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Probiotic fermented brown rice beverage and preparation method thereof

A technology of probiotics and brown rice, which is applied in the direction of bacteria, lactobacilli, and food ingredients used in food preparation, can solve the problems of difficult promotion, poor taste of brown rice, waste of resources, etc., and achieve easy absorption by the human body and acidity of taste Moderate, easily absorbed effect

Pending Publication Date: 2021-06-11
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of brown rice is poor, and it is not easy to cook
Therefore, the market of its related food has been difficult to be promoted, and this phenomenon is a very serious waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] Specific embodiments of the present invention are described in detail below:

[0025] A probiotic fermented brown rice beverage and a preparation method thereof, comprising the following steps:

[0026] (1) Preparation of compound strains: Inoculate Lactobacillus, Lactobacillus salivarius, and Saccharomyces cerevisiae in MRS liquid medium at an inoculation amount of 1%, culture at a constant temperature at 37°C for 16 hours, and after two generations of continuous activation, inoculate with 1% The inoculum was inoculated in skim milk, incubated at 37°C for 16 hours to acclimatize the strain, centrifuged, washed, mixed evenly, and then transferred to MRS medium for use.

[0027] (2) Cleaning: After the selected brown rice is washed with distilled water, impurity-removed and soaked, it is put into NaClO with a concentration of 1%. 2 Rinse with distilled water after soaking in the solution for 10 minutes, and carry out preliminary cleaning and disinfection to the brown ri...

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PUM

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Abstract

The invention provides a preparation method of a probiotic fermented brown rice beverage, and belongs to the technical field of functional food processing. The preparation method is characterized by comprising the following steps: taking brown rice as a raw material, selecting lactobacillus acidophilus, lactobacillus salivarius and saccharomyces cerevisiae to prepare a compound bacterium group, performing gelatinization, inoculation and other processes on the brown rice to prepare a brown rice fermented beverage, adding honey and jam for color mixing and seasoning, and performing sterilization, blending and filling to obtain a finished product. The probiotic fermented brown rice beverage disclosed by the invention not only has the flavor and nutrition of the brown rice and the probiotics, but also enables a nutrition supplementing mode to be more novel, and the product stability is improved. The brown rice can generate more beneficial metabolites for intestinal tracts after being fermented, and can release a plurality of combined trace elements such as iron, zinc and the like, so that nutrient substances can be more easily absorbed by a human body. Therefore, the probiotic fermented brown rice beverage disclosed by the invention integrates the advantages of a grain beverage and a probiotic beverage, and is novel and unique in taste, comprehensive and balanced in nutrition and excellent in efficacy.

Description

technical field [0001] The invention provides a probiotic fermented beverage using brown rice as a raw material and a preparation method thereof, belonging to the technical field of functional food processing. Background technique [0002] With the improvement of living standards, people's requirements for health food are constantly increasing. Probiotics are a kind of live bacterial preparations that can improve the structure of human intestinal flora and reduce pathogenic bacteria. Consuming probiotic products can effectively maintain the number of intestinal microbial flora and achieve the purpose of preventing diseases. Brown rice is a kind of whole-grain rice with complete vitality, which is rich in dietary fiber. Studies have shown that eating dietary fiber products can effectively prevent human intestinal diseases, promote intestinal recovery and improve body immunity. However, brown rice has a poor taste and is not easy to cook. Therefore, the market of its related...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/135A23L33/14
CPCA23L2/382A23L2/84A23L33/135A23L33/14A23V2002/00A23V2400/181A23V2400/113A23V2200/3204A23V2200/324A23V2250/762
Inventor 李新宇周金杭王筱迪曹佳慧卢玺丞
Owner NORTHEAST AGRICULTURAL UNIVERSITY