Wort fermented beverage processing technology

Barley (Hordeumluvgare L.), alias buckwheat, rice, barley, etc., is a grass plant, ranking fourth in the world's food crops, followed only by wheat, rice and corn, its use is quite extensive, in food , Feeding, brewing, medicine, textiles, nuclear industry, weaving technology, etc. have a wide range of applications. Germination treatment can increase the nutritional value of cereal seeds, increase the digestibility of protein and starch, increase the content of limiting amino acids and vitamins, and can also reduce toxic, harmful, and certain anti-nutrient ingredients. At present, the lactic acid fermented drinks that are popular on the Chinese market are traditional sour milk. In recent years, research reports on the production of lactic acid fermented beverages from vegetable juices have also been reported. However, due to the seasonality of raw materials, no products have been put on the market. This article describes a low-cost, abundant source. Barley as the main raw material, the production of lactic acid fermentation beverage, not only increased the new varieties of beverages, but also for the application of biotechnology in the deep processing of agricultural products to open up the development prospects for the value of food conversion to open up a new way. First, the process of barley - → → impregnation - → germination - → dry - - → pulverization - → → mash - wort - → → + excipients mix → → → homogenization - sterilization - inoculation ---→ Aseptic filling --- Fermentation ---> After-ripening ---> Inspection--> Finished product 2. Operation points 1. Preparation of wort. The secondary saccharification process was used and the water ratio was 1:6 (W/W). First stop the protein for 1 hour at a temperature of 50°C--52°C. Take one third of the mash to boil for the first time, boil for 3- 5 minutes, then mix with the remaining two-thirds of the mash. Adjusted to 63 °C - 65 °C, insulation glycosylation, until the iodine solution does not change color, that is, saccharification is complete. The saccharification time depends on the malt quality. The saccharified mash is separated into a liquid and a dense phase. The latter is heated to 72°C--73°C, held for 10 minutes and then boiled, and then mixed with the liquid portion to maintain the feed temperature at 75°C--78°C. 5 minutes, 78 °C by heat filtration, that was the original wort. The wort is boiled and kept boiling for a certain period of time in order to control the boiling strength required for the process and to remove the coagulating beta-globulin and the like. 2. Add accessories. Ten milliliters of wort prepared by barley saccharification is diluted to 100kg with sterile water, and 10% fresh milk (milk powder is also available, milk powder is 7 times higher than water to obtain milk), 5% lactose, and 5% white sugar (dissolved in advance of sugar solution) Filter), 0.5% agar (dissolved). Stir well. 3. Homogeneous. Using a high-pressure homogenizer, the mean pressure is 18 MPa or more. Or use a colloid mill to homogenize for 5 minutes. 4. Sterilization. Sterilization by heating at 95°C--100°C for 2 minutes, optionally with a plate heat exchanger. Then quickly cool to 40°C. 5. Fermentation agent treatment and preparation. The starters used in this experiment were Lactobacillus bulgaricus and thermophilic lactic acid streptococci. (1) Skim milk medium preparation. 20 g of skim milk was placed in a sterile 250 ml conical flask and 18 x 180 mm test tubes, and placed in an autoclave at a sterilization temperature of 121 MPa and a temperature of 121°C for 15 minutes. The weight ratio at the time of dissolution was skim milk powder: original wort = 1:8, and the mixture was sufficiently stirred and cooled to 41°C for inoculation. (2) Activation and culture of strains. The seed culture and expansion culture were carried out using the autoclaved skim milk-raw wort as a culture medium material. The seed culture medium was autoclaved at 110°C for 30 minutes, and then rapidly cooled to 42°C. For the expansion of the culture medium, the temperature was maintained at 95°C for 30 minutes under sterilization, rapidly cooled to 40°C, and then inoculated. The ratio of inoculated cultured Lactobacillus bulgaricus to Thermophilic Streptococcus lactis was kept on a 1:1 basis in clean flasks and test tubes with sterilized milk, and sealed with sterile sterilized cotton balls. The cells were then incubated in a constant temperature incubator at 42°C for about 10-12 hours until coagulation. After being taken out, placed at 5 °C, left for 24 hours to increase the flavor, and then the second and third activation, so that the bacteria can meet the requirements of the experiment. 6. Inoculation. The acclimatized Lactobacillus bulgaricus and thermophilic lactic acid streptococcus were inoculated into the mixture at a ratio of 2% to 3% and homogenized with stirring. 7. Aseptic filling, fermentation, post-cooking. The aseptic conditions were distributed in sterile bottles and sealed, and fed into a holding room for fermentation. The fermentation temperature is about 40°C and the time is 4-6 hours. When the culture reaches a certain degree of acidity, it can be sent to a cold store for low-temperature ripening. After ripening conditions: temperature 0 °C --4 °C, time 10-12 hours, pH 4.1--4.2. 8. Check the finished product. According to the product's sensory index, physical and chemical indicators and microbiological indicators, the product can be packed and delivered after passing the inspection. Third, product quality indicators Sensory Index. Color: uniform, slightly yellowish. Taste and odor: moderately sweet and sour, with clear barley scent and special fragrance of lactic acid bacteria fermented beverage, pure lactic acid, no odor and taste. Organizational state: delicate texture, emulsion, uniform and non-layered, allowing a small amount of precipitation. 2. Physical and chemical indicators. Soluble solids ≥10.0%; Protein ≥3.2%; Fat ≥1.0%; Acidity (calculated as lactic acid) 0.63%--0.95%. Lead (based on Pb) ≤ 0.5 mg/kg; Arsenic (calculated as As) ≤ 0.5 mg/kg; Copper (calculated as Cu) ≤ 1 mg/kg. 3. Microbiological indicators Total number of bacteria ≤ 100cfu/ml; Coliform bacteria ≤ 3cfu/ml; pathogenic bacteria may not be detected. (Department of Food, Suzhou Vocational and Technical College of Agriculture, Wang Wei, Cai Jian, Zip Code: Suzhou 215008)

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