CN108566988A - Method for preparing novel selenium-rich rice and bean compound beverage - Google Patents
Method for preparing novel selenium-rich rice and bean compound beverage Download PDFInfo
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- CN108566988A CN108566988A CN201810722556.XA CN201810722556A CN108566988A CN 108566988 A CN108566988 A CN 108566988A CN 201810722556 A CN201810722556 A CN 201810722556A CN 108566988 A CN108566988 A CN 108566988A
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- 239000011669 selenium Substances 0.000 title claims abstract description 72
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 60
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 19
- 150000001875 compounds Chemical class 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title description 51
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 49
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 49
- 235000021329 brown rice Nutrition 0.000 claims abstract description 36
- 244000068988 Glycine max Species 0.000 claims abstract description 29
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 235000010716 Vigna mungo Nutrition 0.000 claims abstract description 19
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract 8
- 238000009835 boiling Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000011534 incubation Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 241000894007 species Species 0.000 claims description 10
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
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- 239000000463 material Substances 0.000 claims description 5
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- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- 239000002504 physiological saline solution Substances 0.000 claims description 5
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- 238000012360 testing method Methods 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
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- 239000002994 raw material Substances 0.000 abstract description 4
- 108010050181 aleurone Proteins 0.000 abstract description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- 108010024636 Glutathione Proteins 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
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- 230000007062 hydrolysis Effects 0.000 abstract description 2
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- 244000042295 Vigna mungo Species 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract 1
- 235000003969 glutathione Nutrition 0.000 abstract 1
- 210000001161 mammalian embryo Anatomy 0.000 abstract 1
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- 241001107116 Castanospermum australe Species 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 235000021279 black bean Nutrition 0.000 description 4
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- 102000040350 B family Human genes 0.000 description 2
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- 229920000742 Cotton Polymers 0.000 description 2
- 206010039921 Selenium deficiency Diseases 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
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- 235000013616 tea Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 208000020084 Bone disease Diseases 0.000 description 1
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- 108090000790 Enzymes Proteins 0.000 description 1
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- 229920002148 Gellan gum Polymers 0.000 description 1
- 208000019926 Keshan disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 229940088598 enzyme Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- -1 lecithin lipid Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for preparing a novel selenium-rich rice-bean compound beverage, which comprises the following steps: the method comprises the following steps: screening and domesticating rhizopus oryzae; step two: preparing a rhizopus oryzae stock; step three: preparing rhizopus oryzae production seeds; step four: preparing selenium-rich brown rice sweet fermented glutinous rice; step five: preparing rice bean beverage primary pulp; step six: packaging rice bean beverage and sterilizing. The invention has the outstanding advantages that: the components of the beverage enter the components of the beverage through fermentation hydrolysis or enzymatic hydrolysis by fully utilizing the protein, B vitamins, glutathione and gamma-aminobutyric acid stored in the aleurone layer and embryo buds of the brown rice and the protein, unsaturated oil and lecithin which are rich in soybean, so as to form an emulsification system with rich nutrition, stable quality and moderate heat. The invention makes full use of the protein component in the raw material, and the main occurrence form of the organic selenium is protein. Thus ensuring the source of organic selenium in the selenium-rich rice bean beverage.
Description
Technical field
The present invention relates to a kind of production method of Rice enriched-Se beans composite beverage more particularly to a kind of selenium-rich brown rice and selenium-rich are big
The method for preparing beverage that beans are combined.
Background technology
Selenium is trace mineral element needed by human, provides nutrition for human body, and with removing toxic substances and oxidation resistant function, be
The important element of the normal growth that sustains life metabolism.Selenium can not be stored for a long time in human body, can not also be synthesized, and human body must be from diet
In constantly obtain selenium element and come for body needs.Human body takes in the amount of selenium, environmental factor such as soil, water and drink in being lived by it
The influence of the factors such as Se content in food.Some researches show that, the intake of the universal selenium deficiency of China resident, average daily selenium is only 43.3 μ g,
Substantially less than《Chinese residents dietary guidelines》In suitable for intake 50 μ g/d of lower limit.In human body selenium deficiency can cause it is malnutritive,
A variety of diseases such as Keshan disease, big osteopathy, hepatonecrosis, pancreas fibroatrophy, cataract.
