CN103103068B - Kbac drink prepared by asynchronous fermentation technology and preparation method thereof - Google Patents

Kbac drink prepared by asynchronous fermentation technology and preparation method thereof Download PDF

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Publication number
CN103103068B
CN103103068B CN201310048578.XA CN201310048578A CN103103068B CN 103103068 B CN103103068 B CN 103103068B CN 201310048578 A CN201310048578 A CN 201310048578A CN 103103068 B CN103103068 B CN 103103068B
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China
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malt extract
fermentation
yeast
milk
add
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CN201310048578.XA
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Chinese (zh)
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CN103103068A (en
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刘俊杰
李哲
赵文娟
孙显阳
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山东朝能福瑞达生物科技有限公司
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Abstract

The invention relates to Kbac drink prepared by asynchronous fermentation technology and a preparation method thereof. The Kbac drink is prepared from the following raw materials: malt extract, lupulus, yeast, xylitol, white granulated sugar, citric acid, sodium citrate and pure water. The preparation method comprises the following steps of: adding alpha-amylase into the malt extract for saccharification; performing lactobacillus fermentation, and adding the lupulus; performing lactobacillus fermentation, adding white granulated sugar, xylitol, citric acid and sodium citrate, and mixing with pure water; and filtering and sterilizing to obtain the Kbac drink. Through the invention, the prepared Kbac drink has the advantages of pure mouthfeel, moderate sour and sweet taste, puckery taste and rich nutrition, prevents foreign smell and facilitates control on quality and mouthfeel.

Description

A kind of gas water beverage prepared by asynchronous fermentation technology and preparation method thereof that utilizes
Technical field
The present invention relates to a kind of gas water beverage prepared by asynchronous fermentation technology and preparation method thereof that utilizes, belong to soft drink preparing technical field.
Background technology
In recent years, along with the development of national economy and the raising of living standards of the people, people's the consumption consciousness is rationality more, recognizes that gradually leavened food is for the benefit of HUMAN HEALTH, causes the drink market of China that huge variation is also occurring.In leavened food making processes, the cell walls of the enzyme energy cracking fermentation substrate of microorganism secretion, by intracellular material " release " out, improves the degree of utilizing of nutrient substance, microorganism can also be synthesized some vitamin B group, particularly vitamins B 12, and animal and plant self all cannot synthesize this VITAMIN, only has microorganism energy " production ", leavened food will consume a large amount of carbohydrate energies during the fermentation, so lipid content is lower, is fat-reducing personage's first-selected heath food, by the food of probiotics fermention, all there is conversion in the various compositions in raw material, macromolecular protein, fat and sugar class transforms into the small molecules amino acid that human body easily absorbs, peptide class and monose, while calcium, phosphorus, the utilization ratio of iron etc. has also improved greatly, therefore, the nutrition of leavened food and nutritive value were all largely increased before fermentation, and by microorganism synergy during the fermentation, alcohols in leavened prod, ester class, acids, the ratio of the flavour substancess such as glucide and its ramification is more reasonable, product special flavour is more soft full, mouthfeel is coordinated more naturally, more meet the demand that human consumer suits one's taste.
Lattice gas is a kind of prevailing in Russia, Ukraine and other East European countries, containing the beverage of low alcohol, its source region is Russia, and traditional lattice gas is to form with rusk fermentation brew, and color is similar to beer and slightly takes on a red color, moderately sour and sweet, mouthfeel delicate fragrance.Because its ethanol content is only 1% left and right, children also can drink on a small quantity, are very popular soft drinks.In Russia, making the bacterial classification that Ge Wasi adopts can be yeast, can be also milk-acid bacteria, and Ge Wasi also can refer to tea fungus, so Ge Wasi is in its country prevailing very unified regulation not.But micro-sweet because of its mouthfeel sweet-smelling, there is the health-care effects such as appetizing, invigorating the spleen, hypotensive, Ginseng Extract, by public affairs, be described as the world's four big nationality's drinks together with " German beer " " U.S. is laughable " " Bulgarian cloth bundle ".
At present, no matter lattice gas generally all adopts the cereal such as former Fructus Hordei Germinatus, hops is both at home and abroad raw material, by multiple saccharification and lixiviate mode, take yeast or (with) milk-acid bacteria ferments as bacterial classification, but utilize these modes to produce Ge Wasi, not only equipment investment is large, operation is loaded down with trivial details, and the more difficult realization of quality conformance.Moreover, using the former cereal such as Fructus Hordei Germinatus is raw material production Ge Wasi, because the comparison of ingredients in cereal is complicated, comprise the multiple not diffluent materials such as protein, polyphenol, Mierocrystalline cellulose, fat, more easily make product occur that " " phenomenon is this for cold muddiness, have a strong impact on the outward appearance of product, thereby reduced the wish of drink again of drinking person.
In addition, traditional Ge Wasi take bread to make as raw material carries out microorganism fermentation.But take that this class complete processing of bread is numerous and diverse, local flavor is changeable, self unsettled material is raw material, brings difficulty often to quality control and the taste consistence of Ge Wasi, be difficult to sell as the industrialization product of high-quality.
Malt extract be from barley and Fructus Hordei Germinatus by enzymolysis and extraction be rich in maltose, fructose, amino acid, small-molecular peptides, multivitamin, trace element and multiple somatomedin full-natural nutritive material.Liquid malt extract is to take barley, Fructus Hordei Germinatus first to make wheat juice as raw material, and wheat juice becomes malt extract through vacuum concentration.Outward appearance: yellow to auburn, thickness, show slightly muddy liquid, but without tramp material.Micro-hardship during the taste of malt extract is sweet, has typical, pleasant Fructus Hordei Germinatus fragrance and flavour.Malt extract is the conventional raw material of a kind of food originally, is often applied in the food such as dairy products, biscuit and chocolate, solid beverage, ice-creams, within 2005, rises, and malt extract bakes industry in China and starts a small amount of application.Also not adopting at present malt extract is the report that fermentation raw material is produced Ge Wasi.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of gas water beverage prepared by asynchronous fermentation technology and preparation method thereof that utilizes is provided.
Summary of the invention
It is raw material that gas water beverage of the present invention be take the cereal such as multiple malt extract, hops or grain products, adopt the gordian techniquies such as enzyme engineering technology, multiple-microorganism asynchronous fermentation technology, high strength protein denaturation technology, colloidal stability are processed, cryogenic sterile is filling, through the pure grain fermented beverage that enzymolysis, microorganism are fermented, boil, the multiple working procedure such as filtration, carbonic acid gas filling, cryogenic sterile are filling, pasteurize is processed into, technique is advanced, coordinative composition of equipments is scientific and reasonable, can realize the suitability for industrialized production of continous-stable.
Technical scheme of the present invention is as follows:
A gas water beverage that utilizes asynchronous fermentation technology to prepare, every hundred kilograms are made by following raw material:
Malt extract 3.5~6.3kg, lupulus 2~5g, yeast 5~13g, milk-acid bacteria 2~8g, Xylitol 300~500g, white sugar 4~6kg, citric acid 30~45g, Trisodium Citrate 0~10g, pure water surplus;
Above-mentioned malt extract is added after the saccharification of 4~15g α-amylase by every 3.5~6.3kg malt extract, then after 2~8g lactobacillus-fermented, add again lupulus, again after saccharomycetes to make fermentation, add white sugar, Xylitol, citric acid and Trisodium Citrate, after pure water allotment, after filtration, sterilizing, make;
Described malt extract is pale malt extract and/or black malt extract.
Preferred according to the present invention, described malt extract is to make after the pale malt extract of 2~3 weight parts is mixed with the black malt extract of 2~3 weight parts.
Preferred according to the present invention, every hundred kilograms are made by following raw material:
Malt extract 4.2~4.5kg, lupulus 4.0~4.5g, yeast 5~6g, milk-acid bacteria 4~5g, Xylitol 380~420g, white sugar 4.6~4.9kg, citric acid 34~38g, Trisodium Citrate 5.5~6.8g, pure water surplus;
Above-mentioned malt extract is added after the saccharification of 5~6.8g α-amylase by every 4.2~4.5kg malt extract, then after 4~5g lactobacillus-fermented, add again lupulus, again after saccharomycetes to make fermentation, add white sugar, Xylitol, citric acid and Trisodium Citrate, after pure water allotment, after filtration, sterilizing, make.
Preferred according to the present invention, the preparation method of described malt extract is as follows:
By Fructus Hordei Germinatus, it is raw material, after removal of impurities, pulverizing, enzymatic saccharification, make wheat juice, then after filtration vacuum concentration,, make liquid malt extract, liquid malt extract obtains solid malt extract after belt vacuum-drying, pulverizing, and because the Fructus Hordei Germinatus type of feed of using is different, prepared malt extract type is not identical yet, after testing, the correlated characteristic index of solid malt extract is as follows:
Because malt extract model is various, compound by one or more malt extracts, develop all satisfactory lattice gas of taste or outward appearance, this has not only simplified technical process greatly, save a large amount of more difficult operations of carrying out quality control such as Fructus Hordei Germinatus screening, pulverizing, saccharification, filtration, also reduced production cost simultaneously.
The preparation method of above-mentioned gas water beverage, comprises the steps:
(1) malt extract is added in 52~66 ℃ of pure water of 8~11 times of weight, add α-amylase in water, stir, insulation reaction 60~90min, makes saccharification wort simultaneously;
(2) get saccharification wort that step (1) makes through α-amylase deactivation or the protein stabilized technology of high strength, then add in proportion milk-acid bacteria, carry out normal pressure fermentation at 35~45 ℃, fermentation time is 10~16h, makes one time fermentation liquid;
(3) in the one time fermentation liquid making to step (2), add in proportion lupulus, boil after 30~60min, be cooled to 20 ~ 30 ℃, then add in proportion yeast, at 20~30 ℃, carry out normal pressure fermentation, fermentation time 18~24h, be cooled to 0 ~ 5 ℃, make Secondary Fermentation liquid;
(4) white sugar, Xylitol, citric acid and Trisodium Citrate are dissolved in the pure water of 5 ~ 8 times of gross weights, are mixed with temperature and are the aqueous solution of 0 ~ 5 ℃;
(5) after the aqueous solution that Secondary Fermentation liquid step (3) being made and step (4) make, add pure water, after mixing, after filtration, sterilizing, makes gas water beverage.
Add α-amylase object in described step (1) and be the small molecules carbohydrate such as be maltose of the Starch Hydrolysis in malt extract, be convenient to be utilized by milk-acid bacteria and Yeast Growth, so the conventional commercially available α-amylase in this area all can realize above-mentioned technical purpose.
Preferred according to the present invention, the α-amylase deactivation of described step (2) comprises the steps:
Under condition of normal pressure, heat saccharification wort to boiling, continuous heating 30 minutes, then adds pure water the wheat juice in boiling pot is diluted to 9~13 ° of P, is cooled to 35~45 ℃.
Preferred according to the present invention, the protein stabilized technology of high strength of described step (2) comprises the steps:
At pressure, be under 0.1~0.18Mpa condition, to heat saccharification wort to boiling, continuous heating 90~120 minutes, then adds pure water the wheat juice in boiling pot is diluted to 9~13 ° of P, removes protein precipitation, is cooled to 35~45 ℃.
Further preferred, described removal protein precipitation is for adopting whirlpool tank to remove protein precipitation.
Preferred according to the present invention, the milk-acid bacteria of milk-acid bacteria for decomposing the carbohydrate and the protein that utilize plant origin in described step (2), the direct putting type ferment agent for sour milk that further preferably Harbin Meihua Biologic Technology Co., Ltd. sells.Can decompose and utilize the milk-acid bacteria of plant origin carbohydrate and protein can utilize the relevant nutritive ingredient in malt extract, and produce certain fruits and vegetables fragrance in growth metabolism process, those skilled in the art can choose commercially available product as required.
Preferred according to the present invention, in described step (3), yeast is bread yeast, the bread yeast that further preferably Angel Yeast Co.,Ltd sells.Goal of the invention of the present invention all can be realized with bread yeast in commercial beverage.
Preferred according to the present invention, in described step (5), to filter, step is as follows:
Use flame filter press to take diatomite and silica gel and filter as medium, 8 ~ 10 tons/hour of filtration velocity, filter while starting, first feed liquid is carried out to circulating filtration repeatedly, until filtrate turbidity≤0.3EBC, then stop feed liquid circulation, feed liquid is filtered through filter, obtain.
Preferred according to the present invention, sterilizing in described step (5) adopts tunnel spray-type pasteurization, and sterilising temp is 60~65 ℃, sterilization time 20~30 minutes.
Beneficial effect
1, to adopt the malt extract of different model to be that raw material carries out composite in the present invention, and the gas water beverage mouthfeel that makes is pure, sour and sweet palatability, kill mouthfeel, nutritious, free from extraneous odour, is easy to the control of quality and mouthfeel;
2, the present invention adopts yeast and milk-acid bacteria to carry out two probiotics fermention methods and produces Ge Wasi, yeast and milk-acid bacteria be two kinds to the diverse bacterial classification of fermentation condition requirement, the present invention is by adjusting fermentation substrate, leavening temperature, fermentation oxygen requirement, fermentation time, to guarantee the good local flavor of product, guarantee lower ethanol content ,≤0.2% (v/v) simultaneously.
