CN109247481A - A kind of preparation method of the formula drink of reducing blood lipid - Google Patents
A kind of preparation method of the formula drink of reducing blood lipid Download PDFInfo
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- CN109247481A CN109247481A CN201811448129.3A CN201811448129A CN109247481A CN 109247481 A CN109247481 A CN 109247481A CN 201811448129 A CN201811448129 A CN 201811448129A CN 109247481 A CN109247481 A CN 109247481A
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- 150000002632 lipids Chemical class 0.000 title claims abstract description 26
- 210000004369 blood Anatomy 0.000 title claims abstract description 23
- 239000008280 blood Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 241001261506 Undaria pinnatifida Species 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 230000002779 inactivation Effects 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 229960004793 sucrose Drugs 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 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 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 239000008121 dextrose Substances 0.000 claims description 2
- 235000013681 dietary sucrose Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 241000699666 Mus <mouse, genus> Species 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 241000699670 Mus sp. Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 125000000185 sucrose group Chemical group 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 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 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000199899 Alariaceae Species 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- 206010020590 Hypercalciuria Diseases 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 241000199900 Laminariales Species 0.000 description 1
- 241000699660 Mus musculus Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L2/38—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of the formula drink of reducing blood lipid, the method is the following steps are included: (1) takes fresh thallus laminariae, addition alanine, sodium carbonate and salt, and grabs and mix uniformly, in pickling crushing；(2) thallus laminariae that step 1 obtains is being toasted；(3) clear water immersion will be added in dried undaria pinnatifida particle that step 2 obtains makes it sufficiently absorb water, and mixture is homogenized；(4) big Rice & peanut milk and fermentation by saccharomyces cerevisiae, heat inactivation will be added in mixture that step 4 obtains；(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and filling.Beverage products of the invention have preferable mouthfeel and compared with long pot lifes.Therefore, method of the invention and product have good industrialization promotion prospect.
Description
Technical field
The present invention relates to non-alcoholic beverage and its preparation, the preparation method of the formula drink of especially a kind of reducing blood lipid.
Background technique
Thallus laminariae Phaeophyta, brown sub- guiding principle, Laminariales, Alariaceae, undaria.Belong to the plant of seaweeds, green leaf is in pinniform
Sliver, blade is thin compared with kelp, and outer image palm-leaf fun broken greatly also like opotism, therefore takes its name.Thallus laminariae is on " book on Chinese herbal medicine " of China's Song Dynasty
Cheng Cai Jun Da, the change of tune is at thallus laminariae.Thallus laminariae is divided to light dry, salty two kinds dry.Thallus laminariae is the sea grass of brown alga plant Laminariaceae, is described as
Marine vegetables.Except natural propagation, start to propagate artificially.Naturally the thallus laminariae grown, due to its conveniently situation, quality is most
Good, selected its nutrition of thallus laminariae can match in excellence or beauty with spirulina, be called " natural spiral seaweed " by Japan.It is verified, thallus laminariae
The juice squeezed has the function of reducing blood lipid, but its fishy smell is heavier, it is difficult to directly be drunk as drink.
Summary of the invention
For the deficiency that existing thallus laminariae juice fishy smell can not directly be drunk again, the present invention provides a kind of formula of reducing blood lipid
Drink and preparation method thereof.Formula drink using this method preparation has compared with good opinion, and taste does not occur under long-term storage condition
The change in road.
In one aspect of the invention, a kind of preparation method of the formula drink of reducing blood lipid is provided, it is characterised in that: institute
The method stated the following steps are included:
(1) the fresh thallus laminariae of 20-40 parts by weight is taken, the alanine of 1-3 parts by weight, the sodium carbonate of 0.5-1.0 parts by weight is added
With the salt of 1-4 parts by weight, and grab mix uniformly, be pickled 6-12 hours under 0-4 degrees Celsius, and be ground into of 2-5mm
Grain；
(2) thallus laminariae for obtaining step 1 is toasted 30-45 minutes under 130-150 degrees Celsius；
(3) it is made sufficiently to absorb water the clear water immersion that 100-150 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains,
And mixture is homogenized；
(4) the big Rice & peanut milk and saccharomyces cerevisiae of 30-50 parts by weight are added in the mixture for obtaining step 4, and Celsius in 35-40
Degree lower fermentation 12-24 hours, heat inactivation；(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and fill
Dress.
In currently preferred aspect, in step 1, the fresh thallus laminariae of 32 parts by weight is taken, the third of 1.5 parts by weight is added
The salt of propylhomoserin, the sodium carbonate of 0.6 parts by weight and 1-4 parts by weight, and grab and mix uniformly, it is pickled 8 hours under 3 degrees Celsius, and
And it is ground into the particle of 3mm.
In currently preferred aspect, in step 2, the thallus laminariae that step 1 is obtained toasts 38 points under 135 degrees Celsius
Clock.
In currently preferred aspect, in step 2, the baking procedure is air cooking step.
In currently preferred aspect, in step 2, also to thallus laminariae surface brush syrup in the baking procedure.
It in step 2, in the syrup include the sugar of 10-15%, remaining is water, described in currently preferred aspect
Sugar be selected from fructose, dextrose and saccharose.
In currently preferred aspect, in step 3,120 weight will be added in dried undaria pinnatifida particle that step 2 obtains
The clear water immersion of part makes it sufficiently absorb water, and mixture is homogenized.
In currently preferred aspect, in step 4, the rice of 45 parts by weight will be added in mixture that step 4 obtains
Slurry and saccharomyces cerevisiae, and ferment 18 hours under 37 degrees Celsius, heat inactivation.
In currently preferred aspect, in step 4, yeast-inoculated amount is 10-15 × 106 CFU/ml。
In currently preferred aspect, in step 4, the saccharomyces cerevisiae is to be deposited in Chinese industrial microorganism fungus kind
Collection, deposit number is the saccharomyces cerevisiae of CICC1012.
The advantages of method of the invention and beverage products, is there is preferable mouthfeel, and in preferred embodiments
The change of taste does not occur under long-term storage condition.Therefore, before method of the invention and product have good industrialization promotion
Scape.
Specific embodiment
Unless additionally illustrating, in various embodiments of the present invention, the raw material of " portion " parts by weight are 1 kilogram.And
And the fresh thallus laminariae of each test in embodiment is purchased from local marine products market, and is beaten for test early morning on the same day
Fishing.In step 4, yeast-inoculated amount is 12.5 × 106 CFU/ml。
Embodiment 1
In the present embodiment, a kind of reducing blood lipid formula drink preparation method the following steps are included:
(1) the fresh thallus laminariae of 32 parts by weight is taken, the alanine of 1.5 parts by weight, the sodium carbonate of 0.6 parts by weight and 1-4 weight is added
The salt of part is measured, and grabs and mixes uniformly, is pickled 8 hours under 3 degrees Celsius, and be ground into the particle of 3mm；
(2) thallus laminariae for obtaining step 1 is toasted 38 minutes under 135 degrees Celsius；
(3) it is made sufficiently to absorb water the clear water immersion that 120 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains, and
Mixture is homogenized；
(4) the big Rice & peanut milk and saccharomyces cerevisiae of 45 parts by weight will be added in mixture that step 4 obtains, and is issued at 37 degrees Celsius
Ferment 18 hours, heat inactivation；
(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and filling.In the present embodiment, the wine of selection
Brewer yeast is Angel saccharomyces cerevisiae.
Embodiment 2
In the present embodiment, a kind of reducing blood lipid formula drink preparation method the following steps are included:
(1) the fresh thallus laminariae of 20 parts by weight is taken, the alanine of 3 parts by weight, the sodium carbonate and 1 parts by weight of 0.5 parts by weight is added
Salt, and grab mix uniformly, be pickled 12 hours under 0 degree Celsius, and be ground into the particle of 2mm；
(2) thallus laminariae for obtaining step 1 is toasted 45 minutes under 130 degrees Celsius；
(3) it is made sufficiently to absorb water the clear water immersion that 150 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains, and
Mixture is homogenized；
(4) the big Rice & peanut milk and saccharomyces cerevisiae of 50 parts by weight will be added in mixture that step 4 obtains, and is issued at 40 degrees Celsius
Ferment 12 hours, heat inactivation；
(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and filling.In the present embodiment, the wine of selection
Brewer yeast is Angel saccharomyces cerevisiae.
Embodiment 3
In the present embodiment, a kind of reducing blood lipid formula drink preparation method the following steps are included:
(1) the fresh thallus laminariae of 40 parts by weight is taken, the alanine of 1 parts by weight, the sodium carbonate and 4 parts by weight of 1.0 parts by weight is added
Salt, and grab and mix uniformly, be pickled 6 hours at 4 deg. celsius, and be ground into the particle of 5mm；
(2) thallus laminariae for obtaining step 1 is toasted 30-45 minutes under 150 degrees Celsius；
(3) it is made sufficiently to absorb water the clear water immersion that 100 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains, and
Mixture is homogenized；
(4) the big Rice & peanut milk and saccharomyces cerevisiae of 30-50 parts by weight are added in the mixture for obtaining step 4, and at 35 degrees Celsius
Lower fermentation 24 hours, heat inactivation；
(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and filling.In the present embodiment, the wine of selection
Brewer yeast is Angel saccharomyces cerevisiae.
Embodiment 4
The difference with embodiment 1 is in the present embodiment, and the yeast of selection is to be deposited in Chinese industrial Microbiological Culture Collection
Center, deposit number is the saccharomyces cerevisiae of CICC1012.The yeast can be micro- from Chinese industrial by commercially available channel
Biological inoculum collection is ordered.
Embodiment 5
The difference with embodiment 1 is in the present embodiment, and the yeast of selection is to be deposited in Chinese industrial Microbiological Culture Collection
Center, deposit number is the saccharomyces cerevisiae of CICC1052.The yeast can be micro- from Chinese industrial by commercially available channel
Biological inoculum collection is ordered.
Embodiment 6
The difference with embodiment 1 is in the present embodiment, in step 2, also to thallus laminariae surface in the baking procedure
Brush syrup.It include 12% sugar in the syrup, remaining is water, and the sugar is sucrose.
Embodiment 7
The difference with embodiment 1 is in the present embodiment:
(1) in step 2, also to thallus laminariae surface brush syrup in the baking procedure.Include 12% in the syrup
Sugar, remaining is water, and the sugar is sucrose.
(2) yeast selected is deposited in Chinese industrial Culture Collection, deposit number CICC1012
Saccharomyces cerevisiae.The yeast can be ordered by commercially available channel from Chinese Research for Industrial Microbial Germ collection.
Embodiment 8
The difference with embodiment 1 is in the present embodiment:
(1) in step 2, also to thallus laminariae surface brush syrup in the baking procedure.Include 12% in the syrup
Sugar, remaining is water, and the sugar is sucrose.
(2) yeast selected is deposited in Chinese industrial Culture Collection, deposit number CICC1052
Saccharomyces cerevisiae.The yeast can be ordered by commercially available channel from Chinese Research for Industrial Microbial Germ collection.
Comparative example 1
It is in this comparative example with the difference of embodiment 1, fresh thallus laminariae is added without a series of chemicals in step 1
Matter directly carries out the step of keeping and crush under 0 degree Celsius.In addition to this, without fermentation step 3 in comparative example 1.
One, lipid of mice reduces hydraulic test
In this test, having carried out lipid of mice to the product of embodiment 1,4 and 7 reduces hydraulic test.The preparation stage is being tested,
To the feed of mouse feeding high lipid content, total cholesterol TC content in its serum is made to reach 3mmol/L or more, triglyceride TG
Content reaches 2 mmol/L or more (TC of normal mouse is 2.3mmol/L, TG 1.1mmol/L), constructs hypercalcinuria mouse mould
Type.
Following 1 blank test group is set during the test, wherein only giving the normal diet of mouse.
The mouse for choosing 40 high blood lipid models is divided into 10 groups, wherein group 1 is blank control group, feeds common mouse
Feed, group 2-4 are comparative test group, feed the product of above embodiments 1,4 and 7 respectively.In addition 10 normal mouse are chosen,
It is normal group, the product of the feeding embodiment of the present invention 2, test duration 30 days.It is average in the every group of mice serum in observation test front and back
The situation of change of blood lipid level.Concrete outcome is as follows:
Table 1: the mouse of embodiment 1-3 is averaged the variation of blood lipid
It can be seen in table 1 that TC the and TG level of embodiment 1,4 and 7 has a degree of decline, normal group water is not reached
It is flat, but decreased drastically relative to level before this.And it is obvious that the product of embodiment 7 is opposite
For embodiment 1 and 4, has the function of better rate and blood-lipid decreased.By replacement strain in embodiment 4, its TC level is realized
Decline to a certain degree.In embodiment 7, by the combination of experiment condition, realizes two kinds of indexs and all significantly decrease, obtain
Good technical effect is arrived.
Two, smelling is tested
In this experiment, embodiment 1-8 and comparative example 1 smelling carried out after smelling experiment and long-term storage are tested.It takes
Each set product each 200 milliliters and vacuum filling are sterilized and are sealed with tinplate bottle cap, not into Clear glass bottles and jars
It is stored on shelf in the case where being protected from light.Before storage and after storage 7 days, its smelling result is tracked respectively.
In smelling experiment, 40 subjects is recruited and have carried out smelling experiment, and 10 smelling subjects is required to beat product
Point.
The evaluation criterion of marking is as follows: providing the product of some embodiment simultaneously to subject, and by comparative example
10 times of volumes of product pure water dilution after obtained dilution, and carry out its to the fishy smell degree of two products
Evaluation makes 1 score to the embodiment product if embodiment product fishy smell is lower, if the fishy smell of comparative example product dilution is more
It is low then to make 0 score to the embodiment product.
In addition to this, also make each group subject to comparison more than the stoste progress of embodiment 1-8 and comparative example 1.It is right
Than showing that the fishy smell level of the stoste of embodiment 1-8 is all significantly lower than the stoste of comparative example 1.
After experiment, statistical result is as shown in table 1:
Table 2: the smelling experimental record of embodiment 1-8 and the product of comparative example 1
| Test group number | Before storage | After storage |
| Embodiment 1 | 11 | 1 |
| Embodiment 2 | 14 | 2 |
| Embodiment 3 | 9 | 2 |
| Embodiment 4 | 28 | 11 |
| Embodiment 5 | 17 | 4 |
| Embodiment 6 | 16 | 4 |
| Embodiment 7 | 39 | 35 |
| Embodiment 8 | 15 | 5 |
From table 2 and previously described data it is seen that:
(1) embodiment 1-3 and 5 shows the case where certain fishy smell is reduced before storage.This show commercially available yeast and
Other saccharomyces cerevisiaes have the effect of certain fishy smell reduction.
(2) experiment effect in embodiment 4 and 7 shows that the saccharomyces cerevisiae of special selection has good deodorization effect, this
It is that other yeast cannot achieve.
(3) embodiment 7 is compared with embodiment 4, finds to promote using in the thallus laminariae after syrup smearing baking procedure
The work of yeast realizes the deodorization of higher degree and the holding of longer time.
Claims (10)
1. a kind of preparation method of the formula drink of reducing blood lipid, it is characterised in that: the method the following steps are included:
(1) the fresh thallus laminariae of 20-40 parts by weight is taken, the alanine of 1-3 parts by weight, the sodium carbonate of 0.5-1.0 parts by weight is added
With the salt of 1-4 parts by weight, and grab mix uniformly, be pickled 6-12 hours under 0-4 degrees Celsius, and be ground into of 2-5mm
Grain；
(2) thallus laminariae for obtaining step 1 is toasted 30-45 minutes under 130-150 degrees Celsius；
(3) it is made sufficiently to absorb water the clear water immersion that 100-150 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains,
And mixture is homogenized；
(4) the big Rice & peanut milk and saccharomyces cerevisiae of 30-50 parts by weight are added in the mixture for obtaining step 4, and Celsius in 35-40
Degree lower fermentation 12-24 hours, heat inactivation；
(5) the fermenting mixture filtering obtained step 4 and collection liquid, season and filling.
2. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 1,
The fresh thallus laminariae of 32 parts by weight is taken, alanine, the sodium carbonate of 0.6 parts by weight and the food of 1-4 parts by weight of 1.5 parts by weight is added
Salt, and grab and mix uniformly, it is pickled 8 hours under 3 degrees Celsius, and be ground into the particle of 3mm.
3. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 2,
The thallus laminariae that step 1 is obtained is toasted 38 minutes under 135 degrees Celsius.
4. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 2,
The baking procedure is air cooking step.
5. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 2,
Also to thallus laminariae surface brush syrup in the baking procedure.
6. a kind of preparation method of the formula drink of reducing blood lipid according to claim 6, which is characterized in that in step 2,
It include the sugar of 10-15% in the syrup, remaining is water, and the sugar is selected from fructose, dextrose and saccharose.
7. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 3,
It is set sufficiently to absorb water the clear water immersion that 120 parts by weight are added in dried undaria pinnatifida particle that step 2 obtains, and by mixture
Homogenate.
8. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 4,
The big Rice & peanut milk and saccharomyces cerevisiae of 45 parts by weight will be added in mixture that step 4 obtains, and fermentation 18 is small under 37 degrees Celsius
When, heat inactivation.
9. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 4,
Yeast-inoculated amount is 10-15 × 106 CFU/ml。
10. a kind of preparation method of the formula drink of reducing blood lipid according to claim 1, it is characterised in that: in step 4
In, the saccharomyces cerevisiae is deposited in Chinese industrial Culture Collection, and deposit number is the wine of CICC1012
Brewer yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811448129.3A CN109247481B (en) | 2018-11-30 | 2018-11-30 | Preparation method of formula beverage for reducing blood fat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811448129.3A CN109247481B (en) | 2018-11-30 | 2018-11-30 | Preparation method of formula beverage for reducing blood fat |
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| Publication Number | Publication Date |
|---|---|
| CN109247481A true CN109247481A (en) | 2019-01-22 |
| CN109247481B CN109247481B (en) | 2021-10-19 |
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