CN105192071A - Nutritive tremella lactic acid drink capable of removing heat to cool blood and preparation method thereof - Google Patents
Nutritive tremella lactic acid drink capable of removing heat to cool blood and preparation method thereof Download PDFInfo
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- CN105192071A CN105192071A CN201510533848.5A CN201510533848A CN105192071A CN 105192071 A CN105192071 A CN 105192071A CN 201510533848 A CN201510533848 A CN 201510533848A CN 105192071 A CN105192071 A CN 105192071A
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Abstract
The invention discloses a nutritive tremella lactic acid drink capable of removing heat to cool blood. The drink is prepared from, by weight, 160-170 parts of tremella, 8-10 parts of dried skim milk, 20-30 parts of degreased walnut powder, 5-8 parts of cold-pressed lemon oil, 8-10 parts of hazelnut kernels, 4-6 parts of ginkgo seeds, 9-10 parts of honeysuckle, 5-7 parts of radix scrophulariae, 3-4 parts of mango seeds, 2-3 parts of flos magnoliae officinalis, 25-30 parts of glucose, 0.2-0.4 part of gelatin and a proper amount of streptococcus thermophilus and Lactobacillus bulgaricus. In the production process of the tremella lactic acid drink, firstly, tremella slurry is subjected to etherification reaction with sodium citrate, and hydroxylation modification is conducted on polysaccharide molecules of tremella; as a result, the water solubility of the polysaccharide molecules can be enhanced, and the antioxidant activity of the product can be improved. Added Chinese herbal ingredients such as honeysuckle and radix scrophulariae have the effects of removing heat to cool blood and promoting the circulation of qi to remove food retention. Added walnuts, hazelnuts and the like increase the nutritive value of the product.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of clearing heat and cooling blood nutrition 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 clearing heat and cooling blood nutrition white fungus lactic acid drink and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of clearing heat and cooling blood nutrition white fungus lactic acid drink, is made up of the raw material of following weight portion: white fungus 160-170, skimmed milk powder 8-10, degreasing walnut powder 20-30, cold press lemon oil 5-8, hazelnut kernel 8-10, gingko 4-6, honeysuckle 9-10, radix scrophulariae 5-7, mango core 3-4, Flos Magnoliae Officinalis 2-3, glucose 25-30, gelatin 0.2-0.4, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of clearing heat and cooling blood nutrition 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) degreasing walnut powder is soaked 4-5h together with hazelnut kernel in cold press lemon oil, then put into micro-wave oven and cure savory, after pulverizing, obtain nut nutrition powder; Gingko, honeysuckle, radix scrophulariae, mango core, Flos Magnoliae Officinalis are added together in 6-8 water doubly and decoct 60-70min, filter after then wearing into slurry, filtrate is carried out freeze drying, obtains Chinese medicine freeze-dried powder;
(5) will pour in homogenizer after the white fungus slurry containing carboxy methylation tremella polysaccharides, the mixing of nut nutrition powder, Chinese medicine freeze-dried powder, glucose, gelatin and remaining skimmed milk powder, 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 medicinal herb components such as honeysuckle, radix scrophulariae added has the effect such as clearing heat and cooling blood, promote qi circulation digestion promoting, and the walnut, fibert etc. of interpolation improve the nutritive value of product.
Detailed description of the invention
A kind of clearing heat and cooling blood nutrition white fungus lactic acid drink, is made up of the raw material of following weight portion (kg): white fungus 160, skimmed milk powder 8, degreasing walnut powder 20, cold press lemon oil 5, hazelnut kernel 8, gingko 4, honeysuckle 9, radix scrophulariae 5, mango core 3, Flos Magnoliae Officinalis 2, glucose 25, gelatin 0.2, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of clearing heat and cooling blood nutrition 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) degreasing walnut powder is soaked 4h together with hazelnut kernel in cold press lemon oil, then put into micro-wave oven and cure savory, after pulverizing, obtain nut nutrition powder; Gingko, honeysuckle, radix scrophulariae, mango core, Flos Magnoliae Officinalis are added together in the water of 6 times and decoct 60min, filter after then wearing into slurry, filtrate is carried out freeze drying, obtains Chinese medicine freeze-dried powder;
(5) will pour in homogenizer after the white fungus slurry containing carboxy methylation tremella polysaccharides, the mixing of nut nutrition powder, Chinese medicine freeze-dried powder, glucose, gelatin and remaining skimmed milk powder, 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 clearing heat and cooling blood nutrition white fungus lactic acid drink, it is characterized in that, be made up of the raw material of following weight portion: white fungus 160-170, skimmed milk powder 8-10, degreasing walnut powder 20-30, cold press lemon oil 5-8, hazelnut kernel 8-10, gingko 4-6, honeysuckle 9-10, radix scrophulariae 5-7, mango core 3-4, Flos Magnoliae Officinalis 2-3, glucose 25-30, gelatin 0.2-0.4, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
2. the preparation method of a kind of clearing heat and cooling blood nutrition 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) degreasing walnut powder is soaked 4-5h together with hazelnut kernel in cold press lemon oil, then put into micro-wave oven and cure savory, after pulverizing, obtain nut nutrition powder; Gingko, honeysuckle, radix scrophulariae, mango core, Flos Magnoliae Officinalis are added together in 6-8 water doubly and decoct 60-70min, filter after then wearing into slurry, filtrate is carried out freeze drying, obtains Chinese medicine freeze-dried powder;
(5) will pour in homogenizer after the white fungus slurry containing carboxy methylation tremella polysaccharides, the mixing of nut nutrition powder, Chinese medicine freeze-dried powder, glucose, gelatin and remaining skimmed milk powder, 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 (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434172A (en) * | 2016-12-08 | 2017-02-22 | 马鞍山市太白酒厂 | Qi tonifying and blood nourishing purple sweet potato glutinous rice wine and preparation method thereof |
| CN106434173A (en) * | 2016-12-08 | 2017-02-22 | 马鞍山市太白酒厂 | Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof |
| CN106591038A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof |
| CN106591040A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Kidney-tonifying spleen-invigorating purple potato glutinous rice wine and preparation method thereof |
| CN106591039A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Coconut milk flavor appetite improving and digestion promoting purple sweet potato and glutinous rice wine and preparation method thereof |
| CN106754012A (en) * | 2016-12-08 | 2017-05-31 | 马鞍山市太白酒厂 | Brain purple potato glutinous rice wine and preparation method thereof is mended in a kind of intelligence development |
| CN106754011A (en) * | 2016-12-08 | 2017-05-31 | 马鞍山市太白酒厂 | A kind of honeysuckle heat-clearing purple potato glutinous rice wine and preparation method thereof |
| CN106834007A (en) * | 2016-12-08 | 2017-06-13 | 马鞍山市太白酒厂 | A kind of vanilla fruit vegetable nutrient purple potato glutinous rice wine and preparation method thereof |
| CN107048118A (en) * | 2017-03-29 | 2017-08-18 | 安徽阜南常晖食品有限公司 | A kind of tremella ferment beverage |
-
2015
- 2015-08-27 CN CN201510533848.5A patent/CN105192071A/en not_active Withdrawn
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434172A (en) * | 2016-12-08 | 2017-02-22 | 马鞍山市太白酒厂 | Qi tonifying and blood nourishing purple sweet potato glutinous rice wine and preparation method thereof |
| CN106434173A (en) * | 2016-12-08 | 2017-02-22 | 马鞍山市太白酒厂 | Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof |
| CN106591038A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof |
| CN106591040A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Kidney-tonifying spleen-invigorating purple potato glutinous rice wine and preparation method thereof |
| CN106591039A (en) * | 2016-12-08 | 2017-04-26 | 马鞍山市太白酒厂 | Coconut milk flavor appetite improving and digestion promoting purple sweet potato and glutinous rice wine and preparation method thereof |
| CN106754012A (en) * | 2016-12-08 | 2017-05-31 | 马鞍山市太白酒厂 | Brain purple potato glutinous rice wine and preparation method thereof is mended in a kind of intelligence development |
| CN106754011A (en) * | 2016-12-08 | 2017-05-31 | 马鞍山市太白酒厂 | A kind of honeysuckle heat-clearing purple potato glutinous rice wine and preparation method thereof |
| CN106834007A (en) * | 2016-12-08 | 2017-06-13 | 马鞍山市太白酒厂 | A kind of vanilla fruit vegetable nutrient purple potato glutinous rice wine and preparation method thereof |
| CN107048118A (en) * | 2017-03-29 | 2017-08-18 | 安徽阜南常晖食品有限公司 | A kind of tremella ferment beverage |
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Application publication date: 20151230 |