CN104997123A - Shrimp-flavored yellow serofluid vinegar beverage and preparation method thereof - Google Patents
Shrimp-flavored yellow serofluid vinegar beverage and preparation method thereof Download PDFInfo
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- CN104997123A CN104997123A CN201510508705.9A CN201510508705A CN104997123A CN 104997123 A CN104997123 A CN 104997123A CN 201510508705 A CN201510508705 A CN 201510508705A CN 104997123 A CN104997123 A CN 104997123A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 19
- 239000000052 vinegar Substances 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 9
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 claims abstract description 8
- 229940096998 ursolic acid Drugs 0.000 claims abstract description 8
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 240000000425 Chaenomeles speciosa Species 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 7
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 240000003109 Persicaria chinensis Species 0.000 claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 15
- 241000238557 Decapoda Species 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 241000583629 Cypridopsis vidua Species 0.000 claims description 9
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000541656 Carex marina Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010899 nucleation Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 206010059013 Nocturnal emission Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 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 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000926 neurological effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Abstract
The invention discloses a shrimp-flavored yellow serofluid vinegar beverage and a preparation method thereof. The shrimp-flavored yellow serofluid vinegar beverage is prepared from the following raw materials in parts by weight: 500-550 parts of yellow serofluid, 1-1.2 parts of lemon grass, 0.9-1.2 parts of semen cuscutae, 1-1.3 parts of common flowering quince seed, 1.1-1.3 parts of sweet potato stems and leaves, 0.7-0.9 part of Chinese knotweed, 20-25 parts of shrimps, 10-12 parts of wheat seedlings, 10-13 parts of nori, 35-40 parts of soybean milk, an appropriate amount of white sugar, an appropriate amount of diatomite, an appropriate amount of activated carbon, an appropriate amount of microzyme, an appropriate amount of acetic acid bacteria, and an appropriate amount of ursolic acid. In the processing process, varied Chinese herbal medicines are added, so that the shrimp-flavored yellow serofluid vinegar beverage disclosed by the invention has the efficacies of nourishing liver and kidney, controlling nocturnal emission, arresting polyuria, regulating the function of the stomach, promoting fart, refreshing minds, restoring consciousness, relieving rigidity of muscles and activating collaterals.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to seed shrimp taste yellow seriflux vinegar beverage and preparation method thereof.
Background technology
Yellow plasm of soybean is also known as " bean curd water ", China is as soybean original producton location, bean product are of a great variety, a large amount of yellow serifluxes can be produced in bean product production process, be about the 5.5-7 of soybean weight doubly, in yellow seriflux, the content of protein and reduced sugar is relatively high, is about 0.47% and 0.086%, in addition containing a small amount of neurological progression composition, it is good growth of microorganism environment.Be subject to the restriction of processing technology and equipment at present, yellow seriflux directly falls as discharge of wastewater by most enterprise, not only contaminated environment, and waste resource.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides seed shrimp taste yellow seriflux vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
One seed shrimp taste yellow seriflux vinegar beverage, be made up of following raw material:
Yellow seriflux 500-550, lemon-grass 1-1.2, seed of Chinese dodder 0.9-1.2, common floweringquince seed 1-1.3, sweet potato stem and leaf 1.1-1.3, Chinese knotweed 0,7-0.9, Shrimps 20-25, wheat seedling 10-12, sea sedge 10-13, soya-bean milk 35-40, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
The preparation method of a described seed shrimp taste yellow seriflux vinegar beverage, comprises the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) former clear liquid is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18-22 DEG C, is filtered for subsequent use after adding system weight 2% saccharomycetes to make fermentation 7d;
(3) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(4) lemon-grass, the seed of Chinese dodder, common floweringquince seed, sweet potato stem and leaf, Chinese knotweed are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(5) Shrimps and sea sedge are dried rear mixed grinding respectively and obtain fragrant shrimp med, get wheat seedling and add 3-4 times of water making beating, mix with fragrant shrimp med after elimination precipitation and mix thoroughly shrimp mixes wheat seeding sauce;
(6) finished product vinegar and herb liquid, shrimp mixed wheat seeding sauce and remain each raw material and fully mix and to be placed in centrifuge centrifugal 20min under 3000r/min, filtering and get final product.
Advantage of the present invention is: acetic acid beverage acidity of the present invention is agreeable to the taste, add ursolic acid and greatly reduce fatty oxidasic activity in yellow seriflux, again through high-temperature boiling, thoroughly go out beany flavor, fining agent adopts active carbon and diatomaceous mixture also to use the mode added in batches to carry out, avoid disposable " clarification is tired " that add the fashionable rear section time, make clarifying effect better, the drink pure taste obtained is tasty and refreshing, nutritious, be suitable for various crowd, taste is aromatic thick and have unique bean curd local flavor; The present invention effectively can solve waste water that bean product production process produces to the pollution of environment, and can bring objective economic benefit.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has nourishing liver and kidney, that controlling nocturnal emission with astringent drugs contracting is urinated and stomach is ventilated, produced refreshing effect to the mind, stimulates the circulation of the blood and cause the muscles and joints to relax effect.
Detailed description of the invention
One seed shrimp taste yellow seriflux vinegar beverage, be made up of following weight portion (kilogram) raw material:
Yellow seriflux 500, lemon-grass 1, the seed of Chinese dodder 0.9, common floweringquince seed 1, sweet potato stem and leaf 1.1, Chinese knotweed 0,7, Shrimps 20, wheat seedling 10, sea sedge 10, soya-bean milk 35, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
The preparation method of a described seed shrimp taste yellow seriflux vinegar beverage, comprises the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) former clear liquid is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18 DEG C, is filtered for subsequent use after adding system weight 2% saccharomycetes to make fermentation 7d;
(3) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6%, maintain product temperature at 35 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(4) lemon-grass, the seed of Chinese dodder, common floweringquince seed, sweet potato stem and leaf, Chinese knotweed are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(5) Shrimps and sea sedge are dried rear mixed grinding respectively and obtain fragrant shrimp med, get wheat seedling and add 3 times of water making beating, mix with fragrant shrimp med after elimination precipitation and mix thoroughly shrimp mixes wheat seeding sauce;
(6) finished product vinegar and herb liquid, shrimp mixed wheat seeding sauce and remain each raw material and fully mix and to be placed in centrifuge centrifugal 20min under 3000r/min, filtering and get final product.
Claims (2)
1. a seed shrimp taste yellow seriflux vinegar beverage, is characterized in that being made up of following raw material:
Yellow seriflux 500-550, lemon-grass 1-1.2, seed of Chinese dodder 0.9-1.2, common floweringquince seed 1-1.3, sweet potato stem and leaf 1.1-1.3, Chinese knotweed 0,7-0.9, Shrimps 20-25, wheat seedling 10-12, sea sedge 10-13, soya-bean milk 35-40, white granulated sugar is appropriate, diatomite is appropriate, active carbon is appropriate, saccharomycete is appropriate, acetic acid bacteria is appropriate, ursolic acid is appropriate.
2. the preparation method of a seed shrimp taste yellow seriflux vinegar beverage according to claim 1, is characterized in that comprising the following steps:
(1) adding proper amount of acetic acid regulates yellow seriflux pH value to be 5.5, and the amount preparing diatomite and 12g/L by the amount of 10g/L prepares active carbon and be evenly divided into three parts to fall portion every 10 minutes and enter yellow seriflux, finally leaves standstill 30min again, filters to obtain former clear liquid;
(2) former clear liquid is boiled for twice, first time is cooled to normal temperature after boiling, ursolic acid is added by the concentration of 180 μm of ol/L, carry out second time after 5min is swung in microseism to boil, add white granulated sugar again, regulate pol to 17%, adjustment temperature, between 18-22 DEG C, is filtered for subsequent use after adding system weight 2% saccharomycetes to make fermentation 7d;
(3) in step (2) gained feed liquid, be blended into soya-bean milk and add the acetic acid bacteria of system weight 6-8%, maintain product temperature at 35-37 DEG C, ventilation condition bottom fermentation 8d, then clarifying treatment obtaining finished product vinegar after pasteurization sterilizing;
(4) lemon-grass, the seed of Chinese dodder, common floweringquince seed, sweet potato stem and leaf, Chinese knotweed are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(5) Shrimps and sea sedge are dried rear mixed grinding respectively and obtain fragrant shrimp med, get wheat seedling and add 3-4 times of water making beating, mix with fragrant shrimp med after elimination precipitation and mix thoroughly shrimp mixes wheat seeding sauce;
(6) finished product vinegar and herb liquid, shrimp mixed wheat seeding sauce and remain each raw material and fully mix and to be placed in centrifuge centrifugal 20min under 3000r/min, filtering and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508705.9A CN104997123A (en) | 2015-08-19 | 2015-08-19 | Shrimp-flavored yellow serofluid vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510508705.9A CN104997123A (en) | 2015-08-19 | 2015-08-19 | Shrimp-flavored yellow serofluid vinegar beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104997123A true CN104997123A (en) | 2015-10-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510508705.9A Pending CN104997123A (en) | 2015-08-19 | 2015-08-19 | Shrimp-flavored yellow serofluid vinegar beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104997123A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651877A (en) * | 2013-11-22 | 2014-03-26 | 安徽金菜地食品有限公司 | Soybean milk with efficacy of lowering blood pressure and preparation method thereof |
| CN103710253A (en) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | Method for producing table vinegar by fermenting yellow serofluid and bean dregs |
-
2015
- 2015-08-19 CN CN201510508705.9A patent/CN104997123A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651877A (en) * | 2013-11-22 | 2014-03-26 | 安徽金菜地食品有限公司 | Soybean milk with efficacy of lowering blood pressure and preparation method thereof |
| CN103710253A (en) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | Method for producing table vinegar by fermenting yellow serofluid and bean dregs |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151028 |
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| RJ01 | Rejection of invention patent application after publication |