CN104099227A - Natural kvass essence base material and fermentation production method thereof - Google Patents
Natural kvass essence base material and fermentation production method thereof Download PDFInfo
- Publication number
- CN104099227A CN104099227A CN201410348574.8A CN201410348574A CN104099227A CN 104099227 A CN104099227 A CN 104099227A CN 201410348574 A CN201410348574 A CN 201410348574A CN 104099227 A CN104099227 A CN 104099227A
- Authority
- CN
- China
- Prior art keywords
- wasi
- essence
- add
- kvass
- bread
- 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 relates to a fermentation production method of a natural kvass essence base material and further relates to the natural kvass essence base material prepared with the method as well as an application of the kvass essence base material to kvass essence blending. Kvass essence formed by blending of the properly modified natural kvass essence base material prepared with a microbial fermentation method can be applied to industrial production of various kvass drinks. Compared with kvass prepared with traditional fermentation production methods, the kvass essence base material (fermentation liquor) prepared with the fermentation method has the advantages that the base material is unique in flavor, has the intense natural fermentation aroma, has both the bread aroma and the roast aroma and is harmonious and natural in aroma and comfortable in taste, meanwhile, the kvass drinks developed by the aid of the kvass essence formed by blending of the natural kvass essence base material can substantially improve the aroma and taste characteristics of products.
Description
[technical field]
The invention belongs to food additive field.More specifically, the present invention relates to a kind of fermentation method for producing of natural lattice gas essence bed material, also relate to the natural lattice gas essence bed material preparing according to described method, and the purposes of described Ge Wasi essence bed material in Ge Wasi flavor deployment.
[background technology]
Lattice gas, cry again kvass, slips this, originate from Russia, being translated as Chinese is " with the beverage of bread fermentation ", is a kind of fermented grain beverage, prevailing in Russia, Ukraine and other East European countries.Because its ethanol content is low, alcoholic strength is below 1.2%, and children are also drinkable, and the many foams of refrigerant good to eat, many vapour, between beer and carbonated drink, become very popular beverage, in Chinese Harbin, Jilin, the Yi Li in Xinjiang, Tacheng, Urumchi are also popular.In addition, scientific research shows, in Ge Wasi, contained vitamin B group and vitamins C, D can refresh oneself and add to the fun, Ginseng Extract.Meanwhile, Ge Wasi is a kind of traditional cereal fermented malt beverage by yeast and milk-acid bacteria double-bacterium ferment.In raw material, itself there is abundant carbohydrate, protein and vitamins and other nutritious components, the complex biochemical meta-bolites producing in Ge Wasi fermenting process by abundant microorganism beneficial bacterium group and this flora again, can improve human body stomach digestion and absorption function.In lattice gas, also contain micro ethanol and a certain amount of carbonic acid gas and abundant organic acidic material, sweet and sour taste, the alcohol sense of existing wine, has again the salubrious feature of beverage.
The typical Ge Wasi product of tradition is to adopt rusk raw material to form through spontaneous fermentation brew, and its color is similar to beer and slightly takes on a red color, moderately sour and sweet, and mouthfeel delicate fragrance, and bread fragrance is outstanding.But Ge Wasi prepared by this traditional technology, its raw material bread manufacture cost is high, fermentation conversion rate is low, fermentation production process is difficult to control, and product with stable quality is poor, and suitability for industrialized production ability and scale are restricted.In recent years, the ability of the Ge Wasi of China's suitability for industrialized production of certain scale, it is that raw material carries out saccharification and makes wheat juice that large multiple enterprises generally adopts Fructus Hordei Germinatus, artificial inoculation is fermented again, but its product physical and chemical index of different enterprises or taste style all has certain difference is especially larger with the typical European style Ge Wasi of tradition difference.
CN 102144775A discloses a kind of method of preparing KbaC beverage by multi-strain mixed fermentation, it comprises: with Fructus Hordei Germinatus, rice, hops are raw material, first Fructus Hordei Germinatus and rice are pulverized respectively, then the two is mixed in the ratio of 7: 3, add the water of 4 times to size mixing, then by every gram of mixing raw material, add the α-amylase of 10-12 unit, 30-40 minute liquefies under 90-100 ℃ of condition, cool to afterwards 60 ℃, the saccharifying enzyme that adds 100-120 unit by every gram of mixing raw material, saccharification 4-5 hour, then after filtration, after dilution, make the saccharified liquid that concentration is 5BX, boil 15 minutes with after 10% sucrose solution mixes for 1: 1 by volume, while boiling, add 0.1% hops, be cooled to 45 ℃ and add 0.01% mixing lactic acid bacterium lyophilized powder, primary fermentation 8-10 hour under 42-45 ℃ of condition, be cooled to 16 ℃, add 0.1% beer active dry yeast, secondary fermentation 18-24 hour under 10-16 ℃ of condition, after filtration, sterilizing, the filling finished product that makes of low temperature pressurize.
CN 103421650A discloses a kind of making method of fermented type gas water beverage.By Fructus Hordei Germinatus powder and crumb, add water and size mixing, make saccharified liquid, first add fermentation using lactobacillus bulgaricus 4-5 hour, then thin up, sterilizing and cooling after add again bread yeast fermentation 8-10 hour, finally by filtration, sterilizing, allotment, the filling finished product that makes of carbonating low temperature pressurize.
In addition, on market, also have a kind of gas water beverage, take wort, bread soaks juice or fruit juice is raw material, then is equipped with various foodstuff additive (sanitas, sweeting agent, spices, pigment etc.) and punching adds Soda Ash Light 99.2min. and produces, have through fermentation, have without fermentation.For adapting to the needs of the large production of Ge Wasi, adopt novel soft drink blending process means to replace traditional zymotechnique and prepare gas water beverage and there is very large market, and then be necessary to develop a kind of Ge Wasi essence with natural bread fermentation fragrance.Along with improving constantly of soft drink perfuming technology, people organically combine microbial fermentation technology and enzymolysis process and traditional meat flavor formulating technology, develop high-quality natural edible essence.The Ge Wasi essence bed material that utilizes microorganism fermentation and enzymolysis process to prepare, not only fragrance is naturally soft, true to nature; And fragrance is abundant, has both comprised the original aroma component of Ge Wasi, increased again the fragrance matter with bread breath and fermentation sense.Natural lattice gas essence bed material is after blending is modified, compose fragrant satisfactory for result, strong lasting fragrance and careful lubricated mouthfeel were both provided, had made up again traditional zymotic Ge Wasi pungency greatly and not soft defect, be convenient to expand the suitability for industrialized production of gas water beverage simultaneously.Allotment Ge Wasi essence has no report at present.The inventor, through test of many times, develops the method for utilizing fermentative production Ge Wasi essence bed material, and has developed its purposes in Ge Wasi flavor deployment.
[summary of the invention]
[technical problem that will solve]
The fermentation method for producing that the object of this invention is to provide a kind of natural lattice gas essence bed material.
Another object of the present invention is to provide the natural lattice gas essence bed material obtaining according to above-mentioned preparation method.
Another object of the present invention is to provide the purposes of described Ge Wasi essence bed material in Ge Wasi flavor deployment.
[technical scheme]
The present invention is achieved through the following technical solutions:
The present invention relates to a kind of fermentation method for producing of natural lattice gas essence bed material, mainly comprise and utilize enzymolysis and microbial fermentation technology to process bread mixture, preferred milk-acid bacteria and saccharomycetic composite bacteria are added after cultivating and in fermentor tank, carry out symbiosis two-part fermentative processing, centrifugally carry out preliminary solid-liquid separation, the tawny liquid that supernatant liquor obtains clarification after refining filtering is natural lattice gas essence bed material.
The step of the method is as follows:
(1) raw material is processed
Bread grinding is obtained to bread powder, add water furnishing twister, in weight part, bread powder is 1:1-1:4 with adding the ratio of water wherein.With adding middle temperature amylase in backward twister, twister is 125:2 with the diastatic ratio of middle temperature.Added diastatic twister enzymolysis 2 hours at temperature 60-62 ℃, filtered and obtain bread enzymolysis solution.
Fructus Hordei Germinatus is pulverized and obtained malt meal, add water and size mixing and mix, malt meal is 1:1-1:4 with adding the ratio of water wherein.The mixture obtaining floods 1 hour at 45-50 ℃, after be warmed up to 60-65 ℃, in this temperature range, keep can obtaining wheat juice after hydrolysis in 40-60 minute.
