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Preparation method of whole wheat amino acid drink

An amino acid and beverage technology, which is applied in the field of preparation of whole-grain amino acid beverages, can solve problems such as single type of amino acids, and achieve the effects of strengthening filtration, solving turbidity and enriching flavor substances.

Inactive Publication Date: 2011-12-28
JIANGSU SHENHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problem that the existing products in the market contain a single type of amino acid, the object of the present invention is to provide a preparation method of a whole wheat amino acid drink, which utilizes various amino acids and their flavors produced by barley and wheat in the process of soaking, germination, baking, etc. The flavor substances produced by the Rad reaction undergo saccharification, clarification, and mouth-killing steps to brew a functional drink with a variety of amino acids and a fragrant taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: prepare beverage according to the following steps

[0025] (1) Malt preparation

[0026] Preparation of barley malt: First, select the finished barley with full grains, soak in water at 15°C for 10 hours, and then cut off the water for 5 hours; then soak for 6 hours, cut off the water for 5 hours; soak for another 6 hours; secondly, after soaking, germinate the barley at 17°C for 96 hours; then, germinate the barley Calcining by temperature programming method, 45°C for 6h, 50°C for 4h, 55°C for 8h, 70°C for 1h, 84°C for 3h, 22h in total to obtain finished barley malt;

[0027] Preparation of wheat germ: First, commercially available finished wheat with plump grains was soaked in water at 14°C for 5 hours, and water was cut off for 9 hours; then soaked for 6 hours, and water was cut off for 12 hours; then soaked for 6 hours; secondly, after soaking, the wheat was germinated at 16°C for 120 hours; then, Wheat germ temperature programming method roasting...

Embodiment 2

[0034] Embodiment 2: prepare beverage according to the following steps

[0035] (1) Malt preparation: same as Example 1;

[0036] (2) Saccharification mash: same as Example 1;

[0037] (3) Clarification treatment: Add 0.2% bentonite by mass percentage to the wort, stir for 1.5 hours, let it settle for 5.5 hours, take the supernatant, and filter it with a diatomaceous earth filter press to obtain clarified wort;

[0038] (4) Enhancing mouth-killing power: Wort is injected into the fermenter, and a mixture of bentonite and polyvinylpyrrolidone (PVPP) is added to the fermenter. The total amount of the mixture of PVPP) is 0.15% wt of the wort, stirred for 2 hours, allowed to settle for 5 hours, filled with carbon dioxide from the bottom of the tank with an aerator, and back pressured to 0.1MPa, controlled temperature at 5°C and maintained for more than 20 hours, filtered , to obtain the finished beverage.

Embodiment 3

[0039] Embodiment 3: prepare beverage according to the following steps

[0040] (1) Malt preparation: same as Example 1;

[0041] (2) Saccharification mash: same as Example 1;

[0042] (3) Clarification treatment: add 0.35% bentonite by mass to the wort, stir for 1.5 hours, let it settle for 6 hours, take the supernatant, and filter it with a diatomaceous earth filter press to obtain clarified wort;

[0043] (4) Enhancing mouth-killing power: Wort is injected into the fermenter, and a mixture of bentonite and polyvinylpyrrolidone (PVPP) is added to the fermenter. The total amount of the mixture of PVPP) is 0.15% wt of the wort, stirred for 2 hours, allowed to settle for 5 hours, filled with carbon dioxide from the bottom of the tank with an aerator, and back pressured to 0.15MPa, controlled temperature at 5°C and maintained for more than 20 hours, filtered , to obtain the finished beverage.

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Abstract

The invention discloses a preparation method of a wholewheat amino acid beverage, which, with barley and wheat as the raw materials, is produced with the processes of malt preparation, saccharification and mash filtration, clarification treatment and mouth irritation improvement. With abundant amino acid, the wholewheat amino acid beverage of the invention has pure mouthfeel, heavy fragrance and strong mouth irritation.

Description

technical field [0001] The invention relates to a preparation method of whole wheat amino acid beverage, which belongs to the technical field of brewing. Background technique [0002] Protein is the material basis of life, and amino acid is the basic unit of protein synthesis. The essential amino acids in amino acids cannot be synthesized by the human body and need to be obtained from food. There are 9 kinds in total: lysine, tryptophan, phenylalanine, methionine, threonine, leucine, isoleucine, valine and histidine. Insufficient intake of essential amino acids can lead to damage to the brain and internal organs, as well as decreased function of the blood system and immune system. The World Health Organization (WHO) lists amino acids as one of the essential nutrients for the human body. Amino acids have the following functions: [0003] (1) The main physiological function of lysine is to supplement brain nutrition, promote brain growth and development, enhance memory, ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/52A23L1/185A23L7/20A23L33/00
Inventor 徐国华黄盟盟
Owner JIANGSU SHENHUA PHARMA
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