CN115011427A - Method for preparing low-alcohol beverage by liquid fermentation of rice sprouts - Google Patents
Method for preparing low-alcohol beverage by liquid fermentation of rice sprouts Download PDFInfo
- Publication number
- CN115011427A CN115011427A CN202210824424.4A CN202210824424A CN115011427A CN 115011427 A CN115011427 A CN 115011427A CN 202210824424 A CN202210824424 A CN 202210824424A CN 115011427 A CN115011427 A CN 115011427A
- Authority
- CN
- China
- Prior art keywords
- rice
- liquid
- juice
- fermentation
- sprout
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 178
- 235000009566 rice Nutrition 0.000 title claims abstract description 170
- 239000007788 liquid Substances 0.000 title claims abstract description 72
- 238000000855 fermentation Methods 0.000 title claims abstract description 64
- 230000004151 fermentation Effects 0.000 title claims abstract description 60
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title claims description 171
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims abstract description 78
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims abstract description 78
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 53
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 39
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 39
- 230000035784 germination Effects 0.000 claims abstract description 32
- 235000014101 wine Nutrition 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 23
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 23
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 23
- 238000005086 pumping Methods 0.000 claims abstract description 22
- 239000000725 suspension Substances 0.000 claims abstract description 22
- 241000168517 Haematococcus lacustris Species 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 20
- 239000008367 deionised water Substances 0.000 claims description 16
- 229910021641 deionized water Inorganic materials 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000009923 sugaring Methods 0.000 claims description 15
- 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 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 229940057059 monascus purpureus Drugs 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 239000011669 selenium Substances 0.000 claims description 4
- 210000001082 somatic cell Anatomy 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 2
- 108090000637 alpha-Amylases Proteins 0.000 claims description 2
- 229940024171 alpha-amylase Drugs 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 229940026314 red yeast rice Drugs 0.000 claims description 2
- 239000008223 sterile water Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 235000013334 alcoholic beverage Nutrition 0.000 claims 3
- 238000009629 microbiological culture Methods 0.000 claims 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002002 slurry Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000005360 mashing Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012946 outsourcing Methods 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 229960005261 aspartic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229960002160 maltose Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing a low-alcohol beverage by liquid fermentation of rice sprouts. Firstly, soaking the rice for germination, germinating and growing, and growing two-leaf cores to terminate germination; cutting rice sprouts, putting into a saccharification tank, saccharifying, placing on a squeezer, squeezing to obtain juice, grinding into slurry, and concentrating to obtain the high-sugar rice sprout concentrated juice. Adding white granulated sugar into cherry tomato, and mashing to obtain cherry tomato juice. Adding the rice sprout saccharification clear juice, cherry tomato syrup and saccharomyces cerevisiae suspension into the fermentation tank A for liquid pre-fermentation. Then adding cherry tomato juice and lactobacillus plantarum solution into mixed liquid, and pumping the mixed liquid into a fermentation tank A, B, C in sequence to ferment to obtain fermented mash; squeezing to obtain rice sprout cherry tomato fermented wine; the low-alcohol rice-bud cherry tomato beverage product which can be put on shelf is obtained after blending and sterilization. The product is light red in color, sour, sweet and delicious, has fresh aroma of rice sprout, contains 100-350 ppm content of gamma-aminobutyric acid and Haematococcus pluvialis, and has nutrition and health promotion effects.
Description
Technical Field
The invention relates to the technical field of beverage manufacturing, in particular to a method for preparing a low-alcohol beverage by liquid fermentation of rice sprouts.
Background
The rice sprout is called rice sprout, which is prepared by soaking rice in water, maintaining proper temperature and humidity, and drying to obtain fresh rice sprout or dry rice sprout when the rootlets grow to about 1 cm. The rice sprout contains starch, protein, fatty oil, glucose, maltose, adenine, choline, aspartic acid, aminobutyric acid and 18 amino acids, and has high nutritive value. The rice wine is an ancient traditional wine seed in China, and the existing rice wine is a wine prepared by taking rice as a raw material, taking pure Xiaoqu or traditional wine medicine as a saccharification leavening agent, carrying out bacteria cultivation and saccharification, fermenting in a jar and distilling by a distilled spirit device. The color of the rice wine on the market is yellow, the alcohol content is about 40-60 degrees, the wine has unique flavor, the taste is excellent, the vinosity is mellow, sweet, clean and pure, and pure, and the rice wine is high-degree white wine brewed by a traditional method in rural areas. However, the rice-brewed liquor does not well utilize the nutritional value of the rice, even destroys the nutritional value of the rice. In order to develop the nutritive value of rice sprouts, the modern biological brewing technology is adopted, the rice is germinated and treated, the rice sprouts are germinated to form the rice sprouts, the rice sprouts are used as raw materials and saccharifying agents to prepare rice sprout juice, and auxiliary materials such as fruit and vegetable juice, chlorella protein and the like are added, so that the international popular low-alcohol beverage which is relatively comprehensive in nutrition and is popular among young people is innovated and developed.
Disclosure of Invention
The method comprises the steps of germinating rice to form rice sprouts, preparing rice sprout juice by taking the rice sprouts as a raw material and a saccharifying agent, adding cherry tomato sugaring juice, saccharomyces cerevisiae suspension, plant lactobacillus liquid and the like, performing three-stage fermentation including pre-fermentation, continuous fermentation and cooling, preparing mature fermented mash, performing filter pressing, clarification and blending on the mature fermented mash, and brewing the rice sprout cherry tomato fermented wine. The low-alcohol beverage has fresh flavor of rice bud, low alcohol content, high content of gamma-aminobutyric acid and Haematococcus pluvialis, and has nourishing and health promoting effects.
The technical scheme adopted for realizing the purpose of the invention is as follows:
1. rice germination
(1) Screening rice grains, removing rice grains which cannot germinate or have low germination probability such as blighted grains, diseased grains, mildewed grains and the like, and screening the rice grains for germination.
(2) Soaking the rice for germination in 0.1% lime water at 40-45 ℃ for 4-6 hours, wherein the water absorption amount is more than 40% of the dry rice mass, washing the soaked rice with clear water, and soaking for the second time in warm water at 35 ℃ for 10-15 minutes.
(3) Fishing out the rice soaked for the second time, draining, spreading on a germination bed for heat preservation, and controlling the temperature to be 15-25 ℃; and (4) pouring the rice by spraying warm water every 4-6 hours to keep the rice moist.
(4) And (3) germination: and exposing the wet rice to the air after the white rice is exposed, pouring the wet rice in warm water at the temperature of 25-30 ℃ for 1-2 times every day, continuously germinating and growing the white rice embryo after 3-4 days, keeping the humidity, pouring the wet rice in warm water for 1-2 times every day, and growing two-leaf rice kernels to terminate germination.
2. Saccharification stage
(1) Cutting rice sprouts wrapped with two leaves into small sections, putting the small rice sprouts into a saccharifying tank, adding warm water of 45-55 ℃, crushing the rice sprouts: the warm water is mixed uniformly according to the proportion of 1: 1-1.5. Saccharifying for 5-6 hours, cooling to room temperature, then placing into a cloth bag, fastening the bag opening, and placing on a squeezer to squeeze out juice, namely the rice sprout saccharified juice. And (3) putting the rice sprout saccharification juice into a colloid mill, grinding the rice sprout saccharification juice into slurry for 3-6 min, filtering by 4 layers of gauze, and taking filtrate as rice sprout saccharification clear juice, wherein the sugar degree of the rice sprout saccharification clear juice is 8-10 g/L (calculated as glucose) for later use.
(2) And (3) boiling 2/3 mass volumes of the rice sprout saccharification clear juice in a heating pot, and adding white granulated sugar to adjust the sugar degree to be 15-20 g/L (calculated as glucose) of the rice sprout high-sugar concentrated juice.
3. Cherry tomato sugaring juice:
(1) picking selected cherry tomatoes, washing with water, removing bases, treating with boiling water for 10 minutes, taking out, adding ice water, and peeling to obtain the cherry tomatoes without skins. (2) Removing water on the surface of the skinless cherry tomatoes, adding white granulated sugar accounting for 20% of the weight of the cherry tomatoes for sugaring, spreading a layer of skinless cherry tomatoes and a layer of white granulated sugar in a vat, sugaring five layers of skinless cherry tomatoes for 24 hours, and extruding and pounding to obtain cherry tomato sugaring juice.
4. Liquid state fermentation
(1) And (3) adding 100 parts by weight of rice sprout saccharification clear juice, 20 parts by weight of cherry tomato syrup and 2-4 parts by weight of saccharomyces cerevisiae suspension into the fermentation tank A, introducing sterile air for 15 minutes, and performing liquid-state pre-fermentation at the temperature of 28-30 ℃ for 24 hours.
(2) Adding 20 parts by weight of cherry tomato juice, 2-4 parts by weight of plant lactobacillus liquid and rice sprout high-sugar concentrated juice into a mixed liquid in percentage by weight of the rice sprout saccharified clear juice, pumping the mixed liquid into an upper inlet of a fermentation tank A at a speed of 8-12L/h, pumping the mixed liquid into an upper inlet of a fermentation tank B from a lower outlet of the tank A at the same speed, pumping the mixed liquid out from a lower outlet of the fermentation tank B at the same speed, and controlling the fermentation temperature of the continuous fermentation to be 28-32 ℃.
(3) And (3) cooling the fermented mash pumped out from the outlet at the lower part of the fermentation tank B to 18-22 ℃ through a thin plate cooler, pumping the fermented mash into a rear fermentation tank (fermentation tank C), introducing sterile air for 10 minutes, maintaining the temperature for continuous fermentation, and stopping when the alcoholic strength reaches 8-10 vol% to obtain mature fermented mash.
5. Post-fermentation treatment
(1) Filter pressing, clarifying and blending: pouring the mature fermented mash into a mash pool, conveying the mash to a filter press to be squeezed into wine liquid, pumping the wine liquid into a clarifying tank to clarify for 2 days to obtain rice bud cherry tomato fermented wine; the alcoholic strength of the rice sprout cherry tomato fermented wine is adjusted to 6-8% vol, the sugar degree is adjusted to 120-140 g/L by glucose, and the acidity is adjusted to 4.5-6.0 g/L by lactic acid.
6. Blending the rice sprout cherry tomato low-alcohol beverage:
(1) the formula is as follows: the weight ratio of 100 parts of the total weight is as follows:
20-30 of rice sprout cherry tomato fermented wine
Haematococcus pluvialis 8-12
Citric acid 0.2
6-8 parts of honey
Xylitol 1
Red rice powder 2
Xanthan gum 0.05
Sodium carboxymethylcellulose 0.05
The balance of deionized water.
(2) The manufacturing steps are as follows:
dissolving xanthan gum, sodium carboxymethylcellulose, red rice powder and xylitol with partial deionized water according to the above proportion, and mixing with a high-speed dispersion machine to obtain solution A; dissolving Haematococcus pluvialis (powder, purchased from outsourcing), honey and citric acid with part of deionized water to obtain solution B; and mixing the dissolving solution A and the dissolving solution B with the rice-bud cherry tomato fermented wine, and adding deionized water to a beverage mixed solution with the total weight of 100 parts by weight of the formula. The beverage mixture is at 80 deg.C and 220kg/cm 2 Homogenizing under pressure to obtain the rice sprout cherry tomato low-alcohol beverage. And (3) after filling the low-alcohol rice-bud cherry tomato beverage, sterilizing for 15 min at 121 ℃, and cooling to normal temperature by spraying to obtain the low-alcohol rice-bud cherry tomato beverage for shelving.
The product is light red in color, uniform in texture, tasty and soft in mouth feel, free of foreign flavor, sour, sweet and tasty, has fresh aroma which is characterized by rice sprouts, has low alcohol degree (the alcohol degree is 0.5-2.5% vol), contains higher gamma-aminobutyric acid and haematococcus pluvialis with the content of 100-350 ppm, and has a nutritional health-care effect. The product is superior to the product in both taste and health care, and young people like low-alcohol beverage, so the product has good market prospect.
The preparation method of the saccharomyces cerevisiae suspension comprises the following steps:
1. preparing a saccharification liquid:
(1) mixing the prepared dry rice sprouts and selenium malt in a ratio of 1:1, and grinding the mixture into powder of 40-60 meshes by a grinder; adding 180-200% of 50 ℃ hot water (by weight ratio to the rice flour) and 0.05-0.10% of high temperature resistant alpha-amylase (by weight ratio to the rice flour), and uniformly mixing to obtain the rice sprout and malt mixed pulp.
(3) Pumping the rice sprout and malt mixture slurry into a thin plate heat exchanger, rapidly heating to 90-92 ℃, pumping the rice sprout and malt mixture slurry into a jacket liquefaction pot, preserving the temperature for about half an hour, liquefying into liquefied liquid, and cooling the liquefied liquid by jacket cold water of the jacket liquefaction pot for 50-55 ℃; adding 10% of rice sprout ground extract and 5% of red rice powder (weight percentage of rice flour), keeping the temperature at 50 ℃, and saccharifying for 40 minutes while stirring to obtain rice sprout malt mash. The resulting mixture was filtered through a filter press to prepare a 10 ℃ Bx-containing saccharified solution.
2. Preparation of saccharomyces cerevisiae suspension:
(1) test tube inclined plane seed: mixing Saccharomyces cerevisiae (Saccharomyces cerevisiae) The strain is inoculated on a saccharomyces cerevisiae slant culture medium in a test tube, cultured for 5-7 days in a biological incubator at 30 ℃ to obtain saccharomyces cerevisiae slant test tube seeds, and taken out and placed in a refrigerator at 4 ℃ for storage for later use.
(2) Liquid culture of saccharomyces cerevisiae: inoculating the saccharomyces cerevisiae test tube slant seeds into a liquid large test tube filled with 50mL of 10 DEG Bx saccharification liquid, and culturing for 24 hours at 30 ℃ for later use; inoculating the saccharomyces cerevisiae liquid in a large liquid test tube into a 1000mL triangular flask, filling 500mL of 10 DEG Bx saccharification liquid, and culturing for 36 hours at 28 ℃ to obtain a saccharomyces cerevisiae enlarged culture solution for later use;
(3) saccharomyces cerevisiae suspension: and (3) passing the saccharomyces cerevisiae enlarged culture solution through a centrifuge, centrifuging at 5000 rpm, pouring out supernatant, and leaving yeast sludge-like precipitate. Adding 10 ℃ sterile water according to the weight ratio: yeast paste = 2000: 100, mixing and shaking to prepare the saccharomyces cerevisiae suspension for use.
The saccharomyces cerevisiae (Saccharomyces cerevisiae) The strain number is as follows: plasmid accession number: CICC 1009, purchased from China center for Industrial culture Collection of microorganisms.
The preparation of the lactobacillus plantarum liquid comprises the following steps:
(1) taking the somatic cells of the lactobacillus plantarum slant, preparing the somatic cells with the number of (1-5) multiplied by 10 6 Lactobacillus plantarum suspension per mL; inoculating the lactobacillus plantarum suspension into a triangular flask filled with an MRS liquid culture medium, wherein the inoculation amount is 6-8% of the volume of the MRS liquid culture medium, the culture temperature is 28 ℃, the rotating speed on a shaker is 200 revolutions per minute, and the lactobacillus plantarum suspension is cultured by shaking for 2 days to obtain lactobacillus plantarum seed liquid.
