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Method for preparing fermented beverage using rice distiller's grains and fermented 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, energy saving, and improvement of beneficial ingredients

Active Publication Date: 2020-11-10
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 fermented beverage using rice distiller's grains and fermented beverage
  • Method for preparing fermented beverage using rice distiller's grains and fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The method for preparing fermented beverages using rice distiller’s grains in this embodiment includes:

[0023] (1) Fill the fermenter with the distilled rice shochu liquor according to the filling factor of 50% by volume, and add 0.8% ethanol to the fermenter with the volume ratio of the rice distiller’s liquor. The volume ratio of vinasse is 4%, inoculated with acetic acid bacteria, at a temperature of 28℃, aeration rate of 0.4vvm, and tank pressure of 0.1Kg / cm 2 , Continuous stirring under the condition of rotation speed of 500r / min, culture for 20h.

[0024] (2) Inoculate lactic acid bacteria in a volume ratio of 2% of the rice distiller's glutinous liquid, stand for 3 hours at a temperature of 32° C., add sucrose with a volume ratio of 4% of the rice distiller's spent liquid to obtain a fermented beverage.

[0025] The acetic acid species in this example is Acetobacter pasteurii CICC20056.

[0026] The lactic acid bacteria species in this example is Lactobacillus acidophi...

Embodiment 2

[0028] The method for preparing fermented beverages using rice distiller’s grains in this embodiment includes:

[0029] (1) Fill the fermenter with the distilled rice shochu liquor according to the filling factor of 55% by volume, and add 1% ethanol in the fermenter with the volume ratio of 1% of the rice distiller’s liquor. The volume ratio of vinasse is 5%, inoculated with acetic acid bacteria, at a temperature of 29℃, aeration volume of 0.45vvm, and tank pressure of 0.11Kg / cm 2 , Stirring continuously at a speed of 550r / min, culture for 22h.

[0030] (2) Inoculate lactic acid bacteria at a volume ratio of 3% of the rice distiller’s glutinous liquid, culture it for 3.5h at a temperature of 33°C, add sucrose at a volume ratio of 5% of the rice distiller’s spent liquid, and mix well to obtain fermentation Drink.

[0031] The acetic acid species in this example is Acetobacter acetobacter CICC21684.

[0032] The lactic acid bacteria species in this example is Lactobacillus plantarum AT...

Embodiment 3

[0034] The method for preparing fermented beverages using rice distiller’s grains in this embodiment includes:

[0035] (1) Fill the fermenter with the distilled rice distiller’s lees according to the volume ratio of 60%, and add 1.2% ethanol in the fermenter with the volume ratio of the rice distiller’s lees. The volume ratio of vinasse is 6%, inoculated with acetic acid bacteria, at a temperature of 29℃, aeration volume of 0.48vvm, and tank pressure of 0.12Kg / cm 2 , Continuous stirring at a speed of 580r / min, culture for 24h.

[0036] (2) Inoculate the lactic acid bacteria in a volume ratio of 5% of the rice distiller's glutinous liquid, stand for 4 hours at a temperature of 34° C., and add sucrose with a volume ratio of 6% of the rice distiller's lees to obtain a fermented beverage.

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

[0038] The acetic acid strain in this example is Acetobacter CICC23563.

[...

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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 fermented beverages by using rice distiller's grains and fermented beverages. Background technique [0002] Rice vinasse is 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%. Crude protein and polysaccharides and other nutrients are very rich. Because of the rich nutrients, it is very easy to spoil. Rice distillers grains contain high COD and BOD values, and because of its high sugar content, high viscosity, not easy to dry, concentrate, and not easy to be filtered, it is very troublesome to operate and difficult to handle. [0003] As a health drink, fermented beverages are rich in nutrients and are loved by more and more people. In the prior art, there are reports on the preparation of fermented beverages from distiller's grains, but most of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12R1/02C12R1/23C12R1/25C12R1/225
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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