Cocoa-flavor yellow serofluid vinegar beverage 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 polluting the environment and wasting resources, and achieve the effects of solving pollution, treating heart disease, and having a unique flavor of tofu

Inactive Publication Date: 2015-12-23
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

[0017] A cocoa-flavored yellow jelly water vinegar drink is made from the following raw materials in parts by weight (kg):

[0018] Yellow pulp water 500, mallow seeds 0.9, rehmannia leaves 1, saffron 0.6, dodder 0.9, black dates 22, Shaoxing rice wine 50, cocoa powder 15, soybean milk 35, white sugar, diatomaceous earth, activated carbon, yeast , the right amount of acetic acid bacteria, the right amount of ursolic acid.

[0019] The preparation method of described a kind of cocoa flavor yellow pulp water vinegar drink, comprises the following steps:

[0020] (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 obtain the original clear liquid;

[0021] (2) Dried the black dates, soaked them in ...

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PUM

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Abstract

The invention discloses a cocoa-flavor yellow serofluid vinegar beverage. The beverage is prepared from the following raw materials by weight: 500 to 550 parts of yellow serofluid, 0.9 to 1.1 parts of cluster mallow fruit, 1 to 1.2 parts of glutinous rehmannia leaf, 0.6 to 0.7 part of saffron, 0.9 to 1 part of dodder seed, 22 to 25 parts of smoked jujube, 50 to 55 parts of Shaoxing rice wine, 15 to 20 parts of cocoa powder, 35 to 40 parts of soybean milk, a proper amount of white sugar, a proper amount of diatomite, a proper amount of active carbon, a proper amount of microzyme, a proper amount of acetic acid bacteria and a proper amount of ursolic acid. A plurality of Chinese herbal medicines are added during processing of the beverage, so the cocoa-flavor yellow serofluid vinegar beverage provided by the invention is capable of inducing diuresis to treat stranguria, moistening the intestines to relax the bowels, freeing the channels to promote lactation, moistening the skin to relieve itching, enriching yin and nourishing kidney.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cocoa-flavored yellow syrup water-vinegar drink 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 the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/80A23L2/84A23L1/30C12J1/00A23G1/56A23L11/50A23L11/65
CPCA23G1/56A23L2/38A23L2/52A23L2/80A23L2/84C12J1/00A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/326A23V2200/328A23V2250/21A23V2250/76
Inventor 周启霞姚建国
Owner ANHUI RENRENFU BEAN IND
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