Preparation method of wheat germ and brown rice fermented beverage

A brown rice and wheat germ technology, which is applied in the field of preparation of wheat germ brown rice fermented beverages, can solve the problems of poor taste and long cooking time, and achieve the effects of improving edible quality, simple preparation process, good nutrition and health care functions

Inactive Publication Date: 2021-06-04
DALIAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bran layer and germ contain about 64% of the nutrients of rice, so brown rice retains more nutrients than polished rice, but it is not accepted by the public due to the problems of poor taste and long cooking time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A manufacturing process of a wheat germ brown rice fermented drink, the steps are as follows:

[0028] (1) Preparation of germinated brown rice: Disinfect an appropriate amount of brown rice in 10 times the volume of 0.1% NaClO solution for 30 minutes, and wash it with tap water until it is odorless. Then it was placed in 10 times the volume of deionized water and soaked in a constant temperature incubator at 30°C for 12 hours to fully absorb water. Then spread it between double-layer gauze to make it germinate, clean and spray deionized water every 12h to keep it moist, and the germination time is 72h.

[0029] (2) Preparation of germinated brown rice flour: the germinated brown rice was dried in a blast drying oven at 40° C. for 4 hours to obtain dried germinated brown rice. Then use a pulverizer to grind it into powder, and pass through an 80-mesh sieve for later use.

[0030] (3) Ingredients, gelatinization and fermentation: the formula of the wheat germ brown ric...

Embodiment 2

[0040] The difference with Example 1 is: the formula of the wheat germ brown rice fermented beverage in the step (3) is as follows:

[0041] 10 parts of germinated brown rice flour;

[0042] 15 parts wheat germ;

[0043] 15 parts rock sugar;

[0044] 0.5 parts of table salt;

[0045] 0.3 parts of casein;

[0046] 1 part lactic acid bacteria;

[0047] 250 parts of water.

[0048] After mixing and preparing the raw materials according to the above formula, gelatinize at 90°C for 30 minutes, cool down in a cold water bath to below 40°C, inoculate lactic acid bacteria, and place them in a constant temperature incubator at 30°C for 6 hours to obtain a wheat germ brown rice fermented beverage.

Embodiment 3

[0050] The difference with Example 1 is: the formula of the wheat germ brown rice fermented beverage in the step (3) is as follows:

[0051] 10 parts of germinated brown rice flour;

[0052] 10 parts wheat germ;

[0053] 10 parts rock sugar;

[0054] 0.5 parts of table salt;

[0055] 0.5 parts of casein;

[0056] 0.5 parts of lactic acid bacteria;

[0057] 0.5 parts of yeast;

[0058] 250 parts of water.

[0059] After mixing and preparing the raw materials according to the above formula, gelatinize at 90°C for 25 minutes, cool down in a cold water bath to below 40°C, inoculate lactic acid bacteria and yeast, and culture them in a constant temperature incubator at 35°C for 6 hours to obtain brown rice fermented with wheat germ drinks.

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PUM

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Abstract

The invention discloses a preparation method of a wheat germ and brown rice fermented beverage, which comprises the following steps: firstly, putting a proper amount of brown rice in a NaClO solution for disinfection, cleaning the brown rice with water until the brown rice is tasteless, then putting the brown rice in water for soaking, then paving the brown rice between two layers of gauze, carrying out cleaning and watering every 12 h for germinating for 60-72 h, and putting the germinated brown rice in a forced air drying oven at 40 DEG C for drying for 4 h; grinding the dried brown rice into powder, and sieving the powder with a 80-mesh sieve; and mixing the following materials in a certain proportion: germinated brown rice powder, wheat germ, rock sugar, table salt, casein and water, then performing gelatinizing for 25-40 min at the temperature of 90-100 DEG C, cooling the mixture to 40 DEG C or below in a cold water bath, inoculating lactic acid bacteria or saccharomycetes, and carrying out culture for 3-6 h in a constant-temperature incubator at the temperature of 30-38 DEG C. The nutritional value of the wheat germ is fully exerted, the problem of serious waste of current wheat germ resources is solved, the eating quality of the brown rice is also improved, and high-added-value utilization of the wheat germ and the brown rice is realized.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of a wheat germ brown rice fermented drink. Background technique [0002] Wheat germ, also known as wheat germ, is a by-product of wheat flour processing. It accounts for 2.5-3.0% of the whole wheat grain mass, but it concentrates 60-70% of the nutrients of wheat. It is the essence of wheat and has the "natural nutrition treasure house". "The name. Wheat germ contains high-quality protein, fat, minerals, vitamins and other nutrients. Studies have shown that wheat germ has health functions such as anti-oxidation and promoting intestinal health. my country is the world's largest wheat producer. According to the National Bureau of Statistics, the annual output of wheat reached 130 million tons in 2019 and is increasing year by year. Therefore, wheat germ resources are abundant. However, the comprehensive utilization rate of wheat germ is l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/66A23L2/52A23L33/00
CPCA23L2/382A23L2/60A23L2/66A23L2/52A23L33/00
Inventor 孙丽慧宫宇晴贺雷雨
Owner DALIAN UNIV OF TECH
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