Bread is main raw material used in Ge Wasi traditional zymotic technique, and its mouthfeel of Ge Wasi drink of bread fermentation is good, and the typical fragrance of bread is outstanding.But along with Ge Wasi fermentation raw material progress, people have found the raw materials that can be used for industrial fermentation Ge Wasi more, bread has replaced gradually trend.
In barley, contain a large amount of starch and rich in protein, saccharifying can make starch and protein transduction turn to can, for the multiple fermentable sugar of saccharomycetes to make fermentation, provide Yeast Growth necessary amino acid simultaneously.Barley is changed into after Fructus Hordei Germinatus through wheat processed, and Fructus Hordei Germinatus self forms abundant enzyme system and forms, and as saccharifying enzyme, proteolytic enzyme, dextranase etc., these enzymes are that malt amylase is laid a good foundation.Under the effect of these enzymes, Fructus Hordei Germinatus forms after saccharification take sugar as main, comprises the materials such as amino acid, polyphenol, and the abundant saccharified liquid of this component is also for the abundant beverage of taste that ferments lays the foundation.
Middle temperature amylase can become Starch Hydrolysis dextrin different in size and a small amount of low molecular sugar class, glucose and maltose, thereby the viscosity of starch paste is declined rapidly.Its optimum temperature is between 60-75 ℃, and along with the rising of temperature, its speed of response is accelerated, but inactivation is also fast.
(2) regulate pH
The bread enzymolysis solution that step (1) is obtained and wheat juice mix, and in weight part, bread enzymolysis solution and wheat juice are 2:1-1:2.With citric acid or lactic acid-sodium bicarbonate, regulate again the pH of mixed system, make its pH value reach 4-5, be acid.
In the methods of the invention, the pH value of bread enzymolysis solution and wheat juice mixed system, within the scope of 4-5, is very important.This is because in this Acidity Range, and enzymolysis reaches best effect, too high or too lowly will affect the activity of enzyme.
(3) preparation of Ge Wasi fermention medium
In the acidic mixed feed liquid obtaining to step (2), add saccharifying enzyme and beta-glucanase, under 60-65 ℃ of temperature condition, saccharification is processed 1 hour.After saccharification finishes, the converted mash of receiving is filtered, be warmed up to again 70-74 ℃, be incubated at least 10 minutes, be warmed up to again afterwards 76-80 ℃, then add with the hops of mixed solution weighing scale 0.3 ‰ and boil 40-60 minute, filter, centrifugal, 60～80 ℃ of processing of Pasteur's high-temperature sterilization obtain Ge Wasi fermention medium.
Wherein, in the acid feed liquid obtaining, add saccharifying enzyme and beta-glucanase to step (2), its add-on is with mixed solution weighing scale 0.21%.
The main mechanism of saccharifying enzyme is non reducing end the carbochains such as starch, dextrin, glycogen hydrolyzing alpha-Isosorbide-5-Nitrae glycosidic link successively, cuts glucose unit one by one, generates glucose.Apply in the methods of the invention saccharifying enzyme, because the saccharogenic power of saccharifying enzyme is high, fermentation is fast, can make the production cycle shorten and the yield of liquor is greatly improved.Thereby both economized in raw materials, reduced costs again, improved economic benefit.The saccharifying enzyme using in the methods of the invention can be the high-temperatureα-amylase (enzyme activity is 4000U/g) of for example being produced by Rui Yang bio tech ltd, Jiangsu.
When saccharification starts, add beta-glucanase, can reduce wheat juice viscosity, improve strainability, improve Fructus Hordei Germinatus solubility rate, prevent that wine liquid is muddy, stablizes wine liquid quality.The beta-glucanase using in the methods of the invention can be the beta-glucanase of for example being produced by Rui Yang bio tech ltd, Jiangsu.
(4) fermentative processing
The Ge Wasi fermention medium that step (3) obtains is cooled to after 40 ℃, first add lactobacillus-fermented to process 24 hours, sterilizing is also cooled to 35 ℃, add again saccharomycetes to make fermentation to process 24 hours, and then through centrifugal, filter and pasteurisation treatment, carry out preliminary solid-liquid separation simultaneously, get supernatant liquid, use supercentrifuge with the centrifugal 10 minutes refinement treatment of speed of 8000 revs/min, finally filter the tawny fermented liq that obtains clarification, be natural lattice gas essence bed material of the present invention, through further blending, modify and can obtain natural lattice gas essence.
The add-on of milk-acid bacteria is with Ge Wasi fermention medium weighing scale 1 ‰, and its fermentative processing temperature range is 40-42 ℃.Saccharomycetic add-on is with Ge Wasi fermention medium weighing scale 1 ‰, and its fermentative processing temperature range is 35-38 ℃.
Lattice gas is by yeast and the symbiotically fermented low-alcohol drink of milk-acid bacteria, but in these two kinds of zymophytes, larger effect is played in the impact of yeast plaid matching gas local flavor.Yeast metabolism in Ge Wasi fermenting process produces the complicated aroma-producing substances such as various alcohols, ester class, and formation typicalness bread is fragrant, ester is fragrant and alcohol sense, thereby gives the flavor characteristic of gas water beverage uniqueness.
In the methods of the invention, the milk-acid bacteria of use can be lactobacillus fermentum, lactobacillus bulgaricus or moral formula lactobacillus, preferably adopts lactobacillus bulgaricus.For example, can use the river show 1L type milk-acid bacteria by the production and sales of Beijing company of Chuan Xiu Science and Technology Ltd..
In the methods of the invention, the yeast of use can be beer dried yeast or baker's active dried yeast, preferably adopts saccharomyces cerevisiae.For example, can use the beer high activity dried yeast by Hubei Angel Yeast Co.,Ltd's production and sales.
The invention still further relates to the of the present invention natural lattice gas essence bed material obtaining according to above-mentioned preparation method, described essence bed material, for the tawny liquid of clarification, wherein contains the multiple important Ge Wasi fragrance aroma components such as alcohols, acids, ketone, lactone.
The invention still further relates to the purposes of described natural lattice gas essence bed material, this essence bed material can Ge Wasi essence weight 10-15% amount join in Ge Wasi essence, allotment for Ge Wasi essence, to increase the breath natural true to nature of Ge Wasi essence, thereby promote the formation of bread fragrance local flavor in Ge Wasi product.
Because Organoleptic Inspection can judge the quality of essence fast, especially the judgement of the flavor qualities such as the mouthfeel of essence, smell is had to the effect can not be substituted, the inventive method has adopted sensory evaluation method, mainly from several respects plaid matching gas essence such as fragrance, fragrance, mouthfeel, clarity, passes judgment on.By carrying out sensory evaluation contrast to commercially available lattice gas essence A, B with the Ge Wasi essence of the natural lattice gas of the present invention essence bed material allotment, can find out, the Ge Wasi essence of allocating with the natural lattice gas of the present invention essence bed material is all better than commercially available lattice gas essence at aspects such as outward appearance and fragrance.The Analyses Methods for Sensory Evaluation Results of several lattice gas essence is summarised in following table 1.
The Analyses Methods for Sensory Evaluation Results of several lattice gas of table 1 essence
Traditional Ge Wasi fermentation process not only the production cycle long, production cost is also higher, be not suitable for industrialized production, the object of this project research is to develop a novel Ge Wasi fermented liquid technology of preparing, make it on the basis that as far as possible keeps traditional flavor, be applicable to again suitability for industrialized production, for the exploitation of the Ge Wasi essence of natural bread fermentation fragrance is laid a solid foundation.
[beneficial effect]
The fermentation manufacturing technique of natural lattice gas essence bed material of the present invention is applicable to suitability for industrialized production, and the fermented liquid of preparation, without muddiness, precipitation, peculiar smell, can be directly used in the exploitation of Ge Wasi essence.Compare with the Ge Wasi method that traditional zymotic is produced, Ge Wasi essence bed material (fermented liquid) note prepared by fermentation method set forth in the present invention is unique, there is strong natural fermented fragrance, have bread concurrently fragrant and roasting fragrant, fragrance harmony and natural, comfortable taste can significantly improve fragrance and the mouthfeel feature of product simultaneously with the gas water beverage that it is deployed into Ge Wasi essence exploitation.
[accompanying drawing explanation]
Fig. 1 represents the fermentative production flow process of natural lattice gas essence bed material of the present invention.
[embodiment]
Following examples are for explaining without limitation technical scheme of the present invention.In the present invention, if no special instructions, " part " is weight part, and " ratio " is weight ratio, and " % " is all weight percentage.
Embodiment 1: natural lattice gas essence bed material of the present invention
The implementation step of this embodiment is as follows:
Bread and Fructus Hordei Germinatus are pulverized, taken 8 grams of Fructus Hordei Germinatus and 2 grams of burnt malts, add 40 grams of water to size mixing and mix, under 45 ℃ of conditions, flood 1 hour, be warming up to 63-65 ℃, be incubated 40 minutes.Take in addition warm amylase in 10 grams of bread powders and 0.8 gram simultaneously, add 40 grams of water, under 60 ℃ of conditions, be incubated 2 hours and carry out enzymolysis.Mix and merge after above-mentioned two kinds of liquid, first add subsequently 0.12 gram of lemon acid for adjusting pH to acid, next adds after 0.16 gram of saccharifying enzyme and 0.05 gram of beta-glucanase 60 ℃ of constant temperature, saccharification 1 hour, be warming up to 72 ℃, be incubated at least 10 minutes, be warming up to again afterwards 78 ℃, then add 0.3 ‰ hops to boil 40 minutes, filter centrifugal Pasteur's high-temperature sterilization and obtain Ge Wasi fermention medium, be cooled to after 40 ℃, add 1 ‰ lactobacillus-fermenteds to process 24 hours, sterilizing is also cooled to 35 ℃, add subsequently 1 ‰ saccharomycetes to make fermentation to process 24 hours, and then through centrifugal, filter and pasteurisation treatment, getting supernatant liquor uses supercentrifuge with the centrifugal 10 minutes refinement treatment of speed of 8000 revs/min, finally filter the tawny fermented liq that obtains clarification, be natural lattice gas essence bed material.
Embodiment 2: natural lattice gas essence bed material of the present invention
The implementation step of this embodiment is as follows:
Bread and Fructus Hordei Germinatus are pulverized, taken 8 grams of Fructus Hordei Germinatus and 2 grams of burnt malts, add 10 grams of water to size mixing and mix, under 50 ℃ of conditions, flood 1 hour, be warming up to 60～63 ℃, be incubated 60 minutes.Take in addition warm amylase in 10 grams of bread powders and 0.8 gram simultaneously, add 10 grams of water, under 62 ℃ of conditions, be incubated 2 hours and carry out enzymolysis.Mix and merge after above-mentioned two kinds of liquid, first add subsequently newborn acid for adjusting pH value to 5, next adds after 0.063 gram of saccharifying enzyme and 0.021 gram of beta-glucanase 65 ℃ of constant temperature, saccharification 1 hour, be warming up to 74 ℃, be incubated at least 10 minutes, be warming up to again afterwards 80 ℃, then add 0.3 ‰ hops to boil 60 minutes, filter centrifugal Pasteur's high-temperature sterilization and obtain Ge Wasi fermention medium, be cooled to after 40 ℃, add 1 ‰ lactobacillus-fermenteds to process 24 hours, sterilizing is also cooled to 35 ℃, add subsequently 1 ‰ saccharomycetes to make fermentation to process 24 hours, and then through centrifugal, filter and pasteurisation treatment, getting supernatant liquor uses supercentrifuge with the centrifugal 10 minutes refinement treatment of speed of 8000 revs/min, finally filter the tawny fermented liq that obtains clarification, be natural lattice gas essence bed material.
Embodiment 3: natural lattice gas essence bed material of the present invention
The implementation step of this embodiment is as follows:
Bread and Fructus Hordei Germinatus are pulverized, taken 8 grams of Fructus Hordei Germinatus and 2 grams of burnt malts, add 25 grams of water to size mixing and mix, under 48 ℃ of conditions, flood 1 hour, be warming up to 63 ℃, be incubated 50 minutes.Take in addition warm amylase in 10 grams of bread powders and 0.8 gram simultaneously, add 25 grams of water, under 62 ℃ of conditions, be incubated 2 hours and carry out enzymolysis.Mix and merge after above-mentioned two kinds of liquid, first add subsequently newborn acid for adjusting pH value to 5, next adds after 0.11 gram of saccharifying enzyme and 0.037 gram of beta-glucanase 63 ℃ of constant temperature, saccharification 1 hour, be warming up to 70 ℃, be incubated at least 10 minutes, be warming up to again afterwards 76 ℃, then add 0.3 ‰ hops to boil 50 minutes, filter centrifugal Pasteur's high-temperature sterilization and obtain Ge Wasi fermention medium, be cooled to after 40 ℃, add 1 ‰ lactobacillus-fermenteds to process 24 hours, sterilizing is also cooled to 35 ℃, add subsequently 1 ‰ saccharomycetes to make fermentation to process 24 hours, and then through centrifugal, filter and pasteurisation treatment, getting supernatant liquor uses supercentrifuge with the centrifugal 10 minutes refinement treatment of speed of 8000 revs/min, finally filter the tawny fermented liq that obtains clarification, be natural lattice gas essence bed material.
Claims (9)
1. a fermentation method for producing for natural lattice gas essence bed material, is characterized in that the step of the method is as follows:
(1) raw material is processed
Bread grinding is obtained to bread powder, add water furnishing twister, with adding middle temperature amylase in backward twister, added diastatic twister enzymolysis 2 hours at temperature 60-62 ℃, filter and obtain bread enzymolysis solution;
Fructus Hordei Germinatus is pulverized and to be obtained malt meal, add water and size mixing and mix, the mixture obtaining floods 1 hour at 45-50 ℃, after be warmed up to 60-65 ℃, in this temperature range, keep can obtaining wheat juice after hydrolysis in 40-60 minute;
(2) regulate pH
The bread enzymolysis solution that step (1) is obtained and wheat juice mix, and regulate the pH of mixed system with citric acid or lactic acid-sodium bicarbonate, make its pH value reach 4-5, are acid;
(3) preparation of Ge Wasi fermention medium
In the acidic mixed feed liquid obtaining to step (2), adding saccharifying enzyme and beta-glucanase to carry out saccharification processes 1 hour, after saccharification finishes, the converted mash of receiving is filtered, be warmed up to again 70-74 ℃, be incubated at least 10 minutes, be warmed up to again afterwards 76-80 ℃, then add with the hops of mixed solution weighing scale 0.3 ‰ and boil 40-60 minute, filter, centrifugal, 60～80 ℃ of processing of Pasteur's high-temperature sterilization obtain Ge Wasi fermention medium;
(4) fermentative processing
The Ge Wasi fermention medium that step (3) obtains is cooled to after 40 ℃, first add lactobacillus-fermented to process 24 hours, sterilizing is also cooled to 35 ℃, add again saccharomycetes to make fermentation to process 24 hours, and then through centrifugal, filtration and pasteurisation treatment, carry out preliminary solid-liquid separation simultaneously, get supernatant liquid, use supercentrifuge with the centrifugal 10 minutes refinement treatment of speed of 8000 revs/min, finally filter the tawny fermented liq that obtains clarification, be described natural lattice gas essence bed material.
2. preparation method according to claim 1, is characterized in that in step (1), and in weight part, bread powder is 1:1-1:4 with adding the ratio of water wherein, and malt meal is 1:1-1:4 with adding the ratio of water wherein.
3. preparation method according to claim 1, is characterized in that in step (2), and in weight part, bread enzymolysis solution and wheat juice are 2:1-1:2.
4. preparation method according to claim 1, is characterized in that in step (1), and in weight part, twister is 125:2 with diastatic ratio.
5. preparation method according to claim 1, it is characterized in that in step (3), in the acid feed liquid obtaining to step (2), add saccharifying enzyme and beta-glucanase to carry out saccharification and process 1h, the add-on of saccharifying enzyme and beta-glucanase is with mixed solution weighing scale 0.21%, and saccharification treatment temp is 60-65 ℃.
6. preparation method according to claim 1, is characterized in that in step (4), and the add-on of milk-acid bacteria is with Ge Wasi fermention medium weighing scale 1 ‰, and its fermentative processing temperature range is 40-42 ℃.
7. preparation method according to claim 1, is characterized in that in step (4), and saccharomycetic add-on is with Ge Wasi fermention medium weighing scale 1 ‰, and its fermentative processing temperature range is 35-38 ℃.
8. the of the present invention natural lattice gas essence bed material obtaining according to the preparation method described in arbitrary claim of claim 1-7, it is characterized in that, for the tawny liquid of clarification, wherein containing the multiple important Ge Wasi fragrance aroma components such as alcohols, acids, ketone, lactone.
