Corn kwas fermented beverage and preparation process thereof

Abstract

The invention discloses a preparation process for a corn kwas health care beverage through fermentation of coarse cereals mainly comprising corn flour with microzyme, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium in a certain ratio, and the corn kwas fermented beverage prepared by using the method. The corn kwas fermented beverage is prepared by subjecting raw materials to liquefaction, saccharification, sterilization and artificial inoculation of a composite starter, then carrying out fermentation at a preferential temperature under anoxic conditions and then carrying out blending and high temperature instant sterilization after fermentation. According to the invention, inherent nutrient components and flavor of corn are maintained, other cereals are cooperatively used, then fermentation is carried out, so the corn kwas fermented beverage has abundant nutrients, unique and agreeable sour-sweet taste, pure fragrance, natural fermentation flavor and long shelf-life, does not contain chemically synthesized essence and pigment and is stable. It is discovered by accident that the manner of anoxic fermentation at a high temperature at first and at a low temperature next enables the prepared beverage to have more unique, softer and mellower flavor. A novel approach and novel technology are provided for processing and utilization of corn; and the variety of fermented beverages is enriched.

Description

technical field [0001] The invention relates to a corn kvass fermented beverage and a preparation method thereof, belonging to the field of grain kvass beverage processing. Background technique [0002] The invention relates to a corn beverage, in particular to a corn fermented beverage prepared from miscellaneous grains and cereals mainly fermented with corn flour in a specific proportion by Lactobacillus bulgaricus, Lactobacillus acidophilus, bifidobacterium and yeast. [0003] Yeast and fermented products have good effects on human health. It has physiological effects such as helping digestion, improving the microbial environment of the gastrointestinal tract, promoting the growth of beneficial bacteria, inhibiting the reproduction of harmful bacteria, synthesizing nutrients, and improving immunity. At present, kvass fermented beverage products are single, raw materials are single, fermentation strains are single, the taste and flavor are not good, and the flavor and tas...

AI Technical Summary

Problems solved by technology

At present, kvass fermented beverage products are single, raw materials are single, fermentation strains are single, the taste and flavor are not good, and the flavor and taste are mostly prepared by adding essence and sour agent. The flavor, taste and nutrition of the product are not as good as pure fermented beverages. Effect