Enzyme drink prepared by using sprouted brown rice

A technology of germinated brown rice and germinated brown rice milk, which is applied in the field of enzyme drinks, can solve the problems of poor taste and bad taste, and hinder the widespread promotion of germinated brown rice, and achieve the effects of stable quality, bright color and improved nutritional function

Active Publication Date: 2015-12-02
北京华牛世纪生物技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although germinated brown rice has outstanding characteristics, the taste and taste are poor after being directl

Method used

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  • Enzyme drink prepared by using sprouted brown rice
  • Enzyme drink prepared by using sprouted brown rice
  • Enzyme drink prepared by using sprouted brown rice

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preparation example Construction

[0043] The preparation process of the drink includes liquid fermentation of raw materials to obtain fermentation liquid.

[0044] Specifically, the preparation process of the beverage includes the following steps:

[0045] 1) mixing germinated brown rice with purified water and grinding to obtain germinated brown rice slurry; saccharifying and gelatinizing the germinated brown rice slurry to obtain germinated brown rice slurry;

[0046] 2) Soaking Tremella and Lycium barbarum, crushing and grinding to obtain Tremella and Lycium barbarum pulp;

[0047] 3) tea leaves and roselle are extracted to obtain tea roselle extract;

[0048] 4) contacting and mixing L-arabinose, white granulated sugar and inulin to obtain a mixed dry powder, fully stirring and dissolving the mixed dry powder with purified water to obtain a syrup;

[0049] 5) Add germinated brown rice paste, white fungus wolfberry pulp, tea roselle extract, and syrup into the fermentation tank, stir and mix well, and then ...

Embodiment 1

[0067] (1) Wash and drain 300g of japonica rice germinated brown rice (the content of γ-aminobutyric acid is 35mg / 100g, and the germ retention rate is 96%) germinated to a bud length of 0.5-1mm with pure water, and mixed with 900g of pure water, using Colloidal grinding to obtain germinated brown rice pulp;

[0068] (2) Place the germinated brown rice slurry obtained in the above (1) in a saccharification equipment and slowly heat up to 60° C., keep warm for 40 minutes, then heat up to 70° C., keep warm for 40 minutes, heat up and boil for 15 minutes to obtain germinated brown rice paste.

[0069] (3) Wash 30g wolfberry and 60g white fungus to remove impurities respectively, add 2250g pure water, soak for 6 hours, add colloid mill after crushing, and prepare white fungus wolfberry pulp;

[0070] (4) Take 30g of green tea leaves and 5g of roselle, add 1000g of 80°C hot water, soak for 15 minutes, filter to obtain a primary extract, then use the same conditions to repeat the ext...

Embodiment 2

[0082] (1) Take 250g of indica germinated brown rice and black glutinous rice germinated brown rice (the content of γ-aminobutyric acid is 33-42mg / 100g, and the germ retention rate is 96%) that germinates to a bud length of 0.5-1mm respectively, and mix them with pure water Wash and drain, add 2000g of pure water, and use a colloid mill to refine the pulp to obtain germinated brown rice pulp;

[0083] (2) Place the germinated brown rice slurry obtained in the above (1) into a mash pot and slowly heat up to 62° C., keep warm for 35 minutes, then heat up to 71° C., keep warm for 30 minutes, heat up and boil for 20 minutes to obtain germinated brown rice paste.

[0084](3) Wash 50g wolfberry and 100g white fungus to remove impurities respectively, add 4500g of pure water, soak for 8 hours, add colloidal grinding after crushing, and prepare white fungus wolfberry pulp;

[0085] (4) Take 50g of green tea leaves and 8g of roselle, add 1500g of hot water at 75°C, soak for 20 minutes,...

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Abstract

The invention provides an enzyme drink prepared by using sprouted brown rice. The drink is liquid enzyme prepared from sprouted brown rice, fructus lycii, tremella, tea, L-arabinose, white granulated sugar, inulin and roselle by complex fermentation of multiple microorganisms. The sprouted brown rice liquid enzyme is prepared by using sprouted brown rice as a main raw material with other functional auxiliaries by complex fermentation of multiple microorganisms. Nutritional ingredients of sprouted brown rice, fructus lycii, tremella, tea, L-arabinose, inulin, roselle and other raw materials can be furthest maintained, transformation of saccharides, protein, fat and other substances can be realized under the action of microorganisms, macromolecular substances can be transformed into micromolecular substances which can be easily absorbed, and multiple active enzymes and massive probiotics can be increased, so that the nutritional function of the drink can be sufficiently improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an enzyme drink prepared from germinated brown rice. Background technique [0002] Germinated Brown Rice (Germinated Brown Rice) is rice that germinates by cultivating the brown rice that retains the germ, rice bran and endosperm at a certain temperature and humidity after the paddy is husked. The intervention of bioactive technology not only preserves the original nutritional content of rice, but also greatly improves it on the original basis. Germinated brown rice is not only rich in vitamins and mineral elements, but also contains a variety of bioactive components, such as γ-aminobutyric acid (GABA), inositol hexaphosphate (IP 6 ), glutathione (GSH), ferulic acid and oryzanol, etc., these ingredients have the effect of promoting human health and preventing diseases. [0003] Although germinated brown rice has outstanding characteristics, mouthfeel and taste are poor after dire...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/382A23V2002/00A23V2250/602A23V2200/30A23V2200/324A23V2200/3262A23V2200/318A23V2200/32
Inventor 华子昂竹添刘松洁王姣
Owner 北京华牛世纪生物技术研究院
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