CN106942549B - Preparation method of full rice sprout fermented beverage - Google Patents
Preparation method of full rice sprout fermented beverage Download PDFInfo
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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
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- 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
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Abstract
A preparation method of a full rice sprout fermentation beverage comprises the following steps: (1) preparing rice sprouts; (2) pulping rice sprouts; (3) sterilizing; (4) saccharifying the distiller's yeast; (5) fermenting with two kinds of bacteria to obtain the final product. The invention utilizes whole grain raw materials, converts the whole grain raw materials into rice sprouts through a germination technology, adopts a sweet distiller's yeast saccharification and probiotics lactic acid bacteria and yeast symbiotic liquid direct vat set fermentation technology, so that the product has the advantages of low alcohol and gas production, unique taste, sweetness, mellowness, full and soft flavor, simple and easily controlled process, short production period and no addition of food additives.
Description
Technical Field
The invention relates to the technical field of fermented beverage preparation, in particular to a method for preparing a fermented beverage by taking full rice sprouts as raw materials.
Background
A number of epidemiological studies have shown that increasing the intake of whole grain foods can reduce the risk of chronic diseases such as cardiovascular diseases, type II diabetes, certain cancers (e.g. colorectal cancer), and developed countries in the united states and europe are constantly increasing the intake of protective compounds from whole grains and their components in various ways to improve the health of people. The thirteen-five program clearly combines the whole-grain nutritious food with the health industry and has long-term strategic development target of the country. Since the grain brown rice is considered to be a functional food or health food, the development of the whole rice sprout food is a trend.
The rice sprout is a digestion-promoting medicine which is definitely recorded in Chinese pharmacopoeia and has the efficacies of regulating the middle warmer, promoting digestion, strengthening the spleen, promoting appetite, clearing heat toxin, diarrhea, fluid consumption, polydipsia and the like.
The Chinese patent application with the application number of 201010251098.X discloses a preparation method of a germinated brown rice milk beverage fermented by compound lactic acid bacteria, which takes germinated brown rice as a raw material, prepares a rice milk beverage through compound lactic acid bacteria fermentation, filters rice residues after fermentation, reduces the utilization rate of the raw material, only adopts lactic acid bacteria fermentation, has single metabolite, and only takes 12 hours as the raw material brown rice and is only in a just-germinated state. Chinese patent application No. 201210409328.X discloses a method for preparing fermented germinated brown rice milk beverage, which comprises fermenting with distiller's yeast for 6-8 days, hydrolyzing with amylase and saccharifying enzyme, and blending with additives. The method has complex process and long fermentation time, and needs additive blending; the Chinese patent application with the application number of 201310127060.5 discloses a method for preparing kvass beverage by using germinated brown rice, which takes the germinated brown rice as a raw material, lactobacillus bulgaricus and saccharomyces cerevisiae for fermentation, and the finished product is prepared by step-by-step fermentation, filtration, sterilization, low-temperature pressure-maintaining filling, the method has relatively complex process, the total required time is 33-40h, and simultaneously, the filter residue is filtered, so that the raw material waste is caused. The Chinese patent application with the application number of 201510032167.0 discloses a germinated brown rice fermented black fungus milk tea which adopts germinated brown rice, black fungus, fresh milk and the like as raw materials, and is mainly fermented by lactic acid bacteria, and the strain is single.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects of the prior art and providing the preparation method of the full rice sprout fermented beverage, which utilizes the full grain raw materials to produce the fermented beverage with better taste, and has the advantages of simple and easily-controlled process, short period and no food additive.
The technical scheme adopted by the invention for solving the technical problems is that the preparation method of the full rice sprout fermented beverage comprises the following steps:
(1) preparing rice sprouts: husking and cleaning the rice; putting into a germination machine set, controlling the germination temperature at 32-37 deg.C and relative humidity at 60-90%, and obtaining rice bud when the length of fibrous root is 1-1.2cm and the bud length is 7-10 mm;
preferably, the rice with full seeds harvested in the same year is taken, hulling is carried out, and grains without impurities and mould grains are selected; after ozone sterilization and cleaning, putting into a germination unit;
(2) pulping rice sprouts: putting the rice sprouts obtained in the step (1) and water which is 15-30 times of the mass of the rice sprout raw materials into a pot, steaming and boiling for 50-80min to obtain rice sprout liquid, cooling, and pulping in an ultrafine grinding colloid mill to obtain rice sprout pulp;
the superfine grinding colloid mill is used, so that the particle size of the raw material is finer, the particle size distribution is more uniform, the dissolution rate of effective substances is higher, the subsequent microbial action is facilitated, and the raw material is fully utilized; thereby making the serous fluid more delicate and better in taste.
