Making method of fermented beverage

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of a fermented beverage. The making method comprises the following steps of preparing wheatbran hydrolyzate, and fermenting the wheat bran hydrolyzate through bacillus subtilis B.subtilis to obtain a culture solution; filtering the culture solution to obtain filtrate and filter residues, taking 60% of the filtrate, and after performing centrifugation, taking supernatant namely mixed enzyme liquid; taking the rest 40% of the filtrate and the filter residues, performing mixing, and performing treatment through a colloid mill to obtain mixed slurry; uniformly mixing grape skin powder with the mixed slurry and clean water, performing sterilization, performing cooling, and performing fermentation with lactobacillus acidophilus; adding pectinase, cellulases, xylanase and the mixed enzyme liquid in the fermentation liquid, and performing enzymolysis to obtain enzymatic hydrolysate; and performing filtering, blending, filling, sealing and sterilizing on the enzymatic hydrolysate so as to obtain finished products. The fermented beverage is rich in nutritive and efficacy components of ferulic acid, flavone, gamma-aminobutyric acid, proanthocyanidins and the like. When being drunk often, the fermented beverage can achieve good health-care effects on human bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing fermented beverages. Background technique [0002] Fermented beverages refer to beverages made from raw materials such as honey, fruits and vegetables, milk, and grains after microbial fermentation, and are generally divided into yeast beverages and lactic acid bacteria beverages. Grape pomace is a by-product produced during grape juice pressing or grape wine making, accounting for about 20% to 30% of grape processing. Grape pomace contains many beneficial ingredients, such as proanthocyanidins, resveratrol, dietary fiber, etc. A large part of these grape pomace will be treated as fertilizer, resulting in a huge waste of resources, and some enterprises even directly discard the grape pomace, causing great environmental pollution. Wheat bran is a by-product obtained after wheat is processed into flour. Wheat bran is mainly used as feed, ...

AI Technical Summary

Problems solved by technology

Grape pomace is a by-product produced in the process of grape juice pressing or grape wine making, accounting for about 20% to 30% of grape processing. Grape pomace contains many beneficial ingredients, such as proanthocyanidins, resveratrol, dietary fiber, etc. A large part of these grape pomace will be treated as fertilizer, resulting in a huge waste of resources, and some companies even discard the grape pomace directly, causing great environmental pollution

Wheat bran is a by-product obtained after wheat is processed into flour. Wheat bran is mainly used as feed, and its economic value is not high, but wheat bran is rich in nutrition, rich in starch, dietary fiber, protein, vitamins, minerals, and flavonoids Compounds, ferulic acid and other nutritional and functional ingredients can be used not only as a source of raw materials for health food but also as a good culture medium for microorganisms