CN106578059A - Milk-fragrance Chinese cabbage juice - Google Patents

Abstract

The invention mainly relates to the field of food technology, and discloses a milk-flavored cabbage juice, which is made from the following raw materials: cabbage, milk, soybean oligosaccharides, salt, konjac starch, lactic acid bacteria, compound enzymes, yeast extract, perilla extract ; Rich milk flavor, sweet and sour taste, balanced nutrition, wide range of raw materials, low price, increase the deep processing of cabbage, economic income increased by 10.3%; cabbage was enzymatically hydrolyzed by compound enzymes, the juice yield increased by 8.7%, the utilization rate of cabbage was improved, and production was saved Cost; the raw material has been fermented twice, tastes sweet and sour, rich in nutrition, inhibits the growth of miscellaneous bacteria, and prolongs the shelf life; adding konjac starch, enriching nutrition, promoting gastrointestinal function, making the product stable and not stratified; adding a variety of nutrient extractions It can not only increase nutrition, promote absorption, but also inhibit miscellaneous bacteria, improve health care function, does not contain any additives, can enhance immunity, beautify skin care, lose weight, prevent dental caries, fight cancer and suppress cancer.

Description

A kind of creamy cabbage juice

technical field

The invention mainly relates to the technical field of food, in particular to a milk-flavored cabbage juice.

Background technique

Cabbage is rich in B vitamins, vitamin C, calcium, iron, phosphorus and other mineral elements. As the saying goes: "A hundred vegetables are not as good as cabbage." Convenience, help digestion, enhance the immune function of the body, beautify and lose weight, promote bone development, protect cardiovascular and cerebrovascular, prevent and fight cancer.

The usual eating method of Chinese cabbage is to stew and boil, but this will cause a large amount of loss of Chinese cabbage nutrition. At present, only a few Chinese cabbage juices are sold in the market, and the taste is weak and the nutrition is single, which cannot meet the taste and health needs of consumers.

Contents of the invention

In order to make up for the defects of the prior art, the purpose of the present invention is to provide a kind of milky cabbage juice.

A milk-flavored cabbage juice is made from the following raw materials in parts by weight: cabbage 82-84, milk 36-38, soybean oligosaccharides 22-24, salt 2.1-2.3, konjac starch 1.4-1.6, lactic acid bacteria 6-8, Compound enzyme 0.07~0.09, yeast extract 0.3~0.5, perilla extract 0.2~0.4.

Described Chinese cabbage is fresh Chinese cabbage.

The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus acidophilus 11-13, Lactobacillus bulgaricus 7-9, Lactobacillus delbrueckii 7-9, and Kefir 4-6.

The compound enzyme is composed of the following raw materials in parts by weight: 13-15 cellulase, 7-9 hemicellulase, 6-8 pectinase, 3-5 amylase.

The yeast extract is brewer's yeast extract, which enriches fragrance and nutrition and promotes the growth of lactic acid bacteria.

The perilla extract is to wash and crush perilla, add an alcohol solution with a volume fraction of 71-73% that is 30 to 35 times the weight of perilla, reflux and extract, and dry the extract to obtain perilla Extract.

A preparation method of milky cabbage juice, specifically comprising the following steps:

(1) Wash the cabbage, add 8-10% water of the cabbage weight, beat, add compound enzyme, mix evenly, place at 40-42°C and stir for 160-180 minutes for enzymolysis, centrifuge to remove sediment, and obtain enzymolysis cabbage juice ;

(2) Add konjac starch to milk and sterilize at 121°C for 10-15 minutes to obtain konjac milk;

(3) Add konjac milk to enzymatic cabbage juice to increase the milk flavor and stabilize the cabbage juice. After mixing, add lactic acid bacteria, stir evenly, and ferment at 40~42°C for 4~5 hours to inhibit the growth of bacteria and increase Nutrition, promote absorption, protect gastrointestinal function, get a fermented juice;

(4) Add soybean oligosaccharides and yeast extract to the primary fermentation material, stir evenly, and ferment at 24-26°C for 5-6 hours to obtain secondary fermentation juice;

(5) Add salt and perilla extract to the secondary fermentation juice, and homogenize in two stages to obtain milky cabbage juice;

(6) Filling, testing, and refrigerating at 4°C to obtain the finished product.

