A kind of preparation method of licorice fermented beverage

A technology of fermented beverages and licorice, which is applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and the functions of food ingredients. It can solve problems such as unsatisfactory market sales and failure to remove the smell of licorice, and achieve improved smell and taste. Taste, improve taste, enhance throat clearing effect

CN107296187BActive Publication Date: 2020-11-10LUOHE MEDICAL COLLEGE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2020-11-10

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Abstract

The invention belongs to the field of beverage technology, and in particular relates to a preparation method of licorice fermented beverage. The preparation method comprises the steps of crushing licorice, mint and tartary buckwheat, soaking, sterilizing, fermenting with lactic acid bacteria, fermenting with yeast, centrifuging, homogenizing and sterilizing . The licorice fermented beverage obtained by the invention has a sweet and sour taste, an aromatic smell, and a pleasant flavor, and has the function of clearing heat and clearing the throat, without further adding food additives for preparation, so that the licorice fermented beverage is more in line with the concept of "green consumption" advocated by consumers.
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Description

technical field

[0001] The invention belongs to the technical field of beverages, and in particular relates to a preparation method of a licorice fermented beverage. Background technique

[0002] Licorice is widely distributed in Asia, Australia, Europe and the Americas. Glycyrrhiza uralensis is mainly cultivated for medicinal and edible purposes in my country, which is a perennial herb. Licorice is sweet in taste and mild in nature, and enters the four meridians of the heart, spleen, lung and stomach. For raw use, it is cool, it can relieve fire and detoxify, relieve spasm and relieve pain; when it is used for sunburn, it is warm, it can dispel coldness on the outside, invigorate the middle and replenish qi. In addition, licorice is also good at reconciling the properties of medicines and resolving the poison of hundreds of medicines. The physiologically active components in licorice mainly include triterpenoids (glycyrrhizin, glycyrrhizinate, glycyrrhetinic acid, etc.), ...

Examples

Embodiment 1

[0033] A preparation method of licorice fermented beverage, comprising the following steps:

[0034] (1) Grinding: Grind licorice and mint to 30 mesh respectively, cook and fry tartary buckwheat until fragrant and crush to 40 mesh, mix the three raw materials evenly to obtain a mixture, in which licorice, mint, and buckwheat are The weight ratio is 100:2:5;

[0035] (2) Soaking: Soak the mixture in step (1) and water according to the ratio of material to liquid: 1g: 20mL, shake for 1h, until the content of glycyrrhizic acid is 0.06%, and obtain the soaked product;

[0036] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 3% glucose by weight of the soaked material, and sterilize;

[0037] (4) Lactic acid bacteria fermentation: Inoculate 0.6% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 8 hours at 40°C until the pH is 3.8, and the total acidity is 4.9g / mL; the lactic acid bacteria are Streptococcus ther...

Embodiment 2

[0043] A preparation method of licorice fermented beverage, comprising the following steps:

[0044] (1) Crushing: Grind licorice and mint to 30 mesh respectively, cook and stir-fry tartary buckwheat until fragrant and crush to 50 mesh, mix the three raw materials evenly to obtain a mixture, in which licorice, mint, and tartary buckwheat The weight ratio is 100:3:5;

[0045] (2) Soaking: Soak the mixture in step (1) and water according to the ratio of material to liquid: 1g: 25mL, shake for 1.5h, until the content of glycyrrhizic acid is 0.07%, and obtain the soaked product;

[0046] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 4% glucose by weight of the soaked material, and sterilize;

[0047] (4) Lactic acid bacteria fermentation: inoculate 0.5% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 10 hours at 42°C until the pH is 4.0, and the total acidity is 4.6g / mL; the lactic acid bacteria are Strept...

Embodiment 3

[0053] A preparation method of licorice fermented beverage, comprising the following steps:

[0054] (1) Grinding: Grind licorice and mint to 50 mesh respectively, cook and fry tartary buckwheat until fragrant, crush to 60 mesh, mix evenly to obtain a mixture, the weight ratio of licorice, mint and tartary buckwheat in the mixture is is 100:3:6;

[0055] (2) Soaking: Soak the mixture in step (1) and water according to the material-to-liquid ratio of 1g: 22mL, shake for 2 hours, until the content of glycyrrhizic acid is 0.08%, and obtain the soaked product;

[0056] (3) Sterilization: transfer the material soaked in step (2) into a fermenter, add 5% glucose by weight of the soaked material, and sterilize;

[0057] (4) Lactic acid bacteria fermentation: inoculate 0.8% lactic acid bacteria of the weight of the soaking material in a fermenter, ferment for 9 hours at 40°C until the pH is 4.1, and the total acidity is 4.8g / mL; the lactic acid bacteria are Streptococcus thermophilus...