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Method for preparing fermentation beverage from rice wine lees and fermentation beverage

A technology for fermenting beverages and distiller's grains, which is applied in the field of beverage and food processing, can solve problems such as complex preparation processes, and achieve the effects of simple process flow, reduced production costs, and reduced production raw material costs

Active Publication Date: 2017-11-07
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there are reports about the preparation of fermented beverages from distiller's grains, but most of them are yellow distiller's grains, and the preparation process is complicated
There is no report on the preparation of fermented beverages from rice distiller's grains

Method used

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  • Method for preparing fermentation beverage from rice wine lees and fermentation beverage
  • Method for preparing fermentation beverage from rice wine lees and fermentation beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for preparing a fermented beverage using rice distiller's grains of the present embodiment includes:

[0023] (1) Fill the fermenter with rice distiller's grains after distilling rice shochu at a liquid filling coefficient of 50% by volume, add ethanol that accounts for 0.8% of the volume of rice distiller's grains in the fermenter, and The volume ratio of distiller's grains is 4% to inoculate acetic acid bacteria, and the temperature is 28°C, the ventilation rate is 0.4vvm, and the tank pressure is 0.1Kg / cm 2 1. Continue stirring under the condition of rotating speed of 500r / min, and cultivate for 20h.

[0024] (2) Lactic acid bacteria were inoculated according to the volume ratio of 2% of the distiller's grains, cultured at a temperature of 32° C. for 3 hours, and 4% of the sucrose was added to obtain a fermented beverage.

[0025] The acetic acid bacteria species in this embodiment is Acetobacter pasteurianus CICC20056.

[0026] The lactic acid bacteria ...

Embodiment 2

[0028] The method for preparing a fermented beverage using rice distiller's grains of the present embodiment includes:

[0029] (1) According to the volume ratio of 55%, the rice distiller's grains liquid after distilling rice shochu is loaded into the fermenter, and the volume ratio of the rice distiller's grains is 1% ethanol in the fermenter. The volume ratio of distiller's grains is 5% to inoculate acetic acid bacteria, and the temperature is 29°C, the ventilation rate is 0.45vvm, and the tank pressure is 0.11Kg / cm 2 1. Continue stirring under the condition that the rotation speed is 550r / min, and cultivate for 22h.

[0030] (2) Inoculate lactic acid bacteria according to the volume ratio of 3% of the rice distiller's grains, and culture it statically for 3.5 hours at a temperature of 33°C, add 5% sucrose accounting for the volume of the rice distiller's grains, and mix evenly to obtain fermentation drinks.

[0031] The acetic acid bacteria species in this embodiment is ...

Embodiment 3

[0034] The method for preparing a fermented beverage using rice distiller's grains of the present embodiment includes:

[0035] (1) Fill the fermenter with rice distiller's grains after distilling rice shochu at a liquid filling coefficient of 60% by volume, add ethanol that accounts for 1.2% of the volume of rice distiller's grains in the fermenter, and The volume ratio of distiller's grains is 6% to inoculate acetic acid bacteria, and the temperature is 29°C, the ventilation rate is 0.48vvm, and the tank pressure is 0.12Kg / cm 2 , and the rotation speed was 580r / min under the condition of continuous stirring, and cultivated for 24h.

[0036] (2) Lactic acid bacteria were inoculated according to the volume ratio of 5% of the distiller's grains, cultured statically for 4 hours at a temperature of 34° C., and 6% of the sucrose was added to obtain a fermented beverage.

[0037] Further, in this embodiment, step (2) also includes: clarification and filtration after 4 hours of sta...

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PUM

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Abstract

The invention discloses a method for preparing a fermentation beverage from rice wine lees and a fermentation beverage, and belongs to the technical field of beverage food processing. The method for preparing the fermentation beverage from rice wine lees comprises the steps that a rice wine lees solution obtained after steaming of rice liquor is loaded into a fermentation tank, ethyl alcohol is added into the fermentation tank, strains are inoculated, fermentation is performed, and the fermentation beverage is obtained. By adopting the rice wine lees as the raw material, the cost is low; meanwhile, the lees solution is discharged, the rice wine lees solution processing cost is lowered, the technological process is simple, and the production period is short.

Description

technical field [0001] The invention relates to the technical field of beverage and food processing, in particular to a method for preparing a fermented beverage by using rice distiller's grains and the fermented beverage. Background technique [0002] Rice distiller's grains are a by-product produced during the distillation of rice shochu. The main component of rice distiller's grains is water, with a content of more than 90%. It is very rich in nutrients such as crude protein and polysaccharides. Because it contains rich nutrients, it is very easy to spoil. The COD and BOD values ​​contained in rice distiller's grains are very high, and because it has a lot of sugar and high viscosity, it is not easy to dry, concentrate, and difficult to be filtered, so the operation is very troublesome and it is quite difficult to handle. [0003] As a health drink, fermented beverages are rich in nutrition and are loved by more and more people. In the prior art, there are reports about...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/02C12R1/23C12R1/25C12R1/225
CPCC12G3/02
Inventor 袁华伟张超朱文优游玲徐洲易小妹张乙寅
Owner YIBIN UNIV
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