Preparation method of stirring type coarse rice fermented drink

A stirring type, brown rice technology, applied in the direction of food preparation, bacteria used in food preparation, function of food ingredients, etc., can solve the problems of reducing fat content, flatulence, discomfort, not easy to absorb, etc., to increase the content and facilitate digestion Effects of absorption and weight control

Active Publication Date: 2014-06-04
BENXI ZHAIXIANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Beans and soy products contain high protein, generally between 20% and 40%. Soybeans contain the highest protein content. Beans have very high nutritional value. The traditional Chinese diet pays attention to "five grains should be nourished, and the loss of beans is bad". It means that grains are nutritious, but without beans it will be out of balance
Modern nutrition has also proved that if you insist on eating soy foods every day, the human body can reduce fat content, increase immunity, and reduce the chance of disease in just two weeks. However, beans contain raffinose oligosaccharides, which are not easy Absorbed by the gut wall, catabolized by gut microbes to produce CO 2 , eating a lot of beans can cause symptoms of flatulence and discomfort

Method used

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  • Preparation method of stirring type coarse rice fermented drink
  • Preparation method of stirring type coarse rice fermented drink
  • Preparation method of stirring type coarse rice fermented drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Cultivation of composite strains

[0028] Prepare potato medium: peel and cut potatoes into pieces, weigh 20g of potato pieces, add 100mL of pure water, boil for 30min, filter with 120 mesh filter cloth, add 2g of glucose to the filtrate, stir evenly, add pure water to make up to 100mL, sterilized at 121°C for 15min;

[0029] Inoculate 0.08g of Lactobacillus plantarum, 0.04g of Lactobacillus acidophilus, 0.04g of Lactobacillus rhamnosus and 0.04g of Lactobacillus casei into 100mL potato culture medium, and cultivate it at 40±2°C for 7h. Obtain the culture solution of compound strains, cool to room temperature and store at 4°C;

[0030] 2. Ingredients

[0031] 2.1. According to the number of parts by weight, weigh 60g of puffed brown rice flour, add 480mL of pure water and stir into a uniform paste to obtain brown rice paste; heat the brown rice paste to 60°C in a water bath at 73°C, and add a concentration of 5wt% citric acid solution to adjust the pH value of bro...

Embodiment 2

[0036] 1. Cultivation of composite strains

[0037]Prepare potato medium: peel and cut potatoes into pieces, weigh 20g of potato pieces, add 100mL of pure water, boil for 30min, filter with 120 mesh filter cloth, add 2g of glucose to the filtrate, stir evenly, add pure water to make up to 100mL, sterilized at 121°C for 15min;

[0038] Inoculate 0.05g of Lactobacillus plantarum, 0.03g of Lactobacillus acidophilus, 0.03g of Lactobacillus rhamnosus and 0.03g of Lactobacillus casei into 70mL potato culture medium, and culture it at 40±2°C for 7h to obtain Composite strain culture solution, cooled to room temperature and stored at 4°C;

[0039] 2. Ingredients

[0040] 2.1. In terms of parts by weight, weigh 65g of puffed brown rice flour, add 650mL of pure water and stir into a uniform paste to obtain brown rice paste; heat the brown rice paste to 65°C in a water bath at 77°C, and add a concentration of 10wt% citric acid solution to adjust the pH value of brown rice paste to 6.8...

Embodiment 3

[0045] 1. Cultivation of composite strains

[0046] Prepare potato medium: peel and cut potatoes into pieces, weigh 20g of potato pieces, add 100mL of pure water, boil for 30min, filter with 120 mesh filter cloth, add 2g of glucose to the filtrate, stir evenly, add pure water to make up to 100mL, sterilized at 121°C for 15min;

[0047] Inoculate 0.05g of Lactobacillus plantarum, 0.0275g of Lactobacillus acidophilus, 0.0275g of Lactobacillus rhamnosus and 0.0275g of Lactobacillus casei into 66.25mL of potato culture medium, and incubate at 40±2°C for 7 hours. Obtain the culture solution of compound strains, cool to room temperature and store at 4°C;

[0048] 2. Ingredients

[0049] 2.1. In terms of parts by weight, weigh 62g of puffed brown rice flour, add 560mL of pure water and stir into a uniform paste to obtain brown rice paste; heat the brown rice paste to 62°C in a water bath at 75°C, and add a concentration of 8wt% citric acid solution to adjust the pH value of the br...

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Abstract

A preparation method of a stirring type coarse rice fermented drink is disclosed. The preparation method includes inoculating compound bacterium powder comprising lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus casei onto a potato culture medium to obtain a compound bacterium culture solution; weighing puffing coarse rice powder, adding purified water, stirring into uniform paste, heating under a water bath condition, adjusting the pH value, and adding alpha-amylase to perform enzymatic hydrolysis; boiling to achieve sterilization and enzyme deactivation, and filtering to remove filter residue; weighing beans, adding purified water to dip the beans, adding the filtered coarse rice paste, adding the purified water to a constant volume, stirring uniformly, performing superfine grinding, adding cane sugar, performing pasteurization, inoculating the compound bacterium culture solution, stirring uniformly, and fermenting to obtain the stirring type coarse rice fermented drink. The preparation method of the stirring type coarse rice fermented drink is advantageous in that the drink is rich in nutrition and fine and smooth in mouthfeel, and is capable of improving lactose intolerance, promoting gastrointestinal motility, reducing an anti-nutritional factor phytic acid in the coarse rice, and avoiding flatulence discomfort symptoms caused by eating a large amount of the beans.

Description

technical field [0001] The invention relates to a preparation method of a stirring brown rice fermented drink. Background technique [0002] my country's traditional eating habits are mainly plant-based foods, which has established the important position of cereals in the diet structure. At the same time, according to the important basic position of grain food at the bottom of the balanced diet pagoda of Chinese residents, it can be seen that grain drinks not only conform to the traditional eating habits of Chinese people, but also meet the nutritional supplement needs of the current fast-paced life of people, and have meal replacement functions. . Cereal beverages pay more attention to nature and health. Cereal beverages developed with cereals as raw materials will be the development direction of the beverage market in the future. There are a series of cereal beverages in the market, including fermented cereal beverages, but there is still a vacancy in the market for full...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L11/60A23L11/65A23L33/00
CPCA23L2/382A23L2/84A23L7/104A23L7/107A23L33/00A23V2002/00A23L11/50A23V2400/125A23V2400/175A23V2400/113A23V2400/169A23V2200/32
Inventor 马涛王勃王晓琳陈妍婕唐明礼刘丽霞卢炳轩
Owner BENXI ZHAIXIANG ECOLOGICAL AGRI
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