Natural fermented cereal beverage and its production

A grain beverage and natural fermentation technology, applied in food preparation, food science, application, etc., can solve the problems of single variety, unsatisfactory mineral content, limited nutritional content, etc., and achieve long shelf life, pleasant aroma and delicate taste, nutrition well-structured effects

Active Publication Date: 2007-09-05
周大庆 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition, the few cereal beverages currently on the market only use rice or corn as raw materials, resulting in a sing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 natural fermented grain white milky drink

[0028] Take 1000 grams of high-quality organic (above green food grade) rice, put it in a container and soak it with pure water (natural spring water, mineral water, deep well water or treated water) at a volume ratio of 1:1 for 2 hours. Discard excess water (soaking water can be used in batches), and put the soaked rice in a normal pressure container at 100°C for 40 minutes. After cooling, add the spore dry powder mixture or spore suspension of Aspergillus oryzae or Rhizopus oryzae that has been cultivated on the culture medium beforehand to inoculate, and cultivate for 20 hours at a temperature of 25°C and a relative humidity of >97% until the rice surface Harvested with white mold mycelium. The fermented product is refrigerated for later use.

[0029] The preparation method of the mold spore powder or spore suspension used for inoculation is as follows: Aspergillus oryzae or Rhizopus oryzae...

Embodiment 2

[0031] The preparation of embodiment 2 natural fermented grain dark milky (like chocolate milk) beverage

[0032] Take 1000 grams of high-quality organic (above green food grade) rice, put it in a container and soak it with pure water (natural spring water, mineral water, deep well water or treated water) at a volume ratio of 1:1 for 12 hours. Discard excess water (soaking water can be used in batches), and put the soaked rice in a normal-pressure container at 100°C for 60 minutes. After cooling, add the spore dry powder mixture or spore suspension inoculation of Aspergillus oryzae or Rhizopus oryzae that have been cultivated on the culture medium in advance (the preparation method of the mold spore powder or spore suspension for inoculation is: on the slant agar medium Aspergillus oryzae or Rhizopus oryzae produced at 40°C for 2 days, inoculated on rice that has been soaked, cooked, and cooled in advance, grown at 40°C with a relative humidity greater than 95% for 2 days, fre...

Embodiment 3

[0035] The preparation of embodiment 3 nut flavor natural fermented grain drink

[0036]Take 1000 grams of any grain from the top organic (above green food grade) rice, wheat, oats, barley, barley, rye, buckwheat, sorghum, millet, corn, glutinous rice, put it in a container with pure water (natural spring water) , mineral water, deep well water or treated water) soak for 8 hours at a volume ratio of 1:1. Discard excess water (soaking water can be used in batches), and put the soaked grains in a high-pressure reactor to cook for 20 minutes at 121°C. After cooling, add the spore dry powder mixture or spore suspension of Aspergillus oryzae or Rhizopus oryzae cultivated in advance to inoculate (the preparation method of the mold spore powder or spore suspension for inoculation is: produce 4 days at 30 ℃ on the slant agar medium) Aspergillus oryzae or Rhizopus oryzae, inoculated on rice soaked, boiled and cooled in advance, grown for 5 days at 25°C with a relative humidity greater...

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PUM

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Abstract

A fermented grain beverage is prepared from rice, wheat, oats, barley, highland barley, rye, buckwheat, sorghum, millet, corn and glutinous rice through immersing in purified water, steaming, cooling, inoculating Aspergillus oryzae, natural fermenting, mixing with non-fermented grains, hydrolyzing, saccharifying, diluting, homogenizing, sterilizing, and filling it in containers.

Description

technical field [0001] The invention relates to a grain drink, in particular to a naturally fermented grain drink; in addition, the invention also relates to a preparation method of the naturally fermented grain drink. Background technique [0002] Because the majority of consumers in China and East Asia have symptoms of lactase deficiency and cannot digest and absorb the lactose in milk, they generally have allergic reactions such as abdominal distension, nausea, and diarrhea after drinking milk. Cereal drinks have proposed a good solution to this problem. Cereal drinks refer to milky liquid drinks processed from grains and water as raw materials. Generally, cereal drinks are used as a substitute for milk. Its advantage is that for lactase-deficient (East Asian) consumer groups, it will not cause allergic symptoms such as diarrhea, abdominal distension, and vomiting. On the other hand, China has an extremely rich variety of grain products, especially some black grains wi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/105A23L7/104
Inventor 朱阳周大庆
Owner 周大庆
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