CN104222278A - Milk vinegar and green tea health drink with weight-losing function - Google Patents
Milk vinegar and green tea health drink with weight-losing function Download PDFInfo
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Abstract
Aiming at the current situation that obesity increasingly threatens the health of Chinese people and even endangers lives, a milk vinegar and green tea health drink with the effects of losing weight, producing saliva, slaking thirst, tonifying vital energy, reducing blood fat, blood pressure and blood sugar, improving the immunity, resisting fatigue and the like is produced by taking milk, green tea and Chinese herbal medicines such as semen cassiae, spirulina platensis and dried orange peels as raw materials and performing a two-section production process of extracting the green tea at first and then fermenting together with healthcare vinegar for synchronous microorganism fermentation extraction and a solid-state or liquid-state fermentation and acetic fermentation combined process, so as to meet the demands of consumers on various factors such as healthcare, influence and mouth feel. The health drink is reddish brown in color, sour, sweet, tasty, soft, cool, smooth, mellow in mouth feel, clear in juice and free of impurities, not only retains the compound aroma of the green tea and hawthorn but also has the sour feeling generated by microorganism fermentation and contains flavor substances such as esters, and has the advantages of good healthcare effect, short production time, low labor intensity, good flavor, low production cost, convenience in industrialized production and the like.
Description
Technical field
The present invention relates to a kind of with the Chinese herbal medicines such as milk, green tea, hawthorn for primary raw material there is fat-reducing, promote the production of body fluid to quench thirst, correction benefit gas, reducing blood lipid, the effect such as hypotensive, hypoglycemic, develop immunitypty, antifatigue functional milks vinegar green tea beverage, belong to food processing technology field.
Background technology
The large quantity research of modern science confirms, tealeaves contains the closely-related biochemical with health, not only having refreshes oneself clears away heart-fire, clearing away summerheat, eliminate indigestion and phlegm, go greasy fat-reducing, the relieving restlessness that clears away heart-fire, removing toxic substances sober up, promote the production of body fluid to quench thirst, fall the pharmacological actions such as fiery improving eyesight, only dysentery dehumidifying, also to modern diseases, as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, there is certain pharmacological effect.Green tea, as one of the main teas of China, is described as " state's drink ", and annual production, at about 100,000 tons, occupies first of the large just tea making in the whole nation six.Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more without the tea made that ferments.These natural nutrition compositions in green tea, having special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., is less than other teas.
Vinegar beverage is as a kind of functional beverage, start quietly to emerge the seventies in eighties of last century, and obtain and develop rapidly, " the 6th generation gold drink ", abroad, the particularly developed country such as American-European, Japanese, vinegar beverage, as a kind of health-care nutritive drink, obtains accreditation and the favor of consumers in general already.China has just recognized the health-care efficacy of fruit vinegar beverage from ancient times, bright clear time the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.) and " occupying diet spectrum with breath " of Wang Shiwei have discussion.Find according to Chinese and overseas scholars's research, the fruit vinegar adopting modern biotechnology to brewage and fruit vinegar beverage, rich in nutrition content, includes the organic acid of more than ten kinds, effectively maintains rubbish in the acid-base balance of human body, purged body, control agent intracellular metabolite, has very strong anti-cancer and kill cancer action; The various diseases such as preventing hypertension, high fat of blood, cerebral thrombus, artery sclerosis; Stimulate circulation, strengthen calcareous absorption, improve the immunologic function of human body, delay senility, eliminate the effects such as human body fatigue, appetite-stimulating indigestion-relieving, Antialcoholic liver-protecting, anti-sterilization.The smell of fruits is very sweet for its all kinds of fruit vinegar finished product, and vinegar perfume (or spice) is pure, sweet and sour taste, and quality is higher, and medical value is higher, and being that other beverage is incomparable can not be substituted, and is the Novel beverage integrating nutrition dietary cure health care.Along with the development of society and the raising of living standard, the nutrition, mouthfeel, local flavor etc. of people to vinegar propose a series of new requirement.Modern in the eyes, vinegar beverage is not singly counted as a kind of traditional drink, the more important thing is the health function focusing on it.
