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Process for preparing lactic acid-fermenting rice water fermented liquor rich in aminobutyric acid

A technology of aminobutyric acid and lactic acid fermentation, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems affecting the sales of rice juice, etc., and achieve the effect of clear appearance without precipitation, high content, delicate and lubricated taste

Pending Publication Date: 2020-06-09
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, most of the current rice juice products are thick syrup, and people are used to choosing refreshing drinks when they are thirsty, which undoubtedly affects the sales of rice juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation process of lactic acid fermented rice juice fermented liquid rich in aminobutyric acid, in parts by weight, the specific steps are as follows:

[0035] (1) Germination induction: first add 1 part of brown rice to 10 parts of water, treat it at a temperature of 25°C and a magnetic field strength of 0.1T for 2 hours, then treat it at -5°C for 4 hours, and then place it under an ozone atmosphere at 30°C Under the condition of treatment for 6 hours, induced germination to obtain germ rice;

[0036] (2) Then, the germ rice is milled and frozen jet-grinded successively, and processed into an ultrafine powder with a particle size less than or equal to 1000 mesh;

[0037] (3) Add the superfine powder to 5 parts of water, cook, add β-glucanase and neutral protease in turn for enzymolysis treatment, inactivate the enzyme, filter to obtain the enzymolysis solution;

[0038] (4) Finally, add 0.002 parts of lactic acid bacteria powder to the enzymolysis solution, ferm...

Embodiment 2

[0049] A preparation process of lactic acid fermented rice juice fermented liquid rich in aminobutyric acid, in parts by weight, the specific steps are as follows:

[0050] (1) Germination induction: first add 1 part of brown rice to 12 parts of water, treat it at a temperature of 20 ° C and a magnetic field strength of 0.2 T for 1 hour, then treat it at -10 ° C for 2 hours, and then in an ozone atmosphere, 35 ° C Under the conditions of treatment for 5 hours, induced germination to obtain germ rice;

[0051] (2) Then, the germ rice is milled and frozen jet-grinded successively, and processed into an ultrafine powder with a particle size less than or equal to 1000 mesh;

[0052] (3) Add the superfine powder to 8 parts of water, cook it, add β-glucanase and neutral protease in turn for enzymolysis treatment, inactivate the enzyme, and filter to obtain an enzymolysis solution;

[0053] (4) Finally, add 0.001 part of lactic acid bacteria powder to the enzymolysis solution, ferme...

Embodiment 3

[0064] A preparation process of lactic acid fermented rice juice fermented liquid rich in aminobutyric acid, in parts by weight, the specific steps are as follows:

[0065] (1) Germination induction: first add 1 part of brown rice to 11 parts of water, treat it for 1.5 hours at a temperature of 23°C and a magnetic field strength of 0.1T, then treat it at -8°C for 3 hours, and then treat it under an ozone atmosphere at 33°C Under the conditions of treatment for 5.5 hours, induced germination to obtain germ rice;

[0066] (2) Then, the germ rice is milled and frozen jet-grinded successively, and processed into an ultrafine powder with a particle size less than or equal to 1000 mesh;

[0067] (3) Add the superfine powder into 6 parts of water, cook, add β-glucanase and neutral protease in turn for enzymolysis treatment, inactivate the enzyme, filter to obtain the enzymolysis solution;

[0068] (4) Finally, add 0.0015 parts of lactic acid bacteria powder to the enzymolysis liquid...

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Abstract

The invention discloses a process for preparing lactic acid-fermenting rice water fermented liquor rich in aminobutyric acid. The process comprises the following steps: taking brown rice as a raw material, inducing germination to obtain germ rice, performing grinding, performing freezing, spraying and grinding to obtain superfine powder with a particle size of less than or equal to 1000 meshes, adding the superfine powder into water, performing cooking, sequentially adding beta-glucanase and neutral protease for enzymolysis treatment, and finally adding lactic acid bacteria powder into the obtained enzymolysis liquid for two-step fermentation, wherein okra colloid polysaccharide is added between the two-step fermentation. The finally obtained fermentated liquor has rich nutrition, high aminobutyric acid content, fine and smooth mouthfeel, and clear appearance without precipitate. The fermented liquor can be conveniently prepared into a rice water beverage by adding water, and production convenience is greatly improved. The fermented liquor has a fresh taste and accords with drinking habits of the public.

Description

technical field [0001] The invention relates to the preparation of lactic acid fermented rice juice, in particular to a preparation process of lactic acid fermented rice juice rich in aminobutyric acid. It belongs to the technical field of food processing. Background technique [0002] Rice is one of the most important food crops in the world. The common processing forms of rice include rice starch, rice protein and rice wine, etc., but these processing forms cannot make full use of the nutritional content of rice, resulting in great waste. Moreover, with the improvement of living standards and the quickening pace of life, people's demand for natural, green, healthy and convenient food is becoming more and more urgent. Lactic-acid-fermented rice juice is a beverage product obtained by lactic-acid fermentation of rice, which can effectively improve the composition of nutrients and has the rice flavor of rice. It meets the needs of modern people's health and refined diet, and...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/70A23L2/84
CPCA23L2/382A23L2/52A23L2/70A23L2/84A23V2002/00A23V2200/14
Inventor 姜益军杨锁华王旭
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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