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Method for preparing fermented beverage by utilizing vinasse

A technology for fermented beverages and distiller's grains, applied in the field of food and beverage processing, can solve the problems of inability to effectively form flavored beverage products, cumbersome production processes, and increased costs, and achieve the effects of preventing inhibition, simplifying process steps, and saving energy.

Inactive Publication Date: 2017-04-26
曹书华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, two enzymatic hydrolysis is required, one is to increase the cost, and the other is the cumbersome production process; in addition, the method of lactic acid bacteria fermentation and then yeast fermentation is adopted. If the condition control is not suitable, the lactic acid produced by lactic acid bacteria will inhibit the production of yeast if the concentration is too high , and cannot effectively form a beverage product with good flavor

Method used

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  • Method for preparing fermented beverage by utilizing vinasse
  • Method for preparing fermented beverage by utilizing vinasse

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Produce yellow distiller's grains fermented beverage by following method:

[0026] (1) Mixing and gelatinization of raw materials: mix rice distiller's grains and oats at a mass ratio of 2:1, and directly add rice milk water, a by-product in the rice wine production process, at a mass ratio of 1:6, and boil to paste 50min;

[0027] (2) Liquefaction and beating: Add 0.2% α-amylase (enzyme activity is 4000U / g) in the feed liquid after step (1) gelatinization relative to the total mass of rice distiller's grains and oats for liquefaction, liquefaction The temperature is 65°C, the liquefaction time is 60 minutes, and then beating, the beating time is 6 minutes, and the beating temperature is 50°C;

[0028] (3) Yeast fermentation: In the slurry prepared in the previous step, the activated Saccharomyces cerevisiae was inoculated to a final concentration of 2×10 8 CFU / ml, fermented at 28°C for 5 hours; then centrifuged and treated in boiling water for 20 minutes;

[0029] (...

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Abstract

The invention discloses a method for preparing a fermented beverage by utilizing vinasse and belongs to the technical field of food beverage processing. The method comprises the following steps: after mixing yellow rice wine lees and oat meal, adding rice milk water and directly boiling and gelatinizing; adding an enzyme and liquefying; then pulping, adding saccharomyces cerevisiae and fermenting for 4h-5h; centrifugally sterilizing; then inoculating lactic acid bacteria and fermenting; and after fermenting, sterilely filling to obtain a finished product. According to the method disclosed by the invention, process steps are simplified, and adsorption on nutrition constituents in the rice milk water, caused by adsorption treatment, is prevented; the nutrition constituents in the rice milk water can be easily remained; and furthermore, the rice milk water is directly sterilized through a gelatinizing step, so that energy sources are saved. A manner of fermenting through utilizing the saccharomyces cerevisiae and fermenting through utilizing the lactic acid bacteria is adopted, a condition that the concentration of lactic acid is too high due to improper control of process conditions so that formation of yeast fermented flavor substances is influenced is prevented, and smooth proceeding of a fermentation process is guaranteed; and an extra complex enzyme is not needed so that the production cost is reduced and a suitable environment is provided for subsequent lactic acid bacterium fermentation.

Description

technical field [0001] The invention relates to a method for preparing a fermented beverage by utilizing distiller's grains, and belongs to the technical field of food and beverage processing. Background technique [0002] With the improvement of people's living standards and the change of consumption awareness, rice wine, as a low-alcohol, nutritious and health-care brewed wine, is just suitable for the new consumption value orientation of today's society. As a by-product of rice wine production, rice distiller's grains are mainly composed of rice and wheat koji, which are raw materials for brewing wine, and contain a variety of proteins, amino acids, vitamins, starch, reducing sugar and aroma substances. Distiller's grains, as an industrial by-product with large yield and rich nutrients, have attracted the attention of many researchers. In addition to producing vinegar, producing feed, cultivating edible fungi and anaerobic fermentation to produce biogas, the research on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L2/382A23L2/84A23V2002/00A23V2400/169A23V2200/30A23V2250/762
Inventor 曹书华
Owner 曹书华
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