CN105746709A - Making method of pear juice, milk and lactic-acid beverage - Google Patents
Making method of pear juice, milk and lactic-acid beverage Download PDFInfo
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- CN105746709A CN105746709A CN201610193337.8A CN201610193337A CN105746709A CN 105746709 A CN105746709 A CN 105746709A CN 201610193337 A CN201610193337 A CN 201610193337A CN 105746709 A CN105746709 A CN 105746709A
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- milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of a pear juice, milk and lactic-acid beverage and relates to the technical field of beverage processing.The pear juice, milk and lactic-acid beverage is made from pear juice, rock candy powder, purified water and raw milk.The making method comprises the steps that the raw milk is firstly boiled, then the cooked milk and the purified water are poured into a jar for heating, then the rock candy powder is added, candy melts by using activated carbon to form syrup, the pear juice is poured into the syrup, sterilization and cooling are performed, an acetic acid strain is inoculated in the cooled liquid for fermentation, strain control is conducted on the fermented liquid, and then acid adjustment is performed.The making method is simple in process, the steps are easy to control, the made pear juice, milk and lactic-acid beverage has the effects of moistening the lung, clearing away dryness, relieving cough, reducing sputum, nourishing blood and promoting tissue regeneration of the pear juice, further has nutritional ingredients and moderate acidity of acetic acid, has a good, soft and refreshing taste, good quality and good stability and is suitable for people of all ages.
Description
Technical field
The present invention relates to beverage production field, the preparation method of especially a kind of Sucus Pyri milk lactic acid beverage.
Background technology
Pears (Pear), fruit title, Rosaceae Pyrus L, perennial deciduous tree fruit tree, leaf is avette, how white spends, and the color of general pears is that crust presents golden yellow or warm yellow, and the inside sarcocarp is then well-illuminated white, fresh and tender succulence, taste is sweet, the micro-acid of core taste, cool sexuality.Because these characteristics of pears, people like eating pears, like whole stinging to eat, and also like that pears are broken into juice and drink；Eating a pear after meal or drink the hot Sucus Pyri of cup, accumulating in the carcinogen in human body can discharge in a large number.Smoking or eat the strong carcinogen polycyclic aromatic hydrocarbon that barbecue etc. is assembled in vivo, can significantly reduce after eating pears, Sucus Pyri sweet in the mouth acid and putting down, has the effect of lung moistening clearing away dryness, relieving cough and resolving phlegm, nourishing blood and promoting granulation, therefore to dry laryngopharynx, itch, bitterly, hoarseness, expectorant are thick etc. all good effect；Pears contain relatively polysaccharide and multivitamin, liver has certain protective effect, is particularly suitable for the personage that drinks.Pears have reduce blood pressure, effect of replenishing YIN and removing heat, suffer from the patient of hypertension, heart disease, hepatitis, liver cirrhosis, often drink a little Sucus Pyri and benefit.
Pears have the effect moisturizing pathogenic wind expelling, and when dry, people often feel that skin pruritus, mouth and nose dry, and the few expectorant of dry cough, drinks one or two glass of Sucus Pyri every day and can alleviate dry sometimes.
Although Sucus Pyri has so numerous advantages, squeeze since it is desired that existing, drink cumbersome.
Summary of the invention
Problem to be solved by this invention is to provide a kind of nutritional labeling not only having the nutritional labeling of Sucus Pyri and lactic acid, and the preparation method of the simple Sucus Pyri milk lactic acid beverage of technique.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Adopt the raw material of following weight portion: Sucus Pyri 25～35 parts, candy sugar powder 20～30 parts；Pure water 25～35 parts；Raw milk 50～100 parts；
Its preparation process is:
A, above-mentioned milk is boiled；
B, the milk after boiling and pure water are poured in porcelain jar, are heated to 80 DEG C with steam, then put into candy sugar powder, after candy sugar powder dissolves, add candy sugar powder consumption 0.5% change sugar powdered active carbon, after stirring, form syrup；
C, described Sucus Pyri is poured in described syrup, stir, cool down after sterilization, obtain cooling feed liquid；
D, by consumption be described cooling feed liquid 1% pediococcus acidilactici access in cooling feed liquid, stirring, sealing and fermenting；
E, the fermentation liquid that the fermentation of D step is obtained carry out the control of viable count, and controlling active lactic acid bacterial content in fermentation liquid is 500,000/ml～1,000,000/ml；
F, fermentation liquid to step E carry out acid adjustment, control temperature at 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.1g/100ml～0.15g/100ml；
G, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
In technique scheme, scheme is it may also is that in step B, the concentration of syrup is 40%Brix more specifically；In D step, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 2 days～3 days.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
The manufacture method of the present invention, technique is simple, step is easy to control, the Sucus Pyri milk lactic acid beverage made not only has effect of the lung moistening clearing away dryness of Sucus Pyri, relieving cough and resolving phlegm, nourishing blood and promoting granulation, but also there is the nutritional labeling of lactic acid and appropriate tart flavour, its features good taste, quality are good, and mouthfeel is soft, tasty and refreshing, good stability, all-ages.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The vinegar beverage of the present embodiment adopt following weight portion raw material:
Sucus Pyri 25 parts, candy sugar powder 20 parts；Pure water 25 parts；Raw milk 50 parts；
Its preparation process is:
A, above-mentioned milk is boiled；
B, the milk after boiling and pure water are poured in porcelain jar, be heated to 80 DEG C with steam, then put into candy sugar powder, after candy sugar powder dissolves, the change sugar powdered active carbon of the 0.5% of addition candy sugar powder consumption, after stirring, forming syrup, the concentration of syrup is 40%Brix；
C, described Sucus Pyri is poured in described syrup, stir, cool down after sterilization, obtain cooling feed liquid；
D, by consumption be described cooling feed liquid 1% pediococcus acidilactici access in cooling feed liquid, stirring, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 2 days；
E, the fermentation liquid that the fermentation of D step is obtained carry out the control of viable count, and controlling active lactic acid bacterial content in fermentation liquid is 500,000/ml；
F, fermentation liquid to step E carry out acid adjustment, control temperature at 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.1g/100ml；
G, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Embodiment 2:
The vinegar beverage of the present embodiment adopt following weight portion raw material:
Sucus Pyri 35 parts, candy sugar powder 25 parts；Pure water 30 parts；Raw milk 75 parts；
Its preparation process is:
A, above-mentioned milk is boiled；
B, the milk after boiling and pure water are poured in porcelain jar, be heated to 80 DEG C with steam, then put into candy sugar powder, after candy sugar powder dissolves, the change sugar powdered active carbon of the 0.5% of addition candy sugar powder consumption, after stirring, forming syrup, the concentration of syrup is 40%Brix；
C, described Sucus Pyri is poured in described syrup, stir, cool down after sterilization, obtain cooling feed liquid；
D, by consumption be described cooling feed liquid 1% pediococcus acidilactici access in cooling feed liquid, stirring, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 2.5 days；
E, the fermentation liquid that the fermentation of D step is obtained carry out the control of viable count, and controlling active lactic acid bacterial content in fermentation liquid is 800,000/ml；
F, fermentation liquid to step E carry out acid adjustment, control temperature at 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.12g/100ml；
G, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Embodiment 3:
The vinegar beverage of the present embodiment adopt following weight portion raw material:
Sucus Pyri 30 parts, candy sugar powder 30 parts；Pure water 35 parts；Raw milk 100 parts；
Its preparation process is:
A, above-mentioned milk is boiled；
B, the milk after boiling and pure water are poured in porcelain jar, be heated to 80 DEG C with steam, then put into candy sugar powder, after candy sugar powder dissolves, the change sugar powdered active carbon of the 0.5% of addition candy sugar powder consumption, after stirring, forming syrup, the concentration of syrup is 40%Brix；
C, described Sucus Pyri is poured in described syrup, stir, cool down after sterilization, obtain cooling feed liquid；
D, by consumption be described cooling feed liquid 1% pediococcus acidilactici access in cooling feed liquid, stirring, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 3 days；
E, the fermentation liquid that the fermentation of D step is obtained carry out the control of viable count, and controlling active lactic acid bacterial content in fermentation liquid is 1,000,000/ml；
F, fermentation liquid to step E carry out acid adjustment, control temperature at 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.15g/100ml；
G, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Claims (2)
1. the preparation method of a Sucus Pyri milk lactic acid beverage, it is characterised in that: adopt the raw material of following weight portion: Sucus Pyri 25～35 parts, candy sugar powder 20～30 parts；Pure water 25～35 parts；Raw milk 50～100 parts；
Its preparation process is:
A, above-mentioned milk is boiled；
B, the milk after boiling and pure water are poured in porcelain jar, are heated to 80 DEG C with steam, then put into candy sugar powder, after candy sugar powder dissolves, add candy sugar powder consumption 0.5% change sugar powdered active carbon, after stirring, form syrup；
C, described Sucus Pyri is poured in described syrup, stir, cool down after sterilization, obtain cooling feed liquid；
D, by consumption be described cooling feed liquid 1% pediococcus acidilactici access in cooling feed liquid, stirring, sealing and fermenting；
E, the fermentation liquid that the fermentation of D step is obtained carry out the control of viable count, and controlling active lactic acid bacterial content in fermentation liquid is 500,000/ml～1,000,000/ml；
F, fermentation liquid to step E carry out acid adjustment, control temperature at 16 DEG C～28 DEG C, and the total acid content controlling feed liquid is 0.1g/100ml～0.15g/100ml；
G, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
2. the preparation method of Sucus Pyri milk lactic acid beverage according to claim 1, it is characterised in that:
In step B, the concentration of syrup is 40%Brix；In D step, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 2 days～3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193337.8A CN105746709A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice, milk and lactic-acid beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610193337.8A CN105746709A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice, milk and lactic-acid beverage |
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| CN105746709A true CN105746709A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610193337.8A Withdrawn CN105746709A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice, milk and lactic-acid beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578060A (en) * | 2016-12-07 | 2017-04-26 | 青海金祁连乳业有限责任公司 | Elaeagnus angustifolia yoghourt and making method thereof |
| CN108041167A (en) * | 2017-11-14 | 2018-05-18 | 广西***乾福真家庭农场 | The processing method of milk drink |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141573A (en) * | 2013-03-15 | 2013-06-12 | 新希望乳业控股有限公司 | Flavoured fermented milk and preparation method thereof |
-
2016
- 2016-03-30 CN CN201610193337.8A patent/CN105746709A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141573A (en) * | 2013-03-15 | 2013-06-12 | 新希望乳业控股有限公司 | Flavoured fermented milk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张烨: "雪梨清爽乳饮料的研制", 《现代农业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578060A (en) * | 2016-12-07 | 2017-04-26 | 青海金祁连乳业有限责任公司 | Elaeagnus angustifolia yoghourt and making method thereof |
| CN108041167A (en) * | 2017-11-14 | 2018-05-18 | 广西***乾福真家庭农场 | The processing method of milk drink |
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Application publication date: 20160713 |
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