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Sour lotus milk and process for making same

A preparation process and lotus milk technology are applied in the field of yogurt lotus milk and its preparation process, and achieve the effects of inhibiting reproduction, broad market prospects, and promoting gastrointestinal motility.

Inactive Publication Date: 2007-08-08
危贵茂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, prior art can not fully satisfy people's needs to the deep processing technology of lotus seed

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0013] Embodiment 1: Take the processing of 10kg lotus seeds as an example:

[0014] (1) Preparation of lotus seed juice: Weigh 10kg of lotus seeds, ultrafinely pulverize them to 160 mesh, brew them into a slurry with 91kg of boiling water, finely grind them to 20-50um in a colloid mill, boil them at 100°C for 10min, and pass through 3500r / min centrifuge for 5 to 8 minutes to obtain lotus seed juice.

[0015] (2) Liquefaction and enzyme inactivation: Add 0.1kg of a medium-temperature α-amylase with an activity of 1800u / g to the lotus seed juice, and keep it at a constant temperature of 60°C for about 25 minutes, subject to the fact that the iodine solution does not appear blue; Then inactivate the enzyme at 100°C for 5 min.

[0016] (3), allotment and homogeneity: add compound stabilizer 0.1kg successively in the lotus seed juice after liquefaction and deenzyme, monoglyceride 0.1kg, stir evenly, acid-resistant CMC-Na: xanthan gum in the compound stabilizer 1:1; then add 10k...

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Abstract

The invention relates to a method for producing lotus acid milk, which comprises that preparing the lotus juice via ultramicro breaking, adding water, pulping, gelatinizing, liquefying, and killing enzyme; adding butter milk, saccharose, amylaceum, isomaltose hypgather, and stable emulsifier; mixing uniformly, disinfecting, cooling, seeding the activated tetrad lactic acid bacteria, fermenting at constant temperature, refrigerating, aging into product. The inventive lotus acid milk contains soluble solids higher than 15%, protein higher than 2.9%, acid degree between 70-100degrees / T, coliform group bacteria less than 30 / 100ml, and lactic acid bacteria more then 107 / ml. Compared with pure lotus seed juice, the protein of invention can be absorbed by human body easily, without deposit, while the organic acid can improve the creep of stomach and intestine and improve the absorption rate of Ca, P, and Fe.

Description

technical field [0001] The invention relates to sour lotus milk and a preparation process thereof, belonging to the field of non-alcoholic beverages. Background technique [0002] Lotus seeds contain 18-20% of protein, 60-62% of carbohydrate, 2% of fat, 4% of ash and many kinds of microorganisms. Glycosides, rutin and other flavonoids. Traditional Chinese medicine believes that lotus seeds have the functions of nourishing the liver and kidney, benefiting energy and improving eyesight, and long-term consumption has the effects of beautifying, anti-aging, and prolonging life. For a long time, lotus seeds have been mainly dried and sold as the original fruit, which has low economic benefits and is inconvenient to eat. At present, the deep-processing products of lotus seeds are mainly lotus seed juice. Because lotus seed juice is easy to stratify and precipitate during storage, and has no taste advantage, the production scale of lotus seed juice is not large. Therefore, prior...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123A23L1/36A23L1/48A23L1/29A23L25/00A23L33/00A23L35/00
Inventor 危贵茂曾爱民
Owner 危贵茂
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