CN113208022A - Production method of black rice byproduct fermented beverage with increased total phenol content - Google Patents

Production method of black rice byproduct fermented beverage with increased total phenol content Download PDF

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Publication number
CN113208022A
CN113208022A CN202110526517.4A CN202110526517A CN113208022A CN 113208022 A CN113208022 A CN 113208022A CN 202110526517 A CN202110526517 A CN 202110526517A CN 113208022 A CN113208022 A CN 113208022A
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black rice
phenol content
increased total
total phenol
beverage
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马霞
魏莎莎
何艳
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Shanghai Institute of Technology
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Shanghai Institute of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a production method of a black rice byproduct beverage for improving the content of total phenols, which comprises the following steps: selecting black rice residues with complete particles and without mildew, and crushing the black rice residues into black rice powder; carrying out gelatinization treatment on the black rice flour; adding alpha-amylase into the gelatinized black rice flour for enzymolysis and liquefaction; adding diastase into the enzymatic hydrolyzed and liquefied black rice flour, performing enzymolysis again, filtering to obtain enzymolysis liquid, obtaining black rice juice, and adjusting pH value; adding lactobacillus bulgaricus into the black rice juice, and performing anaerobic fermentation to obtain the black rice byproduct beverage. The black rice with extracted anthocyanin is used as a raw material and is used as a base system of a fermentation culture medium, so that the content of phenolic substances is increased after fermentation, and the utilization value of black rice byproducts is increased. The invention has the advantages of small investment, simple process and equipment and low production cost, can be used as popular nutritional health food, and does not generate waste water and waste gas in the production process.

Description

Production method of black rice byproduct fermented beverage with increased total phenol content
Technical Field
The invention relates to a production method of a black rice byproduct beverage with an increased total phenol content, and belongs to the technical field of black rice processing.
Background
Black rice belongs to gramineae, is a very precious rice variety, and has red, black-red and other two colors. The black rice can be divided into black glutinous rice and black glutinous rice, which are different varieties due to the difference of planting conditions in China. The black rice has black and bright outer skin, contains rich fat, protein, crude fiber, mineral nutrients and other components, and especially contains vitamins, anthocyanidin, flavone, polyphenol and other substances lacking in white rice. The content of protein and fat is higher than that of ordinary rice, the content of protein in black rice is respectively 10% -60% higher than that of light-colored same kind of black rice, the amino acids forming the protein are complete in variety, reasonable in proportion, and the proportion of essential amino acids is higher, so that the black rice has the reputation of black pearl and king in world rice, is a rice which can be used as both medicine and food, has high edible value, and can be made into various nutritional foods and fermented glutinous rice. The black rice skin contains rich anthocyanin, and is often used for development of antioxidant beverages, or the anthocyanin extracted from the skin of the black rice is applied to medicines, but the black rice with the extracted anthocyanin can only be used as feed generally, and the utilization rate and the additional value are lower.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: aiming at the defect of low utilization rate of the black rice after anthocyanin extraction, the production method of the black rice byproduct beverage with the content of total phenols increased by lactic acid bacteria is provided.
In order to solve the technical problems, the invention provides a production method of a black rice byproduct beverage with an increased total phenol content, which comprises the following steps:
step 1): selecting black rice residues with complete particles and without mildew, and crushing the black rice residues into black rice powder;
step 2): carrying out gelatinization treatment on the black rice flour;
step 3): adding alpha-amylase into the gelatinized black rice flour for enzymolysis and liquefaction;
step 4): adding diastase into the enzymatic hydrolyzed and liquefied black rice flour, performing enzymolysis again, filtering to obtain enzymolysis liquid, obtaining black rice juice, and adjusting pH value;
step 5): adding lactobacillus bulgaricus into the black rice juice, and performing anaerobic fermentation to obtain the black rice byproduct beverage.
Preferably, in the step 1), before the black rice residue is crushed, the black rice residue is cleaned to remove dust and impurities attached to the surface, and the cleaned black rice is filtered, dried and free of free water on the surface.
Preferably, in the step 1), the black rice residue is ground and then sieved by a 80-mesh sieve.
Preferably, the step 2) is specifically: mixing black rice powder with deionized water according to a material-liquid ratio of 100 g: 1000mL of the mixture is mixed, stirred evenly, heated to 90 ℃ and kept for 20 min.
Preferably, the enzyme activity of the alpha-amylase adopted in the step 3) is 2000U/g, the dosage of the alpha-amylase is 0.6% of the weight of the black rice flour, the black rice flour and the alpha-amylase are stirred and mixed uniformly, the mixture is heated to 80 ℃ and is kept for 60min, and then the mixture is cooled to 60-62 ℃.
Preferably, the addition amount of the saccharifying enzyme in the step 4) is 0.3% of the weight of the black rice flour, the black rice flour and the saccharifying enzyme are continuously stirred in a constant-temperature water bath kettle at 60-62 ℃ and kept warm for 4-6h to obtain saccharifying liquid, then the saccharifying liquid is filtered and separated to obtain black rice juice, and the pH value of the black rice juice is adjusted to 6.3-6.5.
Preferably, the inoculation amount of the lactobacillus bulgaricus in the step 5) is 2-6% of the volume of the black rice juice, the anaerobic fermentation time is 24-48h, and the temperature is 30 ℃.
Preferably, Lactobacillus bulgaricus in step 5) is Lactobacillus delbrueckii subspecies Bulgaricus CICC 6045.
The total phenol content of the fermentation liquor after fermentation is increased by 51.596-71.011 mg/L, the process is simple and easy to implement, and the total phenol content of the fermentation liquor is increased compared with the raw materials before fermentation. Compared with the prior art, the invention has the beneficial effects that:
1. the black rice with extracted anthocyanin is used as a raw material and is used as a base system of a fermentation culture medium, so that the content of phenolic substances is increased after fermentation, and the utilization value of black rice byproducts is increased.
2. The invention has the advantages of small investment, simple process and equipment and low production cost, can be used as popular nutritional health food, and does not generate waste water and waste gas in the production process.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
A production method of black rice byproduct beverage with increased total phenol content specifically comprises the following steps:
(1) selection of raw materials:
selecting black rice residues with complete particles and without mildew, cleaning to remove dust in the black rice residues and impurities attached to the surfaces, and filtering, air-drying the cleaned black rice until no free water exists on the surfaces;
(2) preparing black rice flour: crushing the cleaned black rice residues selected in the step (1), and sieving the crushed black rice residues with a 80-mesh sieve to obtain black rice powder for later use;
(3) pasting: performing gelatinization treatment on the black rice flour obtained in the step (2), mixing the black rice flour and deionized water according to the material-liquid ratio of 100g/1000mL, uniformly stirring, heating to 90 ℃, and preserving heat for 20 min;
