Beet wort fermented blended beverage
A technology for blending beverages and wort, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and the functions of food ingredients. layer, stable product quality and harmonious flavor
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[0031] The preparation method of described beet wort fermentation liquid comprises the steps:
[0032] 1) mixing beet juice and wort, inoculating yeast and lactic acid bacteria into the obtained beet wort mixture, and carrying out the first-stage fermentation at 28-32°C for 2-4 days to obtain the first-stage fermentation liquid;
[0033] The volume ratio of the beet juice to the wort is 7:3~7;
[0034] 2) Acetobacter is inoculated in the first-stage fermentation broth of the step 1), and the second-stage fermentation is carried out at 28-32° C. for 2-4 days to obtain sugar beet wort fermentation broth.
[0035] In the present invention, the sugar beet wort fermented beverage includes beet wort fermentation liquid, and every 100 parts by weight of the beverage includes 8.5-9.5 parts of beet wort fermentation liquid, preferably 9 parts. In the present invention, the preparation method of the sugar beet wort fermentation liquid comprises the following steps:
[0036] 1) mixing ...
Embodiment 1
[0070] Activation of yeast
[0071] Weigh 5g of sucrose in a 250mL Erlenmeyer flask, add distilled water to prepare a 2% sucrose solution, cover the bottle mouth with a cotton plug, and tie it tightly with kraft paper, sterilize at 121°C for 20min, and place it on a sterile operating table to cool to room temperature, then weigh 1g of dry yeast for wine to rehydrate in sucrose solution, stir once every 15min, and activate for 90min to obtain activated yeast.
[0072] Expanded culture of lactic acid bacteria
[0073] (1) Weigh 5g of Wandashan skimmed milk powder into a 100mL beaker, add 50mL of 70°C distilled water, stir well, then draw 10mL into test tubes, cover the test tubes with cotton plugs, and tie them tightly with kraft paper. Sterilize under conditioned conditions for 15 minutes, cool to room temperature, put 1 mL of commercially available plain yogurt into a test tube under sterile conditions, and incubate in an incubator at 37°C for 24 hours to obtain primary activ...
Embodiment 2
[0083] Mix the beet juice with the wort prepared by the method of Example 1 at a volume ratio of 3:2, and adjust the soluble solids content to 15% (the determination of the soluble solids content uses the Abbe refraction method, see GB / T12143 for specific operations -2008), to obtain the sugar beet wort mixture, inoculate the activated saccharomyces prepared by the method of Example 1 and the expanded cultured lactic acid bacteria (yeast) prepared by the method of Example 1 in the sugar beet wort mixture The volume ratio of bacteria and lactic acid bacteria is 3:2, the total inoculum of yeast and lactic acid bacteria is 13% of the total volume of the beet wort mixture), and fermented at 30°C for 3 days (during the fermentation process, stir once every 24h , the stirring speed is 120r / min, and the stirring time is 60min), to obtain the first-stage fermentation liquid.
[0084] Acetobacter is inoculated in the first-stage fermentation liquid (the inoculation amount is 0.03% of t...
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