CN105661225A - Fully fermented compound beverage and preparation process thereof - Google Patents
Fully fermented compound beverage and preparation process thereof Download PDFInfo
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- CN105661225A CN105661225A CN201610028622.4A CN201610028622A CN105661225A CN 105661225 A CN105661225 A CN 105661225A CN 201610028622 A CN201610028622 A CN 201610028622A CN 105661225 A CN105661225 A CN 105661225A
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Abstract
The invention provides a fully fermented compound beverage and a preparation process thereof. The beverage is prepared by fermentation of following raw materials in parts by weight according to the ratios: 1 part of soybeans, 18 parts of Chinese yam, 12 parts of Chinese dates, and 7 parts of Chinese wolfberry fruits; 1 part of yeast is used for fermentation of processed raw materials; five processes are carried out, including pretreatment of raw materials, preparation of a medium, inoculation, fermentation and clarification treatment. Chinese yam, Chinese wolfberry fruits, red dates and soybeans are used as raw materials, and full fermentation is carried out by yeast; the compound beverage does not have any toxic substances, and has the advantages of abundant nutrition and good mouthfeel; the fermentation type compound beverage has the effects for improving human body immunity and gastroenteric function, and the preparation process fully utilizes resources, and the process equipment and the operation method are simple.
Description
Technical field
The invention belongs to the production technical field of fermented beverage, be specifically related to a kind of fermented type composite beverage and preparation method thereof.
Background technology
Along with the disconnected raising of expanding economy and living standard, people are growing to the requirement of nutritious and healthy food. Fermented beverage is more subject to people's attention as a kind of natural health drink.
At present, China market top fermentation beverage mainly has with Mel, fruit for raw material through the yeast beverage of yeast fermentation, the lactobacillus beverage that ferments for raw material through lactic acid bacteria class with sweet milk or milk product, and with corn for raw material corn probiotic bacteria beverage three class through yeast or lactobacillus fermentation. Fermented beverage is different from common beverages part i.e. this link by fermentation in process of production, thus and the contrast of general beverage, mouthfeel has more natural fermented fragrance, functionally has the effect promoting body digestion. Due to society's high speed development, rhythm of life quickening, social competition's sternness, the life of this " short, flat, fast " and the pressure of " high, strong, big ", force and it is desirable to supplement a large number of nutrients to resist this circumstances. So taking in too much high hot anakinetomer, cause gastrointestinal function over loading " operating ", it is difficult to absorb nutrition marrow.
Semen sojae atricolor another name Semen Glycines, because containing abundant high-quality protein, is referred to as " king in bean ", and " green milk cattle ", is the important sources of high quality protein in China's resident's meals. Proverb among the people " would rather one day without meat, can not one day without bean ", " wanting people's longevity, eat Semen Glycines more and eat meat less ", it is sufficient to the effect that Semen sojae atricolor plays in human health is described. Soy protein content accounts for 35%-40%, and rich in the lysine that grain protein lacks, possibly together with abundant phosphorus, ferrum, calcium, and the vitamin B group such as vitamin B1, vitamin B2 and nicotinic acid, and containing a number of carotene and abundant vitamin E. In Semen sojae atricolor, carbohydrate content is 25%-30%, and soybean oligo saccharide is the general name of Semen sojae atricolor soluble-carbohydrate, has that sugariness is low, heat is low, feature acidproof, resistant to elevated temperatures. Modern medicine is thought, in soybean oligo saccharide, stachyose and Raffinose are as bifid multiplicaiton factor, it is possible to activates the probiotics in intestinal and promotes that it increases breeding; Soybean oligo saccharide can promote the growth of bacillus bifidus in human body, and fundamentally nurses one's health human body gastrointestinal function, promotes intestinal peristalsis promoting, it is prevented that constipation, and suppresses intestinal toxic flora growth, prevents treating constipation and suffering from diarrhoea. Soybean oligo saccharide also has the effect improving immunocompetence, decomposing carcinogen. Again because Semen sojae atricolor is without cholesterol, it is possible to reduce body's cholesterol, reduce the generation of arteriosclerosis, prevent heart disease. Therefore, it is recommended as preventing and treating coronary heart disease, the ideal health care product of the disease such as hypertension, atherosclerosis by nutritionist.Motherland's medical science is thought, takes Semen Glycines and can make us longue skin, benefit color, replenishing essence marrow, reinforcement gas, and qi-restoratives whets the appetite, and has benefiting QI and nourishing blood, spleen invigorating alleviating distention in middle-JIAO, body-building mind calming, lower profit large intestine, moisturizes the effect of the water that disappears.
Rhizoma Dioscoreae, Fructus Lycii, Fructus Jujubae are all sugariness medicine-food two-purpose article. Motherland's medical science is thought, sugariness food energy qi-restoratives pain relieving, tonification are strong, the spleen and stomach regulating system, and corresponding organ is spleen. Rhizoma Dioscoreae nature and flavor are gentle, energy lung moistening, spleen invigorating, kidney tonifying, the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.) has " spleen invigorating tonification, grow essence reinforce the kidney, control all kinds of diseases and ailments; treat five kinds of strain and seven kinds of impairment " say, the materials such as the amylase that contains, polyphenol oxidase, be conducive to taste digestive and absorptive functions, no matter spleen sun loses or deficiency of stomach-YIN, all edibles. Often it is used for the diseases such as weakness of the spleen and stomach, lack of appetite body is tired, have loose bowels clinically together with Fructus Lycii, Fructus Jujubae; Fructus Lycii property is sweet, flat, return Liver and kidney warp, there is nourishing the liver and kidney, effect of nourishing the liver to improve visual acuity, be exactly the top grade of the foster people of nourishing from ancient times, so have another name called " but I ". Modern medicine study proves: Fructus Lycii has the effects such as immunomodulating, antioxidation, defying age, antitumor, resisting fatigue, skin care, brain-strengthening, toxin expelling. Etc. the product being the medicine-food two-purpose of flat tonifying the spleen and stomach simply. Fructus Jujubae is a kind of inexpensive nutritional supplement, containing multivitamin, nicotinic acid, carotene and the mineral being of value to health. It is described as " natural complex ball ". Motherland's medical science is thought, Fructus Jujubae energy nourishing stomach and spleen, benefit blood and tranquilizing mind, it is adaptable to the disease such as weakness of the spleen and stomach, insufficiency of vital energy and blood.
Summary of the invention
The invention provides a kind of with Rhizoma Dioscoreae, Fructus Lycii, Fructus Jujubae and Semen sojae atricolor for raw material, entirely ferment through yeast, without the composite beverage that any harmful toxic matter adds, nutritious, mouthfeel is good, has, there is raising body immunity, improving the fermented type composite beverage of gastrointestinal function, and this preparation technology utilization of resources is abundant, process equipment and operational approach are simple.
To achieve these goals, the present invention adopts the technical scheme that:
A kind of full fermented type composite beverage, it is characterised in that: fermented by the preparation of raw material of following weight and form: include Semen sojae atricolor 1 part, Rhizoma Dioscoreae 18 parts, 12 parts of Fructus Jujubae and Fructus Lycii 7 parts; 1 part of processed yeast ferments.
Fermented type composite beverage as above a kind of complete, wherein, described Semen sojae atricolor is full grains, free from insect pests, nothing is gone mouldy, protein content is high Semen sojae atricolor, and described Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby.
A kind of full fermented type composite beverage as above, wherein, by quiet to described Rhizoma Dioscoreae, Fructus Lycii and Fructus Jujubae choosing, soaks 30min, standby.
The preparation technology of a kind of full fermented type composite beverage, comprises the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in fermentation, control fermentation temperature at 35 DEG C～42 DEG C; After 18-76h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well;12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment;
By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at 105～121 DEG C of temperature, carry out the constant temperature sterilizing of 20 minutes-40 minutes; Prepare institute's estovers.
As a preferred embodiment, the preparation technology of a kind of full fermented type composite beverage of the present invention, comprise the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5min, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in, temperature is controlled at 37 DEG C, ferment 60h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well; 12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment;
By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at the temperature of 110 DEG C, carry out constant temperature sterilizing in 30 minutes; Prepare institute's estovers.
Compared with prior art, what the present invention produced has the advantages that:
1. a kind of fermented type composite beverage of the present invention and preparation method thereof, it is with Semen sojae atricolor, Rhizoma Dioscoreae, Fructus Lycii, Fructus Jujubae for raw material, there is the effects such as strong, the spleen and stomach regulating of tonification, above-mentioned substance is combined fermentation by a certain percentage, can better play synergism, it is easily absorbed by the human body, and raising body immunity can be played, improve gastrointestinal function;
2, a kind of fermented type composite beverage of the present invention and preparation method thereof, adopts compound bacteria-fermented to form, adopts strain fermentation, makes fermentation complete, and nutritional labeling is able to complete reservation, and effect gives full play to, and cuts the anxiety of No Assets waste;
3. a kind of fermented type composite beverage of the present invention and preparation method thereof, preparation method is easy, and the utilization of resources is abundant;
4. a kind of fermented type composite beverage of the present invention and preparation method thereof, brewing process and nothing interpolation in finished product, definitely green, healthy, drinking person not only will not be brought harm, more can play beneficial effect;
5. a kind of fermented type composite beverage of the present invention and preparation method thereof, clarity is good, mouthfeel is good, stable performance.
Detailed description of the invention
For the ease of understanding the purpose of the present invention, technical scheme and effect thereof, now will the present invention be elaborated further in conjunction with the embodiments.
A kind of full fermented type composite beverage of the present invention, is fermented by the preparation of raw material of following weight and forms: include Semen sojae atricolor 1 part, Rhizoma Dioscoreae 18 parts, 12 parts of Fructus Jujubae and Fructus Lycii 7 parts; 1 part of processed yeast ferments.
Semen sojae atricolor described in a kind of full fermented type composite beverage of the present invention is full grains, free from insect pests, nothing is gone mouldy, protein content is high Semen sojae atricolor, and described Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby.
A kind of full fermented type composite beverage of the present invention, by quiet to described Rhizoma Dioscoreae, Fructus Lycii and Fructus Jujubae choosing, soaks 30min, standby.
The preparation technology of a kind of full fermented type composite beverage, comprises the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in fermentation, control fermentation temperature at 35 DEG C～42 DEG C; After 18-76h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well; 12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment;
By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at 105～121 DEG C of temperature, carry out the constant temperature sterilizing of 20 minutes-40 minutes; Prepare institute's estovers.
As a preferred embodiment, the preparation technology of a kind of full fermented type composite beverage of the present invention, comprise the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5min, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in, temperature is controlled at 37 DEG C, ferment 60h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well; 12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment;
By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at the temperature of 110 DEG C, carry out constant temperature sterilizing in 30 minutes; Prepare institute's estovers.
A kind of full fermented type composite beverage of patent of the present invention, it adopts Rhizoma Dioscoreae, Fructus Lycii, Fructus Jujubae and Semen sojae atricolor to be prepared from through yeast fermentation, while it is fully retained its nutritional labeling, many effects of raw material are given full play to again, make this product have raising body immunity, improve the effects such as gastrointestinal function.
Patent of the present invention is according to Chinese tradition health preserving, develop in conjunction with modern concepts, with Semen sojae atricolor, Rhizoma Dioscoreae, Fructus Jujubae, Fructus Lycii for raw material, adopt yeast fermentation 18-72 hour, the probiotic bacteria contributing to maintaining Intestinal flora balance formed, the dual function of both (i.e. corn and probiotic bacterias) is issued to effect that appetizing is promoted the production of body fluid, removing food stagnancyization is stagnant, promote gastrointestinal absorption, stomach invigorating nourishing the stomach, defines the full fermented beverage of health-nutrition, special taste. For common stomach invigorating digestion promoting beverage, more healthy, more nutrition, it is easier to absorb, and meets body constitution and the dietary habit of compatriots.
Above in conjunction with embodiment, the present invention done further narration, but the present invention has been not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, it is also possible to make a variety of changes under the premise without departing from present inventive concept;It should be pointed out that, for the person of ordinary skill of the art, without departing from the inventive concept of the premise, it is also possible to making some deformation and improvement, these broadly fall into protection scope of the present invention. Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (5)
1. a full fermented type composite beverage, it is characterised in that: fermented by the preparation of raw material of following weight and form: include Semen sojae atricolor 1 part, Rhizoma Dioscoreae 18 parts, 12 parts of Fructus Jujubae and Fructus Lycii 7 parts; 1 part of processed yeast ferments.
2. the full fermented type composite beverage of one according to claim 1, it is characterised in that:
Described Semen sojae atricolor is full grains, free from insect pests, nothing is gone mouldy, protein content is high Semen sojae atricolor, and described Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby.
3. the full fermented type composite beverage of one according to claim 2, it is characterised in that:
By quiet to described Rhizoma Dioscoreae, Fructus Lycii and Fructus Jujubae choosing, soak 30min, standby.
4. a preparation technology for full fermented type composite beverage, comprises the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5～1Omin, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in fermentation, control fermentation temperature at 35 DEG C～42 DEG C; After 18-76h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well; 12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment; By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at 105～121 DEG C of temperature, carry out the constant temperature sterilizing of 20 minutes-40 minutes; Prepare institute's estovers.
5. a preparation technology for full fermented type composite beverage, comprises the steps:
1) raw material preprocessing;
Semen sojae atricolor is at room temperature soaked 12h, and precook in boiling water 5min, cools down standby; Rhizoma Dioscoreae, Fructus Lycii, the quiet choosing of Fructus Jujubae, soak 30min, standby.
2) preparation of bacterium culture medium;
After weighing according to the ratio of 4:6:5:4 in yeast extract, peptone, glucose, sodium chloride, it is formulated in right amount by purified water, adjusts PH7.0～7.4, then subpackage; It is cooled to room temperature standby after the timely sterilizing of culture medium after preparing;
3) yeast amplification culture;
Yeast is linked into above-mentioned steps 2) in preparation culture medium in, temperature is controlled at 37 DEG C, ferment 60h, standby;
4) mixed fermentation;
By 3) in cultured yeast be added in the 1 portion of Semen sojae atricolor handled well ferment, the Rhizoma Dioscoreae 18 parts that will handle well; 12 parts of Fructus Jujubae; Fructus Lycii 7 parts addition, controls fermentation temperature at 30 DEG C～42 DEG C, ferments 36～48 hours; Separate.
5) clarifying treatment;
By the fermentation liquid inactivation fermented, filtration, remove impurity, fill, at the temperature of 110 DEG C, carry out constant temperature sterilizing in 30 minutes; Prepare institute's estovers.
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