Vanilla and black rice beverage and processing method thereof
A technology of black rice and vanilla, applied in food ingredients containing yeast, food ingredients containing natural extracts, food science, etc.
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Embodiment 1
[0026] A vanilla black rice beverage, which is composed of the following components by weight: 60 parts of black rice, 9 parts of horseshoes, 5 parts of mulberry leaves, 4 parts of wolfberry, 5 parts of stevia leaves, 5 parts of vanilla, 2 parts of honey, and 0.15 parts of yeast , 0.2 part of amylase, 0.2 part of stabilizer, appropriate amount of water.
[0027] Yeast is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus.
[0028] Amylase is alpha-amylase.
[0029] The preparation method of vanilla black rice beverage includes the following steps:
[0030] 1) Clean the black rice, add appropriate amount of water to soak for 8-20 hours, steam the black rice with the soaking water, cool to 27-30℃ in an open place, add 3-7 times water, and then add 0.1 part of Bulgaria Lactobacillus, 0.05 parts of bifidobacteria and α-amylase are fermented with stirring while adding, and fermented in a closed container for 24-48 hours;
[00...
Embodiment 2
[0038] A vanilla black rice beverage consisting of the following components by weight: 50 parts black rice, 5 parts horseshoe, 7 parts mulberry leaves, 5 parts medlar, 7 parts stevia leaves, 4 parts vanilla, 1 part honey, 0.2 parts yeast , 0.05 part of amylase, 0.1 part of stabilizer, appropriate amount of water.
[0039] Yeast is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus.
[0040] Amylase is alpha-amylase.
[0041] The preparation method of vanilla black rice beverage includes the following steps:
[0042] 1) Clean the black rice, add appropriate amount of water to soak for 8-20 hours, steam the black rice with the soaking water, cool to 27-30℃ in an open place, add 3-7 times water, and then add 0.1 part of Bulgaria Lactobacillus, 0.1 part of Streptococcus thermophilus and α-amylase are fermented with stirring while adding, and fermented in a closed container for 24-48 hours;
[0043] 2). Stir the fermented blac...
Embodiment 3
[0050] A vanilla black rice beverage, which is composed of the following components by weight: 65 parts of black rice, 10 parts of horseshoes, 5 parts of mulberry leaves, 3 parts of wolfberry, 4 parts of stevia leaves, 5 parts of vanilla, 1 part of honey, 2 parts of yeast , 0.15 parts of amylase, 0.3 parts of stabilizer, appropriate amount of water.
[0051] Yeast is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus.
[0052] Amylase is alpha-amylase.
[0053] The preparation method of vanilla black rice beverage includes the following steps:
[0054] 1) Clean the black rice, add appropriate amount of water to soak for 8-20 hours, steam the black rice with the soaking water, cool it to 27-30°C in an open place, add 3-7 times water, and then add 0.1 part of double Ferment with Fidobacterium, 0.05 part of Lactobacillus acidophilus and α-amylase, stir while adding, and ferment for 24-48 hours in a closed container;
[0055]...
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