Preparation method of fermented rice and bean clear liquid composite beverage

Abstract

The invention relates to a preparation method of a fermented rice and bean clear liquid composite beverage, which takes bean clear liquid and rice as main raw materials, takes sweet distiller's yeastand rhizopus oligosporus as fermentation strains, and prepares the composite flavor beverage through a secondary fermentation technology. The method provided by the invention not only can provide an effective way for reasonable utilization of the bean clear liquid, but also can promote conversion of glucoside isoflavone in the bean clear liquid into aglycone isoflavone; meanwhile, compared with atraditional rice wine beverage making process, the conversion and utilization rate of the rice raw materials is effectively increased, a proper pH value can be kept in the later fermentation period, and the problem that the beverage is too sour or rancid is avoided. In the product obtained by the process, the conversion rate of converting glucoside isoflavone into aglycone isoflavone is 75-82%, and the raw material conversion rate of rice can reach 85-92%. The pH value of the prepared beverage is 3.9-4.5, and the volume percentage of the alcohol content in the beverage is less than or equal to0.5%.

Description

Technical field [0001] The invention relates to a method for preparing a fermented composite beverage using soybean clear liquid and rice as main raw materials, and belongs to the technical field of fermented beverage preparation. Background technique [0002] Soybean liquid, also known as tofu yellow syrup, is a waste liquid produced in the process of processing soybean products such as tofu and dried tofu. Soybean serum contains soy whey protein, soy saponin, soy isoflavones, soy oligosaccharides and other nutrients, which have high nutritional value. Because the fresh soybean clear liquid has a slightly beany flavor, has a weak taste, and is easily acidified and deteriorated, it is difficult to directly sell as a beverage; however, there are a lot of literature on the process and technology of separating and extracting nutrients such as soybean protein and soybean isoflavones. Reported, but due to high production costs, secondary wastewater and other problems will be generate...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, especially for the low utilization rate of the current bean clear liquid, the low content of aglycon-type isoflavones with high biological activity in the bean clear liquid, and the transformation of raw materials in the traditional rice wine brewing process. In order to solve the existing technical problems such as low yield and wine liquid is easy to turn sour, a method for preparing a fermented rice bean clear liquid compound beverage with simple process is provided.