CN114287545A - Formula and preparation method of sargentgloryvine-okra compound lactobacillus beverage - Google Patents
Formula and preparation method of sargentgloryvine-okra compound lactobacillus beverage Download PDFInfo
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- 241001075517 Abelmoschus Species 0.000 claims abstract description 55
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Images
Abstract
The invention discloses a formula and a preparation method of a sarge and okra compound lactobacillus beverage, the preparation method is reasonable in design, the sarge juice, okra juice, pure milk and white granulated sugar are used as main raw materials, lactobacillus is added for fermentation treatment, the prepared lactobacillus beverage keeps nutrient substances in the sarge and okra, is light milky in color and luster, fine and smooth in taste, uniform in tissue state and suitable for sour and sweet, combines the special flavors of the sarge, okra and lactobacillus fermented milk, and is free of any peculiar smell and rich in nutrition.
Description
Technical Field
The invention relates to the technical field of beverage processes, in particular to a formula and a preparation method of a sargentgloryvine-okra compound lactobacillus beverage.
Background
The agrimony contains various elements such as calcium, copper, phosphorus, iron, zinc and the like which are necessary trace elements for human bodies, is rich in vitamin C and water, and has the effects of quenching thirst, cooling, reducing blood pressure, reducing blood fat and the like. The product can be eaten raw or squeezed or made into powder, has effects of clearing heat, clearing pathogenic fire, loosening bowel to relieve constipation, nourishing yin and promoting fluid production, and can be used for treating fever, polydipsia and throat pain due to common cold; dysphoria with smothery sensation, hectic fever, night sweat, feverish sensation in the palms and soles, insomnia due to yin and blood deficiency, and similar symptoms in climacteric period;
the okra is rich in protein, free amino acid, vitamin A and B groups, vitamin C, vitamin E, phosphorus, iron, potassium, calcium, zinc, selenium, manganese and other mineral elements, and also contains a viscous substance composed of pectin, polysaccharide and the like, so that the okra has the functions of strengthening the stomach, finishing the intestinal tract, helping digestion, protecting the liver and enhancing the tolerance of a human body, and various functional substances such as viscous polysaccharide, protein, dietary fiber and the like contained in the okra have important functions of preventing anemia, reducing blood pressure, reducing blood fat and the like;
the acid bacteria can use fermentable carbohydrates to produce a large amount of lactic acid, which can regulate the normal flora in the stomach and intestinal tract of a human body, maintain the micro-ecological balance and homeostasis of the body. Can also improve food digestibility, reduce serum cholesterol, and effectively inhibit putrefying bacteria growth and reproduction and putrefying product production in intestinal tract. Stimulating the development of tissues, thereby acting on the physiological functions, drug effects, immune response, aging process, sudden emergency response, and the like of the organism;
however, the sarge tubers and the okra are not storage-resistant and are easy to rot and deteriorate, deep processing of the sarge tubers and the okra is not enough at the present stage, meanwhile, the yogurt sold in the market is various in taste, a lot of components are added into various yogurts to attract audiences, but the components added into the yogurt usually pay attention to nutrition and ignore taste, or pay attention to taste and ignore nutrition, so that the nutrition is rarely taken into consideration.
Disclosure of Invention
The invention aims to overcome the technical defects and provides a formula and a preparation method of a sargassum okra compound lactobacillus beverage.
In order to solve the technical problems, the invention provides a compound lactobacillus beverage formula of abelmoschus manihot, which comprises abelmoschus manihot juice, pure milk, white granulated sugar and lactobacillus, wherein the total content of the abelmoschus manihot juice and the abelmoschus manihot juice is 82.3-86.5%, the content of the pure milk is 4-6%, the content of the white granulated sugar is 9-11%, and the content of the lactobacillus is 0.5-0.7%, and the ratio of the abelmoschus manihot juice to the abelmoschus manihot juice is 8: 3.
As an improvement, the total content of the sarge juice and the okra juice is 82.3 percent, the content of pure milk is 6 percent, the content of white granulated sugar is 11 percent, and the content of lactic acid bacteria is 0.7 percent by mass percent, wherein the ratio of the sarge juice to the okra juice is 8: 3.
