CN106306898A - Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof - Google Patents
Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof Download PDFInfo
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- CN106306898A CN106306898A CN201610709320.3A CN201610709320A CN106306898A CN 106306898 A CN106306898 A CN 106306898A CN 201610709320 A CN201610709320 A CN 201610709320A CN 106306898 A CN106306898 A CN 106306898A
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- Prior art keywords
- semen sojae
- sojae atricolor
- stomach
- rhizoma dioscoreae
- water
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- 238000005728 strengthening Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241001107116 Castanospermum australe Species 0.000 title abstract description 5
- 235000021279 black bean Nutrition 0.000 title abstract description 5
- 244000281702 Dioscorea villosa Species 0.000 title abstract 4
- 235000019985 fermented beverage Nutrition 0.000 title abstract 3
- 235000013361 beverage Nutrition 0.000 claims abstract description 20
- 210000002784 stomach Anatomy 0.000 claims abstract description 17
- 210000000952 spleen Anatomy 0.000 claims abstract description 15
- 235000021329 brown rice Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
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- 238000000855 fermentation Methods 0.000 claims description 9
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- 239000000203 mixture Substances 0.000 claims description 7
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- 238000009835 boiling Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
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- 238000002360 preparation method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
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- 239000007788 liquid Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- -1 sucrose ester Chemical class 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
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- 235000004879 dioscorea Nutrition 0.000 abstract 3
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
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- 235000002723 Dioscorea alata Nutrition 0.000 abstract 1
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- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 108010064851 Plant Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
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- 230000001256 tonic effect Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- A23L2/52—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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and a preparing method thereof. The beverage consists of ingredients such as black bean, iron stick yam, brown rice, barley malt, roxburgh rose juice, liquorice root, bunge pricklyash leaf etc. The beneficial effects of this invention are as follows: the fermented beverage will similarly strengthen the spleen and stomach, moisture lung and reinforce kidney and improve the health, the organic bond by black bean and common yam rhizome of moisturizing effect is of reasonable collocation, balanced nutrition, meanwhile, adding food materials moisturizing and nourishing stomach such as brown rice, barley malt etc., which is a nutrient-rich beverage of strengthening spleen and stomach and improving health.
Description
Technical field
The present invention relates to technical field of beverage processing, particularly relate to a kind of strengthening the spleen and stomach Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage and
Preparation method.
Background technology
China's Semen sojae atricolor aboundresources, it belongs to the beans that high protein and low fat is low in calories, containing rich in protein, dimension life
The nutrient substance such as element, trace element, possibly together with various bioactivators such as studies on black soybean pigment, Semen sojae atricolor polysaccharide, isoflavone, saponin
Deng, there are kidney and spleen invigorating, cholesterol reducing, arteriosclerosis, antioxidation, health care to wait for a long time effect.Belt leather eats Semen sojae atricolor and can also promote
The body absorption to ferrum element, improves Anemia, is the plant protein resource of great exploitation potential.Rhizoma Dioscoreae Ye Shi China tradition
The nourishing food materials of medicine-food two-purpose, modern medicine study show in Rhizoma Dioscoreae containing rich in protein, saccharide, vitamin, choline,
The nutritional labelings such as vegetable polysaccharides, possibly together with inorganic salt and the trace element of the needed by human body such as iodine, calcium, ferrum, phosphorus, have spleen invigorating and support
Stomach, effect of invigorating the lung and the kidney." Jiangsu's agriculture science " 2012 volume 40 the 1st is interim, the connection such as Xing Jianhua, Guo Zhigang, Liu Kuanhao
" research of fermented type Semen sojae atricolor Yam beverage " has been delivered in conjunction, proposes with Semen sojae atricolor as substrate in article, adds probiotic bacteria as fermentation
Agent is fermented, and adds mixed emulsifying stabilizer, uses orthogonal test to screen the optimum formula of fermented type black bean beverage, obtains
Optimum formula is: Semen sojae atricolor fermentation milk consumption 24%, Succus Rhizoma Dioscoreae consumption 10%, white sugar consumption 9%.Semen sojae atricolor and Rhizoma Dioscoreae be respectively provided with nourishing the stomach,
The kidney invigorating, the effect of nourishing, the raw material of present invention improvement on the basis of with reference to " research of fermented type Semen sojae atricolor Yam beverage " and technique,
Semen sojae atricolor, Rhizoma Dioscoreae are combined as main raw material(s), with process after, defibrination, homogenizing soaking at Semen sojae atricolor, addition probiotics fermention
After Succus Rhizoma Dioscoreae allotment make nutritious, there is the beverage of health care, the utilization for Semen sojae atricolor, Rhizoma Dioscoreae opens new way
Footpath, adds beverage new varieties.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the Semen sojae atricolor Rhizoma Dioscoreae fermented type drink of a kind of strengthening the spleen and stomach
Material and preparation method thereof.
The present invention is achieved by the following technical solutions:
The Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of a kind of strengthening the spleen and stomach, is made up of the raw material of following weight portion: Semen sojae atricolor 280-290, iron rod mountain
Medicine 85-86, brown rice 30-32, Fructus Hordei Germinatus 23-24, Sucus Rosae Normalis 8-9, Radix Glycyrrhizae 2-3, Folium Zanthoxyli Bungeani 7-8, water are appropriate.
The preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage according to the strengthening the spleen and stomach described in claim l, comprises the steps:
(1) choose fresh free from admixture, Semen sojae atricolor of uniform size flowing clear water is cleaned, and with 80-85 DEG C of hot-water soak 2-3 hour, connects
Being heated to 85-90 DEG C of defibrination with soak, addition serosity mass fraction 0.1% sodium bicarbonate regulation acid-base value, to 6.9-7.2, is adopted
Carry out separating and filtering with 100-120 mesh sieve, obtain Semen sojae atricolor serosity；
(2) choose the Rhizoma Dioscoreae peeling of fresh high-quality cut the sheet of 3-4 millimeter put into be added with 0.5-0.6% citric acid,
1.0-1.2% ascorbic acid carries out color retention 10-12 minute as in the mixed solution of colour fixative, puts into blanch in boiling water
Within 4-5 minute, taking out cooling, brown rice is cleaned clear water and is soaked 4-5 hour, and Radix Glycyrrhizae, Folium Zanthoxyli Bungeani are cleaned, and add suitable quantity of water boiling 40-50 and divide
Clock, removes Radix Glycyrrhizae, Folium Zanthoxyli Bungeani, mixs homogeneously with yam slice, other residual componentss after cooling, the water adding 4-5 times amount is polished into
Slurry, obtains compound Succus Rhizoma Dioscoreae through 80-100 mesh screen；
(3) Semen sojae atricolor serosity adds 40-50% antibiotic-free milk, inoculate 2-3% streptococcus thermophilus, bacillus acidophilus, Bao Jiali
Sub-lactobacillus, the mixed bacteria liquid of bacillus bifidus, each strain ratio is 1:1:1:1, and black soymilk fermentation temperature is 42-45 DEG C, sends out
The ferment time is 5-6 hour, sterilization treatment, and sterilising temp is 90-95 DEG C, and sterilization time is 20-25 minute；
(4) Semen sojae atricolor fermentation milk consumption is 20-25%, and compound Succus Rhizoma Dioscoreae consumption is 10-14%, adds 8-10% high fructose syrup, 0.6-
0.6% citric acid, as correctives, adds mixed serum 0.06-0.08% monoglyceride, 0.07-0.09% sucrose ester, 0.04-0.06%
Three polyglycerin ester, 0.08-0.09% hydroxymethyl cellulose, 0.05-0.06% sodium alginate, 0.04-0.05% xanthan gum, 0.06-
0.07% guar gum mixture is as mixed emulsifying stabilizer, and remaining is drinking pure water, and after mix homogeneously, homogenizing processes 2-3
Secondary, homogenization pressure is 30-40MPa, filling and sealing after back-pressure degasification.
The invention have the advantage that Semen sojae atricolor, Rhizoma Dioscoreae are combined as main raw material(s), mill soaking at Semen sojae atricolor by the present invention
After slurry, homogenizing, addition probiotics fermention with process after Succus Rhizoma Dioscoreae allotment make nutritious, there is the beverage of health care,
Being also added with the natural health food materials that multiple nutrients is abundant, the utilization for Semen sojae atricolor, Rhizoma Dioscoreae opens new approach, adds simultaneously
Beverage new varieties, make the part serve the present, and traditional nourishing food materials are fabricated to the nutrition drink being convenient for carrying and drinking through modernization process
Material, has wide market application foreground.The fermenting beverage of the present invention by same strengthening the spleen and nourishing the stomach, lung moistening the kidney invigorating, strong health,
There is the Semen sojae atricolor of tonic effect and Rhizoma Dioscoreae organically combine, arrange in pairs or groups reasonable, balanced in nutrition, simultaneously added with nourishing nourishing the stomach brown rice,
The food materials such as Fructus Hordei Germinatus, are a kind of strengthening the spleen and stomach, strong physique, nutritious beverage.
Detailed description of the invention
The Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of a kind of strengthening the spleen and stomach, is made up of the raw material of following weight portion: Semen sojae atricolor 280, iron rod mountain
Medicine 85, brown rice 30, Fructus Hordei Germinatus 23, Sucus Rosae Normalis 8, Radix Glycyrrhizae 2, Folium Zanthoxyli Bungeani 7, water are appropriate.
The preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage according to the strengthening the spleen and stomach described in claim l, comprises the steps:
(1) choose fresh free from admixture, Semen sojae atricolor of uniform size flowing clear water is cleaned, with 80 DEG C of hot-water soaks 2 hours, together with immersion
Liquid is heated to 85 DEG C of defibrinations, and addition serosity mass fraction 0.1% sodium bicarbonate regulation acid-base value, to 6.9, uses 100 mesh sieves to carry out
Separating and filtering, obtains Semen sojae atricolor serosity；
(2) choose the Rhizoma Dioscoreae peeling of fresh high-quality to cut the sheet of 3 millimeters and put into and be added with 0.5% citric acid, 1.0% anti-bad
Hematic acid, as carrying out color retention in the mixed solution of colour fixative 10 minutes, is put into blanch in boiling water and within 4 minutes, is taken out cooling, rough
The clean clear water of rice soaks 4 hours, and Radix Glycyrrhizae, Folium Zanthoxyli Bungeani are cleaned, and add suitable quantity of water boiling 40 minutes, removes Radix Glycyrrhizae, Folium Zanthoxyli Bungeani after cooling,
Mix homogeneously with yam slice, other residual componentss, add the water polishing pulping of 4 times amount, obtain compound Rhizoma Dioscoreae through 80 mesh screen
Juice；
(3) Semen sojae atricolor serosity adds 40% antibiotic-free milk, inoculate 2% streptococcus thermophilus, bacillus acidophilus, Bulgaria's lactic acid
Bacillus, the mixed bacteria liquid of bacillus bifidus, each strain ratio is 1:1:1:1, and black soymilk fermentation temperature is 42 DEG C, and fermentation time is 5
Hour, sterilization treatment, sterilising temp is 90 DEG C, and sterilization time is 20 minutes；
(4) Semen sojae atricolor fermentation milk consumption is 20%, and compound Succus Rhizoma Dioscoreae consumption is 10%, adds 8% high fructose syrup, 0.6% citric acid conduct
Correctives, add mixed serum 0.06% monoglyceride, 0.07% sucrose ester, 0.04% 3 polyglycerin ester, 0.08% hydroxymethyl cellulose,
0.05% sodium alginate, 0.04% xanthan gum, 0.06% guar gum mixture are as mixed emulsifying stabilizer, and remaining is pure for drinking
Water purification, after mix homogeneously, homogenizing processes 2 times, and homogenization pressure is 30MPa, filling and sealing after back-pressure degasification.
Claims (2)
1. the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of a strengthening the spleen and stomach, it is characterised in that be made up of the raw material of following weight portion: Semen sojae atricolor
280-290, Rhizoma Dioscoreae 85-86, brown rice 30-32, Fructus Hordei Germinatus 23-24, Sucus Rosae Normalis 8-9, Radix Glycyrrhizae 2-3, Folium Zanthoxyli Bungeani 7-8, water are suitable
Amount.
2. according to the preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of the strengthening the spleen and stomach described in claim l, it is characterised in that include
Following steps:
(1) choose fresh free from admixture, Semen sojae atricolor of uniform size flowing clear water is cleaned, and with 80-85 DEG C of hot-water soak 2-3 hour, connects
Being heated to 85-90 DEG C of defibrination with soak, addition serosity mass fraction 0.1% sodium bicarbonate regulation acid-base value, to 6.9-7.2, is adopted
Carry out separating and filtering with 100-120 mesh sieve, obtain Semen sojae atricolor serosity；
(2) choose the Rhizoma Dioscoreae peeling of fresh high-quality cut the sheet of 3-4 millimeter put into be added with 0.5-0.6% citric acid,
1.0-1.2% ascorbic acid carries out color retention 10-12 minute as in the mixed solution of colour fixative, puts into blanch in boiling water
Within 4-5 minute, taking out cooling, brown rice is cleaned clear water and is soaked 4-5 hour, and Radix Glycyrrhizae, Folium Zanthoxyli Bungeani are cleaned, and add suitable quantity of water boiling 40-50 and divide
Clock, removes Radix Glycyrrhizae, Folium Zanthoxyli Bungeani, mixs homogeneously with yam slice, other residual componentss after cooling, the water adding 4-5 times amount is polished into
Slurry, obtains compound Succus Rhizoma Dioscoreae through 80-100 mesh screen；
(3) Semen sojae atricolor serosity adds 40-50% antibiotic-free milk, inoculate 2-3% streptococcus thermophilus, bacillus acidophilus, Bao Jiali
Sub-lactobacillus, the mixed bacteria liquid of bacillus bifidus, each strain ratio is 1:1:1:1, and black soymilk fermentation temperature is 42-45 DEG C, sends out
The ferment time is 5-6 hour, sterilization treatment, and sterilising temp is 90-95 DEG C, and sterilization time is 20-25 minute；
(4) Semen sojae atricolor fermentation milk consumption is 20-25%, and compound Succus Rhizoma Dioscoreae consumption is 10-14%, adds 8-10% high fructose syrup, 0.6-
0.6% citric acid, as correctives, adds mixed serum 0.06-0.08% monoglyceride, 0.07-0.09% sucrose ester, 0.04-0.06%
Three polyglycerin ester, 0.08-0.09% hydroxymethyl cellulose, 0.05-0.06% sodium alginate, 0.04-0.05% xanthan gum, 0.06-
0.07% guar gum mixture is as mixed emulsifying stabilizer, and remaining is drinking pure water, and after mix homogeneously, homogenizing processes 2-3
Secondary, homogenization pressure is 30-40MPa, filling and sealing after back-pressure degasification.
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| CN201610709320.3A CN106306898A (en) | 2016-08-24 | 2016-08-24 | Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof |
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| CN201610709320.3A CN106306898A (en) | 2016-08-24 | 2016-08-24 | Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753951A (en) * | 2019-11-06 | 2021-05-07 | 吉林省绿色食品工程研究院 | Fermented wort beverage and preparation process thereof |
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| CN101785505A (en) * | 2010-03-12 | 2010-07-28 | 河南兴泰科技实业有限公司 | Black soya bean soymilk beverage and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785505A (en) * | 2010-03-12 | 2010-07-28 | 河南兴泰科技实业有限公司 | Black soya bean soymilk beverage and production method thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753951A (en) * | 2019-11-06 | 2021-05-07 | 吉林省绿色食品工程研究院 | Fermented wort beverage and preparation process thereof |
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