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Kbac drink prepared by asynchronous fermentation technology and preparation method thereof

A technology of asynchronous fermentation and technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult quality control and taste consistency of kvass, complicated processing technology, changeable flavor and other problems, so as to achieve easy quality and taste control, and equipment matching. Scientific and reasonable, pure taste effect

Active Publication Date: 2013-05-15
山东朝能福瑞达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using bread, which has complicated processing techniques, variable flavors, and unstable substances as raw materials, often brings difficulties to the quality control and taste consistency of kvass, and it is difficult to sell them as high-quality industrial products.
At present, there is no report on the production of kvass using malt extract as fermentation raw material

Method used

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  • Kbac drink prepared by asynchronous fermentation technology and preparation method thereof
  • Kbac drink prepared by asynchronous fermentation technology and preparation method thereof
  • Kbac drink prepared by asynchronous fermentation technology and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of kvass beverage prepared by asynchronous fermentation technology, every 100 kilograms is made from the following raw materials:

[0059] Malt extract 4.2kg, hop flower 3.1g, yeast powder 5g, lactic acid bacteria powder 4g, xylitol 390g, white sugar 4.6kg, citric acid 34g, sodium citrate 5.6g, pure water balance.

[0060] The above-mentioned malt extract is prepared by mixing 2.52 kg of light-colored malt extract and 1.68 kg of black malt extract.

[0061] The preparation method of above-mentioned kvass beverage, comprises the steps:

[0062] (1) Add 10 times the weight of malt extract to pure water at 55°C, add α-amylase to the water at the same time, stir evenly, and keep warm for 60 minutes to obtain saccharified wort;

[0063] (2) Heat the saccharified wort prepared in step (1) to boiling under the pressure of 0.12Mpa, continue heating for 100 minutes, then add pure water to dilute the wort in the boiling pot to 9°P wort, The protein precipitation was remo...

Embodiment 2

[0083] A kind of kvass beverage prepared by asynchronous fermentation technology, every 100 kilograms is made from the following raw materials:

[0084] Malt extract 4.4kg, hop flower 4.4g, yeast powder 5.5g, lactic acid bacteria powder 5g, xylitol 400g, white sugar 4.8kg, citric acid 35g, sodium citrate 6.0g, pure water balance.

[0085] The above-mentioned malt extract is prepared by mixing 1.76 kg of light-colored malt extract and 2.64 kg of black malt extract.

[0086] The preparation method of above-mentioned kvass beverage, comprises the steps:

[0087] (1) Add 9 times the weight of malt extract to pure water at 53°C, and at the same time add α-amylase to the water, stir evenly, and keep warm for 80 minutes to obtain saccharified wort;

[0088] (2) Heat the saccharified wort prepared in step (1) to boiling under the pressure of 0.14Mpa, continue heating for 110 minutes, then add pure water to dilute the wort in the boiling pot to 12°P wort, The protein precipitation wa...

Embodiment 3

[0103] The preparation method of kvass beverage as described in embodiment 2, the difference is that step (2) is:

[0104] After the saccharified wort prepared in step (1) is inactivated by enzymes; add lactic acid bacteria in an amount of 0.1 g of lactic acid bacteria per kilogram of saccharified wort, and carry out normal pressure fermentation at 41 ° C for 14 hours to obtain a primary fermentation liquid.

[0105] In this embodiment, because no high-intensity protein denaturation step is added, the clarity and brightness of the product is poor, the turbidity is relatively high, and light loss occurs, that is, the colloidal stability is poor; There is a protein odor and a bad smell of wheat skin and oxidation.

[0106] The sensory indicators of the prepared kvass beverage are shown in Table 8.

[0107] Table 8

[0108] project

Test results

color

brownish yellow, poor gloss

aroma

It has the inherent smell of fermented kvass, and also ha...

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Abstract

The invention relates to Kbac drink prepared by asynchronous fermentation technology and a preparation method thereof. The Kbac drink is prepared from the following raw materials: malt extract, lupulus, yeast, xylitol, white granulated sugar, citric acid, sodium citrate and pure water. The preparation method comprises the following steps of: adding alpha-amylase into the malt extract for saccharification; performing lactobacillus fermentation, and adding the lupulus; performing lactobacillus fermentation, adding white granulated sugar, xylitol, citric acid and sodium citrate, and mixing with pure water; and filtering and sterilizing to obtain the Kbac drink. Through the invention, the prepared Kbac drink has the advantages of pure mouthfeel, moderate sour and sweet taste, puckery taste and rich nutrition, prevents foreign smell and facilitates control on quality and mouthfeel.

Description

technical field [0001] The invention relates to a kvass drink prepared by using an asynchronous fermentation technology and a preparation method thereof, belonging to the technical field of soft drink preparation. Background technique [0002] In recent years, with the development of the national economy and the improvement of people's living standards, people's consumption awareness has become more rational, and they have gradually realized the benefits of fermented food for human health, resulting in tremendous changes in my country's beverage market. During the production of fermented food, the enzymes secreted by microorganisms can crack the cell wall of the fermentation substrate, "release" the substances in the cells, and improve the utilization of nutrients; microorganisms can also synthesize some B vitamins, especially vitamin B 12 , and animals and plants cannot synthesize this vitamin by themselves, only microorganisms can "produce" it; fermented food consumes a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 刘俊杰李哲赵文娟孙显阳
Owner 山东朝能福瑞达生物科技有限公司
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