CN103205336A - Method for manufacturing raspberry kvass - Google Patents

Method for manufacturing raspberry kvass Download PDF

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Publication number
CN103205336A
CN103205336A CN201310067633XA CN201310067633A CN103205336A CN 103205336 A CN103205336 A CN 103205336A CN 201310067633X A CN201310067633X A CN 201310067633XA CN 201310067633 A CN201310067633 A CN 201310067633A CN 103205336 A CN103205336 A CN 103205336A
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Prior art keywords
raspberry
wasi
liquid
kvass
saccharification
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CN201310067633XA
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Chinese (zh)
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CN103205336B (en
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吴丽军
张军
金丹月
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上虞市南岭农副产品有限公司
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Publication of CN103205336A publication Critical patent/CN103205336A/en
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Abstract

The invention discloses a method for manufacturing a raspberry kvass. The method comprises steps of: A) raw material preparation: mixing a defatted corn flour, malt or black malt and hops to obtain an auxiliary material; B) saccharifying: adding purified water in the auxiliary material, conducting a second heating, and conducting solid-liquid separation on mash to obtain saccharified liquid; C) fermentation: adding a raspberry main material, sugar, corn syrup, a kvass pure yeast and lactic acid bacteria, fermenting and conducting high speed shearing to obtain a raspberry kvass initial solution; D) cooling: raising pressure to 200-300000 PA / cm<3>, and precipitating to obtain a raspberry kvass semi-finished product; E) adjustment: adding mint and licorice infusion into the raspberry kvass semi-finished product for deployment, so as to obtain a raspberry kvass crude product; and F) filtering: removing impurities through combined usage of diatomite machine and a nanometer film machine, so as to obtain a raspberry kvass product. The invention has characteristics of capability of preventing emergence of flocculation, pure taste of raspberry kvass, natural color, easily adsorbed nutrition and short production cycle, etc.

Description

The manufacture method of a kind of raspberry Ge Wasi

Technical field

The present invention relates to a kind of raspberry Ge Wasi, relate to the manufacture method of a kind of raspberry Ge Wasi specifically, belong to the food mfg technology field.

Background technology

Lattice gas is the beverage that contains low alcohol in Russia, Ukraine and other East European countries of prevailing, moderately sour and sweet, mouthfeel delicate fragrance.Its ethanol content has only about 1%, is very popular soft drink.In China Harbin, Jilin, the Yi Li in Xinjiang, Tacheng, Urumchi are also popular.

Common Ge Wasi is raw material with wort, hops, sucrose, bacterial classification, water generally, adopt lixiviation process, saccharogenic method, hybrid system, doublely boil and soak fermentation such as method and make, has peculiar flavour and fragrance, contain the necessary multiple nutritional components of human body, having Appetizing spleen-tonifying, multiple function such as aid digestion, do not contain any sanitas and additive, is the outstanding health promoting beverage of a kind of effect, but, at present also for seeing the report that raspberry Ge Wasi is arranged.

Raspberry represents as third generation fruit, contain than existing cultivation fruit and other any wild fruit trees materials such as high vitamin-E, SOD, aminobutyric acid all, particularly cancer-resisting substance ellagic acid content is abundant, prevention has effect preferably to pathologies such as colon, uterine neck, mammary gland, pancreas, and it is the jinx of ruby, cancer for American-European title.Special lattice gas with the raspberry brew more because of Appetizing spleen-tonifying, aid digestion, quench one's thirst, fall administration, refresh oneself, invigorate blood circulation, effect such as beauty treatment gives prominence to, and is applicable to drinking of men and women, old and young and diabetes, hypertension, obese people, liked by the human consumer.

Summary of the invention

The present invention aims to provide the manufacture method of a kind of raspberry Ge Wasi, and it has the raspberry of preventing Ge Wasi product and flocculation, deposited phenomenon occur, makes the raspberry Ge Wasi pure taste that forms, the color and luster nature, characteristics such as nutrition easily absorbs, and has long quality-guarantee period simultaneously, and is with short production cycle.