(3) And (3) sterilization: sterilizing the rice sprout pulp obtained in the step (2);
sterilizing in autoclave for 8-15min, preferably under 0.12-0.15MPa and at 110-115 deg.C;
(4) saccharifying the distiller's yeast: adding sweet distiller's yeast which is 1-2% of the raw material of the rice sprout pulp into the rice sprout pulp treated in the step (3), and saccharifying at 20-37 ℃ for 1-4h to obtain rice sprout saccharification liquid;
(5) double-bacterium fermentation: and (4) adding a compound strain which is 2-6% of the mass of the rice sprout saccharification liquid into the rice sprout saccharification liquid obtained in the step (4), and fermenting for 12-16h at 15-30 ℃ to obtain the rice sprout saccharification liquid.
The composite strain comprises lactic acid bacteria and yeast, wherein the mass ratio of the lactic acid bacteria to the yeast is (2-4): 1.
the full rice sprout fermented beverage obtained by the invention is filled at low temperature and low pressure to obtain the gas-containing finished product with the alcoholic strength less than 1 degree. The shelf life is as follows: refrigerating at below 4 deg.C for 7 days.
When the rice sprouts, roots need to grow to 1-1.2cm, sprouts need to grow to 7-10mm, and compared with the prior art, the contents of small molecular substances and active ingredients (such as inositol hexaphosphate (IP-6), Glutathione (GSH) and gamma-aminobutyric acid (GABA)) in the rice sprouts obtained by the invention are increased, meanwhile, the bran layer of the brown rice is softened more fully, and the properties of part of cellulose are changed.
The invention utilizes whole grain raw materials, converts the whole grain raw materials into rice sprouts through a germination technology, adopts a sweet distiller's yeast saccharification and probiotics lactic acid bacteria and yeast symbiotic liquid direct vat set fermentation technology, so that the product has the advantages of low alcohol and gas production, unique taste, sweetness, mellowness, full and soft flavor, simple and easily controlled process, short production period and no addition of food additives.
The invention adopts the combination of the saccharomycetes and the lactic acid bacteria, so that the product contains rich protein, multiple vitamins, rich minerals, enzymes and the like while maintaining the safety, and can be endowed with unique flavor and rich nutritive value.
The invention has the beneficial effects that:
1. the rice sprouts are adopted as raw materials, so that the effects of regulating the middle warmer, promoting digestion, invigorating spleen and stimulating appetite of the rice sprouts are ensured, active substances of the rice sprouts are enriched, and the physiological function is improved; and secondly, the bran layer of the brown rice can be softened more fully, the properties of part of cellulose are changed, and the raw materials are utilized more fully in the fermentation process.
2. The superfine grinding colloid is adopted to grind the rice sprout pulp, so that the pulp is finer and more smooth, and the raw materials are more fully utilized.
3. Adopts the liquid saccharification of the sweet distiller's yeast and utilizes the self metabolism and decomposition of microorganisms in the sweet distiller's yeast to improve the saccharification rate and reduce the process time.
The invention has the following advantages: firstly, the rice sprouts are adopted as raw materials, so that the germinated brown rice is richer in nutrition, higher in active substance content and has pharmacological effect compared with germinated brown rice; secondly, a liquid direct-vat set fermentation mode is adopted, the process is simple, the time is short, and the industrial production is facilitated; and thirdly, various microorganisms are utilized for fermentation, so that the raw materials are utilized more fully, and the product is rich and is more beneficial to absorption by a human body. And fourthly, the mouthfeel is improved by reasonably blending the saccharification and fermentation process without adding foreign substances for blending.
Drawings
FIG. 1 is a diagram showing a rice shoot material of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
The preparation method of the whole rice sprout fermented beverage of the embodiment comprises the following steps:
(1) preparing rice sprouts: taking the rice with full seeds harvested in the same year, carrying out shelling treatment, and selecting particles without impurities and mould grains; sterilizing with ozone, cleaning, and placing into a germination machine set, wherein the germination temperature is controlled at 35 deg.C, the relative humidity is 60%, and when the length of beard root is 1-1.2cm, and the bud length is 7-10mm, rice bud is obtained;
(2) pulping rice sprouts: putting the rice sprouts obtained in the step (1) and water which is 15 times of the mass of the rice sprout raw materials into a pot, steaming for 50min to obtain rice sprout liquid, cooling, and pulping in an ultra-micro grinding colloid mill to obtain rice sprout pulp;
(3) and (3) sterilization: placing the rice sprout pulp obtained in the step (2) into an autoclave for sterilization for 8min (the pressure is 0.15Mpa, the temperature is 115 ℃);
(4) saccharifying the distiller's yeast: adding sweet distiller's yeast which is 1 percent of the mass of the raw material of the rice sprout pulp into the rice sprout pulp treated in the step (3), and saccharifying at 25 ℃ for 4h to obtain rice sprout saccharification liquid;
(5) double-bacterium fermentation: and (4) adding a compound strain which is 3 percent of the mass of the rice sprout saccharification liquid into the rice sprout saccharification liquid obtained in the step (4), and fermenting for 16 hours at the temperature of 20 ℃.
