CN104342340A - Preparation method of rough-rice-fermented active lactobacillus beverage - Google Patents

Preparation method of rough-rice-fermented active lactobacillus beverage Download PDF

Info

Publication number
CN104342340A
CN104342340A CN201410519535.XA CN201410519535A CN104342340A CN 104342340 A CN104342340 A CN 104342340A CN 201410519535 A CN201410519535 A CN 201410519535A CN 104342340 A CN104342340 A CN 104342340A
Authority
CN
China
Prior art keywords
rice
brown rice
acid bacteria
preparation
lactic acid
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
Application number
CN201410519535.XA
Other languages
Chinese (zh)
Other versions
CN104342340B (en
Inventor
孟祥河
管霞芳
柳华贵
潘秋月
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang University of Technology ZJUT
Original Assignee
Zhejiang University of Technology ZJUT
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang University of Technology ZJUT filed Critical Zhejiang University of Technology ZJUT
Priority to CN201410519535.XA priority Critical patent/CN104342340B/en
Publication of CN104342340A publication Critical patent/CN104342340A/en
Application granted granted Critical
Publication of CN104342340B publication Critical patent/CN104342340B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a preparation method of a rough-rice-fermented active lactobacillus beverage. The method comprises the following steps: dividing the rough rice raw material into two parts, and carrying out humidity regulation, surface airing and high-temperature fluidization treatment on one part of the rough rice raw material; crushing and wetting the rough rice subjected to high-temperature fluidization, mixing with Chinese yeast, fermenting, and separating after the fermentation finishes, thereby obtaining a clear solution A; immersing the other part of rough rice, pulping, gelatinizing and saccharifying to obtain a saccharification solution B; and mixing the clear solution A and saccharification solution, adding additives, inoculating lactobacillus, and fermenting to obtain the rough-rice-fermented active lactobacillus beverage. By using the rough rice or mashed rough rice as the raw material and adopting the high-temperature fluidization technique, the method has the advantages of high treatment and utilization ratio, thick flavor of beverage, low loss of natural nutritional ingredients of rough rice, and short fermentation time; and the raw material gelatinization degree is high, and therefore, the product does not generate the phenomena of starch retrogradation, precipitation and the like in the storage process, thereby implementing high-value utilization of mashed rice resources. The method does not generate wastewater, and is environment-friendly in technique.

Description

A kind of preparation method of fermentative brown rice living lactic acid bacteria drink
Technical field
The present invention relates to the technical field of the utilization of resources of broken brown rice, be specifically related to a kind of preparation method of fermentative brown rice living lactic acid bacteria drink.
Background technology
In world wide, nutrition and the prebiotic effect of milk-acid bacteria are widely generally acknowledged, typically comprise suppress pathogenic bacterium determine grow, stimulate mucosal immune function, reduce cholesterol levels, the function such as maintenance intestinal microflora balance.Along with the development of science and technology, the exploitation of milk-acid bacteria, application are more and more subject to concern and the attention of people.But current probiotic lactobacillus product mainly concentrates on yogurt and lactic acid fermented beverage.But, with west unlike the nutritional food of China always emphasizes " it is auxiliary that supporting vital QI with five kinds of grains, five is raiseeed ... "The rice be described as first of five cereals has effect of strengthening spleen and nourishing stomach, the strong will of benefit essence, hearing-improing and eyesight improving.Especially unpolished-rice nutrient enriches, and be not only rich in low allergic protein, unsaturated fatty acids, tocopherol, soluble polysaccharide, γ Hi-Z, food fibre etc., its nutrition outclass exquisite rice.As 1.7 times that the content of calcium in brown rice is rice, iron-holder is 2.75 times, nicotine element 3.2 times, vitamin e1 0 times, gamma amino butyric acid 4.5 times, vitamin b6 usp B 1up to 12 times, Mierocrystalline cellulose, up to 14 times, has good nourishing function.Therefore with husk rice particle, brown rice etc. for raw material, introduce probiotic lactobacillus and carry out fermenting and obtain the good functional beverage of brand-new nutrition, health, mouthfeel, local flavor tool, will wide market outlook be had.
The mass-producing of cereals fluid-like state helping digestion product is needed for market, the general trend of events institute to.External especially Asian countries's rice milk beverage is liked by human consumer deeply, and on the markets such as Japan, Korea S, China, all existing part rice milk product appears on the market.As Korea S Wu Jin meter breast annual sales amount just reaches Renminbi 800,000,000 yuan.The exploitation of current domestic rice milk beverage is at the early-stage, and Jiangsu relative group has developed successfully " parents' rice breast " at present; The fragrant Fragrant food company in Fuxin, introduces Taiwan technological development success scented rice breast.Current product is neutral protein beverage, and its common problem is that rice utilization ratio is low, mouthfeel is poor, taste is general, nutrient substance destroys serious, especially because the bring back to life sedimentation problem that causes and meter Xiang Qi deficiency of age of starch is the bottleneck that rice drink develops always.
Publication number be CN102550913A patent document discloses rice beverage of a kind of milk-acid bacteria mixed fermentation and preparation method thereof, wort and saccharifying enzyme are added respectively in the dextrin of ground rice and water boiling gelatinization, and at 60 ~ 65 DEG C saccharification 3 ~ 4h, obtain saccharified liquid, add lactobacillus-fermented bacterium liquid, and at 37 DEG C, carry out primary fermentation process 70 ~ 80h, secondary fermentation process 12 ~ 20d is carried out again at 4 ~ 5 DEG C, obtain fermentation liquid, add white sugar, homogeneous, canned, sterilizing.Publication number is that a kind of rice saccharified liquid utilizing pure lactobacillus to ferment that patent document discloses of CN10396579A has an antibacterial and rice leavened food composition that is antiviral effect as active ingredient.Publication number is the preparation method that patent document discloses a kind of germinated brown rice milk beverage by compound lactobacillus fermentation of CN101946943A, because brown rice germination significantly increases gamma amino butyric acid content while having enriched probiotic bacterium kind.
Foregoing invention many employings rice dipping, boiling gelatinization then enzyme process saccharification, liquefaction, last lactobacillus-fermented technology, this technique is to the utilization ratio Be very effective that improve rice, but its rice dipping, steaming rice operation bring waste water dis posal problem.In addition, although adopt compound meat flavor formulating technology to improve local flavor, naturally meter Xiang Qi is still not enough.For this reason publication number be CN102018257A patent document discloses a kind of preparation method of nano lactobacillus beverage, first adopt the method for pre-frying to increase the burnt odor of product to rice, then soak defibrination, gelatinization, liquefaction, saccharification, allotment, then lactobacillus-fermented.Problem is allotment emulsification, and good product produces acid through lactobacillus-fermented, and originally stable emulsification system will be destroyed and then bring the stability problem of product.In addition traditionally roast that temperature is high, the time is long, the micro-nutrients of rice will inevitably lose.
Summary of the invention
The invention provides a kind of preparation method of fermentative brown rice living lactic acid bacteria drink, take brown rice as raw material, realize rapid gelatinisation through high-temperature instantaneous fluidization treatment, processing and utilizing rate is high, with rich flavor, and does not produce waste water.
A preparation method for fermentative brown rice living lactic acid bacteria drink, step is as follows:
1) brown rice raw material is divided into two portions, and wherein a part of brown rice is through damping, the high temperature fluidized process of the air-dry laggard row in surface;
2) brown rice after high temperature fluidized process is broken, wetting, mix with yeast for brewing rice wine and ferment, after having fermented, be separated and obtain clear liquid A;
3) another part brown rice is soaked defibrination, gelatinization, saccharification, obtained saccharified liquid B;
4) clear liquid A is mixed with saccharified liquid B, add additive, then access milk-acid bacteria and ferment, obtained fermentative brown rice lactic acid bacteria beverage.
The present invention adopts brown rice or the broken brown rice of husk rice by-product to be raw material, adopts high temperature, short time fluidization treatment to realize rapid gelatinisation, does not produce any immersion water and steams meter Shui, gives rice drink strong rice fragrance simultaneously.Pass through appropriateness on this basis broken, wetting, meter Qu, milk-acid bacteria complex ferment obtain the dense fermented liquid of enrichment unpolished-rice nutrient elite, local flavor.Separately get that part polished rice soaks wet-milling through tradition, liquefaction, saccharification, filtration, high-temperature short-time sterilization technique obtain rice saccharified liquid simultaneously.Then the aseptic mixing of two portions, obtains nutritious, that meter Xiang Nong is strongly fragrant fermentative brown rice living lactic acid bacteria drink through fermentation, suitably blending, stable state process.
High temperature fluidized technology is reactor with high temperature fluidized bed, the moderate rice raw material of water content is under high-temperature hot-air effect, and internal moisture fast transferring spreads, and promotes rice starch gelatinization, simultaneously due to the rapid evaporation of internal moisture, volume of material increase achieves instantaneous expanded.Due to material suspended in hot blast in fluidized, be heated evenly, the time is short, gelatinization, expansion effect are good, and moisture evaporation simultaneously avoids that material is overheated to be charred.In addition, high temperature fluidized bed high-temperature hot-air can reuse technology, and therefore thermo-efficiency is high, and does not produce any waste water, energy-conservation environmental protection again.
As preferably, step 1) in, brown rice damping to moisture content is 14 ~ 16%, and suitable moisture content is conducive to the gelatinization degree improving product, avoids pyrogenic reaction simultaneously.
As preferably, step 1) in, described high temperature fluidized treatment process is: process 20 ~ 120s at 260 ~ 320 DEG C.This optimum combination treatment process can ensure that brown rice realizes higher gelatinization degree, strong local flavor in the short period of time, and unlikely coking.
As preferably, step 2) in, after broken, wetting, obtain bulking ground rice mixed solution, the quality of described yeast for brewing rice wine is 0.5 ~ 3% of bulking ground rice mixed solution quality; Described leavening temperature is 28 ~ 30 DEG C, and the time is 8 ~ 24h.
As preferably, step 3) in, the concrete preparation process of described saccharified liquid B is:
Brown rice is immersed in soft water, after sterilizing, defibrination after soak at room temperature 8 ~ 12h, after being incubated 10 ~ 30min after the Rice & peanut milk of milled is heated to 90 ~ 95 DEG C, be cooled to 50 ~ 65 DEG C, add Thermostable α-Amylase and glucoamylase respectively again, mixed liquefied, saccharification process 0.5 ~ 5h, filter and obtain saccharified liquid B.
As preferably, the enzyme activity of described Thermostable α-Amylase is 5 ~ 35U/g, and the enzyme activity of glucoamylase is 10 ~ 40U/g.
As preferably, step 4) in, the mass ratio of described clear liquid A and saccharified liquid B is 1:1 ~ 5.As preferably, step 4) in, described additive is oligomeric isomaltose and/or oligomeric lactulose, and the ratio of the quality of additive and clear liquid A and saccharified liquid B cumulative volume is 0.5 ~ 3:100.
For improving local flavor, can also add sucrose, the ratio of the quality of sucrose and clear liquid A and saccharified liquid B cumulative volume is 5 ~ 8%.
As preferably, step 4) in, described milk-acid bacteria is at least one in lactobacterium casei, lactobacillus delbruockii subspecies bulgaricus, Lactobacterium acidophilum, thermophilus streptococcus, bifidobacterium adolescentis.Further preferably, the ratio of the quality of described milk-acid bacteria and clear liquid A and saccharified liquid B cumulative volume is 0.05 ~ 3:100.
Compared with prior art, tool of the present invention has the following advantages:
1, in the present invention with brown rice or broken brown rice for raw material, adopt high temperature fluidized technology, processing and utilizing rate is high, with rich flavor, and the loss of brown rice natural nutrient component is few, and fermentation time is short; Raw material gelatinization degree is high, does not therefore produce the advantage such as starch retrogradation, deposited phenomenon in product storage, achieves the high-value-use of resource of cracking rice, and does not produce any waste water simultaneously, and process environments is friendly;
2, the present invention adopts natural fermented glutinous rice complex ferment to give product special fragrance, effectively improves the drawback of fragrance deficiency under the bad flavor of traditional milk base lactobacillus drink and common rice breast refrigerated condition in conjunction with high temperature, short time fluidization technique simultaneously;
3, the drink that the present invention prepares is rich in active probiotic, is the prebiotic product of paddy base, not containing any milk-content, therefore for the human consumer of lactose intolerant patient or diet milk provides new selection.
Embodiment
Embodiment 1
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).280 DEG C of high temperature fluidized process 50s, are cooled to normal temperature, and hammer crushing is to 4-6 lobe, and the aseptic soft water of interpolation 3Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 20g, 28 ~ 30 DEG C of fermentation 10h sterile filtrations obtain clear liquid A; Separately get 1Kg crack rice pulverize after cross 40 mesh sieves, ground rice and water in proportion 1:15 (w/w) colloidal mill that adds water are mixed well, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (10U/g) and glucoamylase (25U/g), mixed liquefied, saccharification process 5h, filters to obtain saccharified liquid B; Clear liquid A and saccharified liquid B, with volume ratio 1:5 mixing, adds 1.0% (w/v) oligomeric isomaltose (the precious biological company limited of Shandong bowling), 6% sucrose, dissolve, 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, is cooled to 40 DEG C, lactobacterium casei (the Chinese industrial Culture Collection after inoculation activation, No. 22166, inoculum size 1%), fermentation 12h, aseptic allotment, cool filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 6.8 × 10 7cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.
Gelatinization rate measuring method:
Accurately take two parts, fluidisation rice, each 1.0g, be labeled as A sample and B sample respectively.Use mortar grinder powdering, proceed in the triangular flask of 250mL, mortar washing is incorporated in triangular flask, and cumulative volume is about 70mL.A sample 0.1mol hydrochloric acid adjust pH 4.4 ~ 4.6, adds 1mL saccharifying enzyme liquid, puts into 55 DEG C of thermostat water bath saccharification 4h; B sample boiling water bath refluxes 1h.Slow cooling to 55 DEG C, same adjust pH 4.4 ~ 4.6, adds enzyme liquid 1mL, saccharification 4h.Then boil 2min to go out enzyme.Saccharified liquid is settled to 100mL, crosses leaching clear liquid 5mL and dilutes 10 times, survey reducing sugar content.Separately get 1mL enzyme liquid, do blank test.Gelatinization rate=(C a-C 0)/(C b-C 0) × 100%, C in formula a: the sugar degree measured by A sample diluent; C b: the sugar degree measured by B sample diluent; C 0: the sugar degree measured by blank sample.
By above-mentioned measuring method, in the present embodiment, after high temperature fluidized, the gelatinization degree of brown rice is 87.8%.
Embodiment 2
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).300 DEG C of high temperature fluidized process 30s, are cooled to normal temperature, and the gelatinization degree of high temperature fluidized rear brown rice is 91.2%.Again through hammer crushing to 4 ~ 6 lobe, the aseptic soft water of interpolation 5Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 15g, 28 ~ 30 DEG C of fermentation 12h sterile filtrations obtain clear liquid A; Separately get 1Kg crack rice pulverize after cross 40 mesh sieves, ground rice and water in proportion 1:8 (w/w) colloidal mill that adds water are mixed well, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (15U/g) and glucoamylase (30U/g), mixed liquefied, saccharification process 2h, filters to obtain saccharified liquid B; Clear liquid A, saccharified liquid B mix with volume ratio 1:3, add 2.0% (w/v) oligomeric isomaltose, 5% sucrose, dissolve, 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, be cooled to 43 DEG C, the lactobacillus delbruockii subspecies bulgaricus (Chinese industrial Culture Collection, No. 20243, inoculum size 0.5%) after inoculation activation, fermentation 18h, aseptic allotment, cools filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 2.6 × 10 8cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.
Embodiment 3
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).260 DEG C of high temperature fluidized process 90s, are cooled to normal temperature, and the gelatinization degree of high temperature fluidized rear brown rice is 87.6%.Again through hammer crushing to 4 ~ 6 lobe, the aseptic soft water of interpolation 8Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 30g, 28 ~ 30 DEG C of fermentation 8h sterile filtrations obtain clear liquid A; Separately get 1Kg crack rice pulverize after cross 40 mesh sieves, mix well in ground rice and water ratio 1:10 (w/w) colloidal mill that adds water, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (20U/g) and glucoamylase (40U/g), mixed liquefied, saccharification process 1h, filters to obtain saccharified liquid B; Clear liquid A, saccharified liquid B, with volume ratio 1:2 mixing, add 0.5% (w/v) oligomeric lactulose (Jiangmen Quantum High-tech Biology Co., Ltd, content >=95%), 8% sucrose, dissolve 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, be cooled to 40 DEG C, Lactobacterium acidophilum (the China General Microbiological DSMZ after inoculation activation, 1.3251, inoculum size 1.5%), fermentation 10h, aseptic allotment, cool filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 7.8 × 10 6cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.
Embodiment 4
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).320 DEG C of high temperature fluidized process 20s, are cooled to normal temperature, and the gelatinization degree of high temperature fluidized rear brown rice is 92.4%.Again through hammer crushing to 4 ~ 6 lobe, the aseptic soft water of interpolation 10Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 50g, 28 ~ 30 DEG C of fermentation 6h sterile filtrations obtain clear liquid A; Separately get 1Kg crack rice pulverize after cross 40 mesh sieves, mix well in ground rice and water ratio 1:12 (w/w) colloidal mill that adds water, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (30U/g) and glucoamylase (20U/g), mixed liquefied, saccharification process 3h, filters to obtain saccharified liquid B; Clear liquid A, saccharified liquid B, with volume ratio 1:1 mixing, add 3% (w/v) oligomeric lactulose, 7% sucrose, dissolve, 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, is cooled to 42 DEG C, thermophilus streptococcus (the China General Microbiological DSMZ after inoculation activation, 1.3396, inoculum size 2.0%), fermentation 6h, aseptic allotment, cool filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 8.3 × 10 8cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.
Embodiment 5
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).300 DEG C of high temperature fluidized process 20s, are cooled to normal temperature, and the gelatinization degree of high temperature fluidized rear brown rice is 89.8%.Again through hammer crushing to 4 ~ 6 lobe, the aseptic soft water of interpolation 8Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 30g, 28 ~ 30 DEG C of fermentation 8h sterile filtrations obtain clear liquid A; Separately get 1Kg crack rice pulverize after cross 40 mesh sieves, mix well in ground rice and water ratio 1:8 (w/w) colloidal mill that adds water, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (20U/g) and glucoamylase (40U/g), mixed liquefied, saccharification process 1h, filters to obtain saccharified liquid B; Clear liquid A, saccharified liquid B mix with volume ratio 1:2, add 1.0% (w/v) oligomeric lactulose, 1.0% (w/v) isomaltose, 3% sucrose, dissolves 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, be cooled to 37 DEG C, bifidobacterium adolescentis (Chinese industrial Culture Collection, 6176 after inoculation activation, inoculum size 3%), fermentation 24h, aseptic allotment, cool filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 1.3 × 10 7cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.
Embodiment 6
The suitable damping of 1Kg brown rice is to moisture content 12 ~ 14%, and then surface is dried (surface is reflective without marshy land).300 DEG C of high temperature fluidized process 20s, are cooled to normal temperature, and the gelatinization degree of high temperature fluidized rear brown rice is 89.8%.Again through hammer crushing to 4 ~ 6 lobe, the aseptic soft water of interpolation 5Kg is wetting to be mixed thoroughly, and inoculation yeast for brewing rice wine 30g, 28 ~ 30 DEG C of fermentation 8h sterile filtrations obtain A liquid, separately get 1Kg crack rice pulverize after cross 40 mesh sieves, mix well in ground rice and water ratio 1:10 (w/w) colloidal mill that adds water, 95 DEG C of gelatinization 30min, be cooled to 65 DEG C, add Thermostable α-Amylase (30U/g) and glucoamylase (40U/g), mixed liquefied, saccharification process 1h, filter to obtain saccharified liquid B, A, B liquid mixes with volume 1:3, add 0.5% (w/v) oligomeric lactulose, (w/v) 1.5% oligomeric isomaltose, 4% sucrose, dissolve, 95 DEG C, 15s high-temperature instantaneous goes out enzyme, sterilizing, be cooled to 38 DEG C, lactobacterium casei after inoculation activation, Lactobacterium acidophilum, bifidobacterium adolescentis (volume ratio 1:2:2) (inoculum size 3%), fermentation 12h, aseptic allotment, cool filling, 0 ~ 4 DEG C of refrigeration.In product, viable count is 2.7 × 10 7cfu, product rice is aromatic strongly fragrant, refrigerates 3 months and produces without obvious sediment.

Claims (10)

1. a preparation method for fermentative brown rice living lactic acid bacteria drink, is characterized in that, comprises the following steps:
1) brown rice raw material is divided into two portions, and wherein a part of brown rice is through damping, the high temperature fluidized process of the air-dry laggard row in surface;
2) brown rice after high temperature fluidized process is broken, wetting, mix with yeast for brewing rice wine and ferment, after having fermented, be separated and obtain clear liquid A;
3) another part brown rice is soaked defibrination, gelatinization, saccharification, obtained saccharified liquid B;
4) clear liquid A is mixed with saccharified liquid B, add additive, then access milk-acid bacteria and ferment, obtained fermentative brown rice lactic acid bacteria beverage.
2. the preparation method of fermentative brown rice active lactic acid drink according to claim 1, is characterized in that, step 1) in, brown rice damping to moisture content is 14 ~ 16%.
3. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, is characterized in that, step 1) in, described high temperature fluidized treatment process is: process 20 ~ 120s at 260 ~ 320 DEG C.
4. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, is characterized in that, step 2) in, after broken, wetting, obtain bulking ground rice mixed solution, the quality of described yeast for brewing rice wine is 0.5 ~ 3% of bulking ground rice mixed solution quality;
Described leavening temperature is 28 ~ 30 DEG C, and the time is 8 ~ 24h.
5. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, is characterized in that, step 3) in, the concrete preparation process of described saccharified liquid B is:
Brown rice is immersed in soft water, after sterilizing, defibrination after soak at room temperature 8 ~ 12h, after being incubated 10 ~ 30min after the Rice & peanut milk of milled is heated to 90 ~ 95 DEG C, be cooled to 50 ~ 65 DEG C, add Thermostable α-Amylase and glucoamylase respectively again, mixed liquefied, saccharification process 0.5 ~ 5h, filter and obtain saccharified liquid B.
6. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 5, is characterized in that, the usage quantity of described Thermostable α-Amylase is 5 ~ 35U/g, and the enzyme usage quantity of glucoamylase is 10 ~ 40U/g.
7. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, is characterized in that, step 4) in, the mass ratio of described clear liquid A and saccharified liquid B is 1:1 ~ 5.
8. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, it is characterized in that, step 4) in, described additive is oligomeric isomaltose and/or oligomeric lactulose, and the ratio of the quality of additive and clear liquid A and saccharified liquid B cumulative volume is 0.5 ~ 3:100.
9. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 1, it is characterized in that, step 4) in, described milk-acid bacteria is at least one in lactobacterium casei, lactobacillus delbruockii subspecies bulgaricus, Lactobacterium acidophilum, thermophilus streptococcus, bifidobacterium adolescentis.
10. the preparation method of fermentative brown rice living lactic acid bacteria drink according to claim 9, is characterized in that, step 4) in, the ratio of the quality of described milk-acid bacteria and clear liquid A and saccharified liquid B cumulative volume is 0.05 ~ 3:100.
CN201410519535.XA 2014-09-30 2014-09-30 A kind of preparation method of fermentative brown rice biodiasmin drink Active CN104342340B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410519535.XA CN104342340B (en) 2014-09-30 2014-09-30 A kind of preparation method of fermentative brown rice biodiasmin drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410519535.XA CN104342340B (en) 2014-09-30 2014-09-30 A kind of preparation method of fermentative brown rice biodiasmin drink

Publications (2)

Publication Number Publication Date
CN104342340A true CN104342340A (en) 2015-02-11
CN104342340B CN104342340B (en) 2016-05-18

Family

ID=52498805

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410519535.XA Active CN104342340B (en) 2014-09-30 2014-09-30 A kind of preparation method of fermentative brown rice biodiasmin drink

Country Status (1)

Country Link
CN (1) CN104342340B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994959A (en) * 2016-06-30 2016-10-12 河南省岳氏精忠科技有限公司 Preparation method of lactobacillus acidophilus feed additive
CN106011025A (en) * 2016-07-13 2016-10-12 华中农业大学 Lactobacillus strain for food fermentation, fermentation agent and application of lactobacillus strain and fermentation agent
CN106047733A (en) * 2016-07-13 2016-10-26 华中农业大学 Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent
CN106509103A (en) * 2016-11-14 2017-03-22 深圳职业技术学院 Preparation method for brown rice flavor fermented yoghourt
CN108013305A (en) * 2016-10-28 2018-05-11 江西新华扬酵素科技有限公司 A kind of preparation method of sprouted unpolished rice ferment drink
CN108157507A (en) * 2017-12-28 2018-06-15 光明乳业股份有限公司 A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof
CN110495567A (en) * 2019-08-29 2019-11-26 江南大学 A kind of processing method for exempting to impregnate miscellaneous beans
CN112410153A (en) * 2017-11-08 2021-02-26 晟奥(浙江)生物科技有限公司 High SOD cereal protein liquid and its preparation

