Preparation method of brown rice ferment

A brown rice and enzyme technology, applied in food science and other directions, can solve the problems of strong alcohol taste and poor taste, and achieve the effects of improving aroma, simple preparation process, and cheap and easy-to-obtain raw materials

Pending Publication Date: 2018-04-13
DALIAN UNIV OF TECH
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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 overcome the disadvantages of existing brown rice enzymes such as slightly poor mouthfeel and high alcohol taste, provide a new preparation method of brown rice enzymes, enrich the enzyme market, and improve the edibility of brown rice enzymes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation technology of brown rice enzyme, the steps are as follows:

[0022] (1) Cultivate germinated brown rice: the brown rice was washed twice with tap water, then placed in water, soaked in a thermostat at 32° C. for 6 hours, and changed the water every 3 hours. After soaking, rinse twice with clean water, drain the water, and cover the surface with gauze, place it in a constant temperature incubator at 32°C until the brown rice germinates, spray water on the gauze every 3 hours, and wait until the germination reaches 0.5 mm terminated germination.

[0023] (2) Preparation of germinated brown rice flour: Drain the germinated brown rice and place it in an oven at 55° C. for drying to reduce the water content of the material to 15%, and then use a pulverizer to grind it into powder.

[0024] (3) Blending and fermenting: the formula of brown rice enzyme is as follows:

[0025] 50 parts of brown rice flour;

[0026] 4 parts honey;

[0027] 10 parts whit...

Embodiment 2

[0034] The difference with embodiment 1 is: the brown rice enzyme formula in the step (3) is as follows:

[0035] 40 parts of brown rice flour;

[0036] 3 parts honey;

[0037] 12 parts white sugar;

[0038] 1.5 parts of table salt;

[0039] 0.5 parts of lactic acid bacteria;

[0040] 0.05 parts of vanilla extract;

[0041] 300 parts of water.

[0042] According to the above formula ratio, first mix brown rice flour, honey, white sugar, salt, and vanilla extract evenly, put them in a sterilizing pot, sterilize at 121°C for 20 minutes, and inoculate lactic acid bacteria after cooling to below 40°C Cultivate in a constant temperature incubator at 40° C. for 10 hours to obtain a brown rice enzyme drink.

Embodiment 3

[0044] The difference with embodiment 1 is: the brown rice enzyme formula in the step (3) is as follows:

[0045] 60 parts of brown rice flour;

[0046] 8 parts of honey;

[0047] 8 parts white sugar;

[0048] 0.8 parts of table salt;

[0049] 0.3 parts of lactic acid bacteria;

[0050] 0.15 parts of vanilla extract;

[0051] 450 parts of water.

[0052] According to the above formula ratio, first mix brown rice flour, honey, white sugar, salt, and vanilla extract evenly, put them in a sterilizing pot, sterilize at 121°C for 20 minutes, and inoculate lactic acid bacteria after cooling to below 40°C Cultivate in a constant temperature incubator at 40° C. for 8 hours to obtain a brown rice enzyme drink.

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PUM

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Abstract

The invention provides a preparation method of brown rice ferment, and belongs to the technical field of production of foods. The method comprises the following steps of firstly cleaning brown rice, soaking the cleaned brown rice, performing culturing in a 32 DEG C constant-temperature culturing box until the brown rice sprouts, placing the sprouted brown rice in a baking box of 50-55 DEG C, performing drying, and after the water content of the sprouted brown rice is smaller than 15%, grinding the dried sprouted brown rice into powder so as to obtain the sprouted brown rice powder; and mixingthe sprouted brown rice powder with honey, white granulated sugar, table salt, a vanilla extract and water according to a certain formula proportion to obtain a culture solution, placing the culture solution at 121 DEG C, performing sterilization for 20min, after the culture solution is cooled to 40 DEG C or below, performing inoculation with lactic acid bacteria, placing the culture solution inoculated with the lactic acid bacteria in a 40-42 DEG C constant-temperature culturing box, and performing culturing for 6-10h so as to obtain the brown rice ferment. The brown rice ferment processed bythe preparation method disclosed by the invention can be directly drunk as a beverage, and has favorable mouth feel and taste, high nutrition components in rice are reserved, and the economic value of the rice is increased.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a method for preparing brown rice ferment. Background technique [0002] Enzyme, also known as enzyme, is a biologically active substance composed of amino acids, which exists in animals, plants and microorganisms, has a catalytic effect, and is an essential substance to maintain the normal function of the body. Enzymes can not only enhance the metabolism of the human body, remove incomplete metabolites in the body, activate physiological functions, and create new cells, but also play an important role in delaying aging, eliminating body odor and bad breath. As we grow older, the production of enzymes in the human body will gradually decrease, which will lead to sub-health and even disease. In the past, people obtained exogenous enzymes mainly by eating raw fruits and vegetables. [0003] Brown rice is the whole grain of rice without the husk, including the bran, germ a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 孙丽慧李雪利于清弋孟晓
Owner DALIAN UNIV OF TECH
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