Three-bacteria immobilized fermented winter date kvass and preparation method thereof

A technology of immobilized fermentation and winter jujube, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of short fermentation time, low aroma, excessive alcohol content, etc., and achieve high acidity, Intense aroma, effect of improving aroma

Active Publication Date: 2014-06-04
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the kvass drink produced by Wahaha currently sold in the market is fermented by lactic acid bacteria. Its disadvantages are short fermentation time, insufficient acidity, and low aroma. It is necessary to artificially add sour agents, flavors and preservatives.
Qiulin kvass sold in the market is produced by the compound fermentation of lactic acid bacteria and yeast. Its disadvantages are short fermentation time, insufficient acidity, and low aroma. It needs artificial addition of sour agent and essence, and it is easy to cause excessive alcohol content.

Method used

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  • Three-bacteria immobilized fermented winter date kvass and preparation method thereof
  • Three-bacteria immobilized fermented winter date kvass and preparation method thereof
  • Three-bacteria immobilized fermented winter date kvass and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A three-bacteria immobilized fermented winter jujube kvass stock solution, made from the following raw materials per ton:

[0053] 50 kg of corn, 70 kg of winter jujube, 0.015 kg of lactic acid bacteria, 0.13 kg of yeast, 0.07 kg of acetic acid bacteria, 0.015 kg of liquefaction enzyme, 0.015 kg of glucoamylase, 0.18 kg of pectinase, and the balance of purified water;

[0054] The preparation method of the above-mentioned three-bacteria immobilized fermented winter jujube kvass stock solution comprises the following steps:

[0055](1) Grind the corn to 20 mesh, add 2 times the weight of 50°C pure water for beating, then add liquefying enzyme to raise the temperature to 105°C, keep it warm for 40 minutes, then cool it down to 50°C, add glucoamylase, keep it warm for 3 hours to obtain corn pulp;

[0056] (2) Break the winter jujube, add 4 times the weight of pure water for beating, raise the temperature to 50°C, add pectinase, keep warm for 3 hours, and get the winter ju...

Embodiment 2

[0064] A three-bacteria immobilized fermented winter jujube kvass stock solution, made from the following raw materials per ton:

[0065] 20 kg of corn, 40 kg of winter jujube, 0.01 kg of lactic acid bacteria, 0.1 kg of yeast, 0.05 kg of acetic acid bacteria, 0.015 kg of liquefaction enzyme, 0.015 kg of glucoamylase, 0.18 kg of pectinase, and the balance of deionized water;

[0066] The preparation method of the above-mentioned three-bacteria immobilized fermented winter jujube kvass stock solution comprises the following steps:

[0067] (1) Crush the corn to 20 mesh, add 4 times the weight of 50°C deionized water for beating, then add liquefying enzyme to raise the temperature to 108°C, keep it warm for 30 minutes, then cool it down to 50°C, add glucoamylase, keep it warm for 2 hours, and get corn syrup;

[0068] (2) Break the winter jujube, add 2 times the weight of deionized water for beating, raise the temperature to 50°C, add pectinase, keep warm for 2 hours, and get the...

Embodiment 3

[0076] A three-bacteria immobilized fermented winter jujube kvass stock solution, made from the following raw materials per ton:

[0077] 40 kg of corn, 50 kg of winter jujube, 0.015 kg of lactic acid bacteria, 0.13 kg of yeast, 0.07 kg of acetic acid bacteria, 0.02 kg of liquefaction enzyme, 0.02 kg of glucoamylase, 0.22 kg of pectinase, and the rest of distilled water;

[0078] The preparation method of the above-mentioned three-bacteria immobilized fermented winter jujube kvass stock solution comprises the following steps:

[0079] (1) Crush the corn to 20 mesh, add 3 times the weight of 50°C distilled water for beating, then add liquefaction enzyme to raise the temperature to 108°C, keep it warm for 30 minutes, then cool it down to 50°C, add glucoamylase, keep it warm for 2 hours, and obtain corn steep liquor ;

[0080] (2) Break the winter jujube, add 3 times the weight of distilled water for beating, raise the temperature to 50°C, add pectinase, keep warm for 2 hours, a...

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Abstract

The invention relates to a three-bacteria immobilized fermented winter date kvass and a preparation method thereof. The winter date kvass is prepared from the following raw materials: winter dates, corn, lactic acid bacteria, yeast bacteria, acetic acid bacteria, a liquifying enzyme, a saccharifying enzyme, pectinase and water; and the preparation method comprises the steps of: pulping; enzymolysis; liquification; saccharification; three-step fermentation by the lactic acid bacteria, the yeast bacteria and the acetic acid bacteria; centrifugation; filtration; mixing; disinfection; filling of carbon dioxide; and canning. The winter date kvass prepared by the method has the unique flavor and aroma of the winter date and is rich in nutrition with various vitamins and amino acids needed by human bodies; and the winter date kvass is sour, sweet and tasty and has multiple health-care functions.

Description

technical field [0001] The invention relates to three-bacteria immobilized fermented winter jujube kvass and its preparation method, in particular to fermented beverage kvass prepared by stepwise fermentation of lactic acid bacteria, yeast and acetic acid bacteria with winter jujube and corn as main raw materials and its preparation method The invention belongs to the technical field of food fermentation. Background technique [0002] In recent years, with the improvement of the national economy and people's living standards, my country's beverage market is undergoing tremendous changes. Healthy living and healthy eating are on the rise. Winter jujube fruit contains more vitamin A, vitamin E, potassium, sodium, iron, copper and other trace elements. It has the function of keeping capillaries unblocked and preventing the increase of vascular wall fragility. It has curative effect on hypertension and atherosclerosis , has the effect of preventing cancer. The nutritional val...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/46C12R1/225C12R1/865C12R1/01
Inventor 马闯苏政波赵芳春
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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