A kind of preparation method of brown rice fermented active lactic acid bacteria drink
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
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Embodiment 1
[0028] 1Kg brown rice is properly adjusted to the moisture content of 12-14%, and then the surface is dried (the surface has no water and glossy reflection). 280℃ high temperature fluidization treatment for 50s, cooled to room temperature, hammer crushed to 4-6 petals, add 3Kg sterile soft water to wet and mix well, inoculate 20g wine medicine, ferment at 28~30℃ for 10h aseptic filtration to obtain clear liquid A; Another 1Kg of broken rice was crushed and passed through a 40-mesh sieve. The rice flour and water were added in a ratio of 1:15 (w / w) to a hydrocolloid mill and mixed thoroughly, gelatinized at 95°C for 30 minutes, cooled to 65°C, and added with high temperature resistant α-amylase (10U / g) and glucoamylase (25U / g), mixed for liquefaction and saccharification for 5h, and filtered to obtain saccharification solution B; clear solution A and saccharification solution B were mixed at a volume ratio of 1:5, and 1.0% (w / v) was added to lower Polyisomaltose (Shandong Baol...
Embodiment 2
[0033] 1Kg brown rice is properly adjusted to the moisture content of 12-14%, and then the surface is dried (the surface has no water and glossy reflection). 300 ℃ high temperature fluidization treatment for 30s, cooling to room temperature, the gelatinization degree of brown rice after high temperature fluidization is 91.2%. Then crush it to 4-6 pieces by hammer, add 5Kg of sterile soft water to moisten and mix well, inoculate 15g of wine and medicine, and ferment at 28-30℃ for 12h to obtain clear liquid A; Sift, rice flour and water in a ratio of 1:8 (w / w), add a hydrocolloid mill and mix thoroughly, gelatinize at 95°C for 30 minutes, cool to 65°C, add high temperature resistant α-amylase (15U / g) and glucoamylase (30U / g) g), mixed for liquefaction and saccharification for 2h, filtered to obtain saccharification solution B; clear solution A and saccharification solution B were mixed at a volume ratio of 1:3, added 2.0% (w / v) isomaltose, 5% sucrose, dissolved, 95 ℃, 15s high ...
Embodiment 3
[0035] 1Kg brown rice is properly adjusted to the moisture content of 12-14%, and then the surface is dried (the surface has no water and glossy reflection). After high temperature fluidization treatment at 260°C for 90s, and cooling to normal temperature, the gelatinization degree of brown rice after high temperature fluidization is 87.6%. Then crush it into 4-6 pieces by hammer, add 8Kg of sterile soft water to moisten and mix well, inoculate 30g of wine and medicine, and ferment at 28-30℃ for 8h to obtain clear liquid A; Sieve, add a hydrocolloid mill at a ratio of 1:10 (w / w) of rice flour to water and mix thoroughly, gelatinize at 95°C for 30 minutes, cool to 65°C, add high temperature resistant α-amylase (20U / g) and glucoamylase (40U / g) g), mixed for liquefaction and saccharification for 1 h, and filtered to obtain saccharified liquid B; clear liquid A and saccharified liquid B were mixed in a volume ratio of 1:2, and 0.5% (w / v) LOS (Jiangmen Quantum Hi-Tech Biotechnology...
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