CN103571687A - Manufacturing method of active probiotic kvass - Google Patents
Manufacturing method of active probiotic kvass Download PDFInfo
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- CN103571687A CN103571687A CN201310477141.8A CN201310477141A CN103571687A CN 103571687 A CN103571687 A CN 103571687A CN 201310477141 A CN201310477141 A CN 201310477141A CN 103571687 A CN103571687 A CN 103571687A
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Abstract
The invention provides a manufacturing method of active probiotic kvass, belonging to the technical field of manufacturing methods of kvass. The improved bread kvass production technique comprises the following steps: kvass bread production, bread coarse powder leaching, intermediate supplementation two-section microbial fermentation, physical passivation, blending, filling and the like. The two-section fermentation technique of supplementing the fermentation substrate in the microbial fermentation process and sequentially adopting higher fermentation temperature and lower fermentation temperature is adopted, and has an important function on completing the flavor of the bread kvass. The live bacterial cell physical passivation technique is adopted, and the temperature stimulation is adopted to enable the microbial cells to be dormant, thereby ensuring the flavor and biological stability of the product. The shelf life of the product can reach 12 months without adding any preservative. The secondary blending, ultrahigh-temperature instantaneous sterilization, kieselguhr filtration and other technical units are reduced in the production process, so the technical links are reduced. The method lowers the energy consumption and filter adjuvant consumption in the production process.
Description
Technical field
The present invention relates to a kind of active probiotic Ge Wasi manufacture method, belong to Ge Wasi manufacture method technical field.
Background technology
Lattice gas (KABC) is derived from Russia, adopts Russian traditional zymotic processes to form ， China history of existing over one hundred year, and gas water beverage is nutritious, strong and brisk in taste, clearly pleasant, is unique bread brewed beverages.Research shows, Ge Wasi is rich in multiple nutrition HUMAN HEALTH to vital role, has the magical effect of improving human intestinal function, stabilizing blood pressure, adjusting blood fat.
The Ge Wasi of existing market circulation is the product with Bacterium lacticum and yeast co-fermentation, fermentation ends is removed the insolubles in Bacterium lacticum and yeast thalline and fermented substrate by means such as Ultra High Temperature Short Time and diatomite filtrations, after secondary is adjusted saccharic acid, inflation, makes.Be that the Ge Wasi that prior art is produced has not had milk-acid bacteria and the yeast of living, and need to add a certain amount of sanitas, just can realize 12 months quality guaranteed perioves, the aroma component in Ge Wasi and taste compound loss are more, and bread fragrance and the fermented flavour of product are plentiful not enough.
Summary of the invention
The object of the invention is the problem existing in order to solve above-mentioned prior art, be that the Ge Wasi that prior art is produced has not had milk-acid bacteria and the yeast of living, and need to add a certain amount of sanitas, just can realize 12 months quality guaranteed perioves, aroma component in lattice gas and taste compound loss are more, and bread fragrance and the fermented flavour of product are plentiful not enough.And then provide a kind of active probiotic Ge Wasi manufacture method.
The object of the invention is to be achieved through the following technical solutions:
A Ge Wasi manufacture method, Ge Wasi breading slices, bake to golden yellow again meal be broken into 20-40 object bread meal, standby; In bread meal, add the water normal temperature lixiviate of 16 times of bread meal quality after 4 hours, siphonage is extracted the supernatant liquor of cumulative volume 2/3 out, and it is standby that supernatant liquor proceeds to fermentor tank; The turbid liquid of residue cumulative volume 1/3, natural pH, the ratio that adds 10000U in bread meal quality per kilogram is added high temperature resistant α-amylase, be warming up to 85-92 ℃ after insulation liquefaction 0.5 hour; Then be cooled to 55 ℃, adding citric acid regulates pH to 4.5, adds saccharifying enzyme 10000U, zytase 10000U and papoid 5000U constant temperature enzymolysis 4 hours by bread meal quality per kilogram; Separated clear liquid to the supernatant liquor of fermentor tank and original cumulative volume 2/3 merges, and adds high fructose syrup, and addition is 60% of the total consumption of high fructose syrup, and then adding sodium carbonate to regulate pH is 7, metering cumulative volume; Be cooled to that after 32-37 ℃, to add lactobacillus solution and yeast seed liquid be respectively 2% of cumulative volume, heat insulating culture 24 hours; Then be cooled to 25-30 ℃, add remaining high fructose syrup of 40%, continue fermentation 18-24 hour, reach 3.0 to fermented liquid pH value, be fermentation termination; Fermented liquid is rapidly heated to 55-80 ℃, and insulation 30-180min, is quickly cooled to room temperature by 6500rpm/min centrifugal settling, removes and assembles yeast dough and bread settling, makes total viable count in fermented liquid reach 10
6cfu/ml, then through steam-water mixing, filling, be finished product.