For achieving the above object, the present invention by the following technical solutions: the manufacture method of a kind of raspberry Ge Wasi, it may further comprise the steps:

A) preparation of raw material: fry fragrant degreasing Semen Maydis powder with slow fire, fruit of raspberry is made into juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L. reach the hops pulverizing more than 50 orders; By 2-3: 4-5: 1-2: 1 mass ratio is chosen described processing back degreasing Semen Maydis powder, juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, to handle back degreasing Semen Maydis powder, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, mix, obtain auxiliary material, fruit of raspberry is made into juice of raspberry or pulp is the raspberry major ingredient;

B) saccharification: auxiliary material is put into container, the water purification that adds 4.5～5.5 times of auxiliary material quality, adjusting the interior temperature of container is 45～50 ℃, keeps 15～20 minutes, is warmed up to 65～70 ℃ for the first time, kept 15～20 minutes, carry out being warmed up to the second time 75～80 ℃ then, kept 15～20 minutes, obtain the mash after the saccharification, mash is through solid-liquid separation, and the liquid portion that obtains is saccharification liquid;

C) fermentation: saccharification liquid is added in the fermentor tank, fermentor tank is cooled to 33～35 ℃, add the raspberry major ingredient, add sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria again, keep 30～32 ℃ and carried out the anaerobic liquid submerged fermentation 3-4 hour, in fermentor tank, carried out then high speed shear 5-8 minute, fermented again 1-2 hour, and obtained raspberry Ge Wasi liquid just; The adding quality of described sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria is respectively 5-7%, 5-7%, 1.0-1.3 ‰, the 0.2-0.4 ‰ of saccharification liquid quality.

D) cooling: promote the fermentor tank internal pressure to 200-300 kPa/cm 3, detect raspberry Ge Wasi just the ethanol mass content of liquid when 0.4-0.8%, with jar temperature drop to 6～8 ℃, keep precipitating in 8-10 hour, the liquid that obtains is raspberry Ge Wasi work in-process.

E) adjust: add peppermint in raspberry Ge Wasi work in-process, the Radix Glycyrrhizae preserved material is allocated, the add-on that described peppermint, Radix Glycyrrhizae are soaked is respectively 0.2-0.3%, the 0.2-0.3% of raspberry Ge Wasi semi-manufactured goods quality, obtains raspberry Ge Wasi crude product.

F) filter, under 6～8 ℃ of conditions, adopt diatomite machine and nanometer film machine coupling method that the residual body of yeast, Fructus Hordei Germinatus resistates, raspberry impurity such as really be cut is removed, obtain raspberry Ge Wasi finished product.

Described step B) in, the solid-liquid separation of described mash adopts earlier and filters, again with the liquid portion post precipitation, and the liquid of decantation clarification.Described step B) in, after the solid-liquid separation of described mash, its solid part also add solid-liquid quality 1.5-2.5 doubly, 65～70 ℃ hot water, and stir, the decantation second juice saccharification liquid after clarification 10-30 minute, availablely obtain the 3rd juice saccharification liquid with quadrat method.

Adopt aforesaid method, raspberry Ge Wasi of the present invention adds the degreasing Semen Maydis powder, because reaching with the raspberry nutritive ingredient, strengthen and synergism natural VE, the gsh (longevity factor) that is rich in the Semen Maydis powder, in the adjustment process, add peppermint (0.2-0.3%), Radix Glycyrrhizae (0.2-0.3%) preserved material, improve product special flavour, strengthened product efficacy.In addition, adopt diatomite machine and nanometer film machine coupling method that the residual body of yeast, Fructus Hordei Germinatus resistates, raspberry impurity such as really be cut is removed, reach aseptic, clear state, overcome the destruction of sterilizing again to the product nutritive ingredient, reduce production costs, enhance productivity.

During the fermentation, use high-speed shearing machine, alleviate liquid to the pressure of yeast, increase fermenting space, significantly improve yeast activity, overcome unusual phenomenoies such as the conglomeration of yeast mycelia, the sticking wall of mycelia, improved fermenting speed and mash quality, guaranteed CO 2Concentration, fill CO thereby reduced to add 2Technology has reduced production cost.

Therefore, the manufacture method of the raspberry Ge Wasi that the present invention aims to provide has the raspberry of preventing Ge Wasi product and flocculation, deposited phenomenon occur, the raspberry Ge Wasi pure taste that manufacturing forms, the color and luster nature, nutrition easily absorbs, has long quality-guarantee period simultaneously, characteristics such as with short production cycle.

Embodiment

The manufacture method of raspberry Ge Wasi of the present invention, it may further comprise the steps:

The one, the preparation of raw material

Fry fragrant degreasing Semen Maydis powder with slow fire, fruit of raspberry is made into juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L. reach the hops pulverizing more than 50 orders.By 2-3: 4-5: 1-2: 1 mass ratio is chosen described processing back degreasing Semen Maydis powder, juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, to handle back degreasing Semen Maydis powder, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, mix, obtain auxiliary material, fruit of raspberry is made into juice of raspberry or pulp is the raspberry major ingredient.

