CN105851753A - Preparation method of sour fresh wheat beverage - Google Patents
Preparation method of sour fresh wheat beverage Download PDFInfo
- Publication number
- CN105851753A CN105851753A CN201610246477.7A CN201610246477A CN105851753A CN 105851753 A CN105851753 A CN 105851753A CN 201610246477 A CN201610246477 A CN 201610246477A CN 105851753 A CN105851753 A CN 105851753A
- Authority
- CN
- China
- Prior art keywords
- wheat
- wheat head
- serosity
- beverage
- tritici aestivi
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
- 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
-
- 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
- A23V2400/51—Bifidobacterium
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a functional beverage, in particular to a preparation method of a sour fresh wheat beverage. The preparation method comprises: when a wheat filling stage is ended, harvesting ears of wheat; after completing harvesting of the ears of wheat, uniformly mixing quick lime with water to form wash liquid; placing the harvested ears into the wash liquid to repeatedly rinse; fishing out the ears; drying the ears; placing the dried ears into a pulping machine to carry out grinding; adding alginic acid, niacin, cellulase, hemicellulase and protease into ear pulp to carry out enzymolysis; irradiating the ear pulp subjected to enzymolysis for twice by ultrasonic rays in different bands; filtering residues of the ear pulp irradiated by the ultrasonic rays to obtain feed liquid; inoculating probiotics into the feed liquid to carry out fermentation; sealing and potting the fermented feed liquid; carrying out refrigerated preservation.
Description
Technical field
The present invention relates to a kind of functional beverage, be specifically related to the manufacture method of a kind of tart flavour fresh and tender Semen Tritici aestivi beverage.
Background technology
Semen Tritici aestivi is the general designation of Semen Tritici aestivi system plant, is a kind of grass in extensively plantation all over the world, is in the world
One of crops cultivated the earliest, the caryopsis of Semen Tritici aestivi is one of staple food of the mankind, can make bread, steamed bread, cake after wearing into flour
The foods such as dry, noodles, can be made into medicated beer, ethanol, vodka, or raw matter fuel, Semen Tritici aestivi rich in starch, protein, fat after fermentation
Fat, mineral, calcium, ferrum, thiamine, riboflavin, nicotinic acid, vitamin A and vitamin C etc..
Being used for being processed into flour after the maturations such as current wheat planting is many, product is more single, opens for the wheat processing before milking maturity
Send out fewer.
Summary of the invention
In order to improve the diversification of wheat products, the present invention provides the manufacture method of a kind of tart flavour fresh and tender Semen Tritici aestivi beverage.
The manufacture method of a kind of tart flavour fresh and tender Semen Tritici aestivi beverage, comprises the following steps successively；
At the end of Wheat in Grain Filling Stage, getting wheat, during harvesting, a getting wheat wheat head；
After the Semen Tritici aestivi wheat head has gathered in, in the ratio of every liter of water 0.2-0.25g quick lime, quick lime is mixed homogeneously with water
As rinsing liquid, the harvested wheat head is put in rinsing liquid and repeatedly rinses 1-2 time, place in clear water and repeatedly rinse 2-3 time,
Pull out, wheat head surface moisture is dried；
The wheat head after drying is put in fiberizer and is ground, and fineness of grind is 0.02-0.03mm, obtains wheat head serosity；
Alginic acid, nicotinic acid, cellulase, hemicellulase, protease, enzymolysis 6-at 25-30 DEG C is added in wheat head serosity
8 hours, every kg wheat head serosity adds 0.25-0.28mg alginic acid, 2-2.3mg nicotinic acid, 2-3g cellulase, 1-1.5 g half
Cellulase, 3-5g protease；
Irradiating the wheat head serosity after enzymolysis with the ultraviolet of power 50-55 watt, wavelength 254 ~ 257 nanometer, irradiation time is 15-18
Minute；
Irradiating the wheat head serosity after enzymolysis with the ultraviolet of power 50-55 watt, wavelength 310-315 nanometer, irradiation time is 1-1.5
Minute.
By the wheat head serosity filtering residue after ultraviolet irradiates, obtain feed liquid, in feed liquid, inoculate probiotic bacteria ferment, probiotic bacteria
For lactic acid bacteria, bacillus bifidus, one or more combinations saccharomycetic, the inoculum concentration of probiotic bacteria is the 2.5%-3% of feed liquid weight, benefit
In raw bacterium, number of viable is 8.2 × 10^8～8.5 × 10^9 CFU/g, and fermentation temperature is 39-42 DEG C, and fermentation time is 8-10
Hour.
Feed liquid after fermentation is sealed tinning, stored refrigerated.
Wheat Plant in Late Filling Period, seed accumulates rapidly nutritional labeling, and straw nutrient has exhausted, containing rich in seed
Rich nutrition, the epidermal area of Semen Tritici aestivi and plumule, endosperm are the freshest and the tenderest, can overall processing, to improve Semen Tritici aestivi overall utilization rate, it is not necessary to
Finally make three separate as flour processing, reduce the original available nutritive value of Semen Tritici aestivi.
Containing abundant chlorophyll in grouting the bran sheet of Semen Tritici aestivi in later stage, lodicule, lepicena, together process with wheat seed,
The value that Semen Tritici aestivi is overall can be improved.
After the Semen Tritici aestivi wheat head has gathered in, rinse in lime water, the insect in the wheat head quickly can be driven away from the wheat head, and profit
Pesticide Rapid Leaching in the wheat head, after wheat head defibrination, carries out enzymolysis, it is possible to by materials such as the cellulose in the wheat head, protein
Fully convert, improve Semen Tritici aestivi nutrient utilization and the yield of Semen Tritici aestivi beverage, alginic acid and nicotinic acid can improve enzyme catalysis and live
Property, after enzymolysis, first irradiate the wheat head serosity after enzymolysis with the ultraviolet of wavelength 254 ~ 257 nanometer, it is possible to thoroughly starched by the wheat head
Antibacterial and enzyme in liquid kill, inactivate, and again irradiate wheat head serosity with the ultraviolet of wavelength 310-315 nanometer, it is possible to enter one
Step improves the nutrient substance leaching rate in beverage yield and wheat head residue, inoculates probiotic bacteria and ferment in wheat head feed liquid,
The mouthfeel of wheat head feed liquid can be enriched, and improve the health-care effect of finished product Semen Tritici aestivi beverage further so that it is promote body metabolism, disappear
Change, to improve immunity the most prominent obvious.
The Semen Tritici aestivi beverage that the present invention obtains farthest remains health-care effect and the effective active composition of Semen Tritici aestivi, is beneficial to
Absorption of human body utilizes, and processing procedure is without any preservative, stabilizer, it is ensured that take safety.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.
At the end of Wheat in Grain Filling Stage, getting wheat, during harvesting, a getting wheat wheat head；
After the Semen Tritici aestivi wheat head has gathered in, in the ratio of every liter of water 0.22g quick lime quick lime mixed homogeneously with water as
Rinsing liquid, puts into the harvested wheat head in rinsing liquid and repeatedly rinses 2 times, places into and repeatedly rinses in clear water 2 times, pulls out, will
Wheat head surface moisture is dried；
The wheat head after drying is put in fiberizer and is ground, and fineness of grind is 0.024mm, obtains wheat head serosity；
Adding alginic acid, nicotinic acid, cellulase, hemicellulase, protease in wheat head serosity, at 28 DEG C, enzymolysis 7 is little
Time, every kg wheat head serosity adds 0.26mg alginic acid, 2.1mg nicotinic acid, 2.4g cellulase, 1.2g hemicellulase, 4g egg
White enzyme；
Irradiating the wheat head serosity after enzymolysis with the ultraviolet of power 52 watts, wavelength 255 nanometer, irradiation time is 16 minutes；
Irradiating the wheat head serosity after enzymolysis with the ultraviolet of power 52 watts, wavelength 312 nanometer, irradiation time is 1.2 minutes.
By the wheat head serosity filtering residue after ultraviolet irradiates, obtain feed liquid, in feed liquid, inoculate probiotic bacteria ferment, probiotic bacteria
For lactic acid bacteria, bacillus bifidus, one or more combinations saccharomycetic, the inoculum concentration of probiotic bacteria is the 2.8% of feed liquid weight, prebiotic
In bacterium, number of viable is 8.2 × 10^8～8.5 × 10^9 CFU/g, and fermentation temperature is 40 DEG C, and fermentation time is 9 hours.
Feed liquid after fermentation is sealed tinning, stored refrigerated.
Below in conjunction with concrete contrast test, the present invention will be described,
At the end of Wheat in Grain Filling Stage, getting wheat, during harvesting, a getting wheat wheat head, divides harvested Semen Tritici aestivi wheat head equivalent
Become experimental group and contrast groups；
After the experimental group Semen Tritici aestivi wheat head has gathered in, in the ratio of every liter of water 0.22g quick lime, quick lime is mixed all with water
Even the harvested wheat head put in rinsing liquid repeatedly rinse 2 times as rinsing liquid, place into and clear water rinses repeatedly 2 times, drag for
Go out, wheat head surface moisture is drained；
After the contrast groups Semen Tritici aestivi wheat head has gathered in, the harvested wheat head is put in clear water and repeatedly rinse 4 times, pull out, by the wheat head
Surface moisture drains；
Use the scanning of gas chromatograph-mass spectrometer multi-pesticide residue and liquid matter matter combined instrument multi-pesticide residue to scan two kinds of methods, for the experimental group wheat head and
The matched group wheat head carries out Detecting Pesticide.
| Pesticide residues quantity | Pesticide residues maximum concentration | |
| Experimental group | 0 | 0 |
| Contrast groups | Totally 2 kinds (respectively triadimefon, Imidacloprid) | 0.12mg/kg |
Experimental group adds 0.26mg alginic acid, 2.1mg nicotinic acid, 2.4g cellulase, 1.2g hemicellulase, 4g in every kg water
Protease, and regulate PH to 4.2.
Contrast groups adds 2.4g cellulase, 1.2g hemicellulase, 4g protease in every kg water, and regulates PH to 4.2.
After experimental group and contrast groups solution are stirred 20-30 minute at normal temperatures, measure enzymes activity in solution.
| The average vigor of restriction endonuclease (U/mg) | |
| Experimental group | 25.37 |
| Contrast groups | 15.62 |
Experimental group serosity, by wheat head serosity power 50-55 watt after the inventive method enzymolysis, the purple of wavelength 254 ~ 257 nanometer
The wheat head serosity after enzymolysis is irradiated in outside line, and irradiation time is 15-18 minute；Again by power 50-55 watt, wavelength 310-315 nanometer
Ultraviolet irradiate the wheat head serosity after enzymolysis, irradiation time is 3-5 minute.
Contrast groups serosity is the wheat head serosity after the inventive method enzymolysis.
Mineral nutrient element in experimental group serosity and matched group serosity, vitamin, amino acid content are detected:
| Compound VB | VC | Ca | Fe | Folic acid | Chlorophyll | |
| Experimental group | 2.54mg/L | 48.3mg/L | 72.9mg/L | 2.6mg/L | 63ug | 121mg |
| Matched group | 2.33mg/L | 35.7mg/L | 32.4mg/L | 1.7mg/L | 44ug | 98mg |
| Lysine | Tryptophan | Phenylalanine | Methionine | Threonine | Isoleucine | |
| Experimental group | 949mg/L | 310mg/L | 998mg/L | 134mg/L | 122mg/L | 425mg/L |
| Matched group | 850mg/L | 286mg/L | 835mg/L | 117mg/L | 107mg/L | 381mg/L |
| Leucine | Valine | |
| Experimental group | 338mg/L | 969mg/L |
| Matched group | 315mg/L | 937mg/L |
Claims (6)
1. a manufacture method for tart flavour fresh and tender Semen Tritici aestivi beverage, comprises the following steps successively；
A), at the end of Wheat in Grain Filling Stage, getting wheat, during harvesting, a getting wheat wheat head；
B), after the Semen Tritici aestivi wheat head gathered in, in the ratio of every liter of water 0.2-0.25g quick lime, quick lime is mixed all with water
Even as rinsing liquid, the harvested wheat head is put in rinsing liquid and repeatedly rinses 1-2 time, place into and clear water rinses 2-3 repeatedly
Secondary, pull out, wheat head surface moisture is dried；
C), will dry after the wheat head put in fiberizer grind, obtain wheat head serosity；
D), in wheat head serosity, alginic acid, nicotinic acid, cellulase, hemicellulase, protease, enzyme at 25-30 DEG C are added
Solve 6-8 hour；
E), with the ultraviolet of power 50-55 watt, wavelength 254 ~ 257 nanometer irradiating the wheat head serosity after enzymolysis, irradiation time is
15-18 minute；
F), with the ultraviolet of power 50-55 watt, wavelength 310-315 nanometer irradiating the wheat head serosity after enzymolysis, irradiation time is 1-
1.5 minute；
H), by the wheat head serosity filtering residue after ultraviolet irradiates, obtain feed liquid, in feed liquid, inoculate probiotic bacteria ferment, send out
Ferment temperature is 39-42 DEG C, and fermentation time is 8-10 hour；
G), the feed liquid after fermentation is sealed tinning, stored refrigerated.
The manufacture method of a kind of tart flavour the most according to claim 1 fresh and tender Semen Tritici aestivi beverage, it is characterised in that
The fineness of grind of wheat head serosity is 0.02-0.03mm.
The manufacture method of a kind of tart flavour the most according to claim 1 fresh and tender Semen Tritici aestivi beverage, it is characterised in that
Wheat head serosity, when enzymolysis, adds 0.25-0.28mg alginic acid, 2-2.3mg nicotinic acid, 2-3g fiber in every kg wheat head serosity
Element enzyme, 1-1.5 g hemicellulase, 3-5g protease.
The manufacture method of a kind of tart flavour the most according to claim 1 fresh and tender Semen Tritici aestivi beverage, it is characterised in that
Described probiotic bacteria is lactic acid bacteria, bacillus bifidus, one or more combinations saccharomycetic.
The manufacture method of a kind of tart flavour the most according to claim 1 fresh and tender Semen Tritici aestivi beverage, it is characterised in that
The inoculum concentration of probiotic bacteria is the 2.5%-3% of feed liquid weight.
The manufacture method of a kind of tart flavour the most according to claim 1 fresh and tender Semen Tritici aestivi beverage, it is characterised in that
In probiotic bacteria, number of viable is 8.2 × 10^8～8.5 × 10^9 CFU/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246477.7A CN105851753A (en) | 2016-04-20 | 2016-04-20 | Preparation method of sour fresh wheat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246477.7A CN105851753A (en) | 2016-04-20 | 2016-04-20 | Preparation method of sour fresh wheat beverage |
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| Publication Number | Publication Date |
|---|---|
| CN105851753A true CN105851753A (en) | 2016-08-17 |
Family
ID=56632412
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|---|---|---|---|
| CN201610246477.7A Pending CN105851753A (en) | 2016-04-20 | 2016-04-20 | Preparation method of sour fresh wheat beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN107362290A (en) * | 2017-06-26 | 2017-11-21 | 赵林 | It is a kind of to treat No. five sick medicaments of pig |
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|---|---|---|---|---|
| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN107362290A (en) * | 2017-06-26 | 2017-11-21 | 赵林 | It is a kind of to treat No. five sick medicaments of pig |
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Application publication date: 20160817 |