Preparation method of fermented rice distillate beverage

A technology for beverages and glutinous rice, applied in the functions of food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers, etc. Circulation, increased health effects, improved preservation and added value effects

Pending Publication Date: 2020-10-13
南昌泰康食品科技有限公司
View PDF13 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the rice dew beverages on the market are made by simple blending of raw materials. The fermentation agent is mainly distiller’s yeast. Over time, its flavor will change

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) After washing the glutinous rice, soak it in water for 10 hours, remove the glutinous rice, drain it, spread it flat in a steamer, and steam it at 100°C for 20 minutes, then pour in an appropriate amount of cold water, break up the glutinous rice, and steam again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.

[0027] (2) Add 0.5% yeast koji, stir evenly, and carry out initial fermentation at a constant temperature of 33°C for 48 hours. After the wine liquid appears, stir evenly, add 95°C hot water to distill most of the alcohol.

[0028] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 38°C, and the fermentation time is 8 hours. After fermentation, add auxiliary materials and mix well at 90°C.

[0029] (4) Add aloe vera extract, kiwi fruit extract and wal...

Embodiment 2

[0036] (1) After washing the glutinous rice, soak it in water for 12 hours, remove the glutinous rice, drain it, spread it flat in a steamer, dry steam at 100°C for 20 minutes, pour some cold water into it, break up the glutinous rice, and steam again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.

[0037] (2) Add 0.75% yeast distiller's yeast, stir evenly, and carry out initial fermentation at a constant temperature of 34°C for 64 hours. After the wine liquid appears, stir evenly, add 95°C hot water to distill most of the alcohol.

[0038] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 40°C, and the fermentation time is 10 hours. After fermentation, add auxiliary materials and mix well at 90°C.

[0039] (4) Add aloe vera extract, kiwi fruit extract and walnut kern...

Embodiment 3

[0046] (1) After washing the glutinous rice, soak it in water for 11 hours, remove the glutinous rice, drain it, spread it flat in a steaming tray, dry steam it at 100°C for 20 minutes, pour some cold water into it, break up the glutinous rice, and steam it again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.

[0047] (2) Add 1% yeast distiller's yeast, stir evenly, and carry out initial fermentation at a constant temperature of 35°C for 72 hours. After the wine liquid appears, stir evenly, add hot water at 95°C to distill most of the alcohol.

[0048] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 42°C, and the fermentation time is 12 hours. After fermentation, add auxiliary materials and mix well at 90°C.

[0049] (4) Add aloe vera extract, kiwi fruit extract and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of a fermented rice distillate beverage, and belongs to the technical field of food processing. The preparation method includes taking glutinous rice as araw material; performing primary fermentation of distiller's yeast; adding probiotics to perform secondary fermentation; adding white granulated sugar, and compounding ingredients such as an emulsifing thickener and acid; and preparing the fermented rice distillate beverage through a series of processes such as mixing, canning, sterilization and cooling. The prepared fermented rice distillate beverage is sweet, pungent and warm, contains nutrients such as sugar, organic acid and vitamin B1 and B2 and has the health efficacy of invigorating qi and promoting blood circulation, maintaining beautyand keeping young, lowering blood sugar and blood lipid, removing stasis and reducing swelling; through the fermented glutinous rice fermented for two times and the compounded emulsifing thickener, the beverage can be rich in nutrition and pretty in appearance, maintains the original nutrients and flavor of rice wine unchanged, and has the granular sensation of distillers' grains and the mellow feeling of fermented glutinous rice after drinking; and the beverage is smooth in taste and can be easily absorbed by human bodies.

Description

technical field [0001] The invention belongs to the technical field of grain beverage product processing, and relates to a preparation method of a novel fermented rice dew beverage. Background technique [0002] Rice wine is the product of rice (mainly glutinous rice) fermented by rhizopus (and a small amount of mucor and yeast). After fermentation, the chemical composition and physical state of rice wine have undergone great changes. Among them, the starch is converted into small molecular sugars, the protein is partially decomposed into amino acids and peptides, the changes in lipids, and the changes in the binding state of vitamins and minerals all effectively promote the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change; moreover, some flavor substances produced during the fermentation process have greatly improved its taste. [0003] After glutinous rice is brewed into rice wine, its nutrients are more ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/68A23L2/62A23L33/105A23L33/10
CPCA23L2/382A23L2/52A23L2/60A23L2/68A23L2/62A23L33/105A23L33/10A23V2002/00A23V2200/326A23V2200/318A23V2200/328A23V2200/324A23V2200/16A23V2200/14A23V2250/21
Inventor 樊英平马小明曾友明余飞刘慧敏
Owner 南昌泰康食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap