CN101449706B - Lily corn lactobacillus milk beverage and production method thereof - Google Patents
Lily corn lactobacillus milk beverage and production method thereof Download PDFInfo
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- CN101449706B CN101449706B CN2007101924929A CN200710192492A CN101449706B CN 101449706 B CN101449706 B CN 101449706B CN 2007101924929 A CN2007101924929 A CN 2007101924929A CN 200710192492 A CN200710192492 A CN 200710192492A CN 101449706 B CN101449706 B CN 101449706B
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Abstract
The invention discloses a lily corn lactobacillus drink and a method producing the same, which is a liquid drink comprising milk, lily and corn juice as basic materials through enzymolysis, ferment and blending. The method of producing the same comprises: preparing lily corn juice, using fresh corn as raw materials, removing impurrities, cleaning, threshing, grinding into slurry; performing dipping color care by water on the dried lily at room temperature, then precooking in boiling water, pulping. filtrate is added at 88 DEG C, gelatinating by adding alpha-amylase, cooling to 65 DEG C then adding maltogenic amyiase for liquefaction, using unchanged sugar content as reference, filtering, adjusting the filtrate with PH 4.1-4.3 for standby; preparing acidophilus milk by using a conventional method; preparing lily corn lactobacillus drink, adding the acidophilus milk with sugar and stabilizer for blending, adding lily corn juice, mixing according to a ratio 3:1 for homogen, obtaining the drink. According to the invention, animal albumen and vegetable protein are banded, with special taste, faint scent, which is in favor of heath of the human.
Description
Technical field
The present invention relates to non-alcoholic beverage, specifically, the present invention relates to a kind of lily corn lactobacillus milk beverage and production method thereof.
Background technology
Lily corn lactobacillus milk beverage is a kind of healthy beverage that contains lactic acid bacteria, can strengthen digestive function, promotes appetite, strengthens the wriggling of intestines and the metabolism of human body, often drinks the effect of promoting health.Lily is the Liliaceae herbaceos perennial, is food with underground bulb.The tradition traditional Chinese medical science think lily have moisten the lung and relieve the cough, the effect of clearing away the heart fire and tranquillizing, tonifying middle-Jiao and Qi, diuresis, detoxifcation.Modern medicine thinks that lily has rising outside blood leukocytes, improves the characteristic of lymphocyte transformation rate and increase immunologic function, and its contained colchicin has tangible antitumaous effect; Corn is to cultivate successful corn improved seeds in recent years, and it contains rich nutrient contents, has the good health care function; Because the fermentation of lactic acid bacteria, the bioactivator of milk such as organic acid, aromatic substance, antibiotics, SOD, cell membrane exo polysaccharides, organized enzyme, lactic acid bacteria MF and lactic acid bacteria etc., the human body function there is significant regulating action, can prevents and cures diseases.At present, had kind of boruga surplus in the of 40 the technical scheme application Chinese patent.But, do not have lily corn lactobacillus milk beverage to be seen at present as yet in report.
Summary of the invention
The object of the present invention is to provide a kind of lily corn lactobacillus milk beverage that helps health of people.
Another purpose of the present invention is to provide the production method of above-mentioned lily corn lactobacillus milk beverage.
Technical scheme of the present invention is achieved in that a kind of lily corn lactobacillus milk beverage, and it is to be the liquid drink that raw material is made by following components by weight ratio, fresh milk 35-50 part, white sugar 3-5 part, dried lily 1-3 part, bright corn 5-15 part.
The first step prepares lily, corn juice:
Getting bright corn is raw material, removes the bright corn foreign material that comprise maize leaves, bar earlier, cleans up, and threshing discards corncob; Fresh kernel corn is squeezed the juice, and its material water quality frequently is 5: 7, filters; It is complete to suction that dried lily soaks 30h with running water at normal temperatures, the sodium sulphate mixed solution that the lily of soaking is put into 0.1% citric acid and 0.1% immediately protects look and handles, deposit the 5-10min that precooks in the boiling water then, make lily bright transparent, cooling at once, use paste mill grinding, its material water quality ratio is 1: 5, and abundant mixing transfers to solid content 10% behind the defibrination; Corn juice, lily juice mass ratio are mixed at 1: 1, add AMS 88 ℃ of following filtrates and carry out gelatinization, gelatinization time is 10min, and the addition of AMS is 0.2-0.4kg in the 100kg raw material, cools off 65 ℃ and adds carbohydrase again and liquefy, and liquefying time is 25-35min, and the addition of carbohydrase is 0.2-0.4kg in the 100kg raw material, no longer change to be as the criterion with pol, regulate pH to 4.1-4.3, standby;
Second step preparation sour milk:
Getting fresh milk is raw material, and through filtering, with the drinking water allotment, homogeneous adopts the conventional method sterilization, adds lactic acid bacteria earlier at 42.5 ℃ of bottom fermentation 3-4 hours, is cooled to 4 ℃ of following afterripening fermentations again and obtains sour milk in 12 hours, and is standby;
The 3rd step preparation lily corn lactobacillus milk beverage:
The sour milk of preparation is added white sugar and stabilizing agent, and stirring and evenly mixing adds standby lily corn juice more in proportion and allocates, and mixes, and the mass ratio of acidified milk and lily corn juice is 3: 1, promptly obtains the lily corn lactobacillus milk beverage product.
