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

Active Publication Date: 2016-05-18
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 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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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 drink. 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 the immune function of the intestinal mucosa, 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 have attracted more and more attention and attention. However, the current probiotic lactic acid bacteria products mainly focus on fermented yogurt and active lactic acid bacteria beverages. However, unlike the West, my country's nutritious diet has always emphasized "five grains for nourishment and five animals for supplementation..."...

Claims

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Application Information

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Patent Type & Authority Patents(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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