CN104382159A - Method for preparing lactic acid fermentation beverage by using yellow wine lees - Google Patents

Method for preparing lactic acid fermentation beverage by using yellow wine lees Download PDF

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Publication number
CN104382159A
CN104382159A CN201410607152.8A CN201410607152A CN104382159A CN 104382159 A CN104382159 A CN 104382159A CN 201410607152 A CN201410607152 A CN 201410607152A CN 104382159 A CN104382159 A CN 104382159A
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oat
lactic acid
vinasse
fermentation
yellow wine
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CN104382159B (en
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毛健
徐菁苒
孟祥勇
姬中伟
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Jiangnan University
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Jiangnan University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/03Acidophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/29Delbrueckii
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus

Abstract

The invention discloses a method for preparing a lactic acid fermentation beverage by using yellow wine lees and belongs to the technical field of food processing. According to the method, the yellow wine lees containing a plurality of amino acids, vitamins and fragrance substances which are produced by fermenting yellow wine, and oat are used as main raw materials; the rice immersing pulp water processed during the production of the yellow wine is used as the production water; a lactic acid fermentation beverage good in taste and rich in nutrition is prepared by a technology of carrying out enzymolysis twice and fermentation twice. The method for preparing the lactic acid fermentation beverage by using yellow wine lees comprises the following steps: mixing the wine lees with the oat according to a certain ratio to prepare raw pulp, gelatinizing, liquefying, saccharifying, fermenting, mixing, homogenizing, filling and sterilizing; the prepared lactic acid bacteria beverage is high in stability; the content of the amino acids and the fragrance substances is obviously higher than that in other cereal beverages. The lactic acid bacteria beverage is coordinated in color, free of impurity and delamination, has natural fermented mellow flavor and fruit flavor, is moderate in sour and sweet tastes, and has a certain health effect.

Description

A kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage
Technical field
The present invention relates to a kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage, belong to food processing technology field.
Background technology
Along with the raising of living standards of the people and the transformation of the consumption consciousness, as the brewed wine of minuent, nutrition, health, yellow rice wine is just being applicable to the new consumption value orientation of society.Yellow wine lees is as the accessory substance of rice wine production, and main component comes raw material of home-brewed rice and wheat koji, containing multiple proteins, amino acid, vitamin and starch, reduced sugar and fragrance matter.Vinasse are large as a kind of output, the industrial by-products that nutriment is abundant, enjoy the concern of numerous researchers.At home and abroad produce except biogas except producing vinegar, producing feed, cultivate edible mushroom and carrying out anaerobic fermentation the research of vinasse, utilize vinasse to produce glycerine in addition, produce amylase and cellulase, produce sugar activated carbon, external application is used for the treatment of arthritis etc.Rice milk is the accessory substance in rice wine production rice dipping operation, and containing rich in protein, carbohydrate, vitamin, organic acid, wherein amino acid reaches 18 kinds, is precious with it.
Be rich in various dietary fiber in oat, as mixed crosslinked araboxylan, cellulose and beta glucan etc., functional component is far above other cereal, and development prospect is wide.Containing abundant starch and protein, be not only rich in 8 seed amino acids of needed by human, and balanced proportion, the nutritive value of avenin, far above other vegetable protein, is widely used in health food, infant foods and instant food.In addition; fat content is also the highest in all cereal; there is prevention fatty liver, protection brain development, improve the functions such as memory; also containing multiple anti-oxidation active substance in oat; can effectively scavenging free radicals, reduce cholesterol, become the study hotspot of domestic and international health food at present.
Lactic acid fermentation beverage is with breast or breast and other raw material compounds and inoculates the drink that one or more lactic acid bacteria mixed culture fermentations make, the acid produced in sweat is mainly lactic acid, lactic acid has the utilization rate suppressing harmful microbe breeding, promote gastrointestinal peristalsis, improve phosphorus, iron, the tart flavour of fermented beverage uniqueness and salubrious local flavor can be given, increase the tasty and refreshing property of product.Meanwhile, it is disorderly that lactic acid fermentation beverage has treatment function of intestinal canal, regulating intestinal canal colony balance, and reduce cholesterol, antitumor and immunization, the several functions such as prevention and therapy lactose intolerance, are subject to the favor of more and more consumer.Therefore, lees of yellow wine lactic acid fermentation beverage can not only make full use of the accessory substance of production process of yellow rice wine, and can produce again a kind of functional beverage integrating mouthfeel and nutrition, the research and development of this product are significant simultaneously.Up to now, there is not yet with lees of yellow wine is bibliographical information and the practical application that primary raw material prepares lactic acid fermentation beverage.
Summary of the invention
The present invention proposes a kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage, be intended to the accessory substance made full use of in production process of yellow rice wine, produce a kind of color and luster coordination, free from admixture, not stratified, there is natural fermented alcohol fragrance and fruital taste, sour-sweet suitable, and there is the lactic acid fermentation beverage of certain health care functions.
The scheme of technical solution problem of the present invention mainly comprises the following steps:
1) rice milk process: with diatomite, active carbon for adsorbent, the rice milk in producing brewing yellow rice wine carries out adsorption clarification process, and carries out sterilization processing, for the industrial water of lactic acid fermentation beverage to the rice milk after absorption;
2) gelatinization: after yellow wine lees and oat being mixed according to a certain percentage, add water boil gelatinization;
3) pull an oar: by step 2) raw material after gelatinization pulls an oar with certain solid-liquid ratio, and in colloid mill, is finely ground into vinasse oat slurry, and adding citric acid regulates pH;
4) liquefy: in the vinasse oat slurry after gelatinization, add mesophilicα-diastase, make raw material become dissolved state, to improve raw material availability, be convenient to follow-up saccharification;
5) complex enzyme hydrolysis: add complex enzyme (carbohydrase, acidic cellulase, protease) enzymolysis again in the enzymolysis liquid of post liquefaction, the material in vinasse and oat is hydrolyzed, is convenient to lactobacillus-fermented;
6) centrifugal sterilization: insoluble substance in removing enzymolysis liquid, carries out sterilization to the enzymolysis liquid after centrifugal, cooling;
7) ferment: adopt fermenting twice technique, saccharomycetes to make fermentation after first lactic acid bacteria;
8) allocate: by obtained filtering fermentation liquor, add appropriate sucrose, organic acid, compound stabilizer allocate;
9) homogeneous: seasoning liquid is carried out defibrination and high-pressure homogeneous process, make product quality and stability better;
10) filling sterilization: the product obtained is carried out sterile filling and sterilization is lactic acid fermentation beverage finished product after cooling.
In one embodiment of the invention, lactic acid bacteria is respectively lactobacillus acidophilus, Lactobacillus plantarum or Lactobacillus delbrueckii, or 1:1 mixing lactobacillus bulgaricus and streptococcus thermophilus, saccharomycete is Saccharomyces cerevisiae preparation.
In one embodiment of the invention, described step 1) in concrete operation step be: with milk of lime regulate pH be 7.8 ~ 8.0, diatomite dosage is 5.5 ~ 6.0g/L, and active carbon dosage is 7.6 ~ 8.0g/L, the standing adsorption time is 30 ~ 40min, 121 DEG C of sterilization 15 ~ 20min.
In one embodiment of the invention, described step 2) in, the ratio that yellow wine lees mixes with oat is mass ratio 7:3 ~ 5, soaks 8 ~ 10h, and boil 15 ~ 20min with the solid-liquid ratio of mass ratio 1:12 ~ 15.
In one embodiment of the invention, described step 3) in, the solid-liquid ratio of vinasse oat and rice milk is mass ratio 1:3 ~ 6, making beating 5 ~ 8min, making beating temperature 50 C, fine grinding time 4 ~ 6min in colloid mill, the pH regulating vinasse oat slurry is 6.0 ~ 7.0.
In one embodiment of the invention, described step 4) in, the addition of AMS is 0.05 ~ 0.25%, condensing temperature 60 ~ 70 DEG C, time 50 ~ 70min.
In one embodiment of the invention, described step 5) in, regulate slurries pH to 4.2 ~ 4.6, the addition of carbohydrase is 0.1 ~ 0.3% of vinasse oat quality, acidic cellulase addition is 0.1 ~ 0.2% of vinasse oat quality, acid protease addition is 0.1 ~ 0.2% of vinasse oat quality, hydrolysis temperature 40 ~ 50 DEG C, time 60 ~ 80min.
In one embodiment of the invention, described step 6) in, centrifugal rotational speed 4000r/min, time 10 ~ 15min, 121 DEG C of sterilizing 15min.
In one embodiment of the invention, described step 7) in, lactobacillus acidophilus after inoculation activation, Lactobacillus plantarum or Lactobacillus delbrueckii, or 1:1 volume ratio mixes lactobacillus bulgaricus and streptococcus thermophilus, inoculum concentration is 4 ~ 6% (v/v), fermentation temperature 37 DEG C, fermentation time is 8 ~ 12h; Saccharomyces cerevisiae inoculum concentration 0.05 ~ 0.15% (w/v), fermentation temperature 32 DEG C, fermentation time 2 ~ 4h.
In one embodiment of the invention, described organic acid is citric acid, and described compound stabilizer comprises xanthans, propylene glycol alginate, sodium alginate, CMC-Na.
In one embodiment of the invention, described step 8) in, sucrose addition is 5 ~ 12% of zymotic fluid quality, citric acid addition is 0.1 ~ 0.3% of zymotic fluid quality, xanthans addition be zymotic fluid quality 0.05 ~ 0.15%, propylene glycol alginate (PGA) addition is 0.01 ~ 0.03% of zymotic fluid quality, sodium alginate addition is 0.04 ~ 0.06%, CMC-Na addition of zymotic fluid quality is 0.04 ~ 0.08% of zymotic fluid quality.
In one embodiment of the invention, described step 9) in, colloid mill defibrination time 5 ~ 10min, processing condition is 50 ~ 55 DEG C, 30 ~ 35MPa, homogeneous twice.
Described AMS, carbohydrase, acidic cellulase, protease can be commercial enzyme preparation.In one embodiment of the invention, alpha-amylase activity is 4000U/g, and saccharifying enzymic activity is 100,000 U/g, and acid cellulose enzyme activity is 5000U/g, and prolease activity is 10000U/g.
Beneficial effect of the present invention is:
1) owing to adopting yellow wine lees to be primary raw material, with the rice milk after processing for industrial water, the problems such as the large and utilization rate of accessory substance output in production process of yellow rice wine is low are solved; 2) oat that functional component content is higher relative to other cereal is added, adopt the process technologies such as twice enzymolysis, fermenting twice, not only insoluble starch, cellulose and protein transduction are turned to soluble component, and remain beta glucan in oat, essential amino acid and vitamins and other nutritious components; 3) lactobacillus bulgaricus and streptococcus thermophilus (1:1) combine the raw material used with the present invention good suitability, compared with other bacterial classification, in product special flavour and mouthfeel, has obvious advantage; By lactic acid bacteria and saccharomycetes to make fermentation, produce multiple flavor substance, form various active material, local flavor and the health-care effect of product are further improved simultaneously; 4) production technology of the present invention is scientific and reasonable, is applicable to large-scale production, to promoting that the sustainable and healthy development of rice wine industry and beverage industries is significant.
Accompanying drawing explanation
Fig. 1 is the technological process of production schematic diagram of yellow wine lees lactic acid fermentation beverage.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail, but the embodiment that the present invention is not limited thereto place describes, what therefore protection scope of the present invention should define with claims is as the criterion.
With reference to accompanying drawing, the preparation method of yellow wine lees lactic acid fermentation beverage of the present invention, the step comprised has: the Adsorption and Sterilization of rice milk, gelatinization, making beating, liquefaction, complex enzyme hydrolysis, centrifugal sterilization, fermentation, allotment, homogeneous, filling and sterilization.
The enzyme of used enzyme preparation is lived and manufacturer is: AMS (4000U/g), carbohydrase (100,000 U/g), acidic cellulase (5000U/g), protease (10000U/g), all purchased from Wuxi enzyme preparation Co., Ltd of Jie Neng section.
Embodiment 1:
A kind of yellow wine lees lactic acid fermentation beverage and preparation method thereof, comprises the following steps:
1) rice milk process: regulate rice milk pH to be 8.0 with milk of lime, diatomite dosage is 6.0g/L, and active carbon dosage is 8.0g/L, and the standing adsorption time is 30min, and 121 DEG C of 15min sterilization processing are carried out to the rice milk after absorption;
2) gelatinization: mixed with the ratio of oat according to mass ratio 7:3 by yellow wine lees, soak 8h, and boil 15min with the solid-liquid ratio of weight ratio 1:15, makes its abundant gelatinization;
3) pull an oar: by the vinasse oat after gelatinization with the solid-liquid ratio of 1:5 add water making beating 6min, making beating temperature 50 C, and in colloid mill fine grinding 5min, make vinasse oat slurry;
4) liquefy: be in the vinasse oat slurry of 6.5 at pH, add the AMS (4000U/g) of vinasse oat slurry quality 0.2%, liquefy 60min under 70 DEG C of conditions, makes raw material become dissolved state;
5) complex enzyme hydrolysis: slurries pH is adjusted to 4.4 with sodium carbonate, the amount adding carbohydrase (100,000 U/g) is 0.3% of vinasse oat quality, acidic cellulase (5000U/g) is 0.2% of vinasse oat quality, the amount of acid protease (10000U/g) is 0.15% of vinasse oat quality, temperature is 45 DEG C, enzymolysis time 70min, is hydrolyzed the material in vinasse and oat, is convenient to lactobacillus-fermented;
6) centrifugal sterilization: by enzymolysis liquid centrifugal 10min under the condition of 4000r/min, by clear liquid at 121 DEG C of sterilizing 15min;
7) ferment: adopt fermenting twice technique, in vinasse oat liquid after sterilization, lactobacillus bulgaricus and the streptococcus thermophilus (1:1) of inoculation 4% (v/v) activation culture ferment, fermentation temperature 37 DEG C, and fermentation time is 10h; The Saccharomyces cerevisiae inoculating 0.1% (w/v) ferments, fermentation temperature 32 DEG C, fermentation time 2h;
8) allocate: by obtained filtering fermentation liquor, sucrose addition is 8% of zymotic fluid quality, citric acid addition is zymotic fluid quality 0.2%, compound stabilizer be zymotic fluid quality 0.10% xanthans, 0.02% propylene glycol alginate (PGA), the sodium alginate of 0.05% and the CMC-Na of 0.06%;
9) homogeneous: by allotment after zymotic fluid carry out colloid mill 8min, then at 55 DEG C, homogeneous twice under 30MPa condition, make product quality and stability better;
10) filling sterilization: by zymotic fluid in aseptic filler after 90 DEG C of 10min sterilizations are degassed, to be fills up in beverage packaging unit finished product.
Embodiment 2:
A kind of yellow wine lees lactic acid fermentation beverage and preparation method thereof, comprises the following steps:
1) rice milk process: regulate rice milk pH to be 7.8 with milk of lime, diatomite dosage is 5.8g/L, and active carbon dosage is 7.8g/L, and the standing adsorption time is 35min, and 121 DEG C of 20min sterilization processing are carried out to the rice milk after absorption;
2) gelatinization: mixed with the ratio of oat according to mass ratio 7:5 by yellow wine lees, soak 10h, and boil 15min with the solid-liquid ratio of mass ratio 1:15, makes its abundant gelatinization;
3) pull an oar: by the vinasse oat after gelatinization with the solid-liquid ratio of mass ratio 1:4 add water making beating 7min, making beating temperature 50 C, and in colloid mill fine grinding 4min, make vinasse oat slurry;
4) liquefy: be in the vinasse oat slurry of 6.0 at pH, add the AMS (4000U/g) of vinasse oat slurry quality 0.1%, liquefy 70min under 70 DEG C of conditions, makes raw material become dissolved state;
5) complex enzyme hydrolysis: slurries pH is adjusted to 4.4 with sodium carbonate, the amount adding carbohydrase (100,000 U/g) is 0.2% of vinasse oat quality, the amount of acidic cellulase (5000U/g) is 0.15% of vinasse oat quality, the amount of acid protease (10000U/g) is 0.1% of vinasse oat quality, temperature is 40 DEG C, enzymolysis time is 80min, is hydrolyzed by the material in vinasse and oat, is convenient to lactobacillus-fermented;
6) centrifugal sterilization: by enzymolysis liquid centrifugal 12min under the condition of 4000r/min, supernatant is at 121 DEG C of sterilizing 15min;
7) ferment: adopt fermenting twice technique, in vinasse oat liquid after sterilization, the lactobacillus acidophilus of inoculation 4% (v/v) activation culture is fermented, fermentation temperature 37 DEG C, and fermentation time is 10h; The Saccharomyces cerevisiae inoculating 0.15% (w/v) ferments, fermentation temperature 32 DEG C, fermentation time 2h;
8) allocate: by obtained filtering fermentation liquor, sucrose addition is 10% of zymotic fluid quality, organic acid adds the citric acid for zymotic fluid quality 0.15%, compound stabilizer be zymotic fluid quality 0.15% xanthans, 0.01% propylene glycol alginate (PGA), the sodium alginate of 0.06% and the CMC-Na of 0.04%;
9) homogeneous: by allotment after zymotic fluid carry out colloid mill 6min, then at 55 DEG C, homogeneous twice under 33MPa condition, make product quality and stability better;
10) filling sterilization: by zymotic fluid in aseptic filler after 90 DEG C of 10min sterilizations are degassed, to be fills up in beverage packaging unit finished product.
Embodiment 3:
A kind of yellow wine lees lactic acid fermentation beverage and preparation method thereof, comprises the following steps:
1) rice milk process: regulate rice milk pH to be 7.9 with milk of lime, diatomite dosage is 5.5g/L, and active carbon dosage is 7.9g/L, and the standing adsorption time is 38min, and 121 DEG C of 18min sterilization processing are carried out to the rice milk after absorption;
2) gelatinization: mixed with the ratio of oat according to mass ratio 7:4 by yellow wine lees, soak 10h, and boil 16min with the solid-liquid ratio of mass ratio 1:12, makes its abundant gelatinization;
3) pull an oar: by the vinasse oat after gelatinization with the solid-liquid ratio of 1:5 add water making beating 5min, making beating temperature 50 C, and in colloid mill fine grinding 5min, make vinasse oat slurry;
4) liquefy: be in the vinasse oat slurry of 7.0 at pH, add the AMS (4000U/g) of vinasse oat slurry quality 0.3%, liquefy 50min under 65 DEG C of conditions, makes raw material become dissolved state;
5) complex enzyme hydrolysis: slurries pH is adjusted to 4.6 with sodium carbonate, the amount adding carbohydrase (100,000 U/g) is 0.3% of vinasse oat quality, the amount of acidic cellulase (5000U/g) is 0.15% of vinasse oat quality, the amount of acid protease (10000U/g) is 0.2% of vinasse oat quality, temperature is 50 DEG C, enzymolysis time is 60min, is hydrolyzed by the material in vinasse and oat, is convenient to lactobacillus-fermented;
6) centrifugal sterilization: by enzymolysis liquid centrifugal 15min under the condition of 4000r/min, and at 121 DEG C of sterilizing 15min;
7) ferment: adopt fermenting twice technique, in vinasse oat liquid after sterilization, the Lactobacillus plantarum of inoculation 5% (v/v) activation culture ferments, fermentation temperature 37 DEG C, and fermentation time is 12h; The Saccharomyces cerevisiae inoculating 0.1% (w/v) ferments, fermentation temperature 32 DEG C, fermentation time 4h;
8) allocate: by obtained filtering fermentation liquor, sucrose addition is 6% of zymotic fluid quality, organic acid addition is the citric acid of zymotic fluid quality 0.25%, compound stabilizer be zymotic fluid quality 0.05% xanthans, 0.01% propylene glycol alginate (PGA), the sodium alginate of 0.04% and the CMC-Na of 0.08%;
9) homogeneous: by allotment after zymotic fluid carry out colloid mill 7min, then at 52 DEG C, homogeneous twice under 35MPa condition, make product quality and stability better;
10) filling sterilization: by zymotic fluid in aseptic filler after 90 DEG C of 10min sterilizations are degassed, to be fills up in beverage packaging unit finished product.
Embodiment 4:
The different index of lactacidase fermenting beverage and being compared as follows shown in table of sensory evaluation value.
