CN101935599B - Pure grain fermented beverage and preparation method thereof - Google Patents
Pure grain fermented beverage and preparation method thereof Download PDFInfo
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- CN101935599B CN101935599B CN2010102582441A CN201010258244A CN101935599B CN 101935599 B CN101935599 B CN 101935599B CN 2010102582441 A CN2010102582441 A CN 2010102582441A CN 201010258244 A CN201010258244 A CN 201010258244A CN 101935599 B CN101935599 B CN 101935599B
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Abstract
The invention relates to a pure grain fermented beverage and a preparation method thereof, in particular to a pure grain fermented beverage Wakasa prepared from malt as a main raw material and a preparation method thereof, and belongs to the technical field of food fermentation. The pure grain fermented beverage is mainly prepared form the raw materials of the malt, oats, honey, sugar, yeast flower, lactic acid bacteria, yeast and water, and is produced through the processes of crushing, saccharifying, boiling, cooling, fermenting, cooling, filtering, blending, filling, sterilizing, finished product and the like. The pure grain fermented beverage has unique flavor and fragrance, is rich in nutrition contains multiple vitamins and amino acide required by a human body, is sour, sweet, tasty and refreshing, and has multiple functions of appetizing, invigorating the spleen, helping digestion and the like.
Description
Technical field
The present invention relates to a kind of pure grain fermented drink and preparation method thereof, especially is pure grain fermented drink of main raw material and preparation method thereof with Fructus Hordei Germinatus, belongs to the food fermentation technical field.
Background technology
In recent years, along with the raising of development and national economy and living standards of the people, huge variation is just taking place in the beverage market of China.Beverage is to the minuent development, and non-alcoholic beverage pay attention to its nutritive value and health-care effect further, and fermented drink just in time meets the demand of this market development when stressing color, smell and taste.Simultaneously, China is vast in territory, and various resources such as cereal, fruits and vegetables, wild plant, herbal medicine etc. are very abundant, and fermentation and brewing technique are of long standing and well established, with a long history, and therefore, propaganda and development fermented drink are extraordinary opportunities.
On beverage market, people are daily, and what quote mostly is soda pop, generally is to blend to form, and this type of beverage has all used various additives, like asccharin, essence, pigment etc.These additives are unhelpful to human body.Along with the development of society and the raising of people's level of understanding, the beverage that contains additive there is certain resentment.And the color, smell and taste of fermented drink, nutritive ingredient and health-care effect produce by raw material and microbial fermentation, generally do not use additive in the production, not only help the health of drinking person, and are convenient to human consumer's acceptance.
One Chinese patent application CN1340316A (application number 00126918.6) discloses a kind of making method of foodstuff beverage, and it is raw materials used to be oat, buckwheat, rye.Its technical scheme is: with oat, buckwheat powder process fermentation, being roasted into rusk, is saccharifying agent with the sprout of Secale cereale L., after enzymolysis and extraction, calls in lactic acid, protein sugar etc., forms through the carbonization at low temperature sterile filling.The shortcoming of this patented claim is: raw material will be processed through pulverizing, ferment, toasting during the preparation rusk, and not only preparation time is long, and needs to consume mass energy in the making processes; During the preparation sprout of Secale cereale L., need the time about a week, efficient is low, is not suitable for modern industrialization production.
One Chinese patent application CN1166944A (application number 96115359.8) discloses a kind of making method of foodstuff beverage, and it is raw materials used to be barley (rye) bud.Raw material was through 80-90 ℃ of hot-water soak 1-2 hour, and cooling inserts strain fermentation, the carbonization at low temperature can, and pasteurize forms.The shortcoming of this patented claim is: raw material is through high temperature soaking and extracting part sugar, and most sugar and important nutritive substance such as protein do not utilize, and raw material availability is low, causes waste.
One Chinese patent application CN1176764A (application number 96111397.9) disclosed a kind of making method of foodstuff beverage, and Fructus Hordei Germinatus and burnt malt were made wheat juice at 60 ℃ of following saccharification 5-6 hours.Through boiling, thin up is lowered the temperature and is inoculated, fermentation, and carbonization, the can pasteurize makes finished product.The shortcoming that this patented claim exists raw material to underuse equally, 60 ℃ of protein Decompositions very a little less than, so the nutritive substance in this product is abundant.
Summary of the invention
The present invention is directed to the prior art deficiency not high, pure grain fermented drink and production technique thereof a kind of suitable suitability for industrialized production, that cost is low, raw material availability is high are provided raw material availability.
Technical scheme of the present invention is following:
A kind of pure grain fermented drink stoste, per hundred kilograms are made by following raw material:
3～6 kilograms in Fructus Hordei Germinatus, 0.5～1.5 kilogram of oat, 0.5～1.5 kilogram in wheat bran, yeast flower (hops) 0.01～0.02 kilogram, 1.4～3.0 kilograms in granulated sugar or syrup, 0.1～0.7 kilogram of honey, 0.002 kilogram of milk-acid bacteria, 0.01 kilogram in yeast, water surplus;
Fructus Hordei Germinatus and oat pulverized to mix and add water size mixing, add wheat bran again and make mixing raw material; Then the mixing raw material warp once is warming up to 45～52 ℃, is incubated 30～50 minutes; Secondary temperature elevation to 65～70 ℃ are incubated 1～2 hour; Be warming up to 75～80 ℃ and to remove wheat poor for three times; Add yeast flower, granulated sugar or syrup, honey, water, milk-acid bacteria and yeast then after fermentation, cooling, filtering, promptly get.
Choosing of described milk-acid bacteria can be by this area routine techniques, as can be with reference to " Food science "; 2005,26 (11): " many bacterial strains milk-acid bacteria cooperative fermentation prepares sweet corn sour milk and Study on Stability " literary composition among the 278-282, author: Duan Shanhai; Miu Ming, Li Lisha, etc.; Also can adopt existing commercial beverage to use milk-acid bacteria; Preferably, said milk-acid bacteria is by arbitrarily than blended mixed bacterium by existing thermophilus streptococcus, lactobicillus bulgaricus and/or the bifidus bacillus that can be used for drink fermented; Optimum, said milk-acid bacteria is " the family yogurt starter " that Harbin Meihua Biologic Technology Co., Ltd. sells.
Described saccharomycetic choosing can be by this area routine techniques, as can be with reference to " printing during chemical industry ", and 2008,22 (7): " bread yeast progress " literary composition among the 42-45, author: Feng Wei, Duan Xuguo; Also can adopt existing commercial beverage to use yeast; Optimum, said yeast is " bread yeast " that Angel Yeast Co.,Ltd sells.
Preferably, described water is: reverse osmosis water, pure water, zero(ppm) water or deionized water.
The preparation method of above-mentioned pure grain fermented drink stoste, step is following, is weight part:
(1) with after Fructus Hordei Germinatus and the oat pulverizing mixing, 40 ℃ the water that adds 5 times of its weight is sized mixing, and adds wheat bran then, gets mixing raw material;
(2) mixing raw material that step (1) is made once is warming up to 45～52 ℃, is incubated 30～50 minutes; Secondary temperature elevation to 65～70 ℃ are incubated 1～2 hour then; Be warming up to 75～80 ℃ for three times then, after separation and removal wheat are poor,, get wheat juice stoste the Wort boiling that obtains;
(3) in the wheat juice stoste that step (2) makes, add the yeast flower, granulated sugar or syrup, honey, the dilution of adding remainder water is sterilized after the heating for dissolving, separates and also removes post precipitation, and cooling gets fermenation raw liquid;
(4) in the fermenation raw liquid that step (3) makes, add milk-acid bacteria and yeast, 20～40 ℃ of bottom fermentations 8～30 hours, cooling, filter after, promptly get pure grain fermented drink stoste.
Preferably, once be warming up to 50 ℃ in the said step (2).
Preferably, secondary temperature elevation to 68 ℃ in the said step (2).
By the pure grain fermented drink that above-mentioned pure grain fermented drink stoste makes, it is to be made after filtration, carbonating, can, pasteurize, cooling by pure grain fermented drink stoste.
Above-mentioned filtration, carbonating, can, pasteurize, cooling step all can adopt this area conventional means.
Beneficial effect of the present invention is following:
1, the present invention is through three hyperthermic treatments; With the disposable wheat juice of processing of raw material; Made full use of the lytic enzyme that contains in the raw material; Make macromolecular substance not soluble in water in the raw material be decomposed into small-molecule substance soluble in water, not only made full use of raw material, and help in the follow-up fermentative prodn yeast the utilization of nutritive substance;
2, preparation method according to the invention has omitted the process that traditional technology is manufactured bread, has reduced energy consumption;
3, products obtained therefrom of the present invention is a raw material inherent color and luster, is amber to light tan, and color and luster is limpid, and the sense organ degree is good;
4, products obtained therefrom unique flavor of the present invention, sour and sweet palatability, the flavour substances that generates in Fructus Hordei Germinatus fragrance and the microbial metabolism fully merges, and fragrance is pleasant;
5, products obtained therefrom of the present invention, process step is few, has kept the nutritive substance in the raw material, and behind milk-acid bacteria or saccharomycetes to make fermentation, is rich in nutritive substances such as abundant VITAMINs, amino acid;
6, milk-acid bacteria or yeast natural birth acid gives product certain tart flavour; Also produce the alcohol of trace and a large amount of carbonic acid gas in the fermenting process, make this product that the effect of certain cooling of relieving summer heat arranged.
Embodiment
Below in conjunction with embodiment the present invention is further specified, but institute of the present invention protection domain is not limited thereto.
The family yogurt starter that milk-acid bacteria described in the embodiment produces available from Harbin Meihua Biologic Technology Co., Ltd., the bread yeast that yeast is produced available from Angel Yeast Co.,Ltd.
Sugared content among the embodiment is pressed the GB/T5009.5-2003 standard detection by Jinan City Administration of Quality and Technology Supervision food quality supervision inspection center; Aminoacids content is pressed GB/T18246-2000, GB/T5009.124-2003 standard detection by Shandong Forecasting and Analysis Center; Vitamin contents is pressed GB/T5009.82-2003, GB/T16631-2008, GB/T5009.86-2003 standard detection by Shandong Forecasting and Analysis Center; Ethanol content records according to the GB/T4928-2001 detection method.
Through detecting, main nutrient content is as shown in table 1 in the prepared beverage
Table 1 fermented drink main nutrient content
| Interventions Requested | Assay |
| Total solid/(%) | 5.25-5.48 |
| Alcohol/(m/m) | 0.30-0.45 |
| Amino acid/(%) | 2.06-2.32 |
| VITAMINs/(mg/kg) | 3.17-3.32 |
Embodiment 1
A kind of pure grain fermented drink stoste, 1 ton of this pure grain fermented drink stoste is made by following raw material:
Fructus Hordei Germinatus: 50 kilograms; Oat: 8 kilograms; Wheat bran: 5 kilograms; Honey: 4 kilograms; Granulated sugar: 28 kilograms; Yeast flower: 0.1 kilogram; 0.02 kilogram of milk-acid bacteria; 0.1 kilogram in yeast; Water surplus;
The preparation method of above-mentioned pure grain fermented drink stoste, step is following:
(1) 50 kilograms of Fructus Hordei Germinatus and the pulverizing of 8 kilograms of oat parts are mixed after, 40 ℃ the water that adds 290 kilograms is sized mixing, and adds a part wheat bran then, gets mixing raw material;
(2) mixing raw material that step (1) is made once is warming up to 50 ℃, is incubated 40 minutes; Secondary temperature elevation to 62 is incubated 1.5 hours then; After being warming up to 80 ℃ three times then, after separation and removal wheat are poor,, get wheat juice stoste with the Wort boiling that obtains; Through detecting, raw material/wheat juice composition changes sees table 2:
Table 2 raw material/wheat juice component list
Annotate: grand fourth protein is distinguished the detection method reference in the table 2: brewing industry handbook (first version) [M], light industry press, 1982:195-198. author Guan Dunyi; A-amino acid detection method reference: brewing industry handbook (first version) [M], light industry press, 1982:190-195. author Guan Dunyi; Iodine number detection method reference: " beer science and technology ", 2008, " mensuration of iodine number in the saccharification wort " literary composition among the 4:45-45, author Wu Wenlin, Li Zhi.
(3) in the wheat juice stoste that step (2) makes, add the yeast flower, granulated sugar, honey, thin up to 1 ton is sterilized after the heating for dissolving, separate and also remove post precipitation, cooling, fermenation raw liquid;
(4) in the fermenation raw liquid that step (3) makes, add 0.02 kilogram of milk-acid bacteria and 0.1 kilogram of yeast, 20 ℃ of bottom fermentations 24 hours, cooling, filter after, promptly get pure grain fermented drink stoste.
By the pure grain fermented drink that above-mentioned pure grain fermented drink stoste makes, it is to be made after filtration, carbonating, can, pasteurize, cooling by pure grain fermented drink stoste.
Through detecting, main nutrient content is as shown in table 3 in the prepared beverage
Table 3 fermented drink main nutrient content
| Interventions Requested | Assay |
| Total solid/(%) | 5.52 |
| Alcohol/(m/m) | 0.34 |
| Amino acid/(%) | 2.26 |
| VITAMINs/(mg/kg) | 3.20 |
Embodiment 2
Pure grain fermented drink stoste, 1 ton of this pure grain fermented drink stoste is made by following raw material:
Fructus Hordei Germinatus: 40 kilograms; Oat: 10 kilograms; Wheat bran: 8 kilograms; Honey: 4 kilograms; Syrup: 30 kilograms; Yeast flower: 0.15 kilogram; 0.02 kilogram of milk-acid bacteria; 0.1 kilogram in yeast; Water surplus.
The preparation method of pure grain fermented drink stoste, step is following;
(1) with after Fructus Hordei Germinatus and the oat pulverizing mixing, 40 ℃ the water that adds 250 kilograms is sized mixing, and adds wheat bran then, gets mixing raw material;
(2) mixing raw material that step (1) is made once is warming up to 50 ℃, is incubated 40 minutes; Secondary temperature elevation to 62 is incubated 1.5 hours then; Be warming up to 80 ℃ for three times then, after separation and removal wheat are poor,, get wheat juice stoste the Wort boiling that obtains; Through detecting, raw material/wheat juice composition changes sees table 4:
Table 4 raw material/wheat juice component list
Annotate: grand fourth protein is distinguished the detection method reference in the table 4: brewing industry handbook (first version) [M], light industry press, 1982:195-198. author Guan Dunyi; A-amino acid detection method reference: brewing industry handbook (first version) [M], light industry press, 1982:190-195. author Guan Dunyi; Iodine number detection method reference: " beer science and technology ", 2008, " mensuration of iodine number in the saccharification wort " literary composition among the 4:45-45, author Wu Wenlin, Li Zhi.
(3) in the wheat juice stoste that step (2) makes, add the yeast flower, syrup, honey, thin up to 1 ton is sterilized after the heating for dissolving, separate and also remove post precipitation, cooling, fermenation raw liquid;
(4) in the fermenation raw liquid that step (3) makes, add 0.02 kilogram of milk-acid bacteria and 0.1 kilogram of yeast, 30 ℃ of bottom fermentations 14 hours, cooling, filter after, promptly get pure grain fermented drink stoste.
By the pure grain fermented drink that above-mentioned pure grain fermented drink stoste makes, it is to be made after filtration, carbonating, can, pasteurize, cooling by pure grain fermented drink stoste.
Through detecting, main nutrient content is as shown in table 5 in the prepared beverage
Table 5 fermented drink main nutrient content
| Interventions Requested | Assay |
| Total solid/(%) | 5.36 |
| Alcohol/(m/m) | 0.40 |
| Amino acid/(%) | 2.18 |
| VITAMINs/(mg/kg) | 3.28 |
Claims (9)
1. pure grain fermented drink stoste, per hundred kilograms are made by following raw material:
3～6 kilograms in Fructus Hordei Germinatus, 0.5～1.5 kilogram of oat, 0.5～1.5 kilogram in wheat bran, yeast are spent 0.01～0.02 kilogram, 1.4～3.0 kilograms in granulated sugar or syrup, 0.1～0.7 kilogram of honey, 0.002 kilogram of milk-acid bacteria, 0.01 kilogram in yeast, water surplus;
Fructus Hordei Germinatus and oat pulverized to mix and add water size mixing, add wheat bran again and make mixing raw material; Then the mixing raw material warp once is warming up to 45～52 ℃, is incubated 30～50 minutes; Secondary temperature elevation to 65～70 ℃ are incubated 1～2 hour; Be warming up to 75～80 ℃ and to remove wheat poor for three times; Add yeast flower, granulated sugar or syrup, honey, water, milk-acid bacteria and yeast then after fermentation, cooling, filtering, promptly get.
