CN109430634A - A kind of production method of fermented beverage - Google Patents
A kind of production method of fermented beverage Download PDFInfo
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- CN109430634A CN109430634A CN201811037171.6A CN201811037171A CN109430634A CN 109430634 A CN109430634 A CN 109430634A CN 201811037171 A CN201811037171 A CN 201811037171A CN 109430634 A CN109430634 A CN 109430634A
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- wheat bran
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- fermentation liquid
- grape skin
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- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 31
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 31
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 229940088598 enzyme Drugs 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 12
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims abstract description 9
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000006228 supernatant Substances 0.000 claims abstract description 4
- 241000219095 Vitis Species 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 108010001682 Dextranase Proteins 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 12
- 229930003944 flavone Natural products 0.000 abstract description 10
- 235000011949 flavones Nutrition 0.000 abstract description 10
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 abstract description 9
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 abstract description 9
- 229940114124 ferulic acid Drugs 0.000 abstract description 9
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 abstract description 9
- 235000001785 ferulic acid Nutrition 0.000 abstract description 9
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 abstract description 9
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 abstract description 8
- 229920002414 procyanidin Polymers 0.000 abstract description 8
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 6
- 150000002213 flavones Chemical class 0.000 abstract description 6
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 229930182478 glucoside Natural products 0.000 description 3
- 150000008131 glucosides Chemical class 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 101001065065 Aspergillus awamori Feruloyl esterase A Proteins 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 108010047754 beta-Glucosidase Proteins 0.000 description 2
- 102000006995 beta-Glucosidase Human genes 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23V2400/113—Acidophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of production method of fermented beverage.First prepare wheat bran hydrolyzate, wheat bran hydrolyzate ferments to obtain culture solution through Bacillus subtillis withered grass subspecies, culture solution is filtered to get filtrate and filter residue, take 60% filtrate, it is mixed enzyme solution that supernatant is taken after centrifugation, colloid mill is crossed after taking the filtrate of residue 40% to mix with filter residue obtains mixing slurry, by grape skin powder, mixing slurry and clear water are uniformly mixed, it is sterilized, it is cooling, lactobacillus acidophilus is fermented to obtain fermentation liquid, pectase is added in fermentation liquid, cellulase, zytase and mixed enzyme solution carry out digesting to obtain enzymolysis liquid, enzymolysis liquid is using filter, allotment, it is filling, sealing, sterilizing is got product.Fermented beverage of the invention is often drunk rich in nutrition and functional components such as ferulic acid, flavones, γ-aminobutyric acid and procyanidins, good health-care effect can be played to human body.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of fermented beverage.
Background technique
Fermented beverage refers to drink made of the raw materials such as honey, fruits and vegetables, milk, cereal are modulated after microbial fermentation, generally
It is divided into yeast bacteria beverage and sour milk beverage.Grape skin is the by-product generated during grape extraction juice or grape are made wine,
Account for about the 20%~30% of Grape processing amount, grape skin is containing there are many beneficiating ingredients, such as procyanidine, resveratrol, meals
Fiber etc. is eaten, these grape skins greatly can be taken as soil fertility quality, cause the huge waste of resource, some enterprises are very
To grape skin is directly abandoned, very big environmental pollution is caused.Wheat bran is wheat processing into the by-product obtained after flour
Product, wheat bran are primarily used to feed, and economic value is not high, but wheat bran is full of nutrition, fine rich in starch, diet
The nutrition such as dimension, proteins,vitamins,minerals, flavone compound, ferulic acid and functional component both can be used as health care food
The raw material sources of product can also do the good culture medium of microorganism.It is primary raw material production using grape skin and wheat bran
Fermented beverage can turn waste into wealth, while reducing environmental pollution, moreover it is possible to create more economic benefits and social benefit.
Summary of the invention
The object of the present invention is to provide a kind of using grape skin and wheat bran as the production of the fermented beverage of primary raw material
Method.
The object of the present invention is achieved like this:
The wheat bran of certain mass is weighed, the clear water of 10-12 times of quality is added, by the ratio of 6-8 unit of every gram of wheat bran
Alpha-amylase is added in example, adds the food-grade calcium chloride of wheat bran quality 0.2%, stirs evenly, under the conditions of 85-90 DEG C
Hydrolysis 30-40 minutes, drops to 60 DEG C for hydrolyzate temperature, pH is adjusted to 4.5-5.0, single by every gram wheat bran 60-80
Carbohydrase is added in the ratio of position, and be saccharified 4-6 hours to obtain wheat bran hydrolyzate under the conditions of 60 DEG C, and wheat bran hydrolyzate is existed
It sterilizes 15-20 minutes at 121 DEG C, is cooled to 34-38 DEG C, Bacillus subtillis withered grass subspecies strain is inoculated with from inclined-plane, in 34-
38 DEG C, under conditions of 160-200rpm shaking table culture 20-24 hours Bacillus subtillis withered grass subspecies culture solution.
Bacillus subtillis withered grass subspecies culture solution is obtained into filtrate and filter residue two parts with 3 layers of filtered through gauze, takes 60% filter
Liquid is centrifuged 20-25 minutes under the conditions of 5000rpm, and taking supernatant is mixed enzyme solution, takes remaining 40% filtrate and filter residue
Colloid mill is crossed after mixing obtains mixing slurry.
By grape skin deseeding, drying, grape skin powder is crushed to obtain, according to grape skin powder, mixing slurry and clear water quality than 1:
Grape skin powder, mixing slurry and clear water are uniformly mixed by the ratio of 5:10, are sterilized 15-20 minutes at 121 DEG C, are cooled to 34-38 DEG C,
The lactobacillus acidophilus freeze-drying powder of access 0.01% obtains fermentation liquid in anaerobic fermentation 20-28 hours under the conditions of 34-38 DEG C, by fermentation liquid
It sterilizes 15-20 minutes at 121 DEG C, is cooled to 40 DEG C, pectase is added according to the ratio of every milliliter of fermentation liquid 50-60 unit,
Cellulase is added according to the ratio of every milliliter of fermentation liquid 40-50 unit, is added according to the ratio of every milliliter of fermentation liquid 6-8 unit
Zytase adds 20% mixed enzyme solution, digested under the conditions of 40 DEG C 2-3 hours enzymolysis liquid, enzymolysis liquid using filter,
Allotment, filling, sealing, sterilizing are got product.
Fermented beverage beneficial effect of the invention includes the following aspects:
First, fermented beverage of the invention is rich in ferulic acid, this is because bacterial strain uses therefor Bacillus subtillis withered grass of the present invention is sub-
Kind is the production bacterium of feruloyl esterase, the feruloyl esterase rich in mixed enzyme solution of the invention, additionally containing abundant
The enzymes such as protease, amylase and a small amount of cellulase, a variety of enzymes and additional pectase, cellulose in mixed enzyme solution
Enzyme, zytase synergistic effect, the ferulic acid that can be incorporated into the reference state of wheat bran cell wall release, and form free state
The ferulic acid of ferulic acid, free state has the plurality of health care functions such as anti-radiation, anti-oxidant, antibacterial, antiviral.
Second, fermented beverage of the invention aglycone-type flavones rich in contains flavonoid abundant in Grape Skin
Object, but these flavone compound majorities and sugar are combined into the form of glucosides, these glucoside type flavones can be by acidophilus cream bar
The beta-glucosidase that bacterium fermentation generates is converted to aglycone-type flavones, and aglycone-type flavones is higher than glucoside type flavonoid active, raw
Reason activity is stronger.By measurement, grape flavone glycoside is converted to grape flavone aglycone in the fermented beverage of the embodiment of the present invention
Conversion ratio is 88%, and grape flavones has anti-oxidant, antithrombotic, liver protecting, antibacterial anti-inflammatory, improves the multiple efficacies such as immunity.
Third, fermented beverage of the invention contain the γ-aminobutyric acid that lactobacillus acidophilus fermentation generates, γ-aminobutyric acid
With blood pressure lowering, tranquilizing and allaying excitement, high-efficient fat reducing, the multiple efficacies such as relieve the effect of alcohol.
4th, fermented beverage of the invention contains procyanidins, contains a large amount of procyanidins in Grape Skin, in Grape Skin
After cell wall is mixed a variety of enzymes in enzyme solution and additional pectase, cellulase, zytase destruction, a large amount of preceding cyanine
Element be just released, procyanidins is also procyanidine, have it is anti-oxidant, eliminate free radical, protection eyesight, eliminate oedema,
The multiple efficacies such as cardioprotection.
5th, fermented beverage of the invention have strong grape fragrance, grape skin after lactobacillus acidophilus is fermented,
Reference state aroma-producing substance in grape skin can be converted to free state by the beta-glucosidase that lactobacillus acidophilus metabolism generates
Aroma-producing substance increases the fragrance of fermented beverage of the present invention.
Specific embodiment
The buying of Bacillus subtillis withered grass subspecies CICC 24349 that the present invention uses is protected in Chinese industrial microorganism fungus kind
Hide administrative center.
The clear water of 11 times of quality is added in the wheat bran for weighing certain mass, in the ratio of 7 units of every gram of wheat bran
Alpha-amylase is added, adds the food-grade calcium chloride of wheat bran quality 0.2%, stirs evenly, hydrolyze 35 under the conditions of 88 DEG C
Minute, hydrolyzate temperature is dropped to 60 DEG C, pH is adjusted to 4.8, saccharification is added in the ratio of 70 units of every gram of wheat bran
Enzyme, be saccharified 5 hours to obtain wheat bran hydrolyzate under the conditions of 60 DEG C, and wheat bran hydrolyzate is sterilized 15 minutes at 121 DEG C,
36 DEG C are cooled to, Bacillus subtillis withered grass subspecies strain, shaking table culture under conditions of 36 DEG C, 180rpm are inoculated with from inclined-plane
Obtain Bacillus subtillis withered grass subspecies culture solution within 22 hours.
Bacillus subtillis withered grass subspecies culture solution is obtained into filtrate and filter residue two parts with 3 layers of filtered through gauze, takes 60% filter
Liquid is centrifuged 22 minutes under the conditions of 5000rpm, and taking supernatant is mixed enzyme solution, takes remaining 40% filtrate and filter residue mixed
Colloid mill is crossed after conjunction obtains mixing slurry.
By grape skin deseeding, drying, grape skin powder is crushed to obtain, according to grape skin powder, mixing slurry and clear water quality than 1:
Grape skin powder, mixing slurry and clear water are uniformly mixed by the ratio of 5:10, are sterilized 15 minutes at 121 DEG C, are cooled to 36 DEG C, access
0.01% lactobacillus acidophilus freeze-drying powder obtains fermentation liquid in anaerobic fermentation 24 hours under the conditions of 36 DEG C, by fermentation liquid at 121 DEG C
Sterilizing 15 minutes, is cooled to 40 DEG C, and pectase is added according to the ratio of every milliliter of 55 unit of fermentation liquid, ferments according to every milliliter
Cellulase is added in the ratio of 45 unit of liquid, and zytase is added according to the ratio of every milliliter of 7 unit of fermentation liquid, adds 20%
Mixed enzyme solution, digested under the conditions of 40 DEG C 2.5 hours enzymolysis liquid, enzymolysis liquid using filter, allotment, it is filling, sealing, sterilizing
It gets product.
Utilize " measuring method of GB/T 23196-2008 ferulaic acid content in propolis ", " QB/T4587-2013 γ-ammonia
The hair of base butyric acid " and the method for " measurement of procyanidins in GB/T 22244-2008 health food " the measurement embodiment of the present invention
The content of ferulic acid in ferment beverage, γ-aminobutyric acid and procyanidins, the results are shown in Table 1:
Table 1: fermented beverage main composition content table of the present invention
| Project | As a result |
| Ferulic acid (mg/100ml) | 13.78 |
| γ-aminobutyric acid (mg/100ml) | 10.15 |
| Procyanidins (mg/100ml) | 44.32 |
It can be seen that fermented beverage of the invention containing a variety of function such as ferulic acid, γ-aminobutyric acid, procyanidins from the data of table 1
Ingredient is imitated, often drinks, good health-care effect can be played to human body.
Claims (1)
1. a kind of production method of fermented beverage, it is characterized in that being prepared by following process:
(1) the wheat bran of certain mass is weighed, the clear water of 10-12 times of quality is added, by 6-8 unit of every gram of wheat bran
Alpha-amylase is added in ratio, adds the food-grade calcium chloride of wheat bran quality 0.2%, stirs evenly, in 85-90 DEG C of condition
Hydrolyzate temperature is dropped to 60 DEG C, pH is adjusted to 4.5-5.0 by lower hydrolysis 30-40 minutes, by every gram wheat bran 60-80
Carbohydrase is added in the ratio of unit, and be saccharified 4-6 hours to obtain wheat bran hydrolyzate under the conditions of 60 DEG C, by wheat bran hydrolyzate
It sterilizes 15-20 minutes at 121 DEG C, is cooled to 34-38 DEG C, Bacillus subtillis withered grass subspecies strain is inoculated with from inclined-plane,
34-38 DEG C, under conditions of 160-200rpm shaking table culture 20-24 hours Bacillus subtillis withered grass subspecies culture solution；
(2) Bacillus subtillis withered grass subspecies culture solution is obtained into filtrate and filter residue two parts with 3 layers of filtered through gauze, take 60% filter
Liquid is centrifuged 20-25 minutes under the conditions of 5000rpm, and taking supernatant is mixed enzyme solution, takes remaining 40% filtrate and filter residue
Colloid mill is crossed after mixing obtains mixing slurry；
By grape skin deseeding, drying, crush to obtain grape skin powder, according to grape skin powder, mixing slurry and clear water quality ratio 1:5:
Grape skin powder, mixing slurry and clear water are uniformly mixed by 10 ratio, are sterilized 15-20 minutes at 121 DEG C, are cooled to 34-38 DEG C, connect
The lactobacillus acidophilus freeze-drying powder for entering 0.01% obtains fermentation liquid in anaerobic fermentation 20-28 hours under the conditions of 34-38 DEG C, fermentation liquid is existed
It sterilizes 15-20 minutes at 121 DEG C, is cooled to 40 DEG C, pectase is added according to the ratio of every milliliter of fermentation liquid 50-60 unit, presses
Cellulase is added according to the ratio of every milliliter of fermentation liquid 40-50 unit, wood is added according to the ratio of every milliliter of fermentation liquid 6-8 unit
Dextranase adds 20% mixed enzyme solution, enzymolysis liquid is digested 2-3 hours to obtain under the conditions of 40 DEG C, enzymolysis liquid is using filter, tune
Match, is filling, sealing, sterilizing gets product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074302A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of drinks are prepared using wheat bran Monascus fermentation broth |
| CN111264740A (en) * | 2020-02-20 | 2020-06-12 | 金文彦 | Solid beverage and preparation method thereof |
| WO2021096428A1 (en) * | 2019-11-14 | 2021-05-20 | Agency For Science, Technology And Research | An isolated bacillus subtilis strain, uses thereof and processes using said isolated strain |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101629191A (en) * | 2009-08-18 | 2010-01-20 | 河南工业大学 | Ultrasound-assisted enzymolysis wheat bran method for preparing ferulic acid |
| CN104178462A (en) * | 2014-08-25 | 2014-12-03 | 济南大学 | Method for preparing ferment from grape skin residues |
| CN105543293A (en) * | 2016-03-10 | 2016-05-04 | 南京林业大学 | Method for preparing ferulic acid |
| CN105639422A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of mixed grains powder |
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2018
- 2018-09-06 CN CN201811037171.6A patent/CN109430634A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101629191A (en) * | 2009-08-18 | 2010-01-20 | 河南工业大学 | Ultrasound-assisted enzymolysis wheat bran method for preparing ferulic acid |
| CN104178462A (en) * | 2014-08-25 | 2014-12-03 | 济南大学 | Method for preparing ferment from grape skin residues |
| CN105639422A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of mixed grains powder |
| CN105543293A (en) * | 2016-03-10 | 2016-05-04 | 南京林业大学 | Method for preparing ferulic acid |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074302A (en) * | 2019-06-04 | 2019-08-02 | 巢湖学院 | A method of drinks are prepared using wheat bran Monascus fermentation broth |
| WO2021096428A1 (en) * | 2019-11-14 | 2021-05-20 | Agency For Science, Technology And Research | An isolated bacillus subtilis strain, uses thereof and processes using said isolated strain |
| CN111264740A (en) * | 2020-02-20 | 2020-06-12 | 金文彦 | Solid beverage and preparation method thereof |
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