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Preparation method for cereal fermented beverage

A technology for fermented beverages and cereals, which is applied in the field of preparation of cereal fermented beverages and achieves the effects of high nutritional value, health care function, strong flavor and taste, and good market prospects.

Active Publication Date: 2017-11-24
张永杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a preparation method of grain fermented beverage, to solve the problems existing in the grain fermented beverage prepared by adopting the technology of industrial enzyme preparation saccharification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The invention provides a method for preparing a grain fermented beverage, which may include:

[0029] After soaking, cooking and cooling the cereal grains, mixing them with Rhizopus, and then performing the first heat preservation saccharification at 25-32°C for 48-72 hours to obtain mash;

[0030] Carry out the first wall-breaking treatment of the mash, and then carry out the second heat preservation and saccharification at 25-32°C for 20-40 hours to obtain the mash;

[0031] After mixing the saccharification pulp and lactic acid bacteria, the second wall breaking treatment is carried out, and then the lactic acid bacteria fermentation is carried out at a temperature of 25-32° C. until the sugar content of the fermentation product reaches (25-40)°Bx to obtain the grain fermented beverage.

[0032] First of all, it should be noted that in the technical solution of the present invention, the soaking, cooking and cooling steps, as well as the cleaning steps that may be in...

Embodiment 1

[0051] Example 1 Preparation of Grain Fermented Beverage Using Single Japonica Rice as Raw Material

[0052] Specifically include the following steps:

[0053] Cleaning and soaking: Wash the rice until there is no white pulp. Soak the rice in water for 4 hours at room temperature (around 25°C). It is required that the rice should be brittle after being soaked by hand, without a hard rice core.

[0054] Cooking: adopt atmospheric pressure cooking, temperature 100 ℃, time 45 minutes. The steamed rice has no raw heart, loose and not mushy, soft but not rotten, uniform and consistent, with a water content of about 60%-65%.

[0055] Cooling: Let it cool naturally. Cool to about 32°C.

[0056] Mixing koji: when the rice temperature is about 32°C, first add Rhizoctonia Q303 to inoculate 0.3% (in terms of dry raw material rice weight) into cooked rice. First add 80% of the total required amount, mix into 35-40% by weight of cooked rice, and then mix with the remaining cooked rice...

Embodiment 2

[0065] Example 2 Preparation of Grain Fermented Beverage Using Japonica Rice and Black Beans as Raw Materials

[0066] Specifically include the following steps:

[0067] Early saccharification of japonica rice

[0068] Cleaning and soaking: Wash the rice until there is no white pulp. Soak the rice in water for 4 hours at room temperature (around 25°C). It is required that the rice should be brittle after being soaked by hand, without a hard rice core.

[0069] Cooking: adopt atmospheric pressure cooking, temperature 100 ℃, time 45 minutes. The steamed rice has no raw heart, loose and not mushy, soft but not rotten, uniform and consistent, with a water content of about 60%-65%.

[0070] Cooling: Let it cool naturally. Cool to about 32°C.

[0071] Mixing koji: when the rice temperature is about 32°C, first add Rhizoctonia Q303 to inoculate 0.3% (in terms of dry raw material rice weight) into cooked rice. First add 80% of the total required amount, mix into 35-40% by weight...

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PUM

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Abstract

The invention provides a preparation method for a cereal fermented beverage. The preparation method comprises the following steps: subjecting cereals to soaking, cooking and cooling at first and then to mixing with Rhizopus, and then carrying out primary temperature-maintained saccharification at 25 to 32 DEG C for 48 to 72 h so as to obtain converted mash; subjecting the converted mash to primary wall breaking treatment, and then carrying out secondary temperature-maintained saccharification at 25 to 32 DEG C for 20 to 40 h so as to obtain saccharified pulp; and mixing the saccharified pulp with lactic acid bacteria, carrying out secondary wall breaking treatment, and then carrying out lactic acid bacterium fermentation at 25 to 32 DEG C until the sugar content of a fermentation product reaches (25-40) DEG Bx so as to obtain the cereal fermented beverage. The novel cereal fermented beverage prepared by using the preparation method provided by the invention looks like thick semisolid yoghourt; the novel cereal fermented beverage contains all the nutrients of the cereals, is rich in active lactic acid bacteria and has high nutritional value and a health-care function; and the cereal fermented beverage has better flavor and taste compared with conventional cereal fermented beverages like fermented glutinous rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of a grain fermented beverage. Background technique [0002] Because the majority of consumers in China and East Asia have symptoms of lactase deficiency and cannot digest and absorb the lactose in milk, they generally have allergic reactions such as abdominal distension, nausea, and diarrhea after drinking milk. Grain fermented beverages have proposed a good solution to this problem. Grain fermented beverages refer to milky liquid beverages processed by fermentation and other processes using grains, grains and water as raw materials. Generally, grain-fermented beverages are used as a substitute for milk. Its advantage is that for lactase-deficient (East Asian) consumer groups, it will not cause allergic symptoms such as diarrhea, abdominal distension, and vomiting. On the other hand, China has an extremely rich product variety of various grains, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L11/60A23L11/65
CPCA23L2/382A23L2/52
Inventor 张永杰张贤
Owner 张永杰