CN105053197A - Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof - Google Patents
Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof Download PDFInfo
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- CN105053197A CN105053197A CN201510456112.2A CN201510456112A CN105053197A CN 105053197 A CN105053197 A CN 105053197A CN 201510456112 A CN201510456112 A CN 201510456112A CN 105053197 A CN105053197 A CN 105053197A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 33
- 239000008280 blood Substances 0.000 title claims abstract description 12
- 210000004369 blood Anatomy 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000010792 warming Methods 0.000 title abstract description 3
- 235000015140 cultured milk Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 13
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 13
- 235000009165 saligot Nutrition 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000522190 Desmodium Species 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000007788 liquid Substances 0.000 claims description 15
- 241001083492 Trapa Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 8
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 7
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 7
- 235000010081 allicin Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 abstract description 4
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 102000003820 Lipoxygenases Human genes 0.000 abstract 1
- 108090000128 Lipoxygenases Proteins 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 244000272264 Saussurea lappa Species 0.000 abstract 1
- 235000006784 Saussurea lappa Nutrition 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a bean dreg fermented milk capable of warming the middle-Jiao and enriching the blood. The fermented milk is prepared from the following raw materials in parts by weight: 800 to 820 parts of bean dreg, 2 to 2.1 parts of basil seed, 1.9 to 2.1 parts of prepared rehmannia root, 2.2 to 2.4 parts of desmodium, 2 to 2.3 parts of saussurea lappa, 2.3 to 2.5 parts of lance asiabell root, 1.9 to 2 parts of Chinese angelica, 20 to 22 parts of sesame, 15 to 18 parts of water chestnut, 25 to 28 parts of egg white, 4 to 5 parts of Arabic gum, 0.7 to 0.8 part of PGA, 2.5 to 2.7 parts of sodium alginate, 900 to 920 parts of degreased milk powder, 800 to 820 parts of white granulated sugar, 100 to 110 parts of leavening agent, a proper amount of corn protein powder, and a proper amount of garlicin. The bean dreg fermented milk is rich in bean fragrance and milk fragrance; after the microwave treatment, the water-soluble dietary fiber content is increased; the added garlicin greatly reduces the activity of lipoxidase in bean dregs; the fermented milk is boiled for several times to radically eliminate the soybean odor; and the obtained fermented milk has a soft taste, abundant nutrients, and rich fragrance.
Description
Technical field
The present invention relates to food processing technology field, particularly relate in a kind of temperature fermenting bean dregs breast and preparation method thereof of enriching blood.
Background technology
Bean dregs are that one is rich in nutritive value, not yet obtain the food resource fully developed, China is one of major country of planting soybean in the world, domestic soybean resource enriches, bean product industry obtains flourish, bean dregs are the accessory substances produced in all kinds of bean product process, account for the 15%-20% of soya bean dry weight, wherein be rich in dietary fiber, protein, fat, isoflavones and mineral element calcium, the compositions such as potassium, China will produce approximately several ten million tons of wet bean dregs every year, because its moisture is high, be difficult to storage preserve, color and luster is darker, beany flavor is serious, the factors such as mouthfeel is poor, all very low to the exploitation Chengdu of bean dregs both at home and abroad.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides in a kind of temperature fermenting bean dregs breast and preparation method thereof of enriching blood.
The present invention is achieved by the following technical solutions:
To enrich blood in a kind of temperature fermenting bean dregs breast, be made up of following raw material:
Bean dregs 800-820, blue fragrant sub-2-2.1, prepared rhizome of rehmannia 1.9-2.1, desmodium 2.2-2.4, Aplotaxis auriculata 2-2.3, lance asiabell root 2.3-2.5, Radix Angelicae Sinensis 1.9-2, sesame 20-22, water chestnut 15-18, egg 25-28, Arabic gum 4-5, PGA0.7-0.8, sodium alginate 2.5-2.7, skimmed milk powder 900-920, white granulated sugar 800-820, leavening 100-110, corn protein powder is appropriate, allicin is appropriate.
Enrich blood in described a kind of temperature the preparation method of fermenting bean dregs breast, comprises the following steps:
(1) fully stir 2-3min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;
(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;
(3) Lan Xiangzi, prepared rhizome of rehmannia, desmodium, Aplotaxis auriculata, lance asiabell root, Radix Angelicae Sinensis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(4) water chestnut is added the making beating of 2 times of water, then pour in egg and mix, send in food steamer to take out after boiling 4-5min to blend and to obtain water chestnut and steam egg, sesame is fried fragrant for subsequent use;
(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8-9h, then sterilization 10min at being placed in 90 DEG C, be mixed into water chestnut after being cooled to normal temperature and steam egg and roasted sesame, after stirring and get final product.
Advantage of the present invention is: fermenting bean dregs milk beverage of the present invention is nutritious, good smell, beans perfume and milk aromatic flavour, milk yellow, makes water-soluble dietary fiber higher after microwave treatment, add allicin and greatly reduce fatty oxidasic activity in bean dregs, repeatedly boil through follow-up, thoroughly eliminate beany flavor, the acidified milk mouthfeel obtained is soft, nutritious, fragrance is pure; In addition, present invention adds plurality of Chinese composition, there is promoting qi circulation and relieving pain, effect that warming middle-JIAO for easing the stomach, nourishing yin and supplementing blood, beneficial essence fill out marrow.
Detailed description of the invention
To enrich blood in a kind of temperature fermenting bean dregs breast, be made up of following weight portion (kilogram) raw material:
Bean dregs 800, blue fragrant son 2, prepared rhizome of rehmannia 1.9, desmodium 2.2, Aplotaxis auriculata 2, lance asiabell root 2.3, Radix Angelicae Sinensis 1.9, sesame 20, water chestnut 15, egg 25, Arabic gum 4, PGA0.7, sodium alginate 2.5, skimmed milk powder 900, white granulated sugar 800, leavening 100, corn protein powder is appropriate, allicin is appropriate.
Enrich blood in described a kind of temperature the preparation method of fermenting bean dregs breast, comprises the following steps:
(1) fully stir 2min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;
(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;
(3) Lan Xiangzi, prepared rhizome of rehmannia, desmodium, Aplotaxis auriculata, lance asiabell root, Radix Angelicae Sinensis are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(4) water chestnut is added the making beating of 2 times of water, then pour in egg and mix, send in food steamer to take out after boiling 4min to blend and to obtain water chestnut and steam egg, sesame is fried fragrant for subsequent use;
(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8h, then sterilization 10min at being placed in 90 DEG C, be mixed into water chestnut after being cooled to normal temperature and steam egg and roasted sesame, after stirring and get final product.
Claims (2)
1. to enrich blood in temperature a fermenting bean dregs breast, it is characterized in that being made up of following raw material:
Bean dregs 800-820, blue fragrant sub-2-2.1, prepared rhizome of rehmannia 1.9-2.1, desmodium 2.2-2.4, Aplotaxis auriculata 2-2.3, lance asiabell root 2.3-2.5, Radix Angelicae Sinensis 1.9-2, sesame 20-22, water chestnut 15-18, egg 25-28, Arabic gum 4-5, PGA0.7-0.8, sodium alginate 2.5-2.7, skimmed milk powder 900-920, white granulated sugar 800-820, leavening 100-110, corn protein powder is appropriate, allicin is appropriate.
2. enrich blood in a kind of temperature according to claim 1 the preparation method of fermenting bean dregs breast, it is characterized in that comprising the following steps:
(1) fully stir 2-3min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;
(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;
(3) Lan Xiangzi, prepared rhizome of rehmannia, desmodium, Aplotaxis auriculata, lance asiabell root, Radix Angelicae Sinensis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(4) water chestnut is added the making beating of 2 times of water, then pour in egg and mix, send in food steamer to take out after boiling 4-5min to blend and to obtain water chestnut and steam egg, sesame is fried fragrant for subsequent use;
(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8-9h, then sterilization 10min at being placed in 90 DEG C, be mixed into water chestnut after being cooled to normal temperature and steam egg and roasted sesame, after stirring and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510456112.2A CN105053197A (en) | 2015-07-30 | 2015-07-30 | Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510456112.2A CN105053197A (en) | 2015-07-30 | 2015-07-30 | Bean dreg fermented milk capable of warming middle-Jiao and enriching blood and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5958902A (en) * | 1997-04-16 | 1999-09-28 | Wisconsin Alumni Research Foundation | Method and composition for treating sleep apnea |
| CN104397165A (en) * | 2014-11-06 | 2015-03-11 | 蚌埠鲲鹏食品饮料有限公司 | Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof |
| CN104719490A (en) * | 2013-12-19 | 2015-06-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented soymilk beverage and preparation method thereof |
-
2015
- 2015-07-30 CN CN201510456112.2A patent/CN105053197A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5958902A (en) * | 1997-04-16 | 1999-09-28 | Wisconsin Alumni Research Foundation | Method and composition for treating sleep apnea |
| CN104719490A (en) * | 2013-12-19 | 2015-06-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented soymilk beverage and preparation method thereof |
| CN104397165A (en) * | 2014-11-06 | 2015-03-11 | 蚌埠鲲鹏食品饮料有限公司 | Seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘志胜，杨方琪: "大蒜及大蒜精油的化学成分", 《中国食品学报》 * |
| 王继楠等: "微波对豆渣中提取水溶性膳食纤维的影响", 《食品工业》 * |
| 白婕等: "豆渣膳食纤维酸奶的研制", 《中南林业科技大学学报》 * |
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Application publication date: 20151118 |