Preparation method of fermented germinated brown rice milk beverage

A technology of germinated brown rice and milk beverage, which is applied in the field of food processing, can solve the problems of reducing the nutrient utilization rate of germinated brown rice, failing to meet the needs of consumers and the market, and increasing production costs, so as to promote the transformation to modern agriculture and speed up the rural economy. developmental, receptive effects

Active Publication Date: 2014-04-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beverages are one of the most consumed foods at home and abroad, but the research on rice milk drinks is still in its infancy and cannot meet the needs of consumers and the market
The patent application with the application number 201010251098.X discloses "a preparation method of germinated brown rice milk drink fermented by compound lactic acid bacteria". It uses germinated brown rice as raw material to prepare rice milk drink through compound lactic acid bacteria fermentation. Slag reduces the utilization rate of germinated brown rice nutrition and increases the production cost of enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Rinse the brown rice with plump grains and germs three times with water to remove the bran and dust on the surface of the rice grains, then soak the brown rice in water for about 24 hours and drain, spread the soaked brown rice evenly in a stainless steel basin and cover it Gauze, placed in a constant temperature incubator for 30 o C culture and germinate to take out when the bud length is 1.2mm;

[0024] (2) Soak the germinated brown rice in water for 6 hours, and then steam it in boiling water for about 30 minutes, so that the starch in the rice grains will absorb water and gelatinize. At the same time, the rice grains will be sterilized. No white heart, soft and non-sticky, uniform;

[0025] (3) Cool the steamed rice to 30 o After C, transfer to the wine vat, mix the distiller's yeast into the rice, the amount of distiller's yeast is 0.4% of the dry weight of brown rice, then the wine vat is placed in the incubator for 27 o Under C, carry out fermentation, t...

Embodiment 2

[0033] (1) Rinse the brown rice with plump grains and germs three times with water to remove the bran and dust on the surface of the rice grains, then soak the brown rice in water for about 24 hours and drain, spread the soaked brown rice evenly in a stainless steel basin and cover it Gauze, placed in a constant temperature incubator for 30 o C culture and germinate to take out when the bud length is 1.4mm;

[0034] (2) Soak the germinated brown rice in water for 8 hours, and then steam it in boiling water for about 40 minutes, so that the starch in the rice grains will absorb water and gelatinize. At the same time, the rice grains will be sterilized. No white heart, soft and non-sticky, uniform;

[0035] (3) Cool the cooked rice under aseptic conditions to 28 o After C, transfer to the wine vat, mix the distiller's yeast into the rice, the amount of distiller's yeast is 0.6% of the dry weight of brown rice, then place the wine vat in the incubator for 28 o Under C, carry ...

Embodiment 3

[0043] (1) Rinse the brown rice with full grains and germs 3 times with water to remove the bran and dust on the surface of the rice grains, then soak the brown rice in water for about 24 hours and drain, spread the soaked brown rice evenly in a stainless steel basin, cover Gauze, placed in a constant temperature incubator for 30 o C culture and germinate to take out when the bud length is 1.5mm;

[0044] (2) Soak the germinated brown rice in water for 10 hours, and then steam it in boiling water for about 50 minutes, so that the starch in the rice grains will absorb water and gelatinize. At the same time, the rice grains will be sterilized. No white heart, soft and non-sticky, uniform;

[0045] (3) Cool the steamed rice to 28 o After C, transfer to the wine vat, mix the distiller's yeast into the rice, the amount of distiller's yeast is 0.8% of the dry weight of brown rice, then place the wine vat in the incubator for 29 o Under C, carry out fermentation, time 6 days, thi...

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PUM

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Abstract

The invention discloses a preparation method of a fermented germinated brown rice milk beverage, wherein the method comprises the following steps: 1. mixing distiller's yeast in steamed germinated brown rice, placing a wine jar in an incubator to ferment for 6-8 days at 27-30 DEG C; 2. adding water in the wine jar containing fermented rice wine and grain stillage, pulping, and grinding the pulp for 2-3 times through a colloid mill; 3. adding alpha-amylase and saccharifying enzyme in the pulp in step 2 for enzymolysis; and 4. adding water in the enzymatic hydrolysate prepared in step 3 until the concentration of the solid becomes 10-20%, and adding additives to prepare the enzymatic hydrolysate into the beverage. The traditional fermentation technology is combined with the modern biotechnology in the invention to enrich the technological means of rice deep processing, and the preparation method can be used for both improving the utilization rate of the byproduct, namely, the grain stillage in wine making, enabling enterprises to realize clean production, and increasing the economic benefit of the society.

Description

technical field [0001] The invention relates to a method for preparing a fermented and germinated brown rice milk beverage, which belongs to the technical field of food processing. Background technique [0002] Brown rice is the product of paddy hulling, and more than 60% of its nutritional elements are concentrated in the seed coat and germ, which account for 10% of the weight of brown rice. Germinated brown rice is the bud body of brown rice that germinates to an appropriate length. It is mainly composed of young sprouts and endosperm with seed coat. It is rich in many nutrients such as unsaturated fatty acids, vitamins, dietary fiber, rice bran protein, tocopherol and minerals, etc., especially Rich in γ-aminobutyric acid, its content is about twice that of brown rice, and it has good health care functions. However, due to its poor palatability and people's excessive pursuit of "fine" and "white" of rice, a large amount of nutritional elements of rice are lost during the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 刘磊张名位魏振承张雁张瑞芬唐小俊邓媛元张业辉遆慧慧马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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