CN106261399A - A kind of multi-cultur es continuous fermentation makes the preparation method of fermented grain beverage - Google Patents
A kind of multi-cultur es continuous fermentation makes the preparation method of fermented grain beverage Download PDFInfo
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- CN106261399A CN106261399A CN201610708380.3A CN201610708380A CN106261399A CN 106261399 A CN106261399 A CN 106261399A CN 201610708380 A CN201610708380 A CN 201610708380A CN 106261399 A CN106261399 A CN 106261399A
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- 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
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- 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
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Abstract
The present invention discloses a kind of multi-cultur es continuous fermentation and makes the preparation method of fermented grain beverage, prepares sweet corn juice；Prepare sprout brown rice juice；Producing of mushroom juice；Mixing sweet corn juice, sprout brown rice juice and mushroom juice；Homogenizing；Sterilization, cooling；Inoculation, lactic acid bacteria fermentation；Sterilizing, cooling；Yeast fermentation；Allotment, homogenizing；It is centrifuged and removes slag；Fill, sterilization；The present invention with sweet corn as major ingredient, Lentinus Edodes and sprout brown rice be as adjuvant, lactic acid bacteria is used to produce compound sweet corn beverage with yeast combined ferment, it is provided simultaneously with nutritional activities effect and the taste flavor of lactic acid beverage and alcoholic beverage, and has sweet corn, sprout brown rice and Lentinus Edodes effect concurrently；Sweet corn, sprout brown rice and Lentinus Edodes, all through enzymolysis processing, can preferably be utilized by lactic acid bacteria and yeast, balanced in nutrition, long shelf-life, are easy to carry about with one.
Description
Technical field
The present invention relates to a kind of multi-cultur es continuous fermentation and make the preparation method of fermented grain beverage, belong to food processing skill
Art field.
Background technology
Sweet corn is the abbreviation of saccharoid type Semen Maydis, and nutritive value is higher than conventional corn, is referred to as fruit corn or vegetable is beautiful
Rice, is a kind of food integrating leisure and keep healthy.In addition to sugar content is higher, sweet corn than the lysine in conventional corn and
Tryptophane is high, and the essential amino acids composition of human body the most more balances.Sucrose contained by sweet corn, glucose, maltose,
Fructose is all the nutrient substance that human body easily absorbs, and additionally contains multivitamin and multiple mineral element.Germany's nutrition is protected
The research of strong association shows, in all staple foods, nutritive value and the health-care effect of Semen Maydis is the highest.
Sweet corn nature and flavor are sweet, flat, say the effect with invigorating spleen and reinforcing stomach from integration of edible and medicinal herbs angle, the vitamin A contained and E and
Glutamic acid has anti-aging effects；The a large amount of celluloses contained not only can wriggle with stimulating gastrointestinal, prevent constipation, it is also possible to promote
The metabolism of cholesterol, the discharge of acceleration enterogenous endotoxin；The a large amount of unsaturated fatty acids contained, can remove gallbladder harmful in blood
Sterin, has the health-care effect preventing arteriosclerosis；The lysine and the trace element-selenium that contain have antioxidation, it is possible to have
Effect prophylaxis of tumours；The abundant vitamin B1 that contains, B2, B6 etc. to prevention foot disorder of QI, myocarditis, safeguard that skin fitness has very well
Effect.The content of the carotene in sweet corn is more than 5 times of Semen sojae atricolor, it is possible to suppress carcinogenic generation.Additionally, sweet corn
Apply also for the Dietotherapy health that hypertension, hyperlipidemia, arteriosclerosis, chronic cholecystitis, dysuria etc. suffer from patient.
Lentinus Edodes delicious flavour, meat are plump, fragrance is unique, nutritious, are the food of a kind of integration of edible and medicinal herbs, have the highest
Nutrition, medicinal and health value.Contained lentinan has pharmacologically active widely, can suppress tumor, regulates immunologic function,
And humoral immunization and cellular immune function can be strengthened, also have the trace such as vitamin and Fe, Ca units such as abundant VB1, VB2, VPP
Element, has the highest edible and medical value, is one of the anticancer edible fungi of domestic primary study.
By the analysis to sweet corn nutritive value, sweet corn is well suited for developing into beverage, and sweet-corn beverage balanced in nutrition can
To fill up the blank on market, there is good market prospect.
Summary of the invention
The problem existed for above-mentioned prior art, the present invention provides a kind of multi-cultur es continuous fermentation to make fermented grain drink
The preparation method of material, selects materials simple, it is not necessary to too much complicated procedures of forming, product is balanced in nutrition.
