Whole grain germination fermentation beverage using complex microbial fermentation agent and process thereof

Abstract

The present application relates to the technical field of fermentation composition, in particular to a kind of whole grain germination fermentation beverage and process of composite microorganism fermentation inoculant thereof.The process is to clean and soak whole grain, then germinate in dark, without drying and powdering, directly mix with water and wet break wall under low temperature to obtain germination whole grain slurry;Then inoculate composite microorganism fermentation inoculant to carry out controllable fermentation, and obtain germination fermentation stock solution.Another whole grain is moistened, cooked, saccharified and wet broken to obtain cooked grain sweet slurry containing natural reducing sugar, the germination fermentation stock solution and the cooked grain sweet slurry are mixed in proportion, then mixed with fruit juice at low speed, matured at low temperature, homogenized, aseptically filled or sterilized and filled to obtain the beverage.The process uses cooked grain sweet slurry to adjust fermentation sour taste, without adding exogenous sucrose, fructose syrup, artificial sweetener and alkaline acidity regulator, which can improve the utilization rate of whole grain, improve the sour and astringent feeling and rough feeling of fermentation beverage, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of fermentation composition technology, and in particular to a whole grain germinated fermented beverage using a compound microbial fermentation agent and its process. Background Technology

[0002] Most existing grain-fermented beverages employ single-strain lactic acid bacteria fermentation or natural fermentation. While single-strain fermentation is relatively simple, its ability to utilize the multi-component matrix of whole grain slurry, including starch, protein, dietary fiber, and soluble sugars, is limited, easily leading to problems such as a monotonous aroma, a sharp sour taste, and an unbalanced flavor profile. Natural fermentation, while resulting in a complex microbial community, suffers from unstable microbial composition and significant batch-to-batch variations, hindering industrial-scale quality control. Therefore, it is necessary to use well-defined, controllable-ratio compound microbial fermentation agents to co-ferment the germinated and cell-wall-broken whole grain slurry, thereby improving fermentation stability and beverage flavor.

[0003] Current whole-grain fermented beverages typically employ the following processes: one involves directly grinding ungerminated grains, followed by gelatinization, enzymatic hydrolysis, and blending; another involves steaming and cooking the grains before pulping; and yet another involves fermenting the grain pulp with lactic acid bacteria and then adding sugar or alkali for flavoring. While these processes can produce grain beverage products, they still have significant technological shortcomings.

[0004] First, the cell walls and seed coats of ungerminated grains are relatively dense, making it difficult to fully release intracellular nutrients through direct dry grinding or ordinary pulping. Furthermore, if high-temperature cooking is followed by crushing, some heat-sensitive components and endogenous active substances that can be formed during germination are difficult to retain effectively. While some existing methods involve grain germination, they typically involve drying the germinated grains before grinding or adding them as ingredients. There is a lack of continuous processing techniques that allow for direct low-temperature wet cell wall disruption after germination without drying and grinding, resulting in an ineffective connection between germination activation, cell wall loosening, and low-temperature release. Moreover, there is currently a lack of methods for combining germinated whole grains with germinated cruciferous vegetable seedlings using wet cell wall disruption techniques.

[0005] Secondly, fermented grain beverages produce organic acids such as lactic acid, butyric acid, acetic acid, and propionic acid under the action of probiotics or yeast. This results in a pronounced sour taste, especially when the whole grain solids content is high, amplifying the sourness and roughness. Existing products often rely on added sucrose, fructose syrup, sweeteners, flavorings, or acidity regulators like sodium bicarbonate to improve taste. This formulation method is not conducive to creating clean formulas that prioritize the grain's own flavor and nutrition, and it fails to meet the development demands for low-additive, low-saccharification, and staple food substitution. Furthermore, existing whole grain beverages often reduce the coarse fiber texture through filtration, centrifugation, or residue removal to achieve a smooth texture, but this results in the loss of grain solids and dietary fiber, reducing raw material utilization. If the beverage is prepared directly without removing the residue, the system is prone to problems such as stratification, sedimentation, sharp sourness, and a rough texture.

[0006] Therefore, this application designs a novel whole-grain fermented beverage preparation process that enables the whole grain to complete the activation of endogenous enzymes and softening of tissue structure during the germination stage, and releases effective components through direct low-temperature cell wall breaking in a wet state without drying, followed by controlled fermentation to form a mellow flavor; at the same time, the fermentation acidity is balanced by sweetened cooked grain syrup, reducing the dependence on exogenous sugars, sweeteners and alkaline acidity regulators, thereby obtaining a whole-grain germinated fermented beverage with a harmonious taste, high raw material utilization rate, clean formula and suitable for industrial production. Summary of the Invention

[0007] To address the problems in existing whole-grain beverages, such as insufficient connection between germination activation and cell wall breaking release, low release rate of active ingredients in whole grains, prominent sour taste after fermentation, reliance on exogenous sugars or acidity regulators for acidity adjustment and flavoring, and loss of solid grains due to residue removal, this invention provides a whole-grain germination and fermentation beverage using a compound microbial fermentation agent and its process.

[0008] A preparation process for a whole grain germinated fermented beverage using a compound microbial fermentation agent, comprising whole grain raw material processing, fermentation, and blending, characterized in that the preparation process includes the following steps: S1, Soaking and Germination: Select and wash whole grain raw materials, soak them, and germinate them under light-proof conditions of 20-30℃ and 55%-83% relative humidity to obtain germinated whole grain raw materials; S2, Low-temperature wet cell wall breaking: Germinated whole grains are mixed with water without drying and milling, and wet cell wall breaking is carried out at a temperature not exceeding 45°C to obtain germinated whole grain slurry. S3, compound microbial fermentation, inoculating the germinated whole grain pulp with a compound microbial fermentation agent, wherein the compound microbial fermentation agent is formed by compounding at least two kinds of food-grade microorganisms, wherein the food-grade microorganisms are selected from lactic acid bacteria and yeast, and synergistically fermenting at 20-39.5℃ to obtain germination fermentation stock solution; S4, Preparation of cooked grain sweet syrup: Take another whole grain raw material or whole grains that are compatible with the whole grain raw material, and soak, cook, saccharify and wet cell wall breaking to obtain cooked grain sweet syrup containing natural reducing sugars; S5, Sweet and Sour Blending: Mix the germinated fermentation liquid with the cooked grain sweet syrup at a weight ratio of 1:0.5 to 1:3 to obtain the blended liquid. No exogenous sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators are added during the blending process. S6, low-temperature aging: The original syrup is mixed with food and medicine homologous substances or fruit and vegetable juice in a weight ratio of 1:0.5 to 1:6 in a sealed mixing tank at low speed, and then aged at 4 to 8°C for 4 to 8 hours; wherein, the fruit and vegetable juice is obtained by sterilizing, low-temperature cell wall breaking and sieving through a sieve of 150 mesh or higher from fruit and vegetable seeds and sprouts, and the fruit and vegetable seeds and sprouts include one or more of the following: mulberry, wolfberry, apple, lemon, broccoli, kale, etc. S7, Beverage post-processing, involves homogenizing and aseptically filling the low-temperature matured pulp to obtain whole grain germinated fermented beverage.

[0009] Furthermore, to better realize the present invention, the compound microbial fermentation agent refers to a fermentation agent formed by compounding at least two food-grade microorganisms in a predetermined ratio, which can be freeze-dried microbial powder, microbial suspension, or activated microbial liquid. The compound microbial fermentation agent is preferably a lactic acid bacteria compound agent, or a lactic acid bacteria and yeast compound agent. By using the compound microbial fermentation agent for the synergistic fermentation of germinated whole grain pulp, the lactic acid bacteria can produce a mellow sour aroma, the yeast can supplement the fermentation aroma, and the fermentation flavor and palatability of the whole grain pulp can be improved.

[0010] Furthermore, to better realize the present invention, the whole grain raw material is a germinateable grain that retains at least the endosperm and germ structure of the bran, endosperm, and germ. The whole grain raw material is selected from one or more of the following: brown rice, buckwheat, black rice, millet, wheat, corn, oats, highland barley, tartary buckwheat, quinoa, white quinoa, red quinoa, black quinoa, barley, sorghum, Job's tears, white kidney beans, chickpeas, and adzuki beans. In addition, the whole grain raw material is mixed with ingredients such as yam, poria cocos, mulberry leaves, mulberries, polygonatum, goji berries, jujubes, apples, perilla, mint, lemons, and vegetable seed sprouts, including one or more of the following: purple cabbage, green cabbage, kale, broccoli, radish, and cauliflower. Furthermore, in order to better realize the present invention, in the soaking and germination process, the soaking time of whole grain raw materials is 6 to 24 hours, the germination time is 8 to 48 hours, the germination temperature is 20 to 30°C, and the germination endpoint is controlled at a sprout length of 0.2 to 3.0 cm.

[0011] Furthermore, in order to better realize the present invention, in the low-temperature wet cell wall breaking process, the ratio of germinated whole grain material to water by dry weight is 1:1 to 1:8, the wet cell wall breaking temperature is not higher than 45°C, and the fineness of the germinated whole grain slurry after wet cell wall breaking is not lower than 150 mesh, or the particle size D90 of the germinated whole grain slurry is not greater than 100 μm.

[0012] Furthermore, in order to better realize the present invention, the compound microbial fermentation agent includes one or more of probiotics and yeasts, does not produce ethanol or fusel oils throughout the process, can enrich short-chain fatty acids such as acetic acid, propionic acid, and butyric acid, and is suitable for consumption by people of all ages. The probiotics are selected from one or more of the following: *Lactobacillus plantarum*, *Lactobacillus paracasei*, *Lactobacillus rhamnosus*, *Lactobacillus acidophilus*, *Lactobacillus fermentum*, *Lactobacillus reuteri*, *Pediococcus pentosaceus*, *Bifidobacterium adolescentis*, *Bifidobacterium breve*, *Bifidobacterium longum subsp. infantis*, *Weizmannia coagulans*, and *Bacillus subtilis*; the yeast is selected from *Kluyveromyces marxianus* and *Issatchenkia orientalis*. One or two of the following (orientalis); the inoculum amount of the compound microbial fermentation agent is 0.02% to 1.0% of the dry weight of the whole grain raw material, the fermentation time is 8 to 72 hours, and the final pH of the fermentation is 4.3 to 6.5.

[0013] Furthermore, in order to better realize the present invention, the preparation of cooked grain sweet syrup includes: moistening whole grain raw materials with water and cooking them at 80-106°C for 10-60 minutes, cooling them to 40-55°C and adding 3%-30% of the weight of the cooked materials, germinated whole grain materials, germinated whole grain syrup or a combination thereof, saccharifying them at the same temperature for 30-180 minutes, cooling them to no higher than 45°C and wet breaking them to no less than 150 mesh to obtain cooked grain sweet syrup.

[0014] Furthermore, in order to better realize the present invention, in the S5 sweet and sour blending, the weight ratio of the germinated fermentation liquid to the cooked grain sweet syrup is 1:0.5 to 1:3, the pH of the blended syrup is 4.3 to 6.5, and the soluble solids content is 5.0 to 18.0 °Brix.

[0015] Furthermore, in order to better realize the present invention, in the post-processing of beverages, after adding food and medicine homologous substances or fruit and vegetable juice to the original pulp, it is homogenized under a pressure of 10-40 MPa, aseptically filled, or pasteurized, ultra-high temperature instantaneous sterilized, or low temperature filled and then sterilized by HPP to obtain whole grain germinated fermented beverage; wherein the pasteurization temperature is 55-75℃ and the time is 5min-30min, and the ultra-high temperature instantaneous sterilization temperature is 110-135℃ and the time is 30s-15min.

[0016] Furthermore, in order to better realize the present invention, the germination fermentation liquid is not subjected to solid-liquid separation after fermentation. The whole grain solids in the blended slurry are retained in the whole grain germination fermentation beverage along with the beverage system. To prevent sedimentation, one or more of xanthan gum, sodium carboxymethyl cellulose, and konjac gum are added.

[0017] A whole-grain germinated fermented beverage using a compound microbial fermentation agent comprises a germinated fermentation stock solution, cooked grain sweet syrup, and water. The characteristics are as follows: the germinated fermentation stock solution is a fully-component fermented slurry obtained by soaking and germinating whole grain raw materials to obtain germinated whole grain material, followed by low-temperature wet cell wall breaking without drying or milling, and then fermentation; the cooked grain sweet syrup is a syrup containing natural reducing sugars obtained from whole grain raw materials through ripening, saccharification, and wet cell wall breaking; the weight ratio of the germinated fermentation stock solution to the cooked grain sweet syrup is 1:0.5 to 1:3; the slurry is prepared by low-temperature ripening and homogenization; the beverage does not contain added sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators.

