Method for preparing lactic acid fermentation beverage by using yellow wine lees

A technology of lactic acid fermentation and lactic acid bacteria fermentation, which is applied in the field of preparing lactic acid fermented beverages, can solve problems such as lactic acid fermented beverages that have not yet been seen, and achieve the effects of promoting sustainable and healthy development, scientific and reasonable production technology, and improving flavor and health care effects

Active Publication Date: 2015-03-04
JIANGNAN UNIV
View PDF10 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there have been no literature reports and practical applications on the preparation o

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing lactic acid fermentation beverage by using yellow wine lees
  • Method for preparing lactic acid fermentation beverage by using yellow wine lees
  • Method for preparing lactic acid fermentation beverage by using yellow wine lees

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A yellow distiller's grain lactic acid fermented beverage and a preparation method thereof, comprising the following steps:

[0037] 1) Rice milk water treatment: use lime milk to adjust the pH of rice milk water to 8.0, add diatomaceous earth to 6.0g / L, add activated carbon to 8.0g / L, let the adsorption time stand for 30min, and treat the adsorbed The rice milk water is sterilized at 121°C for 15 minutes;

[0038] 2) Gelatinization: mix rice distiller's grains and oats in a mass ratio of 7:3, soak in water for 8 hours at a weight ratio of 1:15, and boil for 15 minutes to fully gelatinize;

[0039] 3) Beating: the gelatinized distiller's grains oats were beaten with water at a solid-to-liquid ratio of 1:5 for 6 minutes at a beating temperature of 50°C, and finely ground in a colloid mill for 5 minutes to make a distiller's grains oat slurry;

[0040]4) Liquefaction: Add 0.2% α-amylase (4000 U / g) of distiller's grain oat slurry to distiller's grain oat slurry with a pH ...

Embodiment 2

[0048] A yellow distiller's grain lactic acid fermented beverage and a preparation method thereof, comprising the following steps:

[0049] 1) Rice milk water treatment: use lime milk to adjust the pH of rice milk water to 7.8, add diatomaceous earth to 5.8g / L, add activated carbon to 7.8g / L, let the adsorption time stand for 35min, and treat the adsorbed The rice milk water is sterilized at 121°C for 20 minutes;

[0050] 2) Gelatinization: mix rice distiller's grains and oats in a mass ratio of 7:5, soak in water for 10 hours at a mass ratio of 1:15, and boil for 15 minutes to fully gelatinize;

[0051] 3) Beating: the gelatinized distiller's grains oats were beaten with water at a mass ratio of 1:4 for 7 minutes at a beating temperature of 50°C, and finely ground in a colloid mill for 4 minutes to make distiller's grains oat slurry;

[0052] 4) Liquefaction: Add 0.1% α-amylase (4000 U / g) of distiller's grain oat slurry to distiller's grain oat slurry with a pH of 6.0, and l...

Embodiment 3

[0060] A yellow distiller's grain lactic acid fermented beverage and a preparation method thereof, comprising the following steps:

[0061] 1) Rice milk water treatment: use lime milk to adjust the pH of rice milk water to 7.9, add diatomaceous earth to 5.5g / L, add activated carbon to 7.9g / L, and let the adsorption time to stand for 38 minutes. The rice milk water is sterilized at 121°C for 18 minutes;

[0062] 2) Gelatinization: mix rice distiller's grains and oats in a mass ratio of 7:4, soak in water for 10 hours at a mass ratio of 1:12, and boil for 16 minutes to fully gelatinize;

[0063] 3) Beating: the gelatinized distiller's grains oats were beaten with water at a solid-to-liquid ratio of 1:5 for 5 minutes at a beating temperature of 50°C, and finely ground in a colloid mill for 5 minutes to make a distiller's grains oat slurry;

[0064] 4) Liquefaction: Add 0.3% α-amylase (4000 U / g) of distiller's grain oat slurry to distiller's grain oat slurry with a pH of 7.0, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

Description

technical field [0001] The invention relates to a method for preparing a lactic acid fermented beverage by using rice distiller's grains, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards and the change of consumption awareness, rice wine, as a low-alcohol, nutritious and health-care brewed wine, is suitable for the new consumption value orientation of today's society. As a by-product of rice wine production, rice distiller's grains are mainly composed of rice and wheat koji, which are raw materials for brewing wine, and contain a variety of proteins, amino acids, vitamins, starch, reducing sugar and aroma substances. Distiller's grains, as an industrial by-product with large yield and rich nutrients, have attracted the attention of many researchers. In addition to producing vinegar, producing feed, cultivating edible fungi and anaerobic fermentation to produce biogas, the research on disti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2400/137A23V2400/123A23V2400/113A23V2400/249
Inventor 毛健徐菁苒孟祥勇姬中伟
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap