CN1456108A

CN1456108A - Fermentative Chinese yam beverage and preparing method thereof

Info

Publication number: CN1456108A
Application number: CN03126198A
Authority: CN
Inventors: 刘小朝; 阎明利
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-06-06
Filing date: 2003-06-06
Publication date: 2003-11-19
Anticipated expiration: 2023-06-06
Also published as: CN1235517C

Abstract

A fermented yam beverage is prepared from fresh yam, honey, soybean milk, amylase, lactobacillus, and purified water through peeling yam, homogenizing, proportionally mixing it with soybean milk, purified water, and honey, heating to 80-100 deg.C, cooling to lower than 40 deg.C, inoculating, and fermenting for 30 days. Its advantages are unique taste and long storage period.

Description

A kind of fermented type yam drink and preparation method thereof

Technical field

The invention belongs to food technology field, relating in particular to a kind of is raw material with the high-quality Chinese yam, adds soya-bean milk, honey, and that makes through lactobacillus-fermented, filtration, can has fermented type yam drink of nutrition health-care functions and preparation method thereof again.

Background technology

Ancient literature think Chinese yam can qi-restoratives, intelligence development, prolong life, treat disease, Chinese yam mainly is medicinal, be only edible then, edible also mostly for medicinal next, people eat Chinese yam, all are to think that it can be cured the disease, can nourish, certainly also can allay one's hunger, Chinese yam is developed into today, has become important international medicine, food dual-purpose crop; The age of the edible Chinese yam of China, can trace back to B.C. more than 2000 years before, the record of " angle's congee " is just arranged a few years ago, 1 jin of Chinese yam from the historical data that Dunhuang Gao Ku excavates, cook the back peeling, half jin in egg, peeling is smash and is rice after boiling, go into half jin in rice, smothered with becomes congee, and sky is taken it.Bright Chinese yam shows its composition result of laboratory test with infrared baking device oven dry back, on average contain crude protein 14.48% in the Chinese yam stem tuber, crude fibre 3.48%, starch 43.7%, sugar 1.14%, ash content 5.51%, in 18 seed amino acids of necessary for human, Chinese yam contains 16 kinds, contain abundant vitamin and mineral matter in the Chinese yam, and the MS that accounts for dry weight 8%, nutritive value is all very high, and the utilization that is absorbed by the body easily again, in addition, Chinese yam also has some special things very useful to human body, such as allantoin, dehydroepiandros-sterone etc., for this reason, from ancient times to the present, people eat Chinese yam when being anosis, also eat Chinese yam when ill.At present, Yam beverage is in process, and the ways that add edible glue that adopt stop in the Chinese yam indissoluble material sedimentations such as starch more, adopt the way that adds anticorrisive agent for prolonging the beverage shelf-life, have so just influenced the nutrition and health care effect of beverage.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art and a kind of Yam beverage consumption value that improves is provided, not the adding preservative agent fermented type yam drink and preparation method thereof that still can extend the shelf life.

The object of the present invention is achieved like this: formulated by weight by following each batching: bright Chinese yam 19-21 part, honey 26-30 part, soya-bean milk 3-4 part, amylase 1-1.5 part, lactic acid bacteria 1-1.5 part, pure water 42-50 part, soybean mixed with soy bean milk making machine with pure water make soya-bean milk, bright Chinese yam peeling back homogenizer homogeneous, honey is dissolved in pure water, above-mentioned mixing of materials also is heated to 80-100 ℃, be cooled to below 40 ℃, in above-mentioned material, add amylase and inoculating lactic acid bacterium, got final product in 30 days at 25 ℃ of temperature bottom fermentations.

The present invention is to be raw material with the high-quality Chinese yam, especially RHIIZOMA DIOSCOREAE frOm Henan of China is a raw material, add soya-bean milk, honey or sucrose, again through lactobacillus-fermented, filter, can, the nutritious and healthy drink that cooling forms, has unique flavor, nutritious characteristics, the present invention can make the starch that nutritive value is not high in the Chinese yam be converted into sugar by amylase, honey or sucrose partly are converted into lactic acid through lactobacillus-fermented, thereby improved the consumption value of yam drink, and adding preservative agent not simultaneously, still can extend the shelf life, make it become a kind of healthy food, overcome present yam drink and easily precipitated, shelf-life is short, add defectives such as anticorrisive agent, help the development and utilization of starch-containing class medicine-food two-purpose agricultural product such as Chinese yam.The present invention has following characteristics: 1, not only have strengthening the spleen and tonifying the lung, reinforce the kidney benefit essence, skin moisten hair care, antidotal characteristic because of Chinese yam especially RHIIZOMA DIOSCOREAE frOm Henan of China, also can enhance metabolism, reducing superabundant fats, be " stature keeps the envoy ", so the present invention has the advantage of nourishing and health preserving.2, have the title of " bosom ginseng " because of RHIIZOMA DIOSCOREAE frOm Henan of China, it is tonic invigorator, the pectin that the while RHIIZOMA DIOSCOREAE frOm Henan of China is rich in is a kind of inducement interferon sample material, can increase lymphocytic activity, improve the phagocytic activity of reticuloendothelial system, strengthen and the adjuster body immunity function, suppress the propagation of tumour cell and virus, the present invention with the Chinese yam be primary raw material to be aided with honey, soya-bean milk, lactic acid bacteria be seasoning matter, can be used as antitumor, antiviral and put, chemotherapy and postoperative body void person's ancillary drug.3, vitamin, amino acid and various trace elements are rich in the present invention, therefore have nutritious characteristic, and it is essential every day to replenish human body.4, heat of the present invention is extremely low, often drinks the people is got fat.5, unique flavor of the present invention, mellow, the sweet and sour taste of mouthfeel delicate fragrance.

The specific embodiment

Embodiment 1: the present invention is formulated by weight by following each batching: 20 kilograms of bright Chinese yams, 28 kilograms of honey, 3.5 kilograms of soya-bean milk, 1.2 kilograms of amylase, 1.3 kilograms of lactic acid bacterias, 46 kilograms of pure water.Described honey can be replaced with sucrose.

1 kilogram of soybean mixed with soy bean milk making machine with 2.5 kg of pure water purification make 3.5 kilograms of soya-bean milk, 20 kilograms of bright Chinese yams are used the homogenizer homogeneous after cleaning, peeling, section, fragmentation, honey is dissolved in the 46 kg of pure water purification for 28 kilograms, above-mentioned material is mixed, and be heated to 80-100 ℃, and be cooled to below 40 ℃, cooled material is prevented in the fermentation tank of fermentation plant, add 1.2 kilograms of amylase and inoculate 1.3 kilograms of lactic acid bacterias, got final product in 30 days at 25 ℃ of temperature bottom fermentations.

Embodiment 2: the present invention is formulated by weight by following each batching: 19 kilograms of bright Chinese yams, 26 kilograms of honey, 3 kilograms of soya-bean milk, 1 kilogram of amylase, 1 kilogram of lactic acid bacteria, 42 kilograms of pure water.Described honey can be replaced with sucrose.

0.8 kilogram of soybean mixed with soy bean milk making machine with 2.2 kg of pure water purification make 3 kilograms of soya-bean milk, 19 kilograms of bright Chinese yams are used the homogenizer homogeneous after cleaning, peeling, section, fragmentation, honey is dissolved in the 42 kg of pure water purification for 26 kilograms, above-mentioned material is mixed, and be heated to 80-100 ℃, and be cooled to below 40 ℃, cooled material is prevented in the fermentation tank of fermentation plant, add 1 kilogram of amylase and inoculate 1 kilogram of lactic acid bacteria, got final product in 30 days at 25 ℃ of temperature bottom fermentations.

Embodiment 3: the present invention is formulated by weight by following each batching: 21 kilograms of bright Chinese yams, 30 kilograms of honey, 4 kilograms of soya-bean milk, 1.5 kilograms of amylase, 1.5 kilograms of lactic acid bacterias, 50 kilograms of pure water.Described honey can be replaced with sucrose.

1.5 kilograms of soybean are mixed with soy bean milk making machine with 2.5 kg of pure water purification make 4 kilograms of soya-bean milk, 21 kilograms of bright Chinese yams are used the homogenizer homogeneous after cleaning, peeling, section, fragmentation, honey is dissolved in the 50 kg of pure water purification for 30 kilograms, above-mentioned material is mixed, and be heated to 80-100 ℃, and be cooled to below 40 ℃, cooled material is prevented in the fermentation tank of fermentation plant, add 1.5 kilograms of amylase and inoculate 1.5 kilograms of lactic acid bacterias, got final product in 30 days at 25 ℃ of temperature bottom fermentations.

Claims

1, a kind of fermented type yam drink, it is characterized in that: formulated by weight by following each batching: bright Chinese yam 19-21 part, honey 26-30 part, soya-bean milk 3-4 part, amylase 1-1.5 part, lactic acid bacteria 1-1.5 part, pure water 42-50 part, soybean mixed with soy bean milk making machine with pure water make soya-bean milk, bright Chinese yam peeling back homogenizer homogeneous, honey is dissolved in pure water, above-mentioned mixing of materials also is heated to 80-100 ℃, be cooled to below 40 ℃, in above-mentioned material, add amylase and inoculating lactic acid bacterium, got final product in 30 days at 25 ℃ of temperature bottom fermentations.

2, a kind of fermented type yam drink according to claim 1 is characterized in that: the optimum weight umber proportioning of described each batching is: 20 parts of bright Chinese yams, 28 parts of honey, 3.5 parts of soya-bean milk, 1.2 parts of amylase, 1.3 parts of lactic acid bacterias, 46 parts of pure water.

3, a kind of fermented type yam drink according to claim 1, it is characterized in that: described honey can be replaced with sucrose.

4, a kind of preparation method of fermented type yam drink, it is characterized in that: 1 portion of soybean is mixed with soy bean milk making machine with 2.5 parts of pure water make 3.5 parts of soya-bean milk, 20 parts of bright Chinese yam peeling back homogenizer homogeneous, 28 parts of honey or sucrose are dissolved in 46 parts of pure water, above-mentioned mixing of materials also is heated to 80-100 ℃ and carries out high-temperature sterilization, is cooled to below 40 ℃, adds 1.2 parts of amylase and inoculate 1.3 parts of lactic acid bacterias in above-mentioned material, got final product in 30 days at 25 ℃ of temperature bottom fermentations, and stir once every day.