[0018] The beneficial effects of this invention are: This invention involves first soaking and germinating whole grains, followed by direct low-temperature wet cell-wall breaking in a moist state. The germination process activates the grain's endogenous enzyme system, loosens the grain's structure, and promotes the conversion of some bound or difficult-to-release nutrients into usable forms. Subsequent low-temperature cell-wall breaking, without drying or milling, reduces the loss of heat-sensitive components and oxidative degradation caused by drying and high-temperature grinding, resulting in a fermented slurry with fully released nutrients and a natural grain flavor. The low-temperature wet cell-wall breaking is performed after germination and before fermentation, allowing the soluble nutrients and intracellular components generated during germination to fully enter the slurry system before fermentation. The compound microbial fermentation agent can more fully utilize the grain substrate, creating a mild fermented flavor and improving the stability of the fermentation process. The germination and fermentation processes significantly reduce the content of anti-nutritional factors such as phytic acid, saponins, tannins, and trypsin inhibitors. This invention utilizes cooked grain sweetener to adjust the sweet and sour taste of the germinated fermentation liquid. The cooked grain sweetener is obtained from whole grains through cooking, saccharification, and wet cell wall disruption. It contains natural reducing sugars and soluble solids produced or released by the grains themselves, which can reduce the sharpness of the fermented sour taste, creating a harmonious flavor profile of grain sweetness and fermented sourness in the beverage. This eliminates the need for added sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators. The invention employs a compound microbial fermentation agent for the synergistic fermentation of the germinated whole grain slurry. Compared to single-strain fermentation, the compound microbial fermentation agent can more effectively adapt to the complex matrix environment of polysaccharides, proteins, amino acids, soluble sugars, and dietary fiber in the whole grain slurry, resulting in a more harmonious blend of fermented sourness, grain aroma, and mild fermented flavor, while also improving batch-to-batch stability.

[0019] This invention does not involve solid-liquid separation with residue removal; the dietary fiber and whole grain solids of the grains are retained in the beverage system, reducing processing losses, improving raw material utilization, and giving the finished product a full-bodied whole-grain beverage flavor. The process route of this invention is suitable for continuous or semi-continuous production. The raw material compatibility, fermentation strains, fermentation endpoint, and the proportion of cooked grain sweetener can all be adjusted, enabling the preparation of whole-grain germinated fermented beverages with different grain flavors and solid content, demonstrating strong industrial adaptability.

[0020] This invention utilizes whole grain germination pretreatment coupled with directional fermentation of compound microbial agents to enhance the levels of active ingredients such as γ-aminobutyric acid, total phenols, and soluble dietary fiber in beverages. Simultaneously, the fermentation products exhibit uniform particle size, good system suspension stability, no significant stratification or sedimentation during the shelf life at room temperature, and harmonious sensory flavor, combining nutritional benefits with a pleasant drinking experience.

[0021] This invention further couples cruciferous vegetable seed sprouts into a whole-grain germination and fermentation system, enriching the characteristic highly active functional components and enhancing health benefits. The introduction of cruciferous sprouts provides the compound microbial fermentation system with richer free amino acids, vitamins, and trace elements, thus improving fermentation efficiency. Simultaneously, the microbial metabolic enzyme system further assists in the degradation of macromolecular fibers and anti-nutritional factors in the sprouts, significantly improving the bioavailability and digestibility of plant polyphenols, flavonoids, and trace elements. Traditional whole-grain fermented beverages tend to produce a heavy or monotonous fermented sour taste, while the addition of cruciferous sprout cell-wall-breaking liquid cleverly neutralizes the heaviness of grain fermentation with the unique freshness of the sprouts. This allows the product to maintain a rich grain aroma while offering a more refreshing and layered taste, greatly enhancing its market acceptance. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of the process flow for preparing whole grain germinated fermented beverages using compound microbial fermentation agents according to the present invention.

[0023] Figure 2 This is a chromatogram of the active ingredients in the grain and vegetable compound germinated fermented beverage prepared in Example 5 of the present invention. Detailed Implementation

[0024] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0025] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0026] The preparation process of this invention mainly includes S1 soaking and germination, S2 low-temperature wet cell wall breaking, S3 fermentation, S4 preparation of cooked grain sweet syrup, S5 sweet and sour blending, S6 low-temperature aging, and S7 beverage post-processing. Whole grain raw materials are processed in S1 to form germinated whole grain material. The germinated whole grain material is then introduced into S2 in a wet state before drying and milling to form germinated whole grain syrup. After inoculating the germinated whole grain syrup with a compound microbial fermentation agent, it is processed in S3 to form a germinated fermentation stock solution. Another batch of whole grain raw materials is processed in S4 to form a cooked grain sweet syrup. The germinated fermentation stock solution and the cooked grain sweet syrup are mixed and blended in S5. The resulting blended stock solution is then processed in S6 at low temperature and finally in S7 to obtain a whole grain germinated fermented beverage.

[0027] In this invention, the compound microbial fermentation agent can be inoculated in the form of freeze-dried bacterial powder, bacterial suspension, or activated bacterial solution. Before use, each food-grade microbial strain can be activated separately and then mixed in proportion, or the compound freeze-dried bacterial powder can be directly rehydrated and activated before use. The compound microbial fermentation agent preferably consists of at least two of the following: *Lactobacillus plantarum*, *Lactobacillus paracasei*, *Lactobacillus rhamnosus*, *Lactobacillus acidophilus*, *Lactobacillus fermentum*, *Pediococcus pentosaceus*, *Kluyveromyces martensii*, and *Saccharomyces boulardii*. The function of the compound microbial fermentation agent is to enable controlled synergistic fermentation of germinated whole grain pulp after low-temperature wet cell wall disruption, forming a flavor system that harmonizes a mellow sour aroma, a sweet grain aroma, and a complex fermented aroma.

[0028] In this invention, whole grain raw materials refer to grains that can be used as food ingredients and retain the main natural structure of the grain, preferably granular grains that retain germ activity so as to germinate after soaking. For the whole grain raw materials used in the preparation of cooked grain sweet syrup, the same whole grain formulation as the germination fermentation stock solution can be selected, or crushed, flaked, or granulated grains of the same type can be selected, but they should belong to the whole grain raw material system.

[0029] In this invention, "no drying and milling" refers to the process where germinated whole grains, after germination, are not subjected to hot air drying, drum drying, spray drying, freeze drying, or other methods to convert them into dry powder. Instead, after washing, draining, or surface moisture control, they are directly mixed with water for low-temperature wet cell wall breaking. This method differs from the conventional route of drying, pulverizing, and then rehydrating and pulping the germinated grains.

