Processing method for preparing fermented beverage by musical wave-stimulated probiotics

Abstract

The invention discloses a processing method for preparing a fermented beverage by musical wave-stimulated probiotics. The method comprises the following steps: (1) adding a raw material extract solution to a fermentation tank, controlling the pH value of the raw material extract solution at 3.5-6 and the sugar content at 10 degrees; (2) adding a first-level probiotic seed solution; (3) inputting oxygen to the fermentation tank, continuously stimulating the solution with the music waves for 24 hours, and installing a sound wave transmitter at the central position of the fermentation tank; (4) performing secondary fermentation and controlling the temperature at 28-30 DEG C and the fermentation time at 72-96 hours; (5) filtering and extracting fermented metabolites; and (6) sterilizing and packaging the fermented metabolites. By musical wave stimulation, the active degree of the probiotics can be improved, so that the targets of shortening the fermentation time and improving the nutrient structure of a beverage product are achieved.

Description

technical field [0001] The invention relates to the technical field of fermented beverages, in particular to a processing method for preparing fermented beverages by using music waves to stimulate probiotics. Background technique [0002] There are many types of fermented beverage products on the market. Domestic and foreign manufacturers, mainly represented by Japan and Taiwan, China, mainly use traditional dry fermentation or anaerobic fermentation in their processing technology. It mainly puts the strains in containers such as plastic barrels or pottery tanks, and places them in ordinary workshops for anaerobic fermentation in stuffy tanks. The cycle of beverage finished products generally takes about 3 months to 1 year, and the final product is an acidic liquid with a pH of about 2.0. Be careful, if you are a little careless in the production process, it will easily lead to the growth of miscellaneous bacteria including pathogenic bacteria. The fermented beverage produ...

AI Technical Summary

Problems solved by technology

The cycle of beverage finished products generally takes about 3 months to 1 year, and the final product is an acidic liquid with a pH of about 2.0. Be careful, if you are not careful during the production process, it will easily lead to the growth of various bacteria including pathogenic bacteria, and the fermented beverage produced in this way will not only fail to play a role in health care, but also pose a threat to human health

Moreover, the protein and fat macromolecular nutrients in the beverage cannot be decomposed and cannot be absorbed by the human body.