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Preparation method of brown rice and coix seed lactic acid bacterium drink

A technology of coix seed lactic acid bacteria and brown rice, which is applied in food science and other fields, can solve the problems of nutrient loss and waste of food nutrient resources, and achieve the effects of low cost, simple production and moderate viscosity

Inactive Publication Date: 2017-06-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to people's excessive pursuit of the "fine" and "white" of rice, the seed coat is removed during the finishing process of rice, resulting in a large amount of nutritional loss and a great waste of food nutritional resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of brown rice and barley puree

[0025] ① Screening of raw materials: select plump and mature brown rice and barley, and remove moldy and rotten individuals;

[0026] ② Cleaning: Wash with water at a temperature of 50°C;

[0027] ③ Homogenization: Add water 2-4 times the volume of the grain to the raw material, and use a homogenizer to make a homogenate.

[0028] (2) Preparation of the original pulp saccharification liquid

[0029] Heat the beaten brown rice barley emulsion and adjust the pH value of the homogenate to 6.0 with citric acid or sodium citrate. When heated to 60°C, add liquefying enzyme at a mass fraction of 0.1%-0.3%, and liquefy at 60°C for 30 minutes , inactivate the enzyme at 100°C for 3 minutes to obtain a liquefied solution of brown rice and barley, add 0.1%-0.2% glucoamylase according to the mass of the liquefied solution, and heat-preserve and saccharify at 60°C for 5 hours to obtain a saccharified solution of brown rice and barley...

Embodiment 2

[0036] (1) Preparation of brown rice and barley puree

[0037] ① Screening of raw materials: select plump and mature brown rice and barley, and remove moldy and rotten individuals;

[0038] ② Cleaning: Wash with water at a temperature of 50°C;

[0039] ③ Homogenization: Add water 3-5 times the volume of the grain to the raw material, and use a homogenizer to make a homogenate.

[0040] (2) Preparation of the original pulp saccharification liquid

[0041] Heat the brown rice coix seed emulsion after beating and adjust the pH value of the homogenate to 5.5 with citric acid or sodium citrate. When heated to 60°C, add liquefying enzyme at a mass fraction of 0.1%-0.3%, and liquefy at 60°C for 30 minutes , inactivate the enzyme at 100°C for 3 minutes to obtain the liquefied solution of brown rice and barley, add 0.1%-0.2% glucoamylase according to the mass of the liquefied solution, and heat-preserve and saccharify at 60°C for 6 hours to obtain the saccharified solution of brown r...

Embodiment 3

[0048] (1) Preparation of brown rice and barley puree

[0049] ① Screening of raw materials: select plump and mature brown rice and barley, and remove moldy and rotten individuals;

[0050] ② Cleaning: Wash with water at a temperature of 50°C;

[0051] ③ Homogenization: Add water 2-3 times the volume of the grain to the raw material, and use a homogenizer to make a homogenate.

[0052] (2) Preparation of the original pulp saccharification liquid

[0053] Heat the brown rice coix seed emulsion after beating and adjust the pH of the homogenate to 6.5 with citric acid or sodium citrate. When heated to 60°C, add liquefying enzyme at a mass fraction of 0.2%-0.4%, and liquefy at 60°C for 40 minutes , inactivate the enzyme at 100°C for 3 minutes to obtain a liquefied solution of brown rice and barley, add 0.1%-0.2% glucoamylase according to the mass of the liquefied solution, and heat-preserve and saccharify at 60°C for 5 hours to obtain a saccharified solution of brown rice and ba...

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PUM

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Abstract

The present invention relates to a preparation method of brown rice and coix seed lactic acid bacterium drink and belongs to the technical field of food processing. The preparation method comprises the following operations: (1) preparing of brown rice and coix seed raw pulp; (2) preparing of raw pulp saccharification liquid; (3) blending and sterilizing; 4) fermentation preparing of brown rice and coix seed lactic acid bacterium drink; and (5) low temperature preserving of brown rice and coix seed lactic acid bacterium drink. The brown rice and coix seed lactic acid bacterium drink fully utilizes the health-care functions of the lactic acid bacteria and nutritional values of cereals, is soft in texture, delicate and smooth in mouthfeel, and rich in minerals and vitamins, and has certain nutritional and health-care functions.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, in particular to a method for preparing a lactic acid bacteria drink using brown rice and barley as raw materials. Background technique [0002] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (pericarp, seed coat, nucellus layer) have complete vitality and are rich in dietary fiber and minerals. Due to the thick fiber and bran wax in the inner protective cortex, the taste is thicker and the texture is tight, so it takes more time to cook. Compared with ordinary refined white rice, brown rice is richer in vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. However, since brown rice still retains part of the outer tissue after shelling off, the taste is relatively rough, the texture is compact, time-consuming to cook, and the taste is not as good as polishe...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/382A23L2/84
Inventor 周诗昊马佳歌徐速
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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