CN105192818A - 一种健脾养胃黄浆水醋饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种健脾养胃黄浆水醋饮料，有以下重量份原料制成：黄浆水500-550、樱桃叶0.7-0.8、柠檬草0.9-1.1、白术0.6-0.8、陈皮1-1.2、鸭肉40-45、糯米20-23、红薯30-32、木瓜蛋白酶适量、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量；本发明在加工过程中添加了多种中草药，具有温胃健脾、利尿解毒、滋润皮肤、消除水肿、补气和中的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种健脾养胃黄浆水醋饮料及其制备方法。
背景技术
大豆黄浆水又称“豆腐水”，我国作为大豆原产地，豆制品种类繁多，在豆制品生产过程中会产生大量的黄浆水，约为大豆重量的5.5-7倍，黄浆水中蛋白质和还原糖的含量相对较高，约为0.47%和0.086%，此外还含有少量生理功能性成分，是良好的微生物生长环境。目前受加工工艺和设备的制约，大多企业直接将黄浆水当成废水排放掉，不但污染环境，而且浪费资源。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种健脾养胃黄浆水醋饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种健脾养胃黄浆水醋饮料，有以下重量份原料制成：
黄浆水500-550、樱桃叶0.7-0.8、柠檬草0.9-1.1、白术0.6-0.8、陈皮1-1.2、鸭肉40-45、糯米20-23、红薯30-32、木瓜蛋白酶适量、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
所述的一种健脾养胃黄浆水醋饮料的制备方法，包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）将原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18-22℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（3）将鸭肉切碎，加入木瓜蛋白酶在85℃下充分水解后置于离心机内在3000r/min下离心20min，取上清液备用；
（4）将樱桃叶、柠檬草、白术、陈皮加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；取红薯切丁与糯米一同混合入锅内蒸煮得红薯糯米饭，盛出饭加2倍水搅和得红薯饭浆；
（5）在步骤（2）所得料液中兑入豆浆及步骤（3）所得上清液并加入体系重量6-8%的醋酸菌，维持品温在35-37℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（6）将成品醋与中药液、红薯饭浆及剩余各原料充分混合后均质处理并置于0-4℃下静置4-5h后过滤即得。
本发明的优点是：本发明的醋酸饮料酸度适口，加入熊果酸极大的降低了黄浆水内脂肪氧化酶的活性，再经过高温煮沸，彻底出去豆腥味，澄清剂采用活性炭与硅藻土的混合体并使用分批次加入的方式进行，避免了一次性加入时后部分时间的“澄清疲劳”，使得澄清效果更佳，得到的饮品口味纯正爽口，营养丰富，适合于各种人群，味香醇厚且具有独特的豆腐风味；本发明可有效解决大豆制品生产过程所产生的废水对环境的污染，并且可以带来客观的经济效益。
本发明中所加入的红薯中富含丰富的胡萝卜素，能提供丰富的维生素A，维生素A含量可高达40mg/100g鲜白地瓜，胡萝卜素被人体吸收后，可以转化为维生素A。维生素A能维持正常的视觉功能，此外，本发明在加工过程中添加了多种中草药，具有温胃健脾、利尿解毒、滋润皮肤、消除水肿、补气和中的功效。
具体实施方式
一种健脾养胃黄浆水醋饮料，有以下重量份（千克）原料制成：
黄浆水500、樱桃叶0.7、柠檬草0.9、白术0.6、陈皮1、鸭肉40、糯米20、红薯30、木瓜蛋白酶适量、豆浆35、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
所述的一种健脾养胃黄浆水醋饮料的制备方法，包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）将原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（3）将鸭肉切碎，加入木瓜蛋白酶在85℃下充分水解后置于离心机内在3000r/min下离心20min，取上清液备用；
（4）将樱桃叶、柠檬草、白术、陈皮加6倍水大火煎煮1小时后压滤去渣得中药液；取红薯切丁与糯米一同混合入锅内蒸煮得红薯糯米饭，盛出饭加2倍水搅和得红薯饭浆；
（5）在步骤（2）所得料液中兑入豆浆及步骤（3）所得上清液并加入体系重量6%的醋酸菌，维持品温在35℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（6）将成品醋与中药液、红薯饭浆及剩余各原料充分混合后均质处理并置于0℃下静置4h后过滤即得。
Claims (2)
1.一种健脾养胃黄浆水醋饮料，其特征在于有以下重量份原料制成：
黄浆水500-550、樱桃叶0.7-0.8、柠檬草0.9-1.1、白术0.6-0.8、陈皮1-1.2、鸭肉40-45、糯米20-23、红薯30-32、木瓜蛋白酶适量、豆浆35-40、白砂糖适量、硅藻土适量、活性炭适量、酵母菌适量、醋酸菌适量、熊果酸适量。
2.根据权利要求1所述的一种健脾养胃黄浆水醋饮料的制备方法，其特征在于包括以下步骤：
（1）加入适量醋酸调节黄浆水PH值为5.5，按10g/L的量准备硅藻土及12g/L的量准备活性炭并均匀分成三份每隔10分钟倒一份进黄浆水，最后再静置30min，过滤得原清液；
（2）将原清液两次煮沸，第一次煮沸后冷却至常温，按180μmol/L的浓度加入熊果酸，微震荡5min后进行第二次煮沸，再加入白砂糖，调节糖度到17%，调整温度在18-22℃之间，加入体系重量2%酵母菌发酵7d后过滤备用；
（3）将鸭肉切碎，加入木瓜蛋白酶在85℃下充分水解后置于离心机内在3000r/min下离心20min，取上清液备用；
（4）将樱桃叶、柠檬草、白术、陈皮加6-7倍水大火煎煮1-2小时后压滤去渣得中药液；取红薯切丁与糯米一同混合入锅内蒸煮得红薯糯米饭，盛出饭加2倍水搅和得红薯饭浆；
（5）在步骤（2）所得料液中兑入豆浆及步骤（3）所得上清液并加入体系重量6-8%的醋酸菌，维持品温在35-37℃，通风条件下发酵8d，再经巴氏杀菌法灭菌后澄清处理得成品醋；
（6）将成品醋与中药液、红薯饭浆及剩余各原料充分混合后均质处理并置于0-4℃下静置4-5h后过滤即得。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101766317A (zh) * | 2010-03-05 | 2010-07-07 | 曹立江 | 采用微生态发酵技术生产微生态有机保健果汁醋饮料的方法 |
| CN103710253A (zh) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | 一种利用黄浆水、豆渣发酵生产食醋的方法 |
| CN104621253A (zh) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | 一种黄浆水活性乳酸饮料及其生产工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766317A (zh) * | 2010-03-05 | 2010-07-07 | 曹立江 | 采用微生态发酵技术生产微生态有机保健果汁醋饮料的方法 |
| CN103710253A (zh) * | 2013-12-30 | 2014-04-09 | 湖南家嘉食品有限公司 | 一种利用黄浆水、豆渣发酵生产食醋的方法 |
| CN104621253A (zh) * | 2015-03-12 | 2015-05-20 | 苏州金记食品有限公司 | 一种黄浆水活性乳酸饮料及其生产工艺 |
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