CN105145835B - A kind of preparation method of mulberries selenium-rich lactic acid drink - Google Patents
A kind of preparation method of mulberries selenium-rich lactic acid drink Download PDFInfo
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- CN105145835B CN105145835B CN201510651525.6A CN201510651525A CN105145835B CN 105145835 B CN105145835 B CN 105145835B CN 201510651525 A CN201510651525 A CN 201510651525A CN 105145835 B CN105145835 B CN 105145835B
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Abstract
The present invention discloses a kind of preparation method of mulberries selenium-rich lactic acid drink, including prepare mulberries slurry, prepare peanut paste, prepare fermentation before former milk, prepare ferment agent for sour milk and fermented and cultured；The present invention has the following advantages：The present invention improves the content of vegetable protein in Yoghourt using black hull peanut as the important component of fermentation milk supply, assigns the characteristic of Yoghourt selenium-rich, greatly enhances the effect of Yoghourt improves the immunity of the human body.Melanin content enhancing in mulberries selenium-enriched beverage after fermented, has effects that beautifying and anti-aging.Mulberries selenium-enriched beverage using mulberries as fruity conditioning agent, it is fermented after mulberries yoghurt rich in selemium in Resveratrol content enhancing, have effects that anti-cancer preventing tumor.The mulberries selenium-rich lactic acid drink of the present invention is the drink for having both nutrition and health care effect.
Description
Technical field
The present invention relates to a kind of preparation method of drink, especially a kind of preparation method of mulberries selenium-rich lactic acid drink.
Background technology
Mulberry fruit is known as " civil sage fruit ", and nutritive value is extremely abundant, and not only edible can be used as medicine again, and juice is dense like honey, perfume
Sweet tea is palatable, and Chinese medicine thinks that mulberries acid sweet in flavor, cold nature have effects that liver-kidney tonifying, nourishes blood and promotes the production of body fluid, relax bowel.Modern times grind
Study carefully and think, mulberry fruit, which has, adjusts body's immunity, promotes hematopoietic growth, prevents Neuroleptic Leukocytopenia, reducing blood lipid etc. a variety of
Effect.The ingredients such as the rutin sophorin, anthocyanidin, malic acid, the calcareous and niacin that contain in mulberry fruit, all there is pre- preventing tumor to spread,
The effect of pre- anti-cancer occurs.It is antitoxin to be important plant the study found that contain resveratrol in mulberry fruit by recent years abroad scientist
Element and antioxidant, can effectively prevent LDL oxidation, platelet aggregation-against, effect from increasingly causing the weight of the world of medicine
Depending on.
The vegetable active selenium being combined by bioconversion and amino acid is a kind of micro member of important needed by human body
Element promotes the proliferation of lymphocyte and the synthesis of antibody and immunoglobulin studies have shown that selenium can improve human immunity, to knot
The kinds cancers such as intestinal cancer, cutaneum carcinoma, breast cancer have inhibition and protective action, the mesostate methyl alkene in body
Alcohol has very strong active anticancer, while selenium and vitamin E, and the nutrients such as allicin have collaboration antioxidation, for weight
Metal toxicity also has antagonism.Black hull peanut, also known as selenium-rich peanuts, not only containing the important vegetable protein of human body, but also
Excellent characteristic with the high potassium of high selenium, also 20 containing needed by human body kind amino acid and vitamin E, B races and lecithin and black
Bright active material.Compared with common peanut, Se content is high by 101%, while black hull peanut contains a large amount of melanin, is strong antioxygen
Agent and free radical scavenger prevent skin aging and play an important role for protecting collagen not destroyed by free radical.
Nutrition reinforced type and Functional Yogurt are the new ways of Yoghourt development in recent years, and compared with common sour milk, nutrition adds
Strong type and Functional Yogurt increase cellulose, addition high fructose corn, group vitamins, amino acid, mineral member by adding beneficial bacterium
Element, oligosaccharide series etc., not only improve sense of food, also enhance nutritional health function.It is constantly improve with people's living standard
And the demand to healthy and safe health food is increasingly enhanced, functional form and nutrition reinforced type Yoghourt are before having wide development
Scape.
Invention content
The purpose of the present invention is to provide a kind of preparation method of mulberries selenium-rich lactic acid drink, mulberries are rich made from this method
Selenium lactic acid drink has both good taste and health value.
The technical scheme is that：A kind of preparation method of mulberries selenium-rich lactic acid drink, step：
（1）Prepare mulberries slurry：Select no disease and pests harm damage, non agricultural chemical residuum later stage sorosis, place 60 DEG C of drying boxes in
It is 18 hours dry, it pours into cooking machine, 70 DEG C or more of warm water is added and carries out defibrination to obtain slurries, and the warm water and sorosis
Weight ratio be warm water：Sorosis=3:1；Then the slurries are passed through into spun yarn net（80 mesh）Filtering obtains mulberries slurry；
（2）Prepare peanut paste：Black hull peanut of the picking without insect population, full particle is removed the peel, and is crushed, sieving（200 mesh）It obtains
Peanut fine powder is baked peanut powder to there is fragrance.Boiling water, which is reconstituted, on peanut powder toward after baking carries out peanut powder
Gelatinization, be made peanut paste, and the weight ratio of the boiling water and peanut powder be hot water：Peanut=8:1；
（3）Former milk before preparation lactic fermentation：It will（2）The peanut paste of middle acquisition and fresh milk peanut paste by volume：Fresh ox
Milk=3:2 are mixed to obtain peanut milk；Then into peanut milk plus white granulated sugar and lactose, stir evenly, with homogenizer into
Row homogeneous micronization obtains former milk before lactic fermentation；The weight ratio of the peanut milk, granulated sugar and lactose is peanut milk：Granulated sugar：Lactose=
1:0.08:0.03；
（4）Fermented and cultured：It will pass through（3）Former milk is as the 25min that sterilizes at 98 DEG C before the obtained lactic fermentation of processing,
It is placed in ice water and is quickly cooled down 50-55 DEG C, be then added（1）The mulberries of middle acquisition are starched, and volume ratio is starched for mulberries：Peanut milk=
0.02:1；The access ferment agent for sour milk of 8% volume inoculum concentration is pressed again, and former milk before the lactic fermentation after inoculation is issued in 37 DEG C
Ferment culture is taken out Yoghourt and is cooled down using cold front heavy rain, finally by the acid after fermented and cultured until the pH value of lactic acid drink is 4.5
Milk refrigerates 18-24h at 0-4 DEG C, carries out refrigeration after-ripening and product is made；The ferment agent for sour milk includes Lactobacillus casei, protects and adds
Leah lactobacillus is good and streptococcus thermophilus, thalline quantity ratio are Lactobacillus casei：Lactobacillus bulgaricus：Streptococcus thermophilus=
1:0.5:1。
The preparation method of the ferment agent for sour milk is specially：
（1）：Actication of culture：Aseptically, by Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus difference
It is inoculated in the lactic acid bacteria culture medium of improvement（MRS）In fluid nutrient medium, then at 37 DEG C, rotating speed 120rpm cultivates 24-
28h obtains Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus fermentation liquid；
（2）：It is prepared by leavening：By Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus fermentation liquid are by volume
1:0.5：1 mixing, and be added in fresh milk by 5% inoculum concentration, and stationary culture for 24 hours, obtains ferment agent for sour milk at 37 DEG C.
The advantage of the invention is that：Mulberries in Yoghourt impart the function of the liver-kidney tonifying of drink, it is fermented after mulberry
Rutin sophorin content increases in Shen Yoghourts, has effects that the preventing tumor that gives protection against cancer, while containing a large amount of white lamb's-quarters in the Yoghourt after fermentation
Reed alcohol has the function of slowing down aging, and Yoghourt is fermented by black hull peanut milk, assigns in tunning containing a large amount of selenium member
Element has protective effect on cancer risk and liver-protective effect to human body.Melanin content is high in black hull peanut, after fermentation so that lactic acid
Melanin content enhancing in drink, has effects that beautifying and anti-aging.Mulberries yoghurt rich in selemium is with the work for adjusting blood fat, decompression
With and thering is brain-tonifying and kidney-nourishing, black hair to preserve youthful looks, the effect of warm stomach moistening lung.The present invention mulberries Selenium-enriched fermentation lactic acid drink obtained be
Have both the drink of nutrition and health care effect.
Description of the drawings
Fig. 1 is a kind of preparation method flow chart of mulberries selenium-rich lactic acid drink of the present invention.
Specific implementation mode
A kind of preparation method of mulberries selenium-rich lactic acid drink：Include the following steps：
（1）Prepare mulberries slurry：Select no disease and pests harm damage, non agricultural chemical residuum later stage sorosis, place 60 DEG C of drying boxes in
It is 18 hours dry, it pours into cooking machine, 70 DEG C or more of warm water is added and carries out defibrination to obtain slurries, and the warm water and sorosis
Weight ratio be warm water：Sorosis=3:1；Then the slurries are passed through into spun yarn net filtration, obtains mulberries slurry.
（2）Prepare peanut paste：The black hull peanut of picking full grains is removed the peel, and is crushed, sieving（200 mesh）It is thin to obtain peanut
Powder is baked peanut powder to there is fragrance.The gelatinization that boiling water carries out peanut powder is reconstituted on peanut powder toward after baking,
Peanut paste is made, and the weight ratio of the boiling water and peanut powder is hot water：Peanut=8:1.
（3）Former milk before preparation lactic fermentation：It will（2）The peanut paste of middle acquisition and fresh milk peanut paste by volume：Fresh ox
Milk=3:2 are mixed to obtain peanut milk；Then into peanut milk plus white granulated sugar and lactose, stir evenly, with homogenizer into
The refinement of row mean value obtains former milk before lactic fermentation；The weight ratio of the peanut milk, granulated sugar and lactose is peanut milk：Granulated sugar：Lactose=
1:0.08:0.03。
（4）Fermented and cultured：It will pass through（3）Former milk is being set as the 25min that sterilizes at 98 DEG C before the obtained lactic fermentation of processing
It is quickly cooled down 50-55 DEG C in ice water, is then added（1）The mulberries of middle acquisition are starched, and volume ratio is starched for mulberries：Peanut milk=
0.02:1；The inoculum concentration for pressing 8% again accesses ferment agent for sour milk, and former milk before the lactic fermentation after inoculation is fermented training at 37 DEG C
It supports, until the pH value of lactic acid drink is 4.5, takes out Yoghourt and cooled down using cold front heavy rain, finally by the peanut milk after fermented and cultured
18-24h is refrigerated at 0-4 DEG C, refrigeration after-ripening is carried out and product is made；The ferment agent for sour milk includes Lactobacillus casei, Bao Jiali
Sub- lactobacillus and streptococcus thermophilus, thalline quantity ratio are Lactobacillus casei：Lactobacillus bulgaricus：Streptococcus thermophilus=1:
0.5:1。
The preparation method of the ferment agent for sour milk is specially：
（1）：Actication of culture：Aseptically, by Lactobacillus casei, lactobacillus bulgaricus is good and streptococcus thermophilus is divided
It is not inoculated in the MRS fluid nutrient mediums of improvement, then at 37 DEG C, rotating speed 120rpm cultivates 24-28h, obtains cheese breast bar
Bacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation liquid；
（2）：It is prepared by leavening：By Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus fermentation liquid are by volume
1:0.5：1 mixing, and be added in fresh milk by 5% inoculum concentration, and stationary culture for 24 hours, obtains ferment agent for sour milk at 37 DEG C.
The color and luster of mulberries Selenium-enriched fermentation drink, smell after observation refrigeration and its taste is tasted, if its color and luster is uniform, nothing
Aqueous substances and lamination have the fragrance of the distinctive fragrance of lactobacillus-fermented product and peanut and light mulberry fruit flavored,
Taste is sour-sweet to be had, free from extraneous odour, and qualification is then examined in no pathogenic bacteria detection；Otherwise disqualified upon inspection；Qualified mulberries will be examined rich
Selenium fermented beverage carries out sterile filling, and is preserved in 4 DEG C of refrigerators, and the drink of disqualified upon inspection is discarded.
Claims (2)
1. a kind of preparation method of mulberries selenium-rich lactic acid drink, step：
（1）Prepare mulberries slurry：Select no disease and pests harm damage, non agricultural chemical residuum later stage sorosis, place dry in 60 DEG C of drying boxes
It 18 hours, pours into cooking machine, 70 DEG C or more of warm water is added and carries out defibrination to obtain slurries, and the weight of the warm water and sorosis
Amount is than being warm water：Sorosis=3:1；Then the slurries are passed through into 80 mesh spun yarn net filtrations, obtains mulberries slurry；
（2）Prepare peanut paste：Black hull peanut of the picking without insect population, full particle is removed the peel, and is crushed, and it is thin to cross 200 mesh sieve acquisition peanut
Powder is baked peanut powder to there is fragrance；The gelatinization that boiling water carries out peanut powder is reconstituted on peanut powder toward after baking,
Peanut paste is made, and the weight ratio of the boiling water and peanut powder is boiling water：Peanut=8:1；
（3）Former milk before preparation lactic fermentation：It will（2）The peanut paste of middle acquisition and fresh milk peanut paste by volume：Fresh milk=3:
2 are mixed to obtain peanut milk；Then add white granulated sugar and lactose into peanut milk, stir evenly, then carried out with homogenizer
Matter refinement obtains former milk before lactic fermentation；The weight ratio of the peanut milk, granulated sugar and lactose is peanut milk：Granulated sugar：Lactose=1:
0.08:0.03；
（4）Fermented and cultured：It will pass through（3）Former milk is placed at 98 DEG C the 25min that sterilizes before the obtained lactic fermentation of processing, is being placed in
It is quickly cooled down 50-55 DEG C in ice water, is then added（1）The mulberries of middle acquisition are starched, and volume ratio is starched for mulberries：Peanut milk=0.02:
1；8% volume inoculum concentration is pressed again and accesses ferment agent for sour milk, the fermented and cultured at 37 DEG C, until the pH value of culture is 4.5, is taken out
Culture is cooled down using cold front heavy rain, is finally placed it at 0-4 DEG C and is refrigerated 18-24h；The ferment agent for sour milk includes cheese breast
Bacillus, lactobacillus bulgaricus and streptococcus thermophilus, thalline quantity ratio are Lactobacillus casei：Lactobacillus bulgaricus：It is thermophilic
Streptococcus=1:0.5:1.
2. the preparation method of mulberries selenium-rich lactic acid drink according to claim 1, it is characterised in that：The ferment agent for sour milk
Preparation method is specially：
（1）：Actication of culture：Aseptically, Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus are inoculated with respectively
In the MRS fluid nutrient mediums of improvement, then at 37 DEG C, rotating speed 120rpm cultivates 24-28h, obtains Lactobacillus casei, protects
Add Leah lactobacillus and streptococcus thermophilus fermentation liquid；
（2）：It is prepared by leavening：By Lactobacillus casei, lactobacillus bulgaricus is good and streptococcus thermophilus fermentation liquid by volume 1:
0.5：1 mixing, and be added in fresh milk by 5% inoculum concentration, and stationary culture for 24 hours, obtains ferment agent for sour milk at 37 DEG C.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106172754A (en) * | 2016-06-30 | 2016-12-07 | 界首市赫赫发生物科技有限公司 | One cultivates peanut taste appetizer |
| CN108029772A (en) * | 2017-12-19 | 2018-05-15 | 光明乳业股份有限公司 | A kind of selenium enriched black peanut double egg-albumen fermentation breast and preparation method thereof |
| CN107927180A (en) * | 2017-12-19 | 2018-04-20 | 光明乳业股份有限公司 | A kind of room temperature selenium enriched black peanut double protein flavored fermented milk and preparation method thereof |
| CN116548571B (en) * | 2023-06-28 | 2024-03-12 | 云南省农业科学院蚕桑蜜蜂研究所 | Mulberry beverage and preparation method thereof |
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| CN101755908A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Method for preparing peanut yogurt |
| CN102475144A (en) * | 2010-11-21 | 2012-05-30 | 张修成 | Processing method of mulberry yogurt |
| CN103535436A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Lung-moistening black peanut yoghurt powder |
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| CN103907973A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked peanut powder and its making method |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
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2015
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755908A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Method for preparing peanut yogurt |
| CN102475144A (en) * | 2010-11-21 | 2012-05-30 | 张修成 | Processing method of mulberry yogurt |
| CN103907973A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked peanut powder and its making method |
| CN103535436A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Lung-moistening black peanut yoghurt powder |
| CN103636782A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Mulberry and strawberry sour milk beverage and preparation method thereof |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
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| 花生酸奶的研制;刘金平等;《中国乳品工业》;20061231;第34卷(第3期);第21-23页 * |
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