It is a row to develop palatable selenium-rich beverage using the large Se-rich farm products rice and soybean of selenium-rich area production
Effective popular selenium-supply approach.
Selenium mainly occurs with selenium-enriched protein in selenium-enriched rice, selenium-rich soybean.Protein content in the aleurone and plumule of brown rice,
Fat content and B family vitamin etc. are all remarkably higher than the endosperm of rice.Soybean is the master for obtaining Organic Selenium rich in protein simultaneously
Want source.Therefore to be raw material using brown rice to increase the chance that Organic Selenium enters beverage when developing rice beans beverage, together
When to extract protein in soybean to greatest extent, lecithin lipid enters beverage, it is ensured that have enough organic selenium contents in beverage.
The rice beans beverage processing technology in China still compares lag, and novelty is few.Such as Chinese invention patent《It is a kind of compound
Rice milk beverage and preparation method thereof CN103734846A》, a kind of composite rice milk drink and preparation method thereof is disclosed, wherein selecting
Shelled peanut to be baked 30 minutes at 180 DEG C, then high speed mashing and through twice colloid mill, obtain roasted peanut magma；Common polished rice
It is cleaned and is impregnated 1 hour with clean water, 4.8kg clean waters carry out high speed mashing and cross twice colloid mill, then with filtered
Clean steam is heated to 96 DEG C and is gelatinized 5 minutes；Wait for that Rice ＆ peanut milk is cooled to 88 DEG C, addition 0.2g amylase constant temperature slightly digests 10 points
Clock is again heated to 100 DEG C and is kept for 5 minutes to be passivated enzymatic activity, the mass fraction containing soluble solid is obtained by filtration through 120 mesh
For 4% muddy shape Rice ＆ peanut milk stoste；Rice ＆ peanut milk stoste and roasted peanut magma are injected into high speed emulsion tank, 600g white granulated sugars, 4g cards is added
Glue, 1g gellan gums, 2g trehaloses, 10g monoglycerides, 3g sucrose esters are drawn, the pure water of 85 DEG C of injection carries out high speed emulsification allotment, fixed
Hold to 10kg, in 85 DEG C with 40MPa homogenization pressures high-pressure homogeneous 2 times repeatedly；（7）Hot filling closures, sterilization, cold are carried out in 85 DEG C
But, 112 DEG C of sterilization temperature, constant temperature 15min are cooled to 40 DEG C by 20min, pack to obtain the final product.Process is complicated, food addition
Agent is more, and technique is tediously long, processing method science not to the utmost.Obtained composite rice milk drink is muddy, it is unstable, have rice bran taste, contain
There is the Maillard reaction secondary pollutant that a small amount of peanut hot-working generates.Also contain anaphylactogen in peanut protein, there is certain proportion
People be that cannot drink the beverage containing peanut.
The new processing method of beverage that the present invention develops a kind of brown rice and soybean is combined, before overcoming brown rice not easy to be processed
It puts, the Organic Selenium in brown rice and soybean is extracted into drink in the form of water soluble protein, polypeptide, amino acid to the greatest extent
In material, flavonoids and grease type also have very big some to be extracted and under the emulsification of soybean lecithin, are stable in the presence of
In beverage；Starch in brown rice then turns to glucose by amylase and saccharified enzyme solution in the brewing process of fermented glutinous rice and enters beverage
Improve the energy level of beverage.It is finally separating and obtains the limpid bright all natural rice beans beverage of a new generation with natural faint scent
Magma.The sweet wine groove and bean dregs isolated are utilized for further intensive processing.
Invention content
The purpose of the present invention is to provide a kind of production methods of novel Rice enriched-Se beans composite beverage, develop a kind of brown rice
The new processing method of beverage being combined with soybean, overcomes that chaff taste during traditional rice beans beverage processing, system be unstable, mouth
Feel the shortcomings of poor.
The present invention is to be achieved by the steps of：A kind of production method of novel Rice enriched-Se beans composite beverage, feature
It is that method and step is as follows：
Step 1：The screening of Rhizopus oryzae is tamed, and is bought excellent Rhizopus oryzae bacterial strain from authoritative strain idenfication and saving mechanism, is passed through
The adaptability of selenium-rich brown rice is screened（Conventional potato culture is gradually replaced with into complete brown rice culture medium, preferably healthy and strong bacterium
Strain preserves, and spreads cultivation, belongs to conventional micro-biological process）, obtain the Rhizopus oryzae bacterial strain work of taka-diastase and high diastatic activity
For the parent species of production, slant tube culture and long-term preservation are made with potato culture；
Step 2：Rhizopus oryzae original seed makes, and takes 1, step 1 parent species test tube, and 20 mL physiological saline are added, are scraped with oese
Spore suspension is made in spore；Husked indica-type rice 100g is taken, impregnates 12h after elutriation, is fitted into 250 mL triangular flasks, is stoppered tampon,
In autoclave at 110-120 DEG C, boiling 50-60min after being cooled to 40 DEG C, is inoculated with the spore suspension of Rhizopus oryzae；33
50 h are cultivated in ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare；
Step 3：Rhizopus oryzae production kind makes, and takes husked indica-type rice 500g, impregnates 12h after elutriation, is fitted into 1500 mL triangular flasks,
It is stoppered tampon, in autoclave at 110 DEG C, boiling 50min, after being cooled to 40 DEG C, two Rhizopus oryzae original seed 50g of inoculation step；
48 h are cultivated in 33 ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare；
Step 4：Selenium-rich brown rice brewing sweet wine, brown rice 5kg are eluriated and are totally immersed in 12h in clean tap water, soak
Brown rice is placed on the food steamer for having spread double gauze, and for thickness control in 2 ~ 6cm, big fire 30 ~ 50min's of steaming to brown rice 75 ~ 80% is quick-fried
Waist；30 ~ 40 DEG C are cooled to, the Rhizopus oryzae production kind that addition is equivalent to the making of the step of cooking brown rice weight 10% three is mixed thoroughly, then is put
Enter in the 15L ceramics wide-mouth cylinders to sterilize, finally open the through cylinder bottom of a deep hole in the centre of cylinder covers 4 to strengthen ventilation
Layer gauze；Sweet wine brewing cylinder is placed in clean culture room, after cultivating 48 h in 33 ± 3 DEG C of clean Spawn incubation rooms,
Add cold water 2.5kg, terminate Rhizopus oryzae breeding, after rear fermentation 12 hours, it is spare to filter out fermented glutinous rice, vinasse be sent into it is follow-up deep plus
Work process；
Step 5：Prepared by rice beans drink raw stock, selenium-rich soybean 2.5kg is impregnated 8 ~ 12h, is drained away the water, with 2.5kg fermented glutinous rices,
The mixing of 5kg clean drinking waters, which is poured into beater, to be fully beaten, and clear liquid is filtered out after the slurries slow boiling of acquisition is simmered 5 ~ 10min,
Obtain Rice enriched-Se beans drink raw stock；Remaining bean dregs are sent into follow-up deep processing process；
Step 6：Rice beans beverage packaging and sterilizing, rice beans beverage use Low-temperature Plasma Sterilization Canning Technique, by per 250ml
One packaging, the rigid package of package materials selection vial or aseptic bag flexible package.
Inclined-plane culture based formulas in step 1 of the present invention：The potato of 200 peelings adds tap water 900ml liquors
Filtering, is adjusted to 1000mL, adds potassium dihydrogen phosphate 3g, magnesium sulfate 1.4g, glucose 18g, vitamin B1 9mg, agar
19g, pH are natural.