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602349A (en) * 2001-05-01 2005-03-30 弗兰克·彼得雷恩 Application of fluid bed technology in brewing
CN101254009A (en) * 2007-10-29 2008-09-03 丹尼斯克（中国）有限公司 Amylum crops femented beverage and method of preparing the same
JP2011223923A (en) * 2010-04-20 2011-11-10 Satake Corp Method of brewing awamori

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602349A (en) * 2001-05-01 2005-03-30 弗兰克·彼得雷恩 Application of fluid bed technology in brewing
CN101254009A (en) * 2007-10-29 2008-09-03 丹尼斯克（中国）有限公司 Amylum crops femented beverage and method of preparing the same
JP2011223923A (en) * 2010-04-20 2011-11-10 Satake Corp Method of brewing awamori

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张建华，等: ""高温流化α- 化大米液态发酵工艺研究"", 《食品科学》 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105994959A (en) * 2016-06-30 2016-10-12 河南省岳氏精忠科技有限公司 Preparation method of lactobacillus acidophilus feed additive
CN106011025A (en) * 2016-07-13 2016-10-12 华中农业大学 Lactobacillus strain for food fermentation, fermentation agent and application of lactobacillus strain and fermentation agent
CN106047733A (en) * 2016-07-13 2016-10-26 华中农业大学 Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent
CN108013305A (en) * 2016-10-28 2018-05-11 江西新华扬酵素科技有限公司 A kind of preparation method of sprouted unpolished rice ferment drink
CN106509103A (en) * 2016-11-14 2017-03-22 深圳职业技术学院 Preparation method for brown rice flavor fermented yoghourt
CN112410153A (en) * 2017-11-08 2021-02-26 晟奥(浙江)生物科技有限公司 High SOD cereal protein liquid and its preparation
CN112410153B (en) * 2017-11-08 2021-11-16 五月阳光生物科技(浙江)有限公司 High SOD cereal protein liquid and its preparation
CN108157507A (en) * 2017-12-28 2018-06-15 光明乳业股份有限公司 A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof
CN110495567A (en) * 2019-08-29 2019-11-26 江南大学 A kind of processing method for exempting to impregnate miscellaneous beans

Also Published As

Publication number Publication date
CN104342340B (en) 2016-05-18

Similar Documents

Publication Publication Date Title
CN104342340B (en) A kind of preparation method of fermentative brown rice biodiasmin drink
CN103893214B (en) Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder
CN105124577B (en) A kind of preparation method of pectase
CN101301051B (en) Preparation of preserved beancurd
CN104544442B (en) Blueberry fermented product and preparation method thereof
CN105581240B (en) A kind of rice bran ferments the preparation method of full powder
CN102296021B (en) Preparation method for flavor blending old vinegar
CN104099227A (en) Natural kvass essence base material and fermentation production method thereof
CN104605335B (en) A kind of mushroom fermented product and preparation method thereof
KR20100052840A (en) Production of fermented rice beverage
CN104382159A (en) Method for preparing lactic acid fermentation beverage by using yellow wine lees
CN103202510A (en) Production technology of corn lactic acid fermentation drink
CN103911323A (en) Bacillus licheniformis, bacillus subtilis and lactobacillus plantarum preparation and preparation
CN102488270A (en) Method for producing sweet potato juice fermented beverage
CN107509901A (en) The method for preparing flavor edible mushroom juice using leavening is compounded
CN103892397A (en) Preparation method of malt wort fermented beverage
CN106070656A (en) A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof
CN104522816B (en) A kind of Fructus Chaenomelis fermented product and preparation method thereof
CN106259900A (en) A kind of anthocyanin health care yoghourt and preparation method thereof
CN109123647A (en) A kind of black barley ferment preparation method of effective enriching gamma-aminobutyric and polyphenol
CN103653168A (en) Method for preparing buckwheat drink by fermenting mixed lactic acid bacteria
CN108185013A (en) A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization
CN104365858B (en) A kind of preparation method of fermented type ginkgo peanut milk drink
CN109576182A (en) A kind of strong resistance Lactobacillus rhamnosus A-4 and application thereof
CN102517188B (en) Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant