LU504934B1 - Flavored fermented glutinous rice beverage and production process thereof - Google Patents
Flavored fermented glutinous rice beverage and production process thereof Download PDFInfo
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- LU504934B1 LU504934B1 LU504934A LU504934A LU504934B1 LU 504934 B1 LU504934 B1 LU 504934B1 LU 504934 A LU504934 A LU 504934A LU 504934 A LU504934 A LU 504934A LU 504934 B1 LU504934 B1 LU 504934B1
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- glutinous rice
- fermented glutinous
- rice beverage
- flavored fermented
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 129
- 235000009566 rice Nutrition 0.000 title claims abstract description 129
- 235000013361 beverage Nutrition 0.000 title claims abstract description 113
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 128
- 239000006041 probiotic Substances 0.000 claims abstract description 38
- 235000018291 probiotics Nutrition 0.000 claims abstract description 38
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 60
- 230000001954 sterilising effect Effects 0.000 claims description 40
- 239000001569 carbon dioxide Substances 0.000 claims description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 30
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- 239000000047 product Substances 0.000 claims description 16
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 13
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 12
- 230000000529 probiotic effect Effects 0.000 claims description 11
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- 238000002372 labelling Methods 0.000 claims description 2
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- 238000005507 spraying Methods 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 24
- 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 abstract description 12
- 239000008103 glucose Substances 0.000 abstract description 12
- 206010019133 Hangover Diseases 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 8
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- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 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 abstract description 4
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- 239000000796 flavoring agent Substances 0.000 description 25
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- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
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- 108020002663 Aldehyde Dehydrogenase Proteins 0.000 description 1
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- 102000002004 Cytochrome P-450 Enzyme System Human genes 0.000 description 1
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- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
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- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 208000019804 backache Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
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- 230000003111 delayed effect Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 208000034783 hypoesthesia Diseases 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
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- 230000002045 lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a flavored fermented glutinous rice beverage, belonging to the technical field of food processing, comprising the following components in parts by weight: 1-70 parts of original mash; 1-50 parts of prebiotics; 0.1-30 parts of probiotics; 20-40 parts of water. According to the invention, the flavored fermented glutinous rice beverage is made by synergizing the fermented glutinous rice puree, prebiotics and probiotics, and is a functional beverage suitable for all ages, good in taste and rich in nutrition. According to the invention, the raw mash is mainly used, and the raw mash has glucose needed for hangover alleviation to accelerate alcohol metabolism, so that the raw mash has a certain hangover alleviation function. The sweetener of the invention selects an internationally recognized new healthy sugar source prebiotic-fructooligosaccharides, which is not only harmless but also more beneficial to health than sucrose, etc.
Description
DESCRIPTION LU504934
FLAVORED FERMENTED GLUTINOUS RICE BEVERAGE AND
PRODUCTION PROCESS THEREOF
The invention relates to the technical field of food processing, in particular to a flavored fermented glutinous rice beverage and a production process thereof.
Fermented glutinous rice, a traditional fermented food, is generally composed of glutinous rice and white koji (sweet wine koji and fermented glutinous rice koji), has the characteristics of fresh and sweet taste, rich in amino acids, probiotics, reducing sugar and minerals, and is deeply loved by people.
In the prior art, fermented glutinous rice is only a single product, and its function is single, but people's lives are getting richer and richer, and the requirements for food are getting higher and higher. Especially for beverage products, most of the existing beverages have high sugar content, which is not conducive to health, and besides, they contain less functionality, so it is necessary to provide a healthier functional beverage.
The purpose of the invention is to provide a flavored fermented glutinous rice beverage, which is used to provide multifunctional flavored fermented glutinous rice beverage, and the flavored fermented glutinous rice beverage has the technical effects of relieving alcoholism, benefiting gi and clearing intestines.
The invention is realized by the following technical scheme.
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 1-70 parts of original mash; 1-50 parts of prebiotics; 0.1-30 parts of probiotics; 20-40 parts of water.
Further, the flavored fermented glutinous rice beverage comprises comprisés/504934 carbon dioxide gas, wherein the concentration of the carbon dioxide gas is 0.1-4%.
Further, the prebiotic is fructooligosaccharides; and/or the probiotic is lactobacillus plantarum.
A production process of flavored fermented glutinous rice beverage comprises: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavored fermented glutinous rice beverage; performing pasteurization or high-temperature sterilization on the obtained primary flavored fermented glutinous rice beverage, cooling after sterilization, and pouring to obtain the semi-finished flavored fermented glutinous rice beverage; filling carbon dioxide gas into the semi-finished product of flavored fermented glutinous rice beverage, and sterilizing to obtain the finished product of flavored fermented glutinous rice beverage.
Further, the sterilization temperature is 65-121°C, the sterilization time is 8-30 min, and the back pressure is 0-5 bar.
Further, the sterilization conditions are 90-98°C, 25-35 min and 2 bar back pressure.
Further, the sterilization conditions are 95°C, 30min and 2 bar back pressure.
Further, the production process of flavored fermented glutinous rice beverage comprises: carrying out label code spraying and labeling on the flavored fermented glutinous rice beverage finished product, boxing after completion, inspecting the finished product, and finally warehousing.
Further, 0.35% carbon dioxide is injected into the semi-finished flavored fermented glutinous rice beverage under positive pressure for 0-72 h, and the pressure is kept at 0.05-0.5 MPa during the inflation process.
The invention provides a flavored fermented glutinous rice beverage, mainly uséd/504934 for solving the technical problems that the beverage has single function, high sugar content and the taste becomes worse with time in the prior art. By optimizing the fermented glutinous rice formula, the invention forms a new flavored fermented glutinous rice beverage, which has various functions and keeps the taste for a longer time.
The flavored fermented glutinous rice beverage provided by the invention mainly comprises fermented glutinous rice puree, prebiotics, probiotics and water, and is also matched with carbon dioxide gas, wherein the prebiotics are fructooligosaccharides and the probiotics are lactobacillus plantarum, and the obtained flavored fermented glutinous rice beverage has the effects of sobering up, benefiting gi and clearing intestines, and the formula can achieve unexpected effects in taste and function, and is more remarkable and unique than other beverages.
Fermented rice wine, also known as glutinous rice wine, sweet wine, rice wine, etc., has the effects of warming meridians, nourishing blood, nourishing yin and tonifying kidney. It has a mild taste and belongs to stomach, liver and kidney meridians. It is rich in effective nutrients such as vitamins, glucose and amino acids, which can stimulate appetite and refresh the mind after meals, and has the effects of promoting blood circulation, nourishing yin and tonifying kidney. It is a good nutritional product for all ages.
In addition, it has the functions of warming the middle warmer, invigorating qi, invigorating qi and nourishing face, and has a good effect of relaxing tendons and promoting blood circulation for patients with spleen and stomach deficiency and cold, senile rheumatoid arthritis, backache and numbness of hands and feet; Rice wine contains vitamins, amino acids and trace elements, which can promote blood circulation and promote breast development. For those who are afraid of cold and blood stasis, especially for women and the elderly, drinking rice wine properly can achieve a good effect of conditioning the body, and can prevent irregular menstruation, especially for women during menstruation. Rice wine has the functions of strengthening metabolism, helping blood circulation, accelerating the digestion of excess fat, strengthening the body,
nourishing blood and caring skin, and prolonging life. Rice wine has the effect bE504934 warming and promoting blood circulation, and is especially suitable for women who are confined to confinement, such as lochia, weak constitution, blocked milk or less and swollen milk. It can promote blood circulation, promote lactation of lying-in women, and prevent milk from being blocked.
During the production of fermented grains:
The chemical reaction is as follows:
I. (CeH100s5)n (starch) +nH20—nCeH41206 (glucose)
Il. After glucose is produced, glucose is oxidized into ethanol under the action of alcoholase, and the reaction is as follows:
CeH1206—2C02+2CH3CH20H
The used mash pulp provides glucose needed for alcohol metabolism, which can be added to alcohol metabolism, thus achieving the purpose of hangover relief.
Reactions with alcohol in human body are as follows:
ADH (i.e. ethanol dehydrogenase) in the liver converts ethanol into acetaldehyde, and acetaldehyde is converted into acetic acid by ALDH (i.e. acetaldehyde dehydrogenase). Acetic acid is completely converted into carbon dioxide and water by liver drug enzyme (cytochrome P450) and excreted in the body. More glucose is needed to accelerate alcohol metabolism in the process of hangover. It is faster to directly convert the glucose in the original mash into the glucose needed for hangover, compared with calling glucose from other parts of the body. However, the original mash itself is low in alcohol and will not affect the overall hangover function.
