Process for preparing low-alcohol beverage of rice

A low-alcohol beverage and the technology of its production method are applied in the field of production of milled rice low-alcohol beverages, which can solve problems such as flat taste, lack of nutritional ingredients, single types, etc., and achieve the effects of increasing appetite, lowering blood sugar, and regulating physiological functions

Inactive Publication Date: 2012-05-30
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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Effect test

Embodiment 1

[0045] Embodiment 1: A method for preparing a low-alcohol beverage with Mimi rice, the steps including:

[0046] 1. Selection of raw materials: The main raw materials used in the preparation of low-alcohol beverages with milled rice are high-quality milled rice and tartary buckwheat rice that have been dehulled. Generally, the grains are neat, uniform in size, free of impurities, mildew, no insects, and waxy millet. The rice is better, that is, the softer the milled rice, the better, the higher the viscosity, the better, so that water absorption is fast, easy to gelatinize and saccharification, and high utilization rate. Preparation water is generally required to meet drinking water standards, preferably treated softened water.

[0047] 2. Soaking: The purpose is to make the starch fully absorb water to facilitate cooking and gelatinization. Generally, cold water is used, and the amount is about twice the amount of mixed rice. The soaking time is 1-2 days. The rice can be indicated...

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PUM

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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 present invention relates to a method for preparing a cereal beverage, in particular to a method for preparing a low-alcohol beverage of millet rice. Background technique [0002] Millet (Panicum miliaceum L.) belongs to the genus Panicum miliaceum (Panicum miliaceum), also known as millet, millet, grass sacrifice and millet, and is the second cereal crop. Broomcorn millet is divided into japonica-waxy, namely hard broomcorn millet and soft broomcorn millet. Shanxi Province customarily calls japonica broomcorn millet millet and waxy broomcorn millet millet. The broomcorn millet has a short growth period, drought-tolerant and barren tolerance. It is the main food crop in arid and semi-arid areas and an indispensable food for urban residents. The cultivated area of ​​broomcorn millet in the world is about 550~6 million hm2. The largest cultivated area is Russia, Ukraine and China. India, Iran, Mongolia and other countries also have cultivation. The main...

Claims

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Application Information

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Patent Type & Authority Patents(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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