CN104489839B - A kind of manufacture method of oat beverage - Google Patents
A kind of manufacture method of oat beverage Download PDFInfo
- Publication number
- CN104489839B CN104489839B CN201510000473.6A CN201510000473A CN104489839B CN 104489839 B CN104489839 B CN 104489839B CN 201510000473 A CN201510000473 A CN 201510000473A CN 104489839 B CN104489839 B CN 104489839B
- Authority
- CN
- China
- Prior art keywords
- oat
- herba bromi
- bromi japonici
- slag
- beverage
- 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.)
- Expired - Fee Related
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims abstract description 33
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims abstract description 33
- 244000075850 Avena orientalis Species 0.000 claims abstract description 31
- 239000002893 slag Substances 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229960000583 acetic acid Drugs 0.000 claims abstract description 16
- 241000589220 Acetobacter Species 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims abstract description 4
- 239000012895 dilution Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 24
- 239000003085 diluting agent Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The manufacture method of a kind of oat beverage belongs to technical field of beverage processing, is specifically related to the manufacture method of a kind of oat beverage.Weigh the puffed oat rice of certain mass, add soaking in rice vinegar, filter to obtain oat vinegar acid extraction liquid and Herba bromi japonici slag.To add saccharifying enzyme after Herba bromi japonici slag dilute and yeast carries out anaerobic fermentation, then inoculation acetobacter carries out acetic fermentation, filters to obtain oat vinegar acid bacteria fermentation filtrate after fermentation ends.Oat vinegar acid extraction liquid is mixed homogeneously with oat vinegar acid bacteria fermentation filtrate, then through dilution, allotment, filtration, bottling, sterilizing, thus obtaining the product finished product.The oat beverage of the present invention, not only solve that Herba bromi japonici mouthfeel is poor and the hard shortcoming not easily processed in family kitchen of quality, and owing to have passed through the Fermentation of yeast and acetobacter, also have the plurality of advantages of fermented beverage concurrently, be a kind of health promoting beverage integrating nutrition and various health care functions.
Description
Technical field
The invention belongs to technical field of beverage processing, be specifically related to the manufacture method of a kind of oat beverage.
Background technology
Herba bromi japonici is the food of a kind of high nutrition, high-energy, high effect, the nutritional labelings such as its rich in starch, protein, fat, vitamin, calcium, ferrum, in 9 kinds of grain such as the daily edible Semen Tritici aestivi of Chinese, rice, Semen Maydis, the highest with the economic worth of Herba bromi japonici, its nutritive value, value medical health care are above other grain.U.S. FDA in 1997 assert that Herba bromi japonici is functional food, has the effect reducing cholesterol, steady blood glucose.In " the whole world ten big health foods " of U.S.'s Time competition, Herba bromi japonici ranks the 5th, is the frumentum being uniquely on the list.Beta glucan in Herba bromi japonici can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes and cardiovascular disease.Herba bromi japonici rich in dietary fiber have cleaning intestinal rubbish effect, people especially women is made increasingly to favor it, Herba bromi japonici also has reducing blood pressure, reduces cholesterol, prevents and treats intestinal cancer, prevents and treats the effects such as heart disease, additionally Herba bromi japonici also has it is also significant that curative effect for the Secondary Hyperlipidemia caused because of liver, nephropathy, diabetes, fatty liver etc., long-term edible Avena sativa L., also helps the control of obesity.Although Herba bromi japonici is nutritious, but mouthfeel is poor, and quality is hard not easily processes in family kitchen, so edible Herba bromi japonici person is few.
Summary of the invention
It is an object of the invention to and the quality hard shortcoming in family kitchen not easily processed poor for Herba bromi japonici mouthfeel, it is provided that the manufacture method of the oat beverage that a kind of mouthfeel is good, nutritious.
The object of the present invention is achieved like this:
Avena sativa L. is expanded, weigh the puffed oat rice of certain mass, the soaking in rice vinegar of the 3-5% concentration of 5 times of quality of addition 20-24 hour, filter to obtain oat vinegar acid extraction liquid and Herba bromi japonici slag.
Take Herba bromi japonici slag, add the clear water of 6-8 times of quality, stir to obtain Herba bromi japonici slag diluent, Herba bromi japonici slag diluent PH is adjusted 4.0-4.5, the ratio adding 30-40 unit according to every milliliter of Herba bromi japonici slag diluent adds saccharifying enzyme, the ratio adding 0.8-1.2 gram according still further to every 1000 milliliters of Herba bromi japonici slag diluents adds active dry yeast, after stirring under 26～30 DEG C of conditions anaerobic fermentation 3～4 days, the inoculum concentration pressing 8-10% again accesses acetobacter seed liquor, it is placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-8 days when 150-180rpm, filter to obtain oat vinegar acid bacteria fermentation filtrate.
The ratio of oat vinegar acid extraction liquid with oat vinegar acid bacteria fermentation filtrate 1:1 by volume is mixed homogeneously, then through dilution, allotment, filtration, bottling, sterilizing, thus obtaining the product finished product.
Present invention additionally comprises such feature: the manufacture method of described acetobacter seed liquor is: weigh 1 gram of glucose, 1 gram of yeast extract, 1 gram of peptone, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of sterilizings 15-20 minute, 4 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetobacter fluid medium, from inclined-plane being inoculated a ring acetobacter in fluid medium, 30-32 DEG C, 150-180rpm when shaking table cultivate 60 hours.
The oat beverage of the present invention, not only efficiently solve that Herba bromi japonici mouthfeel is poor and the hard shortcoming not easily processed in family kitchen of quality, and owing to have passed through the Fermentation of yeast and acetobacter, also have the plurality of advantages of fermented beverage concurrently, be a kind of health promoting beverage integrating nutrition and various health care functions.
Specific embodiments
Weigh 1 gram of glucose, 1 gram of yeast extract, 1 gram of peptone, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of sterilizings 20 minutes, 4 milliliters of 95%(v/v are added with aseptic straw again after being cooled to room temperature) edible ethanol, stir and obtain acetobacter fluid medium, from inclined-plane being inoculated a ring acetobacter in fluid medium, 30 DEG C, 160rpm when shaking table cultivate 60 hours to obtain acetobacter seed liquor.
Avena sativa L. is expanded, weigh the puffed oat rice of certain mass, the soaking in rice vinegar of 5% concentration of 5 times of quality of addition 24 hours, filter to obtain oat vinegar acid extraction liquid and Herba bromi japonici slag.
Take Herba bromi japonici slag, add the clear water of 7 times of quality, stir to obtain Herba bromi japonici slag diluent, Herba bromi japonici slag diluent PH is adjusted to 4.2, the ratio adding 35 units according to every milliliter of Herba bromi japonici slag diluent adds saccharifying enzyme, the ratio adding 1 gram according still further to every 1000 milliliters of Herba bromi japonici slag diluents adds active dry yeast, after stirring under 28 DEG C of conditions anaerobic fermentation 4 days, acetobacter seed liquor is accessed again by the inoculum concentration of 10%, it is placed on shaking table, 30 DEG C, 160rpm when ventilating fermentation 7 days, filter to obtain oat vinegar acid bacteria fermentation filtrate.
The ratio of oat vinegar acid extraction liquid with oat vinegar acid bacteria fermentation filtrate 1:1 by volume is mixed homogeneously, then through dilution, allotment, filtration, bottling, sterilizing, thus obtaining the product finished product.
