CN104126837B - A kind of preparation method of germinating unpolished rice beverage - Google Patents
A kind of preparation method of germinating unpolished rice beverage Download PDFInfo
- Publication number
- CN104126837B CN104126837B CN201410376116.5A CN201410376116A CN104126837B CN 104126837 B CN104126837 B CN 104126837B CN 201410376116 A CN201410376116 A CN 201410376116A CN 104126837 B CN104126837 B CN 104126837B
- Authority
- CN
- China
- Prior art keywords
- liquid
- brown rice
- unpolished rice
- beverage
- rice
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 29
- 235000009566 rice Nutrition 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 241000209094 Oryza Species 0.000 claims abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000010790 dilution Methods 0.000 claims abstract description 4
- 239000012895 dilution Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 35
- 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 8
- 230000035784 germination Effects 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 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
- 238000000034 method Methods 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 241000235342 Saccharomycetes Species 0.000 abstract description 2
- 230000009471 action Effects 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 150000003384 small molecules Chemical class 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 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
- 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
- 229920002472 Starch Polymers 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
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 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
- 230000007704 transition Effects 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 preparation method of germinating unpolished rice beverage belongs to a technical field of beverage processing, is specifically related to a kind of preparation method of germinating unpolished rice beverage.Take sprouted unpolished rice as raw material, obtain zymotic fluid by operations such as saccharomycetes to make fermentation, alcohol steep, acetic acid bacteria fermentations, then zymotic fluid gets product through dilution, allotment, filtration, bottling, sterilizing again.Germinating unpolished rice beverage of the present invention, solve the shortcoming that brown rice mouthfeel is not good, and pass through fermentation, 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, simultaneously by the action of soaking of acetic acid, make the many water-fast nutriment in brown rice out immersed, thus germinating unpolished rice beverage of the present invention remain sprouted unpolished rice former nutritious while, more easily absorb, mouthfeel be better, effect is 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 retained except shell, the rice namely containing cortex, aleurone and plumule.Brown rice mouthfeel is comparatively thick, 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, cultivate under humidity, until brown rice germination to a certain extent time be dried, sprouted unpolished rice can be obtained, a large amount of amylase contained by sprouted unpolished rice, protease, the enzymes such as phytase are activated and discharge, and be converted into free state from 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 transition is carbohydrate, also create simultaneously multiple have promote health and the composition of disease preventing and treating, 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 is also containing trace element, vitamin, the material etc. of dietary fiber and lipid peroxidation inhibition, germinated unpolished rice nutritious composition substantially exceeds highed milled rice thus, belong to the staple food products of a new generation's " doctor's food homology " having more functional curative effect widely.Although sprouted unpolished rice is nutritious and effect outstanding, and mouthfeel also increases than brown rice, compared with highed milled rice, mouthfeel still differs more, and majority do not like edible.
Summary of the invention
The object of the invention is, for the not good shortcoming of sprouted unpolished rice mouthfeel, to provide the preparation method of the germinating unpolished rice beverage that a kind of mouthfeel is good, nutritious.
The object of the present invention is achieved like this:
Sprouted unpolished rice is pulverized, obtains germination brown rice powder, mix with the ratio of water quality than 1:4 according to germination brown rice powder, saccharification 4-6 hours under 60-65 DEG C of conditions, boil the enzyme that goes out for 15-20 minutes, then filter to obtain brown rice saccharified liquid and brown rice saccharification slag.
Brown rice saccharified liquid is diluted to 12
ob
x, under 121 DEG C of conditions, moist heat sterilization 15-20 minute, 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 the 30%(v/v of 5-6 times of quality) soak 5-6 days in the edible ethanol of concentration, alcohol immersion liquid and alcohol immersion slag is filtered to obtain after immersion terminates, alcohol immersion liquid is diluted 5 times, mix with A liquid equal-volume, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, be placed on shaking table, at 28-30 DEG C, ventilating fermentation 7-10 days under the condition of 150-200rpm, obtain B liquid.
Alcohol immersion slag is joined in the alimentary acetic acid of 10% of 10 times of quality and soaks 7-10 days, soak terminate rear filtration, then add clear water filtrate is diluted 1 times C liquid.
The ratio of B liquid and C liquid 1:1 is by volume mixed, then through dilution, allotment, filter, bottling, sterilizing get product.
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, adds 95%(v/v with aseptic straw after being cooled to 70 DEG C 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, inoculating a ring acetobacter from inclined-plane in fluid nutrient medium, 28-30 DEG C, shaking table cultivates 48 hours under the condition of 160-180rpm.
Germinating unpolished rice beverage of the present invention, solve the shortcoming that brown rice mouthfeel is not good, 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, thus germinating unpolished rice beverage of the present invention remain sprouted unpolished rice former nutritious while, more easily absorb, mouthfeel be better, effect is more outstanding.
Specific embodiments
Pulverized by sprouted unpolished rice, obtain germination brown rice powder, mix according to germination brown rice powder with the ratio of water quality than 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, add 3 milliliters of 95%(v/v with aseptic straw again after being cooled to 70 DEG C) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, 30 DEG C, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours under the condition of 180rpm.
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 the active dry yeast of 0.05%, and under 30 DEG C of conditions, anaerobic fermentation 6 days, obtains A liquid.
Brown rice saccharification slag is joined the 30%(v/v of 6 times of quality) soak 6 days in the edible ethanol of concentration, alcohol immersion liquid and alcohol immersion slag is filtered to obtain after immersion terminates, alcohol immersion liquid is diluted 5 times, mix with A liquid equal-volume, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, be placed on shaking table, at 30 DEG C, ventilating fermentation 10 days under the condition of 200rpm, obtain B liquid.
Alcohol immersion slag is joined in the alimentary acetic acid of 10% of 10 times of quality soak 10 days, soak terminate rear filtration, then add clear water filtrate is diluted 1 times C liquid.
The ratio of B liquid and C liquid 1:1 is by volume mixed, then through dilution, allotment, filter, bottling, sterilizing get product.
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, obtain germination brown rice powder, mix with the ratio of water quality than 1:4 according to germination brown rice powder, saccharification 4-6 hours under 60-65 DEG C of conditions, boil the enzyme that goes out for 15-20 minutes, then filter to obtain brown rice saccharified liquid and brown rice saccharification slag;
(2) brown rice saccharified liquid is diluted to 12 ° of Bx, moist heat sterilization 15-20 minute under 121 DEG C of conditions, add the edible ethanol of 95% again with aseptic straw after being cooled to 70 DEG C, additional proportion is the edible ethanol that every 100 milliliters 12 ° Bx brown rice saccharified liquids add 3 milliliter 95%, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, 28-30 DEG C, shaking table is cultivated and is namely obtained acetobacter seed liquor in 48 hours under the condition of 160-180rpm;
(3) brown rice saccharified liquid is diluted to 12 ° of Bx, under 121 DEG C of conditions, moist heat sterilization 15-20 minute, 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, alcohol immersion liquid and alcohol immersion slag is filtered to obtain after immersion terminates, alcohol immersion liquid is diluted 5 times, mix with A liquid equal-volume, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, be placed on shaking table, at 28-30 DEG C, ventilating fermentation 7-10 days under the condition of 150-200rpm, obtain B liquid;
(5) alcohol immersion slag is joined in the alimentary acetic acid of 10% of 10 times of quality and soaks 7-10 days, soak terminate rear filtration, then add clear water filtrate is diluted 1 times C liquid;
(6) the ratio of B liquid and C liquid 1:1 is by volume mixed, then through dilution, allotment, filter, bottling, sterilizing get product.
Priority Applications (1)
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|---|---|---|---|
| CN201410376116.5A CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
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| CN201410376116.5A CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
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| Publication Number | Publication Date |
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| CN104126837A CN104126837A (en) | 2014-11-05 |
| CN104126837B true CN104126837B (en) | 2015-09-23 |
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| CN201410376116.5A Expired - Fee Related CN104126837B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of germinating unpolished rice beverage |
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| 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 |
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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 |
|---|
| 苦荞麦保健醋酿造工艺研究;姚荣清等;《粮油食品科技》;20051230;第13卷(第1期);9-12 * |
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| CN104126837A (en) | 2014-11-05 |
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