Summary of the invention
The present invention is directed to the health that obesity symptom threatens our people group positive day by day, even life-threatening present situation, with the Chinese herbal medicine such as milk, green tea and cassia seed, spirulina, dried orange peel, there is for development of raw materials is a kind of fat-reducing, promote the production of body fluid to quench thirst, correction benefit gas, reducing blood lipid, the effect such as hypotensive, hypoglycemic, develop immunitypty, antifatigue milk vinegar green tea beverage, to meet consumer's demand multi-level on health care, impact, mouthfeel etc.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of milk vinegar green-tea health-care beverage with effect of weight reducing, it is characterized in that, the herbal raw material selected and mass ratio are: green tea 35 ~ 45 parts, hawthorn 20 ~ 30 parts, 30 ~ 40 parts, milk, cassia seed 25 ~ 35 parts, STEVIA REBAUDIANA 10 ~ 20 parts, spirulina 8 ~ 12 parts, dried orange peel 4 ~ 6 parts.
The invention provides a kind of production technology with the milk vinegar green-tea health-care beverage of effect of weight reducing, it is characterized in that: the two-part production technology that first lixiviate taked by green tea, rear and alcoholic fermentation, acetic fermentation, lactic fermentation are extracted with step microbial fermentation.
Vinegar method processed yields poorly, the production cycle is long, labour intensity is large, raw material availability is low and the technology drawback of liquid fermentation method product special flavour difference for solid-state, the invention provides a kind of milk vinegar green-tea health-care beverage production technology with effect of weight reducing, it is characterized in that solid-state, liquid state fermentation coexists zymotechnique.
There is a production technology for the milk vinegar green-tea health-care beverage of effect of weight reducing, specifically comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to aforementioned proportion, herbal raw material removes infested raw material;
(2) Extraction of Green Tea: after soaking 12h with 8 ~ 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in green tea is fully leached in pure water, Separation of Solid and Liquid;
(3) herbal raw material pretreatment: the different qualities according to raw material carries out pretreatment of raw material respectively:
hawthorn: add 1.5 ~ 2 times of water to the hawthorn after cleaning, making beating, adds pectase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
cassia seed, spirulina, STEVIA REBAUDIANA, dried orange peel: the cassia seed after cleaning, spirulina, STEVIA REBAUDIANA, dried orange peel are pulverized, crosses 40 mesh sieves;
(4) batch mixing: by raw material mixing every in filter residue lixiviate slag and step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(5) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(6) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6 ~ 8%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(7) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(8) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(9) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(10) merge: merge milk and acetic acid fermentation liquid;
(11) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6 ~ 10%, standing for fermentation 24 ~ 36h under 28 ~ 32 DEG C of conditions;
(12) filter: adopt diatomite filtration;
(13) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(14) ageing: ageing 20 ~ 30 days under normal temperature condition;
(15) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned beverage, and add 1.0 ~ 1.5% sweeteners, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthans, 0.01 ~ 0.02% sodium Diacetate;
(16) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(17) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(18) re-pasteurization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(19) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
According to above-mentioned zymotechnique, before alcoholic fermentation process, do not carry out the Separation of Solid and Liquid of zymotic fluid.
In above-mentioned (15) adaptation step, sweetener is one or more in oligoisomaltose, sucrose, xylitol.
The invention provides a kind of milk vinegar green-tea health-care beverage with effect of weight reducing, product color is reddish brown, sweet and sour taste, soft refrigerant smooth, mellow in taste, and juice is limpid bright, free from admixture; Not only remain the compound fragrant of green tea, hawthorn, also possessed sour and the flavor substance such as ester class that fermentable produces, there is fat-reducing, promote the production of body fluid to quench thirst, the beneficial gas of correction, reducing blood lipid, the effect such as hypotensive, hypoglycemic, develop immunitypty, antifatigue.
The invention provides a kind of milk vinegar green-tea health-care beverage with effect of weight reducing, it is advantageous that: one is that employing is solid-state, liquid state fermentation coexists zymotechnique, mix solid state fermentation raciness and liquid state fermentation output is high, with short production cycle, labour intensity is low, product health is good advantage, shorten fermentation time more than 10 days, local flavor reaches solid fermentation level; Two is two-part production technologies that first lixiviate taked by green tea, rear and alcoholic fermentation, acetic fermentation and lactic fermentation are extracted with step microbial fermentation, tea polyphenol extract rate >11.58%(is with green tea gross mass) calculate, exceed existing extractive technique report level; Three is do not carry out Separation of Solid and Liquid in product sweat, extend the extraction time of Chinese herbal medicine active component, and the leaching of active component is accelerated by the fermentation of microorganism, reduce 26.85% compared to extracting technology solid content, this shows that more Chinese herbal medicine functional activity material enters into health-care vinegar beverage; Four is contain STEVIA REBAUDIANA in raw material, is a kind of good natural sweetener, and has effect of lowering blood sugar, make product be more suitable for patients with diabetes mellitus; Five is do not have Chinese herbal medicine extracting technology in production technology, reduces production cost, is convenient to suitability for industrialized production.
