CN111084316A

CN111084316A - Preparation method of composite wave-mixed fermented beverage

Info

Publication number: CN111084316A
Application number: CN202010051973.3A
Authority: CN
Inventors: 张慧娟; 段雅文; 王静
Original assignee: Beijing Technology and Business University
Current assignee: Beijing Technology and Business University
Priority date: 2020-01-17
Filing date: 2020-01-17
Publication date: 2020-05-01

Abstract

A preparation method of a composite mixed fermented beverage belongs to the technical field of food processing. The invention takes corn protoplasm formed by mixing corn flour, rice flour and millet flour raw materials and boiling the raw materials with water as a fermentation substrate for fermentation, and selects a compound microbial inoculum for compound fermentation to obtain a finished product of the compound wave and mixed fermented beverage. The invention prepares the fermented drink with the mixture by the composite fermentation method, the preparation method has simple process, can greatly shorten the fermentation time and improve the utilization rate of grains, and the prepared fermented drink with the mixture is sour, sweet and delicious, has fine and smooth mouthfeel, has the fragrance of the grains and the fruity fragrance, and is suitable for large-scale industrial popularization, application and production.

Description

Preparation method of composite wave-mixed fermented beverage

Technical Field

The invention relates to a preparation method of a complex wave miscellaneous fermented beverage, belonging to the technical field of food processing.

Background

The nationality of China is numerous, each nationality has typical traditional gourmet food, the history is long, the characteristics are prominent, and any country in the world cannot compare the traditional gourmet food. The Boza as a special beverage of Keerkezi of Xinjiang, is listed in a second autonomous region-level non-material cultural heritage list in 2009. The natural fermented beverage with low sugar content, low alcohol content and thick texture is prepared by taking cereals such as corn, millet, rice, barley and the like as raw materials and selecting one or more raw materials according to the preference of a user. The origin of the impurities can be traced to the ancient nationality of Turkey, Ottoman, and the origin of the impurities is continued as a natural and healthy fermented beverage. It has the advantages of both cereal food and fermented wine, has effects of relieving greasiness and preventing food retention, has effects of dietotherapy and health promotion, and also has effects of promoting digestion, tranquilizing mind, nourishing brain, enhancing immunity, invigorating kidney, and has certain curative effects on gastropathy, hyperlipemia, hypertension, coronary heart disease, diabetes, anemia, insomnia, etc.

The problems faced by the present wave are that microbial community is not clear, fermentation is not uniform, product is not stable, production technology is not mature, enterprise product research and development investment is low, market promotion and promotion are not enough, etc. The product can not be stored, and the product can be prepared only after being cooled down, so that the product is sold at present, the impurities are still prepared at home for drinking or sold at the periphery, and the research and development are still blank.

Disclosure of Invention

The invention aims to overcome the defects of poor process adaptability, weak technical foundation, low continuity and standardization level and the like of the waveguide impurity common in manual workshop preparation, low production efficiency and industrial processing, and provides a preparation method of the composite waveguide impurity beverage, which shortens the fermentation time, and the prepared waveguide impurity beverage has uniform texture, no precipitation and delamination and completely has grain taste and nutrition.

According to the technical scheme, the preparation method of the composite miscellaneous fermented beverage comprises the steps of mixing and boiling raw materials of corn flour, rice flour and millet flour with water, cooling and diluting, adding sugar, homogenizing and sterilizing to obtain raw cereal pulp serving as a fermentation substrate, selecting a composite leavening agent for compound fermentation, and sterilizing to obtain a finished product of the composite miscellaneous fermented beverage.

The method comprises the following specific steps:

(1) mixing raw materials: taking corn flour, rice flour and millet flour as raw materials, screening and processing the raw materials, and mixing the raw materials according to the weight ratio of the corn flour: rice flour: taking the millet flour in a mass ratio of 2:1:1, and uniformly mixing;

(2) boiling: adding 1-1.5 times of water by mass into the mixture obtained in the step (1), uniformly mixing to obtain paste, and mixing the paste and the water according to a mass ratio of 1:5-10 adding water, and cooking at 100-105 deg.C for 40-50 min to obtain grain mixture;

(3) cooling and diluting: cooling the grain mixture obtained in the step (2) to 24-26 ℃, adding 1-1.5 times of water by volume, and fully stirring to obtain grain primary pulp;

(4) adding sugar and homogenizing: adding cane sugar into the grain primary pulp obtained in the step (3) according to the mass/volume ratio of 2-3%, and then homogenizing for 8-12min at 8000-9000 rpm in a high-pressure homogenizer;

(5) and (3) sterilization: sterilizing the grain raw pulp obtained in the step (4) by high-pressure steam at 121 ℃ under 0.1-0.15MPa for 15 min;

(6) fermentation: adding a compound leaven with the volume ratio of 2% into the sterilized grain raw stock obtained in the step (5), and uniformly stirring; sealing, and fermenting at 30-37 deg.C for 30-40h to obtain primary product of the beverage;

(7) and (3) sterilization: and (4) sterilizing the fermented miscellaneous beverage primary product obtained in the step (6) by high-pressure steam at the temperature of 121 ℃ and under the pressure of 0.1-0.15MPa for 10-15min to obtain the finished product of the composite miscellaneous fermented beverage.

Further, the cereal raw material powder in the step (1) is sieved by a 80-mesh sieve.

Further, when the mixed material is cooked in the step (2), the mixed material is cooked until the mixed material is in a light yellow paste shape and the spoon is not stuck with the paste when stirring, which indicates that the mixed material is cooked, otherwise, the cooking time is prolonged according to the situation.

Further, the compound leaven in the step (6) is specifically lactobacillus and yeast, and the proportion of the lactobacillus is as follows: the yeast volume ratio is 1-2: 1-1.5.

Further, the lactic acid bacteria are specifically lactobacillus plantarum and/or lactobacillus acidophilus; the yeast is especially grape juice yeast and/or Saccharomyces cerevisiae.

Further, the lactobacillus plantarum: the lactobacillus acidophilus volume ratio is 1-1.5: 1-2; grape juice yeast among yeasts: the volume ratio of the saccharomyces cerevisiae is 1-1.5: 1-2.

Further, the lactic acid bacteria and yeast need to be activated, and the activation process is as follows: inoculating the freeze-dried strain into a culture medium for culturing, after 2-3 generations, centrifuging the activated strain at 4 ℃ for 10-15min at 8000r/min of 5000-.

Further, the yeast is inoculated in 100mL of malt soup culture medium and cultured for 40-48h under the condition of 30 ℃; the lactic acid bacteria were inoculated in 100mL of MRS broth and cultured at 37 ℃ for 12-24 h.

The formula of the MRS broth culture medium is as follows: weighing 48.3g of MRS broth, adding into 1000mL of distilled water, boiling to dissolve, packaging, and autoclaving at 121 deg.C for 15 min.

The malt soup culture medium has the following formula: weighing 15g of malt soup, adding into 1000mL of distilled water, boiling to dissolve, cooling, adjusting pH to 4.5-4.9 with dilute hydrochloric acid, packaging, and autoclaving at 121 deg.C for 15 min.

The invention has the beneficial effects that: the complex fermented beverage prepared by the composite fermentation method has the advantages of good flavor and low cost, the preparation method has simple process, the fermentation time can be greatly shortened, the utilization rate of grains can be improved, the prepared complex fermented beverage is sour, sweet and delicious, the taste is fine and smooth, the complex aroma of grains and fruit aroma is realized, and the complex fermented beverage is suitable for large-scale industrial popularization, application and production.

Drawings

FIG. 1 is a growth curve of yeast.

FIG. 2 is a growth curve of lactic acid bacteria.

FIG. 3 is a graph of pH change during fermentation of a brew.

FIG. 4 is the change in total acid content during the fermentation of a brew.

FIG. 5 is the change in total sugar content during the fermentation of a brew.

Figure 6 is the change in solids content during fermentation of a brew.

FIG. 7 is the change in viscosity during the fermentation of the brew.

Detailed Description

The following detailed description of the embodiments of the present invention is provided for the purpose of illustration only and is not to be construed as limiting the invention. Some techniques known in the art, that is, techniques that are obvious to those skilled in the art, have not been described in detail in this section to avoid unnecessary writing of embodiments.

The weight of the cereal material as referred to in the present invention is referred to its dry weight.

A preparation method of a complex mixed fermented beverage comprises the following steps:

(1) mixing raw materials: taking corn flour, rice flour and millet flour as raw materials, screening, weighing a proper amount according to the ratio of 2:1:1, and uniformly mixing;

(2) boiling: adding a small amount of water into the sample, mixing uniformly, adding drinking water into the pasty sample according to the proportion of 1:5-10, boiling in an autoclave (40-50 min), wherein the boiled sample is light yellow paste, and the paste is not stuck on the spoon when the sample is stirred, so that the sample is boiled, otherwise, the boiling time can be properly prolonged;

(3) cooling and diluting: cooling the grain mixture obtained in the step (2) to about 25 ℃, adding purified water with the volume of 1 time of that of the mixture, and fully stirring to obtain grain primary pulp;

(4) adding sugar and homogenizing: adding 3% (w/v) of sucrose into the grain raw pulp obtained in the step (3), and then homogenizing for about 10min at the rotating speed of 8000rpm of a high-pressure homogenizer;

(5) and (3) sterilization: sterilizing the grain raw pulp obtained in the step (4) by high-pressure steam at 121 ℃ for 15 min;

(6) fermentation: adding 2% (v/v) of a leaven into the sterilized grain raw stock obtained in the step (5) by volume, uniformly stirring, sealing, and fermenting at 30 ℃;

(7) and (3) sterilization: and (4) sterilizing the fermented miscellaneous beverage primary product obtained in the step (6) by high-pressure steam at the temperature of 121 ℃ for 10-15min to obtain the finished product of the composite miscellaneous fermented beverage.

EXAMPLE 1 selection of leavening Agents

The complex fermented beverage is prepared by adopting the steps of the above specific embodiment. Selecting lactic acid bacteria and saccharomycetes as fermenting agents in the step (6), wherein the lactic acid bacteria are selected from L.acidophilus, L.fermentum, L.plantarum and L.breves; the yeast is selected from S.uvarum (grape juice yeast) and S.cerevisiae (Saccharomyces cerevisiae).

The strains adopted by the leavening agent all need to be activated; the activation process is as follows: inoculating the freeze-dried strain into a culture medium for culturing, after 2-3 generations, centrifuging the activated strain at 4 ℃ for 10-15min at 8000r/min of 5000-.

The microzyme is inoculated in 100mL of malt soup culture medium and cultured for 40-48h under the condition of 30 ℃; the malt soup culture medium has the following formula: weighing 15g of malt soup, adding into 1000mL of distilled water, boiling to dissolve, cooling, adjusting pH to 4.5-4.9 with dilute hydrochloric acid, packaging, and autoclaving at 121 deg.C for 15 min.

The lactobacillus is inoculated in 100mL of MRS broth and cultured for 12-24h at 37 ℃. The formula of the MRS broth culture medium is as follows: weighing 48.3g of MRS broth, adding into 1000mL of distilled water, boiling to dissolve, packaging, and autoclaving at 121 deg.C for 15 min.

The yeast growth curve is shown in figure 1; the growth curve of the lactic acid bacteria is shown in fig. 2.

The change of pH value in the fermentation process of the miscellaneous beverage by the 6 kinds of bacteria is shown in FIG. 3. In the process of fermenting the biomass by the lactobacillus, the lactobacillus uses amylase or lipase to degrade carbohydrate and fat in the biomass into organic acid or fatty acid, so that the pH value in the fermentation liquid is reduced. Compared with the pH values of the six strains in the hybrid fermentation process, the results are shown in figure 3, the pH value of the lactobacillus plantarum is lower, the lactobacillus acidophilus is arranged next, the lactobacillus fermentum is arranged last, and the acid production capability of the lactobacillus plantarum is the strongest. The pH value of the contaminants is also reduced by the grape juice yeast and the saccharomyces cerevisiae, and the acidity of the contaminants is higher after the grape juice yeast is fermented.

The total acid content of the 6 bacteria was varied during the fermentation of the respective beverages as shown in FIG. 4. In the process of fermenting the miscellaneous beverage by the lactobacillus, the total acid content in the fermented miscellaneous beverage is increased along with the fermentation, and the total acid content of the fermented miscellaneous beverage is increased to 2-4 g/L. Since the lactic acid bacteria decompose and utilize carbohydrates such as monosaccharide and polysaccharide in the miscellaneous beverage in the fermentation process to generate lactic acid, acetic acid and the like, the organic acids not only improve nutrient substances in the miscellaneous beverage, but also influence the formation of the flavor of the miscellaneous beverage, and also have certain antibacterial effect and have important influence on the production of the miscellaneous fermented beverage. Compared with the total acid content of the lactobacillus plantarum in the fermentation process, the total acid content of the lactobacillus plantarum fermentation is remarkably different, and the result is shown in fig. 4, wherein the total acid content of the lactobacillus plantarum fermentation is higher, the total acid content of the lactobacillus acidophilus fermentation is lower, and the acid production capacity of the lactobacillus plantarum is strongest. It can be seen from the figure that the rising trend of the total acid content of the lactobacillus acidophilus after fermenting for 36 hours is not significant, which indicates that the lactobacillus acidophilus has reached the stationary phase in the later growth stage. The total acid content of the sample liquid fermented by the grape juice yeast is obviously higher than that of the saccharomyces cerevisiae.

The change of the total sugar content of the 6 strains in the fermentation process of the respective beverages with impurities is shown in FIG. 5. There was a significant difference in the total sugar content of the six species fermented boza beverages with increasing fermentation time (p < 0.05), as shown in fig. 5. Sugar is an important carbon source for lactobacillus fermentation, and is gradually utilized and reduced in the fermentation process. The total sugar content in the fermented beverage after the lactobacillus plantarum and lactobacillus acidophilus are fermented is lower, and the final total sugar content after the lactobacillus fermentum is fermented is higher than that of other strains (p is less than 0.05), which indicates that the ability of the lactobacillus fermentum to utilize carbohydrate in the boza is poor. FIG. 5 shows that the total carbon content of the fermented grape juice yeast is low, which indicates that the fermented grape juice yeast has the highest ability of decomposing and utilizing sugars, starch and the like.

The change of the solid content of the 6 kinds of bacteria in the fermentation process of the respective beverages is shown in FIG. 6. Along with the increase of the fermentation time, the solid content of the six-strain fermented miscellaneous beverage is not remarkably different (p is less than 0.05), and the solid content has a slightly rising trend and is basically kept to be about 5-7%, wherein the miscellaneous solid content after the lactobacillus plantarum is fermented is the lowest.

The change of the above 6 kinds of bacteria in the fermentation process of the drink is shown in FIG. 7. Along with the increase of the fermentation time, the difference between the viscosities of the six-strain fermented drink is obvious (p is less than 0.05), and the viscosities are slightly reduced along with the increase of the time, wherein the viscosity value of the fermented drink with lactobacillus acidophilus is the lowest, and the drink is more in line with the mouthfeel of the drink.

The alcohol content changes of the grape juice yeast and the saccharomyces cerevisiae in the respective fermentation processes are shown in table 1. TABLE 1 alcohol content after fermentation of different yeasts

As can be seen from Table 1, the alcohol content of the impurities after the fermentation of the two yeasts is less than or equal to 1%, and the alcohol content of the impurities after the fermentation of the Saccharomyces cerevisiae is obviously higher than that of the grape juice yeast (p is less than 0.05) in the same fermentation time, which indicates that the Saccharomyces cerevisiae has higher alcohol production capacity and prominent alcohol taste.

Through the research of the embodiment, 4 strains with good growth condition, excellent fermentation capacity, strong acid production capacity, moderate alcohol content and good taste and flavor are selected for subsequent compound experiments; namely, lactic acid bacteria: lactobacillus plantarum and lactobacillus acidophilus; yeast: grape juice yeast and saccharomyces cerevisiae.

Example 2

Adding 2% (v/v) lactobacillus acidophilus and grape juice yeast composite leaven into the step (6), wherein the ratio of lactobacillus to yeast is 1:1, uniformly stirring, sealing and fermenting for 36 hours at 30 ℃.

Example 3

Adding 2% (v/v) of lactobacillus plantarum and grape juice yeast composite starter in the step (6), wherein the ratio of lactobacillus to yeast is 1:1, uniformly stirring, sealing, and fermenting at 30 ℃ for 36 h.

Example 4

And (3) adding 2% (v/v) of lactobacillus acidophilus, lactobacillus plantarum and grape juice yeast composite leaven, wherein the two lactobacillus are equal in dosage, the ratio of the lactobacillus to the yeast is 1:1, uniformly stirring, sealing, and fermenting for 36 hours at 30 ℃.

Example 5

And (3) adding 2% (v/v) of lactobacillus acidophilus and saccharomyces cerevisiae composite leaven, wherein the ratio of lactobacillus to saccharomycetes is 1:1, uniformly stirring, sealing, and fermenting for 36 hours at 30 ℃.

Example 6

And (3) adding 2% (v/v) of lactobacillus plantarum and saccharomyces cerevisiae composite leavening agent, wherein the ratio of lactobacillus to yeast is 1:1, uniformly stirring, sealing, and fermenting for 36 hours at 30 ℃.

Example 7

And (3) adding 2% (v/v) of lactobacillus acidophilus, lactobacillus plantarum and saccharomyces cerevisiae composite leaven, wherein the two lactobacillus are equal in dosage, the ratio of the lactobacillus to the saccharomycetes is 1:1, uniformly stirring, sealing, and fermenting for 36 hours at 30 ℃.

Example 8

And (3) adding 2% (v/v) of lactobacillus acidophilus, lactobacillus plantarum, grape juice yeast and saccharomyces cerevisiae composite leaven, wherein the two lactic acid bacteria are equal in dosage, the two yeasts are equal in dosage, the ratio of the lactic acid bacteria to the yeasts is 1:1, uniformly stirring, sealing, and fermenting for 36 hours at 30 ℃.

The results of index tests of the complex fermented beverages prepared in examples 2 to 8 are shown in Table 2.

TABLE 2

Sensory evaluation was performed on the complex fermented beverages prepared in examples 2 to 8, and the results are shown in Table 3; wherein, the sensory evaluation is to select 10 college students (5 men and 5 women) who have received the training of the sensory evaluation as judges and evaluate the samples according to 5 quality indexes (color, taste, texture, taste and smell) of the preference degree.

TABLE 3

The prepared fermented drink with the miscellaneous ingredients is beige, fine and smooth in taste, sour, sweet and delicious, slightly fragrant in wine and strong in taste, and the sensory score is combined with physical and chemical indexes such as pH value, total acid, total sugar, protein, fat and amino acid, so that the pH value is lowest, the total acid content is higher, the total sugar content is lower, the protein content is higher, the sensory score is as high as 81 minutes, and the prepared fermented drink with the miscellaneous ingredients is fine and smooth in taste, uniform in texture and optimal in flavor.

Claims

1. A preparation method of a composite wave-mixed fermented beverage is characterized by comprising the following steps: mixing and boiling raw materials of corn flour, rice flour and millet flour with water, cooling and diluting, adding sugar for homogenizing and sterilizing to obtain primary cereal pulp as a fermentation substrate, selecting a compound leaven for compound fermentation, and sterilizing to obtain a finished product of the compound hybrid fermented beverage.

2. The method for preparing the complex fermented beverage according to claim 1, comprising the following steps:

(2) boiling: adding water in an amount which is 1-1.5 times the mass of the mixture obtained in the step (1) into the mixture, uniformly mixing the mixture to form paste, adding water according to the mass ratio of the paste to the water of 1:5-10, and boiling the mixture at the temperature of 100-;

3. The method for preparing a complex fermented beverage according to claim 2, wherein: and (2) sieving the cereal raw material powder in the step (1) by using a 80-mesh sieve.

4. The method for preparing a complex fermented beverage according to claim 2, wherein: and (3) when the mixed material is cooked in the step (2), until the mixed material is in a light yellow paste shape and the spoon is not stuck with the paste when the mixed material is stirred, the mixed material is cooked, otherwise, the cooking time is prolonged according to the situation.

5. The method for preparing a complex fermented beverage according to claim 2, wherein: in the step (6), the composite leavening agent is specifically lactic acid bacteria and yeast, and the proportion of the lactic acid bacteria is as follows: the yeast volume ratio is 1-2: 1-1.5.

6. The method for preparing the complex fermented beverage according to claim 5, wherein: the lactobacillus is Lactobacillus plantarum and/or Lactobacillus acidophilus; the yeast is especially grape juice yeast and/or Saccharomyces cerevisiae.

7. The method for preparing the complex fermented beverage according to claim 6, wherein: the lactobacillus plantarum: the lactobacillus acidophilus volume ratio is 1-1.5: 1-2; grape juice yeast among yeasts: the volume ratio of the saccharomyces cerevisiae is 1-1.5: 1-2.

8. The method for preparing the complex fermented beverage according to claim 5, wherein: the lactobacillus and the yeast are both required to be activated, and the activation process is as follows: inoculating the freeze-dried strain into a culture medium for culturing, after 2-3 generations, centrifuging the activated strain at 4 ℃ for 10-15min at 8000r/min of 5000-.

9. The method for preparing a complex fermented beverage according to claim 8, wherein: inoculating the yeast into malt soup culture medium, and culturing at 30 deg.C for 40-48 hr; the lactobacillus is inoculated in MRS broth and cultured at 37 deg.C for 12-24 h.