CN113826793B - A solid beverage containing Carnis gallus Domesticus skin and having spleen and stomach strengthening effect, and its preparation method - Google Patents
A solid beverage containing Carnis gallus Domesticus skin and having spleen and stomach strengthening effect, and its preparation method Download PDFInfo
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- CN113826793B CN113826793B CN202111166665.6A CN202111166665A CN113826793B CN 113826793 B CN113826793 B CN 113826793B CN 202111166665 A CN202111166665 A CN 202111166665A CN 113826793 B CN113826793 B CN 113826793B
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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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (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 effect 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: washing chicken skin fruits; pre-freezing the chicken skin fruits; vacuum freeze drying of the chicken skin fruits; crushing the chicken skin fruits to obtain chicken skin fruit powder with the fineness of 150-200 meshes; making the chicken skin fruit ferment powder: a. primary fermentation, secondary fermentation and vacuum freeze drying; enzymolysis of crude chicken skin fruit ferment; blending raw materials and auxiliary materials, namely 48-58 parts of chicken skin ferment powder, 35-45 parts of sugar palm powder, 10-18 parts of yam powder, 3-10 parts of poria cocos powder, 4-12 parts of pearl barley powder, 0.5-3 parts of momordica glycoside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid, uniformly mixing and packaging to obtain the chicken skin solid beverage. The obtained drumstick solid beverage has high nutritive value, good health care effect, fragrant and sweet taste, no bitter and astringent taste, easy brewing and difficult caking.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a drumstick solid beverage with spleen and stomach strengthening effect and a preparation method thereof.
Background
The Clausena lanum-olens (Blanco.) Merr is a plant of the genus Clausena of the subfamily Citrus of the family Rutaceae, also known as Clausena lansium, and is an economic crop of "homology of medicine and food" for the masses in the southwest area of Guangxi. In folk medicine for Zhuang, the fruit can be used for removing food retention and stagnation, dredging intestine and stomach, eliminating phlegm and resolving qi, and has the functions of air entraining, invigorating stomach, relieving pain, traumatic injury, removing wind swelling, removing malnutrition and the like.
According to the nutrition analysis of the chicken skin fruits in the laboratory of the university of Guangxi farm, the fresh fruits contain 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 chicken skin fruits are rich in nutrient elements such as iron, calcium and the like, so that the chicken skin fruits have high nutritive value.
The chicken skin fruits are special fruits in Chong left and right of Guangxi provinces, the chicken skin fruits planted in the Longzhou county only reach more than 2 ten thousand mu, the total yield reaches 3000 ten thousand kg, and the chicken skin fruits are one of main cash crops in the county. The chicken skin fruits are one of important lifting industries in the special agricultural lifting engineering of Guangxi Chong left and Chinese, the market value and the potential of the chicken skin fruits are huge, but the processing scale of the chicken skin fruits is not large at present, the processing of the chicken skin fruits is only stopped at the pickling level, the technological content is not high, the product form cannot well represent the flavor characteristics of tropical subtropical fruits and vegetables, the loss of nutrient substances is serious, the product competitiveness is not strong, the high-value utilization technology is lacking, the processing industrialization scale and the healthy development of the Guangxi chicken skin fruits are further restricted, and the income increasing purpose is difficult to realize.
In summary, although the chicken skin has higher nutrition and health care value, the development and utilization value of the chicken skin is low due to the defect of the deep processing technology. Meanwhile, the applicant finds that the solid beverage on the market at present is generally only used as a common beverage, and the solid beverage which can be used as a beverage and has the efficacy of strengthening spleen and stomach is very few. The applicant intends to research a drumstick solid beverage with the efficacy of strengthening spleen and stomach so as to make up for the current market blank.
[ invention ]
The invention aims at: aiming at the problems, the invention provides the chicken skin fruit solid beverage with the spleen and stomach strengthening effect and the preparation method thereof.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a preparation method of a chicken skin fruit solid beverage with spleen and stomach strengthening effect comprises the following steps:
(1) Selecting and cleaning chicken skin fruits: selecting the chicken skin fruits with intact fruits as raw materials, cleaning with clear water, and draining;
(2) Prefreezing the chicken skin fruits: the drained chicken skin fruits are placed into a refrigerator to be pre-frozen for more than 24 hours;
(3) Vacuum freeze drying of the chicken skin fruits: placing the pre-frozen chicken skin fruits into a vacuum freeze dryer for vacuum freeze drying, so that the drying rate of the chicken skin fruits reaches 29-31%;
(4) Crushing the chicken skin fruits: 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) Making the chicken skin fruit ferment powder:
a. primary fermentation: weighing 80-100 parts of washed chicken skin fruits according to parts by weight, adding 0-50 parts of purified water, putting into a wall breaking machine for wall breaking and crushing to obtain a material A, putting the crushed 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 wine-fruit wine special yeast into the material B, adding 0.7-1.2% of the total weight of the material B into the material B, obtaining a material C, fermenting the obtained material C at the temperature of 20-35 ℃ for 85-100 h, and obtaining a primary fermentation product D;
b. secondary fermentation: adding white sugar into the primary fermentation product D, wherein the addition amount of the white sugar is 18-23% of the total mass of the material D, obtaining a material E, sterilizing the material E, then cooling, adding a fruit and vegetable ferment starter into the material E, wherein the addition weight of the fruit and vegetable ferment starter is 1.0-2.0% of the total weight of the material E, obtaining a material F, placing the material F into a fermentation box, fermenting at the temperature of 32-37 ℃ for 24-48 h, and obtaining crude chicken skin ferment;
c. taking 80-100 parts of crude chicken skin ferment according to the weight parts, adding 0.4-1.2 parts of enzymolysis agent, and carrying out enzymolysis for 5-10 hours at 40-50 ℃ to obtain chicken skin ferment;
d. taking 20-25 parts of the prepared chicken skin ferment according to the parts by weight, uniformly stirring the chicken skin ferment and 3-8 parts of the chicken skin ferment powder prepared in the step (4), and putting the chicken skin ferment powder into a refrigerator to be frozen for 24-28 hours to obtain the chicken skin ferment powder;
(6) Raw and auxiliary material preparation
Preparing superfine powder of Arenga graminea, rhizoma Dioscoreae powder, poria powder, coicis semen powder, fructus Siraitiae Grosvenorii sweet glycoside, carrageenan, and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 48-58 parts of chicken skin fruit ferment powder, 35-45 parts of sugar palm powder, 10-18 parts of yam powder, 3-10 parts of poria cocos powder, 4-12 parts of coix seed powder, 0.5-3 parts of momordica grosvenori sweet glycoside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid in parts by weight and packaging.
Preferably, the chicken skin fruits with intact fruits in the step (1) are chicken skin fruits with bright color, no damage, good quality and no insect damage.
Preferably, the material C is discharged at intervals of 4-6 h in the fermentation process.
Preferably, the enzymolysis agent is prepared by compounding pectase and cellose according to a weight ratio of 1:1.
Preferably, the vacuum freeze-drying temperatures are all from-28 ℃ to-33 ℃.
Preferably, the materials B and E are sterilized in a water bath with the temperature of 85-90 ℃ for 15-20 min.
Preferably, the fineness of the sugar palm powder, the yam powder, the poria cocos powder and the coix seed powder is 150-200 meshes.
The chicken skin fruits used in the invention have the effects of promoting digestion, invigorating stomach, regulating qi, strengthening spleen, promoting qi circulation, relieving pain and the like. The study shows that the coprinus comatus kernel volatile oil has stronger inhibition effect on staphylococcus aureus, escherichia coli, bacillus subtilis and cartap, and has stronger inhibition effect than the common preservative potassium sorbate for food; the inventor also researches the bacteriostatic action of the ethanol extract of the drupe seeds, which has stronger inhibitory action on staphylococcus aureus, escherichia coli, pseudomonas aeruginosa, cartap and bacillus subtilis. Therefore, the bacteriostatic and antioxidant components in the fruit are likely to be present only in the kernel or in the majority of the kernels. However, because the drumstick nuts have a great bitter and astringent taste, the nuts are discarded in the traditional processing, and according to statistics, the discarded nuts in Longzhou county only reach tens of thousands of kilograms each year, so that great waste is caused. The chicken skin solid beverage invented by the applicant is a product made of fruits with nuts and peel, not only can keep nutrition and functional components, but also has better antibacterial and antioxidant effects; the method of two-step fermentation leads the nutlet to remove bitter and astringent taste, fully utilizes the drumstick nutlet and obtains a flavor food with better taste.