Claims (1)
1. a manufacture method for oat beverage, is characterized in that being prepared from through the following course of processing:
(1) weigh 1 gram of glucose, 1 gram of yeast extract, 1 gram of peptone, the stirring and dissolving that adds water also is settled to 100 milliliters, 121 DEG C of sterilizings 15-20 minute, 4 milliliter of 95% edible ethanol is added with aseptic straw again after being cooled to room temperature, stir and obtain acetobacter fluid medium, from inclined-plane being inoculated a ring acetobacter in fluid medium, 30-32 DEG C, 150-180rpm when shaking table cultivate 60 hours to obtain acetobacter seed liquor；
(2) Avena sativa L. is expanded, weigh the puffed oat rice of certain mass, the soaking in rice vinegar of the 3-5% concentration of 5 times of quality of addition 20-24 hour, filter to obtain oat vinegar acid extraction liquid and Herba bromi japonici slag；
(3) take Herba bromi japonici slag, add the clear water of 6-8 times of quality, stir to obtain Herba bromi japonici slag diluent, Herba bromi japonici slag diluent PH is adjusted 4.0-4.5, the ratio adding 30-40 unit according to every milliliter of Herba bromi japonici slag diluent adds saccharifying enzyme, the ratio adding 0.8-1.2 gram according still further to every 1000 milliliters of Herba bromi japonici slag diluents adds active dry yeast, after stirring under 26～30 DEG C of conditions anaerobic fermentation 3～4 days, the inoculum concentration pressing 8-10% again accesses acetobacter seed liquor, it is placed on shaking table, at 30-32 DEG C, ventilating fermentation 6-8 days when 150-180rpm, filter to obtain oat vinegar acid bacteria fermentation filtrate；
(4) the ratio of oat vinegar acid extraction liquid with oat vinegar acid bacteria fermentation filtrate 1:1 by volume is mixed homogeneously, then through dilution, allotment, filtration, bottling, sterilizing, thus obtaining the product finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000473.6A CN104489839B (en) | 2015-01-04 | 2015-01-04 | A kind of manufacture method of oat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510000473.6A CN104489839B (en) | 2015-01-04 | 2015-01-04 | A kind of manufacture method of oat beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104489839A CN104489839A (en) | 2015-04-08 |
| CN104489839B true CN104489839B (en) | 2016-07-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510000473.6A Expired - Fee Related CN104489839B (en) | 2015-01-04 | 2015-01-04 | A kind of manufacture method of oat beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN104489839B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN102453664A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Manufacture method for oat vinegar |
| CN102559471A (en) * | 2011-12-26 | 2012-07-11 | 内蒙古农业大学 | Production method for oat health-care vinegar by fermenting oat raw materials |
| CN102919941A (en) * | 2012-11-02 | 2013-02-13 | 黑龙江省麒麟工贸公司 | Method for preparing oat nonalcoholic beverage |
| CN104172411A (en) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Making method of black rice health care drink |
-
2015
- 2015-01-04 CN CN201510000473.6A patent/CN104489839B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1616646A (en) * | 2004-09-10 | 2005-05-18 | 荆通 | Thick fragrance vinegar and its brewing method |
| CN102453664A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Manufacture method for oat vinegar |
| CN102559471A (en) * | 2011-12-26 | 2012-07-11 | 内蒙古农业大学 | Production method for oat health-care vinegar by fermenting oat raw materials |
| CN102919941A (en) * | 2012-11-02 | 2013-02-13 | 黑龙江省麒麟工贸公司 | Method for preparing oat nonalcoholic beverage |
| CN104172411A (en) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Making method of black rice health care drink |
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| Publication number | Publication date |
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| CN104489839A (en) | 2015-04-08 |
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Inventor after: Tang Li Inventor before: Lv Qingmao |
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Effective date of registration: 20160606 Address after: 402676 Chongqing city Tongnan County Bai Zili Tsui village four groups (Shi Zhaomen) Applicant after: CHONGQING RUNYOU AGRICULTURAL DEVELOPMENT CO., LTD. Address before: 150016 Anhua street, Daoli District, Heilongjiang, No. 25, Harbin Applicant before: Harbin Weiping Technology Development Co., Ltd. |
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