2. pure grain fermented drink stoste as claimed in claim 1 is characterized in that, said milk-acid bacteria is by arbitrarily than blended mixed bacterium by existing thermophilus streptococcus, lactobicillus bulgaricus and/or the bifidus bacillus that can be used for drink fermented.
3. pure grain fermented drink stoste as claimed in claim 2 is characterized in that, said milk-acid bacteria is the family yogurt starter that Harbin Meihua Biologic Technology Co., Ltd. sells.
4. pure grain fermented drink stoste as claimed in claim 1 is characterized in that, said yeast is the bread yeast that Angel Yeast Co.,Ltd sells.
5. pure grain fermented drink stoste as claimed in claim 1 is characterized in that described water is: reverse osmosis water, pure water, zero(ppm) water or deionized water.
6. the preparation method of the described pure grain fermented drink stoste of claim 1, step is following, is weight part:
(1) with after Fructus Hordei Germinatus and the oat pulverizing mixing, 40 ℃ the water that adds 5 times of its weight is sized mixing, and adds wheat bran then, gets mixing raw material;
(2) mixing raw material that step (1) is made once is warming up to 45～52 ℃, is incubated 30～50 minutes; Secondary temperature elevation to 65～70 ℃ are incubated 1～2 hour then; Be warming up to 75～80 ℃ for three times then, after separation and removal wheat are poor,, get wheat juice stoste the Wort boiling that obtains;
(3) in the wheat juice stoste that step (2) makes, add the yeast flower, granulated sugar or syrup, honey, the dilution of adding remainder water is sterilized after the heating for dissolving, separates and also removes post precipitation, and cooling gets fermenation raw liquid;
(4) in the fermenation raw liquid that step (3) makes, add milk-acid bacteria and yeast, 20～40 ℃ of bottom fermentations 8～30 hours, cooling, filter after, promptly get pure grain fermented drink stoste.
7. preparation method as claimed in claim 6 is characterized in that, once is warming up to 50 ℃ in the said step (2).
8. preparation method as claimed in claim 6 is characterized in that, secondary temperature elevation to 68 ℃ in the said step (2).
9. pure grain fermented drink that is made by the said pure grain fermented drink stoste of claim 1, it is to be made after filtration, carbonating, can, pasteurize, cooling by pure grain fermented drink stoste.
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| CN101935599B true CN101935599B (en) | 2012-04-25 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102080031B (en) * | 2010-12-13 | 2013-03-27 | 山东中德设备有限公司 | Production method of beer drink |
| CN104013056B (en) * | 2013-10-11 | 2016-03-02 | 菏泽巨鑫源食品有限公司 | A kind of preparation method of asparagus pachyrhizus fermented beverage |
| CN106318745A (en) * | 2015-06-18 | 2017-01-11 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Raspberry beer and preparation method thereof |
| CN106509552A (en) * | 2016-09-29 | 2017-03-22 | 三主粮集团股份公司 | Fermented oat beverage and preparation method thereof |
| CN106479824A (en) * | 2016-12-02 | 2017-03-08 | 宁夏漠南河畔酒庄（有限公司） | A kind of pure grain calcium fruit wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362506A (en) * | 2001-12-29 | 2002-08-07 | 左长春 | Kaoliang red wine and its production process |
| CN1693440A (en) * | 2004-05-08 | 2005-11-09 | 刘峰 | Buckwheat wine and preparation process thereof |
| CN1733886A (en) * | 2004-08-02 | 2006-02-15 | 黄中富 | Coloured white spirit and method for making same |
| CN1928057A (en) * | 2006-09-01 | 2007-03-14 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
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- 2010-08-20 CN CN2010102582441A patent/CN101935599B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362506A (en) * | 2001-12-29 | 2002-08-07 | 左长春 | Kaoliang red wine and its production process |
| CN1693440A (en) * | 2004-05-08 | 2005-11-09 | 刘峰 | Buckwheat wine and preparation process thereof |
| CN1733886A (en) * | 2004-08-02 | 2006-02-15 | 黄中富 | Coloured white spirit and method for making same |
| CN1928057A (en) * | 2006-09-01 | 2007-03-14 | 山东景芝酒业股份有限公司 | Production process of distilled spirit with sesame flavour |
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