CN102888324A

CN102888324A - Method for making millet Buza drink

Info

Publication number: CN102888324A
Application number: CN2012104325944A
Authority: CN
Inventors: 赵云财; 吕伟民; 李娜; 栗伟; 李振林; 王佐民; 尚维; 赵彤; 张欣; 宋殿峰; 张劲松
Original assignee: HEILONGJIANG KYLIN INDUSTRIAL AND TRADING Co Ltd
Current assignee: HEILONGJIANG KYLIN INDUSTRIAL AND TRADING Co Ltd
Priority date: 2012-11-02
Filing date: 2012-11-02
Publication date: 2013-01-23

Abstract

The invention provides a method for making a millet Buza drink, belonging to the technical field of drink preparation. The invention in particular relates to a fermented Buza drink with millet as a raw material. The method is characterized by weighing a certain mass of millet, adding clear water with mass being nine times that of the millet to soak the millet for three hours, heating to boil the millet for three minutes, cooling the millet to 95 DEG C, adding calcium chloride with mass being 0.2% of the mass of the millet, stirring the materials to dissolve calcium chloride, adding alpha-amylase for liquification for 30 minutes, then cooling the millet to 60 DEG C, adding a saccharifying enzyme for saccharification for four hours, cooling the saccharification liquid to 37 DEG C, adding 0.01% of lactobacillus bulgaricus lyophilized powder to carry out primary fermentation for 18-20 hours at 36-38 DEG C, cooling the product to 18 DEG C, adding 0.1% of active dry beer yeast to carry out secondary fermentation for 30-32 hours at 15-18 DEG C, thus realizing fermenting maturation, adding 0.1% of aspartame and 2.5% of white granulated sugar to fermenting maturation liquid, stirring the materials to dissolve the aspartame and the white granulated sugar and making the finished product through filtration, sterilization and low-temperature and pressure-keeping filling. The method has the following beneficial effects that the process is simple; the operation process is easy to control; the production cost is low; and industrial production is easier to realize.

Description

Maize cloth is pricked the making method of beverage

Technical field

The invention belongs to the beverage preparing technical field, the cloth that is specifically related to a kind of fermented type take maize as raw material is pricked beverage.

Background technology

Bu Zha is a kind of ancient healthy beverage by maize (being commonly called as millet) fermentation, is derived from Bulgaria, adopts Bulgarian traditional zymotic processes to form, with U.S. cola, German beer, Russian Ge Wasi and be called the world's four big nationality's beverages.It is to form with maize fermentation brew that tradition cloth is pricked beverage, and color is similar to the beer color, and moderately sour and sweet is a kind of fermented drink of low alcohol, and alcoholic strength generally is lower than 1%, and children are also drinkable, are very popular soft drinks.It is nutritious that cloth is pricked beverage, except being rich in the organic acids such as lactic acid, also contain the nutritions such as 18 seed amino acids, multivitamin, inorganic salt, calcium, phosphorus, have higher nutritive value, have that strong The spleen is closely related to the stomach, help is deficient, close middle kidney-nourishing, except the effect of thermal detoxification.Tradition cloth is pricked take manual operations as main, and turnout is little, and high expensive is unstable between batch, is difficult to realize large-scale industrial production.

Summary of the invention

The object of the invention is to prick for traditional cloth the deficiency of beverage production process, a kind of low cost, high quality are provided and are easy to realize that the maize cloth of suitability for industrialized production pricks the making method of beverage.

The object of the present invention is achieved like this: the maize that takes by weighing certain mass, the clear water that adds 9 times of quality soaked 3 hours, heated and boiled 3 minutes, be cooled to 95 ℃, the calcium chloride that adds maize quality 0.2%, stirring and dissolving, ratio in every gram maize 15～20 units adds α-amylase, after liquefying 30 minutes under 90～95 ℃ of conditions, be cooled to 60 ℃, with citric acid liquefier PH is transferred to 4.3～4.6, adds saccharifying enzyme in the ratio of every gram maize 100～120 units, saccharification is 4 hours under 58～62 ℃ of conditions.Saccharified liquid is cooled to 37 ℃, the lactobacillus bulgaricus lyophilized powder of adding 0.01%, primary fermentation is 18～20 hours under 36～38 ℃ of conditions, be cooled to 18 ℃, add 0.1% beer active dry yeast, secondary fermentation is 30～32 hours under 15～18 ℃ of conditions, get final product fermenting-ripening, in fermenting-ripening liquid, add 0.1% aspartame, 2.5% white sugar, stirring and dissolving, after filtration, sterilization, low temperature pressurize can make finished product.

Beverage of the present invention is with after maize liquefaction, the saccharification, make through lactobacillus bulgaricus, saccharomyces cerevisiae mixed fermentation, nutritious, kept cloth to prick intrinsic taste and the fragrance of beverage, contain the nutritive ingredients such as abundant small molecular protein peptide, amino acid, VITAMIN, lactic acid, trace element, have the strong effect that The spleen is closely related to the stomach, help is deficient, close middle kidney-nourishing, remove thermal detoxification.Technological process of the present invention is simple, and operating process is controlled easily, and low production cost is than being easier to realize suitability for industrialized production.

(4), specific embodiments

Take by weighing the 1000g maize, add the 9000g clear water and soaked 3 hours, heated and boiled 3 minutes is cooled to 95 ℃, add 2g calcium chloride, stirring and dissolving adds α-amylase in the ratio of every gram maize 20 units, in liquefaction under 90 ℃ of conditions after 30 minutes, be cooled to 60 ℃, with citric acid liquefier PH is transferred to 4.5, adds saccharifying enzyme in the ratio of every gram maize 120 units, saccharification is 4 hours under 60 ℃ of conditions.Saccharified liquid is cooled to 37 ℃, the lactobacillus bulgaricus lyophilized powder of adding 0.01%, primary fermentation is 18 hours under 37 ℃ of conditions, be cooled to 18 ℃, add 0.1% beer active dry yeast, secondary fermentation is 32 hours under 16 ℃ of conditions, get final product fermenting-ripening, in fermenting-ripening liquid, add 0.1% aspartame and 2.5% white sugar, stirring and dissolving, after filtration, sterilization, low temperature pressurize can make finished product.

Claims

1. maize cloth is pricked the making method of beverage, it is characterized in that: the maize that takes by weighing certain mass, the clear water that adds 9 times of quality soaked 3 hours, heated and boiled 3 minutes, be cooled to 95 ℃, the calcium chloride that adds maize quality 0.2%, stirring and dissolving adds α-amylase in the ratio of every gram maize 15～20 units, in liquefaction under 90～95 ℃ of conditions after 30 minutes, be cooled to 60 ℃, with citric acid liquefier PH is transferred to 4.3～4.6, adds saccharifying enzyme in the ratio of every gram maize 100～120 units, saccharification is 4 hours under 58～62 ℃ of conditions, saccharified liquid is cooled to 37 ℃, the lactobacillus bulgaricus lyophilized powder of adding 0.01%, primary fermentation is 18～20 hours under 36～38 ℃ of conditions, is cooled to 18 ℃, the beer active dry yeast of adding 0.1%, secondary fermentation is 30～32 hours under 15～18 ℃ of conditions, gets final product fermenting-ripening, adds 0.1% aspartame in fermenting-ripening liquid, 2.5% white sugar, stirring and dissolving, after filtration, sterilization, low temperature pressurize can makes finished product.