Method for preparing microbial symbiotic fermented bread kvass beverage

A symbiotic fermentation and microbial technology, applied in food preparation, food science, application, etc., can solve the problems of sterilization turbidity, small accumulation of metabolites, insufficient fermentation, etc., reduce the chance of contamination by bacteria and increase the accumulation of metabolites High, the effect of increasing the amount of accumulation

Active Publication Date: 2012-07-25
HARBIN DE MUOLI MINERAL WATER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to overcome the problems of small accumulation of metabolites and turbidity of sterilization caused by insufficient fermentation in the existing bread kvass beverage preparation method of inoculating lactic acid bacteria and yeast in large tanks for fermentation and then filling, and provides microbial symbiosis Preparation method of fermented bread kvass drink

Method used

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Examples

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Effect test

specific Embodiment approach 1

[0007] Specific embodiment one: the preparation method of the microbial symbiotic fermentation bread kvass drink of the present embodiment is carried out according to the following steps: one, take water, hops, baker's yeast culture fluid and flour, wherein the mass ratio of water and hops is 40~50: 0.5~0.75, the mass ratio of water and baker’s yeast culture solution is 40~50: 10~15, the mass ratio of water and flour is 40~50: 10~15; Weigh the water, and heat it to boiling and keep it for 40min~60min, then filter and cool to 35℃~42℃, the obtained filtrate is hop liquid; 3. Add the flour weighed in step 1 into the tank, and then stir Add the hop liquid prepared in step 2 under the condition of 2, stir evenly, and get a thin paste; 4, the temperature of the thin paste drops to 26 ° C ~ 30 ° C, add the baker's yeast culture solution weighed in step 1 into the thin paste, and stir evenly , and kept at a temperature of 26°C to 30°C for 24h to 36h to obtain yeast dilute yeast; 5. We...

specific Embodiment approach 2

[0009] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the preparation method of the baker's yeast nutrient solution described in step one and step 12 is carried out according to the following steps: press Qiulin bread dilute yeast and wort culture The mass ratio of the base is 1:48~52, adding Qiulin bread dilute yeast into the wort medium, and fermenting for 24h~25h under the condition of 29.8°C~30.2°C, to obtain the baker's yeast culture liquid; wherein the wort medium The preparation method is carried out according to the following steps: a. Wash the barley or wheat with water, soak them in water for 6h-12h, put them in a cool place with a temperature of 15°C to germinate, cover them with gauze, and pour water once a day in the morning, middle and evening, When the malt is stretched to twice the size of the grain, dry or dry it, and grind it into malt powder; b. The mass ratio of the malt powder and water obtained in step a is ...

specific Embodiment approach 3

[0011] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: the preparation method of the baker's yeast nutrient solution described in step one and step 12 is carried out according to the following steps: The mass ratio of the juice culture medium is 1:50, and Qiulin bread dilute yeast is added to the wort juice medium, and fermented at 30°C for 24 hours to obtain the baker's yeast culture medium; wherein the preparation method of the wort medium is as follows Steps: a. Wash the barley or wheat with water, soak in water for 10 hours, put it in a cool place with a temperature of 15°C to germinate, cover it with gauze, and pour water once a day in the morning, middle and evening until the malt stretches to the grain When twice as much, dry or dry, and grind into malt powder; b. The mass ratio of malt powder and water obtained in step a is 1:4. Weigh malt powder and water, add them to the container, and place the container on Th...

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Abstract

The invention discloses a method for preparing a microbial symbiotic fermented bread kvass beverage, relates to the method for preparing fermented beverages, and solves the problems of sterilization and turbidity due to small accumulation of metabolite and incomplete fermentation in the conventional method for preparing the bread kvass beverage by inoculating lactic acid bacteria and yeast in a big tank for fermentation and then filling the obtained product. The method comprises the following steps of: fermenting water, hop liquid, bread fermentation culture solution and flour for three times; fermenting, baking, slicing and baking the fermented product again to obtain sliced bread; dipping the sliced bread in water to obtain bread extract; adding water, rice, high-temperature-resistant amylase and saccharifying enzyme into a saccharifying tank for saccharification to obtain rice saccharifying liquid; fermenting the bread extract, the rice saccharifying liquid, solution of lactic acidbacteria and the bread fermentation culture solution twice; and filtering, filling and sterilizing the obtained product to obtain the beverage, wherein the total acidity of the beverage is 6.4 to 6.8DEG T, the total ester content is 0.05 to 0.06 percent and the beverage is clear. The method can be used for preparing the kvass beverage.

Description

technical field [0001] The present invention relates to a method for the preparation of fermented beverages. Background technique [0002] With the advancement of science and technology and the strengthening of people's awareness of nutrition and health care, the development of healthy food has become a hot spot. Kvass has the characteristics of wheat milk, hop fermentation aroma, moderate sweet and sour, cool and palatable, and pure color. Since it entered China, kvass has been loved by consumers since it entered China. The multivitamins and probiotics produced during brewing can improve the intestinal function of the human body and regulate hyperlipidemia and hypertension. [0003] The existing preparation methods of bread kvass beverages include primary fermentation, secondary fermentation, inoculation in large tanks, and filling after fermentation. Among them, secondary fermentation involves processes such as filtration and bottle filling after pre-fermentation. Many, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 鲁涛
Owner HARBIN DE MUOLI MINERAL WATER
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