CN103865728A - Method for preparing kbac beverage - Google Patents
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- CN103865728A CN103865728A CN201410127695.XA CN201410127695A CN103865728A CN 103865728 A CN103865728 A CN 103865728A CN 201410127695 A CN201410127695 A CN 201410127695A CN 103865728 A CN103865728 A CN 103865728A
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Abstract
The invention relates to a method for preparing a kbac beverage. The method comprises the following steps: adding water into a saccharifying tank, heating to be 35 DEG C, adding breadcrumbs, uniformly stirring, adding malt flour, heating to be 65 DEG C, adding alpha-amylase, heating to be 90 DEG C, stopping stirring, heating to be 100 DEG C, keeping the temperature for 20 minutes, cooling to be 52 DEG C, adding beta-glucanase, neutral protease and malt flour, keeping the temperature for 70 minutes, heating to be 60 DEG C, adding saccharifying enzyme, heating to be 63 DEG C, keeping the temperature for 40 minutes, heating to be 68 DEG C, keeping the temperature for 20 minutes, heating to be 78 DEG C, standing for 60 minutes to obtain a saccharification liquid, and filtering to obtain supernate. On the basis that the kbac fermented beverage prepared by using the method provided by the invention does not affect the original rich nutrition and health value, the biologic stability of a product is greatly improved, and the product is better in stability and taste within the expiration date. The product stability is that the nutrient substance can be separated for 180-200 days increased from 3-40 days.
Description
Technical field
The present invention relates to beverage technology of preparing, especially relate to a kind of preparation method of gas water beverage.
Background technology
Lattice gas is the transliteration of Russian kbac, the meaning for fermenting in Russian.Gas water beverage is fermented drink.In Modern Chinese, refered in particular to before 100 years, import the Ge Wasi beverage series that utilizes russian bread fermentation technique to make of China Heilongjiangdistrict with Russian businessman into, import China's history of existing over one hundred year into.Lattice gas drink adopts biotechnology, taking russian loaf (large row bar), maltose as matrix, forms through saccharification, milk-acid bacteria, the mixed fermentation of many bacterial strains.Color is similar to beer and slightly takes on a red color, and moderately sour and sweet is a kind of feature distinctness, unique flavor, nutritious, mouthfeel Sheng is good, without the fermented type refreshment drink of (micro-) alcohol.Lattice gas fermented drink at home and abroad develops rapidly as a kind of health beverage.Because its abundant nutrition and healthy value are accepted and are approved by many human consumers.
Prior art defect: just because of the nutritious amino acid that contains a large amount of needed by human body of Qiu Linge gas fermented drink, VITAMIN and mineral substance, the stability of product is proposed to higher requirement, on existing market, there is the gas water beverage of many brands, but most of existence and stabilities are poor, the poor problem of mouthfeel after the long-term placement of product, cause shelf life of products short, thus the development of restriction industry.
Solve the biologically stable of gas water beverage, ensure that the freshness of product becomes a great problem that industry urgent need solves.Therefore head it off becomes the needs of enterprise, industry development, more becomes the needs that meet human consumer.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of the gas water beverage that a kind of biologically stable of product is highly improved, and comprises the following steps:
(1) in saccharifying tank, add water, be warming up to 35 DEG C, add breadcrumbs, stir; Add malt meal, be warming up to 65 DEG C;
(2) add α-amylase, be warming up to 90 DEG C, stop stirring, be incubated 30 minutes; Be warming up to 100 DEG C, stop stirring, be incubated 20 minutes;
(3) be cooled to 52 DEG C, the stirring that adds water, adds beta-glucanase, neutral protease, malt meal, stirs 10 minutes, is incubated 70 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes;
(4) be warming up to 60 DEG C, add saccharifying enzyme, stir; Be warming up to 63 DEG C, be incubated 40 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes; Be warming up to 68 DEG C, be incubated 20 minutes; Be warming up to 78 DEG C, stir 15 minutes;
(5) leave standstill 60 minutes, obtain saccharified liquid; The supernatant liquor of saccharified liquid is heated up to boil after 20 minutes adds hops, continues to boil; After having boiled, add water, sugar addition to 5.2 ± 0.2 degree;
(6) exchange the saccharified liquid of haveing suffered pol and filter, make the saccharified liquid after filtration;
(7) in the saccharified liquid after filtering, add milk-acid bacteria and yeast, 30 DEG C of bottom fermentations 24 hours;
(8) to fermented liquid filter, sterilization, and add the allotments such as sweeting agent, sanitas, acidic flavoring agent.
(9) mix with pure water and be filled with carbonic acid gas.
