Preparation method of malt wort fermented beverage
The technology of a fermented beverage and its production method is applied in the directions of food preparation, bacteria used in food preparation, food ingredients containing natural extracts, etc., which can solve the problems such as restricting the application of wort, achieve pleasant aroma of lactic acid fermentation, and strong industrialization implementation. The effect of sex and aftertaste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0022] Example 1 Preparation of wort
[0023] Choose wheat with full grains and no mildew, wash and remove impurities, soak in water overnight, take it out and place it in a light incubator at 25°C the next day, cover the surface of the wheat with gauze to keep the humidity, take it out when the malt grows to about 5mm, and put it in an oven at 60°C Dry in medium until there is no moisture on the surface, crush the malt and pass through a 40-mesh sieve to obtain malt powder, add water to the malt powder at a mass ratio of 1:4, keep saccharification at 65°C until it reacts with iodine solution and no blue color appears, and then After boiling, cool and let it stand for filtration. The next day, filter through a diatomaceous earth filter to remove precipitates. The filtrate is pasteurized to remove miscellaneous bacteria to obtain clarified wort.
[0024] The wheat used in this example is Yangmai 158.
Embodiment 2
[0025] The domestication of embodiment 2 lactic acid bacteria
[0026] The wort obtained in Example 1 and the pure milk are respectively in the volume ratio of 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, 9:1 Mix to obtain the acclimation medium which is divided into nine grades from low to high in wort content, and at the same time prepare a mixed bacteria with a mass ratio of 1:1 of Streptococcus thermophilus and Lactobacillus bulgaricus; then inoculate according to 0.05g / ml mixed bacteria Bacterial amount ratio, first inoculate the first-level acclimatization medium with the lowest wort content, ferment for 36 hours at 41°C, and inoculate the first-level fermented liquid into the second-level acclimatization medium when pH=4 , the inoculum amount was 5%, and fermented at 41°C for 36 hours until pH = 4. In this way, the acclimatization medium after the previous stage of fermentation was inoculated into the acclimatization medium of the next stage, and fermented sequentially unt...
Embodiment 3
[0028] Put 5L of the wort obtained in Example 1 into the fermenter, add 0.25L of the mixed lactic acid bacteria liquid obtained in Example 2, 50g of lactose, and ferment at 37°C at a constant temperature. After finishing the fermentation, white granulated sugar is added to the lactic acid wort at the end of fermentation to adjust the sugar content to be 11 oBx , adding sodium carboxymethylcellulose with a final concentration of 0.1g / ml and pectin of 0.4g / ml as a stabilizer, stirring evenly, and aseptic filling, that is, the prepared wort fermented beverage.
[0029] Compared with the original wort, the wort fermented beverage prepared in this example has sweet and sour taste, soft taste, rich aroma, and mixed aroma of lactic acid fermentation and malt, and is a lactic acid bacteria beverage with high nutritional value.
[0030] The test index that this example makes fermented wort juice is as follows:
[0031] 1. Sensory indicators
[0032] Color: brownish yellow, bright co...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com