[0030] In this invention, cooked grain sweet syrup refers to a slurry formed after whole grains have undergone moistening, ripening, saccharification, and wet cell wall breaking. Ripening gelatinizes the grain starch, and saccharification causes the gelatinized starch to form a certain amount of reducing sugars and soluble solids under the action of endogenous amylases provided by the grains themselves or by the germinated grains. The role of cooked grain sweet syrup is not to completely consume the organic acids produced by fermentation through chemical neutralization, but rather to sensorily harmonize the acidity of the germination fermentation liquid through natural reducing sugars, the aroma of gelatinized grains, and soluble solids, and to a certain extent, to moderate the acidity of fermentation, making the acidity more mellow.

[0031] Example 1: A whole grain germinated fermented beverage made from brown rice, oats, black rice, quinoa, yam, and poria cocos. This embodiment provides a basic compound flavor whole grain germinated fermented beverage.

[0032] Based on dry weight, take 35 parts brown rice, 30 parts oats, 12 parts black rice, 7 parts quinoa, 10 parts yam, and 6 parts Poria cocos as whole grain raw materials. The above whole grain raw materials are winnowed and sieved to remove sand, moldy grains, and impurities before use.

[0033] S1, Soaking and Germination. After selecting and removing damaged grains from the whole grain raw material, rinse 2-3 times with clean water, sterilize, and then soak in 25℃ purified water for 16 hours, changing the water every 6-8 hours during soaking. After soaking, drain the water and place the material in a clean germination tray. Germinate for 48 hours under light-protected conditions at 26℃ and 70% relative humidity, spraying with sterile water every 4 hours during this period, controlling the sprout length to 0.5-1.2 cm, to obtain germinated whole grain feed.

[0034] S2, Low-Temperature Wet Cell Disruption. Germinated whole grain feed, after sterilization, is mixed with purified water at a dry weight ratio of 1:4 under aseptic conditions. It is first coarsely ground in a colloid mill, then subjected to high-speed shear wet cell disruption. Cooling water is circulated through the jacket during the disruption process to control the material temperature below 38℃. After disruption, the slurry is tested through a 150-mesh sieve; no obvious coarse particles are observed, yielding a germinated whole grain slurry. In this process, the germinated whole grain feed undergoes no drying or milling treatment; it is directly fed into the low-temperature wet cell disruption process after germination.

[0035] S3, Compound Microbial Fermentation. The compound microbial fermentation agent is a mixture of *Lactobacillus plantarum*, *Lactobacillus paracasei*, *Pediococcus pentosaceus*, *Weizmannii coagulans*, and *Kluyveromyces martensii* in a mass ratio of 6:3:1:0.5:0.3. After activating the compound microbial fermentation agent with sterilized grain extract at 35℃ for 2 hours, it is inoculated into the germinated whole grain slurry at an inoculum rate of 0.25% (dry basis) of the whole grain raw material. Fermentation is carried out at 28℃ in a sealed environment for 24 hours. At the end of fermentation, the slurry pH is 4.7–4.9, with a mild grain acidity and a slight yeasty aroma, yielding the germinated fermentation stock solution. No solid-liquid separation is performed after fermentation.

[0036] S4, Preparation of Cooked Grain Sweetened Pulp. Take another whole grain raw material with the same formulation as above, add water and moisten for 2 hours to allow the grain to fully absorb water. Then cook at 100℃ for 35 minutes to fully mature the grain. After maturation, cool to 58℃, add 15% (by weight) of germinated whole grain slurry as an endogenous enzyme source, and saccharify at 58℃ for 75 minutes. After saccharification, cool the material to below 38℃, add purified water according to the actual viscosity of the material, and wet-process the mixture using a colloid mill and homogenizer to break down the cell walls to a mesh size of not less than 200 to obtain cooked grain sweetened pulp. The cooked grain sweetened pulp has a distinct sweet grain aroma, and the soluble solids content is 8–11 °Brix.

[0037] S5, Sweet and Sour Blend. The germinated fermentation liquid and cooked grain sweet syrup are mixed at a weight ratio of 1:1.2 and stirred for 20 minutes to obtain the blended liquid. No sucrose, high-fructose corn syrup, artificial sweeteners, flavorings, or alkaline / acidity regulators are added during the blending process. The pH of the blended liquid is 5.0–5.3, the soluble solids content is 9–12°Brix, and the sourness is significantly milder than that of the unblended germinated fermentation liquid.

[0038] S6, Beverage Post-Processing. The blended slurry is homogenized once under 25 MPa pressure, then pasteurized at 85℃ for 20 minutes. After cooling, it is aseptically filled to obtain a whole grain germinated fermented beverage. The finished product is light brown to purplish-brown, with a complex grain aroma of brown rice, oats, black rice, and quinoa. It has a delicate taste, a harmonious balance of sweet and sour, and no obvious coarse grain texture.

[0039] Example 2: A whole grain germinated fermented beverage made from millet, brown rice, oats, chickpeas, dates, mulberries, and goji berries. This embodiment provides a whole grain germinated fermented beverage with a mild taste and a prominent sweet flavor.

[0040] Based on dry weight, take 30 parts millet, 25 parts brown rice, 15 parts oats, 15 parts chickpeas, 8 parts jujubes, 5 parts mulberries, and 2 parts goji berries as whole grain ingredients.

[0041] S1, Soaking and Germination. After washing the whole grain raw materials, soak them in purified water at 24℃ for 12 hours. After draining, germinate them for 28 hours under light-protected conditions at 24℃ and 75% relative humidity, controlling the sprout length to 0.3-1.0 cm, to obtain germinated whole grain feed.

[0042] S2, Low-temperature wet cell wall breaking. Germinated whole grains are mixed with purified water at a dry weight ratio of 1:5, and then homogenized by colloid milling and high-speed homogenization at a temperature not exceeding 37°C to obtain germinated whole grain slurry with a fineness of not less than 150 mesh.

[0043] S3, compound microbial fermentation. The compound microbial fermentation agent is composed of *Lactobacillus plantarum*, *Lactobacillus rhamnosus*, *Bifidobacterium adolescentis*, and *Kluyveromyces martensii* in a mass ratio of 5:3:1:1. After activation at 35℃ for 2 hours, it is inoculated into the germinated whole grain slurry at an inoculum rate of 0.20% of the dry weight of the whole grain raw material, and fermented at 27℃ for 22 hours to obtain a germination fermentation stock solution with a pH of 4.8–5.1.

