Germinated brown rice beverage and preparation method thereof
Through brown rice germination and fermentation treatment, germinated brown rice beverages are prepared, which solves the problems of poor taste and difficult nutritional absorption of brown rice, and produces mellow and nutritious beverages to meet the needs of healthy green beverages.
Patent Information
- Application Number
- CN202411790243.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-06
- Publication Date
- 2025-03-25
AI Technical Summary
Brown rice has a lot of thick fibers, bran wax, etc. in the inner protective cortex, and its texture is tight, resulting in a rough texture, which is time-consuming to cook and difficult to absorb nutrients. Moreover, the taste of germinated brown rice is still very different from that of refined white rice, making it difficult to be liked by consumers.
Through brown rice germination and fermentation treatment, macromolecular substances are decomposed into small-molecular nutrients, and germinated brown rice beverages are prepared. Bacteria species and fermentation processes are adopted without adding other ingredients.
It produces a germinated brown rice drink with a mellow taste and a unique flavor. It is rich in vitamins, amino acids, enzymes, glucose and other beneficial ingredients, which solves the problem of poor taste of brown rice and converts macromolecular nutrients into small-molecular nutrients that are easily absorbed.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food and beverage, and more particularly to a germinated brown rice beverage and a preparation method thereof. Background Art
[0002] Brown rice is the caryopsis after the husk of rice is removed. The content of vitamins, minerals and dietary fiber in brown rice is very rich, but because the inner protective cortex (pericarp, seed coat, and nucellar layer) contains more crude fiber, bran wax, etc. and has a tight texture, it has a rough taste, is time-consuming to cook, and the nutrients are not easily absorbed. When the brown rice is germinated, the macromolecules such as starch and protein in the brown rice are broken down into sugars, amino acids and small molecule peptides under the action of free enzymes, thereby significantly increasing the types and contents of nutrients in the brown rice. The nutritional value of germinated brown rice far exceeds that of brown rice and polished rice, and the taste is also improved compared to brown rice, but compared with polished rice, the taste is still quite different, and it is not yet liked by the majority of consumers. However, cereal beverages made from germinated brown rice have higher nutritional value and meet people's pursuit of healthy and green beverages. Summary of the invention
[0003] In view of this, the present invention provides a germinated brown rice beverage and a preparation method thereof, aiming to solve the above technical problems.
[0004] In order to achieve the above object, the present invention adopts the following technical solution: A method for preparing a germinated brown rice beverage comprises the following steps: S1, prepare rice koji, set aside; S2, brown rice pre-germination treatment, the specific method is: the brown rice raw material to be germinated is removed, cleaned, soaked and disinfected, and then rinsed; S3, germination of brown rice: putting the brown rice raw material after rinsing in step S2 into a germination container for germination to obtain germinated brown rice; S4, steaming the germinated brown rice, cooling it, and breaking up the rice grains; S5, mixing the rice koji prepared in step S1 evenly into the rice obtained in step S4, and covering with plastic wrap; S6, fermentation to obtain fermentation liquid; S7, filtering, diluting, bottling and sterilizing the fermented liquid obtained in step S6 to obtain a germinated brown rice beverage finished product.
[0005] Preferably, in step S1, the method of preparing rice koji is to select brown rice, wash and soak the brown rice, and then steam or boil the rice until it is 80% cooked; cool it indoors, keep it warm and ferment it indoors for 4-7 days. After the fermentation is completed, the rice koji is obtained.
[0006] Preferably, in step S2, the solution for soaking and disinfection is a NaClO solution.
[0007] Preferably, in step S3, the brown rice raw material is placed in a germination container, the germination temperature is 28-35° C., the germination humidity is 80-90%, and water is sprayed intermittently during the germination period.
[0008] Preferably, in step S4, the rice steaming time is 40-60 minutes, and the cooling method is to rinse the steamed rice with clean cold water or cool it naturally to 30-35° C., and at the same time, the rice grains are broken up.
[0009] Preferably, in step S5, the amount of rice koji added is 0.1%-0.3% of the mass of the rice mixed in.
[0010] Preferably, in step S6, the temperature is controlled at 30°C-35°C for saccharification and fermentation, and the fermentation is carried out for 2-3 days to produce sugar solution, distilled water is added, and fermentation is carried out again for 2-3 days to obtain fermentation liquid.
[0011] Preferably, in step S7, the fermentation liquid obtained in step S6 is filtered and diluted, and the sugar content of the fermentation liquid is diluted to 10-15 o Bx.
[0012] Preferably, in step S7, the sterilization method is to place the product in an autoclave and sterilize it at 120-130° C. for 15-20 minutes.
[0013] The invention provides a germinated brown rice beverage which is prepared by a method for preparing the germinated brown rice beverage.
[0014] It can be seen from the above technical solution that, compared with the prior art, the germinated brown rice beverage and the preparation method thereof provided by the present invention have the following beneficial effects: The germinated brown rice beverage of the invention has a mellow, sweet taste, a unique flavor, a strong rice aroma, and is rich in vitamins, amino acids, enzymes, glucose and other ingredients beneficial to health and beauty maintenance. Through germination and fermentation treatment, not only the problem of poor taste of brown rice is solved, but also the macromolecular nutrients in the brown rice are converted into small molecular nutrients that are more easily absorbed by the human body. The invention only adopts strains and fermentation processes without adding other additives, and the product pursues new nutritional value and health care effects. The strain selected is simple Aspergillus oryzae, which only performs saccharification reaction without producing alcohol, and is a new type of nutritious and healthy beverage.
[0015] The present invention germinates and ferments brown rice to generate many digestive enzymes, such as more than 30 kinds of amylase, protease, lipase, etc., and can decompose macromolecular nutrients such as protein and sugar into small molecular peptides, amino acids, glucose, etc. The fermentation liquid is rich in vitamins, amino acids, enzymes, glucose and other ingredients that are beneficial to health and beauty maintenance, and is a super food. DETAILED DESCRIPTION
[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0017] The embodiment of the present invention discloses a method for preparing a germinated brown rice beverage, comprising the following steps: S1, prepare rice koji, set aside; Select a certain amount of brown rice with mature and complete grains, wash and soak the brown rice for 8-12 hours until the rice grains can be easily crushed by hand, then steam or boil the rice in a pot with a ratio of 1:0.7 cups of water for about 50 minutes until the rice is 80% done; (the rice should be elastic and chewy when eaten).
[0018] Pour the rice into a bamboo sieve and spread it flat. Let it cool in room until the rice grains are naturally loose and no longer sticky.
[0019] Pile the rice in the middle of a bamboo sieve, cover with fresh yellow broom leaves, then cover with a layer of clean cotton cloth to keep warm, and place it indoors to ferment for about 5 days.
[0020] Observe the growth of rice koji on the surface of the rice. The white rice koji will grow first. At this time, the koji needs to be turned over to prevent the temperature and humidity from being too high. The optimal temperature is around 37°C. After the yellow rice koji grows, stop fermentation and the rice koji is ready. It should be freeze-dried and stored at low temperature for later use.
[0021] S2, brown rice pre-germination treatment, the specific method is: the brown rice raw material to be germinated is removed, cleaned, soaked and disinfected, and then rinsed; Specifically, brown rice selection, washing, disinfection, and secondary washing: select a certain amount of mature brown rice with complete rice grains, wash it with water for about 3 times, then add 1% NaClO solution and soak it for 15 minutes for disinfection, and rinse it with water 3-5 times after disinfection.
[0022] S3, germination of brown rice: putting the brown rice raw material after rinsing in step S2 into a germination container for germination to obtain germinated brown rice; Specifically, non-immersion germination: the cleaned brown rice is placed in a germination container, the germination temperature is 28-35°C, the germination humidity is 80-90%, and during the first 8 hours of the germination period, 3-5% (mass ratio, the same below) production water is sprayed every 0.5-1 hour, 9-16 hours, 3-4% production water is sprayed every 1-2 hours, 17 hours and thereafter, 2-3% production water is sprayed every 2-4 hours. The spraying water temperature is consistent with the germination temperature, and the germination is terminated when the brown rice sprouts are 1-2mm long.
[0023] S4, steaming the germinated brown rice, cooling it, and breaking up the rice grains; Specifically, when steaming rice, place two layers of soaked gauze on the steamer, spread the germinated brown rice on the gauze and steam the rice. During the process, sprinkle hot water 2-3 times to increase the moisture in the rice layer. The steaming time is about 40-60 minutes, so that the rice is cooked but not mushy, and the rice grains are soft, cooked but not sticky, and have a fragrant aroma. Spread the rice: rinse the steamed rice with clean cold water or cool it down naturally to about 30°C, and at the same time break up the rice grains.
