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Preparation method of beer dreg and apple cider vinegar raw stock and apple cider vinegar beverage

A technology of brewer's grains and apple cider vinegar, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms. It can solve the problems of easy oxidation of active substances and dark color of fruit vinegar products, and achieve beneficial reproduction and metabolism. , Conducive to long-term storage, the effect of extending the shelf life

Inactive Publication Date: 2020-01-21
JINLIN MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the disadvantages of the above-mentioned existing production of fruit vinegar that the active substances are easily oxidized during fermentation, resulting in a darker color of the fruit vinegar product, the applicant provides a method for preparing brewer's grain apple cider vinegar puree and an apple cider vinegar drink. Co-fermentation with brewer's grains to protect the active substances from destruction and improve the taste of apple cider vinegar drinks

Method used

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  • Preparation method of beer dreg and apple cider vinegar raw stock and apple cider vinegar beverage
  • Preparation method of beer dreg and apple cider vinegar raw stock and apple cider vinegar beverage
  • Preparation method of beer dreg and apple cider vinegar raw stock and apple cider vinegar beverage

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preparation example Construction

[0034] A preparation method of brewer's grain apple cider vinegar, comprising the following steps:

[0035] (1) Pre-treatment of brewer's grains: Put the collected fresh brewer's grains into a dryer at 80°C for 5 hours to dry, then crush them into fine powder at ultra-high speed, and sieve through a 100-mesh sieve.

[0036] (2) Apple pretreatment: Peel the apples, remove insects and rotten parts, put them in a juicer at a ratio of 1:1 with distilled water, and add 0.5% pectinase to decompose pectin into soluble components. Enzymolysis at 50°C for 2 hours, then filter the pulp twice with boiled two-layer gauze, let it stand for clarification, and then filter once with four-layer gauze to obtain clarified juice, which is sterilized in a constant temperature water bath at 90°C enzyme.

[0037] (3) Yeast activation: Add the weighed dry yeast into 5% sucrose solution, and activate it in a water bath at 37°C for 30 minutes.

[0038](4) Alcoholic fermentation stage: mix brewer's gr...

Embodiment 1

[0054] (1) Pre-treatment of brewer's grains: Put the collected fresh brewer's grains into a dryer at 80°C for 5 hours to dry, then crush them into fine powder at ultra-high speed, and sieve through a 100-mesh sieve.

[0055] (2) Apple pretreatment: Peel the apples, remove insects and rotten parts, put them in a juicer at a ratio of 1:1 with distilled water, and add 0.5% pectinase to decompose pectin into soluble components. Enzymolysis at 50°C for 2 hours, then filter the pulp twice with boiled two-layer gauze, let it stand for clarification, and then filter once with four-layer gauze to obtain clarified juice, which is sterilized in a constant temperature water bath at 90°C enzyme.

[0056] (3) Yeast activation: Add the weighed dry yeast into 5% sucrose solution, and activate it in a water bath at 37°C for 30 minutes.

[0057] (4) Alcoholic fermentation stage: mix brewer's grains with fruit juice, add 1.5% brewer's grains, sterilize at 80 degrees for 30 minutes, add 0.6% yea...

Embodiment 13

[0084] (1) Pre-treatment of brewer's grains: Put the collected fresh brewer's grains into a dryer at 80°C for 5 hours to dry, then crush them into fine powder at ultra-high speed, and sieve through a 100-mesh sieve.

[0085] (2) Apple pretreatment: Peel the apples, remove insects and rotten parts, put them in a juicer at a ratio of 1:1 with distilled water, and add 0.5% pectinase to decompose pectin into soluble components. Enzymolysis at 50°C for 2 hours, then filter the pulp twice with boiled two-layer gauze, let it stand for clarification, and then filter once with four-layer gauze to obtain clarified juice, which is sterilized in a constant temperature water bath at 90°C enzyme.

[0086] (3) Activate high temperature resistant yeast and lactic acid bacteria: the mass ratio of high temperature resistant yeast and lactic acid bacteria is 5:1, add the weighed high temperature resistant yeast into 5% sucrose solution, and activate it in a water bath at 37°C for 30 minutes ; A...

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Abstract

The invention discloses a preparation method of beer dreg and apple cider vinegar raw stock. Beer dregs and apple pulp are mixed and fermented together, so that additional values of the beer dregs canbe sufficiently utilized; since a proper amount of lactic acid is added to adjust the pH value when beer is brewed, the lactic acid can be retained in the beer dregs, the lactic acid is capable of promoting the progress of yeast fermentation at an alcohol fermentation stage, after the beer dregs are added, the alcoholic strength of a fermentation liquor after 7 days of fermentation is higher thanthat of a fermentation liquor which is made by fermenting apple pulp for 7 days independently, desired alcoholic strength can be rapidly achieved with the beer dregs, and the fermentation time can beshortened; in addition, the lactic acid has a very good preservation and fresh-keeping effect, is capable of inhibiting growth of microorganisms, is beneficial to long-term preservation of apple cider vinegar, is capable of prolonging the shelf life, maintaining the stability of active substances in the apple cider vinegar and apple cider and has functions of bacteriostasis, flavoring and maintenance of the color of an apple cider vinegar beverage; in addition, because of the unique sour taste of the lactic acid, the delicious taste of the apple cider vinegar beverage can be enhanced, the sour taste of the apple cider vinegar beverage can be good and soft, and the taste quality of a fruit vinegar beverage can be improved.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing brewer's grain apple cider vinegar puree and an apple cider vinegar drink. Background technique [0002] Brewer's grains, also known as wheat grains and malt grains, are the main by-products in the beer industry. Brewer's grains are not distiller's grains in the true sense. It is the waste after the malt saccharification process in the brewery. The saccharification process is to decompose insoluble macromolecular substances such as starch, protein, and hemicellulose in raw materials into water-soluble small molecular substances. After the dissolution and saccharification process, the insoluble residue mainly obtained by filtration is brewer's grains, which are grains that have not undergone brewing fermentation. Therefore, brewer's grains have higher energy, higher sugar content, and richer nutrients. But because of this, it is also easy to deter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23L2/38A23L33/00C12R1/865C12R1/74C12R1/73C12R1/72C12R1/02C12R1/225C12R1/23
CPCC12J1/04A23L2/382A23L33/00
Inventor 徐斌王丹马超贺倩玉
Owner JINLIN MEDICAL COLLEGE
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