CN104663888A - Preparation method of lactobacillus beverage taking wheat germs as main raw materials - Google Patents
Preparation method of lactobacillus beverage taking wheat germs as main raw materials Download PDFInfo
- Publication number
- CN104663888A CN104663888A CN201310643367.0A CN201310643367A CN104663888A CN 104663888 A CN104663888 A CN 104663888A CN 201310643367 A CN201310643367 A CN 201310643367A CN 104663888 A CN104663888 A CN 104663888A
- Authority
- CN
- China
- Prior art keywords
- wheat
- preparation
- raw material
- fresh
- lactobacillus 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.)
- Withdrawn
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a preparation method of a lactobacillus beverage taking wheat germs as main raw materials, belonging to the technical field of lactobacillus beverage preparation. The preparation method comprises the steps that fresh wheat germs are adopted; 5-10 times of water are added; the fresh wheat germs are soaked for 2-30 minutes and are subjected to defibrination to form wheat endosperm; a certain amount of fresh milk, stabilizing agents such as white gelatin, pectin, agar and sugar or syrup, and fruit juice are added; and a mixture is mixed uniformly to form a fermentation raw material. The usage amount of wheat endosperm is 10-60%. The wheat germ lactobacillus beverage produced by the preparation method has the advantages of high nutritive value, low cost and simplicity in preparation technology, and a new usage approach is developed for the wheat germs.
Description
Technical field:
The present invention relates to a kind of manufacture method of sour milk beverage, be particularly the manufacture method of the sour milk beverage of primary raw material with wheat germ, belong to technical field of beverage preparation.
Background technology:
Sour milk beverage, as Yoghourt, deeply popular to people.Lactic acid bacteria can suppress enteron aisle miscellaneous bacteria, promotes to digest and assimilate, and old man and children are very useful.Wheat is described as the best nutritional product in human food, also containing multiple anticancer factor except the general composition such as protein, fat, β family vitamin, mineral matter, have been reported (as BP 1539756) abroad with paddy embryo extract fermented beverage, its technical process is:
Paddy embryo---is smashed and---is boiled---filter cleaner---paddy embryo extract---concentrated---sterilization---inoculation---fermentation---allotment (sugaring, starch, emulsifying agent etc.).
There is following shortcoming in above-mentioned technique:
1, raw material availability is low, and nutritional labeling utilizes not exclusively, because only use the water-soluble component of paddy embryo, when boiling, part soluble protein also sex change can precipitate and be not used.
2, complex process, the production cycle is long; This method relates to reduced pressure concentration equipment, and meanwhile, only fermentation time just has 24 ~ 96 hours.
3, single strain fermentation, local flavor does not have too large room for improvement.
Summary of the invention:
The object of this invention is to provide a kind of method that can maximally utilise the wheat germ sour milk beverage processed of wheat germ raw material.
Another object of the present invention is to provide a kind of production cycle shorter method making above-mentioned beverage.The manufacture method of wheat endosperm acid bacteria beverage of the present invention, comprises the operations such as raw material preparation, sterilization, inoculation, fermentation, the invention is characterized in, adopt wheat, after soaking, direct defibrination, with the slurry of defibrination for fermentation raw material.
Technical process of the present invention is as follows:
Add water 20 ~ 30 points of fresh milks, white sugar, pectin etc.
Fresh wheat------soaks------defibrination---------mixing---sterilization---inoculation---fermentation.
Namely fresh wheat is adopted, add 5 ~ 10 times of water, soak after 20 ~ 30 minutes, carry out defibrination, obtain slurries (wheat endosperm), add-quantitative fresh milk or, white sugar or syrup, add the animal-plant material such as the stabilizing agents such as gelatin, pectin, agar and fruit juice soya-bean milk, yeast extract if desired, stirred by compound, can colloid mill fine grinding process be used if desired, then prepare sterilizing.
Sterilizing adopts pasteurization or flash pasteurization, cools, obtain culture medium after sterilizing.By above-mentioned culture medium inoculated lactic acid bacteria mother culture, inoculum concentration is 2% ~ 8% of culture medium weight, and leavening should be obtained by cultivating in lactic acid bacteria pure culture skimmed milk.Bacterial classification of the present invention have lactobacillus bulgaricus, streptococcus thermophilus, wink Lactobacillus lactis, streptococcus lactis, streptococcus lactis, rotten orange streptococcus etc.
Carry out packing cultivation after inoculation or directly cultivate, cultivation temperature depends on bacterial classification used, and during as inoculation lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation, cultivation temperature gets 40 ~ 45 DEG C.Incubation time is 2 ~ 3 hours.
In culture medium, the consumption of wheat endosperm, by the ratio of its volume and culture medium cumulative volume, can be 10% ~ 60%.
Can carry out chilling treatment after cultivation terminates, as 4 DEG C of refrigerations 12 hours, the goods obtained like this can directly eat, or made the beverage of various local flavor through allotment again.
Tool of the present invention has the following advantages:
1, raw material availability is high, and raw material availability of the present invention can reach 70%;
2, nutritional labeling utilizes complete, due to by wheat endosperm direct fermentation, therefore, takes full advantage of the nutritional labeling of wheat;
3, simple, with short production cycle, the small investment of technique, is applicable to middle-size and small-size plant produced.
Detailed description of the invention
Embodiment one
1, fresh wheat is after 50 mesh sieves choosings, and get 300 grams, add water 21 liters of infuses 20 minutes, defibrination, the impurity such as elimination wheat bran, and slurries are fixed heavy to 1800 grams, obtains wheat endosperm, its dry matter content about 10%;
2, above-mentioned wheat endosperm 1000 grams is got, with fresh milk 3000 grams, sugaring 400 grams, stirs, and carries out pasteurization, cooling, inoculate the lactic acid bacteria mother culture of 5% Bulgarian Lactobacillus and streptococcus thermophilus mixing, cultivate 2 ~ 3 hours, after becoming curdled milk in 40,50 DEG C, refrigerate, obtain curdy beverage.
Embodiment two
The wheat endosperm 1000 grams that Example one step 1 method is obtained, with fresh milk 1000 grams, sugar 200 grams, stirs, carries out pasteurization, cooling, according to embodiment one method inoculation fermentation, refrigerates, obtain curdy beverage after becoming curdled milk.
Claims (3)
1. wheat is a manufacture method for the sour milk beverage of primary raw material, comprises, and adopts fresh wheat, add 5 ~ 10 times of water, soak after 20 ~ 30 minutes, carry out defibrination, obtain wheat endosperm, add a certain amount of fresh milk, stabilizing agent and the fruit juice such as white sugar or syrup, gelatin, pectin, agar, stir compound, obtain fermentation raw material, it is characterized in that, the consumption of wheat endosperm, is 10 ~ 60% by volume.
2. wheat as claimed in claim 1 is the manufacture method of the sour milk beverage of primary raw material, and it is characterized in that, by the fermentation raw material through sterilization treatment, inoculating lactic acid bacterium mother culture, inoculum concentration is the 2-8%. of culture medium weight
3. wheat as claimed in claim 1 is the manufacture method of the sour milk beverage of primary raw material, it is characterized in that, can be used for lactic acid bacteria culturers and comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, streptococcus lactis, streptococcus lactis, rotten orange streptococcus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310643367.0A CN104663888A (en) | 2013-12-03 | 2013-12-03 | Preparation method of lactobacillus beverage taking wheat germs as main raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310643367.0A CN104663888A (en) | 2013-12-03 | 2013-12-03 | Preparation method of lactobacillus beverage taking wheat germs as main raw materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663888A true CN104663888A (en) | 2015-06-03 |
Family
ID=53299894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310643367.0A Withdrawn CN104663888A (en) | 2013-12-03 | 2013-12-03 | Preparation method of lactobacillus beverage taking wheat germs as main raw materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104663888A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978253A (en) * | 2017-06-01 | 2017-07-25 | 中华全国供销合作总社南京野生植物综合利用研究所 | A kind of method of comprehensive utilization of four-o'clock seed |
| CN109349482A (en) * | 2018-10-23 | 2019-02-19 | 江苏大学 | It is a kind of using frying barley as the preparation method of the fermented beverage of raw material |
-
2013
- 2013-12-03 CN CN201310643367.0A patent/CN104663888A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978253A (en) * | 2017-06-01 | 2017-07-25 | 中华全国供销合作总社南京野生植物综合利用研究所 | A kind of method of comprehensive utilization of four-o'clock seed |
| CN109349482A (en) * | 2018-10-23 | 2019-02-19 | 江苏大学 | It is a kind of using frying barley as the preparation method of the fermented beverage of raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106417599B (en) | A kind of fermented product and preparation method thereof added with lactobacillus plantarum multiplication agent | |
| CN1317985C (en) | Production of pure soya-bean lactacidase fermenting beverage | |
| CN106509529A (en) | Brown lactic acid bacteria beverage containing enzyme and preparation method thereof | |
| CN102258080A (en) | Cereal yoghurt and preparation method thereof | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| CN102626241A (en) | Production method of active probiotic strawberry beverage | |
| CN107712052A (en) | Lactic acid bacteria saccharomycete common fermentation drink and its production technology | |
| CN107873841A (en) | Lactic acid bacteria beverage and its production technology | |
| CN103053950A (en) | Method for fermenting soybean by virtue of lactobacillus | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN107593926A (en) | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk | |
| CN112369466A (en) | Normal-temperature live bacterium yoghourt and preparation method thereof | |
| CN110973253A (en) | Fruit yoghourt capable of being stored at normal temperature and preparation method thereof | |
| CN104719479A (en) | Preparation method of novel litchi lactobacillus drink | |
| CN103636779A (en) | Functional fermented milk and preparation method thereof | |
| CN105104532A (en) | Preparation method of nutrient water chestnut particles | |
| CN104365840A (en) | Preparation method of fermented oat milk beverage | |
| CN108740018A (en) | A kind of fermented type solid beverage and the method for preparing Yoghourt using fermented type instant solid beverage fermentation | |
| CN108094531A (en) | A kind of dual probiotics fermented beverage and preparation method thereof | |
| CN104430867A (en) | Preparation method of living bacterium type red jujube acid milk beverage | |
| CN104663888A (en) | Preparation method of lactobacillus beverage taking wheat germs as main raw materials | |
| CN1047794A (en) | Method for making drink by wheat embryo lactobacillus | |
| CN109497133A (en) | A kind of compound multiplication agent for delaying lactobacillus plantarum acidified milk viable count to reduce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150603 |