CN104513748A - Method for making kvass beverage from germinated brown rice - Google Patents

Method for making kvass beverage from germinated brown rice Download PDF

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Publication number
CN104513748A
CN104513748A CN201310450658.8A CN201310450658A CN104513748A CN 104513748 A CN104513748 A CN 104513748A CN 201310450658 A CN201310450658 A CN 201310450658A CN 104513748 A CN104513748 A CN 104513748A
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CN
China
Prior art keywords
brown rice
germinated brown
conducting
fermentation
beverage
Prior art date
Application number
CN201310450658.8A
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Chinese (zh)
Inventor
江南
Original Assignee
淮安亿唐生物工程有限公司
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Publication date
Application filed by 淮安亿唐生物工程有限公司 filed Critical 淮安亿唐生物工程有限公司
Priority to CN201310450658.8A priority Critical patent/CN104513748A/en
Publication of CN104513748A publication Critical patent/CN104513748A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a method for making a kvass beverage from germinated brown rice. The beverage is prepared through the process of: crushing germinated brown rice, conducting sieving by a 30-mesh sieve, in terms of adding four parts of water into one part of germinated brown rice, conducting saccharification for 8h at 70-75DEG C, subjecting the saccharification liquid to coarse filtration by 8 layers of gauze, diluting the filtrate to 5Bx, conducting boiling for 30min, and adding 0.2% of hops during boiling, then performing cooling to 30DEG C at the end of cooling, adding 0.02% of Lactobacillus bulgaricus lyophilized powder, carrying out primary fermentation for 8-10h at 43-45DEG C, and conducting cooling to 15DEG C, adding 0.2% of bread active dry yeast to conduct secondary fermentation at 17-18DEG C for 20-24h, and carrying out filtration, sterilization, and low temperature and pressure maintaining filling so as to obtain the product. The method provided by the invention has the advantages of simple process, and easily controllable operation process, thus being easy to realize industrialized production.

Description

Sprout brown rice is utilized to make the method for gas water beverage

Technical field

The invention belongs to technical field of beverage preparation, being specifically related to a kind of take sprout brown rice as the gas water beverage of the fermented type of raw material.

Background technology

Lattice Topology originates in Russia, for raw material with crude substance such as hops, cereal, white sugar, through various lactobacillus, micro-alcoholic biological drink of yeast mixed fermentation brew, its taste mellow is micro-sweet, there is the health-care effects such as appetizing, invigorating the spleen, hypotensive, Ginseng Extract, be described as big nationality of the world four drink by public affairs together with " German beer ", " U.S. is laughable " and " Bulgarian cloth bundle ".The traditional production technique of gas water beverage is half sponge process, namely be that panary fermentation is roasted into bread for the first time, second time bread is dried, is added bubble juice, saccharification and ferment and form, tradition Lattice Topology makes based on manual operations, turnout is little, high expensive, unstable between batch, be difficult to realize large-scale industrial production.

Sprout brown rice is the product of brown rice after germinateing.Sprout brown rice not only remains the abundant nutrition of brown rice, and creates more functional substance and physiologically active substance.It is rich in γ-aminobutyric acid (GABA), and this is a kind of nonprotein amino acid, has the multiple physiological functions such as brain tonic, step-down, fat-reducing and anti-skin aging; It is rich in tocopherol, tocotrienol, can prevent the effects such as skin oxidative, anti-angiogenic sclerosis and anticancer propagation, in addition, and the material of sprout brown rice also containing trace element, VITAMIN, food fibre and lipid peroxidation inhibition.Be that fermenting raw materials makes gas water beverage with sprout brown rice,

Retain on the basis of traditional gas water beverage function, turn increase the nourishing function of brown rice, and technique also simplifies greatly, be convenient to realize suitability for industrialized production.

Summary of the invention

The object of the invention is to the deficiency for traditional gas water beverage production technique, provide a kind of high quality and the sprout brown rice that utilizes being easy to realize suitability for industrialized production makes the method for gas water beverage.

