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Yellow serofluid and vinegar beverage for invigorating bones and preparation method thereof

A technology of yellow pulp water and vinegar beverage, which is applied in the field of food processing, can solve the problems of environmental pollution and waste of resources, and achieve the effect of solving pollution, rich nutrition, and unique tofu flavor

Inactive Publication Date: 2015-12-16
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the constraints of processing technology and equipment, most enterprises directly discharge the yellow pulp water as wastewater, which not only pollutes the environment, but also wastes resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A bone-invigorating yellow jelly water vinegar beverage is made from the following raw materials in parts by weight (kg):

[0016] Yellow pulp water 500, epimedium 0.7, pepper leaf 1, bellflower 1.1, atractylodes macrocephala 0.6, cat's whiskers 0.7, crab shell 20, pork kidney 40, milk vegetable 28, soybean milk 35, white sugar, diatomaceous earth, activated carbon Appropriate amount, appropriate amount of yeast, appropriate amount of acetic acid bacteria, appropriate amount of ursolic acid.

[0017] The preparation method of described a kind of bone-invigorating yellow jelly water vinegar drink, comprises the following steps:

[0018] (1) Add appropriate amount of acetic acid to adjust the pH value of the yellow pulp water to 5.5, prepare diatomaceous earth in an amount of 10g / L and activated carbon in an amount of 12g / L, and divide it into three parts and pour one part into the yellow pulp water every 10 minutes. Finally, let it stand for 30 minutes, and filter to ob...

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PUM

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Abstract

The invention discloses a yellow serofluid and vinegar beverage for invigorating bones. The beverage is prepared from the following raw materials in parts by weight: 500-550 parts of yellow serofluid, 0.7-0.8 part of herba epimedii, 1-1.2 parts of chilli pepper leaves, 1.1-1.3 parts of platycodon grandiflorus, 0.6-0.8 part of atractylodes macrocephala, 0.7-0.9 part of clerodendranthus spicatus, 20-24 parts of crab shells, 40-42 parts of pig kidney, 28-30 parts of marsdenia sinensis, 35-40 parts of soybean milk, an appropriate amount of white granulated sugar, an appropriate amount of diatomite, an appropriate amount of activated carbon, an appropriate amount of saccharomycetes, an appropriate amount of acetic acid bacteria and an appropriate amount of ursolic acid. A plurality of Chinese herbal medicines are added during processing of the yellow serofluid and vinegar beverage, so that the efficacy of invigorating kidney, strengthening Yang, dispelling wind, eliminating dampness, strengthening muscles and bones and dispersing pulmonary qi is achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bone-invigorating yellow jelly water vinegar beverage and a preparation method thereof. Background technique [0002] Soybean yellow pulp water is also called "tofu water". As the origin of soybeans, my country has a wide variety of soybean products. During the production of soybean products, a large amount of yellow pulp water will be produced, which is about 5.5-7 times the weight of soybeans. The protein in yellow pulp water The content of sugar and reducing sugar is relatively high, about 0.47% and 0.086%. In addition, it also contains a small amount of physiological functional components, which is a good environment for microbial growth. At present, due to the constraints of processing technology and equipment, most enterprises directly discharge the yellow pulp water as wastewater, which not only pollutes the environment, but also wastes resources. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23V2200/30
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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