[0044] S4, Preparation of cooked grain sweet syrup. Take another batch of whole grain raw materials with the same composition, moisten with water, and cook under normal pressure steam for 30 minutes. After cooling the cooked material to 55°C, add 10% by weight of germinated whole grain material, and maintain the temperature for saccharification for 90 minutes. After saccharification, cool to below 40°C and wet-process to 200 mesh to obtain cooked grain sweet syrup.

[0045] S5, Sweet and Sour Blend. The germinated fermentation liquid is mixed with cooked grain sweet syrup at a weight ratio of 1:1.5 to obtain the blended syrup. No sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators are added during the blending process.

[0046] S6, low-temperature aging. Mix the blended pulp with mulberry and goji berry juice at low speed and let it stand at 4-8℃ for 6 hours to mature.

[0047] S7, Beverage Post-Processing. After the matured slurry is homogenized at 30 MPa, it is directly aseptically filled to obtain whole grain germinated fermented beverage.

[0048] Example 3: A high-solids whole-grain germinated fermented beverage made from a compound of oats, millet, highland barley, black rice, white kidney beans, mulberry leaves, and polygonatum. This embodiment provides a whole grain germinated fermented beverage with high solids content, a rich texture, and a harmonious blend of herbal sweetness. The whole grain ingredients are: 30 parts oats, 20 parts millet, 15 parts black barley, 10 parts quinoa, 9 parts chickpeas, 6 parts white kidney beans, 5 parts mulberry leaves, and 5 parts Solomon's seal rhizome.

[0049] S1, Soaking and Germination. After washing the whole grain raw materials, soak them for 20 hours, and germinate them for 40 hours under the dark conditions of 25℃ and 80% relative humidity. During the germination process, spray sterile water once every 4 hours to control the sprout length to 0.6-1.8cm, and obtain germinated whole grain feed.

[0050] S2, Low-Temperature Wet Cell Disruption. Germinated whole grains are mixed with water at a dry weight ratio of 1:3, and then subjected to low-temperature wet cell disruption via a two-stage colloid mill and high-pressure homogenization. The disruption temperature is controlled below 40℃ to obtain germinated whole grain slurry. The particle size D90 in the germinated whole grain slurry is no greater than 90μm.

[0051] S3, compound microbial fermentation. The compound microbial fermentation agent is composed of *Lactobacillus plantarum*, *Lactobacillus acidophilus*, *Lactobacillus paracasei*, *Bacillus coagulans*, and *Kluyveromyces martensii* in a mass ratio of 4:2:3:1:1. The inoculum amount is 0.35% of the dry weight of the whole grain raw material, the fermentation temperature is 30℃, and the fermentation time is 30 h, yielding a germination fermentation stock solution with a pH of 4.3–4.6.

[0052] S4, Preparation of cooked grain sweet syrup. Take another batch of whole grain raw materials with the same composition, moisten with water, and cook at 105℃ for 25 minutes. After cooking, cool to 60℃, add 20% by weight of germinated whole grain syrup, and maintain the temperature for saccharification for 60 minutes. After saccharification, cool to 38℃, and wet-process to a mesh size of not less than 200 to obtain cooked grain sweet syrup.

[0053] S5, Sweet and Sour Blend. The germinated fermentation liquid and cooked grain sweet syrup are mixed at a weight ratio of 1:1.8 and stirred thoroughly to obtain the blended syrup. No sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators are added during the blending process.

[0054] S6, low-temperature maturation. Add mulberry leaves and polygonatum to the prepared pulp, mix at low speed, and then let it stand at 4-8℃ for 4-8 hours to mature.

[0055] S7, Beverage Post-Processing. After the matured slurry is homogenized at 35 MPa, it is sterilized at 121℃ for 50 seconds using ultra-high temperature sterilization, and then aseptically filled to obtain whole grain germinated fermented beverage.

[0056] The beverage obtained in this embodiment has a high solids content and a rich, grain-like texture reminiscent of oats and barley. The cooked grain sweetener significantly mitigates the tartness and astringency of the high-solids fermented pulp, resulting in a full-bodied yet mild flavor.

[0057] Example 4: A refreshing whole-grain germinated fermented beverage with a blend of millet, corn, brown rice, quinoa, mint, and perilla. This embodiment provides a whole grain germinated fermented beverage with a light color and a cool and refreshing taste.

[0058] Based on dry weight, take 35 parts millet, 30 parts corn, 15 parts brown rice, 10 parts white quinoa, 5 parts mint, and 5 parts perilla as whole grain ingredients.

[0059] S1, Soaking and Germination. After washing the whole grain raw materials, soak them for 18 hours, and germinate them in the dark for 36 hours at 26℃ and 70% relative humidity, controlling the sprout length to 0.4-1.5cm, to obtain germinated whole grain feed.

[0060] S2, Low-temperature wet cell wall disruption. Germinated whole grains are mixed with purified water at a dry weight ratio of 1:6, and wet cell wall disruption is carried out at a temperature not exceeding 38°C to obtain germinated whole grain slurry with a fineness of not less than 150 mesh.

[0061] S3, compound microbial fermentation. The compound microbial fermentation agent is composed of Lactobacillus paracasei, Pediococcus pentosaceus, Bacillus coagulans, and Kluyveromyces martensii in a mass ratio of 7:2:1:1, and the inoculum amount is 0.30% of the dry weight of the whole grain raw material. Fermentation is carried out at 26℃ for 26 hours to obtain a germination fermentation stock solution with a pH of 4.6-4.9.

[0062] S4, Preparation of cooked grain sweet syrup. Take another whole grain raw material with the same formula, moisten it with water, cook it at 100℃ for 40 minutes, cool it down to 56℃ and add 12% of the weight of the cooked material of germinated whole grain material, saccharify for 120 minutes; then cool it down to below 40℃ and obtain cooked grain sweet syrup by wet cell wall breaking.

[0063] S5, Sweet and Sour Blend. The germinated fermentation liquid is mixed with cooked grain sweet syrup at a weight ratio of 1:1.0 to obtain the blended syrup. No sucrose, fructose syrup, artificial sweeteners, or alkaline acidity regulators are added during the blending process.

[0064] S6, low-temperature aging. Add mint and perilla to the prepared syrup and mix at low speed. Let it stand at 4-8℃ for 4-8 hours to mature.

[0065] S7, Beverage Post-Processing. The matured slurry is homogenized at 20 MPa, sterilized at 90℃ for 10 min, and aseptically filled to obtain whole grain germinated fermented beverage.

[0066] Example 5: Grain and Vegetable Compound Germinated Fermented Beverage Based on the optimal grain formulation in Example 1, a low-temperature cell-wall breaking liquid for cruciferous sprouts was introduced for synergistic compounding. The specific steps are as follows: Preparation of Cruciferous Sprout Cell Wall Breaking Solution: Broccoli and kale seeds were selected, inferior particles were removed, sterilized, and soaked overnight. They were then cultured in the dark for 72 hours at a temperature of 22-30℃ and a humidity of 50%-83%. Subsequently, low-temperature wet cell wall breaking was performed (a suitable amount of lemon juice could be added during the cell wall breaking process to prevent oxidation), filtered through a 150-mesh sieve, and sterilized at 65℃ for 15 minutes to inactivate ESP protein, while simultaneously inactivating myrosinase and locking in the precursor substance glucosinolates, thus obtaining the Cruciferous Sprout Cell Wall Breaking Solution.

[0067] Mixing and maturation: Prepare the blended pulp according to S1~S5 of Example 1. In the low-temperature maturation stage of S6, add the above-mentioned cruciferous seedling cell wall breaking liquid to the blended pulp at a ratio of 6% of the total mass of the system, mix at low speed, and then let it stand at 4~8℃ for maturation.

[0068] Beverage post-processing: After the matured pulp is homogenized and aseptically filled, a grain and vegetable compound germinated fermented beverage is obtained.

[0069] Thanks to the low-temperature wet cell-wall breaking process, the endogenous black mustard enzymes retained in the mixed sprouts can fully exert their activity in the formulation system, efficiently catalyzing the degradation of glucosinolates in cruciferous sprouts into highly active isothiocyanates such as sulforaphane. This grain-vegetable complex system not only cleverly blends the rich wheat aroma of whole grains with the refreshing taste of sprouts, but also, due to the deep coupling with cruciferous sprouts, greatly enriches the product with antioxidant polyphenols, free amino acids, and characteristic bioactive components, resulting in a significant increase in overall nutritional content and health benefits.

[0070] To further verify the comprehensive technical effects of the process and formulation system of this invention, a systematic test was conducted on the germinated whole grain fermented beverages obtained in Examples 1-5 above, focusing on core nutrients (γ-aminobutyric acid, total phenols), antioxidant capacity (DPPH free radical scavenging rate), basic physicochemical indicators (soluble solids, pH), sensory quality, and system stability. The experimental results are shown in Table 1 below: Table 1. Results of comprehensive performance tests on germinated whole grain fermented beverages

[0071] As shown in the table above, comparing Example 1 and Example 5, it can be seen that after introducing the low-temperature cell-wall breaking liquid of cruciferous sprouts, the γ-aminobutyric acid (GABA) content of the product jumped from 68.2 mg / 100mL to 97.6 mg / 100mL, the total phenol content surged from 69.7 mg GAE / 100mL to 103.8 mg GAE / 100mL, and the DPPH free radical scavenging rate also increased to 73.6%. This fully demonstrates that the addition of cruciferous sprouts not only introduces abundant plant polyphenols and active substances, but also produces a significant synergistic effect with the whole grain substrate and complex microorganisms in the fermentation system, promoting the enrichment of functional factors such as GABA and greatly enhancing the health benefits of the product.

[0072] Example 5 achieved the highest sensory score of 91.3 points in the entire group. The data indicates that the unique fresh flavor of cruciferous sprouts effectively neutralized the heaviness and singular sourness that are easily produced by traditional pure grain fermentation (Examples 1-4). While moderately lowering the pH (to 5.5, resulting in a more refreshing sourness), it also endowed the product with richer layers and better palatability.

[0073] Even with the introduction of sprout cell-wall breaking liquid and a significant increase in nutrients, the 30-day sedimentation rate (6.6%) in Example 5 remained at a low level comparable to that of the pure grain system (4.9%~6.9%), and the soluble solids (10.6 °Brix) were within the optimal drinking range. This demonstrates that the composite preparation process of the present invention can achieve a highly uniform and stable suspension state of multi-source materials at the microscopic level, meeting the needs of industrial production and commercial distribution.

[0074] In summary, this invention has achieved unexpected technical results in terms of nutritional efficacy, flavor and taste, and system stability by innovatively coupling cruciferous vegetable sprouts into a whole grain germination fermentation system and supplementing it with a matching low-temperature cell wall breaking and blending process.

[0075] Combination Figure 2The chromatogram of the active ingredients further reveals that the grain and vegetable compound germinated fermented beverage obtained in Example 5 exhibits dense and highly responsive multiple chromatographic peaks within a 40-minute retention time, especially in the retention time ranges of 3-17 minutes and 24-27 minutes. This complex and continuous characteristic peak cluster intuitively demonstrates that, through activation of endogenous enzymes in whole grain germination, low-temperature wet cell disruption, and synergistic fermentation by compound microorganisms, the macromolecular polysaccharides, proteins, and anti-nutritional factors in the raw materials are fully degraded. The superimposed peaks in the red and green channels not only reflect the richness of the matrix but also confirm the successful enrichment of a wide variety of small-molecule metabolites in the system, such as short-chain fatty acids like acetic acid, propionic acid, and butyric acid, γ-aminobutyric acid, ferulic acid, alkaloids, luteolin, phenolic acids, and flavonoids. It also retains sulforaphane, a precursor to sulforaphane, a flavor active substance in cruciferous sprouts, which can be converted into sulforaphane in the gastrointestinal tract and exert its biological effects. This chromatogram provides strong microscopic data support from a material basis perspective for the high bioavailability and significant health benefits of the product of this invention.

[0076] This comparative example uses the same whole grain raw material ratio as in Example 1, but does not perform the germination treatment in S1. After washing and soaking, the whole grain raw material is directly mixed with water and wet-processed at below 40°C to obtain ungerminated grain slurry. It is then fermented according to the strain and fermentation conditions of Example 1, and cooked grain sweet slurry is added according to the ratio of Example 1.

[0077] Compared to Example 1, the beverage obtained in this comparative example has a weaker grain aroma and a more pronounced raw grain astringency in its taste. Because it did not undergo germination activation, the grain structure was insufficiently loosened, resulting in a more viscous slurry after wet cell disruption and a slower development of fermentation flavor. This comparative example demonstrates that simple low-temperature wet cell disruption cannot replace germination activation; germination followed by direct low-temperature wet cell disruption can improve the slurry state and fermentation flavor.

[0078] This comparative example uses S1, S2 and S3 from Example 1 to prepare the germination fermentation stock solution, but does not perform S4 and S5. Instead, it directly homogenizes, sterilizes and fills the germination fermentation stock solution.

[0079] Compared to Example 1, the beverage obtained in this comparative example has a more prominent sour taste, a sharp acidity, and a longer-lasting fermented sourness after entering the mouth, resulting in decreased overall palatability. This comparative example demonstrates that cooked grain sweet syrup not only provides the sweet aroma of grains and soluble solids but also effectively harmonizes the fermented sourness.

[0080] This comparative example uses the germination fermentation stock solution from Example 1, without adding cooked grain sweet syrup, but instead adding sucrose for flavoring, so that the soluble solids content is close to that of Example 1, and then homogenization, sterilization and filling are carried out.

[0081] Compared to Example 1, while this comparative example reduces the sourness, the sweetness is solely that of sucrose, lacking the fullness and aroma of whole grains. Furthermore, adding sucrose alters the product's formulation properties, hindering the creation of a clean formula primarily based on the natural sweetness of the grains themselves. This comparative example demonstrates that cooked grain sweet pulp, while harmonizing the sourness, also enhances the aroma and texture of the cooked whole grains, providing a comprehensive effect that is difficult to replicate with added sucrose.

[0082] Process parameter adjustment instructions In actual production, the soaking and germination time of S1 can be adjusted according to the type of grain. For example, the soaking time for brown rice, black rice, and barley is usually 12-24 hours, while the soaking time for millet and quinoa can be shortened accordingly. The germination endpoint is not necessarily better the longer the sprout. If the sprout is too short, the activation of endogenous enzymes will be insufficient; if the sprout is too long, the grain flavor may be too green and astringent, and the consumption of dry matter will increase. Therefore, it is preferable to control the sprout length between 0.2 and 3.0 cm.

[0083] The key to S2 lies in the direct wet cell-wall breaking process of germinated whole grain feed without drying and milling, and in controlling the cell-wall breaking temperature. If the cell-wall breaking temperature is too high, it can easily cause browning, oxidation, and loss of some heat-sensitive components in the slurry; if the cell-wall fineness is insufficient, the beverage will have a rough taste and will settle during subsequent storage. Therefore, it is preferable to control the cell-wall breaking temperature below 40°C and the cell-wall fineness above 150 mesh.

[0084] In S3, the compound microbial fermentation agent can be selected from single lactic acid bacteria, compound lactic acid bacteria, or a compound of lactic acid bacteria and yeast, depending on the target flavor. Lactic acid bacteria can create a mellow sour aroma and improve the flavor of the grain slurry, while yeast can supplement the fermentation aroma. The fermentation endpoint should not be too acidic; it is preferable to control the pH between 4.3 and 6.5 to ensure a better drinking taste after subsequent blending of the cooked grain sweet slurry.

[0085] In S4, the transition between ripening and saccharification is crucial. Ripening fully gelatinizes the grain starch, making it more readily acted upon by endogenous amylases in the germinated grains. Adding germinated whole grains or germinated whole grain slurry during saccharification creates a naturally sweetened grain syrup without the addition of sucrose, fructose syrup, or artificial sweeteners. This sweetened grain syrup can be made using the same whole grain blend as the germinated fermentation stock solution, or, depending on flavor requirements, can include higher proportions of sweeter grains such as millet, corn, and oats.

[0086] In S5, the ratio of germination fermentation liquid to cooked grain sweet liquor can be adjusted according to the fermentation acidity and target flavor. When the fermentation acidity is high, the proportion of cooked grain sweet liquor can be increased; if a stronger fermentation sour aroma is desired, the proportion of cooked grain sweet liquor can be decreased. Generally, a weight ratio of 1:0.5 to 1:3 can balance fermentation flavor, grain sweetness, and beverage fluidity.

[0087] In S6, the types and proportions of food-medicine homologous substances or fruit and vegetable juices can be adjusted according to the target audience and flavor profile of the product. A higher proportion of fruit and vegetable juice or vegetable seed sprout cell-wall-breaking liquid can give the product a refreshing taste and enrich its characteristic highly active functional components, effectively neutralizing the heaviness of pure grain fermentation; conversely, a lower proportion can better retain the rich original aroma of whole grains. Controlling the maturation temperature at 4-8℃ slows down the metabolic rate of microorganisms in the system to prevent excessive acid production during post-fermentation, and also maximizes the protection of heat-sensitive nutrients (such as sulforaphane and plant polyphenols) in fruits, vegetables, and sprouts from damage. Furthermore, a settling time of 4-8 hours allows for the full association of multi-source flavor compounds, promoting a uniform and stable suspension state in the microscopic system of the blended pulp, resulting in a smoother and more harmonious taste in the final product.

[0088] In S7, aseptic filling can be performed directly, or different sterilization methods can be selected depending on the product type. If the product requires live probiotics, aseptic filling can be performed directly. If probiotics are not required, but post-biotics are needed, the sterilization method should be selected based on the product positioning. If the product is positioned as a shelf-life beverage, ultra-high temperature instantaneous sterilization and aseptic filling can be used. If the product is positioned as a short-shelf-life refrigerated beverage, pasteurization and refrigerated distribution can be used. For long-term storage, HPP sterilization can be performed after filling. Regardless of the sterilization method used, homogenization is beneficial for improving the suspension stability of whole grain solids and the smoothness of the taste.

[0089] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Any other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention, as long as they do not depart from the spirit and scope of the technical solutions of the present invention, should be covered within the scope of the claims of the present invention.

