Development Of Fermented Beverage From Whole Rice Grain Sprouts

With consumers pursuing healthy nutritional drinks,the beverage market is gradually turning to fermented beverages,especially cereal-based fermented products.Rice sprouts are rich in carbohydrates,proteins,amino acids,vitamins,trace elements and other nutrients,with the physiological functions of spleen appetite,digestion,nerve regulation,lowering blood pressure,etc.,and are ideal raw materials for fermented drinks.This article first studied the processing characteristics of rice sprouts raw materials.Next,100%rice sprouts were used as the fermentation material to osmoticize the sweet sake of rice wine,using direct-acting compound lactic acid bacteria and wine yeast symbiotic fermentation to explore the physicochemical and sensory indexes of the products under the conditions of different lactic acid bacteria starters and fermentation temperatures.As well as the influence of the number of microbial live bacteria.The process of synergistic fermentation of sweet liquefaction lactic acid bacteria and yeasts to prepare the fermented live bacteria beverages of rice sprouts was studied.A cool,lively,sweet and sour taste-rich cool and live bacteria beverage product was developed.Finally,the in vitro digestion method was used to explore the antioxidant activity and the number of live lactic acid bacteria of the product in the body during digestion.Inorder to provide a theoretical reference for the development of new products.The main findings are as follows:(1)Study on the characteristics of rice sprouts raw materials.The main planting varieties of Hunan Province,Huang Huazhan,Xiang13#and Xing2#,were selected to study the starch characteristics of rice sprouts at different germination times.The results showed that the hot paste stability of xiang13#rice sprouts was relatively good,and the retrogradation value was relatively stable.The trend of the change of Tan ? in the 36 h and 72 h rice starch pastes was obviously gel-like;Germination can reduce the peak temperature and gelatinization value of rice starch,especially the xiangl3#and Huanghuazhan.So the rice sprouts raw material Xiang 13#has good processing suitability.The following this study analyzed the y-GABA content in rice shoots and rice bodies at different germination times of the Xiangl3#.The results showed that the content of ?-GABA tended to fluctuate with the prolongation of germination time.After 60 h of germination,the average content of ?-GABA in the shoots was 65.89 mg/100 g,which was significantly higher than that of the rice body 33.19 mg/100 g.In summary,Xiangl3#sprout with a germination time of 60 h was selected as the raw material for subsequent fermentation.(2)Study on process of rice sprout fermented beverage.The processing route is as follows:Germination 60h rice grain sprouts ? boiled ? pulped ? sterilized ?saccharified ?fermentation of Lactic acid bacteria and yeast ? refrigerated.Focused on the effects of compound lactic acid bacteria and fermentation temperature on these indicators,which included sensory scores,live lactic acid bacteria,live yeast,pH,total acid,carbon dioxide,alcohol,total sugar,reducing sugars,and soluble solids.The results showed that,the ratio of material to liquid was 1:20(w/v),the amount of sucrose was 5%(w/v),the saccharification temperature was 35? the saccharification time was 3h,and the amount of rice wine starters added was 1.5%(by the amount of raw materials(calculated),fermentation time was 12h,inoculum size was 4%(by the amount of raw materials(calculated),inoculation ratio(lactic acid bacteria and yeast)was 2:1.Under the basic process conditions,the product obtained when the composite lactic acid bacteria 2#and the fermentation temperature of 28? had the optimal sensory score,more viable cells,and lower alcohol content.What's more,under the best process conditions,the product state is a milky white emulsion,low alcohol content,sweet and sour taste,and a refreshing feeling.When the product was stored at 4? for 7 days,the viable cell count of lactic acid bacteria was 6.04(±0.21)×107 CFU/mL,the number of yeast viable cells was 3.75(±0.42)×107 CFU/mL,and the total acid content was 1.95±0.05 g/kg,pH was 4.06±0.01,alcohol content was 1.2 ± 0.05%vol(20?),carbon dioxide content was 0.42±0.05%(w/w).At the same time,the coliforms of the product,the pathogenic microorganism Salmonella,and Staphylococcus aureus were tested.The results were as follows:The coliform bacteria were<10 CFU/mL,and pathogenic bacteria were not detected.Under the optimum process conditions,the alcohol content of the product was significantly positively correlated with the number of viable bacteria and carbon dioxide content of the lactic acid bacteria(p<0.01).It is speculated that the lactic acid bacteria and the yeast have synergistic effects in the fermentation product.(3)Study on the in vitro digestion characteristics of fermented rice sprout fermented beverage.The in vitro digestion method was used to determine the antioxidant activity of the product and the number of live lactic acid bacteria.The results showed that the number of live lactic acid bacteria decreased gradually during the whole digestion process.After 5 minutes of oral digestion,the number of viable cells was 4.47(±0.90)×107 CFU/mL,and the survival rate was 79.49±5.4%.After digestion in the stomach for 120 min,the number of viable cells was 2.19(±0.14)×107 CFU/mL,and the survival rate was 39.12±4.81%.The final number of viable cells after intestinal digestion for 180 min was 0.26(±0.05)×107 CFU/mL,and the survival rate was 4.6±0.19%,the result is in line with the standard that the number of probiotics of the lactic acid bacteria beverage is 106 CFU/mL.After the fermentation of the product,the antioxidant activity in vitro was enhanced.The DPPH assay showed that the clearance rate significantly increased from 70.59±0.51%to 80.24±0.42%after fermentation(p<0.05).The ABTS assay results showed that the clearance rate increased from 64.35±0.42%to 68.97±0.70%after fermentation.The correlation analysis showed that the number of viable cells and survival rate of lactic acid bacteria was significantly and positively correlated with DPPH clearance rate and ABTS clearance rate(p<0.01).It was inferred that the number of viable cells of lactic acid bacteria had a critical effect on the antioxidant activity of the product.