CN103719994A - 一种糙米发酵饮料的制作方法 - Google Patents

一种糙米发酵饮料的制作方法 Download PDF

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CN103719994A
CN103719994A CN201310742306.XA CN201310742306A CN103719994A CN 103719994 A CN103719994 A CN 103719994A CN 201310742306 A CN201310742306 A CN 201310742306A CN 103719994 A CN103719994 A CN 103719994A
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brown rice
add
beverage
fermenting
liquid
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赵云财
吕伟民
李娜
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HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
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HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

一种糙米发酵饮料的制作方法涉及的是一种饮料的加工方法,具体地说是一种糙米发酵饮料的制作方法。将糙米粉碎后加水、无水氯化钙、α-淀粉酶先液化后再加入糖化酶糖化,然后过滤得糙米糖化液,将糙米糖化液冷却到36~40℃,接入植物乳杆菌冻干粉,36℃~40℃条件下厌氧发酵20~24小时,即可发酵成熟,发酵成熟液经调配、过滤、灌装、灭菌即得成品。本发明的糙米发酵饮料有效克服了糙米口感粗糙、不易消化的缺点,是一种营养价值和保健价值较高饮料。

Description

一种糙米发酵饮料的制作方法
技术领域
[0001] 本发明涉及的是一种饮料的加工方法,具体地说是一种糙米发酵饮料的制作方法。
背景技术
[0002] 糙米,是指除了外壳之外都保留的全谷粒,即含有皮层、糊粉层和胚芽的大米。糙米口感粗糙,质地相对紧密,不易煮烂,但是糙米的营养价值比精白米要高很多。大米中60% — 70%的维生素、矿物质和大量必需氨基酸都聚积在外层组织中,而我们平时吃的大米虽然洁白细腻,口感良好,但营养价值已经在加工过程中大量流失,再加上煮饭前反复淘洗,外层的矿物质和维生素等营养物质进一步流失,剩下的就主要是碳水化合物和部分蛋白质,其营养价值比起糙米要低多了。糙米中所保留的这些外层组织,具有很高的营养价值。现代营养学研究发现,糙米中米糠和胚芽部分含有丰富的B族维生素和维生素E,能提高人体免疫功能,促进血液循环,还能帮助人们消除沮丧烦躁的情绪,使人充满活力。此外,糙米中钾、镁、锌、铁、锰等微量元素含量较高,有利于预防心血管疾病和贫血症。糙米还保留了大量膳食纤维,可促进肠道有益菌增殖,加速肠道蠕动,软化粪便,预防便秘和肠癌,膳食纤维还能与胆汁中胆固醇结合,促进胆固醇的排出,从而帮助高血脂症患者降低血脂。糙米虽然营养丰富,但其最大的缺点是患有消化道疾病的人不适合食用,因为糙米较粗糙,降解速度也较慢,所以不易消化吸收,另外,其粗糙的口感也令多数人难以接受。
发明内容
[0003] 本发明的目的在于针对糙米口感粗糙、不易消化的不足,提供一种口感好、营养丰富、易消化吸收的的糙米发酵饮料的制作方法。
[0004] 本发明的目的是这样实现的:
选取色泽正常、无异味、无霉变的糙米,粉碎后加入15〜20倍质量的水,搅拌均匀,力口入糙米质量0.2%的无水氯化|丐,按每克糙米加入10〜15单位的比例加入α -淀粉酶,在90〜95°C条件下液化45〜60分钟,降温到60°C,用乳酸将PH调到4.0〜4.5,按照每克糙米加入80〜120个单位的比例加入糖化酶,58〜62°C保温4〜6小时,然后过滤得糙米糖化液,将糙米糖化液冷却到36〜40°C,按0.01%〜0.015%的接种比例接入植物乳杆菌冻干粉,36°C〜40°C条件下厌氧发酵20〜24小时,即可发酵成熟,发酵成熟液经调配、过滤、灌装、灭菌即得成品。
[0005] 本发明的糙米发酵饮料,在保留了糙米原有营养和功效成分的同时,由于酶解作用,使糙米中的大分子物质被降解成易消化吸收的小分子营养物质,同时由于植物乳杆菌的发酵作用,又产生了许多功能性营养物质,所以说,糙米发酵饮料有效克服了糙米口感粗糙、不易消化的缺点,是一种营养价值和保健价值较高饮料。
[0006](四)、具体实施方案
选取色泽正常、无异味、无霉变的糙米,粉碎后加入15倍质量的水,搅拌均匀,加入糙米质量0.2%的无水氯化钙,按每克糙米加入12个单位的比例加入α -淀粉酶,在95°c条件下液化45分钟,降温到60°C,用乳酸将PH调到4.5,按照每克糙米加入100个单位的比例加入糖化酶,60°C保温5小时,然后过滤得糙米糖化液,将糙米糖化液冷却到38°C,按0.01%的接种比例接入植物乳杆菌冻干粉,38°C条件下厌氧发酵24小时,即可发酵成熟,发酵成熟液经调配、过滤、灌装、灭菌即得成品。

Claims (1)

1.一种糙米发酵饮料的制作方法,其特征是:选取色泽正常、无异味、无霉变的糙米,粉碎后加入15〜20倍质量的水,搅拌均匀,加入糙米质量0.2%的无水氯化钙,按每克糙米加入10〜15单位的比例加入α -淀粉酶,在90〜95°C条件下液化45〜60分钟,降温到60°C,用乳酸将PH调到4.0〜4.5,按照每克糙米加入80〜120个单位的比例加入糖化酶,58〜62°C保温4〜6小时,然后过滤得糙米糖化液,将糙米糖化液冷却到36〜40°C,按.0.01%〜0.015%的接种比例接入植物乳杆菌冻干粉,36°C〜40°C条件下厌氧发酵20〜24小时,即可发酵成熟,发酵成熟液经调配、过滤、灌装、灭菌即得成品。
CN201310742306.XA 2013-12-30 2013-12-30 一种糙米发酵饮料的制作方法 Pending CN103719994A (zh)

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Cited By (7)

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Publication number Priority date Publication date Assignee Title
CN106261789A (zh) * 2016-08-29 2017-01-04 河南科技大学 一种杂粮黑豆酱及其制备方法
CN107173652A (zh) * 2017-05-05 2017-09-19 哈尔滨秋林饮料科技股份有限公司 一种小米乳酸发酵饮料
CN107509905A (zh) * 2017-09-10 2017-12-26 江西省中楚生物科技有限公司 一种可快速补充体能的糙米味饮料
CN107794160A (zh) * 2017-11-08 2018-03-13 陈献珍 一种谷物蛋白液及其制备方法
CN108013305A (zh) * 2016-10-28 2018-05-11 江西新华扬酵素科技有限公司 一种发芽糙米酵素饮品的制备方法
CN108310205A (zh) * 2018-01-16 2018-07-24 佛山科学技术学院 一种具有清除自由基功能的健脑膏及其制备方法
CN109430704A (zh) * 2018-09-06 2019-03-08 哈尔滨伟平科技开发有限公司 一种降血脂口服液的制作方法

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CN101744332A (zh) * 2008-12-04 2010-06-23 沈阳师范大学 发芽糙米饮料
CN102888324A (zh) * 2012-11-02 2013-01-23 黑龙江省麒麟工贸公司 粟米布扎饮料的制作方法
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106261789A (zh) * 2016-08-29 2017-01-04 河南科技大学 一种杂粮黑豆酱及其制备方法
CN108013305A (zh) * 2016-10-28 2018-05-11 江西新华扬酵素科技有限公司 一种发芽糙米酵素饮品的制备方法
CN107173652A (zh) * 2017-05-05 2017-09-19 哈尔滨秋林饮料科技股份有限公司 一种小米乳酸发酵饮料
CN107173652B (zh) * 2017-05-05 2020-12-15 哈尔滨秋林饮料科技股份有限公司 一种小米乳酸发酵饮料
CN107509905A (zh) * 2017-09-10 2017-12-26 江西省中楚生物科技有限公司 一种可快速补充体能的糙米味饮料
CN107794160A (zh) * 2017-11-08 2018-03-13 陈献珍 一种谷物蛋白液及其制备方法
CN107794160B (zh) * 2017-11-08 2021-02-02 晟奥(浙江)生物科技有限公司 一种谷物蛋白液及其制备方法
CN108310205A (zh) * 2018-01-16 2018-07-24 佛山科学技术学院 一种具有清除自由基功能的健脑膏及其制备方法
CN109430704A (zh) * 2018-09-06 2019-03-08 哈尔滨伟平科技开发有限公司 一种降血脂口服液的制作方法

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Application publication date: 20140416