The compound strain comprises lactobacillus and yeast (the mass ratio of the lactobacillus to the yeast is 3: 1),
in this embodiment, the yeast is a commercially available product Angel white wine yeast, and the lactic acid bacteria are commercially available products Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).
The obtained rice sprout fermented beverage is milk white, and can be filled at low temperature and low pressure to obtain a finished product with the alcoholic strength of less than 1 degree and gas content. The shelf life is as follows: refrigerating at 4 deg.C for 7 days. And (3) measuring the product index alcoholic strength: 0.1 degree; pH: 4.10; total acids (as lactic acid): 2.01 g/kg; soluble solid content: 6.875 percent.
In the embodiment, the rice sprout fermented beverage is saccharified by adopting distiller's yeast, and probiotic lactobacillus and yeast are fermented together, so that the product is particularly rich and has stronger functionality; in addition, no additive is used in the preparation process, so that the food is safe to eat and is suitable for people of all ages.
Example 2
The preparation method of the whole rice sprout fermented beverage of the embodiment comprises the following steps:
(1) preparing rice sprouts: taking the rice with full seeds harvested in the same year, carrying out shelling treatment, and selecting particles without impurities and mould grains; sterilizing with ozone, cleaning, and placing into a germination machine set, wherein the germination temperature is controlled at 35 deg.C, the relative humidity is 60%, and when the length of beard root is 1-1.2cm, and the bud length is 7-10mm, rice bud is obtained;
(2) pulping rice sprouts: putting the rice sprouts obtained in the step (1) and water which is 20 times of the mass of the rice sprout raw materials into a pot, steaming for 60min to obtain rice sprout liquid, cooling, and pulping in an ultra-micro grinding colloid mill to obtain rice sprout pulp;
(3) and (3) sterilization: placing the rice sprout pulp obtained in the step (2) into an autoclave for sterilization for 10min (the pressure is 0.15Mpa, the temperature is 115 ℃);
(4) saccharifying the distiller's yeast: adding sweet distiller's yeast which is 2% of the raw material of the rice sprout pulp into the rice sprout pulp treated in the step (3), and saccharifying at 30 ℃ for 3h to obtain rice sprout saccharification liquid;
(5) double-bacterium fermentation: and (4) adding a compound strain which is 3 percent of the mass of the rice sprout saccharification liquid into the rice sprout saccharification liquid obtained in the step (4), and fermenting for 14 hours at the temperature of 25 ℃.
The composite strain comprises lactic acid bacteria and yeast, wherein the mass ratio of the lactic acid bacteria to the yeast is 2: 1.
in this embodiment, the yeast is a commercially available product Angel white wine yeast, and the lactic acid bacteria are commercially available products Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).
The rice sprout fermented beverage obtained in the embodiment is filled at low temperature and low pressure to obtain a finished product with the alcoholic strength of less than 1 degree and gas content. The shelf life is as follows: refrigerating at 4 deg.C for 7 days. And (3) measuring the product index alcoholic strength: 0.25 degrees; pH: 3.98 of; total acids (as lactic acid): 2.22 g/kg; soluble solid content: 7.125 percent.
In the embodiment, the rice sprout fermented beverage is saccharified by adopting distiller's yeast, and probiotic lactobacillus and yeast are fermented together, so that the product is particularly rich and has stronger functionality; in addition, no additive is used in the preparation process, so that the food is safe to eat and is suitable for people of all ages.
Example 3
The preparation method of the whole rice sprout fermented beverage of the embodiment comprises the following steps:
(1) preparing rice sprouts: taking rice with full seeds harvested in the same year, carrying out shelling treatment, and selecting particles without impurities and mould grains; sterilizing with ozone, cleaning, and placing into a germination machine set, wherein the germination temperature is controlled at 35 deg.C, the relative humidity is 60%, and when the length of beard root is 1-1.2cm, and the bud length is 7-10mm, rice bud is obtained;
(2) pulping rice sprouts: putting the rice sprouts obtained in the step (1) and water which is 25 times of the mass of the rice sprout raw materials into a pot, steaming for 80min to obtain rice sprout liquid, cooling, and pulping in an ultra-micro grinding colloid mill to obtain rice sprout pulp;
(3) and (3) sterilization: placing the rice sprout pulp obtained in the step (2) into an autoclave for sterilization for 15min (the pressure is 0.15Mpa, the temperature is 115 ℃);
(4) saccharifying the distiller's yeast: adding sweet distiller's yeast which is 3 percent of the raw material of the rice sprout pulp into the rice sprout pulp treated in the step (3), and saccharifying at 35 ℃ for 1.5h to obtain rice sprout saccharification liquid;
(5) double-bacterium fermentation: and (4) adding a compound strain accounting for 4% of the mass of the rice sprout saccharification liquid obtained in the step (4), and fermenting for 12 hours at the temperature of 30 ℃.
The composite strain comprises lactic acid bacteria and yeast, wherein the mass ratio of the lactic acid bacteria to the yeast is 4: 1.
in this embodiment, the yeast is a commercially available product Angel white wine yeast, and the lactic acid bacteria are commercially available products Angel brand yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus).
The rice sprout fermented beverage obtained in the embodiment is filled at low temperature and low pressure to obtain a finished product with the alcoholic strength of less than 1 degree and gas content. The shelf life is as follows: refrigerating at 4 deg.C for 7 days. And (3) measuring the product index alcoholic strength: 0.20 degrees; pH: 3.90 of; total acids (as lactic acid): 2.42 g/kg; soluble solid content: 7.875 percent.
In the embodiment, the rice sprout fermented beverage is saccharified by adopting distiller's yeast, and probiotic lactobacillus and yeast are fermented together, so that the product is particularly rich and has stronger functionality; in addition, no additive is used in the preparation process, so that the food is safe to eat and is suitable for people of all ages.
Claims (1)
1. A preparation method of a full rice sprout fermented beverage is characterized by comprising the following steps:
(1) preparing rice sprouts: husking and cleaning the rice; putting into a germination machine set, controlling the germination temperature at 32-37 deg.C and relative humidity at 60-90%, and obtaining rice bud when the length of fibrous root is 1-1.2cm and the bud length is 7-10 mm;
(2) pulping rice sprouts: putting the rice sprouts obtained in the step (1) and water which is 15-30 times of the mass of the rice sprout raw materials into a pot, steaming and boiling for 50-80min to obtain rice sprout liquid, cooling, and pulping in an ultrafine grinding colloid mill to obtain rice sprout pulp;
(3) and (3) sterilization: sterilizing the rice sprout pulp obtained in the step (2) in an autoclave for 8-15min at the pressure of 0.12-0.15Mpa and the temperature of 110-;
(4) saccharifying the distiller's yeast: adding sweet distiller's yeast which is 1-2% of the raw material of the rice sprout pulp into the rice sprout pulp treated in the step (3), and saccharifying at 20-37 ℃ for 1-4h to obtain rice sprout saccharification liquid;
(5) double-bacterium fermentation: adding a compound strain which is 2-6% of the mass of the rice sprout saccharification liquid obtained in the step (4) into the rice sprout saccharification liquid, and fermenting for 12-16h at 15-30 ℃ to obtain the rice sprout saccharification liquid;
the compound strain comprises lactobacillus and yeast; the mass ratio of the lactic acid bacteria to the yeast is 2-4: 1.
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| CN107836614B (en) * | 2017-11-04 | 2020-10-23 | 北京工商大学 | Grain fermented beverage and preparation method thereof |
| CN108902745A (en) * | 2018-05-22 | 2018-11-30 | 中南林业科技大学 | A kind of preparation method of sprouted unpolished rice ferment meal replacement powder |
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| CN111269772A (en) * | 2020-03-23 | 2020-06-12 | 生合生物科技（扬州）有限公司 | Method for preparing kvass lactobacillus fermentation liquor by lactobacillus solid fermentation |
| CN112753914B (en) * | 2020-12-28 | 2023-06-16 | 福建省农业科学院农业工程技术研究所 | Brown rice milk functional beverage and secondary fermentation full-effect processing method thereof |
| CN115161140B (en) * | 2022-07-14 | 2023-12-01 | 福建省建瓯黄华山酿酒有限公司 | Preparation method of rice sprout monascus yellow wine based on liquid fermentation |
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