CN1785070A - Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof - Google Patents
Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof Download PDFInfo
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- CN1785070A CN1785070A CN200510047702.6A CN200510047702A CN1785070A CN 1785070 A CN1785070 A CN 1785070A CN 200510047702 A CN200510047702 A CN 200510047702A CN 1785070 A CN1785070 A CN 1785070A
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Abstract
A lactobacillus fermented sweet glutinous corn beverage with special nutritive value and taste and health-care function is prepared from sweet glutinous corn through sterilizing, inoculating composite lactobacillus zymophyte, slow fermenting at medium temp in non-oxygen condition, mixing with auxiliary, homogenizing and high-temp sterilizing.
Description
Technical field
The present invention relates to a kind of corn beverage, particularly relating to a kind of is the preparation technology and products thereof of the corn lactobacillus beverage of feedstock production with the lactobacillus-fermented sweet-waxy maizes.
Background technology
Lactic acid bacteria and fermented product thereof have good action to health.Have and help digest, improve the intestinal microecology environment, suppress the spoilage organisms growth, synthetic nutrient improves physiological functions such as immunity.
At present, the lactacidase fermenting beverage kind is single, mainly is the lactate milk beverage.Other the lactic acid drink overwhelming majority is that the raw material modulation forms with fruit juice, citric acid, lactic acid, and the acidity of product is by adding acid in a large number, and local flavor is by flavor deployment, and product nutrition, local flavor and quality all do not reach the effect of pure lactobacillus-fermented.
Along with improving constantly of living standard, people more and more pursue food nutrition and self health.Corn nourishment is abundant, utilizes sweet-waxy maizes to produce the lactobacillus-fermented corn beverage and does not see product and report.With the sweet-waxy maizes is the objective requirement that the sapid trophism of development of raw materials, functional lactobacillus fermented maize beverage meet the consumption market, is the strong trend of beverage industry development.
China is the corn main producing region, and the corn total output occupies the 2nd in the world.How to strengthen the corn deep processing dynamics, increase the added value of corn, become the technical problem that present urgent need solves.Exploitation sweet-waxy maizes sour milk beverage promotes the development of corn processing specific breed to promoting corn industry breed structure, and increasing farmers' income has important practical significance.
Summary of the invention
The purpose of this invention is to provide with the sweet-waxy maizes is all good lactic acid fermentation sweet glutinous maize drink preparation technologies of nutrition, mouthfeel and local flavor of feedstock production and products thereof.
The present invention is achieved in that a kind of preparation technology of lactic acid fermentation sweet glutinous maize drink, it comprises the steps: to get sweet-waxy maizes, with the sweet-waxy maizes threshing, go to go into fermentation tank after kind of the skin making beating, sterilization, cooling, the efficient compound lactobacillus leavening of artificial infection, fermentation slowly under anaerobic, medium temperature condition, fermentation is after allotment, homogeneous makes the corn lactobacillus beverage with lactic bacteria activity.
A kind of preparation technology of lactic acid fermentation sweet glutinous maize drink, it comprises the steps: to get sweet-waxy maizes is raw material, with the sweet-waxy maizes threshing, go to go into fermentation tank after kind of the skin making beating, sterilization, cooling, the efficient compound lactobacillus leavening of artificial infection, under anaerobic, medium temperature condition slowly the fermentation, the fermentation after the allotment, homogeneous, make nonactive corn lactobacillus beverage through the high temperature instantaneous sterilization again.
Described high temperature instantaneous sterilization, temperature are 125-135 ℃, and sterilizing time is 5-6min.
Described corn is gone to go into fermentation tank after the making beating of kind of skin, sterilization, cooling, the artificial infection lactic acid bacteria fermenting agent, the step of slow fermentation is under anaerobic, medium temperature condition: the corn steep liquor that enters fermentation tank is in 1: the ratio of 1.5-2.0 adds pure water; Sterilising temp is 100 ℃, time 25-35 minute; Be cooled to 28-32 ℃ after the sterilization; Insert lactic acid bacteria fermenting agent, lactic acid bacteria fermenting agent is efficient lactic acid bacterium bacterial classification L
041With L
042In 1: 1 composite making of ratio; The lactic acid bacteria fermenting agent inoculum concentration is the 5-8% of zymotic fluid; Fermentation temperature is 28 ± 2 ℃; Fermentation slowly under air-proof condition, fermentation period is 70-80 hour; Fermentation terminal pH value is 2.9-3.3.
The allotment of described fermentation back is to add granulated sugar respectively and honey is allocated; 10% granulated sugar and 2% honey that in zymotic fluid, add zymotic fluid weight, lactic acid content 〉=0.5%.
A kind of lactobacillus-fermented corn beverage product, each raw materials in part by weight ratio is: the sweet-waxy maizes that removes kind of skin: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: 1300-2000: 115-240: 230-300: 46-60.
Advantageous effect of the present invention is as follows:
1, the present invention is raw material with the sweet-waxy maizes, inserts efficient compound lactobacillus leavening and can make active corn lactobacillus beverage and two kinds of products of nonactive corn lactobacillus beverage.
2, technology of the present invention is by the efficient compound lactobacillus leavening of artificial infection, and fermentation slowly under 28 ℃ of left and right sides medium temperature conditions makes that product color is pure, tart flavour is soft, gives off a strong fragrance, local flavor is better.
3, produce multiple organic nutrition compositions such as lactic acid, lactein, ester class aromatic substance in this technology lactobacillus-fermented sweet-waxy maizes process, do not produce harmful substance, when keeping the intrinsic nutriment of corn, give special nutrition of fermented product and local flavor.
4, not containing artificial synthetic essence, pigment, chemical preservative, is a kind of pure natural corn nourishment beverage.
5, this maize lactacidase fermented beverage has good action to health.Have and help digest, improve the micro-ecological environment of enteron aisle, suppress the spoilage organisms growth, synthetic nutrient improves physiological functions such as immunologic function.
6,,, enriched the kind and the local flavor of lactic acid fermentation beverage existing market for beverage market provides a kind of new nutrient health-care beverage for the corn processing and utilization provides a new technology.
7, the corn lactobacillus beverage standard of the embodiment of the invention one preparation is as follows:
(1), nonactive corn lactobacillus beverage:
State: the milk yellow viscous liquid, quality is even, does not have precipitation, and sugariness is moderate, and tart flavour is soft, has the distinctive fragrance of lactobacillus-fermented corn.
Physical and chemical index: keep the intrinsic nutritional labeling of corn, corn juice content 〉=30%, granulated sugar 10%, honey 2%,
Lactic acid content 〉=0.5%, arsenic (mg/kg)≤0.2,
Plumbous (mg/kg)≤0.5, pH value is 3.5-3.8
Coliform (individual/ml)≤3, total number of molds (individual/ml)≤30,
Pathogenic bacteria must not detect.
Shelf-life: following 6 months of normal temperature.
(2), active corn sour milk beverage: live lactobacillus content 〉=10
5Individual/ml, shelf-life 2-6 ℃, 7 days, other index was the same.
Description of drawings
Fig. 1 is technological process of the present invention.
Below in conjunction with the specific embodiment the present invention is described in further details.
The specific embodiment
Embodiment one
With fresh and sweet waxy corn is raw material, threshing, removes to take by weighing behind kind of the skin 1000 grams, and fermentation tank is gone in making beating, adds 1500 gram pure water then, and sterilization is 30 minutes under 100 ℃ of temperature, is cooled to 30 ℃ then; Insert 125 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 5% of a zymotic fluid, sealing, and the control fermentation temperature is 28 ± 2 ℃, and fermentation period is 72 hours, and fermentation terminal pH value is 2.9-3.3; Stop to add 250 gram granulated sugar and 50 gram honey in the zymotic fluid after the fermentation, can makes the active corn lactobacillus beverage with lactic bacteria activity behind the homogeneous, or with the zymotic fluid behind the homogeneous through 125 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the nonactive corn lactobacillus beverage of 6 months shelf-lifves; About 2500 grams of the corn lactobacillus beverage that makes, going out rate is 250%.
Embodiment two
With fresh and sweet waxy corn is raw material, threshing, removes to take by weighing behind kind of the skin 1000 grams, and fermentation tank is gone in making beating, adds 2000 gram pure water then, and sterilization is 35 minutes under 100 ℃ of temperature, is cooled to 32 ℃ then; Insert 180 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 6% of a zymotic fluid, sealing, and the control fermentation temperature is 28 ℃, and fermentation period is 80 hours, and fermentation terminal pH value is 2.9-3.3; Stop to add 300 gram granulated sugar and 60 gram honey in the zymotic fluid after the fermentation, can makes the active corn lactobacillus beverage with lactic bacteria activity behind the homogeneous, or with the zymotic fluid behind the homogeneous through 135 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the nonactive corn lactobacillus beverage of 6 months shelf-lifves; About 3000 grams of the corn lactobacillus beverage that makes, going out rate is 300%.
Embodiment three
With fresh and sweet waxy corn is raw material, threshing, removes to take by weighing behind kind of the skin 1000 grams, and fermentation tank is gone in making beating, adds 1300 gram pure water then, and sterilization is 25 minutes under 100 ℃ of temperature, is cooled to 28 ℃ then; Insert 115 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 5% of a zymotic fluid, sealing, and the control fermentation temperature is 26 ℃, and fermentation period is 70 hours, and fermentation terminal pH value is 2.9-3.3; Stop to add 230 gram granulated sugar and 46 gram honey in the zymotic fluid after the fermentation, can makes the active corn lactobacillus beverage with lactic bacteria activity behind the homogeneous, or with the zymotic fluid behind the homogeneous through 130 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the nonactive corn lactobacillus beverage of 6 months shelf-lifves; About 2300 grams of the corn lactobacillus beverage that makes, going out rate is 230%.
Embodiment four
With fresh and sweet waxy corn is raw material, threshing, removes to take by weighing behind kind of the skin 1000 grams, and fermentation tank is gone in making beating, adds 1800 gram pure water then, and sterilization is 31 minutes under 100 ℃ of temperature, is cooled to 30 ℃ then; Insert 224 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 8% of a zymotic fluid, sealing, and the control fermentation temperature is 28 ℃, and fermentation period is 75 hours, and fermentation terminal pH value is 2.9-3.3; Stop to add 280 gram granulated sugar and 56 gram honey in the zymotic fluid after the fermentation, can makes the active corn lactobacillus beverage with lactic bacteria activity behind the homogeneous, or with the zymotic fluid behind the homogeneous through 128 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the nonactive corn lactobacillus beverage of 6 months shelf-lifves; About 2800 grams of the corn lactobacillus beverage that makes, going out rate is 280%.
Embodiment five
With fresh and sweet waxy corn is raw material, threshing, removes to take by weighing behind kind of the skin 1000 grams, and fermentation tank is gone in making beating, adds 2000 gram pure water then, and sterilization is 31 minutes under 100 ℃ of temperature, is cooled to 30 ℃ then; Insert 240 gram lactic acid bacteria fermenting agents, lactic acid bacteria fermenting agent is lactic acid bacteria L
041With L
042By 1: 1 composite leavening of making, inoculum concentration was 8% of a zymotic fluid, sealing, and the control fermentation temperature is 28 ℃, and fermentation period is 75 hours, and fermentation terminal pH value is 2.9-3.3; Stop to add 300 gram granulated sugar and 60 gram honey in the zymotic fluid after the fermentation, can makes the active corn lactobacillus beverage with lactic bacteria activity behind the homogeneous, or with the zymotic fluid behind the homogeneous through 128 ℃, 5-6min instantaneous sterilization, cooling, canned, produce the nonactive corn lactobacillus beverage of 6 months shelf-lifves; About 2800 grams of the corn lactobacillus beverage that makes, going out rate is 280%.
Claims (6)
1, a kind of preparation technology of lactic acid fermentation sweet glutinous maize drink, it is characterized in that it comprises the steps: to get sweet-waxy maizes, with the sweet-waxy maizes threshing, go to go into fermentation tank after kind of the skin making beating, sterilization, cooling, the efficient compound lactobacillus leavening of artificial infection, fermentation slowly under anaerobic, medium temperature condition, fermentation is after allotment, homogeneous makes the corn lactobacillus beverage with lactic bacteria activity.
2, a kind of preparation technology of lactic acid fermentation sweet glutinous maize drink, it is characterized in that it comprises the steps: to get sweet-waxy maizes is raw material, with the sweet-waxy maizes threshing, go to go into fermentation tank after kind of the skin making beating, sterilization, cooling, the efficient compound lactobacillus leavening of artificial infection, under anaerobic, medium temperature condition slowly the fermentation, the fermentation after the allotment, homogeneous, make nonactive corn lactobacillus beverage through the high temperature instantaneous sterilization again.
3, the preparation technology of lactic acid fermentation sweet glutinous maize drink according to claim 2 is characterized in that described high temperature instantaneous sterilization, and temperature is 125-135 ℃, and sterilizing time is 5-6min.
4, the preparation technology of lactic acid fermentation sweet glutinous maize drink according to claim 1 and 2, it is characterized in that described corn being gone to go into fermentation tank after the making beating of kind of skin, sterilization, cooling, the artificial infection lactic acid bacteria fermenting agent, the step of slow fermentation is under anaerobic, medium temperature condition: enter in the corn steep liquor of fermentation tank in 1: the ratio of 1.5-2.0 adds pure water; Sterilising temp is 100 ℃, time 25-35 minute; Be cooled to 28-32 ℃ after the sterilization; Insert lactic acid bacteria fermenting agent, lactic acid bacteria fermenting agent is efficient lactic acid bacterium bacterial classification L
041With L
042In 1: 1 composite making of ratio; The lactic acid bacteria fermenting agent inoculum concentration is the 5-8% of zymotic fluid; Fermentation temperature is 28 ± 2 ℃; Fermentation slowly under air-proof condition, fermentation period is 70-80 hour; Fermentation terminal pH value is 2.9-3.3.
5, the preparation technology of lactic acid fermentation sweet glutinous maize drink according to claim 1 and 2 is characterized in that the allotment of described fermentation back, is to add granulated sugar respectively and honey is allocated; 10% granulated sugar and 2% honey that in zymotic fluid, add zymotic fluid weight, lactic acid content 〉=0.5%.
6, a kind of lactobacillus-fermented corn beverage product is characterized in that each raw materials in part by weight ratio is: the sweet-waxy maizes that removes kind of skin: water: lactic acid bacteria fermenting agent: granulated sugar: honey=1000: 1300-2000: 115-240: 230-300: 46-60.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100477026A CN100518546C (en) | 2005-11-14 | 2005-11-14 | Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof |
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| CNB2005100477026A CN100518546C (en) | 2005-11-14 | 2005-11-14 | Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof |
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| CN100518546C CN100518546C (en) | 2009-07-29 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| CN101904529A (en) * | 2009-06-02 | 2010-12-08 | 南京大学 | Production method of natural corn beverage |
| CN101785503B (en) * | 2010-01-26 | 2012-05-23 | 东北农业大学 | Preparation method of whole corn milk beverage |
| CN103404779A (en) * | 2013-04-28 | 2013-11-27 | 王瑞文 | Sweet and glutinous corn flour |
| CN104719901A (en) * | 2015-04-09 | 2015-06-24 | 哈尔滨伟平科技开发有限公司 | Processing method of healthcare type grain fermented beverage |
| CN105011177A (en) * | 2015-08-05 | 2015-11-04 | 辽宁省农业科学院食品与加工研究所 | Preparing technology for fruit and vegetable lactic acid bacterium fermentation broth mycoprotein |
| CN106234897A (en) * | 2016-08-11 | 2016-12-21 | 陈荣 | A kind of walnut honey fermented beverage and preparation method thereof |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN114223823A (en) * | 2021-12-23 | 2022-03-25 | 别依胡恩·达吾列提开勒得 | Corn beverage and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146859A (en) * | 1996-08-01 | 1997-04-09 | 刘维 | Mazie acidophilous milk and producing process thereof |
| CN1189311A (en) * | 1997-07-17 | 1998-08-05 | 鲍利 | Maize lactacidase fermented nutriment and its prodn. method |
-
2005
- 2005-11-14 CN CNB2005100477026A patent/CN100518546C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| CN101904529A (en) * | 2009-06-02 | 2010-12-08 | 南京大学 | Production method of natural corn beverage |
| CN101785503B (en) * | 2010-01-26 | 2012-05-23 | 东北农业大学 | Preparation method of whole corn milk beverage |
| CN103404779A (en) * | 2013-04-28 | 2013-11-27 | 王瑞文 | Sweet and glutinous corn flour |
| CN104719901A (en) * | 2015-04-09 | 2015-06-24 | 哈尔滨伟平科技开发有限公司 | Processing method of healthcare type grain fermented beverage |
| CN105011177A (en) * | 2015-08-05 | 2015-11-04 | 辽宁省农业科学院食品与加工研究所 | Preparing technology for fruit and vegetable lactic acid bacterium fermentation broth mycoprotein |
| CN106234897A (en) * | 2016-08-11 | 2016-12-21 | 陈荣 | A kind of walnut honey fermented beverage and preparation method thereof |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN114223823A (en) * | 2021-12-23 | 2022-03-25 | 别依胡恩·达吾列提开勒得 | Corn beverage and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100518546C (en) | 2009-07-29 |
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