Preparation method of rhizopus oryzae fermented carbonated beverage

Abstract

The invention discloses a preparation method of a rhizopus oryzae fermented carbonated beverage. The carbonated beverage rich in nutrition and contains multiple bioactive ingredients is prepared by taking rice or glutinous rice as raw materials through the procedures of performing diastatic fermentation on rhizopus to obtain a stock solution rich in glucose, protein, multiple amino acids, little lactic acid, little fumaric acid and trace amount of alcohol, and performing inflation blending through a carbonated beverage making machine. The rhizopus oryzae fermented carbonated beverage prepared by the method disclosed by the invention is delicious in sweetness and sourness, mellow and intense, fresh in taste, fragrant and sweet in aftertaste, light in smell of rice / glutinous rice and unique in flavor; the carbonated beverage is rich in various amino acids, glucose and polysaccharides, and little in oligosaccharide, vitamin and various mineral elements, and does not contain or contains trace amount of alcohol; because the carbonated beverage is prepared from rice / glutinous rice, a great quantity of other bioactive ingredients are generated in the entire process through fermentation of rhizopus oryzae, and the fermentation process is safe and reliable.

Description

technical field [0001] The invention relates to the technical field of biological processing of fermented beverages, in particular to a method for preparing carbonated beverages fermented by Rhizopus oryzae. Background technique [0002] Rice has the effects of invigorating the spleen and nourishing the stomach, benefiting the essence and strengthening the will, improving ears and eyesight, and is known as "the first of the five grains". my country is the largest rice producer and consumer in the world. Rice accounts for about 2 / 5 of my country's total grain output and is one of the pillar industries of my country's grain industry. [0003] Rice beverage uses rice as the main raw material. Through modern beverage production technology, on the basis of retaining the nutritional value of rice, it is a new type of nutritional beverage that is further combined with beverage production. In foreign countries, especially in South Korea, the development of rice beverages has been r...

AI Technical Summary

Problems solved by technology

Although my country is the largest rice producer and consumer, the deep processing of rice is still in its infancy, and the level is still relatively low. Even if individual rice beverage products are produced, there are still problems such as low utilization rate, poor taste, serious nutrient destruction, Product stability is not good and other issues

[0004] The traditional way of making rice drinks is to make rice and other raw materials through gelatinization and saccharification, and then add emulsifiers and stabilizers for deployment. The production characteristics of this type of product determine that its stability is relatively poor, and the taste is single. The utilization rate of various nutrients in rice is low, and it is easy to cause a large waste; at present, there are few reports on the production of rice beverages by fermentation, and there is no corresponding product on the market, so the production of rice beverages by fermentation can be expected to fill the gap in the domestic market