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Germinant brown rice fermented sweet wine beverage and preparation method thereof

A technology of brown rice and amazake, applied in the field of germinated brown rice fermented amazake drink and its preparation, to achieve the effect of pure rice aroma and good taste

Inactive Publication Date: 2019-01-15
大连悠铭屋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many foods on the market can solve constipation, but there are very few foods that solve constipation once and create new mucous membranes for the gastrointestinal tract

Method used

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  • Germinant brown rice fermented sweet wine beverage and preparation method thereof
  • Germinant brown rice fermented sweet wine beverage and preparation method thereof
  • Germinant brown rice fermented sweet wine beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.

[0051] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;

[0052] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...

Embodiment 2

[0068] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.

[0069] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;

[0070] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...

Embodiment 3

[0079] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.

[0080] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;

[0081] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...

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Abstract

The invention discloses a germinant brown rice fermented sweet wine beverage and a preparation method thereof. The preparation method comprises following steps: (1) germinating brown rice, and dividing germinant brown rice into three parts: germinant brown rice (A), germinant brown rice (B), and germinant brown rice (C); (2) grinding germinant brown rice (A), steaming the germinant brown rice (A),and cooling; (3) sterilizing an inoculation chamber, inoculating microbes to the processed germinant brown rice (A), carrying out fermentation, and drying the germinant brown rice (A) to obtain rice-koji, wherein the microbes are aspergillus oryzae; (4) baking germinant brown rice (B); and (5) soaking and washing germinant brown rice (C), and mixing germinant brown rice (C) with baked germinant brown rice, cooking, cooling, then mixing with germinant brown rice rice-koji, and carrying out fermenting, grinding, filtering, and sterilizing. The sweet wine beverage contains a large amount of soluble dietary fibers, beneficial bacteria, vitamins, glucose, folic acid, and amino acids, and is developed for people with unbalance floras in gastrointestinal tracts and patients of constipation.

Description

technical field [0001] The invention relates to the field of food, in particular to a germinated brown rice fermented sweet wine drink and a preparation method thereof. Background technique [0002] In today's society, due to irregular diet and work pressure, constipation, diarrhea, and bad breath caused by the imbalance of gastrointestinal flora are common phenomena. The imbalance of taste and flora can cause a series of diseases, and the side effects of constipation drugs on the body are also Extremely large, stimulating the gastrointestinal mucosa, causing dependence, blackening of the intestinal tract, imbalance of nutritional bacteria, and the initiation of gastrointestinal cancer. Many foods on the market can solve constipation, but there are very few foods that solve constipation once and create new mucous membranes for the gastrointestinal tract. Contents of the invention [0003] In order to solve the problems in the prior art, the present invention provides a ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A01G31/00
CPCA01G31/00A23L2/382A23L33/00A23V2002/00A23V2200/32
Inventor 王明英
Owner 大连悠铭屋生物科技有限公司
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