Yeast and milk-acid bacteria in the prebiotic mushroom protective foods evaluation of the < < regulation > > that the present invention adopts health ministry to issue in probiotic bacterium bacterial classification list are fermentation strain, through two-part fermenting process, after centrifugal removal insolubles, that through inflation, filling process, produces is greater than 10 containing profitable probliotics amount
5the active probiotic Ge Wasi of cfu/ml.
The present invention comprises through the bread Ge Wasi production technique after improving: the production of Ge Wasi bread, the lixiviate of bread meal, the fermentation of Feeding medium among process two segment type biological, physics passivation, allotment and the technological process such as filling.The present invention adopts afterfermentation matrix in fermentation aspect microorganism fermentation, and leavening temperature is high rear low two-part zymotechnique first, for the local flavor that improves bread Ge Wasi, has vital role.The physics passivating technique that adopts living bacterial cells, makes microorganism cells dormancy by thermal stimulus, to guarantee product special flavour and biologically stable.Especially the product that the present invention produces, without adding any sanitas, can be realized the target that the quality guaranteed period reaches 12 months, is different from the Ge Wasi product of existing market.Due to production process, reduce the technique units such as second batch, Ultra High Temperature Short Time and diatomite filtration, reduced process procedure.Reduced the energy consumption of production process and filtered supplementary product onsumption.Owing to having reduced the process procedures such as diatomite filtration and Ultra High Temperature Short Time, the aroma component in product and taste compound loss are less, so the bread fragrance of product and fermented flavour are all better than currently available products.Milk-acid bacteria in lattice gas and yeast have many-sided active effect to HUMAN HEALTH.
Embodiment
Below the present invention is described in further detail: the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment, but protection scope of the present invention is not limited to following embodiment.
A kind of active probiotic Ge Wasi manufacture method that the present embodiment is related, step is as follows, Ge Wasi breading slices, bake to golden yellow again meal be broken into 20-40 object bread meal, standby; In bread meal, add the water normal temperature lixiviate of 16 times of bread meal quality after 4 hours, siphonage is extracted the supernatant liquor of cumulative volume 2/3 out, and it is standby that supernatant liquor proceeds to fermentor tank; The turbid liquid of residue cumulative volume 1/3, natural pH, the ratio that adds 10000U in bread meal quality per kilogram is added high temperature resistant α-amylase, be warming up to 85-92 ℃ after insulation liquefaction 0.5 hour; Then be cooled to 55 ℃, adding citric acid regulates pH to 4.5, adds saccharifying enzyme 10000U, zytase 10000U and papoid 5000U constant temperature enzymolysis 4 hours by bread meal quality per kilogram; Separated clear liquid to the supernatant liquor of fermentor tank and original cumulative volume 2/3 merges, and adds high fructose syrup, and addition is 60% of the total consumption of high fructose syrup, and then adding sodium carbonate to regulate pH is 7, metering cumulative volume; Be cooled to that after 32-37 ℃, to add lactobacillus solution and yeast seed liquid be respectively 2% of cumulative volume, heat insulating culture 24 hours; Then be cooled to 25-30 ℃, add remaining high fructose syrup of 40%, continue fermentation 18-24 hour, reach 3.0 to fermented liquid pH value, be fermentation termination; Fermented liquid is rapidly heated to 55-80 ℃, and insulation 30-180min, is quickly cooled to room temperature by 6500rpm/min centrifugal settling, removes and assembles yeast dough and bread settling, makes total viable count in fermented liquid reach 10
6cfu/ml, then through steam-water mixing, filling, be finished product.
The addition of described high fructose syrup be separated clear liquid and original cumulative volume 2/3 supernatant liquor cumulative volume 6～8%.
Embodiment 1
Take the bloomer loaf 100kg that baking is good, after coarse reduction, put into bread pot for solvent extraction, add 1600kg water soak at room temperature after 4 hours, through siphonage, extract the supernatant liquor 1000kg of bread lixiviate out, pump into fermentor tank standby.Then to the high temperature resistant α-amylase that adds 1000,000U in bread pot for solvent extraction, natural pH, 92 ℃ of insulation liquefaction 0.5 hour.Then be cooled to 55 ℃, adding citric acid regulates pH to 4.5, adds saccharifying enzyme 1000,000U, zytase 1000,000U and papoid 500,000U constant temperature enzymolysis 4 hours.Logical water coolant is cooled to room temperature by enzymolysis solution, after processing, collects the about 350kg of clear liquid with high-speed horizontal screw settling centrifuge 6500rpm/min, pumps into fermentor tank.Adding pol is 75% high fructose syrup 120kg, metering cumulative volume 1500kg.Open stirring rake and steam cock, be warming up to 90 ℃, insulation 30min, logical cooling water temperature to 35 ℃ then, after add hops 450g, lactobacillus suspension 30kg, yeast liquid 30kg, 35 ℃ of fermentations of constant temperature 24 hours; Continue logical cooling water temperature to 28 ℃, add pol and be 75% high fructose syrup 60kg, ferment at constant temperature to fermented liquid pH value reaches 3.0, is fermentation termination.Fermented liquid is rapidly heated to 65 ℃, and insulation 100min, is quickly cooled to room temperature by 6500rpm/min centrifugal settling, makes total viable count in fermented liquid reach 10
6cfu/ml, then through steam-water mixing, filling, be finished product.
The above; it is only preferably embodiment of the present invention; these embodiments are all the different implementations based under general idea of the present invention; and protection scope of the present invention is not limited to this; 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, within all should being encompassed in 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 (2)
1. an active probiotic Ge Wasi manufacture method, is characterized in that, Ge Wasi breading slices, bake to golden yellow again meal be broken into 20-40 object bread meal, standby; In bread meal, add the water normal temperature lixiviate of 16 times of bread meal quality after 4 hours, siphonage is extracted the supernatant liquor of cumulative volume 2/3 out, and it is standby that supernatant liquor proceeds to fermentor tank; The turbid liquid of residue cumulative volume 1/3, natural pH, the ratio that adds 10000U in bread meal quality per kilogram is added high temperature resistant α-amylase, be warming up to 85-92 ℃ after insulation liquefaction 0.5 hour; Then be cooled to 55 ℃, adding citric acid regulates pH to 4.5, adds saccharifying enzyme 10000U, zytase 10000U and papoid 5000U constant temperature enzymolysis 4 hours by bread meal quality per kilogram; Separated clear liquid to the supernatant liquor of fermentor tank and original cumulative volume 2/3 merges, and adds high fructose syrup, and addition is 60% of the total consumption of high fructose syrup, and then adding sodium carbonate to regulate pH is 7, metering cumulative volume; Be cooled to that after 32-37 ℃, to add lactobacillus solution and yeast seed liquid be respectively 2% of cumulative volume, heat insulating culture 24 hours; Then be cooled to 25-30 ℃, add remaining high fructose syrup of 40%, continue fermentation 18-24 hour, reach 3.0 to fermented liquid pH value, be fermentation termination; Fermented liquid is rapidly heated to 55-80 ℃, and insulation 30-180min, is quickly cooled to room temperature by 6500rpm/min centrifugal settling, removes and assembles yeast dough and bread settling, makes total viable count in fermented liquid reach 10
6cfu/ml, then through steam-water mixing, filling, be finished product.
2. active probiotic Ge Wasi manufacture method according to claim 1, is characterized in that, the addition of described high fructose syrup be separated clear liquid and original cumulative volume 2/3 supernatant liquor cumulative volume 6～8%.
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| RU2596636C1 (en) * | 2015-10-14 | 2016-09-10 | Олег Иванович Квасенков | Method of producing kvass with mint |
| RU2596711C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method of producing okroshka kvass |
| RU2596643C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method for production of okroshka kvass |
| RU2596637C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method of producing okroshka kvass |
| RU2596672C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method of producing sugar kvass with forest oregano |
| RU2596641C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method for production of okroshka kvass |
| RU2596712C1 (en) * | 2015-10-20 | 2016-09-10 | Олег Иванович Квасенков | Method of producing okroshka kvass |
| CN105524784A (en) * | 2016-01-08 | 2016-04-27 | 哈尔滨秋林饮料科技股份有限公司 | Method for improving flavor stability of kvass drink |
| CN105524784B (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 for improving gas water beverage flavor stability |
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Application publication date: 20140212 |