CN102132921B - Common cattail milk beverage - Google Patents
Common cattail milk beverage Download PDFInfo
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- CN102132921B CN102132921B CN2011100493166A CN201110049316A CN102132921B CN 102132921 B CN102132921 B CN 102132921B CN 2011100493166 A CN2011100493166 A CN 2011100493166A CN 201110049316 A CN201110049316 A CN 201110049316A CN 102132921 B CN102132921 B CN 102132921B
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Abstract
The invention discloses common cattail milk beverage which is prepared from the following raw materials by mixed fermentation. The common cattail milk beverage is prepared by adopting the following steps of: (1) after cleaning and leaching common cattail, pulverizing and squeezing juice; (2) mixing the common cattail juice obtained in the step (1) with fresh milk with the weight ratio of (0.5-1):1; adding mixed liquid into a fermenting tank and adding a lactobacillus bulgaricus strain which accounts for 1-2 percent by weight of the mixed liquid into the fermenting tank; adding a streptococcus thermophilus strain which accounts for 2-3 percent by weight of the mixed liquid; fermenting at 40-45 DEG C for 2.5-3.5 hours; (3) adding a compound emulsification stabilizing agent and a sweetener into fermenting liquid obtained after fermentation is finished in the step (2), wherein the addition amounts of the compound emulsification stabilizing agent and the sweetener are respectively 0.4-0.7 percent and 6-8 percent by weight of the fermenting liquid; homogenizing by a homogenizer; (4) charging the liquid homogenized in the step (3) into a high-temperature instant sterilizer and sterilizing at 110-115 DEG C for 300 seconds or so; and (5) after carrying out heat exchange and cooling on the liquid obtained in the step (4) by a heat exchanger, filling and sealing by a cover.
Description
Technical field
The present invention relates to the food and drink field, be specifically related to the health drink of processing with common cattail, milk.
Background technology
Common cattail has another name called Pu Bai, careless bud etc., is the tender stem of cattail; It contains the necessary amino acid of a large amount of human bodies, vitamin etc., and its property sweet suffering of putting down, distinguish the flavor of has expelling pathogenic factors from muscles and skin; The Kaiyang promoting eruption, analgesic effect such as promote the production of body fluid has better therapeutic effect to the disease of cardiovascular system, gastrointestinal system.
Common cattail has that Jiangsu Chuzhou District common cattail is well-known only, and Chu Zhou is located in the middle and lower reach of Yangtze River, and there is Bai Mahu in south, and there is Hongchehu Lake in the west, and east has greenweed to swing, and weather is moistening, and rainfall is abundant, the growth of optimum common cattail.
For a long time, because common cattail is not easy to preserve, local people can only be edible after season in season common cattail being cooked, and rests on this original edible way, can not benefit more consumers.
Summary of the invention
The technical problem that the present invention will solve provides a kind of common cattail milk beverage; With common cattail slurries and fresh milk is main material; Select for use probiotics to ferment, suitably add sucrose and other nutrient base material, the lactic fermentation type common cattail milk beverage of producing; Existing lactic acid fermented pleasant fragrance does not lose original local flavor of common cattail again.
The present invention realizes through following technical scheme:
Common cattail milk beverage is made after mixed culture fermentation by following raw materials according:
(1) the common cattail back of cleaning, drain away the water is pulverized and to be squeezed the juice;
(2) the common cattail juice that step (1) is obtained mixes with weight 0.5-1:1 with fresh milk; Mixed liquor is added in the fermentation tank; And in fermentation tank, add mixed liquor weight 1-2 ﹪ lactobacillus bulgaricus bacterial classification; Add mixed liquor weight 2-3 ﹪ streptococcus thermophilus bacterial classification, 40-45 ℃ of fermentation 2.5-3.5 hour;
(3) add Compositional type emulsion stabilizer, sweetener in the zymotic fluid after step (2) fermentation ends, the addition of Compositional type emulsion stabilizer, sweetener is respectively 0.4-0.7 ﹪, the 6-8 ﹪ of zymotic fluid weight, and through the homogenizer homogeneous;
(4) with the liquid behind step (3) homogeneous, put into the high-temperature short-time sterilization machine, 110-115 ℃ of sterilization about 300 seconds;
(5) liquid that obtains of step (4) filling and capping after heat exchanger heat exchange cooling.
The Compositional type emulsion stabilizer is carboxymethyl cellulose (CMC), pectin, monoglyceride formation, and its mixing ratio by weight is 2.5-3.5:0.5-1.5:1.5-2.5.
Said sweetener is a sucrose.
The specific embodiment
Embodiment 1
(1) getting the common cattail back of cleaning, drain away the water pulverizes and to squeeze the juice;
(2) the common cattail juice that step (1) is obtained mixes with weight 1:1 with fresh milk; Mixed liquor is added in the fermentation tank; And in fermentation tank, add mixed liquor weight 1 ﹪ lactobacillus bulgaricus bacterial classification, add mixed liquor weight 3 ﹪ streptococcus thermophilus bacterial classifications, 42 ℃ of fermentations 2.5 hours;
(3) (the Compositional type emulsion stabilizer is carboxymethyl cellulose (CMC), pectin, monoglyceride formation to add the Compositional type emulsion stabilizer in the zymotic fluid after step (2) fermentation ends; Its mixing ratio by weight is 2:1:2), sucrose; The addition of Compositional type emulsion stabilizer, sucrose is respectively 0.5 ﹪, 6 ﹪ of zymotic fluid weight, and through the homogenizer homogeneous;
(4) with the liquid behind step (3) homogeneous, put into the high-temperature short-time sterilization machine, 110-115 ℃ of sterilization about 300 seconds;
(5) liquid that obtains of step (4) filling and capping after heat exchanger heat exchange cooling.
Embodiment 2
(1) getting the common cattail back of cleaning, drain away the water pulverizes and to squeeze the juice;
(2) the common cattail juice that step (1) is obtained mixes with weight 0.7:1 with fresh milk; Mixed liquor is added in the fermentation tank; And in fermentation tank, add mixed liquor weight 1.5 ﹪ lactobacillus bulgaricus bacterial classifications, add mixed liquor weight 2 ﹪ streptococcus thermophilus bacterial classifications, 42 ℃ of fermentations 3 hours;
(3) (the Compositional type emulsion stabilizer is carboxymethyl cellulose (CMC), pectin, monoglyceride formation to add the Compositional type emulsion stabilizer in the zymotic fluid after step (2) fermentation ends; Its mixing ratio by weight is 3:2:1.5), sucrose; The addition of Compositional type emulsion stabilizer, sucrose is respectively 0.6 ﹪, 7 ﹪ of zymotic fluid weight, and through the homogenizer homogeneous;
(4) with the liquid behind step (3) homogeneous, put into the high-temperature short-time sterilization machine, 110-115 ℃ of sterilization about 300 seconds;
(5) liquid that obtains of step (4) filling and capping after heat exchanger heat exchange cooling.
Embodiment 3
(1) getting the common cattail back of cleaning, drain away the water pulverizes and to squeeze the juice;
(2) the common cattail juice that step (1) is obtained mixes with weight 0.5:1 with fresh milk; Mixed liquor is added in the fermentation tank; And in fermentation tank, add mixed liquor weight 2 ﹪ lactobacillus bulgaricus bacterial classifications, add mixed liquor weight 2.5 ﹪ streptococcus thermophilus bacterial classifications, 42 ℃ of fermentations 3 hours;
(3) (the Compositional type emulsion stabilizer is carboxymethyl cellulose (CMC), pectin, monoglyceride formation to add the Compositional type emulsion stabilizer in the zymotic fluid after step (2) fermentation ends; Its mixing ratio by weight is 3:1:2), sucrose; The addition of Compositional type emulsion stabilizer, sucrose is respectively 0.6 ﹪, 8 ﹪ of zymotic fluid weight, and through the homogenizer homogeneous;
(4) with the liquid behind step (3) homogeneous, put into the high-temperature short-time sterilization machine, 110-115 ℃ of sterilization about 300 seconds;
(5) liquid that obtains of step (4) filling and capping after heat exchanger heat exchange cooling.
Claims (3)
1. common cattail milk beverage is characterized in that being made after mixed culture fermentation by following raw materials according:
(1) the common cattail back of cleaning, drain away the water is pulverized and to be squeezed the juice;
(2) the common cattail juice that step 1 is obtained mixes with weight 0.5-1:1 with fresh milk; Mixed liquor is added in the fermentation tank; And in fermentation tank, add mixed liquor weight 1-2% lactobacillus bulgaricus bacterial classification; Add mixed liquor weight 2-3% streptococcus thermophilus bacterial classification, 40-45 ℃ of fermentation 2.5-3.5 hour;
(3) add Compositional type emulsion stabilizer, sweetener in the zymotic fluid after step 2 fermentation ends, the addition of Compositional type emulsion stabilizer, sweetener is respectively 0.4-0.7%, the 6-8% of zymotic fluid weight, and through the homogenizer homogeneous;
(4) with the liquid behind step 3 homogeneous, put into the high-temperature short-time sterilization machine, sterilize 250-300 second at 110-115 ℃;
(5) liquid that obtains of step 4 filling and capping after heat exchanger heat exchange cooling.
2. common cattail milk beverage as claimed in claim 1 is characterized in that: the Compositional type emulsion stabilizer is carboxymethyl cellulose, pectin, monoglyceride formation, and its mixing ratio by weight is 2.5-3.5:0.5-1.5:1.5-2.5.
3. common cattail milk beverage as claimed in claim 1, it is characterized in that: said sweetener is a sucrose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100493166A CN102132921B (en) | 2011-03-02 | 2011-03-02 | Common cattail milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100493166A CN102132921B (en) | 2011-03-02 | 2011-03-02 | Common cattail milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102132921A CN102132921A (en) | 2011-07-27 |
| CN102132921B true CN102132921B (en) | 2012-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100493166A Expired - Fee Related CN102132921B (en) | 2011-03-02 | 2011-03-02 | Common cattail milk beverage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255306A (en) * | 1998-11-29 | 2000-06-07 | 李恩洪 | Process for preparing green bio-functional beverage |
| CN1833550A (en) * | 2006-04-04 | 2006-09-20 | 白坦 | Fresh flower synthetic beverage and its prepn. process |
| CN101554214A (en) * | 2009-05-18 | 2009-10-14 | 赵玉忠 | Potherb noodle |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59224651A (en) * | 1983-06-05 | 1984-12-17 | Toshio Nagami | Soya milk containing makomo |
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2011
- 2011-03-02 CN CN2011100493166A patent/CN102132921B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255306A (en) * | 1998-11-29 | 2000-06-07 | 李恩洪 | Process for preparing green bio-functional beverage |
| CN1833550A (en) * | 2006-04-04 | 2006-09-20 | 白坦 | Fresh flower synthetic beverage and its prepn. process |
| CN101554214A (en) * | 2009-05-18 | 2009-10-14 | 赵玉忠 | Potherb noodle |
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| CN102132921A (en) | 2011-07-27 |
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Granted publication date: 20120801 Termination date: 20130302 |