CN104126837A - Manufacturing method for sprouted brown rice beverage - Google Patents
Manufacturing method for sprouted brown rice beverage Download PDFInfo
- Publication number
- CN104126837A CN104126837A CN201410376116.5A CN201410376116A CN104126837A CN 104126837 A CN104126837 A CN 104126837A CN 201410376116 A CN201410376116 A CN 201410376116A CN 104126837 A CN104126837 A CN 104126837A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- liquid
- beverage
- sprouted brown
- sprouted
- Prior art date
- 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.)
- Granted
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000012530 fluid Substances 0.000 claims abstract description 8
- 235000015097 nutrients Nutrition 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 35
- 241000209094 Oryza Species 0.000 claims description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 238000007654 immersion Methods 0.000 claims description 15
- 241000589220 Acetobacter Species 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000012895 dilution Substances 0.000 claims description 9
- 238000010790 dilution Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 230000035784 germination Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract 2
- 150000001243 acetic acids Chemical class 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 108010011619 6-Phytase Proteins 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000001994 activation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020985 whole grains Nutrition 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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 provides a manufacturing method for a sprouted brown rice beverage, belongs to the technical field of beverage processing, and particularly relates to the manufacturing method for the sprouted brown rice beverage. The method comprises the following steps: using the sprouted brown rice as a raw material, preparing a fermentation fluid through the working procedures of microzyme fermentation, ethyl alcohol leaching, acetic acid bacteria fermentation and the like, and then obtaining finished products by diluting, mixing, filtering, bottling and disinfecting the fermentation fluid. The sprouted brown rice beverage disclosed by the invention overcomes the defect that the mouth feel of the brown rice is not good. Through the effect of the fermentation, macromolecular substances in the brown rice are degraded into micromolecule substances which are easily digested and absorbed by human bodies; at the same time, a large number of microorganism metabolism products which are beneficial to the human bodies are produced; at the same time, through the soaking effect of acetic acids, many nutrient substances in the brown rice, which are insoluble in water, are lixiviated; and therefore, the sprouted brown rice beverage disclosed by the invention remains the original nutrient components of the sprouted brown rice, at the same time, the sprouted brown rice beverage is easier to absorb, the mouth feel of the sprouted brown rice beverage is better, and the efficacies of the sprouted brown rice beverage are more outstanding.
Description
Technical field
The invention belongs to technical field of beverage processing, be specifically related to a kind of preparation method of germinating unpolished rice beverage.
Background technology
Brown rice refers to the Wholegrain all retaining except shell, contains the rice of cortex, aleurone and plumule.Brown rice mouthfeel is thicker, and quality is tight, boil also more time-consuming, but the nutritive value of brown rice is higher than highed milled rice.By brown rice in uniform temperature, under humidity, cultivate, be dried to a certain extent time until brown rice germination, can obtain sprouted unpolished rice, a large amount of amylase that sprouted unpolished rice is contained, protease, the enzymes such as phytase are activated and discharge, and from being converted into free state in conjunction with state, due to this physiological activation process, the crude fibre shell of sprouted unpolished rice is by the softening degraded of enzymolysis, partially protein is decomposed into amino acid, starch changes carbohydrate into, also produced the multiple composition promoting health with disease preventing and treating that has simultaneously, as gamma-aminobutyric acid, GABA (GABA) is a kind of nonprotein amino acid, there is brain tonic, step-down, the multiple physiological functions such as fat-reducing and anti-skin aging, in addition, sprouted unpolished rice also contains trace element, vitamin, the material of dietary fiber and anti-lipid oxidation etc., germinated unpolished rice nutritious composition substantially exceeds highed milled rice thus, belong to and have more the staple food product of a new generation of functional curative effect " doctor's food homology " widely.Although sprouted unpolished rice is nutritious and effect is outstanding, and mouthfeel also increases than brown rice, and compared with highed milled rice, it is more that mouthfeel still differs, and it is edible that majority do not like.
Summary of the invention
The object of the invention is the shortcoming not good for sprouted unpolished rice mouthfeel, the preparation method of the germinating unpolished rice beverage that a kind of mouthfeel is good, nutritious is provided.
The object of the present invention is achieved like this:
Sprouted unpolished rice is pulverized, obtained germination brown rice powder, mix with water quality according to germination brown rice powder than the ratio of 1:4, saccharification 4-6 hours under 60-65 DEG C of conditions, boils the enzyme that goes out for 15-20 minutes, then filters to obtain brown rice saccharified liquid and brown rice saccharification slag.
Brown rice saccharified liquid is diluted to 12
ob
x, moist heat sterilization 15-20 minute under 121 DEG C of conditions, is cooled to 28-30 DEG C, adds the active dry yeast of 0.05-0.1%, and anaerobic fermentation 5-6 days under 28-30 DEG C of condition, obtains A liquid.
Brown rice saccharification slag is joined to the 30%(v/v of 5-6 times of quality) soak 5-6 days in the edible ethanol of concentration, after finishing, immersion filters to obtain alcohol immersion liquid and alcohol immersion slag, by 5 times of alcohol immersion liquid dilutions, mix with A liquid equal-volume, access acetobacter seed liquor by 10% inoculum concentration again, be placed on shaking table, ventilating fermentation 7-10 days under 28-30 DEG C, the condition of 150-200rpm, obtains B liquid.
Alcohol immersion slag is joined in 10% alimentary acetic acid of 10 times of quality and soaks 7-10 days, soak and finish rear filtration, then add clear water by 1 times of filtrate dilution C liquid.
By B liquid and C liquid by volume the ratio of 1:1 mix, then get product through dilution, allotment, filtration, bottling, sterilizing.
The present invention also comprises following feature: described acetobacter seed liquor preparation method is: brown rice saccharified liquid is diluted to 12
ob
x, moist heat sterilization 15-20 minute under 121 DEG C of conditions, is cooled to after 70 DEG C and adds 95%(v/v with aseptic straw again) edible ethanol, additional proportion is every 100 milliliter 12
ob
xbrown rice saccharified liquid adds 3 milliliters of 95%(v/v) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 28-30 DEG C, the condition of 160-180rpm, shaking table is cultivated 48 hours.
Germinating unpolished rice beverage of the present invention, solve the not good shortcoming of brown rice mouthfeel, and by the fermentation of lixiviate, saccharomycete and acetic acid bacteria, macromolecular substances in brown rice is degraded to easily digested small-molecule substance, produce a large amount of microbial metabolic products useful to human body simultaneously, and by the action of soaking of acetic acid, make the many water-fast nutriment in brown rice out immersed, germinating unpolished rice beverage of the present invention is retaining the former nutritious while of sprouted unpolished rice thus, more easily absorbs, mouthfeel is better, effect is more outstanding.
Specific embodiments
Sprouted unpolished rice is pulverized, obtained germination brown rice powder, mix with water quality according to germination brown rice powder than the ratio of 1:4, saccharification 6 hours under 60 DEG C of conditions, boils 15 minutes enzymes that go out, and then filters to obtain brown rice saccharified liquid and brown rice saccharification slag.
Brown rice saccharified liquid is diluted to 12
ob
xget 100 milliliters of moist heat sterilizations 20 minutes under 121 DEG C of conditions, be cooled to after 70 DEG C and add 3 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 30 DEG C, the condition of 180rpm, shaking table is cultivated and within 48 hours, is obtained acetobacter seed liquor.
Brown rice saccharified liquid is diluted to 12
ob
x, under 121 DEG C of conditions, moist heat sterilization 20 minutes, is cooled to 30 DEG C, adds 0.05% active dry yeast, and under 30 DEG C of conditions, anaerobic fermentation 6 days, obtains A liquid.
Brown rice saccharification slag is joined to the 30%(v/v of 6 times of quality) soak 6 days in the edible ethanol of concentration, after finishing, immersion filters to obtain alcohol immersion liquid and alcohol immersion slag, by 5 times of alcohol immersion liquid dilutions, mix with A liquid equal-volume, access acetobacter seed liquor by 10% inoculum concentration again, be placed on shaking table, under 30 DEG C, the condition of 200rpm, ventilating fermentation 10 days, obtains B liquid.
Alcohol immersion slag is joined in 10% alimentary acetic acid of 10 times of quality and soaks 10 days, soak and finish rear filtration, then add clear water by 1 times of filtrate dilution C liquid.
By B liquid and C liquid by volume the ratio of 1:1 mix, then get product through dilution, allotment, filtration, bottling, sterilizing.
Claims (1)
1. a preparation method for germinating unpolished rice beverage, is characterized in that being prepared from through following process:
(1) sprouted unpolished rice is pulverized, obtained germination brown rice powder, mix with water quality according to germination brown rice powder than the ratio of 1:4, saccharification 4-6 hours under 60-65 DEG C of conditions, boils the enzyme that goes out for 15-20 minutes, then filters to obtain brown rice saccharified liquid and brown rice saccharification slag;
(2) brown rice saccharified liquid is diluted to 12
ob
x, moist heat sterilization 15-20 minute under 121 DEG C of conditions, is cooled to the edible ethanol that adds again 95% after 70 DEG C with aseptic straw, and additional proportion is every 100 milliliter 12
ob
xbrown rice saccharified liquid adds the edible ethanol of 3 milliliter 95%, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 28-30 DEG C, the condition of 160-180rpm, shaking table is cultivated and within 48 hours, is obtained acetobacter seed liquor;
(3) brown rice saccharified liquid is diluted to 12
ob
x, moist heat sterilization 15-20 minute under 121 DEG C of conditions, is cooled to 28-30 DEG C, adds the active dry yeast of 0.05-0.1%, and anaerobic fermentation 5-6 days under 28-30 DEG C of condition, obtains A liquid;
(4) brown rice saccharification slag is joined in the edible ethanol of 30% concentration of 5-6 times of quality and soak 5-6 days, after finishing, immersion filters to obtain alcohol immersion liquid and alcohol immersion slag, by 5 times of alcohol immersion liquid dilutions, mix with A liquid equal-volume, access acetobacter seed liquor by 10% inoculum concentration again, be placed on shaking table, ventilating fermentation 7-10 days under 28-30 DEG C, the condition of 150-200rpm, obtains B liquid;
(5) alcohol immersion slag is joined in 10% alimentary acetic acid of 10 times of quality and soaks 7-10 days, soak and finish rear filtration, then add clear water by 1 times of filtrate dilution C liquid;
By B liquid and C liquid by volume the ratio of 1:1 mix, then get product through dilution, allotment, filtration, bottling, sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376116.5A CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376116.5A CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104126837A true CN104126837A (en) | 2014-11-05 |
| CN104126837B CN104126837B (en) | 2015-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410376116.5A Expired - Fee Related CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104126837B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
| CN103892398A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Preparation method of cherry tomato and fruit vinegar beverage |
-
2014
- 2014-08-02 CN CN201410376116.5A patent/CN104126837B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
| CN103892398A (en) * | 2014-04-30 | 2014-07-02 | 彭常钧 | Preparation method of cherry tomato and fruit vinegar beverage |
Non-Patent Citations (1)
| Title |
|---|
| 姚荣清等: "苦荞麦保健醋酿造工艺研究", 《粮油食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104922501A (en) * | 2015-05-25 | 2015-09-23 | 哈尔滨伟平科技开发有限公司 | Method for making Chinese magnoliavine fruit syrup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104126837B (en) | 2015-09-23 |
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Effective date of registration: 20161101 Address after: 362000 Anxi County, Quanzhou Province peach boat Township, South pit village Patentee after: Anxi County Taozhou Township Tongsheng Tea Professional Cooperatives Address before: 362200 Fujian city of Jinjiang province Dong Shi Zhen pan Jing Cun Highway No. 117 North Patentee before: Yang Dongmei |
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Effective date of registration: 20171220 Address after: 075000 Zhangjiakou City, Hebei Province Huaian County head 100 town head white village Happy Street No. 1 Patentee after: Yang Lili Address before: 362000 Anxi County, Quanzhou Province peach boat Township, South pit village Patentee before: Anxi County Taozhou Township Tongsheng Tea Professional Cooperatives |
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