The weight ratio that adds for the first time breadcrumbs and malt meal in described step (1) is 15～18:1; In described step (3), adding for the second time the weight ratio that adds breadcrumbs in the weight of malt meal and step (1) is 1:7～7.5.
The making method of the breadcrumbs described in described step (1) is as follows:
(1) will be listed as greatly bar cooling after, be ground into broken powder bread particle;
(2) broken 20 mesh sieve sievings for powder bread particle, the pulverizing again that particle is larger;
(3) by after the bread particle sabot after sieving, 165～185 DEG C of bakings 0.5～1.5 hour, obtain breadcrumbs.
Saccharified liquid described in described step (6) filters according to the following steps:
(1) circulation precoating: first the vent valve at the hay tank top of use vane type filtration machine is to the standby 0.065～0.075MPa that presses in leaf-type filter, open the filtrate inlet valve being connected with the opening for feed of hay tank bottom, start infusion pump, open vent valve, maintenance machine internal pressure is at 0.1～0.15MPa, in filter, add water, when seeing and having after liquid from the visor of top, close filtrate inlet valve, open the mixture export valve on the diatomite storage tank being connected with opening for feed, diatomite mixed solution in diatomite storage tank is all pumped in filter, close mixture export valve, open filtrate inlet valve, continue to supply water in machine until vent valve has liquid to flow out, close vent valve, in the time of pressure rise to 0.2～0.25MPa, close filtrate inlet valve, start recycle pump, liquid is circulated between opening for feed and discharge port, start the precoating that circulates,
(2) filtration of saccharified liquid: circulation precoating, after 10～15 minutes, is opened the feed valve on the saccharifying tank being connected with opening for feed, and saccharified liquid is pumped into hay tank, and pressure remains 0.2～0.25MPa, and flow velocity is 50～100hL/h.Observe feed liquid situation in discharge port place visor, see when feed liquid is limpid; Close recycle valve, continue to pump into saccharified liquid, and collect the clear liquid that discharge port flows out, enter normal filtration, collect filtrate and be the saccharified liquid after filtration.
Fermented liquid described in described step (8) filters according to the following steps:
(1) precoating before filtering fermentation liquor: to the paramount liquid level that adds water in the pre-coating film groove of candle filter, add 24.5～25.5kg diatomite calcining product of fluxing, suspension is made in stirring, and ejector priming injects suspension in candle filter, and candle formula chimney filter is carried out to precoating for the first time; In the time that pre-coating film groove is pointed out low liquid level, add 500kg water to diatomite stirred pot, then add 24.5～25.5kg diatomite calcination product, adjusting flow velocity is 200hL/h, carries out precoating for the second time; While reresenting low liquid level, add 500kg water to diatomite stirred pot, then the flux diatomite calcination product of calcining product and 7.5～8.5kg of the diatomite that adds respectively 11.5～12.5kg, flow velocity reduced to 100hL/h, in the time that flowing liquid turbidity is 0.2～0.3EBC, automated cycle etc. are to be filtered; In whole precoating process, stirred pot remains stirring;
(2) filtration of fermented liquid: with after the water of 1.3～1.5t fermented liquid top, regulate flow velocity to 100hL/h, pressure to 1～2Bar, filters, and collects clear liquid, is the fermented liquid after filtration.
Preparation method of the present invention, has following characteristics:
(1) adopt novel bread grinding technique of the present invention, can make breadcrumbs granularity from original 100 orders account for 35%, 50 orders account for 40% and 20 order account for 25% bring up to 100 orders account for 3-5%, 50 orders account for 20% and 20 order account for 75%, ensure the even of breadcrumbs granularity, reduced the too small breadcrumbs quantity of particle, for the filter progress in later stage reduces difficulty simultaneously.
(2) adopt the breadcrumbs after the present invention pulverizes, uniform granularity, thus in the time that toasting, breadcrumbs effectively ensures that breadcrumbs is heated evenly, breadcrumbs color homogeneous after baking.
(3) adopt the breadcrumbs that makes of the present invention to make gas water beverage, can make in later stage saccharification operation substrate decompose more thorough, improve substrate utilization ratio; Reduce filter progress difficulty; Simultaneously due to breadcrumbs color homogeneous, make to allocate the colourity of the grasp fermented liquid that operation can be definite, ensure the consistence of every batch products.
(4) change the infusion method of original technique into saccharogenic method, and add malt meal in saccharifying, after saccharification, the stage of boiling adds hops, can thoroughly the starch in bread be carried out to saccharification decomposition, avoids containing in product starch.
(5) accurate in the temperature control in saccharification stage, because the unstable meeting of temperature control causes zymin vigor to reduce, affect substrate-function and enzymolysis, thereby cause, substrate utilization ratio is low and product is unstable.
(6) adopt the filtration process of lattice gas saccharified liquid of the present invention to process saccharified liquid, can reduce filter net jam, thereby reduce screen replacing number of times, the amount of once filtering saccharified liquid is increased to 30～40t by original 10t, obviously increase work efficiency, continuous production is strong, enhances productivity, and alleviates personnel's operating pressure.
(7) adopt the filtration process of lattice gas saccharified liquid of the present invention to process saccharified liquid, can reduce occupation area of equipment, can substitute multiple duplex strainers.
(8) adopt the filtration process of lattice gas saccharified liquid of the present invention to process saccharified liquid, can effectively remove Protein precipitation residual in saccharified liquid; Residual starch clearance reaches 80～90%, Iod R nondiscoloration in saccharified liquid; Hops precipitate in saccharified liquid removes 100%, and product stability is improved.
(9) adopt the filtration process of lattice gas saccharified liquid of the present invention to process saccharified liquid, can improve later stage fermentation effect, and reduce the difficulty of filtering fermentation liquor.High through the bright saccharified liquid clarity after treatment of this law, bacterial classification is applicable to growth more; While having fermented rear filtration, the impurity of thickness is less, saves and filters cost, improves filtration efficiency, less feed liquid loss.
(10) in the present invention, fermented liquid, through boiling and process of cooling, is removed Unstable Substance in feed liquid.
(11) the present invention is filtration medium by using diatomite, and adopt candle filter to take filter grid gas fermented liquid, can effectively remove yeast slurry and a small amount of starch in feed liquid, product turbidity is reduced to below 0.3EBC above by 3EBC, product stability was brought up to 150～200 days from original 30 days simultaneously, ensured the outstanding representation of product on selling market.
(12) production process stdn of the present invention, unitized, ensures that product continues, stablizes.
The Ge Wasi fermented drink that method of the present invention prepares is not affecting on original abundant nutrition and the healthy basis being worth, and the biologically stable of product is highly improved, and guarantees that within the quality guaranteed period product is stable and mouthfeel is better.Product stability shows, nutritive substance is separated out by original 30-40 days and brought up to 180-200 days.
Embodiment
For further illustrating the present invention, illustrate with the following Examples:
Embodiment 1:
(1) large row bar good baking is cooled to after room temperature, is sent to pulverizer inside through travelling belt, make sheet cutter through pulverizer inside and be ground into broken powder bread particle;
(2) broken powder bread particle, after 20 mesh sieve filters, takes out by the breadcrumbs sieving iron plate the pulverizing again that particle is larger from pulverizer outlet with long;
(3) breadcrumbs taking out is after sabot, and 170 DEG C of bakings 1 hour, obtain breadcrumbs;
(4) in saccharifying tank, add water, be warming up to 35 DEG C, add breadcrumbs, stir; Add malt meal, be warming up to 65 DEG C;
(5) add α-amylase, be warming up to 90 DEG C, stop stirring, be incubated 30 minutes; Be warming up to 100 DEG C, stop stirring, be incubated 20 minutes;
(6) be cooled to 52 DEG C, the stirring that adds water, adds beta-glucanase, neutral protease, malt meal, stirs 10 minutes, is incubated 70 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes;
(7) be warming up to 60 DEG C, add saccharifying enzyme, stir; Be warming up to 63 DEG C, be incubated 40 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes; Be warming up to 68 DEG C, be incubated 20 minutes; Be warming up to 78 DEG C, stir 15 minutes;
(8) leave standstill 60 minutes, obtain saccharified liquid; The supernatant liquor of saccharified liquid is heated up to boil after 20 minutes adds hops, continues to boil; After having boiled, add water, sugar addition to 5.2 ± 0.2 degree;
(9) circulation precoating: first the vent valve at the hay tank top of use vane type filtration machine is to the standby 0.075MPa that presses in leaf-type filter, open the filtrate inlet valve being connected with the opening for feed of hay tank bottom, start infusion pump, open vent valve, maintenance machine internal pressure is at 0.15MPa, in filter, add water, when seeing and having after liquid from the visor of top, close filtrate inlet valve, open the mixture export valve on the diatomite storage tank being connected with opening for feed, diatomite mixed solution in diatomite storage tank is all pumped in filter, close mixture export valve, open filtrate inlet valve, continue to supply water in machine until vent valve has liquid to flow out, close vent valve, in the time that pressure rise arrives 0.2MPa, close filtrate inlet valve, start recycle pump, liquid is circulated between opening for feed and discharge port, start the precoating that circulates,
(10) filtration of saccharified liquid: circulation precoating, after 10 minutes, is opened the feed valve on the saccharifying tank being connected with opening for feed, and saccharified liquid is pumped into hay tank, and pressure remains 0.23MPa, and flow velocity is 70hL/h.Observe feed liquid situation in discharge port place visor, see when feed liquid is limpid; Continue to pump into saccharified liquid, close recycle valve, collect the clear liquid that discharge port flows out simultaneously, enter normal filtration;
(11) in the saccharified liquid after filtering, add milk-acid bacteria and yeast, 30 DEG C of bottom fermentations 24 hours, make fermented liquid;
(12) preparation before filtering fermentation liquor: every screen plate of sheet frame filter cloth formula filter is pulled down, is spread 10 μ m filter clothes at screen plate, the screen plate that adds filter cloth is installed according to numeric order, fixing, guarantee every between sealing.Open water intaking valve, ejector priming is intake in filter, checks whether sheet frame leaks.Adjusting flow velocity is 100hl/h, filter self-circulation 10 minutes;
(13) filtration of fermented liquid: with after the water of 1.35t fermented liquid top, regulate flow velocity to 100hL/h, pressure, to 1Bar, filters, and collects clear liquid, makes the fermented liquid after filtration;
(14) fermented liquid after filtering is carried out to sterilization, and add the allotments such as sweeting agent, sanitas, acidic flavoring agent.
(15) mix with pure water and be filled with carbonic acid gas.
Sweeting agent in described step (8) is white sugar and/or high fructose syrup, aspartame, Sodium Cyclamate etc.; Sanitas is potassium sorbate, and acidic flavoring agent is citric acid.
The each material quantity wherein adding is:
Preparation method of the present invention, compared with the preparation technology of original gas water beverage, original technique is to soak before adopting saccharification, and soak solution does not carry out saccharification, before fermentation, in saccharified liquid, contains much starch, causes product unstable, and raw material availability is lower simultaneously.And the technique of the present invention after improving: the complete saccharification of raw material, and the stage of boiling add hops, effectively avoid the remaining of Unstable Substance in feed liquid, improve raw material availability simultaneously.
Above-described embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineering technical personnel in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
Claims (7)
1. a preparation method for gas water beverage, is characterized in that: comprise the following steps:
(1) in saccharifying tank, add water, be warming up to 35 DEG C, add breadcrumbs, stir; Add malt meal, be warming up to 65 DEG C;
(2) add α-amylase, be warming up to 90 DEG C, stop stirring, be incubated 30 minutes; Be warming up to 100 DEG C, stop stirring, be incubated 20 minutes;
(3) be cooled to 52 DEG C, the stirring that adds water, adds beta-glucanase, neutral protease, malt meal, stirs 10 minutes, is incubated 70 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes;
(4) be warming up to 60 DEG C, add saccharifying enzyme, stir; Be warming up to 63 DEG C, be incubated 40 minutes; Between soak, every insulation is stirred 5 minutes for 20 minutes; Be warming up to 68 DEG C, be incubated 20 minutes; Be warming up to 78 DEG C, stir 15 minutes;
(5) leave standstill 60 minutes, obtain saccharified liquid; The supernatant liquor of saccharified liquid is heated up to boil after 20 minutes adds hops, continues to boil; After having boiled, add water, sugar addition to 5.2 ± 0.2 degree;
(6) exchange the saccharified liquid of haveing suffered pol and filter, make the saccharified liquid after filtration;
(7) in the saccharified liquid after filtering, add milk-acid bacteria and yeast, 30 DEG C of bottom fermentations 24 hours;
(8) to fermented liquid filter, sterilization, and add the allotments such as sweeting agent, sanitas, acidic flavoring agent.
(9) mix with pure water and be filled with carbonic acid gas.
2. preparation method according to claim 1, is characterized in that: the weight ratio that adds for the first time breadcrumbs and malt meal in described step (1) is 15～18:1; In described step (3), adding for the second time the weight ratio that adds breadcrumbs in the weight of malt meal and step (1) is 1:7～7.5.
3. preparation method according to claim 1 and 2, is characterized in that: the making method of the breadcrumbs described in described step (1) is as follows:
(1) will be listed as greatly bar cooling after, be ground into broken powder bread particle;
(2) broken 20 mesh sieve sievings for powder bread particle, the pulverizing again that particle is larger;
(3) by after the bread particle sabot after sieving, 165～185 DEG C of bakings 0.5～1.5 hour, obtain breadcrumbs.
4. preparation method according to claim 1 and 2, is characterized in that: the saccharified liquid described in described step (6) filters according to the following steps:
(1) circulation precoating: first the vent valve at the hay tank top of use vane type filtration machine is to the standby 0.065～0.075MPa that presses in leaf-type filter, open the filtrate inlet valve being connected with the opening for feed of hay tank bottom, start infusion pump, open vent valve, maintenance machine internal pressure is at 0.1～0.15MPa, in filter, add water, when seeing and having after liquid from the visor of top, close filtrate inlet valve, open the mixture export valve on the diatomite storage tank being connected with opening for feed, diatomite mixed solution in diatomite storage tank is all pumped in filter, close mixture export valve, open filtrate inlet valve, continue to supply water in machine until vent valve has liquid to flow out, close vent valve, in the time of pressure rise to 0.2～0.25MPa, close filtrate inlet valve, start recycle pump, liquid is circulated between opening for feed and discharge port, start the precoating that circulates,
(2) filtration of saccharified liquid: circulation precoating, after 10～15 minutes, is opened the feed valve on the saccharifying tank being connected with opening for feed, and saccharified liquid is pumped into hay tank, and pressure remains 0.2～0.25MPa, and flow velocity is 50～100hL/h.Observe feed liquid situation in discharge port place visor, see when feed liquid is limpid; Close recycle valve, continue to pump into saccharified liquid, and collect the clear liquid that discharge port flows out, enter normal filtration, collect filtrate and be the saccharified liquid after filtration.
5. the filter method of saccharified liquid according to claim 4, is characterized in that: in described step (2), in the time that filter pressure reaches 0.25MPa or flow and is down to 50～100hL/h, shut down and proceed as follows:
(1) filtrate is reclaimed: remaining saccharified liquid in filter cylinder is moved in withdrawing can; Filter enters wash procedure;
(2) clean: clean filter leaf, filter cylinder, agitation vat, infusion pump and pipeline;
(3) pressure remains on recirculation precoating and filtration step in 0.2～0.25MPa, has all filtered to saccharified liquid.
6. preparation method according to claim 1 and 2, is characterized in that: the fermented liquid described in described step (8) filters according to the following steps:
(1) precoating before filtering fermentation liquor: to the paramount liquid level that adds water in the pre-coating film groove of candle filter, add 24.5～25.5kg diatomite calcining product of fluxing, suspension is made in stirring, and ejector priming injects suspension in candle filter, and candle formula chimney filter is carried out to precoating for the first time; In the time that pre-coating film groove is pointed out low liquid level, add 500kg water to diatomite stirred pot, then add 24.5～25.5kg diatomite calcination product, adjusting flow velocity is 200hL/h, carries out precoating for the second time; While reresenting low liquid level, add 500kg water to diatomite stirred pot, then the flux diatomite calcination product of calcining product and 7.5～8.5kg of the diatomite that adds respectively 11.5～12.5kg, flow velocity reduced to 100hL/h, in the time that flowing liquid turbidity is 0.2～0.3EBC, automated cycle etc. are to be filtered; In whole precoating process, stirred pot remains stirring;
(2) filtration of fermented liquid: with after the water of 1.3～1.5t fermented liquid top, regulate flow velocity to 100hL/h, pressure to 1～2Bar, filters, and collects clear liquid, is the fermented liquid after filtration.
7. the filter method of fermented liquid according to claim 6, is characterized in that: when the middle fermented liquid of described step (2) exhausts or main frame pressure cannot filter too greatly, carry out top material, flow velocity is slowly adjusted to 100hL/h by zero.
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| CN104928099A (en) * | 2015-04-03 | 2015-09-23 | 哈尔滨珍宝制药有限公司 | Method for preparing bread Kbac |
| CN106148084A (en) * | 2016-08-24 | 2016-11-23 | 北京搜味甜品有限公司 | A kind of method that E Shi bread fermentation volume production prepares gas water beverage |
| CN106306782A (en) * | 2015-06-16 | 2017-01-11 | 刘海江 | Process for production of Buzha beverage from cereal |
| CN106318758A (en) * | 2015-06-16 | 2017-01-11 | 刘海江 | Method for producing Kvass from cereals as raw materials |
| CN106350343A (en) * | 2016-08-24 | 2017-01-25 | 北京搜味甜品有限公司 | Alcohol-restraining method for preparing kvass beverage |
| CN107183453A (en) * | 2017-05-27 | 2017-09-22 | 深圳市中科台富科技有限公司 | whole wheat fermented beverage and preparation method thereof |
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| CN106148084A (en) * | 2016-08-24 | 2016-11-23 | 北京搜味甜品有限公司 | A kind of method that E Shi bread fermentation volume production prepares gas water beverage |
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Application publication date: 20140618 |