Following table is the example of proportion of raw materials and effect

Embodiment The degreasing Semen Maydis powder Juice of raspberry or pulp Fructus Hordei Germinatus or sprout of Secale cereale L. Hops Effect 1 20 kilograms 50 kilograms 10 kilograms 10 kilograms Saccharification is better, fermentation is general 2 22 kilograms 43 kilograms 12 kilograms 10 kilograms Saccharification is better, fermentation is better 3 24 kilograms 47 kilograms 15 kilograms 10 kilograms Saccharification is good, fermentation is good 4 27 kilograms 49 kilograms 17 kilograms 10 kilograms Saccharification is better, fermentation is better 5 30 kilograms 40 kilograms 20 kilograms 10 kilograms Saccharification is general, fermentation is better

The 2nd, saccharification: auxiliary material is put into container, add auxiliary material quality 4.5-5.5 water purification doubly, adjusting the interior temperature of container is 45～50 ℃, keeps 15～20 minutes, is warmed up to 65～70 ℃ for the first time, kept 15～20 minutes, carry out being warmed up to the second time 70～73 ℃ then, kept 15～20 minutes, obtain the mash after the saccharification, mash is through solid-liquid separation, and the liquid portion that obtains is saccharification liquid;

Following table is the significant parameter example of Mashing process

Embodiment The auxiliary material add-on The water purification add-on Temperature, hold-time in the container Heat up for the first time Heat up for the second time 1 50 kilograms 225 kilograms 45 ℃, 20 minutes 65 ℃, 20 minutes 70 ℃, 20 minutes 2 50 kilograms 250 kilograms 50 ℃, 15 minutes 68 ℃, 17 minutes 75 ℃, 17 minutes 3 50 kilograms 275 kilograms 47 ℃, 18 minutes 70 ℃, 15 minutes 85 ℃, 15 minutes

The 3rd, fermentation: saccharification liquid is added in the fermentor tank, fermentor tank is cooled to 33～35 ℃ (can be 33 ℃ or 35 ℃ or 34 ℃), add the raspberry major ingredient, add sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria again, keep 30～32 ℃ and carried out the anaerobic liquid submerged fermentation 3-4 hour, in fermentor tank, carried out then high speed shear 5-8 minute, fermented again 1-2 hour, and obtained raspberry Ge Wasi liquid just; The adding quality of described sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria is respectively 5-7%, 5-7%, 1.0-1.3 ‰, the 0.2-0.4 ‰ of saccharification liquid quality.

The purebred yeast of described lattice gas can adopt the purebred yeast of commercially available Ge Wasi, as Harbin Meihua Biologic Technology Co., Ltd.'s product.

Following table is the significant parameter example of zymotechnique

Embodiment Saccharification liquid add-on The sucrose add-on The maize treacle add-on The yeast cream add-on The milk-acid bacteria add-on 1 50 kilograms 2.5 kilogram 2.5 kilogram 0.050 kilogram 0.010 kilogram 2 50 kilograms 3.0 kilogram 3.0 kilogram 0.060 kilogram 0.015 kilogram 3 50 kilograms 3.5 kilogram 3.5 kilogram 0.065 kilogram 0.020 kilogram

The 4th, cooling: promote the fermentor tank internal pressure to 200-300 kPa/cm 3(can be 200 kPas/cm 3Or 300 kPas/cm 3Or 250 kPas/cm 3Or 2200 kPas/cm 3), detect raspberry Ge Wasi just the ethanol mass content of liquid when 0.4-0.8%, with jar temperature drop to 6～8 ℃, keep precipitating in 8-10 hour, the liquid that obtains is raspberry Ge Wasi work in-process.

The 5th, adjust: add peppermint in raspberry Ge Wasi work in-process, the Radix Glycyrrhizae preserved material is allocated, the add-on that described peppermint, Radix Glycyrrhizae are soaked is respectively 0.2-0.3%, the 0.2-0.3% of raspberry Ge Wasi semi-manufactured goods quality, obtains raspberry Ge Wasi crude product.

Following table is the significant parameter example of adjusting process

Embodiment The work in-process add-on The peppermint add-on Radix Glycyrrhizae preserved material add-on 1 50 kilograms 0.10 kilogram 0.15 kilogram 2 50 kilograms 0.15 kilogram 0.10 kilogram

The 6th, filter, under 6～8 ℃ of conditions, adopt diatomite machine and nanometer film machine coupling method that the residual body of yeast, Fructus Hordei Germinatus resistates, raspberry impurity such as really be cut is removed, obtain raspberry Ge Wasi finished product.This step can adopt common strainer to carry out.Carry out sterile filling then, packing material sterilization back isobar filling, this method need not two-stage sterilization.