[0024] S5, mixing the rice koji prepared in step S1 evenly into the rice obtained in step S4, and covering with plastic wrap; Specifically, according to the amount of rice, add 0.1%-0.3% rice koji according to the mass ratio, mix the rice koji evenly into the rice, and build the rice grains into an inverted trumpet-shaped concave nest, which is conducive to uniform ventilation and saccharification, and then seal it with plastic wrap.
[0025] S6, fermentation to obtain fermentation liquid; Specifically, fermentation: the temperature is controlled at about 30°C for saccharification and fermentation, and the fermentation lasts for 2-3 days. After fermentation, white mycelium can be observed on the surface. At the same time, the viscosity of the rice decreases and sugar liquid is produced. At this time, 2-4 times distilled water is added and fermented for about 2 days.
[0026] S7, filtering, diluting, bottling and sterilizing the fermented liquid obtained in step S6 to obtain a germinated brown rice beverage finished product.
[0027] Specifically, after fermentation is completed, the saccharification liquid is filtered, and the sugar content of the saccharification liquid is diluted to 10-15 o Bx; the prepared germinated brown rice beverage is quickly filled into a glass bottle, placed in a sterilizing pot and sterilized at 121° C. for 15 minutes to obtain a finished germinated brown rice beverage.
[0028] The quality of the prepared germinated brown rice beverage was evaluated from three aspects: color, taste, smell and state. Table 1 gives the sensory evaluation criteria; Table 1 project Requirements / Indicators Measured indicators Color The product should have a uniform light beige color The product should have a uniform light beige color Taste, smell It has the taste and smell that the product should have, with a strong rice aroma and no peculiar smell. It has the taste and smell that the product should have, with a strong rice aroma and no peculiar smell. state The beverage is in a uniform state, with no foreign matter visible to normal vision The beverage is in a uniform state, with no foreign matter visible to normal vision The germinated brown rice beverage prepared by the method for preparing the germinated brown rice beverage has a mellow and sweet taste, a unique flavor, a strong rice aroma, and contains various ingredients beneficial to health and beauty maintenance, such as rich vitamins, amino acids, enzymes, and glucose. Through germination and fermentation treatment, not only the problem of poor taste of brown rice is solved, but also the macromolecular nutrients in the brown rice are converted into small molecular nutrients that are more easily absorbed by the human body.
[0029] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.
[0030] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A method for preparing a germinated brown rice beverage, characterized in that: The following steps are involved: S1, prepare rice koji, set aside; S2, brown rice pre-germination treatment, the specific method is: the brown rice raw material to be germinated is removed, cleaned, soaked and disinfected, and then rinsed; S3, germination of brown rice: putting the brown rice raw material after rinsing in step S2 into a germination container for germination to obtain germinated brown rice; S4, steaming the germinated brown rice, cooling it, and breaking up the rice grains; S5, mixing the rice koji prepared in step S1 evenly into the rice obtained in step S4, and covering with plastic wrap; S6, fermentation to obtain fermentation liquid; S7, filtering, diluting, bottling and sterilizing the fermented liquid obtained in step S6 to obtain a germinated brown rice beverage finished product.
2. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S1, the method of preparing rice koji is to select brown rice, wash and soak the brown rice, and then steam or boil the rice until it is 80% cooked; cool it indoors, keep it warm and ferment it indoors for 4-7 days. When the fermentation is completed, the rice koji is obtained.
3. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S2, the solution for soaking and disinfection is a NaClO solution.
4. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S3, the brown rice raw material is placed in a germination container, the germination temperature is 28-35° C., the germination humidity is 80-90%, and water is sprayed intermittently during the germination period.
5. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S4, the rice steaming time is 40-60 minutes, and the cooling method is to rinse the steamed rice with clean cold water or cool it naturally to 30-35° C., and at the same time, the rice grains are broken up.
6. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S5, the amount of rice koji added is 0.1%-0.3% of the mass of the rice mixed in.
7. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S6, the temperature is controlled at 30°C-35°C for saccharification and fermentation, and the fermentation is carried out for 2-3 days to produce sugar solution, distilled water is added, and the mixture is fermented again for 2-3 days to obtain fermentation liquid.
8. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S7, the fermentation liquid obtained in step S6 is filtered and diluted, and the sugar content of the fermentation liquid is diluted to 10-15 o Bx.
9. The method for preparing a germinated brown rice beverage according to claim 1, characterized in that: In step S7, the sterilization method is to put it into a sterilizing pot and sterilize it at 120-130° C. for 15-20 minutes.
10. A germinated brown rice beverage, characterized in that: The germinated brown rice beverage is prepared by the preparation method of any one of claims 1 to 9.