CN109777681A - 一种藜麦格瓦斯的制备方法 - Google Patents
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Abstract
本发明公开了一种藜麦格瓦斯的制备方法,该藜麦格瓦斯是以藜麦、全麦为原料,经原料酵母菌发酵、烘焙、切片、二次发酵、用酿酒酵母作为发酵菌剂发酵得发酵原液,再将发酵原液过滤、灭菌制得。本发明通过原料的选择、烘焙处理、发酵菌剂的筛选及各个处理过程条件的控制,最大程度的保留了藜麦的营养物质,制得的藜麦发酵饮料有藜麦特有的清香味、酒花香味和酯香味;饮用爽口,开胃,酸甜均衡;空杯有烘焙面包香味,适用于广大消费者群体;制备方法简单,易于在藜麦产地推广,提高藜麦的利用价值和经济效益。
Description
技术领域
本发明涉及饮料加工技术领域,特别涉及一种藜麦格瓦斯的制备方法。
背景技术
格瓦斯源自俄罗斯,采用传统发酵工艺加工而成。格瓦斯饮料具有养胃、健脾、降血压、消除疲劳、增强人体免疫力、延缓机体衰老等保健作用。传统的格瓦斯饮料是用小麦面包干发酵酿造而成,颜色近似啤酒琥珀色,酸甜适中,是一种低酒精发酵饮料,酒精度为0.5%,老少皆宜,是一种很受大众欢迎的饮料。
藜麦(Chenopodium quinoa Willd.)是苋科藜属一年生双子叶植物,原产于南美洲安第斯山脉地区,在当地已有约7000年的种植历史。藜麦籽粒蛋白质含量可达14%-22%(牛肉20%),品质与奶粉、肉类相当,有人体必需的全部9种必需氨基酸,尤其富含植物中缺乏的赖氨酸、不饱和脂肪酸、类黄酮等多种有益化合物、膳食纤维素及钙、铁、镁、钾、锌、硒、磷、铜、锰等矿质元素,不含麸质,零胆固醇,低脂,低糖,低热量,是全营养完全蛋白碱性食物,被印加人民称为“营养黄金”、“超级谷物”,适合各类人群,尤其是孕妇、婴幼儿、高血压、心脏病、糖尿病及减肥人士,对抑制癌症和增强免疫力有显著效果,是人类的重要食物资源。目前,现有市场上,藜麦在深加工发酵方面主要是被用作酿制藜麦白酒和黄酒等。
发明内容
本发明所要解决的技术问题是提供一种以藜麦为主要原料、酒精度低、风味良好的藜麦格瓦斯的制备方法。
本发明所要解决的技术问题是通过以下技术方案来实现的:
一种藜麦格瓦斯的制备方法,所述藜麦格瓦斯是以藜麦、全麦为原料,经原料酵母菌发酵、烘焙、切片、二次发酵、用酿酒酵母作为发酵菌剂发酵得发酵原液,再将发酵原液过滤、灭菌制得。
优选地,上述技术方案中,包括以下步骤:
1)原料处理:将藜麦、小麦籽粒清洗、干燥、粉碎后,过60目筛,得藜麦和全麦粉,将二者按3:1-1:1比例混合得混合粉;将酵母菌加入温水中,充分溶解后倒入混合粉中搅拌,揉成团后待发面;
2)烘焙处理:将发好的面团揉至长条,静置15min后放入烤箱中烘焙,150℃烘烤20-40min至成熟后,拿出待冷凉后切片,再将切片重新放入烤箱进行烘焙,烤制焦黄色后拿出待用;
3)发酵处理:将烤制焦黄色的面包切片放入容器内,放入蜂蜜、啤酒花、砂糖后加入纯净水,在30℃条件下,再放入酒用酵母菌,发酵12h;冷却至4℃贮存熟化24h,然后过滤分离除去沉淀物,得发酵原液;
4)将发酵原液调味、灭菌,得藜麦格瓦斯。
优选地,上述技术方案中,所述步骤1)中藜麦和全麦粉按2:1比例混合,得混合粉。
优选地,上述技术方案中,所述步骤1)中酵母的添加量为每1千克面粉加入1克酵母。
优选地,上述技术方案中,所述步骤2)中烘焙时间是30min。