In addition, in saccharification step, the solid-liquid separation of described mash adopts earlier and filters, again with the liquid portion post precipitation, and the liquid of decantation clarification.After the solid-liquid separation of described mash, its solid part also adds solid-liquid quality 1.5-2.5 times, 65～70 ℃ hot water, and stirs, clarifies the 10-30 minute decantation second juice saccharification liquid afterwards.Certainly availablely obtain the 3rd juice saccharification liquid with quadrat method.

Claims (3)

1. the manufacture method of a raspberry Ge Wasi is characterized in that it may further comprise the steps:
A) preparation of raw material: fry fragrant degreasing Semen Maydis powder with slow fire, fruit of raspberry is made into juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L. reach the hops pulverizing more than 50 orders; By 2-3: 4-5: 1-2: 1 mass ratio is chosen described processing back degreasing Semen Maydis powder, juice of raspberry or pulp, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, to handle back degreasing Semen Maydis powder, Fructus Hordei Germinatus or sprout of Secale cereale L., hops, mix, obtain auxiliary material, fruit of raspberry is made into juice of raspberry or pulp is the raspberry major ingredient;
B) saccharification: auxiliary material is put into container, add auxiliary material quality 4.5-5.5 water purification doubly, adjusting the interior temperature of container is 45～50 ℃, keeps 15～20 minutes, is warmed up to 65～70 ℃ for the first time, kept 15～20 minutes, carry out being warmed up to the second time 70～73 ℃ then, kept 15～20 minutes, obtain the mash after the saccharification, mash is through solid-liquid separation, and the liquid portion that obtains is saccharification liquid;
C) fermentation: saccharification liquid is added in the fermentor tank, fermentor tank is cooled to 33～35 ℃, add the raspberry major ingredient, add sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria again, keep 30～32 ℃ and carried out the anaerobic liquid submerged fermentation 3-4 hour, in fermentor tank, carried out then high speed shear 5-8 minute, fermented again 1-2 hour, and obtained raspberry Ge Wasi liquid just; The adding quality of described sucrose, maize treacle, the purebred yeast of Ge Wasi and milk-acid bacteria is respectively 5-7%, 5-7%, 1.0-1.3 ‰, the 0.2-0.4 ‰ of saccharification liquid quality;
D) cooling: promote the fermentor tank internal pressure to 200-300 kPa/cm 3, detect raspberry Ge Wasi just the ethanol mass content of liquid when 0.4-0.8%, with jar temperature drop to 6～8 ℃, keep precipitating in 8-10 hour, the liquid that obtains is raspberry Ge Wasi work in-process.
E) adjust: add peppermint in raspberry Ge Wasi work in-process, the Radix Glycyrrhizae preserved material is allocated, the add-on that described peppermint, Radix Glycyrrhizae are soaked is respectively 0.2-0.3%, the 0.2-0.3% of raspberry Ge Wasi semi-manufactured goods quality, obtains raspberry Ge Wasi crude product.
F) filter, under 6～8 ℃ of conditions, adopt diatomite machine and nanometer film machine coupling method that the residual body of yeast, Fructus Hordei Germinatus resistates, raspberry impurity such as really be cut is removed, obtain raspberry Ge Wasi finished product.
2. the manufacture method of raspberry Ge Wasi according to claim 1 is characterized in that described step B) in, the solid-liquid separation of described mash adopts earlier and filters, again with the liquid portion post precipitation, and the liquid of decantation clarification.
3. the manufacture method of raspberry Ge Wasi according to claim 1, it is characterized in that described step B) in, after the solid-liquid separation of described mash, its solid part also adds solid-liquid quality 1.5-2.5 times, 65～70 ℃ hot water, and stirs, clarifies the 10-30 minute decantation second juice saccharification liquid afterwards.
CN201310067633.XA 2013-03-04 2013-03-04 Method for manufacturing raspberry kvass CN103205336B (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103571689A (en) * 2013-11-05 2014-02-12 哈尔滨艾博雅食品科技开发有限公司 Corn kvass beverage powder and use method thereof
CN103571688A (en) * 2013-11-05 2014-02-12 哈尔滨艾博雅食品科技开发有限公司 Blueberry Kvass solid beverage as well as using method thereof
CN104479954A (en) * 2014-11-30 2015-04-01 朱发美 Melastoma dodecandrum kvass and production method thereof
CN105018293A (en) * 2015-07-28 2015-11-04 沈阳工学院 Processing method of raspberry kvass
CN105349326A (en) * 2015-12-13 2016-02-24 安徽联喆玉竹有限公司 Mangosteen kvass and preparation method
RU2585040C1 (en) * 2015-09-21 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2585039C1 (en) * 2015-09-03 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2591346C1 (en) * 2015-08-26 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2598245C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598238C1 (en) * 2015-09-17 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598234C1 (en) * 2015-09-17 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598242C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method
CN106118987A (en) * 2016-07-01 2016-11-16 四川理工学院 A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage
CN106721813A (en) * 2016-12-20 2017-05-31 大连民族大学 A kind of tara vine gas water beverage and preparation method thereof
CN107348292A (en) * 2017-09-14 2017-11-17 崇义富百乐发展有限公司 A kind of preparation method of Vitis davidii Foex bread fermentation juice beverage
CN107484933A (en) * 2017-09-14 2017-12-19 崇义富百乐发展有限公司 A kind of preparation method of red bayberry bread fermentation juice beverage

