CN102771723A - Manufacturing method of malt fermentation liquid - Google Patents
Manufacturing method of malt fermentation liquid Download PDFInfo
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- CN102771723A CN102771723A CN2012102095276A CN201210209527A CN102771723A CN 102771723 A CN102771723 A CN 102771723A CN 2012102095276 A CN2012102095276 A CN 2012102095276A CN 201210209527 A CN201210209527 A CN 201210209527A CN 102771723 A CN102771723 A CN 102771723A
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- fructus hordei
- hordei germinatus
- zymotic fluid
- glutinous rice
- manufacturing approach
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Abstract
The invention discloses a manufacturing method of malt fermentation liquid. The manufacturing method of the malt fermentation liquid includes the steps of pregermination, watering, fermentation, filtration and the like. Malt can be manufactured into the malt fermentation liquid. The malt fermentation liquid can be presented in liquid state so as to be convenient for users to store and eat, the malt fermentation liquid does not need be boiled at high temperature in a manufacturing process, and nutritional components contained by the malt can be retained completely.
Description
Technical field
The manufacturing approach that the present invention relates to a kind of Fructus Hordei Germinatus zymotic fluid is relevant.
Background technology
Fructus Hordei Germinatus belongs to a kind of healthy bud dish of grass tree section; Not only contain abundant mineral matters such as thick protein, Amino acid, vitamin and iron, calcium, potassium, and fatty hardly, sugar and starch, whole nutrition is worth quite high; Show according to research; Edible Fructus Hordei Germinatus is except the blood sugar and cholesterol that can reduce human body, and is also quite helpful for the pachylosis of improving human body, blackspot, hair fork, constipation, anaemia and fat-reducing etc., makes Fructus Hordei Germinatus favored by in the streets popular gradually.
Yet Fructus Hordei Germinatus is plant, and is not only very uneasy on preserving, and need before edible can spend many time and energy through cooking; Also very not convenient on edible, through after the cooking, the nutrition that Fructus Hordei Germinatus contained more can run off in a large number when special; Be with, this case inventor after observing above-mentioned shortcoming, think how to research and develop a kind of nutrition that can complete reservation Fructus Hordei Germinatus be contained; And can reach the method for being convenient to preserve with effects such as eating, be necessary in fact, and with generation of the present invention is arranged.
Summary of the invention
The object of the present invention is to provide a kind of manufacturing approach of Fructus Hordei Germinatus zymotic fluid, it can process a Fructus Hordei Germinatus zymotic fluid with Fructus Hordei Germinatus, is convenient to preserve and effect such as edible to reach.
For reaching above-mentioned purpose, the manufacturing approach of Fructus Hordei Germinatus zymotic fluid provided by the present invention, it includes steps such as vernalization, Jia Shui, fermentation and filtration; Wherein, this vernalization step refers to, Fructus Hordei Germinatus is carried out vernalization with one first temperature; This Fructus Hordei Germinatus is germinateed, and wherein, this first temperature is between 10 ℃ ~ 20 ℃; This adds the water step and is meant that then the Fructus Hordei Germinatus that adds entry and this germination is mixed into a mixed liquor; This fermentation then is meant, this mixed liquor was left standstill 40-80 hour with one second temperature, makes this Fructus Hordei Germinatus fermentation, and wherein, this second temperature is between 6 ℃ ~ 15 ℃, and this second temperature is lower than this first temperature; This filtration step is meant that then the impurity in this mixed liquor of filtering is obtained a Fructus Hordei Germinatus zymotic fluid.
As preferred version, wherein, add in the water blend step in this, the ratio of the Fructus Hordei Germinatus of water and this germination is 4:1.
As preferred version, wherein, after this filtration step, further include one and add step, it is to be added with in this Fructus Hordei Germinatus zymotic fluid additives such as a glutinous rice liquor, a longan liquid and a liquorice liquid.
As preferred version, wherein, the ratio between this Fructus Hordei Germinatus zymotic fluid and these additives does, this Fructus Hordei Germinatus zymotic fluid accounts for 50% ~ 70%, and this glutinous rice liquor accounts for 10% ~ 20%, and this longan liquid accounts for 10% ~ 20%, and this liquorice liquid accounts for 10% ~ 20%.
As preferred version, wherein, this glutinous rice liquor is via steps such as cleaning, immersion, boiling, fermentation and filtrations; Earlier with being soaked in after the sticky rice washing screening in the water at least one hour; Glutinous rice after will soaking again with carry out boiling after an aspergillus mixes and form semi-finished product, again these semi-finished product are left standstill half a year at least afterwards, make this semi-finished product fermentation; Impurity in last these semi-finished product of filtering again is to obtain this glutinous rice liquor.
As preferred version, wherein, the ratio between the glutinous rice after this immersion and this aspergillus is 1000:1 ~ 1500:1.
As preferred version, wherein, adopt a maltose to replace this glutinous rice liquor.
As preferred version, wherein, this maltose is via steps such as immersion, boiling and infusions; Earlier a glutinous rice was soaked in the water at least one hour; Again the glutinous rice after this immersion is carried out boiling, afterwards the glutinous rice after this boiling is mixed with a Fructus Hordei Germinatus mutually and carry out infusion, to obtain this maltose.
As preferred version, wherein, the ratio between the glutinous rice after this boiling and this Fructus Hordei Germinatus is 1:3.
As preferred version, wherein, this longan liquid is soaked in a period of time in the water with a dried longan, and is made through the back that filters out impurities again, and this liquorice liquid is made through the back that filters out impurities again with a period of time in Radix Glycyrrhizae immersion and the water.
The manufacturing approach of Fructus Hordei Germinatus zymotic fluid provided by the present invention; See through steps such as vernalization, Jia Shui, fermentation and filtration; Can Fructus Hordei Germinatus be processed a Fructus Hordei Germinatus zymotic fluid, therefore, not only can preserve and edible purpose through appearing of liquid state to reach person easy to use; And because need not pass through the high temperature cooking in the manufacture process, so the nutrition that more can complete reservation Fructus Hordei Germinatus be contained.
Description of drawings
The flow chart of steps of Fig. 1 first preferred embodiment of the present invention.
The flow chart of steps of Fig. 2 second preferred embodiment of the present invention.
The manufacturing step flow chart of the glutinous rice liquor of Fig. 3 second preferred embodiment of the present invention.
The manufacturing step flow chart of the maltose of Fig. 4 the 3rd preferred embodiment of the present invention.
The specific embodiment
See also shown in Figure 1ly, be the flow chart of steps of first preferred embodiment of the present invention, its exposure has a kind of manufacturing approach 10 of Fructus Hordei Germinatus zymotic fluid, and this manufacturing approach 10 includes the following step:
A, vernalization 11: Fructus Hordei Germinatus is carried out vernalization with one first temperature, this Fructus Hordei Germinatus is germinateed, wherein, this first temperature is between 10 ℃-20 ℃, and in the present embodiment, this first temperature is 15 ℃.
B, add water 12: the Fructus Hordei Germinatus that adds entry and this germination is mixed into a mixed liquor, and in present embodiment, the ratio of the Fructus Hordei Germinatus of water and this germination is 4:1.
C, fermentation 13: this mixed liquor was left standstill 40 to 80 hours with one second temperature, make the fermentation of this Fructus Hordei Germinatus, wherein, this second temperature is between 6 ℃ to 15 ℃, and this second temperature is lower than this first temperature, and in the present embodiment, second temperature is 10 ℃.
D, filtration 14: the impurity in this mixed liquor of filtering, obtain a Fructus Hordei Germinatus zymotic fluid.
Please continue to consult shown in Figure 1, see through above-mentioned vernalization 11, add water 12, fermentation 13 and filter steps such as 14, the user only needs earlier Fructus Hordei Germinatus is carried out low-temperature germination with 15 ℃ temperature; This Fructus Hordei Germinatus is germinateed, and the Fructus Hordei Germinatus that adds entry and this germination afterwards again is mixed into this mixed liquor, and this mixed liquor is positioned in 10 ℃ the temperature 40 to 80 hours; Make this Fructus Hordei Germinatus fermentation, again this mixed liquor is filtered the impurity in this mixed liquor of filtering at last; As the Fructus Hordei Germinatus fiber that has fermented etc.; Can take out this Fructus Hordei Germinatus zymotic fluid by separating in this mixed liquor, therefore, not only can preserve and edible purpose through appearing of liquid state to reach person easy to use; And because need not pass through the high temperature cooking in the manufacture process, so the nutrition that more can complete reservation Fructus Hordei Germinatus be contained.
Please consult Fig. 2 and shown in Figure 3 again, be the flow chart of steps of second preferred embodiment of the present invention and the manufacturing step flow chart of glutinous rice liquor, the manufacturing approach 10 of this Fructus Hordei Germinatus zymotic fluid is different with aforementioned first preferred embodiment be in; After this filters 14 steps, further include one and add 15 steps, it is in this Fructus Hordei Germinatus zymotic fluid, to be added with additives such as a glutinous rice liquor, a longan liquid and a liquorice liquid; Wherein, Ratio between this Fructus Hordei Germinatus zymotic fluid and these additives does, this Fructus Hordei Germinatus zymotic fluid accounts for 50% ~ 70%, and this glutinous rice liquor accounts for 10% ~ 20%; This longan liquid accounts for 10% ~ 20%; This liquorice liquid accounts for 10% ~ 20%, and this glutinous rice liquor is made through the manufacturing approach 20 of a glutinous rice liquor, the manufacturing approach 20 of this glutinous rice liquor.As shown in Figure 3, include clean 21, soak 22, boiling 23, fermentation 24 and filter steps such as 25, can supply earlier being soaked in after the sticky rice washing screening in the water at least one hour; Glutinous rice after will soaking again and an aspergillus carry out boiling after with the mixed of 1000:1 ~ 1500:1 and form semi-finished product, again these semi-finished product are left standstill half a year at least afterwards, make this semi-finished product fermentation; Impurity in these semi-finished product of filtering more at last; To obtain this glutinous rice liquor, this longan liquid then is that a dried longan is soaked in a period of time in the water, and is made through the back that filters out impurities again; This liquorice liquid then is with a period of time in Radix Glycyrrhizae immersion and the water; Made through the back that filters out impurities again, above-mentioned a period of time separates out the speed in the water according to this dried longan or this hay and decides, and generally speaking is approximately one hour; Whereby; Not only can reach effects such as the easy to use person identical with aforementioned first preferred embodiment preserves and eat, and can come further to have additional nutrients composition, and promote the mouthfeel of drinking of this Fructus Hordei Germinatus zymotic fluid through these additives.
Please consult Fig. 2 and shown in Figure 4 more simultaneously, be the flow chart of steps of the 3rd preferred embodiment of the present invention and the manufacturing step flow chart of maltose, the manufacturing approach 10 and the aforementioned second preferred embodiment difference of this Fructus Hordei Germinatus zymotic fluid are; Add in 15 steps at this; Adopt a maltose to replace this glutinous rice liquor, wherein, this maltose is made through the manufacturing approach 30 of a maltose; The manufacturing approach of this maltose steps such as immersion 31, boiling 32 and infusion 33 that include as shown in Figure 4; Can supply earlier a glutinous rice was soaked in the water at least one hour, again the glutinous rice after this immersion carried out boiling, afterwards the glutinous rice after this boiling mixed with 1: 3 ratio with a Fructus Hordei Germinatus mutually and carry out infusion; To obtain this maltose; Therefore, can reach the easy to use person identical and preserve and eat, and promote this Fructus Hordei Germinatus zymotic fluid and drink effects such as mouthfeel with aforementioned second preferred embodiment.
The above is merely preferred embodiment of the present invention, is not to be used to limit protection scope of the present invention.
Claims (10)
1. the manufacturing approach of a Fructus Hordei Germinatus zymotic fluid is characterized in that, it includes the following step:
A, vernalization: Fructus Hordei Germinatus is carried out vernalization with one first temperature, this Fructus Hordei Germinatus is germinateed, wherein, this first temperature is between 10 ℃ ~ 20 ℃;
B, Jia Shui: the Fructus Hordei Germinatus that adds entry and this germination is mixed into a mixed liquor;
C, fermentation: this mixed liquor was left standstill 40 ~ 80 hours with one second temperature, make this Fructus Hordei Germinatus fermentation, wherein, this second temperature is between 6 ℃ ~ 15 ℃, and this second temperature is lower than this first temperature;
D, filtration: the impurity in this mixed liquor of filtering, obtain a Fructus Hordei Germinatus zymotic fluid.
2. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 1 is characterized in that, adds in the water blend step in this, and the ratio of the Fructus Hordei Germinatus of water and this germination is 4:1.
3. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 1 is characterized in that, after this filtration step, further includes one and adds step, and it is added with additives such as a glutinous rice liquor, a longan liquid and a liquorice liquid in this Fructus Hordei Germinatus zymotic fluid.
4. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 3 is characterized in that, the ratio between this Fructus Hordei Germinatus zymotic fluid and these additives does; This Fructus Hordei Germinatus zymotic fluid accounts for 50% ~ 70%; This glutinous rice liquor accounts for 10% ~ 20%, and this longan liquid accounts for 10% ~ 20%, and this liquorice liquid accounts for 10% ~ 20%.
5. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 3 is characterized in that, this glutinous rice liquor is via cleaning, immersion, boiling, fermentation and filtration step; Earlier with being soaked in after the sticky rice washing screening in the water at least one hour; Glutinous rice after will soaking again with carry out boiling after an aspergillus mixes and form semi-finished product, again these semi-finished product are left standstill half a year at least afterwards, make this semi-finished product fermentation; Impurity in last these semi-finished product of filtering again is to obtain this glutinous rice liquor.
6. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 5 is characterized in that, the ratio between the glutinous rice after this immersion and this aspergillus is 1000:1 ~ 1500:1.
7. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 3 is characterized in that, adopts maltose to replace this glutinous rice liquor.
8. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 7; It is characterized in that; This maltose is via immersion, boiling and infusion step, earlier a glutinous rice is soaked in the water 1 hour at least, again the glutinous rice after this immersion carried out boiling; Afterwards the glutinous rice after this boiling is mixed with a Fructus Hordei Germinatus mutually and carry out infusion, to obtain this maltose.
9. the manufacturing approach of a kind of Fructus Hordei Germinatus zymotic fluid as claimed in claim 8 is characterized in that, the ratio between the glutinous rice after this boiling and this Fructus Hordei Germinatus is 1:3.
10. like the manufacturing approach of claim 3 or 7 described a kind of Fructus Hordei Germinatus zymotic fluids; It is characterized in that; This longan liquid is soaked in a period of time in the water with a dried longan; Made through the back that filters out impurities again, and this liquorice liquid is made through the back that filters out impurities again with a period of time in Radix Glycyrrhizae immersion and the water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102095276A CN102771723A (en) | 2012-06-25 | 2012-06-25 | Manufacturing method of malt fermentation liquid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102095276A CN102771723A (en) | 2012-06-25 | 2012-06-25 | Manufacturing method of malt fermentation liquid |
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| CN102771723A true CN102771723A (en) | 2012-11-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102095276A Pending CN102771723A (en) | 2012-06-25 | 2012-06-25 | Manufacturing method of malt fermentation liquid |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61293372A (en) * | 1985-04-10 | 1986-12-24 | デ−ラ−・ジ−・エム・ビ−・エツチ | Non-alcoholic grain beverage, its production and bacteria used therein |
| US4752482A (en) * | 1985-07-25 | 1988-06-21 | General Foods Corp. | Process for preparing a heat stable fermented malt flavorant |
| KR20010096620A (en) * | 2000-12-06 | 2001-11-08 | 강창환 | The manufacturing method for fermented type of baby food |
| CN1596761A (en) * | 2004-08-17 | 2005-03-23 | 杨坤山 | Polished glutinous rice malt health-care beverage |
| WO2006133496A1 (en) * | 2005-06-14 | 2006-12-21 | Grain Foods Crc Ltd | Malting process |
-
2012
- 2012-06-25 CN CN2012102095276A patent/CN102771723A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61293372A (en) * | 1985-04-10 | 1986-12-24 | デ−ラ−・ジ−・エム・ビ−・エツチ | Non-alcoholic grain beverage, its production and bacteria used therein |
| US4752482A (en) * | 1985-07-25 | 1988-06-21 | General Foods Corp. | Process for preparing a heat stable fermented malt flavorant |
| KR20010096620A (en) * | 2000-12-06 | 2001-11-08 | 강창환 | The manufacturing method for fermented type of baby food |
| CN1596761A (en) * | 2004-08-17 | 2005-03-23 | 杨坤山 | Polished glutinous rice malt health-care beverage |
| WO2006133496A1 (en) * | 2005-06-14 | 2006-12-21 | Grain Foods Crc Ltd | Malting process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
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Application publication date: 20121114 |
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