Preparation method of rough-rice-fermented active lactobacillus beverage

A technology of active lactic acid bacteria and lactic acid bacteria, which is applied in the resource utilization field of crushed brown rice, can solve the problems of rice micronutrient loss, damage to product stability, and low rice utilization rate, so as to improve the lack of aroma, avoid material overheating, burnt, and puffing effects Good results

Active Publication Date: 2015-02-11
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products are all neutral protein beverages. The common problems are low utilization rate of rice, poor taste, general taste, and serious damage to nutrients. Especially, the precipitation problem caused by starch aging and retrogradation and the lack of rice aroma have always been the bottleneck in the development of rice beverages.
The problem is that after the emulsified product is fermented by lactic acid bacteria to produce acid, the original stable emulsification system will be destroyed, which will lead to product stability problems
In addition, the traditional roasting temperature is high and the time is long, and the micronutrients of rice will inevitably be lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1Kg of brown rice is suitably conditioned to a moisture content of 12-14%, and then the surface is air-dried (the surface is dull and reflective). 280°C high-temperature fluidization treatment for 50 seconds, cooled to room temperature, hammer crushed to 4-6 petals, added 3Kg of sterile soft water to moisten and mix well, inoculated with 20g of wine medicine, fermented at 28-30°C for 10 hours aseptically filtered to obtain clear liquid A; Another 1Kg of broken rice was crushed and passed through a 40-mesh sieve. The ratio of rice flour and water to 1:15 (w / w) was mixed with a hydrocolloid mill, gelatinized at 95°C for 30 minutes, cooled to 65°C, and high-temperature-resistant α-amylase (10U / g) and glucoamylase (25U / g), mixed for liquefaction and saccharification treatment for 5 hours, and filtered to obtain saccharified liquid B; clear liquid A and saccharified liquid B were mixed at a volume ratio of 1:5, and 1.0% (w / v) was added Polyisomaltose (Shandong Baolingbao Bi...

Embodiment 2

[0033] 1Kg of brown rice is suitably conditioned to a moisture content of 12-14%, and then the surface is air-dried (the surface is dull and reflective). After 300°C high-temperature fluidization treatment for 30 seconds, and then cooled to room temperature, the gelatinization degree of brown rice after high-temperature fluidization was 91.2%. Crushed by hammer to 4-6 petals, added 5Kg of sterile soft water to moisten and mix well, inoculated with 15g of wine medicine, fermented at 28-30°C for 12h and aseptically filtered to obtain clear liquid A; another 1Kg of broken rice was crushed and passed through 40 mesh Sieve, add rice flour and water in a ratio of 1:8 (w / w), add hydrocolloid mill and mix thoroughly, gelatinize at 95°C for 30min, cool to 65°C, add high temperature resistant α-amylase (15U / g) and glucoamylase (30U / g g), mixed liquefaction and saccharification for 2 hours, filtered to obtain saccharification solution B; clear solution A and saccharification solution B w...

Embodiment 3

[0035] 1Kg of brown rice is suitably conditioned to a moisture content of 12-14%, and then the surface is air-dried (the surface is dull and reflective). After high-temperature fluidization treatment at 260°C for 90 seconds, and then cooled to room temperature, the gelatinization degree of brown rice after high-temperature fluidization was 87.6%. Crushed by hammer to 4-6 petals, added 8Kg of sterile soft water to moisten and mix well, inoculated with 30g of wine medicine, fermented at 28-30°C for 8 hours and aseptically filtered to obtain clear liquid A; another 1Kg of broken rice was crushed and passed through 40 mesh Sieve, add hydrocolloid mill and mix thoroughly according to the ratio of rice flour to water 1:10 (w / w), gelatinize at 95°C for 30min, cool to 65°C, add high temperature resistant α-amylase (20U / g) and glucoamylase (40U / g g), mixed liquefaction and saccharification treatment for 1 hour, and filtered to obtain saccharification solution B; clear solution A and sa...

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PUM

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Abstract

The invention discloses a preparation method of a rough-rice-fermented active lactobacillus beverage. The method comprises the following steps: dividing the rough rice raw material into two parts, and carrying out humidity regulation, surface airing and high-temperature fluidization treatment on one part of the rough rice raw material; crushing and wetting the rough rice subjected to high-temperature fluidization, mixing with Chinese yeast, fermenting, and separating after the fermentation finishes, thereby obtaining a clear solution A; immersing the other part of rough rice, pulping, gelatinizing and saccharifying to obtain a saccharification solution B; and mixing the clear solution A and saccharification solution, adding additives, inoculating lactobacillus, and fermenting to obtain the rough-rice-fermented active lactobacillus beverage. By using the rough rice or mashed rough rice as the raw material and adopting the high-temperature fluidization technique, the method has the advantages of high treatment and utilization ratio, thick flavor of beverage, low loss of natural nutritional ingredients of rough rice, and short fermentation time; and the raw material gelatinization degree is high, and therefore, the product does not generate the phenomena of starch retrogradation, precipitation and the like in the storage process, thereby implementing high-value utilization of mashed rice resources. The method does not generate wastewater, and is environment-friendly in technique.

Description

technical field [0001] The invention relates to the technical field of resource utilization of broken brown rice, in particular to a preparation method of a brown rice fermented active lactic acid bacteria beverage. Background technique [0002] Worldwide, the nutritional and probiotic effects of lactic acid bacteria are widely recognized, typically including inhibiting the colonization of pathogenic bacteria, stimulating intestinal mucosal immune function, lowering cholesterol levels, and maintaining the balance of intestinal flora. With the development of science and technology, the development and application of lactic acid bacteria are getting more and more attention and attention. However, at present, probiotic lactic acid bacteria products are mainly concentrated on fermented yogurt and active lactic acid bacteria beverages. However, what is different from the West is that my country's nutritious diet has always emphasized "five grains for nourishment, five animals fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 孟祥河管霞芳柳华贵潘秋月
Owner ZHEJIANG UNIV OF TECH
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