Fermented glutinous rice lactic acid fermentation beverage and preparation method thereof

Abstract

The preparation method comprises the following steps: performing low-temperature heating sterilization on fresh fermented glutinous rice to obtain sterilized fermented glutinous rice; adding sterile water or a sugar-containing beverage, diluting and sterilizing, adjusting the pH value and controlling the temperature, performing enzymolysis by using a saccharifying enzyme, performing enzymolysis by using protease to obtain the fermented glutinous rice subjected to secondary enzymolysis, diluting, adjusting the sugar degree and controlling the temperature, adding lactobacillus paracasei freeze-dried powder, and performing fermentation to obtain fermented glutinous rice subjected to secondary enzymolysis; the viable bacterium type fermented glutinous rice lactic acid fermentation beverage can be drunk directly or after being cooled, with sugar or without sugar. In industrial production, the viable bacterium type fermented glutinous rice lactic acid fermentation beverage can also be used as primary pulp, and various forms of sterilization type fermented glutinous rice lactic acid fermentation beverages can be prepared through various methods. The method has the advantages of low cost, no addition of saccharifying enzyme, protease, sugar source and nitrogen source, high calcium content, high lactic acid content, low glucose content, outstanding nutrition and health care functions, and mechanization.

Description

Technical Field

[0001] This invention relates to the field of glutinous rice deep processing technology, and more specifically to a rice-brewed lactic acid fermented beverage and its preparation method. Background Technology

[0002] Rice wine, also known as fermented glutinous rice wine, is a traditional specialty food of southern my country. Rice wine from Xiaogan, Hubei Province, has been recognized as a national geographical indication product and green food, enjoying a nationwide reputation. The black glutinous rice wine of the Miao people in Guizhou Province is renowned both domestically and internationally for its crystal-clear appearance, bright red color, elegant and pleasant aroma, sweet and sour taste, mellow and sweet flavor, harmonious body, and outstanding nutritional and health benefits. In Xiaogan City, Hubei Province, rice wine has become a distinctive local agricultural product, and the rice wine industry has become a pillar food industry, forming an industrial cluster with an annual output value of approximately 5 billion yuan. Nationally renowned brands such as "Shenglong," "Mipopo," "Shenlin," and "Shuanglushang" have emerged, with products sold throughout China and exported to Europe, America, and Southeast Asia. However, after more than 20 years of rapid development, the Xiaogan rice wine industry has also encountered several problems, mainly manifested in the following aspects: A. The homogenization of rice wine products is serious, with most being rice wines and Lao rice wines with different packaging forms and fermentation methods, resulting in a single flavor profile; B. Consumer fatigue has led to sluggish sales of rice wine products, urgently requiring technological innovation and innovative products to achieve product upgrading; C. The characteristics of rice wine components make it prone to yellowing and discoloration during storage and sales due to the Maillard reaction, resulting in sensory deterioration, which affects product sales and consumption, and also reduces the economic benefits of enterprises; D. Rice wine products have a high glucose content, which is not only detrimental to human health, but also unsuitable for consumption by special groups such as diabetics.

[0003] Rice wine is a solid-liquid mixture obtained by washing, soaking, steaming, cooling with water, mixing with yeast, and fermenting at a temperature of 31-37℃ for 40-72 hours. It includes liquid sweet rice wine juice and solid lees. The main microorganisms in the yeast include molds, yeasts, lactic acid bacteria, and other bacteria that exist in the form of spores or buds. Among them, molds are characterized by aerobic growth, drought tolerance, and acid tolerance; their optimal spore germination temperature is 30℃, and their optimal growth temperature range is 28–37℃. Yeasts are characterized by sugar craving, moderate drought tolerance, an optimal pH of 4.5–5.0, an optimal growth temperature of 20–30℃, requiring a large amount of oxygen for cell growth and reproduction but not for alcoholic fermentation; and an optimal alcoholic fermentation temperature of 30–37℃. Lactic acid bacteria are characterized by high moisture content, anaerobic or facultative anaerobic growth, an optimal cell growth and reproduction temperature of 20–30℃, and an optimal pH of slightly acidic conditions (around pH 5); their optimal fermentation temperature and pH are 37℃ and 7, respectively. Rice wine fermentation can be divided into three stages. The first stage is the mold growth and saccharification stage: In the early stage of fermentation, due to the low temperature, high pH, ​​abundant oxygen, and low water activity, the mold in the yeast grows rapidly, secreting large amounts of highly active amylase and protease (mainly secreted by Aspergillus oryzae). This rapidly liquefies and saccharifies the starch in the glutinous rice into glucose, dextrin, and maltose, and hydrolyzes proteins into amino acids and peptides, leading to increased water activity and preparing conditions for the growth and fermentation of lactic acid bacteria and yeast. Subsequently, due to the presence of oxygen and suitable temperature, yeast also grows and reproduces rapidly, and lactic acid bacteria also begin to grow and reproduce, preparing for alcoholic and lactic acid fermentation. The second stage is the growth and fermentation stage of lactic acid bacteria and yeast. With the growth of mold and the saccharification of starch, the temperature rises, oxygen is depleted, water activity increases, and glucose content increases. Mold growth is inhibited, and the growth and fermentation of lactic acid bacteria and yeast enter a rapid and active phase. Yeast ferments glucose to produce alcohol, and due to the presence of a small amount of oxygen, some of the alcohol is converted into acetic acid; lactic acid bacteria ferment glucose to produce lactic acid. In the presence of low oxygen levels, lactic acid bacteria and yeast can metabolize glucose through the tricarboxylic acid cycle, producing various organic acids such as citric acid, succinic acid, malic acid, and fumaric acid, as well as carbon dioxide and heat, leading to an increase in temperature. The third stage is the slow fermentation and flavor formation stage. With the increase in alcohol content, decrease in pH, increase in lactic acid content, and increase in temperature, the alcoholic fermentation of yeast and the lactic acid fermentation of lactic acid bacteria essentially cease. However, saccharifying enzymes (i.e., glucoamylase) continue to hydrolyze starch and dextrin into glucose, resulting in the accumulation and increase of sugar content and total water-soluble solids in the fermentation broth. Due to the high osmotic pressure, plasmolysis occurs, causing the fermentation of yeast and lactic acid bacteria to slow down or stop. At the same time, due to the high temperature and high sugar content, complex interactions occur between components such as alcohol, lactic acid, organic acids, and amino acids in the fermentation broth, producing flavor substances with the aroma of rice wine.It is worth noting that after the fermentation of rice wine is completed, the rice wine still contains saccharifying enzymes, α-amylases, and proteases, but their activities are temporarily inhibited by low pH, low temperature, alcohol, high sugar content, and high solids content.

