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Fermented beverage of full cereal grains

A technology for fermenting beverages and grains, which is applied in the field of fermented beverages made of whole grains and miscellaneous grains, and can solve problems such as development bottlenecks

Active Publication Date: 2013-07-24
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide fermented beverages made of whole grains and miscellaneous grains. This fermented beverage of whole grains and miscellaneous grains is used to solve the problem that there is still a bottleneck in the development of cereals and miscellaneous grains as raw materials for food processing in my country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the preparation of millet yellow rice fermented beverage

[0021] Take 100g of high-quality millet and yellow rice for screening and cleaning, and soak them in pure water for 0.5 hours at 25°C according to the ratio of material to water ratio of 1:10. After soaking, the soaking water is directly refined. In the range of 1:10; gelatinize the above-mentioned rice milk at 60°C for 30 minutes (keep the ratio of material to water at 1:10), adjust the pH value of the rice milk to 6.5 after cooling to room temperature, and then separately Add 0.4g and 0.3g of α-amylase for enzymolysis, and the enzymolysis time is 60min. The above enzymolysis solution is centrifuged at 3000rpm / min for 10min to obtain the enzymolysis supernatant of rice milk, adjust the sugar content to 12, and then sterilize. Bacteria treatment, after cooling, add specially domesticated lactic acid bacteria culture solution or powder, and ferment naturally at 38°C for 9 hours to obtain rice milk ...

Embodiment 2

[0024] Embodiment 2: the preparation of three wheat fermented drinks

[0025] Take 100g of high-quality barley, oats and buckwheat for screening and cleaning, and soak them in pure water at a ratio of 1:20 at 30°C for 2 hours. After soaking, the soaking water is directly refined. Control in the range of 1:20; gelatinize the above wheat pulp at 60°C, 55°C and 55°C for 60min, 45min and 30min respectively (keep the ratio of material to water at 1:20), cool the wheat pulp to room temperature The pH values ​​were adjusted to 6.0, 6.8 and 6.5, and then the enzymolysis was carried out by adding 0.2g, 0.4g and 0.5g of α-amylase at 60°C, and the enzymolysis time was 60min, 80min and 60min, respectively. The solution was centrifuged at 4000rpm / min for 15 minutes to obtain three kinds of enzymatic hydrolysis solutions, which were mixed according to the ratio of 2:1:1 (barley: oats: buckwheat), and then adjusted to a sugar content of 10 Afterwards, it is sterilized, and after cooling, ...

Embodiment 3

[0027] Embodiment 3: Preparation of black rice barley fermented beverage

[0028] Take 100g of high-quality black rice and barley each for screening and cleaning, soak in pure water for 10 hours and 3 hours at 25°C according to the ratio of material to water 1:15 and 1:20, and directly refine the pulp after soaking , the water ratio of the refining material is controlled in the range of 1:15 and 1:20 respectively; the above rice milk is gelatinized at 60°C for 45min and 60min respectively (maintaining the water ratio of the raw material), and the pH of the rice milk is adjusted after cooling to room temperature Values ​​were adjusted to 6.5, and then enzymolysis was carried out by adding 0.5g and 0.2g of α-amylase at 60°C, the enzymolysis time was 180min and 60min respectively, and the above enzymolysis solution was centrifuged at 4000rpm / min After 15 minutes, two kinds of supernatants of enzymatic hydrolysis of rice milk were obtained, and the two kinds of enzymatic hydroly...

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PUM

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Abstract

The invention relates to fermented beverage of full cereal grains. The fermented beverage of full cereal grains is composed of the following ingredients by mass percent: 50-90% of fermentation broth of cereal grains, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of pure water. The fermented beverage is prepared by mixing the ingredients, fine filtering the ingredients, homogenizing at the pressure of 18-25 Mpa, performing ultrahigh-temperature instant sterilization for 2-6 seconds at 135-137 DEG C, cooling to 80-85 DEG C and sterilely filling. The preparation process of the fermentation broth of cereal grains comprises the following steps of: adding alpha amylase in adjusted cereal grain pulp to perform enzymolysis at 50-65 DEG C, and inoculating specially domesticated lactic acid bacteria culture solution or powder to naturally ferment the zymolytic cereal grain pulp within 35-45 DEG C to obtain the fermentation broth of cereal grains. According to the invention, the development bottle neck of utilizing the cereal grains as food processing raw materials is solved through modern enzyme engineering and fermentation technology; and prebiotics are added in the beverage, and the dietary fiber content is within the range of 0.6-1.3mg / 100ml.

Description

1. Technical field [0001] The invention relates to food and drink, in particular to a fermented drink made of whole grains. 2. Background technology [0002] Cereals mainly refer to the seeds of grasses. It includes rice, wheat, corn, etc. and other miscellaneous grains, such as millet, black rice, buckwheat, oats, barley, sorghum, etc. The vitamins, minerals, amino acids and other nutrients in cereal grains are comprehensive and high in content, such as every 100 grams Millet contains 9.7 grams of protein, which is higher than rice. Carotene, which is not contained in general grains, has a content of 0.12 mg per 100 grams of millet, and the content of vitamin B1 ranks first among all grains; tartary buckwheat contains 19 kinds of amino acids, and every 100 grams The amino acid content of buckwheat is 5.1161 grams, which is 50.42% higher than that of wheat (3.401 grams); oats contain 15.6% crude protein, 8.5% fat, and water-soluble dietary fiber is 4.7 times and 7.7 times t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
Inventor 张桂芳王立东包国凤孙大庆曹龙奎张丽萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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