阅读说明：本技术 一种风味发酵气泡饮料及其工艺制作 (Flavored fermented bubble beverage and process for making same ) 是由 徐浩宇 仲伯扬 邓荣 林珍 于 2019-08-07 设计创作，主要内容包括：本发明提供了一种风味发酵气泡饮料及其制作方法,所述饮料是以大麦汁作为发酵底物,经杀菌后接种发酵剂菌种发酵而制成的含有碳酸的产品；其中,发酵剂菌种包括肠膜明串珠菌属、罗伊氏乳杆菌、马克斯克鲁维酵母、凝结芽孢杆菌。本发明是利用各菌株之间的配伍进行发酵产生二氧化碳和特殊风味的产品,产品中的二氧化碳以碳酸方式存在,形成微量气泡,类似汽水,口感清爽,含有特殊风味以及活体益生菌,适合各种不同人群饮用。(The invention provides a flavor fermentation bubble beverage and a preparation method thereof, wherein the beverage is a product containing carbonic acid prepared by taking barley juice as a fermentation substrate, sterilizing, inoculating starter strains and fermenting; wherein the starter strain comprises Leuconostoc mesenteroides, Lactobacillus reuteri, Kluyveromyces marxianus and Bacillus coagulans. The invention utilizes the compatibility among various bacterial strains to ferment and produce the product with carbon dioxide and special flavor, the carbon dioxide in the product exists in a carbonic acid mode, forms micro bubbles, is similar to soda water, has fresh and cool taste, contains special flavor and living probiotics, and is suitable for various different people to drink.)

1. A flavored fermented beverage containing fine bubbles is prepared by fermenting fructus Hordei vulgaris juice with various probiotic leaven with fixed compatibility; wherein the starter strain comprises Leuconostoc mesenteroides, Lactobacillus reuteri, Kluyveromyces marxianus and Bacillus coagulans; the manufacturing method mainly comprises four steps: the first step is that the barley juice fermentation substrate is sterilized and cooled, the leaven 1 is added for fermentation, the temperature is raised, the leaven 2 is added for fermentation, and the temperature is reduced for after-ripening.

2. The flavored fermented sparkling beverage according to claim 1, wherein the two kinds of the leavens are provided, the leavens 1 are fixedly compatible, and the strains of the leavens are compatible with Leuconostoc mesenteroides, Lactobacillus reuteri and Kluyveromyces marxianus (2-5): (1-5): (0.5 to 2); the strain compatibility of the leaven 2 is that the compatibility proportion of leuconostoc mesenteroides, lactobacillus reuteri, kluyveromyces marxianus and bacillus coagulans is (0.01-0.5): (0.01-0.5): (0.01-0.5): (0.5-2).

3. The flavored fermented sparkling beverage according to claim 1, wherein the amount of the starter inoculum containing Leuconostoc, Lactobacillus reuteri, Kluyveromyces marxianus and Bacillus coagulans is 0.3 to 0.5%.

4. The flavored fermented sparkling beverage according to claim 1, wherein a fermentation substrate barley juice is added in an amount of 2% to 10%.

5. The flavored fermented sparkling beverage of claim 1, wherein the fermentation substrate further comprises from 0.001% to 0.1% sodium citrate, a sweetener, a flavor enhancer, and a stabilizer.

6. The flavored fermented sparkling beverage of claim 5, wherein the sweetener comprises one or more of isomalt, glucose molasses, sucrose, lactose, acesulfame potassium and the like, wherein the preferred amount of sweetener added is 0.05% to 0.12% isomalt, 0.1% to 5% glucose molasses.

7. The flavored fermented sparkling beverage according to claim 5, wherein the flavoring agent comprises one or more of rose powder, osmanthus powder, orange juice, passion fruit and the like, and the flavoring agent is preferably added in an amount of 0.01-0.03% of osmanthus flower and 0.01-0.03% of rose powder.

8. The flavored fermented sparkling beverage according to claim 5, wherein the stabilizer comprises one or more of xanthan gum, pectin, modified starch and the like, and the preferable addition amount of the stabilizer is 0.01-5% of xanthan gum and 0.01-5% of pectin.

9. The flavored fermented sparkling beverage of claim 1, a method of making the same comprising:

the method comprises the following steps: 1 to 20 percent of barley is saccharified by the steps of soaking, filtering, suspension sedimentation and boiling, then 0.05 to 0.12 percent of isomaltitol, 0.1 to 5 percent of glucose molasses, 0.01 to 0.03 percent of sweet osmanthus, 0.01 to 0.03 percent of rose powder, 0.001 to 0.1 percent of sodium citrate, 0.01 to 5 percent of xanthan gum and 0.01 to 5 percent of pectin are added, and after being fully mixed, the barley is sterilized by steam at 90 ℃ for 60min and cooled to 30 to 37 ℃ for standby;

step two: adding a starter 1 comprising leuconostoc mesenteroides, lactobacillus reuteri and kluyveromyces marxianus, and fermenting at 30-37 ℃ for 18-28 h;

step three: heating to 35-42 deg.c, adding ferment 2 including leuconostoc mesenteroides, lactobacillus reuteri, Kluyveromyces marxianus and Bacillus coagulans, fermenting for 5-10 hr until the acidity reaches 72-78 deg.c, and stopping fermentation;

step four: slowly cooling to 4 ℃ and then aging for 10-16 h to prepare the flavor fermented beverage product containing fine bubbles.

Technical Field

The invention relates to a flavor fermented bubble beverage and a preparation method thereof, belonging to the technical field of fermented products.

Background

Fermented bubble products, such as bubble fermented milk, are a variety containing gas (mainly carbon dioxide) obtained by fermentation with gas-producing strains, and have a strong flavor, a sour-sweet taste and a soda water characteristic. Like the current mainly ke fi r series products, kefir is an acidic, viscous, foaming, milk drink made from fermenting cow or sheep milk with a number of Lactic Acid Bacteria (LAB) and yeast (yeasts) and a small number of Acetic Acid Bacteria (AAB) symbiotically present in kefir grains; at present, kefir products are widely distributed around the world; kefir has various probiotic functions of resisting pathogenic bacteria, resisting toxin, regulating immunity, resisting tumor and the like besides the special taste and flavor which are not possessed by common yogurt; various reports indicate that in 1988 kefir accounts for 65% to 80% of the sales share of russian fermented milk, producing more than 120 million tons per year; in recent years, some kefir products appear in the market of China, for example: the Junlebao brand kefir, the Youbei kefir yoghurt zymophyte and the like under the Chinese food.

Therefore, developing beverage with unique flavor and probiotic function similar to kefir series has been gradually paid attention by researchers.

Disclosure of Invention

The invention mainly utilizes the compatibility among strains to enable a specific strain to ferment and generate carbon dioxide and special flavor, thereby being capable of preparing the gas-generating fermented beverage, wherein the carbon dioxide in the gas-generating fermented product is dissolved in water to form carbonic acid, contains bubbles, has unique taste, is similar to soda water, and is especially suitable for young people to drink; the gas-producing fermented beverage contains trace alcohol, lactic acid and bacteriocin, has a natural preservative effect on the product, does not need to add any preservative, is purely natural and has no pollution.

The invention aims to provide a fermented bubble beverage, which is prepared by fermenting barley juice to generate gas through specific compatibility among strains to generate a carbonated drink with special flavor; another purpose is to provide a preparation method of the gas-producing fermented beverage.

Specifically, the invention takes 2 to 10 percent of barley as a main raw material, 0.05 to 0.12 percent of isomaltitol, 0.1 to 5 percent of grape molasses, 0.01 to 0.03 percent of sweet osmanthus, 0.01 to 0.03 percent of rose powder, 0.001 to 0.1 percent of sodium citrate, 0.01 to 5 percent of xanthan gum and 0.01 to 5 percent of pectin are added after the steps of soaking, filtering, suspension sedimentation and boiling, are used as fermentation substrate barley juice, are sterilized by steam at 90 ℃, are inoculated with a leaven 1 comprising leuconostoc mesenteroides, lactobacillus reuteri and kluyveromyces marxianus after being cooled and precipitated, are fermented for 18 to 28 hours at 30 to 37 ℃, are inoculated with a leaven 2 comprising leuconostoc mesenteroides, lactobacillus reuteri, kluyveromyces marxianus and bacillus coagulans after being rapidly heated to 35 to 42 ℃, are fermented for 5 to 10 hours until the acidity reaches 72 to 78 DEG T, stopping fermentation, stirring, slowly cooling, and maturing at 4 ℃ for 10-16 h to obtain the flavor fermented beverage product containing fine bubbles.

The specific leavening agent used in the preparation of the fermented bubble drink of the invention is a mixed strain leavening agent comprising Leuconostoc mesenteroides (Leuconostoc mesenteroides), Lactobacillus reuteri (Lactobacillus reuteri), Kluyveromyces marxianus (Kluyveromyces marxianus) and Bacillus coagulans (Bacillus coagulans).

Drawings

FIG. 1 is a graph of the effect of different addition levels of barley on product gas production and flavor.

Fig. 2 is a graph showing the results of taste and flavor investigation of the gas-producing fermented milk of the present invention.

FIG. 3 is a chart showing the stability observation results of the products of examples 1 to 3 and comparative examples 1 to 3.

Figure 4 is a table of taste comparison of flavor change over shelf life for the products of the examples.

Fig. 5 is a diagram of the swelling of the product during shelf life.

Detailed Description

The following examples are intended to illustrate the practice and advantageous effects of the present invention, but are not to be construed as limiting the scope of the present invention. In each example, Leuconostoc mesenteroides, Lactobacillus reuteri, Kluyveromyces marxianus and Bacillus coagulans were purchased from China center for Collection of microorganisms.