CN103478835A - 一种小米布扎饮料的制作方法 - Google Patents
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 21
- 235000019713 millet Nutrition 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 lactic acid Chemical class 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种小米布扎饮料的制作方法涉及的是一种饮料加工方法，具体地说是一种小米布扎饮料的制作方法。以膨化小米为原料，酶制剂、保加利亚乳杆菌、啤酒活性干酵母为糖化发酵剂,不经过蒸煮,直接发酵生产小米布扎。用该工艺生产的小米布扎,不仅工艺简单、质量稳定、香味好、口味醇和、营养丰富,而且和传统的小米布扎相比节省了大量的人工和能源，适合于工业化生产。
Description
技术领域
本发明涉及的是一种饮料加工方法，具体地说是一种小米布扎饮料的制作方法。
背景技术
布扎（Boza），是一种由小米粥发酵而来的古老的保健饮料，起源于保加利亚，历史悠久，采用保加利亚传统发酵工艺加工而成，深受人们的喜爱，现在保加利亚的街头仍然遍布多家小米布扎店，布扎饮料与美国可乐、德国啤酒、俄罗斯格瓦斯并称为世界四大民族饮料。传统布扎饮料是用小米发酵酿制而成，颜色淡黄，酸甜适度，是一种低酒精的发酵饮料，酒精度一般为0.5%～1%，儿童也可饮用，是很受大众欢迎的饮料。布扎饮料营养丰富，除富含乳酸等有机酸外，还含有18种氨基酸、多种维生素、无机盐、钙、磷、铁等营养成份，具有较高的营养价值，具有健脾合胃、滋阴养血、改善睡眠等功效。传统布扎原料生产是采用家庭作坊式的手工操作，产量低、成本偏高、易染菌，而且批次之间不稳定，不适于大规模工业化生产。
发明内容
本发明的目的在于针对传统布扎饮料生产工艺的不足，提供一种低成本、高质量且易于实现工业化生产的粟米布扎饮料的制作方法。
本发明的目的是这样实现的：
选取色泽正常、无异味、无霉变的小米，先用食品膨化机将小米膨化，然后加入15～20倍的纯净水和适量的食用乳酸，将PH调整到4～4.5，按每克原料加入100～150个单位的糖化酶，在58～62℃条件下糖化4小时，将糖化液用纱布粗滤，将滤液冷却到34～37℃，按滤液体积的0.01%～0.015%接入保加利亚乳杆菌冻干粉,34℃～37℃条件下密闭前发酵20～24小时，灭菌并冷却至16℃，加入0.1%的啤酒活性干酵母，在15～16℃条件下后发酵24～28小时，即可发酵成熟，在发酵成熟液中加入7%的白砂糖、0.05%的阿斯巴甜，再按每升发酵液加5毫克的比例加入乙基麦芽酚，搅拌溶解，经过滤、灭菌、低温保压灌装制得成品。
本专利是以膨化小米为原料，酶制剂、保加利亚乳杆菌、啤酒活性干酵母为糖化发酵剂,不经过蒸煮,直接发酵生产小米布扎。用该工艺生产的小米布扎 ,不仅工艺简单、质量稳定、香味好、口味醇和、营养丰富,而且和传统的小米布扎相比节省了大量的人工和能源，适合于工业化生产。
具体实施方案
选取色泽正常、无异味、无霉变的小米，先用食品膨化机将小米膨化，然后加入18倍的纯净水和适量的食用乳酸，将PH调整到4.2，按每克原料加入120个单位的糖化酶，在60℃条件下糖化4小时，将糖化液用纱布粗滤，将滤液冷却到37℃，按滤液体积的0.01%接入保加利亚乳杆菌冻干粉, 37℃条件下密闭前发酵22小时，灭菌并冷却至16℃，加入0.1%的啤酒活性干酵母，在16℃条件下后发酵26小时，即可发酵成熟，在发酵成熟液中加入7%的白砂糖、0.05%的阿斯巴甜，再按每升发酵液加5毫克的比例加入乙基麦芽酚，搅拌溶解，经过滤、灭菌、低温保压灌装制得成品。
Claims (1)
1. 一种小米布扎饮料的制作方法，其特征是：用食品膨化机将小米膨化，然后加入15～20倍的纯净水和适量的食用乳酸，将PH调整到4～4.5，按每克原料加入100～150个单位的糖化酶，在58～62℃条件下糖化4小时，将糖化液用纱布粗滤，将滤液冷却到34～37℃，按滤液体积的0.01%～0.015%接入保加利亚乳杆菌冻干粉,34℃～37℃条件下密闭前发酵20～24小时，灭菌并冷却至16℃，加入0.1%的啤酒活性干酵母，在15～16℃条件下后发酵24～28小时，即可发酵成熟，在发酵成熟液中加入7%的白砂糖、0.05%的阿斯巴甜，再按每升发酵液加5毫克的比例加入乙基麦芽酚，搅拌溶解，经过滤、灭菌、低温保压灌装制得成品。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173735A (zh) * | 2016-07-15 | 2016-12-07 | 湖北米婆婆生物科技股份有限公司 | 一种新型谷物发酵饮料的生产工艺 |
| CN106306782A (zh) * | 2015-06-16 | 2017-01-11 | 刘海江 | 一种以谷物为原料生产布扎饮料的生产工艺 |
| CN106819746A (zh) * | 2017-02-22 | 2017-06-13 | 新疆农业大学 | 一种玉米波杂饮料的制备方法 |
| CN111084316A (zh) * | 2020-01-17 | 2020-05-01 | 北京工商大学 | 一种复合波杂发酵饮料的制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999037171A1 (en) * | 1998-01-22 | 1999-07-29 | 'papi' Ltd. | Method for producting of a soft drink |
| KR20110120575A (ko) * | 2010-04-29 | 2011-11-04 | 한국식품연구원 | 한국형 보자의 제조 방법 및 이를 이용하여 제조된 한국형 보자 |
| CN102888324A (zh) * | 2012-11-02 | 2013-01-23 | 黑龙江省麒麟工贸公司 | 粟米布扎饮料的制作方法 |
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2013
- 2013-09-13 CN CN201310415862.6A patent/CN103478835A/zh active Pending
Patent Citations (3)
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| WO1999037171A1 (en) * | 1998-01-22 | 1999-07-29 | 'papi' Ltd. | Method for producting of a soft drink |
| KR20110120575A (ko) * | 2010-04-29 | 2011-11-04 | 한국식품연구원 | 한국형 보자의 제조 방법 및 이를 이용하여 제조된 한국형 보자 |
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Non-Patent Citations (1)
| Title |
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| 唐喜国，等: "小米醇化乳酸菌饮料的工艺研究", 《试验报告与理论研究》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306782A (zh) * | 2015-06-16 | 2017-01-11 | 刘海江 | 一种以谷物为原料生产布扎饮料的生产工艺 |
| CN106173735A (zh) * | 2016-07-15 | 2016-12-07 | 湖北米婆婆生物科技股份有限公司 | 一种新型谷物发酵饮料的生产工艺 |
| CN106819746A (zh) * | 2017-02-22 | 2017-06-13 | 新疆农业大学 | 一种玉米波杂饮料的制备方法 |
| CN111084316A (zh) * | 2020-01-17 | 2020-05-01 | 北京工商大学 | 一种复合波杂发酵饮料的制备方法 |
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