CN113208022A - 一种提高总酚含量的黑米副产物发酵饮料的生产方法 - Google Patents
一种提高总酚含量的黑米副产物发酵饮料的生产方法 Download PDFInfo
- Publication number
- CN113208022A CN113208022A CN202110526517.4A CN202110526517A CN113208022A CN 113208022 A CN113208022 A CN 113208022A CN 202110526517 A CN202110526517 A CN 202110526517A CN 113208022 A CN113208022 A CN 113208022A
- Authority
- CN
- China
- Prior art keywords
- black rice
- phenol content
- increased total
- total phenol
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 127
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 title claims abstract description 24
- 239000006227 byproduct Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000019985 fermented beverage Nutrition 0.000 title description 2
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000013361 beverage Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 14
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 14
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 14
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 14
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 14
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 6
- 102000013142 Amylases Human genes 0.000 claims abstract description 3
- 108010065511 Amylases Proteins 0.000 claims abstract description 3
- 229940111205 diastase Drugs 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 3
- 150000002989 phenols Chemical class 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 abstract description 26
- 235000010208 anthocyanin Nutrition 0.000 abstract description 6
- 229930002877 anthocyanin Natural products 0.000 abstract description 6
- 239000004410 anthocyanin Substances 0.000 abstract description 6
- 150000004636 anthocyanins Chemical class 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000001963 growth medium Substances 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 239000002912 waste gas Substances 0.000 abstract description 2
- 239000002351 wastewater Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种提高总酚含量的黑米副产物饮料的生产方法:挑选颗粒完整无霉变的黑米渣,粉碎成黑米粉;将黑米粉进行糊化处理;在糊化后的黑米粉中加入α‑淀粉酶进行酶解液化;在酶解液化后的黑米粉中加入糖化酶再次酶解,过滤得酶解液,得到黑米汁,调节pH值;在黑米汁中加入保加利亚乳杆菌,进行厌氧发酵,制得黑米副产物饮料。本发明以提取过花青素的黑米为原料,作为发酵培养基的基制,发酵后提高了酚类物质的含量,提高了黑米副产物的利用价值。本发明投资小、工艺及设备简单、生产成本低,可以成为大众化营养保健食品,且生产过程无废水、废气产生。
Description
技术领域
本发明涉及一种提高总酚含量的黑米副产物饮料的生产方法,属于黑米加工技术领域。
背景技术
黑米属于禾本科植物,是一种非常珍贵的稻米品种,其类别有红色、黑色、黑红双色等。黑米可分为黑糯米和黑粘米两种,这是由于我国种植条件的差异而造成其品种的不同。黑米外表皮乌黑发亮,其中含有丰富的脂肪、蛋白质、粗纤维和矿质营养等成分,特别含白米缺乏的维生素、花青素、黄酮、多酚等物质。其蛋白质和脂肪含量均比一般大米高,黑米的蛋白质含量比其浅色同类分别高10%-60%,构成其蛋白质的氨基酸种类齐全,配比合理,必需氨基酸的比例较高,有“黑珍珠”和“世界米中之王”的美誉,是一种药食兼用的大米,其食用价值高,可制作成各种营养食品和酒酿。黑米皮中含有丰富的花青素,常被用于抗氧化饮料的开发,或提取其表皮的花青素应用于药物中,但是提取过花青素的黑米一般只能用做饲料,利用率和附加值较低。
发明内容
本发明所要解决的技术问题是:针对提取花青素后的黑米利用率低的缺点,提供一种通过乳酸菌提高总酚含量的黑米副产物饮料的生产方法。
为了解决上述技术问题,本发明提供了一种提高总酚含量的黑米副产物饮料的生产方法,包括以下步骤:
步骤1):挑选颗粒完整无霉变的黑米渣,粉碎成黑米粉;
步骤2):将黑米粉进行糊化处理;
步骤3):在糊化后的黑米粉中加入α-淀粉酶进行酶解液化;
步骤4):在酶解液化后的黑米粉中加入糖化酶再次酶解,过滤得酶解液,得到黑米汁,调节pH值;
步骤5):在黑米汁中加入保加利亚乳杆菌,进行厌氧发酵,制得黑米副产物饮料。
优选地,所述步骤1)中,黑米渣粉碎前先清洗去除黑米渣中的灰尘及附着在表面的杂质,清洗后的黑米进行滤水风干至表面无游离水。
优选地,所述步骤1)中,黑米渣粉碎后过80目筛。
优选地,所述步骤2)具体为:将黑米粉以去离子水按料液比100g:1000mL混合,搅拌均匀,加热到90℃,保温20min。
优选地,所述步骤3)中所采用的α-淀粉酶的酶活力为2000U/g,其用量为黑米粉重量的0.6%,将黑米粉与α-淀粉酶搅拌混合均匀,再加热到80℃、保温60min,然后冷却到60-62℃。
优选地,所述步骤4)中糖化酶的添加量为黑米粉重量的0.3%,将黑米粉、糖化酶在60-62℃的恒温水浴锅中不断搅拌保温4-6h即得到糖化液,然后将其过滤分离得到黑米汁,将黑米汁pH调至6.3-6.5。
优选地,所述步骤5)中保加利亚乳杆菌的接种量为黑米汁体积的2-6%,厌氧发酵的时间为24-48h,温度为30℃。
优选地,所步骤5)中保加利亚乳杆菌采用德氏乳杆菌保加利亚亚种CICC6045。
本发明中发酵后的发酵液总酚含量提高了51.596~71.011mg/L,本发明工艺简单易行,与发酵前的原料相比,提高了发酵液中的总酚含量。与现有技术相比,本发明的有益效果在于:
1.本发明以提取过花青素的黑米为原料,作为发酵培养基的基制,发酵后提高了酚类物质的含量,提高了黑米副产物的利用价值。
2.本发明投资小、工艺及设备简单、生产成本低,可以成为大众化营养保健食品,且生产过程无废水、废气产生。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,作详细说明如下。
实施例1
一种提高总酚含量的黑米副产物饮料的生产方法,具体包括以下步骤:
(1)原料的选择:
挑选颗粒完整无霉变的黑米渣,清洗去除黑米渣中的灰尘及附着在表面的杂质,清洗后的黑米进行滤水风干至表面无游离水;
(2)黑米粉的制备:对步骤(1)中挑选清洗的黑米渣进行粉碎,粉碎后过80目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,高温α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在60℃的恒温水浴锅中不断搅拌保温4h即得到糖化液,然后过滤分离得到黑米汁,调黑米汁pH为6.3;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌,进行厌氧发酵,保加利亚乳杆菌接种量2%,发酵时间24h,发酵温度30℃。
所得发酵液的总酚含量为293.219mg/L,而发酵前总酚含量约为197.021mg/L,发酵后比发酵前提高了96.198mg/L。
实施例2
一种提高总酚含量的黑米副产物饮料的生产方法,具体包括以下步骤:
(1)原料的选择
挑选颗粒完整无霉变的黑米渣,清洗去除黑米渣中的灰尘及附着在表面的杂质,清洗后的黑米进行滤水风干至表面无游离水;
(2)黑米粉的制备:对步骤(1)中挑选清洗的黑米渣进行粉碎,粉碎后过80目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,高温α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在61℃的恒温水浴锅中不断搅拌保温5h即得到糖化液,然后过滤分离得到黑米汁,调黑米汁pH为6.4;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌,进行厌氧发酵,保加利亚乳杆菌接种量4%,发酵时间36h,发酵温度30℃。
所得发酵液的总酚含量为327.309mg/L,而发酵前总酚含量约为197.021mg/L,发酵后比发酵前提高了130.288mg/L。
实施例3
一种提高总酚含量的黑米副产物饮料的生产方法,具体包括以下步骤:
(1)原料的选择
挑选颗粒完整无霉变的黑米渣,清洗去除黑米渣中的灰尘及附着在表面的杂质,清洗后的黑米进行滤水风干至表面无游离水;
(2)黑米粉的制备:对步骤(1)中挑选清洗的黑米渣进行粉碎,粉碎后过80目筛得到黑米粉备用;
(3)糊化:将步骤(2)所得的黑米粉进行糊化处理,黑米粉和去离子水按料液比100g/1000mL混合,搅拌均匀,加热到90℃,保温20min;
(4)液化:将步骤(3)所得的糊化后的黑米粉加入α-淀粉酶进行酶解液化,高温α-淀粉酶(2000U/g)用量0.6%,搅拌混合均匀,再加热到80℃、保温60min,使黑米完全糊化、液化,然后冷却到60-62℃作为糖化液备用;
(5)糖化:将步骤(4)液化后的黑米粉加入糖化酶再次酶解,食品级糖化酶添加量0.3%,在62℃的恒温水浴锅中不断搅拌保温6h即得到糖化液,然后过滤分离得到黑米汁,调黑米汁pH为6.5;
(6)厌氧发酵:将步骤(5)中的黑米汁中按比例接入保加利亚乳杆菌,进行厌氧发酵,保加利亚乳杆菌接种量6%,发酵时间48h,发酵温度30℃。
所得发酵液的总酚含量为304.427mg/L,而发酵前总酚含量约为197.021mg/L,发酵后比发酵前提高了107.406mg/L。
Claims (8)
1.一种提高总酚含量的黑米副产物饮料的生产方法,其特征在于,包括以下步骤:
步骤1):挑选颗粒完整无霉变的黑米渣,粉碎成黑米粉;
步骤2):将黑米粉进行糊化处理;
步骤3):在糊化后的黑米粉中加入α-淀粉酶进行酶解液化;
步骤4):在酶解液化后的黑米粉中加入糖化酶再次酶解,过滤得酶解液,得到黑米汁,调节pH值;
步骤5):在黑米汁中加入保加利亚乳杆菌,进行厌氧发酵,制得黑米副产物饮料。
2.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤1)中,黑米渣粉碎前先清洗去除黑米渣中的灰尘及附着在表面的杂质,清洗后的黑米进行滤水风干至表面无游离水。
3.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤1)中,黑米渣粉碎后过80目筛。
4.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤2)具体为:将黑米粉以去离子水按料液比100g:1000mL混合,搅拌均匀,加热到90℃,保温20min。
5.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤3)中所采用的α-淀粉酶的酶活力为2000U/g,其用量为黑米粉重量的0.6%,将黑米粉与α-淀粉酶搅拌混合均匀,再加热到80℃、保温60min,然后冷却到60-62℃。
6.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤4)中糖化酶的添加量为黑米粉重量的0.3%,将黑米粉、糖化酶在60-62℃的恒温水浴锅中不断搅拌保温4-6h即得到糖化液,然后将其过滤分离得到黑米汁,将黑米汁pH调至6.3-6.5。
7.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所述步骤5中保加利亚乳杆菌的接种量为黑米汁体积的2-6%,厌氧发酵的时间为24-48h,温度为30℃。
8.如权利要求1所述的提高总酚含量的黑米副产物饮料的生产方法,其特征在于,所步骤5)中保加利亚乳杆菌采用德氏乳杆菌保加利亚亚种CICC6045。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110526517.4A CN113208022A (zh) | 2021-05-14 | 2021-05-14 | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110526517.4A CN113208022A (zh) | 2021-05-14 | 2021-05-14 | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113208022A true CN113208022A (zh) | 2021-08-06 |
Family
ID=77095758
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110526517.4A Pending CN113208022A (zh) | 2021-05-14 | 2021-05-14 | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113208022A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113974061A (zh) * | 2021-10-21 | 2022-01-28 | 上海应用技术大学 | 一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液 |
CN114209006A (zh) * | 2021-12-01 | 2022-03-22 | 上海应用技术大学 | 一种提高总黄酮含量的脱花青素黑米发酵液的生产方法 |
CN116098280A (zh) * | 2022-12-26 | 2023-05-12 | 四川天味食品集团股份有限公司 | 一种黑番茄发酵酱及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1176762A (zh) * | 1996-09-16 | 1998-03-25 | 李东方 | 米露饮料的生产工艺 |
CN101185526A (zh) * | 2007-12-26 | 2008-05-28 | 江南大学 | 一种黑米饮料的制备方法 |
CN104172385A (zh) * | 2013-09-27 | 2014-12-03 | 天津天隆种业科技有限公司 | 香血糯型配方黑糙米饮料的加工方法 |
CN104172411A (zh) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | 一种黑米保健饮料的制作方法 |
-
2021
- 2021-05-14 CN CN202110526517.4A patent/CN113208022A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1176762A (zh) * | 1996-09-16 | 1998-03-25 | 李东方 | 米露饮料的生产工艺 |
CN101185526A (zh) * | 2007-12-26 | 2008-05-28 | 江南大学 | 一种黑米饮料的制备方法 |
CN104172385A (zh) * | 2013-09-27 | 2014-12-03 | 天津天隆种业科技有限公司 | 香血糯型配方黑糙米饮料的加工方法 |
CN104172411A (zh) * | 2014-08-02 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | 一种黑米保健饮料的制作方法 |
Non-Patent Citations (3)
Title |
---|
提伟钢 等: "黑米乳酸菌饮料的加工工艺研究", 《食品科技》, no. 87, 25 December 2010 (2010-12-25), pages 40 - 42 * |
李璐琦 等: "黑米红枣乳酸菌发酵饮料品质分析", 《西北农业学报》, vol. 27, no. 9, 21 September 2018 (2018-09-21), pages 1387 - 1394 * |
济协: "黑米乳酸菌饮料", 《中国食品信息》, 31 December 1994 (1994-12-31), pages 22 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113974061A (zh) * | 2021-10-21 | 2022-01-28 | 上海应用技术大学 | 一种混合菌种发酵脱花青素黑米的方法及脱花青素黑米发酵液 |
CN114209006A (zh) * | 2021-12-01 | 2022-03-22 | 上海应用技术大学 | 一种提高总黄酮含量的脱花青素黑米发酵液的生产方法 |
CN116098280A (zh) * | 2022-12-26 | 2023-05-12 | 四川天味食品集团股份有限公司 | 一种黑番茄发酵酱及其制备方法 |
CN116098280B (zh) * | 2022-12-26 | 2024-03-26 | 四川天味食品集团股份有限公司 | 一种黑番茄发酵酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN113208022A (zh) | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 | |
CN111920031B (zh) | 一种高谷氨酸含量富硒酱油的酿造方法 | |
CN104099227A (zh) | 一种天然格瓦斯香精底料及其发酵生产方法 | |
CN111269770B (zh) | 一种苦荞白酒及其酿造工艺 | |
CN103222612A (zh) | 一种双豆酱油的制备方法 | |
AU2006293297B2 (en) | Method of producing liquid koji having enhanced plant fiber degradation enzyme, liquid koji obtained by the method and use thereof | |
CN106754172A (zh) | 一种果香型白酒的生产工艺 | |
CN108175076B (zh) | 一种柑橘醋渣风味酱的制备工艺 | |
CN114403420A (zh) | 一种减盐酱油的酿造方法及低食盐含量的减盐酱油 | |
CN114365838B (zh) | 一种生蚝发酵全汁蚝油的制备方法 | |
CN102266100A (zh) | 一种发酵型低醇草莓果汁饮料的生产方法 | |
CN113151042B (zh) | 一种产l-乳酸和乙酸乙酯的米酸发酵工艺及其专用菌 | |
CN113005053B (zh) | 一种快速产l-乳酸的米酸发酵工艺及其专用菌 | |
CN103468559B (zh) | 一种静置液态保温发酵法生产黄酒糟醋的工艺 | |
CN112262942A (zh) | 酶解燕麦粉 | |
CN115777921B (zh) | 一种复合菌种发酵的功能性果蔬浆及固体粉的制备方法 | |
CN110734830A (zh) | 一种固液结合发酵生产清芝风格白酒的方法 | |
CN106434124A (zh) | 一种规模化生产桃果酒的方法 | |
WO2014098277A1 (ko) | 주박으로부터 효소분해와 유산균발효의 연속 공정에 의한 조미 소재의 제조 방법 | |
CN110760409A (zh) | 一种固液结合发酵制备焦香风味白酒的方法 | |
CN108841551A (zh) | 一种莲藕养生酒及其酿造方法 | |
JP2007097496A (ja) | 液体麹を用いた甘酒の製造方法 | |
CN100403928C (zh) | 酶法膏状腐乳的制造方法 | |
CN112553039A (zh) | 一种由麦芽谷芽经液态发酵酿造酵素醋的方法 | |
CN111202239A (zh) | 一种黑蒜酵素及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210806 |
|
RJ01 | Rejection of invention patent application after publication |