Fermented red rice beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverages and foods, in particular to a fermented red rice beverage and a preparation method thereof. The preparation method comprises the steps of withred brown rice as a raw material, adding 0.04% of alpha-amylases, performing enzymolysis and gelatinizing for 1h, performing inoculation on the inner part of a fermenter with 3% of monascus ruber liquid and 5% of lactobacilli bacterial liquid, wherein the concentration of bacterial liquid is 1*10<7>cfu/mL, performing bacterium mixing fermentation at 37 DEG C for 24h, and performing two-stage homogenizing at 50 DEG C, homogenizing pressure for the first time is 20MPa, homogenizing pressure for the second time is 35MPa, and the homogenizing time each time is 3min. By the method, the fermented red rice beverage which is fine and smooth in mouth feel and moderate in sour and sweet taste is obtained, the fermented red rice beverage has good color of natural red rice and good color of red yeastrice, and under the condition that no stabilizing agents and no fresh keeping agents are added to products, the fermented red rice beverage is good in stability and has certain activity efficacy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented red rice beverage and a preparation method thereof. Background technique [0002] Red rice (red brown rice) is a rice material with a dark red appearance. It is named for its red skin of brown rice and is one of the characteristic rice varieties in China. Red rice is rich in dietary fiber, starch, protein, unsaturated fatty acids, vitamins and mineral elements. According to animal experiments, red rice can significantly reduce liver oxygen (ROS), improve serum and liver total antioxidant capacity, and prevent and treat atherosclerosis. Modern medical research shows that red rice can significantly improve the body's antioxidant capacity and prevent diseases caused by oxygen free radicals. [0003] The whole grain fermented rice beverage developed from red rice and brown rice not only preserves the traditional nutritional ingredients, but also produces more i...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of fermented red rice beverage, which solves the stability problem of red rice beverage and improves the fermentation efficiency of red rice beverage by using the mixed fermentation of Monascus and Lactobacillus, and has certain physiological activity

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