CN106387057A - Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage - Google Patents
Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage Download PDFInfo
- Publication number
- CN106387057A CN106387057A CN201610826991.8A CN201610826991A CN106387057A CN 106387057 A CN106387057 A CN 106387057A CN 201610826991 A CN201610826991 A CN 201610826991A CN 106387057 A CN106387057 A CN 106387057A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- type beverage
- semen sojae
- sojae atricolor
- fermentation type
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
-
- 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
Abstract
The invention discloses a black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and a preparation method of the black bean and Chinese yam fermentation type beverage. The black bean and Chinese yam fermentation type beverage is prepared from the following raw materials of black beans, iron Chinese yam, wheat germs, asparagus, cushaw flowers, chrysanthemums, heartleaf houttuynia herbs, Chinese wolfberry fruits and the like. The black bean and Chinese yam fermentation type beverage and the preparation method thereof disclosed by the invention have the beneficial effects that the fermentation type beverage organically combines the black beans and the Chinese yam, which can invigorate the spleen and nourish the stomach, nourish the lung, nourish the kidney and strengthen the body and have the effect of nourishing, the collocation is reasonable, the nutrients are balanced, and the raw materials having the effects of clearing heat and removing toxicity, such as the chrysanthemums and the heartleaf houttuynia herbs are added, so that the fermentation type beverage also has the health-care efficacies of clearing heat, reducing internal heat, relieving restlessness and relieving summer-heat while supplementing nutrient substances.
Description
Technical field
The present invention relates to technical field of beverage processing, the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of more particularly, to a kind of heat clearing away and internal heat reducing and
Its preparation method.
Background technology
China's Semen sojae atricolor aboundresources, it belongs to high protein and low fat beans low in calories, containing rich in protein, dimension life
The nutrient substance such as element, trace element, also contain various bioactivators such as studies on black soybean pigment, Semen sojae atricolor polysaccharide, isoflavone, saponin
Deng, have kidney and spleen invigorating, cholesterol reducing, arteriosclerosis, antioxidation, anti-aging the effects such as.Belt leather eats Semen sojae atricolor and can also promote
The absorption to ferrum element for the body, improves Anemia, is the plant protein resource of great exploitation potential.Rhizoma Dioscoreae is also China's tradition
Medicine-food two-purpose nourishing food materials, modern medicine study show in Rhizoma Dioscoreae contain rich in protein, saccharide, vitamin, choline,
The nutritional labelings such as vegetable polysaccharidess, the also inorganic salt containing needed by human body such as iodine, calcium, ferrum, phosphorus and trace element, have spleen invigorating and support
Stomach, effect of invigorating the lung and the kidney.《Jiangsu's agriculture science》Volume 40 the 1st interim, connection such as Xing Jianhua, Guo Zhigang, Liu Kuanhao in 2012
Conjunction is delivered《Fermented type Semen sojae atricolor Yam beverage is studied》, propose in article with Semen sojae atricolor as substrate, add probiotic bacteria as fermentation
Agent is fermented, and adds mixed emulsifying stabilizer, has screened the optimum formula of fermented type black bean beverage using orthogonal test, obtained
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 present invention is in reference《Fermented type Semen sojae atricolor Yam beverage is studied》On the basis of improved raw material and technique,
Semen sojae atricolor, Rhizoma Dioscoreae are combined as main raw material(s), Semen sojae atricolor is soaking, defibrination, homogenizing, add probiotics fermention after with process
Succus Rhizoma Dioscoreae allotment afterwards is made nutritious, has the beverage of health care, be Semen sojae atricolor, Rhizoma Dioscoreae using opening new way
Footpath, increased beverage new varieties.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Semen sojae atricolor Rhizoma Dioscoreae fermented type of heat clearing away and internal heat reducing
Beverage and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of heat clearing away and internal heat reducing, is made up of the raw material of following weight portion：Semen sojae atricolor 400-415, iron rod
Rhizoma Dioscoreae 160-165, Fructus Tritici aestivi 30-32, Germinatus Phragmitiss 17-18, Flos Cucurbitae 5-6, Flos Chrysanthemi 4-5, Herba Houttuyniae 2-3, Fructus Lycii 1-2, water are fitted
Amount.
The preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of the heat clearing away and internal heat reducing according to claim l, walks including following
Suddenly：
（1）Choose fresh free from admixture, Semen sojae atricolor of uniform size flowing clear water is cleaned, with 80-85 DEG C of hot-water soak 2-3 hour, connect
It is heated to 85-90 DEG C of defibrination with soak, add grind slurries quality fraction 0.1% sodium bicarbonate to adjust acid-base value to 6.9-7.2, adopt
Carry out separating and filtering with 100-120 mesh sieve, obtain Semen sojae atricolor serosity；
（2）Choose fresh high-quality Rhizoma Dioscoreae peeling cut 3-4 millimeter sheet put into be added with 0.5-0.6% citric acid,
1.0-1.2% ascorbic acid, as carrying out color retention 10-12 minute in the mixed solution of colour fixative, puts into blanch in boiling water
4-5 minute takes out cooling, and Germinatus Phragmitiss, Flos Cucurbitae are cleaned plus suitable quantity of water cooks the cooling of 20-25 minute, and Flos Chrysanthemi, Herba Houttuyniae, Fructus Lycii are cleaned
Plus suitable quantity of water cooks 30-35 minute and filters off residue, mix homogeneously with yam slice, other residual componentss, add the water of 4-5 times amount to beat
Wear into slurry, obtain compound Succus Rhizoma Dioscoreae through 80-100 mesh screen；
（3）Add 40-50% antibiotic-free milk, inoculation 2-3% streptococcus thermophiluss, bacillus acidophilus, Bao Jiali in Semen sojae atricolor serosity
Sub- lactobacilluss, the mixed bacteria liquid of bacillus bifiduss, each strain ratio is 1:1:1:1, 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 correctivess, 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-
As mixed emulsifying stabilizer, remaining is drinking pure water to 0.07% guar gum mixture, sterilization treatment 2-3 after mix homogeneously
Secondary, homogenization pressure is 30-40MPa, filling and sealing after back-pressure degasification.
It is an advantage of the invention that：Semen sojae atricolor, Rhizoma Dioscoreae are combined as main raw material(s) by the present invention, Semen sojae atricolor is soaking, mill
Slurry, homogenizing, add probiotics fermention after with process after Succus Rhizoma Dioscoreae allotment make nutritious, there is the beverage of health care,
Be also added with multiple nutritious natural health food materials simultaneously, be Semen sojae atricolor, Rhizoma Dioscoreae using opening new approach, increased
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 body,
There is the Semen sojae atricolor of tonic effect and Rhizoma Dioscoreae organically combines, collocation is reasonable, balanced in nutrition, is added with Flos Chrysanthemi, Herba Houttuyniae etc. and has clearly
Pyrolysis toxic action raw material so that the fermenting beverage of the present invention also have while extra-nutrition material heat clearing away and internal heat reducing,
The health-care effect of relieving restlessness expelling summer-heat.
Specific embodiment
A kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of heat clearing away and internal heat reducing, is made up of the raw material of following weight portion：Semen sojae atricolor 400, iron rod
Rhizoma Dioscoreae 160, Fructus Tritici aestivi 30, Germinatus Phragmitiss 17, Flos Cucurbitae 5, Flos Chrysanthemi 4, Herba Houttuyniae 2, Fructus Lycii 1, appropriate amount of water.
The preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of the heat clearing away and internal heat reducing according to claim l, walks including following
Suddenly：
（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, adds grind slurries quality fraction 0.1% sodium bicarbonate to adjust acid-base value to 6.9, is carried out using 100 mesh sieves
Separating and filtering, obtains Semen sojae atricolor serosity；
（2）The Rhizoma Dioscoreae peeling choosing fresh high-quality is cut 3 millimeters of sheet and is put into and is 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 is taken out cooling, reed in 4 minutes
Radix Crotalariae szemoensis, Flos Cucurbitae are cleaned plus suitable quantity of water cooks cooling in 20 minutes, and Flos Chrysanthemi, Herba Houttuyniae, Fructus Lycii are cleaned plus suitable quantity of water cooks filter in 30 minutes
Remove residue, mix homogeneously with yam slice, other residual componentss, add the water polishing pulping of 4 times amount, answered through 80 mesh screen
Heshan medicine juice；
（3）Add 40% antibiotic-free milk, inoculation 2% streptococcus thermophiluss, bacillus acidophilus, Bulgarian lactic acid in Semen sojae atricolor serosity
Bacillus, the mixed bacteria liquid of bacillus bifiduss, each strain ratio is 1:1:1:1, 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
Correctivess, add mixed serum 0.06% monoglyceride, 0.07% sucrose ester, 0.04% 3 polyglycerin ester, 0.08% hydroxymethyl cellulose,
, as mixed emulsifying stabilizer, remaining is pure for drinking for 0.05% sodium alginate, 0.04% xanthan gum, 0.06% guar gum mixture
Water purification, sterilization treatment 2 times after mix homogeneously, homogenization pressure is 30MPa, filling and sealing after back-pressure degasification.
Claims (2)
1. a kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of heat clearing away and internal heat reducing is it is characterised in that be made up of the raw material of following weight portion：Semen sojae atricolor
400-415, Rhizoma Dioscoreae 160-165, Fructus Tritici aestivi 30-32, Germinatus Phragmitiss 17-18, Flos Cucurbitae 5-6, Flos Chrysanthemi 4-5, Herba Houttuyniae 2-3,
Fructus Lycii 1-2, appropriate amount of water.
2. the preparation method of the Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of the heat clearing away and internal heat reducing according to claim l is it is characterised in that wrap
Include following steps：
（1）Choose fresh free from admixture, Semen sojae atricolor of uniform size flowing clear water is cleaned, with 80-85 DEG C of hot-water soak 2-3 hour, connect
It is heated to 85-90 DEG C of defibrination with soak, add grind slurries quality fraction 0.1% sodium bicarbonate to adjust acid-base value to 6.9-7.2, adopt
Carry out separating and filtering with 100-120 mesh sieve, obtain Semen sojae atricolor serosity；
（2）Choose fresh high-quality Rhizoma Dioscoreae peeling cut 3-4 millimeter sheet put into be added with 0.5-0.6% citric acid,
1.0-1.2% ascorbic acid, as carrying out color retention 10-12 minute in the mixed solution of colour fixative, puts into blanch in boiling water
4-5 minute takes out cooling, and Germinatus Phragmitiss, Flos Cucurbitae are cleaned plus suitable quantity of water cooks the cooling of 20-25 minute, and Flos Chrysanthemi, Herba Houttuyniae, Fructus Lycii are cleaned
Plus suitable quantity of water cooks 30-35 minute and filters off residue, mix homogeneously with yam slice, other residual componentss, add the water of 4-5 times amount to beat
Wear into slurry, obtain compound Succus Rhizoma Dioscoreae through 80-100 mesh screen；
（3）Add 40-50% antibiotic-free milk, inoculation 2-3% streptococcus thermophiluss, bacillus acidophilus, Bao Jiali in Semen sojae atricolor serosity
Sub- lactobacilluss, the mixed bacteria liquid of bacillus bifiduss, each strain ratio is 1:1:1:1, 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 correctivess, 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-
As mixed emulsifying stabilizer, remaining is drinking pure water to 0.07% guar gum mixture, sterilization treatment 2-3 after mix homogeneously
Secondary, homogenization pressure is 30-40MPa, filling and sealing after back-pressure degasification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826991.8A CN106387057A (en) | 2016-09-18 | 2016-09-18 | Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826991.8A CN106387057A (en) | 2016-09-18 | 2016-09-18 | Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387057A true CN106387057A (en) | 2017-02-15 |
Family
ID=57996473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610826991.8A Withdrawn CN106387057A (en) | 2016-09-18 | 2016-09-18 | Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387057A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621720A (en) * | 2012-08-30 | 2014-03-12 | 陈爱玲 | Preparation method for golden camellia drink |
| CN104544438A (en) * | 2015-01-13 | 2015-04-29 | 李为国 | Functional plant fermented beverage and preparation method thereof |
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105077464A (en) * | 2014-05-19 | 2015-11-25 | 金英旭 | Preparation method for vegetable lactic drinks process by using lactic acid fermented solution |
| CN105795287A (en) * | 2016-03-24 | 2016-07-27 | 陕西思尔生物科技有限公司 | Nutrition-supplementing fermented beverage for different groups of people and preparation method thereof |
-
2016
- 2016-09-18 CN CN201610826991.8A patent/CN106387057A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621720A (en) * | 2012-08-30 | 2014-03-12 | 陈爱玲 | Preparation method for golden camellia drink |
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105077464A (en) * | 2014-05-19 | 2015-11-25 | 金英旭 | Preparation method for vegetable lactic drinks process by using lactic acid fermented solution |
| CN104544438A (en) * | 2015-01-13 | 2015-04-29 | 李为国 | Functional plant fermented beverage and preparation method thereof |
| CN105795287A (en) * | 2016-03-24 | 2016-07-27 | 陕西思尔生物科技有限公司 | Nutrition-supplementing fermented beverage for different groups of people and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邢建华等: "发酵型黑豆山药饮料研究", 《江苏农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2020177421A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN106213101A (en) | A kind of fermented type fruit and vegetable juice | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN105062861B (en) | A kind of brewage process of double leaf lily vinegar | |
| CN107048361B (en) | Red date and herba cistanches pomegranate rind composite enzyme and preparation method thereof | |
| CN106119036A (en) | The preparation method of Monas cuspurpureus Went rice wine | |
| CN108576534A (en) | A kind of production method of fermented tea fermentation bean curd yellow pulp water drink | |
| CN106118999A (en) | A kind of brewing method of Yangtao wine | |
| CN104694342B (en) | A kind of manufacture method of balsam pear health-care wine | |
| CN104757683B (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN105795280B (en) | A kind of extracting method and its application of wolfberry fruit extract | |
| CN110101076A (en) | A kind of production method rich in flavone aglycone and active probiotic fructus arctii ferment | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
| CN106701415A (en) | Peach blossom beauty-maintaining cylinder sealing wine and brewing method of peach blossom beauty-maintaining cylinder sealing wine | |
| CN106259932A (en) | A kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of nourishing the lung to arrest cough and preparation method thereof | |
| CN106172770A (en) | A kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of fatigue alleviating and preparation method thereof | |
| CN104026357B (en) | A kind of high protein pig feed easy to digest and preparation method thereof | |
| CN106858245A (en) | A kind of preparation method of root of Chinese trichosanthes beverage | |
| CN103229843B (en) | Hawthorn kernel health care fermented soybean milk and preparation method thereof | |
| CN103815467A (en) | Vinegar beverage with dampness clearing and water retention alleviating effects | |
| CN106306898A (en) | Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof | |
| CN105941633A (en) | Fermented radix puerariae-black soybean lactic acid beverage | |
| CN105995713A (en) | Holboellia latifolia fruit powder product and preparation method thereof | |
| CN106387057A (en) | Black bean and Chinese yam fermentation type beverage capable of clearing heat and reducing internal heat and preparation method of black bean and Chinese yam fermentation type beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
|
| WW01 | Invention patent application withdrawn after publication |