Preparation method of fermented rice and bean clear liquid composite beverage

A fermented, bean clear liquid technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problem of low content of aglycon-type isoflavones, easy acidity of wine liquid, and low utilization rate of bean clear liquid And other issues

Active Publication Date: 2020-02-07
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 t

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0025] This embodiment includes the following steps:

[0026] (1) Preparation of Rhizopus oligosporus strain: firstly activate and cultivate Rhizopus oligosporus on the PDA slope until the spores mature, pick 2 loops of the activated Rhizopus oligosporus with an inoculation loop, and inoculate it into the PD liquid medium , 30 ℃, 160 rpm conditions for 4 days, to obtain Rhizopus oligosporus strain;

[0027] In step (1), the Rhizopus oligosporus is isolated from Tempe, a commercially available fermented soybean product. The separation method is: put 5g of fresh Tempe into 10mL sterile water, shake for 5min, use a sterile pipette to draw 0.1mL suspension and apply it on a PDA medium plate, cultivate at 30℃ for 7 days, and wait until the Rhizopus oligosporus spores mature Afterwards, the conidia were picked and inoculated on the PDA medium slant, cultivated at 30°C for 7 days, and the Rhizopus oligosporus slant strain was obtained.

[0028] (2) Pretreatment and first fermentation of r...

Embodiment 2

[0034] This embodiment includes the following steps:

[0035] (1) Preparation of Rhizopus oligosporus: Activate and cultivate the Rhizopus oligosporus on the PDA slope until the spores mature. Use an inoculating loop to pick 3 loops of the activated Rhizopus oligosporum and inoculate it into the PD liquid medium. Cultivate for 3 days at 30°C and 160 rpm to obtain Rhizopus oligosporus;

[0036] In step (1), the Rhizopus oligosporus is obtained through commercial channels;

[0037] (2) Pretreatment and first fermentation of raw rice: mainly including washing, soaking, steaming, cooling, mixing and fermentation, to obtain the product after the first fermentation;

[0038] The specific operation is as follows: Take 500g of commercially available indica rice, wash and soak in water for 2h, remove and drain the water; then steam the rice. During the process of steaming, start timing after the water boils. When timing is 15 minutes, spray evenly on the surface of the rice at a temperature of...

Embodiment 3

[0043] This embodiment includes the following steps:

[0044] (1) Preparation of Rhizopus oligosporus strain: Activate and culture Rhizopus oligosporus on the PDA slope until the spores mature, pick up 2 loops of activated Rhizopus oligosporus with an inoculation loop, and inoculate it into PD liquid medium. Cultivate for 5 days at 30°C and 160 rpm to obtain Rhizopus oligosporum solution;

[0045] In step (1), the Rhizopus oligosporus is isolated from Tempe, a commercially available fermented soybean product. The separation method is: put 5g of fresh Tempe into 15mL sterile water, shake for 5min, use a sterile pipette to draw 0.1mL suspension and spread it on the PDA medium plate, cultivate at 30℃ for 7d, at least the meristem of Rhizopus The spores are mature; the conidia are picked and inoculated on the PDA medium slope, and cultivated at 30°C for 7 days to obtain the Rhizopus oligosporus slope.

[0046] (2) Pretreatment and first fermentation of raw rice: mainly including washin...

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52C12N1/14C12R1/845A23L11/50A23L11/65
CPCA23L2/382A23L2/52C12N1/14A23V2002/00A23V2200/16A23V2200/15A23V2200/14
Inventor 王青云林亲录魏琛蔡怡席威
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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