CN113826793A - Chicken skin fruit solid beverage with spleen and stomach strengthening effect and preparation method thereof - Google Patents
Chicken skin fruit solid beverage with spleen and stomach strengthening effect and preparation method thereof Download PDFInfo
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- CN113826793A CN113826793A CN202111166665.6A CN202111166665A CN113826793A CN 113826793 A CN113826793 A CN 113826793A CN 202111166665 A CN202111166665 A CN 202111166665A CN 113826793 A CN113826793 A CN 113826793A
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- powder
- chicken skin
- fruit
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a chicken skin fruit solid beverage with the efficacy of strengthening spleen and stomach and a preparation method thereof, belonging to the technical field of food processing. The manufacturing method comprises the following steps: cleaning the chicken skin fruits; pre-freezing the chicken skin fruits; vacuum freeze-drying the Chinese wampee; crushing the chicken skin fruits to obtain chicken skin fruit powder with the fineness of 150-200 meshes; preparing the chicken skin fruit enzyme powder: a. primary fermentation, b, secondary fermentation, and vacuum freeze drying; enzymolysis of crude chicken skin enzyme; blending raw materials and auxiliary materials, namely 48-58 parts of chicken skin fruit enzyme powder, 35-45 parts of sugar palm powder, 10-18 parts of yam powder, 3-10 parts of tuckahoe powder, 4-12 parts of pearl barley powder, 0.5-3 parts of mogroside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid, uniformly mixing, and packaging to obtain the chicken skin fruit solid beverage. The solid beverage of the invention has high nutritive value, good health care effect, fragrant and sweet taste, no bitter taste, easy brewing and difficult caking.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a chicken skin fruit solid beverage with the effect of strengthening the spleen and stomach and a preparation method thereof.
Background
Clausena anisum-olens (Blanco.) Merr, a plant of Clausena lansum-olens (Blanco.) of Citrus subfamily of Rutaceae, also known as Chinese wampee and Chinese wampee, is a medicinal and edible economic crop of Zhuang nationality in southern areas of Guangxi. In the national folk medicines, the fruits can be used for removing food retention and stagnation, dredging intestines and stomach, eliminating phlegm and transforming qi, and have the functions of introducing air, invigorating stomach, relieving pain, treating traumatic injury and incised wound, eliminating wind swelling, removing malnutritional stagnation and the like.
According to the nutrition analysis of the Chinese college of agriculture center laboratory of Guangxi university on the Chinese wampee fruit, the fresh fruit contains 17 amino acids, the total content is 99.21mg/100g, the protein is 1.39%, the total sugar content is 9.3%, the vitamin C is 74mg/100g, the total solid content is 17.5/%, the total acidity is 2.28%, the edible rate is 75%, and the fresh fruit is rich in nutrient elements such as iron, calcium and the like, and has high nutritive value.
The Chinese wampee fruit is a special fruit in Chong-left city in Guangxi, and the Chinese wampee fruit planted in Longzhou county can be more than 2 ten thousand mu, and the total yield can reach 3000 ten thousand kilograms, so that the Chinese wampee fruit is one of main economic crops in the county. The Chinese wampee fruit is one of key promotion industries in characteristic agriculture promotion engineering of Chong left in Guangxi, and has huge market value and potential, but the processing scale of the Chinese wampee fruit is not large at present, the processing only stays at the pickling level, the technological content is not high, the product form cannot well express the flavor characteristics of tropical and subtropical fruits and vegetables, the loss of nutrient substances is serious, the product competitiveness is not strong, a high-value utilization technology is lacked, the industrial scale and the healthy development of the Chinese wampee fruit processing are further restricted, and the purpose of increasing the income is difficult to realize.
In conclusion, the chicken skin fruit has high nutrition and health care values, but the defect of deep processing technology causes the significant problem of low development and utilization values of the current chicken skin fruit. Meanwhile, the applicant finds that solid beverages on the market are generally only used as common beverages, and few solid beverages which can be used as beverages and have the effect of strengthening the spleen and stomach are available. The applicant aims to research a chicken skin fruit solid beverage with the efficacy of strengthening the spleen and stomach so as to make up for the current market blank.
[ summary of the invention ]
The invention aims to: the invention provides the solid drink of the Chinese white cherry with the effect of strengthening the spleen and the stomach and the preparation method thereof, aiming at the existing problems, the solid drink of the Chinese white cherry with the effect of strengthening the spleen and the stomach is prepared by utilizing whole Chinese white cherry, and the processing technology has less nutrient loss, so the solid drink of the Chinese white cherry has high nutritive value and good health care effect, and the product is produced by a scientific technology, has fragrant and sweet taste, has no bitter taste and is easy to brew.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of a Chinese wampee fruit solid beverage with the efficacy of strengthening spleen and stomach comprises the following steps:
(1) selecting and cleaning the Chinese wampee: selecting the full-grown Chinese wampee fruits as raw materials, cleaning with clear water, and draining;
(2) pre-freezing of the Chinese wampee: placing the drained chicken skin fruits into a refrigerator for pre-freezing for more than 24 hours;
(3) vacuum freeze-drying of the Chinese wampee: putting the pre-frozen drumstick fruits into a vacuum freeze-drying machine for vacuum freeze-drying to enable the drying rate of the drumstick fruits to reach 29-31%;
(4) crushing the Chinese wampee: coarsely crushing the freeze-dried chicken skin fruits, and then carrying out superfine crushing to obtain chicken skin fruit powder with the fineness of 150-200 meshes for later use;
(5) preparing the chicken skin fruit enzyme powder:
a. primary fermentation: weighing 80-100 parts of cleaned Chinese wampee fruits according to parts by weight, adding 0-50 parts of purified water, putting the materials into a wall breaking machine for wall breaking and smashing to obtain a material A, putting the smashed material A into a fermentation tank, adding white sugar, wherein the mass of the white sugar is 20-25% of the total mass of the material A, obtaining a material B, sterilizing the material B at the temperature of 85-90 ℃ for 15-20 min, cooling, adding yeast special for wine and fruit wine into the material B, wherein the adding weight of the yeast special for wine and fruit wine is 0.7-1.2% of the total weight of the material B, obtaining a material C, putting the obtained material C into a fermentation tank, fermenting at the temperature of 20-35 ℃ for 85-100 hours, and obtaining a primary fermentation product D;
b. and (3) secondary fermentation: adding white sugar into the primary fermentation product D, wherein the adding amount of the white sugar is 18-23% of the total weight of the material D, obtaining a material E, sterilizing the material E, cooling, adding a fruit and vegetable enzyme starter into the material E, wherein the adding weight of the fruit and vegetable enzyme starter is 1.0-2.0% of the total weight of the material E, obtaining a material F, putting the material F into a fermentation box, fermenting at the temperature of 32-37 ℃ for 24-48 h, and obtaining a rough chicken skin and fruit starter;
c. taking 80-100 parts by weight of the prepared crude chicken skin fruit enzyme, adding 0.4-1.2 parts by weight of an enzymolysis agent, and carrying out enzymolysis at 40-50 ℃ for 5-10 hours to obtain the chicken skin fruit enzyme;
d. taking 20-25 parts by weight of the prepared chicken skin fruit enzyme, uniformly stirring with 3-8 parts by weight of the chicken skin fruit powder prepared in the step (4), and freezing in a refrigerator for 24-28 hours to obtain the chicken skin fruit enzyme powder;
(6) blending raw materials and auxiliary materials
Preparing ultrafine pulverized sugar palm powder, Chinese yam powder, Poria powder, Coicis semen powder, and mogroside, carrageenan and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 48-58 parts by weight of chicken skin fruit enzyme powder, 35-45 parts by weight of sugar palm powder, 10-18 parts by weight of yam powder, 3-10 parts by weight of poria cocos powder, 4-12 parts by weight of coix seed powder, 0.5-3 parts by weight of mogroside, 0.2-1 part by weight of carrageenan and 0.2-1 part by weight of ascorbic acid, and packaging.
Preferably, the chicken skin fruits with intact fruits in the step (1) are the chicken skin fruits with bright color, no damage, good quality and no insect damage.
Preferably, the material C is exhausted every 4-6 hours in the fermentation process.
Preferably, the enzymolysis agent is formed by compounding pectinase and cellulase according to the weight ratio of 1: 1.
Preferably, the temperatures of the vacuum freeze-drying are all from-28 ℃ to-33 ℃.
Preferably, the material B and the material E are sterilized in a water bath at the temperature of 85-90 ℃, and the sterilization time is 15-20 min.
Preferably, the fineness of the sugar palm powder, the yam powder, the tuckahoe powder and the pearl barley powder is 150-200 meshes.
