Preparation method of fermented drink using pure millet as raw material

A technology of millet and raw materials, applied in the field of fermentation, can solve the problems of uncontrollable factors of fermentation products, widespread acceptance by consumers, and insufficient mellow taste of beverage liquid, so as to prevent uncertain and harmful ingredients, and improve the mellowness of taste. , the effect of easy control of parameters

Inactive Publication Date: 2019-08-30
北京清泉出山饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing process, the millet is puffed or boiled and gelatinized before saccharification, and the taste of the beverage liquid obtained is not mellow enough. Due to the differ

Method used

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Examples

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preparation example Construction

[0023] A method for preparing a fermented drink using pure millet raw materials, comprising the following steps:

[0024] (1), roasting the millet to enhance the aroma, adding water and amylase to the roasted millet for saccharification to obtain millet liquid;

[0025] (2), after filtering the millet liquid, add Lactobacillus acidophilus to ferment;

[0026] (3) The fermented millet liquid is sterilized to obtain a sterilized liquid, and then additives are added to prepare the finished stock liquid. This sterilization is high temperature sterilization or UHT sterilization.

[0027] Before saccharification, the present invention bakes the millet raw material to make the millet structure fluffy, and can enhance the fragrance of the millet, thereby improving the mellow taste of the finished product liquid, improving the mouthfeel of the millet fermented drink, making it widely accepted by consumers and expanding the millet flavor. Market outlook for fermented beverages.

[00...

Embodiment 1

[0037] The present embodiment uses the preparation method of pure millet raw material fermented drink, comprises the following steps:

[0038] (1) Roast the millet to enhance the fragrance, add water and amylase to the baked millet for saccharification for 24 hours, and obtain millet liquid; wherein, the weight ratio of millet to water is 1:2, and the amount of amylase added is millet and 4% of the total weight of water;

[0039] (2), after filtering the millet liquid, add Lactobacillus acidophilus to ferment; the fermentation time is 48 hours, and the fermentation temperature is 4°C; Lactobacillus acidophilus is added in the form of Lactobacillus acidophilus culture solution, and the The amount added is 15% of the millet liquid weight after filtering;

[0040] (3), the fermented millet liquid is sterilized to obtain a sterilized liquid, and then additives are added to prepare the finished stock solution;

[0041] (4): After mixing the finished product stock solution, water ...

Embodiment 2

[0044] The present embodiment uses the preparation method of pure millet raw material fermented drink, comprises the following steps:

[0045] (1) Roast the millet to enhance the fragrance, add water and amylase to the baked millet for saccharification for 20 hours, and obtain millet liquid; wherein, the weight ratio of millet to water is 1:3, and the amount of amylase added is millet and 4% of the total weight of water;

[0046] (2), after filtering the millet liquid, add Lactobacillus acidophilus to ferment; the fermentation time is 12 hours, and the fermentation temperature is 10°C; Lactobacillus acidophilus is added in the form of Lactobacillus acidophilus culture solution, and the The addition amount is 10% of the millet liquid weight after filtering;

[0047] (3), the fermented millet liquid is sterilized to obtain a sterilized liquid, and then additives are added to prepare the finished stock solution;

[0048] (4): After mixing the finished product stock solution, wa...

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PUM

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Abstract

The present invention discloses a preparation method of fermented drink using pure millet as a raw material. The preparation method comprises the following steps: (1) millet is baked to improve fragrance, and water and amylase is added into the baked millet for saccharification to obtain millet liquid; (2) after the millet liquid is filtered, lactobacillus acidophilus is added for fermentation; and (3) the fermented millet liquid is sterilized to obtain sterilized liquid and then additives are added to prepare a finished product stock solution. Before the saccharification, the millet raw material is baked to enable the millet structure to be fluffy, fragrance of the millet can be enhanced, thus taste mellowness of the finished product stock solution is improved, mouthfeel of the millet fermented drink is improved, the millet fermented drink can be widely accepted by consumers, and market prospects of the millet fermented drink are expanded. The preparation method use the lactobacillusacidophilus for fermentation, the fermented product is controllable, the preparation method effectively prevent occurrences of uncertain and harmful components, parameters are easy to control in the fermentation process and process difficulty is simplified.

Description

technical field [0001] The invention relates to the field of fermentation technology, in particular to a preparation method of a fermented drink using pure millet raw material. Background technique [0002] Millet (millet) is rich in protein, fat and vitamins. It is not only for food, but also used as medicine to clear away heat, quench thirst, nourish yin, nourish spleen, kidney and intestines and stomach, facilitate urination, and treat watery diarrhea. Millet needs to be cooked before it can be eaten, and it is not convenient to carry. If millet is made into a drink that is more convenient to use and carry, it will greatly promote the extensive development of the millet industry. [0003] The production steps of the existing millet fermented beverage generally include the following steps: cooking and gelatinizing the millet, fermenting after saccharification, sterilizing, blending and filling the fermented liquid to obtain the finished product. In the existing process, t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/54A23L2/60
CPCA23L2/382A23L2/52A23L2/54A23L2/60A23V2400/113
Inventor 周雪芬
Owner 北京清泉出山饮品有限公司
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