CN104621661A - Honey, bean sprout and black fungus fermented drink - Google Patents
Honey, bean sprout and black fungus fermented drink Download PDFInfo
- Publication number
- CN104621661A CN104621661A CN201510032141.6A CN201510032141A CN104621661A CN 104621661 A CN104621661 A CN 104621661A CN 201510032141 A CN201510032141 A CN 201510032141A CN 104621661 A CN104621661 A CN 104621661A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- honey
- rice
- subsequent use
- parts
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 45
- 235000012907 honey Nutrition 0.000 title claims abstract description 32
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 17
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 239000009759 San-Chi Substances 0.000 claims abstract description 8
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 9
- 240000001307 Myosotis scorpioides Species 0.000 claims abstract 3
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 15
- 235000020265 peanut milk Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 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
- 238000003756 stirring Methods 0.000 claims description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 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
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- -1 CMC compound Chemical class 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 240000000759 Lepidium meyenii Species 0.000 abstract 1
- 235000000421 Lepidium meyenii Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000012902 lepidium meyenii Nutrition 0.000 abstract 1
- 235000020195 rice milk Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 17
- 241001442129 Myosotis Species 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000000034 method Methods 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
-
- 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
- A23V2400/113—Acidophilus
Abstract
The invention relates to a honey, bean sprout and black fungus fermented drink. The honey, bean sprout and black fungus fermented drink is prepared from the following raw materials in parts by weight: 200-205 parts of soybean sprouts, 85-100 parts of honey, 100-105 parts of green tea juice, 5-7 parts of black fungus, 60-70 parts of white rice vinegar, 60-70 parts of ginseng fruits and the like. Because of being prepared from soybean sprouts, honey and the like, the honey, bean sprout and black fungus fermented drink disclosed by the invention is rich in vitamins and dietary fibre and low in calorie; matched with black fungus and grouting rice milk, the honey, bean sprout and black fungus fermented drink is capable of maintaining beauty, keeping young and slimming; furthermore, the stability of the honey, bean sprout and black fungus fermented drink is good; and in addition, by means of addition of extracts, such as forget-me-not, dandelion, maca and sanchi flower, the honey, bean sprout and black fungus fermented drink has a certain effects of clearing away heart-fire, improving eyesight and increasing immunity.
Description
Technical field
The present invention relates generally to Blackfungus beverage and preparing technical field thereof, particularly relates to a kind of honey bean sprouts black fungus fermented beverage.
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 honey bean sprouts black fungus fermented beverage and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of honey bean sprouts black fungus fermented beverage, is made up of following raw material: moyashi 200-205, honey 85-100, green tea juice 100-105, black fungus 5-7, white rice vinegar 60-70, panax ginseng fruit 60-70, skimmed milk 100-115, grouting rice 155-160, forget-me-not 4-6, dandelion 5-6, agate card 3-4, sanchi flower 5-6, Radix Astragali 3-5, mandarin orange flores aurantii bud 5-6, sea cucumber powder 6-7, citric acid 0.09-0.12, CMC compound stabilizer 0.2-0.23, lactobacillus acidophilus 6-7, water are appropriate.
A preparation method for honey bean sprouts black fungus fermented beverage, comprises the following steps:
(1) moyashi is cleaned, put into steaming tray and cook, mix with honey, green tea juice and pull an oar, filter, obtain moyashi honey juice for subsequent use;
(2) black fungus is put into container, in container, pour white rice vinegar into, container is put into the pot filling water, after boiling, stew to moisten 0.5-0.7 hour, take out black fungus, clean, mix with 35-40Kg pure water and pull an oar, obtain black fungus slurry for subsequent use;
(3) panax ginseng fruit is cleaned, mix with skimmed milk and squeeze the juice, filter, obtain fruit milk for subsequent use; Squeezed out by Rice & peanut milk in grouting rice, starched by gained Rice & peanut milk and mix, pour in pot with black fungus, heating edge stirs, and treats that slurries mix, and cooling, obtains black fungus Rice & peanut milk for subsequent use;
(4) water extraction of forget-me-not, dandelion, agate card, sanchi flower, the Radix Astragali, mandarin orange flores aurantii bud 5-9 times amount is got, filter, obtain Chinese medicine extract for subsequent use;
(5) will really milk, black fungus Rice & peanut milk, lactic acid bacteria merge, stir after fermentation 8-10 hour, obtains fermentate, for subsequent use;
(6) unclassified stores in addition to water in surplus stock and moyashi honey juice, Chinese medical extract, fermentate are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, beverage is packed after reaching stable state.
Invention advantage: the invention discloses a kind of honey bean sprouts black fungus fermented beverage, be prepared from moyashi, honey etc., there are abundant vitamin and dietary fiber, and heat is low, coordinate black fungus, grouting rice Rice & peanut milk, can beautifying face and moistering lotion, weight reducing, and beverage stability is good, and the interpolation of the extract such as forget-me-not, dandelion, agate card, sanchi flower, there is certain improving eyesight that clears away heart-fire, effect of develop immunitypty.
Detailed description of the invention
A kind of honey bean sprouts black fungus fermented beverage, is made up of following weight portion (Kg) raw material: moyashi 200, honey 85, green tea juice 100, black fungus 5, white rice vinegar 60, panax ginseng fruit 60, skimmed milk 100, grouting rice 155, forget-me-not 4, dandelion 5, agate card 3, sanchi flower 5, the Radix Astragali 3, mandarin orange flores aurantii bud 5, sea cucumber powder 6, citric acid 0.09, CMC compound stabilizer 0.2, lactobacillus acidophilus 6, water are appropriate.
A preparation method for honey bean sprouts black fungus fermented beverage, comprises the following steps:
(1) moyashi is cleaned, put into steaming tray and cook, mix with honey, green tea juice and pull an oar, filter, obtain moyashi honey juice for subsequent use;
(2) black fungus is put into container, in container, pour white rice vinegar into, container is put into the pot filling water, after boiling, stew to moisten 0.5 hour, take out black fungus, clean, mix with 35Kg pure water and pull an oar, obtain black fungus slurry for subsequent use;
(3) panax ginseng fruit is cleaned, mix with skimmed milk and squeeze the juice, filter, obtain fruit milk for subsequent use; Squeezed out by Rice & peanut milk in grouting rice, starched by gained Rice & peanut milk and mix, pour in pot with black fungus, heating edge stirs, and treats that slurries mix, and cooling, obtains black fungus Rice & peanut milk for subsequent use;
(4) forget-me-not, dandelion, agate card, sanchi flower, the Radix Astragali, mandarin orange flores aurantii bud are got by the water extraction of 5 times amount, filter, obtain Chinese medicine extract for subsequent use;
(5) will really milk, black fungus Rice & peanut milk, lactic acid bacteria merge, stir after fermentation 8 hours, obtains fermentate, for subsequent use;
(6) unclassified stores in addition to water in surplus stock and moyashi honey juice, Chinese medical extract, fermentate are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, beverage is packed after reaching stable state.
Claims (2)
1. a honey bean sprouts black fungus fermented beverage, it is characterized in that, be made up of following raw material: moyashi 200-205, honey 85-100, green tea juice 100-105, black fungus 5-7, white rice vinegar 60-70, panax ginseng fruit 60-70, skimmed milk 100-115, grouting rice 155-160, forget-me-not 4-6, dandelion 5-6, agate card 3-4, sanchi flower 5-6, Radix Astragali 3-5, mandarin orange flores aurantii bud 5-6, sea cucumber powder 6-7, citric acid 0.09-0.12, CMC compound stabilizer 0.2-0.23, lactobacillus acidophilus 6-7, water are appropriate.
2. the preparation method of a kind of honey bean sprouts as claimed in claim 1 black fungus fermented beverage, is characterized in that, comprise the following steps:
(1) moyashi is cleaned, put into steaming tray and cook, mix with honey, green tea juice and pull an oar, filter, obtain moyashi honey juice for subsequent use;
(2) black fungus is put into container, in container, pour white rice vinegar into, container is put into the pot filling water, after boiling, stew to moisten 0.5-0.7 hour, take out black fungus, clean, mix with 35-40Kg pure water and pull an oar, obtain black fungus slurry for subsequent use;
(3) panax ginseng fruit is cleaned, mix with skimmed milk and squeeze the juice, filter, obtain fruit milk for subsequent use; Squeezed out by Rice & peanut milk in grouting rice, starched by gained Rice & peanut milk and mix, pour in pot with black fungus, heating edge stirs, and treats that slurries mix, and cooling, obtains black fungus Rice & peanut milk for subsequent use;
(4) water extraction of forget-me-not, dandelion, agate card, sanchi flower, the Radix Astragali, mandarin orange flores aurantii bud 5-9 times amount is got, filter, obtain Chinese medicine extract for subsequent use;
(5) will really milk, black fungus Rice & peanut milk, lactic acid bacteria merge, stir after fermentation 8-10 hour, obtains fermentate, for subsequent use;
(6) unclassified stores in addition to water in surplus stock and moyashi honey juice, Chinese medical extract, fermentate are merged, fully stir, at 60 DEG C, homogeneous under 25MPa, beverage is packed after reaching stable state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032141.6A CN104621661A (en) | 2015-01-22 | 2015-01-22 | Honey, bean sprout and black fungus fermented drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032141.6A CN104621661A (en) | 2015-01-22 | 2015-01-22 | Honey, bean sprout and black fungus fermented drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621661A true CN104621661A (en) | 2015-05-20 |
Family
ID=53201309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510032141.6A Pending CN104621661A (en) | 2015-01-22 | 2015-01-22 | Honey, bean sprout and black fungus fermented drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621661A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921219A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Melon jam and black fungus lactic acid fermented beverage |
| CN104921220A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Colla corii asini black fungus lactic acid fermentation beverage |
| CN105394506A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
| CN105394180A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nut, chrysanthemum and pear containing fermented drink with brain strengthening function and preparation method of drink |
| CN105394772A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Ginger juice-chrysanthemum-pear stomach invigorating fermented beverage and preparation method thereof |
| CN105394771A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Chrysanthemum and pear fermented beverage capable of tranquilizing mind by nourishing heart, and preparation method for fermented beverage |
| CN105410564A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Longan blood nourishing chrysanthemum and pear fermented beverage and preparation method thereof |
| 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 |
| CN105410563A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
| 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 |
| CN105433185A (en) * | 2015-11-27 | 2016-03-30 | 安徽菊泰滁菊草本科技有限公司 | Lung-moistening fermented beverage containing lilies, chrysanthemums and pears and preparation method of fermented beverage |
| CN105433159A (en) * | 2015-11-27 | 2016-03-30 | 安徽菊泰滁菊草本科技有限公司 | Nutritious tremella, chrysanthemum and pear fermentation beverage and preparation method thereof |
| CN106578754A (en) * | 2016-11-18 | 2017-04-26 | 安徽禾泉农庄生态农业有限公司 | Black fungus slimming beverage |
| CN114631603A (en) * | 2022-02-23 | 2022-06-17 | 鑫众合创(深圳)科技实业发展有限公司 | Ginseng fruit edible fungus juice and preparation method and application thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921219A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Melon jam and black fungus lactic acid fermented beverage |
| CN104921220A (en) * | 2015-06-05 | 2015-09-23 | 蚌埠市福淋乳业有限公司 | Colla corii asini black fungus lactic acid fermentation beverage |
| CN105394506A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
| CN105394180A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nut, chrysanthemum and pear containing fermented drink with brain strengthening function and preparation method of drink |
| CN105394772A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Ginger juice-chrysanthemum-pear stomach invigorating fermented beverage and preparation method thereof |
| CN105394771A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Chrysanthemum and pear fermented beverage capable of tranquilizing mind by nourishing heart, and preparation method for fermented beverage |
| CN105410564A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Longan blood nourishing chrysanthemum and pear fermented beverage and preparation method thereof |
| 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 |
| CN105410563A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
| 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 |
| CN105433185A (en) * | 2015-11-27 | 2016-03-30 | 安徽菊泰滁菊草本科技有限公司 | Lung-moistening fermented beverage containing lilies, chrysanthemums and pears and preparation method of fermented beverage |
| CN105433159A (en) * | 2015-11-27 | 2016-03-30 | 安徽菊泰滁菊草本科技有限公司 | Nutritious tremella, chrysanthemum and pear fermentation beverage and preparation method thereof |
| CN106578754A (en) * | 2016-11-18 | 2017-04-26 | 安徽禾泉农庄生态农业有限公司 | Black fungus slimming beverage |
| CN114631603A (en) * | 2022-02-23 | 2022-06-17 | 鑫众合创(深圳)科技实业发展有限公司 | Ginseng fruit edible fungus juice and preparation method and application thereof |
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Application publication date: 20150520 |