The outstanding advantages of the present invention：
（1）, using the brown rice in the selenium-rich place of production and soybean as large beverage raw materials for production, product is popular food, can be with
Realize that broad masses of the people promote the hope of the general level of the health；
（2）Take full advantage of protein, B family vitamin, glutathione, the gamma-amino stored in the aleurone of brown rice, plumule
Abundant protein, consaturated oil and lecithin in butyric acid and soybean enter drink by fermentation hydrolysis or enzymatic hydrolysis
In the component of material, the moderate emulsification system of full of nutrition, stable quality, heat is formed.The present invention makes full use of the egg in raw material
White matter component, and the main occurrence patterns of Organic Selenium are protein.It is ensured that Organic Selenium source in Rice enriched-Se beans beverage；
（3）With all very strong Rhizopus oryzae of amylase and diastatic activity, the coarse rice powder that fast hydrolyzing cooks obtains sweet mouthfeel
Fermented glutinous rice, with filtered fermented glutinous rice, cooperation impregnate after soybean mashing, obtain rice beans drink raw stock, go out using high temperature
Bacterium obtains pure natural Rice enriched-Se beans beverage, i.e. drinkable it is not necessary that any flavoring agent, stabilizer is added, and cold with 60 days or more
Hide fresh-keeping shelf life.It overcomes traditional rice beans beverage transition hot procedure and causes that beverage chaff taste is big, mouthfeel is poor, system is unstable
Fixed, the shortcomings of protein utilization rate is low, loss of effective components.
Specific implementation mode
The principle of the present invention is：Screening domestication amylase and the strong Rhizopus oryzae of diastatic activity are by selenium-rich brown rice fast liquefying
Saccharification obtains fresh and sweet palatable selenium-rich fermented glutinous rice；Selenium-rich soybean drains away the water after immersion treatment, with fermented glutinous rice and impregnates
Soybean be mixed with beating and obtain limpid rice beans drink raw stock, filled by pasteurization（Bag）Dress up for be rich in natural organic selenium,
The high protein of health factor and trace element, heat are moderate, there is unique faint scent, stable system to moisten palatable new
Generation rice beans beverage.The sweet wine groove and bean dregs isolated are utilized for further intensive processing.
Embodiment：
Embodiment one：Selenium-enriched red rice black soya bean composite beverage
Step 1, the screening domestication of Rhizopus oryzae buys Rhizopus oryzae from Chinese agriculture Microbiological Culture Collection administrative center
ACCC30416 bacterial strains screen by the adaptability of selenium-rich brown rice, obtain the Rhizopus oryzae bacterial strain of taka-diastase and high diastatic activity
As the parent species of production, slant tube culture and long-term preservation, inclined-plane culture based formulas are made with potato culture：200
The potato of a peeling add tap water 900ml liquors filter, be adjusted to 1000mL, add potassium dihydrogen phosphate 3g, magnesium sulfate 1.4g,
Glucose 18g, vitamin B1 9mg, agar 19g, pH are natural.
Step 2, Rhizopus oryzae original seed makes, and takes 1, step 1 parent species test tube, and 20 mL physiological saline are added, are scraped with oese
Lower spore, is made spore suspension；Husked indica-type rice 100g is taken, impregnates 12h after elutriation, is fitted into 250 mL triangular flasks, is stoppered cotton
Plug, in autoclave at 110 DEG C, boiling 50min after being cooled to 40 DEG C, is inoculated with the spore suspension of Rhizopus oryzae.33 ± 3
50 h are cultivated in DEG C clean Spawn incubation room, mycelium engagement generates a large amount of spores, spare.
Step 3, Rhizopus oryzae production kind, which makes, takes red brown rice 500g, and 12h is impregnated after elutriation, is packed into 1500 mL triangular flasks
In, it is stoppered tampon, in autoclave at 110 DEG C, boiling 50min, after being cooled to 40 DEG C, 2 Rhizopus oryzae original seed of inoculation step
50g.48 h are cultivated in 33 ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare.
Step 4, selenium-rich brown rice brewing sweet wine, red brown rice 5kg are eluriated and are totally immersed in 12h in clean tap water,
The red brown rice soaked is placed on the food steamer for having spread double gauze, and for thickness control in 5cm, big fire steaming 50min's to red brown rice 80% is quick-fried
Waist.35 DEG C are cooled to, the Rhizopus oryzae production kind that addition is equivalent to step 3 making for cooking red brown rice weight 10% is mixed thoroughly, is placed into
In the 15L ceramics wide-mouth cylinders to sterilize, finally the through cylinder bottom of a deep hole is opened in the centre of cylinder and cover 4 layers to strengthen ventilation
Gauze.Sweet wine brewing cylinder is placed in clean culture room, after cultivating 50 h in 33 ± 3 DEG C of clean Spawn incubation rooms, is added
Add cold water 2.5kg, terminate Rhizopus oryzae breeding, after rear fermentation 12 hours, filters out that fermented glutinous rice is spare, and vinasse are sent into follow-up deep processing
Process.
