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

Inactive Publication Date: 2016-01-06
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, there have been no relevant reports on the preparation of fer...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a fermented kvass beverage and a preparation method thereof. The fermented kvass beverage takes the prepared beverage as 100 percent, and comprises the following ingredients in mass percent: 0.1-0.3 percent of sodium citrate, 1-3 percent of lactobacillus bulgaricus, 1-3 percent of thermophilic bacteria, 1-3 percent of beer yeast, 31-32 percent of coix seed bud juice, 59-60 percent of pinus massoniana pollen extracting solution and 2-4 percent of 55 type high fructose syrup. The preparation method comprises the following five steps of preparing the coix seed bud juice, preparing the pinus massoniana pollen extracting solution, acclimatizing strains, confirming a beverage formula, and preparing the fermented kvass beverage. The fermented kvass beverage has the characteristics of clear color, fragrant flavor and mellow taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented kvass drink and a preparation method of the fermented kvass drink. Background technique [0002] Kvass beverage is a low-alcohol beverage. Its color is similar to beer and slightly red. It is moderately sweet and sour. Its alcohol content is only about 1%. Due to its good fermentation flavor and raw material flavor, it can make protein, starch in raw materials It is a soft drink that is widely loved by consumers all over the world. [0003] In recent years, with the continuous improvement of people's living standards, functional fermented beverages with rich nutritional value have gradually become one of the important directions of beverage processing and development, and related patent applications have also increased, but their formulas and flavors are different. [0004] Barley contains protein, fat, carbohydrates, crude fiber, mineral calcium, phosphor...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06C12R1/865C12R1/225
Inventor 杨延宏
Owner 贵州百科薏仁生物科技有限公司
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