CN105145825A - Red-bean and barley damp-clearing spleen-tonifying tremella lactic acid beverage and production method thereof - Google Patents
Red-bean and barley damp-clearing spleen-tonifying tremella lactic acid beverage and production method thereof Download PDFInfo
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- CN105145825A CN105145825A CN201510533834.3A CN201510533834A CN105145825A CN 105145825 A CN105145825 A CN 105145825A CN 201510533834 A CN201510533834 A CN 201510533834A CN 105145825 A CN105145825 A CN 105145825A
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Abstract
The invention discloses a red-bean and barley damp-clearing spleen-tonifying tremella lactic acid beverage which is made from raw materials comprising, by weight, 165-175 parts of tremella, 10-11 parts of dried skim milk, 12-13 parts of red beans, 10-12 parts of barley, 7-10 parts of yams, 6-7 parts of roasted malt, 2-3 parts of fructus amomi, 3-5 parts of chuanlian, 8-9 parts of mung beans, 4-5 parts of collagen powder, 7-9 parts of onion powder, 16-20 parts of glucose, 0.3-0.5 part of gelatin and proper streptococcus thermophilus and lactobacillus bulgaricus. Tremella serous fluid is subjected to etherification reaction by using sodium citrate during production of the tremella lactic acid beverage, polysaccharide of tremella is subjected to hydroxylation modification, water solubility of the polysaccharide can be increased, and antioxidant activity of the product is improved. The red beans, the barley and the like which are rich in nutrition are added, health efficacy of damp-clearing spleen-tonifying is achieved, edible value of the product is increased, other ingredients added have certain heat-clearing effect, and taste of the product can be improved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink and preparation method thereof.
Background technology
White fungus is the very high edible mushroom of a kind of economic worth, is again a kind of good medicine had long enjoyed a good reputation in Chinese medicine.Successive dynasties, physician thought, white fungus has " kidney tonifying, moistening lung, promote the production of body fluid, cough-relieving " effect.Containing 17 seed amino acids in white fungus protein, very useful to human body.Particularly acid different polysaccharide, can improve the immunity of human body, plays a part to strengthen the body resistance to consolidate the constitution, significant curative effect is had to old chronic bronchitis, cor pulmonale, the detoxification ability of liver can be improved, play liver protection effect, and improve body to the radiable protective capacities of atom.
At present white fungus is mainly concentrated on to the research of the functional aspect of its nutritional labeling, and little to the development of its processed goods, and further investigation was not more carried out in white fungus lactic fermentation aspect, and relevant report is little.For this situation, partially white according to white fungus intrinsic colour, closely milk, tremella juice unusual thickness again, and nutritive value can be very high again, utilize lactic fermentation tremella juice to develop to have the white fungus yogurt of active bacteria, will greatly improve the value of white fungus, also for lactic fermentation provides new varieties, there is good social benefit and economic worth.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink, is made up of the raw material of following weight portion: white fungus 165-175, skimmed milk powder 10-11, red bean 12-13, heart of a lotus seed benevolence 10-12, Chinese yam 7-10, coloured malt 6-7, fructus amomi 2-3, river lotus 3-5, mung bean 8-9, collagen protein powder 4-5, onion powder 7-9, glucose 16-20, gelatin 0.3-0.5, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink, comprises the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then pour infusion 90-100min in 150-200 water doubly into, after cooling, wear into slurry, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30-40min, at the temperature of 40-45 DEG C, rapid stirring 40-50min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, control reaction temperature is 45-55 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3-5h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10-15min under the high steam of 110-120 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4) red bean and mung bean are fried half-mature after put into 6-7 water doubly decoct 70-90min together with heart of a lotus seed benevolence, Chinese yam, coloured malt, fructus amomi, Chuan Lian, then cooling when reducing to original about 1/5th to water stewed slowly by little fire, put into freeze drier freeze drying, obtain freeze-dried powder;
(5) will pour in homogenizer after white fungus slurry, freeze-dried powder, collagen protein powder, onion powder, glucose, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65-70 DEG C, pressure be the condition of 25-30Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%-5%, mix rear sealing and fermenting 4-5h, and then at 3-5 DEG C of temperature bottom fermentation 20-25h, to obtain final product.
Advantage of the present invention is: first white fungus slurries use natrium citricum to carry out etherification reaction by white fungus lactic acid drink of the present invention in process of production, hydroxylating modification is carried out to the polysaccharide molecule of white fungus, the water-soluble of polysaccharide molecule can be increased, improve the antioxidation activity of product.The red bean, heart of a lotus seed benevolence etc. that add are not only nutritious, but also have the health-care efficacy of clearing damp invigorating the spleen, and improve the edibility of product, other compositions of interpolation also have certain heat-clearing effect, and can improve the mouthfeel of product.