If it isn't need to sober up, because the beverage contains a certain amount of alcohol, it belongs to low alcohol content, and drinking a small amount of alcohol is beneficial to health. A small amount of alcohol is beneficial to dredging menstruation, promoting blood circulation, removing blood stasis and accelerating blood circulation.
Moderate alcohol can improve the function of high density lipoprotein, which is of great benefit to cardiovascular and cerebrovascular diseases.
This formula is one of the most common prebiotics when matched with prebioti¢)504934 fructooligosaccharide, which has low heat energy. In addition, it is matched with probiotic
Lactobacillus plantarum, which has certain immunomodulatory effect and inhibitory effect on pathogenic bacteria, and can reduce serum cholesterol content, prevent cardiovascular diseases, maintain intestinal flora balance, promote nutrient absorption, relieve lactose intolerance and inhibit the formation of tumor cells.
In order to keep the flavored fermented glutinous rice beverage lasting in taste, carbon dioxide is specially mixed in the process of processing flavored fermented glutinous rice beverage materials, specifically, carbon dioxide is used for positive pressure and delayed inflation, and when the inflation time is 0-72 hours, the pressure is kept at 0.05-0.5MPa in the stamping process, so that the flavored fermented glutinous rice beverage has the effect of slow release of carbon dioxide, thus maintaining the taste and making it more persistent.
The invention has the following beneficial effects.
According to the invention, the flavored fermented glutinous rice beverage is made by synergizing the fermented glutinous rice puree, prebiotics and probiotics, which is a functional beverage suitable for all ages, good in taste and rich in nutrition. The fermented glutinous rice puree is mainly used, and the fermented glutinous rice puree has glucose needed for hangover alleviation to accelerate alcohol metabolism, so that it has a certain hangover alleviation function. The sweeten of the invention selects an internationally recognize healthy new sugar source prebiotic-fructooligosaccharide, which is not only harmless but also more beneficial to health than sucrose and the like, and in addition, probiotics are added to enhance the health care function of the beverage, so that the flavored fermented glutinous rice beverage provided by the invention has the health care efficacy of relieving alcoholism, benefiting gi, helping digestion and the like, and the formula is healthier than common beverages and has a unique flavor than other health care beverages.
BRIEF DESCRIPTION OF THE FIGURES LU504934
In order to explain the technical scheme of the invention more clearly, the drawings needed in the invention will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the invention, so they should not be regarded as limiting the scope. For ordinary people in the field, other related drawings can be obtained according to these drawings without creative work.
Fig. 1 is a production process flow chart provided by the present invention.
Next, the technical scheme in the invention will be described with reference to the attached drawings.
Embodiment 1
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 1 part of mash puree; 50 parts of prebiotics; 0.1 part of probiotics; 20 parts of water; where the concentration of carbon dioxide is 0.2%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 80°C for 15min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.2% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 6 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product 68504934 flavored fermented glutinous rice beverage, where the sterilized strips are at 90°C, 25 min and 2 bar back pressure.
Embodiment 2
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: part of mash puree; 30 parts of prebiotics; 1 part of probiotics; 40 parts of water; where the concentration of carbon dioxide is 0.37%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 82°C for 17 min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.37% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 20 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 92°C, 28 min and 2 bar back pressure.
Embodiment 3
A flavored fermented glutinous rice beverage comprises the following components in parts by weight:
part of mash puree; 20 parts of prebiotics; LU504934 30 part of probiotics; 25parts of water; where the concentration of carbon dioxide is 0.4%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 84°C for 19 min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.4% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 40 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 94°C, 30 min and 2 bar back pressure.
Embodiment 4
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: part of mash puree; 12.5 parts of prebiotics; 1.5 part of probiotics; 30 parts of water; where the concentration of carbon dioxide is 0.35%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises tH&J504934 following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 85°C for 20 min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.35% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 60 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 95°C, 32 min and 2 bar back pressure.
