Method for preparing sweet sorghum solid beverage by utilizing constant low temperature fermentation method

Abstract

The invention discloses a method for preparing a sweet sorghum solid beverage by utilizing a constant low temperature fermentation method, and belongs to the technical field of beverage processing. The method comprises the following steps: (1) pretreating raw materials, and fermenting at a constant low temperature; (2) filtering liquid; (3) sterilizing; (4) granulating with spray; and (5) mixing and packaging into bags. The method is characterized in that the step of raw material pretreatment and constant low temperature fermentation is performed in four processes, wherein, in the first stage, a saline solution is prepared to obtain a pasty mixture A; in the second stage, an alcohol solution is prepared to obtain a pasty mixture B; in the third stage, ultrasonic wall-breaking is carried out to obtain an activated pasty mixture C; and, in the fourth stage, constant low temperature fermentation is carried out. Compared with existing solid beverage fermentation, the method has the advantages that the nutrition of raw materials can be furthest maintained by adopting constant low temperature fermentation, colors of the raw materials cannot be influenced, so that the prepared fermentation broth is bright and transparent without mixed color.

Description

technical field [0001] The invention relates to a solid beverage prepared by fermenting sweet sorghum, sugarcane and eucommia leaves as raw materials at a constant low temperature, belonging to the technical field of beverage processing, in particular to a method for preparing a sweet sorghum solid beverage by a constant low temperature fermentation method. Background technique [0002] Solid beverage is a solid product made of sugar, milk and dairy products, eggs or egg products, fruit juice or edible plant extracts as the main raw materials, with an appropriate amount of auxiliary materials or food additives added, and the water content per 100 grams of the finished product is not higher than 5 grams. , its appearance is in the form of powder, granule or block, and is favored by consumers for its advantages of convenience, hygiene, unique flavor and variety. With the improvement of people's quality of life, the nutrition and function of beverages have become the focus of p...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the above-mentioned defects of high temperature or medium temperature fermentation, such as changes in raw material color and fragrance, and loss of nutritional components, and solve the problems of poor low-temperature fermentation effect and insufficient activity of fermenting bacteria, thereby providing a method for preparing The method of the sweet sorghum solid drink, the drink completely retains the nutritional ingredients of sweet sorghum and Eucommia ulmoides, and has a pure and natural color, fragrance and taste

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