Method for preparing germinated brown rice ferment drink

A technology of germinated brown rice and enzymes, applied to bacteria used in food preparation, functions of food ingredients, food ingredients, etc., can solve the problems of large nutrient loss, adding large additives, and low utilization rate of raw materials, so as to reduce nutrient loss , no additives, high utilization rate of raw materials

Inactive Publication Date: 2018-05-11
WUHAN SUNHY BIOLOGICAL
View PDF11 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a preparation method of germinated brown rice enzyme drink, which solves the problems of low raw material utilization rate of existing germinated brown rice fermented products, large nutritional loss, and the need to add a large amount of additives, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing germinated brown rice ferment drink

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] The preparation method of brown rice fermented drinks in the prior art requires the use of a double enzyme method to saccharify starch so that lactic acid bacteria can use it. This method has a low utilization rate for other ingredients in brown rice, resulting in a large amount of food waste; and some prior art will Germinating brown rice can greatly increase the types and quantities of biologically active substances in beverages, but the high-temperature gelatinization and saccharification process will cause a greater loss of biologically active substances, which will compromise the corresponding health benefits. In addition, the brown rice or germinated brown rice directly treated with double enzyme method is incomplete in nutrition and is not very conducive to the production of lactic acid bacteria.

[0036] The main innovative point of the present invention is that the method of mixed cultivation of Aspergillus oryzae and Rhizopus oryzae is used to treat germinated ...

Embodiment 1

[0049] The preparation method of the germinated brown rice ferment drink of the present embodiment, comprises the steps:

[0050] (1) Brown rice germination: use high-quality brown rice as raw material, after cleaning and disinfection, soak in 28°C constant temperature water for 12 hours, drain and germinate, keep the germination environment temperature at 30°C, and germinate until the bud length is 1mm;

[0051] (2) Steaming: add water according to the mass ratio of germinated brown rice and water in a ratio of 1:1, heat up and steam until the rice is cooked, then break it up and cool to room temperature;

[0052] (3) Mold fermentation: Inoculate the prepared Aspergillus oryzae and Rhizopus oryzae into germinated brown rice after cooking and cooling, and culture at a constant temperature of 28°C for 4 days to obtain the first fermentation liquid; add Aspergillus oryzae solid medium with solid medium Equal volumes of distilled water are used to prepare Aspergillus oryzae suspe...

Embodiment 2

[0057] The preparation method of the germinated brown rice ferment drink of the present embodiment, comprises the steps:

[0058] (1) Brown rice germination: use high-quality brown rice as raw material, after cleaning and disinfection, soak in 35°C constant temperature water for 6 hours, drain and germinate, keep the germination environment temperature at 35°C, and germinate until the bud length is 2.5mm;

[0059] (2) Steaming: add water according to the mass ratio of germinated brown rice and water in a ratio of 1:2, heat up and steam until the rice is cooked, then break it up and cool to room temperature;

[0060] (3) Mold fermentation: Inoculate the prepared Aspergillus oryzae and Rhizopus oryzae into germinated brown rice after cooking and cooling, and culture at a constant temperature of 37°C for 1 day to obtain the first fermentation liquid; add Aspergillus oryzae solid medium with solid medium Equal volume of distilled water makes Aspergillus oryzae suspension; Inoculat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for preparing a germinated brown rice ferment drink. Germinated brown rice is processed in an Aspergillus oryzae and Rhizopus oryzae mixed culture manner, is decomposed by using the enzyme system complementarity, and is inoculated with lactic acid bacteria to carry out fermentation. The prepared germinated brown rice ferment drink is rich in organic acids, variousfree amino acids, soluble dietary fibers, and active components which are gamma-aminobutyric acid and SOD, and has the advantages of sour-sweet mouthfeel, convenience in drinking, no additives, excellent nutrition and healthcare effects, great improvement of the raw material utilization rate in a two-stage fermentation process, and great solving of resource wastes of existing brown rice having bad mouthfeel.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering, more specifically, to a germinated brown rice fermented drink prepared by fermenting germinated brown rice and a preparation method thereof. Background technique [0002] Brown rice is the caryopsis after the rice husk has been removed from the outer protective cortex, and the rice grains with the inner protective cortex (pericarp, seed coat, nucellus) intact. In the process of processing traditional rice into polished rice, the bran layer and germ are removed, and only the endosperm is retained, while about 64% of the nutrients in brown rice accumulate in the bran layer and germ, except for protein, fat, carbohydrates, minerals, etc. In addition to the main nutrients such as substances, vitamins and cellulose, it is also rich in nutrients that participate in the physiological effects and regulatory functions of the human body, such as linoleic acid, VE, oryzanol, γ-aminobutyric ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/169A23V2200/326A23V2200/324
Inventor 江安娜高智明詹志春詹羿扬
Owner WUHAN SUNHY BIOLOGICAL
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap