A millet lactic acid fermented drink

A fermented drink and millet lactic acid technology, applied in food science and other fields, can solve problems such as waste, loss of nutrients, reduction of health care function and medicinal value, and achieve the effect of good nutritional value and medicinal value

Active Publication Date: 2020-12-15
HARBIN CHURIN BEVERAGE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems of the low utilization rate of millet protein in the preparation process of existing millet beverages, resulting in the loss and waste of a large amount of nutrients, and greatly reducing the health care function and medicinal value, and provides a millet lactic acid fermented beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0018] Specific embodiment one: present embodiment prepares millet lactic acid fermented drink according to the following steps:

[0019] 1. The millet is extruded and puffed after moisturizing, and then mixed with water to form a rice-water mixed system;

[0020] 2. Add glucose powder to the rice-water mixing system, stir evenly, pressurize and heat up to 125°C and keep warm;

[0021] 3. Cool to 90°C, add high temperature resistant α-amylase, mix well and keep for 30 minutes, then adjust the pH value to 4.5 and cool down to 55°C, add glucoamylase and dextranase, keep at constant temperature for 3 to 5 hours;

[0022] 4. Cooling inoculation of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium longum, adding 0.1% food-grade sodium lactate, and fermenting at a constant temperature of 35±1°C for 24 hours;

[0023] 5. Sterilize by heating, filter, batch, carbonize and fill to obtain millet lactic acid fermented beverage;

[0024] Wherein, step 1 adds wate...

specific Embodiment approach 2

[0027] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the water content of millet after moistening in step 1 is 32-45%. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0028] Specific implementation mode three: the difference between this implementation mode and specific implementation mode one or two is: in step one, the spraying method moistens the water, and the amount of water added is 18% to 31% of the millet mass. Other steps and parameters are the same as those in Embodiment 1 or 2.

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Abstract

A millet lactic acid fermented drink relates to a lactic acid fermented drink. It solves the problem that the utilization rate of millet protein itself is low in the preparation process of the existing millet drink, which leads to the loss and waste of a large amount of nutrients, and the problem that the health care function and medicinal value are also greatly reduced. Methods: 1. Moisten millet, extrude and expand; 2. Add glucose powder to heat up and keep warm; 3. Add high-temperature-resistant α-amylase, glucoamylase and dextranase; coccus and Bifidobacterium longum; 5. Heating sterilization, filtration, batching, carbonization and filling. The method of the invention can better retain and utilize the protein in millet.

Description

technical field [0001] The invention relates to a lactic acid fermented beverage. Background technique [0002] Millet (Setaria itatica Beauv), has another name called millet, and the Gramineae Setaria plant is one of the oldest crops in the world. Millet is hulled and called millet (foxtail millet). Millet originated in the Yellow River Basin of my country, and its main production area is in China, accounting for 80% of the world's output. Millet is a kind of high-quality food with both medicine and food. According to the "Compendium of Materia Medica": "Corn has a salty smell, slightly cold and non-toxic, nourishes kidney qi, removes heat in the spleen and stomach, replenishes qi, and treats stomach heat and quenches thirst when it is old. , to facilitate urination." "Lingshu Jing" says that corn has good effects on treating indigestion and women's leukorrhea. Millet is rich and complete in nutrition, including carbohydrates, proteins, amino acids, fatty acids, vitamins,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84
CPCA23L2/38A23L2/52A23L2/84
Inventor 马永强仲兆敏仲继冬房玉明王金凤
Owner HARBIN CHURIN BEVERAGE TECH CO LTD
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