CN103300284A - Production method of KbaC bread concentrate - Google Patents
Production method of KbaC bread concentrate Download PDFInfo
- Publication number
- CN103300284A CN103300284A CN2013101920410A CN201310192041A CN103300284A CN 103300284 A CN103300284 A CN 103300284A CN 2013101920410 A CN2013101920410 A CN 2013101920410A CN 201310192041 A CN201310192041 A CN 201310192041A CN 103300284 A CN103300284 A CN 103300284A
- Authority
- CN
- China
- Prior art keywords
- bread
- production method
- concentrate
- described step
- kbac
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a production method of a KbaC bread concentrate and belongs to the technical field of a KbaC production method. The production method comprises the following steps of: slicing bread and baking to be golden yellow; roughly crushing and adding certain amount of water; after the bread sufficiently absorb the water, adding liquefying enzyme, saccharifying enzyme, xylanase and papain according to a sequence to preserve the heat and hydrolyze by phases; then centrifuging, separating and filtering to obtain a bread extracting solution; adjusting the sugar degree of the bread extracting solution and heating to more than 120 DEG C; preserving the heat and carrying out a Maillard reaction; then finely filtering, concentrating by a falling film and recycling aroma components; after concentration, adding recycled aroma fractions into a concentrated solution; and adjusting to an appointed concentration to obtain the KbaC bread concentrate. According to the production method disclosed by the invention, a bread extracting process is standardized and composite enzymatic hydrolysis greatly improves the utilization rate of the raw material bread; meanwhile, a Maillard reaction process is introduced so that the aroma of a product is strong, so as to have an important effect on improving the flavor quality of a KbaC finished product.
Description
Technical field
The present invention relates to a kind of lattice gas bread concentrate production method, belong to Ge Wasi production method technical field.
Background technology
Lattice gas is Russian traditional zymotic beverage, is the good merchantable brand of going with rice or bread that liked by the Russian.After importing China at the beginning of last century, with its unique local flavor, be subjected to popular the liking of China.Recent studies shows that Ge Wasi is rich in amino acid, protein and multiple nutrients compositions such as the multivitamin that produces and beneficial flora when the fermentation brew, have the physiological function of improving aspects such as human body intestinal canal function.In recent years, along with the enhancing of consumer health's consciousness, healthy food becomes the main flow of food consumption, and the beginning of gas water beverage heat is risen once again in China.
The Ge Wasi that traditional handicraft is manufactured mainly comprises bread Ge Wasi and Fructus Hordei Germinatus (barley, rye) Ge Wasi two big classes, and brew method is simple and crude, and production capacity is less, and product stability is poor.Along with the fermentation industry development of technology, the Ge Wasi production technology level has also obtained significantly promoting.Fermentation is replaced by ferment tank in original bottle, and aging process is originally replaced by pure-blood ferment.Rapid progress has also been arranged in the preparation of bread leachate, utilized the hydrolysis of enzyme in the fructus hordei germinatus when having improved extracting condition, improved the dissolution efficiency of carbohydrate greatly, also improved the non-biostability of zymotic fluid.Comprise through the bread Ge Wasi production technology after improving: technical process such as the production of Ge Wasi bread, rusk lixiviate, microbial fermentation and batching can.Be the bread Ge Wasi manufacturing enterprise of representative with Harbin Qiu Lin-Li Daosi food company, all adopted this production technology.This technology is a big progress in relative traditional handicraft aspect the microorganism pure-blood ferment, but owing to comprised technical process such as the production of Ge Wasi bread and rusk lixiviate in this technology, so the integrated artistic route is longer.Because the leaching liquor quality discrepancy of the production of different enterprises is bigger, caused the larger difference of final Ge Wasi product quality.And because process route is long, also there is bigger difference in the quality of the leaching liquor of enterprise self production.So, with the production and processing of bread leaching liquor, from the Ge Wasi production technology, separate, carry out specialization and produce just very necessary.
Summary of the invention
The objective of the invention is in order to solve technical process such as having comprised the production of Ge Wasi bread and rusk lixiviate in the prior art, so the integrated artistic route is longer.Because the leaching liquor quality discrepancy of the production of different enterprises is bigger, caused the larger difference of final Ge Wasi product quality.And because process route is long, also there is the problem of bigger difference in the quality of the leaching liquor of enterprise self production, and then a kind of lattice gas bread concentrate production method is provided.
The objective of the invention is to be achieved through the following technical solutions:
A kind of lattice gas bread concentrate production method, step is as follows:
1, Ge Wasi breading slices bakes to golden yellow and is ground into 20～40 purpose bread meal again, and is standby; 2, the bread meal water normal temperature suction after 2 hours that adds 4～10 times of quality, under natural pH value condition, the ratio that adds 5000～20000U in bread meal quality per kilogram is added high temperature resistant AMS, be warming up to 85～92 ℃ after insulation liquefaction 0.5～3 hour; 3, be cooled to 50～65 ℃ then, adding citric acid is regulated pH value to 4.5～5.5, adds carbohydrase 10000～50000U, zytase 10000～30000U and papain 5000～50000U by bread meal quality per kilogram, constant temperature enzymolysis 2～8 hours; 4, adding sodium carbonate adjusting pH value then is 7～10, is heated to 110～135 ℃, insulation reaction 1～5 hour; 5, be cooled to 70～85 ℃ then, carry out falling liquid film and concentrate and the fragrance recovery, vacuum is (absolute pressure) 0.02～0.06Mpa, is concentrated into l/3～1/5 volume of original volume; 6, the Leng Jing distillate full dose of catching is returned in the concentrate, and to adjust soluble solid content be 50～75Brix, is Ge Wasi bread concentrate.
The present invention compares with prior art has following advantage.The present invention is with the standardization of bread leaching process, and complex enzyme hydrolysis has improved the utilization rate of raw material bread greatly, owing to the introducing of Maillard reaction process, the fragrance of goods is stronger simultaneously, has important function for the flavor quality that improves the Ge Wasi finished product.Technical scheme of the present invention has shortened the Ge Wasi production process route, and the bread leaching liquor quality discrepancy that has solved the production of different enterprises is bigger, causes the larger difference problem of final Ge Wasi product quality.Also there is the problem of larger difference in the quality that has also solved simultaneously the leaching liquor of enterprise self production.
The specific embodiment
Below with the present invention is described in further detail: present embodiment is being to implement under the prerequisite with the technical solution of the present invention, has provided detailed embodiment, but protection scope of the present invention is not limited to following embodiment.
A kind of lattice gas bread concentrate production method that present embodiment is related the steps include: 1, the Ge Wasi breading slices, bakes to golden yellow and is ground into 20～40 purpose bread meal again, and is standby; 2, the bread meal water normal temperature suction after 2 hours that adds 4～10 times of quality, under natural pH value condition, the ratio that adds 5000～20000U in bread meal quality per kilogram is added high temperature resistant AMS, be warming up to 85～92 ℃ after insulation liquefaction 0.5～3 hour; 3, be cooled to 50～65 ℃ then, adding citric acid is regulated pH value to 4.5～5.5, adds carbohydrase 10000～50000U, zytase 10000～30000U and papain 5000～50000U by bread meal quality per kilogram, constant temperature enzymolysis 2～8 hours; 4, adding sodium carbonate adjusting pH value then is 7～10, is heated to 110～135 ℃, insulation reaction 1～5 hour; 5, be cooled to 70～85 ℃ then, carry out falling liquid film and concentrate and the fragrance recovery, vacuum is (absolute pressure) 0.02～0.06Mpa, is concentrated into l/3～1/5 volume of original volume; 6, the Leng Jing distillate full dose of catching is returned in the concentrate, and to adjust soluble solid content be 50～75Brix, is Ge Wasi bread concentrate.
In the described step 2, the ratio that adds 10000U in bread meal quality per kilogram is added high temperature resistant AMS.
In the described step 3, adding citric acid is regulated pH value to 4.8.
In the described step 3, add carbohydrase 36000U, zytase 19000U and papain 27000U by bread meal quality per kilogram.
In the described step 4, adding sodium carbonate adjusting pH value is 8.4.
In the described step 4, be heated to 125 ℃, insulation reaction 3.5 hours.
In the described step 5, vacuum is (absolute pressure) 0.04Mpa.
Embodiment 1: take by weighing brown bread powder 100Kg, adding adds in the Cooling or heating jar of fresh water (FW) 600Kg in advance, opens paddle and stirs 20 minutes, stops to stir.Normal temperature suction 2 hours.The high temperature resistant AMS 50g that adds 20000U/g, be warming up to 90 ℃ after insulation liquefaction 1 hour; Logical cooling water temperature to 55 ℃ then, adding citric acid is regulated pH value to 5.0, the carbohydrase 20g of adding 10000U/g, the zytase 50g of 42000U/g and papain 10g, constant temperature enzymolysis 6 hours.After being down to room temperature with plate type heat exchanger, carrying out screenings with horizontal type screw settling centrifuge and separate (5500rpm/min), filter to clear with the diatomite filter essence then, get golden yellow filtrate 480Kg.Change autoclave over to, adding sodium carbonate adjusting pH value is 9, is heated to 125 ℃ then, insulation reaction 3 hours, after being cooled to 100 ℃, open air bleeding valve, logical cooling water temperature to 85 ℃ carries out that falling liquid film concentrates and fragrance reclaims, vacuum (absolute pressure) 0.035Mpa, concentrate 4 hours, concentrate transfers dark-brown to, and quality is 145kg; The distillate 21kg that cold well is caught changes in the autoclave, stirs, and the mensuration soluble solid content is 71Brix.Final acquisition soluble solid content is the dark-brown Ge Wasi bread concentrate 166kg of 71Brix.
The above; only be the preferable specific embodiment of the present invention; these specific embodiment all are based on the different implementations under the general idea of the present invention; and protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (7)
1. a lattice gas bread concentrate production method is characterized in that, 1, the Ge Wasi breading slices, and bake to golden yellow and be ground into 20～40 purpose bread meal again, standby; 2, the bread meal water normal temperature suction after 2 hours that adds 4～10 times of quality, under natural pH value condition, the ratio that adds 5000～20000U in bread meal quality per kilogram is added high temperature resistant AMS, be warming up to 85～92 ℃ after insulation liquefaction 0.5～3 hour; 3, be cooled to 50～65 ℃ then, adding citric acid is regulated pH value to 4.5～5.5, adds carbohydrase 10000～50000U, zytase 10000～30000U and papain 5000～50000U by bread meal quality per kilogram, constant temperature enzymolysis 2～8 hours; 4, adding sodium carbonate adjusting pH value then is 7～10, is heated to 110～135 ℃, insulation reaction 1～5 hour; 5, be cooled to 70～85 ℃ then, carry out falling liquid film and concentrate and the fragrance recovery, vacuum is 0.02～0.06Mpa, is concentrated into l/3～1/5 volume of original volume; 6, the Leng Jing distillate full dose of catching is returned in the concentrate, and to adjust soluble solid content be 50～75Brix, is Ge Wasi bread concentrate.
2. lattice gas bread concentrate production method according to claim 1 is characterized in that, in the described step 2, the ratio that adds 10000U in bread meal quality per kilogram is added high temperature resistant AMS.
3. lattice gas bread concentrate production method according to claim 1 is characterized in that, in the described step 3, adding citric acid is regulated pH value to 4.8.
4. lattice gas bread concentrate production method according to claim 1 is characterized in that, in the described step 3, adds carbohydrase 36000U, zytase 19000U and papain 27000U by bread meal quality per kilogram.
5. lattice gas bread concentrate production method according to claim 1 is characterized in that, in the described step 4, adding sodium carbonate adjusting pH value is 8.4.
6. lattice gas bread concentrate production method according to claim 1 is characterized in that, in the described step 4, is heated to 125 ℃, insulation reaction 3.5 hours.
7. lattice gas bread concentrate production method according to claim 1 is characterized in that in the described step 5, vacuum is 0.04Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101920410A CN103300284A (en) | 2013-05-22 | 2013-05-22 | Production method of KbaC bread concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101920410A CN103300284A (en) | 2013-05-22 | 2013-05-22 | Production method of KbaC bread concentrate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103300284A true CN103300284A (en) | 2013-09-18 |
Family
ID=49126350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101920410A Pending CN103300284A (en) | 2013-05-22 | 2013-05-22 | Production method of KbaC bread concentrate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103300284A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555510A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Bread kvass beverage powder and using method thereof |
| CN103555508A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Rice kvass beverage powder and use method thereof |
| CN103865727A (en) * | 2014-03-31 | 2014-06-18 | 天津秋林格瓦斯食品科技有限责任公司 | Kbac production process for filtering saccharified liquid with leaf filter |
| CN103865729A (en) * | 2014-03-31 | 2014-06-18 | 天津秋林格瓦斯食品科技有限责任公司 | Preparation process of breadcrumbs for producing Kbac and production process of Kbac |
| CN104489488A (en) * | 2014-12-15 | 2015-04-08 | 哈尔滨秋林饮料有限责任公司 | Method for preparing Kvas bread concentrate |
| RU2579475C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579778C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579472C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579466C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579474C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579463C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| CN105647734A (en) * | 2016-01-08 | 2016-06-08 | 哈尔滨秋林饮料科技股份有限公司 | Method for producing kvass by solid-liquid mixing high-concentration fermentation process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86108167A (en) * | 1985-12-03 | 1987-08-05 | 吉斯特·布罗卡德斯股份有限公司 | Improvements relating to beer production |
| CN101946951A (en) * | 2010-09-21 | 2011-01-19 | 哈尔滨得莫利矿泉水有限公司 | Method for preparing microbial symbiotic fermented bread kvass beverage |
| CN102144775A (en) * | 2011-03-15 | 2011-08-10 | 黑龙江省轻工科学研究院 | Method for preparing KbaC beverage by multi-strain mixed fermentation |
| CN102871192A (en) * | 2012-10-27 | 2013-01-16 | 哈尔滨清华晨龙生物工程有限公司 | Novel method for preparing Kbac fermented beverage with Russian graham bread |
| CN103103068A (en) * | 2013-02-06 | 2013-05-15 | 山东朝能福瑞达生物科技有限公司 | Kbac drink prepared by asynchronous fermentation technology and preparation method thereof |
-
2013
- 2013-05-22 CN CN2013101920410A patent/CN103300284A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86108167A (en) * | 1985-12-03 | 1987-08-05 | 吉斯特·布罗卡德斯股份有限公司 | Improvements relating to beer production |
| CN101946951A (en) * | 2010-09-21 | 2011-01-19 | 哈尔滨得莫利矿泉水有限公司 | Method for preparing microbial symbiotic fermented bread kvass beverage |
| CN102144775A (en) * | 2011-03-15 | 2011-08-10 | 黑龙江省轻工科学研究院 | Method for preparing KbaC beverage by multi-strain mixed fermentation |
| CN102871192A (en) * | 2012-10-27 | 2013-01-16 | 哈尔滨清华晨龙生物工程有限公司 | Novel method for preparing Kbac fermented beverage with Russian graham bread |
| CN103103068A (en) * | 2013-02-06 | 2013-05-15 | 山东朝能福瑞达生物科技有限公司 | Kbac drink prepared by asynchronous fermentation technology and preparation method thereof |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555510A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Bread kvass beverage powder and using method thereof |
| CN103555508A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Rice kvass beverage powder and use method thereof |
| CN103865727A (en) * | 2014-03-31 | 2014-06-18 | 天津秋林格瓦斯食品科技有限责任公司 | Kbac production process for filtering saccharified liquid with leaf filter |
| CN103865729A (en) * | 2014-03-31 | 2014-06-18 | 天津秋林格瓦斯食品科技有限责任公司 | Preparation process of breadcrumbs for producing Kbac and production process of Kbac |
| CN104489488A (en) * | 2014-12-15 | 2015-04-08 | 哈尔滨秋林饮料有限责任公司 | Method for preparing Kvas bread concentrate |
| CN104489488B (en) * | 2014-12-15 | 2017-07-14 | 哈尔滨秋林饮料科技股份有限公司 | The method for preparing Lattice Topology bread concentrate |
| RU2579778C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579472C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579466C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579474C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579463C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| RU2579475C1 (en) * | 2015-08-11 | 2016-04-10 | Олег Иванович Квасенков | Method for production of kvass wort concentrate |
| CN105647734A (en) * | 2016-01-08 | 2016-06-08 | 哈尔滨秋林饮料科技股份有限公司 | Method for producing kvass by solid-liquid mixing high-concentration fermentation process |
| CN105647734B (en) * | 2016-01-08 | 2018-06-29 | 哈尔滨秋林饮料科技股份有限公司 | A kind of method of solid-liquid mixing high gravity fermentation method production Lattice Topology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300284A (en) | Production method of KbaC bread concentrate | |
| CN104531435B (en) | Ethanol postincubation-composite inhibitor method probiotics viable bacteria Lattice Topology manufacture method | |
| CN101617787B (en) | Process for continuously extracting a plurality of products from highland barley | |
| CN101892141B (en) | Method for preparing sweet red jujube wine | |
| CN103571687A (en) | Manufacturing method of active probiotic kvass | |
| CN103783254A (en) | Preparation method of yak bone collagen peptide | |
| CN105167064B (en) | A kind of method that matrimony vine slag for comprehensive utilizes processing clearing wolfberry juice | |
| CN105076984A (en) | Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof | |
| CN101921686B (en) | Method for producing dry date wine | |
| CN104489488A (en) | Method for preparing Kvas bread concentrate | |
| CN107151583B (en) | Beer added with pseudo-ginseng flower and preparation method thereof | |
| KR20120124260A (en) | Manufacturing Method of Well-being Beer | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN104531441A (en) | Brewing process of sugar orange fruit wine | |
| CN103468472B (en) | Maca fruit wine and preparation method thereof | |
| CN104673594A (en) | Production method of sweet tea wine | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN102250700A (en) | Purple sweet potato beer and production process thereof | |
| CN105724995B (en) | Clarify the preparation method of Yam beverage | |
| CN104745384A (en) | Method for processing low-alcohol pomegranate wine | |
| CN103864956B (en) | A kind of method extracting pectin from eggplant fruit | |
| CN105685739A (en) | High-betacyanin concentrated red beet clear juice and preparing method thereof | |
| CN104745364A (en) | Processing method for peach wine | |
| CN106434124A (en) | Method for producing peach fruit wine on large scale | |
| CN102875641B (en) | Method for continuously preparing pumpkin protein, ethanol fuel and dietary fiber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130918 |