CN106616127A - Sweet sour bean drink and production method thereof - Google Patents
Sweet sour bean drink and production method thereof Download PDFInfo
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- CN106616127A CN106616127A CN201710044070.0A CN201710044070A CN106616127A CN 106616127 A CN106616127 A CN 106616127A CN 201710044070 A CN201710044070 A CN 201710044070A CN 106616127 A CN106616127 A CN 106616127A
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- beans
- liquid
- sugaring
- affination
- fermentation
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 108
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 78
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 20
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- 239000012467 final product Substances 0.000 claims description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Disclosed is a production method of a sweet sour bean drink. The method comprises separating, cleaning, soaking and steaming beans; performing fermentation and separation to obtain fermented bean solids and fermentation liquor; sugar-soaking and sugar-washing the fermented bean solids to obtain sugar-soaking liquor and sugar-washing liquor; performing standard quantitation on the fermentation liquor, the sugar-soaking liquor and the sugar-washing liquor, and then mixing the liquors with accessories; filtering the mixture through diatomite, performing heat sterilization; performing plate and frame filtering and then hot filling to obtain sweet sour bean drink liquor. The sweet sour bean drink is comprehensive in sweet sour bean nutrients, easy to absorb, beneficial to improvement of gastrointestinal functions.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of sweet acid beans beverage and its production method.
Background technology
Nutrient health, convenient, enjoying type product are the new trends of development of food industry, and increasing consumer is battalion
Support, health has been placed on top priority.But the nutrition condition of one side China resident has that nutrition is unbalanced, particularly egg
White matter insufficiency of intake；On the other hand, also there are problems that Overweight-obesity caused by overnutrition, current China's hypertension and blood fat are different
Normal number is respectively 1.6 hundred million people, 40,000,000 people's pathoglycemias.
Beverage is a kind of easy way being added in protein in diet, and two kinds of most popular beverage protein matter are newborn eggs
(milk protein) and soybean protein (soy protein) in vain, and their various separation derivatives.Intake is rich in big
The food product of legumin matter can reduce cholesterol, strengthen athletic performance, even help to resist diabetes.On the other hand,
Beans is the important agricultural product of China, is also the Important Agricultural resource and characteristic produce of Heilongjiang Province.Accordingly it is desirable to completely
New peas protein product is developed based on soybean protein.
But at present bean beverage mostly is soybean beverage, although such beverage has abundant soybean protein, but nutrition is simultaneously
It is unbalanced；On the other hand such beverage nutrition there is also significantly " beans " taste.Lack soybean protein source such as soybean at present dense
The method that contracting thing and soybean separator completely remove typical soybean " abnormal taste ".
The content of the invention
In view of this, the first object of the present invention is to provide a kind of production method of sweet acid beans beverage, including following step
Suddenly：
1), beans is sorted, is cleaned, being soaked, boiling；
2), leavening is added to ferment the beans after boiling；
3), the beans of fermenting-ripening is separated, the solid constituent and zymotic fluid of beans after being fermented；
4), the solid constituent of beans after fermentation is carried out into sugaring and affination, sugaring liquid and affination liquid is obtained respectively；
5) zymotic fluid, sugaring liquid, affination liquid are carried out after standard quantitative, with auxiliary material mixing preparation is carried out；
6) after using diatomite filtration, heat sterilization；
7) hot filling obtains final product sweet acid beans beverage clear liquid after plate-frame filtering；
Wherein, the soybean or kidney bean after fermentation is impregnated using 60% liquid glucose, sugar-acid ratio is reached after testing and requires to carry out
Separate, the beans of acquisition makes sweet acid beans.Detached liquid is sugaring liquid, for making beverage.Beans after separation is with pure
Water purification is rinsed, and removes surface liquid glucose, and acquisition is exactly affination liquid.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 1) in beans be soybean with
Kidney bean；It is highly preferred that the beans is soybean or Britain red kidney bean.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 1) in the step 1) in
Beans be soybean or kidney bean；The condition of the soaking soybean is water, the holding pH value 6～7, water temperature using 3 times of weight:15～
Soak time 8～9 hours at 20 DEG C；The condition of the immersion kidney bean is water, the holding pH value 6～7, water temperature using 3 times of weight:
Soak time 12～15 hours at 15～20 DEG C；The amount of water of the boiling is 1.2 times or so of the weight of the beans, boiling
It is gelatinized completely to the beans.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 3) described in leavening be breast
Sour bacterium.
It is highly preferred that in the production method of sweet acid beans beverage of the present invention, the step 3) described in fermentation for first
In shaking flask after lactic acid bacteria described in Amplification Culture, seed liquor addition fermentation tank is fermented.
Most preferably, in the production method of sweet acid beans beverage of the present invention, the step 3) described in the bar that ferments
Part is：The inoculum concentration of zymotic fluid control cooling beans weight 3%, 35 DEG C～37 DEG C of fermentation temperature, fermentation time 48～60
Hour, pH：3～4, to fermentation ends.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 4) described in kidney bean sugaring
From the syrup of 60% weight concentration, the sugaring of the soybean selects the syrup of 40%-45% weight concentrations.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 5) described in standard quantitative be
Zymotic fluid, sugaring liquid, affination liquid are proceeded as follows into standardization：
Zymotic fluid-pH value 3.5；
Sugaring liquid-pH value 4.5,50 ° of Bx of pol value；
Affination liquid-pH value 6.0,8 ° of Bx of pol value.
It is highly preferred that in the production method of sweet acid beans beverage of the present invention, the step 5) described in auxiliary material be lemon
One or more of lemon acid, the fresh juice (solid content 8%) of beep persimmon, famille rose, ethylmaltol.
Most preferably, in the production method of sweet acid beans beverage of the present invention, the step 5) described in zymotic fluid, sugar
The ratio of stain liquid, affination liquid and auxiliary material is：Based on one ton of finished product
Wherein, it is carmine with reference to performing according to additive GB GB 2760-2014, used in the present invention amount for 0～
0.05g/kg。
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 5) in the method for allotment be：It is first
First its auxiliary material is quantitatively dissolved in 3% pure water of cumulative volume, until completely dissolved with standard quantitative after zymotic fluid, sugaring
Liquid and affination liquid pump enter to be modulated in tank, is started and quantitatively pump into after paddle remaining pure water, is stirred 10 minutes.
Preferably, in the production method of sweet acid beans beverage of the present invention, the step 6) in matching somebody with somebody of filtering of diatomite
Side adds 3 kilograms of thick diatomite and 2 kilograms thin diatomite for 100 kilograms of pure water.
Another object of the present invention is to provide the sweet acid beans beverage of said method acquisition.
The seed of kidney bean contains protein 17%～23%, and carbohydrate 56%～61%, fat 1.3%～2.6% is gone back
Containing calcium, phosphorus, iron and various vitamins.From in terms of nutrient content, protein content is higher than chicken, and calcium content is chicken more than 7 times,
Iron content is 4 times of chicken, and B family vitamins are also above chicken.Also contain the essential amino acid of many needed by human body.With very high
Nutrition and medical value.
The present invention creatively will be added after whole grain kidney bean boiling with many bacterial strain lactobacillus-fermenteds, the bean instant of fermenting-ripening
Work-break spare time sweet acid beans food；And to isolated beans streptococcus acidi lactici fermented solution, the metabolite containing lactic acid bacteria in zymotic fluid,
Kidney bean cooks dissolves in all kinds of nutriments in liquid, thus the nutriment of zymotic fluid more comprehensively, be easier to be absorbed by the body, and
May advantageously facilitate human body functions of intestines and stomach improvement, by ferment beans zymotic fluid, sugaring liquid and affination liquid ratio adjust and
Addition blueberry juice, using modern food manufacturing process, obtains the sweet acid beans beverage with more preferably agreeable to the taste local flavor.It is of the invention another
One feature is that fermenting-ripening beans, zymotic fluid, syrup liquid, affination liquid are all used to manufacture food without there is any pollution to environment.
Figure of description
Fig. 1 is the sweet acid beans technological process of production schematic diagram of the present invention.
Specific embodiment
Further technical scheme is illustrated below by way of specific embodiment, it should be understood that be only below this
Bright exemplary illustration, is not limited to the protection domain of the claims in the present invention.
Soybean varieties are to cultivate rich 16 in the present embodiment；Kidney bean kind is Britain red kidney bean.The following technological process according to Fig. 1
Carry out producing sweet acid beans beverage.
The preparation of the sweet acid beans beverage of embodiment 1
1st, bean material is sorted
1.1 soybean standards
(1) outward appearance, bright in color are homogeneous, and grain color is yellow, oblong.
(2) moisture：Less than 14%.
(3) coarse cereals rate：Less than 1%.
(4) unsound grain：Less than 5%
(5) current year newly produce soybean
1.2 red kidney bean standards
(1) outward appearance, light bright in colour, grain color is red, pale red, oblong.Particle diameter 210～220/
100g。
(2) moisture：Less than 14%.
(3) coarse cereals rate：Less than 1%.
(4) unsound grain：Less than 5%
2nd, cleaning, immersion, the beans of boiling sorting
2.1 cleanings：The dust and debris of beans particle surface are cleaned with clear water, cleaning is carried out at twice, then drained many
Remaining moisture.
The immersion of 2.2 soybean, conditions of cooking
2.2.1 immersion water:Drinking water
Hardness:Medium hardness (8～10), pH value:6～8, water consumption:3 times of beans.Water temperature:When soaking at 15～20 DEG C
Between be 8～9 hours,
Immersion degree
Soybean water absorption:1.2～1.3, unit weight:151ml/100g or so.Soaked soybean surface is smooth, table in bean cotyledon
Face is in plane substantially, and it is easily broken that finger is pinched.
2.2.2 soybean boiling standard
Use the water hardness:Hardness 8～10pH values:6～8, soybean：Water=1：1.5.With 1～2 times of pure water to leaching before dispensing
The soybean for soaking is cleaned, and removes soaking bean water.
The raw materials used consumption of boiling
Soft white sugar=(soaking soybean+water) × 3% weight；
Salt=(soaking soybean+water) × 0.1% weight.
112 DEG C of boiling temperature, time：30 minutes.It is rapid but to 37 DEG C～39 DEG C after boiling.
The degree of boiling：Appearance is complete, and mouthfeel is soft.Outward appearance keeps former beans form, without broken, cracking；Mouthfeel quality is soft glutinous,
There is the fragrance of former beans, without harsh feeling；Color and luster keeps the color and luster of former beans substantially, without brown stain.
The soaking conditionses of 2.3 kidney beans
Immersion water:Drinking water
Hardness:Medium hardness (8～10), pH value:6～8, water consumption:3 times of beans.Water temperature:When soaking at 15～20 DEG C
Between be 12～15 hours,
Immersion degree
Red kidney bean water absorption:1.1～1.2, unit weight:148ml/100g or so.Soaked red kidney bean surface is smooth, wrinkle-free
Skin, without coming off, feel is energetically for skin of beancurd.It is in plane, slightly pit that red kidney bean is twisted into two lobes with bean cotyledon inner surface substantially, and finger pinches it
It is easily broken, it is advisable without hard-core.
Britain's red kidney bean boiling standard
1.2.1 the boiling water hardness:Hardness 8～10pH values:6～8, red kidney bean：Water=1：1.5.With 1～2 times before dispensing
Pure water soaked red kidney bean is cleaned, remove soaking bean water.
1.2.2 the consumption of unclassified stores
Soft white sugar=(soaking soybean+water) × 3%；
Salt=(soaking soybean+water) × 0.1%.
Explanation：Soymilk concentration is soybean：Water=1：8～10；Soya-bean milk consumption is soak Britain red kidney bean 3%
Atmospheric cooking：Temperature 107, time：8 minutes.It is rapid but to 37 DEG C～39 DEG C after boiling.
Explanation：Adjusted according to the freshness of red kidney bean, the soybean of autumn newly purchase, digestion time is short, with storage
Depositing the prolongation digestion time of phase increases.
3rd, beans fermentation operation code
3.1 fermentation parameters：
Fermented soybean
The inoculum concentration of zymotic fluid：The 3% of cooling inventory；
Fermentation temperature：35 DEG C～37 DEG C；Fermentation time：48～60 hours；pH：3～4, fermentation ends.
Red kidney bean is fermented
The inoculum concentration of zymotic fluid：The 3% of cooling inventory；
Fermentation temperature：35 DEG C～37 DEG C；Fermentation time：48～60 hours；pH：3～4, fermentation ends.
The selection of 3.2 fermentative lactobacillus
The selection of fermented soybean lactic acid bacteria
Lactic acid bacteria strains are connected in the culture medium of lactic acid bacteria by solid slope, under the conditions of 35 DEG C～37 DEG C 24h is cultivated, it is living
Change 1～2 time, be then connected in triangular flask with 2% inoculum concentration and be enlarged culture 24h, it is stand-by.
The selection of red kidney bean fermentative lactobacillus
Lactic acid bacteria strains are connected in the culture medium of lactic acid bacteria by solid slope, under the conditions of 35 DEG C～37 DEG C 24h is cultivated, it is living
Change 1～2 time, be then connected in triangular flask with 2% inoculum concentration and be enlarged culture 24h, it is stand-by.
3.3 fermentation culture conditions：
A, seed are accessed after fermentation tank, you can carry out temperature control culture, tank pressure be typically controlled automatically at 0.05Mpa～
0.06Mpa。
37 DEG C of B, fermentation temperature, by cyclic water tank fermentation temperature is controlled.When fermentation temperature sets below or above technique
When constant temperature is spent, cyclic water tank can be heated or cooled automatically.
