CN104920617A - Pea sprout, apple and auricularia auricular fermentation beverage - Google Patents

Abstract

The invention relates to a pea sprout, apple and auricularia auricular fermentation beverage. The pea sprout, apple and auricularia auricular fermentation beverage is prepared from the following raw materials in parts by weight: 60-70 parts of pea sprout, 300-320 parts of apples, 5-7 parts of auricularia auricular, 100-120 parts of filling rice, 60-70 parts of white vinegar, 40-50 parts of konjak, 35-40 parts of Chinese yam, 125-130 parts of fresh milk, 5-6 parts of schisandra chinensis and the like. The pea sprout, apple and auricularia auricular fermentation beverage disclosed in the invention is prepared from the fresh milk, the konjak, the apples and the like through processes of juicing, fermentation and the like, is sour and sweet in taste and has the efficacy of supplementing vitamins of a human body, relaxing bowel and losing weight. By using the juice of the pea sprouts, blood circulation can be promoted, vigor and physical power can be increased, and energy can be kept full while weight can be lost. With the addition of extracts of the schisandra chinensis, thyme, fructus viticis, amomum cardamomum and the like, the efficacy of warming spleen and stomach, dispelling cold and descending qi is achieved.

Description

A kind of pea sprouting apple black fungus fermented beverage

Technical field

The present invention relates generally to Blackfungus beverage and preparing technical field thereof, particularly relates to a kind of pea sprouting apple 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 pea sprouting apple black fungus fermented beverage and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of pea sprouting apple black fungus fermented beverage, is made up of following raw material: pea sprouting 60-70, apple 300-320, black fungus 5-7, grouting rice 100-120, light-coloured vinegar 60-70, konjaku 40-50, Chinese yam 35-40, fresh milk 125-130, fruit of Chinese magnoliavine 5-6, thyme 6-7, fructus viticis 3-4, Amomum cardamomum 3-4, cloves 5-6, Verbena officinalis 6-7, white pepper powder 2-3, lactobacillus bulgaricus 5-7, citric acid 0.09-0.1, CMC compound stabilizer 0.2-0.25, sucrose 40-70, water are appropriate.

A preparation method for pea sprouting apple black fungus fermented beverage, comprises the following steps:

(1) pea sprouting is cleaned, put into beater and pull an oar, gained slurries are put into pot, boil rear filtration, obtain pea sprouting juice for subsequent use; Apple is cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain cider for subsequent use;

(2) Rice & peanut milk in grouting rice is squeezed out, obtain Rice & peanut milk and boil 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, convert Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;

(3) konjaku, Chinese yam are cleaned, be cut into small pieces after peeling, cook, mix to pour in juice extractor with fresh milk and squeeze the juice, refilter and boil, obtain konjaku milk for subsequent use;

(4) water extraction of the fruit of Chinese magnoliavine, thyme, fructus viticis, Amomum cardamomum, cloves, Verbena officinalis, white pepper powder 5-10 times amount is got, filter, obtain Chinese medicine extract for subsequent use;

(5) cider, black fungus slurry, konjaku 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 is mixed with pea sprouting juice, Chinese medicine extract, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.

Invention advantage: the invention discloses a kind of pea sprouting apple black fungus fermented beverage, with fresh milk, konjaku, apple etc. by squeezing the juice, the technique such as fermentation is prepared from, sweet mouthfeel, supplement body vitamin, ease constipation is reduced weight, and is equipped with pea sprouting juice, can stimulate circulation, promote energy muscle power, can keep energetic while weight reducing, and the interpolation of the extract such as the fruit of Chinese magnoliavine, thyme, fructus viticis, Amomum cardamomum, there is effect of certain warming spleen and stomach for dispelling cold, lower gas.

Detailed description of the invention

A kind of pea sprouting apple black fungus fermented beverage, is made up of following weight portion (Kg) raw material: pea sprouting 60, apple 300, black fungus 5, grouting rice 100, light-coloured vinegar 60, konjaku 40, Chinese yam 35, fresh milk 125, the fruit of Chinese magnoliavine 5, thyme 6, fructus viticis 3, Amomum cardamomum 3, cloves 5, Verbena officinalis 6, white pepper powder 2, lactobacillus bulgaricus 5, citric acid 0.09, CMC compound stabilizer 0.2, sucrose 40, water are appropriate.

A preparation method for pea sprouting apple black fungus fermented beverage, comprises the following steps:

(1) pea sprouting is cleaned, put into beater and pull an oar, gained slurries are put into pot, boil rear filtration, obtain pea sprouting juice for subsequent use; Apple is cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain cider for subsequent use;

(2) Rice & peanut milk in grouting rice is squeezed out, obtain Rice & peanut milk and boil 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, convert Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;

(3) konjaku, Chinese yam are cleaned, be cut into small pieces after peeling, cook, mix to pour in juice extractor with fresh milk and squeeze the juice, refilter and boil, obtain konjaku milk for subsequent use;

(4) fruit of Chinese magnoliavine, thyme, fructus viticis, Amomum cardamomum, cloves, Verbena officinalis, the white pepper powder water extraction of 5 times amount are got, filter, obtain Chinese medicine extract for subsequent use;

(5) cider, black fungus slurry, konjaku milk, lactobacillus bulgaricus are merged, at 40 DEG C of condition bottom fermentation 8-10 hour, obtain fermentate for subsequent use;

(6) unclassified stores in addition to water in surplus stock is mixed with pea sprouting juice, Chinese medicine extract, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.

Claims (2)

1. a pea sprouting apple black fungus fermented beverage, it is characterized in that, be made up of following raw material: pea sprouting 60-70, apple 300-320, black fungus 5-7, grouting rice 100-120, light-coloured vinegar 60-70, konjaku 40-50, Chinese yam 35-40, fresh milk 125-130, fruit of Chinese magnoliavine 5-6, thyme 6-7, fructus viticis 3-4, Amomum cardamomum 3-4, cloves 5-6, Verbena officinalis 6-7, white pepper powder 2-3, lactobacillus bulgaricus 5-7, citric acid 0.09-0.1, CMC compound stabilizer 0.2-0.25, sucrose 40-70, water are appropriate.

2. the preparation method of a kind of pea sprouting apple black fungus fermented beverage as claimed in claim 1, is characterized in that, comprise the following steps:

(1) pea sprouting is cleaned, put into beater and pull an oar, gained slurries are put into pot, boil rear filtration, obtain pea sprouting juice for subsequent use; Apple is cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain cider for subsequent use;

(2) Rice & peanut milk in grouting rice is squeezed out, obtain Rice & peanut milk and boil 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, convert Rice & peanut milk making beating, cross colloid mill, obtain black fungus slurry for subsequent use;

(3) konjaku, Chinese yam are cleaned, be cut into small pieces after peeling, cook, mix to pour in juice extractor with fresh milk and squeeze the juice, refilter and boil, obtain konjaku milk for subsequent use;

(4) water extraction of the fruit of Chinese magnoliavine, thyme, fructus viticis, Amomum cardamomum, cloves, Verbena officinalis, white pepper powder 5-10 times amount is got, filter, obtain Chinese medicine extract for subsequent use;

(5) cider, black fungus slurry, konjaku 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 is mixed with pea sprouting juice, Chinese medicine extract, fully stir, at 60 DEG C, homogeneous under 25MPa, then carry out packing.