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.
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[0013] Example 1: Take the processing of 10kg lotus seeds as an example:
[0014] (1) Preparation of lotus seed juice: Weigh 10kg lotus seeds, after superfine pulverization, to reach 160 mesh, mix with 91kg boiling water to make a slurry, grind it to 20~50um through colloid grinding, boil it at 100℃ for 10min, after 3500r Centrifugal separator at / min separates for 5 to 8 minutes to obtain lotus seed juice.
[0015] (2) Liquefaction and enzyme inactivation: add 0.1kg of mid-temperature α-amylase with an activity of 1800u / g to lotus seed juice, keep it at a constant temperature of 60°C for about 25 minutes, and the added iodine solution does not show blue color; Then inactivate the enzyme at 100°C for 5 min.
[0016] (3) Blending and homogenization: add 0.1kg of compound stabilizer and 0.1kg of monoglyceride to the lotus seed juice after liquefaction and enzymatic inactivation, and stir evenly. The compound stabilizer contains acid-resistant CMC-Na: xanthan gum 1:1; then add 10kg o...
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