CN1148479A - Cereal-bean mixed culture lactic acid fermented drink and preparing method thereof - Google Patents
Cereal-bean mixed culture lactic acid fermented drink and preparing method thereof Download PDFInfo
- Publication number
- CN1148479A CN1148479A CN 96111218 CN96111218A CN1148479A CN 1148479 A CN1148479 A CN 1148479A CN 96111218 CN96111218 CN 96111218 CN 96111218 A CN96111218 A CN 96111218A CN 1148479 A CN1148479 A CN 1148479A
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- CN
- China
- Prior art keywords
- cereal
- lactic acid
- fermentation
- mixed culture
- bean
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- 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.)
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 24
- 239000004310 lactic acid Substances 0.000 title claims abstract description 18
- 235000019985 fermented beverage Nutrition 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000012452 mother liquor Substances 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 241000192001 Pediococcus Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 2
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical compound CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 230000011218 segmentation Effects 0.000 claims description 2
- 239000000779 smoke Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000015193 tomato juice Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- NGWKGSCSHDHHAJ-YPFQVHCOSA-N Liquoric acid Chemical compound C1C[C@H](O)C(C)(C)C2CC[C@@]3(C)[C@]4(C)C[C@H]5O[C@@H]([C@](C6)(C)C(O)=O)C[C@@]5(C)[C@@H]6C4=CC(=O)C3[C@]21C NGWKGSCSHDHHAJ-YPFQVHCOSA-N 0.000 abstract 1
- NGWKGSCSHDHHAJ-UHFFFAOYSA-N Liquoric acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CC5OC(C(C6)(C)C(O)=O)CC5(C)C6C4=CC(=O)C3C21C NGWKGSCSHDHHAJ-UHFFFAOYSA-N 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 229940093915 gynecological organic acid Drugs 0.000 abstract 1
- 229960000448 lactic acid Drugs 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The drink comprises cereal or bean sacclzarifying liquor and lactic-acid bacteria mixed liquor which comprises bacteria fermentation mother liquor and fermentation assistant. Choise cereals or beans are soaked and saccharified to make base material to which are added bacteria fermentation mother liquor and fermentation assistant, then put into a container containing sterilized saccharifying liquid, fermented till that its total acid-containing quantity is up to 1-2%. The fermented liquor, sugar-sour flavouring and water are mixed and put into a container, dectivated for 18-22 minutes in water bath to obtain the finished product. Said drink has rich various amino acids, organic acids, vitamins, mineral substances, lactobacillus etc..
Description
Cereal-bean mixed culture lactic acid fermented drink belongs to beverage category and manufacturing technology thereof.
Existing lactic acid fermented drink all is to be raw material with the breast, exists kind single, the incomplete shortcoming of trophic spectrum.
The objective of the invention is lactic acid fermented raw material Application Areas is expanded, and treat theoretical according to modern bacterium, developing a series of is the fermentation base-material with cereal, the lactic fermentation health promoting beverage that utilizes multi-strain fermentations such as bifidus bacillus, lactobacillus to form, it has advantage various in style, that trophic spectrum is abundant.Its manufacture method is provided simultaneously.
Drink of the present invention is made up of cereal saccharification liquid, milk-acid bacteria mixed solution.The milk-acid bacteria mixed solution accounts for 1～3% of cereal saccharification liquid.
Cereal can select for use 1～2 kind in black rice, wheat, the mung bean to be raw material, if select two kinds, the two weight ratio is 1: 1.
The milk-acid bacteria mixed solution is made up of mother liquor of bacterial fermentation and fermentation-assisting agent.They respectively are by weight percentage: mother liquor of bacterial fermentation 85～90, fermentation-assisting agent 10～14.Mother liquor of bacterial fermentation is made up of lactobacillus, genus bifidobacterium, Pediococcus.By volumetric ratio, lactobacillus: genus bifidobacterium: Pediococcus=1～2: 1～2: 1～2.Lactobacillus can select for use Lactobacterium acidophilum, plant lactobacillus, lactobacillus lactis one of them.Genus bifidobacterium can select for use bifidobacterium adolescentis, bifidobacteria infantis, bifidus longum bb one of them.Pediococcus can select for use Pediococcus pentosaceus, lactic acid pediococci one of them.Fermentation-assisting agent by yeast extract, soy peptone, isomerizing lactose, soybean oligosaccharide, Radix Dauci Sativae juice, tomato juice wherein 1～3 kind form.1～3 kind of mutual ratio is optional, and total content is constant.
Product of the present invention can be by following method manufacturing: selected cereal or beans are soaked, smoke, defibrination, add Ye Huamei and the saccharifying enzyme of 5～20IU by the every gram weight of raw material, carry out the segmentation saccharification, time is 6～12 hours altogether, saccharification liquid was sterilized 20～30 minutes under 80～100 ℃ of conditions, 1～2% of adding saccharification liquid measure mother liquor of bacterial fermentation and 0.3～0.5% fermentation-assisting agent after the cooling.Injection fills the container of sterilization saccharification liquid, and 30～40 ℃ of bottom fermentations 12～48 hours, reaching total acid content was that fermentation in 1～2% o'clock stops.After fermented liquid and sugar, acid flavoring, water allocated, can be loaded in the container, passivation is 18～22 minutes in 60～100 ℃ of water-baths, is finished product.
It is good that product of the present invention has a color and luster, unique flavor, and be rich in multiple amino acids, organic acid, vitamin B group, vitamin-E and several mineral materials, lactobacillus and bifidus bacillus content all reach 10 in the product
7More than/the ml.That product also has is antitumor, regulate effects such as intestinal microflora fauna balance, invigorating the spleen and regulating the stomach.Shelf life of products can reach six months.Its manufacture method qualification rate height is easy to suitability for industrialized production, three-waste free pollution.
Embodiment: select good quality wheat 100Kg, clean impurity elimination, soak and dry by the fire in baking box to light brown after 4 hours, the temperature in the baking box is 160～180 ℃.Wheat joined in the 900Kg water again soaked 4 hours, pull an oar with slurry slag separator.Add Ye Huamei by every gram raw material 5～20IU, 85～90 ℃ of liquefaction 30～90 minutes down, adjusting pH value after being cooled to 60 ℃ is 5.The saccharifying enzyme that adds every gram raw material 5～20IU again is incubated 6 hours down at 50～70 ℃, filters stand-by.
It is 6.5～7.2 that above-mentioned wheat saccharification liquid is adjusted pH value, sterilizes 20 minutes down at 90～100 ℃, is cooled to 30～40 ℃.The milk-acid bacteria mixed solution that adds saccharification liquid 1～3% was 30～40 ℃ of bottom fermentations 12～48 hours.Smart filter back adds 4% granulated sugar, an amount of sweeting agent, citric acid and water.Passivation 20 minutes in 60～90 ℃ water-bath is finished product after the can.
Claims (9)
1, cereal-bean mixed culture lactic acid fermented drink is characterized in that being made up of cereal beans saccharification liquid, milk-acid bacteria mixed solution, and the milk-acid bacteria mixed solution accounts for 1～3% of cereal beans saccharification liquid.
2, the manufacture method of cereal-bean mixed culture lactic acid fermented drink, with selected cereal or beans soak, smoke, defibrination, it is characterized in that adding Ye Huamei and the saccharifying enzyme of 5～20IU by the every gram weight of raw material, carry out the segmentation saccharification, time is 6～12 hours altogether, saccharification liquid was sterilized 20～30 minutes under 80～100 ℃ of conditions, 1～2% of adding saccharification liquid measure mother liquor of bacterial fermentation and 0.3～0.5% fermentation-assisting agent after the cooling; Injection fills the container of sterilization saccharification liquid, and 30～40 ℃ of bottom fermentations 12～48 hours, reaching total acid content was that fermentation in 1～2% o'clock stops.
3, cereal-bean mixed culture lactic acid fermented drink according to claim 1 is characterized in that cereal, beans saccharification liquid can select 1～2 kind of raw material in black rice, wheat, the mung bean for use, and when selecting two kinds for use, the two part by weight is 1: 1.
4, according to claim 1,3 described cereal-bean mixed culture lactic acid fermented substandard products, it is characterized in that the lactic acid mixed solution is made up of mother liquor of bacterial fermentation and fermentation-assisting agent, be by weight percentage: mother liquor of bacterial fermentation: 85～90, fermentation-assisting agent: 10～14.
5, according to claim 1,4 described cereal-bean mixed culture lactic acid fermented drinks, it is characterized in that mother liquor of bacterial fermentation is made up of lactobacillus, genus bifidobacterium, Pediococcus, by volumetric ratio, lactobacillus: genus bifidobacterium: Pediococcus=1～2: 1～2: 1～2.
6, according to claim 1,4,5 described cereal-bean mixed culture lactic acid fermented drinks, it is characterized in that lactobacillus can select for use Lactobacterium acidophilum, plant lactobacillus, lactobacillus lactis one of them.
