CN104982536A - Throat moistening and appetite stimulating bean dreg and bran peptide milk wine and preparation method thereof - Google Patents

Abstract

The present invention relates to a throat moistening and appetite stimulating bean dreg and bran peptide milk wine and a preparation method thereof. The milk wine is characterized by being manufactured from the following raw materials in parts by weight: fresh bean dregs 200-225 parts, rice bran protein 30-35 parts, rice wine 100-150 parts, sophora japonica flower 20-25 parts, Chinese wolfberry fruit wine 10-15 parts, honey 10-15 parts, lilium brownii 5-10 parts, yogurt 20-25 parts, periostracum cicadae micro powder 5-7 parts and lotus root starch 15-20 parts. The active ingredients of the throat moistening and appetite stimulating bean dreg and bran peptide milk wine have the health-care effects of moistening throat, clearing heat, clearing lung, promoting appetite, moistening intestine, etc., and thus the milk wine has no side effects and can be consumed in a long term.

Description

One wets one's whistle appetizing bean dregs chaff peptide wine breast and preparation method thereof

Technical field

The present invention relates generally to one and to wet one's whistle appetizing bean dregs chaff peptide wine breast and preparation method thereof.

Background technology

Bean dregs are byproducts of the bean product such as production of bean curd, soya-bean milk.Produce 2 tons of wet bean dregs calculating by often processing one ton of soybean, current domestic soy food product industry about produces 2,000 ten thousand tons of wet bean dregs every year.By the analysis to bean dregs nutritional labeling, find that bean dregs contain various nutritional labeling, nutritive value is very high, and microbiological analysis measures and to show in security also no problem, and bean dregs are the precious resources not yet made full use of.By finding out the analysis of bean dregs nutritional labeling, containing abundant protein, fat, cellulose, vitamin, trace element etc. in bean dregs.In soybean slag, institute's heat content is little, and content of cellulose occupies the half of dry, and bean dregs are good dietary fibre materials.Dietary fiber divides and is water-soluble (Soluble dietary fiber, SDF) and water insoluble dietary fiber (Insoluble dietary fiber, IDF), IDF is conducive to enteron aisle and produces mechanical creeping, can relief of constipation, prevention of intestinal tract disease; SDF then affects the function such as carbohydrate and lipid metabolism, Adsorption of Heavy Metal Ions and cholesterol.In DF, the proportion of composing of SDF is the principal element affecting its physiological function.In general, in high-quality DF, SDF content should reach more than 10%, otherwise can only be referred to as filled-type DF, and in many natural DF, SDF content is only 3% ~ 4%, cannot reach diet balance, need do modification.The modification of DF is exactly by suitable means, macromolecular components connecting key is wherein ruptured to become small-molecule substance, and it is more loose that fine and close network structure becomes; IDF is transformed to SDF, increases SDF content, improve its physiologically active.Conventional method of modifying has chemical method, Physical and bioanalysis etc.Calcareous pole in bean dregs absorbs in alimentary canal, and it is to human body afferent nerve function signal, and the physiological function maintaining histoorgan and kinematic system is all very necessary, and that can supplement in bone and tooth is calcareous simultaneously, can prevent senile osteoporosis.But its beany is heavy, mouthfeel is poor, be not suitable for directly edible.

Summary of the invention

The present invention seeks to, in order to provide one to wet one's whistle appetizing bean dregs chaff peptide wine breast, to increase the application of bean dregs at field of food with this.

The present invention is achieved by the following technical solutions:

One wets one's whistle appetizing bean dregs chaff peptide wine breast, it is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 200-225, rice bran protein 30-35, rice wine 100-150, sophora flower 20-25, Lycium chinense wine 10-15, honey 10-15, lily 5-10, Yoghourt 20-25, cicada slough micro mist 5-7, lotus root starch 15-20.

Wet one's whistle the preparation method of appetizing bean dregs chaff peptide wine breast, comprises the following steps:

1), fresh bean dregs are cleaned, dry, pulverize after roasting perfume (or spice), again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium acid carbonate with citric acid equivalent, mix, be sent to extruder, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with mass fraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3), by step 1 gained material mixing rice bran albumen, sophora flower, lily, cicada slough micro mist and 2-3 times amount sterilized water, slow fire infusion 30-35 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1-0.5mol/L, its PH is adjusted to 7.5-9, add trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), the heating of step 3 gains is boiled, and continue to carry out going out enzyme in 10-15 minute, drip the manganese hydrogen sodium regulating solution PH of 0.1-0.5mol/L to neutral, fill altar after being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that mass fraction is 1-3%, mix thoroughly, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, relative humidity 90-95%, in the clean incubator of constant temperature and humidity, cultivate 3-4 days;

5), by the heating of step 4 gains boil, maintain and carry out sterilizing in 10-15 minute, add rice wine, Lycium chinense wine, lotus root starch beating, high-pressure filteration 2-3 time, filtering insoluble matter and impurity, then add honey, Yoghourt mix, stored refrigerated in 4-12 DEG C after packing.

Advantage of the present invention is:

1, one of the present invention wets one's whistle appetizing bean dregs chaff peptide wine breast, its active ingredient have wet one's whistle, heat-clearing, clearing lung-heat, appetizing, the health-care efficacy such as ease constipation, and without any side effects, can drink for a long time.

2, bean dregs are removed assorted taste through super-dry by the present invention, roastingly fragrantly strengthen fragrance, and grinding increases mouthfeel, and fermentation increases local flavor, and with rice bran protein together enzymolysis, increase active peptide, greatly strengthen the edibility of bean dregs.

3, the present invention adopts animal protein trypsase to carry out enzymolysis to it, the original many functional characters of rice bran protein, as emulsification function, absorbent function, thickening function, adhesion function, nutritive value etc. all have improvement in various degree.

4, the rice wine that bean dregs low for script utilization rate and mouthfeel stimulate is combined by the present invention, can cover the beany flavor of bean product, can increase again the nutrition of rice wine, then add honey, Yoghourt, alleviates excitement, makes it more agreeable to the taste.

Detailed description of the invention

The present invention is further illustrated below by specific embodiment.

embodiment one

One wets one's whistle appetizing bean dregs chaff peptide wine breast, it is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 200-225, rice bran protein 30-35, rice wine 100-150, sophora flower 20-25, Lycium chinense wine 10-15, honey 10-15, lily 5-10, Yoghourt 20-25, cicada slough micro mist 5-7, lotus root starch 15-20.

Wet one's whistle the preparation method of appetizing bean dregs chaff peptide wine breast, comprises the following steps:

1), fresh bean dregs are cleaned, dry, pulverize after roasting perfume (or spice), again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium acid carbonate with citric acid equivalent, mix, be sent to extruder, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with mass fraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3), by step 1 gained material mixing rice bran albumen, sophora flower, lily, cicada slough micro mist and 2-3 times amount sterilized water, slow fire infusion 30-35 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1-0.5mol/L, its PH is adjusted to 7.5-9, add trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), the heating of step 3 gains is boiled, and continue to carry out going out enzyme in 10-15 minute, drip the manganese hydrogen sodium regulating solution PH of 0.1-0.5mol/L to neutral, fill altar after being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that mass fraction is 1-3%, mix thoroughly, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, relative humidity 90-95%, in the clean incubator of constant temperature and humidity, cultivate 3-4 days;

5), by the heating of step 4 gains boil, maintain and carry out sterilizing in 10-15 minute, add rice wine, Lycium chinense wine, lotus root starch beating, high-pressure filteration 2-3 time, filtering insoluble matter and impurity, then add honey, Yoghourt mix, stored refrigerated in 4-12 DEG C after packing.

Claims (2)

1. the appetizing bean dregs chaff peptide wine breast that wets one's whistle, is characterized in that it is made up of following weight parts raw material:

Fresh bean dregs 200-225, rice bran protein 30-35, rice wine 100-150, sophora flower 20-25, Lycium chinense wine 10-15, honey 10-15, lily 5-10, Yoghourt 20-25, cicada slough micro mist 5-7, lotus root starch 15-20.

2. one according to claim 1 wets one's whistle appetizing bean dregs chaff peptide wine breast, it is characterized in that being made up of the following step:

1), fresh bean dregs are cleaned, dry, pulverize after roasting perfume (or spice), again okara powder is mixed with 100:5-10 with citric acid, add and account for total amount 30-40% sterilized water, and add the sodium acid carbonate with citric acid equivalent, mix, be sent to extruder, rotating speed is 180-200r/min, temperature is 150-170 DEG C, extrude;

2), by aspergillus niger in 27-29 DEG C, activate and the cultivation that spreads cultivation under the condition of relative humidity 90-95%, filter through sterile gauze, collect filtrate and be the normal saline dilution of 0.9% with mass fraction, make 2 × 10 ⁷~ 5 × 10 ⁷individual/mL spore suspension;

3), by step 1 gained material mixing rice bran albumen, sophora flower, lily, cicada slough micro mist and 2-3 times amount sterilized water, slow fire infusion 30-35 minute, be cooled to 50-60 DEG C, with the sodium hydroxide solution of 0.1-0.5mol/L, its PH is adjusted to 7.5-9, add trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), the heating of step 3 gains is boiled, and continue to carry out going out enzyme in 10-15 minute, drip the manganese hydrogen sodium regulating solution PH of 0.1-0.5mol/L to neutral, fill altar after being cooled to room temperature, fill half-full, then add the step 2 gained spore suspension that mass fraction is 1-3%, mix thoroughly, with 5-7 layer gauze envelope altar, be placed in 26-28 DEG C, relative humidity 90-95%, in the clean incubator of constant temperature and humidity, cultivate 3-4 days;

5), by the heating of step 4 gains boil, maintain and carry out sterilizing in 10-15 minute, add rice wine, Lycium chinense wine, lotus root starch beating, high-pressure filteration 2-3 time, filtering insoluble matter and impurity, then add honey, Yoghourt mix, stored refrigerated in 4-12 DEG C after packing.