CN105524784A - Method for improving flavor stability of kvass drink - Google Patents
Method for improving flavor stability of kvass drink Download PDFInfo
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- CN105524784A CN105524784A CN201610012735.5A CN201610012735A CN105524784A CN 105524784 A CN105524784 A CN 105524784A CN 201610012735 A CN201610012735 A CN 201610012735A CN 105524784 A CN105524784 A CN 105524784A
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- bread
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- flavor stability
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention provides a method for improving flavor stability of a kvass drink. The method comprises the following steps: extracting bread powder with deoxygenated water with weight being 4 times the weight of the bread powder and with a dissolved oxygen amount less than 7.0[micron]g/L, and centrifuging so as to obtain a bread extracting solution; after extracting, adding deoxygenated water with weight being 3 times the original weight of the bread powder to bread residue, adding protease, amylase and glucanase, hydrolyzing at constant temperature, and centrifuging so as to obtain a bread saccharifying solution; combining the bread saccharifying solution with the extracting solution, pumping into a fermentation tank, adding soybean hull powder which is 0.5% of the total weight of the bread saccharifying solution and the extracting solution, then adding deoxygenated water to a designated volume, sterilizing and cooling and then inoculating and fermenting, using deoxygenated water with a dissolved oxygen amount less than 7.0[micron]g/L as water for a vapor-water mixer, and filling carbon dioxide water with a standard sugar degree value and purified fermentation liquid; and storing a filled kvass product at room temperature for 6 months. Upon GC-MS analysis on the kvass drink which is stored for 6 months, the bread fragrance of the kvass drink has no significant difference with that of a newly produced sample.
Description
Technical field
The present invention relates to a kind of method improving gas water beverage flavor stability, belong to gas water beverage manufacture technology field.
Background technology
Lattice Topology is a fermented drink being imported into China by Russia.Lattice Topology is subject to liking of consumers in general because of the aromatic style of its uniqueness, refrigerant mouthfeel and golden yellow color and luster.Gas water beverage is with russian loaf extracting solution for matrix, adds the auxiliary materials such as hops, is formed by milk-acid bacteria, the mixed fermentation of yeast many bacterial strains.The aroma component that bread fermentation process, Lattice Topology bread baking process and many bacterial strains mixed fermentation process produce, and the aroma substance in the hops added organically merges, and imparts gas water beverage with the aromatic style of levels are rich, bright characteristic.The wheat of flour is fragrant, the sweet-smelling of fermentation, Jiao of baking are fragrant and sweet and hops saturating the delicate fragrance of bitter taste slightly combine together harmoniously, various fragrance sets off each other and more shows respective feature.
But in storage after this, marketing process, the local flavor of Lattice Topology is also constantly changing.GC-MS analysis is carried out by the aroma component of the gas water beverage to the storage gas water beverage of 6 months and new production; analytical data shows; compared with the aroma component of new gas water beverage; store the representative aroma component isovaleric aldehyde of bread in the beverage of 6 months, 3-hydroxy-2-butanone, furfural and phenylethyl alcohol etc. and have minimizing in various degree; 3-furfural, 2-acetyl pyrrole, 2 simultaneously; 3-dihydro-3; 5-dihydroxyl-6-methyl-4H-pyrone and 2,5-dimethyl-4-hydroxyl-3 (2H)-furanone etc. increase to some extent.Known by Organoleptic Inspection, the gas water beverage bread fragrance preserving more than 6 months dies down, and has occurred boiling Ipomoea batatas sample taste.
Found by Comparability test, the generation of above-mentioned phenomenon ties up to bread aroma component in Lattice Topology storage period and there occurs oxygenizement, caused by the change that result in aroma component and Partial digestion, and the main cause of the oxygenizement of this process to be exactly dissolved oxygen in water too high.
Summary of the invention
The object of the invention is to solve above-mentioned prior art Problems existing, namely in Lattice Topology storage period, bread aroma component there occurs oxygenizement, caused by the change that result in aroma component and Partial digestion, and the main cause of the oxygenizement of this process to be exactly dissolved oxygen in water too high.And then a kind of method improving gas water beverage flavor stability is provided.
The object of the invention is to be achieved through the following technical solutions:
Improve a method for gas water beverage flavor stability,
Step one, breading slices, through again baking, coarse reduction, making bread powder, adding the deoxidized water lixiviate of dissolved oxygen amount lower than 7.0 μ g/L of bread powder weight 4 times in bread powder, for subsequent use through centrifugal obtained bread vat liquor;
Bread residues after step 2, lixiviate adds the deoxidized water of bread powder original weight amount 3 times amount, and after adding mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase, constant temperature is hydrolyzed, and then obtains bread saccharified liquid through centrifugal;
Step 3, bread saccharified liquid and vat liquor to be merged, pump into fermentor tank, add the soybean hulls powder of bread saccharified liquid and vat liquor gross weight 0.5%, then add deoxidized water to designated volume, inoculation fermentation after sterilizing cooling, for subsequent use after fermentation liquor batching, filtration, purification;
Step 4, carbonated-water generator water are the deoxidized water of dissolved oxygen amount lower than 7.0 μ g/L, then with pol value for standard by carbonic acid gas water with purification after fermented liquid carry out filling;
Step 5, filling after Lattice Topology product, at room temperature preserve 6 months, then sampling carry out Organoleptic Inspection; Determined the sample room there was no significant difference of its bread fragrance and new production by inspection, also without boiling Ipomoea batatas sample taste, through detecting drink sample aroma component, 3-hydroxy-2-butanone content is not less than 0.12 μ g/L, and phenylethyl alcohol content is not less than 0.03 μ g/L; 2-acetyl pyrrole is not more than 0.01 μ g/L.
The temperature of described deoxidized water is 25 degrees Celsius.
The granularity of described soybean hulls powder is 60 orders.
The present invention removes the dissolved oxygen in deglycation, fermentation and filling three part water by Physical, and add during the fermentation and be milled to 60 object soybean hulls powder (superoxide specific activity of enzyme 600U/g) in advance, utilize the activity of peroxidase (SHP) wherein, the hydrogen peroxide that catalystic, fermentative process produces and peroxide breakdown, effectively reduce the oxygenizement to fermented liquid Middle nutrition composition.SHP is a kind of reduced hematin be made up of single peptide chain and porphyrin (porotporphyrinxl), and the molecular weight of SHP is about 37kD, is made up of more than 300 amino-acid residues, has high thermal stability and catalytic activity.
Research finds, adopt high pressure rotating-film deaerator process reverse osmosis process water (deoxidized water), 25 degrees Celsius of dissolved oxygen in waters are reduced to 6.5 μ g/L by 1.88mg/L, soybean hulls powder addition is 0.5%, carry out analysis by GC-MS to the storage gas water beverage of 6 months to find, bread aroma component reduces amplitude and obviously reduces: furfural reduces 17% before adopting new technology, and only reduces 1.0% after adopting new technology; Phenylethyl alcohol reduces 31% before adopting new technology, and only reduces 5.6% after adopting new technology; Isovaleric aldehyde reduces 71% before adopting new technology, and only reduces 4.6% after adopting new technology; 3-hydroxy-2-butanone reduces 37% before adopting new technology, and does not reduce after adopting new technology.
And originally stored aroma component 3-furfural, the 2-acetyl pyrrole, 2 of rear increase; 3-dihydro-3; 5-dihydroxyl-6-methyl-4H-pyrone and 2; declining to a great extent all has appearred in 5-dimethyl-4-hydroxyl-3 (2H)-furanone equal size, and the 2-acetyl pyrrole that content is the highest also only has 3.8% when not adopting new technology.
Known by Organoleptic Inspection, the gas water beverage after adopting new technology is in storage after 6 months, and the sample room there was no significant difference of bread fragrance and new production, does not occur boiling Ipomoea batatas sample taste yet.
Embodiment
The present invention is described in further detail below: the present embodiment is implemented under premised on technical solution of the present invention, gives detailed embodiment, but protection scope of the present invention is not limited to following embodiment.
A kind of method improving gas water beverage flavor stability involved by the present embodiment, step is as follows:
Step one, breading slices, through again baking, coarse reduction, making bread powder, adding the deoxidized water lixiviate of dissolved oxygen amount lower than 7.0 μ g/L of bread powder weight 4 times in bread powder, for subsequent use through centrifugal obtained bread vat liquor;
Bread residues after step 2, lixiviate adds the deoxidized water of bread powder original weight amount 3 times amount, and after adding mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase, constant temperature is hydrolyzed, and then obtains bread saccharified liquid through centrifugal;
Step 3, bread saccharified liquid and vat liquor to be merged, pump into fermentor tank, add the soybean hulls powder of bread saccharified liquid and vat liquor gross weight 0.5%, then add deoxidized water to designated volume, inoculation fermentation after sterilizing cooling, for subsequent use after fermentation liquor batching, filtration, purification;
Step 4, carbonated-water generator water are the deoxidized water of dissolved oxygen amount lower than 7.0 μ g/L, then with pol value for standard by carbonic acid gas water with purification after fermented liquid carry out filling;
Step 5, filling after Lattice Topology product, at room temperature preserve 6 months, then sampling carry out Organoleptic Inspection; Determined the sample room there was no significant difference of its bread fragrance and new production by inspection, also without boiling Ipomoea batatas sample taste, through detecting drink sample aroma component, 3-hydroxy-2-butanone content is not less than 0.12 μ g/L, and phenylethyl alcohol content is not less than 0.03 μ g/L; 2-acetyl pyrrole is not more than 0.01 μ g/L.
In described step 2, the add-on of mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase is: add each 10000U of mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase according to per kilogram bloomer loaf.
The temperature of described deoxidized water is 25 degrees Celsius.
The granularity of described soybean hulls powder is 60 orders.
The above; be only the present invention's preferably embodiment; these embodiments are all based on the different implementations under general idea of the present invention; and protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (4)
1. improve a method for gas water beverage flavor stability, it is characterized in that,
Step one, breading slices, through again baking, coarse reduction, making bread powder, adding the deoxidized water lixiviate of dissolved oxygen amount lower than 7.0 μ g/L of bread powder weight 4 times in bread powder, for subsequent use through centrifugal obtained bread vat liquor;
Bread residues after step 2, lixiviate adds the deoxidized water of bread powder original weight amount 3 times amount, and after adding mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase, constant temperature is hydrolyzed, and then obtains bread saccharified liquid through centrifugal;
Step 3, bread saccharified liquid and vat liquor to be merged, pump into fermentor tank, add the soybean hulls powder of bread saccharified liquid and vat liquor gross weight 0.5%, then add deoxidized water to designated volume, inoculation fermentation after sterilizing cooling, for subsequent use after fermentation liquor batching, filtration, purification;
Step 4, carbonated-water generator water are the deoxidized water of dissolved oxygen amount lower than 7.0 μ g/L, then with pol value for standard by carbonic acid gas water with purification after fermented liquid carry out filling;
Step 5, filling after Lattice Topology product, at room temperature preserve 6 months, then sampling carry out Organoleptic Inspection; Determined the sample room there was no significant difference of its bread fragrance and new production by inspection, also without boiling Ipomoea batatas sample taste, through detecting drink sample aroma component, 3-hydroxy-2-butanone content is not less than 0.12 μ g/L, and phenylethyl alcohol content is not less than 0.03 μ g/L; 2-acetyl pyrrole is not more than 0.01 μ g/L.
2. the method for raising gas water beverage flavor stability according to claim 1, it is characterized in that, in described step 2, the add-on of mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase is: add each 10000U of mesophilicα-diastase, saccharifying enzyme, proteolytic enzyme and zytase according to per kilogram bloomer loaf.
3. the method for raising gas water beverage flavor stability according to claim 2, is characterized in that, the temperature of described deoxidized water is 25 degrees Celsius.
4. the method for raising gas water beverage flavor stability according to claim 3, is characterized in that, the granularity of described soybean hulls powder is 60 orders.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183453A (en) * | 2017-05-27 | 2017-09-22 | 深圳市中科台富科技有限公司 | whole wheat fermented beverage and preparation method thereof |
| CN111154585A (en) * | 2020-01-15 | 2020-05-15 | 哈尔滨秋林饮料科技股份有限公司 | Kvass preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2006113181A (en) * | 2006-04-20 | 2007-10-27 | Марк Бень минович Цинберг (RU) | METHOD FOR PREPARING KVASS |
| CN103571687A (en) * | 2013-10-14 | 2014-02-12 | 哈尔滨商业大学 | Manufacturing method of active probiotic kvass |
| CN104489488A (en) * | 2014-12-15 | 2015-04-08 | 哈尔滨秋林饮料有限责任公司 | Method for preparing Kvas bread concentrate |
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2016
- 2016-01-08 CN CN201610012735.5A patent/CN105524784B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2006113181A (en) * | 2006-04-20 | 2007-10-27 | Марк Бень минович Цинберг (RU) | METHOD FOR PREPARING KVASS |
| CN103571687A (en) * | 2013-10-14 | 2014-02-12 | 哈尔滨商业大学 | Manufacturing method of active probiotic kvass |
| CN104489488A (en) * | 2014-12-15 | 2015-04-08 | 哈尔滨秋林饮料有限责任公司 | Method for preparing Kvas bread concentrate |
Non-Patent Citations (2)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全》", 28 February 1990 * |
| 张苏德等: "格瓦斯在我国的发展（上篇）", 《饮料工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183453A (en) * | 2017-05-27 | 2017-09-22 | 深圳市中科台富科技有限公司 | whole wheat fermented beverage and preparation method thereof |
| CN111154585A (en) * | 2020-01-15 | 2020-05-15 | 哈尔滨秋林饮料科技股份有限公司 | Kvass preparation method |
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| CN105524784B (en) | 2018-06-29 |
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