(4) liquefaction: adding alpha-amylase into the gelatinized black rice flour obtained in the step (3) for enzymolysis and liquefaction, wherein the dosage of the high-temperature alpha-amylase (2000U/g) is 0.6%, stirring and mixing uniformly, heating to 80 ℃, keeping the temperature for 60min to completely gelatinize and liquefy the black rice, and then cooling to 60-62 ℃ to be used as a saccharification liquid for later use;
(5) saccharification: adding saccharifying enzyme into the black rice flour liquefied in the step (4) for enzymolysis again, wherein the adding amount of the food-grade saccharifying enzyme is 0.3%, continuously stirring and keeping the temperature for 4 hours in a constant-temperature water bath kettle at 60 ℃ to obtain saccharifying liquid, filtering and separating to obtain black rice juice, and adjusting the pH value of the black rice juice to 6.3;
(6) anaerobic fermentation: inoculating the black rice juice obtained in the step (5) into lactobacillus bulgaricus according to a certain proportion, and performing anaerobic fermentation, wherein the inoculation amount of the lactobacillus bulgaricus is 2%, the fermentation time is 24h, and the fermentation temperature is 30 ℃.
The total phenol content of the obtained fermentation liquor is 293.219mg/L, while the total phenol content before fermentation is about 197.021mg/L, which is improved by 96.198mg/L after fermentation compared with that before fermentation.
Example 2
A production method of black rice byproduct beverage with increased total phenol content specifically comprises the following steps:
(1) selection of raw materials
Selecting black rice residues with complete particles and without mildew, cleaning to remove dust in the black rice residues and impurities attached to the surfaces, and filtering, air-drying the cleaned black rice until no free water exists on the surfaces;
(2) preparing black rice flour: crushing the cleaned black rice residues selected in the step (1), and sieving the crushed black rice residues with a 80-mesh sieve to obtain black rice powder for later use;
(3) pasting: performing gelatinization treatment on the black rice flour obtained in the step (2), mixing the black rice flour and deionized water according to the material-liquid ratio of 100g/1000mL, uniformly stirring, heating to 90 ℃, and preserving heat for 20 min;
(4) liquefaction: adding alpha-amylase into the gelatinized black rice flour obtained in the step (3) for enzymolysis and liquefaction, wherein the dosage of the high-temperature alpha-amylase (2000U/g) is 0.6%, stirring and mixing uniformly, heating to 80 ℃, keeping the temperature for 60min to completely gelatinize and liquefy the black rice, and then cooling to 60-62 ℃ to be used as a saccharification liquid for later use;
(5) saccharification: adding saccharifying enzyme into the black rice flour liquefied in the step (4) for enzymolysis again, wherein the adding amount of the food-grade saccharifying enzyme is 0.3%, continuously stirring and keeping the temperature for 5 hours in a constant-temperature water bath kettle at 61 ℃ to obtain a saccharified liquid, filtering and separating to obtain black rice juice, and adjusting the pH value of the black rice juice to 6.4;
(6) anaerobic fermentation: inoculating the black rice juice obtained in the step (5) into lactobacillus bulgaricus according to a certain proportion, and performing anaerobic fermentation, wherein the inoculation amount of the lactobacillus bulgaricus is 4%, the fermentation time is 36h, and the fermentation temperature is 30 ℃.
The total phenol content of the obtained fermentation liquor is 327.309mg/L, while the total phenol content before fermentation is about 197.021mg/L, which is improved by 130.288mg/L after fermentation compared with that before fermentation.
Example 3
A production method of black rice byproduct beverage with increased total phenol content specifically comprises the following steps:
(1) selection of raw materials
Selecting black rice residues with complete particles and without mildew, cleaning to remove dust in the black rice residues and impurities attached to the surfaces, and filtering, air-drying the cleaned black rice until no free water exists on the surfaces;
(2) preparing black rice flour: crushing the cleaned black rice residues selected in the step (1), and sieving the crushed black rice residues with a 80-mesh sieve to obtain black rice powder for later use;
(3) pasting: performing gelatinization treatment on the black rice flour obtained in the step (2), mixing the black rice flour and deionized water according to the material-liquid ratio of 100g/1000mL, uniformly stirring, heating to 90 ℃, and preserving heat for 20 min;
(4) liquefaction: adding alpha-amylase into the gelatinized black rice flour obtained in the step (3) for enzymolysis and liquefaction, wherein the dosage of the high-temperature alpha-amylase (2000U/g) is 0.6%, stirring and mixing uniformly, heating to 80 ℃, keeping the temperature for 60min to completely gelatinize and liquefy the black rice, and then cooling to 60-62 ℃ to be used as a saccharification liquid for later use;
(5) saccharification: adding saccharifying enzyme into the black rice flour liquefied in the step (4) for enzymolysis again, wherein the adding amount of the food-grade saccharifying enzyme is 0.3%, continuously stirring and keeping the temperature in a constant-temperature water bath kettle at 62 ℃ for 6 hours to obtain saccharifying liquid, filtering and separating to obtain black rice juice, and adjusting the pH value of the black rice juice to 6.5;
(6) anaerobic fermentation: inoculating the black rice juice obtained in the step (5) into lactobacillus bulgaricus according to a certain proportion, and performing anaerobic fermentation, wherein the inoculation amount of the lactobacillus bulgaricus is 6%, the fermentation time is 48h, and the fermentation temperature is 30 ℃.
The total phenol content of the obtained fermentation liquor is 304.427mg/L, while the total phenol content before fermentation is about 197.021mg/L, which is improved by 107.406mg/L after fermentation compared with that before fermentation.

