CN104872765A - White gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and preparation method of white gourd, mung bean and beef bone protein beverage - Google Patents
White gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and preparation method of white gourd, mung bean and beef bone protein beverage Download PDFInfo
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- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 29
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 29
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 23
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 23
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 23
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 16
- 208000004880 Polyuria Diseases 0.000 title claims abstract description 15
- 230000035619 diuresis Effects 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015278 beef Nutrition 0.000 title abstract 8
- 230000001939 inductive effect Effects 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108010004032 Bromelains Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019835 bromelain Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 6
- 239000011707 mineral Substances 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 5
- 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 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 206010037660 Pyrexia Diseases 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 102000057297 Pepsin A Human genes 0.000 claims description 6
- 108090000284 Pepsin A Proteins 0.000 claims description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229940111202 pepsin Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 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
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000004060 metabolic process 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
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 230000029142 excretion Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000009469 supplementation Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102100030684 Sphingosine-1-phosphate phosphatase 1 Human genes 0.000 description 1
- 101710168942 Sphingosine-1-phosphate phosphatase 1 Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a white gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and a preparation method of the white gourd, mung bean and beef bone protein beverage. The beverage is characterized by comprising the following components in parts by weight: 20-30 parts of fresh beef bone, 0.2-0.3 part of citric acid, 20-30 parts of white gourd, 20-30 parts of mung bean, 0.2-0.4 part of cellulose, 0.4-0.6 part of bromelain, 0.3-0.5 part of pepsase, 0.2-0.3 part of neutral protease, 3-4 parts of white sugar, 0.01-0.02 part of sucrose ester, 0.01-0.02 part of monoglyceride, 0.02-0.04 part of carboxymethyl cellulose sodium, a proper amount of ethyl alcohol and a proper amount of water. According to the white gourd, mung bean and beef bone protein beverage provided by the invention, the white gourd, mung beans and beef bone protein are combined to prepare the beef bone protein beverage capable of clearing heat and inducing diuresis in a total nutrient manner, so that the effects of clearing heat and inducing diuresis are realized while organisms are supplemented with protein, minerals and vitamins; one used for supplementation and one used for excretion are combined, so that metabolism of organisms is facilitated.
Description
Technical field
The invention belongs to ox bone field of deep, be specifically related to a kind of can the wax gourd mung bean ox bone protein beverage of reducing fever and causing diuresis and preparation method.
Background technology
Fresh ox bone is a kind of most valuable resource, interior containing abundant nutriment, containing protein 35.7%, fat 10.3%, ash content 45%, moisture 4.8%, and other material 4.2%.People ignore the utilization to ox bone for a long time, and the utilization rate of fresh bone is very low, causes the waste of resource.Because of the soluble protein that SPP1 is comparatively full price, biological availability is high, therefore, at present, be accustomed to extracting the added value such as HAP HAP and peptone compared with high product as the condiment generally used and the raw material producing condiment by ferment treatment, in the process by controlling the palliating degradation degree of protein in ox bone, thus control the color and luster of ox bone protein product, local flavor, mouthfeel and nutritive value, but adopt enzymatic isolation method hydrolysis from fresh bone, obtain HAP HAP and peptone products and only make use of partially protein in fresh bone, still fat is also had in fresh bone, mineral matter is (as phosphorus, calcium, iron etc.), ossein, chondroitin and vitamin A, B1, B2 etc., its new way utilized further is worth doing further research, and the utilization power that the phosphate that in bone, content is very high and marrow Middle nutrition are worth very high phosphatide fat and phosphoprotein etc. more needs improvement badly.
Summary of the invention
The present invention is directed to ox bone comprehensive development and utilization demand, propose a kind of can the wax gourd mung bean ox bone protein beverage of reducing fever and causing diuresis and preparation method.
The technical solution used in the present invention is as follows:
A kind of can the wax gourd mung bean ox bone protein beverage of reducing fever and causing diuresis, it is characterized in that, comprise following parts by weight of component: the water that fresh ox bone 20-30, citric acid 0.2-0.3, wax gourd 20-30, mung bean 20-30, cellulase 0.2-0.4, bromelain 0.4-0.6, pepsin 0.3-0.5, neutral proteinase 0.2-0.3, white sugar 3-4, sucrose ester 0.01-0.02, mono-stearin 0.01-0.02, sodium cellulose glycolate 0.02-0.04, appropriate ethanol, appropriate activated water are appropriate.
Can the wax gourd mung bean ox bone protein beverage preparation method of reducing fever and causing diuresis, it is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; To add ox bone particle and gross weight 3-5 water doubly in Galbitang, add bromelain afterwards, at 46-50 DEG C, stir enzymolysis 2-3h with the speed of 160r/min, centrifugal filtration afterwards obtains ox bone protein enzymatic hydrolyzate and ox bone residue is for subsequent use;
(3) get after wax gourd use water cleans up, remove flesh, be cut into fritter, add gross weight 3-4 water making beating doubly after putting into beater, after homogenate, 100 DEG C of process 15-20min, filter afterwards, obtain degassed wax gourd juice for subsequent use; Get mung bean and first use 60 DEG C of water soaking 10-12h, put into pressure cooker afterwards, add that citric acid and the 3-4 little fire of water is doubly vexed boils 30-40min, add cellulase and pepsin stirs enzymolysis 30-40min, it is for subsequent use that centrifugal filtration obtains green bean juice;
(4) get after ox bone residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, put into afterwards ball mill ultramicro grinding be below particle diameter 90um bone activation mineral powder is for subsequent use;
(5) after getting ox bone protein enzymatic hydrolyzate, degassed wax gourd juice, green bean juice mixing, add neutral proteinase enzymolysis 2-3h at 30 DEG C, add after gross weight 3-4 water doubly stirs afterwards, go out enzyme 30-35min at 85-90 DEG C, access saccharomycete lucifuge fermentation 10-14d at first 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6)) after adding sucrose ester, mono-stearin, sodium cellulose glycolate mixing in zymotic fluid, under 40-42kPa vacuum, deodorization, degassed mixed liquor is carried out, and mixed liquor is cooled to 70-76 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
Beneficial effect of the present invention is embodied in:
The present invention has prepared the ox bone protein beverage of reducing fever and causing diuresis in conjunction with wax gourd and mung bean, the full nutrition of ox bone, while supplementary body protein, mineral matter, vitamin, plays the effect of reducing fever and causing diuresis, and a benefit one is rushed down and be combined with each other, and contributes to organism metabolism.
Detailed description of the invention
Embodiment
Described in the present embodiment can the wax gourd mung bean ox bone protein beverage of reducing fever and causing diuresis, it is characterized in that, comprise following parts by weight of component: the water that fresh ox bone 25, citric acid 0.25, wax gourd 25, mung bean 25, cellulase 0.3, bromelain 0.5, pepsin 0.4, neutral proteinase 0.25, white sugar 3.5, sucrose ester 0.015, mono-stearin 0.015, sodium cellulose glycolate 0.03, appropriate ethanol, appropriate activated water are appropriate.
Described in the present embodiment can the wax gourd mung bean ox bone protein beverage preparation method of reducing fever and causing diuresis, it is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; To add ox bone particle and gross weight 3-5 water doubly in Galbitang, add bromelain afterwards, at 46-50 DEG C, stir enzymolysis 2-3h with the speed of 160r/min, centrifugal filtration afterwards obtains ox bone protein enzymatic hydrolyzate and ox bone residue is for subsequent use;
(3) get after wax gourd use water cleans up, remove flesh, be cut into fritter, add gross weight 3-4 water making beating doubly after putting into beater, after homogenate, 100 DEG C of process 15-20min, filter afterwards, obtain degassed wax gourd juice for subsequent use; Get mung bean and first use 60 DEG C of water soaking 10-12h, put into pressure cooker afterwards, add that citric acid and the 3-4 little fire of water is doubly vexed boils 30-40min, add cellulase and pepsin stirs enzymolysis 30-40min, it is for subsequent use that centrifugal filtration obtains green bean juice;
(4) get after ox bone residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, put into afterwards ball mill ultramicro grinding be below particle diameter 90um bone activation mineral powder is for subsequent use;
(5) after getting ox bone protein enzymatic hydrolyzate, degassed wax gourd juice, green bean juice mixing, add neutral proteinase enzymolysis 2-3h at 30 DEG C, add after gross weight 3-4 water doubly stirs afterwards, go out enzyme 30-35min at 85-90 DEG C, access saccharomycete lucifuge fermentation 10-14d at first 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6)) after adding sucrose ester, mono-stearin, sodium cellulose glycolate mixing in zymotic fluid, under 40-42kPa vacuum, deodorization, degassed mixed liquor is carried out, and mixed liquor is cooled to 70-76 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
Claims (2)
1. one kind can the wax gourd mung bean ox bone protein beverage of reducing fever and causing diuresis, it is characterized in that, comprise following parts by weight of component: the water that fresh ox bone 20-30, citric acid 0.2-0.3, wax gourd 20-30, mung bean 20-30, cellulase 0.2-0.4, bromelain 0.4-0.6, pepsin 0.3-0.5, neutral proteinase 0.2-0.3, white sugar 3-4, sucrose ester 0.01-0.02, mono-stearin 0.01-0.02, sodium cellulose glycolate 0.02-0.04, appropriate ethanol, appropriate activated water are appropriate.
2. can the wax gourd mung bean ox bone protein beverage preparation method of reducing fever and causing diuresis, it is characterized in that, comprise the following steps:
(1) get fresh ox bone wash with water clean after, put into disintegrating machine and be crushed to 2-3cm and look ox bone section, put into pressure cooker, to add and after gross weight 3-7 water doubly, under high pressure 18-22KPa effect, boiling 3-4h at 90 DEG C, is separated ox bone section, Galbitang and ox bone grease are for subsequent use;
(2) get ox bone section and adopt the dry 8-10h of Freeze Drying Technique, put into pulverizer afterwards, crossing 100 orders after pulverizing, to obtain ox bone particle for subsequent use; To add ox bone particle and gross weight 3-5 water doubly in Galbitang, add bromelain afterwards, at 46-50 DEG C, stir enzymolysis 2-3h with the speed of 160r/min, centrifugal filtration afterwards obtains ox bone protein enzymatic hydrolyzate and ox bone residue is for subsequent use;
(3) get after wax gourd use water cleans up, remove flesh, be cut into fritter, add gross weight 3-4 water making beating doubly after putting into beater, after homogenate, 100 DEG C of process 15-20min, filter afterwards, obtain degassed wax gourd juice for subsequent use; Get mung bean and first use 60 DEG C of water soaking 10-12h, put into pressure cooker afterwards, add that citric acid and the 3-4 little fire of water is doubly vexed boils 30-40min, add cellulase and pepsin stirs enzymolysis 30-40min, it is for subsequent use that centrifugal filtration obtains green bean juice;
(4) get after ox bone residue adopts 1500W heating using microwave 5-10min in vacuum microwave, put into ethanolic solution heat-activated 1-2min at 150 DEG C, put into afterwards ball mill ultramicro grinding be below particle diameter 90um bone activation mineral powder is for subsequent use;
(5) after getting ox bone protein enzymatic hydrolyzate, degassed wax gourd juice, green bean juice mixing, add neutral proteinase enzymolysis 2-3h at 30 DEG C, add after gross weight 3-4 water doubly stirs afterwards, go out enzyme 30-35min at 85-90 DEG C, access saccharomycete lucifuge fermentation 10-14d at first 38-40 DEG C afterwards, obtain zymotic fluid for subsequent use;
(6)) after adding sucrose ester, mono-stearin, sodium cellulose glycolate mixing in zymotic fluid, under 40-42kPa vacuum, deodorization, degassed mixed liquor is carried out, and mixed liquor is cooled to 70-76 DEG C, at 40-45MPa, 3-5 homogeneous is carried out to mixed liquor with high pressure homogenizer, filling and get final product after carrying out pasteurize.
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| CN201510274022.1A CN104872765A (en) | 2015-05-27 | 2015-05-27 | White gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and preparation method of white gourd, mung bean and beef bone protein beverage |
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| CN201510274022.1A CN104872765A (en) | 2015-05-27 | 2015-05-27 | White gourd, mung bean and beef bone protein beverage capable of clearing heat and inducing diuresis and preparation method of white gourd, mung bean and beef bone protein beverage |
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|---|---|---|---|---|
| CN1793380A (en) * | 2004-12-26 | 2006-06-28 | 陆晓民 | Process and application for producing fermant protein peptide |
| CN103039989A (en) * | 2013-01-14 | 2013-04-17 | 新疆农业大学 | Horse bone protein powder rich in active calcium and preparation method thereof |
| CN103734319A (en) * | 2013-12-19 | 2014-04-23 | 华中农业大学 | Peanut milk nutrient solution prepared from peanut meal protein extracting solution |
| CN104041833A (en) * | 2014-06-18 | 2014-09-17 | 湖北工业大学 | Fermented sauced bone meal and preparation method thereof |
-
2015
- 2015-05-27 CN CN201510274022.1A patent/CN104872765A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1793380A (en) * | 2004-12-26 | 2006-06-28 | 陆晓民 | Process and application for producing fermant protein peptide |
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