Detailed description of the invention
embodiment 1:
Have a milk vinegar green-tea health-care beverage for effect of weight reducing, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to green tea 35 parts, hawthorn 30 parts, 40 parts, milk, cassia seed 35 parts, STEVIA REBAUDIANA 20 parts, spirulina 12 parts, dried orange peel 6 parts of ratios, herbal raw material removes infested raw material;
(2) Extraction of Green Tea: after soaking 12h with 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in green tea is fully leached in pure water, Separation of Solid and Liquid;
(3) herbal raw material pretreatment: the different qualities according to raw material carries out pretreatment of raw material respectively:
hawthorn: add 2 times of water to the hawthorn after cleaning, making beating, adds pectase in 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
cassia seed, spirulina, STEVIA REBAUDIANA, dried orange peel: the cassia seed after cleaning, spirulina, STEVIA REBAUDIANA, dried orange peel are pulverized, crosses 40 mesh sieves;
(4) batch mixing: by raw material mixing every in filter residue lixiviate slag and step (2), add water to solid-to-liquid ratio 1:8, and add 0.20% ammonium sulfate, 0.08% potassium dihydrogen phosphate, 0.03% magnesium sulfate;
(5) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.2g/100mL, 0.8g/100mL, 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 3h under stirring condition;
(6) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 8%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36h;
(7) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 10%, standing for fermentation 72h under 28 ~ 32 DEG C of conditions;
(8) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(9) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(10) merge: merge milk and acetic acid fermentation liquid;
(11) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 10%, standing for fermentation 24h under 28 ~ 32 DEG C of conditions;
(12) filter: adopt diatomite filtration;
(13) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(14) ageing: ageing 30 days under normal temperature condition;
(15) allocate: the total acid content 2.0% adjusting above-mentioned beverage, and add 1.5% oligoisomaltose, 0.1% citric acid, 0.02% calcium lactate, 2% xanthans, 0.02% sodium Diacetate;
(16) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(17) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(18) re-pasteurization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(19) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 2:
Have a milk vinegar green-tea health-care beverage for effect of weight reducing, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to green tea 35 parts, hawthorn 20 parts, 30 parts, milk, cassia seed 25 parts, STEVIA REBAUDIANA 10 parts, spirulina 8 parts, dried orange peel 4 parts of ratios, herbal raw material removes infested raw material;
(2) Extraction of Green Tea: after soaking 12h with 8 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in green tea is fully leached in pure water, Separation of Solid and Liquid;
(3) herbal raw material pretreatment: the different qualities according to raw material carries out pretreatment of raw material respectively:
hawthorn: add 1.5 times of water to the hawthorn after cleaning, making beating, adds pectase in 0.2g/100mL ratio, enzymolysis 1.5h under 45 ~ 50 DEG C of conditions;
cassia seed, spirulina, STEVIA REBAUDIANA, dried orange peel: the cassia seed after cleaning, spirulina, STEVIA REBAUDIANA, dried orange peel are pulverized, crosses 40 mesh sieves;
(4) batch mixing: by raw material mixing every in filter residue lixiviate slag and step (2), add water to solid-to-liquid ratio 1:5, and add 0.15% ammonium sulfate, 0.05% potassium dihydrogen phosphate, 0.02% magnesium sulfate;
(5) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1g/100mL, 0.4g/100mL, 0.2g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 3h under stirring condition;
(6) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 48h;
(7) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8%, standing for fermentation 96h under 28 ~ 32 DEG C of conditions;
(8) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(9) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(10) merge: merge milk and acetic acid fermentation liquid;
(11) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6%, standing for fermentation 36h under 28 ~ 32 DEG C of conditions;
(12) filter: adopt diatomite filtration;
(13) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(14) ageing: ageing 20 days under normal temperature condition;
(15) allocate: the total acid content 1.0% adjusting above-mentioned beverage, and add 1.0%, sucrose, 0.1% citric acid, 0.15% calcium lactate, 1% xanthans, 0.01% sodium Diacetate;
(16) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(17) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(18) re-pasteurization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(19) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
embodiment 3:
Have a milk vinegar green-tea health-care beverage for effect of weight reducing, its concrete production technology is as follows:
(1) get the raw materials ready: get the raw materials ready according to green tea 40 parts, hawthorn 25 parts, 35 parts, milk, cassia seed 30 parts, STEVIA REBAUDIANA 15 parts, spirulina 10 parts, dried orange peel 5 parts of ratios, herbal raw material removes infested raw material;
(2) Extraction of Green Tea: after soaking 12h with 9 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in green tea is fully leached in pure water, Separation of Solid and Liquid;
(3) herbal raw material pretreatment: the different qualities according to raw material carries out pretreatment of raw material respectively:
hawthorn: add 1.8 times of water to the hawthorn after cleaning, making beating, adds pectase in 0.3g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
cassia seed, spirulina, STEVIA REBAUDIANA, dried orange peel: the cassia seed after cleaning, spirulina, STEVIA REBAUDIANA, dried orange peel are pulverized, crosses 40 mesh sieves;
(4) batch mixing: by raw material mixing every in filter residue lixiviate slag and step (2), add water to solid-to-liquid ratio 1:6.5, and add 0.18% ammonium sulfate, 0.07% potassium dihydrogen phosphate, 0.025% magnesium sulfate;
(5) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.15g/100mL, 0.6g/100mL, 0.3g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2.5h under stirring condition;
(6) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 7%, then carries out alcoholic fermentation (supernatant liquid stirs fermentation, lower floor's solid standing for fermentation, and 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 42h;
(7) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 9%, standing for fermentation 84h under 28 ~ 32 DEG C of conditions;
(8) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(9) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(10) merge: merge milk and acetic acid fermentation liquid;
(11) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 8%, standing for fermentation 306h under 28 ~ 32 DEG C of conditions;
(12) filter: adopt diatomite filtration;
(13) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(14) ageing: ageing 20 ~ 30 days under normal temperature condition;
(15) allocate: the total acid content 1.5% adjusting above-mentioned beverage, and add 1.2% xylitol, 0.1% citric acid, 0.18% calcium lactate, 1.5% xanthans, 0.015% sodium Diacetate;
(16) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(17) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(18) re-pasteurization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(19) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
Compare effect of product of the present invention by rat fat-reducing test, test method and result of the test as follows:
Feeding method: SPF Animal Lab feeding environment is temperature 22 DEG C ± 2 DEG C, relative humidity 50% ± 5%.Select the male rat 70 of body weight 160 ~ 180g, after feeding one week with basal feed adaptability, fasting 12h, weigh, with random digits table, rat is divided into 7 groups at random, be respectively normal control group, model control group, test 1 group (adopting product gavage group of the present invention), (gavage product is for adopting present invention process technology to test 2 groups, only containing green tea in raw material), (gavage product is for adopting present invention process technology to test 3 groups, only containing Chinese herbal medicine in raw material), test 4 groups (gavage product is the leaching liquor of green tea+Chinese herbal medicine), (gavage product is for adopting the technology of the present invention and raw material to test 5 groups, but Chinese herbal medicine proportioning is different from the present invention).After grouping, test 1-5 group every animal gives the nutrient fodder (feed administered dose is eaten up as principle with most animals) of equivalent every day, and normal control group gives basal feed in the same manner, and feed administered dose is identical with nutrient fodder.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.
Claims (3)
1. there is a milk vinegar green-tea health-care beverage for effect of weight reducing, it is characterized in that production technology specifically comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to green tea 35 ~ 45 parts, hawthorn 20 ~ 30 parts, 30 ~ 40 parts, milk, cassia seed 25 ~ 35 parts, STEVIA REBAUDIANA 10 ~ 20 parts, spirulina 8 ~ 12 parts, dried orange peel 4 ~ 6 parts of ratios, herbal raw material removes infested raw material;
(2) Extraction of Green Tea: after soaking 12h with 8 ~ 10 times of pure water, under 60 ~ 70 DEG C of conditions, with ultrasonic extractor process 20min, the active ingredient in green tea is fully leached in pure water, Separation of Solid and Liquid;
(3) herbal raw material pretreatment: the different qualities according to raw material carries out pretreatment of raw material respectively:
hawthorn: add 1.5 ~ 2 times of water to the hawthorn after cleaning, making beating, adds pectase in 0.2 ~ 0.4g/100mL ratio, enzymolysis 1.5 ~ 2h under 45 ~ 50 DEG C of conditions;
cassia seed, spirulina, STEVIA REBAUDIANA, dried orange peel: the cassia seed after cleaning, spirulina, STEVIA REBAUDIANA, dried orange peel are pulverized, crosses 40 mesh sieves;
(4) batch mixing: by raw material mixing every in filter residue lixiviate slag and step (2), add water to solid-to-liquid ratio 1:5 ~ 8, and add 0.15 ~ 0.20% ammonium sulfate, 0.05 ~ 0.08% potassium dihydrogen phosphate, 0.02 ~ 0.03% magnesium sulfate;
(5) enzymolysis: add amylase, carbohydrase, cellulase respectively in 0.1 ~ 0.2g/100mL, 0.4 ~ 0.8g/100mL, 0.2 ~ 0.4g/100mL ratio, then at 40 ~ 60 DEG C, coordinated enzymatic hydrolysis 2 ~ 3h under stirring condition;
(6) alcoholic fermentation: regulate initial total sugar degree 13 ~ 15BX after enzymolysis, inoculation saccharomyces cerevisiae, inoculum concentration 6 ~ 8%, then (supernatant liquid stirs fermentation to carry out alcoholic fermentation, lower floor's solid standing for fermentation, 12h stirs once), at 20 ~ 28 DEG C of condition bottom fermentation 36 ~ 48h;
(7) acetic fermentation: inoculate acetic acid bacteria after alcoholic fermentation, inoculum concentration 8 ~ 10%, standing for fermentation 72 ~ 96h under 28 ~ 32 DEG C of conditions;
(8) be separated: be separated after fermentation ends, obtain acetic acid fermentation liquid;
(9) spray: to the solid spray be separated, acetic acid and other functional activity materials are leached as far as possible, and merging spray liquid and zymotic fluid obtain acetate solution;
(10) merge: merge milk and acetic acid fermentation liquid;
(11) lactic fermentation: inoculating lactic acid bacterium, inoculum concentration 6 ~ 10%, standing for fermentation 24 ~ 36h under 28 ~ 32 DEG C of conditions;
(12) filter: adopt diatomite filtration;
(13) sterilization: carry out high-temperature short-time sterilization after filtration, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(14) ageing: ageing 20 ~ 30 days under normal temperature condition;
(15) allocate: the total acid content 1.0 ~ 2.0% adjusting above-mentioned beverage, and add 1.0 ~ 1.5% sweeteners, 0.1% citric acid, 0.15 ~ 0.02% calcium lactate, 1 ~ 2% xanthans, 0.01 ~ 0.02% sodium Diacetate;
(16) homogeneous: deployed beverage is placed in homogenizer, at homogenization pressure 25MPa, homogeneous at temperature 60 ~ 70 DEG C, makes various nutritional labeling homogenising, prevents product from occurring layering and precipitating, product stability is further ensured;
(17) essence filter: the functional health vinegar beverage after homogeneous is first filtered through 200 order duplex strainers, then through the filter of diatom filter essence with removing impurity wherein and not tolerant;
(18) re-pasteurization: deployed functional health vinegar beverage carries out high-temperature short-time sterilization, sterilising temp is 120 ~ 140 DEG C, and the time is 4 ~ 6s;
(19) filling: adopt vacuum filling, vacuum is 0.04-0.05Mpa, and filling temperature controls at 60-75 DEG C, then is cooled to normal temperature and gets product.
2. a kind of milk vinegar green-tea health-care beverage with effect of weight reducing according to claim 1, is characterized in that the Separation of Solid and Liquid of not carrying out zymotic fluid in described step (6) before alcoholic fermentation process.
3. there is according to claim 1 one kind the milk vinegar green-tea health-care beverage of effect of weight reducing, it is characterized in that described sweetener is one or more in oligoisomaltose, sucrose, xylitol.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN106472732A (en) * | 2015-08-26 | 2017-03-08 | 安徽恋尚你食品有限公司 | A kind of health preserving milk tea possessing nourishing liver and improving eyesight effect |
| CN111617218A (en) * | 2019-02-27 | 2020-09-04 | 大江生医股份有限公司 | Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749796A (en) * | 2014-02-15 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of green tea fermented beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN106472732A (en) * | 2015-08-26 | 2017-03-08 | 安徽恋尚你食品有限公司 | A kind of health preserving milk tea possessing nourishing liver and improving eyesight effect |
| CN111617218A (en) * | 2019-02-27 | 2020-09-04 | 大江生医股份有限公司 | Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition |
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