C, fermentation midway to take a sample to check when, can be sampled by discharging opening.Before sampling, discharging pipe valve need to use steam
Sterilizing, prevents living contaminants and causes misleading, and sampling equally uses steam flush discharge pipe valve after terminating.
D, sampler sterilization, or the aseptic sampling bottle sampling being equipped with using desinfection chamber.
E, opening steam generator, open discharging opening steam valve when the pressure of steam generator reaches 0.3Mpa, open
Discharge valve is opened, leads to steam 15～20 minutes.Discharging opening valve is closed, discharging opening steam valve is closed, discharging opening valve is opened,
The feed liquid in tank is flowed out from discharging opening, be taken into sampling bottle under the protection of flame.
F, closing discharge valve, open steam valve, lead to steam 20 minutes.
4th, sugared operational procedure is changed
1st, sugared technological parameter is changed：
Red kidney bean sugaring syrup:60% concentration soybean sugaring syrup:40-45% concentration
2nd, operate
2.1 pure water for first pouring corresponding proportion half into according to list of ingredients
2.2 are passed through elder generation before steam is passed through again 0.2-0.4MP steams from sewage draining exit discharge condensed water
2.3 are passed through steam while opening vent valve, continue to be passed through steam, and now steam pressure is manual keeps 0.2-0.4MP
Repeatedly add the white granulated sugar that sieves when 2.4 water temperatures rise to 30 DEG C on a small quantity, add the pure water of corresponding proportion amount, and make
With special agitator it is slow, stir to sugar cube to same direction and all dissolve.
After 2.5 boil 3-5 minutes, remove offscum, steam off valve, naturally cool to 20-30 DEG C it is stand-by.
5th, sugaring and affination
Sugaring technological parameter：
1 part of the red kidney bean of fermenting-ripening, syrup (red kidney bean sugaring syrup:60% concentration soybean sugaring syrup:40-
45% concentration) 1 part.
Kidney bean after fermentation is impregnated using 60% liquid glucose, sugar-acid ratio is reached after testing and is required to be separated, acquisition
Beans makes sweet acid beans.Detached liquid is sugaring liquid, for making beverage.
Beans after separation is rinsed with pure water, removes surface liquid glucose, and acquisition is exactly affination liquid.
6th, the standardization of zymotic fluid, sugaring liquid and affination liquid
In order to ensure homogeneous and process conditions the standardization of the beverage quality of production, need to carry out aforementioned three kinds of primary raw materials
Standardization：
Zymotic fluid-pH value 3.5；
Sugaring liquid-pH value 4.5,50 ° of Bx of pol value；
Affination liquid-pH value 6.0,8 ° of Bx of pol value；
7th, allocating technology
During other auxiliary materials to be quantitatively dissolved in 3% pure water of cumulative volume, until completely dissolved with standard quantitative send out
Zymotic fluid, sugaring liquid and affination liquid pump enter to be modulated in tank, is started and quantitatively pump into after paddle remaining pure water, rotating speed of agitator 35
Rev/min, continuously stir 10 minutes.Allotment ratio is as follows：
According to 1 ton of meter of finished product：
8th, diatomite is filtered
By technological requirement, 3 kilograms of thick diatomite and 2 kilograms thin diatomite are added into mixing cirtern in advance, add 100 kilograms
Pure water, is tuned into thin pulp.Diatomite filter is opened, starts outer circulation to outflow water clear, exchanged charging aperture and go out
Material mouth, starts to filter.
Slurries (zymotic fluid, sugaring liquid, affination liquid and auxiliary material after allotment) deployed in step 7 are filtered, mistake
In the pressure limit that filter pressure should be remained at and its specification specifies.Such as there is the situation of pressure drop, should stop at once
Only operate.
9th, heat sterilization
The main purpose of heating operation is sterilizing, and programming rate is by 25 within 20-30 minutes by material in Cooling or heating jar
DEG C 90 DEG C are warmed up to, and are maintained 20 minutes.The purpose index of the unit is：Remaining miscellaneous bacteria sum (/ml)≤100；Coliform
(/100ml)≤6。
10th, plate-frame filtering
Using filter pressure 0.6kg, heat-resisting filter medium, outlet temperature >=85 DEG C.
11st, hot filling and cooling
Filling head and storage tank need preheated process, start after equalized temperature filling.Filling temperature of charge >=82 DEG C,
To screw with the vinyl cover after sterilization.Naturally cool to room temperature.
