CN105410563A - Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof - Google Patents
Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof Download PDFInfo
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- CN105410563A CN105410563A CN201510839994.0A CN201510839994A CN105410563A CN 105410563 A CN105410563 A CN 105410563A CN 201510839994 A CN201510839994 A CN 201510839994A CN 105410563 A CN105410563 A CN 105410563A
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- chrysanthemum
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- chocolate
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 41
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 11
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 title abstract description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000220324 Pyrus Species 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 13
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 229940092385 radish extract Drugs 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 4
- 235000021017 pears Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000003956 Luffa Nutrition 0.000 claims description 7
- 244000050983 Luffa operculata Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000227653 Lycopersicon Species 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000015206 pear juice Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a chocolate flavored chrysanthemum and pear fermented beverage which is made from the following raw materials in parts by weight: c220-250 parts of chrysanthemums, 50-60 parts of snow pears, 0.01-0.02 part of amylase, 0.2-0.3 part of radish extract, 5-6 parts of soybeans, 8-11 parts of white chocolate, 7-9 parts of dark tomatoes, 1-2 parts of radix et caulis acanthopanacis senticosi, 2-3 parts of lily seeds, 3-4 parts of retinervus luffae fructus, 1-2 parts of pomegranate seeds, and an appropriate amount of lactic acid bacteria, white granulated sugar, milk powder, citric acids and water. The used black tomatoes and other accessory materials have functions of nourishing yin and strengthening yang, whitening and nourishing skin, and nourishing yin and protecting kidney. The used retinervus luffae fructus and other Chinese herbal medicines have efficacies of clearing heat and relieving toxins, and clearing and activating the channels and collaterals.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of chocolate flavoured chrysanthemum pears fermented beverage and preparation method thereof.
Background technology
Although China's chrysanthemum resources enriches, the processing of chrysanthemum is relatively backward, and product form is single, and added value is low.Improve the process technology of chrysanthemum, enrich the kind of product, expanding it and utilize, is the problem that food science and technology worker and consumer pay close attention to jointly.Chrysanthemum snow pear tea is a kind of Novel beverage, be the cold tea boiled by the multi-flavor such as chrysanthemum, snow pear medicinal material, carry out daily leisure conditioning for popular colony, there is effect of heat-clearing, flat liver and gall, be particularly suitable for leisure go window-shopping, weather sultry in drink, there is higher health value.Although snow pear can in and chrysanthemum in part bitter taste, but its overall taste is still partially pained, light, and owing to being rich in polyphenol oxidase in snow pear, polyphenol oxidase is very easily oxidized and cause snow pear brown stain, thus make chrysanthemum snow pear tea easy to change, spoiled and not easily preserve, be more not suitable for old man and child drinks.Develop unique flavor with chrysanthemum, snow pear, have the chrysanthemum pears lactic fermentation type beverage of health care for development of raw materials, can be industrial-scale production chrysanthemum class beverage lifting for theoretical foundation and technological parameter, have important practice significance to exploitation chrysanthemum resources, raising 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 chocolate flavoured chrysanthemum pears fermented beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chocolate flavoured chrysanthemum pears fermented beverage, be made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, soybean 5-6, white chocolate 8-11, black tomato 7-9, wilsonii 1-2, greenish lily seed 2-3, luffa 3-4, pomegranate seed 1-2, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of chocolate flavoured chrysanthemum pears fermented beverage, comprises the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) soybean is placed in pot to fry, take out, abrasive dust, obtains ripe soy meal; Black tomato is added 2-3 times of water making beating, gained slurries and ripe soy meal, white chocolate are mixed into pot, and it is original half that slow fire boils liquid concentration, after truce, cooling, leave standstill, get supernatant liquor;
(4) wilsonii, greenish lily seed, luffa, the pomegranate seed water heating of 8-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Advantage of the present invention is: the present invention adopts microwave radiation technology water-bath method lixiviate chrysanthemum, the epidermal cell of chrysanthemum is first destroyed by microwave, use immersion method lixiviate again, more easily complete the leaching process of chrysanthemum fast, add citric acid in water-bath leaching process and can prevent the brown stain of chrysanthemum leaching liquor; The present invention adopts enzymatic isolation method to get pear juice, and adds radish extract 65 DEG C time simultaneously, and the radish extract of heating is to the active competitive inhibitory action of polyphenol oxidase (PPO) in snow pear, effectively can suppress pear juice brown stain; The present invention adopts lactobacillus-fermented, obtain a kind of novel chrysanthemum pear beverage, the various fragrance matter of existing chrysanthemum, snow pear and nutritional labeling, there is again the nutritional labeling of Yoghourt, and raciness, quality are good, be that a kind of nutrition and health care that collects acts on multi-functional beverage integrally, meet the taste of Different age group people; In addition, the function that the auxiliary material such as black tomato that the present invention adopts has nourishing and strengthening vital, kidney is protected in skin whitening, enriching yin, the Chinese herbal medicines such as the luffa of employing have clearing heat and detoxicating, clearing and activating the channels and collaterals effect.
Detailed description of the invention
A kind of chocolate flavoured chrysanthemum pears fermented beverage, be made up of the raw material of following weight portion:
Chrysanthemum 220, snow pear 50, amylase 0.01, radish extract 0.2, soybean 5, white chocolate 8, black tomato 7, wilsonii 1, greenish lily seed 2, luffa 3, pomegranate seed 1, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
The preparation method of described a kind of chocolate flavoured chrysanthemum pears fermented beverage, comprises the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8 minutes, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13 minutes, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2 times of poach 15 minutes, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefy 1 hour, after cooling, go to after carrying out centrifuging treatment in centrifuge, get supernatant liquor;
(3) soybean is placed in pot to fry, take out, abrasive dust, obtains ripe soy meal; Black tomato is added 2 times of water making beating, gained slurries and ripe soy meal, white chocolate are mixed into pot, and it is original half that slow fire boils liquid concentration, after truce, cooling, leave standstill, get supernatant liquor;
(4) wilsonii, greenish lily seed, luffa, the pomegranate seed water heating of 8 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3%, the white granulated sugar of 5%, the milk powder of 8%, 40 DEG C of condition bottom fermentations 6 hours after stirring, then the Chinese medicine extract after processing with step (4) mixes, sterilizing, packing, to obtain final product.
Claims (2)
1. a chocolate flavoured chrysanthemum pears fermented beverage, is characterized in that being made up of the raw material of following weight portion:
Chrysanthemum 220-250, snow pear 50-60, amylase 0.01-0.02, radish extract 0.2-0.3, soybean 5-6, white chocolate 8-11, black tomato 7-9, wilsonii 1-2, greenish lily seed 2-3, luffa 3-4, pomegranate seed 1-2, lactic acid bacteria is appropriate, white granulated sugar is appropriate, milk powder is appropriate, citric acid is appropriate, water is appropriate.
2. the preparation method of a kind of chocolate flavoured chrysanthemum pears fermented beverage according to claim 1, is characterized in that comprising the following steps:
(1) chrysanthemum is placed in 180 times of water, microwave treatment 8-10 minute, microwave power is 175W; Again by chrysanthemum together with in liquid rotating to 80 DEG C thermostat water bath, stir evenly rapidly after adding the citric acid of liquid volume 0.3%, extracting at constant temperature 13-15 minute, filter, obtain chrysanthemum leaching liquor;
(2) cleaned by crisp pears, stripping and slicing after peeling, puts into pot, adds 2-3 times of poach 15-20 minute, break into homogenate again, filter, leave standstill, add amylase and radish extract when constant temperature 65 DEG C, liquefaction 1-1.5 hour, after cooling, goes to after carrying out centrifuging treatment in centrifuge, gets supernatant liquor;
(3) soybean is placed in pot to fry, take out, abrasive dust, obtains ripe soy meal; Black tomato is added 2-3 times of water making beating, gained slurries and ripe soy meal, white chocolate are mixed into pot, and it is original half that slow fire boils liquid concentration, after truce, cooling, leave standstill, get supernatant liquor;
(4) wilsonii, greenish lily seed, luffa, the pomegranate seed water heating of 8-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(5) by the mixing of materials after step (1), (2), (3) process, add the lactic acid bacteria of volume of mixture 3-4%, the white granulated sugar of 5-6%, the milk powder of 8-10%, at 40 DEG C of condition bottom fermentation 6-8 hour after stirring, Chinese medicine extract after processing with step (4) again mixes, sterilizing, packing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839994.0A CN105410563A (en) | 2015-11-27 | 2015-11-27 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839994.0A CN105410563A (en) | 2015-11-27 | 2015-11-27 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410563A true CN105410563A (en) | 2016-03-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839994.0A Pending CN105410563A (en) | 2015-11-27 | 2015-11-27 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105410563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497082A (en) * | 2017-06-16 | 2018-09-07 | 北京工业大学 | The formula and preparation method of two kinds of wilsonii solid beverages |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621257A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Kidney-tonifying black bean seedling-black fungus fermented beverage |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
-
2015
- 2015-11-27 CN CN201510839994.0A patent/CN105410563A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN104621257A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Kidney-tonifying black bean seedling-black fungus fermented beverage |
| CN104621256A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Peanut sprout fermented black fungus pudding |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497082A (en) * | 2017-06-16 | 2018-09-07 | 北京工业大学 | The formula and preparation method of two kinds of wilsonii solid beverages |
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Application publication date: 20160323 |