CN106070607A - A kind of Fructus Ananadis comosi taste heat clearing away brown milk drink and preparation method thereof - Google Patents
A kind of Fructus Ananadis comosi taste heat clearing away brown milk drink and preparation method thereof Download PDFInfo
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- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000000047 product Substances 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
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- 241000894006 Bacteria Species 0.000 claims abstract description 10
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- 235000013305 food Nutrition 0.000 claims abstract description 7
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- 102000004190 Enzymes Human genes 0.000 claims description 13
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- 235000015140 cultured milk Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
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- 239000010452 phosphate Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
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- 239000005017 polysaccharide Substances 0.000 claims description 7
- 230000000087 stabilizing effect Effects 0.000 claims description 7
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- 239000000203 mixture Substances 0.000 claims description 6
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- 239000002253 acid Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
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- 238000004108 freeze drying Methods 0.000 claims description 5
- 235000015141 kefir Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000015556 catabolic process Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
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- 238000010992 reflux Methods 0.000 claims description 3
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- 238000010792 warming Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
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- 102000004169 proteins and genes Human genes 0.000 description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
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- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 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
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- 230000009881 electrostatic interaction Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000020130 leben Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
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- 150000004965 peroxy acids Chemical class 0.000 description 1
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- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229930193551 sterin Natural products 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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Classifications
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
Abstract
The invention discloses a kind of Fructus Ananadis comosi taste heat clearing away brown milk drink, be made up of the raw material of following weight parts: defatted milk powder 40 50, bran of Radix Et Rhizoma Fagopyri Tatarici 20 30, Fructus Ananadis comosi 30 40, Fructus Fici 10 15, Fructus Momordicae charantiae 8 12, Flos Trollii 68, Cortex Moutan 23, Caulis Bambusae In Taenia 12, Semen Lilii viriduli 34, Fructus Momordicae are sweet 12, citric acid 12, concentrated lactoalbumin is appropriate, stabilizer is appropriate, strain is appropriate；The present invention adds Fructus Ananadis comosi, Fructus Momordicae charantiae etc. and has the natural material of the effect such as clearing away heat and promoting diuresis, loosening bowel to relieve constipation, not only enrich quality and the mouthfeel of product, meet modern people's pursuit to nutrient health green safety food, have more good health-care effect, finished product room temperature brown lactic acid bacteria beverage can keep within shelf-life half a year that product structural state is uniform and stable, good fluidity, precipitate without bleed, and the most smooth mouthfeel can be kept, long-term drink can improve alteration of intestinal flora, is suitable for the crowds such as constipation, obesity, diabetes.
Description
Technical field
The present invention relates to lactobacillus beverage technical field, particularly relate to a kind of Fructus Ananadis comosi taste heat clearing away brown milk drink and preparation thereof
Method.
Background technology
Brown lactic acid bacteria beverage is a kind of low-viscosity, low in calories, salubrious the sending out of peracid Gao Tian, unique flavor, delicate mouthfeel
Kefir milk beverage, is the color and luster local flavor making defatted milk powder reconstituted milk and reducing sugar generation Maillard reaction produce uniqueness, rich in work
Property lactic acid bacteria, by increasing capacitance it is possible to increase probiotics quantity in intestinal, there is maintenance intestinal eubiosis, improve the effect such as immunity, but brown
Become lactobacillus beverage and need to add glucose in brown stain technique, both improve cost, and added again product heat；Radix Et Rhizoma Fagopyri Tatarici bran
Skin contains water soluble dietary fiber, and water soluble dietary fiber has a lot of hydrophilic group, and retention ability is high, can receive internal gallbladder in a large number
Sterin also excretes, thus reduces blood cholesterol level；Concentrated lactoalbumin be extract from milk after use in
Low temperature process is spray-dried, and maintains protein native form, has good dissolubility, retentiveness；Due to room temperature brown breast
Acid bacteria beverage complex manufacturing, the key factor restricting its development is product stability, and product egg easily occurs at shelf life
White matter precipitation and the problem such as bleed, layering, affect product quality, for this present invention, wheat bran processing is extracted aqueous soluble dietary fine
Dimension, adds to together with concentrated lactoalbumin in brown fermented milk beverage thus improves its stability.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of Fructus Ananadis comosi taste heat clearing away brown milk drink and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Fructus Ananadis comosi taste heat clearing away brown milk drink, is made up of the raw material of following weight parts:
Defatted milk powder 40-50, bran of Radix Et Rhizoma Fagopyri Tatarici 20-30, Fructus Ananadis comosi 30-40, Fructus Fici 10-15, Fructus Momordicae charantiae 8-12, Flos Trollii 6-8,
Cortex Moutan 2-3, Caulis Bambusae In Taenia 1-2, Semen Lilii viriduli 3-4, the sweet 1-2 of Fructus Momordicae, citric acid 1-2, concentrated lactoalbumin is appropriate, stabilizer is suitable
Amount, strain are appropriate；
Described stabilizer is made up of pectin, soluble soybean polysaccharide, composite phosphate；
Described strain is Lactobacillus paracasei, Lactobacillus plantarum, bacillus bifidus, streptococcus thermophilus, Lactobacillus bulgaricus
In one or more.
A kind of described Fructus Ananadis comosi taste heat clearing away brown milk drink preparation method, comprises the following steps:
(1) preferred protein content is not less than 32% defatted milk powder and mixes all with the pure water of 9-11 times of temperature 40-50 DEG C
Even, add pan feeding weight 1-2% Lactose enzyme, constant temperature hydrolyzes 2-3 hour, is warming up to 90-95 DEG C of brown stain and reaches to brown stain color and luster for 1.5-2 hour
To stopping brown stain during product requirement, obtain brown base material, add concentrated lactoalbumin WPC72 and make protein content improve to 3.4-
3.6%, it is cooled to 40-43 DEG C, inoculates strain, ferment at constant temperature 2.5-3 days at 36-43 DEG C by the consumption of 1-2dcu/10kg, send out
Kefir milk pH value is to stopping fermentation during 4.2-4.3, breakdown of emulsion stirring is cooled to 20-25 DEG C, and homogenizing under 18-20MPa obtains brown and sends out
Kefir milk；
(2) by fresh bran of Radix Et Rhizoma Fagopyri Tatarici microwave moderate heat crushed after being dried to 60-80 mesh, the wheatfeed vibration type obtained is low
Temperature super micron mill is pulverized 20-30 minute under conditions of-10 ± 2 DEG C, and 20-30 times of 95% ethanol of the superfine powder obtained mixes
Closing, under ultrasonic power 400W, interval 10 seconds, total ultrasonic time 30-40 minute, centrifugation after the most ultrasonic 15 seconds, is taken off
Fat wheat bran；
(3) above-mentioned defat wheat bran is mixed with 40-50 times of distilled water, add pan feeding weight 0.1-0.2% cellulase, regulate pH
To 4.8-5.2, interval 10 seconds after the most ultrasonic 15 seconds under ultrasonic power 400W, total ultrasonic time 20-30 minute, at 40-50
Continuing enzymolysis 50-60 minute at DEG C, centrifugal filtration after microwave deactivating enzyme, filtrate obtains meals after vacuum-concentrcted, lyophilization
Food fiber powder；
(4) fresh pineapple is removed the peel stalk, Fructus Fici is removed the peel, Fructus Momordicae charantiae goes seed, Flos Trollii roguing to clean, and all mixes
Close, add 10-15 times of pure water making beating, defibrination 3-4 minute, sterilize the 4-6 second at 110-115 DEG C, after cooling, add pan feeding weight
0.1-0.2% pulp enzyme, enzymolysis 50-60 minute at 38-42 DEG C, centrifugal filtration after microwave deactivating enzyme, filtrate is dense through vacuum decompression
Fruit powder is obtained after contracting, lyophilization；
(5) by Cortex Moutan, Caulis Bambusae In Taenia, Semen Lilii viriduli clean after co-grinding, add 8-10 times of clear water, after boiling 2-3 minute
Reflux, extract, 1-1.5 hour at 80-90 DEG C, cooled and filtered, filtrate is spray-dried, obtains Chinese medicine powder；
(6) by above-mentioned food fibre powder, fruit powder, Chinese medicine powder is sweet with Fructus Momordicae mixes, and pours 10-12 times of pure water into, while stir
Mix limit and be heated to 75-80 DEG C, add the 0.4-0.5% pectin of brown fermented milk weight, 0.3-0.4% soluble soybean polysaccharide,
The stabilizer of 0.1-0.2% composite phosphate composition, is cooled to 20-25 DEG C, by 180-200 mesh filter screen mistake after being sufficiently stirred for dissolving
Filter, obtains stabilizing solution；
(7) in above-mentioned stabilizing solution, pour above-mentioned brown fermented milk continuously, slowly, equably into, stir 10-15 minute to mixed
Closing uniformly, at 20-24 DEG C, interpolation Fructus Citri Limoniae acid for adjusting pH value is to 3.6-3.8, acidity to 60-65 ° of T, and deployed milk beverage adds
Hot to 45-50 DEG C, homogenizing under 20-22MPa, seal fill, at 114-116 DEG C, the instantaneous sterilization 4-5 second, is cooled to room temperature,
Obtain finished product brown lactic acid bacteria beverage.
Compared with prior art, the invention have the advantage that
Defatted milk powder Lactose enzyme enzymolysis is produced the glucose required for brown stain technique by the present invention, effectively reduces product
Product heat, use the Fructus Momordicae of high sugariness empty calory sweet can while not affecting blood glucose pre-anti-caries；By dense before fermentation
Contracting lactalbumin WPC72 joins in brown base material, and protein network structure is formed in brown fermented milk preparation process
So can not significantly change the stability of leben system in follow-up acidifying, in acidization system particle diameter and
Free sulfhydryl groups content slightly changes, and surface hydrophobic is gradually increased, protein particulate is dispersed in system, it is to avoid product
Protein flocculation sediment occurs in shelf life；By ultrasonic degreasing after bran of Radix Et Rhizoma Fagopyri Tatarici micronizing, it is possible to effectively remove fat, add
Entering the ultrasonic enzymolysis of cellulase, the most effectively extract water soluble dietary fiber but also shorten the time, the aqueous soluble dietary obtained is fine
Dimension mixes composition stabilizing solution with stabilizer, while product clean mouthfeel, exquisite quality and good stability have been effectively ensured
Meeting again intestinal and to dietary fiber demand and reduce stabilizer cost, pectin at acidic can be positively charged with casein institute
Occur electrostatic interaction to form hydrophilic complex, be avoided that polymerization between granule, make the particle stabilized dispersion of casein micelles, solvable
Property soybean polysaccharide can improve protein stability under high temperature, freezing, acid condition in product, and composite phosphate has well
Dispersibility, improves mouthfeel while extending the brown lactic acid bacteria beverage tart flavour time, strengthens color fixative, and three arranges in pairs or groups and can significantly improve
Product occurs that in shelf life bleed is layered, and extends the shelf life；Add Fructus Ananadis comosi, Fructus Momordicae charantiae etc. and there is clearing away heat and promoting diuresis, loosening bowel to relieve constipation etc.
The natural material of effect, not only enriches quality and the mouthfeel of product, meets modern people to nutrient health green safety food
Pursuit, have more good health-care effect, finished product room temperature brown lactic acid bacteria beverage can keep product group within shelf-life half a year
State of knitting is uniform and stable, good fluidity, without bleed deposited phenomenon, and the most smooth mouthfeel can be kept, long-term drink can
Improve alteration of intestinal flora, promote mineral absorption, be suitable for the crowds such as constipation, obesity, diabetes.
Detailed description of the invention
A kind of Fructus Ananadis comosi taste heat clearing away brown milk drink, is made up of the raw material of following weight (jin):
Defatted milk powder 40, bran of Radix Et Rhizoma Fagopyri Tatarici 20, Fructus Ananadis comosi 30, Fructus Fici 10, Fructus Momordicae charantiae 8, Flos Trollii 6, Cortex Moutan 2, Caulis Bambusae In Taenia 1, hundred
Zygote 3, Fructus Momordicae are sweet 1, citric acid 1, concentrated lactoalbumin is appropriate, stabilizer is appropriate, strain is appropriate；
Described stabilizer is made up of pectin, soluble soybean polysaccharide, composite phosphate；
Described strain is Lactobacillus paracasei, Lactobacillus plantarum, bacillus bifidus, streptococcus thermophilus, Lactobacillus bulgaricus
In one or more.
A kind of described Fructus Ananadis comosi taste heat clearing away brown milk drink preparation method, comprises the following steps:
(1) preferred protein content is not less than 32% defatted milk powder and the pure water mix homogeneously of 9 times of temperature 40 DEG C, adds
Material weighs 1% Lactose enzyme, and constant temperature hydrolyzes 2 hours, is warming up to stop when 90 DEG C of brown stains reach product requirement to brown stain color and luster in 1.5 hours
Brown stain, obtains brown base material, adds concentrated lactoalbumin WPC72 and makes protein content improve to 3.4%, is cooled to 40 DEG C, presses
The consumption inoculation strain of 1dcu/10kg, ferment at constant temperature 2.5 days at 36 DEG C, stop fermentation, breakdown of emulsion during fermentation milk pH value to 4.2
Stirring is cooled to 20 DEG C, and homogenizing under 18MPa obtains brown fermented milk；
(2) by fresh bran of Radix Et Rhizoma Fagopyri Tatarici microwave moderate heat crushed after being dried to 60 mesh, the wheatfeed vibration type low temperature obtained
Super micron mill is pulverized 20 minutes under conditions of-10 DEG C, and the superfine powder obtained mixes with 20 times of 95% ethanol, in ultrasound wave merit
Under rate 400W, interval 10 seconds, total ultrasonic time 30 minutes, centrifugation after the most ultrasonic 15 seconds, obtains defat wheat bran；
(3) by above-mentioned defat wheat bran and 40 times of distilled water mixing, add pan feeding and weigh 0.1% cellulase, regulate pH to 4.8,
Interval 10 seconds after the most ultrasonic 15 seconds under ultrasonic power 400W, total ultrasonic time 20 minutes, continues enzymolysis 50 points at 40 DEG C
Clock, centrifugal filtration after microwave deactivating enzyme, filtrate obtains food fibre powder after vacuum-concentrcted, lyophilization；
(4) fresh pineapple is removed the peel stalk, Fructus Fici is removed the peel, Fructus Momordicae charantiae goes seed, Flos Trollii roguing to clean, and all mixes
Close, add 10 times of pure water making beating, defibrination 3 minutes, sterilize 4 seconds at 110 DEG C, add pan feeding after cooling and weigh 0.1% pulp enzyme,
Enzymolysis 50 minutes at 38 DEG C, centrifugal filtration after microwave deactivating enzyme, filtrate obtains fruit powder after vacuum-concentrcted, lyophilization；
(5) co-grinding after Cortex Moutan, Caulis Bambusae In Taenia, Semen Lilii viriduli being cleaned, adds 8 times of clear water, after boiling 2 minutes at 80 DEG C
Reflux, extract, 1 hour, cooled and filtered, filtrate is spray-dried, obtains Chinese medicine powder；
(6) by above-mentioned food fibre powder, fruit powder, Chinese medicine powder is sweet with Fructus Momordicae mixes, and pours 10 times of pure water into, while stirring
It is heated to 75 DEG C, adds 0.4% pectin of brown fermented milk weight, 0.3% soluble soybean polysaccharide, 0.1% composite phosphate
The stabilizer of composition, is cooled to 20 DEG C after being sufficiently stirred for dissolving, filters with 180 mesh filter screens, obtain stabilizing solution；
(7) in above-mentioned stabilizing solution, pour above-mentioned brown fermented milk continuously, slowly, equably into, stir 10 minutes to mixing
Uniformly, at 20 DEG C, interpolation Fructus Citri Limoniae acid for adjusting pH value is to 3.6, acidity to 60 ° T, and deployed milk beverage is heated to 45 DEG C,
Homogenizing under 20MPa, seals fill, and at 114 DEG C, instantaneous sterilization 4 seconds, are cooled to room temperature, obtain finished product brown lactic acid bacteria beverage.
Claims (2)
1. a Fructus Ananadis comosi taste heat clearing away brown milk drink, it is characterised in that be made up of the raw material of following weight parts:
Defatted milk powder 40-50, bran of Radix Et Rhizoma Fagopyri Tatarici 20-30, Fructus Ananadis comosi 30-40, Fructus Fici 10-15, Fructus Momordicae charantiae 8-12, Flos Trollii 6-8, Paeonia suffruticosa
Skin 2-3, Caulis Bambusae In Taenia 1-2, Semen Lilii viriduli 3-4, the sweet 1-2 of Fructus Momordicae, citric acid 1-2, concentrated lactoalbumin is appropriate, stabilizer is appropriate, bacterium
Plant appropriate；
Described stabilizer is made up of pectin, soluble soybean polysaccharide, composite phosphate；
Described strain is in Lactobacillus paracasei, Lactobacillus plantarum, bacillus bifidus, streptococcus thermophilus, Lactobacillus bulgaricus
One or more.
2. a Fructus Ananadis comosi taste heat clearing away brown milk drink preparation method as claimed in claim 1, it is characterised in that include following step
Rapid:
(1) preferred protein content is not less than 32% defatted milk powder and mixs homogeneously with the pure water of 9-11 times of temperature 40-50 DEG C, adds
Pan feeding weight 1-2% Lactose enzyme, constant temperature hydrolyzes 2-3 hour, is warming up to 90-95 DEG C of brown stain and reaches to produce to brown stain color and luster for 1.5-2 hour
Stop brown stain when product require, obtain brown base material, add concentrated lactoalbumin WPC72 and make protein content improve to 3.4-
3.6%, it is cooled to 40-43 DEG C, inoculates strain, ferment at constant temperature 2.5-3 days at 36-43 DEG C by the consumption of 1-2dcu/10kg, send out
Kefir milk pH value is to stopping fermentation during 4.2-4.3, breakdown of emulsion stirring is cooled to 20-25 DEG C, and homogenizing under 18-20MPa obtains brown and sends out
Kefir milk；
(2) by fresh bran of Radix Et Rhizoma Fagopyri Tatarici microwave moderate heat crushed after being dried to 60-80 mesh, the wheatfeed vibration type low temperature obtained surpasses
Atomizer is pulverized 20-30 minute under conditions of-10 ± 2 DEG C, 20-30 times of 95% ethanol mixing of the superfine powder obtained,
Under ultrasonic power 400W, interval 10 seconds, total ultrasonic time 30-40 minute, centrifugation after the most ultrasonic 15 seconds, obtains defat bran
Skin；
(3) being mixed with 40-50 times of distilled water by above-mentioned defat wheat bran, add pan feeding weight 0.1-0.2% cellulase, regulation pH is extremely
4.8-5.2, interval 10 seconds after the most ultrasonic 15 seconds under ultrasonic power 400W, total ultrasonic time 20-30 minute, at 40-50 DEG C
Lower continuation enzymolysis 50-60 minute, centrifugal filtration after microwave deactivating enzyme, filtrate obtains meals after vacuum-concentrcted, lyophilization
Fiber powder；
(4) fresh pineapple is removed the peel stalk, Fructus Fici is removed the peel, Fructus Momordicae charantiae goes seed, Flos Trollii roguing to clean, and all mixes, adds
Enter 10-15 times of pure water making beating, defibrination 3-4 minute, sterilize the 4-6 second at 110-115 DEG C, after cooling, add pan feeding weight 0.1-
0.2% pulp enzyme, enzymolysis 50-60 minute at 38-42 DEG C, centrifugal filtration after microwave deactivating enzyme, filtrate is through vacuum-concentrcted, cold
Freeze dried fruit powder；
(5) co-grinding after Cortex Moutan, Caulis Bambusae In Taenia, Semen Lilii viriduli being cleaned, adds 8-10 times of clear water, at 80-90 after boiling 2-3 minute
Reflux, extract, 1-1.5 hour at DEG C, cooled and filtered, filtrate is spray-dried, obtains Chinese medicine powder；
(6) by above-mentioned food fibre powder, fruit powder, Chinese medicine powder is sweet with Fructus Momordicae mixes, and pours 10-12 times of pure water into, while stirring
It is heated to 75-80 DEG C, adds the 0.4-0.5% pectin of brown fermented milk weight, 0.3-0.4% soluble soybean polysaccharide, 0.1-
The stabilizer of 0.2% composite phosphate composition, is cooled to 20-25 DEG C after being sufficiently stirred for dissolving, filters with 180-200 mesh filter screen,
Obtain stabilizing solution；
(7) in above-mentioned stabilizing solution, pour above-mentioned brown fermented milk continuously, slowly, equably into, stir 10-15 minute to mixing all
Even, at 20-24 DEG C, interpolation Fructus Citri Limoniae acid for adjusting pH value is to 3.6-3.8, acidity to 60-65 ° of T, and deployed milk beverage is heated to
45-50 DEG C, homogenizing under 20-22MPa, seal fill, at 114-116 DEG C, the instantaneous sterilization 4-5 second, is cooled to room temperature, obtains
Finished product brown lactic acid bacteria beverage.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615123A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | High-calcium fermented goat milk beverage and preparation method thereof |
| CN106615122A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | Fermented sheep milk drink and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN105145841A (en) * | 2015-09-15 | 2015-12-16 | 邵素英 | High-dietary-fiber milk beverage and preparation method thereof |
-
2016
- 2016-06-02 CN CN201610409031.1A patent/CN106070607A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186651A (en) * | 2014-07-31 | 2014-12-10 | 光明乳业股份有限公司 | Brown lactic acid bacteria drink and preparation method thereof |
| CN105145841A (en) * | 2015-09-15 | 2015-12-16 | 邵素英 | High-dietary-fiber milk beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615123A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | High-calcium fermented goat milk beverage and preparation method thereof |
| CN106615122A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | Fermented sheep milk drink and preparation method thereof |
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