Germinated brown rice beverage and preparation method thereof

A technology for germinated brown rice and beverages, applied in food ingredients as taste improvers, food science, etc., can solve problems affecting the storage stability of grain beverages, complex ingredients, layering or fat floating, etc., to improve rough taste and not easy to precipitate , the effect of outstanding taste

Inactive Publication Date: 2018-10-02
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the composition of cereal beverages is relatively complex, usually containing various components such as protein, lipid, polysaccharide, etc., which are prone to stratification or fat floating during storage, which affects the storage stability of cereal beverages

Method used

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  • Germinated brown rice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Hulling the rice to obtain brown rice, washing the brown rice with water, soaking at 30°C for 24 hours, germinating at 35°C for 24 hours, and drying at 50°C to obtain germinated brown rice.

[0033] The germinated brown rice is cleaned and completely dried, and the germinated brown rice is divided into polished white rice and rice bran by a rice polishing machine. The polished white rice part is sterilized with pasteurized moisture at 70°C and 95% humidity for 3 hours, and then soaked at 2°C for 5 hours. The rice bran part is mixed with water at a mass ratio of 1:5 after the same pasteurization.

[0034] The polished rice and rice bran after the above treatment were pulverized respectively by electric stone mill, wherein the polished rice was pulverized under the conditions of feed rate 18g / min, water inflow rate 40mL / min, and rotating speed 50rmp to obtain polished rice milk; The feed rate is 35g / min, the water intake rate is 40mL / min, and the rotation speed is 50rmp,...

Embodiment 2

[0040] Hulling the rice to obtain brown rice, washing the brown rice with water, soaking at 30°C for 24 hours, germinating at 35°C for 24 hours, and drying at 50°C to obtain germinated brown rice.

[0041] The germinated brown rice is cleaned and completely dried, and the germinated brown rice is divided into polished white rice and rice bran by a rice polishing machine. The polished white rice part is sterilized by pasteurization at 50°C and 95% humidity for 5 hours, and then soaked at 10°C for 7 hours. Rice bran is partially pasteurized and mixed with water in a mass ratio of 1:3.

[0042] The polished rice and rice bran after the above treatment were pulverized respectively by electric stone mill, wherein the polished rice was pulverized under the conditions of feeding rate 15g / min, water inlet rate 40mL / min, and rotating speed 40rmp to obtain polished rice slurry; The material rate is 45g / min, the water inlet rate is 190mL / min, and the rotation speed is 40rmp, and the ric...

Embodiment 3

[0047] Hulling the rice to obtain brown rice, washing the brown rice with water, soaking at 30°C for 24 hours, germinating at 35°C for 24 hours, and drying at 50°C to obtain germinated brown rice.

[0048] The germinated brown rice is cleaned and completely dried, and the germinated brown rice is divided into polished white rice and rice bran by a rice polishing machine. The polished white rice part is sterilized with pasteurized moisture at 60°C and 85% humidity for 5 hours, and then soaked at 25°C for 5 hours. Rice bran is partially pasteurized and mixed with water at a mass ratio of 1:7.

[0049] The polished rice and rice bran after the above treatment were pulverized respectively by electric stone mill, wherein the polished rice was pulverized under the conditions of feeding rate 45g / min, water inlet rate 120mL / min, and rotating speed 50rmp to obtain polished rice milk; The material rate is 45g / min, the water inlet rate is 120mL / min, and the rotation speed is 50rmp, and ...

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PUM

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Abstract

The invention provides a preparation method of a germinated brown rice beverage. The method is characterized by comprising the following steps that S1, germinated brown rice is prepared; S2, the germinated brown rice is divided into two parts including high milled rice and rice bran, and the high milled rice and the rice bran are soaked in water separately after disinfection; S3, the high milled rice and the rice bran after soaking are ground into high milled rice pulp and rice bran pulp respectively, the high milled rice pulp and the rice bran pulp are mixed, and water is added into the mixture above for dilution to obtain rice milk, wherein the particle size of the high milled rice pulp is smaller than 5 microns, and the particle size of the rice bran pulp is smaller than 16 microns; S4,a thickener is added into the rice milk, and the germinated brown rice beverage is obtained after blending. According to the germinated brown rice beverage prepared by means of the method, since thehigh milled rice and the rice bran are ground separately, the uniformity of the particle size of the germinated brown rice pulp is well ensured, and meanwhile the problem of poor taste of whole grainbeverages is solved to some extent. Moreover, low temperature processing ensures that nutrients of the germinated brown rice are not destroyed.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for improving the stability of germinated brown rice beverage. Background technique [0002] Brown rice is the remaining part of the paddy after husking, and more than 60% of the nutrients in the paddy are concentrated in the bran layer. The brown rice is germinated and cultivated under certain conditions, and when the brown rice germinates to a certain extent, it is dried to obtain germinated brown rice. Compared with brown rice, germinated brown rice has higher nutritional value, and significantly increases the content of reducing sugar, various amino acids, resistant starch, tocotrienol, γ-aminobutyric acid (GABA), γ-oryzanol and various vitamins . At the same time, germinated brown rice has various pharmacological effects such as lowering blood fat, lowering blood pressure, anti-cancer, prevention and auxiliary treatment of diabetes and its complications....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52A23V2002/00A23V2200/14
Inventor 于勇刘庆庆王媚张洁朱松明
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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