Embodiment 5
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 40 part of mash puree; 8 parts of prebiotics; part of probiotics; 35 parts of water; where the concentration of carbon dioxide is 0.35%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage;
sterilizing the primary flavor fermented glutinous rice beverage at 86°C for 23 mihU504934 cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.35% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 62 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 96°C, 34 min and 2 bar back pressure.
Embodiment 6
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 70 part of mash puree; 1 parts of prebiotics; part of probiotics; 40 parts of water; where the concentration of carbon dioxide is 0.4%. where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 90°C for 25 min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.4% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 6 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 98°C, 33504934 min and 2 bar back pressure.
Comparative example 1
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 50 part of mash puree; 5 parts of prebiotics; part of probiotics; 25 parts of water; where the prebiotic is fructooligosaccharides; the probiotic is lactobacillus plantarum.
A production process of a flavored fermented glutinous rice beverage comprises the following steps: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 80°C for 15min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage;
Please sterilize the semi-finished flavored fermented glutinous rice beverage to obtain the finished flavored fermented glutinous rice beverage. The sterilization conditions are 80°C, 20min and 2 bar back pressure.
Comparative example 2:
A flavored fermented glutinous rice beverage comprises the following components in parts by weight: 80 parts of mash puree; 15 parts of probiotics; 35 parts of water;
The concentration of carbon dioxide is 0.2%.
The probiotic is lactobacillus plantarum.
The production process of a flavored fermented glutinous rice beverage comprises the following steps:
weighing a certain amount of fermented glutinous rice puree and probiotics, arid)504934 adding water for blending to form the primary flavor fermented glutinous rice beverage; sterilizing the primary flavor fermented glutinous rice beverage at 75°C for 25 min, cooling after sterilization, and filling to obtain the semi-finished flavor fermented glutinous rice beverage; charging carbon dioxide with concentration of 0.5% into the semi-finished product of flavored fermented glutinous rice beverage at positive pressure for 1 hours, and keeping the inflation pressure at 0.1-0.2 MPa; after sterilization, obtaining the finished product of flavored fermented glutinous rice beverage, where the sterilized strips are at 100°C, 10 min and 2 bar back pressure.
The flavored fermented glutinous rice beverage provided by the invention is mainly made of fermented glutinous rice puree with low alcohol content, which can provide glucose required by alcohol metabolism, so as to accelerate the speed of alcohol metabolism, thereby achieving the function of relieving alcoholism; and by matching fructooligosaccharides and lactobacillus plantarum, the flavored fermented glutinous rice beverage obtained by the method has the functions of refreshing taste, relieving alcoholism, benefiting qi, helping digestion and clearing intestines. Among them, fructooligosaccharides, as a sweetener of flavored fermented glutinous rice drinks, are harmless and more beneficial to health than sucrose.
The sugar content of flavored fermented glutinous rice drinks obtained in the above-mentioned Embodiments 1-6 and Comparative Example 1-3 is determined, and the results show that the sucrose content of the above-mentioned Examples 1-6 and
Comparative Examples 1-3 is 0. Compared with other drinks, the flavored fermented glutinous rice drinks obtained in this example has lower calories and less burden.
In addition, the alcoholic content of the flavored fermented glutinous rice drinks obtained in Embodiments 1-6 and Comparative Examples 1-3 is determined. The alcoholic content of Embodiments 1-6 and Comparative Examples 1 and 3 is 1-5 vol%, and that of Comparative Example 2 is 8%, which all belonged to low alcoholic content drinks.
Functional evaluation, color and mouth feel of flavored fermented glutinous ridéJ504934 drinks obtained in the above Examples 1-6 and Comparative Examples 1-3 are carried out, and the following test results are obtained.
The flavored fermented grains drinks obtained in the above Embodiments 1-6 all have the effects of relieving alcoholism, benefiting qi and clearing intestines. Among them, 500 people were randomly selected to make them slightly drunk, and then they drank the flavored fermented grains drinks. After drinking the drinks, they were tested for about 5-10 minutes, and found that the slightly drunk people were basically sober and had no drunkenness. In addition, they were moderately drunk, and then they drank the flavored fermented grains drinks.
