CN103262937A

CN103262937A - Tomato and persimmon fermented milk shake and preparation method thereof

Info

Publication number: CN103262937A
Application number: CN2013101405566A
Authority: CN
Inventors: 张冬娟
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-23
Filing date: 2013-04-23
Publication date: 2013-08-28

Abstract

The invention discloses a tomato and persimmon fermented milk shake. The fermented milk shake is prepared from the following raw materials by weight parts: 66-72 parts of the tomato, 53-61 parts of the persimmon, 280-300 parts of the fresh milk, 4-5 parts of Calathodes oxycarpa, 3-4 parts of cistanche, 5-7 parts of polyghace seche, 2-3 parts of haw kernels, 13-17 parts of walnut kernels, 16-21 parts of pine nuts, 20-24 parts of white sugar, 6-8 parts of egg white, 24-28 parts of banana powder, 23-25 parts of jujube flower honey, 8-11 parts of jasmine, 0.01-0.02 parts of bifidobacteria and a proper amount of water. The milk shake produced by the invention is sweet and sour, abundant in nutrition, unique in flavor and added with the Calathodes oxycarpa which can eliminate toxin and resist cancer, clear away heat and remove dampness, and cooling blood to stop bleeding, the polyghace seche which can nourish yin and moisturize lung, and nourish the stomach to improve the production of body fluid, the cistanche which can tonify kidney yang, strengthen the essence and blood and relax bowel to relieve constipation, and the haw kernels which can cure indigestion and hernia. By using the fermentation technology, a shelf life of the milk shake can be prolonged to 4-5 days without influencing taste and flavor of the milk shake, thereby being with extremely high economic benefit.

Description

Persimmon fermented milk shake of a kind of tomato and preparation method thereof

Technical field

The present invention relates to a kind of milk shake, relate in particular to persimmon fermented milk shake of a kind of tomato and preparation method thereof.

Background technology

Raising along with people's living standard, requirement to diet is also more and more higher, how on the basis of not destroying the nutrition of food materials own, can improve mouthfeel and local flavor again, the different choice that adapts to people has become the huge challenge that food service industry faces, food is full abdomen no longer just, is that the direction of one develops towards collection health, health, beauty treatment, health care.

Milk shake, sweet and sour taste, nutritious, unique flavor, can arbitrarily arrange in pairs or groups according to the different needs of people, its preparation method is simple, but the shelf-life is not long, generally have only 1-2 days, in order to address the above problem, the present invention adopts zymotechnique, under the prerequisite that does not influence the milk shake taste flavor, prolong the shelf-life of milk shake to 4-5 days, have high economic benefit.

Summary of the invention

The present invention has overcome deficiency of the prior art, and persimmon fermented milk shake of a kind of tomato and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

The persimmon fermented milk shake of a kind of tomato is to be made by the raw material of following weight parts:

Tomato 66-72, persimmon 53-61, fresh milk 280-300, sharpfruit calanthodes herb 4-5, saline cistanche 3-4, radix polygonati officinalis 5-7, Chinese hawthorn seed 2-3, walnut kernel 13-17, SEMEN PINI KORAIENSIS 16-21, white granulated sugar 20-24, the clear 6-8 of egg, banaina 24-28, Mel Jujubae 23-25, Jasmine 8-11, Bifidobacterium 0.01-0.02, water are an amount of.

The preparation method of the persimmon fermented milk shake of a kind of tomato may further comprise the steps:

(1) sharpfruit calanthodes herb, saline cistanche, radix polygonati officinalis, Chinese hawthorn seed are pulverized and be placed in half fresh milk, slow fire boiling 2-3 hour, filter, obtain extract;

(2) white granulated sugar is added in the suitable quantity of water, being heated to sugar dissolves, it is clear slowly to pour egg after being cooled to 50-60 ℃ into, stir, add said extracted liquid, banaina again, little fire is heated to 98-100 ℃, continues stirring until dense slightly thick, cooling back-2-0 ℃ freezing 2-3 hour down, between pool period, take out and stir 3-4 time;

(3) tomato, persimmon are removed the base of a fruit, obtain pulp after the making beating;

(4) walnut kernel, SEMEN PINI KORAIENSIS are dried, abrasive dust is crossed the 130-140 mesh sieve, obtains the kernel powder;

(5) with above-mentioned pulp and Mel Jujubae, remain half fresh milk and mix, 93-98 ℃ of sterilization 25-30 minute down, be cooled to 30-35 ℃, add Bifidobacterium, cultivated 2-3 hour down at 30-35 ℃, be cooled to 1-3 ℃;

(6) Jasmine is opened with 2-3 times of boiling water bubble, filter and obtain jasmine tea, be cooled to 2-3 ℃;

(7) milk that ferments in the ice cream that freezes in the above-mentioned steps (2) and the step (5) is taken out mixes, add above-mentioned jasmine tea, kernel powder, mix, namely get milk shake ,-1-1 ℃ down a storage get final product.

Compared with prior art, advantage of the present invention is:

Milk shake sweet and sour taste, nutritious, unique flavor that the present invention produces, sharpfruit calanthodes herb can relieve internal heat anticancer, removing damp-heat, cooling blood and hemostasis have been added, radix polygonati officinalis can nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid, and saline cistanche can kidney-replenishing, benefiting essence-blood, relax bowel, and Chinese hawthorn seed can be controlled dyspepsia, hernia; Adopt zymotechnique under the prerequisite that does not influence the milk shake taste flavor, prolong the shelf-life of milk shake to 4-5 days, have high economic benefit.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

Tomato 66g, persimmon 53g, fresh milk 280g, sharpfruit calanthodes herb 4g, saline cistanche 3g, radix polygonati officinalis 5g, Chinese hawthorn seed 2g, walnut kernel 13g, SEMEN PINI KORAIENSIS 16g, white granulated sugar 20g, the clear 6g of egg, banaina 24g, Mel Jujubae 23g, Jasmine 8g, Bifidobacterium 0.01g, water are an amount of.

(1) sharpfruit calanthodes herb, saline cistanche, radix polygonati officinalis, Chinese hawthorn seed are pulverized and be placed in half fresh milk, slow fire boiling 2 hours is filtered, and obtains extract;

(2) white granulated sugar is added in the suitable quantity of water, being heated to sugar dissolves, it is clear slowly to pour egg after being cooled to 60 ℃ into, stir, add said extracted liquid, banaina again, little fire is heated to 100 ℃, continues stirring until dense slightly thick, cooling back-2 ℃ freezing 3 hours down, between pool period, take out and stir 3 times;

(4) walnut kernel, SEMEN PINI KORAIENSIS are dried, abrasive dust is crossed 130 mesh sieves, obtains the kernel powder;

(5) with above-mentioned pulp and Mel Jujubae, remain half fresh milk and mix, 98 ℃ of sterilizations 30 minutes down, be cooled to 33 ℃, add Bifidobacterium, cultivated 2 hours down at 33 ℃, be cooled to 1 ℃;

(6) Jasmine is opened with 2 times of boiling water bubbles, filter and obtain jasmine tea, be cooled to 2 ℃;

(7) milk that ferments in the ice cream that freezes in the above-mentioned steps (2) and the step (5) is taken out mixes, add above-mentioned jasmine tea, kernel powder, mix, namely get milk shake, 0 ℃ down storage get final product.

Claims

1. persimmon fermented milk shake of tomato is characterized in that it being that raw material by following weight parts is made:

2. the preparation method of the persimmon fermented milk shake of tomato as claimed in claim 1 is characterized in that may further comprise the steps: