CN103719994A - 一种糙米发酵饮料的制作方法 - Google Patents
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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
技术领域
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
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
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。
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，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℃条件下液化45～60分钟，降温到60℃，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℃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℃，按0.01%～0.015%的接种比例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，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。
（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℃条件下液化45分钟，降温到60℃，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℃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℃，按0.01%的接种比例接入植物乳杆菌冻干粉,38℃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℃条件下液化45～60分钟，降温到60℃，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℃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℃，按0.01%～0.015%的接种比例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。
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Cited By (10)
| 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 |
| CN110074299A (zh) * | 2019-04-12 | 2019-08-02 | 银川金杞源枸杞有限公司 | 一种枸杞益生菌发酵饮料及其制备方法 |
| CN110250386A (zh) * | 2019-07-25 | 2019-09-20 | 江苏远山生物技术有限公司 | 一种米乳发酵饮料及其制备方法 |
| CN112753914A (zh) * | 2020-12-28 | 2021-05-07 | 福建省农业科学院农业工程技术研究所 | 一种糙米乳功能性饮料及其二级发酵全效加工方法 |
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Cited By (13)
| 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 |
| 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 |
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| 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 |
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| CN112753914A (zh) * | 2020-12-28 | 2021-05-07 | 福建省农业科学院农业工程技术研究所 | 一种糙米乳功能性饮料及其二级发酵全效加工方法 |
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