1. Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics
- Author
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Minghui Zhou, Min Han, Jiaxue Qing, Min Yu, and Guilan Zhu
- Subjects
Co-fermentation ,post-processing ,myrtle rice beverage ,product characteristics ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
ABSTRACTTo fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven. Uniform design method was used to determine the optimal fermentation conditions. The co-fermentation product was then underwent post-processing, including blending, grinding and homogenization, to produce a novel myrtle rice beverage, which was analyzed for product characteristics. Results showed that the optimal fermentation conditions were a myrtle berries of 24%, a rice leaven of 1%, a water addition amount of 100%, a fermentation temperature of 22°C, a fermentation time of 96 h. The co-fermented product was diluted 1:3 with water, ground, and homogenized with 0.1% agar and 0.2% xanthan gum to produce the final myrtle rice beverage. The beverage boasts a low sugar and alcohol content, along with a moderate level of acidity, making it a healthy beverage with antioxidant properties.
- Published
- 2024
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