In addition, the taste and color sense of the experimenter were evaluated, and the full score was 100, and the average value was calculated. The taste of Embodiment 1 was 92 and the color sense was 93. The taste of Embodiment 2 was 92, and the color sense was 95. The taste of Embodiment 3 was 95, and the color sense was 95. The taste of Embodiment 4 was 97, and the color sense was 97. The taste of Embodiment 5 was 96, and the color sense was 94. The taste of Embodiment 6 was 94, and the color sense was 93. The taste of Comparative Example 1 was 82, and the color sense was 88.
The taste of Comparative Example 2 was 86, and the color sense was 85. The taste of
Comparative Example 3 was scored as 78 and the color sense was 80.
From the above experimental results, the taste and color sense of Embodiments 1 to 6 are better than those of comparative examples 1 to 3.
The above Embodiments 1-6 and comparative examples 1-3 were stored for a long time, and their taste changes were studied. When they were stored for a certain time, such as one month, the taste changes of Embodiments 1-6 and comparative examples 2 and 3 were not particularly great, but the taste of comparative example 1 was relatively deteriorated. When the storage time is extended, for example, when the storage time is 6 months, the taste of Embodiments 1-6 is basically the same, but comparative examples 1-3 all have different deterioration conditions, especially the beverage of comparative example 1 is completely rotten and inedible, which is mainly caused by the fact that tH&J504934 beverage of comparative example 1 is not buffered and pressurized by carbon dioxide, which makes it deteriorate by combining with oxygen and other gases in the air.
Moreover, although the other comparative examples 2 and 3 were filled with carbon dioxide, their filling concentration and filling time could not meet the requirements, so they deteriorated in different degrees. It can be seen that in the process of making flavored fermented glutinous rice drinks, the punching of carbon dioxide gas played a decisive role in the function of the drinks and was an essential component and operation.
The above is only the specific embodiment of the present invention, but the protection scope of the present invention is not limited to this. Any person familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed by the present invention, and they should be covered by the present invention.
Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.
Claims (10)
1. A flavored fermented glutinous rice beverage, comprising the following components in parts by weight: 1-70 parts of original mash; 1-50 parts of prebiotics;
0.1-30 parts of probiotics; 20-40 parts of water.
2. The flavored fermented glutinous rice beverage according to claim 1, further comprising carbon dioxide gas, wherein the concentration of the carbon dioxide gas is
0.1-4%.
3. The flavored fermented glutinous rice beverage according to claim 1, wherein the prebiotic is fructooligosaccharides; and/or the probiotic is lactobacillus plantarum.
4. A production process of flavored fermented glutinous rice beverage according to claim 2, comprising: weighing a certain amount of fermented glutinous rice puree, prebiotics and probiotics, and adding water for blending to form the primary flavored fermented glutinous rice beverage; performing pasteurization or high-temperature sterilization on the obtained primary flavored fermented glutinous rice beverage, cooling after sterilization, and pouring to obtain the semi-finished flavored fermented glutinous rice beverage; filling carbon dioxide gas into the semi-finished product of flavored fermented glutinous rice beverage, and sterilizing to obtain the finished product of flavored fermented glutinous rice beverage.
5. The production process of flavored fermented glutinous rice beverage according to claim 4, wherein the sterilization temperature is 65-121°C, the sterilization time is 8-30 min, and the back pressure is 0-5 bar.
6. The production process of flavored fermented glutinous rice beverage according/504934 to claim 4, wherein the sterilization temperature is 90-98°C, the sterilization time is 25-35 min, and the back pressure is 2 bar.
7. The production process of flavored fermented glutinous rice beverage according to claim 6, wherein the sterilization temperature is 95°C, the sterilization time is 30 min, and the back pressure is 2 bar.
8. The production process of flavored fermented glutinous rice beverage according to claim 4, further comprising: carrying out label code spraying, labeling on the flavored fermented glutinous rice beverage finished product, boxing after completion, inspecting the finished product, and finally warehousing.
9. The production process of flavored fermented glutinous rice beverage according to any one of claims 4 - 8, wherein 0.35% carbon dioxide is injected into the semi-finished flavored fermented glutinous rice beverage under positive pressure for 0-72 h, and the pressure is kept at 0.05-0.5 MPa during the inflation.
10. A flavored fermented glutinous rice beverage, prepared by the production process of flavored fermented glutinous rice beverage according to claim 9.
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