Preparation method for longan lactic acid bacteria beverage
A technology of lactic acid bacteria drink and longan, which is applied in the field of preparation of longan lactic acid bacteria drink, can solve the problems of short shelf life and difficult storage of longan, and achieve the effects of improving nutritional value and health care function, solving short shelf life and broadening processing and utilization channels.
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[0015] A kind of preparation method of longan lactic acid bacteria drink of the present invention, it comprises the following specific operation steps:
[0016] (1) Pretreatment: Select fresh longan with complete fruit grains and no insects, cut off the fruit grains, remove the broken fruit, rinse the longan fruit grains in clean water, soak in clean water for 5-10 minutes after washing, and then peel and remove the core to obtain longan pulp, and soak the longan pulp in sterile water for 2 minutes, wash and set aside;
[0017] (2) Preparation of longan juice: take the longan pulp pretreated in step (1), drain the water, send it to a juicer, add drinking water 0 to 2 times the volume of longan pulp to squeeze the juice, and take the longan juice slag;
[0018] (3) Preparation of soybean milk: select soybeans with full grains, soak them in water overnight until the soybeans swell and soften, pour them into a soybean milk machine, add hot water above 90°C for grinding to obtain...
Embodiment 1
[0025] The preparation method of longan vegetable protein lactic acid drink comprises the following steps:
[0026] Pretreatment: Select fresh longan with complete fruit grains and no insects, cut the fruit grains, remove the broken fruit, rinse the longan fruit grains in clean water, soak in clean water for 8 minutes after rinsing, peel and remove the core, and soak in sterile water for 2 minutes , washed;
[0027] Preparation of longan juice: take the pretreated longan pulp, drain the water, put it into a fruit juicer to squeeze the juice (that is, no drinking water is added in this embodiment), and take the longan juice to remove slag;
[0028] Preparation of soybean milk: select soybeans with full grains, soak them in water overnight until the soybeans swell and soften, pour them into a soymilk machine, add hot water at 90°C for grinding to obtain a slurry, and the weight ratio of the hot water to soybeans is : soybean=12:1; then the slurry is boiled and filtered through ...
Embodiment 1
[0033] Compared with embodiment 1, the differences of this embodiment are:
[0034] In the process of preparing longan juice, it is necessary to add drinking water 1 times the volume of the longan pulp to squeeze the juice; the temperature of the hot water used to prepare soybean milk is 95°C, and the weight ratio of hot water to soybeans is hot water: soybeans = 10 : 1; in the process of fermentation and cultivation, the mixed fruit juice needs to be rapidly cooled to 50°C after being sterilized and placed in cold water, and the inoculated mixed fruit juice is placed at 36°C for fermentation and cultivation until the pH value is 4.0.
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