(2) The lactobacillus plantarum solution is prepared by inoculating lactobacillus plantarum seed solution into a culture medium taking rice sprout clear juice as a culture medium, wherein the inoculation amount is 10% of the volume amount of the rice sprout clear juice, the pH value is adjusted to be 6.0, the culture temperature is 34 ℃, the ventilation amount is 0.05-0.10 cubic meters of sterile air per minute per I cubic meter of fermented mash, and the culture time is 96 hours, so that lactobacillus plantarum solution is obtained.
Said Lactobacillus plantarum (A), (B), (C)Lactobacillus plantarum) The strain number is as follows: is CICC 20766; purchased from China center for Industrial culture Collection of microorganisms (CICC).
The preparation of the red yeast powder comprises the following steps: purchasing red yeast rice for brewing, and grinding into fine powder. The selenium malt is purchased from outsourcing.
Example 1
1. Rice germination
(1) Screening rice grains which cannot germinate or have low germination probability such as blighted grains, diseased grains, mildewed grains and the like, and screening 100kg of rice grains for germination.
(2) Soaking the screened germination paddy rice in 0.1% lime water at 45 ℃ for 6 hours until the water absorption amount reaches 43% of the dry paddy rice, washing the soaked paddy rice with clear water, and soaking the paddy rice with warm water at 35 ℃ for the second time for 10 minutes.
(3) Fishing out the rice soaked for the second time, draining, spreading on a germination bed for heat preservation, and controlling the temperature at 25 ℃; pouring the rice by spraying warm water every 6 hours to keep the rice wet.
(4) And (3) germination: exposing the wet rice to air, spraying with 30 deg.C water for 2 times a day, allowing the rice embryo to continue germination and grow for 3 days, maintaining humidity, spraying with water for 2 times a day, and growing two-leaf core to stop germination.
2. Saccharification stage
(1) Cutting rice sprouts wrapped with two leaves into small sections, putting the cut rice sprouts into a saccharification tank, mixing with warm water of 55 ℃, crushing the rice sprouts: the warm water ratio is 1: 1.5 and the mixture is uniform. Saccharifying for 4 hr, cooling to room temperature, packaging in cloth bag, fastening bag opening, and squeezing to obtain saccharified liquid. Grinding the saccharified liquid of rice sprout in colloid mill for 4min, filtering with 4 layers of gauze, and collecting 225kg saccharified clear liquid of rice sprout with sugar degree of 10g/L (calculated as glucose) for use.
(2) Taking 150kg of rice sprout saccharification clear juice in mass volume, boiling in a heating pot, adding white granulated sugar to adjust the sugar degree to be 15-20 g/L (calculated as glucose) 80kg of rice sprout high-sugar concentrated juice.
3. Cherry tomato sugaring juice:
(1) picking and selecting 30kg cherry tomatoes, washing with water, removing bases, treating with boiling water for 10 min, taking out, adding ice water, and peeling to obtain the cherry tomatoes without skins. (2) Removing water on the surface of the peeled cherry tomatoes, adding 6kg of white granulated sugar for sugaring, spreading a layer of peeled cherry tomatoes and a layer of white granulated sugar in a large vat, sugaring five layers of peeled cherry tomatoes for 24 hours, and extruding and pounding to obtain 35kg of cherry tomato juice for later use.
4. Liquid state fermentation
(1) Adding 75kg of rice sprout saccharification clear juice, 15kg of cherry tomato syrup and 2.25kg of saccharomyces cerevisiae suspension into the fermentation tank A, introducing sterile air for 15 minutes, and performing liquid-state pre-fermentation at the temperature of 30 ℃ for 24 hours.
(2) Adding 15kg cherry tomato juice, 2.25kg plant lactobacillus liquid and 80kg rice sprout high sugar concentrated juice to obtain a mixed liquid, pumping into the upper inlet of the fermentation tank A at a rate of 12L/h, pumping into the upper inlet of the fermentation tank B from the lower outlet of the tank A at the same rate, pumping out from the lower outlet of the fermentation tank B at the same rate, and controlling the fermentation temperature of the continuous fermentation to be 28 ℃.
(3) And (3) cooling the fermented mash pumped out from the outlet at the lower part of the fermentation tank B to 18 ℃ through a thin plate cooler, pumping the fermented mash into a rear fermentation tank (fermentation tank C), introducing sterile air for 10 minutes, maintaining the temperature for continuous fermentation, and stopping when the alcoholic strength reaches 9% vol to obtain mature fermented mash.
5. Post-fermentation treatment
(1) Filter pressing, clarifying and blending: pouring the mature fermented mash into a mash pool, conveying the mash to a filter press to be squeezed into wine liquid, pumping the wine liquid into a clarifying tank to clarify for 2 days to obtain rice-bud cherry tomato fermented wine; the alcohol content of the rice sprout cherry tomato fermented wine is adjusted to 8% vol, the sugar content is adjusted to 120g/L by glucose, and the acidity is adjusted to 4.5g/L by lactic acid.
6. Blending the rice sprout cherry tomato low-alcohol beverage:
(1) the formula is as follows: the weight ratio of 100 parts of the total weight is as follows:
rice bud cherry tomato fermented wine 30
Haematococcus pluvialis 8
Citric acid 0.2
Honey 8
Xylitol 1
Red rice powder 2
Xanthan gum 0.05
Sodium carboxymethylcellulose 0.05
The balance of deionized water.
(2) The manufacturing steps are as follows:
dissolving 0.05kg of xanthan gum, 0.05kg of sodium carboxymethylcellulose, 2kg of monascus powder and 1kg of xylitol by using part of deionized water according to the proportion, and mixing by using a high-speed dispersion machine to obtain a solution A; dissolving 8kg haematococcus pluvialis (powder, purchased from outsourcing), 8kg honey and 0.2kg citric acid by using part of deionized water to obtain a solution B; and mixing the solution A and the solution B with 30kg of rice-bud cherry tomato fermented wine, and adding deionized water to a beverage mixed solution with the total weight of 100 parts by weight of the formula. The beverage mixture is at 80 deg.C and 220kg/cm 2 Homogenizing under pressure to obtain the rice sprout cherry tomato low-alcohol beverage. And (3) after filling the low-alcohol rice-bud cherry tomato beverage, sterilizing for 15 min at 121 ℃, and cooling to normal temperature by spraying to obtain the low-alcohol rice-bud cherry tomato beverage for shelving.
The product has light red color, uniform texture, good taste, no foreign flavor, sour and sweet taste, fresh aroma of rice sprout, low alcoholicity (alcoholicity of 1.5% vol), high content of gamma-aminobutyric acid (310 ppm) and Haematococcus pluvialis, and nutrition and health promotion effects. The product is superior to the product in both taste and health care, and young people like low-alcohol beverage, so the product has good market prospect.
The preparation and the source of the saccharomyces cerevisiae suspension, the plant lactobacillus liquid and the red yeast powder are the same as those of the technical scheme.
Example 2
1. Rice germination
(1) Screening rice grains which cannot germinate or have low germination probability such as blighted grains, diseased grains, mildewed grains and the like to obtain 150kg of rice grains for germination.
(2) Soaking the rice for germination in 0.1% lime water at 40 deg.C for 5 hr until the water absorption amount reaches 45% of the dry rice mass, washing the soaked rice with clear water, and soaking in 35 deg.C warm water for 12 min.
(3) Fishing out the rice soaked for the second time, draining, spreading on a germination bed for heat preservation, and controlling the temperature at 20 ℃; pouring the rice by spraying warm water every 5 hours to keep the rice wet.
(4) Germination: exposing the wet rice to air, spraying with 25 deg.C warm water for 2 times every day, allowing the rice embryo to continue germination and grow for 4 days, keeping humidity and spraying with warm water for 1 time every day, and allowing two-leaf core to grow to terminate germination.
2. Saccharification stage
(1) Cutting rice sprout with two leaves as core into pieces, putting 225kg of cut rice sprout into saccharifying tank, and adding 50 deg.C 225kg of warm water. Saccharifying for 5 hr, cooling to room temperature, packaging in cloth bag, fastening bag opening, and squeezing to obtain saccharified liquid. Grinding the saccharified liquid of rice sprout in colloid mill for 5min, filtering with 4 layers of gauze, collecting filtrate 450kg saccharified clear liquid of rice sprout, and keeping the sugar degree at 10g/L (calculated as glucose).
(2) Collecting 300kg of rice sprout saccharified clear juice, boiling in a heating pan, adding white sugar to adjust sugar degree to 18g/L (calculated as glucose) 170kg of rice sprout high-sugar concentrated juice.
3. Cherry tomato sugaring juice:
(1) picking and selecting 40kg cherry tomatoes, washing with water, removing bases, treating with boiling water for 10 min, taking out, adding ice water, and peeling to obtain the cherry tomatoes without skins.
(2) Removing water on the surface of the skinless cherry tomatoes, adding 8kg of white granulated sugar for sugaring, spreading a layer of skinless cherry tomatoes and a layer of white granulated sugar in a big vat, sugaring five layers of skinless cherry tomatoes for 24 hours, and squeezing and mashing to obtain 48kg of cherry tomato stain juice for later use.
4. Liquid state fermentation
(1) Adding 150kg of rice sprout saccharification clear juice, 30kg of cherry tomato syrup and 4.5kg of saccharomyces cerevisiae suspension into the fermentation tank A, introducing sterile air for 15 minutes, and performing liquid-state pre-fermentation at the temperature of 28-30 ℃ for 24 hours.
(2) 30kg of cherry tomato juice, 4.5kg of plant lactobacillus liquid and 170kg of rice sprout high-sugar concentrated juice are added to form a mixed liquid, the mixed liquid is pumped into an upper inlet of a fermentation tank A at a speed of 10L/h, the mixed liquid is pumped into an upper inlet of a fermentation tank B from a lower outlet of the tank A at the same speed, the mixed liquid is pumped out from a lower outlet of the fermentation tank B at the same speed, and the fermentation temperature of the continuous fermentation is controlled to be 28 ℃.
(3) And (3) cooling the fermented mash pumped out from the outlet at the lower part of the fermentation tank B to 20 ℃ through a thin plate cooler, pumping the fermented mash into a rear fermentation tank (fermentation tank C), introducing sterile air for 10 minutes, maintaining the temperature for continuous fermentation, and stopping when the alcoholic strength reaches 10% vol to obtain mature fermented mash.
