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A kind of corn kvass fermented beverage and preparation process thereof

A fermented beverage and preparation technology, applied in the field of corn kvass fermented beverage and its preparation, can solve the problems that the flavor, taste and nutrition cannot reach the effect of pure fermented beverage, the taste and flavor are not good, and the fermentation strain is single, etc., to achieve Improve the microbial environment of the gastrointestinal tract, inhibit the reproduction of harmful bacteria, and enrich the effect of nutrition

Active Publication Date: 2016-06-08
迟玉杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

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Effect test

Embodiment 1

[0013] Example 1: A preparation process of corn kvass fermented beverage, which is characterized in that it comprises the following steps: take corn-based clean miscellaneous grain mixed powder, pass through a 110-mesh sieve, mix and dissolve the mixed powder and purified water in a ratio of 1:4, After gelatinization at 100°C for 35 minutes, the gelatinized liquid is naturally cooled to 90°C for liquefaction, the amount of liquefaction enzyme added is 0.1-0.3% by mass percentage, the liquefaction time is 22 minutes, and the liquefaction pH is 6.1; for saccharification, the amount of glucoamylase added is The mass meter is 0.25%, the saccharification temperature is 62°C, the saccharification time is 4.2h, and the pH of the saccharification solution is 5.0; it is put into the fermentation tank, the temperature is 121°C, sterilized for 30 minutes, cooled to 36°C after sterilization, artificially inoculated with the compound starter, starter The inoculum size is 5.5%, fermented at...

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PUM

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Abstract

The invention discloses a method for preparing a corn kvass health beverage by using yeast, Lactobacillus bulgaricus, Lactobacillus acidophilus and bifidobacterium to ferment cereal grains mainly composed of corn flour in a specific ratio, and obtains the product. The raw materials are liquefied, saccharified and sterilized, and then artificially inoculated with a compound starter, fermented at a suitable temperature and anaerobic conditions, and then blended and sterilized at high temperature to obtain a corn kvass fermented beverage. The present invention maintains the inherent nutritional components and flavor of corn, and it is combined with other grains and combined with fermentation. The obtained product is rich in nutrition, unique in taste, sweet and sour, with mellow aroma, no chemically synthesized essence and pigment, natural fermentation flavor, and the product It is stable and has a long shelf life; it was unexpectedly discovered that the anaerobic fermentation method of high temperature and then low temperature can obtain a more unique, soft and mellow flavor of the product; it provides a new way and new technology for the processing and utilization of corn, and enriches the types of fermented beverages.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 迟玉杰赵英王晓莹张倩
Owner 迟玉杰
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