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Amylum crops femented beverage and method of preparing the same

A technology for fermented beverages and crops, applied in the field of beverages and their preparation, fermented beverages of starch crops and their preparations, can solve the problems of rare fermented beverages, achieve the effects of inhibiting growth and reproduction, increasing appetite, and strengthening digestion

Inactive Publication Date: 2008-09-03
丹尼斯克(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, beverages using starch crops as raw materials are mostly wine and vinegar, and starch crop fermented beverages such as soft drinks are rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] After selecting high-quality rice to remove impurities and wash it, add about 2 times the water and soak it at room temperature at 20°C for 18 hours. Use colloid to grind the rice pulp until the rice pulp has no visible particles, and the amount of water is 6 times that of dry rice. Add "Danisco Glynase A-10000" (0.06% of the amount of rice), stir continuously and raise the temperature to 75°C to allow gelatinization and liquefaction to proceed simultaneously, and stop liquefaction after 30 minutes of liquefaction. Raise the temperature to 95° C. and keep it for 10 minutes to inactivate the commercially available Glynzyme A-10000 from Danisco. Cool to 60°C and adjust the pH to 5.5 with citric acid, then add Genencor OPTIMAX 4060VHP strong glucoamylase (0.08% of the rice amount) and Danisco Glynase MAX-LIFE85 (0.05% of the rice amount), and keep stirring for 2 hours , and then the temperature was raised to 85°C for 10 minutes to inactivate the enzyme.

[0038]The vibra...

Embodiment 2

[0040] After selecting high-quality black rice to remove impurities and wash it, add about 2 times the amount of water and soak it at room temperature at 20°C for 18 hours. Use colloid to grind the rice slurry until the rice slurry has no visible particles, and the amount of water is 5 times that of dry rice. Add "Wuxi Genencor LTAA new liquid medium temperature amylase" (0.08% of the rice amount), stir continuously and raise the temperature to 75°C to allow gelatinization and liquefaction to proceed simultaneously, and stop liquefaction after 30 minutes of liquefaction. Raise the temperature to 95°C and keep it for 10 minutes to inactivate Wuxi Genencor LTAA new liquid medium temperature amylase. Cool to 60°C and adjust the pH to 4.5 with citric acid, then add Xigenenco OPTIMAX 7525HP high-efficiency glucoamylase (0.12% of the rice amount), keep stirring continuously for 2 hours, then raise the temperature to 85°C for 10 minutes to inactivate the enzyme.

[0041] The vibrati...

Embodiment 3

[0043] Method is with embodiment 1 or 2, difference is:

[0044] The raw material (rice or brown rice) can be heated in an oven at 180°C for 15 minutes before soaking until golden brown.

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PUM

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Abstract

The invention relates to a beverage and a preparation method thereof, in particular relates to a fermented starch crop beverage and the preparation method thereof, and belongs to the technology field of food. The beverage has the steps as follows: (1) starch crops are processed through jordaning after being soaked; (2) gelatinization is performed; (3) heat preservation liquefaction and heating inactivation are performed; (4) heat preservation saccharification is performed; (5) filtering is performed; (6) sterilization is performed; (7) fermentation is performed; (8) the processed starch crops are homogenized, sterilized, cooled, and canned. The method not only provides a novel deep-processed way of starch crops, but also obtains a novel beverage.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a starch crop fermented beverage and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Food starter is a general term for a class of bacteria that can use fermentable sugars to produce a large amount of bacteria that are beneficial to the human body. All kinds of fermented beverages in the Chinese market are very popular because they not only have rich nutritional value, but also can promote the stability of normal intestinal microflora. [0003] In the prior art, beverages using starch crops as raw materials are mostly wine and vinegar, and starch crop fermented beverages of soft drinks are rare. Contents of the invention [0004] The purpose of the present invention is to provide a starch crop fermented beverage with very good taste and mouthfeel. Not only as a new way of deep processing of starch crops, bu...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/105A23L1/20A23L1/29A23L7/104A23L11/50A23L11/60A23L33/00
Inventor 何卫加陈平陈蓓莉
Owner 丹尼斯克(中国)有限公司
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