CN1136901A - Process for producing fermented black rice beverage - Google Patents
Process for producing fermented black rice beverage Download PDFInfo
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- CN1136901A CN1136901A CN96117494A CN96117494A CN1136901A CN 1136901 A CN1136901 A CN 1136901A CN 96117494 A CN96117494 A CN 96117494A CN 96117494 A CN96117494 A CN 96117494A CN 1136901 A CN1136901 A CN 1136901A
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- black rice
- rice
- juice
- fragrant
- beverage
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title description 7
- 230000008569 process Effects 0.000 title description 3
- 241000209094 Oryza Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 1
- 239000000498 cooling water Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 238000010790 dilution Methods 0.000 abstract description 3
- 239000012895 dilution Substances 0.000 abstract description 3
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 241000201295 Euphrasia Species 0.000 description 1
- 241000345212 Pitho Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
A fermented black rice beverage is produced through saccharifying black rice milk, filtering, dilution, inoculating lactobacillus, fermentation, filtering and high-temp. sterilization and features unique smell of fermented glutinous rice and agreeable sour-sweet taste.
Description
The present invention relates to the production method of a kind of beverage production system, particularly a kind of fermented black rice beverage.
As far back as B.C. 145 years Emperor Wu Di of the Han dynasty's epoch, black rice just is listed in first-class imperial palace tribute.Modern nutriology studies have shown that black rice is rich in phytoprotein, day silk melanin and vitamin.Compare with rice, its protein content exceeds rice 30%, and amino acid exceeds 25%, and pyrroles's element (iron sanguinin class) is high 5～7 times, and VB1, VB2 also exceed respectively more than 1.5～4 times.According to Compendium of Material Medica record, black rice has " in the appetizing benefit, enriching yin and nourishing kidney, strengthening spleen and warming liver, the function that makes eye bright and invigorate blood circulation ".Modern medicine is verified, and black rice can be cured illnesss such as anaemia, abnormal sweating, giddy, dizzy, white hair, eye illness, waist knee be soft.Especially the melanin of rice in the skin, the natural nutrition good merchantable brand of being praised highly for the various countries nutritionist.
At present, except that black rice wine (Shaanxi product), do not see that on the market having with the black rice is the beverage appearance of raw material.
Chinese invention patent CN1088761A discloses a kind of natural black rice stock health drink and processing method, its process characteristic for select materials, clean, soak, extract pigment, cook, saccharification, ferment, get that juice, dress are listened, sealed cans, sterilization.
This method is for extracting pigment, need the black rice that soaked water to be soaked 4 hours with 3 times the ethanol that concentration is 98%, consumption is dried black rice, soak and stir several times at 60 ℃ of temperature lower seals, the ethanol of discharging concentrates with the aqueous solution vavuum pump decompression of soaking black rice, extracts the black rice pigments concentrate.
The beverage pH value that this method is made is less than 7, and sugariness 16～20 is spent.
The objective of the invention is to develop a kind of have fermented glutinour rice fragrance (with sweet wine fragrant with but do not contain ethanol), color and luster is purple black sparkling and crystal-clear, bright, the production method of the fragrant juice beverage of the fermented black rice of moderately sour and sweet.
In order to achieve the above object, the invention provides two kinds of production methods, the first:
With the black rice is raw material, through screening, elutriation, immersion, steaming, trickle lower the temperature, drain, the conventional steps of saccharification, it is characterized in that: one, filtered juice after the saccharification, add the boiling water dilution, reduce pol to 3～4 degree; Two, by 1.5% weight of dried black rice consumption, inoculating lactic acid bacterium be incubated 15～30 ℃, and is lasting
18～36 hours; Three, the water of adding and black rice equivalent is regulated the pH value, makes it be not less than 4, continues fermentation 4～8
Hour; Four, push or filter juice; Five, heat to 121 ℃, sterilized 10～15 minutes; Six, chilling filters, and promptly gets to have fermented glutinour rice fragrance, and color and luster is purple black sparkling and crystal-clear bright, does not contain ethanol,
The fragrant liquid of the fermenting beverage of taste moderately sour and sweet---black rice.
The present invention also discloses the preparation method of another kind of black rice beverage, it is characterized in that: one, will be milled to rice and flour after the black rice oven dry; Two, the water mediation back that adds black rice weight 300～500% is injected in the stainless steel jacket steam jar,
Stir, steam to pasty state; Three, stop to heat, cool off, stir, be cooled to 50～60 ℃; Four, the carbohydrase that will mix up with warm water in advance injects, and consumption is pressed 80～120 enzyme activity/grams,
Insulation, saccharification 30～60 minutes; Five, cooling, stirring are cooled to 15～30 ℃; Six, inoculating lactic acid bacterium, consumption are 0.2～1.5% of black rice, ferment 24～36 hours; Seven, add water and regulate the pH value, make it be not less than 4, continue fermentation 4～8 hours; Eight, press filtration gets juice; Nine, heat to 121 ℃ of sterilizations 10～15 minutes; Ten, chilling filters, and promptly gets to have fermented glutinour rice fragrance but do not contain ethanol, and color and luster is purple black, fermenting beverage---the fragrant liquid of black rice of sparkling and crystal-clear bright, moderately sour and sweet.
Two kinds of the present invention's design is the beverage production system of raw material with the black rice, without ethanol, do not need vacuum to concentrate yet, but melanin is dissolved in juice by spontaneous fermentation, and to produce easyly, cost is lower, kept the intrinsic nutritional labeling of black rice, particularly the inventive method is produced black rice beverage and is neither contained ethanol, and fermented glutinour rice fragrance is arranged again, is one to spend the fermenting beverage of only show in the very few at present black rice beverage.
Provide embodiment below:
Example 1:
Get black rice 5kg, clear water soaked after 12 hours, pinched with finger and pressed grain of rice energy loose, be i.e. rice steamer steamed rice on the draining (Heisui River that drop goes out gives over to standby water).In the big fire steamed rice process, can raise Zeng Gai,,, be convenient to gelatinization to increase grain of rice moisture content with standby water sprinkle.When treating that meal cooks, play rice steamer, drench meal cooling (rice steamer descends to connect draining with a bulk container standby), then the black rice meal is poured out spreading for cooling to 15～28 ℃, went into the pithos saccharification 24～48 hours after mixing thoroughly with 5g carbohydrase and black rice meal with standby water.After saccharification, secrete juice, this moment, sugar content was up to more than 40%, diluted with standby water 15kg, treated that pol reduces to 3～5 when spending, apply the 7.5g lactic acid bacteria, fermented 15～30 ℃ of temperature, filtered juice behind the fermentation and acid 24～36 hours, juice is pressurized to 0.25mpa, 121 ℃ of sterilizations 10～15 minutes, behind the chilling after filtration little atropurpureus sparkling and crystal-clear, the black rice fermented type nutritious drink that looks good, smell good and taste good---black rice perfume liquid.
Present embodiment with saccharification after juice add the dilution of 3 times of water, also can increase and decrease water consumption as required, its effect be water then color is light slightly for a long time, this moment can be with the caramel complementary color.
Example 2:
Get black rice 5kg, wear into rice and flour, mix and stir, under agitation slowly pour in the 35kg boiled water pot with 10kg water, boil into starchiness, when being incubated to 53 ℃, banking fire uses saccharification (enzyme activity 50000) 5.6g, 0.5kg50 after ℃ warm water is mixed thoroughly, insert while stirring in the pot, continue to stir, 55 ℃ of banking fire insulations 3 hours, make paste liquefy fully, survey pol 3.2 degree, be cooled to 26 ℃ and (inoculate the female bacterium of 2% lactic acid, cultivation fermentation 24 hours, this moment, the pH value was 4.1, and filtered juice gets liquid 48g, pressurization 0.1～0.25mpa, 121 ℃ of sterilizations, be cooled to below 30 ℃ allotment citric acid 20g, white sugar 5kg, caramel 3g.
In the present embodiment, the ratio of black rice and water is 1: 9.6.
Example 3:
Repeat example 2 methods, the ratio that adds 0.2ml in the 1kg black rice beverage adds bright peppermint juice, stirs evenly, then make except that having spontaneous fermentation wine with dregs perfume (or spice), and the fragrant liquid of the seasoning black rice of the simple and elegant peppermint delicate fragrance of tool.
Claims (2)
1, the production method of the fragrant juice beverage of fermented black rice is a raw material with the black rice, through screen, eluriate, soak, cook, trickle lower the temperature, drain, saccharification, it is characterized in that: one, filtered juice after the saccharification, thin up, reduction pol to 3～4 are spent; Two, by 0.2～1.5% weight inoculating lactic acid bacterium of dried black rice consumption, be incubated 15～30 ℃, hold
Continuous 18～36 hours; Three, add and in the water of black rice equivalent, regulate pH value and be not less than 4, continue to ferment 4～8 hours; Four, push or filter juice; Five, heat to 121 ℃ of sterilizations 10～15 minutes; Six, chilling filters, promptly get and have fermented glutinour rice fragrance (with sweet wine fragrant with, but do not contain ethanol), look
Purple fermenting beverage sparkling and crystal-clear, bright, the taste moderately sour and sweet---the fragrant liquid of black rice of deceiving in pool.
2, the production method of the fragrant juice beverage of fermented black rice is a raw material with the black rice, it is characterized in that: one, black rice is milled to rice and flour; Two, inject in the stainless steel jacket steam jar after adding the water concocting of black rice weight 300～500%, stir,
Steam to gelatinization (one-tenth starchiness); Three, stop vapour, unlatching chuck cooling water, stir, be cooled to 50～60 ℃ simultaneously; Four, insert carbohydrase by 80～120 enzyme activities/gram starch, saccharification 30～60 minutes makes jar
The clear and bright no starchiness of interior juice; Five, cooling, stirring are cooled to 15～30 ℃; Six, inoculating lactic acid bacterium, the consumption by dried black rice 0.2～1.5% is incubated 15～30 ℃, fermentation
24～36 hours; Seven, add water and regulate the pH value, make it be not less than 4, continue fermentation 4～8 hours; Eight, press filtration gets juice; Nine, heat to 121 ℃ of sterilizations 10～15 minutes; Ten, chilling filters, promptly get and have fermented glutinour rice fragrance (with sweet wine fragrant with, but do not contain ethanol), look
Purple fermenting beverage sparkling and crystal-clear, bright, the taste moderately sour and sweet---the fragrant liquid of black rice of deceiving in pool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96117494A CN1136901A (en) | 1996-03-22 | 1996-03-22 | Process for producing fermented black rice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96117494A CN1136901A (en) | 1996-03-22 | 1996-03-22 | Process for producing fermented black rice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1136901A true CN1136901A (en) | 1996-12-04 |
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ID=5124340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96117494A Pending CN1136901A (en) | 1996-03-22 | 1996-03-22 | Process for producing fermented black rice beverage |
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| Country | Link |
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| CN (1) | CN1136901A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187999A (en) * | 2011-04-29 | 2011-09-21 | 安徽师范大学 | Raw material for health care food |
| CN102415565A (en) * | 2011-10-18 | 2012-04-18 | 崇州市地龙海龙生物制品开发研究所 | Preparation method of lactic acid red yeast oral liquid |
| WO2013010908A1 (en) | 2011-07-15 | 2013-01-24 | Dsm Ip Assets B.V. | A cereal yogurt and preparation method thereof |
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN104522818A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Strawberry fermented product and preparation method thereof |
| CN115886169A (en) * | 2022-12-21 | 2023-04-04 | 天津市工业微生物研究所有限公司 | Black rice clear juice fermented beverage and preparation process thereof |
-
1996
- 1996-03-22 CN CN96117494A patent/CN1136901A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187999A (en) * | 2011-04-29 | 2011-09-21 | 安徽师范大学 | Raw material for health care food |
| WO2013010908A1 (en) | 2011-07-15 | 2013-01-24 | Dsm Ip Assets B.V. | A cereal yogurt and preparation method thereof |
| CN102415565A (en) * | 2011-10-18 | 2012-04-18 | 崇州市地龙海龙生物制品开发研究所 | Preparation method of lactic acid red yeast oral liquid |
| CN102415565B (en) * | 2011-10-18 | 2014-12-10 | 崇州市地龙海龙生物制品开发研究所 | Preparation method of lactic acid red yeast oral liquid |
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN103211267B (en) * | 2013-04-27 | 2014-08-06 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN104522818A (en) * | 2015-01-19 | 2015-04-22 | 中国食品发酵工业研究院 | Strawberry fermented product and preparation method thereof |
| CN104522818B (en) * | 2015-01-19 | 2016-04-27 | 中国食品发酵工业研究院 | A kind of strawberry fermented product and preparation method thereof |
| CN115886169A (en) * | 2022-12-21 | 2023-04-04 | 天津市工业微生物研究所有限公司 | Black rice clear juice fermented beverage and preparation process thereof |
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