CN105054199A - Milk-flavor kidney-tonifying yellow slurry water-vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a milk-flavor kidney-tonifying yellow slurry water-vinegar beverage. The milk-flavor kidney-tonifying yellow slurry water-vinegar beverage is prepared by the following raw materials in parts by weight: 500-550 parts of yellow slurry water, 1-1.2 parts of rehmannia leaves, 0.8-1 part of morinda officinalis, 0.7-0.8 part of orobanche coerulescens, 1-1.2 parts of fructus psoraleae, 20-22 parts of sago flour, 55-60 parts of goose liver, 15-20 parts of white fungus, 30-35 parts of pure milk, 35-40 parts of soybean milk, an appropriate amount of white granulated sugar, an appropriate amount of diatomite, an appropriate amount of activated charcoal, an appropriate amount of saccharomycetes, an appropriate amount of acetic acid bacteria and an appropriate amount of ursolic acid. Multiple traditional Chinese medicines are added during the processing cycle of the milk-flavor kidney-tonifying yellow slurry water-vinegar beverage, so that the milk-flavor kidney-tonifying yellow slurry water-vinegar beverage has the functions of tonifying kidney, supporing yang, dispelling wind, removing dampness, strengthening tendons and bones, relaxing bowel, relieving constipation, promoting qi and relieving asthma.

Description

A kind of milk kidney tonifying yellow seriflux vinegar beverage and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of milk kidney tonifying 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 a kind of milk kidney tonifying yellow seriflux vinegar beverage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of milk kidney tonifying yellow seriflux vinegar beverage, has following raw material to make:

Yellow seriflux 500-550, adhesive rehmannia leaf 1-1.2, Morinda officinalis 0.8-1, not old careless 0.7-0.8, Psoralea corylifolia 1-1.2, sago meal 20-22, foie gras 55-60, white fungus 15-20, plain chocolate 30-35, 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 described a kind of milk kidney tonifying 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) get sago meal on the rear uniform application of foie gras section, enter boiling in food steamer for subsequent use; White fungus is clapped broken after pour in plain chocolate, with little fire stew boil constantly boiling 10-12min, mix into pasty state with strength with chopsticks and obtain White fungus broth;

(3) the former clear liquid of step (1) gained 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% saccharomycete and step (2) gained foie gras sheet fermentation 7d;

(4) in step (3) 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;

(5) adhesive rehmannia leaf, Morinda officinalis, old grass, Psoralea corylifolia are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(6) by finished product vinegar and herb liquid, White fungus broth and remain each raw material and fully mix rear homogeneous process and leave standstill 4-5h at being placed in 0-4 DEG C 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, have tonify the kidney and support yang, dispel rheumatism, strengthen muscles and bones, relax bowel, effect of promoting inspiration to relieve asthma.

Detailed description of the invention

A kind of milk kidney tonifying yellow seriflux vinegar beverage, has following weight portion (kilogram) raw material to make:

Yellow seriflux 500, adhesive rehmannia leaf 1, Morinda officinalis 0.8, old grass 0.7, Psoralea corylifolia 1, sago meal 20, foie gras 55, white fungus 15, plain chocolate 30, 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 described a kind of milk kidney tonifying 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) get sago meal on the rear uniform application of foie gras section, enter boiling in food steamer for subsequent use; White fungus is clapped broken after pour in plain chocolate, with little fire stew boil constantly boiling 10min, mix into pasty state with strength with chopsticks and obtain White fungus broth;

(3) the former clear liquid of step (1) gained 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% saccharomycete and step (2) gained foie gras sheet fermentation 7d;

(4) in step (3) 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;

(5) adhesive rehmannia leaf, Morinda officinalis, old grass, Psoralea corylifolia are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(6) by finished product vinegar and herb liquid, White fungus broth and remain each raw material and fully mix rear homogeneous process and leave standstill 4h at being placed in 0 DEG C and get final product.

Claims (2)

1. a milk kidney tonifying yellow seriflux vinegar beverage, is characterized in that having following raw material to make:

Yellow seriflux 500-550, adhesive rehmannia leaf 1-1.2, Morinda officinalis 0.8-1, not old careless 0.7-0.8, Psoralea corylifolia 1-1.2, sago meal 20-22, foie gras 55-60, white fungus 15-20, plain chocolate 30-35, 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 kind of milk kidney tonifying 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) get sago meal on the rear uniform application of foie gras section, enter boiling in food steamer for subsequent use; White fungus is clapped broken after pour in plain chocolate, with little fire stew boil constantly boiling 10-12min, mix into pasty state with strength with chopsticks and obtain White fungus broth;

(3) the former clear liquid of step (1) gained 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% saccharomycete and step (2) gained foie gras sheet fermentation 7d;

(4) in step (3) 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;

(5) adhesive rehmannia leaf, Morinda officinalis, old grass, Psoralea corylifolia are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(6) by finished product vinegar and herb liquid, White fungus broth and remain each raw material and fully mix rear homogeneous process and leave standstill 4-5h at being placed in 0-4 DEG C and get final product.