CN104982527A - Tranquillizing bean dregs fermented milk and preparation method thereof - Google Patents

Abstract

The present invention discloses a tranquillizing bean dregs fermented milk, which is prepared from the following materials by weight: 800-820 parts of bean dregs, 1.7-1.9 parts of citrus aurantium, 2-2.3 parts of eclipta, 2.4-2.6 parts of cortex albizziae, 2.3-2.5 parts of the root bark of white mulberry, 2-2.3 parts of isatis root, 40-45 parts of coconut meat, 70-75 parts of highland barley, 20-22 parts of longan, 15-20 parts of Laobaigan liquor, 4-5 parts of acacia, 0.7-0.8 part of PGA, 2.5-2.7 parts of sodium alginate, 900-920 parts of skimmed milk powder, 800-820 parts of white sugar, 100-110 parts of leavening agent, and a right amount of corn protein powder and garlicin. The bean dregs fermented milk has abundant nutrition, pleasant aroma, and strong beans and milk fragrance.

Description

One calm the nerves fermenting bean dregs breast and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to one calm the nerves fermenting bean dregs breast and preparation method thereof.

Background technology

Bean dregs are that one is rich in nutritive value, not yet obtain the food resource fully developed, China is one of major country of planting soybean in the world, domestic soybean resource enriches, bean product industry obtains flourish, bean dregs are the accessory substances produced in all kinds of bean product process, account for the 15%-20% of soya bean dry weight, wherein be rich in dietary fiber, protein, fat, isoflavones and mineral element calcium, the compositions such as potassium, China will produce approximately several ten million tons of wet bean dregs every year, because its moisture is high, be difficult to storage preserve, color and luster is darker, beany flavor is serious, the factors such as mouthfeel is poor, all very low to the exploitation Chengdu of bean dregs both at home and abroad.。

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provide one calm the nerves fermenting bean dregs breast and preparation method thereof.

The present invention is achieved by the following technical solutions:

One is calmed the nerves fermenting bean dregs breast, is made up of following raw material:

Bean dregs 800-820, dried immature fruit of citron orange 1.7-1.9, eclipta 2-2.3, cortex albiziae 2.4-2.6, root bark of white mulberry 2.3-2.5, Radix Isatidis 2-2.3, coconut meat 40-45, highland barley 70-75, longan 20-22, white spirit 15-20, Arabic gum 4-5, PGA0.7-0.8, sodium alginate 2.5-2.7, skimmed milk powder 900-920, white granulated sugar 800-820, leavening 100-110, corn protein powder is appropriate, allicin is appropriate.

The preparation method of described a kind of fermenting bean dregs breast of calming the nerves, comprises the following steps:

(1) fully stir 2-3min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;

(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;

(3) dried immature fruit of citron orange, eclipta, cortex albiziae, the root bark of white mulberry, Radix Isatidis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) highland barley is ground to obtain highland barley powder, get after longan is dried pulp immerse pull out after 10-12h in white spirit for subsequent use, get coconut meat sealing to be placed in food steamer to mix with steeping in wine longan after stifling 30-35min and to mash, and add highland barley powder and to stir to obtain allspice sauce;

(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8-9h, then add after sterilization 10min at being placed in 90 DEG C allspice sauce mix thoroughly be placed in 0-4 DEG C at refrigerate 5-6h and get final product.

Advantage of the present invention is: fermenting bean dregs milk beverage of the present invention is nutritious, good smell, beans perfume and milk aromatic flavour, milk yellow, makes water-soluble dietary fiber higher after microwave treatment, add allicin and greatly reduce fatty oxidasic activity in bean dregs, repeatedly boil through follow-up, thoroughly eliminate beany flavor, the acidified milk mouthfeel obtained is soft, nutritious, fragrance is pure; In addition, present invention adds plurality of Chinese composition, there is resolving stagnation for tranquilization, activating blood circulation and reducing swelling, cooling blood and hemostasis, nourishing liver and kidney effect.

Detailed description of the invention

One is calmed the nerves fermenting bean dregs breast, is made up of following weight portion (kilogram) raw material:

Bean dregs 800, the dried immature fruit of citron orange 1.7, eclipta 2, cortex albiziae 2.4, the root bark of white mulberry 2.3, Radix Isatidis 2, coconut meat 40, highland barley 70, longan 20, white spirit 15, Arabic gum 4, PGA0.7, sodium alginate 2.5, skimmed milk powder 900, white granulated sugar 800, leavening 100, corn protein powder is appropriate, allicin is appropriate.

The preparation method of described a kind of fermenting bean dregs breast of calming the nerves, comprises the following steps:

(1) fully stir 2min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;

(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;

(3) dried immature fruit of citron orange, eclipta, cortex albiziae, the root bark of white mulberry, Radix Isatidis are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(4) highland barley is ground to obtain highland barley powder, get pulp after being dried by longan and immerse and pull out in white spirit for subsequent use after 10h, get coconut meat sealing and be placed in food steamer to mix with steeping in wine longan after stifling 30min and mash, and add highland barley powder and to stir to obtain allspice sauce;

(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8h, then add after sterilization 10min at being placed in 90 DEG C allspice sauce mix thoroughly be placed in 0 DEG C at refrigerate 5h and get final product.

Claims (2)

1. to calm the nerves a fermenting bean dregs breast, it is characterized in that being made up of following raw material:

Bean dregs 800-820, dried immature fruit of citron orange 1.7-1.9, eclipta 2-2.3, cortex albiziae 2.4-2.6, root bark of white mulberry 2.3-2.5, Radix Isatidis 2-2.3, coconut meat 40-45, highland barley 70-75, longan 20-22, white spirit 15-20, Arabic gum 4-5, PGA0.7-0.8, sodium alginate 2.5-2.7, skimmed milk powder 900-920, white granulated sugar 800-820, leavening 100-110, corn protein powder is appropriate, allicin is appropriate.

2. the preparation method of a kind of fermenting bean dregs breast of calming the nerves according to claim 1, is characterized in that comprising the following steps:

(1) fully stir 2-3min after being mixed according to the ratio of 1:10g/ml with water by bean dregs, big fire is urged to boiling, and truce immediately cools naturally;

(2) treat that bean dregs liquid is cooled to normal temperature, inwardly add allicin by the ratio of 25mg/L feed liquid, adjustment PH is 5.5, microwave 90S under microwave power 450W, then after adding corn protein powder in the ratio of 50mg/L feed liquid homogeneous process to obtain magma for subsequent use; Stabilizing agent is obtained after getting the mixing of Arabic gum, PGA and sodium alginate;

(3) dried immature fruit of citron orange, eclipta, cortex albiziae, the root bark of white mulberry, Radix Isatidis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) highland barley is ground to obtain highland barley powder, get after longan is dried pulp immerse pull out after 10-12h in white spirit for subsequent use, get coconut meat sealing to be placed in food steamer to mix with steeping in wine longan after stifling 30-35min and to mash, and add highland barley powder and to stir to obtain allspice sauce;

(5) add skimmed milk powder, white granulated sugar and leavening, stabilizing agent after magma being mixed with herb liquid and remain each raw material at 43 DEG C of bottom fermentation 8-9h, then add after sterilization 10min at being placed in 90 DEG C allspice sauce mix thoroughly be placed in 0-4 DEG C at refrigerate 5-6h and get final product.