Preparation of Compound Beverage from Germinated Brown Rice and Black Bean

doi:10.7506/spkx1002-6630-201018111

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 476-479.doi: 10.7506/spkx1002-6630-201018111

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Preparation of Compound Beverage from Germinated Brown Rice and Black Bean

SUN Yue-e1,2，WANG Wei-dong1,2，LI Man-man1，LI Chun-yang3

1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China；
2. Jiangsu Engineering Research Center for Food Biology Processing, Xuzhou 221008, China；
3. Institute of Agro-food Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Received:2010-06-22 Revised:2010-09-02 Online:2010-09-25 Published:2010-12-29
Contact: SUN Yue-e1 E-mail:sunyuee416@yahoo.com.cn

Abstract

Abstract:

The preparation processing and formula of a compound healthy beverage were investigated using germinated brown rice and black bean. The optimal formula and processing parameters were determined through single factor experiments, orthogonal experiments and sensory evaluation. The brown rice was soaked at 35 ℃ for 14 h and germinated at 30 ℃ for 24 h. The germinated brown rice was baked at 200 ℃ for 10 h and the paste was gelatinized after the addition of water. The optimal enzymatic hydrolysis conditions were 80 ℃ for 40 min and 0.4 g/mL enzyme. The compound beverage prepared in this optimal condition exhibited a unique taste, plentiful nutrition components and excellent flavor.

Key words: germinated brown rice, black bean, compound beverage, preparation processing

CLC Number:

TS201.1

SUN Yue-e1,2，WANG Wei-dong1,2，LI Man-man1，LI Chun-yang3. Preparation of Compound Beverage from Germinated Brown Rice and Black Bean[J]. FOOD SCIENCE, 2010, 31(18): 476-479 https://doi.org/10.7506/spkx1002-6630-201018111

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Preparation of Compound Beverage from Germinated Brown Rice and Black Bean

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