CN110250273A - The processing method of lily lactic acid drink - Google Patents
The processing method of lily lactic acid drink Download PDFInfo
- Publication number
- CN110250273A CN110250273A CN201910551163.1A CN201910551163A CN110250273A CN 110250273 A CN110250273 A CN 110250273A CN 201910551163 A CN201910551163 A CN 201910551163A CN 110250273 A CN110250273 A CN 110250273A
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- lily
- lactic acid
- sour
- added
- slurry
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of processing methods of lily lactic acid drink, it includes the following steps: to take fresh, no insect pest, and without going rotten, rotten lily is cleaned；With breaking juice extractor by lily crushing and beating, homogeneous obtains lily slurries；The lily slurry that 80 mesh filter clothes obtain will be crossed to bottle, the cellulase and 1g/100ml carbohydrase of 1g/100ml is added, is placed in thermostat water bath, 30~60Min is digested at 65 DEG C；Milk powder, white granulated sugar adjusting pol are added into lily slurries, pol is made to reach 20 ° of B é；Lactic acid bacteria is added in lily slurry by inoculum concentration 0.1%；Lily slurry fermentation, is made lily sour milk beverage；Xanthan gum 0.04% is added into lily sour milk beverage, sour and sweet palatability is made in sodium carboxymethylcellulose CMC0.12%, the lily lactic acid drink with lily and milk fragrance.Using processing method of the present invention preparation lily sour milk beverage sweet and sour taste, lily pleasant aroma, it is full of nutrition, with adjust stomach spleen regulation exercise effect, increase the diversity of sour milk beverage, improve the utilization rate of lily.
Description
Technical field
The invention belongs to lactic acid drink field, in particular to a kind of processing methods of lily lactic acid drink.
Background technique
Lily is the scale leaf of liliaceous plant bulb, scale it is delicate it is plentiful, quality is fine and smooth, sweetness is palatable, be dietotherapeutic
Type plant.Lily Analysis of Nutritive Composition, discovery lily is rich in the battalion such as protein, vitamin, alkaloid, glucosides, mineral matter element
Support substance.Chinese medicine study finds that lily is mild-natured, slight bitter, sweet in flavor, have moistening lung to arrest cough, antitoxic heart-soothing and sedative, function of spleen and stomach regulating, nourish it is clear
Hot, antifatigue, nourishing and other effects.Lily can be used for cooking gruel, stew soup, cooking dishes etc. using dried lily bulb as major product, profound
Converted products is rare.
Sour milk beverage is a health drink with beneficial function, it can improve gastrointestinal function, alleviate cream
Sugared intolerance.Existing lactic acid drink taste is single, lacks nutriment.Therefore, a kind of rich in nutrition content is researched and developed, cream is contained
Sour bacterium and its metabolin, and there is very extensive market value with the sour milk beverage of lily flavor.
Summary of the invention
The present invention lacks for sour milk beverage nutriment, and taste is single, and it is suitable to provide a kind of sweet and sour taste, lily fragrance
People, processing method full of nutrition, with the lily lactic acid drink for adjusting stomach spleen regulation exercise effect, increase the multiplicity of sour milk beverage
Property, improve the utilization rate of lily.
To achieve the above object, the processing method of lily lactic acid drink provided by the invention, it is characterised in that: it includes such as
Lower step:
(1) fresh, no insect pest is taken, rotten lily is cleaned without going rotten；
(2) blanching 2-3 minutes in 95 DEG C of water；
(3) with breaking juice extractor by lily crushing and beating, homogeneous obtains lily slurries；
(4) the lily slurry that 80 mesh filter clothes obtain will be crossed to bottle, cellulase and the 1g/100ml saccharification of 1g/100ml is added
Enzyme is placed in thermostat water bath, and 30~60Min is digested at 65 DEG C；
(5) milk powder, white granulated sugar adjusting pol is added in lily slurries in step (4), pol is made to reach 20 ° of B é；
It (6) will be in the lily slurry in lactic acid bacteria addition step (5) by inoculum concentration 0.1%；
(7) at a temperature of the lily slurry in step (6) being put into 42 DEG C, ferment 6h, and lily sour milk beverage is made；
(8) xanthan gum 0.04%, sodium carboxymethylcellulose are added in the lily sour milk beverage in step (7)
Sour and sweet palatability is made in CMC0.12%, the lily lactic acid drink with lily and milk fragrance.
Preferably, in the step (2) in 95 DEG C of water blanching 2.5 minutes；At 65 DEG C in the step (4)
Lower digestion 45Min.
The advantages of the present invention are as follows: the present invention by conbined enzymolysis to lily slurry in functional component into
Row extracts, so that the effective components such as alkaloid, glucosides in lily sufficiently discharge, and starch, the cellulose in lily is turned
Sugar is turned to, for fermenting, while milk, white granulated sugar progress pol allotment is added, makes to be prepared sour milk beverage rich in amino
The nutriments such as acid, faint scent, the mouthfeel for having both lily and milk be soft, sour-sweet coordination, improves the flavor of sour milk beverage.This
Invention by addition xanthan gum, sodium carboxymethylcellulose make made from sour milk beverage stability it is good, bleed is few.The present invention is made
Lactic acid bacteria faint scent it is simple and elegant, have good nutritive effect and health-care efficacy.
Specific embodiment
Embodiment one
The processing method of lily lactic acid drink of the present invention, the specific steps are as follows:
(1) fresh, no insect pest is taken, rotten lily is cleaned without going rotten；
(2) blanching 2 minutes in 95 DEG C of water；
(3) with breaking juice extractor by lily crushing and beating, homogeneous obtains lily slurries；
(4) the lily slurry that 80 mesh filter clothes obtain will be crossed to bottle, cellulase and the 1g/100ml saccharification of 1g/100ml is added
Enzyme is placed in thermostat water bath, digests 30Min at 65 DEG C；
(5) milk powder, white granulated sugar adjusting pol is added in lily slurries in step (4), pol is made to reach 20 ° of B é；
It (6) will be in the lily slurry in lactic acid bacteria addition step 5 by inoculum concentration 0.1%；
(7) at a temperature of the lily slurry in step (6) being put into 42 DEG C, ferment 6h, and lily sour milk beverage is made；
(8) xanthan gum 0.04%, sodium carboxymethylcellulose are added in the lily sour milk beverage in step (7)
Sour and sweet palatability is made in CMC0.12%, the lily lactic acid drink with lily and milk fragrance.
Embodiment two
The processing method of lily lactic acid drink of the present invention, specific steps are as in the first embodiment, difference is:
In step (2) in 95 DEG C of water blanching 3 minutes；The lily slurry that 80 mesh filter clothes obtain will be crossed in step (4) to bottle,
The cellulase and 1g/100ml carbohydrase of 1g/100ml is added, is placed in thermostat water bath, digests 60Min at 65 DEG C；
Embodiment three
The processing method of lily lactic acid drink of the present invention, specific steps as in the first embodiment, difference be: in step (2)
Blanching 2.5 minutes in 95 DEG C of water；Step digests 45Min at 65 DEG C in (4).
Claims (2)
1. a kind of processing method of lily lactic acid drink, it is characterised in that: it includes the following steps:
(1) fresh, no insect pest is taken, rotten lily is cleaned without going rotten；
(2) blanching 2-3 minutes in 95 DEG C of water；
(3) with breaking juice extractor by lily crushing and beating, homogeneous obtains lily slurries；
(4) the lily slurry that 80 mesh filter clothes obtain will be crossed to bottle, the cellulase and 1g/100ml carbohydrase of 1g/100ml is added, sets
In thermostat water bath, 30~60Min is digested at 65 DEG C；
(5) milk powder, white granulated sugar adjusting pol is added in lily slurries in step (4), pol is made to reach 20 ° of B é；
It (6) will be in the lily slurry in lactic acid bacteria addition step (5) by inoculum concentration 0.1%；
(7) at a temperature of the lily slurry in step (6) being put into 42 DEG C, ferment 6h, and lily sour milk beverage is made；
(8) addition xanthan gum 0.04% in the lily sour milk beverage in step (7), sodium carboxymethylcellulose CMC0.12%,
Sour and sweet palatability is made, the lily lactic acid drink with lily and milk fragrance.
2. the processing method of lily lactic acid drink according to claim 1, it is characterised in that: 95 in the step (2)
DEG C water in blanching 2.5 minutes；45Min is digested at 65 DEG C in the step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910551163.1A CN110250273A (en) | 2019-06-24 | 2019-06-24 | The processing method of lily lactic acid drink |
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| CN201910551163.1A CN110250273A (en) | 2019-06-24 | 2019-06-24 | The processing method of lily lactic acid drink |
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| CN110250273A true CN110250273A (en) | 2019-09-20 |
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| CN201910551163.1A Pending CN110250273A (en) | 2019-06-24 | 2019-06-24 | The processing method of lily lactic acid drink |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| CN113317361A (en) * | 2021-05-28 | 2021-08-31 | 荆楚理工学院 | Apple lily yogurt and preparation method thereof |
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| CN101449706A (en) * | 2007-12-01 | 2009-06-10 | 湖南湘丽食品科技有限公司 | Lily corn lactobacillus milk beverage and production method thereof |
| CN105285621A (en) * | 2015-09-22 | 2016-02-03 | 界首市一帆种植专业合作社 | Wheat flower lactic acid beverage and making method thereof |
| CN105994622A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof |
| CN107183182A (en) * | 2017-05-27 | 2017-09-22 | 徐州工程学院 | A kind of preparation method of coagulating type ginkgo lily Yoghourt |
| CN107594238A (en) * | 2017-09-21 | 2018-01-19 | 无锡群硕谷唐生物科技有限公司 | A kind of method of coproduction clear juice of lily and cloudy juice |
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2019
- 2019-06-24 CN CN201910551163.1A patent/CN110250273A/en active Pending
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| CN105285621A (en) * | 2015-09-22 | 2016-02-03 | 界首市一帆种植专业合作社 | Wheat flower lactic acid beverage and making method thereof |
| CN105994622A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市福淋乳业有限公司 | Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof |
| CN107183182A (en) * | 2017-05-27 | 2017-09-22 | 徐州工程学院 | A kind of preparation method of coagulating type ginkgo lily Yoghourt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| CN113317361A (en) * | 2021-05-28 | 2021-08-31 | 荆楚理工学院 | Apple lily yogurt and preparation method thereof |
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Application publication date: 20190920 |
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