Preparation method for fermented beverage

A fermented beverage and fermentation process technology, applied in food preparation, application, food science and other directions, can solve the problems of incomplete nutrient composition, single taste, limited nutrition and other problems of fermentation broth, and achieve shortened production time, low alcohol content and unique taste. Effect

Active Publication Date: 2013-12-25
SHANDONG ZHONGNIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the above varieties use a single raw material, and the nutritional content of the fermentation liquid is not comprehensive
[0004] The existing kvass brewed from malt has relatively high alcohol content, single taste and limited nutrition, and most of them are mainly secondary fermentation, which takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] First crush 0.15kg of oats and 0.15kg of barley with a pulverizer, then add them to 5.01kg of 70°C water and keep warm for 20 minutes, keep stirring gently, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 30 minutes; Then crush 0.3 kg of barley malt, mix the crushed barley malt with 4.02 kg of water and the gelatinized liquid of oats and barley, adjust the temperature to 70 ° C, add 0.36 g of medium-temperature α-amylase and 0.18 g of neutral protease, Keep stirring slightly until the iodine test turns blue, which means the saccharification is terminated. Raise the temperature to 78° C. for 15 minutes, then filter, and take out the grain grains to obtain the filtrate. Bring the filtrate to a boil and keep boiling for 40 minutes. After standing still for 90 minutes, drain the precipitate. Cool the saccharification solution to a fermentation temperature of 37°C using a plate heat exchanger, and put 10kg of the saccharification soluti...

Embodiment 2

[0048] First, crush 15kg of oats and 30kg of barley with a pulverizer, then add them to 324kg of 70°C water and keep warm for 20 minutes, keep stirring gently, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 40 minutes; then crush 75kg For the barley malt, mix the crushed barley malt with 1068kg of water and oat and coix seed gelatinization solution, adjust the temperature to 65°C, add 144g of α-1,4-glucohydrolase and 72g of neutral protease, and keep stirring gently. Saccharification is terminated until the iodine test turns blue. Heat up to 75°C for 10 minutes, then filter, and take out grain grains to obtain filtrate. Bring the filtrate to a boil and keep boiling for 30 minutes. After standing for 60 minutes, drain the sediment. Cool the saccharification solution to a fermentation temperature of 37.5°C using a plate heat exchanger, and put 1T of the saccharification solution into a fermenter for inoculation and fermentation.

[0049] ...

Embodiment 3

[0057] First, crush 1.5kg of oats and 1.5kg of barley with a pulverizer, then add them to 50kg of 70°C water and keep warm for 20 minutes, keep stirring gently, then raise the temperature to 100°C at a rate of 1°C per minute and keep boiling for 35 minutes; then Crush 4.5kg of barley malt, mix the crushed barley malt with 53kg of water and the oat and coix seed gelatinization liquid, adjust the temperature to 69°C, add 4.5g of medium-temperature α-amylase and 2.25g of neutral protease, and maintain a slight Stir. Saccharification is terminated until the iodine test turns blue. Then the temperature was raised to 76° C. for 12 minutes. Then filter, and take out grain grains to obtain filtrate. Bring the filtrate to a boil and keep boiling for 50 minutes. After standing for 240 minutes, the sediment was drained. Cool the saccharification solution to a fermentation temperature of 35°C using a plate heat exchanger, and put 100kg of the saccharification solution into a fermenter...

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PUM

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Abstract

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method for a fermented beverage. The preparation method comprises a saccharification process and a fermentation process, and particularly comprises the following steps: firstly, carrying out gelatinization of oats and coix seeds in water, then carrying out saccharification and heat preservation of the gelatinization liquid of the oats and the coix seeds, barley malt, water, amylase and protease, after filtering the saccharification liquid, boiling, standing, discharging a precipitation, cooling, and adding yeasts and lactic acid bacteria for mixed fermentation. A fermentation liquid culture medium is prepared by utilizing the coix seeds having relatively high nutritional value and the oats having the functions of invigorating stomach and aiding digestion as auxiliary materials and utilizing barley as a main material, so that the final product has the functions of invigorating stomach and aiding digestion while having high nutritional value. The yeasts and the lactic acid bacteria are employed for one-time mixed fermentation, thus the production time is shortened, the production efficiency is improved, and the product flavor is increased.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a preparation method of fermented beverage. Background technique [0002] Kvass uses natural grains fermented by yeast and probiotics without adding any preservatives. Eliminate fatigue, invigorate the stomach and aid digestion, help consumers gradually get rid of sub-health, work and live healthy and energetic. In addition, the low alcohol content of kvass is suitable for people of all ages, both young and old. Therefore, the kvass drink, which is not subject to age restrictions, is nutritious and healthy, invigorates the stomach and aids digestion, came into being. [0003] According to the technology, different methods can be used to make kvass, mainly including leaching method, saccharification method, mixing method and simultaneous cooking and immersion method. According to the raw materials, the existing kvass is mainly divided into two kinds acc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 赵修报周龙珍杨磊磊张兆峰
Owner SHANDONG ZHONGNIANG FOOD CO LTD
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