Step 5, prepared by red rice black bean beverage magma, and selenium-rich black soya bean 2.5kg is impregnated 12h, is drained away the water, with 2.5kg sweet teas
Fermented glutinous rice, the mixing of 5kg clean drinking waters are poured into beater and are fully beaten, and are filtered out clearly after the slurries slow boiling of acquisition is simmered 10min
Liquid obtains selenium-enriched red rice black bean beverage magma.Remaining bean dregs are sent into follow-up deep processing process.
Step 6, red rice black bean beverage packaging and sterilizing, red rice black bean beverage use the filling skill of Low-temperature Plasma Sterilization
Art, by per mono- packaging of 250ml, packaging material is aseptic bag flexible package.
Embodiment two, selenium-rich black rice soybean compound drink
Step 1, the screening domestication of Rhizopus oryzae, Chinese industrial Microbiological Culture Collection administrative center buy Rhizopus oryzae CICC3073 bacterium
Strain is screened by the adaptability of selenium-rich brown rice, and the Rhizopus oryzae bacterial strain for obtaining taka-diastase and high diastatic activity is used as production
Parent species, slant tube culture and long-term preservation, inclined-plane culture based formulas are made with potato culture：The horse of 200 peelings
Bell potato adds tap water 900ml liquors to filter, and is adjusted to 1000mL, adds potassium dihydrogen phosphate 3g, magnesium sulfate 1.4g, glucose
18g, vitamin B1 9mg, agar 19g, pH are natural.
Step 2, Rhizopus oryzae original seed makes, and takes 1, step 1 parent species test tube, and 20 mL physiological saline are added, are scraped with oese
Lower spore, is made spore suspension；Black rice 100g is taken, impregnates 12h after elutriation, is fitted into 250 mL triangular flasks, is stoppered tampon,
In autoclave at 110 DEG C, boiling 50min after being cooled to 40 DEG C, is inoculated with the spore suspension of Rhizopus oryzae.It is clean at 33 ± 3 DEG C
48 h are cultivated in net Spawn incubation room, mycelium engagement generates a large amount of spores, spare.
Step 3, Rhizopus oryzae production kind makes, and takes black rice 500g, and 12h is impregnated after elutriation, is packed into 1500 mL triangular flasks
In, it is stoppered tampon, in autoclave at 110 DEG C, boiling 50min, after being cooled to 40 DEG C, 2 Rhizopus oryzae original seed of inoculation step
50g.50 h are cultivated in 33 ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare.
Step 4, selenium-rich black rice brewing sweet wine, selenium-rich black rice 5kg are eluriated and are totally immersed in clean tap water
Middle 12h, the selenium-rich black rice soaked are placed on the food steamer for having spread double gauze, and for thickness control in 5cm, big fire steams 46min to black
The quick-fried waist of brown rice 75%.30 DEG C are cooled to, addition, which is equivalent to, cooks the Rhizopus oryzae production kind that the step 3 of black rice weight 10% makes
It mixes thoroughly, places into the 15L ceramics wide-mouth cylinders to sterilize, finally the through cylinder bottom of a deep hole is opened in the centre of cylinder, to strengthen
Ventilation, covers 4 layers of gauze.Sweet wine brewing cylinder is placed in clean culture room, is trained in 33 ± 3 DEG C of clean Spawn incubation rooms
After supporting 48 h, cold water 2.5kg is added, terminates Rhizopus oryzae breeding, after rear fermentation 10 hours, filters out that fermented glutinous rice is spare, and vinasse are sent
Enter follow-up deep processing process.
Step 5, prepared by black rice soybean beverage magma, and selenium-rich soybean 2.5kg is impregnated 12h, is drained away the water, with 2.5kg sweet teas
Fermented glutinous rice, the mixing of 5kg clean drinking waters are poured into beater and are fully beaten, and are filtered out clearly after the slurries slow boiling of acquisition is simmered 10min
Liquid obtains selenium-rich black rice soybean beverage magma.Remaining bean dregs are sent into follow-up deep processing process.
Step 6, black rice soybean beverage packaging uses Low-temperature Plasma Sterilization Canning Technique with sterilizing black rice soybean beverage,
By mono- packaging of every 250ml, package materials selection vial rigid package.
Embodiment three, selenium-rich glutinous rice soybean compound drink
Step 1, the screening domestication of Rhizopus oryzae, Rhizopus oryzae is bought from Chinese agriculture Microbiological Culture Collection administrative center
ACCC35592 bacterial strains screen by the adaptability of selenium-rich brown rice, obtain the Rhizopus oryzae bacterial strain of taka-diastase and high diastatic activity
As the parent species of production, slant tube culture and long-term preservation, inclined-plane culture based formulas are made with potato culture：200
The potato of a peeling add tap water 900ml liquors filter, be adjusted to 1000mL, add potassium dihydrogen phosphate 3g, magnesium sulfate 1.4g,
Glucose 18g, vitamin B1 9mg, agar 19g, pH are natural.
Step 2, Rhizopus oryzae original seed makes, and takes 1, step 1 parent species test tube, and 20 mL physiological saline are added, are scraped with oese
Lower spore, is made spore suspension；Husked indica-type rice 100g is taken, impregnates 12h after elutriation, is fitted into 250 mL triangular flasks, is stoppered cotton
Plug, in autoclave at 110 DEG C, boiling 50min after being cooled to 40 DEG C, is inoculated with the spore suspension of Rhizopus oryzae.33 ± 3
50 h are cultivated in DEG C clean Spawn incubation room, mycelium engagement generates a large amount of spores, spare.
Step 3, Rhizopus oryzae production kind makes, and takes Rough glutinous rice 500g, and 12h is impregnated after elutriation, is packed into 1500 mL triangular flasks
In, it is stoppered tampon, in autoclave at 110 DEG C, boiling 50min, after being cooled to 40 DEG C, 2 Rhizopus oryzae original seed of inoculation step
50g.48 h are cultivated in 33 ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare.
Step 4, selenium-rich Rough glutinous rice brewing sweet wine, selenium-rich Rough glutinous rice 5kg are eluriated and are totally immersed in clean tap water
Middle 12h, the selenium-rich Rough glutinous rice soaked are placed on the food steamer for having spread double gauze, and for thickness control in 4cm, big fire steams 50min to richness
The quick-fried waist of selenium Rough glutinous rice 70%.35 DEG C are cooled to, addition, which is equivalent to, cooks the rice root that the step 3 of selenium-rich Rough glutinous rice weight 10% makes
Mould production kind is mixed thoroughly, is placed into the 15L ceramics wide-mouth cylinders to sterilize, finally opens the through cylinder of a deep hole in the centre of cylinder
Bottom covers 4 layers of gauze to strengthen ventilation.Sweet wine brewing cylinder is placed in clean culture room, in 33 ± 3 DEG C of clean strains
In culturing room after 40 h of culture, cold water 2.5kg is added, Rhizopus oryzae breeding is terminated and it is standby to filter out fermented glutinous rice after fermenting 10 hours afterwards
With vinasse are sent into follow-up deep processing process.
Step 5, prepared by selenium-rich Rough glutinous rice soybean beverage magma, and selenium-rich soybean 2.5kg is impregnated 12h, is drained away the water, with
2.5kg fermented glutinous rices, the mixing of 5kg clean drinking waters are poured into beater and are fully beaten, after the slurries slow boiling of acquisition is simmered 10min
Clear liquid is filtered out, selenium-rich Rough glutinous rice soybean beverage magma is obtained.Remaining bean dregs are sent into follow-up deep processing process.
Step 6, selenium-rich Rough glutinous rice soybean beverage packaging and sterilizing, selenium-rich Rough glutinous rice soybean beverage use low temperature plasma
Sterilization filling technology, by per mono- packaging of 250ml, packaging material is aseptic bag flexible package.
Claims (2)
1. a kind of production method of novel Rice enriched-Se beans composite beverage, it is characterised in that method and step is as follows：
Step 1：The screening of Rhizopus oryzae is tamed, and is bought excellent Rhizopus oryzae bacterial strain from authoritative strain idenfication and saving mechanism, is passed through
The adaptability of selenium-rich brown rice is screened, and parent species of the Rhizopus oryzae bacterial strain of taka-diastase and high diastatic activity as production are obtained,
Slant tube culture and long-term preservation are made with potato culture；
Step 2：Rhizopus oryzae original seed makes, and takes 1, step 1 parent species test tube, and 20 mL physiological saline are added, are scraped with oese
Spore suspension is made in spore；Husked indica-type rice 100g is taken, impregnates 12h after elutriation, is fitted into 250 mL triangular flasks, is stoppered tampon,
In autoclave at 100-120 DEG C, boiling 50-60min after being cooled to 40 DEG C, is inoculated with the spore suspension of Rhizopus oryzae；33
50 h are cultivated in ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare；
Step 3：Rhizopus oryzae production kind makes, and takes husked indica-type rice 500g, impregnates 12h after elutriation, is fitted into 1500 mL triangular flasks,
It is stoppered tampon, in autoclave at 110 DEG C, boiling 50min, after being cooled to 40 DEG C, two Rhizopus oryzae original seed 50g of inoculation step；
48 h are cultivated in 33 ± 3 DEG C of clean Spawn incubation rooms, mycelium engagement generates a large amount of spores, spare；
Step 4：Selenium-rich brown rice brewing sweet wine, brown rice 5kg are eluriated and are totally immersed in 12h in clean tap water, soak
Brown rice is placed on the food steamer for having spread double gauze, and for thickness control in 2 ~ 6cm, big fire 30 ~ 50min's of steaming to brown rice 75 ~ 80% is quick-fried
Waist；30 ~ 40 DEG C are cooled to, the Rhizopus oryzae production kind that addition is equivalent to the making of the step of cooking brown rice weight 10% three is mixed thoroughly, then is put
Enter in the 15L ceramics wide-mouth cylinders to sterilize, finally open the through cylinder bottom of a deep hole in the centre of cylinder covers 4 to strengthen ventilation
Layer gauze；Sweet wine brewing cylinder is placed in clean culture room, after cultivating 48 h in 33 ± 3 DEG C of clean Spawn incubation rooms,
Add cold water 2.5kg, terminate Rhizopus oryzae breeding, after rear fermentation 12 hours, it is spare to filter out fermented glutinous rice, vinasse be sent into it is follow-up deep plus
Work process；
Step 5：Prepared by rice beans drink raw stock, selenium-rich soybean 2.5kg is impregnated 8 ~ 12h, is drained away the water, with 2.5kg fermented glutinous rices,
The mixing of 5kg clean drinking waters, which is poured into beater, to be fully beaten, and clear liquid is filtered out after the slurries slow boiling of acquisition is simmered 5 ~ 10min,
Obtain Rice enriched-Se beans drink raw stock；Remaining bean dregs are sent into follow-up deep processing process；
Step 6：Rice beans beverage packaging and sterilizing, rice beans beverage use Low-temperature Plasma Sterilization Canning Technique, by per 250ml
One packaging, the rigid package of package materials selection vial or aseptic bag flexible package.
2. a kind of production method of novel Rice enriched-Se beans composite beverage according to claim 1, it is characterised in that：It is described
Inclined-plane culture based formulas in step 1：The potato of 200 peelings adds tap water 900ml liquors to filter, and is adjusted to 1000mL,
Add potassium dihydrogen phosphate 3g, magnesium sulfate 1.4g, glucose 18g, vitamin B1 9mg, agar 19g, pH natural.
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| CN115428904A (en) * | 2021-03-31 | 2022-12-06 | 何太阳 | Breakfast beverage containing polypeptide bean and rice and preparation method thereof |
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Application publication date: 20180925 |