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Making method of ligusticum wallichii pulp-water drink

A production method, the technology of Chuanxiong, applied in the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve problems such as unconvincing, and achieve the effect of prolonging the shelf life

Inactive Publication Date: 2017-02-08
董凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different eating habits in different regions, the types and quantities of vegetables added, and the viscosity of noodle soup are also different. The quality of fermented and mature pulp water is mostly evaluated by sensory indicators such as color and taste. There is no effective persuasive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of Chuanxiong syrup drink, comprising the following steps:

[0018] ⑴Choose raw materials: Pick young leaves of Rhizoma Chuanxiong, wash them, blanch them in boiling water for 5 minutes, cool to 32°C, drain, and get blanched young leaves of Rhizoma Chuanxiong;

[0019] (2) Preparation of noodle soup: Cool the boiling water in step (1) to 75°C, add 5% corn silk, 4% licorice young leaves, and 2% Polygonatum young leaves by mass, keep warm for 2 hours, filter, remove residues, collect clear liquid, and heat When it boils, add 3% flour and 0.5% soybean powder, keep boiling for 2 minutes, cool to get noodle soup, and cool to 32°C;

[0020] (3) Inoculation and fermentation: Put the blanched young leaves of Rhizoma Chuanxiong in step 1 into the fermenter, then add the noodle soup in step 2 to the fermenter. The fermentation agent is a mixed agent composed of active dry yeast and active lactic acid bacteria powder in a weight ratio of 1:1. The inoculation ...

Embodiment 2

[0022] A preparation method of Chuanxiong syrup drink, comprising the following steps:

[0023] ⑴Choose raw materials: Pick young leaves of Rhizoma Chuanxiong, clean them, scald them with boiling water for 10 minutes, cool to 35°C, and drain to obtain scalded young leaves of Rhizoma Chuanxiong;

[0024] (2) Preparation of noodle soup: Cool the boiling water in step (1) to 85°C, add 10% corn silk, 8% licorice young leaves, and 5% Polygonatum young leaves by mass, keep warm for 3 hours, filter, remove residues, collect clear liquid, and heat When boiling, add 5% flour and 1.5% soybean powder by mass, keep boiling for 5 minutes, get noodle soup after cooling, and cool to 35°C;

[0025] (3) Inoculation and fermentation: Put the blanched young leaves of Rhizoma Chuanxiong in step 1 into the fermenter, then add the noodle soup in step 2 to the fermenter, the amount of noodle soup added is 25 times the quality of the blanched young leaves of Ligusticum chuanxiong, and then inoculate ...

Embodiment 3

[0027] A preparation method of Chuanxiong syrup drink, comprising the following steps:

[0028] ⑴Choose raw materials: Pick the young leaves of Rhizoma Chuanxiong, clean them, scald them with boiling water for 8 minutes, cool to 33°C, and drain to obtain scalded young leaves of Rhizoma Chuanxiong;

[0029] (2) Preparation of noodle soup: Cool the boiling water in step (1) to 80°C, add 7.5% of corn silk, 6% of licorice young leaves, and 3.5% of Polygonatum young leaves by mass, keep warm for 2.5h, filter, remove residue, collect clear liquid, Heat to boiling, add 4% flour and 1% soybean powder by mass, keep boiling for 3 minutes, get noodle soup after cooling, cool to 33°C;

[0030] (3) Inoculation and fermentation: Put the blanched young leaves of Rhizoma Chuanxiong in step 1 into the fermenter, then add the noodle soup in step 2 to the fermenter. The fermentation agent is a mixed agent composed of active dry yeast and active lactic acid bacteria powder in a weight ratio of 1...

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Abstract

The invention discloses a making method of ligusticum wallichii pulp-water drink and belongs to the field of fermentation diet product processing. The method comprises the following steps: (1) selecting raw materials; (2) preparing soup; and (3) carrying out inoculated fermentation. Based on the traditional characteristic cheap resource of pulp-water and by combining modern fermentation, sterilization and fine filtration technologies, medicine-fragrant ligusticum wallichii leaf is used as a raw material to prepare the natural pulp-water drink with special flavor and health-care function. The soup base product in the drink can be used for making pulp-water flour. The drink product is sour-sweet and tasty, and can be directly sold as a health-care functional drink after filling. Raw material limitations and regional limitations of pulp-water are broken, and shelf life of the pulp-water is prolonged.

Description

technical field [0001] The invention belongs to the field of fermented diet product processing, and relates to a method for preparing a slurry drink using Rhizoma Chuanxiong as a raw material. Background technique [0002] Syrup water is a traditional specialty drink in Shaanxi, Gansu, Shanxi, Henan and other places in my country. The syrup tastes sweet and sour, cool in nature, has the characteristics of slightly milky white, sour taste, and delicate fragrance. Generally, the vegetables are blanched first, then put into hot water, using the old pulp water as a primer, and then add noodle soup until they are fermented and mature. However, some miscellaneous bacteria will inevitably exist in these primers, and some chemical substances will be produced during the fermentation process of the pulp water to affect the taste of the pulp water. In addition, the syrup prepared by traditional techniques has a single taste and is not easily accepted by modern people. [0003] At th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/105
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/21A23V2250/032A23V2250/628
Inventor 董凯
Owner 董凯
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