CN103229843B - 一种山楂核保健发酵豆浆及其制备方法 - Google Patents
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Abstract
本发明公开了一种山楂核保健发酵豆浆，它是由下述重量份的原料组成：黄豆90-100、燕麦10-15、山楂核10-12、砂仁2-3、向日葵花盘3-4、决明子1-2、陈皮1-2、苹果5-7、地黄叶2-3、白术1-2、灵芝1-2、葡萄叶2-3、桑叶4-6、三七3-4、羧甲基纤维素钠0.6-1、葡萄糖8-10、异维生素C钠0.01-0.02。本发明生产的发酵豆浆口感丰富，保质期长，具有很高的保健价值，其中山楂核功能主治食积，疝气，陈皮具有理气，调中，燥湿，化痰的功效，主治胸腹胀满，不思饮食，呕吐哕逆，咳嗽痰多等。
Description
技术领域
本发明主要涉及一种豆浆，尤其涉及一种山楂核保健发酵豆浆及其制备方法。
背景技术
从酸牛奶问世开始，乳酸发酵制品良好的口味及益生菌或其代谢产物的调理肠道、增强免疫等保健性能越来越深入人心，利用大豆等植物蛋白代替动物蛋白制备乳酸菌产品，丰富了市场，适应了当前人们对营养、保健的需求，山楂核为蔷薇科植物山楂或野山楂等的种子，功能主治食积，疝气。用于生产发酵豆浆，不仅丰富了豆浆的种类，还具有很好的保健价值。
发明内容
本发明目的就是提供一种山楂核保健发酵豆浆及其制备方法。
本发明是通过以下技术方案实现的：
一种山楂核保健发酵豆浆，它是由下述重量份的原料组成：
黄豆90-100、燕麦10-15、山楂核10-12、砂仁2-3、向日葵花盘3-4、决明子1-2、陈皮1-2、苹果5-7、地黄叶2-3、白术1-2、灵芝1-2、葡萄叶2-3、桑叶4-6、三七3-4、羧甲基纤维素钠0.6-1、葡萄糖8-10、异维生素C 钠0.01-0.02。
一种山楂核保健发酵豆浆的制备方法，包括以下步骤：
（1）将上述山楂核在清水中浸泡1-2小时，取出沥干后与上述三七混合粉碎，加入山楂核重量2-3%的山梨酸、2-4%的乳清粉、8-10%的黄酒，搅拌均匀后置于锅内密封蒸制20-30分钟，蒸制温度为80-90℃，出料冷却，得料a，将上述桑叶、葡萄叶混合研碎，加6-10倍水在温度为90-100℃下蒸煮1-2分钟，加入上述料a，混合搅拌，浓缩至含水量为8-10%，得料b；
（2）将上述苹果削皮后榨汁去渣，将上述地黄叶、灵芝、向日葵花盘混合研碎后加入到上述得到的苹果汁中，搅拌均匀，在温度为90-100℃下加热3-5分钟，加入上述羧甲基纤维素钠，搅拌均匀，得料c；
（3）将上述陈皮洗净切丝，加入其重量2-3%的食盐，文火在锅中翻炒2-3分钟，出料冷却后与上述砂仁、白术混合研碎，得料d；
（4）将上述黑豆洗净消毒后，在清水中浸泡5-7小时，出料后与上述燕麦混合，加水，使得固液重量比为1:7-8，然后磨浆，得料e；
（5）将上述磨浆后的料e、料d、料b、料c与除了葡萄糖以外的剩余各原料混合，在温度为70-80℃下30-38MPa均质；
（6）将均质后的混料加热煮沸，加入上述葡萄糖搅拌，持续加热6-8分钟，冷却，得半成品豆浆；
（7）发酵：发酵用菌种为干酪乳杆菌，用量为上述半成品豆浆的0.003-0.005％ (w/v)，在35-45℃下培养15-20小时，即得所述发酵豆浆。
本发明的优点是：
本发明生产的发酵豆浆口感丰富，保质期长，具有很高的保健价值，其中山楂核功能主治食积，疝气，陈皮具有理气，调中，燥湿，化痰的功效，主治胸腹胀满，不思饮食，呕吐哕逆，咳嗽痰多等，本发明采用发酵工艺制作豆浆，同时在接种时豆浆中含有豆渣与中药渣，有利于豆渣与中药渣中有效成分析出，提高保健价值，本发明发酵豆浆具有活血、降血压、降糖等保健功效，有益健康。
具体实施方式
实施例1
一种山楂核保健发酵豆浆，它是由下述重量份(公斤)的原料组成：
黄豆、100、燕麦15、山楂核12、砂仁3、向日葵花盘4、决明子2、陈皮2、苹果7、地黄叶3、白术2、灵芝2、葡萄叶3、桑叶6、三七3-4、羧甲基纤维素钠0.6、葡萄糖10、异维生素C 钠0.02。
