CN1220456C - Rye drink an dits producing method - Google Patents
Rye drink an dits producing method Download PDFInfo
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- CN1220456C CN1220456C CN 01107955 CN01107955A CN1220456C CN 1220456 C CN1220456 C CN 1220456C CN 01107955 CN01107955 CN 01107955 CN 01107955 A CN01107955 A CN 01107955A CN 1220456 C CN1220456 C CN 1220456C
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- rye
- bran
- filtrate
- meal
- cornstarch
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Abstract
The present invention relates to a method for processing and manufacturing rye beverages. The present invention is characterized in that the method mainly comprises the following steps: adding spawn liquids composed of lactic acid bacteria and microzymes to a culture medium prepared from rye, rye bran and maize starch, carrying out fermentation and separation, post processing fermented and separated filter liquid, carrying out packaging, etc., so rye beverages are prepared. The present invention has the advantages that various organic substances, amino acid and microelements in the rye can be fully utilized by using double spawn liquids for fermentation, and the rye beverages have strong functionality and health-care performance, and are suitable for requirements for human living taste and development.
Description
The present invention relates to a kind of beverage, particularly a kind of rye beverage and manufacture method thereof.
Do not see sale in the rye beverage market in the prior art, disclose at Chinese patent that (publication number CN1166944A) discloses a kind of " malt juice gas water beverage and production technology " in 96115359.8, primary raw material is brewer's wort or caramel malt, hops, sucrose etc.This arts demand germinates barley or rye, and single then strain liquid one time fermentation is made malt juice gas water beverage.Because it has adopted single strain liquid fermentation, make that the composition conversion of rye is insufficient with the complexing (or chelating) of trace element, and lose a part of nutriment.The inventor has conscientiously studied present zymotechnique and method for this reason, has proposed purpose of the present invention.
The objective of the invention is the effective ingredient in the rye fully to be extracted, proposed rye beverage of the present invention and manufacture method thereof in order to develop the rye resource better.
The batching of rye beverage of the present invention mainly comprises rye meal, rye bran, cornstarch and strain liquid and water.Rye meal wherein, rye bran, cornstarch and strain liquid and water are according to rye meal 50～100, and rye bran 50～100, cornstarch 20～50, strain liquid 12～24, water are that the ratio of 400～800 (weight portions) is mixed.Its method of manufacturing technology is: rye meal, rye bran, cornstarch culture medium → saccharomycete, lactobacillus suspension → fermentation → separation (filter residue is managed elsewhere) → filtrate → post processing → packing.
Advantage of the present invention is that rye meal, rye bran and cornstarch are formed culture medium jointly, the two strain liquid fermentations of lactic acid bacteria and saccharomycete, utilize lactic acid bacteria that partial elements is wherein changed into organic matters such as lactic acid, glucose, acetate, make beverage have certain tart flavour, and utilize saccharomycete that the fermentation of the starch material in rye meal, rye bran and the cornstarch is transformed into alcohol, carbon dioxide, organic acid etc., and because the coexistence of two kinds of strain liquids, acid that fermentation produces and alcohol moiety make beverage have certain sweet-smelling in conjunction with esterification takes place.If in aftertreatment technology, add suitable carrot juice and or ginger juice and or date juice and or auxiliary material such as haw juice, blend into and have differently flavoured series beverage.Value and the function of rye have been improved greatly.
For rye beverage manufacturing method of the present invention and rye beverage are described better, do following special instruction.
This rye beverage manufacturing method, the batching of this beverage mainly comprises rye meal, rye bran, cornstarch and strain liquid and water, rye meal wherein, rye bran, cornstarch and strain liquid and water are according to rye meal 50～100, rye bran 50～100, cornstarch 20～50, strain liquid 12～24, water is that 400～800 weight portion ratios are mixed, at rye meal, rye bran, add the strain liquid of forming by lactic acid bacteria and saccharomycete in the culture medium that cornstarch is mixed and made into, the lactic acid bacteria and the saccharomycetic mixed bacteria liquid that in culture medium, add culture medium weight 1.5%～6%, 20～30 ℃ of bottom fermentations 8～18 hours, separate, filter, isolated filtrate is packed at last through post processing, become finished product, wherein said culture medium prepares according to following steps:
A, rye meal and the rye bran weight ratio according to 1: 1 is mixed, add rye meal and rye bran gross weight 2-4 water doubly then, mix thoroughly;
B, with the material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization is cooled to 65 ℃-75 ℃;
C, adding subsequently account for the cornstarch of rye meal and rye bran weight 1/5-1/2, stir, and are incubated 25-40 minute down at 65 ℃-75 ℃, and suction filtration is extracted filtrate out then;
Add rye meal and rye bran gross weight 2-4 50 ℃-80 ℃ water doubly in D, the rye meal after extracting filtrate out and rye bran and the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out;
Add rye meal and rye bran gross weight 2-4 45 ℃-70 ℃ water doubly in E, the rye meal after extracting filtrate out and rye bran and the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out;
F, mix the 2/5-2/3 of reduced pressure distillation to total amount, sterilization filtrate merging with what three suction filtrations went out.
Aforesaid rye beverage manufacturing method, wherein said stop the fermentation after, pH value is adjusted to 4.5-5.5.
By the prepared rye beverage of the preparation method of preceding described rye beverage.
Accompanying drawing is a technological process of production block diagram of the present invention.
Below provide reasonable embodiment of the present invention, to verify its production technology.
Embodiment 1,50 kilograms of rye meals and 50 kilograms of rye brans are added 400 kg of water (preferably deionized water can use the running water or the well water that meet standard for drinking in the actual process, and is as follows) mixing and stirring.With the mixed material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization was cooled to 65 ℃-75 ℃.Add 20 kilograms of cornstarch subsequently, stir, be incubated 25-45 minute down at 65 ℃-75 ℃, suction filtration is extracted filtrate out then.50 ℃-80 ℃ the water that adds 400 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out.45 ℃-70 ℃ the water that adds 400 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out; The filtrate merging that three suction filtrations go out is mixed decompression distillation, treat that filtrate is distilled to the 400-500 kilogram after, promptly be rye meal, rye bran and cornstarch culture medium.In through the filtrate culture medium of distillation sterilization, add 12 kilograms of lactic acid bacterias and yeast liquid, 20 ℃-30 ℃ temperature bottom fermentations 8-18 hour.After stopping fermentation, being adjusted to pH value is 4.5-5.5.Zymotic fluid is cooled to 5 ℃-10 ℃, staticly settled sediment separate out 15-18 hour.Promptly become rye beverage of the present invention.(in the above-mentioned technology, if do not consider the factor of cost, the insulation in each technical process, fermentation time section can proper extensions, can prolong one hour or longer.) aftertreatment technology generally is to add an amount of lactic acid, adjusts pH value 4.5-5.5 and adds sucrose or sweetener, adapts to the needs of different taste.In addition, in order to increase kind and local flavor, can add carrot juice and or ginger juice and or date juice and or auxiliary material such as haw juice, blend into and have differently flavoured series beverage, adapt to the mouthfeel and the nutritional need of various functional drinks.With the sterilization of liquids of blending, at room temperature can the pressure carbon dioxide bottling pack, become commodity rye beverage.
Embodiment 2,65 kilograms of rye meals and 65 kilograms of rye brans are added 550 kg of water mixing and stirring.With the mixed material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization was cooled to 65 ℃-75 ℃.Add 30 kilograms of cornstarch subsequently, stir, be incubated 25-45 minute down at 65 ℃-75 ℃, suction filtration is extracted filtrate out then.50 ℃-80 ℃ the water that adds 550 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out.45 ℃-70 ℃ the water that adds 550 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out; The filtrate merging that three suction filtrations go out is mixed decompression distillation, treat that filtrate is distilled to the 600-650 kilogram after, promptly be rye meal, rye bran and cornstarch culture medium.In through the filtrate culture medium of distillation sterilization, add 15 kilograms of lactic acid bacterias and yeast liquid, 20 ℃-30 ℃ temperature bottom fermentations 8-18 hour.After stopping fermentation, being adjusted to pH value is 4.5-5.5.Zymotic fluid is cooled to 5 ℃-10 ℃, staticly settled sediment separate out 15-18 hour.Promptly become rye beverage of the present invention.(in the above-mentioned technology, if do not consider the factor of cost, the insulation in each technical process, fermentation time section can proper extensions, can extend to one hour or longer.) aftertreatment technology is with embodiment 1.
Embodiment 3,80 kilograms of rye meals and 80 kilograms of rye brans are added 700 kg of water (mixing and stirring.With the mixed material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization was cooled to 65 ℃-75 ℃.Add 40 kilograms of cornstarch subsequently, stir, be incubated 25-45 minute down at 65 ℃-75 ℃, suction filtration is extracted filtrate out then.50 ℃-80 ℃ the water that adds 700 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out.45 ℃-70 ℃ the water that adds 700 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out; The filtrate merging that three suction filtrations go out is mixed decompression distillation, treat that filtrate is distilled to the 750-800 kilogram after, promptly be rye meal, rye bran and cornstarch culture medium.In through the filtrate culture medium that steams filter sterilization, add 18 kilograms of lactic acid bacterias and yeast liquid, 20 ℃-30 ℃ temperature bottom fermentations 8-18 hour.After stopping fermentation, being adjusted to pH value is 4.5-5.5.Zymotic fluid is cooled to 5 ℃-10 ℃, staticly settled sediment separate out 15-18 hour.Promptly become rye beverage of the present invention.(in the above-mentioned technology, if do not consider the factor of cost, the insulation in each technical process, fermentation time section can proper extensions, can extend to one hour or longer.) aftertreatment technology is with embodiment 1.
Embodiment 4,100 kilograms of rye meals and 100 kilograms of rye brans are added 800 kg of water, mixing and stirring.With the mixed material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization was cooled to 65 ℃-75 ℃.Add 50 kilograms of cornstarch subsequently, stir, be incubated 25-45 minute down at 65 ℃-75 ℃, suction filtration is extracted filtrate out then.50 ℃-80 ℃ the water that adds 800 kilograms in rye meal after the filtrate of extracting out, rye bran, the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out.45 ℃-70 ℃ the water that adds 800 kilograms in rye meal after extracting filtrate out, rye bran, the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out; The filtrate decompression distillation that suction filtration is gone out, treat that filtrate is distilled to the 800-900 kilogram after, sterilization promptly is rye meal, rye bran and cornstarch culture medium.In through the filtrate culture medium that steams filter sterilization, add 24 kilograms of lactic acid bacterias and yeast liquid, at 20 ℃-30 ℃ the about 8-18 of temperature bottom fermentation hours.After stopping fermentation, being adjusted to pH value is 4.5-5.5.Zymotic fluid is cooled to 5 ℃-10 ℃, staticly settled sediment separate out 15-18 hour.Promptly become rye beverage of the present invention.(in the above-mentioned technology, if do not consider cost factor, the insulation in each technical process, fermentation time section can proper extensions, can extend to one hour or longer.) aftertreatment technology is with embodiment 1.
For the better utilization rye nutriment in the rye bran particularly, can increase the consumption of rye bran in the above-described embodiment, the ratio of rye bran and rye meal is done suitable adjustment, change 1: 1 ratio of original rye meal and rye bran into 1: 1.5, after increasing the consumption of rye bran, constant substantially through the effect of overtesting beverage and local flavor and nutritive value.The batching prescription that is material changes into: batching mainly comprises rye meal, rye bran, cornstarch and strain liquid and water.Rye meal wherein, rye bran, cornstarch and strain liquid and water is according to rye meal 50～100, rye bran 50～150, and cornstarch 20～50, strain liquid 12～24, water are the ratio of 400～800 (weight portions).
Can further develop the value of rye like this and save cost.
Respective embodiments is:
Embodiment 5, change rye bran into 75 kilograms on the basis of embodiment 1, all the other are constant.
Embodiment 6, change rye bran into 100 kilograms on the basis of embodiment 2, all the other are constant.
Embodiment 7, change rye bran into 120 kg on the basis of embodiment 3, all the other are constant.
Embodiment 8, change rye bran into 150 kilograms on the basis of embodiment 4, all the other are constant.
Claims (3)
1, a kind of rye beverage manufacturing method, the batching of this beverage mainly comprises rye meal, rye bran, cornstarch and strain liquid and water, it is characterized in that said lactic acid bacteria and the saccharomycetic mixed bacteria liquid that in culture medium, adds culture medium weight 1.5%～6%, 20～30 ℃ of bottom fermentations 8～18 hours, separate, filter, isolated filtrate is packed at last through post processing, become finished product, wherein said culture medium prepares according to following steps:
A, rye meal and the rye bran weight ratio according to 1: 1 is mixed, add rye meal and rye bran gross weight 2-4 water doubly then, mix thoroughly;
B, with the material mixed thoroughly under 110 ℃-130 ℃ temperature boiling 25-45 minute, sterilization is cooled to 65 ℃-75 ℃;
C, adding subsequently account for the cornstarch of rye meal and rye bran weight 1/5-1/2, stir, and are incubated 25-40 minute down at 65 ℃-75 ℃, and suction filtration is extracted filtrate out then;
Add rye meal and rye bran gross weight 2-4 50 ℃-80 ℃ water doubly in D, the rye meal after extracting filtrate out and rye bran and the cornstarch material, filtrate is extracted in 50 ℃-80 ℃ insulations of holding temperature 25-45 minute, and then suction filtration out;
Add rye meal and rye bran gross weight 2-4 45 ℃-70 ℃ water doubly in E, the rye meal after extracting filtrate out and rye bran and the cornstarch material again, 45 ℃-75 ℃ of holding temperatures are incubated 25-45 minute, and then suction filtration, extract filtrate out;
F, mix the 2/5-2/3 of reduced pressure distillation to total amount, sterilization filtrate merging with what three suction filtrations went out.
2, rye beverage manufacturing method as claimed in claim 1, wherein said stop the fermentation after, pH value is adjusted to 4.5-5.5.
3, a kind of by the prepared rye beverage of the preparation method of claim 1 or 2 described rye beverages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107955 CN1220456C (en) | 2001-04-02 | 2001-04-02 | Rye drink an dits producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107955 CN1220456C (en) | 2001-04-02 | 2001-04-02 | Rye drink an dits producing method |
Publications (2)
| Publication Number | Publication Date |
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| CN1377609A CN1377609A (en) | 2002-11-06 |
| CN1220456C true CN1220456C (en) | 2005-09-28 |
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| CN 01107955 Expired - Fee Related CN1220456C (en) | 2001-04-02 | 2001-04-02 | Rye drink an dits producing method |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294853C (en) * | 2004-03-23 | 2007-01-17 | 青岛百乐麦食品有限公司 | Method for making wheat bran nutritious drink |
| CN103404930B (en) * | 2013-08-15 | 2014-10-08 | 王燕佺 | Preparation method of low-alcohol corn fermented beverage |
| CN103519303A (en) * | 2013-10-10 | 2014-01-22 | 周鑫 | Preparation method of dandelion plant beverage |
| CN104643043A (en) * | 2013-11-22 | 2015-05-27 | 孟州市融丰食品有限公司 | Chinese yam and walnut powder, and preparation method thereof |
| CN106942549B (en) * | 2017-03-10 | 2021-02-09 | 中南林业科技大学 | Preparation method of full rice sprout fermented beverage |
| CN110897067A (en) * | 2019-11-18 | 2020-03-24 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Preparation process of oat bran fermented beverage and oat bran fermented beverage |
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