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CN101698820A (en) * 2009-11-11 2010-04-28 大连理工大学 Method for producing white wine and fruit wine by fritillary bulb
CN102181350A (en) * 2011-04-20 2011-09-14 白山市林源春生态科技有限公司 Method for preparing blueberry raw wine
CN102268348A (en) * 2011-08-10 2011-12-07 苏州市新同里红酒业有限公司 Jiuzhen-element health preserving yellow wine and production process thereof
CN102277269A (en) * 2011-08-18 2011-12-14 大连三军酒业有限公司 Bramble biological wine and brewing process thereof
CN102559448A (en) * 2012-03-07 2012-07-11 南京林业大学 Brewing method of whole fruit fermentation type green plum wine

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Publication number Priority date Publication date Assignee Title
CN1176764A (en) * 1996-09-13 1998-03-25 黑龙江省轻工业研究所 Method for commercialized producing kvass
CN1931993A (en) * 2006-09-19 2007-03-21 熊云祥 Health yellow wine of ginseng and lily and its prepn process
CN101195795A (en) * 2007-12-19 2008-06-11 刘国铨 Cold tea beer and producing method thereof
CN101220325A (en) * 2008-01-29 2008-07-16 周卫东 Health beer and manufacturing method thereof
CN101698820A (en) * 2009-11-11 2010-04-28 大连理工大学 Method for producing white wine and fruit wine by fritillary bulb
CN102181350A (en) * 2011-04-20 2011-09-14 白山市林源春生态科技有限公司 Method for preparing blueberry raw wine
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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103571688A (en) * 2013-11-05 2014-02-12 哈尔滨艾博雅食品科技开发有限公司 Blueberry Kvass solid beverage as well as using method thereof
CN103571689A (en) * 2013-11-05 2014-02-12 哈尔滨艾博雅食品科技开发有限公司 Corn kvass beverage powder and use method thereof
CN104479954A (en) * 2014-11-30 2015-04-01 朱发美 Melastoma dodecandrum kvass and production method thereof
CN105018293A (en) * 2015-07-28 2015-11-04 沈阳工学院 Processing method of raspberry kvass
RU2591346C1 (en) * 2015-08-26 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2585039C1 (en) * 2015-09-03 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2598234C1 (en) * 2015-09-17 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598238C1 (en) * 2015-09-17 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2598242C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method
RU2585040C1 (en) * 2015-09-21 2016-05-27 Олег Иванович Квасенков Method for producing kvass
RU2598245C1 (en) * 2015-09-21 2016-09-20 Олег Иванович Квасенков Bread kvass production method
CN105349326A (en) * 2015-12-13 2016-02-24 安徽联喆玉竹有限公司 Mangosteen kvass and preparation method
CN106118987A (en) * 2016-07-01 2016-11-16 四川理工学院 A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage
CN106721813A (en) * 2016-12-20 2017-05-31 大连民族大学 A kind of tara vine gas water beverage and preparation method thereof
CN107348292A (en) * 2017-09-14 2017-11-17 崇义富百乐发展有限公司 A kind of preparation method of Vitis davidii Foex bread fermentation juice beverage
CN107484933A (en) * 2017-09-14 2017-12-19 崇义富百乐发展有限公司 A kind of preparation method of red bayberry bread fermentation juice beverage

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