Claims (8)

1. A production method of black rice byproduct beverage with increased total phenol content is characterized by comprising the following steps:
step 1): selecting black rice residues with complete particles and without mildew, and crushing the black rice residues into black rice powder;
step 2): carrying out gelatinization treatment on the black rice flour;
step 3): adding alpha-amylase into the gelatinized black rice flour for enzymolysis and liquefaction;
step 4): adding diastase into the enzymatic hydrolyzed and liquefied black rice flour, performing enzymolysis again, filtering to obtain enzymolysis liquid, obtaining black rice juice, and adjusting pH value;
step 5): adding lactobacillus bulgaricus into the black rice juice, and performing anaerobic fermentation to obtain the black rice byproduct beverage.
2. The method for producing a black rice by-product beverage having an increased total phenol content according to claim 1, wherein in the step 1), the black rice lees are washed to remove dust and impurities attached to the surface thereof before being pulverized, and the washed black rice is filtered, dried and dried until free water is not present on the surface.
3. The method for producing a black rice by-product beverage with an increased total phenol content as claimed in claim 1, wherein in the step 1), the black rice residue is pulverized and then sieved through a 80-mesh sieve.
4. The method for producing a black rice by-product beverage with an increased total phenol content according to claim 1, wherein the step 2) is specifically: mixing black rice powder with deionized water according to a material-liquid ratio of 100 g: 1000mL of the mixture is mixed, stirred evenly, heated to 90 ℃ and kept for 20 min.
5. The method for producing a black rice by-product beverage having an increased total phenol content as claimed in claim 1, wherein the enzyme activity of α -amylase used in the step 3) is 2000U/g in an amount of 0.6% by weight of black rice flour, the black rice flour and the α -amylase are uniformly mixed by stirring, heated to 80 ℃, maintained for 60min, and then cooled to 60-62 ℃.
6. The method for producing a black rice by-product beverage with an increased total phenol content as claimed in claim 1, wherein the saccharifying enzyme is added in step 4) in an amount of 0.3% by weight based on the amount of black rice flour, and the saccharified solution is obtained by stirring and keeping the black rice flour and the saccharifying enzyme in a water bath at a constant temperature of 60-62 ℃ for 4-6 hours, followed by filtration and separation to obtain black rice juice and adjusting the pH of the black rice juice to 6.3-6.5.
7. The method for producing a black rice by-product beverage with an increased total phenols content as claimed in claim 1, wherein the amount of lactobacillus bulgaricus inoculated in step 5 is 2-6% by volume of black rice juice, the anaerobic fermentation time is 24-48 hours, and the temperature is 30 ℃.
8. The method for producing a black rice by-product beverage with an increased total phenol content as claimed in claim 1, wherein the Lactobacillus bulgaricus strain of Lactobacillus delbrueckii strain CICC6045 is used as the Lactobacillus bulgaricus strain in step 5).
CN202110526517.4A 2021-05-14 2021-05-14 Production method of black rice byproduct fermented beverage with increased total phenol content Pending CN113208022A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974061A (en) * 2021-10-21 2022-01-28 上海应用技术大学 Method for fermenting anthocyanin-removed black rice by mixed strains and anthocyanin-removed black rice fermentation liquor
CN114209006A (en) * 2021-12-01 2022-03-22 上海应用技术大学 Production method of dehyrogenized black rice fermentation liquor for improving total flavone content
CN116098280A (en) * 2022-12-26 2023-05-12 四川天味食品集团股份有限公司 Black tomato fermented sauce and preparation method thereof

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CN104172385A (en) * 2013-09-27 2014-12-03 天津天隆种业科技有限公司 Processing method for black unpolished rice beverage with fragrant red glutinous rice type formula
CN104172411A (en) * 2014-08-02 2014-12-03 哈尔滨伟平科技开发有限公司 Making method of black rice health care drink

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974061A (en) * 2021-10-21 2022-01-28 上海应用技术大学 Method for fermenting anthocyanin-removed black rice by mixed strains and anthocyanin-removed black rice fermentation liquor
CN114209006A (en) * 2021-12-01 2022-03-22 上海应用技术大学 Production method of dehyrogenized black rice fermentation liquor for improving total flavone content
CN116098280A (en) * 2022-12-26 2023-05-12 四川天味食品集团股份有限公司 Black tomato fermented sauce and preparation method thereof
CN116098280B (en) * 2022-12-26 2024-03-26 四川天味食品集团股份有限公司 Black tomato fermented sauce and preparation method thereof

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