The present invention is achieved by the following technical solutions: utilize sprout brown rice to make the method for gas water beverage, be prepared from through following machining process: sprout brown rice is pulverized, cross 30 mesh sieve, four parts of water are added by a germination brown rice powder, saccharification 8 hours under 70-75 DEG C of condition, by saccharified liquid 8 layers of gauze coarse filtration, filtrate is diluted to 5Bx, boil 30 minutes, the hops of 0.2% are added when boiling, 30 DEG C are cooled to after having boiled, add the lactobacillus bulgaricus lyophilized powder of 0.02%, primary fermentation 8-10 hour under 43 ~ 45 DEG C of conditions, be cooled to 15 DEG C, add the baker's active dried yeast of 0.2%, secondary fermentation 20-24 hour under 17 ~ 18 DEG C of conditions, after filtration, sterilizing, the filling obtained finished product of low temperature pressurize.

The present invention has following beneficial effect:

Gas water beverage of the present invention utilizes the enzyme in sprout brown rice to make saccharifying agent the macromolecular substance enzymolysis such as the starch in sprout brown rice, protein are become the nutritive substances such as micromolecular fermentable sugar, small molecular protein peptide, amino acid, make through the mixed fermentation of the bacterial strain such as lactobacillus bulgaricus, bread yeast more afterwards, nutritious, maintain intrinsic taste and the fragrance of gas water beverage, also there is plurality of health care functions.Technological process of the present invention is simple, and operating process easily controls, and realizes suitability for industrialized production than being easier to.

Embodiment:

Sprout brown rice is utilized to make the method for gas water beverage, be prepared from through following machining process: sprout brown rice is pulverized, cross 30 mesh sieve, four parts of water are added by a germination brown rice powder, saccharification 8 hours under 70-75 DEG C of condition, by saccharified liquid 8 layers of gauze coarse filtration, filtrate is diluted to 5Bx, boil 30 minutes, the hops of 0.2% are added when boiling, 30 DEG C are cooled to after having boiled, add the lactobacillus bulgaricus lyophilized powder of 0.02%, primary fermentation 8-10 hour under 43 ~ 45 DEG C of conditions, be cooled to 15 DEG C, add the baker's active dried yeast of 0.2%, secondary fermentation 20-24 hour under 17 ~ 18 DEG C of conditions, after filtration, sterilizing, the filling obtained finished product of low temperature pressurize.

Claims (1)

1. utilize sprout brown rice to make the method for gas water beverage, it is characterized in that being prepared from through following machining process: sprout brown rice is pulverized, cross 30 mesh sieve, four parts of water are added by a germination brown rice powder, saccharification 8 hours under 70-75 DEG C of condition, by saccharified liquid 8 layers of gauze coarse filtration, filtrate is diluted to 5Bx, boil 30 minutes, the hops of 0.2% are added when boiling, 30 DEG C are cooled to after having boiled, add the lactobacillus bulgaricus lyophilized powder of 0.02%, primary fermentation 8-10 hour under 43 ~ 45 DEG C of conditions, be cooled to 15 DEG C, add the baker's active dried yeast of 0.2%, secondary fermentation 20-24 hour under 17 ~ 18 DEG C of conditions, after filtration, sterilizing, the filling obtained finished product of low temperature pressurize.
CN201310450658.8A 2013-09-29 2013-09-29 Method for making kvass beverage from germinated brown rice CN104513748A (en)

Priority Applications (1)

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Cited By (47)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104762170A (en) * 2015-04-26 2015-07-08 哈尔滨伟平科技开发有限公司 Method for making germinated brown rice nutritional wine
CN104839822A (en) * 2015-04-24 2015-08-19 湖北工业大学 Production process for kvass type solanum tuberdsm drink
CN104921229A (en) * 2015-05-25 2015-09-23 哈尔滨伟平科技开发有限公司 A juice preparation method
RU2579957C1 (en) * 2015-07-27 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579968C1 (en) * 2015-07-31 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2579960C1 (en) * 2015-07-30 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2583673C1 (en) * 2015-08-14 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583515C1 (en) * 2015-06-30 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583509C1 (en) * 2015-07-06 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583889C1 (en) * 2015-07-30 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2584300C1 (en) * 2015-07-30 2016-05-20 Олег Иванович Квасенков Method for producing kvass
RU2584298C1 (en) * 2015-07-30 2016-05-20 Олег Иванович Квасенков Method for producing kvass
RU2585376C1 (en) * 2015-07-08 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585456C1 (en) * 2015-08-12 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585450C1 (en) * 2015-08-14 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2586756C1 (en) * 2015-07-27 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586593C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2585894C1 (en) * 2015-07-27 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586611C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586608C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2587037C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586602C1 (en) * 2015-08-06 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586610C1 (en) * 2015-08-04 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586609C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586591C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586594C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586588C1 (en) * 2015-08-06 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2587867C1 (en) * 2015-08-12 2016-06-27 Олег Иванович Квасенков Method for producing kvass
RU2588866C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2588838C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2588837C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2588722C1 (en) * 2015-08-26 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2588854C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2589693C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2592222C1 (en) * 2015-07-27 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2592218C1 (en) * 2015-07-08 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2592221C1 (en) * 2015-07-24 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2592982C1 (en) * 2015-08-04 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592990C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592995C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592986C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2595226C1 (en) * 2015-09-22 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2595221C1 (en) * 2015-09-07 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2595436C1 (en) * 2015-09-23 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595357C1 (en) * 2015-09-22 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2597169C1 (en) * 2015-09-03 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597166C1 (en) * 2015-09-03 2016-09-10 Олег Иванович Квасенков Bread kvass production method

Cited By (51)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104839822A (en) * 2015-04-24 2015-08-19 湖北工业大学 Production process for kvass type solanum tuberdsm drink
CN104839822B (en) * 2015-04-24 2017-05-10 湖北工业大学 Production process for kvass type solanum tuberdsm drink
CN104762170A (en) * 2015-04-26 2015-07-08 哈尔滨伟平科技开发有限公司 Method for making germinated brown rice nutritional wine
CN104762170B (en) * 2015-04-26 2016-08-24 顾湘 The manufacture method of germinated unpolished rice nutritious wine
CN104921229A (en) * 2015-05-25 2015-09-23 哈尔滨伟平科技开发有限公司 A juice preparation method
RU2583515C1 (en) * 2015-06-30 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2583509C1 (en) * 2015-07-06 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2592218C1 (en) * 2015-07-08 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2585376C1 (en) * 2015-07-08 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2592995C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592990C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592986C1 (en) * 2015-07-24 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2592221C1 (en) * 2015-07-24 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2588373C1 (en) * 2015-07-27 2016-06-27 Олег Иванович Квасенков Method for producing kvass
RU2579957C1 (en) * 2015-07-27 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2586756C1 (en) * 2015-07-27 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2592222C1 (en) * 2015-07-27 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2585894C1 (en) * 2015-07-27 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2584300C1 (en) * 2015-07-30 2016-05-20 Олег Иванович Квасенков Method for producing kvass
RU2588838C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2588837C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2588866C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2584298C1 (en) * 2015-07-30 2016-05-20 Олег Иванович Квасенков Method for producing kvass
RU2579960C1 (en) * 2015-07-30 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2588854C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2583889C1 (en) * 2015-07-30 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2588377C1 (en) * 2015-07-30 2016-06-27 Олег Иванович Квасенков Method for producing kvass
RU2589693C1 (en) * 2015-07-30 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2579968C1 (en) * 2015-07-31 2016-04-10 Олег Иванович Квасенков Method for producing kvass
RU2586610C1 (en) * 2015-08-04 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2592982C1 (en) * 2015-08-04 2016-07-27 Олег Иванович Квасенков Bread kvass production method
RU2586602C1 (en) * 2015-08-06 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586588C1 (en) * 2015-08-06 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2587037C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586611C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586591C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586594C1 (en) * 2015-08-07 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586609C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586593C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2586608C1 (en) * 2015-08-10 2016-06-10 Олег Иванович Квасенков Method for producing kvass
RU2587867C1 (en) * 2015-08-12 2016-06-27 Олег Иванович Квасенков Method for producing kvass
RU2585456C1 (en) * 2015-08-12 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2583673C1 (en) * 2015-08-14 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2585450C1 (en) * 2015-08-14 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2588722C1 (en) * 2015-08-26 2016-07-10 Олег Иванович Квасенков Method for producing kvass
RU2597166C1 (en) * 2015-09-03 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2597169C1 (en) * 2015-09-03 2016-09-10 Олег Иванович Квасенков Bread kvass production method
RU2595221C1 (en) * 2015-09-07 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2595357C1 (en) * 2015-09-22 2016-08-27 Олег Иванович Квасенков Bread kvass production method
RU2595226C1 (en) * 2015-09-22 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2595436C1 (en) * 2015-09-23 2016-08-27 Олег Иванович Квасенков Bread kvass production method

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