CN108813254A - 一种发酵姜花饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种发酵姜花饮料的制备方法,将生姜花、葡萄、梨子混匀后,搅碎,得复配泥备用;复配泥中加入酵母菌剂,密闭发酵18‑20小时;发酵料过滤后,得发酵液A备用;玉米与小麦胚芽混匀后,于水中浸泡15‑20小时,过滤,取出玉米与小麦胚芽混合物,再加入全脂牛奶、蜂蜜,混匀后,接种复配菌剂,35‑37℃下发酵22‑24小时;过滤,得发酵液B备用;发酵液A与发酵液B混匀后均质,灭菌、再与适量水、适量食品级液体二氧化碳、适量阿斯巴甜混匀后,灌装即得。姜花可以食用将其与其余原料复配发酵,在于玉米、胚芽等的发酵物制成碳酸饮料,口感香醇,具有祛风散寒、活血养心,温中健胃、解表的效果。
Description
技术领域
本发明涉及食品加工领域,确切地说是一种发酵姜花饮料的制备方法。
背景技术
姜花是一种观赏价值很高的特色植物,这种植物既可大量栽培也可以当作盆栽种植,十分幽雅美丽,对空气还有很大的净化作用,可以吸收电脑与电视的辐射源,避免辐射对人类身体的伤害。
姜花还有一定的食用价值,这种植物的花朵可以食用,是一种营养功效出发的保健菜品,它含有多种维生素和氨基酸,而且有诱人的香气,是近几年餐桌上的热销菜品。姜花在工业上也有一定的用途,这种植物的提取物经过加工后可以制成姜花浸膏,是制作香精的重要原料。姜花的根部可以入药,有温经止痛和解表发汗的作用,对人类的头痛、跌打损伤以及神经性失眠等症状有明显的作用。
姜花全株都可食用,在傣族集中居住的地区,常常用这处植物的全株来治疗人们的愕血、尿痛以及腰痛等症状,是傣药的常见药品,据说它对气管炎和咳嗽和大便秘结等病症都有明显的治疗效果。
现在对姜花的利用不尽完善,急需一种新型的姜花饮料来丰富姜花产品的产业链。
发明内容
本发明的目的在于提供一种发酵姜花饮料的制备方法。
上述目的通过以下方案实现:
一种发酵姜花饮料的制备方法,其特征在于,包括以下步骤:
(1)将生姜花、葡萄、梨子混匀后,搅碎,得复配泥备用;
(2)复配泥中加入酵母菌剂,密闭发酵18-20小时;
(3)发酵料过滤后,得发酵液A备用;
(4)玉米与小麦胚芽混匀后,于水中浸泡15-20小时,过滤,取出玉米与小麦胚芽混合物,再加入全脂牛奶、蜂蜜,混匀后,接种复配菌剂,35-37℃下发酵22-24小时;过滤,得发酵液B备用;
(5)发酵液A与发酵液B混匀后均质,灭菌、再与适量水、适量食品级液体二氧化碳、适量阿斯巴甜混匀后,灌装即得。
所述的一种发酵姜花饮料的制备方法,其特征在于:
其是由下述重量份的原料制得:
生姜花1-2、葡萄1-2、梨子1-2、酵母菌剂0.03-0.04、玉米2-3、小麦胚芽2-4、全脂牛奶1-2、蜂蜜1-2、复配菌剂0.04-0.08、适量水、适量食品级液体二氧化碳、适量阿斯巴甜。
所述的一种发酵姜花饮料的制备方法,其特征在于:复配菌剂为嗜酸乳杆菌剂、嗜热链球菌剂按照1:1-2的比例混合而得。
所述的一种发酵姜花饮料的制备方法,其特征在于:步骤(2)的发酵温度为20-30℃。
本发明的有益效果为:姜花可以食用,它含有多种维生素和氨基酸,而且有诱人的香气,将其与其余原料复配发酵,在于玉米、胚芽等的发酵物制成碳酸饮料,口感香醇,具有祛风散寒、活血养心,温中健胃、解表的效果。将姜花等利用酵母菌发酵,玉米等利用复配菌剂发酵,能够避免二种菌剂互相干扰,使得它们再最佳的发酵环境下达到最佳的发酵效果。
具体实施方式
一种发酵姜花饮料的制备方法,包括以下步骤:
(1)将生姜花、葡萄、梨子混匀后,搅碎,得复配泥备用;
(2)复配泥中加入酵母菌剂,25℃密闭发酵18小时;
(3)发酵料过滤后,得发酵液A备用;
(4)玉米与小麦胚芽混匀后,于水中浸泡15小时,过滤,取出玉米与小麦胚芽混合物,再加入全脂牛奶、蜂蜜,混匀后,接种复配菌剂,35℃下发酵22小时;过滤,得发酵液B备用;
(5)发酵液A与发酵液B混匀后均质,灭菌、再与适量水、适量食品级液体二氧化碳、适量阿斯巴甜混匀后,灌装即得。
所述的一种发酵姜花饮料,其是由下述重量(kg)的原料制得:
生姜花1、葡萄2、梨子2、酵母菌剂0.04、玉米3、小麦胚芽4、全脂牛奶2、蜂蜜1、复配菌剂0.06、适量水、适量食品级液体二氧化碳、适量阿斯巴甜。
复配菌剂为嗜酸乳杆菌剂、嗜热链球菌剂按照1:1的比例混合而得。
Claims (4)
1.一种发酵姜花饮料的制备方法,其特征在于,包括以下步骤:
(1)将生姜花、葡萄、梨子混匀后,搅碎,得复配泥备用;
(2)复配泥中加入酵母菌剂,密闭发酵18-20小时;
(3)发酵料过滤后,得发酵液A备用;
(4)玉米与小麦胚芽混匀后,于水中浸泡15-20小时,过滤,取出玉米与小麦胚芽混合物,再加入全脂牛奶、蜂蜜,混匀后,接种复配菌剂,35-37℃下发酵22-24小时;过滤,得发酵液B备用;
(5)发酵液A与发酵液B混匀后均质,灭菌、再与适量水、适量食品级液体二氧化碳、适量阿斯巴甜混匀后,灌装即得。
2.根据权利要求1所述的一种发酵姜花饮料的制备方法,其特征在于:
其是由下述重量份的原料制得:
生姜花1-2、葡萄1-2、梨子1-2、酵母菌剂0.03-0.04、玉米2-3、小麦胚芽2-4、全脂牛奶1-2、蜂蜜1-2、复配菌剂0.04-0.08、适量水、适量食品级液体二氧化碳、适量阿斯巴甜。
3.根据权利要求1所述的一种发酵姜花饮料的制备方法,其特征在于:复配菌剂为嗜酸乳杆菌剂、嗜热链球菌剂按照1:1-2的比例混合而得。
4.根据权利要求1所述的一种发酵姜花饮料的制备方法,其特征在于:步骤(2)的发酵温度为20-30℃。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101066070A (zh) * | 2007-05-17 | 2007-11-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种含气酸乳饮料及其生产方法 |
KR101204988B1 (ko) * | 2012-05-02 | 2012-11-26 | 최유정 | 다양한 종류로 이루어진 차의 제다방법 |
CN106578055A (zh) * | 2016-11-24 | 2017-04-26 | 仲恺农业工程学院 | 一种白姜花红糖酸奶及其制备方法 |
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CN101066070A (zh) * | 2007-05-17 | 2007-11-07 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种含气酸乳饮料及其生产方法 |
KR101204988B1 (ko) * | 2012-05-02 | 2012-11-26 | 최유정 | 다양한 종류로 이루어진 차의 제다방법 |
CN106578055A (zh) * | 2016-11-24 | 2017-04-26 | 仲恺农业工程学院 | 一种白姜花红糖酸奶及其制备方法 |
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