CN1216546C

CN1216546C - Fermented rich beverage and its preparing process

Info

Publication number: CN1216546C
Application number: CN011144750A
Authority: CN
Inventors: 林亲录; 秦丹
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-05-22
Filing date: 2001-05-22
Publication date: 2005-08-31
Anticipated expiration: 2021-05-22
Also published as: CN1386432A

Abstract

The present invention discloses a beverage prepared from biologically fermented rice and a method for preparing the beverage. The method for preparing the beverage comprises that after being made into a paste at 85 to 150 DEG C, rice is inoculated with food microorganisms at room temperature, and is fermented at the relative moisture of the environment no less than 80% for 1 to 5 days; after filtration, slag removal, bottling and high-temperature sterilization, a final product is obtained. With the advantages of rich nutrition, easy absorption by the human body and shelf life reaching up to over 6 months, the beverage prepared from biologically fermented rice manufactured by the method of the present invention is suitable for all people, and has richer nutrition and better mouth feel when added with a proper quality of food additives, such as active calcium, an edible zinc preparation, etc. and other liquid foods, such as milk, fruit juice, vegetable juice, etc.

Description

Fermented rich beverage and preparation method thereof

The present invention relates to a kind of fermented rich beverage and preparation method thereof.

Existing rice processed food can be divided into two big classes.One class is non-fermented type, as rice dilated food, ground rice etc.The former makes through the high temperature puffing PROCESS FOR TREATMENT, and the nutritional labeling loss is very big.Ground rice mainly comprises dried rice noodle and two kinds of products of wet rice flour noodles bar.Be added with a large amount of aluminium ions in the dried rice noodle, excessive aluminium ion both had been unfavorable for brain development, also can damage people's liver.Wet rice flour noodles bar storage life is very short; Adding preservative agent, though can prolong storage life, edible this ground rice can damage health.Another kind of is the fermented type product, mainly is rice wine.In the rice wine, dewater exceptionally, main component is an alcohol, and nutritive value is lower, and women, children drink less.

The object of the present invention is to provide a kind of long shelf-life, nutritious, the young fermented rich beverage that all should drink of men and women and preparation method thereof.

The object of the present invention is achieved like this: rice is soaked, be heated to 85 ℃ of-150 ℃ of starch gelatinization after, at room temperature inoculate food microorganisms.Used food microorganisms can be saccharifying moulds, also can be saccharomycete, or the two is also used; Can also select other suitable food microorganisms for use.This quasi-microorganism all can be buied from market.After the inoculation, fermented 1-5 days.Concrete fermentation time length is just determined according to fermentation temperature.Fermentation temperature should be controlled between 15 ℃-35 ℃, and relative humidity should be controlled at more than 80%, preferably is controlled at more than 85%.By fermentation, the insoluble macromolecular substances in the rice is decomposed into water soluble and easily is the nutritional labeling of absorption of human body.After sweat is finished, refilter and remove slag, the gained slurries are the fermented rich beverage of wood invention, and the bottling sterilization gets final product.For increasing nutritional labeling to the human body beneficial, can be base-material with above-mentioned slurries, other adds suitable food additives and other liquid food, for example, can add an amount of calcium activated, edible zinc preparation, milk etc., to adapt to market demand.The addition of calcium activated is advisable with 0.02-0.10% (weight); The addition of milk is advisable with 1% to 20% (weight); The addition of zinc preparation is advisable with 0.01-0.05% (weight).Also can add an amount of fruit juice, vegetable juice etc., like this, both can increase nutrient, can regulate mouthfeel again.The addition of fruit juice, vegetable juice is advisable to be no more than 15% (weight).Above-mentioned various adding ingredient can only add wherein a kind ofly, also can select to add several.For example, the edible zinc preparation that adds 0.01-0.05% (weight), the calcium activated that also can add 0.02-0.10% (weight) simultaneously, the milk of 1-20% (weight), after perhaps adding is no more than the fruit juice or vegetable juice of 15% (weight), the calcium activated that adds 0.02-0.10% (weight) again, the milk of 1-20% (weight).After preparation finished, high-pressure homogeneous through 5Mpa to 15Mpa, after homogeneous particle was even relatively, bottling with 100 ℃ of-150 ℃ of sterilizations, after the assay was approved, was finished product.Like this, can obtain a series of rice biofermentation beverage products.

Adopting the fermented beverage of the rice of the inventive method preparation, is a kind of nutritious and easily be the health food of absorption of human body.The several amino acids of needed by human such as the cystine that it contains, methionine, tryptophan and protein are more than 1% (weight), more than the soluble sugar 2% (weight), soluble solid is more than 3% (weight), contain vitamins such as thiamine, riboflavin, nicotinic acid, pyridoxic acid, pantothenic acid, folic acid greater than 3 milligrams/100 grams, also contain multiple inorganic elements such as iodine, calcium, magnesium, potassium, phosphorus, the content sum is no less than 0.15% (weight).At room temperature can preserve more than 6 months.Be suitable for any drunk by people.Add an amount of suitably food additives and other liquid foods again, then nutritional labeling is more comprehensive, and mouthfeel is better, is more suitable for people and drinks.

The invention will be further described below in conjunction with embodiment.

Embodiment 1

Take by weighing 10 kilograms of rice, soak, be heated to 90 ℃ of gelatinizations 50 minutes, be cooled to room temperature, the inoculation saccharifying mould was cultivated 3 days at 15 ℃ of following biofermentations, filter, remove the bulky grain grain of rice and other large particulate matters in the tunning, the gained slurries are the present invention's rice biofermentation beverage.In the gained slurries, add 0.05% (weight) calcium activated, 1% (weight) milk, behind 5Mpa pressure homogeneous, the pop can container of packing into was sterilized 40 minutes for 110 ℃, promptly got the present invention's rice biofermentation calcium milk.Shelf-life can reach 7 months.

Embodiment 2

Take by weighing 10 kilograms of rice, soak, be heated to 110 ℃ of gelatinizations 30 minutes, be cooled to room temperature, inoculation brewer yeast bacterium was cultivated 2 days at 35 ℃ of following biofermentations, filter, remove the bulky grain grain of rice and other large particulate matters in the tunning, in the gained slurries, add 0.08% (weight) calcium activated, 3% (weight) milk, behind 10Mpa pressure homogeneous, bottling was sterilized 20 minutes for 121 ℃, promptly got the present invention's another kind of rice biofermentation calcium milk.Shelf-life can reach 10 months.

Embodiment 3

Take by weighing 10 kilograms of rice, soak, be heated to 130 ℃ of gelatinizations 20 minutes, be cooled to room temperature, inoculation saccharifying mould and brewer yeast bacterium were cultivated 1.5 days at 35 ℃ of following biofermentations, filter, remove the bulky grain grain of rice and other large particulate matters in the tunning, in the gained slurries, add 0.03% (weight) calcium activated, 3% (weight) fruit juice and 10% (weight) milk, behind 15Mpa pressure homogeneous, bottling was sterilized 20 minutes for 121 ℃, promptly got the present invention's rice biofermentation fruit juice calcium milk.Shelf-life is no less than 8 months.

Embodiment 4

Take by weighing 10 kilograms of rice, soak, be heated to 90 ℃ of gelatinizations 50 minutes, be cooled to room temperature, inoculation saccharifying mould and brewer yeast bacterium, cultivated 3 days at 15 ℃ of following biofermentations, filter, remove the bulky grain grain of rice and other large particulate matters in the tunning, in the gained slurries, add 0.03% (weight) edible zinc preparation, 4% (weight) vegetable juice and 15% (weight) milk, behind 5Mpa pressure homogeneous, at 140 ℃ of instantaneous sterilizings, the plastic bottle of under aseptic condition, packing into again, Tetra Pak or vial, in the pop can, the rice biofermentation that promptly gets the present invention contains zinc vegetables milk.Shelf-life is no less than 7 months.

Claims

1, a kind of fermented rich beverage is characterized in that, is made by following method: after (1) soaks rice, be heated to 85 ℃ of-150 ℃ of gelatinizations; (2) at room temperature inoculate saccharifying mould and/or brewer yeast bacterium, at 15 ℃-35 ℃, relative humidity is not less than under 80% the environment, ferments 1-5 days; (3) filter, remove slag; (4) bottling, sterilization.

2, fermented rich beverage according to claim 1 is characterized in that, described preparation method's yeasting relative humidity is controlled at more than 85%.

3, fermented rich beverage according to claim 1 is characterized in that, also is added with the calcium activated of 0.02-0.10% (weight), the milk of 1-20% (weight).

4, according to claim 1 or 3 described fermented rich beverages, it is characterized in that, also be added with the edible zinc preparation of 0.01-0.05% (weight).

5, according to claim 1 or 3 described fermented rich beverages, it is characterized in that, also be added with the fruit juice that is no more than 15% (weight).

6, according to claim 1 or 3 described fermented rich beverages, it is characterized in that, also be added with the vegetable juice that is no more than 15% (weight).