Fermented kvass beverage and preparation method thereof
A kvass, fermented technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc. Fragrant, mellow effect
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Embodiment 1
[0041] A fermented kvass drink, comprising the following steps:
[0042] (1) Preparation of barley bud juice:
[0043] Soak barley in water at 25°C for 20 hours and then germinate at room temperature for 3 days; take germinated barley, dry the water at 55°C, crush to 120 mesh, remove the shells, and obtain barley powder; add water, the mass of barley powder and water The ratio is 1:1 to obtain barley sprout powder solution; add 2% glucoamylase of the mass of the barley sprout powder solution to saccharify, filter, and take the filtrate to obtain barley sprout juice;
[0044] (2) Preparation of masson pine pollen extract:
[0045] Take the pollen of pine pine, soak it in water and filter it, add the filter cake to water at a mass ratio of 1:20, break the wall by ultrasonic at 45°C and 75% power for 55min, and store it in a refrigerator at 0°C to get pine pollen Extraction solution;
[0046] (3) Domesticated strains:
[0047] Take skimmed milk and masson pine pollen extract ...
Embodiment 2
[0054] A fermented kvass drink, comprising the following steps:
[0055] (1) Preparation of barley bud juice:
[0056]Soak barley in water at 35°C for 25 hours, then germinate at room temperature for 2 days; take germinated barley, dry the water at 45°C, crush to 80 mesh, remove the shells, and obtain barley powder; add water, the mass of barley powder and water The ratio is 1:1 to obtain barley sprout powder solution; add 4% glucoamylase of the barley sprout powder solution to saccharify, filter, and take the filtrate to obtain barley sprout juice;
[0057] (2) Preparation of masson pine pollen extract:
[0058] Take pine pollen, soak it in water and filter, add the filter cake to water at a mass ratio of 1:25, break the wall by ultrasonic at 55°C and 85% power for 65 minutes, and then store it in a refrigerator at 4°C to obtain pine pollen extract;
[0059] (3) Domesticated strains:
[0060] Take skimmed milk and masson pine pollen extract to prepare culture solution at ...
Embodiment 3
[0067] A preparation method for a fermented kvass beverage, comprising the following steps:
[0068] (1) Preparation of barley bud juice:
[0069] Soak barley in water at 30°C for 22.5 hours, then germinate at room temperature for 2.5 days; take germinated barley, dry the water at 50°C, crush to 100 mesh, and remove the shells to obtain barley sprout powder; add barley sprouts to the barley sprout powder Powder quality 8% water and 3% yeast, knead coix seed bud powder into a ball, ferment at 25°C for 15 hours, then bake at 170°C for 25 minutes, cool to 38°C, crush to 50 mesh; add water, The mass ratio of barley sprout powder to water is 1:1 to obtain a barley sprout powder solution; add 3% glucoamylase of the barley sprout powder solution to saccharify, filter, and take the filtrate to obtain barley sprout juice;
[0070] (2) Preparation of masson pine pollen extract:
[0071] Take the pollen of pine pine, soak it in water and filter it, add the filter cake to water at a mas...
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