The impact that table 1 lactobacillus-fermented bacterial classification is worth fermented beverage pH and organoleptic analysis
After four kinds of different strain lactobacillus-fermenteds, the pH value of zymotic fluid difference very great disparity, but according to lactobacillus bulgaricus and the acid producing ability of streptococcus thermophilus (1:1) in this system relatively strong; After saccharomycetes to make fermentation, pH reduces, and the metabolism mainly due to lactic acid bacteria causes.The sensory evaluation value of lactobacillus bulgaricus and streptococcus thermophilus mixed fungus fermentation is best, illustrates that lactobacillus bulgaricus and streptococcus thermophilus and the present invention raw material used has good suitability, and has good symbiosis.
Embodiment 5:
In embodiment 1, the change of sweat flavor substances is as shown in the table.
The situation of change of table 2 sweat flavor substances
The content of volatile materials main before and after fermentation changes, and along with the carrying out of fermentation, the content of ester class obviously rises, and ester class is the fruity material of a class tool, is the very important flavor components of one in lactic acid fermentation beverage.Higher alcohol is that microorganism produces in amino acid metabolism, and ester class, higher alcohol and acids are the key odorants constituting beverage.By the change of ester class before and after saccharomycetes to make fermentation, can find out first lactic acid bacteria more saccharomycetic fermenting twice mode be obviously better than single lactobacillus-fermented.Further, through yeast secondary fermentation, the composition with penetrating odor also disappears.
Embodiment 6:
In embodiment 1, in yellow wine lees lactic acid fermentation beverage, various amino acid content is as shown in the table.
Various amino acid content in table 3 vinasse lactic acid fermentation beverage
In the lactic acid fermentation beverage product be made up of vinasse oat, essential amino acids content is enriched, and balanced proportion.Amino acid content in lactic acid bacteria and saccharomycetic metabolic process can change a lot, and mainly due to the transamination of lactic acid bacteria, the metabolic activity of Saccharomyces cerevisiae self can utilize amino acid, but amino acid content difference before fermentation and after fermentation little.
Embodiment 7:
In embodiment 2, organoleptic indicator and the physical and chemical index of lees of yellow wine lactic acid fermentation beverage are as shown in the table.
The organoleptic indicator of table 4 lees of yellow wine oat milk acid fermented drink
The physical and chemical index of table 5 lees of yellow wine oat milk acid fermented drink
Table 6 subjective appreciation normative reference
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.

Claims (10)

1. utilize yellow wine lees to prepare a method for lactic acid fermentation beverage, it is characterized in that, comprise the following steps:
1) rice milk process: with diatomite, active carbon for adsorbent, carries out adsorption clarification process to the rice milk that brewing yellow rice wine is produced, and carries out sterilization processing to the rice milk after absorption;
2) gelatinization: yellow wine lees and oat are mixed and adds water boil gelatinization;
3) pull an oar: by step 2) raw material pulping after gelatinization, and in colloid mill, be finely ground into vinasse oat slurry, adding citric acid regulates pH;
4) liquefy: in the vinasse oat slurry after gelatinization, add α-α-amylase, make raw material become dissolved state, to improve raw material availability, be convenient to follow-up saccharification;
5) complex enzyme hydrolysis: add carbohydrase, acidic cellulase, protease enzymolysis again in the enzymolysis liquid of post liquefaction, the material in vinasse and oat is hydrolyzed, is convenient to lactobacillus-fermented;
6) centrifugal sterilization: insoluble substance in centrifugal removing enzymolysis liquid, carries out sterilization, cooling to the enzymolysis liquid after centrifugal;
7) ferment: adopt saccharomycete fermenting twice after first lactic acid bacteria;
8) allocate: by obtained filtering fermentation liquor, add appropriate sucrose, organic acid, compound stabilizer allocate;
9) homogeneous: seasoning liquid is carried out defibrination and high-pressure homogeneous process;
10) filling sterilization: the product obtained is carried out sterile filling and sterilization is lactic acid fermentation beverage finished product after cooling.
2. method according to claim 1, it is characterized in that: described step 1) regulate pH to be 7.8 ~ 8.0 with milk of lime, diatomite dosage is 5.5 ~ 6.0g/L, active carbon dosage is 7.6 ~ 8.0g/L, the standing adsorption time is 30 ~ 40min, and carries out 121 DEG C of 15 ~ 20min sterilization processing to the rice milk after absorption.
3. method according to claim 1, it is characterized in that: described step 2) yellow wine lees is mixed with the ratio of oat according to mass ratio 7:3 ~ 5, soak 8 ~ 10h with the solid-liquid ratio of mass ratio 1:12 ~ 15, and boil 15 ~ 20min, make its abundant gelatinization.
