CN104996566A

CN104996566A - Lung clearing wine-flavored bean dreg fermented milk and preparation method thereof

Info

Publication number: CN104996566A
Application number: CN201510455500.9A
Authority: CN
Inventors: 周启霞; 姚建国
Original assignee: ANHUI RENRENFU BEAN INDUSTRY Co Ltd
Current assignee: ANHUI RENRENFU BEAN INDUSTRY Co Ltd
Priority date: 2015-07-30
Filing date: 2015-07-30
Publication date: 2015-10-28

Abstract

The present invention discloses a lung clearing wine-flavored bean dreg fermented milk which is prepared from the following raw materials in parts by weight: bean dregs 800-820 parts, eriobotrya japonica 2.3-2.5 parts, hibiscus rosa-sinensis flowers 2.2-2.4 parts, hippophae rhamnoides 1.8-2 parts, herba tripterospermi japonici 2.5-2.7 parts, asparagus 30-32 parts, rice wine 40-44 parts, olives 20-22 parts, fructus momordicae 25-26 parts, arabic gum 4-5 parts, PGA 0.7-0.8 part, sodium alginate 2.5-2.7 parts, skimmed milk powder 900-920 parts, white granulated sugar 800-820 parts, leavening agents 100-110 parts, and an appropriate amount of corn gluten meal and allicin. The bean dreg fermented milk is rich in bean fragrance and milk fragrance and creamy yellow in color, the soluble dietary fiber content is relatively high after microwave processing, the addition of allicin greatly reduces the lipoxygenase activity of bean dregs, and then after conducting subsequent boiling repeatedly, the beany flavour is completely removed, and the obtained fermented milk is soft in mouthfeel, rich in nutrition and full of aroma.

Description

A kind of clearing lung-heat aroma fermenting bean dregs breast and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of clearing lung-heat aroma fermenting bean dregs breast and preparation method thereof.

Background technology

Bean dregs are that one is rich in nutritive value, not yet obtain the food resource fully developed, China is one of major country of planting soybean in the world, domestic soybean resource enriches, bean product industry obtains flourish, bean dregs are the accessory substances produced in all kinds of bean product process, account for the 15%-20% of soya bean dry weight, wherein be rich in dietary fiber, protein, fat, isoflavones and mineral element calcium, the compositions such as potassium, China will produce approximately several ten million tons of wet bean dregs every year, because its moisture is high, be difficult to storage preserve, color and luster is darker, beany flavor is serious, the factors such as mouthfeel is poor, all very low to the exploitation Chengdu of bean dregs both at home and abroad.。

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of clearing lung-heat aroma fermenting bean dregs breast and preparation method thereof.

The present invention is achieved by the following technical solutions:

A clearing lung-heat aroma fermenting bean dregs breast, be made up of following raw material:

Bean dregs 800-820, Folium eriobotryae 2.3-2.5, Flos Hibisci Rosae-Sinensis 2.2-2.4, sea-buckthorn 1.8-2, japanese tripterospermum herb 2.5-2.7, asparagus 30-32, rice wine 40-44, olive 20-22, Momordica grosvenori 25-26, Arabic gum 4-5, PGA0.7-0.8, sodium alginate 2.5-2.7, skimmed milk powder 900-920, white granulated sugar 800-820, leavening 100-110, corn protein powder is appropriate, allicin is appropriate.

The preparation method of described a kind of clearing lung-heat aroma fermenting bean dregs breast, comprises the following steps:

(1) fully stir 2-3min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;

(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;

(3) Folium eriobotryae, Flos Hibisci Rosae-Sinensis, sea-buckthorn, japanese tripterospermum herb are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) asparagus is crossed boiling water flood 2 times after freeze dry gound asparagus powder, get Momordica grosvenori and squeeze the juice; Diced by olive and immerse in rice wine, little fire is stewed slowly and to micro-boiling, to be pulled olive fourth out clap rotten and refund together with arhat juice in rice wine and stir evenly olive fruit wine is for subsequent use;

(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid, asparagus powder and remain each raw material at 43 DEG C of bottom fermentation 8-9h, sterilization 10min at being placed in 90 DEG C again, be mixed into olive fruit wine after being cooled to normal temperature, stir evenly and to refrigerate 5-6h at being placed on 0-4 DEG C and get final product.

Advantage of the present invention is: fermenting bean dregs milk beverage of the present invention is nutritious, good smell, beans perfume and milk aromatic flavour, milk yellow, makes water-soluble dietary fiber higher after microwave treatment, add allicin and greatly reduce fatty oxidasic activity in bean dregs, repeatedly boil through follow-up, thoroughly eliminate beany flavor, the acidified milk mouthfeel obtained is soft, nutritious, fragrance is pure; In addition, present invention adds plurality of Chinese composition, the effect there is removing heat from the lung and relieving sorethroat, promote the production of body fluid to quench thirst, promote the production of body fluid to quench thirst, relaxing bowel.

Detailed description of the invention

A clearing lung-heat aroma fermenting bean dregs breast, be made up of following weight portion (kilogram) raw material:

Bean dregs 800, Folium eriobotryae 2.3, Flos Hibisci Rosae-Sinensis 2.2, sea-buckthorn 1.8, japanese tripterospermum herb 2.5, asparagus 30, rice wine 40, olive 20, Momordica grosvenori 25, Arabic gum 4, PGA0.7, sodium alginate 2.5, skimmed milk powder 900, white granulated sugar 800, leavening 100, corn protein powder is appropriate, allicin is appropriate.

(1) fully stir 2min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;

(3) Folium eriobotryae, Flos Hibisci Rosae-Sinensis, sea-buckthorn, japanese tripterospermum herb are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid, asparagus powder and remain each raw material at 43 DEG C of bottom fermentation 8h, sterilization 10min at being placed in 90 DEG C again, be mixed into olive fruit wine after being cooled to normal temperature, stir evenly and to refrigerate 5h at being placed on 0 DEG C and get final product.

Claims

1. a clearing lung-heat aroma fermenting bean dregs breast, is characterized in that being made up of following raw material:

2. the preparation method of a kind of clearing lung-heat aroma fermenting bean dregs breast according to claim 1, is characterized in that comprising the following steps: