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A method for preparing lactic acid fermented beverage by using yellow rice distiller's grains

A technology of lactic acid fermentation and lactic acid bacteria fermentation, which is applied in the field of preparing lactic acid fermented beverages, can solve problems such as lactic acid fermented beverages that have not yet been seen, and achieve the effects of promoting sustainable and healthy development, improving flavor and health care, and scientific and reasonable production technology

Active Publication Date: 2016-04-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there have been no literature reports and practical applications on the preparation of lactic acid fermented beverages using rice wine distiller's grains as the main raw material

Method used

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  • A method for preparing lactic acid fermented beverage by using yellow rice distiller's grains
  • A method for preparing lactic acid fermented beverage by using yellow rice distiller's grains
  • A method for preparing lactic acid fermented beverage by using yellow rice distiller's grains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A lactic acid fermentation beverage of yellow rice wine grains and a preparation method thereof, comprising the following steps:

[0037] 1) Rice slurry water treatment: use lime milk to adjust the pH of the rice slurry water to 8.0, the addition of diatomaceous earth to 6.0g / L, the addition of activated carbon to 8.0g / L, the standing adsorption time for 30min, and the adsorption Sterilize the rice milk water at 121℃ for 15min;

[0038] 2) Gelatinization: Mix yellow rice wine grains and oats in a mass ratio of 7:3, soak in water at a weight ratio of 1:15 for 8 hours, and boil for 15 minutes to fully gelatinize;

[0039] 3) Beating: The gelatinized distillers grain oats are made into a slurry of distillers grain oats by adding water for 6 minutes at a material-to-liquid ratio of 1:5, at a beating temperature of 50°C, and finely ground in a colloid mill for 5 minutes;

[0040] 4) Liquefaction: Add 0.2% α-amylase (4000U / g) of the distiller's grain oat slurry mass to the distiller'...

Embodiment 2

[0048] A lactic acid fermentation beverage of yellow rice wine grains and a preparation method thereof, comprising the following steps:

[0049] 1) Rice slurry water treatment: Use lime milk to adjust the pH of the rice slurry water to 7.8, the addition of diatomaceous earth to 5.8g / L, the addition of activated carbon to 7.8g / L, the standing adsorption time to 35min, and the adsorption Sterilize rice slurry water at 121℃ for 20 minutes;

[0050] 2) Gelatinization: Mix yellow rice wine grains and oats in a mass ratio of 7:5, soak in water with a mass ratio of 1:15 for 10 hours, and boil for 15 minutes to make them fully gelatinized;

[0051] 3) Beating: the gelatinized distillers grain oats are made into a slurry of distillers grain oats by adding water for 7 minutes at a material-to-liquid ratio of 1:4 at a beating temperature of 50°C, and finely ground in a colloid mill for 4 minutes;

[0052] 4) Liquefaction: Add 0.1% α-amylase (4000U / g) of the distiller's grain oat slurry mass in t...

Embodiment 3

[0060] A lactic acid fermentation beverage of yellow rice wine grains and a preparation method thereof, comprising the following steps:

[0061] 1) Rice slurry water treatment: Use lime milk to adjust the pH of the rice slurry water to 7.9, the addition of diatomaceous earth to 5.5g / L, the addition of activated carbon to 7.9g / L, the standing adsorption time to 38min, and the adsorption Sterilize the rice milk water at 121℃ for 18min;

[0062] 2) Gelatinization: Mix yellow rice wine grains and oats in a mass ratio of 7:4, soak in water at a mass ratio of 1:12 for 10 hours, and boil for 16 minutes to fully gelatinize;

[0063] 3) Beating: the gelatinized distillers grain oats are made into a slurry of distillers grain oats by adding water for 5 minutes at a material-to-liquid ratio of 1:5 at a beating temperature of 50°C, and finely ground in a colloid mill for 5 minutes;

[0064] 4) Liquefaction: Add 0.3% alpha-amylase (4000U / g) of the distiller's grain oat slurry to the distiller's gr...

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Abstract

The invention discloses a method for preparing a lactic acid fermented drink by using rice distiller's grains, and belongs to the technical field of food processing. The invention uses rice wine lees and oats containing amino acids, vitamins and aroma substances produced by the fermentation of rice wine as the main raw materials, uses the treated rice wine to produce rice milk water as production water, and adopts technologies such as two enzymatic hydrolysis and two fermentations , to make a lactic acid fermented beverage with excellent taste and nutrition. The distiller's grains and oats are mixed according to a certain ratio to make a puree. After gelatinization, liquefaction, saccharification, fermentation, blending, homogenization, filling and sterilization, the prepared lactic acid bacteria beverage not only has good stability, but also has obvious amino acid and aroma components. Higher than other cereal drinks. The lactic acid bacteria fermented beverage prepared by the invention has harmonious color, no impurity, no stratification, has natural fermented mellow and fruity aroma, is suitable for sweet and sour, and has a certain health care function.

Description

Technical field [0001] The invention relates to a method for preparing a lactic acid fermented beverage by using yellow wine grains, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards and the transformation of consumption consciousness, as a low-grade, nutritious and health-care brewed wine, rice wine is suitable for the new consumer value orientation of today's society. As a by-product of rice wine production, rice wine grains are mainly composed of rice and malt, which are raw materials for brewing, and contain a variety of proteins, amino acids, vitamins, starch, reducing sugars and flavor substances. As an industrial by-product with large yield and rich nutrients, distiller’s grains has attracted the attention of researchers. In addition to producing vinegar, producing feed, cultivating edible fungi, and producing biogas by anaerobic fermentation, research on distiller’s grains at home and ab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2400/137A23V2400/123A23V2400/113A23V2400/249
Inventor 毛健徐菁苒孟祥勇姬中伟
Owner JIANGNAN UNIV