CN106306866A - Method for preparing solid drink by mixed fermentation of folium cortex eucommiae and bananas - Google Patents
Method for preparing solid drink by mixed fermentation of folium cortex eucommiae and bananas Download PDFInfo
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- CN106306866A CN106306866A CN201510335336.8A CN201510335336A CN106306866A CN 106306866 A CN106306866 A CN 106306866A CN 201510335336 A CN201510335336 A CN 201510335336A CN 106306866 A CN106306866 A CN 106306866A
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- folium eucommiae
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- 238000000855 fermentation Methods 0.000 title claims abstract description 25
- 230000004151 fermentation Effects 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000007787 solid Substances 0.000 title claims abstract description 13
- 235000021015 bananas Nutrition 0.000 title abstract 3
- 240000005561 Musa balbisiana Species 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
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- 230000008569 process Effects 0.000 abstract description 2
- 241000234295 Musa Species 0.000 abstract 2
- 238000007865 diluting Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 4
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 4
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 4
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 4
- 229940074393 chlorogenic acid Drugs 0.000 description 4
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 4
- 235000001368 chlorogenic acid Nutrition 0.000 description 4
- 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 4
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000208688 Eucommia Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 230000007062 hydrolysis Effects 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
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- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
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- 208000007976 Ketosis Diseases 0.000 description 1
- 240000000342 Palaquium gutta Species 0.000 description 1
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- 229930003270 Vitamin B Natural products 0.000 description 1
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- 150000001323 aldoses Chemical class 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- RJWJHRPNHPHBRN-FKVJWERZSA-N aucubin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H]2C(CO)=C[C@@H](O)[C@@H]2C=CO1 RJWJHRPNHPHBRN-FKVJWERZSA-N 0.000 description 1
- UTDFQMAXCUGNJR-UHFFFAOYSA-N aucubin Natural products OCC1OC(Oc2ccoc2C3C(O)CCC3O)C(O)C(O)C1O UTDFQMAXCUGNJR-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000004820 blood count Methods 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 244000237330 gutta percha tree Species 0.000 description 1
- 229920000588 gutta-percha Polymers 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a method for preparing solid drink by mixed fermentation of folium cortex eucommiae and bananas, and belongs to the technical field of solid drink processing. The solid drink is prepared by the following steps of fresh raw material enzyme deactivating, drying, enzymolysis, vacuum concentrating, diluting, fermenting, extracting, and granulating. The method fully uses the starch in the bananas, the starch can be rapidly gelatinized in a high temperature process and provides conditions for embedding the folium cortex eucommiae, and at the same time, saccharification is used to provide sugar sources for lactic acid bacteria and provides richer nutrients for the feed.
Description
Technical field
The invention belongs to solid beverage processing technique field, specifically Folium Eucommiae and Fructus Musae mixed fermentation system
The method of standby solid beverage.
Background technology
The Cortex Eucommiae (Eucommia ulmoides Oliver) another name silk gross weight, silk floss skin, kapok, think of are secondary,
Belong to Eucommiaceae deciduous tree, be used as medicine with dry bark, be Chinese famous and precious tonic herb.The Cortex Eucommiae have invigorating the liver and kidney,
Bone and muscle strengthening, rubbish in purged body, strengthen human body cell substance metabolism, prevent muscle skeleton aging, balance people
Body blood pressure, decomposer inner cholesterol, reduce body fat, recover blood vessel elasticity, diuresis heat clearing away, wide spectrum resists
Bacterium, stimulating central nervous system, improves white blood cell count, strengthens the remarkable efficacy such as body immunity.Chinese medicine grinds
Study carefully and show: Folium Eucommiae containing gutta-percha 2～4%, glucoside 0.142mg, alkaloid 0.066mg, pectin 6.5mg,
Fat 2.9mg, resin 1.76mg, organic acid 0.25mg, ketose (hydrolysis before 2.15mg, hydrolysis after 3.5mg),
Catergen 0.7mg, possibly together with vitamin E, vitamin B and beta-carotene etc., and a lot of human body
Necessary trace element, aldose, chlorogenic acid.
