CN105341165A - Red bean lactic acid bacteria beverage fermentation process - Google Patents
Red bean lactic acid bacteria beverage fermentation process Download PDFInfo
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- CN105341165A CN105341165A CN201510766749.1A CN201510766749A CN105341165A CN 105341165 A CN105341165 A CN 105341165A CN 201510766749 A CN201510766749 A CN 201510766749A CN 105341165 A CN105341165 A CN 105341165A
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- red bean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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Abstract
The invention discloses a red bean lactic acid bacteria beverage fermentation process comprising the following main method steps: preparing materials, preparing a cooked red bean powder, placing the red bean powder in a reaction kettle, gelatinizing, adding alpha-amylase or a saccharifying enzyme in the reaction kettle, carrying out saccharification processing, preparing a lactic acid bacteria liquid culture medium, inoculating the prepared lactic acid bacteria liquid culture medium, and carrying out lactic acid fermentation. The red bean lactic acid bacteria beverage fermentation process is simple in process, short in fermentation time and high in yield; a prepared red bean lactic acid bacteria beverage tastes good, has long preserving time, is sealed and canned, is easy to carry, and is suitable for people living at home and travelling to drink.
Description
Technical field
The invention belongs to lactic acid drink zymotechnique, relate to a kind of red bean sour milk beverage zymotechnique in particular.
Background technology
Along with the raising of people's living standard and the quickening of rhythm of life, the requirement of people to food is more and more higher, not only require balanced in nutrition, also to require that instant is quick, can carry with, long shelf-life, shows according to investigations, the beverage industry of China from soda be converted into fruit juice, vegetable juice etc. other can not adult body energy and oligo-element beverage.Nutrition is thought, red bean contains more saponin, can stimulate enteron aisle, and therefore it has good diuresis, can relieve the effect of alcohol, detoxify, useful to heart disease and ephrosis, oedema.In addition, containing abundant dietary fiber in red bean skin, do not remove the peel during feed red bean, more dietary fiber can be obtained, so play relax bowel, hypotensive, reducing blood lipid, adjustment blood sugar, detoxicating and fighting cancer, prevention calculus, body building and weight reducing effect.Red bean is still rich in the food of folic acid, puerpera, wet nurse eat effect that red bean has lactagogue more, simultaneously, red bean has blood tonification effect also extensively for people know, along with people's door is to the more and more attention of health, red bean soya-bean milk etc. are more and more extensive, but the making of soya-bean milk needs to expend time in, and not portable, daily the drinking of people can not be met.
Summary of the invention
The object of the present invention is to provide a kind of red bean sour milk beverage zymotechnique, red bean sour milk beverage nutrient health prepared by this technique, long shelf-life, is easy to carry.
A kind of red bean sour milk beverage of technical solution of the present invention zymotechnique, described method step is as follows:
(1) red bean is clean clearly, drain away the water, and be placed in dryer that to carry out bakings ripe, the red bean after ripe for baking is placed in pulverizer and pulverizes, and through 100 ~ 200 order mesh screens, obtain red bean powder for subsequent use;
(2) in reactor, add distilled water and heat, after water to be distilled is warming up to 90 ~ 100 DEG C, in reactor, slowly add the red bean powder of preparation in (1), and carry out rapid stirring in reinforced process, avoid red bean powder to occur the phenomenon of caking, after red bean powder is all added people, keep reactor temperature to be 90 ~ 100 DEG C, and be incubated 2.5 ~ 3 hours, and slowly stir in insulating process, after insulation terminates, naturally cool to room temperature, stand-by;
(3) in reactor of cooling in (2), AMS is added or carbohydrase carries out saccharification process;
(4) making lactic acid bacteria liquid culture medium, lactobacillus paraceasi is contained in the culture medium test tube of 5ml lactic acid bacteria sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, 22 ~ 26h is cultivated at 34 ~ 40 DEG C, get the bacterial strain after once activation again with in the inoculum concentration access 5ml lactic acid bacteria culturing medium of 2 ~ 10%, cultivate 22 ~ 26h at 34 ~ 40 DEG C, the strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use;
(5) by the lactic acid bacteria fluid nutrient medium in (4) by 2 ~ 10% inoculum concentration be inoculated in the red bean liquid in (3), in 34 ~ 40 DEG C fermentation 10 ~ 20h.
