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Process for preparing low-alcohol beverage of rice

A technology for low-alcohol beverages and production methods, which is applied in the field of production of milled rice low-alcohol beverages, can solve problems such as flat taste, single type, and lack of nutritional components, and achieve the effects of increasing appetite, regulating physiological functions, and lowering blood sugar

Inactive Publication Date: 2009-05-13
ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention provides a method for making milled rice low-alcohol beverages in order to solve the problems of single types, bland taste and lack of nutritional components in the existing technology for producing fermented cereal beverages

Method used

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Embodiment 1

[0045] Embodiment 1: a kind of preparation method of rice millet low-alcohol beverage, the steps comprise:

[0046] 1. Selection of raw materials: The main raw materials used in the preparation of milled rice low-alcohol beverages are high-quality milled rice and tartary buckwheat rice that have been shelled. Rice is better, that is, the softer the milled rice, the better, and the higher the viscosity, the better, so that it absorbs water quickly, is easy to gelatinize and saccharify, and has a high utilization rate. Preparation water is generally required to meet the standards of drinking water, preferably treated demineralized water.

[0047] 2. Soaking: The purpose is to make the starch fully absorb water, which is convenient for cooking and gelatinization. Generally, cold water is used, and the amount is about 2 times the amount of mixed rice. The rice soaking time is 1-2 days. Get plenty of moisture.

[0048] 3. Steamed rice: The purpose of steaming rice is to gelatiniz...

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Abstract

The invention provides a processing method of a cereal beverage, particularly a processing method of a Mi rice low-alcohol beverage, which solves the problems of single type, poor taste and nutrient deficiency in the prior production process of fermented cereal beverages. The processing method comprises the following steps: preparing Mi rice and tartary buckwheat at a ratio of 3:1, soaking in cold water, steaming, saccharifying, allowing fermentation at a temperature below 20 DEG C, stirring once every day to mix the materials thoroughly, keeping the fermentation temperature constant, maintaining for half a month, and carrying out the static fermentation for 15 to 25 days. The obtained beverage integrates the advantages of Mi rice and tartary buckwheat; has the characteristics of low alcoholicity, low grain consumption and high nutrition; particularly contains physiological factors such as rutin, quercetin and D-chiro-inositol; can effectively regulate the blood sugar level and improve the symptoms of diabetic patients.

Description

technical field [0001] The invention relates to a method for preparing a cereal beverage, in particular to a method for preparing a rice low-alcohol beverage. Background technique [0002] Millet (Panicum miliaceum L.) belongs to the Poaceae Panicum (Panicum miliaceum), also known as broomcorn millet, millet, rice cake and millet, and is the second cereal crop. Millet can be divided into japonica and glutinous, that is, hard millet and soft millet. In Shanxi Province, it is customary to call japonica millet millet millet and glutinous millet millet millet. Millet has a short growth period and is resistant to drought and barrenness. It is the main food crop in arid and semi-arid areas, and it is also an indispensable food for urban residents. The cultivation area of ​​broomcorn millet in the world is about 5.5-6 million hm2, and the largest cultivation areas are in Russia, Ukraine and China, and there are also cultivations in India, Iran, Mongolia and other countries. The m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/105C12G3/02A23L7/104
Inventor 张丽珍冯耐红卫天业牛伟侯东辉李晋花陈丽红田跃萍杨成元
Owner ECONOMIC CROPS RES INST OF SHANXI ACAD OF AGRI SCI
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