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Temperature difference mixing preparation process for multi-strain step-by-step fermentation of carbonated beverage

A step-by-step fermentation and preparation technology, which is applied in applications, dairy products, milk preparations, etc., can solve the problems of strain competition and inhibition, achieve full flavor, avoid competition inhibition, and drink safely

Active Publication Date: 2021-07-13
甘肃祁牧乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of competitive inhibition among strains in the preparation process of multi-strain step-by-step fermented drinks, and provide a temperature difference mixing preparation process for multi-strain step-by-step fermented drinks, in order to obtain drinking safety and good taste. Good, highly nutritious multi-strain step-fermented drink

Method used

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  • Temperature difference mixing preparation process for multi-strain step-by-step fermentation of carbonated beverage
  • Temperature difference mixing preparation process for multi-strain step-by-step fermentation of carbonated beverage

Examples

Experimental program
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Embodiment 1

[0026] The temperature difference mixing preparation process of milk beer provided in this embodiment specifically includes the following steps:

[0027] Preparation of yogurt: Take 100 parts of standardized milk and put it in a fermentation tank, add 8 parts of sugar (glucose:sucrose=4:6, w / w), preheat to 40°C, homogenize at 20Mpa and pasteurize After sterilization, 0.1 part of Lactobacillus bulgaricus was inoculated and fermented at 42°C for 9 hours. At this time, the pH value of the system was 5.0, and the fermentation was stopped to obtain yogurt with high viscosity;

[0028] Temperature difference mixing: add sodium bicarbonate and citric acid (w / w=1 / 2.5), which account for 0.1% of the total weight of milk and sugar, into hot water at 75°C, and then add the above yogurt and 400 parts of hot water to the fermentation tank at the same time. Yogurt was added from the top, hot water was added from the bottom, then rapidly cooled, cooled to 40°C, homogenized at 20Mpa, inoculat...

Embodiment 2

[0030] The temperature difference mixing preparation process of milk beer provided in this embodiment specifically includes the following steps:

[0031] Preparation of yogurt: Take 100 parts of standardized milk and put it in a fermentation tank, add 8 parts of sugar (glucose:sucrose=4:6, w / w), preheat to 80℃, homogenize at 18Mpa and pasteurize After sterilization, 0.1 part of Lactobacillus bulgaricus was inoculated and fermented at 42°C for 9 hours. At this time, the pH value of the system was 5.0, and the fermentation was stopped to obtain yogurt with high viscosity;

[0032] Temperature difference mixing: add sodium bicarbonate and malic acid (w / w=1 / 2.5), which account for 0.2% of the total weight of milk and sugar, into hot water at 80°C, and then add the above yogurt and 400 parts of hot water to the fermentation tank at the same time. Yogurt was added from the top, hot water was added from the bottom, then rapidly cooled, cooled to 40°C, homogenized at 20Mpa, and then i...

Embodiment 3

[0034] The temperature difference mixing preparation process of milk beer provided in this embodiment specifically includes the following steps:

[0035] Preparation of yogurt: Take 100 parts of standardized milk and place it in a fermentation tank, add 8 parts of sugar (glucose:sucrose=4:6, w / w), preheat to 60℃, homogenize at 18Mpa and pasteurize After sterilization, inoculate 0.1 part of Lactobacillus bulgaricus, ferment at 42°C for 12 hours, measure the pH value of the system to 3.8, and obtain solid yogurt, add 0.5 part of the emulsion stabilizer pectin to the solid yogurt, and turn on the stirring device for stirring. broken spare;

[0036]Temperature difference mixing: add sodium bicarbonate and malic acid (w / w=1 / 2.9), which account for 0.25% of the total weight of milk and sugar, into hot water at 85°C, and then add the above yogurt and 450 parts of hot water to the fermentation tank at the same time. Yogurt was added from the top, hot water was added from the bottom, ...

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Abstract

The invention discloses a temperature difference mixing preparation process for multi-strain step-by-step fermentation of a carbonated beverage, which comprises the following steps: (1) mixing fermentation raw materials according to a formula ratio, performing preheating, homogenization, sterilization, and inoculation of a strain 1, and fermenting the liquid at 42 DEG C to obtain a fermentation liquor 1; 2, adding sodium bicarbonate and citric acid which account for 0.1-0.3% of the total weight of the formula into hot water at the temperature of 75 DEG C or above, then adding the fermentation liquor 1 and the hot water into a fermentation tank at the same time, rapidly cooling the mixture to 40 DEG C, and inoculating a strain 2 to obtain fermentation liquor 2; 3, simultaneously adding the fermentation liquor 2 and hot water of over 75 DEG C into a fermentation tank, quickly cooling the liquid to 40 DEG C, homogenizing the liquid, and inoculating a strain N to obtain fermentation liquor N; 4, canning the fermentation liquor N, and sterilizing the canned product at high temperature to obtain a finished product. According to the process, the low-temperature fermentation liquor and the high-temperature hot water are instantaneously mixed, firstly-fermented strains are killed or kept in a "silent period"; therefore, the competitive inhibition among the strains is avoided, and the obtained carbonated drink is safe to drink, good in taste, high in nutrient content and good in market prospect.

Description

technical field [0001] The invention relates to the technical field of preparation of bacterial strain fermented beverages, in particular to a temperature difference mixing preparation process for multi-strain stepwise fermented carbonated beverages. Background technique [0002] Multi-strain step-by-step fermented carbonated beverages refer to beverages prepared by adding at least two strains and carbon dioxide generating reagents step by step, and fermenting each strain in sequence. In the preparation process of this type of beverage, if competition inhibition occurs between various bacterial species, substances with peculiar smell will be produced, which will affect the taste of the beverage. At the same time, most of the substances are harmful to the human body. risk of causing damage. Taking milk beer as an example, the existing preparation process of milk beer includes two stages of lactic acid bacteria fermentation and yeast fermentation. Kluyveromyces lactis, Pichi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1307A23C9/1322A23C9/13
Inventor 杨大明李永鹏卓玉凤
Owner 甘肃祁牧乳业有限责任公司
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