As an improvement, the total content of the sarge juice and the okra juice is 84.4 percent, the content of pure milk is 5 percent, the content of white granulated sugar is 10 percent and the content of lactic acid bacteria is 0.6 percent by mass percent, wherein the ratio of the sarge juice to the okra juice is 8: 3.
As an improvement, the total content of the sarge juice and the okra juice is 86.5 percent, the content of pure milk is 4 percent, the content of white granulated sugar is 9 percent and the content of lactic acid bacteria is 0.5 percent by mass percent, wherein the ratio of the sarge juice to the okra juice is 8: 3.
The invention also provides a preparation method of the abelmoschus manihot compound lactobacillus beverage, which comprises the following steps:
step 1) selecting the pueraria peduncularis, cleaning, peeling, cutting into blocks, juicing the pueraria peduncularis by using a juicer, and filtering to obtain pueraria peduncularis juice for later use;
step 2) selecting okra, washing, crushing, filtering to obtain filtrate, and obtaining okra juice for later use;
and 3) taking the agriophyllum squarrosum juice and the okra juice according to a certain proportion, uniformly mixing, adding pure milk and white granulated sugar into the mixture according to a certain proportion, sterilizing the mixture, adding lactic acid bacteria according to a certain proportion, performing fermentation treatment, and obtaining a finished product after the fermentation is finished.
As a modification, the step 1 and the step 2 adopt 300-mesh filter cloth for filtration.
As an improvement, the fermentation time in the step 3 is preferably 6 hours, and the fermentation temperature is preferably controlled to be 43-45 ℃.
Compared with the prior art, the invention has the advantages that: the lactobacillus beverage prepared by the invention keeps the nutrient substances in the pueraria peduncularis and the okra, has light and creamy color, fine and smooth mouthfeel, uniform tissue state and proper sour and sweet taste, combines the special flavors of the pueraria peduncularis, the okra and the lactobacillus fermented milk, has no peculiar smell and is rich in nutrition.
Drawings
Fig. 1 is a schematic view of a formula of a sargentodoxa cuneata compound lactobacillus beverage and a preparation process of the preparation method.
Detailed Description
The formula and the preparation method of the okra and agrimony compound lactobacillus beverage of the invention are further described in detail by combining the examples.
Example 1
Selecting the pueraria peduncularis, cleaning, peeling, cutting into blocks, juicing by using a juicer, and filtering by using 300-mesh filter cloth to obtain pueraria peduncularis juice; selecting okra, cleaning, crushing, filtering by adopting 300-mesh filter cloth, and taking filtrate to obtain okra juice; according to the mass percentage, the total content of the sarge juice and the okra juice is 82.3%, the content of pure milk is 6%, the content of white granulated sugar is 11%, and the content of lactic acid bacteria is 0.7%, wherein the ratio of the sarge juice to the okra juice is 8:3, the sarge juice and the okra juice are taken according to a ratio, after uniform mixing, the pure milk and the white granulated sugar are added into the mixture according to a ratio, after the mixture is sterilized, the lactic acid bacteria are added according to a ratio, fermentation treatment is carried out, the fermentation time is preferably 6 hours, the fermentation temperature is preferably controlled to be 43-45 ℃, and after the fermentation is finished, a finished product is obtained.
Example 2
Selecting the pueraria peduncularis, cleaning, peeling, cutting into blocks, juicing by using a juicer, and filtering by using 300-mesh filter cloth to obtain pueraria peduncularis juice; selecting okra, cleaning, crushing, filtering by adopting 300-mesh filter cloth, and taking filtrate to obtain okra juice; according to the mass percentage, the total content of the sarge juice and the okra juice is 84.4%, the content of pure milk is 5%, the content of white granulated sugar is 10%, and the content of lactic acid bacteria is 0.6%, wherein the ratio of the sarge juice to the okra juice is 8:3, the sarge juice and the okra juice are taken according to a ratio, after uniform mixing, the pure milk and the white granulated sugar are added into the mixture according to a ratio, after the mixture is sterilized, the lactic acid bacteria are added according to a ratio, fermentation treatment is carried out, the fermentation time is preferably 6 hours, the fermentation temperature is preferably controlled to be 43-45 ℃, and after the fermentation is finished, a finished product is obtained.
Example 3
Selecting the pueraria peduncularis, cleaning, peeling, cutting into blocks, juicing by using a juicer, and filtering by using 300-mesh filter cloth to obtain pueraria peduncularis juice; selecting okra, cleaning, crushing, filtering by adopting 300-mesh filter cloth, and taking filtrate to obtain okra juice; according to the mass percentage, the total content of the sarge juice and the okra juice is 86.5%, the content of pure milk is 4%, the content of white granulated sugar is 9%, and the content of lactic acid bacteria is 0.5%, wherein the ratio of the sarge juice to the okra juice is 8:3, the sarge juice and the okra juice are taken according to a ratio, after uniform mixing, the pure milk and the white granulated sugar are added into the mixture according to a ratio, after the mixture is sterilized, the lactic acid bacteria are added according to a ratio, fermentation treatment is carried out, the fermentation time is preferably 6 hours, the fermentation temperature is preferably controlled to be 43-45 ℃, and after the fermentation is finished, a finished product is obtained.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. The formula of the abelmoschus manihot and okra compound lactobacillus beverage is characterized in that: comprises 82.3-86.5% of the total content of the sarge juice and the okra juice, 4-6% of the pure milk, 9-11% of the white granulated sugar and 0.5-0.7% of the lactic acid bacteria by mass percent, wherein the ratio of the sarge juice to the okra juice is 8: 3.
2. The compound lactobacillus saxatilis and okra beverage formula as claimed in claim 1, wherein the total content of the saxatilis juice and okra juice is 82.3%, the content of pure milk is 6%, the content of white granulated sugar is 11%, and the content of lactobacillus is 0.7%, wherein the ratio of the saxatilis juice to the okra juice is 8: 3.
3. The compound lactobacillus saxatilis and okra beverage formula as claimed in claim 1, wherein the total content of the saxatilis juice and okra juice is 84.4%, the content of pure milk is 5%, the content of white granulated sugar is 10%, and the content of lactobacillus is 0.6%, wherein the ratio of the saxatilis juice to the okra juice is 8: 3.
4. The compound lactobacillus saxatilis and okra beverage formula as claimed in claim 1, wherein the total content of the saxatilis juice and okra juice is 86.5%, the content of pure milk is 4%, the content of white granulated sugar is 9%, and the content of lactobacillus is 0.5% by mass, wherein the ratio of the saxatilis juice to the okra juice is 8: 3.
5. A preparation method of a sargentgloryvine root and okra compound lactobacillus beverage is characterized by comprising the following steps:
step 1) selecting the pueraria peduncularis, cleaning, peeling, cutting into blocks, juicing the pueraria peduncularis by using a juicer, and filtering to obtain pueraria peduncularis juice for later use;
step 2) selecting okra, washing, crushing, filtering to obtain filtrate, and obtaining okra juice for later use;
and 3) taking the agriophyllum squarrosum juice and the okra juice according to a certain proportion, uniformly mixing, adding pure milk and white granulated sugar into the mixture according to a certain proportion, sterilizing the mixture, adding lactic acid bacteria according to a certain proportion, performing fermentation treatment, and obtaining a finished product after the fermentation is finished.
6. The method for preparing the okra and pachyrhizus combined lactic acid bacteria beverage according to claim 5, which is characterized in that: and step 1 and step 2 adopt 300-mesh filter cloth for filtration.
7. The method for preparing the okra and pachyrhizus combined lactic acid bacteria beverage according to claim 5, which is characterized in that: in the step 3, the fermentation time is preferably 6 hours, and the fermentation temperature is preferably controlled to be 43-45 ℃.
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| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
Non-Patent Citations (1)
| Title |
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| 林芳等: "富含黄秋葵提取液风味酸奶配方优化研究" * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
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Application publication date: 20220408 |