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Method of preparing rice bran beverage employing enzymic method in cooperation with lactic acid fermentation

A technology of lactic acid fermentation and rice bran, applied in the direction of bacteria used in food preparation, food preparation, lactobacillus, etc., can solve the problems of unreasonable utilization and waste of rice bran, so as to promote healthy and sustainable development, increase solubility and flavor unique effect

Active Publication Date: 2014-04-02
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

[0005] The technical problem to be solved by the present invention is to provide a method for preparing rice bran beverage by combining enzymatic method with lactic acid fermentation, which solves the problem that the existing serious waste of rice bran cannot be rationally utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing rice bran beverage by combining lactic acid fermentation with enzymatic method, comprising the following steps:

[0029] (1) Pass defatted rice bran through a 40-mesh sieve, weigh 100g, add 900g of water and boil for gelatinization for 5min;

[0030] (2) Add 0.2 g of high-temperature-resistant α-amylase to the gelatinized rice bran, pH 6.0, and liquefy at 100° C. for 30 minutes;

[0031] (3) Lower the temperature to 55°C, adjust the pH to 4.5, and add compound enzymes. The compound enzymes and their addition amounts are: 0.4g of glucoamylase, 0.3g of acid cellulase, 0.1g of acid protease, and the enzymatic hydrolysis time is 60min. After that, the total sugar content in the rice bran liquid reaches above 3.1g / L, and the soluble protein content reaches above 0.62g / L;

[0032] (4) Sterilize the obtained rice bran enzymatic hydrolyzate at 121°C for 15 minutes, and then cool to 35°C;

[0033] (5) Combine Lactobacillus bulgaricus and Streptococcus th...

Embodiment 2

[0038] A method for preparing rice bran beverage by combining lactic acid fermentation with enzymatic method, comprising the following steps:

[0039] (1) Pass defatted rice bran through a 40-mesh sieve, weigh 100g, add 900g of water and boil for gelatinization for 5min;

[0040] (2) Add 0.1 g of high temperature-resistant α-amylase to the gelatinized rice bran, pH 6.0, and liquefy at 95°C for 30 minutes;

[0041] (3) Lower the temperature to 50°C, adjust the pH to 4.0, add 0.5g of glucoamylase, 0.2g of acid cellulase, and 0.1g of acid protease; the enzymolysis time is 70min. After enzymolysis, the total sugar content in the rice bran liquid reaches 3.5g / More than L, the soluble protein content is more than 0.60g / L;

[0042] (4) Sterilize the obtained rice bran enzymatic hydrolysis solution at 121° C. for 15 minutes, and then cool it to 35° C.;

[0043] (5) Combine Lactobacillus rhamnosus and Streptococcus thermophilus at a ratio of 1:1, inoculate into 100mL rice bran enzym...

Embodiment 3

[0048] A method for preparing rice bran beverage by combining lactic acid fermentation with enzymatic method, comprising the following steps:

[0049] (1) Pass the defatted rice bran through a 40-mesh sieve, weigh 100g, add 900g of water and boil for gelatinization for 4min;

[0050] (2) Add 0.2 g of high-temperature-resistant α-amylase to the gelatinized rice bran, pH 6.2, and liquefy at 950° C. for 30 minutes;

[0051] (3) Lower the temperature to 50°C, adjust the pH to 4.2, add compound enzyme, 0.5 g of glucoamylase, 0.2 g of acid cellulase, and 0.2 g of acid protease, and the enzymolysis time is 90 minutes. After enzymolysis, the total sugar content in the rice bran liquid is 3.3g / L, soluble protein content is 0.65g / L;

[0052] (4) Sterilize the rice bran enzymatic hydrolysis solution at 121°C for 15 minutes, and then cool it to 35°C;

[0053] (5) Combine Lactobacillus brevis and Streptococcus thermophilus at a ratio of 1:1, inoculate into 100mL rice bran enzymatic hydro...

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Abstract

The invention provides a method of preparing a rice bran beverage employing an enzymic method in cooperation with lactic acid fermentation. The method comprises the following steps: (1) gelatinizing rice bran; (2) carrying out enzymolysis on high-temperature-resistant alpha-amylase for the first time; (3) carrying out enzymolysis again on a compound enzyme; (4) sterilizing and cooling; (5) inoculating and fermenting an activated lactic bacterial culture; (6) adding an organic acid, a compound sweetening agent and a compound stabilizer for mixing after filtration; (7) grinding the prepared mixed product by a colloid mill, and homogenizing at high pressure; and (8) filling and sealing the obtained product, and then instantaneously sterilizing at superhigh temperature and cooling to obtain the product. According to the method provided by the invention, the utilization ratio of rice bran is high, and starch, cellulose and proteins in the rice bran are used to prepare the beverage; discharge of waste gas, waste water and waste residue is avoided. The developed rice bran beverage is low in sugar content and unique in flavor, has the functions of relaxing bowel and relieving fatigue, and can satisfy demands of common crowds and special patients, thereby being of great importance in promotion of healthy and sustained development of the beverage industry.

Description

technical field [0001] The invention relates to a method for preparing rice bran beverage by combining enzyme method with lactic acid fermentation, and belongs to the technical field of food processing. Background technique [0002] Rice bran, a by-product of rice processing, has been described by the United Nations Industrial Development Organization as an underutilized raw material. Rice bran only accounts for 6-8% of the weight of rice, but it concentrates about 64% of the nutrients and 90% of the essential elements in the rice. Rice bran is rich in nutritional and physiologically active substances such as protein, fat, active polysaccharides, tocopherols and tocotrienols. Rice bran protein contains a complete range of amino acids and is a hypoallergenic protein, suitable as a nutritional additive for infant food; rice bran polysaccharides have multiple functions such as anti-tumor, lowering blood sugar, lowering cholesterol, and enhancing immunity; rice bran oil contain...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2400/121A23V2400/123A23V2400/175A23V2400/249A23V2200/30A23V2200/32
Inventor 刘磊张名位魏振承张雁张瑞芬唐小俊邓媛元马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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