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Method for manufacturing probiotic living bacterium kvass by alcohol treatment-composite inhibitor method

A compound inhibitor and manufacturing method technology, which is applied in the fields of alcohol treatment-compound inhibitor method probiotic living kvass production and bread kvass production, which can solve the loss of kvass aroma components and taste substances, bread aroma and fermentation Insufficient fullness of the flavor and other problems, to achieve the effect of ensuring biological stability, smooth and pleasant taste, and strong bread flavor

Active Publication Date: 2015-04-22
HARBIN CHURIN BEVERAGE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are live lactic acid bacteria and yeast in the kvass products produced by the prior art, and the shelf life can be achieved for 12 months, the aroma components and taste substances in the kvass still have a large loss, and the bread aroma and fermentation of the products The flavor is still not full enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of alcohol treatment-compound inhibitor method probiotic living bacteria kvass production method involved in this embodiment, the steps are as follows, the preparation of plant extract: take by weighing 100g of fragrant leaves and 250g of fresh ginger respectively, put the fragrant leaves Add 5000ml of distilled water to the container of leaves and fresh ginger, heat and extract at 80°C for 4 hours, filter with four layers of gauze after natural cooling, and collect the plant extract for later use.

[0018] Slice the kvass bread, bake until golden brown, and then coarsely crush it into 20-40 mesh bread meal, set aside.

[0019] Add 16 times the quality of water to the bread flour and extract at room temperature for 4 hours, then extract the supernatant of 2 / 3 of the total volume by siphon method, and transfer it to a fermenter for later use. The rest of the total volume of 1 / 3 of the turbid liquid, the natural pH value, add high temperature resistant α-amylase ac...

Embodiment 2

[0029] Weigh 100g of fragrant leaves and 250g of fresh ginger, add 5000ml of distilled water into the container with fragrant leaves and fresh ginger, keep leaching at 80°C for 4 hours, filter with four layers of gauze after natural cooling, and collect the plant extract; weigh 100kg of baked bread slices were coarsely crushed and put into a bread extraction tank. After adding 1600kg of water and soaking at room temperature for 4 hours, 1000kg of the supernatant liquid extracted from the bread was extracted by the siphon method and pumped into a fermentation tank for subsequent use. Then add 1,000,000 U of high-temperature-resistant α-amylase to the bread extraction tank, with a natural pH value, and heat and liquefy at 92°C for 0.5 hours. Then lower the temperature to 55°C, add citric acid to adjust the pH value to 4.5, add 1,000,000 U of glucoamylase, 1,000,000 U of xylanase and 500,000 U of papain for enzymatic hydrolysis at constant temperature for 4 hours. Pass the coolin...

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Abstract

The invention provides a method for manufacturing probiotic living bacterium kvass by an alcohol treatment-composite inhibitor method and belongs to the technical field of kvass manufacture methods. The method comprises the steps of plant extraction, kvass bread production, dehydrated bread extraction, medium supply two-segment type microbial fermentation, centrifugal bacterium collection, alcohol treatment and washing, preparation, filling and the like. According to the method, a two-segment fermenting process of sequentially high and low fermenting temperatures is adopted in the aspect of microbial fermentation; microbial cells can be dormant by means of centrifugal bacterium collection and alcohol treatment and is additionally mixed with a compound plant extract to guarantee the product flavor and bio-stability, so that the aromatic ingredient and flavoring substances in kvass can be furthest maintained, the kvass product produced by the method can especially achieve a preservation period of 20 months without adding preservative. The kvass product manufactured by the method has rich bread smell, tastes smooth and refresh, has a long preservation period, and is an upgrading product of kvass.

Description

technical field [0001] The invention relates to a production method of live probiotic kvass by an alcohol treatment-compound inhibitor method, and belongs to the technical field of bread kvass production methods. Background technique [0002] Kvass (KABC) originates from Russia and is processed by yeast-lactic acid bacteria mixed fermentation process. It is deeply loved by consumers all over the world. Modern studies have shown that kvass drinks are rich in a variety of nutrients that are important to human health, and have the effects of improving human intestinal flora, stabilizing blood pressure, and regulating blood lipids. [0003] The kvass currently circulating in the market is a co-fermented product of pure Lactobacillus and yeast. During the process, after the fermentation is completed, it must be sterilized and filtered to remove the Lactobacillus and yeast cells and the fermentation substrate. The insoluble matter is obtained after secondary adjustment of sugar ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马永强仲兆敏仲继东房玉明王金凤
Owner HARBIN CHURIN BEVERAGE TECH CO LTD
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