CN105532979A - Red date lactic acid bacterium beverage and preparation method thereof - Google Patents
Red date lactic acid bacterium beverage and preparation method thereof Download PDFInfo
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- 239000004310 lactic acid Substances 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 244000157072 Hylocereus undatus Species 0.000 abstract 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- YKRGDOXKVOZESV-WRJNSLSBSA-N Paeoniflorin Chemical compound C([C@]12[C@H]3O[C@]4(O)C[C@](O3)([C@]1(C[C@@H]42)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)C)OC(=O)C1=CC=CC=C1 YKRGDOXKVOZESV-WRJNSLSBSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QQUHMASGPODSIW-ICECTASOSA-N albiflorin Chemical compound O([C@@]12C[C@H]3[C@H](O)C[C@@]1(OC(=O)[C@]32COC(=O)C=1C=CC=CC=1)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QQUHMASGPODSIW-ICECTASOSA-N 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
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- 235000020197 coconut milk Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
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- 235000021568 protein beverage Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a red date lactic acid bacterium beverage and a preparation method thereof. The red date lactic acid bacterium beverage is prepared from the following raw materials in parts by weight: 20-25 parts of red dates, 6-8 parts of roses, 8-10 parts of ginger containing brown sugar, 20-22 parts of peony seed cake meal, 2-4 parts of durian nucleus, 2-3 parts of radix rehmanniae glutinosa, 2-4 parts of lycopus lucidus rhizomes, 3-5 parts of grape-fruit flowers, 5-8 parts of dragon fruit skins, 6-8 parts of black tea, 10-12 parts of red beans, and an appropriate amount of mulberry wine. The prepared red date lactic acid bacterium beverage fully extracts active ingredients and aroma of the peony seed cake meal, is rich in polysaccharides, flavonoids and other active substances, vitamins, potassium, ferrum, and other minerals, combines the lactic acid fermentation technology, is more sweet, sour and palatable in mouthfeel, regulates human intestinal microflora balance, at the same time adds the red dates, black tea and other nutrients to increase fruit tea flavor, also adds a variety of functional traditional Chinese medicinal ingredients, has function of supplementing kidney and tonifying blood, nourishing yin and supplementing blood, calming mind and eliminating fatigue, combines nutrition, health care and flavor, and is suitable for people at all ages.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of red date sour milk beverage and preparation method thereof.
Background technology
Peony seed oil contains multiple unrighted acid, especially rare odd-numbered fatty acid, is a kind of edible oil and fat source with important Development volue.Due to the high nutritive value of peony seed oil, the plantation amount of China's oil peony seeds is increasing gradually, and the output of oil peony seeds also increases year by year.According to current output, oil peony seeds output is 30,000 tons, a large amount of peony seeds grouts can be produced after adopting milling process to prepare peony seeds benevolence oil after peeling, containing 5-15% fat in these seedcake dregs of rice, 30-40% albumen, also containing Paeoniflorin, albiflorin, Hydroxy peoniflorin, the paeoniflorin compound such as hydroxyl albiflorin.The Chinese herbaceous peony glycoside material wherein contained has good lipidemia, antithrombus formation, coronary artery dilator, increases coronary flow, and antagonism acute myocardial ischemia, reduces blood pressure and have good curative effect.The develop immunitypty of people can also be significantly improved in addition, anti-inflammatory antiulcer, antipyretic spasmolysis, diuresis etc.
Vegetable protein beverage refers to the fruit containing a certain amount of protein or seed for raw material, through a kind of new beverage produced, as soymilk, peanut milk, coconut milk, almond milk, walnut Lu etc.Due to such beverage, there is good local flavor and not containing cholesterol and saturated fatty acid, to diseases such as prevention of arterial sclerosis, high fat of blood, fatty liver, diabetes, there is good result.
The present invention is in order to make full use of resource, with remaining peony seeds grouts and fruit, starch-containing matter fruit after peony seeds oil expression for raw material, the lactacidase fermenting beverage developed, the effect that not only there is the refrigerant of common beverages and promote the production of body fluid to quench thirst, also save its nutrient preferably, regulate human body physiological function.。
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 date sour milk beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red date sour milk beverage is made up of the raw material of following weight parts:
Red date 20-25, rose 6-8, ginger brown sugar 8-10, peony seeds grouts 20-22, durian core 2-4, cultivated land 2-3, bamboo shoot 2-4, grape-fruit flower 3-5, pitaya peel 5-8, black tea 6-8, red bean 10-12, morat appropriate.
A preparation method for described red date sour milk beverage, comprises the following steps:
(1), by durian core, cultivated land, bamboo shoot, grape-fruit flower co-grinding, add appropriate morat and infiltrate evenly, slow fire is baked and banked up with earth to dry, and add 10-15 times of soak by water 1-2 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrate;
(2), peony seeds grouts are sieved and washed totally, put into microwave oven, smoke dry fragrant at 95-100 DEG C, ultramicro grinding, adding 3-5 temperature is doubly in the soft water of 58-65 DEG C, stirring and dissolving, is heated to 90-95 DEG C, adds concentrate and stirs infiltration 12-15 minute, be cooled to 32-45 DEG C, add 0.2-0.4 ‰ cellulase of slurry weight part, 0.2-0.4 ‰ amylase, 0.2-0.4 ‰ carbohydrase carry out enzymolysis 45-60 minute, then through the enzyme that goes out, filtration, obtain peony seeds grouts breast;
(3), by extracting red date stone, with clean red bean infuse 30-40 minute in the water containing 0.2-0.4% rice vinegar respectively, pull out and mix, enter cage big fire stewing steaming 20-30 minute, add 0.5-1 times of morat to mill pulping, press filtration is separated, and filter residue colloid mill grinds again, merging filtrate, obtains red date soya-bean milk;
(4), by rose, pitaya peel, black tea powder be broken to 40-60 order, mix, add 10-15 times of water, at 85-90 DEG C, infiltrate 10-15 minute, centrifugal filtration, obtain jasmine tea juice;
(5), by jasmine tea juice, peony seeds grouts breast, red date soya-bean milk and other surplus stocks mix, add the lactic acid bacteria of the 0.04-0.06% of mixed serum weight, heat-preservation fermentation 6-8 hour at 38-45 DEG C, then through homogeneous, canned, sterilizing, to obtain final product.
Advantage of the present invention is:
The red date sour milk beverage that the present invention obtains, the active ingredient of abundant extraction peony seeds grouts and fragrance, be rich in polysaccharide, flavones isoreactivity material, the mineral matters such as multivitamin, potassium, iron, in conjunction with lactic fermentation technology, mouthfeel is sour and sweet palatability more, regulate the balance of human body intestinal microecology, add the nutritional labeling such as red date, black tea simultaneously, increase fruit tea local flavor, also add several functions traditional Chinese medicine ingredients, there is kidney-replenishing blood-nourishing, nourishing yin and supplementing blood, the tired function that disappears of calming the nerves, integrate nutrition, health care, local flavor, all-ages.
Detailed description of the invention
A kind of red date sour milk beverage is made up of the raw material of following weight parts:
Red date 20, rose 6, ginger brown sugar 8, peony seeds grouts 20, durian core 2, cultivated land 2, bamboo shoot 2, grape-fruit spend 3, pitaya peel 5, black tea 6, red bean 10, morat be appropriate.
A preparation method for described red date sour milk beverage, comprises the following steps:
(1), by durian core, cultivated land, bamboo shoot, grape-fruit flower co-grinding, add appropriate morat and infiltrate evenly, slow fire is baked and banked up with earth to dry, and add 10 times of soak by water 1 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrate;
(2), peony seeds grouts are sieved and washed totally, put into microwave oven, smoke dry fragrant at 95 DEG C, ultramicro grinding, the temperature adding 3 times is in the soft water of 58 DEG C, stirring and dissolving, is heated to 90 DEG C, adds concentrate and stirs infiltration 12 minutes, be cooled to 32 DEG C, add 0.2 ‰ cellulases of slurry weight part, 0.2 ‰ amylase, 0.2 ‰ carbohydrase carry out enzymolysis 45 minutes, then through the enzyme that goes out, filtration, obtain peony seeds grouts breast;
(3), by extracting red date stone, with clean red bean infuse 30 minutes in containing the water of 0.2% rice vinegar respectively, pull out and mix, enter cage big fire and boil in a covered pot over a slow fire steaming 20 minutes, add 0.5 times of morat and to mill pulping, press filtration is separated, filter residue colloid mill grinds again, merging filtrate, obtains red date soya-bean milk;
(4), by rose, pitaya peel, black tea powder be broken to 40 orders, mix, add 10 times of water, at 85 DEG C, infiltrate 10 minutes, centrifugal filtration, obtains jasmine tea juice;
(5), by jasmine tea juice, peony seeds grouts breast, red date soya-bean milk and other surplus stocks mix, add the lactic acid bacteria of 0.04% of mixed serum weight, heat-preservation fermentation 6 hours at 38 DEG C, then through homogeneous, canned, sterilizing, to obtain final product.
Claims (2)
1. a red date sour milk beverage, is characterized in that, is to be made up of the raw material of following weight parts:
Red date 20-25, rose 6-8, ginger brown sugar 8-10, peony seeds grouts 20-22, durian core 2-4, cultivated land 2-3, bamboo shoot 2-4, grape-fruit flower 3-5, pitaya peel 5-8, black tea 6-8, red bean 10-12, morat appropriate.
2. a preparation method for red date sour milk beverage as claimed in claim 1, is characterized in that comprising the following steps:
(1), by durian core, cultivated land, bamboo shoot, grape-fruit flower co-grinding, add appropriate morat and infiltrate evenly, slow fire is baked and banked up with earth to dry, and add 10-15 times of soak by water 1-2 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrate;
(2), peony seeds grouts are sieved and washed totally, put into microwave oven, smoke dry fragrant at 95-100 DEG C, ultramicro grinding, adding 3-5 temperature is doubly in the soft water of 58-65 DEG C, stirring and dissolving, is heated to 90-95 DEG C, adds concentrate and stirs infiltration 12-15 minute, be cooled to 32-45 DEG C, add 0.2-0.4 ‰ cellulase of slurry weight part, 0.2-0.4 ‰ amylase, 0.2-0.4 ‰ carbohydrase carry out enzymolysis 45-60 minute, then through the enzyme that goes out, filtration, obtain peony seeds grouts breast;
(3), by extracting red date stone, with clean red bean infuse 30-40 minute in the water containing 0.2-0.4% rice vinegar respectively, pull out and mix, enter cage big fire stewing steaming 20-30 minute, add 0.5-1 times of morat to mill pulping, press filtration is separated, and filter residue colloid mill grinds again, merging filtrate, obtains red date soya-bean milk;
(4), by rose, pitaya peel, black tea powder be broken to 40-60 order, mix, add 10-15 times of water, at 85-90 DEG C, infiltrate 10-15 minute, centrifugal filtration, obtain jasmine tea juice;
(5), by jasmine tea juice, peony seeds grouts breast, red date soya-bean milk and other surplus stocks mix, add the lactic acid bacteria of the 0.04-0.06% of mixed serum weight, heat-preservation fermentation 6-8 hour at 38-45 DEG C, then through homogeneous, canned, sterilizing, to obtain final product.
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| CN201510985681.6A CN105532979A (en) | 2015-12-25 | 2015-12-25 | Red date lactic acid bacterium beverage and preparation method thereof |
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|---|---|---|---|
| CN201510985681.6A CN105532979A (en) | 2015-12-25 | 2015-12-25 | Red date lactic acid bacterium beverage and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962369A (en) * | 2016-05-10 | 2016-09-28 | 天津膳方缘科技有限公司 | Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate |
| CN105994659A (en) * | 2016-06-15 | 2016-10-12 | 阜阳市四季旺食品有限公司 | Black garlic almond walnut milk beverage and preparation method thereof |
| CN106035689A (en) * | 2016-06-15 | 2016-10-26 | 阜阳市四季旺食品有限公司 | Hericium erinaceus and peanut composite vegetable protein beverage and preparation method thereof |
| CN106071533A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of Radix Puerariae walnut peptide composite beverage and preparation method thereof |
| CN106070654A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of walnut beverage and preparation method thereof |
| CN106085695A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of red fruit milk drink and preparation method thereof |
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| CN103960358A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony yogurt and preparation method thereof |
| CN103960717A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein beverage and preparation method thereof |
| CN103960659A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein health care beverage and preparation method thereof |
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| KR20010010744A (en) * | 1999-07-22 | 2001-02-15 | 최상원 | Method for Extraction Isolation and Identification of trans-Resveratrol from Paeonia lactiflora Seeds |
| CN103960358A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony yogurt and preparation method thereof |
| CN103960717A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein beverage and preparation method thereof |
| CN103960659A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Peony plant protein health care beverage and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962369A (en) * | 2016-05-10 | 2016-09-28 | 天津膳方缘科技有限公司 | Method for preparing lactobacillus fermentation liquor from black tea enzymatic hydrolysate |
| CN105994659A (en) * | 2016-06-15 | 2016-10-12 | 阜阳市四季旺食品有限公司 | Black garlic almond walnut milk beverage and preparation method thereof |
| CN106035689A (en) * | 2016-06-15 | 2016-10-26 | 阜阳市四季旺食品有限公司 | Hericium erinaceus and peanut composite vegetable protein beverage and preparation method thereof |
| CN106071533A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of Radix Puerariae walnut peptide composite beverage and preparation method thereof |
| CN106070654A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of walnut beverage and preparation method thereof |
| CN106085695A (en) * | 2016-06-15 | 2016-11-09 | 阜阳市四季旺食品有限公司 | A kind of red fruit milk drink and preparation method thereof |
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Application publication date: 20160504 |