CN104705751A - Sweet potato and corn fermented beverage and production method thereof - Google Patents
Sweet potato and corn fermented beverage and production method thereof Download PDFInfo
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- CN104705751A CN104705751A CN201310680032.6A CN201310680032A CN104705751A CN 104705751 A CN104705751 A CN 104705751A CN 201310680032 A CN201310680032 A CN 201310680032A CN 104705751 A CN104705751 A CN 104705751A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 38
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 38
- 240000008042 Zea mays Species 0.000 title claims abstract description 37
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000019985 fermented beverage Nutrition 0.000 title abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 33
- 235000005822 corn Nutrition 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000011054 acetic acid Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 239000008395 clarifying agent Substances 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 229960005055 sodium ascorbate Drugs 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000011161 development Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 230000036186 satiety Effects 0.000 abstract 1
- 235000019627 satiety Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 235000021577 malt beverage Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000027932 Collagen disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000001621 Mucoproteins Human genes 0.000 description 1
- 108010093825 Mucoproteins Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 201000006938 muscular dystrophy Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L2/52—Adding ingredients
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a sweet potato and corn fermented beverage and a production method thereof, and is characterized in that the production method comprises the following steps: (1) grind corn into thick liquid; (2) gelatinizing sweet potatoes; (3) enzymolysis; (4) fermentation and sterilization; and (5) adjusting the sugar-acid ratio of the beverage. According to the invention, a bio-fermentation technology is adopted and the sweet potatoes and corn with rich sources are utilized to produce a high-quality function beverage with refreshing taste, so that a satiety response is brought by the corn and malt, and the refreshing aftertaste of the sweet potatoes is enhanced. The sweet potato and corn fermented beverage not only meets the taste demands of consumers, but also opens up development prospects for the application of biological technology in agricultural product deep processing.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of production method of sweet potato corn fermentation beverage.
Background technology
Although corn nutritive value is lower than other cereal, but isomalto-oligosaccharide can be proposed inside corn, isomalto-oligosaccharide is the most excellent in prebiotics, prebiotics is the grain of probio, close relationship is had to the probio breeding of human body, thus poised state is reached to gut flora, make intestinal health.Except edible, corn is also the primary raw material of industrial alcohol and liquor.Seed processing mode has Duo Zhong ︰ wet grinding to be soaked 40 ~ 60 hours in rare sulfurous acid solution by seed; Universe mill method with spraying or steam, seed short-term is soaked; Fermentation method be by Starch Conversion for sugar, add again yeast and make sugar change alcohol into.
Potato is containing a large amount of mucoprotein, and vitamin C is also very abundant, and provitamin A content is close to the content of carrot.Often eat sweet potato energy norcholesterol, reduce subcutaneous fat, qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, kidney-nourishing sun, thus contributes to improving looks.Sweet potato nutrient is very abundant, containing a large amount of sugar, protein, fat and various vitamin and mineral matter, contacts can be had by human body is absorbed, and control muscular dystrophy, and energy tonifying middle-Jiao and Qi, the illnesss such as the burnt taste virtual loss of centering, infantile malnutrition are useful; Ipomoea batatas contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and prevention collagen disease occurs.In Ipomoea batatas, contained mineral matter is for maintenance and adjustment bodily fuctions, plays a very important role.Contained calcium and magnesium, can prevention of osteoporosis disease.
Rapidly, beverage designs and varieties are various in beverage industry development in recent years, and the development trend of beverage products has soda to fruit-vegetable juice beverage, tea beverage and health drink, nutrient reinforce beverage, fermented beverage development.Fermented beverage is nutritious due to it, has certain physiological function, cuts unique flavor, is subject to increasing consumer and likes, fermented beverage is rare novel product in the market, within one quite long from now on period, have the very strong market competitiveness.For manufacturing the fermented malt beverage with tasty and refreshing sense, by the utilization rate lowering Fructus Hordei Germinatus in raw material, can solve to a certain degree.But, compared with the fermented malt beverage that the method is high with Fructus Hordei Germinatus utilization rate, there is satisfaction and the tendency entering the sense of larynx frankness after losing drink.By being fermented by agricultural product, deep processing being carried out to crops, its nutritional labeling fully being retained simultaneously, research and develop a kind of health nutrient and the tasty drink of for shelf-stable is significant.
Summary of the invention
The object of the present invention is to provide a kind of production method of sweet potato corn fermentation beverage, adopt modern biotechnology fermentation technique, obtain the beverage of a kind of unique flavor, best in quality, nutrition and health care.
The technical scheme that the present invention takes is:
A production method for sweet potato corn fermentation beverage, is characterized in that, comprise the steps:
(1) corn defibrination: fine grained corn being broken for 4-6mm, adds appropriate water by grinder, defibrination, and the sodium ascorbate simultaneously adding 0.4-0.6% stirs;
(3) sweet potato gelatinization: by sweet potato impurity elimination, be cut into 8-10cm
3fritter, add pure water according to weight ratio 8:1, heat while stirring and carry out boiling gelatinization;
(4) enzymolysis: the sweet potato of gelatinization slurry and corn steep liquor are mixed according to 1:2, control temperature is 50-65 DEG C, add the carbohydrase of 1.2-1.5% and 2-3% by the wheat liquor of educating raw material that wheat, wheat koji and water is and making, be incubated saccharification enzymolysis 36h;
(5) fermentation and sterilization: enzymolysis liquid is imported fermentation tank, the thermophilic lactic acid bacteria of access 3-4%, control temperature 36-44 DEG C, cultivates and obtains tunning in 4-5 days;
(6) sugar-acid ratio of whole beverage: add the ZTC natural clarifying agent of 0.03-0.05 ‰ and the Ludox of 0.06-0.08 ‰ in the liquid that clarification filtration obtains, stir, adjusts pH=3-4, ultra high temperature short time sterilization, filling.
In above-mentioned steps (5), thermophilic lactic acid bacteria is selected from the one in streptococcus thermophilus, lactobacillus acidophilus or Lactobacillus casei.
In above-mentioned steps (6), the temperature of ultra high temperature short time sterilization is 135-140 DEG C.
The acid that in above-mentioned steps (6), adjust pH is used is selected from the one in lactic acid, malic acid, acetic acid.
Beneficial effect of the present invention is:
The present invention adopts modern biotechnology fermentation technique, the sweet potato of abundance and corn is utilized to be primary raw material, produce a kind of taste salubrious high-quality drinks, not only there is satisfaction after the drink from corn and Fructus Hordei Germinatus, and the salubrious aftertaste of sweet potato obtains enhancing, the mouthfeel demand of consumers in general can be met, also opened up development prospect for the application of biotechnology in deep processing of farm products.
Detailed description of the invention
Embodiment 1
A production method for sweet potato corn fermentation beverage, is characterized in that, comprise the steps:
(1) corn defibrination: fine grained corn being broken for 4mm, adds appropriate water by grinder, defibrination, and the sodium ascorbate simultaneously adding 0.4% stirs;
(3) sweet potato gelatinization: by sweet potato impurity elimination, be cut into 8cm
3fritter, add pure water according to weight ratio 8:1, heat while stirring and carry out boiling gelatinization;
(4) enzymolysis: the sweet potato of gelatinization slurry and corn steep liquor are mixed according to 1:2, control temperature is 55 DEG C, add 1.2% carbohydrase and 2% by the wheat liquor of educating raw material that wheat, wheat koji and water is and making, be incubated saccharification enzymolysis 36h;
(5) fermentation and sterilization: enzymolysis liquid is imported fermentation tank, the streptococcus thermophilus of access 4%, control temperature 38 DEG C, cultivates and obtains tunning in 5 days;
(6) sugar-acid ratio of whole beverage: add the ZTC natural clarifying agent of 0.03 ‰ and the Ludox of 0.06 ‰ in the liquid that clarification filtration obtains, stir, adjust pH=4 with lactic acid, malic acid, acetic acid, control temperature is 135 DEG C of instantaneous sterilizations, filling.
Embodiment 2
A production method for sweet potato corn fermentation beverage, is characterized in that, comprise the steps:
(1) corn defibrination: fine grained corn being broken for 5mm, adds appropriate water by grinder, defibrination, and the sodium ascorbate simultaneously adding 0.5% stirs;
(3) sweet potato gelatinization: by sweet potato impurity elimination, be cut into 9cm
3fritter, add pure water according to weight ratio 8:1, heat while stirring and carry out boiling gelatinization;
(4) enzymolysis: the sweet potato of gelatinization slurry and corn steep liquor are mixed according to 1:2, control temperature is 55 DEG C, add 1.3% carbohydrase and 3% by the wheat liquor of educating raw material that wheat, wheat koji and water is and making, be incubated saccharification enzymolysis 36h;
(5) fermentation and sterilization: enzymolysis liquid is imported fermentation tank, the lactobacillus acidophilus of access 4%, control temperature 39 DEG C, cultivates and obtains tunning in 5 days;
(6) sugar-acid ratio of whole beverage: add the ZTC natural clarifying agent of 0.04 ‰ and the Ludox of 0.07 ‰ in the liquid that clarification filtration obtains, stir, adjust pH=4 with lactic acid, malic acid, acetic acid, control temperature is 135 DEG C of instantaneous sterilizations, filling.
