CN103948132A - Preparation method of rhizopus oryzae fermented carbonated beverage - Google Patents
Preparation method of rhizopus oryzae fermented carbonated beverage Download PDFInfo
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- CN103948132A CN103948132A CN201410193099.1A CN201410193099A CN103948132A CN 103948132 A CN103948132 A CN 103948132A CN 201410193099 A CN201410193099 A CN 201410193099A CN 103948132 A CN103948132 A CN 103948132A
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- Prior art keywords
- rice
- rhizopus oryzae
- fermentation
- carbonated beverage
- glutinous rice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 240000005384 Rhizopus oryzae Species 0.000 title claims abstract description 28
- 235000013752 Rhizopus oryzae Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014171 carbonated beverage Nutrition 0.000 title abstract 7
- 241000209094 Oryza Species 0.000 claims abstract description 80
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 80
- 235000009566 rice Nutrition 0.000 claims abstract description 80
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 4
- 235000020265 peanut milk Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229920001542 oligosaccharide Polymers 0.000 abstract description 3
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 241000235527 Rhizopus Species 0.000 abstract 1
- 230000002478 diastatic effect Effects 0.000 abstract 1
- 239000001530 fumaric acid Substances 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000002366 mineral element Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000011550 stock solution Substances 0.000 abstract 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000002304 perfume Substances 0.000 description 4
- 239000006260 foam Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000010494 opalescence Effects 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/54—Mixing with gases
-
- 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
Abstract
The invention discloses a preparation method of a rhizopus oryzae fermented carbonated beverage. The carbonated beverage rich in nutrition and contains multiple bioactive ingredients is prepared by taking rice or glutinous rice as raw materials through the procedures of performing diastatic fermentation on rhizopus to obtain a stock solution rich in glucose, protein, multiple amino acids, little lactic acid, little fumaric acid and trace amount of alcohol, and performing inflation blending through a carbonated beverage making machine. The rhizopus oryzae fermented carbonated beverage prepared by the method disclosed by the invention is delicious in sweetness and sourness, mellow and intense, fresh in taste, fragrant and sweet in aftertaste, light in smell of rice/glutinous rice and unique in flavor; the carbonated beverage is rich in various amino acids, glucose and polysaccharides, and little in oligosaccharide, vitamin and various mineral elements, and does not contain or contains trace amount of alcohol; because the carbonated beverage is prepared from rice/glutinous rice, a great quantity of other bioactive ingredients are generated in the entire process through fermentation of rhizopus oryzae, and the fermentation process is safe and reliable.
Description
Technical field
The present invention relates to the biological processing technical field of fermented beverage, be specifically related to a kind of preparation method of Rhizopus oryzae fermentation soda.
Background technology
Rice has effect of strengthening spleen and nourishing stomach, the strong will of benefit essence, hearing-improing and eyesight improving, is described as " first of five cereals ".China is maximum in the world rice production state and country of consumption, and paddy rice accounts for 2/5 left and right of China's total output of grain, is one of pillar industry of China's Grain Industry.
Rice-drink, taking rice as primary raw material, by Modern drinks production technology, on the basis of nutritive value that retains rice, further coordinates a kind of novel nourishing type beverage of beverage production.Especially Korea S does more deeply to the exploitation of rice-drink abroad, and in Korea S, only the sales volume of Wu Jin meter breast just reaches 800,000,000 yuan of RMB.Although China is maximum rice producing country and country of consumption, but to the deep processing of rice still in the starting stage, level is also lower, even if produce indivedual rice-drink products, but still exist, utilization rate is low, mouthfeel is poor, nutrient destroys the problems such as serious, product stability is bad.
It is mainly through gelatinization, saccharification by raw materials such as rice that traditional approach is made rice-drink, add again emulsifying agent and stabilizing agent to allocate gained, the production feature of this series products has determined that its stability is relatively poor, mouthfeel is single, and lower to the various nutrients utilization rate in rice, easily cause larger waste; And at present, the report of fermentation method production rice beverage is less for adopting, and on market, there is no corresponding product, therefore fermentation method production rice beverage can expect to fill up domestic market blank.
Summary of the invention
The invention provides a kind of preparation method of Rhizopus oryzae fermentation soda, this inventive method is on the basis of traditional processing technology, zymotechnique is improved, and in conjunction with the means of production of soda, nutritious, the delicate mouthfeel of beverage products of preparation, has extended the industrial chain of rice processing industry.
The technical solution adopted for the present invention to solve the technical problems is:
A preparation method for Rhizopus oryzae fermentation soda, taking rice or glutinous rice as raw material, comprises that volume ratio is rice/glutinous rice Rhizopus oryzae zymotic fluid of 10～90%, and surplus is water, and is filled with wherein carbon dioxide, and concrete technology step is as follows:
1) rice/glutinous rice pretreatment: rice/glutinous rice or glutinous rice, cold water soak is about 8 hours, and the rice after immersion is with adding suitable quantity of water boiling 15min, require the rice after boiling firmly and not half-cooked, then, spreading for cooling rice to 35 DEG C left and right, add a small amount of cold water to stir, open loose rice grain;
2) Rhizopus oryzae fermentation: add Rhizopus oryzae, stir, pack round into, rice is compressed, digging a hole in centre, with sealing of lid, is positioned in the insulating box of 30 DEG C, fermentation 28h left and right, treats the liquefaction of rice in round/glutinous rice starch fully, and liquid stops fermentation when sweet and not sour;
3) filtration of mash: leach fermentation liquid with 300 object stainless steel sifts, for subsequent use;
4) mash filter after the processing of solid content: residue solid content adds in step (1) gained Rice & peanut milk after rice dipping, after stirring, crosses 300 order stainless steel filtering nets after keeping 30min and filter at 60 DEG C of temperature, for subsequent use;
5) allotment of beverage stoste: the filtration mash obtaining in step (3) and step (4) is fully mixed;
6) mixed liquor that step (5) obtains is after filter filters, then through ultra high temperature short time sterilization, then utilizing carbonic acid beverage maker to make stoste respective concentration is 50% soda, packing.
In the preparation method of above-mentioned Rhizopus oryzae fermentation soda, the volume ratio that rice/glutinous rice Rhizopus oryzae zymotic fluid accounts for raw material is 50%, and surplus is water, and is filled with carbon dioxide.
Above-mentioned Rhizopus oryzae is commercially available Angel koji.
The delicate fragrance that Rhizopus oryzae prepared by the inventive method fermentation soda sweet and sour taste, sweet-smelling are strong, clean taste, aftertaste are fragrant and sweet, have rice/glutinous rice, unique flavor, be rich in several amino acids, glucose, polysaccharide, a small amount of oligosaccharides, vitamin and multi mineral prime element, substantially do not contain or contain and micro-alcohol.Because it comes from rice/glutinous rice, through the fermentation of Rhizopus oryzae, in whole process, supervene other a large amount of bioactive ingredients, sweat is safe and reliable.Show through tasting experiment, the bright slightly tool opalescence of this product outward appearance clarification, or have a little foam, and the glutinous perfume (or spice) of mouthfeel is salubrious, and aftertaste is fragrant and sweet, has the unique perfume of rice/glutinous rice fermentation.
Detailed description of the invention
A preparation method for Rhizopus oryzae fermentation soda, taking rice or glutinous rice as raw material, concrete technology step is as follows:
1) rice/glutinous rice pretreatment: rice/glutinous rice or glutinous rice 1000g, eluriate 1-2 time, then use cold water soak about 8 hours, gained Rice & peanut milk (pH7.2 left and right) pasteurization is for subsequent use, and the rice after immersion adds suitable quantity of water boiling 15min left and right, requires the rice after boiling firmly and not half-cooked, then, spreading for cooling rice to 35 DEG C left and right, adds a small amount of cold water to stir, and opens loose rice grain;
2) Rhizopus oryzae fermentation: add 4g Rhizopus oryzae (commercially available Angel koji, 8g dress), stir, pack the round of 1000ml into, rice is compressed, dig a hole in centre, with sealing of lid, be positioned in the insulating box of 30 DEG C fermentation 28h left and right, treat the liquefaction of rice in round/glutinous rice starch fully, liquid stops fermentation when sweet and not sour;
3) filtration of mash: leach fermentation liquid with 300 object stainless steel sifts, for subsequent use;
4) mash filter after the processing of solid content: residue solid content adds in step (1) gained Rice & peanut milk after rice dipping, after stirring, crosses 300 order stainless steel filtering nets after keeping 30min and filter at 60 DEG C of temperature, for subsequent use;
5) allotment of beverage stoste: the filtration mash obtaining in step (3) and step (4) is fully mixed into 5000ml, and surplus is supplied with pure water;
6) mixed liquor that step (5) obtains is after filter filters, then through ultra high temperature short time sterilization, then utilizing carbonic acid beverage maker to make stoste respective concentration is 50% soda, packing.
This process is made the quality standard of product:
Organoleptic indicator clarifies bright or opalescence slightly, or foam slightly, and the glutinous perfume (or spice) of mouthfeel is salubrious, and aftertaste is fragrant and sweet, has the unique perfume after rice/glutinous rice root arrhizus fermentation.
Physical and chemical index dry biomass mark >=3.5%; Acidity 1.5-7; Alcohol volume fraction≤1.2; Carbon dioxide mass fraction >=0.30%.
Microbiological indicator total plate count/(cfu/mL)≤100; Fungi count/(cfu/mL)≤30; Yeast count/(cfu/mL)≤50; Coliform/(cfu/mL)≤3; Pathogenic bacteria: must not detect.
In Rhizopus oryzae fermentation soda prepared by the present invention, be rich in several amino acids, glucose, polysaccharide, a small amount of oligosaccharides, vitamin and multi mineral prime element, substantially do not contain or contain and micro-alcohol, product of the present invention has higher nutrition and health care and is worth.
Claims (3)
1. the preparation method of a Rhizopus oryzae fermentation soda, it is characterized in that, taking rice or glutinous rice as raw material, comprising that volume ratio is rice/glutinous rice Rhizopus oryzae zymotic fluid of 10～90%, surplus is water, and be filled with wherein carbon dioxide, concrete technology step is as follows:
1) rice/glutinous rice pretreatment: rice/glutinous rice or glutinous rice, cold water soak is about 8 hours, and the rice after immersion is with adding suitable quantity of water boiling 15min, require the rice after boiling firmly and not half-cooked, then, spreading for cooling rice to 35 DEG C left and right, add a small amount of cold water to stir, open loose rice grain;
2) Rhizopus oryzae fermentation: add Rhizopus oryzae, stir, pack round into, rice is compressed, digging a hole in centre, with sealing of lid, is positioned in the insulating box of 30 DEG C, fermentation 28h left and right, treats the liquefaction of rice in round/glutinous rice starch fully, and liquid stops fermentation when sweet and not sour;
3) filtration of mash: leach fermentation liquid with 300 object stainless steel sifts, for subsequent use;
4) mash filter after the processing of solid content: residue solid content adds in step (1) gained Rice & peanut milk after rice dipping, after stirring, crosses 300 order stainless steel filtering nets after keeping 30min and filter at 60 DEG C of temperature, for subsequent use;
5) allotment of beverage stoste: the filtration mash obtaining in step (3) and step (4) is fully mixed;
6) mixed liquor that step (5) obtains is after filter filters, then through ultra high temperature short time sterilization, then utilizing carbonic acid beverage maker to make stoste respective concentration is 50% soda, packing.
2. the preparation method of Rhizopus oryzae according to claim 1 fermentation soda, is characterized in that the volume ratio that rice/glutinous rice Rhizopus oryzae zymotic fluid accounts for raw material is 50%, and surplus is water, and is filled with carbon dioxide.
3. the preparation method of Rhizopus oryzae fermentation soda according to claim 1, is characterized in that Rhizopus oryzae is commercially available Angel koji.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410193099.1A CN103948132A (en) | 2014-04-30 | 2014-04-30 | Preparation method of rhizopus oryzae fermented carbonated beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410193099.1A CN103948132A (en) | 2014-04-30 | 2014-04-30 | Preparation method of rhizopus oryzae fermented carbonated beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948132A true CN103948132A (en) | 2014-07-30 |
Family
ID=51325601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410193099.1A Pending CN103948132A (en) | 2014-04-30 | 2014-04-30 | Preparation method of rhizopus oryzae fermented carbonated beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948132A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055181A (en) * | 2014-05-07 | 2014-09-24 | 德州学院 | Preparation method of rhizopus oryzae fermented carbonated beverage |
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
-
2014
- 2014-04-30 CN CN201410193099.1A patent/CN103948132A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘忠义: "发酵糯米饮料的加工技术", 《软饮料工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055181A (en) * | 2014-05-07 | 2014-09-24 | 德州学院 | Preparation method of rhizopus oryzae fermented carbonated beverage |
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
| CN109266697B (en) * | 2018-11-28 | 2022-08-02 | 广东省九江酒厂有限公司 | High-acid saccharification liquid, preparation method thereof and application thereof in yellow wine brewing |
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Application publication date: 20140730 |