The chicken skin fruit used in the invention has the effects of promoting digestion, invigorating stomach, regulating qi, strengthening spleen, promoting qi circulation, relieving pain and the like. Researches find that the volatile oil of the drumstick fruit kernel has stronger inhibition effect on staphylococcus aureus, escherichia coli, bacillus subtilis and cartap, and has stronger inhibition effect than that of potassium sorbate which is a common preservative for food; the inventor also researches the bacteriostatic action of the ethanol extract of the drumstick fruit kernel, and the extract has strong inhibitory action on staphylococcus aureus, escherichia coli, pseudomonas aeruginosa, bacillus cartap and bacillus subtilis. Therefore, the bacteriostatic and antioxidant components of the fruit are likely to be present only or mostly in the kernels. However, since the nuts of the Chinese wampee fruit have large bitter taste, the nuts are discarded in the traditional processing, and according to statistics, the nuts discarded in Longzhou county every year reach thousands of kilograms, which causes great waste. The invention relates to a chicken skin fruit solid beverage, which is a product made of fruits with kernels and fruit skins, can retain nutrients and functional components, and has better antibacterial and antioxidant effects; the kernels are debittered and deastringent by a two-step fermentation method, the kernels of the drumstick are fully utilized, and the flavor food with better taste is obtained.
The gomuti palm powder is a traditional specialty in Longzhou county of Chong left city in Guangxi, and is a treasure in forest nutritional food. The Arenga pinnata powder is sweet and flat in taste, has the characteristics of no fat, low heat energy, high fiber and the like, contains various trace elements necessary for human bodies, such as copper, iron, zinc and the like, is convenient to eat, is delicious and tasty, is suitable for all ages, is an original ecological food, is used for conditioning the spleen and stomach for a folk, has a good effect, tonifies deficiency and loss, is weak in waist and feet, and is suitable for being drunk for a long time to lose weight and develop millet.
The Chinese yam contains amylase, polyphenol oxidase and other substances, is one of four Chinese medicines, is a medicine-food homologous plant, has the functions of tonifying spleen and promoting diuresis, soothing nerves and promoting spleen movement, has the function of helping the digestion and absorption of the spleen and the stomach, and is a medicine-food dual-purpose product for tonifying the spleen and the stomach. Clinically, it is often combined with gastrointestinal fluid to treat weakness of spleen and stomach, anorexia, tiredness, diarrhea, etc.
Coix seed is known as "the king of world grass plant"The semen Coicis is nutritious, and contains various amino acids such as semen Coicis oil, semen Coicis fat, sterol, amino acids, arginine, etc., and vitamin B1Carbohydrate and other nutrient components, and has effects of promoting diuresis, eliminating dampness, invigorating spleen, relieving diarrhea, and clearing away heat and toxic materials.
Poria contains abundant proteins, vitamin C, vitamin E and microelements, can inhibit tumor cell generation, and has effects of eliminating dampness, relieving swelling and invigorating spleen.
The chicken skin fruit, the sugar palm powder, the Chinese yam, the pearl barley and the poria cocos have the effect of strengthening the spleen and the stomach, and the solid beverage prepared by mixing the Chinese yam, the coix seed and the poria cocos has better effect of strengthening the spleen and the stomach; and the volume is small, the carrying is convenient, and the transportation cost is reduced.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. in the preparation process of the spleen-tonifying and appetite-promoting solid drink of the invention, the pigskin fruit is subjected to primary fermentation by adding saccharomycetes, and the primary fermentation product is subjected to secondary fermentation by adding the enzyme powder, so that the bitter taste of the pigskin fruit kernels can be eliminated, the whole pigskin fruit can be fully utilized, the waste of a large amount of kernels is avoided, the functional components for bacteriostasis and antioxidation are retained, and the application value and the nutritional application value of the pigskin fruit are improved.
2. The spleen-tonifying and appetite-promoting Chinese wampee fruit solid beverage contains Chinese wampee fruit enzyme powder, and the enzyme is a functional product with multiple nutritional biological activities, so that the functionality of the Chinese wampee fruit solid beverage is improved; the Chinese wampee and the Chinese wampee enzyme are dried by a vacuum freezing method, so that loss of nutritional ingredients is reduced; the solid beverage is prepared by mixing the chicken skin fruit enzyme powder, the sugar palm powder, the Chinese yam, the pearl barley and the tuckahoe, and compatibility is carried out by applying the relation of 'monarch, minister, assistant and guide', wherein the chicken skin fruit is the monarch, has the effects of promoting digestion, strengthening stomach, regulating qi and strengthening spleen, and is used for indigestion and abdominal distension; the gomuti palm powder is used as a minister and can tonify deficiency and loss; the Chinese yam, the coix seed and the poria cocos are used as assistants to strengthen the spleen, transport, transform and eliminate dampness, the effects of strengthening the spleen and stomach are improved by utilizing the mutual effects of the Chinese yam, the coix seed and the poria cocos, the spleen and stomach strengthening effect is improved, the food has obvious regulating effect on symptoms such as inappetence, gastral cavity fullness, indigestion, weakness of the spleen and stomach, diarrhea and the like after long-term drinking, and the food conforms to the health-preserving concept of homology of medicine and food, provides a food with health-care effect for people, and can be eaten daily. The present invention replaces nutritive sweetener with non-nutritive sweetener, momordica glycoside, to form low calorie beverage favorable to human health.
3. The crude Chinese wampee fruit enzyme after secondary fermentation has high viscosity and is inconvenient to process, and solid beverage prepared without an enzymolysis step is easy to absorb moisture and agglomerate. When the Chinese wampee fruit enzyme powder is prepared, if the Chinese wampee fruit enzyme is directly subjected to vacuum freeze drying, the Chinese wampee fruit enzyme powder is easy to agglomerate and is not easy to crush.
4. The invention prepares the preserved fruits of chicken skin into the solid beverage, has simple preparation process, feasible method, low investment and high production efficiency, is easy to industrialize and easily solves the problem of excessive yield of the preserved fruits of chicken skin. The chicken skin fruit powder and the sugar palm powder are special foods in Chong left city in Guangxi, and the solid beverage disclosed by the invention highlights local characteristics and flavor.
5. The Chinese wampee is regional and seasonal, is produced every year, and is a rare fruit variety. However, the Chinese wampee fruits are easy to rot, and after the eight-ripe Chinese wampee fruits are picked, the Chinese wampee fruits can be preserved for only 3-4 days at normal temperature, so that the Chinese wampee fruits are difficult to buy in places except Chongleft markets. In order to make the sauce be circulated in the market for a long time, a large amount of salt or white sugar is added into local people to be pickled into the sauce, and the sauce with high sugar and high salt is not good for health, is difficult to meet the requirements of people and has limited sales volume. According to the invention, the preserved fruits are made into solid beverage, so that the preserved fruits are not easy to decay and deteriorate after being dried, and are beneficial to storage, so that the problem that the preserved fruits are not easy to preserve is solved, and the preserved fruits can be used as functional food to be circulated on the market for a long time, and the requirements of people on healthy food are met.
[ detailed description ] embodiments
In order that the invention may be more clearly expressed, the invention will now be further described by way of specific examples. The drying rate in the present invention is calculated as (mass after sample drying/mass before sample drying), and the yeast dedicated to wine and fruit wine in the present invention is purchased from Angel Yeast Co., Ltd, and the fruit and vegetable enzyme leavening agent in the present invention is purchased from Angel Yeast Co., Ltd.
Example 1
The embodiment of the invention provides a chicken skin fruit solid beverage with the spleen and stomach strengthening effect, which specifically comprises the following steps:
(1) selecting and cleaning the Chinese wampee: selecting fresh-colored, non-damaged, good-quality and insect-free chicken skin fruits as raw materials, cleaning with clear water, and draining;
(2) pre-freezing of the Chinese wampee: placing the drained chicken skin fruits into a refrigerator for pre-freezing for 24 hours;
(3) vacuum freeze-drying of the Chinese wampee: putting the pre-frozen drumstick fruits into a vacuum freeze dryer for vacuum freeze drying, wherein the temperature of the vacuum freeze drying is-28 ℃, so that the drying rate of the drumstick fruits reaches 29%, and soaking the drumstick fruits subjected to the vacuum freeze drying in water at 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) crushing the Chinese wampee: coarsely crushing the freeze-dried chicken skin fruits, wherein the size of the coarsely crushed particles is not required, and then carrying out superfine crushing to obtain light green chicken skin fruit powder with fineness of 150-200 meshes and aromatic flavor for later use; the water holding capacity of the chicken skin fruit powder is 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) preparing the chicken skin fruit enzyme powder:
a. primary fermentation: weighing 80 parts of cleaned chicken skin fruits according to the weight parts, adding 0 part of purified water, putting the chicken skin fruits into a wall breaking machine for wall breaking and breaking to obtain a material A, putting the broken material A into a fermentation tank, adding white sugar, wherein the mass of the white sugar is 20% of the total mass of the material A, obtaining a material B, sterilizing the material B at the temperature of 85 ℃, sterilizing for 20min, cooling, adding yeast special for wine and fruit wine into the material B, and adding the yeast special for wine and fruit wine in an amount of 0.7% of the total weight of the material B to obtain a material C, putting the obtained material C into a fermentation tank, fermenting at the temperature of 20-35 ℃, and fermenting for 85h to obtain a primary fermentation product D;
b. and (3) secondary fermentation: adding white sugar into the primary fermentation product D, wherein the adding amount of the white sugar is 18% of the total mass of the material D to obtain a material E, sterilizing the material E, cooling, adding a fruit and vegetable enzyme starter into the material E, wherein the adding amount of the fruit and vegetable enzyme starter is 1.0% of the total weight of the material E to obtain a material F, putting the material F into a fermentation box, and fermenting at the temperature of 32-37 ℃ for 24 hours to obtain crude chicken skin and fruit ferment;
c. taking 80 parts of the prepared crude chicken skin fruit enzyme by weight, adding 0.4 part of enzymolysis agent, and carrying out enzymolysis for 5 hours at 40 ℃ to obtain the chicken skin fruit enzyme; the enzymolysis agent is formed by compounding pectinase and cellulase according to the weight ratio of 1: 1;
d. taking 20 parts of the prepared chicken skin fruit enzyme by weight, uniformly stirring with 3 parts of the chicken skin fruit powder prepared in the step (4), freezing in a refrigerator at minus 15 +/-1 ℃ for 24-28 h, and carrying out vacuum freeze drying at the temperature of minus 28 ℃ for 25h to obtain the chicken skin fruit enzyme powder;
(6) blending raw materials and auxiliary materials
Preparing ultrafine crushed arenga pinnata powder, yam powder, poria cocos powder and pearl barley powder with the fineness of 150-200 meshes, and auxiliary materials including mogroside, carrageenan and ascorbic acid; according to the weight parts, 48 parts of chicken skin enzyme powder, 35 parts of sugar palm powder, 10 parts of yam powder, 3 parts of tuckahoe powder, 4 parts of pearl barley powder, 0.5 part of mogroside, 0.2 part of carrageenan and 0.2 part of ascorbic acid are uniformly mixed and packaged to obtain the chicken skin fruit solid beverage.
Example 2
The embodiment of the invention provides a chicken skin fruit solid beverage with the spleen and stomach strengthening effect, which specifically comprises the following steps:
(1) selecting and cleaning the Chinese wampee: selecting fresh-colored, non-damaged, good-quality and insect-free chicken skin fruits as raw materials, cleaning with clear water, and draining;
(2) pre-freezing of the Chinese wampee: placing the drained chicken skin fruits into a refrigerator for pre-freezing for 30 hours;
(3) vacuum freeze-drying of the Chinese wampee: putting the pre-frozen drumstick fruits into a vacuum freeze dryer for vacuum freeze drying, wherein the temperature of the vacuum freeze drying is-30 ℃, so that the drying rate of the drumstick fruits reaches 30%, and soaking the drumstick fruits subjected to the vacuum freeze drying in water at 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) crushing the Chinese wampee: coarsely crushing the freeze-dried chicken skin fruits, wherein the size of the coarsely crushed particles is not required, and then carrying out superfine crushing to obtain light green chicken skin fruit powder with fineness of 150-200 meshes and aromatic flavor for later use; the water holding capacity of the chicken skin fruit powder is 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) preparing the chicken skin fruit enzyme powder:
a. primary fermentation: weighing 90 parts of cleaned chicken skin fruits according to the weight parts, adding 25 parts of purified water, putting the chicken skin fruits into a wall breaking machine for wall breaking and breaking to obtain a material A, putting the broken material A into a fermentation tank, adding white sugar, wherein the mass of the white sugar is 22% of the total mass of the material A, obtaining a material B, sterilizing the material B at the temperature of 88 ℃ for 18min, cooling, adding yeast special for wine and fruit wine into the material B, and adding the yeast special for wine and fruit wine in an amount of 0.9% of the total weight of the material B to obtain a material C, putting the obtained material C into a fermentation tank, fermenting at the temperature of 20-35 ℃ for 92h, and obtaining a primary fermentation product D;
b. and (3) secondary fermentation: adding white sugar into the primary fermentation product D, wherein the adding amount of the white sugar is 20% of the total mass of the material D to obtain a material E, sterilizing the material E, cooling, adding a fruit and vegetable enzyme starter into the material E, wherein the adding amount of the fruit and vegetable enzyme starter is 1.5% of the total weight of the material E to obtain a material F, putting the material F into a fermentation box, and fermenting at the temperature of 32-37 ℃ for 36 hours to obtain crude chicken skin and fruit ferment;
c. taking 90 parts of the prepared crude chicken skin fruit enzyme by weight, adding 0.9 part of enzymolysis agent, and carrying out enzymolysis for 8 hours at 45 ℃ to obtain the chicken skin fruit enzyme; the enzymolysis agent is formed by compounding pectinase and cellulase according to the weight ratio of 1: 1;
d. taking 22 parts of the prepared chicken skin fruit enzyme by weight, uniformly stirring with 5 parts of the chicken skin fruit powder prepared in the step (4), freezing in a refrigerator at minus 17 +/-1 ℃ for 36 hours, and carrying out vacuum freeze drying at the temperature of minus 30 ℃ for 22 hours to obtain the chicken skin fruit enzyme powder;
(6) blending raw materials and auxiliary materials
Preparing ultrafine crushed arenga pinnata powder, yam powder, poria cocos powder and pearl barley powder with the fineness of 150-200 meshes, and auxiliary materials including mogroside, carrageenan and ascorbic acid; according to the weight parts, 52 parts of chicken skin enzyme powder, 40 parts of sugar palm powder, 15 parts of yam powder, 8 parts of tuckahoe powder, 8 parts of pearl barley powder, 1.8 parts of mogroside, 0.8 part of carrageenan and 0.5 part of ascorbic acid are uniformly mixed and packaged to obtain the chicken skin fruit solid beverage.
Example 3
(1) Selecting and cleaning the Chinese wampee: selecting fresh-colored, non-damaged, good-quality and insect-free chicken skin fruits as raw materials, cleaning with clear water, and draining;
(2) pre-freezing of the Chinese wampee: placing the drained chicken skin fruits into a refrigerator for pre-freezing for 36 hours;
(3) vacuum freeze-drying of the Chinese wampee: putting the pre-frozen drumstick fruits into a vacuum freeze dryer for vacuum freeze drying, wherein the temperature of the vacuum freeze drying is-33 ℃, so that the drying rate of the drumstick fruits reaches 31%, and soaking the drumstick fruits subjected to the vacuum freeze drying in water at 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) crushing the Chinese wampee: coarsely crushing the freeze-dried chicken skin fruits, wherein the size of the coarsely crushed particles is not required, and then carrying out superfine crushing to obtain light green chicken skin fruit powder with fineness of 150-200 meshes and aromatic flavor for later use; the water holding capacity of the chicken skin fruit powder is 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) preparing the chicken skin fruit enzyme powder:
a. primary fermentation: weighing 100 parts of cleaned chicken skin fruits according to the weight parts, adding 50 parts of purified water, putting the chicken skin fruits into a wall breaking machine for wall breaking and breaking to obtain a material A, putting the broken material A into a fermentation tank, adding white sugar, wherein the mass of the white sugar is 25% of the total mass of the material A, obtaining a material B, sterilizing the material B at the temperature of 90 ℃ for 15min, cooling, adding yeast special for wine and fruit wine into the material B, and adding the yeast special for wine and fruit wine in an amount which is 1.2% of the total weight of the material B to obtain a material C, putting the obtained material C into a fermentation tank, fermenting at the temperature of 20-35 ℃ for 100h, and obtaining a primary fermentation product D;
b. and (3) secondary fermentation: adding white sugar into the primary fermentation product D, wherein the adding amount of the white sugar is 23% of the total mass of the material D, obtaining a material E, sterilizing the material E, cooling, adding a fruit and vegetable enzyme starter into the material E, wherein the adding amount of the fruit and vegetable enzyme starter is 2.0% of the total weight of the material E, obtaining a material F, putting the material F into a fermentation box, and fermenting at the temperature of 32-37 ℃ for 48 hours, so as to obtain crude chicken skin and fruit ferment;
c. taking 100 parts of the prepared crude chicken skin fruit enzyme by weight, adding 1.2 parts of an enzymolysis agent, and carrying out enzymolysis for 10 hours at 50 ℃ to obtain the chicken skin fruit enzyme; the enzymolysis agent is formed by compounding pectinase and cellulase according to the weight ratio of 1: 1;
d. taking 20-25 parts by weight of the prepared chicken skin fruit enzyme, uniformly stirring with 3-8 parts by weight of the chicken skin fruit powder prepared in the step (4), freezing in a refrigerator at-18 ℃ for 24 hours, and carrying out vacuum freeze drying at-33 ℃ for 20 hours to obtain the chicken skin fruit enzyme powder;
(6) blending raw materials and auxiliary materials
Preparing ultrafine crushed arenga pinnata powder, yam powder, poria cocos powder and pearl barley powder with the fineness of 150-200 meshes, and auxiliary materials including mogroside, carrageenan and ascorbic acid; uniformly mixing 58 parts of chicken skin fruit enzyme powder, 45 parts of sugar palm powder, 18 parts of yam powder, 10 parts of tuckahoe powder, 12 parts of pearl barley powder, 3 parts of mogroside, 1 part of carrageenan and 1 part of ascorbic acid in parts by weight, and packaging to obtain the chicken skin fruit solid beverage.
The brewing method of the invention comprises the following steps: taking a plurality of the solid drinks of the Chinese wampee fruits, adding hot boiled water which is 15-22 times of the mass of the solid drinks of the Chinese wampee fruits, enabling the water temperature to be 75-85 ℃, and uniformly stirring the solid drinks of the Chinese wampee fruits for drinking.
In the process of developing the spleen and stomach strengthening chicken skin fruit solid beverage, the applicant makes many tests to obtain better nutrition, mouthfeel and reconstitution property, and in order to show the advantages of the scheme of the invention, part of research schemes are introduced as follows:
comparative example 1
This comparative example is different from example 2 in that there is no step of preparing a powdered chicken skin fruit in steps (1) to (4) and no step of adding a powdered chicken skin fruit in step (5) d. The phenomenon that the Chinese wampee fruit enzyme is bonded into blocks and is not easy to crush occurs after vacuum freeze drying.
Comparative example 2
The comparative example is to prepare a solid beverage of the Chinese wampee fruit with the efficacy of strengthening the spleen and stomach, and the difference between the solid beverage and the embodiment 2 is that in the step (5) a, yeast is replaced by the same amount of enzyme powder, and then two times of enzyme fermentation are performed.
Comparative example 3
This comparative example prepared a solid beverage of chicken skin fruit having the effect of invigorating spleen and stomach, which was different from example 2 in that the step 5(c) of subjecting the crude chicken skin fruit enzyme to enzymatic hydrolysis was not performed. In the preparation method, the crude chicken skin fruit enzyme in the step 5(d) has high viscosity, and the chicken skin fruit enzyme is easy to agglomerate after being mixed with the chicken skin fruit powder and is difficult to disperse and process.
And (3) comparing the brewing effect and the taste of the solid beverages prepared in the examples 1-3 and the comparative examples 1-3, adding 18 times of hot boiled water by mass into a plurality of the solid beverages of the chicken skin fruits, and uniformly stirring the hot boiled water at the water temperature of 80 ℃ for drinking.
The beverages of examples 1 to 3 and comparative example 2 are easy to brew, uniform suspension is obtained after stirring for several times, the taste of the beverage is fragrant and fresh with the smell of the drumstick fruit, and the comparative example 2 has some bitter taste, which is caused by the bitter taste residue of the kernel of the drumstick fruit, so that the bitter taste of the kernel can be better eliminated through primary yeast fermentation and primary enzyme powder fermentation, and the drumstick fruit solid beverage with better properties cannot be obtained through secondary enzyme powder fermentation, and the bitter taste of the kernel cannot be thoroughly eliminated. The solid beverages of comparative examples 1 and 3 showed lumps that were difficult to stir during reconstitution, indicating that the present invention enzymatically hydrolyzed the crude chicken skin enzyme, and the chicken skin fruit powder incorporated before the chicken skin enzyme was vacuum freeze-dried can change the overall dispersibility and improve the reconstitution properties.
The products prepared in the embodiments 1-3 and the comparative examples 1 and 3 are subjected to plastic bag sealing packaging in equal amount, the products prepared in the embodiments 1-3 are still powdery after being placed for 6 months, the products prepared in the comparative example 1 are caked after 3 months, and the products prepared in the comparative example 3 are caked after 15 days, which shows that the crude Chinese wampee enzyme is subjected to enzymolysis, so that the final products can be well prevented from being caked.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (8)
1. The preparation method of the solid beverage with the effect of strengthening spleen and stomach is characterized by comprising the following steps:
(1) selecting and cleaning the Chinese wampee: selecting the full-grown Chinese wampee fruits as raw materials, cleaning with clear water, and draining;
(2) pre-freezing of the Chinese wampee: placing the drained chicken skin fruits into a refrigerator for pre-freezing for more than 24 hours;
(3) vacuum freeze-drying of the Chinese wampee: putting the pre-frozen drumstick fruits into a vacuum freeze-drying machine for vacuum freeze-drying, wherein the temperature of the vacuum freeze-drying is-28 ℃ to-33 ℃, and the drying rate of the drumstick fruits reaches 29-31%;
(4) crushing the Chinese wampee: coarsely crushing the freeze-dried chicken skin fruits, and then carrying out superfine crushing to obtain chicken skin fruit powder with the fineness of 150-200 meshes for later use;
(5) preparing the chicken skin fruit enzyme powder:
a. primary fermentation: weighing 80-100 parts of cleaned Chinese wampee fruits according to parts by weight, adding 0-50 parts of purified water, putting the materials into a wall breaking machine for wall breaking and smashing to obtain a material A, putting the smashed material A into a fermentation tank, adding white sugar, wherein the mass of the white sugar is 20-25% of the total mass of the material A, obtaining a material B, sterilizing the material B at the temperature of 85-90 ℃ for 15-20 min, cooling, adding yeast special for wine and fruit wine into the material B, wherein the adding weight of the yeast special for wine and fruit wine is 0.7-1.2% of the total weight of the material B, obtaining a material C, putting the obtained material C into a fermentation tank, fermenting at the temperature of 20-35 ℃ for 85-100 hours, and obtaining a primary fermentation product D;
b. and (3) secondary fermentation: adding white sugar into the primary fermentation product D, wherein the adding amount of the white sugar is 18-23% of the total weight of the material D, obtaining a material E, sterilizing the material E, cooling, adding a fruit and vegetable enzyme starter into the material E, wherein the adding weight of the fruit and vegetable enzyme starter is 1.0-2.0% of the total weight of the material E, obtaining a material F, putting the material F into a fermentation box, fermenting at the temperature of 32-37 ℃ for 24-48 h, and obtaining a rough chicken skin and fruit starter;
c. taking 80-100 parts by weight of the prepared crude chicken skin fruit enzyme, adding 0.4-1.2 parts by weight of an enzymolysis agent, and carrying out enzymolysis at 40-50 ℃ for 5-10 hours to obtain the chicken skin fruit enzyme;
d. taking 20-25 parts by weight of the prepared chicken skin fruit enzyme, uniformly stirring with 3-8 parts by weight of the chicken skin fruit powder prepared in the step (4), putting into a refrigerator, freezing for 24-28 h, and then carrying out vacuum freeze drying to obtain the chicken skin fruit enzyme powder;
(6) blending raw materials and auxiliary materials
Preparing ultrafine pulverized sugar palm powder, Chinese yam powder, Poria powder, Coicis semen powder, and mogroside, carrageenan and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 48-58 parts by weight of chicken skin fruit enzyme powder, 35-45 parts by weight of sugar palm powder, 10-18 parts by weight of yam powder, 3-10 parts by weight of poria cocos powder, 4-12 parts by weight of coix seed powder, 0.5-3 parts by weight of mogroside, 0.2-1 part by weight of carrageenan and 0.2-1 part by weight of ascorbic acid, and packaging.
2. The method of manufacturing according to claim 1, wherein: the chicken skin fruits with intact fruits in the step (1) are the chicken skin fruits with bright color, no damage, good quality and no insect damage.
3. The method of manufacturing according to claim 1, wherein: and exhausting primary air at intervals of 4-6 h in the fermentation process of the material C.
4. The method of manufacturing according to claim 1, wherein: the enzymolysis agent is formed by compounding pectinase and cellulase according to the weight ratio of 1: 1.
5. The method of manufacturing according to claim 1, wherein: the temperature of the vacuum freeze drying is-28 ℃ to-33 ℃.
6. The method of manufacturing according to claim 1, wherein: and the material B and the material E are sterilized in a water bath at the temperature of 85-90 ℃, and the sterilization time is 15-20 min.
7. The method of manufacturing according to claim 1, wherein: the fineness of the gomuti palm powder, the yam powder, the tuckahoe powder and the pearl barley powder is 150-200 meshes.
8. The chicken skin fruit solid beverage with the spleen and stomach strengthening effect is prepared by the preparation method according to the claims 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111166665.6A CN113826793B (en) | 2021-09-30 | 2021-09-30 | A solid beverage containing Carnis gallus Domesticus skin and having spleen and stomach strengthening effect, and its preparation method |
Applications Claiming Priority (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115606795A (en) * | 2022-10-28 | 2023-01-17 | 广西民族师范学院 | Chicken skin fruit-mulberry compound enzyme and preparation method thereof |
| CN115997922A (en) * | 2022-10-28 | 2023-04-25 | 广西民族师范学院 | Functional composite ferment containing drupe and preparation method thereof |
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| WO2017041745A1 (en) * | 2015-09-11 | 2017-03-16 | 石家庄以岭药业股份有限公司 | Solid beverage containing ginseng and preparation method thereof |
| CN107467567A (en) * | 2017-08-02 | 2017-12-15 | 李春生 | A kind of processing method of cock skin fruit yellow ginger jasmine tea nutrient powder |
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| WO2017041745A1 (en) * | 2015-09-11 | 2017-03-16 | 石家庄以岭药业股份有限公司 | Solid beverage containing ginseng and preparation method thereof |
| CN106173772A (en) * | 2016-07-06 | 2016-12-07 | 慧谷生命科技湖北有限公司 | A kind of vegetables and fruits ferment solid beverage and preparation method thereof |
| CN107467567A (en) * | 2017-08-02 | 2017-12-15 | 李春生 | A kind of processing method of cock skin fruit yellow ginger jasmine tea nutrient powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115606795A (en) * | 2022-10-28 | 2023-01-17 | 广西民族师范学院 | Chicken skin fruit-mulberry compound enzyme and preparation method thereof |
| CN115997922A (en) * | 2022-10-28 | 2023-04-25 | 广西民族师范学院 | Functional composite ferment containing drupe and preparation method thereof |
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| CN113826793B (en) | 2024-01-30 |
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