3, Ge Wasi system belongs to colloidal solution, the materials such as some unleavened macromolecular particle protein and polyphenol had wherein both been contained, also contain some and in early stage, in treating processes, fail the small-molecule substance of precipitate and separate, these materials are deposited in process at Ge Wasi can be because of low temperature, rock or the impact such as standing sedimentation is combined into larger particulate matter and causes muddiness, produce loss of gloss phenomenon, affect outward appearance and the taste of Ge Wasi.The present invention, by adopting high strength protein denaturation technical finesse Ge Wasi system, has increased colloidal stability, has guaranteed the limpid degree of product, makes Ge Wasi finished product have good colloidal stability, the turbidity≤0.5EBC of product within the quality guaranteed period.
4, biological enzymolysis technology is processed stage by stage.The raw material nutritive substance that lattice gas is used is abundant, the carbohydrate such as various carbohydrates, protein, food fibre equal size are higher, by the measures such as suitable temperature and pH value are provided to feed liquid, utilize the effect of biological enzyme formulation, make polysaccharide, starch, easily cause that muddy protein appears returning in Ge Wasi, food fibre resolves into more easily and utilized or soluble small-molecule substance by yeast and milk-acid bacteria.
5, high strength is boiled.The present invention is removed sensitive Protein, is improved product colloidal stability by the high strength mode of boiling; In addition, boiling part can also be removed the sulfide that product special flavour is damaged, and improves the flavor quality of Ge Wasi.
6, filtering fermentation liquor clarification.The present invention filters removal by the muddy material that causes of the insoluble substance in fermented liquid, Ge Wasi being deposited in process, has improved colloidal stability and the taste consistence of product.
7, the milk-acid bacteria in gas water beverage of the present invention and the prebiotics factor that produces thereof make enteron aisle be acid, suppress long-term effectively the growth of spoilage organism, decompose and in and harmful chemical substance in enteron aisle, get rid of autointoxication phenomenon, have the effect of cleaning enteron aisle; In addition, milk-acid bacteria can stimulate the secretion of gastric juice, strengthens gastro-intestinal digestion ability, enhances metabolism, and is conducive to the absorption of human body to nutritive substance.
Accompanying drawing explanation
Fig. 1 is the ethanol content column comparison diagram that adopts the gas water beverage of different methods production;
Embodiment
Below in conjunction with Figure of description and embodiment, technical scheme of the present invention is described further, but institute of the present invention protection domain is not limited to this.
α-amylase in embodiment is purchased from Zaozhuang, Shandong city Jie Nuo biological enzyme company limited;
Yeast is the bread yeast of selling purchased from Angel Yeast Co.,Ltd;
Milk-acid bacteria is the direct putting type ferment agent for sour milk purchased from Harbin Meihua Biologic Technology Co., Ltd.;
Flame filter press is purchased from Shanghai great Zhang filter plant company limited, and model is BAY40/80;
Whirlpool tank is purchased from Shandong Zhongde Equipment Co., Ltd, and capacity is 10 tons;
Pale malt extract is purchased from Jin Pi bio tech ltd, Shanghai, after testing, and protein (accounting for dry matter weight) 5.0%, colourity 13.0, pH value (mass percent 10% solution) 5.7, acidity (mL/10g) 13.0;
Black malt extract is purchased from Jin Pi bio tech ltd, Shanghai, after testing, and protein (accounting for dry matter weight) 8.0%, colourity 48.0, pH value (mass percent 10% solution) 5.1, acidity (mL/10g) 43.0.
Embodiment 1
A gas water beverage that utilizes asynchronous fermentation technology to prepare, every hundred kilograms are made by following raw material:
Malt extract 4.2kg, lupulus 3.1g, yeast powder 5g, lactobacillus powder 4g, Xylitol 390g, white sugar 4.6kg, citric acid 34g, Trisodium Citrate 5.6g, pure water surplus.
Above-mentioned malt extract is mixed and makes with black malt extract 1.68kg by pale malt extract 2.52kg.
The preparation method of above-mentioned gas water beverage, comprises the steps:
(1) malt extract is added in 55 ℃ of pure water of 10 times of weight, add α-amylase in water, stir, insulation reaction 60min, makes saccharification wort simultaneously;
(2) saccharification wort step (1) being made is under 0.12Mpa condition, to be heated to boiling at pressure, continuous heating 100 minutes, then add pure water and the wheat juice in boiling pot is diluted to the wheat juice of 9 ° of P, through whirlpool tank, remove protein precipitation, be cooled to 42 ℃; 9 ° of P wheat juice mixed dissolutions that milk-acid bacteria elder generation and its weight are 10 times, then add in wheat juice, by every kilogram of saccharification wort, add the amount of 0.086g to add milk-acid bacteria, carry out normal pressure fermentation at 42 ℃, and fermentation time is 16h, makes one time fermentation liquid;
(3) in the one time fermentation liquid making to step (2), add lupulus, boil after 30min, be cooled to 28 ℃, make boiling liquid; Yeast is mixed and makes yeast solution with the water of 10 times of its weight, then in boiling liquid, add yeast solution, carry out normal pressure fermentation at 28 ℃, fermentation time 20h, is cooled to 0 ~ 5 ℃, makes Secondary Fermentation liquid;
(4) white sugar, Xylitol, citric acid and Trisodium Citrate are dissolved in the pure water of 6 times of weight, are mixed with temperature and are the aqueous solution of 0~5 ℃;
(5) after the aqueous solution that Secondary Fermentation liquid step (3) being made and step (4) make, add pure water, after mixing, after filtration, sterilizing, makes gas water beverage.
The gas water beverage Oranoleptic indicator who makes is as shown in table 1.
Table 1
Project Detected result
Color and luster Light golden yellow, glossy
Fragrance There is the intrinsic light burnt odor gas of fermentation Ge Wasi
Flavour Mouthfeel is pure, sour and sweet palatability, kill mouthfeel, free from extraneous odour
Outward appearance Limpid without precipitation, without the visible tramp material of naked eyes
The product making by following standard detection:
The examination criteria of ethanol content and turbidity is with reference to GB/T 4928-2008, plumbous examination criteria is with reference to GB GB5009.12-2010, the examination criteria of total arsenic is with reference to GB GB/T 5009.11-2003, the examination criteria of copper is with reference to GB/T5009.13-2003, the examination criteria of total number of bacterial colony is with reference to GB GB4789.2-2010, the examination criteria of coliform is with reference to GB GB 4789.3-2010, the examination criteria of yeast and mold is with reference to GB GB 4789.35-2010, the examination criteria of Salmonellas is with reference to GB GB 4789.5-2012, the examination criteria of streptococcus aureus is with reference to GB GB 4789.10-2010.
After testing, the gas water beverage physical and chemical index making is as shown in table 2.
Table 2
Project Detected result
Ethanol content, (%, v/v) 0.08
Turbidity, EBC 0.18
Colourity, EBC 4.0
Plumbous (Pb), mg/L 0.03
Total arsenic (As), mg/L 0.02
Copper (Cu), mg/L 0.5
Foodstuff additive Pressing GB2760 carries out
The gas water beverage microbiological indicator making is as shown in table 3.
Table 3
Project Detected result
Total number of bacterial colony/(cfu/mL) Do not detect
Coliform/(MPN/100mL) Do not detect
Mould/(cfu/mL) Do not detect
Milk-acid bacteria/(cfu/mL) Do not detect
Yeast/(cfu/mL) Do not detect
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) Do not detect
The gas water beverage nutritive ingredient index making is as shown in table 4.
Table 4
Project Content (mg/Kg) Project Content (mg/Kg) Project Content (mg/Kg)
VB1 5.82×10 -3 Ga 1.40×10 2 Isoleucine 1.60
VB2 3.41 Na 8.08×10 2 Phenylalanine 2.10
VB6 1.16 Fe 3.30 Aspartic acid 3.60
VB12 0.81×10 -3 Cu 1.40 Serine 2.00
VC 6.36 Zn 0.50 L-glutamic acid 9.40
Pantothenic acid 30.00 Mn 1.20 Glycine 2.40
Folic acid 0.60 Threonine 1.90 L-Ala 2.40
Vitamin H 1.7×10 -3 α-amino-isovaleric acid 2.60 Halfcystine 0.10
Nicotinamide 60.80 Methionine(Met) 0.90 Tyrosine 1.00
K 4.86×10 3 Tryptophane 0.05 Histidine 1.10
P 2.08×10 3 Leucine 3.20 Arginine 2.20
Mg 1.04×10 3 Methionin 1.90 Proline(Pro) 4.70
Embodiment 2
A gas water beverage that utilizes asynchronous fermentation technology to prepare, every hundred kilograms are made by following raw material:
Malt extract 4.4kg, lupulus 4.4g, yeast powder 5.5g, lactobacillus powder 5g, Xylitol 400g, white sugar 4.8kg, citric acid 35g, Trisodium Citrate 6.0g, pure water surplus.
Above-mentioned malt extract is mixed and makes with black malt extract 2.64kg by pale malt extract 1.76kg.
The preparation method of above-mentioned gas water beverage, comprises the steps:
(1) malt extract is added in 53 ℃ of pure water of 9 times of weight, add α-amylase in water, stir, insulation reaction 80min, makes saccharification wort simultaneously;
(2) saccharification wort step (1) being made is under 0.14Mpa condition, to be heated to boiling at pressure, continuous heating 110 minutes, then add pure water and the wheat juice in boiling pot is diluted to the wheat juice of 12 ° of P, through whirlpool tank, remove protein precipitation, be cooled to 39 ℃; 12 ° of P wheat juice mixed dissolutions that milk-acid bacteria elder generation and its weight are 12 times, then add in wheat juice, carry out normal pressure fermentation at 39 ℃, and fermentation time is 12h, makes one time fermentation liquid;
(3) in the one time fermentation liquid making to step (2), add lupulus, boil after 40min, be cooled to 25 ℃, make boiling liquid; Yeast is mixed and makes yeast solution with the water of 12 times of its weight, then in boiling liquid, add yeast solution, carry out normal pressure fermentation at 25 ℃, fermentation time 18h, is cooled to 0 ~ 5 ℃, makes Secondary Fermentation liquid;
(4) white sugar, Xylitol, citric acid and Trisodium Citrate are dissolved in the pure water of 6 times of weight, are mixed with temperature and are the aqueous solution of 0~5 ℃;
(5) after the aqueous solution that Secondary Fermentation liquid step (3) being made and step (4) make, add pure water, after mixing, after filtration, sterilizing, makes gas water beverage.
The gas water beverage Oranoleptic indicator who makes is as shown in table 5.
Table 5
Project Detected result
Color and luster Golden yellow, glossy
Fragrance There is the intrinsic burnt odor gas of fermentation Ge Wasi
Flavour Mouthfeel is pure, sour and sweet palatability, kill mouthfeel, free from extraneous odour
Outward appearance Limpid without precipitation, without the visible tramp material of naked eyes
After testing, standard is with embodiment 1, and physical and chemical index is as shown in table 6.
Table 6
Project Detected result
Ethanol content, (%, v/v) 0.10
Turbidity, EBC 0.21
Colourity, EBC 9.0
Plumbous (Pb), mg/L 0.02
Total arsenic (As), mg/L 0.03
Copper (Cu), mg/L 0.6
Foodstuff additive Pressing GB2760 carries out
Microbiological indicator is as shown in table 7.
Table 7
Project Detected result
Total number of bacterial colony/(cfu/mL) Do not detect
Coliform/(MPN/100mL) Do not detect
Mould/(cfu/mL) Do not detect
Milk-acid bacteria/(cfu/mL) Do not detect
Yeast/(cfu/mL) Do not detect
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) Do not detect
Embodiment 3
The preparation method of gas water beverage as described in Example 2, difference is, step (2) is:
The saccharification wort that step (1) is made is after enzyme-deactivating; By every kilogram of saccharification wort, add the amount of 0.1g milk-acid bacteria to add milk-acid bacteria, carry out normal pressure fermentation at 41 ℃, fermentation time is 14h, makes one time fermentation liquid.
This embodiment is owing to not increasing high strength protein denaturation step, the clear luminance range of product, and turbidity is higher, occurs loss of gloss phenomenon, and colloidal stability is poor; Owing to not using high strength protein denaturation step, there is albumen stink and bad wheat skin taste and activated flavour in product on taste simultaneously.
The gas water beverage Oranoleptic indicator who makes is as shown in table 8.
Table 8
Project Detected result
Color and luster Brown color, glossiness is poor
Fragrance There is the intrinsic smell of fermentation Ge Wasi, have bad wheat skin taste and activated flavour simultaneously
Flavour Sour and sweet palatability, mouthfeel be purer, albumen stink slightly
Outward appearance Without obvious sediment, without the visible tramp material of naked eyes, but loss of gloss, clear luminance range
After testing, standard is with embodiment 1, and physical and chemical index is as shown in table 9.
Table 9
Project Detected result
Ethanol content, (%, v/v) 0.15
Turbidity, EBC 6.62
Colourity 8.0
Plumbous (Pb), mg/L 0.02
Total arsenic (As), mg/L 0.03
Copper (Cu), mg/L 0.6
Foodstuff additive Pressing GB2760 carries out
Microbiological indicator is as shown in table 10.
Table 10
Project Detected result
Total number of bacterial colony/(cfu/mL) Do not detect
Coliform/(MPN/100mL) Do not detect
Mould/(cfu/mL) Do not detect
Milk-acid bacteria/(cfu/mL) Do not detect
Yeast/(cfu/mL) Do not detect
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) Do not detect
Embodiment 4
The preparation method of gas water beverage as described in Example 2, difference is, malt extract is all by pale malt extract.
The gas water beverage Oranoleptic indicator who makes is as shown in table 11.
