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

Abstract

The invention discloses a method for preparing a sweet sorghum solid beverage by using a constant-low temperature fermentation method, and belongs to the technical field of drinking product processing. The method comprises steps: 1) raw material pretreatment and constant low temperature fermentation, 2) filtrate, 3) sterilization, 4) spray granulation, 5) blending and bagging, and is characterized in that: raw material pretreatment and constant low temperature fermentation are divided into 4 steps The process is carried out, the first stage is the deployment of salt water, and the paste mixture A is obtained; the second stage is the deployment of alcohol solution, and the paste mixture B is obtained; the third stage is ultrasonically broken, and the activated paste mixture C is obtained; The four stages are constant low temperature fermentation. Compared with the existing solid beverage fermentation, the present invention adopts a constant low temperature process for fermentation, retains the nutritional components of the raw materials to the greatest extent, and does not affect the color of the raw materials, so that the prepared fermented liquid crystals are translucent without any variegated colors.

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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