Another embodiment of the invention is: described lily corn lactobacillus milk beverage, wherein the weight proportion scope of each raw material is: fresh milk 35-45 part, white sugar 3-5 part, dried lily 1-3 part, bright corn 5-10 part.
Another embodiment of the present invention is: described lily corn lactobacillus milk beverage, wherein the weight proportion of each raw material is: 40 parts of fresh milks, 4 parts of white sugar, 2 parts of dried lilies, 8 parts of bright corns.
The used stabilizing agent of lily corn lactobacillus provided by the invention is cultured milk's beverage stabilizer, and the ratio of acidified milk and lily corn juice is 3: 1.
The used fresh milk of lily corn lactobacillus milk beverage provided by the invention substitutes with plain chocolate or reconstituted milk.
The used white sugar of lily corn lactobacillus milk beverage provided by the invention is that in sucrose, beet sugar, honey, the glucose one or more substitute.
The advantage of lily corn lactobacillus milk beverage of the present invention: animal protein and plant edible fiber are combined, can reduce of the harmful effect of too much edible animal proteins, help the healthy of people to human body; Its unique flavor, pleasant to the palate is the pure natural beverage that meets modern's needs.The inventive method can be produced novel boruga---lily corn lactobacillus milk beverage, is applicable to the dairy processing enterprise of various scales.
The specific embodiment
It is raw material that embodiment gets bright corn, removes bright corn foreign material such as maize leaves, bar etc. earlier, cleans up, and threshing discards corncob and obtains the 50kg fresh kernel corn; Add the 70kg running water fresh kernel corn is polished into juice, obtain corn steep liquor 120kg; Get dried lily 20kg and soak 30h to absorbing water fully with running water at normal temperatures, the metabisulfite solution that the lily of soaking is put into 0.1% citric acid and 0.1% immediately protects look and handles, leave with the 8min that precooks in the boiling water then, make lily bright transparent, cooling at once, with paste mill grinding (material-water ratio is 1: 5), obtain lily slurry 120kg.Again with corn steep liquor, the lily slurry mixes at 1: 1, add AMS (in the 100kg raw material: the 0.3kg AMS) 88 ℃ of following filtrates, the time of gelatinization is 10min, cool off 65 ℃ and add carbohydrase (100kg raw material: the 0.3kg carbohydrase) again, liquefying time is 30min, no longer change with pol and to be as the criterion, obtain 200kg left and right sides mixed juice after the centrifugal filtration, it is standby to regulate ph to 4.2, gets fresh milk 350kg, after the filtration, homogeneous adopts 95 ℃ of pasteurizes, 42.5 ℃ of fermentations of inoculating lactic acid bacterium 4 hours, in 4 ℃ of after-ripening 12 hours, obtain the 350kg acidified milk, standby;
The 350kg acidified milk of preparation is added white sugar 40kg and compound stabilizing agent 4kg, stirring and evenly mixing adds standby lily corn juice 200kg again and allocates, and is fixed molten to 1000L, and mixing homogeneous, 65 ℃ of homogenizing temperatures, pressure 40Mpa promptly obtains lily corn lactobacillus milk beverage 1000L, be packaged as 2000 boxes, every box 500ml checks its quality, the qualified products listing of can dispatching from the factory.
Claims (6)
1. lily corn lactobacillus milk beverage, it is characterized in that: it is to be the liquid drink that raw material is made with the following components by weight ratio: fresh milk 35-50 part, white sugar 3-5 part, dried lily 1-3 part, bright corn 5-15 part; Its production method may further comprise the steps:
The first step prepares lily, corn juice:
Getting bright corn is raw material, removes the bright corn foreign material that comprise maize leaves, bar earlier, cleans up, and threshing discards corncob; Fresh kernel corn is squeezed the juice, and its material water quality ratio is 5: 7, filters; It is complete to suction that dried lily soaks 30h with running water at normal temperatures, the sodium sulphate mixed solution that the lily of soaking is put into 0.1% citric acid and 0.1% immediately protects look and handles, deposit the 5-10min that precooks in the boiling water then, make lily bright transparent, cooling at once, use paste mill grinding, its material water quality ratio is 1: 5, and abundant mixing transfers to solid content 10% behind the defibrination; Corn juice, lily juice mass ratio are mixed at 1: 1, add AMS 88 ℃ of following filtrates and carry out gelatinization, gelatinization time is 10min, and the addition of AMS is 0.2-0.4kg in the 100kg raw material, cools off 65 ℃ and adds carbohydrase again and liquefy, and liquefying time is 25-35min, and the addition of carbohydrase is 0.2-0.4kg in the 100kg raw material, no longer change to be as the criterion with pol, regulate pH to 4.1-4.3, standby;
Second step preparation sour milk:
Getting fresh milk is raw material, and through filtering, with the drinking water allotment, homogeneous adopts the conventional method sterilization, by the front and back fermenting twice, obtains sour milk, and is standby;
The 3rd step preparation lily corn lactobacillus milk beverage:
The sour milk of preparation is added white sugar and stabilizing agent, and stirring and evenly mixing adds standby lily corn juice more in proportion and allocates, and mixes, and the mass ratio of acidified milk and lily corn juice is 3: 1, promptly obtains the lily corn lactobacillus milk beverage product.
2. lily corn lactobacillus milk beverage according to claim 1 is characterized in that: wherein the weight proportion scope of each raw material is: fresh milk 35-45 part, white sugar 3-5 part, dried lily 1-3 part, bright corn 5-10 part.
3. lily corn lactobacillus milk beverage according to claim 1 is characterized in that: wherein the weight proportion of each raw material is: 40 parts of fresh milks, 4 parts of white sugar, 2 parts of dried lilies, 8 parts of bright corns.
4. lily corn lactobacillus milk beverage according to claim 1 is characterized in that used stabilizing agent is cultured milk's beverage stabilizer.
5. lily corn lactobacillus milk beverage according to claim 1 is characterized in that used fresh milk substitutes with plain chocolate or reconstituted milk.
6. lily corn lactobacillus milk beverage according to claim 1 is characterized in that used white sugar substitutes with in sucrose, beet sugar, honey, the glucose one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101924929A CN101449706B (en) | 2007-12-01 | 2007-12-01 | Lily corn lactobacillus milk beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101924929A CN101449706B (en) | 2007-12-01 | 2007-12-01 | Lily corn lactobacillus milk beverage and production method thereof |
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| Publication Number | Publication Date |
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| CN101449706A CN101449706A (en) | 2009-06-10 |
| CN101449706B true CN101449706B (en) | 2011-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101924929A Expired - Fee Related CN101449706B (en) | 2007-12-01 | 2007-12-01 | Lily corn lactobacillus milk beverage and production method thereof |
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| CN102919355B (en) * | 2012-11-08 | 2014-04-23 | 洛宁农本畜牧科技开发有限公司 | Method for processing compound sour goat milk drink |
| CN103549003B (en) * | 2013-10-25 | 2015-07-08 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN103960720B (en) * | 2014-04-09 | 2016-03-16 | 洛阳春魁农业开发有限公司 | A kind of preparation method of the fruits and vegetables lactic acid fermentation beverage containing peony extract |
| CN104770474B (en) * | 2015-04-08 | 2018-01-05 | 温州科技职业学院 | The preparation method of cereal lactic acid drink rich in collagen |
| CN105994622A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof |
| CN106261333A (en) * | 2016-08-24 | 2017-01-04 | 张学滨 | A kind of processing method of lily corn juice |
| CN106281854A (en) * | 2016-08-24 | 2017-01-04 | 商万有 | A kind of preparation method of Bulbus Lilii health wine for women |
| CN108703218A (en) * | 2018-05-24 | 2018-10-26 | 南京小洋人生物科技发展有限公司 | A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| CN110250273A (en) * | 2019-06-24 | 2019-09-20 | 荆楚理工学院 | The processing method of lily lactic acid drink |
| CN110477103A (en) * | 2019-09-04 | 2019-11-22 | 河南芮山乳业有限公司 | A kind of dairy beverage of corn flavor and preparation method thereof |
| CN112106832A (en) * | 2020-09-30 | 2020-12-22 | 甘肃前进乳业有限责任公司 | Stirring type lily honey yoghourt and production process thereof |
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| CN1146859A (en) * | 1996-08-01 | 1997-04-09 | 刘维 | Mazie acidophilous milk and producing process thereof |
| CN1689419A (en) * | 2004-04-29 | 2005-11-02 | 金家瑞 | Corn milk yoghourt |
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2007
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146859A (en) * | 1996-08-01 | 1997-04-09 | 刘维 | Mazie acidophilous milk and producing process thereof |
| CN1689419A (en) * | 2004-04-29 | 2005-11-02 | 金家瑞 | Corn milk yoghourt |
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Effective date of registration: 20170830 Address after: 422200 Chengnan Industrial Zone, Longhui County, Hunan, Shaoyang Patentee after: HUNAN XIANGMI DAIRY CO., LTD. Address before: 422200 Chengnan Industrial Zone, Longhui County, Hunan Province Patentee before: Hunan Sunly Food Science & Technology Co., Ltd. |
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Granted publication date: 20110216 Termination date: 20191201 |