Embodiment 3
A production method for sweet potato corn fermentation beverage, is characterized in that, comprise the steps:
(1) corn defibrination: fine grained corn being broken for 6mm, adds appropriate water by grinder, defibrination, and the sodium ascorbate simultaneously adding 0.6% stirs;
(3) sweet potato gelatinization: by sweet potato impurity elimination, be cut into 10cm
3fritter, add pure water according to weight ratio 8:1, heat while stirring and carry out boiling gelatinization;
(4) enzymolysis: the sweet potato of gelatinization slurry and corn steep liquor are mixed according to 1:2, control temperature is 60 DEG C, add 1.5% carbohydrase and 3% by the wheat liquor of educating raw material that wheat, wheat koji and water is and making, be incubated saccharification enzymolysis 36h;
(5) fermentation and sterilization: enzymolysis liquid is imported fermentation tank, access the streptococcus thermophilus of 4%, lactobacillus acidophilus or Lactobacillus casei, control temperature 39 DEG C, cultivates and obtains tunning in 5 days;
(6) sugar-acid ratio of whole beverage: add the ZTC natural clarifying agent of 0.05 ‰ and the Ludox of 0.08 ‰ in the liquid that clarification filtration obtains, stir, adjust pH=4 with lactic acid, malic acid, acetic acid, control temperature is 140 DEG C of instantaneous sterilizations, filling.
Claims (4)
1. a production method for sweet potato corn fermentation beverage, is characterized in that, comprises the steps:
(1) corn defibrination: fine grained corn being broken for 4-6mm, adds appropriate water by grinder, defibrination, and the sodium ascorbate simultaneously adding 0.4-0.6% stirs;
(3) sweet potato gelatinization: by sweet potato impurity elimination, be cut into 8-10cm
3fritter, add pure water according to weight ratio 8:1, heat while stirring and carry out boiling gelatinization;
(4) enzymolysis: the sweet potato of gelatinization slurry and corn steep liquor are mixed according to 1:2, control temperature is 50-65 DEG C, add the carbohydrase of 1.2-1.5% and 2-3% by the wheat liquor of educating raw material that wheat, wheat koji and water is and making, be incubated saccharification enzymolysis 36h;
(5) fermentation and sterilization: enzymolysis liquid is imported fermentation tank, the thermophilic lactic acid bacteria of access 3-4%, control temperature 36-44 DEG C, cultivates and obtains tunning in 4-5 days;
(6) sugar-acid ratio of whole beverage: add the ZTC natural clarifying agent of 0.03-0.05 ‰ and the Ludox of 0.06-0.08 ‰ in the liquid that clarification filtration obtains, stir, adjusts pH=3-4, ultra high temperature short time sterilization, filling.
2. according to the production method of a kind of sweet potato corn fermentation beverage described in claim 1, it is characterized in that, in described step (5), thermophilic lactic acid bacteria is selected from the one in streptococcus thermophilus, lactobacillus acidophilus or Lactobacillus casei.
3. according to the production method of a kind of sweet potato corn fermentation beverage described in claim 1, it is characterized in that, in described step (6), the temperature of ultra high temperature short time sterilization is 135-140 DEG C.
4. according to the production method of a kind of sweet potato corn fermentation beverage described in claim 1, it is characterized in that, the acid that in described step (6), adjust pH is used is selected from the one in lactic acid, malic acid, acetic acid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310680032.6A CN104705751A (en) | 2013-12-16 | 2013-12-16 | Sweet potato and corn fermented beverage and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310680032.6A CN104705751A (en) | 2013-12-16 | 2013-12-16 | Sweet potato and corn fermented beverage and production method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192835A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Technology for preparing sweet corn lactic acid bacteria beverage by fermenting sweet corn with lactic acid bacteria |
| CN105410179A (en) * | 2015-10-28 | 2016-03-23 | 江南大学 | Preparation method of radix cynanchi auriculati lactobacillus-fermented active milk beverage and beverage thereof |
| CN107410804A (en) * | 2017-08-17 | 2017-12-01 | 陈红庆 | A kind of preparation technology of fermented maize custard filled drink |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN108641845A (en) * | 2018-04-03 | 2018-10-12 | 钱刚 | A kind of preparation method of fermentation purple sweet potato clear juice drink |
| CN110250515A (en) * | 2019-07-03 | 2019-09-20 | 烟台润杰农业有限公司 | Edible nourishing oral administration solution and its extraction manufacture craft |
-
2013
- 2013-12-16 CN CN201310680032.6A patent/CN104705751A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410179A (en) * | 2015-10-28 | 2016-03-23 | 江南大学 | Preparation method of radix cynanchi auriculati lactobacillus-fermented active milk beverage and beverage thereof |
| CN105410179B (en) * | 2015-10-28 | 2019-05-17 | 江南大学 | A kind of preparation method and its beverage of radix cynanchi bungei lactobacillus-fermented active milk beverage |
| CN105192835A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Technology for preparing sweet corn lactic acid bacteria beverage by fermenting sweet corn with lactic acid bacteria |
| CN107410804A (en) * | 2017-08-17 | 2017-12-01 | 陈红庆 | A kind of preparation technology of fermented maize custard filled drink |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN108641845A (en) * | 2018-04-03 | 2018-10-12 | 钱刚 | A kind of preparation method of fermentation purple sweet potato clear juice drink |
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Application publication date: 20150617 |