[0004] Rice wine is rich in nutrients such as carbohydrates, protein, B vitamins, and minerals. It has the effects of invigorating qi, promoting body fluid production, activating blood circulation, dispersing stagnation, and reducing swelling. It is especially suitable for pregnant women to reduce edema and for breastfeeding women to promote lactation. The main components of original rice wine are: total water-soluble solids content of 40-50%, sugar content (mainly glucose) of 35-45%, total reducing sugar content (calculated as glucose) of 32-44%, alcohol content of 2.8-3.5%, pH of 3.0-3.8, free amino acid content of 0.04-0.15%, and total acid (calculated as lactic acid) of 0.4-1.1%. The protein content in the dried lees is about 20%-23%. Summary of the Invention

[0005] To address the shortcomings of existing rice brewing processing technology, the first technical objective of this invention is to provide a method for preparing rice brewing lactic acid fermented beverages. This method is simple and easy to implement, the operation process is convenient, the product has prominent regional characteristics, the equipment selection and matching are easy and the equipment investment is low, the product has high added value, good economic benefits, and can be mechanized.

[0006] To achieve the above objectives, the present invention is implemented through the following scheme: A method for preparing a rice-based lactic acid fermented beverage includes the following steps: (1) Low-temperature sterilization and enzymatic hydrolysis: Take fresh rice wine, heat it to 50-60℃ for 5-20 minutes under reflux of cooling water for sterilization, and then dilute it with sterile water at 1-1.5 times the weight of the rice wine. Under magnetic stirring, adjust the pH of the mixture to 4.4-4.8 with calcium hydroxide emulsion, control the temperature at 50-60℃, and continue stirring and enzymatic hydrolysis for 0.5-2.5 hours to obtain saccharified rice wine for later use; (2) Enzymatic hydrolysis: Take the saccharified rice wine obtained in step (1), keep the reflux of cooling water, and adjust the pH value to 6.5-7.5 with calcium hydroxide emulsion under magnetic stirring, control the temperature to 45-55℃, and continue stirring for 0.5-2.0 hours to obtain rice wine with secondary enzymatic hydrolysis for later use. (3) Adjusting sugar content and fermentation: Take the rice wine obtained from the secondary enzymatic hydrolysis in step (2), dilute it with sterile water and adjust the glucose concentration to 7-13% to obtain a sugar content adjustment solution. Control the temperature at 37±0.5℃, add freeze-dried Lactobacillus paracasei powder at a sugar content adjustment solution mass fraction of 0.7 g / 10 L to 1.3 g / 10 L, keep the condensate reflux and the bottom slowly magnetically stirred to prevent the flavor components from volatilizing, air from mixing in, and Lactobacillus paracasei from sinking and agglomerating to form a sludge. Ferment for 15-30 hours until the pH value is ≤ 3.0 to obtain a live bacteria type rice wine lactic acid fermented beverage.

[0007] The fresh rice wine mentioned in step (1) is a solid-liquid mixture obtained by washing glutinous rice, soaking it for 3 to 15 hours, steaming it, cooling it with water to a temperature of 25 to 35°C, mixing it with yeast, and fermenting it at a temperature of 27 to 37°C for 40 to 72 hours. It includes liquid sweet rice wine juice and solid lees.

[0008] Preferably, the fresh rice wine is a solid-liquid mixture obtained by washing, soaking, steaming, cooling with water, mixing with koji, and fermenting at a temperature of 28-36°C for 40-65 hours, including liquid sweet rice wine juice and solid lees.

[0009] Preferably, the calcium hydroxide emulsion mentioned in steps (1) and (2) is a food-grade or pharmaceutical-grade calcium hydroxide dispersed in sterile water to form an emulsion with a mass concentration of 0.5% to 9.5%. More preferably, the calcium hydroxide emulsion is a food-grade calcium hydroxide dispersed in sterile water to form an emulsion with a mass concentration of 0.5% to 2.5%.

[0010] Preferably, the *Lactobacillus paracasei* freeze-dried powder mentioned in step (3) is a *Lactobacillus paracasei* freeze-dried powder that meets the quality requirements stipulated by the National Health Commission as a new food raw material, and its viable count is ≥2.0 × 10⁻⁶. 9 cfu / g; the slow magnetic stirring has a bottom magnetic stirring speed of 3-20 rpm / min.

[0011] More preferably, the *Lactobacillus paracasei* freeze-dried powder mentioned in step (3) is a *Lactobacillus paracasei* freeze-dried powder that meets the quality requirements stipulated by the National Health Commission as a new food ingredient, and its viable count is ≥1.0 × 10⁻⁶. 10 cfu / g; the slow magnetic stirring has a bottom magnetic stirring speed of 3 to 11 rpm / min.

[0012] Preferably, the preparation method of the above-mentioned rice-brewed lactic acid fermented beverage may further include step (4): using the live bacteria type rice-brewed lactic acid fermented beverage obtained in step (3) as the original pulp, directly diluting and homogenizing it to obtain a homogenized liquid of the original pulp dilution, or diluting it without homogenization to obtain the original pulp dilution; or removing and squeezing out the solid lees in the original pulp to obtain a liquid original pulp without lees, and then diluting it to obtain a original pulp dilution without lees; Meanwhile, granulated sugar and agar are mixed evenly, dissolved and dispersed with 2-3 times the mass of purified water, and the resulting slurry is homogenized by a colloid mill and a homogenizer to obtain a homogenized liquid. The homogenized liquid of the above-mentioned raw slurry dilution or raw slurry dilution or raw slurry dilution without lees is mixed evenly with the above-mentioned homogenized liquid, stirred evenly, and then homogenized 2-3 times or not homogenized to obtain a mixed homogenized liquid or a heterogeneous mixture. While stirring, the mixed homogenized liquid or the heterogeneous mixture is heated, filled and sealed while hot, and then sterilized by heating, so that the lees particles are fined and homogenized and uniformly suspended, or the lees particles are uniformly suspended and can be stored at room temperature for a long time.

