CN110214879A - A kind of coarse cereals bud fermented beverage and preparation method thereof - Google Patents
A kind of coarse cereals bud fermented beverage and preparation method thereof Download PDFInfo
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- CN110214879A CN110214879A CN201910610302.3A CN201910610302A CN110214879A CN 110214879 A CN110214879 A CN 110214879A CN 201910610302 A CN201910610302 A CN 201910610302A CN 110214879 A CN110214879 A CN 110214879A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 109
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 48
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 22
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 22
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 11
- 239000002054 inoculum Substances 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 240000006162 Chenopodium quinoa Species 0.000 claims description 16
- 240000006394 Sorghum bicolor Species 0.000 claims description 16
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 244000062793 Sorghum vulgare Species 0.000 claims description 15
- 235000019713 millet Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000005189 flocculation Methods 0.000 claims description 8
- 230000016615 flocculation Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000003068 static effect Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000004062 sedimentation Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000012046 mixed solvent Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 238000009923 sugaring Methods 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 16
- 235000014633 carbohydrates Nutrition 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 102000004139 alpha-Amylases Human genes 0.000 abstract description 4
- 108090000637 alpha-Amylases Proteins 0.000 abstract description 4
- 229940024171 alpha-amylase Drugs 0.000 abstract description 4
- 230000035784 germination Effects 0.000 abstract description 4
- 230000000593 degrading effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000007921 spray Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 102000040350 B family Human genes 0.000 description 3
- 108091072128 B family Proteins 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000004091 panning Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23L2/38—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
- A23L2/52—Adding ingredients
-
- 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
Abstract
The present invention relates to a kind of production method of fermented beverage, in particular to a kind of coarse cereals bud fermented beverage and preparation method thereof.A kind of coarse cereals bud fermented beverage, raw material include: sprout coarse cereals bud juice, yeast, lactic acid bacteria, carbohydrate, additive；The coarse cereals bud juice concentration is 10-15 ml/ml, yeast-inoculated amount is 1 × 106CFU/mL, lactobacillus inoculum amount are 6 × 107CFU/mL；It is that carbohydrate is added in 14:1-16:1 according to sugar-acid ratio；The additive are as follows: vanilla extracting solution, additive amount are the 0.1%-0.3% of coarse cereals bud juice.Using the coarse cereals germination sprouted, a large amount of alpha-amylase is obtained, extra starch, improves the amount of dry matter in beverage in beverage of degrading；Vanilla extracting solution is added again, is further increased remaining nutriment of fermented beverage, is obtained fermented beverage in good taste.
Description
Technical field
The present invention relates to a kind of production method of fermented beverage, in particular to a kind of coarse cereals bud fermented beverage and its preparation side
Method.
Background technique
Fermentation is one of biotechnology processes with the longest history, can trace back to ancient Egypt, and fermentation liquid and bread are all
It is produced with the help of saccharomycete and lactic acid bacteria.Cereal is people's panning protein, carbohydrate, vitamin, minerals
One of with the most important source of fiber.Fermented grain beverage belongs to vegetable protein beverage class in " beverage general rule ", sends out cereal
The definition of ferment beverage is " using cereal as beverage made of the processes such as primary raw material is fermented ".Fermented grain because functional,
Selection multiplicity, it is aesthetic it is high, additive is few, energy is low, so being more received by the market and a new way of grain processing.
Due to the limitation of its starch volume, the drinkable concentration of cereal beverage 6~10g dry in every 100 mL product
Matter.From the perspective of nutrition, this dry substance concentration does not provide enough diet nutritionals and energy, i.e. product dilutes very much.
Ideally, amount of dry matter improves 3 times in every 100 mL beverage, i.e. up to 30 g dry matters could nutritional sufficiency.
Summary of the invention
The present invention there are problems that for fermented beverage, a kind of well-fed fermented beverage be provided, by using coarse cereals
The variation of nutriment during sprouting, is enriched with alpha-amylase, and degradable starch improves the concentration of the dry matter in beverage；Simultaneously
The preparation method of the fermented beverage is provided.
A kind of coarse cereals bud fermented beverage, raw material include: sprout coarse cereals bud juice, yeast, lactic acid bacteria, carbohydrate, additive；It is described
Coarse cereals bud juice concentration be 10-15 ml/ml, yeast-inoculated amount is 1 × 106CFU/mL, lactobacillus inoculum amount are 6 × 107
CFU/mL；It is that carbohydrate is added in 14:1-16:1 according to sugar-acid ratio；The additive are as follows: vanilla extracting solution, additive amount are coarse cereals bud
The 0.1%-0.3% of juice.
The carbohydrate is selected from monosaccharide, a kind of oligosaccharides or 2 kinds of mixing.
The vanilla extracting solution is that the solid content that the mixed solvent refluxing extraction of vanilla bean water and ethyl alcohol obtains is 50%
Concentrate.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) it is 1~2:1~2:2~3 millet, sorghum, quinoa by mass ratio, impregnates 20- with 0.1% liquor natrii hypochloritis
After 30min, clean 2-3 times；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 30-36h under the conditions of 26 DEG C -28 DEG C, interval
5h-6h is sprayed 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into water and is pulverized at 20-30 DEG C to the coarse cereals bud homogenate of 100-120 mesh；
(4) it is saccharified: and then be diluted with water the homogenate of coarse cereals bud made from step (3), it is saccharified, is filtered after saccharification, filtrate is boiled
Boil 40-60 min；Static cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
The addition quality of step (3) water is 2 times of coarse cereals bud quality.
The addition quality of step (4) water is 2 times that coarse cereals bud is homogenized quality.
Three sections of the saccharifying of the step (4) point: temperature is first increased to 50 DEG C by the first stage, heats 1-1.5
h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 40-60 min；Temperature is finally risen to 72 DEG C by the phase III
Heat 20-40 min.
The preparation method of above-mentioned coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 10-15 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast
Fermentation temperature is 18-22 DEG C, yeast fermentation time is 6-10 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactic acid bacteria hair
Ferment temperature is 25-31 DEG C, the lactobacillus-fermented time is 90-100 h；
(2) it deploys: being 14:1-16:1 according to sugar-acid ratio, deployed in fermentation liquid sugaring；
(3) it seasons: vanilla extracting solution is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
After the water suction of great-hearted seed, start to be breathed, the decomposition of nutritional ingredient and anabolism activity, by one section
Period, prominent break in the seed coat of embryo expose radicle, this process is called the sprouting of seed or sprouts.Cereal can be improved in germination of sprouting
Nutritional quality, such as the content, the reduction anti-nutritional factors that improve the composition of amino acid, increase B family vitamin.Coarse cereals germination process
In many physiological metabolisms variation has occurred, produce a large amount of alpha-amylase, extra starch, is improved in beverage in beverage of degrading
The amount of dry matter.
But tender shoots has peculiar smell, therefore vanilla extracting solution is added, and improves drink while improving the nutrition of fermented beverage
The mouthfeel of material.
Beneficial effects of the present invention:
1, the nutrition of fermented beverage is improved
Using the coarse cereals germination sprouted, a large amount of alpha-amylase is obtained, extra starch, improves dry in beverage in beverage of degrading
The amount of matter；Vanilla extracting solution is added again, further increases remaining nutriment of fermented beverage.
2, in good taste
Fermented beverage in good taste is obtained in conjunction with the preparation process of the application by fermentation and the addition of vanilla extracting solution.
Specific embodiment
The preparation process of vanilla extracting solution are as follows:
(1) vanilla bean is cleaned with clear water, is dried；
(2) it is added in 50% ethanol solution of 3 times of weight, and is heated to 90 DEG C of evaporations reflux 2h in Soxhlet extractor；
It (3) is 50%, as vanilla extracting solution with Rotary Evaporators evaporation solid content.