12nd, inspection, labeling, inspection vanning
Inspection content includes：Lamp box inspection is visible by naked eyes impurity, and beverage clear, color and luster is homogeneous, meets product sense
Official's quality standard；Hand examines bottle hardness, should there is certain negative pressure in bottle.Bottle, lid are without breakage.
Heat shrink films trade mark, requires and trade mark membrane material situation design temperature and transmission speed according to infrared heat wrapping device
Degree.
Qualified examination and test of products vanning is dispatched from the factory.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of production method of sweet acid beans beverage, comprises the following steps：
1), beans is sorted, is cleaned, being soaked, boiling；
2), leavening is added to ferment the beans after boiling；
3), the beans of fermenting-ripening is separated, the solid constituent and zymotic fluid of beans after being fermented；
4), the solid constituent of beans after fermentation is carried out into sugaring and affination, sugaring liquid and affination liquid is obtained respectively；
5) zymotic fluid, sugaring liquid, affination liquid are carried out after standard quantitative, with auxiliary material mixing preparation is carried out；
6) after using diatomite filtration, heat sterilization；
7) hot filling obtains final product sweet acid beans beverage clear liquid after plate-frame filtering.
2. method according to claim 1, it is characterised in that the step 1) in beans be soybean or kidney bean；It is described
The condition of soaking soybean is water, the holding pH value 6～7, water temperature using 3 times of weight:Soak time 8～9 hours at 15～20 DEG C；
The condition of the immersion kidney bean is water, the holding pH value 6～7, water temperature using 3 times of weight:Soak time 12 at 15～20 DEG C～
15 hours；The amount of water of the boiling is 1.2 times or so of the weight of the beans, and boiling to the beans is gelatinized completely.
3. method according to claim 1, it is characterised in that the step 3) described in leavening be lactic acid bacteria；It is described
The condition of fermentation is：The inoculum concentration of zymotic fluid control cool down beans weight 3%, 35 DEG C～37 DEG C of fermentation temperature, fermentation when
Between 48～60 hours, pH：3～4, to fermentation ends.
4. method according to claim 2, it is characterised in that the step 4) described in the sugaring of kidney bean select 60% weight
The syrup of amount concentration, the sugaring of the soybean selects the syrup of 40%-45% weight concentrations.
5. method according to claim 1, it is characterised in that the step 5) described in standard quantitative be by zymotic fluid,
Sugaring liquid, affination liquid proceed as follows standardization：
Zymotic fluid-pH value 3.5；
Sugaring liquid-pH value 4.5,50 ° of Bx of pol value；
Affination liquid-pH value 6.0,8 ° of Bx of pol value.
6. method according to claim 5, it is characterised in that the step 5) described in auxiliary material be that citric acid, beep persimmon are fresh
One or more of juice (solid content 8%), famille rose, ethylmaltol.
7. method according to claim 5, it is characterised in that the step 5) described in zymotic fluid, sugaring liquid, affination liquid
It is with the ratio of auxiliary material：Based on one ton of finished product
。
8. method according to claim 5, it is characterised in that the step 5) in the method for allotment be：Its auxiliary material first
In being quantitatively dissolved in 3% pure water of cumulative volume, until completely dissolved with standard quantitative after zymotic fluid, sugaring liquid and affination
Liquid pump enters to be modulated in tank, is started and quantitatively pump into after paddle remaining pure water, is stirred 10 minutes.
9. method according to claim 1, it is characterised in that the step 6) in the formula that filters of diatomite be 100 public
Jin pure water adds 3 kilograms of thick diatomite and 2 kilograms thin diatomite.
10. a kind of such as the sweet acid beans beverage of claim 1～9 any one methods described acquisition.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
-
2017
- 2017-01-21 CN CN201710044070.0A patent/CN106616127A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460429A (en) * | 2003-06-13 | 2003-12-10 | 王禾 | Method for preparing sweetish whole grain sour bean by means of multistrain fermentation method |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
Non-Patent Citations (2)
| Title |
|---|
| 杨雪莲，等: "调配芸豆发酵饮料的研制", 《农产品加工（学刊）》 * |
| 王金凤，等: "多株乳酸菌发酵制作大豆休闲食品的开发研究", 《食品工业科技》 * |
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Effective date of registration: 20190708 Address after: 710018 33 Fengcheng Third Road, Xi'an Economic and Technological Development Zone, Shaanxi Province Applicant after: Xi'an Micky Food Co., Ltd. Address before: 150000 East Xinjiang Road, Jingkai District, Harbin City, Heilongjiang Province Applicant before: Heilongjiang tip Mai Xiang Restaurant Management Co., Ltd. |
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