A kind of preparation method of stirring brown rice fermented drink

Abstract

A method for preparing a stirred fermented brown rice beverage, inoculating the compound bacteria powder mixed with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus casei on a potato medium to obtain a compound culture solution; Take puffed brown rice flour, add pure water and stir into a uniform paste, heat in a water bath, adjust the pH value, add α-amylase for enzymatic hydrolysis reaction; boil for sterilization, deenzyme treatment, filter to remove filter residue; Add pure water to soak, add the filtered brown rice paste and add pure water to make up the volume, stir evenly, carry out ultrafine grinding, add sucrose, carry out pasteurization, then insert the compound culture medium, stir evenly, ferment , to obtain a stirred fermented brown rice drink. The advantages are: rich nutrition, delicate taste, probiotics, can improve lactose intolerance, promote gastrointestinal motility, reduce the anti-nutritional factor phytic acid in brown rice, and avoid the symptoms of flatulence and discomfort caused by eating a lot of 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...

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

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