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Rana japonica oil fermented drink and method for preparing same

A technology for wood frog oil and beverages, applied in the field of food processing, can solve the problems of single species, unacceptable taste, low added value of products, etc., and achieve the effects of moderate acidity, unique flavor, and delicate and smooth taste.

Active Publication Date: 2013-04-03
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are disadvantages such as simple technology, low product added value, single type, unacceptable taste, etc. Therefore, combined with modern food processing technology, the development of products with high nutritional value, unique flavor and good taste has great economic value and development prospects

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0015] a. Preparation of starter: skim milk containing 10% skim milk powder is sterilized at 85-90°C for 15-30 minutes, cooled to 20-30°C, and inoculated with kefir jelly with 2-3% skim milk volume The starter is put directly into the starter, and fermented at 20-30° C. for 6-20 hours to obtain the second-generation starter for production.

[0016] b. Preparation of wood frog oil: take dry wood frog oil, add distilled water with a weight ratio of 1:50 to 200, soak at 4 to 10°C for 12 to 24 hours, then grind with a colloid mill, use 120 to 450 filter through mesh filter for 3 to 5 times; take an appropriate weight of fresh ginger, add quantitative distilled water, mash and filter through tissues to obtain clarified ginger juice, add 3 to 5% by weight to the filtrate, and heat to 50 to 90°C , after 30 to 60 minutes of heat preservation, cooling to 30 to 50°C to obtain the wood frog oil base material.

[0017] c. Blending and homogenization: add 5-15% sucrose, 4-10% whey protein...

Embodiment 1

[0023] Skim milk containing 10% skim milk powder was sterilized at 85°C for 30 minutes, then cooled to 20°C, inoculated with kefir grains with a volume of 2% skim milk, freeze-dried and put directly into the starter, and fermented at 25°C for 6 hours. Obtain the production starter for later use; take the dried wood frog oil, add distilled water with a weight ratio of 1:100, soak it for 12 hours at 4°C, grind it evenly through a colloid mill, filter it with a 200-mesh filter 5 times, and take an appropriate Add quantitative distilled water to the weight of fresh ginger, mash and filter the tissue to prepare clarified ginger juice, add 3% by weight, heat to 50°C, keep warm for 60 minutes, cool to 30°C to get Rana oil, add 5% sucrose , 5% whey protein concentrate, 0.1% inulin, 2% fructooligosaccharide, 8% honey, stir and mix evenly at 40°C, homogenize at 60°C, 15MPa, and then sterilize at 85°C for 30 minutes Afterwards, cool to 20°C, inoculate the starter into it according to the...

Embodiment 2

[0025] Skim milk containing 10% skim milk powder was sterilized at 90°C for 15 minutes, cooled to 25°C, inoculated with kefir grains with 2.5% skim milk volume, freeze-dried and put directly into the starter, and fermented at 28°C for 10 hours. Obtain the production starter for later use; take the dried wood frog oil, add distilled water with a weight ratio of 1:150, soak it for 15 hours at 8°C, grind it evenly through a colloid mill, filter it 4 times with a 300-mesh filter, and take an appropriate Add quantitative distilled water to the weight of fresh ginger, mash and filter to obtain clarified ginger juice, add 4% by weight, heat to 60°C, keep warm for 40 minutes, cool to 40°C to get Rana oil, and then add 10% sucrose , 7% whey protein concentrate, 0.3% inulin, 1% fructooligosaccharide, 3% honey, stir and mix evenly at 40°C, and homogenize at 62°C and 20MPa, and then sterilize at 90°C for 15 minutes Afterwards, cool to 25°C, inoculate the starter into it according to the i...

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Abstract

The invention discloses a rana japonica oil fermented drink and a method for preparing the same and belongs to the technical field of food processing. The method for preparing the product disclosed by the invention comprises the following main steps of: according to the volume percentage of a fermentation substrate, inoculating the fermentation substrate which contains 4-10% of whey protein concentrate, 0.1-1% of inulin, 1-3% of fructo-oligose, 1-10% of honey, 5-15% of sugar and the balance of rana japonica oil with 1-10% of Kefir starter, fermenting at 20-30 DEG C for 6-20 hours, and homogenizing and cooling, and then performing sterile filling, thereby obtaining the rana japonica oil fermented drink. The rana japonica oil fermented drink disclosed by the invention is rich in active probiotics and various functional components, thereby having the effects of regulating intestinal flora balance, maintaining the intestinal health, reducing blood fat, protecting the liver, resisting cancer, beautifying and the like; and therefore, a new way is opened for deep processing of the rana japonica oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a wood frog oil fermented drink and a preparation method thereof. Background technique [0002] Rana oil is the dried fallopian tube of the female Rana, and it is a precious nourishing health product, which has the functions of nourishing the kidney and essence, moistening the lungs and nourishing yin. At present, the development of Rana oil in my country is still in its infancy, mainly focusing on the development of Rana oil capsules, Rana oil oral liquid, and Rana oil beverages. There are disadvantages such as simple technology, low product added value, single type, unacceptable taste, etc. Therefore, combined with modern food processing technology, the development of products with high nutritional value, unique flavor and good taste has great economic value and development prospects. [0003] Kefir starter is a starter that can simultaneously carry out lac...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张铁华李玺关丰睿车宇飞田路刘迪茹徐向秀叶海青郑健
Owner JILIN UNIV
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