Biological beverage prepared from brown rice and preparation method thereof

Abstract

The invention discloses a biological beverage prepared from brown rice and a preparation method thereof. The preparation method comprises the following steps: brown rice is taken as the main raw material to prepare brown rice juice, then, the brown rice juice is used as a culture medium, tea fungus is used as a bacteria source, and brown sugar is used as a carbon source to prepare the novel unique brown rice tea fungus biological beverage. According to the invention, the brown rice and the tea fungus are combined organically, so that the nutrient substances are more abundant; the brown rice and the tea fungus have remarkable health effects on diseases of a human body and have complementary efficacies after combined, so that the biological beverage has more remarkable health efficacies. The comprehensive effect of the biological beverage is far greater than that of a brown rice beverage and that of a traditional tea fungus beverage. In addition, with adoption of the preparation method, the prepared cordyceps sinensis tea fungus beverage is sour, sweet and palatable in taste, excellent in palatability, wide in applicative users and excellent in market prospect, and is a dual-functional ecological health beverage with the efficacies of beverage and medicine.

Description

technical field [0001] The invention belongs to the technical field of preparation of functional beverages, and in particular relates to a biological beverage using brown rice as a raw material and a preparation method thereof. Background technique [0002] Brown rice is a kind of whole-grain rice obtained after rice hulls are removed by a rice huller. It still retains a little outer tissue after shelling, so it has a thicker taste and a dense texture, and it takes more time to cook. However, compared with ordinary refined white rice, it is richer in many vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. 60%-70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. Although the refined white rice we usually eat is white and delicate, its nutritional value has been lost in the process of processing. When washed repeatedly, the vitamins, brown rice flour and minerals in the outer la...

AI Technical Summary

Problems solved by technology

It still retains a little outer tissue after shelling, so the taste is thicker, the texture is tight, and it takes more time to cook