Preparation method of corn Kbac

A technology of kvass and corn, applied in the field of preparing corn kvass, can solve problems such as poor palatability, and achieve the effects of avoiding thrombosis, preventing cardiovascular and cerebrovascular diseases, and preventing ischemic cerebral apoplexy.

Inactive Publication Date: 2014-09-17
黑龙江佰益食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's living standards in our country, the staple food status of corn is gradually replaced by precision white flour, and the root cause is only poor palatability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing corn kvass. The first step of the method is to select corn, the second step is to soak and pulverize the selected corn, the third step is to gelatinize the pulverized corn and then saccharify it, and the fourth step is to process the sugar painting Then the corn is extracted, the fifth step is to sterilize the leached corn slurry and then cool it, the sixth step is to add lactic acid bacteria and yeast to the cooled corn slurry and place it for fermentation, and the seventh step is to ferment the fermented corn slurry Mix the liquid for batching, the eighth step is to filter the prepared liquid again, the ninth step is to high-temperature sterilize the filtered liquid again, the tenth step is to fill under aseptic conditions, the eleventh step is to perform light inspection, The twelfth step is coding, labeling and packaging.

[0024] This product is rich in nutrients, and after secondary high-temperature sterilization and secondary filtration...

Embodiment 2

[0026] The preparation method of corn kvass described in Example 1, the first step of selecting corn is to pick out the broken corn with mildew spots; the second step is to soak and pulverize the selected corn, Then pass through a 300-mesh sieve to remove the corn with large particles; the third step is to gelatinize the soaked and pulverized corn and then saccharify the pulverized corn with a gelatinization tank. On the basis of pre-soaking at ℃, protease is added, and the protein is decomposed at 40-50 ℃ for saccharification.

Embodiment 3

[0028] The preparation method of corn kvass described in Example 1, the fourth step is to extract the corn slurry after the sugar painting by decocting the corn slurry after the sugar painting in the fourth step, and extract the corn slurry after the sugar painting in the fifth step. Slurry is sterilized at high temperature and then cooled. Pasteurization method is used to keep it in a water bath above 65 ℃ for 30 minutes. The time is calculated from the time when the temperature of corn slurry reaches the specified temperature. After the corn slurry is cooled naturally or water-cooled to room temperature, the product is moved out; after the sterilization is completed, the corn slurry is naturally cooled to room temperature, and the sixth step is to add lactic acid bacteria and yeast to the cooled corn slurry and place it for fermentation. Add lactic acid bacteria, saccharomyces and purified water to the slurry, take 40 parts by weight of corn after saccharification, 55 parts...

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PUM

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Abstract

The invention provides a preparation method of corn Kbac. As main crops in China, corns occupy an important position in agriculture product processing. The preparation method of corn Kbac comprises the following steps: 1. selecting corns; 2. soaking and grinding the selected corns; 3. firstly gelatinizing and then saccharifying the ground corns; 4. extracting the saccharified corns; 5. sterilizing extracted corn slurry at high temperature, and then cooling the corn slurry; 6. adding lactobacillus and saccharomycetes to the cooled corn slurry, and standing for fermentation; 7. preparing the fermented mixed liquid; 8. filtering the prepared liquid; 9. sterilizing the filtered liquid at high temperature; 10. filling under the aseptic condition; 11. carrying out light inspection; 12. carrying out code spraying, labeling and packaging. The preparation method is used for preparing corn Kbac.

Description

technical field [0001] The invention relates to a preparation method of corn kvass. Background technique [0002] Modern beverage products have a trend towards nutrition and health care. In addition, domestic and foreign pay great attention to double lactobacillus, in recent years it has been found that some lactic acid bacteria have better anti-cancer effect. Therefore, these lactic acid bacteria should be screened and applied research. The first is the issue of strains: like kvass and other fermented products, strains have a great impact on the product, especially for beverage products, ideal strains can give the product a pleasant aroma and taste, and increase its nutrition Composition and health effects. At home and abroad, some screening work has been done on kvass fermentation microorganisms, and great results have been achieved. However, some conclusions are not consistent. When the Soviet Union and Japan studied the influence of various yeasts on the flavor of kv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2400/11A23V2250/76
Inventor 李玉霞王巳申张军涛
Owner 黑龙江佰益食品发展有限公司
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