At present, the report preparing beverage with the Cortex Eucommiae for raw material is a lot, as patent CN 102150726A discloses
Encomia black tea and production method thereof, CN 104232421A disclose the making side of a kind of eucommia Bark male flower fermented wine
Method, instant, the temperature compensation of preparation after the former discloses low temperature fermentation after the Cortex Eucommiae completes, secondary completes, giving off a strong fragrance
Encomia black tea；The latter disclose dispensing after the eucommia Bark male flower fermentation prepared of low temperature fermentation, separation, ferment in second time
Wine, this wine remain eucommia Bark male flower the overwhelming majority functional component, have reduction blood fat, cholesterol levels and
Blood pressure lowering, protection cardiac muscle, resisting cardiac hypertrophy, antithrombus formation, anti-lipid peroxidation, anti-ageing work of waiting for a long time
With.For above-mentioned report, the former is raw material only with the Cortex Eucommiae, and its nutritional labeling is single, and health-care effect limits to
Property is bigger；The latter is due to the unsuitable polydipsia of dense alcohol smell, child and women.
Summary of the invention
It is an object of the invention to: solve with Folium Eucommiae as raw material, the product nutritional labeling made not comprehensively,
Eating mouth feel is poor, chlorogenic acid and aucubin isoreactivity composition lose serious problems；Solve Cortex Eucommiae fermentation to make
The impotable problem of health promoting wine child of system, and then provide a kind of Folium Eucommiae solid with Fructus Musae mixed fermentation preparation
The method of body beverage, the problem thoroughly solving existing Cortex Eucommiae product, reach convenient, practical, in good taste, merit
The purpose that energy composition maximum retains.
For achieving the above object, the present invention adopts the following technical scheme that
The method that solid beverage is prepared in Folium Eucommiae and Fructus Musae mixed fermentation, fresh feed through completing, being dried, enzyme
Solve, be concentrated in vacuo, dilute, ferment, extract, prilling is prepared from, and specifically comprises the following steps that
1) material choice: use 1 bud 1 leaf, 1 bud 2 leaf or the Fresh Folium Eucommiae of the 1 bud 3 equal tenderness of leaf；
2) complete: use conventional continuous dryer that fresh leaf Folium Eucommiae is dried, temperature control 67～
70 DEG C, thickness 1.0～1.5cm, time l0～15min, during drying the vaned water content control of institute 10～
12%, spreading for cooling 20min, then pulverize；
3) saccharifying: directly pulverized by dry Fructus Musae, adds bacillus subtilis bacterium solution, adds water and be allowed to aqueous
Amount reaches 25～45%, carries out saccharifying 35～50min；
4) be concentrated in vacuo: the Fructus Musae powder after saccharifying and Folium Eucommiae are concentrated in vacuo to relative density be 1.25～
1.30 (60 DEG C), then add a certain amount of gelatin, powder-beta-dextrin and PVP in concentrated solution and locate at 50 DEG C
Reason 30min, wherein said vacuum is 0.1MPa, and temperature is 57 DEG C；
5) dilute and ferment: after adding certain water dilution in described concentrated solution, inoculating wet lactic acid thalline,
Temperature is controlled at 27～35 DEG C, ferment and i.e. obtain mixture after lactic acid bacteria fermentation in 55～90 minutes；
6) gelatinizing: after fermentation ends, rubs fresh Fructus Musae, rushes Xian's filtered through gauze with water, and filtrate precipitation 24h. obtains
Obtaining Crude starch, the water post-heating of the weight such as addition, to 90～98 DEG C of insulations 10～15min, obtains starch gelatinization
Thing；
7) mixing: mixture after lactic acid bacteria fermentation, gelatinized corn starch compound, the Folium Eucommiae pulverized are mixed；
8) pelletize: inserted by mixture in comminutor, in 50～60 DEG C of temperature and 45rpm～55rpm condition
Lower pelletize, obtains the granule of 0.8～0.90mm；
9) it is dried: to obtained granule vacuum drier heat drying, temperature 40～50 DEG C, vacuum
620～630mmHg, it is dried 3～5h, obtains electuary granule, pellet moisture is between 2.5～3%.
Compared with the method that solid beverage is prepared in existing Cortex Eucommiae fermentation, the beneficial effects of the present invention is:
1, by bacillus subtilis and lactic acid bacteria fermentation, the mouthfeel of feedstuff is substantially improved, the most maximum journey
Remain in Folium Eucommiae effective efficiency composition such as chlorogenic acid at the content of feedstuff degree.
2, starch during the method makes full use of Fructus Musae, energy rapid gelatinisation in pyroprocess, for embedding Folium Eucommiae
Offer condition, provides sugar source further through saccharifying for lactic acid bacteria simultaneously, provides for feedstuff the nutrition of more horn of plenty to become
Part.
3, by fermentation process, it is effectively improved fragrance and the flavour of feedstuff, simultaneously chlorogenic acid isoreactivity composition pair
Growth of microorganism does not affects, and overcomes the shortcoming that traditional handicraft product flavour is common, simultaneously in product fragrance side
Face have also been obtained lifting, and sweet fragrance is the strongest persistently.
4, the solid beverage of present invention process fermentation preparation is alcohol-free after brewing, and free from extraneous odour, mouthfeel is sweet, clearly
Heat, effect of quenching one's thirst are obvious, and applicable summer brews drinks.
Detailed description of the invention
Below, the present invention will be further detailed by embodiment, but it is not limited to these embodiments
Any one or similar example.
Embodiment l
Folium Eucommiae and Fructus Musae are than for 1:0.7～0.9, and remaining component is water.
The method that solid beverage is prepared in Folium Eucommiae and Fructus Musae mixed fermentation, fresh feed through completing, being dried, enzyme
Solve, be concentrated in vacuo, dilute, ferment, extract, prilling is prepared from, and specifically comprises the following steps that
1) material choice: use 1 bud 1 leaf, 1 bud 2 leaf or the Fresh Folium Eucommiae of the 1 bud 3 equal tenderness of leaf；
2) complete: use conventional continuous dryer that fresh leaf Folium Eucommiae is dried, temperature control 67～
70 DEG C, thickness 1.0～1.5cm, time l0～15min, during drying the vaned water content control of institute 10～
12%, spreading for cooling 20min, then pulverize；
3) saccharifying: directly pulverized by dry Fructus Musae, adds bacillus subtilis bacterium solution, adds water and be allowed to aqueous
Amount reaches 25～45%, carries out saccharifying 35～50min；
4) be concentrated in vacuo: the Fructus Musae powder after saccharifying and Folium Eucommiae are concentrated in vacuo to relative density be 1.25～
1.30 (60 DEG C), then add a certain amount of gelatin, powder-beta-dextrin and PVP in concentrated solution and locate at 50 DEG C
Reason 30min, wherein said vacuum is 0.1MPa, and temperature is 57 DEG C；
5) dilute and ferment: after adding certain water dilution in described concentrated solution, inoculating wet lactic acid thalline,
Temperature is controlled at 27～35 DEG C, ferment and i.e. obtain mixture after lactic acid bacteria fermentation in 55～90 minutes；
6) gelatinizing: after fermentation ends, rubs fresh Fructus Musae, rushes Xian's filtered through gauze with water, and filtrate precipitation 24h. obtains
Obtaining Crude starch, the water post-heating of the weight such as addition, to 90～98 DEG C of insulations 10～15min, obtains starch gelatinization
Thing；
7) mixing: mixture after lactic acid bacteria fermentation, gelatinized corn starch compound, the Folium Eucommiae pulverized are mixed；
8) pelletize: inserted by mixture in comminutor, in 50～60 DEG C of temperature and 45rpm～55rpm condition
Lower pelletize, obtains the granule of 0.8～0.90mm；
9) it is dried: to obtained granule vacuum drier heat drying, temperature 40～50 DEG C, vacuum
620～630mmHg, it is dried 3～5h, obtains electuary granule, pellet moisture is between 2.5～3%.
Claims (1)
1. the method that solid beverage is prepared in Folium Eucommiae and Fructus Musae mixed fermentation, fresh feed through completing, being dried,
Enzymolysis, be concentrated in vacuo, dilute, ferment, extract, prilling is prepared from, it is characterised in that: concrete
Step is as follows:
1) material choice: use 1 bud 1 leaf, 1 bud 2 leaf or the Fresh Folium Eucommiae of the 1 bud 3 equal tenderness of leaf；
2) complete: use conventional continuous dryer that fresh leaf Folium Eucommiae is dried, temperature control 67～
70 DEG C, thickness 1.0～1.5cm, time l0～15min, during drying the vaned water content control of institute 10～
12%, spreading for cooling 20min, then pulverize；
3) saccharifying: directly pulverized by dry Fructus Musae, adds bacillus subtilis bacterium solution, adds water and be allowed to aqueous
Amount reaches 25～45%, carries out saccharifying 35～50min；
4) be concentrated in vacuo: the Fructus Musae powder after saccharifying and Folium Eucommiae are concentrated in vacuo to relative density be 1.25～
1.30 (60 DEG C), then add a certain amount of gelatin, powder-beta-dextrin and PVP in concentrated solution and locate at 50 DEG C
Reason 30min, wherein said vacuum is 0.1MPa, and temperature is 57 DEG C；
5) dilute and ferment: after adding certain water dilution in described concentrated solution, inoculating wet lactic acid thalline,
Temperature is controlled at 27～35 DEG C, ferment and i.e. obtain mixture after lactic acid bacteria fermentation in 55～90 minutes；
6) gelatinizing: after fermentation ends, rubs fresh Fructus Musae, rushes Xian's filtered through gauze with water, and filtrate precipitation 24h. obtains
Obtaining Crude starch, the water post-heating of the weight such as addition, to 90～98 DEG C of insulations 10～15min, obtains starch gelatinization
Thing；
7) mixing: mixture after lactic acid bacteria fermentation, gelatinized corn starch compound, the Folium Eucommiae pulverized are mixed；
8) pelletize: inserted by mixture in comminutor, in 50～60 DEG C of temperature and 45rpm～55rpm condition
Lower pelletize, obtains the granule of 0.8～0.90mm；
9) it is dried: to obtained granule vacuum drier heat drying, temperature 40～50 DEG C, vacuum
620～630mmHg, it is dried 3～5h, obtains electuary granule, pellet moisture is between 2.5～3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335336.8A CN106306866A (en) | 2015-06-15 | 2015-06-15 | Method for preparing solid drink by mixed fermentation of folium cortex eucommiae and bananas |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335336.8A CN106306866A (en) | 2015-06-15 | 2015-06-15 | Method for preparing solid drink by mixed fermentation of folium cortex eucommiae and bananas |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549563A (en) * | 2017-09-29 | 2018-01-09 | 贵州五新农业科技有限责任公司 | Bark of eucommia beverage and preparation method thereof |
| CN107927497A (en) * | 2017-11-24 | 2018-04-20 | 山东贝隆杜仲生物工程有限公司 | A kind of production method of bark of eucommia fermented beverage |
-
2015
- 2015-06-15 CN CN201510335336.8A patent/CN106306866A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549563A (en) * | 2017-09-29 | 2018-01-09 | 贵州五新农业科技有限责任公司 | Bark of eucommia beverage and preparation method thereof |
| CN107927497A (en) * | 2017-11-24 | 2018-04-20 | 山东贝隆杜仲生物工程有限公司 | A kind of production method of bark of eucommia fermented beverage |
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Application publication date: 20170111 |