[0013] Preferably, step (4) includes the following specific steps: (4.1) Dilution and homogenization or heterogeneity: Dilute the original pulp with a sugary beverage or sugar-free drinking water at a mass ratio of 1, stir and mix evenly to obtain the original pulp diluted solution for later use; or the obtained original pulp diluted solution is processed by a colloid mill and homogenized by a homogenizer to obtain the homogenized solution of the original pulp diluted solution for later use. (4.2) Ingredient preparation and homogenization: Weigh 50-80 kg of white granulated sugar with a mass fraction of 5-8% and 0.6-1.1 kg of agar with a mass fraction of 0.06-0.11% respectively; then mix them evenly, dissolve and disperse them with purified water at a mass ratio of 2 times to obtain a slurry. The slurry is then processed by a colloid mill and homogenized by a homogenizer to obtain a homogenized liquid for preparation and use. (4.3) Mixing, homogenizing or heterogenizing, heating, filling and sterilization: Mix 1000-1200 kg of raw pulp dilution or homogenized raw pulp dilution with the homogenized liquid of the ingredients prepared in step (4.2), stir evenly, and then homogenize twice or not homogenize to obtain a mixed homogenized liquid or a heterogenized mixture; while stirring, heat the mixed homogenized liquid or the heterogenized mixture to 85-90℃, fill and seal while hot, and then sterilize at 85-90℃ for 5-10 minutes to obtain a sterilized rice fermented lactic acid beverage with fine and homogenized grain particles that are uniformly suspended or with suspended grain particles that can be stored at room temperature for a long time. Its shelf life at room temperature can reach 6-12 months.

[0014] Preferably, step (4) may further include the following specific steps: (4.1) Dilution: Remove and squeeze out the solid lees from the original pulp to obtain a liquid original pulp without lees. Dilute it with sugary drinks or sugar-free drinking water at a mass ratio of 1 to 1.5 times to obtain a diluted original pulp solution without lees for later use. (4.2) Ingredient preparation and homogenization: Weigh 50-80 kg of white sugar with a mass fraction of 5-8% and 0.2-0.3 kg of agar with a mass fraction of 0.02-0.03%, mix them evenly, dissolve and disperse them with purified water at a mass ratio of 2 times to obtain a slurry. The slurry is then processed by a colloid mill and homogenized by a homogenizer to obtain a homogenized liquid for preparation and use. (4.3) Mixing, homogenizing, heating, filling and sterilization: Mix 1000-1200 kg of the original pulp dilution without lees and the homogenized liquid of the ingredients prepared in step (4.2) evenly, stir evenly, and then homogenize twice to obtain a mixed homogenized liquid; while stirring, heat the mixed homogenized liquid to 85-95℃, fill and seal while hot, and then sterilize at 85-95℃ for 5-10 minutes to obtain a sterilized rice fermented lactic acid beverage that does not contain lees, can be diluted with water and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 6-12 months.

[0015] Preferably, the sugar-free drinking water in step (4) is purified water; the sugary drinks include purified sugarcane juice, carrot pulp, sweet potato juice, and strawberry pulp.

[0016] Another technical objective of this invention is to provide a rice-based lactic acid fermented beverage prepared by the above-described method. This rice-based lactic acid fermented beverage is pale yellow to colorless, and contains ≥ 2.0 × 10⁻⁶ live bacteria of *Lactobacillus paracasei*. 8 The beverage contains cfu / g, total acid content (calculated as lactic acid) ≥ 1.1%, γ-aminobutyric acid content ≥ 0.05%, glucose content ≤ 3.0%, and calcium ion content (calculated as Ca) ≥ 0.05%. It contains both the inherent aromatic components of rice wine and a large amount of polypeptides and some amino acids derived from the hydrolysis of proteins in rice wine. It is rich in lactic acid, antimicrobial peptides, aromatic components, and γ-aminobutyric acid. No external saccharifying enzymes are added, resulting in a pure flavor, high lactic acid content, low glucose content, outstanding nutritional and health benefits, and high hygiene and safety.

[0017] The technical principles and concepts of this invention are as follows: This invention utilizes the inherent low pH and high osmotic pressure generated by various organic acids, alcohol, and high sugar content in rice wine to strongly inhibit the growth of molds, yeasts, lactic acid bacteria, and other microorganisms inherent in the rice wine. By utilizing reflux of condensate water, it prevents the volatilization and loss of the inherent aromatic components in the rice wine. By increasing pH and temperature, it enhances the activity of amylases inherent in the rice wine, including saccharifying enzymes and liquefying amylases, which are inhibited by the acidic and high-sugar environment of the rice wine. It also enhances the activity of proteases inherent in the rice wine, which are inhibited by the acidic and high-sugar environment of the rice wine. Furthermore, it utilizes calcium ions generated by neutralizing acidic substances in the rice wine with calcium hydroxide to enhance the activity of inherent amylases and proteases, promote the reproduction and fermentation of *Lactobacillus paracasei*, and strengthen the calcium content of the product. Lactobacillus paracasei utilizes the properties of components including glucose, protein, and polypeptides to ferment and produce lactic acid, antimicrobial peptides, aromatic components, and γ-aminobutyric acid (GABA). Fresh rice wine is sterilized at low temperature, diluted with water, neutralized with calcium hydroxide, and the pH and temperature are controlled. Amylases inherent in rice wine, including saccharifying enzymes and liquefying amylases, hydrolyze the remaining water-soluble starch (i.e., gelatinized starch), dextrin, and maltose into glucose, resulting in saccharified rice wine. The saccharified rice wine is then neutralized with calcium hydroxide, and the pH and temperature are controlled. Proteases inherent in rice wine hydrolyze the proteins in the rice wine into polypeptides and some amino acids. The resulting rice wine, after secondary enzymatic hydrolysis, is then fermented by Lactobacillus paracasei using components including glucose, protein, and polypeptides to produce lactic acid, antimicrobial peptides, aromatic components, and GABA, thus yielding a live-culture rice wine lactic acid fermented beverage. Live bacteria type rice-based lactic acid fermented beverages can be consumed directly or after refrigeration. They can also be consumed directly or after refrigeration after adjusting the sweetness with sucrose or honey. Alternatively, they can be prepared by adding appropriate proportions of suspending agents such as agar, white sugar, sugar alcohol, or food sweeteners according to conventional methods, dissolving and dispersing them evenly, and then undergoing processes such as undiluted or diluted with water, without separating the lees or separating the lees, heterogeneous or homogeneous processes, heating and filling, pasteurization, and cooling to prepare sterilized rice-based lactic acid fermented beverages with suspended lees particles or finely and uniformly suspended lees particles or lees-free lees that can be stored at room temperature for a long time.

[0018] Compared with the prior art, the beneficial effects of the method of the present invention are: (1) The method of the present invention utilizes the inherent low pH and high osmotic pressure generated by various organic acids, alcohol and high sugar content in rice wine to have a strong antibacterial effect on the molds, yeasts, lactic acid bacteria and miscellaneous bacteria inherent in rice wine. By using the technical treatment of rice wine sterilization at low temperature (50-60℃), the technical problem of pasteurization and high temperature sterilization being able to kill the microorganisms in rice wine but also causing the denaturation of the enzymes inherent in rice wine, including saccharifying enzymes, liquefying amylase and protease, is solved. The method achieves the technical effect of reducing the sterilization temperature, killing 100% of the microorganisms in rice wine, preventing the denaturation of the enzymes inherent in rice wine, including saccharifying enzymes, liquefying amylase and protease, reducing the discoloration caused by Maillard reaction and preventing excessive loss of nutrients in rice wine.

[0019] (2) The method of the present invention utilizes and enhances the activity of amylases, including saccharifying enzymes and liquefying amylase, which are inherent in rice wine but whose activity is inhibited by the acidic and high-sugar environment of rice wine, after diluting rice wine with water, using calcium hydroxide to neutralize the inherent acidic substances in rice wine, thereby reducing the osmotic pressure and relieving the feedback inhibition of high-concentration glucose on the activity of saccharifying enzymes. This treatment solves the technical problem of needing to add saccharifying enzymes and liquefying amylases to hydrolyze the residual water-soluble starch, dextrin, and maltose in rice wine into glucose. It achieves the technical effect of 100% hydrolyzing the residual water-soluble starch, dextrin, and maltose in rice wine into glucose, which can serve as the sugar source for the reproduction and fermentation of Lactobacillus paracasei, without the need for the addition of lactose, sucrose, or glucose as the sugar source for the reproduction and fermentation of Lactobacillus paracasei.

[0020] (3) The method of the present invention uses calcium hydroxide to neutralize the inherent acidic substances in rice wine after diluting it with water to increase the pH (pH value is 6.5 to 7.5), control the temperature (temperature is 45 to 55℃), and reduce the protein concentration (reduce osmotic pressure and viscosity and relieve the feedback inhibition of protein activity by high concentration of protein). It utilizes and enhances the inherent protein activity in rice wine, which is inhibited by the acidity, high viscosity and high protein environment of rice wine, and hydrolyzes the inherent protein in rice wine into polypeptides and some amino acids. This technical treatment solves the technical problem that external protease is needed to hydrolyze the inherent protein in rice wine into polypeptides and some amino acids. It achieves the technical effect of not needing to add external protease, but only using the inherent protease in rice wine to hydrolyze 100% of the protein in rice wine into polypeptides and some amino acids as a nitrogen source for the reproduction and fermentation of Lactobacillus paracasei, without the need for external polypeptides and amino acids as a nitrogen source for the reproduction and fermentation of Lactobacillus paracasei.

[0021] (4) The method of the present invention uses calcium hydroxide to neutralize the inherent acidic substances in rice wine in stages after diluting rice wine with water to generate calcium ions (in the form of calcium salts of organic acids, such as calcium lactate) and raise the pH to neutral (pH values ​​of 4.4-4.8 and 6.5-7.5, respectively). This solves the technical problem that the lack of calcium ions leads to low activity of the inherent saccharifying enzymes, liquefying amylases and proteases in rice wine, and slow or difficult reproduction and fermentation of Lactobacillus paracasei under the inherent acidic conditions of rice wine (pH 3.0-3.8). It achieves the technical effect of both increasing the activity of the inherent saccharifying enzymes, liquefying amylases and proteases in rice wine, promoting the rapid reproduction and fermentation of the added Lactobacillus paracasei, increasing the calcium content in rice wine lactic acid fermentation beverage to more than 0.05% (in the form of calcium lactate) and improving the nutritional value of the product. Attached Figure Description

[0022] Figure 1 This is a process flow diagram of a rice-based lactic acid fermented beverage and its preparation method according to the present invention. Detailed Implementation

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] The raw material "fresh rice wine" used in the following examples is a solid-liquid mixture obtained by washing, soaking, steaming, cooling with water, mixing with koji, and fermenting at a temperature of 32-36°C for 40-65 hours, including liquid sweet rice wine juice and solid lees.

[0025] Example 1: A method for preparing a rice-based lactic acid fermented beverage includes the following steps: (1) Low-temperature sterilization and enzymatic hydrolysis: Take 5 kg of fresh rice wine and put it into a fermentation tank with a magnetic stirrer. Under the condition of reflux of condensate, heat it to 55℃ and maintain it for 12.5 minutes for sterilization. Then add 6.25 kg of sterile water with a mass ratio of 1.25 times that of rice wine for dilution. Under the condition of magnetic stirring, adjust the pH of the mixture to 4.6 with a mass concentration of 1.5% calcium hydroxide emulsion, control the temperature at 55℃, and continue stirring and enzymatic hydrolysis for 1.5 hours to obtain saccharified rice wine for later use. (2) Enzymatic hydrolysis: Take the saccharified rice wine obtained in step (1), keep the reflux of cooling water, and adjust the pH value to 7.0 with calcium hydroxide emulsion with a mass concentration of 1.5% under magnetic stirring. Control the temperature at 50℃ and continue stirring for 1.25 hours to obtain rice wine with secondary enzymatic hydrolysis for later use. (3) Adjusting sugar content and fermentation: Take the rice wine obtained from the secondary enzymatic hydrolysis in step (2), dilute it with sterile water and adjust the glucose concentration to 10% to obtain a sugar content adjustment solution. Control the temperature at 37±0.5℃, add Lactobacillus paracasei freeze-dried powder at a sugar content adjustment solution mass fraction of 1.0g / 10L, keep the reflux water, and magnetically stir the bottom at a speed of 7 rpm / min to prevent the bacteria from settling and air from entering. Ferment for 21.5 to 23.5 hours until the pH is 2.75 to 2.85 to obtain a live bacteria type rice wine lactic acid fermented beverage.

[0026] The resulting live-culture rice-based lactic acid fermented beverage is a solid-liquid mixture containing lees particles, ranging in color from pale yellow to colorless, with ≥ 3.0 × 10⁻⁶ live Lactobacillus paracasei bacteria. 8 cfu / g, total acid content (calculated as lactic acid) ≥ 1.35%, γ-aminobutyric acid content ≥ 0.06%, glucose content ≤ 2.0%, calcium ion content (calculated as Ca) ≥ 0.06%.

[0027] Live-culture fermented rice wine can be consumed directly, but it may taste slightly sour and lack sweetness. Adding 5-7% white sugar or honey, stirring until dissolved and dispersed, can improve its sweetness and sweet-sour ratio, resulting in a better taste and making it more suitable for consumption. Mixing live-culture fermented rice wine with non-acidic carrot juice in a 50 / 50 ratio, with or without added sugar, helps reduce acidity, increase nutritional value, or improve sweetness and sweet-sour ratio, which is also a better way to enjoy live-culture fermented rice wine. Drinking rice wine without added sugar, or with 5-7% white sugar or honey, stirred until dissolved and dispersed, and refrigerated at 0-4℃ before consumption helps reduce sourness or increase sweetness and sweet-sour ratio, resulting in a better quality drink and a shelf life of 3-10 days.

[0028] Example 2: A method for preparing rice-based lactic acid fermented beverage includes the following steps: (1) Low-temperature sterilization and enzymatic hydrolysis: Take 10 kg of fresh rice wine and put it into a fermentation tank with a magnetic stirrer. Under the condition of reflux of condensate, heat it to 60℃ and maintain it for 5 minutes for sterilization. Then add 15 kg of sterile water with a mass ratio of 1.5 times that of rice wine for dilution. Under the condition of magnetic stirring, adjust the pH of the mixture to 4.8 with a mass concentration of 2.5% calcium hydroxide emulsion, control the temperature at 60℃, and continue stirring and enzymatic hydrolysis for 1.0 hour to obtain saccharified rice wine for later use. (2) Enzymatic hydrolysis: Take the saccharified rice wine obtained in step (1), keep the reflux of cooling water, and adjust the pH value to 7.5 with calcium hydroxide emulsion with a mass concentration of 2.5% under magnetic stirring. Control the temperature to 55℃ and continue stirring for 0.5 hours to obtain rice wine with secondary enzymatic hydrolysis for later use. (3) Adjusting sugar content and fermentation: Take the rice wine obtained from the secondary enzymatic hydrolysis in step (2), dilute it with sterile water and adjust the glucose concentration to 13% to obtain a sugar content adjustment solution. Control the temperature at 37±0.5℃, add Lactobacillus paracasei freeze-dried powder at a sugar content adjustment solution mass fraction of 1.3g / 10L, keep the condensate refluxed, and magnetically stir the bottom at a speed of 11 rpm / min to prevent the bacteria from settling and air from mixing in. Ferment for 28 to 30 hours until the pH is 2.65 to 2.75 to obtain a live bacteria type rice wine lactic acid fermented beverage.

[0029] The resulting live-culture rice-based lactic acid fermented beverage is a solid-liquid mixture containing lees particles, ranging in color from pale yellow to colorless, with ≥ 4.0 × 10⁻⁶ live Lactobacillus paracasei bacteria. 8 cfu / g, total acid content (calculated as lactic acid) ≥ 1.50%, γ-aminobutyric acid content ≥ 0.07%, glucose content ≤ 1.5%, calcium ion content (calculated as Ca) ≥ 0.07%.

[0030] Live-culture fermented rice wine can be consumed directly, but its taste is rather sour and lacks sweetness. Adding 6-8% white sugar or honey, stirring to dissolve and disperse evenly, can improve the sweetness and sweet-sour ratio, resulting in a better taste and making it more suitable for consumption. Mixing live-culture fermented rice wine with non-acidic sugarcane juice in a 50 / 50 ratio helps reduce acidity, increase sweetness, improve the sweet-sour ratio, and enhance nutritional value; this is also a better way to enjoy live-culture fermented rice wine. Fermented rice wine without added sugar, or with 6-8% white sugar or honey, stirred to dissolve and disperse evenly, and refrigerated at 0-4℃ before consumption helps reduce sourness or increase sweetness and improve the sweet-sour ratio, resulting in a better drinking quality and a shelf life of 7-10 days.

[0031] Example 3: A method for preparing a rice-based lactic acid fermented beverage includes the following steps: (1) Low-temperature sterilization and enzymatic hydrolysis: Take 50 kg of fresh rice wine and put it into a fermentation tank equipped with a magnetic stirrer. Under the condition of reflux of condensate, heat it to 50℃ and maintain it for 20 minutes for sterilization. Then add 50 kg of sterile water with a mass ratio of 1.0 times that of rice wine for dilution. Under the condition of magnetic stirring, adjust the pH of the mixture to 4.4 with a mass concentration of 0.5% calcium hydroxide emulsion, control the temperature at 50℃, and continue stirring and enzymatic hydrolysis for 2.5 hours to obtain saccharified rice wine for later use. (2) Enzymatic hydrolysis: Take the saccharified rice wine obtained in step (1), keep the reflux of cooling water, and adjust the pH value to 6.5 with calcium hydroxide emulsion with a mass concentration of 0.5% under magnetic stirring. Control the temperature to 45℃ and continue stirring for 2.0 hours to obtain rice wine with secondary enzymatic hydrolysis for later use. (3) Adjusting sugar content and fermentation: Take the rice wine obtained from the secondary enzymatic hydrolysis in step (2), dilute it with sterile water and adjust the glucose concentration to 7% to obtain a sugar content adjustment solution. Control the temperature at 37±0.5℃, add freeze-dried Lactobacillus paracasei powder at a sugar content adjustment solution mass fraction of 0.9g / 10L, keep the reflux water, and magnetically stir the bottom at a speed of 3 rpm / min to prevent the bacteria from settling and air from entering. Ferment for 15 to 17 hours until the pH is 2.85 to 2.95 to obtain a live bacteria type rice wine lactic acid fermented beverage.

[0032] The resulting live-culture rice-based lactic acid fermented beverage is a solid-liquid mixture containing lees particles, ranging in color from pale yellow to colorless, with ≥ 2.0 × 10⁻⁶ live Lactobacillus paracasei bacteria. 8 cfu / g, total acid content (calculated as lactic acid) ≥ 1.1%, γ-aminobutyric acid content ≥ 0.05%, glucose content ≤ 3.0%, calcium ion content (calculated as Ca) ≥ 0.05%.

[0033] Live-culture fermented rice wine can be consumed directly, but its taste is slightly sour and lacks sweetness. Adding 5-7% white sugar or honey, stirring to dissolve and disperse evenly, can improve the sweetness and sweet-sour ratio, resulting in a better taste and making it more suitable for consumption. Mixing live-culture fermented rice wine with non-acidic sugarcane juice in a 50 / 50 ratio helps reduce acidity, increase sweetness, improve the sweet-sour ratio, and enhance nutritional value; this is also a better way to enjoy live-culture fermented rice wine. Fermented rice wine without added sugar, or with 5-7% white sugar or honey, stirred to dissolve and disperse evenly, and refrigerated at 0-4℃ before consumption helps reduce sourness or increase sweetness and improve the sweet-sour ratio, resulting in a better drinking quality and a shelf life of 3-8 days.

[0034] Example 4: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 3 above includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 3, as raw material or paste for later use; (2) Dilution: Dilute the original pulp with 500 kg of pure water at a ratio of 1 times the weight of the original pulp, stir and mix evenly to obtain 1000 kg of diluted original pulp solution for later use; (3) Ingredient preparation and homogenization: Based on 1000 kg of the original slurry dilution, weigh 50 kg of 8% white sugar and 1.2 kg of 0.12% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 100 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (4) Mixing, heating, filling and sterilization: Mix the original pulp dilution and the homogenized liquid of the ingredients, heat to 90°C while stirring, fill and seal while hot, and sterilize at 90°C for 10 minutes to obtain a sterilized rice-brewed lactic acid fermented beverage with suspended lees particles that can be stored at room temperature for a long time. Its shelf life at room temperature can reach 12 months.

[0035] Example 5: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 3 includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 3, as raw material or paste for later use; (2) Dilution and homogenization: Dilute the original pulp with 500 kg of pure water at a mass ratio of 1, stir and mix evenly, and then homogenize the resulting diluted original pulp solution by colloid mill and homogenizer to obtain 1000 kg of homogenized original pulp solution for later use. (3) Ingredient preparation and homogenization: Based on 1000 kg of homogenized liquid from the original slurry dilution, weigh 50 kg of 5% white sugar and 0.6 kg of 0.06% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 100 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (4) Mixing, homogenizing, heating, filling and sterilization: The homogenized liquid of the original pulp dilution and the homogenized liquid of the ingredients are mixed evenly and stirred evenly, and then homogenized twice to obtain a mixed homogenized liquid. While stirring, the mixed homogenized liquid is heated to 85°C, filled and sealed while hot, and then sterilized at 85°C for 10 minutes to obtain a sterilized rice-brewed lactic acid fermented beverage with fine and uniformly suspended lees particles that can be stored at room temperature for a long time. Its shelf life at room temperature can reach 6 months.

[0036] Example 6: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 3 includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 3, as raw material or paste for later use; (2) Separation of lees and dilution: Remove and squeeze out the solid lees from the original pulp to obtain 400 kg of liquid original pulp without lees. Dilute the liquid original pulp without lees with 600 kg of pure water, which is 1.5 times the mass of the liquid original pulp without lees, to obtain 1000 kg of diluted liquid original pulp without lees, for later use; (3) Ingredient preparation and homogenization: Based on 1000 kg of diluted liquid slurry without lees, weigh 60 kg of 6% white sugar and 0.3 kg of 0.03% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 120 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (4) Mixing, homogenizing, heating, filling and sterilization: The diluted liquid slurry without lees and the homogenized liquid of the ingredients are mixed evenly and then homogenized to obtain a mixed homogenized liquid. While stirring, the mixed homogenized liquid is heated to 90°C, filled and sealed while hot, and then sterilized at 90°C for 10 minutes to obtain a sterilized rice-based lactic acid fermented beverage that is free of lees, can be diluted with water, and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 12 months.

[0037] Example 7: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 1 includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 1, as raw material or paste for later use; (2) Sugarcane juicing and dilution: After cleaning and removing impurities from fresh sugarcane, juice is extracted using a juicer. The resulting juice is filtered through a 100-mesh sieve to remove the pulp, yielding purified sugarcane juice. The original pulp is diluted with 500 kg of purified sugarcane juice at a ratio of 1:1 by weight, and the mixture is stirred evenly to obtain 1000 kg of diluted sugarcane juice solution for later use. (3) Ingredient preparation and homogenization: Based on 1000 kg of sugarcane juice dilution of the original pulp, weigh 1.0 kg of agar (thickening agent) with a mass fraction of 0.1%, dissolve and disperse the agar in 10 kg of purified water, and then process the resulting slurry through a colloid mill and homogenizer to obtain the ingredient homogenized liquid for later use. (4) Mixing, heating, filling and sterilization: Mix the diluted sugarcane juice of the original pulp and the homogenized liquid of the ingredients, stir and disperse evenly, heat to 93°C while stirring, fill and seal while hot, and then sterilize at 93°C for 10 minutes to obtain a sterilized rice-brewed lactic acid fermented beverage with suspended lees particles, sugarcane juice as the sweet source and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 12 months.

[0038] Example 8: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 1 includes the following steps: (1) Fermentation: Prepare 750 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 1, as raw material or paste for later use; (2) Homogenization of raw pulp: 750 kg of raw pulp was processed by a colloid mill and homogenized by a homogenizer to obtain 750 kg of homogenized liquid of raw pulp for later use; (3) Preparation and dilution of carrot pulp: After removing impurities and cleaning the carrots, crush them with a crusher. The resulting pulp is processed by a colloid mill and homogenized with a homogenizer to obtain carrot pulp. Take 250 kg of carrot pulp and mix it evenly with 750 kg of the homogenized original pulp to obtain 1000 kg of the homogenized original pulp and carrot pulp dilution solution for later use; (4) Ingredient preparation and homogenization: Based on 1000 kg of homogenized liquid from the original pulp and diluted carrot pulp, weigh 65 kg of 6.5% white sugar and 0.8 kg of 0.08% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 130 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (5) Mixing, homogenizing, heating, filling and sterilization: The homogenized liquid of the original pulp is mixed with the diluted carrot pulp and the homogenized liquid of the ingredients, stirred evenly, and then homogenized three times to obtain a mixed homogenized liquid. While stirring, the mixed homogenized liquid is heated to 95°C, filled and sealed while hot, and then sterilized at 95°C for 10 minutes to obtain a sterilized rice-brewed lactic acid fermented beverage containing carrot pulp and finely and uniformly suspended lees particles that can be stored at room temperature for a long time. Its shelf life at room temperature can reach 12 months.

[0039] Example 9: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 1 includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 1, as raw material or paste for later use; (2) Separation of lees: Remove and squeeze the solid lees from the raw pulp to obtain 400 kg of liquid raw pulp without lees, for later use; (3) Preparation and dilution of sweet potato juice: After cleaning and removing impurities from fresh sweet potatoes, juice them using a juicer. Filter the resulting juice through a 100-mesh sieve to remove the residue, obtaining purified sweet potato juice. Dilute the 600 kg of purified sweet potato juice (1.5 times the mass of the slurry without distiller's grains) with slurry without distiller's grains, and stir to mix evenly to obtain 1000 kg of slurry-sweet potato juice dilution, which is then set aside. (4) Ingredient preparation and homogenization: Based on 1000 kg of liquid slurry-sweet potato juice dilution without lees, weigh 50 kg of 5% white sugar and 0.4 kg of 0.04% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 100 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (5) Mixing, homogenizing, heating, filling and sterilization: Mix the liquid slurry without lees - sweet potato juice dilution and the homogenized liquid of the ingredients, stir evenly and then homogenize to obtain a mixed homogenized liquid. While stirring, heat the mixed homogenized liquid to 95°C, fill and seal while hot, and then sterilize at 95°C for 10 minutes to obtain a sterilized rice-brewed lactic acid fermented beverage that does not contain lees, contains sweet potato juice and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 12 months.

[0040] Example 10: The method for dispensing and storing the rice-based lactic acid fermented beverage prepared in Example 1 includes the following steps: (1) Fermentation: Prepare 500 kg of live bacteria type rice wine lactic acid fermentation beverage according to the method of Example 3, as raw material or paste for later use; (2) Separation of lees: Remove and squeeze the solid lees from the raw pulp to obtain 400 kg of liquid raw pulp without lees, for later use; (3) Preparation and dilution of strawberry pulp: Fresh strawberries are cleaned and then pulped using a pulping machine. The resulting strawberry pulp is then homogenized twice using a colloid mill and a homogenizer to obtain homogenized strawberry pulp. 800 kg of the homogenized strawberry pulp (2.0 times the mass of the lees-free liquid pulp) is used to dilute the lees-free liquid pulp. The mixture is stirred until homogenized, yielding 1200 kg of diluted lees-free liquid pulp-strawberry pulp solution for later use. (4) Ingredient preparation and homogenization: Based on 1200 kg of diluted strawberry pulp without lees, weigh 48 kg of 4% white sugar and 0.96 kg of 0.08% agar (thickening agent). Mix the white sugar and agar evenly, dissolve and disperse them in 96 kg of purified water, and then homogenize the resulting slurry by colloid milling and homogenization to obtain the prepared homogenized liquid for later use; (5) Mixing, homogenizing, heating, filling and sterilization: Mix the diluted strawberry pulp (which does not contain lees) with the homogenized liquid of the ingredients, stir evenly, and then homogenize twice to obtain a mixed homogenized liquid. While stirring, heat the mixed homogenized liquid to 85°C, fill and seal it while hot, and then sterilize it at 90°C for 10 minutes to obtain a sterilized rice-based lactic acid fermented beverage that does not contain lees, contains strawberry pulp, and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 10 months.

[0041] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for preparing a rice-based lactic acid fermented beverage, characterized in that, Includes the following steps: (1) Low-temperature sterilization and enzymatic hydrolysis of saccharifying enzyme: Take fresh rice wine, heat it to 50℃~60℃ for 5~20 minutes under the condition of reflux of cooling water, and then add sterile water with a mass ratio of 1.0~1.5 times that of rice wine to dilute it; under the condition of magnetic stirring, adjust the pH of the mixture to 4.4~4.8 with calcium hydroxide emulsion with a mass concentration of 0.5%~1.5%, control the temperature at 50℃~60℃, and continue to stir and enzymatically hydrolyze for 0.5~2.5 hours to obtain saccharified rice wine for later use; (2) Enzymatic hydrolysis: Take the saccharified rice wine obtained in step (1), keep the reflux of the cooling water, and adjust the pH value to 6.5 to 7.5 with calcium hydroxide emulsion with a mass concentration of 0.5% to 2.5% under magnetic stirring. Control the temperature to 45℃ to 55℃ and continue stirring for 0.5 to 2.0 hours to obtain rice wine with secondary enzymatic hydrolysis for later use. (3) Adjusting sugar content and fermentation: Take the rice wine obtained from the secondary enzymatic hydrolysis in step (2), dilute it with sterile water and adjust the glucose concentration to 7% to 13% to obtain a sugar content adjustment solution; control the temperature at 37±0.5℃, add Lactobacillus paracasei freeze-dried powder at a sugar content adjustment solution mass fraction of 0.7 to 1.3g / 10 L, keep the condensate reflux to prevent the bacterial cells from settling and air from entering, ferment for 15 to 30 hours until the pH is 2.65 to 2.95, and the live bacteria type of rice wine lactic acid fermented beverage is obtained; The fresh rice wine mentioned in step (1) is a solid-liquid mixture obtained by washing, soaking, steaming, cooling with water, mixing with koji, and fermenting at a temperature of 31-37°C for 40-72 hours, including liquid sweet rice wine juice and solid lees; The calcium hydroxide emulsion mentioned in steps (1) and (2) is a food-grade or pharmaceutical-grade calcium hydroxide dispersed in sterile water to form an emulsion with a mass concentration of 0.5% to 9.5%. The *Lactobacillus paracasei* freeze-dried powder mentioned in step (3) has a viable count ≥ 2.0 × 10⁻⁶. 9 cfu / g.

2. The method for preparing a rice-based lactic acid fermented beverage according to claim 1, characterized in that, The calcium hydroxide emulsion mentioned in steps (1) and (2) is a food-grade calcium hydroxide emulsion dispersed in sterile water, with a mass concentration of 0.5% to 2.5%.

3. The method for preparing a rice-based lactic acid fermented beverage according to claim 1 or 2, characterized in that, After adding the freeze-dried Lactobacillus paracasei powder in step (3), keep the condensate refluxed and magnetically stir the bottom at a speed of 3-20 rpm / min.

4. The method for preparing a rice-based lactic acid fermented beverage according to claim 3, characterized in that, The *Lactobacillus paracasei* freeze-dried powder mentioned in step (3) has a viable count ≥ 1.0 × 10⁻⁶. 10 cfu / g.

5. A method for preparing a rice-based lactic acid fermented beverage according to claim 1 or 2, characterized in that, It also includes step (4): using the live bacteria type rice fermented lactic acid beverage obtained in step (3) as the original pulp, directly diluting and homogenizing it to obtain the homogenized liquid of the original pulp dilution, or diluting it without homogenization to obtain the original pulp dilution; or removing and squeezing out the solid lees in the original pulp to obtain a liquid original pulp without lees, and then diluting it to obtain a original pulp dilution without lees. Meanwhile, granulated sugar and agar are mixed evenly, dissolved and dispersed in a small amount of purified water, and the resulting slurry is processed by a colloid mill and homogenized to obtain a homogenized liquid. The homogenized liquid of the above-mentioned original slurry dilution or the original slurry dilution or the original slurry dilution without lees is mixed evenly with the above-mentioned homogenized liquid, stirred evenly, and then homogenized 2 to 3 times or not homogenized to obtain a mixed homogenized liquid or a heterogeneous mixture. While stirring, the mixed homogenized liquid or the heterogeneous mixture is heated, filled and sealed while hot, and then sterilized by heating, so that the lees particles are fined and homogenized and uniformly suspended or the lees particles are suspended and can be stored at room temperature for a long time.

6. The method for preparing a rice-based lactic acid fermented beverage according to claim 5, characterized in that, Step (4) is as follows: (4.1) Dilution and homogenization or heterogeneity: Dilute the original slurry with a sugary beverage or sugar-free drinking water at a mass ratio of 1, stir and mix evenly, and then homogenize the resulting diluted slurry by colloid milling and homogenizing to obtain a homogenized solution of the original slurry for later use; or: Dilute the original slurry with a sugary beverage or sugar-free drinking water at a mass ratio of 1, stir and mix evenly, and then heterogeneously to obtain a diluted slurry for later use; (4.2) Ingredient preparation and homogenization: Weigh 50-80 kg of white granulated sugar with a mass fraction of 5-8% and 0.6-1.1 kg of agar with a mass fraction of 0.06-0.11% respectively; then mix them evenly, dissolve and disperse them with a small amount of purified water to obtain a slurry. The slurry is then processed by a colloid mill and homogenized by a homogenizer to obtain a homogenized liquid for preparation and use. (4.3) Mixing, homogenizing or heterogenizing, heating, filling and sterilization: Mix 1000-1200 kg of the homogenized liquid of the original pulp dilution or the original pulp dilution and the homogenized liquid of the ingredients prepared in step (4.2) evenly, stir evenly, and then homogenize twice or not homogenize to obtain a mixed homogenized liquid or a heterogenized mixed liquid; while stirring, heat the mixed homogenized liquid to 85-90℃, fill and seal while hot, and then sterilize at 85-90℃ for 5-10 minutes to obtain a sterilized rice fermented lactic acid beverage with fine and homogenized grain particles that are uniformly suspended or with grain particles suspended and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 6-12 months.

7. The method for preparing a rice-based lactic acid fermented beverage according to claim 5, characterized in that, Step (4) is as follows: (4.1) Dilution: Remove and squeeze out the solid lees from the original pulp to obtain a liquid original pulp without lees. Dilute it with a sugary beverage or sugar-free drinking water at a mass ratio of 1 to 1.5 times to obtain a diluted original pulp solution without lees for later use. (4.2) Ingredient preparation and homogenization: Weigh 50-80 kg of white sugar with a mass fraction of 5-8% and 0.2-0.3 kg of agar with a mass fraction of 0.02-0.03%, mix them evenly, dissolve and disperse them with a small amount of purified water to obtain a slurry, and then homogenize the slurry by colloid milling and homogenizing to obtain a homogenized liquid for use. (4.3) Mixing, homogenizing, heating, filling and sterilization: Mix 1000-1200 kg of the original pulp dilution homogenate without lees and the ingredient homogenate prepared in step (4.2) evenly, stir evenly, and then homogenize twice to obtain a mixed homogenate; while stirring, heat the mixed homogenate to 85-95℃, fill and seal while hot, and then sterilize at 85-95℃ for 5-10 minutes to obtain a sterilized rice fermented lactic acid beverage that does not contain lees, can be diluted with water and can be stored at room temperature for a long time. Its shelf life at room temperature can reach 6-12 months.

8. A method for preparing a rice-based lactic acid fermented beverage according to claim 6 or 7, characterized in that, In step (4), the sugar-free drinking water is purified water; the sugary drinks include purified sugarcane juice, carrot pulp, sweet potato juice, and strawberry pulp.

Images