Claims

1. A preparation process for a whole grain germinated fermented beverage using a compound microbial fermentation agent, characterized in that, Includes the following steps: S1, soaking and germination: Select, clean, and sterilize whole grain raw materials, then soak them and germinate them under light-proof conditions of 20-30℃ and 55%-83% relative humidity to obtain germinated whole grain feed. S2, Low-temperature wet cell wall breaking, involves mixing germinated whole grains with water in a ratio of 1:1 to 1:8 without drying or milling, and then performing wet cell wall breaking under sterile conditions at a temperature not exceeding 45°C to obtain germinated whole grain slurry. S3, compound microbial fermentation, inoculating the germinated whole grain pulp with a compound microbial fermentation agent, wherein the compound microbial fermentation agent is formed by compounding at least two kinds of food-grade microorganisms, wherein the food-grade microorganisms are selected from lactic acid bacteria and yeast, and synergistically fermenting at 20-39.5℃ to obtain germination fermentation stock solution; S4, Preparation of cooked grain sweet syrup: Take another whole grain raw material or whole grains that are compatible with the whole grain raw material in S1, and select, moisten, cook, saccharify and wet cell wall breaking to obtain cooked grain sweet syrup containing natural reducing sugars. S5, sweet and sour blending, mixes the germination fermentation liquid with cooked grain sweet syrup at a weight ratio of 1:0.5 to 1:

3. The natural reducing sugars and grain solids in the cooked grain sweet syrup are used to balance the sourness of the germination fermentation liquid to obtain the blended liquid. No exogenous sucrose, fructose syrup, artificial sweeteners and alkaline acidity regulators are added during the blending process. S6, low-temperature aging: The original syrup is mixed with food and medicine homologous substances or fruit and vegetable juice in a weight ratio of 1:0.5 to 1:6 in a sealed mixing tank at low speed, and then allowed to stand and age at 4 to 8°C for 4 to 8 hours; wherein, the fruit and vegetable juice is obtained by sterilizing, low-temperature cell wall breaking and passing through a sieve of 150 mesh or higher from fruit and vegetable seeds and sprouts. S7, Beverage post-processing, involves homogenizing and aseptically filling the low-temperature matured pulp to obtain whole grain germinated fermented beverage.

2. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: The whole grain raw material is a germinateable grain that retains the complete structure of bran, germ, and endosperm. The whole grain raw material is selected from one or more of the following: brown rice, buckwheat, black rice, millet, wheat, corn, oats, highland barley, bitter buckwheat, quinoa, white quinoa, red quinoa, black quinoa, barley, sorghum, Job's tears, white kidney beans, chickpeas, and adzuki beans. In addition, the whole grain raw material is mixed with ingredients such as yam, poria cocos, mulberry leaves, mulberries, polygonatum, goji berries, jujubes, apples, perilla, mint, lemons, and vegetable seed sprouts, including one or more of the following: purple cabbage, green cabbage, kale, broccoli, radish, and cauliflower.

3. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agents according to claim 1, characterized in that: In S1, the soaking time for whole grain raw materials is 6–24 hours, the germination time is 8–48 hours, the germination temperature is 20–30℃, the humidity is 55–83%, and the entire process is conducted in the dark. The germination endpoint is controlled at a sprout length of 0.2–3.0 cm.

4. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: In S2, the ratio of germinated whole grain feed to water by dry weight is 1:1 to 1:8, the wet cell breaking temperature is not higher than 45℃, the fineness of the germinated whole grain slurry after wet cell breaking is not lower than 150 mesh, or the particle size D90 of the germinated whole grain slurry is not greater than 100μm.

5. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: The compound microbial fermentation agent is composed of at least two probiotics, or at least one probiotic and at least one yeast. It does not readily produce ethanol or fusel oils throughout the fermentation process, and can enrich short-chain fatty acids such as acetic acid, propionic acid, and butyric acid, making it suitable for consumption by people of all ages. The probiotics are selected from one or more of the following: *Lactobacillus plantarum*, *Lactobacillus paracasei*, *Lactobacillus rhamnosus*, *Lactobacillus acidophilus*, *Lactobacillus fermentum*, *Lactobacillus reuteri*, *Pediococcus pentosus*, *Bifidobacterium adolescentis*, *Bifidobacterium breve*, *Bifidobacterium longum* subsp. *infantii*, *Weizmannii coagulans*, and *Bacillus subtilis*. The yeast is selected from one or two of *Kluyveromyces martensii* and *Issaccharomyces orientalis*. The inoculum amount of the compound microbial fermentation agent is 0.02%–1.0% of the dry weight of the whole grain raw material, the fermentation time is 8–72 hours, and the final pH of the fermentation is 4.3–6.

5.

6. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: S4 involves washing and soaking whole grain raw materials, maturing them at 80–106°C for 10–60 minutes, cooling them to 40–55°C, adding 3%–30% of the weight of the maturing materials, germinated whole grain materials, germinated whole grain slurry, or a combination of both, saccharifying them at this temperature for 30–180 minutes, cooling them to no higher than 45°C, and wet-processing the cell walls to a fineness of no less than 150 mesh to obtain cooked grain sweet slurry.

7. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agents according to claim 1, characterized in that: In S5, the weight ratio of germination fermentation liquid to cooked grain sweet syrup is 1:0.5 to 1:3, the pH of the prepared syrup is 4.3 to 6.5, and the soluble solids content is 5.0 to 18.0 °Brix.

8. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: In S7, food and medicine homologous substances or fruit and vegetable juices are added to the prepared pulp, and after homogenization at a pressure of 10-40 MPa, it is aseptically filled or pasteurized, ultra-high temperature instantaneous sterilized, or low temperature filled and then sterilized by HPP to obtain whole grain germinated fermented beverage; wherein the pasteurization temperature is 55-75℃ and the time is 5min-30min, and the ultra-high temperature instantaneous sterilization temperature is 110-135℃ and the time is 30s-15min.

9. The preparation process of whole grain germinated fermented beverage using compound microbial fermentation agent according to claim 1, characterized in that: The germination fermentation stock solution is not subjected to solid-liquid separation after S3. The whole grain solids in the blended stock solution are retained in the whole grain germination fermentation beverage along with the beverage system. To prevent sedimentation, one or more of xanthan gum, sodium hydroxymethyl cellulose, and konjac gum are added.

10. A whole-grain germinated fermented beverage using a compound microbial fermentation agent, comprising germination fermentation stock solution and cooked grain sweet syrup, characterized in that: The germination fermentation stock solution is a whole-component fermented slurry obtained by soaking and germinating whole grain raw materials, followed by low-temperature wet cell wall breaking without drying and milling, and then co-fermentation with a compound microbial fermentation agent; the compound microbial fermentation agent is formed by compounding at least two food-grade microorganisms; the cooked grain sweet syrup is a natural reducing syrup obtained by cooking, saccharifying and wet cell wall breaking of whole grain raw materials; the weight ratio of the germination fermentation stock solution to the cooked grain sweet syrup is 1:0.5 to 1:3; the prepared slurry is obtained by low-temperature maturation and homogenization; the whole grain germination fermented beverage does not contain added sucrose, fructose syrup, artificial sweeteners and alkaline acidity regulators.

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