9. the purposes of natural lattice gas essence bed material according to claim 8, it is characterized in that the amount that this essence bed material can Ge Wasi essence weight 10-15% joins in Ge Wasi essence, allotment for Ge Wasi essence, to increase the breath natural true to nature of Ge Wasi essence, thereby promote the formation of bread fragrance local flavor in Ge Wasi product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348574.8A CN104099227A (en) | 2014-07-22 | 2014-07-22 | Natural kvass essence base material and fermentation production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348574.8A CN104099227A (en) | 2014-07-22 | 2014-07-22 | Natural kvass essence base material and fermentation production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104099227A true CN104099227A (en) | 2014-10-15 |
Family
ID=51667773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410348574.8A Pending CN104099227A (en) | 2014-07-22 | 2014-07-22 | Natural kvass essence base material and fermentation production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104099227A (en) |
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2577895C1 (en) * | 2015-07-10 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2577991C1 (en) * | 2015-07-13 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2577853C1 (en) * | 2015-07-10 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578556C1 (en) * | 2015-07-13 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578562C1 (en) * | 2015-07-13 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578555C1 (en) * | 2015-07-06 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2582647C1 (en) * | 2015-07-20 | 2016-04-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2582667C1 (en) * | 2015-07-14 | 2016-04-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583509C1 (en) * | 2015-07-06 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583515C1 (en) * | 2015-06-30 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583514C1 (en) * | 2015-07-24 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2584302C1 (en) * | 2015-06-30 | 2016-05-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585561C1 (en) * | 2015-08-10 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585549C1 (en) * | 2015-08-07 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585559C1 (en) * | 2015-08-10 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2590667C1 (en) * | 2015-08-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2589005C1 (en) * | 2015-08-12 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2590173C1 (en) * | 2015-08-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2589161C1 (en) * | 2015-09-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2589023C1 (en) * | 2015-07-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2589022C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2588716C1 (en) * | 2015-08-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2593033C1 (en) * | 2015-09-08 | 2016-07-27 | Олег Иванович Квасенков | Bread kvass production method |
| RU2597169C1 (en) * | 2015-09-03 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2597167C1 (en) * | 2015-09-03 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| CN107674765A (en) * | 2017-10-31 | 2018-02-09 | 江西中烟工业有限责任公司 | A kind of preparation method of Lattice Topology type tobacco aromaticss |
| CN109097224A (en) * | 2018-08-27 | 2018-12-28 | 肖和雨 | A kind of fruit juice liquor method for making |
| 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU1787422C (en) * | 1991-02-04 | 1993-01-15 | В.В.Рудольф, В.А.Пол ков, Т.Р.Сторчева , Л.П.Стасеева, Н.В.Барамидзе, И.А.Гузикова и Л.М.Урусова | Soft drink |
| CN1176764A (en) * | 1996-09-13 | 1998-03-25 | 黑龙江省轻工业研究所 | Method for commercialized producing kvass |
| CN101449854A (en) * | 2008-12-30 | 2009-06-10 | 无锡华馨香精香料有限公司 | Fermentation optimization method of tobacco essence |
| CN103421650A (en) * | 2013-09-07 | 2013-12-04 | 黑龙江省轻工科学研究院 | Method for preparing fermented kvass drink |
| CN103555509A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Sorghum kvass beverage powder and using method thereof |
| 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 |
-
2014
- 2014-07-22 CN CN201410348574.8A patent/CN104099227A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU1787422C (en) * | 1991-02-04 | 1993-01-15 | В.В.Рудольф, В.А.Пол ков, Т.Р.Сторчева , Л.П.Стасеева, Н.В.Барамидзе, И.А.Гузикова и Л.М.Урусова | Soft drink |
| CN1176764A (en) * | 1996-09-13 | 1998-03-25 | 黑龙江省轻工业研究所 | Method for commercialized producing kvass |
| CN101449854A (en) * | 2008-12-30 | 2009-06-10 | 无锡华馨香精香料有限公司 | Fermentation optimization method of tobacco essence |
| CN103421650A (en) * | 2013-09-07 | 2013-12-04 | 黑龙江省轻工科学研究院 | Method for preparing fermented kvass drink |
| CN103555509A (en) * | 2013-11-05 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Sorghum kvass beverage powder and using method thereof |
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 岳哲: "格瓦斯质量初探", 《商业科技》, no. 2, 28 February 1985 (1985-02-28), pages 5 - 7 * |
| 王冰 等: "天然酸奶香精底料的微生物发酵法制备", 《第七届中国香料香精学术研讨会论文集》, 1 May 2008 (2008-05-01), pages 205 - 207 * |
| 胡文效 等: "天然乳香香味剂的研制", 《精细与专用化学品》, no. 2, 28 February 2001 (2001-02-28), pages 15 - 17 * |
Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2589022C1 (en) * | 2015-06-17 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2584302C1 (en) * | 2015-06-30 | 2016-05-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583515C1 (en) * | 2015-06-30 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583509C1 (en) * | 2015-07-06 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578555C1 (en) * | 2015-07-06 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2577895C1 (en) * | 2015-07-10 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2577853C1 (en) * | 2015-07-10 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578556C1 (en) * | 2015-07-13 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2578562C1 (en) * | 2015-07-13 | 2016-03-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2577991C1 (en) * | 2015-07-13 | 2016-03-20 | Олег Иванович Квасенков | Method for producing kvass |
| RU2582667C1 (en) * | 2015-07-14 | 2016-04-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2582647C1 (en) * | 2015-07-20 | 2016-04-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2589023C1 (en) * | 2015-07-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2583514C1 (en) * | 2015-07-24 | 2016-05-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585549C1 (en) * | 2015-08-07 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585559C1 (en) * | 2015-08-10 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2585561C1 (en) * | 2015-08-10 | 2016-05-27 | Олег Иванович Квасенков | Method for producing kvass |
| RU2589005C1 (en) * | 2015-08-12 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2590173C1 (en) * | 2015-08-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2590667C1 (en) * | 2015-08-20 | 2016-07-10 | Олег Иванович Квасенков | Method for producing bread kvass |
| RU2588716C1 (en) * | 2015-08-25 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| RU2597169C1 (en) * | 2015-09-03 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2597167C1 (en) * | 2015-09-03 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2593033C1 (en) * | 2015-09-08 | 2016-07-27 | Олег Иванович Квасенков | Bread kvass production method |
| RU2589161C1 (en) * | 2015-09-21 | 2016-07-10 | Олег Иванович Квасенков | Method for producing kvass |
| CN107674765A (en) * | 2017-10-31 | 2018-02-09 | 江西中烟工业有限责任公司 | A kind of preparation method of Lattice Topology type tobacco aromaticss |
| CN107674765B (en) * | 2017-10-31 | 2020-12-29 | 江西中烟工业有限责任公司 | Preparation method of kvass type tobacco flavor |
| CN109097224A (en) * | 2018-08-27 | 2018-12-28 | 肖和雨 | A kind of fruit juice liquor method for making |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104099227A (en) | Natural kvass essence base material and fermentation production method thereof | |
| CN103421650B (en) | Method for preparing fermented kvass drink | |
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| KR101055253B1 (en) | Method of Making Rice Fermented Beverages | |
| CN102144775B (en) | Method for preparing KbaC beverage by multi-strain mixed fermentation | |
| CN104382159B (en) | A kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage | |
| CN105238607B (en) | A kind of brewing method of no alcohol plasmogen beer | |
| CN1894394A (en) | Low-alcohol beer or beer-like refreshment beverages containing palatinose | |
| CN103571681A (en) | Preparation method of malt-extract kvass drink | |
| CN103224864A (en) | Method for producing kvass beverage by using germinating brown rice | |
| CN103255014A (en) | Method for brewing 10-degree light black beer | |
| CN106190694A (en) | A kind of preparation method of Dendrobium officinale alcohol | |
| CN111066986A (en) | Preparation method of cyclocarya paliurus drink through multi-bacterium synergistic fermentation | |
| CN104928099A (en) | Method for preparing bread Kbac | |
| CN103215169B (en) | Three-bacteria immobilized fermented winter date kvass and preparation method thereof | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN105567533A (en) | Probiotic anti-oxidation health vinegar production method | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN103070387B (en) | Reasoning paste and preparation method and use thereof | |
| CN109527144A (en) | A kind of cereal Pu'er tea mixed fermentation beverage and preparation method thereof | |
| CN104531407A (en) | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process | |
| CN104004617A (en) | Production method of Corsvenor Momordica Fruit glutinous rice wine | |
| CN103468559A (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN105861206A (en) | Fingered citron beer and brewing method thereof | |
| CN106010870A (en) | Preparation method of high-sugar and low-acidity fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141015 |