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
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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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