CN106942549A - A kind of preparation method of full rice bud fermented beverage - Google Patents

Abstract

A kind of preparation method of full rice bud fermented beverage, comprises the following steps：（1）It is prepared by rice bud；（2）Rice bud slurrying；（3）It is sterilized；（4）Distiller's yeast is saccharified；（5）Double-bacterium ferment,.The present invention utilizes full cereal materialses, rice bud is switched to by germination technology, it is saccharified using koji, probiotic lactic bacteria and the directly putting type fermented technology of saccharomycete symbiosis liquid, make the low alcohol aerogenesis of its product, unique oral sensations, sweetness, mellowness, local flavor are full, soft, technical process is simple and easy to control, with short production cycle, no added food additives.

Description

A kind of preparation method of whole rice bud fermented drink

technical field

The invention relates to the technical field of fermented drink preparation, in particular to a method for preparing fermented drink with whole rice sprouts as raw materials.

Background technique

A large number of epidemiological studies have shown that increasing the intake of whole grain foods can reduce the risk of chronic diseases such as cardiovascular disease, type II diabetes, and certain cancers (such as colorectal cancer). Intake of protective compounds in whole grains and their components to improve human health. The "Thirteenth Five-Year Plan" has clearly combined the whole grain nutritious food with the health industry, which has the country's long-term strategic development goals. Cereal brown rice is recognized as a functional food or health food, so the development of whole rice bud food is the trend.

Rice buds are clearly recorded in the Chinese Pharmacopoeia as a digestive medicine with the effects of harmonizing the stomach, invigorating the spleen and appetizing, diarrhea due to heat toxicity, body fluid injury and polydipsia.

The Chinese invention patent application with the application number of 201010251098.X discloses "a preparation method of compound lactic acid bacteria fermented germinated brown rice milk beverage", which uses germinated brown rice as raw material, and is fermented by compound lactic acid bacteria to prepare rice milk beverage, which is filtered out after fermentation Rice dregs are removed, which reduces the utilization rate of raw materials. Only lactic acid bacteria are used for fermentation, and the metabolites are single. At the same time, the raw brown rice is only fermented for 12 hours, and it is only in the state of sprouting. The Chinese patent application with the application number 201210409328.X discloses "a preparation method of fermented germinated brown rice milk beverage". It first uses koji solid fermentation for 6-8 days, and then uses amylase and glucoamylase to hydrolyze and add additives. homogeneous. The process is complex, the fermentation time is long, and additives are required; the Chinese patent application No. 201310127060.5 discloses "the method of using germinated brown rice to make kvass beverage", which uses germinated brown rice as raw material, Lactobacillus bulgaricus, and baker's yeast fermentation , step-by-step fermentation, filtration, sterilization, and low-temperature pressure-holding filling to obtain finished products. The process of this method is relatively complicated, and the overall time required is 33-40 hours. At the same time, the filter residue is filtered, resulting in waste of raw materials. The Chinese patent application with the application number 201510032167.0 discloses "a kind of germinated brown rice fermented black fungus milk tea", which uses germinated brown rice, black fungus, fresh milk, etc. as raw materials, mainly uses lactic acid bacteria to ferment, and has a single strain.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a method for preparing a fermented drink made of whole rice buds, which utilizes whole grain raw materials to produce a fermented drink with a good taste. The process is simple and easy to control, and the cycle Short, no food additives.

The technical solution adopted by the present invention to solve the technical problem is a method for preparing a whole rice bud fermented drink, comprising the following steps:

(1) Preparation of rice sprouts: shell and clean the rice; put it into the germination unit, control the germination temperature at 32-37°C, and the relative humidity at 60-90%. get rice buds;

Preferably, the paddy with full grains harvested in the same year is taken, shelled, and the particles without impurities and mildew are selected; after being sterilized and cleaned by ozone, they are put into the germination unit;

(2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 15-30 times the mass of the raw material of the rice bud into the pot, cook for 50-80 minutes to obtain the rice bud liquid, cool it, and put it into the ultrafine Pulping in the pulverized colloid mill to obtain rice bud pulp;

The use of ultrafine pulverization colloid mill makes the particle size of raw materials finer, the particle size distribution is more uniform, and the dissolution rate of effective substances is higher, which facilitates the subsequent microbial action and makes full use of raw materials; thus making the slurry more delicate and tastes better.

(3) Sterilization: sterilizing the rice mash obtained in step (2);

It is preferably put into an autoclave for sterilization for 8-15 minutes, more preferably with a pressure of 0.12-0.15Mpa and a temperature of 110-115°C;

(4) Distiller's koji saccharification: add the rice malt pulp treated in step (3) into sweet wine koji equivalent to 1%-2% of the raw material mass of the rice malt pulp, and saccharify for 1-4 hours at 20-37°C to obtain a rice malt saccharification liquid ;

(5) Dual-bacteria fermentation: Add compound bacteria equivalent to 2%-6% of the mass of the rice malt saccharification liquid to the rice malt saccharification liquid obtained in step (4), and ferment at 15-30°C for 12-16 hours, and the product is ready .

