CN104651157B - A kind of production method of yak whey low alcohol beverage - Google Patents
A kind of production method of yak whey low alcohol beverage Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 47
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 37
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 37
- 239000005862 Whey Substances 0.000 title claims abstract description 36
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 61
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 239000004310 lactic acid Substances 0.000 claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 30
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 46
- 230000004151 fermentation Effects 0.000 claims description 46
- 239000007788 liquid Substances 0.000 claims description 41
- 239000000758 substrate Substances 0.000 claims description 29
- 241000209219 Hordeum Species 0.000 claims description 20
- 238000007792 addition Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000002609 medium Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 9
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- 238000011218 seed culture Methods 0.000 claims description 5
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 4
- 230000003321 amplification Effects 0.000 claims description 4
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- 238000003756 stirring Methods 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 6
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 238000012366 Fed-batch cultivation Methods 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
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- 108010080698 Peptones Proteins 0.000 description 1
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- 241000235342 Saccharomycetes Species 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
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- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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- 238000003828 vacuum filtration Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A kind of production method of yak whey low alcohol beverage, the whey produced during using yak milk cheesemaking is base stock, the highland barley supplementary carbon source of the Qinghai-Tibet special product of addition, first with beer yeast fermenting, continued to ferment with lactic acid bacteria again, after zymotic fluid being separated, is purified, sterilizing, obtain it is a kind of rich in vitamin, amino acid, several mineral materials, sour and sweet palatability low alcohol beverage.The fermented type whey low alcohol beverage that the present invention is prepared, except containing a small amount of alcohol in tunning, also contain substantial amounts of vitamin, mineral element and the microbial metabolic products with bioactivity, improve the Physiological Properties of beverage, and simple production process, low production cost, product quality is high, and without contaminated wastewater environment.
Description
Technical field
The present invention relates to a kind of production method of fermented type whey low alcohol beverage.
Background technology
Yak is under the severe natural conditions of plateau, anoxic, withered grass phase and freezeup period up to or so half a year, by long-term
Natural selection and a kind of special ox kind for itself adapting to and being formed.China is to possess the most country of yak quantity, accounts for world yak
More than the 95% of ox sum, is mainly distributed the plateau mountain area on the ground such as Qinghai, Sichuan, Gansu, Xinjiang, Yunnan.Due to Yak Growth
Environment is special, and yak milk has its special nutritive value.Yak milk with butterfat percnetage, lactoprotein, dry, lactose content it is high and
It is famous, and pollute few, it is natural pollution-free food.
In China due to many reasons such as economy, technology and dietetic custom, cheesemaking is special also in the starting stage
It is not few using yak milk production cheese enterprise, yields poorly, less varieties.In recent years, due to cheese contain abundant nutrition into
Point, the dairy products of continuous rising are uniquely kept as the whole world, yak milk cheese will due to its unique regional resource predominance
Continue to develop growth.But, can produce substantial amounts of whey when cheese is produced, only sub-fraction be used for being processed into concentrate,
Whey powder, whey cream, whey protein concentrate and PURE WHEY etc., and most of whey returns to pasture and makees feed or be discharged
Fall.This not only wastes nutritional resource, reduces Business Economic Benefit, and because Lactose in Whey content is higher, consumes water
In dissolved oxygen, caused environmental pollution is more much greater than sludge.Therefore, a large amount of whey resources of reasonable development have turned into urgently
The problem of solution.
The byproduct that whey is obtained when being and producing cheese using cow's milk, typically often production 1kg cheese can obtain 9kg wheys.Breast
Clear nutritious, whey nutrient accounts for the 55% of milk nutritional ingredient, dry equivalent to the nutrition of the skimmed milk for removing casein
Matter accounts for 6~7%；Wherein crude protein accounts for 1%, crude fat 0.3~0.4%, total reducing sugar 3~5%, also several mineral materials and water-soluble
Property vitamin etc..
Highland barley is mainly distributed on extremely frigid zones of the height above sea level such as Tibet, Qinghai, Gansu, Sichuan in 4200~4500m, in highland barley
Containing the various trace elements such as copper, zinc, manganese, iron, molybdenum, potassium, calcium, magnesium, phosphorus, and the amino acid and vitamin that needed by human body is wanted,
It is a kind of good liquor-making raw material.
Fermented type whey low alcohol beverage is to make primary raw material using the profuse whey of nutritive value, adds appropriate highland barley flour
Supplementary carbon source, using distillery yeast and lactic acid cooperative fermentation is produced to a certain extent, ultimately produce a kind of pure taste, it is sour-sweet can
Mouth, nutritious low alcohol quality drinks.Whey resource so can be both made full use of, but with process is simple, investment goods is few,
Yield is big, the features such as high financial profit, this for Dairy Processing Reducing Cost in Enterprises, increase Business Economic Benefit and prevent environment
Pollution is significant.
The content of the invention
The treatment of the accessory substance whey the invention aims to solve to be produced currently with yak milk production cheese is asked
A kind of topic, there is provided production method of yak whey low alcohol beverage, the method is low using the cleer and peaceful highland barley liquid state fermentation production of yak milk
Alcohol whey beverage.
The purpose of the present invention is achieved through the following technical solutions：
A kind of production method of yak whey low alcohol beverage, the whey produced during using yak milk cheesemaking is substantially former
Material, the highland barley supplementary carbon source of the Qinghai-Tibet special product of addition first with beer yeast fermenting, then is continued to ferment, to fermentation with lactic acid bacteria
Liquid separated, purified, sterilize after, obtain a kind of low alcohol drink rich in vitamin, amino acid, several mineral materials, sour and sweet palatability
Material.Comprise the following steps that：
First, highland barley after pretreatment highland barley saccharified liquid, by highland barley saccharified liquid with by the yak whey of pretreatment by 3~
7:1 volume ratio mixing, adjusts fermentation substrate pH value to 5.5~7.5, in 80~100 DEG C of bars with the NaOH solution of 1~3mol/L
It is sterilized 20~60 minutes under part, obtain production fermentation substrate.
In this step, the pretreatment of the yak whey liquid includes：Yak whey → composition detection → adjusting component → mistake
Filter.
In this step, the pretreatment of the highland barley includes：Elutriation → immersion → crushing → boiling → saccharification, specific steps are such as
Under：Weigh a certain amount of full grains, free from admixture, without blue or green for going rotten, through elutriation after, 1~3h is soaked in 40~50 DEG C of warm water；
Then blue or green is crushed on disintegrating machine, boiling is carried out in the case where cooking pressure is 0.1~0.3MPa after crushing；It is cold by adding water again
But, it is 10~30% that amount of water controls highland barley concentration；When temperature is down to 50~70 DEG C, 0.15~0.40mL/100g's of addition
Carbohydrase, is incubated 30~90min, obtains highland barley saccharified liquid.
2nd, saccharomyces cerevisiae and lactic acid bacteria culturers are activated respectively；The activation method is：The beer ferment that will be preserved
Female bacterium is connected in malt extract medium, lactic acid bacteria is chosen and is connected to MRS culture mediums.
3rd, activated strain is enlarged culture again；The saccharomycete Amplification Culture uses malt juice liquid medium,
Lactic acid bacteria Amplification Culture uses MRS fluid nutrient mediums.
4th, seed culture is carried out after Amplification Culture respectively, seed is prepared in different small fermentors, for production and application,
Comprise the following steps that：
Saccharomyces cerevisiae seed method of making is as follows：
(1) 10L tanks culture brewer's yeast strain：The culture medium of 10L tank yeast be in malt extract medium addition 30~
60% production fermentation substrate, is cultivated, condition of culture after inoculation in 10L seeding tanks：Sugared content 2~6%, inoculum concentration 5~
10%, seeding tank liquid amount 60~70%, 6~10h of incubation time；
(2) 1000L tanks culture brewer's yeast strain：Bottom liquid is fermentation substrate, and liquid measure is 200~250L, by 10L tank cultures
20~25L of brewer's yeast strain access, after 6~10h of stirring, every 3~5h adds 30~70L of fermentation substrate, divulges information per hour
10~30min, cultivates 12~36h at 30 ± 2 DEG C, you can access 5m3It is big to plant female tank；
(3) brewer's yeast 5m3Production strain：Seed sump volume 5m3, bottom liquid is fermentation substrate, and liquid measure is 1~3m3, will walk
Suddenly (2) culture seed is all accessed, and continuous ventilating is simultaneously stirred, and temperature control is 30 ± 2 DEG C, when thalline starts growth, continuously
Fed-batch cultivation substrate, total liquid measure reaches 3~5m3When can be divided into fermentation tank and cultivate.
Lactic acid bacteria seed method of making is as follows：
(1) 10L tanks culture lactic acid bacteria：The culture medium of 10L lactic acid bacteria seed cultures is added in MSR fluid nutrient mediums
(30~60% production fermentation substrate, inoculum concentration 5~10%, seeding tank liquid amount 60~70%, 35 ± 2 DEG C of cultivation temperature, 10
~12h, obtains seed liquor and prepares production seed for workshop；
(2) 1000L tanks culture lactic acid bacteria production strain：Bottom liquid is production fermentation substrate, and liquid measure is 600~700L, by 10L
Cultured 30~the 70L of lactic acid bacteria culturers of tank is accessed, and 12~36h is cultivated at 35 ± 2 DEG C, you can production fermentative lactobacillus seed
5th, fermented in main fermentation tank, the zymophyte that step 4 is obtained, beer are added when fermentation substrate is 25~28 DEG C
Brewer yeast bacterium addition is 8~10%, 10~20d of fermentation time, controls ethanol content≤2%, then adds step 4 and obtains
Another starter lactic acid bacteria, addition be 3~7%, after 8~20h terminate fermentation, obtain fermented type whey low alcohol beverage.
6th, the qualified rear packaging and storage of the examination and test of products.
It is one of important measures of Chinese development cheese industry using whey to seek number of ways, to promoting China's dairy industry to be good for
Kang Fazhan is significant.The present invention has the following advantages that compared to prior art：
1st, the fermented type whey low alcohol beverage that the present invention is prepared, except containing a small amount of alcohol, also containing in tunning
Substantial amounts of vitamin, mineral element and the microbial metabolic products with bioactivity, improve the Physiological Properties of beverage.
2nd, the present invention all efficiently utilizes raw material.In implementation process of the present invention, due to using the cleer and peaceful highland barley of yak milk
It is raw material, the content of carbon, phosphorus and inorganic salts (such as phosphorus, potassium, calcium, magnesium) can meet brewer's yeast and lactobacter growth breeding
Need, be not required to add other auxiliary materials in fermentation process.
3rd, simple production process of the present invention, low production cost, product quality is high, and without contaminated wastewater environment.
Specific embodiment
Illustrate below and technical scheme is further described, but be not limited thereto, it is every to the present invention
Technical scheme is modified or equivalent, without deviating from the spirit and scope of technical solution of the present invention, all should be covered at this
In the protection domain of invention.
1st, technological process
Lactic acid bacteria → actication of culture → triangular flask culture → 10L tanks culture → 1000L tanks culture (production strain).
Barms → actication of culture → triangular flask culture → 10L tanks culture → 1000L tanks culture → 5m3Production strain.
Whey, highland barley pretreatment → fermentation substrate prepare → sterilizing cooling → inoculation → fermentation → filtering → allotment → refined filtration
→ bottling → pasteurization → finished product.
2nd, main technique key points for operation
(1) preparation of strain
1. actication of culture
Picking is preserved in the brewer's yeast slant strains in refrigerator, is inoculated in brewer's wort solid slope culture medium (12 °
Bx, 1.5% agar), 28 DEG C of culture 36h activation in water-impermeable incubator；Passage, it is standby.
The lactic acid bacteria that picking is preserved in refrigerator is chosen and is connected to MRS culture mediums (MRS fluid nutrient mediums：Glucose 20g/L；Egg
White peptone 20g/L；Yeast extract 5g/L；Dibasic ammonium citrate 2g/L；Sodium acetate 5g/L；Beef extract 20g/L；Tween 80 1g/L；
K2HPO42g/L；MgSO4·7H2O0.058g/L；MnSO4·4H2O 20g/L；PH6.8), 37 DEG C of 16~18h of culture.
2. triangular flask culture
Brewer's yeast triangular flask culture：Fructus hordei germinatus leaching powder 20g is taken, water dissolves are distilled with 1000ml, be then dispensed into 150ml tri-
It is 80ml per bottled liquid measure in the flask of angle, tying is put into 121 DEG C of autoclave sterilizer and sterilizes 20 minutes, taken out after sterilizing and treated
With.From picking brewer's yeast single bacterium colony on brewer's wort solid medium, it is inoculated in malt extract medium (12 ° of Bx), will activates
Strain again in triangular flask culture.150~300 revs/min of shaking table frequency, 28~30 DEG C of temperature, 6~10 hours time, culture medium
Containing sugar 1.5~3.0%, culture terminates residual sugar≤1%, yeast number 1~300,000,000/ml.
Lactic acid bacteria triangular flask culture：Appropriate aseptic shaking water is added in the lactic acid bacteria test tube that will have been activated makes thalline more
Into in water, then all pour into triangular flask, culture medium is MSR fluid nutrient mediums, cultivated 24 hours at 37 DEG C, make wherein bacterium
Body reaches 2 × 108More than CFU/ml.
3. 10L tanks culture
The 10L tank cultures of brewer's yeast：The culture medium of 10L tank yeast is the production of addition 50% hair in malt extract medium
Ferment substrate, it is therefore an objective to make brewer's yeast that the condition of culture of big production is gradually adapted in incubation.In 10L seeding tanks after inoculation
Inside carry out condition of culture：Sugared content 2~6%, inoculum concentration 5~10%, seeding tank liquid amount 60~70%, incubation time 6~
10h, now growth reaches the most vigorous stage, and this period is most appropriate to be inoculated into production zymotic fluid.
Lactic acid bacteria 10L tank cultures：The culture medium of 10L lactic acid bacteria seed cultures is to add 50% in MSR fluid nutrient mediums
Production fermentation substrate, it is therefore an objective to make lactic acid bacteria that the condition of culture of big production is gradually adapted in incubation.Inoculum concentration 5~
10%, seeding tank liquid amount 60~70%, 35 ± 2 DEG C of cultivation temperature, 10~12h obtains seed liquor and prepares production kind for workshop
Son.
4. 1000L tanks culture
1000L tank culture brewer's yeast strains：During the yeast 1000L microspecies female groove cultures for carrying out, ventilation duct, turbine are inside set
Agitator and tempering oil, material are stainless steel.Fermentation substrate when bottom liquid is production, liquid measure is 200~250L, by laboratory
Cultured 20~25L of strain is accessed, and after stirring 8h, fermentation substrate 50L is prepared per 4h additions, and divulge information 15min per hour, 30
24h is cultivated at ± 2 DEG C, you can access 5m3It is big to plant female tank.
Lactic acid bacteria produces strain：During lactic acid bacteria microspecies female groove culture, seed trough volume 1000L, turbine stirrer and temperature adjustment
Coiled pipe, material is stainless steel.Bottom liquid is production fermentation substrate, and liquid measure is 600~700L, by the good strain 50L of laboratory cultures
Access, 24h is cultivated at 35 ± 2 DEG C, you can production fermentative lactobacillus seed.
5. brewer's yeast 5m3Production strain
During the big kind female groove culture for carrying out, seed sump volume 5m3, bottom liquid is fermentation substrate, and liquid measure is 2m3, by microspecies female groove
Culture seed is all accessed, and continuous ventilating is simultaneously stirred, and temperature control is 30 ± 2 DEG C, and when thalline starts growth, continuous stream adds hair
Ferment substrate, total liquid measure reaches 4m3When can be divided into fermentation tank and cultivate.
(2) preparation of fermentation substrate
Available nitrogen source abundance is complete in yak whey, and carbon source is not enough.The green grass or young crops that the present invention is produced using Qinghai-Tibet Platean
Supplementary carbon source after highland barley saccharification.Weigh a certain amount of full grains, free from admixture, without blue or green for going rotten, through elutriation after, in 40~50 DEG C of temperature
2h is soaked in water, then blue or green is crushed on disintegrating machine, degree of grinding is advisable with splitting without scattered.Boiling, boiling are carried out after crushing
Pressure is 0.15MPa.Again by the cooling that adds water, it is 20% that amount of water controls highland barley concentration, when temperature is down to 60 DEG C, addition
The carbohydrase of 0.25mL/100g, is incubated 60min, obtains highland barley saccharified liquid.
Yak whey and highland barley saccharified liquid are pressed 5:The ratio mixing of 1 (volume ratio), then with the NaOH solution of 2mol/L
Regulation pH value to 6.8, it is sterilized 30 minutes under the conditions of 80 DEG C after it is standby as low alcohol beverage fermentation medium.
(3) ferment
Fermentation tank used is improved beer fermentation tank.Fermented and cultured based raw material is after heat treatment cooled to 25~28 DEG C
Shi Tianjia zymophytes, saccharomyces cerevisiae addition is 8~10%, should be controlled by the temperature of heat treatment of raw materials most suitable in leavening
Within growth temperature range.The too low growth that can suppress starter microorganism of temperature, in the fermentation time of this temperature stage
15d.Control ethanol content≤2%, then, plus another starter lactic acid bacteria (addition is 5% or so), hair is terminated after 12h
Ferment.
After the prescribed ferment time terminates, acidified milk clear liquid product temperature is reduced to 15 DEG C, maintains the 30d times, make its after-ripening more
Fully, building up more flavor substances.
(4) clarification filtration
After fermentation ends, wine pin is first removed after clarifying after-ripening tank, then suction filtration is carried out with vacuum filtration machine device, except impurity elimination
Matter, insoluble substance.Reach the limpid transparent effect of beverage.Then to former wine sampling do alcoholic strength, total residual sugar, total acid,
PH value, volatilization acid analysis.
(5) allocate
Fermented, clarification, the former wine of filtering must also be carried out allocating blending and just can be made into the unified low alcohol beverage of quality standard
Finished product.During allotment, the physical and chemical index such as pol, wine degree, acidity in first Accurate Determining fermentation Normal juice, then with protein sugar, citric acid
Etc. the adjustment for carrying out mouthfeel, the taste of milone and quality is set all to reach most preferably.
(6) refined filtration
Refined filtration is carried out to blending the wine liquid after adjustment using the filtration system of polypropylene folding type filter element, in removing wine
Molecule, further improve wine gloss and stability.
(7) filling sterilization
After the Wine that mixes up is filling, sterilization carries out pasteurize using using tunnel type sterilization machine, is first heated, will
Bottle of liquor beverage heating is to 60~65 DEG C；Then it is incubated, by 65 DEG C of insulation 30min of heating Wine；Finally by wine in 30min
Room temperature is cooled to, is put in storage.
Claims (2)
1. a kind of production method of yak whey low alcohol beverage, it is characterised in that methods described is comprised the following steps that：
First, a certain amount of full grains, free from admixture are weighed, without blue or green for going rotten, through elutriation after, soak 1 in 40~50 DEG C of warm water
~3h；Then blue or green is crushed on disintegrating machine, boiling is carried out after crushing；Again by the cooling that adds water, amount of water control highland barley is dense
Spend is 10~30%；When temperature is down to 50~70 DEG C, the carbohydrase of 0.15~0.40 mL/100 g of addition, insulation 30~
90min, obtains highland barley saccharified liquid, and highland barley saccharified liquid is pressed into 3~7 with the yak whey by pretreatment:1 volume ratio mixing,
Fermentation substrate pH value is adjusted to 5.5~7.5 with the NaOH solution of 1~3mol/L, it is sterilized 20~60 points under the conditions of 80~100 DEG C
Clock, obtains production fermentation substrate；
2nd, saccharomyces cerevisiae is connected in malt extract medium and is activated, lactic acid bacteria chosen and is connected to MRS culture mediums and is lived
Change；
3rd, activated saccharomyces cerevisiae is enlarged culture, activated lactic acid bacteria culturers using malt juice liquid medium
Culture is enlarged using MRS fluid nutrient mediums；
4th, the saccharomyces cerevisiae and lactic acid bacteria culturers after Amplification Culture carry out seed culture respectively, prepare seed, make for production
With, wherein：
The saccharomyces cerevisiae seed method of making is as follows：
（1）10L tank culture brewer's yeast strains：The culture medium of 10L tank yeast is that addition 30~60% is given birth in malt extract medium
Fermentation substrate is produced, is cultivated in 10L seeding tanks after inoculation, condition of culture：Sugared content 2~6%, inoculum concentration 5~10%, seed
Canned liquid measure 60~70%, 6~10h of incubation time；
（2）1000L tank culture brewer's yeast strains：Bottom liquid is fermentation substrate, and liquid measure is 200~250L, by the beer of 10L tank cultures
20~25L of brewer yeast strain is accessed, and after 6~10h of stirring, every 3~5h adds 30~70L of fermentation substrate, and ventilation 10 per hour~
30min, cultivates 12~36h at 30 ± 2 DEG C, you can access the 5m3 female tanks of big kind；
（3）Brewer's yeast 5m3 produces strain：Seed sump volume 5m3, bottom liquid is fermentation substrate, and liquid measure is 1~3m3, by step
（2）Culture seed is all accessed, and continuous ventilating is simultaneously stirred, and temperature control is 30 ± 2 DEG C, when thalline starts growth, continuous stream
Plus fermentation substrate, when total liquid measure reaches 3~5 m3 by be divided into fermentation tank and cultivate；
The lactic acid bacteria seed method of making is as follows：
（1）10L tank culture lactic acid bacterias：The culture medium of 10L lactic acid bacteria seed cultures be in MSR fluid nutrient mediums addition 30~
60% production fermentation substrate, inoculum concentration 5~10%, seeding tank liquid amount 60~70%, 35 ± 2 DEG C of cultivation temperature, 10~12h is obtained
Seed liquor is used for workshop and prepares production seed；
（2）1000L tank cultures lactic acid bacteria produces strain：Bottom liquid is production fermentation substrate, and liquid measure is 600~700L, by the training of 10L tanks
30~the 70L of lactic acid bacteria culturers for having supported is accessed, and 12~36h is cultivated at 35 ± 2 DEG C, you can production fermentative lactobacillus seed；
5th, fermented in main fermentation tank, the saccharomyces cerevisiae hair that step 4 is obtained is added when fermentation substrate is 25~28 DEG C
Yeast-like fungi, saccharomyces cerevisiae addition is 8~10%, 10~20d of fermentation time, controls ethanol content≤2%, then adds step 4
Another starter lactic acid bacteria for obtaining, addition is 3~7%, and fermentation is terminated after 8~20h, obtains the low alcohol drink of fermented type whey
Material.
2. the production method of yak whey low alcohol beverage according to claim 1, it is characterised in that the cooking pressure is
0.1~0.3MPa.
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| CN1450157A (en) * | 2002-04-05 | 2003-10-22 | 王永新 | Process for brewing milk beer |
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| CN1450157A (en) * | 2002-04-05 | 2003-10-22 | 王永新 | Process for brewing milk beer |
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