Preparation method of fermented type phaseolus angularis drink

A red bean beverage and a fermented technology are applied in the preparation of fermented beverages and in the field of preparation of fermented red bean beverages, and can solve the problems of limited market potential, inability to effectively maintain the nutrient composition and natural flavor of red bean, and single product taste, and achieve good results. Economic benefits, good social and ecological benefits, and simple production process

Inactive Publication Date: 2018-09-14
XUZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The traditional method of red bean processing is to cook porridge or grind flour, etc. This method is relatively simple, but the taste of the product i

Method used

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  • Preparation method of fermented type phaseolus angularis drink

Examples

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Example Embodiment

[0032] Example 1

[0033] A preparation method of fermented red bean beverage includes the following steps:

[0034] (1) Preparation of red bean filtrate: remove impurities from red beans, soak for 30 minutes and then send them to a food processor to crush them into particles, add to water twice the weight of red beans, and add blood glutinous rice with 8% of red beans weight at the same time, soak for 2 hours at room temperature, then add Peanuts of 4% by weight of red beans and walnuts of 4% by weight of red beans are soaked at room temperature for 6 hours, filtered, steamed for 30 minutes, and then beaten with demineralized water at a weight ratio of 1:6. The beating slurry is filtered with 200 mesh gauze to prepare red beans filtrate;

[0035] (2) Inoculation: Take a loop of Lactobacillus plantarum strain to inoculate on MRS solid medium and activate it for 1 to 2 times, and inoculate it in the red bean filtrate. The inoculation amount of Lactobacillus plantarum accounts for 3% ...

Example Embodiment

[0048] Example 2

[0049] A preparation method of fermented red bean beverage includes the following steps:

[0050] (1) Preparation of red bean filtrate: remove impurities from red beans, soak them for 30 minutes and then send them to a food processor to pulverize into particles, add to water twice the weight of red beans, and add blood glutinous rice with 10% weight of red beans at the same time, soak for 3 hours at room temperature, then add Peanuts of 5% by weight of red beans and walnuts of 5% by weight of red beans are soaked at room temperature for 7 hours, filtered, steamed for 45 minutes, and then beaten with demineralized water at a weight ratio of 1:6. The beating slurry is filtered with 200 mesh gauze to prepare red beans filtrate;

[0051] (2) Inoculation: Inoculate a loop of Lactobacillus plantarum strain on the MRS solid medium for activation 1 to 2 times, and inoculate it into the red bean filtrate. The inoculation amount of Lactobacillus plantarum accounts for 5% of...

Example Embodiment

[0062] Example 3

[0063] A preparation method of fermented red bean beverage includes the following steps:

[0064] (1) Preparation of red bean filtrate: remove impurities from red beans, soak for 30 minutes and then send them to a food processor to crush them into particles, add to water twice the weight of red beans, and add blood glutinous rice with 12% weight of red beans at the same time, soak for 4 hours at room temperature, then add Peanuts of 6% by weight of red beans and walnuts of 6% by weight of red beans are soaked at room temperature for 8 hours, filtered, steamed for 60 minutes, and then beaten with demineralized water at a weight ratio of 1:6. The beating slurry is filtered with 200 mesh gauze to prepare red beans filtrate;

[0065] (2) Inoculation: Take a loop of Lactobacillus plantarum strain to inoculate on MRS solid medium and activate it for 1 to 2 times, and inoculate it in the red bean filtrate. The inoculation amount of Lactobacillus plantarum accounts for 4%...

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Abstract

The present invention discloses a preparation method of fermented type phaseolus angularis drink. Lactobacillus plantarum is selected as a fermentation microorganism strain. The fermented type red bean drink is prepared by the following steps of red bean filtrate preparing, inoculating, fermenting, blending, coarse grinding, homogenizing, instant sterilizing, filling, pasteurizing, cooling, inspecting and packaging. The method combines phaseolus angularis with a plurality of raw materials; a lactic acid bacterium strain selected by a natural condition is used for a fermentation treatment; andthe fermented type phaseolus angularis drink is unique in flavor, obviously improved in palatability, and easy for digestion. The fermented type phaseolus angularis drink is completely prepared from the natural food as the raw materials, free of any artificially synthetic essences, pigments, chemical preservatives, etc., unique in flavor and the nutritious and healthy type new drink, at the same time has physiological functions of the phaseolus angularis, red glutinous rice, peanuts, walnut kernels, fruit juice and lactic acid bacteria, produces good economic benefits, enriches the phaseolus angularis products, and can also produce good social benefits and ecological benefits.

Description

technical field [0001] The invention relates to a method for preparing a fermented beverage, in particular to a method for preparing a fermented red bean beverage, which belongs to the technical field of food bioprocessing. Background technique [0002] Red bean (Phaseolus angularis), also known as red bean, red bean, red red bean, etc., is an annual herbaceous plant belonging to the family Fabaceae and Vigna. It has the characteristics of high protein, low fat and many nutrients. my country is the origin of red beans, with a cultivation history of more than 2,000 years. As an important cultivated crop, red beans are also rich in dietary fiber, vitamins, calcium, phosphorus, iron and other minerals, flavonoids, polysaccharides, polyphenols and tannins, etc. , kidney protection and other effects. Therefore, red beans have always been an excellent raw material for making food, and it is foreseeable that with the diversification and improvement of processing technology, its e...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/46A23L2/60A23L2/62A23L33/00A23L11/50A23L11/60
CPCA23L2/382A23L2/46A23L2/60A23L2/62A23L33/00A23V2002/00A23V2200/32
Inventor 王丹沙岩胡俊峰马超王亮
Owner XUZHOU MEDICAL UNIV
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