CN103911244A - Corn kwas fermented beverage and preparation process thereof - Google Patents

Corn kwas fermented beverage and preparation process thereof Download PDF

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Publication number
CN103911244A
CN103911244A CN201410057082.3A CN201410057082A CN103911244A CN 103911244 A CN103911244 A CN 103911244A CN 201410057082 A CN201410057082 A CN 201410057082A CN 103911244 A CN103911244 A CN 103911244A
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corn
fermentation
fermented
kwas
powder
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CN103911244B (en
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迟玉杰
赵英
王晓莹
张倩
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Abstract

The invention discloses a preparation process for a corn kwas health care beverage through fermentation of coarse cereals mainly comprising corn flour with microzyme, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium in a certain ratio, and the corn kwas fermented beverage prepared by using the method. The corn kwas fermented beverage is prepared by subjecting raw materials to liquefaction, saccharification, sterilization and artificial inoculation of a composite starter, then carrying out fermentation at a preferential temperature under anoxic conditions and then carrying out blending and high temperature instant sterilization after fermentation. According to the invention, inherent nutrient components and flavor of corn are maintained, other cereals are cooperatively used, then fermentation is carried out, so the corn kwas fermented beverage has abundant nutrients, unique and agreeable sour-sweet taste, pure fragrance, natural fermentation flavor and long shelf-life, does not contain chemically synthesized essence and pigment and is stable. It is discovered by accident that the manner of anoxic fermentation at a high temperature at first and at a low temperature next enables the prepared beverage to have more unique, softer and mellower flavor. A novel approach and novel technology are provided for processing and utilization of corn; and the variety of fermented beverages is enriched.

Description

A kind of corn Ge Wasi fermented drink and preparation technology thereof
Technical field
The present invention relates to corn Ge Wasi fermented drink and preparation method thereof, belong to cereal gas water beverage manufacture field.
Background technology
The present invention relates to a kind of corn beverage, particularly relate to a kind of corn fermentation beverage of preparing as the coarse cereals cereal of main raw material by specific proportioning cassiri take lactobacillus bulgaricus, Lactobacterium acidophilum and bifidus bacillus and yeast.
Yeast and leavened prod have good action to HUMAN HEALTH.Have and help digest, improve gi tract microbial environment, promote probiotics growth, suppress harmful bacteria breeding, synthetic nutrient substance, improves the physiological actions such as immunizing power.At present, Ge Wasi fermented beverage products is single, and raw material is single, fermented bacterium is single, and taste local flavor is not good, and how outer local flavor and mouthfeel be adds essence, acidic flavoring agent allotment forms, and local flavor, mouthfeel and the nutrition of product does not all reach the effect of pure fermented drink.Researching and developing and prepare the beverage of comprehensive nutrition equilibrium, unique flavor, is the inexorable trend of drink industry future development.
China is corn yield big country, and corn ultimate production occupies second place of the world.Increase corn processed dynamics, increasing corn added value is that the technical problem solving is all badly in need of for a long time in China.Exploitation to promoting Maize Industry structure diversification, promotes the development of corn producing industry take corn as main Ge Wasi fermented drink, increases farmers' income and has important practical significance.
Summary of the invention
The technical problem of object of the present invention and solution: the invention provides a kind of balanced in nutrition, unique flavor, taste pure and fresh fragrant and sweet, aftertaste is long.Unique feed composition and formula are provided, special bacterial classification and best proportioning is provided simultaneously.After fermentation, do not need additionally to add essence, acidic flavoring agent, flavour agent and sanitas, shelf life of products is than all long 30-60 days of the gas water beverage on market.
Technical scheme of the present invention: 1, a kind of preparation technology of corn Ge Wasi fermented drink, it is characterized in that it comprises the steps: to get take corn as main clean coarse cereals cereal powder mix, cross 100-120 mesh sieve, powder mix and pure water are with 1:4 ratio mixed dissolution, through 100 ℃ of gelatinization 30-40min, dextrin is naturally cooled to 90 ℃, liquefy, α-amylase addition is by percentage to the quality for 0.1-0.3%, liquefying time 20-25min, liquefaction pH is 6.0-6.2; Saccharification, saccharifying enzyme addition is 0.2-0.3% in mass, saccharification temperature 60-65 ℃, saccharification time 4-4.5h, saccharified liquid pH5.0; Enter fermentor tank, 121 ℃ of temperature, sterilizing 30min, after sterilizing, be cooled to 36 ℃, artificial inoculation compound ferment, starter inoculum size is 5-6%, prior to 40 ℃ of-43 ℃ of oxygen free condition bottom fermentation 1-2 hour, then in 36-37 ℃ of oxygen free condition bottom fermentation 2-3 hour, spontaneous fermentation 5-6h without temperature control in the situation that again, fermentation final pH is 3.5-3.8, adds to account for that fermented liquid weight 10% white sugar, 0.04% salt and 0.02% citric acid are allocated, high-temperature short-time sterilization makes the coarse cereals fermented grain beverage with nourishing function after fermentation; Lactic acid content >=1.0%.
Wherein, coarse cereals cereal powder mix is by the coarse cereals cereal grain composition of following weight part: Semen Maydis powder 60-70 part, rice meal 10-20 part, millet powder 10-20 part, coixlacrymajobi powder 8-10 part, 8-10 sticky rice flour, 8-10 coarse rice powder, 8-10 soyflour, 8-10 Semen Ormosiae Hosiei powder; Described compound ferment is made up of with the ratio of 2:1:1:1 bread microzyme, lactobacillus bulgaricus, Lactobacterium acidophilum and bifidus bacillus.
Beneficial effect of the present invention:
(1) this technique produces the multiple organotrophy compositions such as lactic acid, lactobacillin, carbonic acid gas, aromatic substance during the fermentation, do not produce objectionable impurities, keeping solid nutritious goods ferment distinctive nutrition and the local flavor simultaneously given of corn, extend shelf life of products, extended 2-3 month than like product; And, containing the essence of synthetic, pigment, sanitas etc., not a kind of cereal Ge Wasi fermented drink of pure natural;
(2) this fermented drink has excellent health functions to HUMAN HEALTH, nutritious, and helpful digestion improves gi tract microbial environment, promotes probiotics growth, suppresses harmful bacteria breeding, and synthetic nutrient substance, improves the physiological actions such as immunizing power.Especially contriver finds unexpectedly, the anaerobically fermenting pattern of low temperature slightly after first high temperature, is aided with the spontaneous fermentation without temperature control, the synergy that cooperatively interacts between bacterial classification, the fermentation limit after-ripening of product limit, more flavour substances and nutritive substance are produced, for product provides peculiar flavour;
(3) balanced in nutrition, each component synergy is given higher nutritive value and nourishing function.In corn, contain abundant unsaturated fatty acids, linoleic acid content, up to more than 60%, has the blood cholesterol levels of reduction concentration with vitamin-E acting in conjunction, prevents that it is deposited on the effect of vessel wall, in millet, contain abundant vitamin-E, common culinary art can be played synergy.In corn, also contain gsh, it can generate gst enzyme in the presence of selenium, has the effect delaying senility; And selenium content, in 2.5-5 microgram, can play good booster action in rice and millet; But in corn, lack protein, and amino acid ratio imbalance, and rich in proteins in soybean, especially lysine content is abundant, can make up the defect that lacks Methionin in com gluten protein, adds soybean components, can well supplement protein former; Meanwhile, in millet, iron level is very high, has effect of nourishing YIN and supplementing blood, and the soybean isoflavones in soybean is also referred to as phytoestrogen.And the seed of Job's tears has the effect swollen, that enhance metabolism of anhydrating, same to Semen Ormosiae Hosiei, rice together, can prevent rheumatism splenalgia;
(4) simple, the easy handling of technique, is suitable for suitability for industrialized production.
embodiment
embodiment 1:a kind of preparation technology of corn Ge Wasi fermented drink, it is characterized in that it comprises the steps: to get take corn as main clean coarse cereals cereal powder mix, cross 110 mesh sieves, powder mix and pure water are with 1:4 ratio mixed dissolution, through 100 ℃ of gelatinization 35min, dextrin is naturally cooled to 90 ℃, liquefy, α-amylase addition is by percentage to the quality for 0.1-0.3%, liquefying time 22min, liquefaction pH is 6.1; Saccharification, saccharifying enzyme addition is 0.25% in mass, 62 ℃ of saccharification temperatures, saccharification time 4.2h, saccharified liquid pH5.0; Enter fermentor tank, 121 ℃ of temperature, sterilizing 30min, after sterilizing, be cooled to 36 ℃, artificial inoculation compound ferment, starter inoculum size is 5.5%, prior to 42 ℃ of oxygen free condition bottom fermentations 1.5 hours, then in 36 ℃ of oxygen free condition bottom fermentations 2.5 hours, spontaneous fermentation 5h without temperature control in the situation that again, fermentation final pH is 3.5-3.8, adds to account for that fermented liquid weight 10% white sugar, 0.04% salt and 0.02% citric acid are allocated, high-temperature short-time sterilization makes the coarse cereals fermented grain beverage with nourishing function after fermentation; Lactic acid content>=1.0%.
Wherein, coarse cereals cereal powder mix is by the coarse cereals cereal grain composition of following weight part: 65 parts of Semen Maydis powder, 15 parts of rice meals, 15 parts of millet powder, 9 parts of coixlacrymajobi powders, 9 parts of sticky rice flours, 9 parts of coarse rice powders, 9 parts of soyflours, 9 parts, Semen Ormosiae Hosiei powder; Described compound ferment is made up of with the ratio of 2:1:1:1 bread microzyme, lactobacillus bulgaricus, Lactobacterium acidophilum and bifidus bacillus.

Claims (3)

1. the preparation technology of a corn Ge Wasi fermented drink, it is characterized in that comprising the steps: to get take corn as main clean coarse cereals cereal powder mix, cross 100-120 mesh sieve, powder mix and pure water are with 1:4 ratio mixed dissolution, through 100 ℃ of gelatinization 30-40min, dextrin is naturally cooled to 90 ℃, liquefy, α-amylase addition is by percentage to the quality for 0.1-0.3%, liquefying time 20-25min, liquefaction pH is 6.0-6.2; Saccharification, saccharifying enzyme addition is 0.2-0.3% in mass, saccharification temperature 60-65 ℃, saccharification time 4-4.5h, saccharified liquid pH5.0; Enter fermentor tank, 121 ℃ of temperature, sterilizing 30min, after sterilizing, be cooled to 36 ℃, artificial inoculation compound ferment, starter inoculum size is 5-6% in mass, prior to 40 ℃ of-43 ℃ of oxygen free condition bottom fermentation 1-2 hour, then in 36-37 ℃ of oxygen free condition bottom fermentation 2-3 hour, spontaneous fermentation 5-6h without temperature control in the situation that again, preferably fermentation final pH is 3.5-3.8, adds to account for that fermented liquid weight 10% white sugar, 0.04% salt and 0.02% citric acid are allocated, high-temperature short-time sterilization makes the coarse cereals fermented grain beverage with nourishing function after fermentation; Lactic acid content >=1.0%; Wherein, coarse cereals cereal powder mix is made up of the component of following weight part: Semen Maydis powder 60-70 part, rice meal 10-20 part, millet powder 10-20 part, coixlacrymajobi powder 8-10 part, sticky rice flour 8-10 part, coarse rice powder 8-10 part, soyflour 8-10 part, Semen Ormosiae Hosiei powder 8-10 part; Described compound ferment is made up of bread microzyme, lactobacillus bulgaricus, Lactobacterium acidophilum and bifidus bacillus.
2. the preparation technology of a kind of corn Ge Wasi fermented drink according to claim 1, preferably bread microzyme, lactobacillus bulgaricus, Lactobacterium acidophilum and bifidus bacillus are with the viable bacteria ratio composition of 2:1:1:1.
3. according to the prepared corn Ge Wasi fermented drink of the preparation technology described in claim 1-2.
CN201410057082.3A 2014-02-20 2014-02-20 A kind of Semen Maydis Lattice Topology fermented beverage and preparation technology thereof Active CN103911244B (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105495322A (en) * 2015-12-08 2016-04-20 黑龙江八一农垦大学 Pure natural lactobacillus millet enzyme
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
CN106173735A (en) * 2016-07-15 2016-12-07 湖北米婆婆生物科技股份有限公司 A kind of production technology of Novel grain fermented beverage
CN106318758A (en) * 2015-06-16 2017-01-11 刘海江 Method for producing Kvass from cereals as raw materials
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
CN108185250A (en) * 2017-12-29 2018-06-22 杭州欢伯生物技术有限公司 A kind of production method of the full liquid fermented beverage of coarse cereals
CN111269772A (en) * 2020-03-23 2020-06-12 生合生物科技(扬州)有限公司 Method for preparing kvass lactobacillus fermentation liquor by lactobacillus solid fermentation

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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

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CN101564187A (en) * 2009-06-01 2009-10-28 浙江大学 Preparation method of Se-enriched nutrient corn beverage
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

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106318758A (en) * 2015-06-16 2017-01-11 刘海江 Method for producing Kvass from cereals as raw materials
CN105495322A (en) * 2015-12-08 2016-04-20 黑龙江八一农垦大学 Pure natural lactobacillus millet enzyme
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
CN106173735A (en) * 2016-07-15 2016-12-07 湖北米婆婆生物科技股份有限公司 A kind of production technology of Novel grain fermented 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
CN108185250A (en) * 2017-12-29 2018-06-22 杭州欢伯生物技术有限公司 A kind of production method of the full liquid fermented beverage of coarse cereals
CN111269772A (en) * 2020-03-23 2020-06-12 生合生物科技(扬州)有限公司 Method for preparing kvass lactobacillus fermentation liquor by lactobacillus solid fermentation

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