Processing method of bamboo leaf lactic acid bacteria beverage
The technology of a lactic acid bacteria beverage and its processing method is applied in the processing field of bamboo leaf lactic acid bacteria beverage, which can solve the problems of less bamboo leaves affecting the palatability and flavor of bamboo leaf lactic acid bacteria beverage, and achieve improved extraction rate, good taste and tissue state, Facilitate the effect of large-scale production
Inactive Publication Date: 2018-02-09
安徽伟航饮品有限公司
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Problems solved by technology
Yet prior art is less to the debittering research of bamboo leaf, if do not improve, certainly will influence the palatability and local flavor of bamboo leaf lactic acid bacteria beverage
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0020] A processing method for bamboo leaf lactic acid bacteria beverage, characterized in that it is prepared by the following method:
[0021] (1) Take fresh bamboo leaves that are free from diseases, insect pests, and damage, wash them, dry them naturally, bake and knead them into bamboo leaf tea according to conventional techniques, and crush them through an 80-mesh sieve after natural cooling to obtain bamboo leaf tea powder;
[0022] (2) Put the above-mentioned bamboo leaf tea powder in a microwave extractor, add water, and extract by microwave at 80-85°C for 4-6 minutes;
[0023] (3) Put the material in step (2) in a constant temperature water bath at 50°C to keep warm, add pectinase with a mass fraction of 0.3% to extract for 1-2 hours;
[0024] (4) Filter the material in step (3) while it is still hot with a vacuum drum diatomite filter, then process it through a microfiltration device with a pore size of 0.1 μm to obtain the filtrate, and finally centrifuge the obtai...
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The invention discloses a processing method of a bamboo leaf lactic acid bacteria beverage. Bamboo leaves are used as raw materials, and through leaching, the best formula is preferably selected froma bamboo leaf leaching solution, fresh milk, white granulated sugar and a stabilizing agent, and fermentation is performed with mixed bacteria. The processing method comprises the following steps of baking the fresh bamboo leaves according to a conventional technology, performing kneading to obtain bamboo leaf tea, crushing the bamboo leaf tea into powder, and performing leaching treatment of microwave extraction and pectinase extraction twice, so that the bitterness of the bamboo leaves can be removed, and the leaching rate of effective components in the bamboo leaves can be increased; and performing microwave treatment on the homogenized liquid at room temperature with instantaneous high power pulses, wherein microorganisms in materials can be killed at the temperature lower than that used for a conventional heating method. The bamboo leaf lactic acid bacteria beverage made by the formula and the production technology is unique in flavor, and good in mouth feel and tissue state, notonly has the nutrient components of fermented milk products, but also has the delicate fragrance of the bamboo leaves and the health-care function of the bamboo leaves, is low in cost, and is favorable for large-scale production.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a processing method of bamboo leaf lactic acid bacteria beverage. Background technique [0002] Bamboo is a perennial evergreen plant of the Poaceae Bamboo subfamily. Bamboo leaves can not only green the environment, but also have certain edible and medicinal values. It has a long history in my country. Bamboo leaves contain flavonoids, polysaccharides, coumarin lactones, various amino acids, aromatic components, trace elements such as manganese and zinc, terpenoids and volatile oils, etc. It is light in nature, slightly bitter, sweet and astringent, It has the effects of clearing heat and eliminating troubles, promoting body fluid and diuresis, improving eyesight and detoxification, hemostasis, immune regulation, anti-oxidation, anti-cancer and anti-cancer, and is non-toxic and harmless. It can be developed and researched as a green food. The utilization of bamboo leaves is still...
Claims
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IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 邵心飞
Owner 安徽伟航饮品有限公司