Embodiment 1
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 10 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 6 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
Degree is 25-31 DEG C, the lactobacillus-fermented time is 90 h；
(2) it deploys: being 14:1 according to sugar-acid ratio, deployed in fermentation liquid plus glucose；
(3) it seasons: the vanilla extracting solution of 0.1% coarse cereals bud juice weight is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) millet, the sorghum, quinoa for being 1:2:2 by mass ratio, after impregnating 20min with 0.1% liquor natrii hypochloritis, cleaning 2
It is secondary；
(2) then millet, sorghum, quinoa are layered on gauze, spray, germinates 30 under the conditions of 26 DEG C -28 DEG C, be spaced 5h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: then 2 times of the water that the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud are homogenized quality, dilution, the
Temperature is first increased to 50 DEG C by one stage, heats 1 h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 60 min；
Temperature is finally risen to 72 DEG C of 40 min of heating by the phase III；It is filtered after saccharification, filtrate boils 40 min；It is static
Cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
Embodiment 2
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 15 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 10 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
Degree is 25-31 DEG C, the lactobacillus-fermented time is 100 h；
(2) it deploys: being 16:1 according to sugar-acid ratio, deployed in fermentation liquid plus Fructus Hordei Germinatus oligose；
(3) it seasons: the vanilla extracting solution of 0.1% coarse cereals bud juice weight is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) millet, the sorghum, quinoa for being 2:1:3 by mass ratio, after impregnating 30min with 0.1% liquor natrii hypochloritis, cleaning 3
It is secondary；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 36h under the conditions of 26 DEG C -28 DEG C, is spaced 6h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: then 2 times of the water that the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud are homogenized quality, dilution, the
Temperature is first increased to 50 DEG C by one stage, heats 1.5 h；Second stage, then temperature is increased to 65 DEG C, heat preservation 40
min；Temperature is finally risen to 72 DEG C of 20 min of heating by the phase III；It is filtered after saccharification, filtrate boils 60 min；
Static cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
Embodiment 3
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 12 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 8 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
It is 95 h for 25-31 DEG C, lactobacillus-fermented time；
(2) it deploys: being 15:1 according to sugar-acid ratio, in the mixture of fermentation liquid plus fructose and chitosan oligosaccharide, deployed；
(3) it seasons: the vanilla extracting solution of 0.1% coarse cereals bud juice weight is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) millet, the sorghum, quinoa for being 1:1:3 by mass ratio, after impregnating 225min with 0.1% liquor natrii hypochloritis, cleaning 3
It is secondary；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 32h under the conditions of 26 DEG C -28 DEG C, is spaced 5h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: then 2 times of the water that the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud are homogenized quality, dilution, the
Temperature is first increased to 50 DEG C by one stage, heats 1h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 50 min；
Temperature is finally risen to 72 DEG C of 30 min of heating by the phase III；It is filtered after saccharification, filtrate boils 50 min；It is static
Cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
Vanilla extracting solution is not added in comparative example 1
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 12 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 8 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
It is 95 h for 25-31 DEG C, lactobacillus-fermented time；
(2) it deploys: being 15:1 according to sugar-acid ratio, in the mixture of fermentation liquid plus fructose and chitosan oligosaccharide, deployed；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) millet, the sorghum, quinoa for being 1:1:3 by mass ratio, after impregnating 225min with 0.1% liquor natrii hypochloritis, cleaning 3
It is secondary；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 32h under the conditions of 26 DEG C -28 DEG C, is spaced 5h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: then 2 times of the water that the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud are homogenized quality, dilution, the
Temperature is first increased to 50 DEG C by one stage, heats 1h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 50 min；
Temperature is finally risen to 72 DEG C of 30 min of heating by the phase III；It is filtered after saccharification, filtrate boils 50 min；It is static
Cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
Comparative example 2 is sprouted the preparation process of coarse cereals bud juice
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 12 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 8 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
It is 95 h for 25-31 DEG C, lactobacillus-fermented time；
(2) it deploys: being 15:1 according to sugar-acid ratio, in the mixture of fermentation liquid plus fructose and chitosan oligosaccharide, deployed；
(3) it seasons: the vanilla extracting solution of 0.1% coarse cereals bud juice weight is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) millet, the sorghum, quinoa for being 1:1:3 by mass ratio, after impregnating 225min with 0.1% liquor natrii hypochloritis, cleaning 3
It is secondary；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 32h under the conditions of 26 DEG C -28 DEG C, is spaced 5h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: and then it is homogenized 2 times of water of quality by the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud, it dilutes, it will
Temperature rises to 72 DEG C of 3 h of heating；It is filtered after saccharification, filtrate boils 50 min；Static cooling keeps albumen flocculation heavy
It forms sediment, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
Comparative example 3 is sprouted the formula of coarse cereals bud juice
A kind of preparation method of coarse cereals bud fermented beverage, comprising the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 12 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast hair
Ferment temperature is 18-22 DEG C, yeast fermentation time is 8 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactobacillus-fermented temperature
It is 95 h for 25-31 DEG C, lactobacillus-fermented time；
(2) it deploys: being 15:1 according to sugar-acid ratio, in the mixture of fermentation liquid plus fructose and chitosan oligosaccharide, deployed；
(3) it seasons: the vanilla extracting solution of 0.1% coarse cereals bud juice weight is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
The coarse cereals bud juice of sprouting, is prepared from the following steps:
(1) sorghum by mass ratio for 2:3, quinoa after impregnating 225min with 0.1% liquor natrii hypochloritis, are cleaned 3 times；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 32h under the conditions of 26 DEG C -28 DEG C, is spaced 5h
Spray 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into the water in 2 times and is pulverized at 20-30 DEG C to the coarse cereals of 100-120 mesh
Bud homogenate；
(4) it is saccharified: then 2 times of the water that the homogenate of coarse cereals bud made from step (3) plus such as coarse cereals bud are homogenized quality, dilution, the
Temperature is first increased to 50 DEG C by one stage, heats 1h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 50 min；
Temperature is finally risen to 72 DEG C of 30 min of heating by the phase III；It is filtered after saccharification, filtrate boils 50 min；It is static
Cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
The beverage of embodiment and comparative example preparation is subjected to subjective appreciation: subject 80 of random selection 18~65 years old,
4 groups are randomly divided into, every group of 20 people are every to the beverage progress subjective appreciation of embodiment and comparative example, including color, fragrance and mouthfeel
Full marks are 10 points, and final score is average mark, while the amount and B family vitamin that also detect dry matter in beverage are (efficiently
The summation of liquid chromatography for measuring wherein five kinds of high water soluble vitamins of content) content, embodiment and comparative example fermentation drink
The content of the subjective appreciation of material, the amount of dry matter and B family vitamin the results are shown in Table 1.
The sense organ evaluating meter of table 1 each embodiment and comparative example
Claims (8)
1. a kind of coarse cereals bud fermented beverage, which is characterized in that raw material include: sprout coarse cereals bud juice, yeast, lactic acid bacteria, carbohydrate,
Additive；The coarse cereals bud juice concentration is 10-15 ml/ml, yeast-inoculated amount is 1 × 106CFU/mL, lactobacillus inoculum
Amount is 6 × 107CFU/mL；It is that carbohydrate is added in 14:1-16:1 according to sugar-acid ratio；The additive are as follows: vanilla extracting solution adds
Dosage is the 0.1%-0.3% of coarse cereals bud juice.
2. fermented beverage according to claim 1, which is characterized in that the carbohydrate be selected from monosaccharide, a kind of oligosaccharides or
2 kinds of mixing.
3. fermented beverage according to claim 1, which is characterized in that the vanilla extracting solution is vanilla bean water and second
The concentrate that the solid content that the mixed solvent refluxing extraction of alcohol obtains is 50%.
4. fermented beverage according to claim 1, which is characterized in that the coarse cereals bud juice of sprouting, by following steps system
It is standby to form:
(1) it is 1~2:1~2:2~3 millet, sorghum, quinoa by mass ratio, impregnates 20- with 0.1% liquor natrii hypochloritis
After 30min, clean 2-3 times；
(2) then millet, sorghum, quinoa are layered on gauze, are sprayed, germinate 30-36h under the conditions of 26 DEG C -28 DEG C, interval
5h-6h is sprayed 1 time；
(3) soybean dietary fiber: coarse cereals bud is put into water and is pulverized at 20-30 DEG C to the coarse cereals bud homogenate of 100-120 mesh；
(4) it is saccharified: and then be diluted with water the homogenate of coarse cereals bud made from step (3), it is saccharified, is filtered after saccharification, filtrate is boiled
Boil 40-60 min；Static cooling makes albumen flocculation sedimentation, then obtains the coarse cereals bud juice of transparent clear with eight layers of filtered through gauze；
(5) it stores: for future use in 115 DEG C of high pressure sterilization 20-25 min by coarse cereals bud juice.
5. fermented beverage according to claim 4, which is characterized in that the addition quality of step (3) water is coarse cereals bud
2 times of quality.
6. fermented beverage according to claim 4, which is characterized in that the addition quality of step (4) water is coarse cereals bud
It is homogenized 2 times of quality.
7. fermented beverage according to claim 4, which is characterized in that the saccharifying of the step (4) point three sections: the
Temperature is first increased to 50 DEG C by one stage, heats 1-1.5 h；Second stage, then temperature is increased to 65 DEG C, keep the temperature 40-
60 min；Temperature is finally risen to 72 DEG C of heating 20-40 min by the phase III.
8. the preparation method of coarse cereals bud fermented beverage described in claim 1, which comprises the following steps:
(1) ferment: adjustment sprout coarse cereals bud juice concentration be 10-15 ml/ml, yeast-inoculated amount is 1 × 106 CFU/mL, yeast
Fermentation temperature is 18-22 DEG C, yeast fermentation time is 6-10 h, and lactobacillus inoculum amount is 6 × 107 CFU/mL, lactic acid bacteria hair
Ferment temperature is 25-31 DEG C, the lactobacillus-fermented time is 90-100 h；
(2) it deploys: being 14:1-16:1 according to sugar-acid ratio, deployed in fermentation liquid sugaring；
(3) it seasons: vanilla extracting solution is added, stirs evenly；
(4) it packs: high pressure sterilization, packaging.
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