CN113632900A - Production process of millet fermented beverage - Google Patents
Production process of millet fermented beverage Download PDFInfo
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- CN113632900A CN113632900A CN202110935652.4A CN202110935652A CN113632900A CN 113632900 A CN113632900 A CN 113632900A CN 202110935652 A CN202110935652 A CN 202110935652A CN 113632900 A CN113632900 A CN 113632900A
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- broom corn
- corn millet
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- millet
- fermentation
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 18
- 244000062793 Sorghum vulgare Species 0.000 title claims description 10
- 235000019713 millet Nutrition 0.000 title claims description 10
- 235000007199 Panicum miliaceum Nutrition 0.000 claims abstract description 83
- 244000022185 broomcorn panic Species 0.000 claims abstract description 68
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 241000246027 Genista monspessulana Species 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000013361 beverage Nutrition 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000007599 discharging Methods 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 9
- 235000020188 drinking water Nutrition 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 108010019077 beta-Amylase Proteins 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000010410 layer Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 239000010409 thin film Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 239000003814 drug Substances 0.000 claims 1
- 239000004382 Amylase Substances 0.000 abstract description 4
- 108010065511 Amylases Proteins 0.000 abstract description 4
- 102000013142 Amylases Human genes 0.000 abstract description 4
- 235000019418 amylase Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 244000022203 blackseeded proso millet Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 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 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
- A23L2/70—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
Landscapes
- 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 discloses a broom corn millet fermented beverage production process, which comprises the following steps: the method comprises the following steps: selecting and processing broom corn millet, and the second step: curing and saccharifying the broom corn millet, and the third step: filtering the saccharified liquid, and step four: fermenting the sweet distiller's yeast, and the fifth step: and (4) filtering the fermentation liquor. The broom corn millet fermentation type beverage production process adopts a novel processing flow, not only uses soft broom corn millet and hard broom corn millet as raw materials, but also fully processes the raw materials, the adding proportion of the raw materials and amylase is reasonable, the temperature and time control at each stage in the production process is reasonable, the raw materials are fully fermented, the produced beverage solution is clear and free of impurities, the taste is first-class, and no additives, essence, pigment or preservative are added.
Description
Technical Field
The invention relates to the technical field of broom corn millet beverage production, in particular to a production process of broom corn millet fermented beverage.
Background
Broom corn millet, it is a common cereal crop, the broom corn millet is sweet, flat, slightly cold, non-toxic, it is one of Chinese traditional Chinese herbal medicine, mainly treat deficiency of vital energy debilitation, sunstroke, dizziness, thirst, etc., it is planted extensively in the area along the great wall of China, the broom corn millet is ground rice and called yellow rice after peeling, commonly called yellow millet, it is yellow small round granule, the diameter is greater than millet that is commonly called in north, the millet is ground again, commonly called yellow rice flour, can make cake, can also be used for making wine and making fermented beverage, it has effects of nourishing stomach, invigorating qi and benefiting qi.
The following problems were found in the production of fermented drinks using broom corn millet:
the existing technology for producing the beverage by fermenting the broom corn millet has the advantages of simple integral steps, insufficient raw material treatment, unreasonable adding proportion of the raw materials and the amylase, unreasonable temperature control in each stage in the production process, insufficient raw material fermentation, turbid beverage solution, more impurity precipitates and poor taste of the produced beverage.
Therefore, a production process of millet fermentation type beverage needs to be designed aiming at the problems.
Disclosure of Invention
The invention aims to provide a broom corn millet fermented beverage production process, and aims to solve the problems that the existing broom corn millet fermented beverage production process is simple in overall steps, insufficient in raw material treatment, unreasonable in raw material and amylase adding proportion, unreasonable in temperature control in each stage in the production process, insufficient in raw material fermentation, turbid in beverage solution, more in impurity precipitation and poor in taste of produced beverages.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of millet fermented beverage comprises the following steps:
the method comprises the following steps: broom corn millet selection and processing
1) Selection of raw materials
Selecting mature and full fruit grains, pure and non-impurity soft broom corn millet and hard broom corn millet without worm eating and mildew phenomena as raw materials, removing shells of the soft broom corn millet and the hard broom corn millet by using a rice mill, and screening and removing impurities by using a rice screening machine;
2) mixed elutriation
Pouring the shelled, sieved and impurity-removed soft and hard broom corn millet into a rice washing box, soaking and washing with normal-temperature drinking water, and fully soaking and washing for 3 times.
Step two: curing and saccharifying broom corn millet
1) Adding the washed soft broom corn millet and hard broom corn millet raw materials into a steamer for steaming and curing;
2) transferring the cured broom corn millet to a saccharification tank, adding drinking water, adjusting the temperature to 60-63 ℃, adding alpha-amylase, beta-amylase and neutral protease, uniformly stirring, entering a saccharification stage, and saccharifying for 3-4 hours at 63 ℃ until the sugar degree of the saccharified liquid does not obviously increase any more.
Step three: filtering the saccharified liquid
1) After saccharification is finished, discharging the saccharification liquid in the saccharification tank immediately, and performing rapid coarse filtration on the saccharification liquid by using coarse gauze to remove large-particle residues in the saccharification liquid to obtain primary filtrate;
2) and heating and boiling the primary filtrate, continuously discharging water in the form of steam, reducing the water content in the primary filtrate until the sugar degree of the primary filtrate reaches 15 Be, stopping heating, and immediately filtering the primary filtrate by using fine gauze to obtain the broom corn millet clear juice with the sugar degree of 15 Be.
Step four: fermentation of sweet wine yeast
Cooling the broom corn millet clear juice with the sugar degree of 15 Be to 25-30 ℃, weighing a proper amount of sweet distiller's yeast, adding a proper amount of the broom corn millet clear juice with the sugar degree of 25-30 ℃, uniformly stirring to activate strains, pouring activated bacteria liquid into a fermentation tank after 15-20 min, uniformly stirring, fermenting at a constant temperature of 25 ℃ for 3-4 d, slightly stirring and breaking membranes once a day, wherein a layer of thin film is formed on the surface layer of fermentation liquid by mold propagation, stirring and breaking the membranes, irregularly tasting the taste of the fermentation liquid in the fermentation process, and stopping fermentation when the taste is sour and sweet.
Step five: filtering the fermentation liquor
And after fermentation of the broom corn millet clear juice is finished, discharging the fermentation liquid, performing coarse filtration and fine filtration by using a coarse filter and a fine filter in sequence, performing mould removal and sterilization by using a sterilization pot, then performing automatic filling by using a filling machine, and finally performing heat sterilization to obtain the bright yellow and clear and impurity-free broom corn millet fermented beverage.
Preferably, the mass ratio of the soft broom corn millet and the hard broom corn millet taken during the mixing and elutriation in the first step is 1: 1.
Preferably, in the second step:
the mass ratio of the cured broom corn millet to the drinking water is 1: 4;
the mass ratio of the cured broom corn millet to the alpha-amylase, the beta-amylase and the neutral protease is 100: 0.8: 0.8: 0.5;
and in the saccharification process, continuously stirring at 240-360 rpm until the saccharification is stopped.
Preferably, the mixing ratio of the four-middle broom corn millet clear juice and the sweet distiller's yeast in the step is as follows: 4g of sweet distiller's yeast is added into 1L of 15 ° Be broom corn millet clear juice.
Preferably, in the fifth step, the heat sterilization temperature needs to be maintained at 105-110 ℃ for 30-40 min.
Compared with the prior art, the invention has the beneficial effects that: the broom corn millet fermentation type beverage production process adopts a novel processing flow, not only uses soft broom corn millet and hard broom corn millet as raw materials, but also fully processes the raw materials, the adding proportion of the raw materials and amylase is reasonable, the temperature and time control at each stage in the production process is reasonable, the raw materials are fully fermented, the produced beverage solution is clear and free of impurities, the taste is first-class, and no additives, essence, pigment or preservative are added.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that:
a production process of a millet fermented beverage comprises the following steps:
the method comprises the following steps: broom corn millet selection and processing
1) Selection of raw materials
Selecting mature and full fruit grains, pure and non-impurity soft broom corn millet and hard broom corn millet without worm eating and mildew phenomena as raw materials, removing shells of the soft broom corn millet and the hard broom corn millet by using a rice mill, and screening and removing impurities by using a rice screening machine;
2) mixed elutriation
Pouring the shelled, sieved and impurity-removed soft broom corn millet and hard broom corn millet into a rice washing box according to the mass ratio of 1:1, soaking and washing with normal-temperature drinking water, and fully soaking and washing for 3 times.
Step two: curing and saccharifying broom corn millet
1) Adding the washed soft broom corn millet and hard broom corn millet raw materials into a steamer for steaming and curing;
2) transferring the cured broom corn millet to a saccharification tank, and adding drinking water, wherein the mass ratio of the cured broom corn millet to the drinking water is 1: and 4, adjusting the temperature to 60-63 ℃, and adding alpha-amylase, beta-amylase and neutral protease, wherein the mass ratio of the broom corn millet to the alpha-amylase, the beta-amylase and the neutral protease is 100: 0.8: 0.8: 0.5, uniformly stirring, entering a saccharification stage, continuously stirring at 240-360 rpm for 3-4 hours at 63 ℃ until the sugar degree of the saccharification liquid does not obviously rise any more.
Step three: filtering the saccharified liquid
1) After saccharification is finished, discharging the saccharification liquid in the saccharification tank immediately, and performing rapid coarse filtration on the saccharification liquid by using coarse gauze to remove large-particle residues in the saccharification liquid to obtain primary filtrate;
2) and heating and boiling the primary filtrate, continuously discharging water in the form of steam, reducing the water content in the primary filtrate until the sugar degree of the primary filtrate reaches 15 Be, stopping heating, and immediately filtering the primary filtrate by using fine gauze to obtain the broom corn millet clear juice with the sugar degree of 15 Be.
Step four: fermentation of sweet wine yeast
Cooling the broom corn millet clear juice with the sugar degree of 15 Be, cooling to 25-30 ℃, weighing a proper amount of sweet distiller's yeast, adding a proper amount of the broom corn millet clear juice with the sugar degree of 25-30 ℃, uniformly stirring, activating the strains, wherein the dosage standard of the sweet distiller's yeast is that 4g of the sweet distiller's yeast is added into every 1L of the broom corn millet clear juice with the sugar degree of 15 Be, pouring the activated bacterium liquid into a fermentation tank after 15-20 min, uniformly stirring, fermenting at the constant temperature of 25 ℃ for 3-4 d, slightly stirring and breaking the membrane once every day, forming a layer of thin film on the surface layer of the fermentation liquid by mold breeding, stirring and breaking the membrane, wherein the taste of the fermentation liquid is not tasted regularly in the fermentation process, and the fermentation can be stopped when the taste is sour and sweet.
Step five: filtering the fermentation liquor
And after fermentation of the broom corn millet clear juice is finished, discharging the fermentation liquid, performing rough filtration and fine filtration by using a rough filter and a fine filter in sequence, performing mould removal and sterilization by using a sterilization pot, then performing automatic filling by using a filling machine, and finally performing heat sterilization at the temperature of 105-110 ℃ for 30-40 min to obtain the bright yellow, clear and impurity-free broom corn millet fermented beverage.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A production process of millet fermentation type beverage is characterized in that: the production process of the millet fermented beverage comprises the following steps:
the method comprises the following steps: broom corn millet selection and processing
1) Selection of raw materials
Selecting mature and full fruit grains, pure and non-impurity soft broom corn millet and hard broom corn millet without worm eating and mildew phenomena as raw materials, removing shells of the soft broom corn millet and the hard broom corn millet by using a rice mill, and screening and removing impurities by using a rice screening machine;
2) mixed elutriation
Pouring the shelled, sieved and impurity-removed soft and hard broom corn millet into a rice washing box, soaking and washing with normal-temperature drinking water, and fully soaking and washing for 3 times.
Step two: curing and saccharifying broom corn millet
1) Adding the washed soft broom corn millet and hard broom corn millet raw materials into a steamer for steaming and curing;
2) transferring the cured broom corn millet to a saccharification tank, adding drinking water, adjusting the temperature to 60-63 ℃, adding alpha-amylase, beta-amylase and neutral protease, uniformly stirring, entering a saccharification stage, and saccharifying for 3-4 hours at 63 ℃ until the sugar degree of the saccharified liquid does not obviously increase any more.
Step three: filtering the saccharified liquid
1) After saccharification is finished, discharging the saccharification liquid in the saccharification tank immediately, and performing rapid coarse filtration on the saccharification liquid by using coarse gauze to remove large-particle residues in the saccharification liquid to obtain primary filtrate;
2) and heating and boiling the primary filtrate, continuously discharging water in the form of steam, reducing the water content in the primary filtrate until the sugar degree of the primary filtrate reaches 15 Be, stopping heating, and immediately filtering the primary filtrate by using fine gauze to obtain the broom corn millet clear juice with the sugar degree of 15 Be.
Step four: fermentation of sweet wine yeast
Cooling the broom corn millet clear juice with the sugar degree of 15 Be to 25-30 ℃, weighing a proper amount of sweet distiller's yeast, adding a proper amount of the broom corn millet clear juice with the sugar degree of 25-30 ℃, uniformly stirring to activate strains, pouring activated bacteria liquid into a fermentation tank after 15-20 min, uniformly stirring, fermenting at a constant temperature of 25 ℃ for 3-4 d, slightly stirring and breaking membranes once a day, wherein a layer of thin film is formed on the surface layer of fermentation liquid by mold propagation, stirring and breaking the membranes, irregularly tasting the taste of the fermentation liquid in the fermentation process, and stopping fermentation when the taste is sour and sweet.
Step five: filtering the fermentation liquor
And after fermentation of the broom corn millet clear juice is finished, discharging the fermentation liquid, performing coarse filtration and fine filtration by using a coarse filter and a fine filter in sequence, performing mould removal and sterilization by using a sterilization pot, then performing automatic filling by using a filling machine, and finally performing heat sterilization to obtain the bright yellow and clear and impurity-free broom corn millet fermented beverage.
2. The production process of the broom corn millet fermented beverage as claimed in claim 1, wherein the production process comprises the following steps: in the first step, the mass ratio of the soft broom corn millet and the hard broom corn millet taken during the mixed elutriation is 1: 1.
3. The production process of the broom corn millet fermented beverage as claimed in claim 1, wherein the production process comprises the following steps: in the second step:
the mass ratio of the cured broom corn millet to the drinking water is 1: 4;
the mass ratio of the cured broom corn millet to the alpha-amylase, the beta-amylase and the neutral protease is 100: 0.8: 0.8: 0.5;
and in the saccharification process, continuously stirring at 240-360 rpm until the saccharification is stopped.
4. The production process of the broom corn millet fermented beverage as claimed in claim 1, wherein the production process comprises the following steps: the mixing proportion of the broom corn millet clear juice and the sweet distiller's yeast in the four traditional Chinese medicine components is as follows: 4g of sweet distiller's yeast is added into 1L of 15 ° Be broom corn millet clear juice.
5. The production process of the broom corn millet fermented beverage as claimed in claim 1, wherein the production process comprises the following steps: and in the fifth step, the heat sterilization temperature needs to be kept at 105-110 ℃ for 30-40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110935652.4A CN113632900A (en) | 2021-08-16 | 2021-08-16 | Production process of millet fermented beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110935652.4A CN113632900A (en) | 2021-08-16 | 2021-08-16 | Production process of millet fermented beverage |
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| CN113632900A true CN113632900A (en) | 2021-11-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226774A (en) * | 2022-04-22 | 2022-10-25 | 江南大学 | Quinoa-flavored beverage and preparation method of compound beverage |
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2021
- 2021-08-16 CN CN202110935652.4A patent/CN113632900A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226774A (en) * | 2022-04-22 | 2022-10-25 | 江南大学 | Quinoa-flavored beverage and preparation method of compound beverage |
| CN115226774B (en) * | 2022-04-22 | 2023-10-27 | 江南大学 | A kind of preparation method of quinoa flavor drink and compound drink |
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