一种山楂核保健发酵豆浆的制备方法，包括以下步骤：
（1）将上述山楂核在清水中浸泡2小时，取出沥干后与上述三七混合粉碎，加入山楂核重量23%的山梨酸、4%的乳清粉、10%的黄酒，搅拌均匀后置于锅内密封蒸制20分钟，蒸制温度为90℃，出料冷却，得料a，将上述桑叶、葡萄叶混合研碎，加10倍水在温度为100℃下蒸煮2分钟，加入上述料a，混合搅拌，浓缩至含水量为10%，得料b；
（2）将上述苹果削皮后榨汁去渣，将上述地黄叶、灵芝、向日葵花盘混合研碎后加入到上述得到的苹果汁中，搅拌均匀，在温度为100℃下加热5分钟，加入上述羧甲基纤维素钠，搅拌均匀，得料c；
（3）将上述陈皮洗净切丝，加入其重量3%的食盐，文火在锅中翻炒3分钟，出料冷却后与上述砂仁、白术混合研碎，得料d；
（4）将上述黑豆洗净消毒后，在清水中浸泡7小时，出料后与上述燕麦混合，加水，使得固液重量比为1:8，然后磨浆，得料e；
（5）将上述磨浆后的料e、料d、料b、料c与除了葡萄糖以外的剩余各原料混合，在温度为80℃下38MPa均质；
（6）将均质后的混料加热煮沸，加入上述葡萄糖搅拌，持续加热8分钟，冷却，得半成品豆浆；
（7）发酵：发酵用菌种为干酪乳杆菌，用量为上述半成品豆浆的0.005％ (w/v)，在35-45℃下培养20小时，即得所述发酵豆浆。
Claims (1)
1.一种山楂核保健发酵豆浆，其特征在于它是由下述重量份的原料制成：
黄豆90-100、燕麦10-15、山楂核10-12、砂仁2-3、向日葵花盘3-4、决明子1-2、陈皮1-2、苹果汁5-7、地黄叶2-3、白术1-2、灵芝1-2、葡萄叶2-3、桑叶4-6、三七3-4、羧甲基纤维素钠0.6-1、葡萄糖8-10、异维生素C 钠0.01-0.02；
其制备方法包括以下步骤：
（1）、将黄豆、燕麦炒香，再将山楂核、砂仁、三七洗净后，与黄豆、燕麦合并，加50-60倍量水磨浆，煮沸5-10分钟；
（2）、将向日葵花盘、决明子、陈皮、地黄叶、白术、灵芝、葡萄叶、桑叶原料，加入5-6倍量水煎煮1-2小时，得到煎液；
（3）、将磨浆与煎液合并，加入其它剩余原料，混合，接种乳酸菌冻干菌种，在35-45℃下培养15-20小时；
（4）、发酵液过滤多次，去除渣子，液体煮沸杀菌，即得所述发酵豆浆。
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| CN102405997A (zh) * | 2011-10-12 | 2012-04-11 | 刘明 | 一种地黄叶凉茶及其生产工艺 |
| CN102511562A (zh) * | 2011-07-13 | 2012-06-27 | 昆明佰旺食品有限公司 | 发酵豆酸奶 |
| CN102630757A (zh) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | 一种发酵型豆浆、果汁豆奶及其制备方法 |
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| CN1533701A (zh) * | 2003-03-28 | 2004-10-06 | 戚海波 | 食用美容护肤奶粉液态奶特制浓奶 |
| CN101057610A (zh) * | 2007-05-20 | 2007-10-24 | 山西金绿禾燕麦研究所 | 燕麦生物发酵乳的制备工艺 |
| CN102511562A (zh) * | 2011-07-13 | 2012-06-27 | 昆明佰旺食品有限公司 | 发酵豆酸奶 |
| CN102405997A (zh) * | 2011-10-12 | 2012-04-11 | 刘明 | 一种地黄叶凉茶及其生产工艺 |
| CN102630757A (zh) * | 2012-05-14 | 2012-08-15 | 河南三剑客奶业有限责任公司 | 一种发酵型豆浆、果汁豆奶及其制备方法 |
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