Detailed description of the invention
A kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink, is made up of the raw material of following weight portion (kg): white fungus 165, skimmed milk powder 10, red bean 12, heart of a lotus seed benevolence 10, Chinese yam 7, coloured malt 6, fructus amomi 2, river lotus 3, mung bean 8, collagen protein powder 4, onion powder 7, glucose 16, gelatin 0.3, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink, comprises the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then infusion 90min in the water pouring 150 times into, wear into slurry after cooling, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30min, at the temperature of 40 DEG C, rapid stirring 40min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, controlling reaction temperature is 45 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10min under the high steam of 110 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4) red bean and mung bean are fried half-mature after put into 6 times together with heart of a lotus seed benevolence, Chinese yam, coloured malt, fructus amomi, Chuan Lian water decoct 70min, then cooling when reducing to original about 1/5th to water stewed slowly by little fire, put into freeze drier freeze drying, obtain freeze-dried powder;
(5) will pour in homogenizer after white fungus slurry, freeze-dried powder, collagen protein powder, onion powder, glucose, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65 DEG C, pressure be the condition of 25Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%%, mix rear sealing and fermenting 4h, and then at 3 DEG C of temperature bottom fermentation 20h, to obtain final product.
Claims (2)
1. a red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink, it is characterized in that, be made up of the raw material of following weight portion: white fungus 165-175, skimmed milk powder 10-11, red bean 12-13, heart of a lotus seed benevolence 10-12, Chinese yam 7-10, coloured malt 6-7, fructus amomi 2-3, river lotus 3-5, mung bean 8-9, collagen protein powder 4-5, onion powder 7-9, glucose 16-20, gelatin 0.3-0.5, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
2. the preparation method of a kind of red bean heart of a lotus seed benevolence clearing damp invigorating the spleen white fungus lactic acid drink according to claim 1, is characterized in that, comprise the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then pour infusion 90-100min in 150-200 water doubly into, after cooling, wear into slurry, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30-40min, at the temperature of 40-45 DEG C, rapid stirring 40-50min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, control reaction temperature is 45-55 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3-5h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10-15min under the high steam of 110-120 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4) red bean and mung bean are fried half-mature after put into 6-7 water doubly decoct 70-90min together with heart of a lotus seed benevolence, Chinese yam, coloured malt, fructus amomi, Chuan Lian, then cooling when reducing to original about 1/5th to water stewed slowly by little fire, put into freeze drier freeze drying, obtain freeze-dried powder;
(5) will pour in homogenizer after white fungus slurry, freeze-dried powder, collagen protein powder, onion powder, glucose, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65-70 DEG C, pressure be the condition of 25-30Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%-5%, mix rear sealing and fermenting 4-5h, and then at 3-5 DEG C of temperature bottom fermentation 20-25h, to obtain final product.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961596A (en) * | 2016-03-22 | 2016-09-28 | 安徽培林食品科技有限公司 | Protein lactobacillus beverage |
| CN105994624A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coffee flavoured kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof |
| CN105994632A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Essence boosting and kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof |
| CN105994622A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof |
| CN106047721A (en) * | 2016-06-28 | 2016-10-26 | 黄秀英 | Phellinus igniarius mycelium with functions of dampness elimination, slimming and health care |
| CN106047722A (en) * | 2016-06-28 | 2016-10-26 | 黄秀英 | Ganodorma lucidum mycelia with dampness dispelling and weight losing functions |
| CN108783130A (en) * | 2018-06-22 | 2018-11-13 | 广州禅泉医药科技发展有限公司 | A kind of vegetable protein beverage and preparation method thereof of dispelling cold and dehumidification, function of spleen and stomach regulating |
| CN115251382A (en) * | 2022-06-16 | 2022-11-01 | 吴玉琼 | Novel dampness-eliminating health-preserving Chinese yam and tremella soup and preparation method thereof |
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2015
- 2015-08-27 CN CN201510533834.3A patent/CN105145825A/en not_active Withdrawn
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961596A (en) * | 2016-03-22 | 2016-09-28 | 安徽培林食品科技有限公司 | Protein lactobacillus beverage |
| CN105994624A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coffee flavoured kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof |
| CN105994632A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Essence boosting and kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof |
| CN105994622A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof |
| CN106047721A (en) * | 2016-06-28 | 2016-10-26 | 黄秀英 | Phellinus igniarius mycelium with functions of dampness elimination, slimming and health care |
| CN106047722A (en) * | 2016-06-28 | 2016-10-26 | 黄秀英 | Ganodorma lucidum mycelia with dampness dispelling and weight losing functions |
| CN108783130A (en) * | 2018-06-22 | 2018-11-13 | 广州禅泉医药科技发展有限公司 | A kind of vegetable protein beverage and preparation method thereof of dispelling cold and dehumidification, function of spleen and stomach regulating |
| CN115251382A (en) * | 2022-06-16 | 2022-11-01 | 吴玉琼 | Novel dampness-eliminating health-preserving Chinese yam and tremella soup and preparation method thereof |
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Application publication date: 20151216 |