The composite strain includes lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria and yeast is 2-4:1.

The whole rice bud fermented beverage obtained in the present invention is filled under low temperature and low pressure to obtain a gas-containing finished product with an alcohol content of less than 1 degree. Its shelf life: refrigerated below 4 ℃ for 7 days.

When the rice of the present invention germinates, the fibrous root grows to 1-1.2cm, and the bud length is 7-10mm. Compared with the prior art, the small molecular substances and active ingredients [such as phytate (IP-6 ), glutathione (GSH), and γ-aminobutyric acid (GABA)] content increased, while the brown rice bran layer softened more fully, and the properties of some cellulose also changed.

The invention utilizes the whole grain raw material, transforms it into rice sprouts through germination technology, adopts koji saccharification, probiotic lactic acid bacteria and yeast symbiotic liquid direct-injection fermentation technology, so that the product has low alcohol and gas production, unique taste, sweetness, mellow aroma and flavor Full and soft, the process is simple and easy to control, the production cycle is short, and no food additives are added.

The invention adopts the combination of yeast and lactic acid bacteria to make the product rich in protein, multivitamins, rich minerals and enzymes while maintaining safety, and can endow the product with unique flavor and rich nutritional value.

Beneficial effects of the present invention:

1. Using rice buds as raw materials, first, to ensure the effect of rice buds on eliminating food, invigorating spleen and appetizing, and enriching the active substances of rice buds to improve physiological functions; second, the bran layer of brown rice can be softened more fully, changing some The nature of cellulose, the utilization of raw materials in the fermentation process is more fully.

2. Using ultra-fine pulverized colloid to grind rice sprout pulp, so that the slurry is finer and the raw materials are more fully utilized.

3. The liquid saccharification of sweet wine koji is used, and the self-metabolism and decomposition of microorganisms in the sweet wine koji are used to increase the saccharification rate and reduce the process time.

The present invention has the following advantages: 1. Rice buds are used as raw materials, which are more nutritious than germinated brown rice, have more active substances, and have pharmacological effects; It is beneficial to industrialized production; 3. Using a variety of microorganisms to ferment, the raw materials are more fully utilized, and the products are richer, which is more conducive to human body absorption. 4. Through the rational deployment of saccharification and fermentation process, the taste is improved without adding foreign substances.

Description of drawings

Fig. 1 is the rice bud raw material figure of the present invention.

detailed description

The present invention will be described in further detail below in conjunction with specific examples.

Example 1

The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

(1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the grains without impurities and mildew; put them into the germination unit after ozone sterilization and cleaning, and the germination temperature is controlled at 35°C and the relative humidity is 60%. , when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

(2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 15 times the mass of the raw material of the rice bud into the pot, cook for 50 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to obtain rice bud pulp;

(3) Sterilization: Put the rice sprout pulp obtained in step (2) into an autoclave for 8 minutes (pressure 0.15Mpa, temperature 115°C);

(4) Distiller's koji saccharification: add the rice malt pulp treated in step (3) into sweet wine koji equivalent to 1% of the raw material mass of the rice malt pulp, and saccharify at 25°C for 4 hours to obtain a rice malt saccharification solution;

(5) Dual-bacteria fermentation: Add compound strains equivalent to 3% of the mass of the rice malt saccharification liquid to the rice malt saccharification liquid obtained in step (4), and ferment at 20°C for 16 hours.

The composite bacteria include lactic acid bacteria and yeast (the mass ratio of lactic acid bacteria and yeast is 3:1),

The yeast described in this example is the commercially available Angel white wine yeast, and the lactic acid bacteria are the commercially available Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).

The fermented rice bud beverage obtained in this embodiment is milky white, and is filled at low temperature and low pressure to obtain an alcohol content of less than 1 degree, and a gas-containing finished product. Its shelf life: keep refrigerated at 4 ℃ for 7 days. Measured product indicators Alcohol: 0.1 degrees; PH: 4.10; total acid (calculated as lactic acid): 2.01g/kg; soluble solids content: 6.875%.

In this example, the rice bud fermented drink is saccharified with distiller's yeast, probiotic lactic acid bacteria and yeast are co-fermented, and the product is particularly rich and functional; and no additives are used in the preparation process, so it is safe to eat and suitable for all ages.

Example 2

The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

(1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the grains without impurities and mildew; put them into the germination unit after ozone sterilization and cleaning, and the germination temperature is controlled at 35°C and the relative humidity is 60%. , when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

(2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 20 times the mass of the raw material of the rice bud into the pot, cook for 60 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to obtain rice bud pulp;

(3) Sterilization: put the rice germ pulp obtained in step (2) into an autoclave for 10 minutes (pressure 0.15Mpa, temperature 115°C);

(4) Distiller's koji saccharification: Add the rice malt pulp treated in step (3) to sweet wine koji equivalent to 2% of the raw material mass of the rice malt pulp, and saccharify at 30°C for 3 hours to obtain a rice malt saccharification solution;

(5) Dual-bacteria fermentation: Add compound strains equivalent to 3% of the mass of the rice malt saccharification liquid to the rice malt saccharification liquid obtained in step (4), and ferment at 25°C for 14 hours to complete.

The composite strain includes lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria and yeast is 2:1.

The yeast described in this example is the commercially available Angel white wine yeast, and the lactic acid bacteria are the commercially available Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).

The fermented rice bud drink obtained in this example is filled at low temperature and low pressure to obtain a gas-containing product with an alcohol content of less than 1 degree. Its shelf life: keep refrigerated at 4 ℃ for 7 days. Measured product indicators: Alcohol: 0.25 degrees; PH: 3.98; total acid (calculated as lactic acid): 2.22g/kg; soluble solid content: 7.125%.

In this example, the rice bud fermented drink is saccharified with distiller's yeast, probiotic lactic acid bacteria and yeast are co-fermented, and the product is particularly rich and functional; and no additives are used in the preparation process, so it is safe to eat and suitable for all ages.

Example 3

The preparation method of the whole rice bud fermented beverage of the present embodiment comprises the following steps:

(1) Preparation of rice sprouts: Take the rice with full grains harvested in the same year, shell it, and select the particles without impurities and mildew; after being sterilized and cleaned by ozone, put them into the germination unit, and the germination temperature is controlled at 35°C and relative humidity 60%, when the fibrous roots are 1-1.2cm long and the buds are 7-10mm long, the rice buds are obtained;

(2) Rice bud pulping: Put the rice bud obtained in step (1) and water equivalent to 25 times the mass of the raw material of the rice bud into the pot, cook for 80 minutes to obtain the rice bud liquid, cool it, and put it into the superfine pulverization colloid mill pulping, to get rice bud pulp;

(3) Sterilization: Put the rice germ pulp obtained in step (2) into an autoclave for 15 minutes (pressure 0.15Mpa, temperature 115°C);

(4) Distiller's koji saccharification: add the rice malt pulp treated in step (3) into sweet wine koji equivalent to 3% of the raw material mass of the rice malt pulp, and saccharify at 35°C for 1.5 hours to obtain a rice malt saccharification solution;

(5) Dual-bacteria fermentation: Add compound strains equivalent to 4% of the mass of the rice malt saccharification liquid to the rice malt saccharification liquid obtained in step (4), and ferment at 30°C for 12 hours to complete.

The composite strain includes lactic acid bacteria and yeast, and the mass ratio of the lactic acid bacteria and yeast is 4:1.

The yeast described in this example is the commercially available Angel white wine yeast, and the lactic acid bacteria are the commercially available Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).

The fermented rice bud drink obtained in this example is filled at low temperature and low pressure to obtain a gas-containing product with an alcohol content of less than 1 degree. Its shelf life: keep refrigerated at 4 ℃ for 7 days. Measured product index alcohol: 0.20 degrees; PH: 3.90; total acid (calculated as lactic acid): 2.42g/kg; soluble solid content: 7.875%.

In this example, the middle-aged rice bud fermented drink is saccharified with distiller's yeast, and the probiotic lactic acid bacteria and yeast are co-fermented. The product is particularly rich and functional; and no additives are used in the preparation process, so it is safe to eat and suitable for all ages.

Claims (3)

1. a preparation method of whole rice bud fermented beverage, is characterized in that, comprises the following steps: (1) Preparation of rice sprouts: shell and clean the rice; put it into the germination unit, control the germination temperature at 32-37°C, and the relative humidity at 60-90%. get rice buds; (2) Rice bud pulping: put the rice bud obtained in step (1) and water equivalent to 15-30 times the mass of the raw material of the rice bud into the pot, cook for 50-80 minutes to obtain the rice bud liquid, cool it, and put it into the ultrafine Pulping in the pulverized colloid mill to obtain rice bud pulp; (3) Sterilization: sterilizing the rice mash obtained in step (2); (4) Distiller's koji saccharification: add the rice malt pulp treated in step (3) into sweet wine koji equivalent to 1%-2% of the raw material mass of the rice malt pulp, and saccharify for 1-4 hours at 20-37°C to obtain a rice malt saccharification liquid ; (5) Dual-bacteria fermentation: Add compound bacteria equivalent to 2%-6% of the mass of the rice malt saccharification liquid to the rice malt saccharification liquid obtained in step (4), and ferment at 15-30°C for 12-16 hours, and the product is ready ; The composite strains include lactic acid bacteria and yeast. 2. The preparation method of whole rice bud fermented drink according to claim 1, characterized in that, in step (3), put the rice mash obtained in step (2) into an autoclave for sterilization for 8-15 minutes, and the pressure 0.12-0.15Mpa, temperature 110-115°C. 3. The method for preparing whole rice bud fermented drink according to claim 1 or 2, characterized in that, in step (5), the mass ratio of lactic acid bacteria to yeast is 2-4:1.