Table 11
Project Detected result
Color and luster Faint yellow, glossy
Fragrance There is the intrinsic smell of fermentation Ge Wasi, without bad wheat skin taste and activated flavour
Flavour Sour and sweet palatability, mouthfeel are pure
Outward appearance Limpid without precipitation, without the visible tramp material of naked eyes
After testing, standard is with embodiment 1, and physical and chemical index is as shown in table 12.
Table 12
Project Detected result
Ethanol content, (%, v/v) 0.14
Turbidity, EBC 0.12
Colourity 3.0
Plumbous (Pb), mg/L 0.01
Total arsenic (As), mg/L 0.02
Copper (Cu), mg/L 0.5
Foodstuff additive Pressing GB2760 carries out
Microbiological indicator is as shown in table 13.
Table 13
Project Detected result
Total number of bacterial colony/(cfu/mL) Do not detect
Coliform/(MPN/100mL) Do not detect
Mould/(cfu/mL) Do not detect
Milk-acid bacteria/(cfu/mL) Do not detect
Yeast/(cfu/mL) Do not detect
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) Do not detect
Embodiment 5
Gas water beverage as described in Example 2, difference is, every hundred kilograms are made by following raw material:
Malt extract 3.5kg, lupulus 2g, yeast 13g, milk-acid bacteria 8g, Xylitol 300g, white sugar 4kg, citric acid 45g, Trisodium Citrate 0g, pure water surplus.
Embodiment 6
Gas water beverage as described in Example 2, difference is, every hundred kilograms are made by following raw material:
Malt extract 6.3kg, lupulus 5g, yeast 5g, milk-acid bacteria 2g, Xylitol 500g, white sugar 5.2kg, citric acid 30g, pure water surplus.
Comparative example 1
Utilize preparation method to produce Ge Wasi, every hundred kilograms are made by following raw material:
The caramel colour 12.5g of glucose 2kg, maltose 2kg, white sugar 3kg, acesulfame potassium 25g, 40,000 EBC, edible bread spices 80g, pure water surplus.
Utilize preparation method to produce Ge Wasi, comprise the following steps:
(1) weigh the caramel colour of required glucose, maltose, white sugar, acesulfame potassium, 40,000 EBC, edible bread spices;
(2) to the pure water that adds 5-6 times of raw material weight, 85-90 ℃ in dissolving vessel;
(3) these raw materials of caramel colour of the glucose weighing up, maltose, white sugar, acesulfame potassium, 40,000 EBC are slowly added into dissolving vessel, and stir 30min, until various raw material all dissolves, obtain liquid glucose;
(4) liquid glucose step (3) being made is squeezed in blend tank, adds edible bread essence in blend tank simultaneously, does not finally add pure water feed liquid is carried out to constant volume, obtains mixed liquid;
(5) use diatomite filter or membrane filter plant to filter mixed liquid;
(6) use carbon dioxide mix machine to the feed liquid filling carbonic acid gas after filtering, increase and kill the shape of the mouth as one speaks;
(7) filling, sterilization.
The gas water beverage principal character index making is as shown in table 14.
Table 14
The gas water beverage nutritive ingredient index making is as shown in Table 15:
Table 15
Project Detected result
Energy, kJ/100g 85-153
Carbohydrate, g/100g 5.0-9.0
Protein or amino acid, mg/kg 0
VITAMIN or trace element, mg/kg 0
Comparative example 2
The method of tradition individual plant fermentative Production gas water beverage, step is as follows:
(1) using Fructus Hordei Germinatus is raw material, after removal of impurities, pulverizing, enzymatic saccharification, filtration, makes saccharification wort;
(2) in saccharification wort, add lupulus and carry out Wort boiling;
(3) utilize whirlpool settling bath that the thermo-sensitivity sedimentable matter in wheat juice is removed;
(4) wheat juice is cooled to 25-28 ℃, then adds yeast and ferment, fermentation time 48-72h;
(5) fermented liquid is cooled to 0-4 ℃, and add white sugar as required, fruit juice carries out taste allotment;
(6) use diatomite filter to filter mixed liquid;
(7) filling, the sterilization of Ge Wasi.
The gas water beverage principal character index making is shown in table 16.
Table 16
project detected result
color and luster brown color
fragrance there is leavened prod fragrance, have bad yeast autolysis taste simultaneously
flavour taste is abundant, still because fermentation degree higher band is carried out larger higher alcohols taste
outward appearance but without obvious sediment and the visible tramp material of naked eyes.
ethanol content, (%, v/v) 1.0-1.5
turbidity, EBC 5.79
colourity, EBC 5.0-10.0
The gas water beverage nutritive ingredient index making is shown in table 17.