The sugar palm powder is a traditional special product of Guangxi Chong left-hand Chinese and Longzhou county and is a precious product in forest nutritional foods. The sugar palm powder has the characteristics of being sweet and flat in taste, free of fat, low in heat energy, high in fiber and the like, contains various microelements such as copper, iron, zinc and the like necessary for human bodies, is convenient to eat, delicious and tasty, is suitable for the old and young, is original ecological food, is used for conditioning spleen and stomach in folks, has good effect, and is capable of tonifying deficiency and winning loss, low in waist and foot debilitation, and long-term taking and light and cereal-avoiding.
The yam contains amylase, polyphenol oxidase and other substances, is one of four major Chinese medicines, is a plant with homology of medicine and food, has the effects of strengthening spleen, promoting diuresis, soothing nerves and promoting spleen, and helps digestion and absorption of spleen and stomach, and is a medicine and food dual-purpose product for tonifying spleen and stomach. It is often combined with gastrointestinal fluids in clinic to treat spleen and stomach weakness, anorexia, tiredness, diarrhea, etc.
The coix seed is known as 'world grass plant king', and the coix seed is rich in nutrition and contains a plurality of amino acid components such as coix seed oil, coix seed fat, sterol, amino acid, arginine and the like and vitamin B 1 The nutritional ingredients such as carbohydrate have the effects of promoting diuresis, removing dampness, strengthening spleen, relieving diarrhea, clearing heat and detoxicating.
Poria contains abundant proteins, vitamin C, vitamin E and microelements, can inhibit tumor cell production, and has effects of eliminating water, promoting edema and invigorating spleen.
The chicken skin, the sugar palm powder, the yam, the pearl barley and the poria cocos all have the effect of strengthening the spleen and the stomach, and the solid beverage is prepared after being mixed, so that the effect of strengthening the spleen and the stomach is better; and the portable electric heating device is small in size, convenient to carry and low in transportation cost.
In summary, due to the adoption of the technical scheme, the beneficial effects of the invention are as follows:
1. in the preparation process of the chicken skin fruit solid beverage for strengthening spleen and stimulating appetite, chicken skin fruits are subjected to primary fermentation by adding saccharomycetes, and the primary fermentation product is subjected to secondary fermentation by adding ferment powder, so that the bitter taste of chicken skin fruit kernels can be eliminated, the whole chicken skin fruits can be fully utilized, a great deal of waste of the kernels can be avoided, meanwhile, antibacterial and antioxidant functional components are reserved, and the application value and the nutritional application value of the chicken skin fruits are improved.
2. The chicken skin fruit solid beverage for strengthening spleen and stimulating appetite contains chicken skin fruit ferment powder, and the ferment is a functional product with various nutrition biological activities, so that the functionality of the chicken skin fruit solid beverage is improved; the chicken skin fruits and chicken skin fruit enzymes are dried by a vacuum freezing method, so that the loss of nutritional ingredients is reduced; the solid beverage is prepared by mixing chicken skin fruit ferment powder, sugar palm powder, chinese yam, pearl barley and poria cocos, and compatibility is carried out by adopting a relationship of monarch, minister, assistant and guide, wherein chicken skin fruit is monarch, has the effects of promoting digestion, invigorating stomach, regulating qi and strengthening spleen, and is used for treating indigestion and abdominal distention; the sugar palm powder is used as minister, and can tonify deficiency and win damage; the Chinese yam, the pearl barley and the poria cocos are used as adjuvants to strengthen the spleen, promote the circulation of qi and remove dampness, the spleen and stomach strengthening effect is improved by utilizing the mutual action of the Chinese yam, the pearl barley and the poria cocos, the Chinese yam, the pearl barley and the poria cocos have obvious regulation effects on symptoms such as inappetence, gastralgia distention, indigestion, weakness of the spleen and the stomach, diarrhea and the like after long-term drinking, and the Chinese yam, the pearl barley and the poria cocos accord with the health preserving concept of homology of medicine and food, so that a food with health care effect is provided for people and can be eaten daily. The invention uses the non-nutritive sweetener, namely mogroside, to replace the nutritive sweetener, so that the low-calorie beverage is beneficial to human health.
3. The crude chicken skin ferment after secondary fermentation has larger viscosity, is inconvenient to process, and solid beverage prepared without an enzymolysis step is easy to absorb moisture and agglomerate. When the chicken skin ferment powder is prepared, if the chicken skin ferment is directly subjected to vacuum freeze drying, the chicken skin ferment is easy to agglomerate and not easy to crush.
4. The invention prepares the chicken skin fruits 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 chicken skin fruits output. The chicken skin fruit and the sugar palm powder are special foods in the Chong left and the right of Guangxi, and the solid beverage disclosed by the invention highlights local features and flavors.
5. The chicken skin fruits are regional and seasonal, are produced in one year, and are rare fruit varieties. However, the chicken skin fruits are easy to rot, and after the eight mature chicken skin fruits are picked, the chicken skin fruits can be preserved for 3 to 4 days at normal temperature, so that the chicken skin fruits are difficult to buy in places except the Chong left market. In order to enable the sauce to circulate in the market for a long time, local people add a large amount of salt or white sugar to pickle the sauce, and the high-sugar and high-salt sauce is not beneficial to physical health, is difficult to meet the demands of people, and has limited sales volume. The chicken skin fruit is made into the solid beverage, the product is dry and not easy to rot and deteriorate, and the chicken skin fruit is favorable for storage, so that the problem that the chicken skin fruit is not easy to preserve is solved, the chicken skin fruit can be used as a functional food to circulate in the market for a long time, and the requirements of people on health foods are met.
[ detailed description ] of the invention
The present invention will be further described with reference to the following examples in order to more clearly illustrate the present invention. The dryness ratio in the present invention is calculated as (mass after sample drying/mass before sample drying), the wine and fruit wine special yeast in the present invention is purchased from Angel Yeast Co., ltd, and the fruit and vegetable ferment starter in the present invention is purchased from Angel Yeast Co., ltd.
Example 1
The preparation method of the chicken skin fruit solid beverage with the spleen and stomach strengthening effect specifically comprises the following steps:
(1) Selecting and cleaning chicken skin fruits: selecting chicken skin fruits with bright color, no damage, good quality and no insect damage as raw materials, cleaning with clear water, and draining;
(2) Prefreezing the chicken skin fruits: the drained chicken skin fruits are placed into a refrigerator to be pre-frozen for 24 hours;
(3) Vacuum freeze drying of the chicken skin fruits: placing the pre-frozen chicken skin 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 chicken skin fruits reaches 29%, and soaking the chicken skin fruits subjected to the vacuum freeze drying in water of 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) Crushing the chicken skin fruits: the freeze-dried chicken skin fruits are firstly coarsely crushed, the grain size of the coarsely crushed chicken skin fruits is not required, and then superfine crushing is carried out to obtain chicken skin fruit powder which has 150-200 meshes, light green color and aromatic flavor for later use; the water holding capacity of the wampee fruit powder reaches 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) Making the chicken skin fruit ferment powder:
a. primary fermentation: weighing 80 parts of washed chicken skin fruits according to parts by weight, adding 0 part of purified water, putting into a wall breaking machine for wall breaking and crushing to obtain a material A, putting the crushed 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 ℃ for 20min, then cooling, adding wine-fruit wine special yeast into the material B, wherein the adding weight of the wine-fruit wine special yeast is 0.7% of the total weight of the material B, obtaining a material C, putting the obtained material C into a fermentation tank, and fermenting at the temperature of 20-35 ℃ for 85h to obtain a primary fermentation product D;
b. secondary fermentation: adding white sugar into the primary fermentation product D, wherein the addition amount of the white sugar is 18% of the total mass of the material D, obtaining a material E, sterilizing the material E, then cooling, adding a fruit and vegetable ferment starter into the material E, wherein the addition weight of the fruit and vegetable ferment starter is 1.0% of the total weight of the material E, obtaining a material F, placing the material F into a fermentation tank, fermenting at the temperature of 32-37 ℃ for 24 hours, and obtaining crude chicken skin ferment;
c. taking 80 parts of crude chicken skin ferment according to parts by weight, adding 0.4 part of enzymolysis agent, and carrying out enzymolysis for 5 hours at 40 ℃ to obtain chicken skin ferment; the enzymolysis agent is prepared by compounding pectase and cellose according to the weight ratio of 1:1;
d. taking 20 parts of the prepared chicken skin ferment according to parts by weight, uniformly stirring the chicken skin ferment and 3 parts of the chicken skin ferment powder prepared in the step (4), putting the chicken skin ferment powder into a refrigerator with the temperature of minus 15 plus or minus 1 ℃ for freezing for 24-28 hours, and carrying out vacuum freeze drying for 25 hours at the temperature of minus 28 ℃ to obtain the chicken skin ferment powder;
(6) Raw and auxiliary material preparation
Preparing superfine crushed sugar palm powder, yam powder, tuckahoe powder and coix seed powder with fineness of 150-200 meshes, and auxiliary materials of mogroside, carrageenan and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 48 parts of chicken skin fruit ferment powder, 35 parts of sugar palm powder, 10 parts of yam powder, 3 parts of poria cocos powder, 4 parts of coix seed powder, 0.5 part of momordica grosvenori sweet glycoside, 0.2 part of carrageenan and 0.2 part of ascorbic acid in parts by weight and packaging.
Example 2
The preparation method of the chicken skin fruit solid beverage with the spleen and stomach strengthening effect specifically comprises the following steps:
(1) Selecting and cleaning chicken skin fruits: selecting chicken skin fruits with bright color, no damage, good quality and no insect damage as raw materials, cleaning with clear water, and draining;
(2) Prefreezing the chicken skin fruits: the drained chicken skin fruits are placed into a refrigerator to be pre-frozen for 30 hours;
(3) Vacuum freeze drying of the chicken skin fruits: placing the pre-frozen chicken skin 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 chicken skin fruits reaches 30%, and soaking the chicken skin fruits subjected to the vacuum freeze drying in water of 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) Crushing the chicken skin fruits: the freeze-dried chicken skin fruits are firstly coarsely crushed, the grain size of the coarsely crushed chicken skin fruits is not required, and then superfine crushing is carried out to obtain chicken skin fruit powder which has 150-200 meshes, light green color and aromatic flavor for later use; the water holding capacity of the wampee fruit powder reaches 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) Making the chicken skin fruit ferment powder:
a. primary fermentation: weighing 90 parts of washed chicken skin fruits according to parts by weight, adding 25 parts of purified water, putting into a wall breaking machine for wall breaking and crushing to obtain a material A, putting the crushed 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 88 ℃ for 18min, then cooling, adding wine-fruit wine special yeast into the material B, wherein the adding weight of the wine-fruit wine special yeast is 0.9% of the total weight of the material B, obtaining a material C, putting the obtained material C into a fermentation tank, and fermenting at 20-35 ℃ for 92h to obtain a primary fermentation product D;
b. secondary fermentation: adding white sugar into the primary fermentation product D, wherein the addition amount of the white sugar is 20% of the total mass of the material D, obtaining a material E, sterilizing the material E, then cooling, adding a fruit and vegetable ferment starter into the material E, wherein the addition weight of the fruit and vegetable ferment starter is 1.5% of the total weight of the material E, obtaining a material F, placing the material F into a fermentation tank, fermenting at the temperature of 32-37 ℃ for 36h, and obtaining crude chicken skin ferment;
c. taking 90 parts of crude chicken skin ferment according to the weight parts, adding 0.9 part of enzymolysis agent, and carrying out enzymolysis for 8 hours at 45 ℃ to obtain chicken skin ferment; the enzymolysis agent is prepared by compounding pectase and cellose according to the weight ratio of 1:1;
d. taking 22 parts of the prepared chicken skin ferment according to the parts by weight, uniformly stirring the chicken skin ferment and 5 parts of the chicken skin ferment powder prepared in the step (4), putting the chicken skin ferment into a refrigerator with the temperature of minus 17 plus or minus 1 ℃ for 36 hours, and vacuum freeze-drying the chicken skin ferment for 22 hours at the temperature of minus 30 ℃ to obtain chicken skin ferment powder;
(6) Raw and auxiliary material preparation
Preparing superfine crushed sugar palm powder, yam powder, tuckahoe powder and coix seed powder with fineness of 150-200 meshes, and auxiliary materials of mogroside, carrageenan and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 52 parts of chicken skin fruit ferment powder, 40 parts of sugar palm powder, 15 parts of yam powder, 8 parts of poria cocos powder, 8 parts of pearl barley powder, 1.8 parts of momordica grosvenori sweet glycoside, 0.8 part of carrageenan and 0.5 part of ascorbic acid in parts by weight and packaging.
Example 3
(1) Selecting and cleaning chicken skin fruits: selecting chicken skin fruits with bright color, no damage, good quality and no insect damage as raw materials, cleaning with clear water, and draining;
(2) Prefreezing the chicken skin fruits: the drained chicken skin fruits are placed into a refrigerator to be pre-frozen for 36 hours;
(3) Vacuum freeze drying of the chicken skin fruits: placing the pre-frozen chicken skin 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 chicken skin fruits reaches 31%, and soaking the chicken skin fruits subjected to the vacuum freeze drying in water of 70 ℃ for 15min, wherein the rehydration rate can reach 44-49%;
(4) Crushing the chicken skin fruits: the freeze-dried chicken skin fruits are firstly coarsely crushed, the grain size of the coarsely crushed chicken skin fruits is not required, and then superfine crushing is carried out to obtain chicken skin fruit powder which has 150-200 meshes, light green color and aromatic flavor for later use; the water holding capacity of the wampee fruit powder reaches 1.6-2.2 g/g, and the solubility is 0.6-0.8 g/g;
(5) Making the chicken skin fruit ferment powder:
a. primary fermentation: weighing 100 parts of washed chicken skin fruits according to parts by weight, adding 50 parts of purified water, putting into a wall breaking machine for wall breaking and crushing to obtain a material A, putting the crushed 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 to obtain a material B, sterilizing the material B at 90 ℃ for 15min, then cooling, adding wine-fruit wine special yeast into the material B, wherein the adding weight of the wine-fruit wine special yeast 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, and fermenting at 20-35 ℃ for 100h to obtain a primary fermentation product D;
b. secondary fermentation: adding white sugar into the primary fermentation product D, wherein the addition amount of the white sugar is 23% of the total mass of the material D, obtaining a material E, sterilizing the material E, then cooling, adding a fruit and vegetable ferment starter into the material E, wherein the addition weight of the fruit and vegetable ferment starter is 2.0% of the total weight of the material E, obtaining a material F, placing the material F into a fermentation tank, fermenting at the temperature of 32-37 ℃ for 48h, and obtaining crude chicken skin ferment;
c. taking 100 parts of crude chicken skin ferment according to the parts by weight, adding 1.2 parts of enzymolysis agent, and carrying out enzymolysis for 10 hours at 50 ℃ to obtain chicken skin ferment; the enzymolysis agent is prepared by compounding pectase and cellose according to the weight ratio of 1:1;
d. taking 20-25 parts of the prepared chicken skin ferment according to parts by weight, uniformly stirring the chicken skin ferment and 3-8 parts of the chicken skin ferment powder prepared in the step (4), putting the chicken skin ferment powder into a refrigerator with the temperature of minus 18 ℃ for freezing for 24 hours, and vacuum freeze-drying for 20 hours at the temperature of minus 33 ℃ to obtain the chicken skin ferment powder;
(6) Raw and auxiliary material preparation
Preparing superfine crushed sugar palm powder, yam powder, tuckahoe powder and coix seed powder with fineness of 150-200 meshes, and auxiliary materials of mogroside, carrageenan and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 58 parts of chicken skin fruit ferment powder, 45 parts of sugar palm powder, 18 parts of yam powder, 10 parts of poria cocos powder, 12 parts of pearl barley powder, 3 parts of momordica grosvenori sweet glycoside, 1 part of carrageenan and 1 part of ascorbic acid in parts by weight and packaging.
The brewing method comprises the following steps: taking a plurality of drumstick solid beverages, adding hot boiled water with 15-22 times of the mass of the solid beverages, stirring uniformly at the water temperature of 75-85 ℃, and drinking.
In the process of developing the chicken skin fruit solid beverage with the spleen and stomach strengthening effect, the applicant makes a plurality of experiments to obtain better nutrition, taste and brewing, and in order to show the advantages of the scheme of the invention, part of the 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 the chicken skin powder in steps (1) to (4), and there is no step of adding the chicken skin powder in step (5) d. After the chicken skin ferment is subjected to vacuum freeze drying, the phenomenon of caking and difficult crushing occurs.
Comparative example 2
The comparative example was prepared as a solid drink of chicken skin with spleen and stomach strengthening effect, which was different from example 2 in that in the step (5) a, the same amount of ferment powder was used instead of yeast, and two ferment fermentations were performed.
Comparative example 3
This comparative example was prepared as a solid drink of chicken skin with spleen and stomach strengthening effect, which is different from example 2 in that the process of enzymatic hydrolysis of crude chicken skin ferment in step 5 (c) was not performed. In the preparation method, the crude chicken skin fruit ferment in the step 5 (d) has high viscosity, and is easy to agglomerate after being mixed with chicken skin fruit powder, and difficult to disperse and process.
The solid beverages prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to brewing effect and taste evaluation, and a plurality of drumstick solid beverages were taken, hot boiled water 18 times the mass of the solid beverages was added, the water temperature was 80 ℃, and the solid beverages were drunk after stirring uniformly.
The beverages of examples 1 to 3 and comparative example 2 are easy to brew, and are stirred for several times to obtain a uniform suspension, the taste of the beverage has the fragrant, fresh and refreshing smell of the chicken skin fruits, and comparative example 2 has some bitter and astringent taste, which is caused by bitter and astringent taste residues of the chicken skin fruits, so that the bitter and astringent taste of the nuts can be better eliminated through primary yeast fermentation and primary ferment powder fermentation, and the chicken skin fruit solid beverage with better properties cannot be obtained through secondary ferment powder fermentation, and the bitter and astringent taste of the nuts cannot be thoroughly eliminated. The solid beverages of comparative examples 1 and 3 showed lumps which were difficult to stir during the brewing process, demonstrating that the present invention enzymatically hydrolyzed crude drupe enzyme and blended drupe powder prior to vacuum freeze-drying of the drupe enzyme changed the overall dispersibility and improved the brewing.
The products prepared in examples 1-3 and comparative examples 1 and 3 are packaged in plastic bags in a sealing manner, the products prepared in examples 1-3 are still powdery after being placed for 6 months, the products prepared in comparative example 1 are agglomerated after 3 months, and the products prepared in comparative example 3 are agglomerated after 15 days, which means that the final product agglomeration can be well prevented by enzymolysis of crude drupe ferment.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.
Claims (8)
1. The preparation method of the chicken skin fruit solid beverage with the spleen and stomach strengthening effect is characterized by comprising the following steps of:
(1) Selecting and cleaning chicken skin fruits: selecting the chicken skin fruits with intact fruits as raw materials, cleaning with clear water, and draining;
(2) Prefreezing the chicken skin fruits: the drained chicken skin fruits are placed into a refrigerator to be pre-frozen for more than 24 hours;
(3) Vacuum freeze drying of the chicken skin fruits: placing the pre-frozen chicken skin fruits into a vacuum freeze dryer for vacuum freeze drying, wherein the temperature of the vacuum freeze drying is between-28 ℃ and-33 ℃, so that the drying rate of the chicken skin fruits reaches 29-31%;
(4) Crushing the chicken skin fruits: 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) Making the chicken skin fruit ferment powder:
a. primary fermentation: weighing 80-100 parts of washed chicken skin fruits according to parts by weight, adding 0-50 parts of purified water, putting into a wall breaking machine for wall breaking and crushing to obtain a material A, putting the crushed 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 wine-fruit wine special yeast into the material B, adding 0.7-1.2% of the total weight of the material B into the material B, obtaining a material C, fermenting the obtained material C at the temperature of 20-35 ℃ for 85-100 h, and obtaining a primary fermentation product D;
b. secondary fermentation: adding white sugar into the primary fermentation product D, wherein the addition amount of the white sugar is 18-23% of the total mass of the material D, obtaining a material E, sterilizing the material E, then cooling, adding a fruit and vegetable ferment starter into the material E, wherein the addition weight of the fruit and vegetable ferment starter is 1.0-2.0% of the total weight of the material E, obtaining a material F, placing the material F into a fermentation box, fermenting at the temperature of 32-37 ℃ for 24-48 h, and obtaining crude chicken skin ferment;
c. taking 80-100 parts of crude chicken skin ferment according to the weight parts, adding 0.4-1.2 parts of enzymolysis agent, and carrying out enzymolysis at 40-50 ℃ for 5-10 h to obtain chicken skin ferment;
d. taking 20-25 parts of the chicken skin ferment according to the parts by weight, uniformly stirring the chicken skin ferment and 3-8 parts of the chicken skin ferment powder prepared in the step (4), putting the chicken skin ferment powder into a refrigerator, freezing for 24-28 hours, and then carrying out vacuum freeze drying to obtain the chicken skin ferment powder;
(6) Blending raw materials and auxiliary materials:
preparing superfine powder of Arenga graminea, rhizoma Dioscoreae powder, poria powder, coicis semen powder, fructus Siraitiae Grosvenorii sweet glycoside, carrageenan, and ascorbic acid; the chicken skin fruit solid beverage is prepared by uniformly mixing 48-58 parts of chicken skin fruit ferment powder, 35-45 parts of sugar palm powder, 10-18 parts of yam powder, 3-10 parts of poria cocos powder, 4-12 parts of coix seed powder, 0.5-3 parts of momordica grosvenori sweet glycoside, 0.2-1 part of carrageenan and 0.2-1 part of ascorbic acid in parts by weight and packaging.
2. The method of manufacturing according to claim 1, wherein: the chicken skin fruits with intact fruits in the step (1) are 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 discharging primary gas from the material C at intervals of 4-6 hours in the fermentation process.
4. The method of manufacturing according to claim 1, wherein: the enzymolysis agent is prepared by compounding pectase and cellose according to the weight ratio of 1:1.
5. The method of manufacturing according to claim 1, wherein: the vacuum freeze-drying temperatures are all-28 ℃ to-33 ℃.
6. The method of manufacturing according to claim 1, wherein: and sterilizing the materials B and E in a water bath with the temperature of 85-90 ℃ for 15-20 min.
7. The method of manufacturing according to claim 1, wherein: the fineness of the sugar palm powder, the yam powder, the poria cocos powder and the coix seed powder is 150-200 meshes.
8. A solid beverage of chicken skin fruit with spleen and stomach strengthening effect prepared by the preparation method of any one of claims 1 to 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 |
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| 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 |
| 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 |
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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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