7, according to claim 1,4,5 described cereal-bean mixed culture lactic acid fermented drinks, it is characterized in that genus bifidobacterium can select for use bifidobacterium adolescentis, bifidobacteria infantis, bifidus longum bb one of them.
8, according to claim 1,4,5 described cereal-bean mixed culture lactic acid fermented drinks, it is characterized in that Pediococcus can select for use Pediococcus pentosaceus, lactic acid pediococci one of them.
9, according to claim 1,3,4 described cereal-bean mixed culture lactic acid fermented drinks, it is characterized in that fermentation-assisting agent by yeast extract, soy peptone, isomerizing lactose, soybean oligosaccharide, Radix Dauci Sativae juice, tomato juice wherein 1～3 kind form, 1～3 kind of mutual ratio is optional, and total content is constant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96111218 CN1148479A (en) | 1996-08-12 | 1996-08-12 | Cereal-bean mixed culture lactic acid fermented drink and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96111218 CN1148479A (en) | 1996-08-12 | 1996-08-12 | Cereal-bean mixed culture lactic acid fermented drink and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1148479A true CN1148479A (en) | 1997-04-30 |
Family
ID=5121031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96111218 Pending CN1148479A (en) | 1996-08-12 | 1996-08-12 | Cereal-bean mixed culture lactic acid fermented drink and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1148479A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315417C (en) * | 2003-12-30 | 2007-05-16 | 中国农业科学院兰州兽医研究所 | Kluyveromyces marxianus fermented beverage and preparation method thereof |
| WO2007084059A1 (en) * | 2006-01-20 | 2007-07-26 | Bjoerk Inger | A food composition comprising amino acids |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
| CN104602548A (en) * | 2012-06-29 | 2015-05-06 | 嘉士伯酿酒有限公司 | Process for producing beverages by acid removal |
| CN104770799A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Carrot and cereal compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
| CN105661230A (en) * | 2016-01-20 | 2016-06-15 | 天津科技大学 | Probiotic functional beverage and probiotic food prepared from Lens culinaris by fermentation |
| CN106360217A (en) * | 2016-08-31 | 2017-02-01 | 华南农业大学 | Five-colored fermented cereal drink |
| CN107373261A (en) * | 2017-08-29 | 2017-11-24 | 张永杰 | A kind of preparation method of fermented grain beverage |
| CN108651796A (en) * | 2018-05-11 | 2018-10-16 | 李峰 | A kind of microorganism health drink |
-
1996
- 1996-08-12 CN CN 96111218 patent/CN1148479A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315417C (en) * | 2003-12-30 | 2007-05-16 | 中国农业科学院兰州兽医研究所 | Kluyveromyces marxianus fermented beverage and preparation method thereof |
| WO2007084059A1 (en) * | 2006-01-20 | 2007-07-26 | Bjoerk Inger | A food composition comprising amino acids |
| CN104602548B (en) * | 2012-06-29 | 2018-01-05 | 嘉士伯酿酒有限公司 | Process for producing beverages by acid removal |
| CN104602548A (en) * | 2012-06-29 | 2015-05-06 | 嘉士伯酿酒有限公司 | Process for producing beverages by acid removal |
| US11147296B2 (en) | 2012-06-29 | 2021-10-19 | Carlsberg Breweries A/S | Method for producing beverages by acid removal |
| US10440977B2 (en) | 2012-06-29 | 2019-10-15 | Carlsberg Breweries A/S | Method for producing beverages by acid removal |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
| CN104770799A (en) * | 2015-04-29 | 2015-07-15 | 合肥康龄养生科技有限公司 | Carrot and cereal compound beverage made by fermentation liquor containing dumpling-type fermentation bodies and making method thereof |
| CN105661230A (en) * | 2016-01-20 | 2016-06-15 | 天津科技大学 | Probiotic functional beverage and probiotic food prepared from Lens culinaris by fermentation |
| CN106360217A (en) * | 2016-08-31 | 2017-02-01 | 华南农业大学 | Five-colored fermented cereal drink |
| CN107373261A (en) * | 2017-08-29 | 2017-11-24 | 张永杰 | A kind of preparation method of fermented grain beverage |
| CN107373261B (en) * | 2017-08-29 | 2020-08-07 | 张永杰 | Preparation method of fermented cereal beverage |
| CN108651796A (en) * | 2018-05-11 | 2018-10-16 | 李峰 | A kind of microorganism health drink |
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