Table 17
Project Detected result
Energy, kJ/100g 85-120
Carbohydrate, g/100g 5.0-7.0
Protein or amino acid, mg/kg 20.0-25.0
VITAMIN or trace element, mg/kg 3.04.0

Claims (10)

1. a preparation method who utilizes gas water beverage prepared by asynchronous fermentation technology, is characterized in that, comprises the steps:
(1) malt extract is added in 52~66 ℃ of pure water of 8~11 times of weight, add α-amylase in water, stir, insulation reaction 60~90min, makes saccharification wort simultaneously;
(2) get saccharification wort that step (1) makes through the protein stabilized technology of high strength, then add in proportion milk-acid bacteria, carry out normal pressure fermentation at 35~45 ℃, fermentation time is 10~16h, makes one time fermentation liquid;
(3) in the one time fermentation liquid making to step (2), add in proportion lupulus, boil after 30~60min, be cooled to 20 ~ 30 ℃, then add in proportion yeast, at 20~30 ℃, carry out normal pressure fermentation, fermentation time 18~24h, be cooled to 0 ~ 5 ℃, make Secondary Fermentation liquid;
(4) white sugar, Xylitol, citric acid and Trisodium Citrate are dissolved in the pure water of 5 ~ 8 times of gross weights, are mixed with temperature and are the aqueous solution of 0 ~ 5 ℃;
(5) after the aqueous solution that Secondary Fermentation liquid step (3) being made and step (4) make, add pure water, after mixing, after filtration, sterilizing, makes gas water beverage;
The protein stabilized technology of high strength of described step (2) comprises the steps:
At pressure, be under 0.1~0.18Mpa condition, to heat saccharification wort to boiling, continuous heating 90~120 minutes, then adds pure water the wheat juice in boiling pot is diluted to 9~13 ° of P, removes protein precipitation, is cooled to 35~45 ℃;
Described gas water beverage, every hundred kilograms are made by following raw material:
Malt extract 3.5~6.3kg, lupulus 2~5g, yeast 5~13g, milk-acid bacteria 2~8g, Xylitol 300~500g, white sugar 4~6kg, citric acid 30~45g, Trisodium Citrate 0~10g, pure water surplus;
Described malt extract is pale malt extract and/or black malt extract.
2. preparation method as claimed in claim 1, is characterized in that, described malt extract is to make after the pale malt extract of 2~3 weight parts is mixed with the black malt extract of 2~3 weight parts.
3 .preparation method as claimed in claim 1, is characterized in that, every hundred kilograms are made by following raw material:
Malt extract 4.2~4.5kg, lupulus 4.0~4.5g, yeast 5~6g, milk-acid bacteria 4~5g, Xylitol 380~420g, white sugar 4.6~4.9kg, citric acid 34~38g, Trisodium Citrate 5.5~6.8g, pure water surplus;
Above-mentioned malt extract is added after the saccharification of 5~6.8g α-amylase by every 4.2~4.5kg malt extract, then after 4~5g lactobacillus-fermented, add again lupulus, again after saccharomycetes to make fermentation, add white sugar, Xylitol, citric acid and Trisodium Citrate, after pure water allotment, after filtration, sterilizing, make.
4 .preparation method as claimed in claim 1, is characterized in that, described removal protein precipitation is for adopting whirlpool tank to remove protein precipitation.
5 .preparation method as claimed in claim 1, is characterized in that, the milk-acid bacteria of milk-acid bacteria for decomposing the carbohydrate and the protein that utilize plant origin in described step (2).
6 .preparation method as claimed in claim 5, is characterized in that, described milk-acid bacteria is the direct putting type ferment agent for sour milk that Harbin Meihua Biologic Technology Co., Ltd. sells.
7 .preparation method as claimed in claim 1, is characterized in that, in described step (3), yeast is bread yeast.
8 .preparation method as claimed in claim 7, is characterized in that, described bread yeast is the bread yeast that Angel Yeast Co.,Ltd sells.
9 .preparation method as claimed in claim 1, is characterized in that, in described step (5), filters, and step is as follows:
Use flame filter press to take diatomite and silica gel and filter as medium, 8 ~ 10 tons/hour of filtration velocity, filter while starting, first feed liquid is carried out to circulating filtration repeatedly, until filtrate turbidity≤0.3EBC, then stop feed liquid circulation, feed liquid is filtered through filter, obtain.
10 .preparation method as claimed in claim 1, is characterized in that, sterilizing in described step (5) adopts tunnel spray-type pasteurization, and sterilising temp is 60~65 ℃, sterilization time 20~30 minutes.
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