Alcohol-free matcha moromi having antioxidant activity and a method for preparing the same

Abstract

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, and in particular to a non-alcoholic matcha fermented rice with antioxidant activity and its preparation method. Background Technology

[0002] Sweet fermented glutinous rice (also known as fermented rice wine or sweet rice wine) is a traditional food made primarily from glutinous rice through fermentation. Because it contains small-molecule sugars, a small amount of alcohol (usually 1.9-5.1% vol), yeast, lactic acid bacteria, enzymes, various B vitamins, and minerals, it is easily digested and absorbed, promotes blood circulation, and nourishes qi and blood. However, regular sweet fermented glutinous rice has several drawbacks. First, it has a high sugar content, typically exceeding 10% per 100 grams, resulting in a high glycemic index (GI), which is detrimental to blood sugar control. Second, it has a high alcohol content, usually between 1.9% and 5.1% vol, which is difficult to completely remove during cooking (up to 40% may remain even after boiling for 15 minutes), limiting its consumption by pregnant women, children, and other groups.

[0003] The Guizhou Provincial Food Industry Association's group standard (T / GZSX 069-2020), released on November 20, 2020, specifies an alcohol content of ≥0.5% Vol for regular fermented glutinous rice and <0.5% Vol for non-alcoholic fermented glutinous rice. The Shaanxi Zhuhuan Winery Co., Ltd.'s enterprise standard (Q / SZH 0002S-2023) specifies an alcohol content of ≤0.5% Vol for dealcoholized rice wine beverages; currently, there are no reports on the preparation of non-alcoholic matcha fermented glutinous rice. Summary of the Invention

[0004] The purpose of this invention is to provide an alcohol-free matcha fermented rice with antioxidant activity and its preparation method, so as to solve the problems existing in the prior art. The alcohol-free matcha fermented rice provided by this invention reduces the alcohol content, enhances the core nutritional value, health properties and aroma of fermented rice, and expands the applicable population of fermented rice.

[0005] To achieve the above objectives, the present invention provides the following solution: This invention provides a method for preparing alcohol-free matcha fermented rice with antioxidant activity, comprising the following steps: Mix the yeast and matcha powder evenly to obtain a yeast-matcha mixture powder. After rinsing the glutinous rice, soak it, steam the soaked glutinous rice, cool it, then add the yeast and matcha powder mixture, stir well, and put it into a container to ferment. After fermentation, sterilization was performed to obtain the non-alcoholic matcha mash with antioxidant activity.

[0006] Optionally, the yeast starter is 3866 Genus koji; The amount of yeast used is 0.3%-0.6% of the weight of the glutinous rice, and the amount of matcha powder used is 1%-2% of the weight of the glutinous rice.

[0007] Optionally, the soaking time is 2-6 hours.

[0008] Optionally, the steaming time is 30-45 minutes.

[0009] Optionally, after adding the matcha and yeast mixture, the step of adding 100-150 mL of water is also included.

[0010] Optionally, the fermentation conditions are 36-38℃ for 24-36 hours.

[0011] Optionally, the sterilization includes high-temperature sterilization.

[0012] The present invention also provides an alcohol-free matcha fermented rice with antioxidant activity obtained according to the preparation method described above.

[0013] The present invention also provides the application of the non-alcoholic matcha glutinous rice with antioxidant activity in the preparation of food or health products that help with antioxidation.

[0014] The present invention also provides a food or health product that helps with antioxidation, comprising the aforementioned non-alcoholic matcha fermented rice with antioxidant activity.

[0015] The present invention discloses the following technical effects: This invention provides a non-alcoholic matcha fermented rice wine with antioxidant activity. This non-alcoholic fermented rice wine has an extremely low alcohol content (<0.5% Vol), reducing irritation to the gastric mucosa, making it gastrointestinal friendly, highly safe, and suitable for a wide range of people, including children, pregnant women, breastfeeding women, those with alcohol allergies, and those who need to avoid alcohol (such as drivers, post-operative patients, etc.). When combined with matcha, this fermented rice wine optimizes the glycemic index, retains and enhances the fermentation benefits of traditional fermented rice wine, and the added matcha provides antioxidants such as tea polyphenols, enhancing the aroma of ordinary fermented rice wine with a hint of green tea fragrance. Compared to glutinous rice fermented rice wine, the non-alcoholic matcha fermented rice wine exhibits 13.81 times increased SOD activity, 11.07 times increased ABTS activity, 3.87 times increased iron ion reducing capacity, and 1.61-4.70 times increased DPPH scavenging rate. It can be consumed throughout the day and is flexible in its application, allowing for the development of non-alcoholic beverages, milk tea, dessert bases, etc.

[0016] Therefore, the non-alcoholic matcha fermented rice provided by this invention reduces the alcohol content, enhances the core nutritional value, health attributes and aroma of fermented rice, expands the applicable population of fermented rice, and at the same time, the non-alcoholic nature is in line with the current health consumption trend, making it more attractive to health-conscious consumers. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 Product images for glutinous rice wine and matcha wine; Figure 2 The content and number of aroma components in glutinous rice wine and matcha wine; Figure 3 The content of aroma substances in glutinous rice wine and matcha wine; Figure 4 The DPPH removal rate of glutinous rice wine and matcha wine. Detailed Implementation

[0019] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0020] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0021] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0022] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0023] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0024] The yeast powder used in the following examples is 3866 Genus koji, prepared as follows: Wheat bran was taken, and 36% (by mass) of water was added. After mixing, the mixture was kept at 1.3 kg / cm³. 2 After steaming under pressure for 45 minutes, cool to 32-36℃, inoculate into test tubes under aseptic conditions, incubate at 28-33℃ for 45-50 hours, then transfer the inoculum to the middle of the test tube, incubate for 2 days, and then dry to obtain 3866 Aspergillus oryzae.

[0025] Example 1: An alcohol-free matcha fermented rice with antioxidant activity and its preparation method Step 1: Soaking. Rinse the glutinous rice thoroughly and soak it in water for 6 hours. Step 2: Steaming. Drain the soaked glutinous rice and spread it on a steamer lined with a steaming cloth. Use chopsticks to poke some holes to allow steam to circulate. Steam over high heat for 30 minutes to ensure the glutinous rice is fully cooked, with each grain distinct and without a white core. Step 3: Cooling. Take out the steamed glutinous rice and place it in a clean, dry container that has been sterilized by scalding with boiling water to cool. The temperature of the glutinous rice must be reduced to 28℃. Step 4: Inoculate with "mixed yeast and matcha powder". Mix 0.30% yeast powder (3866 koji molds) and 1% matcha powder thoroughly in a dry, clean bowl, according to the mass ratio of yeast powder to glutinous rice. Then, gradually pour small amounts of cooled glutinous rice into a large, clean container. While pouring, use clean hands or a spoon to break up the rice, evenly sprinkling in the yeast and matcha powder mixture, and adding 100mL of cooled boiled water to keep the rice moist and loose, ensuring each grain is evenly coated with the starter culture. The entire process must be quick to avoid contamination by other microorganisms. Simultaneously, prepare a glutinous rice mash using only 0.25% yeast powder as a control. Step 5: Bottle the rice. Pack the mixed rice into a 500g glass jar that has been scalded with boiling water and thoroughly dried. Press it down firmly, cover the mouth of the jar with plastic wrap, and gently put the lid on, leaving a gap. Step Six: Fermentation. Place the glass bottle in a constant temperature environment of 36℃, away from light, and ferment for 24 hours. Step 7: Sterilize. Cover the glass bottle with a sealed cap and place it in a steamer for high-temperature sterilization. Step 8: Testing. Conduct final testing on the sterilized matcha glutinous rice. Seal, label, and pack the matcha glutinous rice that meets the testing standards.

[0026] Example 2: An alcohol-free matcha fermented rice with antioxidant activity and its preparation method Step 1: Soaking. Rinse the glutinous rice thoroughly and soak it in water for 4 hours. Step 2: Steaming. Drain the soaked glutinous rice and spread it on a steamer lined with a steaming cloth. Use chopsticks to poke some air holes to allow steam to circulate. Steam over high heat for 40 minutes to ensure that the glutinous rice is fully cooked, with each grain distinct and without any white core. Step 3: Cooling. Take out the steamed glutinous rice and place it in a clean, dry container that has been sterilized by scalding with boiling water to cool. The temperature of the glutinous rice must be reduced to 29℃. Step 4: Inoculate with "mixed yeast and matcha powder". Mix 0.45% yeast powder (3866 koji molds) and 1.2% matcha powder in a dry, clean bowl according to the weight ratio of yeast powder to glutinous rice. Gradually pour small amounts of cooled glutinous rice into a large, clean container. While pouring, use clean hands or a spoon to break up the rice, evenly sprinkling in the "mixed yeast and matcha powder" and adding 120mL of cooled boiled water to keep the rice moist and loose, ensuring each grain is evenly coated with the starter culture. The entire process must be quick to avoid contamination by other microorganisms. Simultaneously, prepare a glutinous rice mash using only 0.30% yeast powder as a control. Step 5: Bottle the rice. Pack the mixed rice into a 500g glass jar that has been scalded with boiling water and thoroughly dried. Press it down firmly, cover the mouth of the jar with plastic wrap, and gently put the lid on, leaving a gap. Step Six: Fermentation. Place the glass bottle in a light-proof environment at a constant temperature of 37°C for 30 hours. Step 7: Sterilize. Cover the glass bottle with a sealed cap and place it in a steamer for high-temperature sterilization. Step 8: Testing. Conduct final testing on the sterilized matcha glutinous rice. Seal, label, and pack the matcha glutinous rice that meets the testing standards.

[0027] Example 3: An alcohol-free matcha fermented rice with antioxidant activity and its preparation method Step 1: Soaking. Rinse the glutinous rice thoroughly and soak it in water for 2 hours. Step 2: Steaming. Drain the soaked glutinous rice and spread it on a steamer lined with a steaming cloth. Use chopsticks to poke some holes to allow steam to circulate. Steam over high heat for 45 minutes to ensure the glutinous rice is fully cooked, with each grain distinct and without a white core. Step 3: Cooling. Take out the steamed glutinous rice and place it in a clean, dry container that has been sterilized by scalding with boiling water to cool. The temperature of the glutinous rice must be reduced to 30℃. Step 4: Inoculate with "mixed yeast and matcha powder". Mix 0.60% yeast powder (3866 koji molds) and 2.0% matcha powder thoroughly in a dry, clean bowl, according to the mass ratio of yeast powder to glutinous rice. Gradually pour small amounts of cooled glutinous rice into a large, clean container. While pouring, use clean hands or a spoon to break up the rice, evenly sprinkling in the "mixed yeast and matcha powder" and adding 150mL of cooled boiled water to keep the rice moist and loose, ensuring each grain is evenly coated with the starter culture. The entire process must be quick to avoid contamination by other microorganisms. Simultaneously, in this step, only 0.40% yeast powder is inoculated to prepare glutinous rice mash as a control. Step 5: Bottle the rice. Pack the mixed rice into a 500g glass jar that has been scalded with boiling water and thoroughly dried. Press it down firmly, cover the mouth of the jar with plastic wrap, and gently put the lid on, leaving a gap. Step Six: Fermentation. Place the glass bottle in a light-proof environment at a constant temperature of 38°C for 36 hours. Step 7: Sterilize. Cover the glass bottle with a sealed cap and place it in a steamer for high-temperature sterilization. Step 8: Testing. Conduct final testing on the sterilized matcha glutinous rice. Seal, label, and pack the matcha glutinous rice that meets the testing standards.

[0028] Experimental Example 1 To further highlight the beneficial effects of non-alcoholic matcha fermented rice, the alcohol content, aroma components, SOD activity, DPPH activity, T-AOC activity, and iron ion reducing capacity of the glutinous rice fermented rice and non-alcoholic matcha fermented rice prepared in Examples 1-3 were tested respectively.

[0029] 1. Detection method: (1) Method for determining alcohol content: alcohol content determination: centrifuge the fermented rice and determine the alcohol content by alcohol meter method according to the second method of GB 5009.225-2023 "Determination of ethanol concentration in wine and edible alcohol". The standard curve is Y=1.5992X+0.0134.

[0030] (2) Aroma component detection method: Take about 5 μL of fermented glutinous rice (the non-alcoholic matcha fermented glutinous rice was prepared in Example 1), add cyclohexanone (950 μg / L) -110 μL of anhydrous sodium chloride (1 g) was added to a 20 mL sampling bottle, and the extraction fiber was inserted. Extraction was performed at 45 °C for 40 min. GC conditions: Temperature program: 42 °C, hold for 2 min, ramp to 150 °C at 3 °C / min, ramp to 210 °C at 5 °C / min, ramp to 250 °C at 8 °C / min, ramp to 310 °C at 10 °C / min, hold for 4 min; carrier gas He, flow rate 1.0 mL / min, splitless. MS conditions: EI detector; 70 eV energy; auxiliary temperature 250 °C; MS temperature 150 °C, electron multiplier 2162 V, scan range m / z 30–500. Qualitative and semi-quantitative analysis: Each ion peak was qualitatively analyzed by searching the NIST 20.L standard mass spectrometry library using the Quant-My-Way system. The peak area of ​​the analyte was integrated in full scan mode. Semi-quantitative analysis was performed using internal standards based on the peak area, and the content of each aroma component was calculated.

[0031] (3) Methods for determining antioxidant activity SOD activity: Centrifuge the fermented rice, dilute the supernatant 25 times to obtain the sample solution, and determine it according to the kit of Nanjing Jiancheng Biotechnology Co., Ltd. (product number: A001-3, WST-1 method).

[0032] DPPH activity: Centrifuge the fermented rice and dilute the supernatant to prepare sample solutions of 50, 25, 12.5, 6.25, and 3.125 μg / mL. Measure the activity according to the kit (catalog number: A153-1-1) from Nanjing Jiancheng Biotechnology Co., Ltd.

[0033] T-AOC activity: Centrifuge the fermented rice, take the supernatant, and determine it according to the kit of Nanjing Jiancheng Biotechnology Co., Ltd. (Catalog No.: A015-2-1, ABTS method).

[0034] Ferric ion reducing power (Prussian blue method): Centrifuge the fermented gluten, dilute 20 times, and take 1 mL of the supernatant into a 10 mL colorimetric tube. Add 2 mL of 0.2 mol / L phosphate buffer (pH 6.6) and 2 mL of 1% potassium ferricyanide solution sequentially. React in a 50℃ water bath for 20 min, cool, and then add 2 mL of 10% trichloroacetic acid to terminate the reaction. Shake well to obtain the reaction solution. Accurately take 2 mL of the reaction solution and 0.4 mL of 1% ferric chloride solution. Using purified water as a blank and different concentrations of vitamin C as controls, incubate in the dark for 30 min, shake well, and measure the absorbance at 700 nm. Substitute the measurement results into the vitamin C standard curve to calculate the equivalent concentration of vitamin C reducing power of the original fermented gluten solution.

[0035] 2. Measurement Results like Figure 1As shown, the glutinous rice wine (laozao) presents a warm, milky white to slightly yellow hue, with plump, soft grains suspended in a clear, slightly viscous liquid, resulting in a mellow overall texture. Upon opening, a rich, sweet aroma of rice wine wafts out. On the palate, the rice grains gently melt on the tongue, releasing a mild sweet and sour flavor with a hint of alcohol, creating a rich and harmonious taste. The matcha laozao, on the other hand, adds a unique visual and flavor element to the traditional base. Its color is a refreshing light green or yellowish-green, as if imbued with the colors of spring. In addition to the inherent mellow aroma of rice wine, it incorporates the distinctive seaweed fragrance and slightly bitter undertones of matcha. On the palate, the sweet alcohol flavor intertwines with the crispness of matcha, while the soft, glutinous rice grains complement the delicate, slightly grainy texture of the matcha, creating a refined and unique new flavor.

[0036] Alcohol content test results: The group standard (T / GZSX069-2020) issued by Guizhou Provincial Food Industry Association on November 20, 2020 stipulates that the alcohol content of ordinary fermented glutinous rice is ≥0.5% Vol; and the alcohol content of non-alcoholic fermented glutinous rice is <0.5% Vol. According to the test results in Table 1, the matcha fermented glutinous rice prepared in Examples 1-3 of this invention all meet the standard requirements of non-alcoholic fermented glutinous rice.

[0037] Table 1. Results of alcohol content determination in fermented glutinous rice. Aroma component analysis results: Figure 2 It is evident that matcha-flavored fermented rice wine has significantly higher total content and number of aroma components than glutinous rice fermented rice wine. In terms of total content, matcha-flavored fermented rice wine (52.21 mg / kg) contains 2.3 times more aroma components than glutinous rice fermented rice wine (22.61 mg / kg); in terms of the number of aroma components, 74 components were detected in matcha-flavored fermented rice wine, 13 more than 61 in glutinous rice wine wine. The aroma characteristics of glutinous rice wine wine are dominated by ketones and alcohols, with a relatively simple and rustic flavor. The introduction of matcha transforms the aroma characteristics of fermented rice wine wine into a complex system dominated by alcohols and aldehydes, with esters and acids as auxiliary components. The result is not only a doubling of aroma intensity (total content), but also a comprehensive improvement in aroma complexity (number of aroma components) and quality (more pleasant ester fruit aromas), forming a new type of fermented product with a rich aroma, multiple layers, and the fresh characteristics of matcha.

[0038] Depend on Figure 3It is evident that matcha fermented rice, due to its rich substrate, exhibits a surge in ethanol and isoamyl alcohol (banana liqueur aroma) and phenylethanol (rose sweet aroma); while glutinous rice fermented rice is characterized by 2-methylbutanol (malty notes). The abundant polyunsaturated fatty acids in matcha undergo oxidative cracking, producing large amounts of hexanal and (E)-2-heptenal, contributing the signature "fresh green" aroma; simultaneously, the thermal reaction of sugars generates furfural (3-furfural, 5-hydroxymethylfurfural), adding a caramelized sweetness. Glutinous rice fermented rice, however, only shows the branched aldehyde 3-methylbutanal (chocolate aroma). The extremely high acetone content in glutinous rice fermented rice suggests that the metabolism of its core fermenting microorganisms strongly targets ketone production; this pathway is significantly inhibited in matcha fermented rice. Ethyl hexadecanoate (waxy fruity aroma) is a hallmark of esters in matcha fermented rice. Glutinous rice fermented rice has a significantly higher content of dimethyl disulfide (onion flavor), constituting a key identifying feature of its background flavor.

[0039] In summary, the addition of matcha completely transforms fermented glutinous rice from a traditional system dominated by starch degradation and simple amino acid metabolism, producing acetone and branched-chain flavors, into a modern flavor system centered on the oxidation of polyunsaturated fatty acids and the conversion of complex amino acids, generating a large amount of unsaturated aldehydes and higher alcohols. This reshaping of the biochemical pathway not only multiplies the total amount and complexity of aromas but also achieves a sensory leap from a "fermented simplicity" to a "fresh and complex" sensation.

[0040] Antioxidant activity test results: As shown in Table 2, the SOD activity of the alcohol-free matcha fermented rice prepared in Examples 1-3 of this invention was 13.81 times higher than that of glutinous rice fermented rice (average); as shown in Table 3, the T-AOC activity of the alcohol-free matcha fermented rice prepared in Examples 1-3 of this invention was 11.07 times higher than that of glutinous rice fermented rice (average); as shown in Table 4, the iron ion reducing ability of the alcohol-free matcha fermented rice prepared in Examples 1-3 of this invention was 3.87 times higher than that of glutinous rice fermented rice (average); Figure 4 As shown, the DPPH free radical scavenging ability of the alcohol-free matcha rice wine prepared in Examples 1-3 of the present invention is significantly higher than that of glutinous rice rice wine, with an enhancement of 1.61-4.70 times.

[0041] Table 2. Results of SOD activity determination in fermented glutinous rice (U / mL) Table 3. Results of T-AOC activity determination in fermented glutinous rice (%) Table 4. Results of iron ion reducing capacity determination in fermented glutinous rice (μmol / mL) Experimental Example 2: Detection of Efficacy Components The alcohol-free matcha and glutinous rice mash prepared in Example 1 were analyzed. The determination methods for catechin monomers, flavonol glycosides, and alkaloids were as follows: Analysis was performed on a UHPLC-Q-TOF / MS system using a Ti tank C18 column (100 mm × 2.1 mm, Phyllomon). Mobile phase A was 0.01% formic acid aqueous solution, and mobile phase B was acetonitrile. The gradient elution program was as follows: 0–0.3 min, phase B increased from 10% to 40%; maintained at 40% phase B for 4 min; increased to 100% phase B within 5 min and maintained for 8 min; then rapidly decreased to 10% phase B at 8.01 min and maintained for 9.99 min. The column temperature was 35 °C, the flow rate was 0.3 mL / min, the injection rate was 1 μL, and post-column equilibration was allowed for 5 min. Electrospray ionization (ESI) mode was used with selected ion monitoring (SIM). The capillary voltage was -4500 V in negative ion mode and 5500 V in positive ion mode. The drying gas flow rate and temperature were 9 L / min and 500℃, respectively, and the nebulizing gas pressure was 50 psi. Qualitative analysis was mainly based on high-precision mass number determination (mass error <5 ppm), secondary mass spectrometry fragment information, and comparison with standard chromatograms. Quantitative analysis was performed by extracting specific ion chromatographic peaks of the target compounds, using the external standard method, and calculating based on the calibration curve between peak area and concentration. The mass spectrometry acquisition parameters, linear equations, and correlation coefficients of the compounds are shown in Table 5, and the detection results of the active ingredients of glutinous rice wine and matcha wine are shown in Table 6.

[0042] Table 5. Mass spectrometry acquisition parameters, linear equations, and correlation coefficients of the compounds. Note: GA stands for gallic acid, C for catechin, EC for epicatechin, GC for gallocatechin, CG for catechin gallate, EGC for epigallocatechin, ECG for epicatechin gallate, GCG for gallocatechin gallate, EGCG for epigallocatechin gallate, and TF for theaflavins. These are quantitative ions.

[0043] Table 6 shows that the phenolic compounds and alkaloids detected in matcha fermented rice wine are complete and present in extremely high amounts; while most of the substances in glutinous rice fermented rice wine (GA, C, GC, ECG, myricetin, and theophylline) were detected only in trace amounts. This result indicates that "matcha fermented rice wine" has successfully transformed from a traditional rice brew into a "functional fermented beverage" rich in specific functional components.

[0044] Table 6. Results of Detection of Functional Components in Glutinous Rice Fermented Rice and Matcha Fermented Rice Note: - indicates not detected.

[0045] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing alcohol-free matcha fermented rice with antioxidant activity, characterized in that, Includes the following steps: Mix the yeast and matcha powder evenly to obtain a yeast-matcha mixture powder. After rinsing the glutinous rice, soak it, steam the soaked glutinous rice, cool it, then add the yeast and matcha powder mixture, stir well, and put it into a container to ferment. After fermentation, sterilization was performed to obtain the non-alcoholic matcha mash with antioxidant activity.

2. The preparation method according to claim 1, characterized in that, The yeast starter is 3866 Genus koji; The amount of yeast used is 0.3%-0.6% of the weight of the glutinous rice, and the amount of matcha powder used is 1%-2% of the weight of the glutinous rice.

3. The preparation method according to claim 1, characterized in that, The soaking time is 2-6 hours.

4. The preparation method according to claim 1, characterized in that, The steaming time is 30-45 minutes.

5. The preparation method according to claim 1, characterized in that, After adding the koji and matcha mixture powder, the process also includes adding 100-150mL of water.

6. The preparation method according to claim 1, characterized in that, The fermentation conditions are 36-38℃ for 24-36 hours.

7. The preparation method according to claim 1, characterized in that, The sterilization includes high-temperature sterilization.

8. Alcohol-free matcha fermented rice with antioxidant activity obtained by the preparation method according to any one of claims 1-7.

9. The use of the non-alcoholic matcha fermented rice with antioxidant activity as described in claim 8 in the preparation of food or health products that contribute to antioxidant activity.

10. A food or health product that helps with antioxidation, characterized in that, The non-alcoholic matcha fermented rice with antioxidant activity as described in claim 8.

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