CN106578059A - Milk-fragrance Chinese cabbage juice - Google Patents
Milk-fragrance Chinese cabbage juice Download PDFInfo
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- CN106578059A CN106578059A CN201611086250.7A CN201611086250A CN106578059A CN 106578059 A CN106578059 A CN 106578059A CN 201611086250 A CN201611086250 A CN 201611086250A CN 106578059 A CN106578059 A CN 106578059A
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- chinese cabbage
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 55
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 41
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 41
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 41
- 239000003205 fragrance Substances 0.000 title abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 43
- 239000008267 milk Substances 0.000 claims abstract description 43
- 210000004080 milk Anatomy 0.000 claims abstract description 43
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 19
- 239000012138 yeast extract Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 10
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 37
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 37
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 37
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 37
- 229940088598 enzyme Drugs 0.000 claims description 19
- 150000001875 compounds Chemical class 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 235000015141 kefir Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 11
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 208000002925 dental caries Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 208000015181 infectious disease Diseases 0.000 abstract 2
- 230000002458 infectious effect Effects 0.000 abstract 2
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 208000002874 Acne Vulgaris Diseases 0.000 description 5
- 206010000496 acne Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 235000014058 juice drink Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000019629 palatability Nutrition 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
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23C9/1307—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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- 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
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/137—Delbrueckii
Abstract
The invention mainly relates to the technical field of foods, and discloses milk-fragrance Chinese cabbage juice. The milk-fragrance Chinese cabbage juice is made from the following raw materials of Chinese cabbages, milk, soybean oligosaccharides, table salt, konjak starch, lactic acid bacteria, complex enzymes, a yeast extract and a purple perilla extract. The milk-fragrance Chinese cabbage juice is rich in milk fragrance, moderate in sour and sweet degrees, balanced in nutrients, extensive in raw materials and low in price; the deep processing ways of the Chinese cabbages are increased, and economic returns are increased by 10.3%; the Chinese cabbages are subjected to enzymolysis through complex enzymes, so that the juice yield rate is increased by 8.7%, the utilization rate of the Chinese cabbages is increased, and production cost is saved; the raw materials are subjected to fermentation twice, so that the milk-fragrance Chinese cabbage juice is sour and sweet in mouth feel and rich in nutrition, the growth of infectious microbes is restrained, and the shelf life of the milk-fragrance Chinese cabbage juice is prolonged; the konjak starch is added, so that the nutrients of the milk-fragrance Chinese cabbage juice are rich, the functions of the stomach and the intestines are promoted, the product state is stable, and the milk-fragrance Chinese cabbage juice is not layered; and various nutrient extraction agents are added, so that nutrients are increased, absorption is promoted, the infectious microbes can also be restrained, health-care functions are improved, additives are not contained, and the milk-fragrance Chinese cabbage juice can enhance immunity, beautify faces, protect skin, reduce weight, enable bodies to be slim, prevent dental caries and resist and restrain cancers.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of milk cabbage juice.
Background technology
Chinese cabbage contains the mineral elements such as abundant vitamin B group, vitamin C, calcium, ferrum, phosphorus, as the saying goes：" hundred dishes are not as white
Dish ", Chinese cabbage are not only nutritious, and also with more health care, Jing often to eat is used, can sharp intestinal relieving constipation, help digest, strengthen
Body's immunity, beauty treatment weight reducing promote skeleton development, protect cardiovascular and cerebrovascular vessel, cancer-resisting.
The usual eating method of Chinese cabbage is to stew and boiling, but can so cause a large amount of losses of Chinese cabbage nutrition, existing market
Upper only few cabbage juice sale, and mouthfeel is boring, and nutrition is single, it is impossible to meet the mouthfeel and health care demand of consumer.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of milk cabbage juice.
A kind of milk cabbage juice, is made up of the raw material of following weight portion：Chinese cabbage 82 ~ 84, milk 36 ~ 38, soybean oligo saccharide
22 ~ 24, Sal 2.1 ~ 2.3, konjak starch 1.4 ~ 1.6, lactic acid bacteria 6 ~ 8, compound enzyme 0.07 ~ 0.09, yeast extract 0.3 ~
0.5th, Folium perillae extract 0.2 ~ 0.4.
Described Chinese cabbage, is fresh Chinese cabbage.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Bacillus acidophilus 11 ~ 13, Lactobacillus bulgaricus 7 ~
9th, Deshi Lactobacilluss 7 ~ 9, Kefir grains 4 ~ 6.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 13 ~ 15, hemicellulase 7 ~ 9, pectin
Enzyme 6 ~ 8, amylase 3 ~ 5.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described Folium perillae extract, is to clean Folium Perillae, is crushed, add the volume fraction 71 of 30 ~ 35 times of amounts of Folium Perillae weight ~
73% alcoholic solution, backflow extraction, extracting solution is dried, Folium perillae extract is obtained.
A kind of preparation method of milk cabbage juice, specifically includes following steps：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 8 ~ 10%, beating to add compound enzyme, mix homogeneously to be placed in 40 ~ 42 DEG C
Stirring enzymolysis 160 ~ 180 minutes, precipitation is gone in centrifugation, obtains enzymolysis cabbage juice；
（2）Konjak starch is added into milk, is sterilized 10 ~ 15 minutes in 121 DEG C, is obtained Rhizoma amorphophalli milk；
（3）Rhizoma amorphophalli milk is added into enzymolysis cabbage juice, is increased milk fragrance, is made cabbage juice in stable condition, after mixing, add lactic acid
Bacterium, stirs, and is placed in 40 ~ 42 DEG C and ferments 4 ~ 5 hours, suppresses varied bacteria growing, have additional nutrients, and promotes to absorb, protects gastrointestinal work(
Can, obtain one time fermentation juice；
（4）Soybean oligo saccharide and yeast extract are added into one time fermentation material, is stirred, be placed in 24 ~ 26 DEG C of fermentations 5 ~ 6 little
When, obtain ferment in second time juice；
（5）Ferment in second time juice, two sections of homogenizing of Jing is added to obtain milk cabbage juice Sal and Folium perillae extract；
（6）Fill, inspection, 4 DEG C of cold preservations obtain finished product.
The step（5）Two sections of homogenizing, first paragraph homogenization pressure be 36 ~ 38Mpa, first paragraph homogenization pressure be 21 ~
23Mpa。
It is an advantage of the invention that：A kind of milk cabbage juice that the present invention is provided, milk are strong, sour and sweet palatability, and nutrition is balanced,
Raw material is extensively, cheap, increases the further technological processing way of Chinese cabbage, and income improves 10.3%；Chinese cabbage Jing complex enzyme zymohydrolysis, go out
Juice rate improves 8.7%, improves Chinese cabbage utilization rate, saves production cost；Raw material Jing fermenting twices, sweet mouthfeel are nutritious, suppression
Varied bacteria growing processed, Shelf-life；Add konjak starch, abundant nutrition to promote gastrointestinal function, make Product Status stable, regardless of
Layer；Various nutrition extractants are added, can be had additional nutrients, promoted to absorb, can also suppress miscellaneous bacteria, improve health care, without appointing
What additive, meets the nutrition and health care demand of consumer, can enhancing immunity, beauty and skin care, weight-reducing prevent dental caries
Tooth, anticancer suppression cancer.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
A kind of milk cabbage juice, is made up of the raw material of following weight portion：Chinese cabbage 82, milk 36, soybean oligo saccharide 22, Sal 2.1,
Konjak starch 1.4, lactic acid bacteria 6, compound enzyme 0.07, yeast extract 0.3, Folium perillae extract 0.2.
Described Chinese cabbage, is fresh Chinese cabbage.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Bacillus acidophilus 11, Lactobacillus bulgaricus 7, De Shi
Lactobacilluss 7, Kefir grains 4.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 13, hemicellulase 7, pectase 6, shallow lake
Powder enzyme 3.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described Folium perillae extract, is to clean Folium Perillae, is crushed, and adds the volume fraction 71% of 30 times of amounts of Folium Perillae weight
Alcoholic solution, backflow extraction, extracting solution is dried, Folium perillae extract is obtained.
A kind of preparation method of milk cabbage juice, specifically includes following steps：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 10%, beating to add compound enzyme, mix homogeneously to be placed in 42 DEG C of stirring enzymes
Solution 180 minutes, centrifugation go precipitation, obtain enzymolysis cabbage juice；
（2）Konjak starch is added into milk, is sterilized 15 minutes in 121 DEG C, is obtained Rhizoma amorphophalli milk；
（3）Rhizoma amorphophalli milk is added into enzymolysis cabbage juice, is increased milk fragrance, is made cabbage juice in stable condition, after mixing, add lactic acid
Bacterium, stirs, and is placed in 40 DEG C and ferments 5 hours, suppresses varied bacteria growing, have additional nutrients, and promotes to absorb, protects gastrointestinal function, obtain
One time fermentation juice；
（4）Soybean oligo saccharide and yeast extract are added into one time fermentation material, is stirred, be placed in 26 DEG C and ferment 6 hours, obtain two
Secondary fermented juice；
（5）Sal and Folium perillae extract are added into ferment in second time juice, two sections of homogenizing of Jing, first paragraph homogenization pressure is 38Mpa, first
Section homogenization pressure is 23Mpa, obtains milk cabbage juice；
（6）Fill, inspection, 4 DEG C of cold preservations obtain finished product.
Embodiment 2
A kind of milk cabbage juice, is made up of the raw material of following weight portion：Chinese cabbage 83, milk 37, soybean oligo saccharide 23, Sal 2.2,
Konjak starch 1.5, lactic acid bacteria 7, compound enzyme 0.08, yeast extract 0.4, Folium perillae extract 0.3.
Described Chinese cabbage, is fresh Chinese cabbage.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Bacillus acidophilus 12, Lactobacillus bulgaricus 8, De Shi
Lactobacilluss 8, Kefir grains 5.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 14, hemicellulase 8, pectase 7, shallow lake
Powder enzyme 4.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described Folium perillae extract, is to clean Folium Perillae, is crushed, and adds the volume fraction 72% of 33 times of amounts of Folium Perillae weight
Alcoholic solution, backflow extraction, extracting solution is dried, Folium perillae extract is obtained.
Preparation method, with embodiment 1.
Embodiment 3
A kind of milk cabbage juice, is made up of the raw material of following weight portion：Chinese cabbage 84, milk 38, soybean oligo saccharide 24, Sal 2.3,
Konjak starch 1.6, lactic acid bacteria 8, compound enzyme 0.09, yeast extract 0.5, Folium perillae extract 0.4.
Described Chinese cabbage, is fresh Chinese cabbage.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Bacillus acidophilus 13, Lactobacillus bulgaricus 9, De Shi
Lactobacilluss 9, Kefir grains 6.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 15, hemicellulase 9, pectase 8, shallow lake
Powder enzyme 5.
Described yeast extract, is beer yeast extract, enriches fragrance and nutrition, promotes lactobacter growth.
Described Folium perillae extract, is to clean Folium Perillae, is crushed, and adds the volume fraction 73% of 35 times of amounts of Folium Perillae weight
Alcoholic solution, backflow extraction, extracting solution is dried, Folium perillae extract is obtained.
Preparation method, with embodiment 1.
Comparative example 1
Remove milk, remaining preparation method, with embodiment 1.
Comparative example 2
Remove konjak starch, remaining preparation method, with embodiment 1.
Comparative example 3
Remove lactic acid bacteria, remaining preparation method, with embodiment 1.
Comparative example 4
Remove and close yeast extract and Folium perillae extract, remaining preparation method, with embodiment 1.
Comparative example 5
Removal step（4）, soybean oligo saccharide and yeast extract are in step（3）Add together, remaining preparation method, same to embodiment
1。
Comparative example 6
Existing conventional cabbage juice.
Embodiment and comparative example cabbage juice drink effect：
The suitable experimenter 900 of random selection acne symptom, is randomly divided into 9 groups, and 100 per group, every group of experimenter drinks daily
With the cabbage juice 200ml of the group, observation and record acne effective percentage, acne symptom mitigates or recovery from illness is uniform effectively, acne symptom
Constant or increase uniform invalid, the effect of drinking of embodiment and comparative example cabbage juice is shown in Table 1.
Table 1：Embodiment and comparative example cabbage juice drink effect
As it can be seen from table 1 the milk cabbage juice of embodiment, aromatic mellow, sour-sweet moderate, tissue stabilization is not stratified, beauty shield
Skin, acne effective percentage reach 43%, hence it is evident that high compared with comparative example, illustrate that the milk cabbage juice of present invention offer has and preferably drink
Effect.
Claims (8)
1. a kind of milk cabbage juice, it is characterised in that be made up of the raw material of following weight portion：It is Chinese cabbage 82 ~ 84, milk 36 ~ 38, big
Bean oligosaccharide 22 ~ 24, Sal 2.1 ~ 2.3, konjak starch 1.4 ~ 1.6, lactic acid bacteria 6 ~ 8, compound enzyme 0.07 ~ 0.09, yeast are extracted
Thing 0.3 ~ 0.5, Folium perillae extract 0.2 ~ 0.4.
2. milk cabbage juice according to claim 1, it is characterised in that described Chinese cabbage, is fresh Chinese cabbage.
3. milk cabbage juice according to claim 1, it is characterised in that described lactic acid bacteria, by the raw material of following weight portion
Composition：Bacillus acidophilus 11 ~ 13, Lactobacillus bulgaricus 7 ~ 9, Deshi Lactobacilluss 7 ~ 9, Kefir grains 4 ~ 6.
4. milk cabbage juice according to claim 1, it is characterised in that described compound enzyme, by the raw material of following weight portion
Composition：Cellulase 13 ~ 15, hemicellulase 7 ~ 9, pectase 6 ~ 8, amylase 3 ~ 5.
5. milk cabbage juice according to claim 1, it is characterised in that described yeast extract, is that beer yeast is extracted
Thing.
6. milk cabbage juice according to claim 1, it is characterised in that described Folium perillae extract, is to clean Folium Perillae, powder
It is broken, add the alcoholic solution of the volume fraction 71 ~ 73% of 30 ~ 35 times of amounts of Folium Perillae weight, backflow extraction to dry extracting solution, obtain purple
Soviet Union's extract.
7. a kind of preparation method of the cabbage juice of milk according to claim 1, it is characterised in that specifically include following steps：
（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 8 ~ 10%, beating to add compound enzyme, mix homogeneously to be placed in 40 ~ 42 DEG C
Stirring enzymolysis 160 ~ 180 minutes, precipitation is gone in centrifugation, obtains enzymolysis cabbage juice；
（2）Konjak starch is added into milk, is sterilized 10 ~ 15 minutes in 121 DEG C, is obtained Rhizoma amorphophalli milk；
（3）Rhizoma amorphophalli milk is added into enzymolysis cabbage juice, after mixing, lactic acid bacteria is added, is stirred, be placed in 40 ~ 42 DEG C of fermentations 4 ~ 5
Hour, obtain one time fermentation juice；
（4）Soybean oligo saccharide and yeast extract are added into one time fermentation material, is stirred, be placed in 24 ~ 26 DEG C of fermentations 5 ~ 6 little
When, obtain ferment in second time juice；
（5）Ferment in second time juice, two sections of homogenizing of Jing is added to obtain milk cabbage juice Sal and Folium perillae extract；
（6）Fill, inspection, 4 DEG C of cold preservations obtain finished product.
8. the preparation method of milk cabbage juice according to claim 7, it is characterised in that the step（5）Two sections of homogenizing,
First paragraph homogenization pressure is 36 ~ 38Mpa, and first paragraph homogenization pressure is 21 ~ 23Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611086250.7A CN106578059A (en) | 2016-12-01 | 2016-12-01 | Milk-fragrance Chinese cabbage juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611086250.7A CN106578059A (en) | 2016-12-01 | 2016-12-01 | Milk-fragrance Chinese cabbage juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578059A true CN106578059A (en) | 2017-04-26 |
Family
ID=58594218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201611086250.7A Pending CN106578059A (en) | 2016-12-01 | 2016-12-01 | Milk-fragrance Chinese cabbage juice |
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| CN107712529A (en) * | 2017-11-20 | 2018-02-23 | 蚌埠鲲鹏食品饮料有限公司 | A kind of preparation method of selenium-rich broccoli solid beverage |
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| CN107712529A (en) * | 2017-11-20 | 2018-02-23 | 蚌埠鲲鹏食品饮料有限公司 | A kind of preparation method of selenium-rich broccoli solid beverage |
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