4. method according to claim 1, is characterized in that: described step 3) the vinasse oat after gelatinization to be added water making beating 5 ~ 8min with the solid-liquid ratio of 1:3 ~ 6, making beating temperature 50 C, and in colloid mill fine grinding 4 ~ 6min, make vinasse oat slurry; The pH regulating vinasse oat slurry is 6.0 ~ 7.0.
5. method according to claim 1, is characterized in that: described step 4) be in the vinasse oat slurry of 6.0 ~ 7.0 at pH, add the AMS of slurries quality 0.05 ~ 0.25%, liquefy 50 ~ 70min under 60 ~ 70 DEG C of conditions.
6. method according to claim 1, it is characterized in that: with sodium carbonate, slurries pH is adjusted to 4.2 ~ 4.6, the amount adding carbohydrase is 0.1 ~ 0.3% of vinasse oat quality, acidic cellulase is 0.1 ~ 0.2% of vinasse oat quality, acid protease is 0.1 ~ 0.2% of vinasse oat quality, temperature is 40 ~ 50 DEG C, and enzymolysis time is 60 ~ 80min.
7. method according to claim 1, it is characterized in that: described step 7) in vinasse oat liquid after sterilization, first inoculate the lactobacillus acidophilus of 4 ~ 6% activation culture or Lactobacillus plantarum or Lactobacillus delbrueckii, or 1:1 mixing lactobacillus bulgaricus and streptococcus thermophilus ferment, fermentation temperature 37 DEG C, fermentation time is 8 ~ 12h; The Saccharomyces cerevisiae inoculating 0.05 ~ 0.15% ferments, fermentation temperature 32 DEG C, fermentation time 2 ~ 4h.
8. method according to claim 1, it is characterized in that: described step 8) add that sucrose amount is zymotic fluid quality 5 ~ 12%, organic acid is the citric acid of zymotic fluid quality 0.1 ~ 0.3%, compound stabilizer be the xanthans of zymotic fluid quality 0.05 ~ 0.15%, the propylene glycol alginate of 0.01 ~ 0.03%, the sodium alginate of 0.04 ~ 0.06% and 0.04 ~ 0.08% CMC-Na.
9. method according to claim 1, is characterized in that: described step 9) zymotic fluid after allotment is carried out colloid mill 5 ~ 10min, then at 50 ~ 55 DEG C, homogeneous twice under 30 ~ 35MPa condition.
10. method prepares lactacidase fermenting beverage according to claim 1.
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CN104957217A (en) * 2015-07-06 2015-10-07 江南大学 Mixed-strain sour dough, steamed buns and production method of steamed buns
CN104957217B (en) * 2015-07-06 2018-05-04 江南大学 A kind of mixed bacterium sour flour dough, steamed bun and its production method
CN105104528A (en) * 2015-07-24 2015-12-02 安徽人人福豆业有限公司 Heart-strengthening nourishing fresh milk oat fragrance fermented yogurt and preparation method therefor
CN105918751A (en) * 2016-04-29 2016-09-07 珠海天香苑生物科技发展股份有限公司 Cordyceps sinensis-lactobacillus fermented beverage
CN105962337A (en) * 2016-05-04 2016-09-28 北京科技大学 Method of preparing probiotic food using produced slurry in production process of bean vermicelli
CN106173739A (en) * 2016-07-19 2016-12-07 唐春艳 A kind of method preparing water-soluble dietary fiber beverage for raw material with Testa oryzae
CN106318843A (en) * 2016-08-24 2017-01-11 商万有 Process method for lily and oats vinegar drink
CN106387072A (en) * 2016-09-18 2017-02-15 安徽省新旭堂茶业有限公司 Black bean and Chinese yam fermentation type beverage capable of clearing heat and promoting diuresis and preparation method of black bean and Chinese yam fermentation type beverage
CN106578802A (en) * 2016-12-14 2017-04-26 曹书华 Method for preparing fermented beverage by utilizing vinasse
CN107325929A (en) * 2017-09-07 2017-11-07 宜宾学院 A kind of use rice wine grain prepares the method and fermented beverage of fermented beverage
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