CN104621660A - Black fungus lactic acid fermented milled rice with embryo fruit juice - Google Patents
Black fungus lactic acid fermented milled rice with embryo fruit juice Download PDFInfo
- Publication number
- CN104621660A CN104621660A CN201510032112.XA CN201510032112A CN104621660A CN 104621660 A CN104621660 A CN 104621660A CN 201510032112 A CN201510032112 A CN 201510032112A CN 104621660 A CN104621660 A CN 104621660A
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- CN
- China
- Prior art keywords
- black fungus
- rice
- parts
- subsequent use
- banana
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 241000233866 Fungi Species 0.000 title claims abstract description 40
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 9
- 239000004310 lactic acid Substances 0.000 title claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 8
- 210000001161 mammalian embryo Anatomy 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 50
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000008790 Musa x paradisiaca Species 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000020265 peanut milk Nutrition 0.000 claims description 9
- 244000001632 Acorus gramineus Species 0.000 claims description 7
- 235000013073 Acorus gramineus Nutrition 0.000 claims description 7
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims description 7
- 241000219071 Malvaceae Species 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- -1 CMC compound Chemical class 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 abstract description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000011724 folic acid Substances 0.000 abstract description 2
- 229960000304 folic acid Drugs 0.000 abstract description 2
- 235000019152 folic acid Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 229920000742 Cotton Polymers 0.000 abstract 2
- 241000234295 Musa Species 0.000 abstract 2
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000019985 fermented beverage Nutrition 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a black fungus lactic acid fermented milled rice with embryo fruit juice. The black fungus lactic acid fermented milled rice with embryo fruit juice is prepared from the following raw materials in part by weight: 55-60 parts of milled rice with embryo, 150-153 parts of banana, 6-8 parts of black fungus, 65-70 parts of white vinegar, 120-122 parts of grouted rice, 5-6 parts of clean cotton and 6-7 parts of folium artemisiae argyi. The invention discloses a black fungus lactic acid fermented beverage which is added with the banana, the milled rice with embryo juice, the beverage is enriched in dietary fiber, B-vitamins, mineral substances and folic acid, and silky in taste; the added black fungus and the grouted rice primary pulp are fermented, the dispersion degree of the black fungus in the solution is increased to facilitate the fermentation of the black fungus; the addition of extracts such as the clean cotton, the folium artemisiae argyi, the rhizoma acori graminei, the rhizoma atractylodis and the like have the certain effects of dispelling the cold and clearing damp.
Description
Technical field
The present invention relates generally to Blackfungus beverage and preparing technical field thereof, particularly relates to a kind of black fungus lactic fermentation rice germ fruit juice.
Background technology
In recent years, along with the progress of science and technology, China's black fungus output cumulative year after year, but the exploitation of the relevant food of black fungus is but very delayed, and black fungus converted products is little on the market, far can not meet people and process food growing demand to black fungus.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of black fungus lactic fermentation rice germ fruit juice and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of black fungus lactic fermentation rice germ fruit juice, is made up of following raw material: rice germ 55-60, banana 150-153, black fungus 6-8, light-coloured vinegar 65-70, grouting rice 120-122, common bombax flower 5-6, tarragon 6-7, grass-leaved sweetflag 4-5, rhizoma atractylodis 4-5, bark of ash 3-4, mulberry leaf 3-4, fresh milk 140-145, lactobacillus bulgaricus 6-7, citric acid 0.09-0.1, CMC compound stabilizer 0.2-0.25, sucrose 50-80, water are appropriate.
A preparation method for black fungus lactic acid fermentation beverage, comprises the following steps:
(1) cleaned by rice germ, put into pot, add 200-203Kg water, heating simmers and melts to rice germ, filters, obtains plumule thin rice gruel for subsequent use;
(2) banana is cleaned, get its pulp, mix with plumule thin rice gruel and be placed in beater and pull an oar, filter, obtain banana rice germ juice for subsequent use;
(3) grouting rice is cleaned, squeeze out Rice & peanut milk, Rice & peanut milk is boiled for subsequent use; Black fungus is cleaned, puts into container, pour light-coloured vinegar into, container is put into the pot filling water, boil and stew to moisten 0.5-0.6 hour, take out black fungus, be blended into Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;
(4) common bombax flower, tarragon, grass-leaved sweetflag, rhizoma atractylodis, bark of ash, the mulberry leaf water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) black fungus slurry, fresh milk, lactobacillus bulgaricus are merged, at 40-41 DEG C of condition bottom fermentation 8-10 hour, obtain fermentate for subsequent use;
(6) unclassified stores in addition to water in surplus stock and banana rice germ juice, Chinese medicine extract are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.
Invention advantage: the invention discloses a kind of black fungus lactic acid fermentation beverage, add banana, rice germ juice, be rich in dietary fiber, B family vitamin, mineral matter, folic acid etc., and have the sliding mouthfeel of silk, add black fungus and the fermentation of grouting rice magma, add black fungus degree of scatter in the solution, be conducive to the fermentation of black fungus, and the interpolation of the extract such as common bombax flower, tarragon, grass-leaved sweetflag, rhizoma atractylodis, there is effect of certain clearing damp of dispeling cold.
Detailed description of the invention
A kind of black fungus lactic fermentation rice germ fruit juice, is made up of following weight portion (Kg) raw material: rice germ 55, banana 150, black fungus 6, light-coloured vinegar 65, grouting rice 120, common bombax flower 5, tarragon 6, grass-leaved sweetflag 4, rhizoma atractylodis 4, bark of ash 3, mulberry leaf 3, fresh milk 140, lactobacillus bulgaricus 6, citric acid 0.09, CMC compound stabilizer 0.2, sucrose 50, water are appropriate.
A preparation method for black fungus lactic acid fermentation beverage, comprises the following steps:
(1) cleaned by rice germ, put into pot, add 200Kg water, heating simmers and melts to rice germ, filters, obtains plumule thin rice gruel for subsequent use;
(2) banana is cleaned, get its pulp, mix with plumule thin rice gruel and be placed in beater and pull an oar, filter, obtain banana rice germ juice for subsequent use;
(3) grouting rice is cleaned, squeeze out Rice & peanut milk, Rice & peanut milk is boiled for subsequent use; Black fungus is cleaned, puts into container, pour light-coloured vinegar into, container is put into the pot filling water, boil and stew to moisten 0.5 hour, take out black fungus, be blended into Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;
(4) common bombax flower, tarragon, grass-leaved sweetflag, rhizoma atractylodis, bark of ash, the mulberry leaf water heating of 5 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) black fungus slurry, fresh milk, lactobacillus bulgaricus are merged, 41 DEG C of condition bottom fermentations 8 hours, obtain fermentate for subsequent use;
(6) unclassified stores in addition to water in surplus stock and banana rice germ juice, Chinese medicine extract are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.
Claims (2)
1. a black fungus lactic fermentation rice germ fruit juice, it is characterized in that, be made up of following raw material: rice germ 55-60, banana 150-153, black fungus 6-8, light-coloured vinegar 65-70, grouting rice 120-122, common bombax flower 5-6, tarragon 6-7, grass-leaved sweetflag 4-5, rhizoma atractylodis 4-5, bark of ash 3-4, mulberry leaf 3-4, fresh milk 140-145, lactobacillus bulgaricus 6-7, citric acid 0.09-0.1, CMC compound stabilizer 0.2-0.25, sucrose 50-80, water are appropriate.
2. the preparation method of a kind of black fungus lactic acid fermentation beverage as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by rice germ, put into pot, add 200-203Kg water, heating simmers and melts to rice germ, filters, obtains plumule thin rice gruel for subsequent use;
(2) banana is cleaned, get its pulp, mix with plumule thin rice gruel and be placed in beater and pull an oar, filter, obtain banana rice germ juice for subsequent use;
(3) grouting rice is cleaned, squeeze out Rice & peanut milk, Rice & peanut milk is boiled for subsequent use; Black fungus is cleaned, puts into container, pour light-coloured vinegar into, container is put into the pot filling water, boil and stew to moisten 0.5-0.6 hour, take out black fungus, be blended into Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;
(4) common bombax flower, tarragon, grass-leaved sweetflag, rhizoma atractylodis, bark of ash, the mulberry leaf water heating of 5-9 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) black fungus slurry, fresh milk, lactobacillus bulgaricus are merged, at 40-41 DEG C of condition bottom fermentation 8-10 hour, obtain fermentate for subsequent use;
(6) unclassified stores in addition to water in surplus stock and banana rice germ juice, Chinese medicine extract are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032112.XA CN104621660A (en) | 2015-01-22 | 2015-01-22 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032112.XA CN104621660A (en) | 2015-01-22 | 2015-01-22 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621660A true CN104621660A (en) | 2015-05-20 |
Family
ID=53201308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510032112.XA Pending CN104621660A (en) | 2015-01-22 | 2015-01-22 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621660A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920612A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Barley-flavored black fungus lactic acid fermented beverage |
| CN104920613A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Tremella and auricularia auricula lactic acid fermented beverage |
| CN104920611A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Bamboo-flavored black fungus lactic acid fermentation beverage |
| CN104920614A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Spot removing black fungus lactic acid fermented beverage |
| CN104938626A (en) * | 2015-06-05 | 2015-09-30 | 蚌埠市福淋乳业有限公司 | Sweet potato and black fungus lactic acid fermentation beverage |
| CN104938710A (en) * | 2015-06-05 | 2015-09-30 | 蚌埠市福淋乳业有限公司 | Specially-produced honey, pomelo, black fungus and lactic acid fermented tea |
| CN105325813A (en) * | 2015-10-30 | 2016-02-17 | 阜阳市四季旺食品有限公司 | High-protein red date fruit juice |
| CN105325814A (en) * | 2015-10-30 | 2016-02-17 | 阜阳市四季旺食品有限公司 | Maize germ lactic acid fermentation juice |
| CN105410561A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
| CN105410562A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Dragon fruit chrysanthemum and pear skin whitening fermented beverage and preparation method thereof |
| CN115211510A (en) * | 2022-07-12 | 2022-10-21 | 东方汇科技集团有限公司 | A health beverage for removing dampness and oil and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH044862A (en) * | 1990-04-23 | 1992-01-09 | Kagome Co Ltd | Preparation of lactic acid fermentation beverage |
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN103283839A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Rambutan fermented black bean milk |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
-
2015
- 2015-01-22 CN CN201510032112.XA patent/CN104621660A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH044862A (en) * | 1990-04-23 | 1992-01-09 | Kagome Co Ltd | Preparation of lactic acid fermentation beverage |
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN103283839A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Rambutan fermented black bean milk |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
Non-Patent Citations (1)
| Title |
|---|
| 崔福顺 等: "黑木耳红枣复合酸奶的研制", 《食用菌》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920612A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Barley-flavored black fungus lactic acid fermented beverage |
| CN104920613A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Tremella and auricularia auricula lactic acid fermented beverage |
| CN104920611A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Bamboo-flavored black fungus lactic acid fermentation beverage |
| CN104920614A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Spot removing black fungus lactic acid fermented beverage |
| CN104938626A (en) * | 2015-06-05 | 2015-09-30 | 蚌埠市福淋乳业有限公司 | Sweet potato and black fungus lactic acid fermentation beverage |
| CN104938710A (en) * | 2015-06-05 | 2015-09-30 | 蚌埠市福淋乳业有限公司 | Specially-produced honey, pomelo, black fungus and lactic acid fermented tea |
| CN105325813A (en) * | 2015-10-30 | 2016-02-17 | 阜阳市四季旺食品有限公司 | High-protein red date fruit juice |
| CN105325814A (en) * | 2015-10-30 | 2016-02-17 | 阜阳市四季旺食品有限公司 | Maize germ lactic acid fermentation juice |
| CN105410561A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
| CN105410562A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Dragon fruit chrysanthemum and pear skin whitening fermented beverage and preparation method thereof |
| CN115211510A (en) * | 2022-07-12 | 2022-10-21 | 东方汇科技集团有限公司 | A health beverage for removing dampness and oil and its preparation method |
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| PB01 | Publication | ||
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Application publication date: 20150520 |