fermented drink with whole rice sprouts as raw materials. Background technique [0002] A large number of epidemiological studies have shown that increasing the intake of whole grain foods can reduce the risk of chronic diseases such as cardiovascular disease, type II diabetes, and certain cancers (such as colorectal cancer). Intake of protective compounds in whole grains and their components to improve human health. The "Thirteenth Five-Year Plan" has clearly combined the whole grain nutritious food with the health industry, which has the country's long-term strategic development goals. Cereal brown rice is recognized as a functional food or health food, so the development of whole rice bud food is the trend. [0003] Rice buds are clearly recorded in the Chinese Pharmacopoeia as a digestive medicine with the effects of harmonizing th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L7/152
CPCA23L2/382A23V2002/00A23V2200/32A23V2250/76
Inventor 吴跃林亲录贾红玲何嫱徐帅哲
Owner 黑龙江省五常金禾米业有限责任公司
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