Study Of Manufacturing Process And Nutritional Value Of Brown Rice Beverage By Probiotic Fermentation

Brown rice is a kind of whole grain with vitality and rich in dietary fiber, functional ingredients and minerals. However, the unpalatable taste and difficult cooking made the whole grain food has been difficult to get popularize. In this paper the gelatinization and fermentation were used to transfer the brown rice into a kind of beverage with improved odor and taste. Moreover, the roles of the fermentation not only retained the nutrients in the brown rice, but also improved the digestion and absorption of nutrients in the rice, meanwhile can invigorate the gastrointestinal health. The research can provide a theoretical basis for the further study of whole grain beverage. This paper consists of the following three parts:In the first part, Lactobacillus that has strong vitality at37℃degrees and in low pH environment were isolated from naturally fermented brown rice syrup. And the select Lactobacillus was proved to be Lactobacillus casei by16S rDNA sequence analysis. Secondly. Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus salivarius, Lactobacillus German and Saccharomyces cerevisiae were used as the single or complex strains for the selection of best bacteria in brown rice fermentation. Based on the detection and analysis of lactic acid content, sensory evaluation, pH, amino acids, water-soluble peptides etc in each fermentation product, it was found that the best combination of the selected strains is Lactobacillus casei+Lactobacillus acidophiius+Bifidobacterium with the proportion1:1:1.The best fermentation process and parameters of brown rice fermentation were determined in the third part. Based on the results of single factor and orthogonal test, the best fermented condition was found as follows:a material-water ratio of120:1000(g/L), an inoculation volume of5%, and a fermentation time of16h. Under which, the lactic acid content of fermented beverage was45mmoL/L and the product has strong fermented rice smell, temperate acidity taste and unique flavor.