Manufacturing method for sprouted brown rice beverage

Abstract

The invention provides a manufacturing method for a sprouted brown rice beverage, belongs to the technical field of beverage processing, and particularly relates to the manufacturing method for the sprouted brown rice beverage. The method comprises the following steps: using the sprouted brown rice as a raw material, preparing a fermentation fluid through the working procedures of microzyme fermentation, ethyl alcohol leaching, acetic acid bacteria fermentation and the like, and then obtaining finished products by diluting, mixing, filtering, bottling and disinfecting the fermentation fluid. The sprouted brown rice beverage disclosed by the invention overcomes the defect that the mouth feel of the brown rice is not good. Through the effect of the fermentation, macromolecular substances in the brown rice are degraded into micromolecule substances which are easily digested and absorbed by human bodies; at the same time, a large number of microorganism metabolism products which are beneficial to the human bodies are produced; at the same time, through the soaking effect of acetic acids, many nutrient substances in the brown rice, which are insoluble in water, are lixiviated; and therefore, the sprouted brown rice beverage disclosed by the invention remains the original nutrient components of the sprouted brown rice, at the same time, the sprouted brown rice beverage is easier to absorb, the mouth feel of the sprouted brown rice beverage is better, and the efficacies of the sprouted brown rice beverage are more outstanding.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a preparation method of germinated brown rice beverage. Background technique [0002] Brown rice refers to the whole grain that remains except for the husk, that is, rice that contains the cortex, aleurone layer and germ. Brown rice has a thicker taste, denser texture, and takes more time to cook, but brown rice has higher nutritional value than polished white rice. Cultivate brown rice at a certain temperature and humidity, and dry it when the brown rice germinates to a certain extent to obtain germinated brown rice. A large amount of amylase, protease, phytase and other enzymes contained in germinated brown rice are activated and released , and transform from a bound state to a free state. Due to this physiological activation process, the crude fiber shell of germinated brown rice is softened and degraded by enzymatic hydrolysis, part of the protein is ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of preparation method of germinated brown rice beverage with good taste and rich nutrition aiming at the disadvantage of bad taste of germinated brown rice