阅读说明：本技术 一种四棱豆乳酸发酵饮料及其制备方法 (A kind of goa bean lactic acid fermentation beverage and preparation method thereof ) 是由 杨成东 于 2018-05-25 设计创作，主要内容包括：本发明公开了一种四棱豆乳酸发酵饮料及其制备方法,属于食品加工技术领域。该饮料按重量百分比计包括以下原料：四棱豆30%、蔗糖8%、脱脂奶粉40%、碳酸氢钠0.5%、柠檬酸0.5%、蛋白胨0.5%、乳糖1%、猪胆盐0.5%、溴甲酚紫0.5%、磷酸二氢钾0.5%、琼脂0.5%、伊红美兰0.5%。四棱豆含有丰富的优质蛋白质、不饱和脂肪酸、矿质元素、维生素以及多种生物活性物质等营养成分,对心脑血管疾病具有预防作用,能够有效地抑制血栓性病症,预防心肌梗塞和脑梗塞,降低血脂,降低血压,抑制出血性中风,抑制癌症的发生和转移,并且具有增长智力、保护视力、延缓衰老等功效,对人体具有重要营养保健作用。(The invention discloses a kind of goa bean lactic acid fermentation beverages and preparation method thereof, belong to food processing technology field.The beverage includes following raw material by weight percentage: goa bean 30%, sucrose 8%, skimmed milk power 40%, sodium bicarbonate 0.5%, citric acid 0.5%, peptone 0.5%, lactose 1%, Pig cholate 0.5%, bromocresol purple 0.5%, potassium dihydrogen phosphate 0.5%, agar 0.5%, Yihong methylene blue 0.5%.The nutritional ingredients such as goa bean good protein rich in, unsaturated fatty acid, mineral element, vitamin and various bioactivators; there is prevention effect to cardiovascular and cerebrovascular disease; thrombotic disorder can be effectively inhibited; prevent myocardial infarction and cerebral infarction, reduces blood lipid, reduce blood pressure; inhibit hemorrhagic stroke; inhibit the generation and transfer of cancer, and have and increase intelligence, protection eyesight, delay senescence and other effects, there are important nutrition health-care functions to human body.)

1. a kind of goa bean lactic acid fermentation beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:

30-40 parts of goa bean

8-10 parts of sucrose

40-50 parts of skimmed milk power

0.5-1 parts of sodium bicarbonate

0.5-1 parts of citric acid

0.5-1 parts of peptone

1-2 parts of lactose

0.5-1 parts of Pig cholate

0.5-1 parts of bromocresol purple

0.5-1 parts of potassium dihydrogen phosphate

0.5-1 parts of agar

Methylene blue 0.5-1 parts of Yihong

Processing technology is as follows:

A. the decortication of goa bean: the goa bean after being impregnated with sodium bicarbonate is peeled with hand rubbing method, removes goa bean crust.

B. the deodorant of goa bean: by the Hot water treatment deodorant of the goa bean after decortication.

C. the allotment of soya-bean milk: by the soya-bean milk ground be added cow's milk, then to soya-bean milk, cow's milk mixture in be added 8% sucrose, After sterilization, the strain of 4% (V/V) of access ferments.

D. the homogeneous of soya-bean milk: deployed soya-bean milk is preheated to 85 DEG C of material temperature respectively, then carries out homogeneous under the conditions of 20MPa.

E. deployed soya-bean milk the sterilizing of soya-bean milk: is used into 85 DEG C of sterilizing 20min.

F. after-ripening: the soya-bean milk fermented being placed in 4 DEG C of refrigerators and is saved, and during refrigeration, acidity can be risen, while flavor Component content increases, this is post-fermentation, is called after-ripening, and the time is no less than 6h.

2. a kind of goa bean lactic acid fermentation beverage according to claim 1 and preparation method thereof, which is characterized in that step a Described in the decortication of goa bean be to impregnate goa bean 12h rear peeling with the sodium bicarbonate solution of mass fraction 0.1%.

3. a kind of goa bean lactic acid fermentation beverage according to claim 1 and preparation method thereof, which is characterized in that step b Described in Hot water treatment be that soaked goa bean is impregnated in 85~90 DEG C of hot water to 5~10min in advance, it is then hot Water law defibrination.

Technical field

The present invention relates to a kind of preparation methods of goa bean lactic acid fermentation beverage, belong to food processing technology field.

Background technique

Goa bean, belong to annual or perennial, Papillionoideae, voluble herb leguminous plant, seed, root tuber, green bean, Flower, stem, leaf are edible, and whole body is rich in multiple nutritional components needed by human.Its seed good protein rich in, no The nutritional ingredients such as saturated fatty acid, mineral element, vitamin and various bioactivators, having reduces serum cholesterol water Flat effect and the life core substance for maintaining the evolution of mankind's brain have prevention effect to cardiovascular and cerebrovascular disease, can effectively press down Thrombotic disorder processed prevents myocardial infarction and cerebral infarction, reduces blood lipid, reduces blood pressure, and inhibits hemorrhagic stroke, inhibits cancer Occur and shift, and have and increase intelligence, protection eyesight, delay senescence and other effects, to human body with important nutrition and health care work With there is the title of " green gold ", " miracle plant " and " longevity greens/mustard green ".

Summary of the invention

A kind of it is an object of that present invention to provide preparation processes goa bean lactic acid fermentation beverage simple, full of nutrition.

A kind of goa bean lactic acid fermentation beverage and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:

30-40 parts of goa bean

8-10 parts of sucrose

40-50 parts of skimmed milk power

0.5-1 parts of sodium bicarbonate

0.5-1 parts of citric acid

0.5-1 parts of peptone

1-2 parts of lactose

0.5-1 parts of Pig cholate

0.5-1 parts of bromocresol purple

0.5-1 parts of potassium dihydrogen phosphate

0.5-1 parts of agar

Methylene blue 0.5-1 parts of Yihong

Processing technology is as follows:

A. the decortication of goa bean: the goa bean after being impregnated with sodium bicarbonate is peeled with hand rubbing method, removes goa bean crust.

B. the deodorant of goa bean: by the Hot water treatment deodorant of the goa bean after decortication.

C. the allotment of soya-bean milk: by the soya-bean milk ground be added cow's milk, then to soya-bean milk, cow's milk mixture in be added 8% sugarcane Sugar, after sterilization, the strain of 4% (V/V) of access ferments.

Deployed soya-bean milk: being preheated to 85 DEG C of material temperature by the d. homogeneous of soya-bean milk respectively, then is carried out under the conditions of 20MPa equal Matter.

E. deployed soya-bean milk the sterilizing of soya-bean milk: is used into 85 DEG C of sterilizing 20min.

F. after-ripening: the soya-bean milk fermented being placed in 4 DEG C of refrigerators and is saved, and during refrigeration, acidity can be risen, simultaneously Flavor components content increases, this is post-fermentation, is called after-ripening, and the time is no less than 6h.

The decortication of goa bean described in step a is after impregnating goa bean 12h with the sodium bicarbonate solution of mass fraction 0.1% Decortication.

Hot water treatment described in step b is that soaked goa bean is impregnated 5 in 85~90 DEG C of hot water in advance ~10min, then hot-water process's defibrination.

Specific implementation method: