CN1504097A - Lotus seed milk - Google Patents
Lotus seed milk Download PDFInfo
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- CN1504097A CN1504097A CNA021397988A CN02139798A CN1504097A CN 1504097 A CN1504097 A CN 1504097A CN A021397988 A CNA021397988 A CN A021397988A CN 02139798 A CN02139798 A CN 02139798A CN 1504097 A CN1504097 A CN 1504097A
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Abstract
The invention discloses a lotus seed milk in the form of pulp made of lotus seed, soybean and glutinous rice as raw material, the preparation comprises reasonable proportioning, adding right amount of milk, and lactic acid fermentation. The milk by the invention completely removes the imperfect flavor of the soybean raw material.
Description
Technical field
The present invention relates to a kind of beverage, particularly a kind of lotus seeds milk.
Background technology
Lotus seeds are the traditional food and medicament dual-purpose health products of China, and are nutritious, contain protein 16.6%, fat 2.0%, carbohydrate 62%, calcium 0.08%, phosphorus 0.285%, elements such as iron 0.0064% and zinc, chromium, manganese.Motherland's medical science thinks that the lotus seeds flavor is sweet, flat, has the effect of relieving mental strain and strengthening the kidney, the puckery intestines of tonifying spleen.In China, lotus seeds cultivations has the history in thousands of years, and the lotus seeds resource is very abundant, and China people always just have and eat the custom that lotus seeds are nourished.Lotus seeds are very time-consuming, very inconvenient because family cooks, so some deep processed products have just been arranged many years ago, lotus seeds preserved fruit for example, lotus seeds can etc., but the method that has can make the nutritious lotus seed loss after the processing more, and the processing method that has makes lotus seeds lose original fragrant.For convenience people are edible, numerous food product enterprise to lotus seeds deep processing study.For example publication number is that CN1094263 disclosed " a kind of lotus seed beverage " is to be primary raw material with lotus seeds, be aided with sweetener, acid, thickener/emulsifier and water, make by boiling, pre-homogeneous, the degassing, homogeneous, sterilization packaging, cooling processing, this beverage is rich in protein, several amino acids and abundant mineral matter.It is low to have cost, and technology is simple, small investment, characteristics such as instant effect.Publication number is CN1089486 disclosed " a kind of health care recuperating liquid and preparation method thereof " for another example, and water accounts for 90～0% in its composition, and sugar accounts for 0～50%, and Chinese medicine concentrate or extract account for 10～50%.During preparation, be that wherein concentrate or extract are to be prepared from by bulk drugs such as lotus seeds, the fruit of Chinese wolfberry, lily, dried longan pulp, jujube, hawthorn, coix seed, gekko, Momordica grosvenori, Chinese yam, mulberry fruit, chrysanthemums with concentrate or extract and the bottling sterilization of other raw material mixing back.This health care recuperating liquid select for use be medicine be again the raw material of food.Long-term use is useful and harmless.And for example publication number is that CN1082358 disclosed " a kind of beverage and preparation method " is prepared burden and mixed by the soup juice that water chestnut starch, rock sugar, granulated sugar, citric acid and disodium ethylene diamine tetraacetate, water are formed for four kinds by lotus seeds, heart of a lotus seed benevolence, water chestnut and the mung bean of undressing.Batching is precooked through certain pressure and logical steam of time, and soup juice prepares 60 ℃～95 ℃ of back insulations, and the batching that will handle well again adds soup juice, vacuum sealing, the sterilization cooling.It is not good that above-mentioned three kinds of lotus seeds deep processed products exist mouthfeel, protein and fat problem on the low side.In order to solve existing lotus seeds deep processed product protein and fat problem on the low side, publication number is that CN1041597C disclosed " lotus seed milk drink and production method thereof " is with the direct gelatinization of raw material pulverizing such as lotus seeds, add and contract sodium carboxymethylcellulose pyce, glycerin monostearate or sucrose fatty ester as stabilizing agent, add batchings such as an amount of milk powder, sweetener again, adjust pH value, mixing is after twice homogeneous, and tinning is sterilized promptly.This lotus seeds milk has natural lotus fragrance, contains comparatively rich in protein and fat simultaneously again.But because it is not handled by fermentation, do not contain lactic acid bacteria, do not have the lactic fermentation local flavor.
Summary of the invention
The objective of the invention is to overcome the problem that above-mentioned lotus seeds deep processed product exists, utilizing modern food processing technology, is primary raw material with lotus seeds, adopts lactic fermentation to prepare a kind of pure natural, lotus seeds milk with health role is for a new way is opened up in the lotus seeds deep processing.
The technical solution adopted in the present invention is: lotus seeds milk is characterized in that adopting following method to be prepared from:
1, the preparation of former slip:
Get lotus seeds, soybean, glutinous rice and make lotus seeds slurry, soya-bean milk, sticky rice juice separately, the ratio between lotus seeds, soybean, the glutinous rice siccative is 5: 10: 10;
Lotus seeds slurries is that lotus seeds at room temperature were soaked in 0.2～0.5% aqueous slkali 6～8 hours, removes the heart, pull out with clear water wash repeatedly drain after, the water that adds 6～7 times of lotus seeds weight carries out defibrination, grinding number of times is 2～3 times, mill slurries boil and seethed with excitement 3～5 minutes, after the cooling promptly;
Soya-bean milk is with the soybean impurity elimination, is soaked in the clear water and peels, pull out the back with clear water rinse well drain away the water after, carry out defibrination with boiling water, the addition of boiling water is 6～7 times of soybean weight, mill slurries 80 ℃ of insulations, squeezing is removed slag then, boils after the sterilization cooling promptly again;
Sticky rice juice is that glutinous rice at room temperature was soaked in the clear water 1～2 day, pull out and put into food steamer and carry out boiling, when cooking and being cooled to 30 ℃ of left and right sides, add the yeast for brewing rice wine of glutinous rice weight 0.2～0.3%, stirred the back 28～30 ℃ of condition bottom fermentations 48～50 hours, squeeze then after the sterilization promptly;
2, bacterial classification is cultivated:
In 100ml distilled water, add earlier after 7～9% skimmed milk powers, 2～5% lactose shake up, adopt 75 ℃ of pasteurizations, sterilization and cooling back are inserted by lactobacillus bulgaricus and thermophilic breast even coccus by 1: 1 ratio and are constituted mixed bacteria, and the test tube fermented and cultured is 4～7 hours under 43 ℃ of conditions;
Getting soya-bean milk, sticky rice juice, skimmed milk power then joins by proper ratio and shakes up mixing in the triangular flask, add PGA, CMC and emulsifying agent again and dispose nutrient solution in right amount, the main nutrient of nutrient solution is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Nutrient solution adopts 75 ℃ of pasteurizations, and the mixed bacteria of after sterilization and the cooling above-mentioned test tube being cultivated is poured in the triangular flask in 1: 1 ratio and inoculated, and cultivates at 43 ℃ of condition bottom fermentations and promptly gets lotus seeds milk lactic acid bacteria in 6～8 hours;
3, the preparation of lotus seeds milk:
Getting lotus seeds slurry, soya-bean milk, sticky rice juice mixes in 4: 4: 1 ratio, add after an amount of cow's milk and stabilizing agent mix, measure the nutrient of mixed solution, the main nutrient that makes mixed solution is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Mixed solution adopts 95 ℃ of high-temperature sterilizations through the colloid mill back of refluxing, and sterilization also cooling back inserts through the lotus seeds of the step 2 cultivation lactic acid bacteria of suckling by 2% ratio, and 43 ℃ of condition bottom fermentations 6～8 hours, the whole fermentation process titratable acidity was controlled at 1.01～1.05%; After fermentation and the cooling, under 4～7 ℃ environment, place and cooled off after-ripening in 16～24 hours, add at last an amount of albumen sugar adjust sweet acid than and through centrifugal homogeneous, promptly canned.
The lotus seeds that the present invention adopts are rich in starch and multiple human body must nutrient.Inhibitory action and raising body's immunity effect to cancer cell are obvious.Put down in writing according to Compendium of Material Medica: the lotus seeds sweet temperature of distinguishing the flavor of is fruit of spleen, the yellow palace of spleen person, soil also, sexual intercourse extreme misery is joined wooden golden person also.Soil is the mother of vigour, and four dirtyly rely it, are that the day after tomorrow is basic.Mother-qi both and, Jin Jin coordinates, god is spontaneous, looks anti-old for a long time.Give birth to the snow mental-tranquilization, restoring normal coordination between heart and kidney.Function is too numerous to enumerate, in fact be in the treasured on product.Soybean is rich in protein, behenic acid vitamin E and phosphorus substance, does not contain cholesterol.Shi Zhenyou controls the effect that cancer, migratory arthralgia are dispelled the stasis of blood, invigorated blood circulation and set upright.Glutinous rice is rich in sugar through the glutinous rice ferment juice that the distiller's yeast diastatic fermentation makes, and alcoholic strength is low, contains tens seed amino acids, B family vitamin and the organic acid of human body needs, always is the nutritional health food of going into of pregnant woman and weak sick void.The present invention makes slurry with lotus seeds, soybean, three kinds of raw materials of glutinous rice, through rational proportion, supplies an amount of milk, the lotus seed milk drink that the process lactic fermentation makes, removed the bad flavor of raw materials such as soybean fully, successfully solved sour precipitation, the difficult problem of starch and lotus-seed kernel solids precipitation.Have tempting lactic fermentation local flavor, agreeably sweet, aromatic flavour is pleasant.
The specific embodiment
Lotus seeds milk, it is to adopt following method to be prepared from:
1, the preparation of former slip:
Get lotus seeds, soybean, glutinous rice and make lotus seeds slurry, soya-bean milk, sticky rice juice separately, the ratio between lotus seeds, soybean, the glutinous rice siccative is 5: 10: 10;
The lotus seeds slurry is that lotus seeds at room temperature are soaked in 0.2～0.5%NaHCO
3In the solution 6～8 hours, remove the heart, pull out with clear water wash repeatedly drain after, the water that adds 6～7 times of lotus seeds weight carries out defibrination, grinding number of times is 2～3 times, mill slurries boil and seethed with excitement 3～5 minutes, after the cooling promptly;
Soya-bean milk is with the soybean impurity elimination, is soaked in the clear water and peels, pull out the back with clear water rinse well drain away the water after, carry out defibrination with boiling water, the addition of boiling water is 6～7 times of soybean weight, mill slurries 80 ℃ of insulations, squeezing is removed slag then, boils after the sterilization cooling promptly again;
Sticky rice juice is that glutinous rice at room temperature was soaked in the clear water 1～2 day, pull out and put into food steamer and carry out boiling, when cooking and being cooled to 30 ℃ of left and right sides, add the yeast for brewing rice wine of glutinous rice weight 0.2～0.3%, stirred the back 28～30 ℃ of condition bottom fermentations 48～50 hours, squeeze then after the sterilization promptly;
2, bacterial classification is cultivated:
In 100ml distilled water, add earlier after 7～9% skimmed milk powers, lactose 2～5% shake up, adopt 75 ℃ of pasteurizations, sterilization and cooling back are inserted by lactobacillus bulgaricus and thermophilic breast even coccus by 1: 1 ratio and are constituted mixed bacteria, and the test tube fermented and cultured is 4～7 hours under 43 ℃ of conditions;
Getting soya-bean milk, sticky rice juice, skimmed milk power then joins by proper ratio and shakes up mixing in the triangular flask, add PGA, CMC and emulsifying agent again and dispose nutrient solution in right amount, the main nutrient of nutrient solution is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Nutrient solution adopts 75 ℃ of pasteurizations, and the mixed bacteria of after sterilization and the cooling above-mentioned test tube being cultivated is poured in the triangular flask in 1: 1 ratio and inoculated, and cultivates at 43 ℃ of condition bottom fermentations and promptly gets lotus seeds milk lactic acid bacteria in 6～8 hours;
3, the preparation of lotus seeds milk:
Getting lotus seeds slurry, soya-bean milk, sticky rice juice mixes in 4: 4: 1 ratio, add after an amount of cow's milk and stabilizing agent mix, measure the nutrient of mixed solution, making mixed solution starve main nutrient is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Mixed solution refluxes through colloid mill and adopts 95 ℃ of high-temperature sterilizations after 2～3 times, the lotus seeds milk lactic acid bacteria of cultivating through step 2 is inserted in 2% ratio in sterilization and cooling back, 43 ℃ of condition bottom fermentations 6～8 hours, the whole fermentation process titratable acidity is controlled at 1.01～1.05%, make lotus seeds milk lactic acid bacteria excellent adaptability be arranged to lotus seeds slurry, soya-bean milk and sticky rice juice, to remove beany flavor, improve glutinous rice ferment juice fragrance; After fermentation and the cooling, place under 4～7 ℃ environment and cooled off after-ripening in 16～24 hours, the minimal irritation acid gas that has that produces during with the elimination lactic fermentation is distinguished the flavor of; Add at last 0.5～0.6% albumen sugar adjust sweet acid than and through centrifugal homogeneous, promptly canned.
Claims (3)
1, lotus seeds milk is characterized in that adopting following method to be prepared from:
[1], the preparation of former slip:
Get lotus seeds, soybean, glutinous rice and make lotus seeds slurry, soya-bean milk, sticky rice juice separately, the ratio between lotus seeds, soybean, the glutinous rice siccative is 5: 10: 10;
Lotus seeds slurries is that lotus seeds at room temperature were soaked in 0.2～0.5% aqueous slkali 6～8 hours, removes the heart, pull out with clear water wash repeatedly drain after, add water and carry out defibrination, must slurries the boiling and seethed with excitement 3～5 minutes of mill, after the cooling promptly;
Soya-bean milk is with the soybean impurity elimination, is soaked in the clear water and peels, pull out the back with clear water rinse well drain away the water after, carry out defibrination with boiling water, mill slurries remove slag through squeezing, boil again after the sterilization cooling promptly;
Sticky rice juice is that glutinous rice at room temperature was soaked in the clear water 1～2 day, pull out and put into food steamer and carry out boiling, when cooking and being cooled to 30 ℃ of left and right sides, add the yeast for brewing rice wine of glutinous rice weight 0.2～0.3%, stirred the back 28～30 ℃ of condition bottom fermentations 48～50 hours, squeeze then after the sterilization promptly;
[2], bacterial classification is cultivated:
In 100ml distilled water, add earlier after 7～9% skimmed milk powers, 2～5% lactose shake up, adopt pasteurization, sterilization and cooling back are inserted by lactobacillus bulgaricus and thermophilic breast even coccus by 1: 1 ratio and are constituted mixed bacteria, and the test tube fermented and cultured is 4～7 hours under 43 ℃ of conditions;
Getting soya-bean milk, sticky rice juice, skimmed milk power then joins by proper ratio and shakes up mixing in the triangular flask, add PGA, CMC and emulsifying agent again and dispose nutrient solution in right amount, the main nutrient of nutrient solution is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Nutrient solution adopts pasteurization, and the mixed bacteria of after sterilization and the cooling above-mentioned test tube being cultivated is poured in the triangular flask in 1: 1 ratio and inoculated, and cultivates at 43 ℃ of condition bottom fermentations and promptly gets lotus seeds milk lactic acid bacteria in 6～8 hours;
[3], the preparation of lotus seeds milk:
Getting lotus seeds slurry, soya-bean milk, sticky rice juice mixes in 4: 4: 1 ratio, add after an amount of cow's milk and stabilizing agent mix, measure the nutrient of mixed solution, the main nutrient that makes mixed solution is protein 1.7～2.0%, reduced sugar 13～15%, fat 0.8～1.0%; Mixed solution adopts 95 ℃ of high-temperature sterilizations through the colloid mill back of refluxing, and sterilization also cooling back inserts through the lotus seeds of the step 2 cultivation lactic acid bacteria of suckling by 2% ratio, and 43 ℃ of condition bottom fermentations 6～8 hours, the whole fermentation process titratable acidity was controlled at 1.01～1.05%; After fermentation and the cooling, under 4～7 ℃ environment, place and cooled off after-ripening in 16～24 hours, add at last an amount of albumen sugar adjust sweet acid than and through centrifugal homogeneous, promptly canned.
2, lotus seeds milk according to claim 1 is characterized in that described aqueous slkali is NaHCO
3
3, lotus seeds according to claim 1 milk, it is characterized in that adjust sweet acid than the time, the addition of protein is 0.5～0.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021397988A CN1504097A (en) | 2002-11-30 | 2002-11-30 | Lotus seed milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021397988A CN1504097A (en) | 2002-11-30 | 2002-11-30 | Lotus seed milk |
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| Publication Number | Publication Date |
|---|---|
| CN1504097A true CN1504097A (en) | 2004-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021397988A Pending CN1504097A (en) | 2002-11-30 | 2002-11-30 | Lotus seed milk |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106391A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | White health milk and preparation method thereof |
| CN102599593A (en) * | 2012-03-15 | 2012-07-25 | 东莞市英芝堂生物工程有限公司 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
| CN106472931A (en) * | 2016-10-17 | 2017-03-08 | 福建闽江源绿田实业投资发展有限公司 | A kind of processing method of the full paste of lotus seed juice |
| CN106490429A (en) * | 2016-10-22 | 2017-03-15 | 刘振 | A kind of special Semen Cucurbitae oil lotus seed milk of three-hypers crowd |
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
| CN112335736A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Composite glutinous rice yoghourt and preparation method thereof |
-
2002
- 2002-11-30 CN CNA021397988A patent/CN1504097A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106391A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | White health milk and preparation method thereof |
| CN102599593A (en) * | 2012-03-15 | 2012-07-25 | 东莞市英芝堂生物工程有限公司 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
| CN106472931A (en) * | 2016-10-17 | 2017-03-08 | 福建闽江源绿田实业投资发展有限公司 | A kind of processing method of the full paste of lotus seed juice |
| CN106490429A (en) * | 2016-10-22 | 2017-03-15 | 刘振 | A kind of special Semen Cucurbitae oil lotus seed milk of three-hypers crowd |
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
| CN112335736A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Composite glutinous rice yoghourt and preparation method thereof |
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