To achieve these goals, the technical solution used in the present invention is: a kind of multi-cultur es continuous fermentation makes corn and sends out
The preparation method of ferment beverage, comprises the following steps:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: select full seed, granularity high-quality sweet corn neat, that rot without pest and disease damage, nothing, peel off bud clothing, pick
Except Stigma Maydis, scraping niblet with stainless steel knife, remove impurity and flat grain, after stripping grain, clear water is cleaned；
Burn: sweet corn kernel is placed in the ratio of boiling 5-10min in 90-100 DEG C of hot water, disruptive oxidation enzyme, sweet corn kernel and water
For 1:4-1:8, blanching water is 0.02-0.06%VC Yu 0.04-0.08% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, smear for 55-65 DEG C that adds sweet corn kernel quality 2-4 times
Tea is pulled an oar；Sweet corn juice is obtained with 100-120 mesh filter-cloth filtering after making beating, standby；
The making side of matcha water is: reconstituting with the water that quality is matcha powder 40 times, water temperature is 65-80 DEG C, after water and matcha mixing
It is stirred continuously until and foam occurs；
Enzymolysis: adjustment sweet corn pulp pH, at 6.0-7.0, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme is used
Amount is 35-40U/g, and hydrolysis temperature is 55-65 DEG C, and enzymolysis time is 20-30min, and it is 100,000 that liquefaction adds enzyme work after terminating
The saccharifying enzyme of U/g, enzyme dosage is 300-400U/g, and hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 40-80min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 90-95 DEG C, keeps 15-25min, makes enzymatic inactivation, then cool down stand-by；
Filter: by the sweet corn juice 100-120 mesh filter-cloth filtering through enzyme denaturing, remove bulky grain therein, obtain the most clear
Clear sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: selecting the high-quality brown rice that seed is plentiful, granularity is regular, granule flawless, nothing are gone mouldy, then flowing water cleans
Remove bran powder and dust and other impurities for 2-4 time；
Soak: the brown rice after cleaning is placed in 30-35 DEG C of clear water immersion 10-14h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 0.5-1cm, surface is spread sterilized gauze, is placed in
Cultivating 16-24h in 30-35 DEG C of isoperibol, bud grows to 1-1.5mm and takes out；
Baking: sprout brown rice is put into and is dried 5-8h in 60-80 DEG C of convection oven, be placed in 180-200 DEG C of oven for baking 8-
15min；
Soak: in the sprout brown rice toasted, add 3-5 times, 50-60 DEG C water soaking 1-2h of own wt make the grain of rice soften；
Making beating: add the Fructus Lycii water that 2-4 times of concentration of own wt is 20% in brown rice after steeping and pull an oar uniform to serosity, nothing
Substantially granule；
Gelatinizing: the distilled water adding its quality 4-6 times in rice Ruzhong is subsequently placed in gelatinizing 20-in the thermostat water bath of 80-85 DEG C
30min；
Enzymolysis: when rice breast temperature is down to 65-75 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.2-0.6%, regulates with citric acid
PH value is 6-7, enzymolysis 30-40min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 95-100 DEG C and keeps 10-15min, make enzymatic inactivation；
Centrifugal: by the centrifugal 15-20min under the conditions of rotating speed is 3500-4000r/min of the rice breast after enzyme denaturing, to take its supernatant i.e.
Sprout brown rice juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select canopy full, without go rotten, the high-quality dried thin mushroom of free from insect pests, clean up, then put it into baking
Case drying is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, screen by 140-200 mesh sieve, obtain fine and smooth uniform mushroom powder；
Enzymolysis: add 4-6 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 45-55 DEG C, use lemon
Lemon acid for adjusting pH value is 4.5-5.5, adds the cellulase of mushroom juice quality 0.4-0.8%, hydrolyzes 60-90min, wherein fiber
Element enzyme work is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 95-100 DEG C and keeps 5-10min enzyme denaturing, it is then 3500-4000r/min at rotating speed
Under the conditions of centrifugal 15-20min, take its supernatant and be mushroom juice, standby；
B, mixing:
The sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice are mixed according to 5:4:1 or 5:3:2 or 5:2:3
As fermentation base material after uniformly, mixed liquor is mixed homogeneously for 6:4 in mass ratio with fresh milk, add mixed liquor quality 0.2-0.6%
Lactose stir；
C, homogenizing:
Being 50-60 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 20-25MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 95-100 DEG C of sterilizing 5-10min, then it is cooled back to 40-45 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 3-5% of liquid quality, fermentation temperature is 42-44 DEG C, fermentation time 5-7h；
Lactobacillus inoculation domestication process is, take sweet corn juice, sprout brown rice juice, mushroom juice according to mass ratio 5:4:1 or 5:3:2 or
Person 5:2:3 mixes, and is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk by mixed liquor, is separately added into feed liquid
The white sugar of quality 7-9%, at 115-121 DEG C of sterilizing 10-15min, be labeled as successively after cooling the first generation, the second filial generation, the 3rd
Generation, forth generation fermentation base material；The ferment agent for Yoghourt mycopowder of its quality 0.1-0.2% is added, at 40-in first generation fermentation base material
Ferment under the conditions of 42 DEG C 6-10h, takes out the first generation domesticated strain that quality is 2% and be inoculated into second filial generation fermentation base after fermentation
Material, same method by that analogy, until obtain the domestication lactobacillus inoculation that forth generation domesticated strain is the most final, wherein, Yoghourt fermentation
Agent mycopowder is bacillus bifidus, bulgaricus bacillus, streptococcus thermophilus, bacillus acidophilus, lactobacillus casei composition；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 95-100 DEG C of sterilizing 5-10min, it is cooled to 26-30 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 2-4% of quality, fermentation temperature 26-28 DEG C, fermentation time 18-22h；
Yeast activation process is: takes 3-5g glucose and adds in 100g hot water, when temperature drops to 35-39 DEG C, adds 3-4g
Yeast is cooled to 28-30 DEG C after being sufficiently stirred for dissolving 15-30min.
H, allotment, homogenizing:
After fermentation ends, the citric acid of the white sugar and 0.02-0.04% that are separately added into its quality 7-9% in fermentation liquid is adjusted
Join, then at 60-70 DEG C, 20-25MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 3500-4000r/min, and centrifugation time is 20-30min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 80-85 DEG C the 25-30min that sterilizes, and obtains product.
