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Germinated black rice vinegar beverage and preparation method thereof

A black rice vinegar and beverage technology, applied in the field of vinegar beverages, can solve the problems of less research on black rice vinegar beverages, and achieve the effects of sweet and sour taste, clear color and rich nutritional value

Inactive Publication Date: 2019-01-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the more common black rice products on the market mainly include black rice porridge, black rice wine, low-alcohol black rice drinks, fermented black rice yoghurt, and black rice cola. There are relatively few studies on black rice vinegar drinks

Method used

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  • Germinated black rice vinegar beverage and preparation method thereof
  • Germinated black rice vinegar beverage and preparation method thereof
  • Germinated black rice vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A kind of germinated black rice vinegar beverage, used raw material comprises:

[0065]

[0066] The compound syrup is composed of fructose syrup, maltose syrup, glucose syrup and corn syrup according to the mass ratio: fructose syrup: maltose syrup: glucose syrup: corn syrup is 4:2:1:1;

[0067] Described germinated black rice vinegar beverage is prepared by the method comprising the following steps:

[0068] (1) Preparation of Germinated Black Rice

[0069] After the fresh black rice is air-selected to remove impurities, it is screened with a 4-mesh sieve, and the black rice with full grains and good maturity is selected, washed with water, and then water with 1 times the mass of the black rice is added. Soak for 8 hours, and then put it in an environment of 30°C to 35°C and a humidity of 80% to 90% for germination treatment, and stop germination when the germination length is 0.8mm to 1.2mm to obtain germinated black rice;

[0070] The above-mentioned germinatio...

Embodiment 2

[0091] A kind of germinated black rice vinegar beverage, used raw material comprises:

[0092] Germinated black rice 1.5Kg (15.0 parts)

[0093] Compound syrup 0.55Kg (5.5 parts)

[0094] Citric acid 0.0175Kg (0.175 parts)

[0095] Water 17Kg (170 parts);

[0096] The compound syrup is composed of fructose syrup, maltose syrup, glucose syrup and corn syrup according to the mass ratio: fructose syrup: maltose syrup: glucose syrup: corn syrup is 4:2:1:1;

[0097] Described germinated black rice vinegar beverage is prepared by the method comprising the following steps:

[0098] (1) Preparation of Germinated Black Rice

[0099] After the fresh black rice is air-selected to remove impurities, it is screened with a 4-mesh sieve, and the black rice with full grains and good maturity is selected, washed with water, and then water 1.5 times the mass of the black rice is added, and it is placed in an environment of 30 ° C to 35 ° C. Soak for 9 hours, then place in an environment of...

Embodiment 3

[0121] A kind of germinated black rice vinegar beverage, used raw material comprises:

[0122] Germinated black rice 2.0Kg (20.0 parts)

[0123] Compound syrup 0.60Kg (6.0 parts)

[0124] Citric acid 0.02Kg (0.2 parts)

[0125] Water 19Kg (190 parts);

[0126] The compound syrup is composed of fructose syrup, maltose syrup, glucose syrup and corn syrup according to the mass ratio: fructose syrup: maltose syrup: glucose syrup: corn syrup is 4:2:1:1;

[0127] Described germinated black rice vinegar beverage is prepared by the method comprising the following steps:

[0128] (1) Preparation of Germinated Black Rice

[0129] After the fresh black rice is air-selected to remove impurities, it is screened with a 4-mesh sieve, and the black rice with full grains and good maturity is selected, washed with water, and then water twice the mass of the black rice is added. Soak for 10 hours, then place in an environment of 30°C to 35°C and a humidity of 80% to 90% for germination trea...

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Abstract

The invention discloses a germinated black rice vinegar beverage and a preparation method thereof. The fermented black rice vinegar beverage is characterized by comprising the following raw materialsin parts by weight: 10.0-20.0 parts of germinated black rice, 5.0-6.0 parts of composite syrup, 0.15-0.2 part of citric acid and 70-200 parts of water. According to the invention, the germinated blackrice vinegar beverage, which is rich in nutrition, sour and sweet and has health value, is prepared by using germinated black rice as a main raw material, preparing black rice vinegar stock solutionthrough grinding into thick liquid, composite enzymatic hydrolysis, composite saccharomycete fermentation, acetic fermentation and ageing, blending with composite syrup, citric acid and water, homogenizing, filling and sterilizing. 15 volatile flavor compounds are contained in a finished product via GC / MS assay, wherein, geranyl geraniol, geraniol and geranyl acetone are specific flavor compoundsin the finished product, especially, geraniol has rose taste, and is able to give specific flavor to germinated black rice vinegar beverage.

Description

technical field [0001] The invention relates to the technical field of vinegar beverages, in particular to a germinated black rice vinegar beverage and a preparation method of the beverage. Background technique [0002] Black rice, also known as black rice, is an important high-quality rice resource. Black rice is rich in nutrients, not only contains protein, vitamins (VB 1 , VB 2 ), etc., also contains 17 kinds of essential amino acids, and the physiologically active substances contained in black rice, such as anthocyanins, unsaturated fatty acids, flavonoids, and alkaloids, etc., have given black rice anti-stress response, scavenging free radicals, delaying aging, etc. Various health functions. [0003] Germinated brown rice is made of shelled brown rice. Under certain physiologically active process conditions, it is allowed to germinate to a suitable bud length. It is mainly composed of young buds and endosperm with cortex, and its nutritional value is much higher. th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84C12J1/04
CPCA23L2/382A23L2/52A23L2/84C12J1/04A23V2002/00A23V2200/30A23V2200/302A23V2200/32A23V2250/76
Inventor 周一鸣刘倩张谱崔琳琳周小理姜玥杜丽娜
Owner SHANGHAI INST OF TECH
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