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Non-alcoholic fermentation germinating unpolished rice beverage and preparation method thereof

A technology for germinated brown rice and brown rice is applied in the field of non-alcoholic fermented germinated brown rice beverage and its preparation, which can solve the problems of unacceptable flavor of consumers, inability to overcome natural brown rice, poor taste of germinated brown rice, etc., and achieve good edible quality and attractive flavor. Human, taste mellow and sweet effect

Inactive Publication Date: 2009-09-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the mouthfeel of germinated brown rice is still relatively poor, can not be accepted by vast consumers
[0004] At present, there are alcoholic beverages made from brown rice on the market, and non-fermented beverages made from germinated brown rice are also reported, but these products still cannot overcome the shortcomings of natural brown rice, and cannot be popular among consumers in terms of flavor. accept
There are no reports on non-alcoholic beverages produced by fermentation using germinated brown rice as raw material and its technology

Method used

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  • Non-alcoholic fermentation germinating unpolished rice beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Brown rice beverage of the present invention is made through the following steps:

[0025] 1. Selection and cleaning of brown rice: Select a certain amount of mature brown rice with intact germ, put it in a container, and wash it twice with tap water.

[0026] 2. Soaking: Soak with 4 times deionized water at 20°C for 24 hours; keep the soaking water for use in refining.

[0027] 3. Germination: Spread the soaked brown rice in a clean plastic box with a thickness of 3 cm. Put two layers of gauze on the bottom of the box and two layers of gauze on the top layer to keep the surface of the rice grains moist. Cultivate at a constant temperature at 25°C for 3 days, and stop germination when the buds grow to about 1 cm. During this period, the rice grains are washed with deionized water every 12 hours to keep them clean and prevent bacterial contamination, while keeping the rice grains moist all the time.

[0028] 4. Refining: Put the germinated brown rice in a beater and ad...

Embodiment 2

[0035] Brown rice beverage of the present invention is made through the following steps:

[0036] 1. Brown rice selection and cleaning: select a certain amount of mature brown rice with intact germ, put it in a container, and wash it once with tap water.

[0037] 2. Soaking: Soak with 3 times deionized water at 30°C for 16 hours; keep the soaking water for use in refining.

[0038] 3. Germination: Spread the soaked brown rice in a clean plastic box with a thickness of 2 cm. Put two layers of gauze on the bottom of the box and two layers of gauze on the top layer to keep the surface of the rice grains moist. Cultivate at a constant temperature at 20°C for 5 days, and stop germination when the buds grow to about 1.5 cm. During this period, the rice grains are washed with deionized water every 24 hours to keep them clean and prevent bacterial contamination, while keeping the rice grains moist all the time.

[0039] 4. Refining: Put the germinated brown rice in a beater and add ...

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Abstract

The invention relates to a method for preparing a non-alcoholic fermented germinated brown rice beverage and the brown rice beverage prepared by the method. The method comprises the steps of: selecting brown rice, soaking, germinating, refining, keeping warm, blending and homogenizing, sterilizing and sterilizing enzymes, inoculating bacteria and fermenting. The mouthfeel of the obtained germinated brown rice beverage is mellow and sweet, attractive in flavor and rich in rice fragrance. Due to the use of the germination and fermentation process, the product can fully retain the nutrients of the brown rice itself, while improving the taste of the product and the digestion and absorption of various nutrients. It is a new type of healthy and nutritious food.

Description

Technical field: [0001] The invention discloses a non-alcoholic fermented germinated brown rice drink prepared by using brown rice as raw material through germination, lactic acid bacteria fermentation and other processing techniques and a preparation method thereof. Background technique: [0002] Brown rice is a healthy food with high nutritional value. It is rich in linoleic acid and vitamins. The minerals and vitamins contained in its germ account for 70% of the whole grain of rice. The content of cellulose and unsaturated fatty acids About four times that of polished white rice, brown rice has become a healthy food recommended by nutrition experts from all over the world to the public. However, natural brown rice has the characteristics of being difficult to cook and difficult to absorb nutrients, and the direct edible taste is not good. [0003] Germinated brown rice refers to the product composed of young sprouts and endosperm with bran layer obtained by treating brow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/186A23L1/29A23L7/25A23L33/00
Inventor 梁建芬张志军程永强欧克勤
Owner CHINA AGRI UNIV
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