Compared with prior art the present invention with sweet corn as major ingredient, Lentinus Edodes and sprout brown rice as adjuvant, use lactic acid bacteria with
Yeast combined ferment produces compound sweet corn beverage, is provided simultaneously with nutritional activities effect and the mouth of lactic acid beverage and alcoholic beverage
Sense local flavor, and have sweet corn, sprout brown rice and Lentinus Edodes effect concurrently；Sweet corn, sprout brown rice and Lentinus Edodes all through enzymolysis processing,
Preferably can be utilized by lactic acid bacteria and yeast, balanced in nutrition, long shelf-life, be easy to carry about with one.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment one:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: select full seed, granularity high-quality sweet corn neat, that rot without pest and disease damage, nothing, peel off bud clothing, pick
Except Stigma Maydis, scraping niblet with stainless steel knife, remove impurity and flat grain, after stripping grain, clear water is cleaned；
Burn: the ratio that sweet corn kernel is placed in boiling 5min in 90 DEG C of hot water, disruptive oxidation enzyme, sweet corn kernel and water is 1:4, drift
Boiling hot water is 0.02%VC and 0.04% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, add 55 DEG C of matcha water of sweet corn kernel quality 2 times
Making beating；Sweet corn juice is obtained with 100 mesh filter-cloth filterings after making beating, standby；
The making side of matcha water is: reconstitute with the water that quality is matcha powder 40 times, and water temperature is 80 DEG C, continues after water and matcha mixing
Stirring is until there is foam；
Enzymolysis: adjustment sweet corn pulp pH, 6.0, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme dosage is
35U/g, hydrolysis temperature is 55 DEG C, and enzymolysis time is 20min, and liquefaction adds the saccharifying enzyme that enzyme work is 100,000 U/g, enzyme after terminating
Consumption is 300U/g, and hydrolysis temperature is 50 DEG C, and enzymolysis time is 40min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 90 DEG C, keeps 15min, makes enzymatic inactivation, then cool down stand-by；
Filter: by the sweet corn juice through enzyme denaturing with 100 mesh filter-cloth filterings, remove bulky grain therein, more clarified
Sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: selecting the high-quality brown rice that seed is plentiful, granularity is regular, granule flawless, nothing are gone mouldy, then flowing water cleans
Remove bran powder and dust and other impurities for 2-4 time；
Soak: the brown rice after cleaning is placed in 30 DEG C of clear water immersion 10h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 0.5cm, surface is spread sterilized gauze, is placed in 30
Cultivating 16h in DEG C isoperibol, bud grows to 1mm and takes out；
Baking: sprout brown rice is put into and is dried 5h in 60 DEG C of convection oven, be placed in 180 DEG C of oven for baking 8min；
Soak: in the sprout brown rice toasted, add 3 times, 50 DEG C water soaking 1h of own wt make the grain of rice soften；
Making beating: add the Fructus Lycii water making beating that 2 times of concentration of own wt are 20% in brown rice after steeping uniform, without bright to serosity
Aobvious granule；
Gelatinizing: the distilled water adding its quality 4 times in rice Ruzhong is subsequently placed in gelatinizing 20min in the thermostat water bath of 80 DEG C；
Enzymolysis: when rice breast temperature is down to 65 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.2%, is 6 with Fructus Citri Limoniae acid for adjusting pH value,
Enzymolysis 30min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 95 DEG C and keeps 10min, make enzymatic inactivation；
Centrifugal: by the centrifugal 15min under the conditions of rotating speed is 3500r/min of the rice breast after enzyme denaturing, to take its supernatant i.e. sprout brown rice
Juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select canopy full, without go rotten, the high-quality dried thin mushroom of free from insect pests, clean up, then put it into baking
Case drying is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, with 140 mesh sieve screenings, obtain fine and smooth uniform mushroom powder；
Enzymolysis: add 4 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 45 DEG C, use citric acid
Regulation pH value is 4.5, adds the cellulase of mushroom juice quality 0.4%, hydrolyzes 60min, and wherein cellulase activity is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 95 DEG C and keeps 5min enzyme denaturing, then centrifugal under the conditions of rotating speed is 3500r/min
15min, takes its supernatant and is mushroom juice, standby；
B, mixing:
Using the sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice according to after 5:4:1 mix homogeneously as fermentation base material,
Being mixed homogeneously for 6:4 in mass ratio with fresh milk by mixed liquor, the lactose adding mixed liquor quality 0.2% stirs；
C, homogenizing:
Being 50 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 20MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 95 DEG C of sterilizing 5min, then it is cooled back to 40 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 3% of liquid quality, fermentation temperature is 42 DEG C, fermentation time 5h；
Lactobacillus inoculation domestication process is, takes sweet corn juice, sprout brown rice juice, mushroom juice mix according to mass ratio 5:4:1, will
Mixed liquor is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk, is separately added into the white sugar of feed liquid quality 7%,
115 DEG C of sterilizing 10min, are labeled as the first generation, the second filial generation, the third generation, forth generation fermentation base material successively after cooling；Send out in the first generation
Adding the ferment agent for Yoghourt mycopowder of its quality 0.1% in ferment base material, ferment under the conditions of 40 DEG C 6h, takes out quality after fermentation
Be 2% first generation domesticated strain be inoculated into the second filial generation fermentation base material, same method by that analogy, until obtain forth generation domestication
The domestication lactobacillus inoculation that strain is the most final, wherein, ferment agent for Yoghourt mycopowder is bacillus bifidus, bulgaricus bacillus, thermophilus
Bacterium, bacillus acidophilus, lactobacillus casei composition；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 95 DEG C of sterilizing 5min, it is cooled to 26 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 2% of quality, fermentation temperature 26 DEG C, fermentation time 18h；
Yeast activation process is: takes 3g glucose and adds in 100g hot water, when temperature drops to 35 DEG C, adds 3g yeast and fills
It is cooled to 28 DEG C after point stirring and dissolving 15min；
H, allotment, homogenizing:
After fermentation ends, fermentation liquid is separately added into the white sugar of its quality 7% and the citric acid of 0.02% is allocated, then
At 60 DEG C, 20MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 3500r/min, and centrifugation time is 20min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 80 DEG C the 25min that sterilizes, and obtains product.
Embodiment two:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: select full seed, granularity high-quality sweet corn neat, that rot without pest and disease damage, nothing, peel off bud clothing, pick
Except Stigma Maydis, scraping niblet with stainless steel knife, remove impurity and flat grain, after stripping grain, clear water is cleaned；
Burn: the ratio that sweet corn kernel is placed in boiling 10min in 100 DEG C of hot water, disruptive oxidation enzyme, sweet corn kernel and water is 1:8,
Blanching water is 0.06%VC and 0.08% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, add 65 DEG C of matcha water of sweet corn kernel quality 4 times
Making beating；Sweet corn juice is obtained with 120 mesh filter-cloth filterings after making beating, standby；
The making side of matcha water is: reconstitute with the water that quality is matcha powder 40 times, and water temperature is 65 DEG C, continues after water and matcha mixing
Stirring is until there is foam；
Enzymolysis: adjustment sweet corn pulp pH, 7.0, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme dosage is
40U/g, hydrolysis temperature is 65 DEG C, and enzymolysis time is 30min, and liquefaction adds the saccharifying enzyme that enzyme work is 100,000 U/g, enzyme after terminating
Consumption is 400U/g, and hydrolysis temperature is 60 DEG C, and enzymolysis time is 80min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 95 DEG C, keeps 25min, makes enzymatic inactivation, then cool down stand-by；
Filter: by the sweet corn juice through enzyme denaturing with 120 mesh filter-cloth filterings, remove bulky grain therein, more clarified
Sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: selecting the high-quality brown rice that seed is plentiful, granularity is regular, granule flawless, nothing are gone mouldy, then flowing water cleans
Remove bran powder and dust and other impurities for 2-4 time；
Soak: the brown rice after cleaning is placed in 35 DEG C of clear water immersion 14h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 1cm, surface is spread sterilized gauze, is placed in 35 DEG C
Cultivating 24h in isoperibol, bud grows to 1.5mm and takes out；
Baking: sprout brown rice is put into and is dried 8h in 80 DEG C of convection oven, be placed in 200 DEG C of oven for baking 15min；
Soak: in the sprout brown rice toasted, add 5 times, 60 DEG C water soaking 2h of own wt make the grain of rice soften；
Making beating: add the Fructus Lycii water making beating that 4 times of concentration of own wt are 20% in brown rice after steeping uniform, without bright to serosity
Aobvious granule；
Gelatinizing: the distilled water adding its quality 6 times in rice Ruzhong is subsequently placed in gelatinizing 30min in the thermostat water bath of 85 DEG C；
Enzymolysis: when rice breast temperature is down to 75 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.6%, is 7 with Fructus Citri Limoniae acid for adjusting pH value,
Enzymolysis 40min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 100 DEG C and keeps 15min, make enzymatic inactivation；
Centrifugal: by the centrifugal 20min under the conditions of rotating speed is 4000r/min of the rice breast after enzyme denaturing, to take its supernatant i.e. sprout brown rice
Juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select canopy full, without go rotten, the high-quality dried thin mushroom of free from insect pests, clean up, then put it into baking
Case drying is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, with 200 mesh sieve screenings, obtain fine and smooth uniform mushroom powder；
Enzymolysis: add 6 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 55 DEG C, use citric acid
Regulation pH value is 5.5, adds the cellulase of mushroom juice quality 0.8%, hydrolyzes 90min, and wherein cellulase activity is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 100 DEG C and keeps 10min enzyme denaturing, then centrifugal under the conditions of rotating speed is 4000r/min
20min, takes its supernatant and is mushroom juice, standby；
B, mixing:
Using the sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice according to after 5:2:3 mix homogeneously as fermentation base material,
Being mixed homogeneously for 6:4 in mass ratio with fresh milk by mixed liquor, the lactose adding mixed liquor quality 0.6% stirs；
C, homogenizing:
Being 60 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 25MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 100 DEG C of sterilizing 10min, then it is cooled back to 45 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 5% of liquid quality, fermentation temperature is 44 DEG C, fermentation time 7h；
Lactobacillus inoculation domestication process is, takes sweet corn juice, sprout brown rice juice, mushroom juice mix according to mass ratio 5:2:3, will
Mixed liquor is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk, is separately added into the white sugar of feed liquid quality 7-9%,
At 121 DEG C of sterilizing 15min, after cooling, it is labeled as the first generation, the second filial generation, the third generation, forth generation fermentation base material successively；In the first generation
Adding the ferment agent for Yoghourt mycopowder of its quality 0.2% in fermentation base material, ferment under the conditions of 42 DEG C 10h, takes out matter after fermentation
Amount be 2% first generation domesticated strain be inoculated into the second filial generation fermentation base material, same method by that analogy, until obtain forth generation tame and docile
Changing the domestication lactobacillus inoculation that strain is the most final, wherein, ferment agent for Yoghourt mycopowder is bacillus bifidus, bulgaricus bacillus, thermophilic chain
Coccus, bacillus acidophilus, lactobacillus casei composition；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 100 DEG C of sterilizing 10min, it is cooled to 30 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 4% of quality, fermentation temperature 28 DEG C, fermentation time 22h；
Yeast activation process is: takes 5g glucose and adds in 100g hot water, when temperature drops to 39 DEG C, adds 4g yeast and fills
It is cooled to 30 DEG C after point stirring and dissolving 30min；
H, allotment, homogenizing:
After fermentation ends, fermentation liquid is separately added into the white sugar of its quality 9% and the citric acid of 0.04% is allocated, then
At 70 DEG C, 25MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 4000r/min, and centrifugation time is 30min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 85 DEG C the 30min that sterilizes, and obtains product.
Embodiment three:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: select full seed, granularity high-quality sweet corn neat, that rot without pest and disease damage, nothing, peel off bud clothing, pick
Except Stigma Maydis, scraping niblet with stainless steel knife, remove impurity and flat grain, after stripping grain, clear water is cleaned；
Burn: the ratio that sweet corn kernel is placed in boiling 8min in 95 DEG C of hot water, disruptive oxidation enzyme, sweet corn kernel and water is 1:6, drift
Boiling hot water is 0.04%VC and 0.06% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, add 60 DEG C of matcha water of sweet corn kernel quality 3 times
Making beating；Sweet corn juice is obtained with 110 mesh filter-cloth filterings after making beating, standby；
The making side of matcha water is: reconstitute with the water that quality is matcha powder 40 times, and water temperature is 70 DEG C, continues after water and matcha mixing
Stirring is until there is foam；
Enzymolysis: adjustment sweet corn pulp pH, 6.5, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme dosage is
38U/g, hydrolysis temperature is 60 DEG C, and enzymolysis time is 25min, and liquefaction adds the saccharifying enzyme that enzyme work is 100,000 U/g, enzyme after terminating
Consumption is 350U/g, and hydrolysis temperature is 55 DEG C, and enzymolysis time is 60min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 92 DEG C, keeps 20min, makes enzymatic inactivation, then cool down stand-by；
Filter: by the sweet corn juice through enzyme denaturing with 110 mesh filter-cloth filterings, remove bulky grain therein, more clarified
Sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: selecting the high-quality brown rice that seed is plentiful, granularity is regular, granule flawless, nothing are gone mouldy, then flowing water cleans
Remove bran powder and dust and other impurities for 2-4 time；
Soak: the brown rice after cleaning is placed in 33 DEG C of clear water immersion 12h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 0.8cm, surface is spread sterilized gauze, is placed in 32
Cultivating 20h in DEG C isoperibol, bud grows to 1.2mm and takes out；
Baking: sprout brown rice is put into and is dried 7h in 70 DEG C of convection oven, be placed in 190 DEG C of oven for baking 11min；
Soak: in the sprout brown rice toasted, add 4 times, 55 DEG C water soaking 1.5h of own wt make the grain of rice soften；
Making beating: add the Fructus Lycii water making beating that 3 times of concentration of own wt are 20% in brown rice after steeping uniform, without bright to serosity
Aobvious granule；
Gelatinizing: the distilled water adding its quality 5 times in rice Ruzhong is subsequently placed in gelatinizing 25min in the thermostat water bath of 83 DEG C；
Enzymolysis: when rice breast temperature is down to 60 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.4%, with Fructus Citri Limoniae acid for adjusting pH value is
6.5, enzymolysis 35min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 98 DEG C and keeps 12min, make enzymatic inactivation；
Centrifugal: by the centrifugal 17min under the conditions of rotating speed is 3800r/min of the rice breast after enzyme denaturing, to take its supernatant i.e. sprout brown rice
Juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select canopy full, without go rotten, the high-quality dried thin mushroom of free from insect pests, clean up, then put it into baking
Case drying is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, with 180 mesh sieve screenings, obtain fine and smooth uniform mushroom powder；
Enzymolysis: add 5 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 50 DEG C, use citric acid
Regulation pH value is 5, adds the cellulase of mushroom juice quality 0.6%, hydrolyzes 75min, and wherein cellulase activity is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 98 DEG C and keeps 8min enzyme denaturing, then centrifugal under the conditions of rotating speed is 3800r/min
18min, takes its supernatant and is mushroom juice, standby；
B, mixing:
Using the sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice according to after 5:3:2 mix homogeneously as fermentation base material,
Being mixed homogeneously for 6:4 in mass ratio with fresh milk by mixed liquor, the lactose adding mixed liquor quality 0.4% stirs；
C, homogenizing:
Being 55 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 22MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 98 DEG C of sterilizing 8min, then it is cooled back to 42 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 4% of liquid quality, fermentation temperature is 43 DEG C, fermentation time 6h；
Lactobacillus inoculation domestication process is, takes sweet corn juice, sprout brown rice juice, mushroom juice mix according to mass ratio 5:3:2, will
Mixed liquor is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk, is separately added into the white sugar of feed liquid quality 7-9%,
At 119 DEG C of sterilizing 12min, after cooling, it is labeled as the first generation, the second filial generation, the third generation, forth generation fermentation base material successively；In the first generation
Adding the ferment agent for Yoghourt mycopowder of its quality 0.15% in fermentation base material, ferment under the conditions of 41 DEG C 8h, takes out matter after fermentation
Amount be 2% first generation domesticated strain be inoculated into the second filial generation fermentation base material, same method by that analogy, until obtain forth generation tame and docile
Changing the domestication lactobacillus inoculation that strain is the most final, wherein, ferment agent for Yoghourt mycopowder is bacillus bifidus, bulgaricus bacillus, thermophilic chain
Coccus, bacillus acidophilus, lactobacillus casei composition；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 96 DEG C of sterilizing 7min, it is cooled to 28 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 3% of quality, fermentation temperature 27 DEG C, fermentation time 20h；
Yeast activation process is: takes 4g glucose and adds in 100g hot water, when temperature drops to 36 DEG C, adds 3g yeast and fills
It is cooled to 29 DEG C after point stirring and dissolving 20min；
H, allotment, homogenizing:
After fermentation ends, fermentation liquid is separately added into the white sugar of its quality 8% and the citric acid of 0.03% is allocated, then
At 65 DEG C, 22MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 3800r/min, and centrifugation time is 25min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 83 DEG C the 29min that sterilizes, and obtains product.
Embodiment four:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: select full seed, granularity high-quality sweet corn neat, that rot without pest and disease damage, nothing, peel off bud clothing, pick
Except Stigma Maydis, scraping niblet with stainless steel knife, remove impurity and flat grain, after stripping grain, clear water is cleaned；
Burn: the ratio that sweet corn kernel is placed in boiling 10min in 90 DEG C of hot water, disruptive oxidation enzyme, sweet corn kernel and water is 1:4,
Blanching water is 0.06%VC and 0.04% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, add 55 DEG C of matcha water of sweet corn kernel quality 2 times
Making beating；Sweet corn juice is obtained with 120 mesh filter-cloth filterings after making beating, standby；
The making side of matcha water is: reconstitute with the water that quality is matcha powder 40 times, and water temperature is 75 DEG C, continues after water and matcha mixing
Stirring is until there is foam；
Enzymolysis: adjustment sweet corn pulp pH, 7.0, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme dosage is
40U/g, hydrolysis temperature is 65 DEG C, and enzymolysis time is 20min, and liquefaction adds the saccharifying enzyme that enzyme work is 100,000 U/g, enzyme after terminating
Consumption is 300U/g, and hydrolysis temperature is 60 DEG C, and enzymolysis time is 40min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 90 DEG C, keeps 25min, makes enzymatic inactivation, then cool down stand-by；
Filter: by the sweet corn juice through enzyme denaturing with 100 mesh filter-cloth filterings, remove bulky grain therein, more clarified
Sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: selecting the high-quality brown rice that seed is plentiful, granularity is regular, granule flawless, nothing are gone mouldy, then flowing water cleans
Remove bran powder and dust and other impurities 2 times；
Soak: the brown rice after cleaning is placed in 35 DEG C of clear water immersion 10h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 0.5cm, surface is spread sterilized gauze, is placed in 30
Cultivating 24h in DEG C isoperibol, bud grows to 1.5mm and takes out；
Baking: sprout brown rice is put into and is dried 5h in 60 DEG C of convection oven, be placed in 180 DEG C of oven for baking 15min；
Soak: in the sprout brown rice toasted, add 3 times, 60 DEG C water soaking 1h of own wt make the grain of rice soften；
Making beating: add the Fructus Lycii water making beating that 4 times of concentration of own wt are 20% in brown rice after steeping uniform, without bright to serosity
Aobvious granule；
Gelatinizing: the distilled water adding its quality 4 times in rice Ruzhong is subsequently placed in gelatinizing 30min in the thermostat water bath of 80 DEG C；
Enzymolysis: when rice breast temperature is down to 75 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.2%, is 7 with Fructus Citri Limoniae acid for adjusting pH value,
Enzymolysis 40min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 95 DEG C and keeps 15min, make enzymatic inactivation；
Centrifugal: by the centrifugal 15min under the conditions of rotating speed is 4000r/min of the rice breast after enzyme denaturing, to take its supernatant i.e. sprout brown rice
Juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select canopy full, without go rotten, the high-quality dried thin mushroom of free from insect pests, clean up, then put it into baking
Case drying is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, with 140 mesh sieve screenings, obtain fine and smooth uniform mushroom powder；
Enzymolysis: add 4 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 45 DEG C, use citric acid
Regulation pH value is 4.5, adds the cellulase of mushroom juice quality 0.8%, hydrolyzes 90min, and wherein cellulase activity is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 100 DEG C and keeps 5min enzyme denaturing, then centrifugal under the conditions of rotating speed is 4000r/min
20min, takes its supernatant and is mushroom juice, standby；
B, mixing:
Using the sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice according to after 5:4:1 mix homogeneously as fermentation base material,
Being mixed homogeneously for 6:4 in mass ratio with fresh milk by mixed liquor, the lactose adding mixed liquor quality 0.3% stirs；
C, homogenizing:
Being 50 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 20MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 95 DEG C of sterilizing 10min, then it is cooled back to 45 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 4% of liquid quality, fermentation temperature is 42 DEG C, fermentation time 6h；
Lactobacillus inoculation domestication process is, takes sweet corn juice, sprout brown rice juice, mushroom juice mix according to mass ratio 5:4:1, will
Mixed liquor is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk, is separately added into the white sugar of feed liquid quality 8%,
115 DEG C of sterilizing 15min, are labeled as the first generation, the second filial generation, the third generation, forth generation fermentation base material successively after cooling；Send out in the first generation
Adding the ferment agent for Yoghourt mycopowder of its quality 0.1% in ferment base material, ferment under the conditions of 42 DEG C 8h, takes out quality after fermentation
Be 2% first generation domesticated strain be inoculated into the second filial generation fermentation base material, same method by that analogy, until obtain forth generation domestication
The domestication lactobacillus inoculation that strain is the most final, wherein, ferment agent for Yoghourt mycopowder is bacillus bifidus, bulgaricus bacillus, thermophilus
Bacterium, bacillus acidophilus, lactobacillus casei composition；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 100 DEG C of sterilizing 5min, it is cooled to 28 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 3% of quality, fermentation temperature 28 DEG C, fermentation time 20h；
Yeast activation process is: takes 5g glucose and adds in 100g hot water, when temperature drops to 37 DEG C, adds 4g yeast and fills
It is cooled to 29 DEG C after point stirring and dissolving 25min；
H, allotment, homogenizing:
After fermentation ends, fermentation liquid is separately added into the white sugar of its quality 8% and the citric acid of 0.03% is allocated, then
At 70 DEG C, 25MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 4000r/min, and centrifugation time is 20min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 80 DEG C the 30min that sterilizes, and obtains product.
Following table is beverage sensory evaluation scores standard:
Tissue ordinary consumer 6 (wherein child 2, old man 2 are grown up 2), beverage production expert 3, sense organ criticism teacher
3 and nutritionist 3 totally 15 people taste the beverages that the present invention provides, and the beverage provided the present invention according to upper table carries out sense organ
Scoring, appraisal result such as following table:
As can be seen from the above table, the beverage that the present invention provides is equal at color and luster, mouthfeel, fragrance, form, local flavor and 6 aspects of nutrition
Have higher scoring, the present invention with sweet corn as major ingredient, Lentinus Edodes and sprout brown rice as adjuvant, use lactic acid bacteria to combine with yeast
Fermenting and producing compound sweet corn beverage, is provided simultaneously with nutritional activities effect and the taste flavor of lactic acid beverage and alcoholic beverage, and
And have sweet corn, sprout brown rice and Lentinus Edodes effect concurrently；Sweet corn, sprout brown rice and Lentinus Edodes, can be more preferable all through enzymolysis processing
Utilized by lactic acid bacteria and yeast.
The present invention selects materials simply, it is not necessary to too much complicated procedures of forming, owing to the present invention is to fill up balanced in nutrition sweet on market
Corn beverage blank is main purpose, and therefore, balanced in nutrition, long shelf-life, to be easy to carry about with one be main feature of the present invention, sweet corn
Grain mixes making beating with matcha water, not only increases the clean taste degree of the present invention, goes back the absorption of nutritional benefit, and the matcha of increase is also
The storage time of the present invention can be extended, it is simple to marketing；Sprout brown rice mixes making beating with Fructus Lycii water, contributes to promoting brown rice
Nutritive value.
Claims (5)
1. the preparation method of a multi-cultur es continuous fermentation making fermented grain beverage, it is characterised in that comprise the following steps:
A, pretreatment of raw material:
A. sweet corn juice is prepared:
Pretreatment of raw material: selecting high-quality sweet corn, after stripping grain, clear water is cleaned；
Burn: sweet corn kernel is placed in boiling 5-10min in 90-100 DEG C of hot water, material-water ratio 1:4-1:8, and blanching water is
0.02-0.06%VC Yu 0.04-0.08% Fructus Citri Limoniae aqueous acid；
Making beating, filtration: put in beater by the sweet corn kernel after burn, smear for 55-65 DEG C that adds sweet corn kernel quality 2-4 times
Tea is pulled an oar；Sweet corn juice is obtained with 100-120 mesh filter-cloth filtering after making beating, standby；
Enzymolysis: adjustment sweet corn pulp pH, at 6.0-7.0, adds the mesophilicα-diastase that enzyme work is 10,000 U/g and liquefies, and enzyme is used
Amount is 35-40U/g, and hydrolysis temperature is 55-65 DEG C, and enzymolysis time is 20-30min, and it is 100,000 that liquefaction adds enzyme work after terminating
The saccharifying enzyme of U/g, enzyme dosage is 300-400U/g, and hydrolysis temperature is 50-60 DEG C, and enzymolysis time is 40-80min；
Enzyme denaturing: the sweet corn juice after saccharifying is warming up to 90-95 DEG C, keeps 15-25min, then cools down stand-by；
Filter: the sweet corn juice 100-120 mesh filter-cloth filtering through enzyme denaturing is obtained sweet corn juice, standby；
B. sprout brown rice juice is prepared:
Pretreatment of raw material: select high-quality brown rice then flowing water and clean；
Soak: the brown rice after cleaning is placed in 30-35 DEG C of clear water immersion 10-14h；
Germinateing: drain, the brown rice after soaking is tiled in a reservoir, thickness 0.5-1cm, surface is spread sterilized gauze, is placed in
Cultivating 16-24h in 30-35 DEG C of isoperibol, bud grows to 1-1.5mm and takes out；
Baking: sprout brown rice is put into and is dried 5-8h in 60-80 DEG C of convection oven, be placed in 180-200 DEG C of oven for baking 8-
15min；
Soak: in the sprout brown rice toasted, add 3-5 times, 50-60 DEG C water soaking 1-2h of own wt；
Making beating: add the Fructus Lycii water making beating that 2-4 times of concentration of own wt is 20% in brown rice after steeping；
Gelatinizing: the distilled water adding its quality 4-6 times in rice Ruzhong is subsequently placed in gelatinizing 20-in the thermostat water bath of 80-85 DEG C
30min；
Enzymolysis: when rice breast temperature is down to 65-75 DEG C, adds the midrange thermal stable amylase of rice breast quality 0.2-0.6%, regulates with citric acid
PH value is 6-7, enzymolysis 30-40min；
Enzyme denaturing: the rice breast after liquefaction is warming up to 95-100 DEG C and keeps 10-15min；
Centrifugal: the rice breast after enzyme denaturing to be centrifuged 15-20min at 3500-4000r/min and obtains sprout brown rice juice, standby；
C. the producing of mushroom juice:
Pretreatment of raw material: select high-quality dried thin mushroom, clean up, then puts it into oven for drying and is down to less than 10% to moisture；
Pulverize: dried thin mushroom is pulverized, screen by 140-200 mesh sieve, obtain mushroom powder；
Enzymolysis: add 4-6 times of distilled water of own wt in mushroom powder and stir to obtain mushroom juice, be heated to 45-55 DEG C, use lemon
Lemon acid for adjusting pH value is 4.5-5.5, adds the cellulase of mushroom juice quality 0.4-0.8%, hydrolyzes 60-90min, wherein fiber
Element enzyme work is 50,000 U/g；
Centrifugal: mushroom enzymatic hydrolysate to be warming up to 95-100 DEG C and keeps 5-10min enzyme denaturing, it is then 3500-4000r/min at rotating speed
Under the conditions of centrifugal 15-20min obtain mushroom juice, standby；
B, mixing:
The sweet corn juice obtained in step A, sprout brown rice juice, mushroom juice are mixed according to 5:4:1 or 5:3:2 or 5:2:3
As fermentation base material after uniformly, mixed liquor is mixed homogeneously for 6:4 in mass ratio with fresh milk, add mixed liquor quality 0.2-0.6%
Lactose stir；
C, homogenizing:
Being 50-60 DEG C by the mixed enzymolysis liquid obtained in step B in temperature, pressure is homogenizing twice under 20-25MPa；
D, sterilize, cool down:
By the mixed emulsion in step C at 95-100 DEG C of sterilizing 5-10min, then it is cooled back to 40-45 DEG C；
E, inoculation, lactic acid bacteria fermentation:
Accessing the lactobacillus inoculation after domestication in mixed emulsion in step D, the lactobacillus inoculation inoculum concentration after domestication is mixing breast
The 3-5% of liquid quality, fermentation temperature is 42-44 DEG C, fermentation time 5-7h；
F, sterilizing, cooling:
After lactate fermentation terminates, by fermentation liquid at 95-100 DEG C of sterilizing 5-10min, it is cooled to 26-30 DEG C；
G, yeast fermentation:
Yeast after accessing activation in the lactic fermentation liquid through sterilizing, cooling down, yeast inoculum concentration is lactic fermentation liquid
The 2-4% of quality, fermentation temperature 26-28 DEG C, fermentation time 18-22h；
H, allotment, homogenizing:
After fermentation ends, the citric acid of the white sugar and 0.02-0.04% that are separately added into its quality 7-9% in fermentation liquid is adjusted
Join, then at 60-70 DEG C, 20-25MPa homogenizing twice；
I, centrifugal remove slag:
Centrifugal elimination is precipitated, and centrifugal rotational speed is 3500-4000r/min, and centrifugation time is 20-30min；
J, fill, sterilization:
Fermentation liquid after Li Xin is filled in the container of pretreatment at 80-85 DEG C the 25-30min that sterilizes, and obtains product.
A kind of multi-cultur es continuous fermentation the most according to claim 1 makes the preparation method of fermented grain beverage, its feature
Being, in described step E, lactobacillus inoculation domestication process is as follows:
Take sweet corn juice, sprout brown rice juice, mushroom juice mix according to mass ratio 5:4:1 or 5:3:2 or 5:2:3, will
Mixed liquor is mixed homogeneously for 0:10,2:8,4:6,6:4 in mass ratio with fresh milk, is separately added into the white sugar of feed liquid quality 7-9%,
At 115-121 DEG C of sterilizing 10-15min, after cooling, it is labeled as the first generation, the second filial generation, the third generation, forth generation fermentation base material successively；
Adding the ferment agent for Yoghourt mycopowder of its quality 0.1-0.2% in first generation fermentation base material, ferment under the conditions of 40-42 DEG C 6-
10h, takes out the first generation domesticated strain that quality is 2% and is inoculated into second filial generation fermentation base material after fermentation, same method is with this type of
Push away, until obtaining forth generation domesticated strain.
A kind of multi-cultur es continuous fermentation the most according to claim 2 makes the preparation method of fermented grain beverage, its feature
Being, described ferment agent for Yoghourt mycopowder is bacillus bifidus, bulgaricus bacillus, streptococcus thermophilus, bacillus acidophilus, cheese milk
Bacillus forms.
A kind of multi-cultur es continuous fermentation the most according to claim 1 makes the preparation method of fermented grain beverage, its feature
Being, in described step G, yeast activation process is as follows:
Take 3-5g glucose and add in 100g hot water, when temperature drops to 35-39 DEG C, add 3-4g yeast and be sufficiently stirred for dissolving
28-30 DEG C it is cooled to after 15-30min.
A kind of multi-cultur es continuous fermentation the most according to claim 1 makes the preparation method of fermented grain beverage, its feature
Being, in described step A, the making side of matcha water is: reconstituting with the water that quality is matcha powder 40 times, water temperature is 65-80 DEG C, water
It is stirred continuously until after mixing with matcha and foam occurs.
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