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

Inactive Publication Date: 2014-07-02
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Malt is rich in hydrolytic enzymes, which can hydrolyze macromolecular starch and protein, making it easy to digest and absorb. In addition to glucose, In addition to amino acids and other substances, it is also rich in trace elements. It has the effects of appetizing, strengthening the spleen, lowering blood fat, and lowering blood sugar. It is a good raw material for producing beverages. The well-known malt fermented beverages include beer, whiskey, and foam wine, etc., but most of these drinks are alcoholic beverages, which limits the wider application of wort, especially for women and children. Therefore, in order to promote the large consumption of wort drinks and avoid the negative impact of alcohol on human health, it is expected In view of the prospect of malt beverages, it is necessary to develop a fermented beverage that is soft, non-alcoholic, and more acceptable to the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention discloses a preparation method of a malt wort fermented beverage. The preparation method comprises the following steps: (1) preparing malt meal; (2) preparing malt wort; (3) domesticating lactobacilli, namely mixing the malt wort with pure milk in different volume ratios respectively to prepare a domestication culture medium, and inoculating mixed bacteria into the domestication culture medium to obtain mixed lactobacilli liquid containing domesticated lactobacilli; (4) performing primary fermentation on the lactobacilli; (5) performing secondary fermentation on the lactobacilli; and (6) blending, namely adding white granulated sugar and a stabilizer into the malt wort to obtain the malt wort fermented beverage. According to the preparation method, the technical difficulty that the lactobacilli unfavorably grow in the malt wort is overcome, the mixed lactobacilli can be directly fermented and the practicability of lactic acid fermentation is improved through a lactobacilli domestication process. The malt wort fermented beverage prepared by adopting the method is sour, sweet and palatable, soft and coordinated in mouth feel, rich and lasting in fragrance and full in aftertaste, retains the fragrance and nutritional ingredients of malt and is added with nutritional substances generated by the lactobacilli.

Description

technical field [0001] The invention belongs to the field of food science and fermentation technology, and in particular relates to a preparation method of wort juice fermented beverage. Background technique [0002] Malt is rich in hydrolytic enzymes, which can hydrolyze macromolecular starch and protein, making it easy to digest and absorb. In addition to glucose, amino acids and other substances, the wort obtained through saccharification of malt also contains rich trace elements, which have appetizing, It has the functions of invigorating the spleen, lowering blood fat, and lowering blood sugar. It is a good raw material for producing beverages. The well-known malt fermented beverages include beer, whiskey, and sparkling wine. However, most of these beverages are alcoholic beverages, which limit the Wort is more widely used, especially for women and children. Therefore, in order to promote the consumption of wort drinks in large quantities, avoid the negative impact of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/84A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2400/123A23V2400/249A23V2200/14A23V2250/21
Inventor 冉军舰史建荣徐剑宏吴豪杰
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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