Preferably, in described step (3), when adding AMS and carrying out saccharification process, controlling ratio at the bottom of enzyme is 8.5 ~ 10.5u/g, and reaction temperature is 58 ~ 65 DEG C, reaction time 40 ~ 50min.
Preferably, than being 10u/g at the bottom of described enzyme, reaction temperature is 65 DEG C, reaction time 50min.
Preferably, in described step (4), lactic acid bacteria culturing medium formula: peptone 8.0g, powdered beef 7.5g, YE 6.0g, K2HPO40.0g, dibasic ammonium citrate 2.0g, sodium acetate 4.0g, glucose 8.0g, Tween 80 0ml, MgSO47H2O0.5g, MnSO44H2O0.2g, agar 10.0g, distilled water 1.0L, pH6.2 ~ 6.4,100 DEG C, sterilizing 30min.
The technology of the present invention beneficial effect:
A kind of red bean sour milk beverage zymotechnique of technical solution of the present invention, technique is simple, and fermentation time is short, and output is high, and the red bean sour milk beverage mouthfeel prepared is good, and the holding time is long, seals canned, is easy to carry, and is applicable to travelling at home and waits many people to drink.
Detailed description of the invention
Understand technical solution of the present invention for ease of those skilled in the art, now in conjunction with detailed description of the invention, technical solution of the present invention is described further.
A kind of red bean sour milk beverage zymotechnique, described method step is as follows:
(1) red bean is clean clearly, drain away the water, and be placed in dryer that to carry out bakings ripe, the red bean after ripe for baking is placed in pulverizer and pulverizes, and through 200 order mesh screens, obtain red bean powder for subsequent use;
(2) in reactor, add distilled water and heat, after water to be distilled is warming up to 95 DEG C, in reactor, slowly add the red bean powder of preparation in (1), and carry out rapid stirring in reinforced process, avoid red bean powder to occur the phenomenon of caking, after red bean powder is all added people, keep reactor temperature to be 95 DEG C of right sides, and be incubated 3 hours, and slowly stir in insulating process, after insulation terminates, naturally cool to room temperature, stand-by;
(3) in reactor of cooling in (2), AMS is added or carbohydrase carries out saccharification process;
(4) making lactic acid bacteria liquid culture medium, lactobacillus paraceasi is contained in the culture medium test tube of 5ml lactic acid bacteria sterilizing with access under the inoculum concentration aseptic condition of 10%, 26h is cultivated at 40 DEG C, get the bacterial strain after once activation again 10% inoculum concentration access 5ml lactic acid bacteria culturing medium in, cultivate 26h at 40 DEG C, the strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use;
(5) by the lactic acid bacteria fluid nutrient medium in (4) by 10% inoculum concentration be inoculated in the red bean liquid in (3), in 40 DEG C fermentation 20h.
In described step (3), when adding AMS and carrying out saccharification process, control than being 10.5u/g at the bottom of enzyme, reaction temperature is 65 DEG C, reaction time 50min.
Than being 10u/g at the bottom of described enzyme, reaction temperature is 65 DEG C, reaction time 50min.
In described step (4), lactic acid bacteria culturing medium formula: peptone 8.0g, powdered beef 7.5g, YE 6.0g, K2HPO40.0g, dibasic ammonium citrate 2.0g, sodium acetate 4.0g, glucose 8.0g, Tween 80 0ml, MgSO47H2O0.5g, MnSO44H2O0.2g, agar 10.0g, distilled water 1.0L, pH6.2,100 DEG C, sterilizing 30min.
Claims (4)
1. a red bean sour milk beverage zymotechnique, is characterized in that described method step is as follows:
(1) red bean is clean clearly, drain away the water, and be placed in dryer that to carry out bakings ripe, the red bean after ripe for baking is placed in pulverizer and pulverizes, and through 100 ~ 200 order mesh screens, obtain red bean powder for subsequent use;
(2) in reactor, add distilled water and heat, after water to be distilled is warming up to 90 ~ 100 DEG C, in reactor, slowly add the red bean powder of preparation in (1), and carry out rapid stirring in reinforced process, avoid red bean powder to occur the phenomenon of caking, after red bean powder is all added people, keep reactor temperature to be 90 ~ 100 DEG C, and be incubated 2.5 ~ 3 hours, and slowly stir in insulating process, after insulation terminates, naturally cool to room temperature, stand-by;
(3) in reactor of cooling in (2), AMS is added or carbohydrase carries out saccharification process;
(4) making lactic acid bacteria liquid culture medium, lactobacillus paraceasi is contained in the culture medium test tube of 5ml lactic acid bacteria sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, 22 ~ 26h is cultivated at 34 ~ 40 DEG C, get the bacterial strain after once activation again with in the inoculum concentration access 5ml lactic acid bacteria culturing medium of 2 ~ 10%, cultivate 22 ~ 26h at 34 ~ 40 DEG C, the strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use;
(5) by the lactic acid bacteria fluid nutrient medium in (4) by 2 ~ 10% inoculum concentration be inoculated in the red bean liquid in (3), in 34 ~ 40 DEG C fermentation 10 ~ 20h.
2. a kind of red bean sour milk beverage zymotechnique according to claim 1, is characterized in that, in described step (3), when adding AMS and carrying out saccharification process, controlling ratio at the bottom of enzyme is 8.5 ~ 10.5u/g, and reaction temperature is 58 ~ 65 DEG C, reaction time 40 ~ 50min.
3. a kind of red bean sour milk beverage zymotechnique according to claim 2, is characterized in that, than being 10u/g at the bottom of described enzyme, reaction temperature is 65 DEG C, reaction time 50min.
4. a kind of red bean sour milk beverage zymotechnique according to claim 1, is characterized in that, in described step (4), lactic acid bacteria culturing medium is filled a prescription: peptone 8.0g, powdered beef 7.5g, YE 6.0g, K2HPO40.0g, dibasic ammonium citrate 2.0g, sodium acetate 4.0g, glucose 8.0g, Tween 80 0ml, MgSO47H2O0.5g, MnSO44H2O0.2g, agar 10.0g, distilled water 1.0L, pH6.2 ~ 6.4,100 DEG C, sterilizing 30min.
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| CN201510766749.1A CN105341165A (en) | 2015-11-12 | 2015-11-12 | Red bean lactic acid bacteria beverage fermentation process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
| CN107432265A (en) * | 2017-08-31 | 2017-12-05 | 广西贵港巨子种养有限公司 | A kind of lactic acid bacteria egg rich in Zn-ef ficiency |
| CN108522918A (en) * | 2018-02-09 | 2018-09-14 | 徐州医科大学 | A kind of preparation method of fermented type red bean drink |
| CN111134197A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Brown fermented soybean milk and preparation method thereof |
| CN111134198A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Whole-bean brown fermented soybean milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630757A (en) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk |
| CN104304450A (en) * | 2014-10-09 | 2015-01-28 | 哈尔滨工业大学 | Semen coicis lactic acid bacteria beverage fermentation process |
-
2015
- 2015-11-12 CN CN201510766749.1A patent/CN105341165A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630757A (en) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk |
| CN104304450A (en) * | 2014-10-09 | 2015-01-28 | 哈尔滨工业大学 | Semen coicis lactic acid bacteria beverage fermentation process |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
| CN107432265A (en) * | 2017-08-31 | 2017-12-05 | 广西贵港巨子种养有限公司 | A kind of lactic acid bacteria egg rich in Zn-ef ficiency |
| CN108522918A (en) * | 2018-02-09 | 2018-09-14 | 徐州医科大学 | A kind of preparation method of fermented type red bean drink |
| CN111134197A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Brown fermented soybean milk and preparation method thereof |
| CN111134198A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Whole-bean brown fermented soybean milk and preparation method thereof |
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