CN103283921A - Passionflower pomegranate fermented milk shake and preparation method thereof - Google Patents

Abstract

The invention discloses a passionflower pomegranate fermented milk shake. The passionflower pomegranate fermented milk shake is prepared from the following raw materials by weight: 73 to 82 parts of passionflower, 59 to 64 parts of pomegranate, 290 to 300 parts of fresh milk, 3 to 4 parts of basil, 6 to 7 parts of ginkgo leaf, 5 to 6 parts of perilla leaf, 4 to 6 parts of balloonflower root, 24 to 27 parts of gingko, 28 to 35 parts of sugarcane, 25 to 31 parts of grape powder, 8 to 10 parts of dried banana peel, 13 to 17 parts of Chinese date honey, 6 to 8 parts ofwrinkled giant hyssop leaf, 0.02 to 0.03 part of lactobacillus acidophilus and a proper amount of water. The milk shake produced in the invention has agreeable sour and sweet taste, abundant nutrients and unique flavor; a fermentation process is employed, and the shelf-life of the milk shake is prolonged to 4 to 6 d on the premise that taste and flavor of the milk shake are not affected; and high economic benefits are obtained.

Description

A kind of passionflower pomegranate fermentation milk shake and preparation method thereof

Technical field

The present invention relates to a kind of milk shake, relate in particular to a kind of passionflower pomegranate fermentation milk shake and preparation method thereof.

Background technology

Raising along with people's living standard, requirement to diet is also more and more higher, how on the basis of not destroying the nutrition of food materials own, can improve mouthfeel and local flavor again, the different choice that adapts to people has become the huge challenge that food service industry faces, food is full abdomen no longer just, is that the direction of one develops towards collection health, health, beauty treatment, health care.

Milk shake, sweet and sour taste, nutritious, unique flavor, can arbitrarily arrange in pairs or groups according to the different needs of people, its preparation method is simple, but the shelf-life is not long, generally have only 1-2 days, in order to address the above problem, the present invention adopts zymotechnique, under the prerequisite that does not influence the milk shake taste flavor, prolong the shelf-life of milk shake to 4-5 days, have high economic benefit.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of passionflower pomegranate fermentation milk shake and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of passionflower pomegranate fermentation milk shake is to be made by the raw material of following weight parts:

Passionflower 73-82, pomegranate 59-64, fresh milk 290-300, sweet basil 3-4, ginkgo leaf 6-7, perilla leaf 5-6, balloonflower root 4-6, gingko 24-27, sugarcane 28-35, grape powder 25-31, dried banana skin 8-10, Mel Jujubae 13-17, Radix agastaches 6-8, lactobacillus acidophilus 0.02-0.03, water are an amount of.

A kind of preparation method of passionflower pomegranate fermentation milk shake may further comprise the steps:

(1) sweet basil, ginkgo leaf, perilla leaf, balloonflower root are pulverized, added 8-10 times of clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) with said extracted liquid-3-0 ℃ freezing down, obtain ice cube;

(3) with passionflower, pomegranate peeling, squeeze the juice, filter and to obtain fruit juice, fresh ginkgo shelling is removed the heart, with the scald misery of gingko meat of boiling water, gingko meat mixes making beating with fruit juice, obtain pulp;

(4) the sugarcane peeling is squeezed the juice, obtain sugarcane water, mix with fresh milk, grape powder, little fire is heated to 96-100 ℃, and infusion 20-30 minute, be cooled to 35-39 ℃, add lactobacillus acidophilus, cultivated 2-3 hour down at 35-39 ℃, be cooled to 2-4 ℃;

(5) the above-mentioned milk that ferments is taken out, add dried banana skin, above-mentioned pulp, the Mel Jujubae pulverized, the milk shake that obtains after stirring is stored under 1-3 ℃ the environment;

(6) the Radix agastaches pulverizing is opened with 3-4 times of boiling water bubble, filter and obtain Wrinkled giant hyssoptea, be cooled to 2-3 ℃;

(7) ice cube in the step (2) is taken out, smash with ice shaver, put into mixer with the above-mentioned milk shake that obtains, Wrinkled giant hyssoptea, stirring 3-5 minute is edible.

Compared with prior art, advantage of the present invention is:

Milk shake sweet and sour taste, nutritious, unique flavor that the present invention produces, having added sweet basil can transfer the regulating the function of middle-JIAO taste, removes bad odor, eliminate aqueous vapor, ginkgo leaf can the beneficial heart, promoting blood circulation and stopping pain, astringe the lung relieving asthma, dampness elimination antidiarrheal, perilla leaf can expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, regulate the flow of vital energy and in, balloonflower root can be opened a surname lung qi, the apocenosis of eliminating the phlegm, and gingko can astringing lung for relieving asthma, end band contracting urine; Adopt zymotechnique under the prerequisite that does not influence the milk shake taste flavor, prolong the shelf-life of milk shake to 4-6 days, have high economic benefit.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of passionflower pomegranate fermentation milk shake is to be made by the raw material of following weight parts:

Passionflower 73g, pomegranate 59g, fresh milk 290g, sweet basil 3g, ginkgo leaf 6g, perilla leaf 5g, balloonflower root 4g, gingko 24g, sugarcane 28g, grape powder 25g, dried banana skin 8g, Mel Jujubae 13g, Radix agastaches 6g, lactobacillus acidophilus 0.02g, water are an amount of.

A kind of preparation method of passionflower pomegranate fermentation milk shake may further comprise the steps:

(1) sweet basil, ginkgo leaf, perilla leaf, balloonflower root are pulverized, added 8 times of clear water, slow fire boiling 2 times, each 2 hours, filter, merging filtrate obtains extract;

(2) said extracted liquid is freezing under-3 ℃, obtain ice cube;

(3) with passionflower, pomegranate peeling, squeeze the juice, filter and to obtain fruit juice, fresh ginkgo shelling is removed the heart, with the scald misery of gingko meat of boiling water, gingko meat mixes making beating with fruit juice, obtain pulp;

(4) the sugarcane peeling is squeezed the juice, obtain sugarcane water, mix with fresh milk, grape powder, little fire is heated to 100 ℃, and infusion 20 minutes is cooled to 39 ℃, adds lactobacillus acidophilus, cultivates 2 hours down at 39 ℃, is cooled to 2 ℃;

(5) the above-mentioned milk that ferments is taken out, add dried banana skin, above-mentioned pulp, the Mel Jujubae pulverized, the milk shake that obtains after stirring is stored under 1 ℃ the environment;

(6) the Radix agastaches pulverizing is opened with 3 times of boiling water bubbles, filter and obtain Wrinkled giant hyssoptea, be cooled to 2 ℃;

(7) ice cube in the step (2) is taken out, smash with ice shaver, put into mixer with the above-mentioned milk shake that obtains, Wrinkled giant hyssoptea, stirring 3 minutes is edible.

Claims (2)

1. passionflower pomegranate fermentation milk shake is characterized in that it being that raw material by following weight parts is made:

Passionflower 73-82, pomegranate 59-64, fresh milk 290-300, sweet basil 3-4, ginkgo leaf 6-7, perilla leaf 5-6, balloonflower root 4-6, gingko 24-27, sugarcane 28-35, grape powder 25-31, dried banana skin 8-10, Mel Jujubae 13-17, Radix agastaches 6-8, lactobacillus acidophilus 0.02-0.03, water are an amount of.

2. the preparation method of a passionflower pomegranate as claimed in claim 1 fermentation milk shake is characterized in that may further comprise the steps:

(1) sweet basil, ginkgo leaf, perilla leaf, balloonflower root are pulverized, added 8-10 times of clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) with said extracted liquid-3-0 ℃ freezing down, obtain ice cube;

(3) with passionflower, pomegranate peeling, squeeze the juice, filter and to obtain fruit juice, fresh ginkgo shelling is removed the heart, with the scald misery of gingko meat of boiling water, gingko meat mixes making beating with fruit juice, obtain pulp;

(4) the sugarcane peeling is squeezed the juice, obtain sugarcane water, mix with fresh milk, grape powder, little fire is heated to 96-100 ℃, and infusion 20-30 minute, be cooled to 35-39 ℃, add lactobacillus acidophilus, cultivated 2-3 hour down at 35-39 ℃, be cooled to 2-4 ℃;

(5) the above-mentioned milk that ferments is taken out, add dried banana skin, above-mentioned pulp, the Mel Jujubae pulverized, the milk shake that obtains after stirring is stored under 1-3 ℃ the environment;

(6) the Radix agastaches pulverizing is opened with 3-4 times of boiling water bubble, filter and obtain Wrinkled giant hyssoptea, be cooled to 2-3 ℃;

(7) ice cube in the step (2) is taken out, smash with ice shaver, put into mixer with the above-mentioned milk shake that obtains, Wrinkled giant hyssoptea, stirring 3-5 minute is edible.