CN104544419A - Barley fermentation beverage production technology - Google Patents
Barley fermentation beverage production technology Download PDFInfo
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- CN104544419A CN104544419A CN201310488394.5A CN201310488394A CN104544419A CN 104544419 A CN104544419 A CN 104544419A CN 201310488394 A CN201310488394 A CN 201310488394A CN 104544419 A CN104544419 A CN 104544419A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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Abstract
The invention relates to a barley fermentation beverage production technology. The technology is characterized by comprising main steps as follows: preparation of wort, blending of auxiliary materials, homogenization and sterilization, leavening agent processing and preparation, inoculation, filling, fermentation and postripeness, wherein the leavening agent processing and preparation process comprises skimmed milk culture medium preparation and microbial strain activation and cultivation. The barley fermentation beverage production technology has the benefits as follows: compared with lactic acid fermentation beverages produced from other raw materials, the barley fermentation beverage has low price and abundant sources, is not restricted by seasonal characteristics and has good development prospect.
Description
Technical field
The present invention relates to zymotechnique field, be specifically related to barley fermented beverage technique.
Background technology
Barley is grass, and in world cereal crops, output occupies the 4th, only secondary to wheat, paddy rice and corn, and its purposes is quite extensive, edible, feeding, brewage, medicine, weaving, nuclear industry, to be widely used in weaving etc.Germination treatment can improve the nutritive value of cereal seed, and that improves protein and starch can digestibility, improves the content of limiting amino acid and vitamin, also can reduce poisonous, harmful and some anti-nutrition component.Lactic acid fermentation beverage popular in current China market is traditional yoghurt, in recent years also has vegetable juice to make the research report of lactic acid fermentation beverage, but because of the seasonality of raw material strong, also there is no launch products.If with barley with the barley of cheap, abundance for the lactic acid fermented beverage of main material production, not only increase the new varieties of beverage, also development prospect has been opened up for the application of biotechnology in deep processing of farm products, for a new way is opened up in grain conversion increment.At present existing research of producing lactic acid fermented beverage for barley, but not yet break through due to technical problem, also do not have finished product to come out.
Summary of the invention
Barley fermented beverage technique is the invention provides for the problems referred to above.
Barley fermented beverage technique, it is characterized in that, technique key step comprises the preparation of brewer's wort, the allotment of auxiliary material, homogeneous, sterilizing, leavening process and preparation, inoculation and filling, fermentation, after-ripening, wherein the process of leavening and preparation process divide skimmed milk training base to prepare and actication of culture and cultivation.
Described brewer's wort preparation technology cooks method Mashing process for adopting secondary, the proportioning that adds water is by 1:6 (W/W), first at 50 DEG C of-52 DEG C of temperature, make protein stop 1 hour, get 1/3rd mash again to carry out first time and boil, boiling 3-5 minute, then mix with remaining 2/3rds mash, temperature is adjusted to 63 DEG C-65 DEG C, insulation saccharification, to the nondiscolouring of iodine liquid, namely saccharification is complete, saccharification completely mash is separated into liquid and concentrated phase, 72 DEG C-73 DEG C are heated to the latter, keep then being boiled for 10 minutes, mix with liquid part again, make feed temperature remain on 75 DEG C-78 DEG C 5 minutes, take advantage of heat filtering for 78 DEG C, obtain former wheat juice.
The allocating technology of described auxiliary material is that the wheat juice sterilized water that the saccharification of 10 portions of barleys obtains is diluted to 100 parts, and add 10% fresh milk, 5% lactose, 5% white granulated sugar, 0.5% agar, stirs.
Described homogeneous, sterilization process are for adopting high pressure homogenizer process, and equal duty pressure, at more than 18MPa, heats sterilizing in 2 minutes, has ready conditions and plate type heat exchanger can be adopted to carry out at 95 DEG C-100 DEG C.Then 40 DEG C are cooled to rapidly.
Described leavening process and preparation technology as follows:
(1) degreasing milk medium preparation: skimmed milk 20g is respectively charged in the dry 250ml triangular flask after sterilization and 18x180mm test tube, to be placed at high-pressure sterilizing pot 0.1Mpa, 121 DEG C of temperature sterilizing 15 minutes, during dissolving, weight ratio is skimmed milk power: former wheat juice=1:8, abundant stirring is chilled to 41 DEG C, carries out inoculated and cultured;
(2) actication of culture and cultivation: be culture base-material with the former wheat juice of the skimmed milk after autoclaving, carry out seed culture and expand cultivating, seed culture medium is made to assign 30 minutes at the autoclave temperature of 110 DEG C, then 42 DEG C are cooled to rapidly, then 30 minutes need be incubated under the sterilizing of 95 DEG C to expansion culture medium, be cooled to rapidly 40 DEG C, then be inoculated in the clean triangular flask and test tube that sterile milk is housed, the lactobacillus bulgaricus of inoculated and cultured and the ratio of Streptomyces thermophilus is made to remain on the basis of 1:1, with the clean cotton balls sealing through sterilizing, the constant incubator being placed in 42 DEG C again carries out activation culture, incubation time is about 10-12 hour, until solidify, at taking-up is placed on 5 DEG C, place 24 hours, flavor substance is improved, and then carry out second time and third time activation.
Described inoculating process be by above-mentioned domestication after lactobacillus bulgaricus and Streptomyces thermophilus be inoculated in compound with the ratio of 2%-3%, stir homogeneous.
Described filling, fermentation, after-ripening technique are that aseptic condition to be sub-packed in sterilizing bottle and to seal, and send between insulation and carry out fermented and cultured; Fermentation temperature about 40 DEG C, time 4--6 hour, when culture reaches certain acidity, can send into freezer and carry out low temperature after-ripening.After-ripening condition: temperature 0 DEG C-4 DEG C, time 10-12 hour, pH value is 4.1-4.2.
Beneficial effect of the present invention: compared with producing lactic acid fermented drink with other raw materials, cheap, abundance, not by seasonal constraint, has good development prospect.
Detailed description of the invention
The preparation of brewer's wort.Adopt secondary to cook method Mashing process, the proportioning that adds water is by 1:6 (W/W).First at 50 DEG C--make protein stop at 52 DEG C of temperature 1 hour, then get 1/3rd mash and carry out first time and boil, boiling 3--5 minute, then mix with remaining 2/3rds mash, temperature is adjusted to 63 DEG C--and 65 DEG C, insulation saccharification, to the nondiscolouring of iodine liquid, namely saccharification is complete.Saccharificatinn period depends on malt quality.Saccharification completely mash is separated into liquid and concentrated phase, is heated to 72 DEG C to the latter--73 DEG C, keep then being boiled for 10 minutes, then mix with liquid part, make feed temperature remain on 75 DEG C--78 DEG C 5 minutes, takes advantage of heat filtering for 78 DEG C, obtains former wheat juice.This Wort boiling, keeps boiling certain hour, to boil intensity and removing coagulability betaglobulin etc. needed for Controlling Technology.
Add auxiliary material allotment.The wheat juice sterilized water that the saccharification of 10kg barley obtains is diluted to 100kg, add 10% fresh milk (milk powder also can, namely milk powder doubly obtain milk to water 7), 5% lactose, 5% white granulated sugar (liquid glucose dissolves filtration in advance), 0.5% agar (dissolving).Stir.
Homogeneous.Adopt high pressure homogenizer process, equal duty pressure is at more than 18MPa.Sterilizing.At 95 DEG C--heat sterilizing in 2 minutes at 100 DEG C, have ready conditions and plate type heat exchanger can be adopted to carry out.Then 40 DEG C are cooled to rapidly.The process of leavening and preparation.(1) degreasing milk medium preparation.Skimmed milk 20g is respectively charged in the dry 250ml triangular flask after sterilization and 18x180mm test tube, is placed at high-pressure sterilizing pot 0.1Mpa, 121 DEG C of temperature sterilizing 15 minutes.During dissolving, weight ratio is skimmed milk power: former wheat juice=1:8, fully stirs and is chilled to 41 DEG C, carry out inoculated and cultured.
Actication of culture and cultivation.Be culture base-material with the former wheat juice of the skimmed milk after autoclaving, carry out seed culture and expand cultivating.Seed culture medium is made to assign 30 minutes at the autoclave temperature of 110 DEG C, then 42 DEG C are cooled to rapidly, then 30 minutes need be incubated under the sterilizing of 95 DEG C to expansion culture medium, be cooled to rapidly 40 DEG C, then be inoculated in the clean triangular flask and test tube that sterile milk is housed, the lactobacillus bulgaricus of inoculated and cultured and the ratio of Streptomyces thermophilus is made to remain on the basis of 1:1, with the clean cotton balls sealing through sterilizing.The constant incubator being placed in 42 DEG C again carries out activation culture, and incubation time is about 10--12 hour, until solidify.At taking-up is placed on 5 DEG C, place 24 hours, flavor substance is improved, and then carry out second time and third time activation, such bacterial classification just can reach this experiment necessary requirement.Inoculation.Lactobacillus bulgaricus after above-mentioned domestication and Streptomyces thermophilus are inoculated in compound with the ratio of 2%--3%, stir homogeneous.
Sterile filling, fermentation, after-ripening.To be sub-packed in sterilizing bottle with aseptic condition and to seal, and sending between insulation and carry out fermented and cultured.Fermentation temperature about 40 DEG C, time 4--6 hour, when culture reaches certain acidity, can send into freezer and carry out low temperature after-ripening.After-ripening condition: temperature 0 DEG C--4 DEG C, time 10--12 hour, pH value is 4.1--4.2.
Claims (7)
1. barley fermented beverage technique, it is characterized in that, technique key step comprises the preparation of brewer's wort, the allotment of auxiliary material, homogeneous, sterilizing, leavening process and preparation, inoculation and filling, fermentation, after-ripening, wherein the process of leavening and preparation process divide skimmed milk training base to prepare and actication of culture and cultivation.
2. barley fermented beverage technique according to claim 1, it is characterized in that, described brewer's wort preparation technology cooks method Mashing process for adopting secondary, the proportioning that adds water is by 1:6 (W/W), first at 50 DEG C of-52 DEG C of temperature, make protein stop 1 hour, get 1/3rd mash again to carry out first time and boil, boiling 3-5 minute, then mix with remaining 2/3rds mash, temperature is adjusted to 63 DEG C-65 DEG C, insulation saccharification, to the nondiscolouring of iodine liquid, namely saccharification is complete, saccharification completely mash is separated into liquid and concentrated phase, 72 DEG C-73 DEG C are heated to the latter, keep then being boiled for 10 minutes, mix with liquid part again, make feed temperature remain on 75 DEG C-78 DEG C 5 minutes, take advantage of heat filtering for 78 DEG C, obtain former wheat juice.
3. barley fermented beverage technique according to claim 1, is characterized in that, the allocating technology of described auxiliary material is that the wheat juice sterilized water that the saccharification of 10 portions of barleys obtains is diluted to 100 parts, add 10% fresh milk, 5% lactose, 5% white granulated sugar, 0.5% agar, stirs.
4. barley fermented beverage technique according to claim 1, it is characterized in that, described homogeneous, sterilization process are for adopting high pressure homogenizer process, equal duty pressure is at more than 18MPa, sterilizing in 2 minutes is heated at 95 DEG C-100 DEG C, have ready conditions and plate type heat exchanger can be adopted to carry out, be then cooled to rapidly 40 DEG C.
5. barley fermented beverage technique according to claim 1, is characterized in that, described leavening process and preparation technology as follows:
(1) degreasing milk medium preparation: skimmed milk 20g is respectively charged in the dry 250ml triangular flask after sterilization and 18x180mm test tube, to be placed at high-pressure sterilizing pot 0.1Mpa, 121 DEG C of temperature sterilizing 15 minutes, during dissolving, weight ratio is skimmed milk power: former wheat juice=1:8, abundant stirring is chilled to 41 DEG C, carries out inoculated and cultured;
(2) actication of culture and cultivation: be culture base-material with the former wheat juice of the skimmed milk after autoclaving, carry out seed culture and expand cultivating, seed culture medium is made to assign 30 minutes at the autoclave temperature of 110 DEG C, then 42 DEG C are cooled to rapidly, then 30 minutes need be incubated under the sterilizing of 95 DEG C to expansion culture medium, be cooled to rapidly 40 DEG C, then be inoculated in the clean triangular flask and test tube that sterile milk is housed, the lactobacillus bulgaricus of inoculated and cultured and the ratio of Streptomyces thermophilus is made to remain on the basis of 1:1, with the clean cotton balls sealing through sterilizing, the constant incubator being placed in 42 DEG C again carries out activation culture, incubation time is about 10-12 hour, until solidify, at taking-up is placed on 5 DEG C, place 24 hours, flavor substance is improved, and then carry out second time and third time activation.
6. barley fermented beverage technique according to claim 1, is characterized in that, described inoculating process be by above-mentioned domestication after lactobacillus bulgaricus and Streptomyces thermophilus be inoculated in compound with the ratio of 2%-3%, stir homogeneous.
7. barley fermented beverage technique according to claim 1, is characterized in that, described filling, fermentation, after-ripening technique are that aseptic condition to be sub-packed in sterilizing bottle and to seal, and sends between insulation and carry out fermented and cultured; Fermentation temperature about 40 DEG C, time 4-6 hour, when culture reaches certain acidity, can send into freezer and carry out low temperature after-ripening, after-ripening condition: temperature 0 DEG C-4 DEG C, time 10-12 hour, pH value is 4.1-4.2.
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| CN201310488394.5A CN104544419A (en) | 2013-10-18 | 2013-10-18 | Barley fermentation beverage production technology |
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| CN201310488394.5A CN104544419A (en) | 2013-10-18 | 2013-10-18 | Barley fermentation beverage production technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889404A (en) * | 2017-01-11 | 2017-06-27 | 江苏大学 | Lactobacillus-fermented barley beverage and preparation method thereof |
| CN110656004A (en) * | 2019-08-07 | 2020-01-07 | 江苏恒康生物科技有限公司 | Flavored fermented bubble beverage and process for making same |
| CZ309909B6 (en) * | 2020-12-22 | 2024-01-31 | Česká zemědělská univerzita v Praze | Non-fermented milk beverage containing malt wort |
-
2013
- 2013-10-18 CN CN201310488394.5A patent/CN104544419A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889404A (en) * | 2017-01-11 | 2017-06-27 | 江苏大学 | Lactobacillus-fermented barley beverage and preparation method thereof |
| CN110656004A (en) * | 2019-08-07 | 2020-01-07 | 江苏恒康生物科技有限公司 | Flavored fermented bubble beverage and process for making same |
| CZ309909B6 (en) * | 2020-12-22 | 2024-01-31 | Česká zemědělská univerzita v Praze | Non-fermented milk beverage containing malt wort |
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Application publication date: 20150429 |