5. Post-fermentation treatment
(1) Filter pressing, clarifying and blending: pouring the mature fermented mash into a mash pool, conveying the mash to a filter press to be squeezed into wine liquid, pumping the wine liquid into a clarifying tank to clarify for 2 days to obtain rice bud cherry tomato fermented wine; the alcoholic strength of the rice sprout cherry tomato fermented wine is adjusted to 6% vol, the sugar degree by glucose is adjusted to 140 g/L, and the acidity by lactic acid is adjusted to 5.0 g/L.
6. Blending the rice sprout cherry tomato low-alcohol beverage:
(1) the formula is as follows: the weight ratio of 100 parts of the total weight is as follows:
rice bud cherry tomato fermented wine 25
Haematococcus pluvialis 6
Citric acid 0.2
Honey 7
Xylitol 1
Red rice powder 2
Xanthan gum 0.05
Sodium carboxymethylcellulose 0.05
The balance of deionized water.
(2) The manufacturing steps are as follows:
dissolving 0.05kg of xanthan gum, 0.05kg of sodium carboxymethylcellulose, 2kg of monascus powder and 1kg of xylitol by using part of deionized water according to the proportion, and mixing by using a high-speed dispersion machine to obtain a solution A; dissolving 6kg haematococcus pluvialis (powder, purchased from outsourcing), 7kg honey and 0.2kg citric acid by using part of deionized water to obtain a solution B; and mixing the solution A and the solution B with 25kg of rice-bud cherry tomato fermented wine, and adding deionized water to a beverage mixed solution with the formula in parts by weight of 100 parts in total. The beverage mixture is at 80 deg.C and 220kg/cm 2 Homogenizing under pressure to obtain the rice sprout cherry tomato low-alcohol beverage. And (3) after filling the low-alcohol rice-bud cherry tomato beverage, sterilizing for 15 min at 121 ℃, and cooling to normal temperature by spraying to obtain the low-alcohol rice-bud cherry tomato beverage for shelving.
The product has light red color, uniform texture, good taste, no foreign flavor, sour and sweet taste, fresh aroma of rice sprout, low alcoholicity (alcoholicity of 2.0 vol%), high content of 300ppm of gamma-aminobutyric acid and Haematococcus pluvialis, and nutrition and health promotion effects. The product is superior to the product in both taste and health care, and young people like low-alcohol beverage, so the product has good market prospect.
The preparation and the source of the saccharomyces cerevisiae suspension, the plant lactobacillus liquid and the red yeast powder are the same as those of the technical scheme.
Claims (3)
1. A method for preparing a low-alcohol beverage by liquid fermentation of rice sprouts is characterized by comprising the following steps:
1) rice germination
(1) Screening rice, removing rice grains which cannot germinate or have low germination probability such as blighted grains, diseased grains, mildewed grains and the like, and screening rice for germination;
(2) soaking the rice for germination in 0.1% lime water at 40-45 ℃ for 4-6 hours, wherein the water absorption amount is more than 40% of the dry rice, washing the soaked rice with clear water, and soaking for the second time by using warm water at 35 ℃ for 10-15 minutes;
(3) fishing out the rice soaked for the second time, draining, spreading on a germination bed for heat preservation, and controlling the temperature to be 15-25 ℃; pouring the rice by spraying warm water every 4-6 hours to keep the rice wet;
(4) and (3) germination: exposing the wet rice to air after the wet rice is whitened, pouring the rice for 1-2 times with warm water at the temperature of 25-30 ℃ every day, continuously germinating and growing the whitened rice embryo after 3-4 days, keeping the humidity and pouring the rice for 1-2 times with the warm water every day, and growing two-leaf cores to terminate germination;
2) saccharification stage
(1) Cutting rice sprouts wrapped with two leaves into small sections, putting the small rice sprouts into a saccharifying tank, adding warm water of 45-55 ℃, crushing the rice sprouts: uniformly mixing warm water in a ratio of 1: 1-1.5; saccharifying for 5-6 hours, cooling to room temperature, then placing into a cloth bag, fastening a bag opening, and placing on a squeezer to squeeze and extrude juice to obtain the rice sprout saccharified juice; putting the rice sprout saccharification juice into a colloid mill for grinding for 3-6 min, filtering by 4 layers of gauze, taking filtrate as rice sprout saccharification clear juice, and taking the filtrate as glucose with the sugar degree of 8-10 g/L for later use;
(2) boiling 2/3 weight volumes of rice sprout saccharification clear juice in a heating pot, and adding white granulated sugar in terms of glucose to adjust the sugar degree to be 15-20 g/L rice sprout high-sugar concentrated juice;
3) cherry tomato sugaring juice:
(1) picking selected cherry tomatoes, washing with water, removing bases, treating with boiling water for 10 minutes, taking out, adding ice water, and peeling to obtain peeled cherry tomatoes;
(2) removing water on the surface of the skinless cherry tomatoes, adding white granulated sugar accounting for 20% of the weight of the cherry tomatoes for sugaring, spreading a layer of skinless cherry tomatoes and a layer of white granulated sugar in a vat, sugaring five layers of skinless cherry tomatoes for 24 hours, and extruding and pounding to obtain cherry tomato sugaring juice;
4) liquid state fermentation
(1) Adding 100 parts by weight of rice sprout saccharification clear juice, 20 parts by weight of cherry tomato syrup and 2-4 parts by weight of saccharomyces cerevisiae suspension into a fermentation tank A, introducing sterile air for 15 minutes, and performing liquid-state pre-fermentation at the temperature of 28-30 ℃ for 24 hours;
(2) adding 20 parts by weight of cherry tomato juice, 2-4 parts by weight of plant lactobacillus liquid and rice sprout high-sugar concentrated juice into a mixed liquid in percentage by weight of the rice sprout saccharified clear juice, pumping the mixed liquid into an upper inlet of a fermentation tank A at a speed of 8-12L/h, pumping the mixed liquid into an upper inlet of a fermentation tank B from a lower outlet of the tank A at the same speed, pumping the mixed liquid out from a lower outlet of the fermentation tank B at the same speed, and controlling the fermentation temperature of the continuous fermentation to be 28-32 ℃;
(3) cooling fermented mash pumped out from an outlet at the lower part of the fermentation tank B to 18-22 ℃ through a thin plate cooler, pumping the fermented mash into the fermentation tank C, introducing sterile air for 10 minutes, maintaining the temperature for continuous fermentation, and stopping when the alcoholic strength reaches 8-10 vol% to obtain mature fermented mash;
5) post-fermentation treatment
(1) Filter pressing, clarifying and blending: pouring the mature fermented mash into a mash pool, conveying the mash to a filter press to be squeezed into wine liquid, pumping the wine liquid into a clarifying tank to clarify for 2 days to obtain rice bud cherry tomato fermented wine; adjusting the alcoholic strength of the rice-bud cherry tomato fermented wine to 6-8% vol, the sugar degree in terms of glucose to 120-140 g/L, and the acidity degree in terms of lactic acid to 4.5-6.0 g/L;
6) blending the rice sprout cherry tomato low-alcohol beverage:
(1) the formula is as follows: the weight ratio of 100 parts of the total weight is as follows:
20-30 parts of rice sprout cherry tomato fermented wine
Haematococcus pluvialis 8-12
Citric acid 0.2
6-8 parts of honey
Xylitol 1
Red rice powder 2
Xanthan gum 0.05
Sodium carboxymethylcellulose 0.05
The balance of deionized water;
(2) the manufacturing steps are as follows:
dissolving xanthan gum, sodium carboxymethylcellulose, red rice powder and xylitol with part of deionized water according to the above ratio, and mixing with a high-speed dispersion machine to obtain a solution A; dissolving haematococcus pluvialis, honey and citric acid with part of deionized water to obtain a solution B; mixing the dissolved solution A and the dissolved solution B with the rice-bud cherry tomato fermented wine, and adding deionized water to a beverage mixed solution with the formula in parts by weight of 100 parts in total; the beverage mixture is at 80 deg.C and 220kg/cm 2 Homogenizing under pressure to obtain the low alcohol alcoholic beverage of fructus oryzae cherry tomato; and (3) after filling the low-alcohol rice-bud cherry tomato beverage, sterilizing for 15 min at 121 ℃, and cooling to normal temperature by spraying to obtain the low-alcohol rice-bud cherry tomato beverage for shelving.
2. The method for preparing a low alcohol beverage by liquid fermentation of rice sprouts as claimed in claim 1, wherein: the preparation method of the saccharomyces cerevisiae suspension comprises the following steps:
1) preparing a saccharification liquid:
(1) mixing the prepared dry rice sprouts and selenium malt in a ratio of 1:1, and grinding the mixture into powder of 40-60 meshes by a grinder; adding 180-200% of hot water with the temperature of 50 ℃ and 0.05-0.10% of high-temperature resistant alpha-amylase according to the weight ratio of the rice powder and the rice powder, and uniformly mixing to obtain rice sprout and malt mixed pulp;
(3) pumping the rice sprout and malt mixture into a thin plate heat exchanger, rapidly heating to 90-92 ℃, pumping the rice sprout and malt mixture into a jacket liquefaction pot, keeping the temperature for about half an hour, liquefying into liquefied liquid, and cooling the liquefied liquid by jacket cold water of the jacket liquefaction pot for 50-55 ℃; adding 10% of rice sprout ground extract and 5% of red rice powder by weight percentage, keeping the temperature at 50 ℃, and stirring while saccharifying for 40 minutes to obtain rice sprout malt mash; filtering with a filter press, and adjusting to 10 ° Bx saccharification liquid;
2) preparation of saccharomyces cerevisiae suspension:
(1) test tube inclined plane seed: inoculating a saccharomyces cerevisiae strain on a saccharomyces cerevisiae slant culture medium in a test tube, culturing for 5-7 days in a biological incubator at 30 ℃ to obtain saccharomyces cerevisiae slant test tube seeds, taking out and placing in a refrigerator at 4 ℃ for storage for later use;
(2) liquid culture of saccharomyces cerevisiae: inoculating the saccharomyces cerevisiae test tube slant seeds into a liquid large test tube filled with 50mL of 10 DEG Bx saccharification liquid, and culturing for 24 hours at 30 ℃ for later use; inoculating the saccharomyces cerevisiae liquid in a large liquid test tube into a 1000mL triangular flask, filling 500mL of 10 DEG Bx saccharification liquid, and culturing at 28 ℃ for 36 hours to obtain a saccharomyces cerevisiae enlarged culture solution for later use;
(3) saccharomyces cerevisiae suspension: passing the saccharomyces cerevisiae enlarged culture solution through a centrifuge, centrifuging at 5000 rpm, pouring out the supernatant, and leaving yeast sludge-like precipitate; adding 10 ℃ sterile water according to the weight ratio: yeast paste = 2000: 100, mixing and shaking to prepare the saccharomyces cerevisiae suspension for use.
3. The method for preparing a low alcohol beverage by liquid fermentation of rice sprouts as claimed in claim 1, wherein: the preparation of the lactobacillus plantarum liquid comprises the following steps:
(1) taking the somatic cells of the lactobacillus plantarum slant, preparing the somatic cells with the number of (1-5) x 10 6 Lactobacillus plantarum suspension per mL; inoculating the lactobacillus plantarum suspension into a triangular flask filled with an MRS liquid culture medium, wherein the inoculation amount is 6-8% of the volume of the MRS liquid culture medium, the culture temperature is 28 ℃, the rotating speed on a shaker is 200 revolutions per minute, and the lactobacillus plantarum suspension is cultured into lactobacillus plantarum seed liquid by shaking culture for 2 days;
(2) preparing lactobacillus plantarum liquid, namely inoculating lactobacillus plantarum seed liquid into a culture medium taking rice sprout clear juice as a culture medium, wherein the inoculation amount is 10% of the volume amount of the rice sprout clear juice, the pH value is adjusted to be 6.0, the culture temperature is 34 ℃, the ventilation amount is 0.05-0.10 cubic meters of sterile air per minute per I cubic meter of fermented mash, and the culture time is 96 hours to obtain lactobacillus plantarum liquid;
said Lactobacillus plantarum (A), (B)Lactobacillus plantarum) The strain number is as follows: is CICC 20766; purchased from China center for Industrial microbial cultures Collection (CICC);
the preparation of the red yeast powder comprises the following steps: purchasing red yeast rice for brewing, and grinding into fine powder;
the selenium malt is purchased externally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210824424.4A CN115011427B (en) | 2022-07-14 | 2022-07-14 | Method for preparing low-alcohol alcoholic beverage by liquid fermentation of rice sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210824424.4A CN115011427B (en) | 2022-07-14 | 2022-07-14 | Method for preparing low-alcohol alcoholic beverage by liquid fermentation of rice sprouts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115011427A true CN115011427A (en) | 2022-09-06 |
| CN115011427B CN115011427B (en) | 2023-12-08 |
Family
ID=83080781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210824424.4A Active CN115011427B (en) | 2022-07-14 | 2022-07-14 | Method for preparing low-alcohol alcoholic beverage by liquid fermentation of rice sprouts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115011427B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005034133A (en) * | 2003-06-24 | 2005-02-10 | Yamagata Prefecture | Method for producing ethanol by fermentation under aerobic-condition |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN106135962A (en) * | 2016-06-29 | 2016-11-23 | 韦智涛 | A kind of preparation method of Maca beverage |
| CN111480830A (en) * | 2019-01-29 | 2020-08-04 | 海南大学 | Enzyme liquid, application and preparation method thereof and anti-aging product |
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
-
2022
- 2022-07-14 CN CN202210824424.4A patent/CN115011427B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005034133A (en) * | 2003-06-24 | 2005-02-10 | Yamagata Prefecture | Method for producing ethanol by fermentation under aerobic-condition |
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN106135962A (en) * | 2016-06-29 | 2016-11-23 | 韦智涛 | A kind of preparation method of Maca beverage |
| CN111480830A (en) * | 2019-01-29 | 2020-08-04 | 海南大学 | Enzyme liquid, application and preparation method thereof and anti-aging product |
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115011427B (en) | 2023-12-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696982A (en) | Instant food of germinated brown rice and preparation method of same | |
| CN107981178B (en) | Preparation method of fermented straight rice noodles | |
| CN108893213A (en) | A kind of novel buckwheat health beer and preparation method thereof | |
| CN109943438B (en) | Preparation method of red yeast health wine fermented by adding eurotium cristatum | |
| CN108441367B (en) | Brewing process of Chinese chestnut beer | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN107668702A (en) | A kind of production technology of trifoliate orange Dulcis ferment | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN113186061B (en) | Preparation method of rice wine | |
| CN105400656B (en) | A kind of brewing method of yellow rice wine | |
| CN113637550A (en) | Preparation method of kiwi fruit wine | |
| CN110857425A (en) | Brewing process of yellow rice wine | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN103125822B (en) | Preparing method of brown rice function red rice health care wine | |
| CN107057926B (en) | Preparation method of mixed fruit juice red koji wine | |
| CN115011427B (en) | Method for preparing low-alcohol alcoholic beverage by liquid fermentation of rice sprouts | |
| CN113430079A (en) | Production method and product of blueberry hyaluronic acid white spirit | |
| CN115232695B (en) | Method for preparing rice sprout red rice wine by rice koji juice liquid state fermentation | |
| CN115161140B (en) | Preparation method of rice sprout monascus yellow wine based on liquid fermentation | |
| CN107129904B (en) | Ginseng and tartary buckwheat fermented wine and preparation method thereof | |
| KR101262959B1 (en) | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby | |
| CN112553034A (en) | Preparation method of quinoa vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |