CN105995323A - Walnut milk beverage with lotus root and production method thereof - Google Patents
Walnut milk beverage with lotus root and production method thereof Download PDFInfo
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- CN105995323A CN105995323A CN201610338755.1A CN201610338755A CN105995323A CN 105995323 A CN105995323 A CN 105995323A CN 201610338755 A CN201610338755 A CN 201610338755A CN 105995323 A CN105995323 A CN 105995323A
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- lotus root
- rhizoma nelumbinis
- seed
- vinegar
- water
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 240000002853 Nelumbo nucifera Species 0.000 title abstract 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract 6
- 235000020261 walnut milk Nutrition 0.000 title abstract 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 7
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 7
- 241000241413 Propolis Species 0.000 claims abstract description 7
- 229940069949 propolis Drugs 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 6
- 238000001764 infiltration Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract description 4
- 244000170916 Paeonia officinalis Species 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
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- 210000005036 nerve Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000226021 Anacardium occidentale Species 0.000 abstract 2
- 235000020226 cashew nut Nutrition 0.000 abstract 2
- 241000673685 Ligustrum delavayanum Species 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 1
- 229930003944 flavone Natural products 0.000 abstract 1
- 150000002213 flavones Chemical class 0.000 abstract 1
- 235000011949 flavones Nutrition 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 239000001702 nutmeg Substances 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 9
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- -1 paeoniflorin compound Chemical class 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
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- QQUHMASGPODSIW-UHFFFAOYSA-N Albiflorin Natural products C=1C=CC=CC=1C(=O)OCC12C(=O)OC3(C)CC(O)C1CC32OC1OC(CO)C(O)C(O)C1O QQUHMASGPODSIW-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000025865 Ulcer Diseases 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
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000812 cholinergic antagonist Substances 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
- 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
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 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
- 230000036541 health Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- YKRGDOXKVOZESV-UHFFFAOYSA-N paeoniflorin Natural products O1C(C)(C2(CC34)OC5C(C(O)C(O)C(CO)O5)O)CC3(O)OC1C24COC(=O)C1=CC=CC=C1 YKRGDOXKVOZESV-UHFFFAOYSA-N 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 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
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 230000002048 spasmolytic effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids 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
Landscapes
- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a walnut milk beverage with lotus root and a production method thereof. The walnut milk beverage with lotus root is made from the following materials: lotus root, walnut kernel, cashew nut, peony seed cake, pomelo peel, propolis liquid, nutmeg, Ligustrum dela-vayanum root, Herba Perillae, Radix Polygoni Multiflori Preparata, Hibiscus manihot flower and suitable lemon vinegar. In the walnut milk beverage with lotus root produced herein, effective ingredients and aroma of the peony seed cake are extracted fully, rich active matters such as polysaccharides and flavones are provided, various vitamins and minerals such as potassium and iron are provided, the connection with lactic acid fermentation technology enables the taste to be more agreeably sour and sweet, adjusting intestinal micro-ecological balance of a human body, the addition of the nutrients such as lotus root and cashew nut enables the taste to be more fragrant, sweet and moist, promoting intestinal mobility, reducing fat and slimming the body, the addition of various functional traditional Chinese medicine ingredients enables the functions of promoting digestion and reinforcing stomach, nourishing liver and soothing nerves, promoting qi circulation and promoting digestion and the like, and the beverage is nutritional, healthy and distinctively flavored and is suitable for people of all ages.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Rhizoma Nelumbinis walnut beverage and preparation method thereof.
Background technology
Peony seed oil contains multiple unsaturated fatty acid, the rarest odd-numbered fatty acid, is that one has important opening
The edible oil and fat source of value of making an offer.Due to the high nutritive value of peony seed oil, the plantation amount of China's oil seed of Flos Moutan is gradually increasing
Many, the yield of oil seed of Flos Moutan increases the most year by year.According to current yield, oil seed of Flos Moutan yield is 30,000 tons, by decortication
Rear employing milling process can produce substantial amounts of seed of Flos Moutan grouts after preparing seed of Flos Moutan core oil, containing 5-15% fat in these seedcake dregs of rice
Fat, 30-40% albumen, possibly together with paeoniflorin compound such as peoniflorin, albiflorin, Hydroxy peoniflorin, hydroxyl albiflorins.Wherein
The Radix Paeoniae glycoside material contained has preferable lipidemia, antithrombus formation, coronary artery dilator, increases coronary flow, right
Anti-acute myocardial ischemia, reduces blood pressure and has preferable curative effect.Additionally can also significantly improve the enhancing immunity of people, antiinflammatory resists
Ulcer, antipyretic spasmolytic, diuresis etc..
Vegetable protein beverage refers to the fruit containing a certain amount of protein or seed as raw material, processed produces
A kind of new beverage, such as bean milk, Semen arachidis hypogaeae milk, Sucus Cocois, almond milk, walnut Lu etc..Owing to such beverage has good wind
Taste and without cholesterol and satisfied fatty acid, has good to diseases such as prevention of arterial hardening, hyperlipidemia, fatty liver, diabetes
Good effect.
The present invention is in order to make full use of resource, with remaining seed of Flos Moutan grouts and fruit, starch-containing matter after seed of Flos Moutan oil expression
Fruit is raw material, the lactacidase fermenting beverage developed, and not only has the effect of the refrigerant of common beverages and promoting the production of body fluid to quench thirst, also
Preferably save its nutrient, regulate human body physiological function.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Rhizoma Nelumbinis walnut beverage and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Rhizoma Nelumbinis walnut beverage, is made up of the raw material of following weight parts:
Rhizoma Nelumbinis 12-15, Semen Juglandis 6-8, Fructus anacardii 10-12, seed of Flos Moutan grouts 20-30, pomelo peel 6-8, propolis liquid 8-10, Semen Myristicae
2-4, kobold root 2-3, Folium Perillae 2-3, Radix Polygoni Multiflori Preparata 1-2, Hibiscus manihot L. Flower 6-8, lemon vinegar are appropriate.
The preparation method of a kind of described Rhizoma Nelumbinis walnut beverage, comprises the following steps:
(1), by Semen Myristicae, kobold root, Folium Perillae, Radix Polygoni Multiflori Preparata co-grinding, add the infiltration of appropriate lemon vinegar uniformly, slow fire bake and bank up with earth to
Dry, add 10-15 times of soak by water 1-2 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrated solution；
(2), by Rhizoma Nelumbinis, Semen Juglandis coarse crushing, adding in the water containing 0.2-0.3% citric acid, at 90-95 DEG C, boiling 15-18 divides
Clock, filters off moisture, hot air drying, and at 120-130 DEG C, baking goes out perfume (or spice), refines 180-200 mesh sieve, adds 3-5 times of decocting in water to micro-
Boiling, obtains Rhizoma Nelumbinis milk；
(3), by clean Fructus anacardii and clean Hibiscus manihot L. Flower, propolis liquid mix and blend, squeeze juice, obtain lumbar juice, marc and peel,
Pomelo peel is stranding into end in the lump, adds 5-8 times and soaks 7-10 days containing in the water of 20-30% lemon vinegar, and filter and remove residue obtains fruital
Vinegar liquid；
(4), seed of Flos Moutan grouts are sieved and washed totally, hot-air seasoning, add fruit fragrant vinegar immersion and moisten 20-40 minute, slow fire boils to vinegar liquid
Receiving dry, put into microwave oven, bake dry perfume, micronizing at 95-100 DEG C, adding the temperature of 3-5 times is 58-65 DEG C soft
In water, stirring and dissolving, it is heated to 90-95 DEG C, adds concentrated solution stirring infiltration 12-15 minute, be cooled to 32-45 DEG C, add slurry
0.2-0.4 ‰ cellulase of liquid weight portion, 0.2-0.4 ‰ amylase, 0.2-0.4 ‰ saccharifying enzyme carry out enzymolysis 45-60 minute,
Again through enzyme denaturing, filtration, obtain seed of Flos Moutan grouts breast；
(5), by seed of Flos Moutan grouts breast, Rhizoma Nelumbinis milk mix homogeneously, the lactic acid bacteria of the 0.04-0.06% of mixed serum weight is added,
At 38-45 DEG C, heat-preservation fermentation 6-8 hour, mixes with lumbar juice, then through homogenizing, canned, sterilizing, to obtain final product.
The invention have the advantage that
The Rhizoma Nelumbinis walnut beverage that the present invention prepares, fully extracts effective ingredient and the fragrance of seed of Flos Moutan grouts, rich in polysaccharide, Huang
Ketone isoreactivity material, the mineral such as multivitamin, potassium, ferrum, in conjunction with lactate fermentation technology, mouthfeel more sour and sweet palatability, regulation
The balance of human body intestinal canal Tiny ecosystem, adds the nutritional labeling such as Rhizoma Nelumbinis, Fructus anacardii simultaneously, the sweet mouth of the more aromatic silk of mouthfeel, promotes intestinal
Wriggle, fat burning and slimming, add several functions Chinese medicine ingredients, function, the Ji Ying such as there is promoting digestion and invigorating the stomach, nourishing the liver is calmed the nerves, circulation of qi promoting helps digestion
Support, health care, local flavor in one, all-ages.
Detailed description of the invention
A kind of Rhizoma Nelumbinis walnut beverage, is made up of the raw material of following weight parts:
Rhizoma Nelumbinis 12, Semen Juglandis 6, Fructus anacardii 10, seed of Flos Moutan grouts 20, pomelo peel 6, propolis liquid 8, Semen Myristicae 2, kobold root 2, Folium Perillae 2,
Radix Polygoni Multiflori Preparata 1, Hibiscus manihot L. Flower 6, lemon vinegar are appropriate.
The preparation method of a kind of described Rhizoma Nelumbinis walnut beverage, comprises the following steps:
(1), by Semen Myristicae, kobold root, Folium Perillae, Radix Polygoni Multiflori Preparata co-grinding, add the infiltration of appropriate lemon vinegar uniformly, slow fire bake and bank up with earth to
Dry, add 10 times of soak by water 1 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrated solution；
(2), by Rhizoma Nelumbinis, Semen Juglandis coarse crushing, add in the water containing 0.2% citric acid, boiling 15 minutes at 90 DEG C, filter off water
Point, hot air drying, at 120 DEG C, baking goes out perfume (or spice), refines 180 mesh sieves, adds the extremely micro-boiling of 3 times of decocting in water, obtains Rhizoma Nelumbinis milk；
(3), by clean Fructus anacardii and clean Hibiscus manihot L. Flower, propolis liquid mix and blend, squeeze juice, obtain lumbar juice, marc and peel,
Pomelo peel is stranding into end in the lump, adds 5 times and soaks 7 days containing in the water of 20% lemon vinegar, and filter and remove residue obtains fruit fragrant vinegar liquid；
(4), seed of Flos Moutan grouts are sieved and washed totally, hot-air seasoning, add fruit fragrant vinegar immersion and moisten 20 minutes, slow fire boils to vinegar liquid receipts
Dry, put into microwave oven, at 95 DEG C, bake dry perfume, micronizing, add in the soft water that temperature is 58 DEG C of 3 times, stir molten
Solve, be heated to 90 DEG C, add concentrated solution stirring infiltration 12 minutes, be cooled to 32 DEG C, add 0.2 ‰ celluloses of slurry weight part
Enzyme, 0.2 ‰ amylase, 0.2 ‰ saccharifying enzyme carry out enzymolysis 45 minutes, then through enzyme denaturing, filtration, obtain seed of Flos Moutan grouts breast；
(5), by seed of Flos Moutan grouts breast, Rhizoma Nelumbinis milk mix homogeneously, the lactic acid bacteria of the 0.04% of addition mixed serum weight, 38
At DEG C, heat-preservation fermentation 6 hours, mix with lumbar juice, then through homogenizing, canned, sterilizing, to obtain final product.
Claims (2)
1. a Rhizoma Nelumbinis walnut beverage, it is characterised in that be made up of the raw material of following weight parts:
Rhizoma Nelumbinis 12-15, Semen Juglandis 6-8, Fructus anacardii 10-12, seed of Flos Moutan grouts 20-30, pomelo peel 6-8, propolis liquid 8-10, Semen Myristicae
2-4, kobold root 2-3, Folium Perillae 2-3, Radix Polygoni Multiflori Preparata 1-2, Hibiscus manihot L. Flower 6-8, lemon vinegar are appropriate.
2. the preparation method of a Rhizoma Nelumbinis walnut beverage as claimed in claim 1, it is characterised in that comprise the following steps:
(1), by Semen Myristicae, kobold root, Folium Perillae, Radix Polygoni Multiflori Preparata co-grinding, add the infiltration of appropriate lemon vinegar uniformly, slow fire bake and bank up with earth to
Dry, add 10-15 times of soak by water 1-2 hour, filter and remove residue, filtrate is concentrated into thick shape, obtains concentrated solution；
(2), by Rhizoma Nelumbinis, Semen Juglandis coarse crushing, adding in the water containing 0.2-0.3% citric acid, at 90-95 DEG C, boiling 15-18 divides
Clock, filters off moisture, hot air drying, and at 120-130 DEG C, baking goes out perfume (or spice), refines 180-200 mesh sieve, adds 3-5 times of decocting in water to micro-
Boiling, obtains Rhizoma Nelumbinis milk；
(3), by clean Fructus anacardii and clean Hibiscus manihot L. Flower, propolis liquid mix and blend, squeeze juice, obtain lumbar juice, marc and peel,
Pomelo peel is stranding into end in the lump, adds 5-8 times and soaks 7-10 days containing in the water of 20-30% lemon vinegar, and filter and remove residue obtains fruital
Vinegar liquid；
(4), seed of Flos Moutan grouts are sieved and washed totally, hot-air seasoning, add fruit fragrant vinegar immersion and moisten 20-40 minute, slow fire boils to vinegar liquid
Receiving dry, put into microwave oven, bake dry perfume, micronizing at 95-100 DEG C, adding the temperature of 3-5 times is 58-65 DEG C soft
In water, stirring and dissolving, it is heated to 90-95 DEG C, adds concentrated solution stirring infiltration 12-15 minute, be cooled to 32-45 DEG C, add slurry
0.2-0.4 ‰ cellulase of liquid weight portion, 0.2-0.4 ‰ amylase, 0.2-0.4 ‰ saccharifying enzyme carry out enzymolysis 45-60 minute,
Again through enzyme denaturing, filtration, obtain seed of Flos Moutan grouts breast；
(5), by seed of Flos Moutan grouts breast, Rhizoma Nelumbinis milk mix homogeneously, the lactic acid bacteria of the 0.04-0.06% of mixed serum weight is added,
At 38-45 DEG C, heat-preservation fermentation 6-8 hour, mixes with lumbar juice, then through homogenizing, canned, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610338755.1A CN105995323A (en) | 2016-05-23 | 2016-05-23 | Walnut milk beverage with lotus root and production method thereof |
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| CN105394510A (en) * | 2015-12-04 | 2016-03-16 | 皖西学院 | Yam milk beverage and preparation method thereof |
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| CN105394510A (en) * | 2015-12-04 | 2016-03-16 | 皖西学院 | Yam milk beverage and preparation method thereof |
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Application publication date: 20161012 |