CN100518548C

CN100518548C - Fermented beverage by using corn and Soya bean as raw materials and method for preparing the same

Info

Publication number: CN100518548C
Application number: CNB2006100906238A
Authority: CN
Inventors: 林凤媛
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-06-29
Filing date: 2006-06-29
Publication date: 2009-07-29
Anticipated expiration: 2026-06-29
Also published as: CN101095546A

Abstract

The invention relates to a fermented beverage and the production method, especially fermented beverage taking corn and soybean as raw material and the production method. The soybean weight proportion is 8.5-16.6%, and the weight ratio between raw material and water is 1: 5.8-1: 10.The method comprises following steps: selecting raw material, batching, immersing and washing, grinding to get slurry, saccharifying, disinfecting, cooling, fermenting, adding sugar, adjusting taste, filtering, homogenizing, disinfecting and loading. The invention is characterized by perseveration of abundant nutrition in soybean and nice taste.

Description

With corn and soya bean is the fermented beverage and the manufacture method of raw material

Technical field

The present invention is a kind of fermented beverage and manufacture method, and particularly a kind of is the fermented beverage and the manufacture method of raw material with corn and soya bean.

Background technology

Though at present the beverage market kind is a lot,, also have the beverage of sour milk, milk and Fruit vegetables that fermentation makes, the sour red bean that also has reported in literature, Fruit vegetable beverage or the like as composite soda, the Fruit vegetable beverage of squeezing the juice.But these beverages require from potableness, trophism, zero side effect comprehensively, all have undesirable part separately.The not good ubiquity of particularly high sugared trophism, the side effect in addition that has.So people are out for making beverage to solve the nutrition problem of beverage with the nutritious soybean and the corn of everybody favor in recent ten years always, but bad because of the beverage mouthfeel of making, carry out loaded down with trivial details processing (as alkali treatment, acid treatment, high temperature, high pressure 400Kpa) and all fail to achieve one's goal to appear on the market.

Summary of the invention

The objective of the invention is for overcome with the soya bean be raw material make its mouthfeel of fermented beverage bad, be that raw material is made the not soft problem of its tart flavour of fermented beverage with the corn, is the manufacture method of the fermented beverage of raw material and provide a kind of especially with corn and soya bean, solves the not good problem of beverage trophism.

The objective of the invention is to realize as follows:

Of the present invention is the fermented beverage of raw material with corn and soya bean, is that raw material is made through fermentation with the mixture of corn and soya bean, and wherein: the ratio that soya bean accounts for the raw material gross mass is 8.5%～16.6%; The weight ratio of raw material and water is 1: 5.8～1: 10.

Of the present invention is the manufacture method of the fermented beverage of raw material with corn and soya bean, is to realize by following technological process:

Concrete process is: select materials, prepare burden, embathe, grind slurrying, saccharification, sterilization cooling, fermentation, sugaring, seasoning, filtration, homogeneous, sterilization filling.

Select materials: soya bean is with whole grain, removes impurity, dust, mouldy and the beans of small holes caused by worms are arranged, and corn for well, can not have mouldy particle with the corn bits of 1/2 mung bean size.

Batching: to the raw material of choosing, the ratio that accounts for the raw material gross mass in soya bean is 8.5%～16.6% to prepare burden.

Embathe: confected materials is embathed, wash Hou Pao earlier, remove its dust and dirt.

Grind slurrying: corase grind-fine grinding (use colloid mill), remove the bits of beans and corn, grind the slurrying water and be raw material 5.8-10 times, earlier with 5 times of water mills slurries, dense, the filtration of remainder water flushing unit and accent.

Saccharification: the slurry of making is heated to 63 ℃-75 ℃, adds carbohydrase and carry out saccharification, saccharificatinn period 1.5-2 hours, carbohydrase consumption are about 0.5%.

The sterilization cooling: the sterilization that heats up then, 90 ℃ of sterilising temps, sterilization time 20 minutes-30 minutes is cooled to 37 ℃-30 ℃, adds 2% leavening.

Fermentation: fermentation temperature is 37 ℃-30 ℃, and fermentation time is relevant with fermentation temperature, ferments by 8 hours, and the acidity (per two hours once) that begins to monitor zymotic fluid is fermented and stopped fermentation to the acidity of needs.

Other operations are sugaring, seasoning, filtration, homogeneous and sterilization filling.

Good effect of the present invention is as follows: with corn and the soya bean fermented beverage made of raw materials mixed by a certain percentage, overcome the not good enough shortcoming of fermented beverage mouthfeel, local flavor that single component is separately made, kept the abundant and corn composition various advantage of soybean nutritional.As everyone knows, soya bean contains multiple human body essential amino acid and iron, calcium, phosphorus etc.; And corn contains Cobastab ₁, B ₂, B ₆, vitamin A, calabash radish element, cellulose, vitamin E, nicotinic acid, lysine, glutamic acid and rare element selenium, magnesium, iron, calcium etc.With corn and soya bean is the fermented beverage of raw material, and nutrition and element that corn and soya bean are rich in separately, perfectly complementation is got up, and makes that beverage nutrition is abundant more, easier absorption, and the effect of regulating balanced diet is more remarkable.This beverage can replenish the natural complex B that people lack ₁, B ₂, B ₆, vitamin E, native cellulose and rare element selenium, phosphorus, calcium, iron, carrotene and several amino acids can be adjusted modern's balanced diet, the significant and effect to people's the general level of the health.This beverage is without any essence, anticorrisive agent.Contain physiological lactic acid, aid digestion, sugar content is relatively low, and it is wide to be suitable for the crowd, for a long time with not having any side effect.

The specific embodiment

Specific embodiment 1

The corn bits of 450g are soaked good back and 50g soya bean (accounting for raw material 10%) immersion good back mixing, with the water grinding of 5-7 times of raw materials.Small test promptly grinds with soy bean milk making machine, removes the bits of beans and corn, gets its filtrate heating gelatinization, adds the saccharification enzymatic conversion and about 2 hours, is warming up to 90 ℃ 63 ℃-75 ℃ insulation saccharification then, keeps sterilization in about 20 minutes.Being cooled to 35-30 ℃ after the sterilization ferments with leavening insulation.Fermentation is carried out beginning to monitor attenuation degree after 8 hours, with conventional method survey its pH value or with chemical method survey its acid content all can, surveyed once in per 2 hours, when measuring mouthfeel and good degree, stop fermentation.(time of fermentation is relevant with the activity and the raw material proportioning of fermentation temperature, leavening, stops the sterilization of fermentation back and boils 6 minutes, and the beverage product of better, the nutritious and don't adding preservative agent of taste, essence is promptly made in the sugaring seasoning.

If not with leavening, spontaneous fermentation also can be made the beverage of better flavor, but fermentation time will be grown nearly one times, and utilization rate of equipment and installations is low, also easy living contaminants.

Specific embodiment 2

With raw material corn bits 417 gram, soya bean 83 grams (account for raw material 16.6%), by embodiment 1 described selecting materials, slurrying, the method for saccharification is made beverage, and beverage consistency is bigger, so will suitably increase the consumption of water when grinding, reaches more than 8 times of raw material.

More than two embodiment, though all be 500 gram raw materials because the ratio of soya bean and corn is different, the denseness difference of beverage, potableness is also different.

Claims

1. one kind is the fermented beverage of raw material with corn and soya bean, and this beverage is made the mixture of corn and soya bean through fermentation, and the ratio of two kinds of raw materials of use is a standard with the raw material gross mass, and the soya bean proportion is 8.5%～16.6%; The weight ratio of raw material and water is 1: 5.8～1: 10.

2. claim 1 is described is the manufacture method of the fermented beverage of raw material with corn and soya bean, this method may further comprise the steps: select materials, prepare burden, embathe, grind slurrying, saccharification, sterilization cooling, fermentation, sugaring, seasoning, filtration, homogeneous, sterilization filling, wherein, the condition of described saccharification is: the slurry that will make is heated to 63 ℃-75 ℃, the carbohydrase of adding 0.5% carries out saccharification, saccharificatinn period 1.5-2 hours; The condition of described fermentation is: fermentation temperature was 37 ℃-30 ℃, and the leavening of adding 2% ferments, and fermenting began to monitor the acidity of zymotic fluid by 8 hours, and monitoring in per two hours once, and fermenting stops fermentation to the acidity of needs.