优选地,上述技术方案中,所述步骤3)中蜂蜜、啤酒花以及砂糖的配比为:蜂蜜40g/L、啤酒花0.1g/L、砂糖30g/L。
优选地,上述技术方案中,所述步骤3)中酒用酵母菌的接入总量为1.6-2g/L。
优选地,上述技术方案中,所述步骤3)中酒用酵母菌的接入总量为1.8g/L。
本发明上述技术方案,具有如下有益效果:
本发明通过原料的选择、烘焙处理、发酵菌剂的筛选及各个处理过程条件的控制,最大程度的保留了藜麦的营养物质,制得的藜麦发酵饮料有藜麦特有的清香味、酒花香味和酯香味;饮用爽口,开胃,酸甜均衡;空杯有烘焙面包香味,适用于广大消费者群体;制备方法简单,易于在藜麦产地推广,提高藜麦的利用价值和经济效益。
附图说明
图1为本发明的藜麦格瓦斯的制备流程图。
具体实施方式
下面对本发明的具体实施例进行详细描述,以便于进一步理解本发明。
以下实施例中所有使用的实验方法如无特殊说明,均为常规方法。以下实施例中所用的材料、试剂等,如无特殊说明,均可通过商业途径获得。
实施例1
(1)原料处理:将藜麦、小麦籽粒清洗、干燥、粉碎后,过60目筛,所得藜麦、全麦粉为原料,按比例1:1混合,温水中加入酵母菌,充分溶解后倒入藜麦全麦混合粉中搅拌,揉成团后待发面;
(2)烘焙处理:发后的面团揉至长条,静置15min后放入烤箱中150℃烘烤20min至成熟,拿出待冷凉后切片,再次放入烤箱进行烘焙,烤制焦黄色后拿出待用;
(3)发酵处理:将烤制焦黄色的面包切片放入容器内,按比例放入蜂蜜40g/L、啤酒花0.1g/L、砂糖30g/L后加入纯净水2L,在温度为30℃条件下,放入酒用酵母菌,接入总量为1.6g/L;发酵12h后冷却至4℃贮存熟化24h,然后过滤分离除去沉淀物,得发酵原液;
(4)将发酵原液(也可加水稀释)调味、灭菌,即得藜麦发酵饮料。
实施例2
(1)原料处理:将藜麦、小麦籽粒清洗、干燥、粉碎后,过60目筛,所得藜麦、全麦粉为原料,按比例3:1混合,温水中加入酵母菌,充分溶解后倒入藜麦全麦混合粉中搅拌,揉成团后待发面;
(2)烘焙处理:发后的面团揉至长条,静置15min后放入烤箱中150℃烘烤40min至成熟,拿出待冷凉后切片,再次放入烤箱进行烘焙,烤制焦黄色后拿出待用;
(3)发酵处理:将烤制焦黄色的面包切片放入容器内,按比例放入蜂蜜40g/L、啤酒花0.1g/L、砂糖30g/L后加入纯净水2L,在温度为30℃条件下,放入酒用酵母菌,接入总量为2g/L;发酵12h后冷却至4℃贮存熟化24h,然后过滤分离除去沉淀物,得发酵原液;
(4)将发酵原液(也可加水稀释)调味、灭菌,即得藜麦发酵饮料。
实施例3
(1)原料处理:将藜麦、小麦籽粒清洗、干燥、粉碎后,过60目筛,所得藜麦、全麦粉为原料,按比例2:1混合,温水中加入酵母菌,充分溶解后倒入藜麦全麦混合粉中搅拌,揉成团后待发面;
(2)烘焙处理:发后的面团揉至长条,静置15min后放入烤箱中150℃烘烤30min至成熟,拿出待冷凉后切片,再次放入烤箱进行烘焙,烤制焦黄色后拿出待用;
(3)发酵处理:将烤制焦黄色的面包切片放入容器内,按比例放入蜂蜜40g/L、啤酒花0.1g/L、砂糖30g/L后加入纯净水2L,在温度为30℃条件下,放入酒用酵母菌,接入总量为1.8g/L;发酵12h后冷却至4℃贮存熟化24h,然后过滤分离除去沉淀物,得发酵原液;
(4)将发酵原液(也可加水稀释)调味、灭菌,即得藜麦发酵饮料。
本发明采用2:1比例混合,比例过高或者过低会影响口感、营养成分;烘焙的温度和时间过长或过低会影响口感和感官;本发明的二次发酵可以保证发酵的更加充分,营养物质得到最大程度的保留;本发明的酒用酵母发酵可以增加酒香或者使发酵更加彻底,熟化阶段的目的是菌体生长代谢停止,可促成一些酯类风味物质的合成及含量增加,如乳酸乙酯,赋予藜麦格瓦斯独特的风味,以醇香、醛香、酯香为主,颜色土黄色,泡沫丰富,开瓶有酵母异味,藜麦清香和酯香味,空杯有面包香味,滋味良好,酸甜适宜。
藜麦格瓦斯风味物质
风味物质名称 | 特点 | 相对含量(%) |
异丁醇 | 酒精气味 | 1.52 |
乙醇 | 酒精气味 | 50.36 |
苯乙醇 | 面包香、藜麦香 | 8.89 |
异戊醇 | 藜麦香气、辛辣味 | 15.46 |
乙酸异戊酯 | 类似苹果气味 | 4.12 |
苯甲酸乙酯 | 略微水果气味 | 0.82 |
棕榈酸乙酯 | 略微奶油香气 | 1.62 |
正己酸乙酯 | 略有香气 | 1.08 |
其他 | 16.13 |
虽然本发明已以实施例公开如上,然其并非用于限定本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,均可作各种不同的选择和修改,因此本发明的保护范围由权利要求书及其等同形式所限定。
Claims (8)
1.一种藜麦格瓦斯的制备方法,其特征在于,所述藜麦格瓦斯是以藜麦、全麦为原料,经原料酵母菌发酵、烘焙、切片、二次发酵、用酿酒酵母作为发酵菌剂发酵得发酵原液,再将发酵原液过滤、灭菌制得。
2.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,包括以下步骤:
1)原料处理:将藜麦、小麦籽粒清洗、干燥、粉碎后,过60目筛,得藜麦和全麦粉,将二者按3:1-1:1比例混合得混合粉;将酵母菌加入温水中,充分溶解后倒入混合粉中搅拌,揉成团后待发面;
2)烘焙处理:将发好的面团揉至长条,静置15min后放入烤箱中烘焙,150℃烘烤20-40min至成熟后,拿出待冷凉后切片,再将切片重新放入烤箱进行烘焙,烤制焦黄色后拿出待用;
3)发酵处理:将烤制焦黄色的面包切片放入容器内,放入蜂蜜、啤酒花、砂糖后加入纯净水,在30℃条件下,再放入酒用酵母菌,发酵12h;冷却至4℃贮存熟化24h,然后过滤分离除去沉淀物,得发酵原液;
4)将发酵原液调味、灭菌,得藜麦格瓦斯。
3.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤1)中藜麦和全麦粉按2:1比例混合,得混合粉。
4.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤1)中酵母的添加量为每1千克面粉加入1克酵母。
5.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤2)中烘焙时间是30min。
6.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤3)中蜂蜜、啤酒花以及砂糖的配比为:蜂蜜40g/L、啤酒花0.1g/L、砂糖30g/L。
7.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤3)中酒用酵母菌的接入总量为1.6-2g/L。
8.根据权利要求1所述的一种藜麦格瓦斯的制备方法,其特征在于,所述步骤3)中酒用酵母菌的接入总量为1.8g/L。
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