The two stages of homogenization in the step (5), the homogenization pressure of the first stage is 36~38Mpa, and the homogenization pressure of the first stage is 21~23Mpa.

The advantages of the present invention are: the milk-flavored cabbage juice provided by the present invention has strong milky aroma, sweet and sour taste, balanced nutrition, wide range of raw materials, low price, increased deep processing of cabbage, and increased economic income by 10.3%; Enzymolysis increases the juice yield by 8.7%, improves the utilization rate of cabbage, and saves production costs; the raw materials are fermented twice, the taste is sour and sweet, rich in nutrition, inhibits the growth of bacteria, and prolongs the shelf life; adding konjac starch, rich in nutrition, promotes gastrointestinal tract function, so that the product state is stable and not stratified; adding a variety of nutrient extractants can not only increase nutrition, promote absorption, but also inhibit miscellaneous bacteria and improve health care functions. It does not contain any additives and meets the nutritional and health needs of consumers. It can enhance immunity, beautify skin care, lose weight, prevent dental caries, fight cancer and suppress cancer.

detailed description

The present invention is illustrated below with specific examples.

Example 1

A milky cabbage juice made from the following raw materials in parts by weight: cabbage 82, milk 36, soybean oligosaccharides 22, salt 2.1, konjac starch 1.4, lactic acid bacteria 6, compound enzyme 0.07, yeast extract 0.3, perilla extract Object 0.2.

Described Chinese cabbage is fresh Chinese cabbage.

The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus acidophilus 11, Lactobacillus bulgaricus 7, Lactobacillus delbrueckii 7, and Kefir 4.

The compound enzyme is composed of the following raw materials in parts by weight: cellulase 13, hemicellulase 7, pectinase 6 and amylase 3.

The yeast extract is brewer's yeast extract, which enriches fragrance and nutrition and promotes the growth of lactic acid bacteria.

The perilla extract is prepared by washing and crushing the perilla, adding an alcohol solution with a volume fraction of 71% which is 30 times the weight of the perilla, refluxing and extracting, and drying the extract to obtain the perilla extract.

A preparation method of milky cabbage juice, specifically comprising the following steps:

(1) Wash the cabbage, add 10% water of the cabbage weight, beat, add compound enzyme, mix evenly, place at 42°C and stir for 180 minutes for enzymolysis, centrifuge to remove sediment, and obtain enzymolysis cabbage juice;

(2) Add konjac starch to milk and sterilize at 121°C for 15 minutes to obtain konjac milk;

(3) Add konjac milk to enzymatic cabbage juice to increase milk flavor and stabilize the state of cabbage juice. After mixing, add lactic acid bacteria, stir evenly, and ferment at 40°C for 5 hours to inhibit the growth of bacteria, increase nutrition, and promote absorption. , to protect the gastrointestinal function, to obtain a fermented juice;

(4) Add soybean oligosaccharides and yeast extract to the primary fermentation material, stir evenly, and ferment at 26°C for 6 hours to obtain secondary fermentation juice;

(5) Add salt and perilla extract to the secondary fermentation juice, homogenize in two stages, the homogenization pressure in the first stage is 38Mpa, and the homogenization pressure in the first stage is 23Mpa, to obtain milky cabbage juice;

(6) Filling, testing, and refrigerating at 4°C to obtain the finished product.

Example 2

A milk-flavored cabbage juice made from the following raw materials in parts by weight: cabbage 83, milk 37, soybean oligosaccharides 23, salt 2.2, konjac starch 1.5, lactic acid bacteria 7, compound enzyme 0.08, yeast extract 0.4, perilla extract Object 0.3.

Described Chinese cabbage is fresh Chinese cabbage.

The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus acidophilus 12, Lactobacillus bulgaricus 8, Lactobacillus delbrueckii 8, and Kefir 5.

The compound enzyme is composed of the following raw materials in parts by weight: cellulase 14, hemicellulase 8, pectinase 7 and amylase 4.

The yeast extract is brewer's yeast extract, which enriches fragrance and nutrition and promotes the growth of lactic acid bacteria.

The perilla extract is prepared by washing and pulverizing the perilla, adding an alcohol solution with a volume fraction of 72% which is 33 times the weight of the perilla, refluxing and extracting, and drying the extract to obtain the perilla extract.

Preparation method, with embodiment 1.

Example 3

A milk-flavored cabbage juice made from the following raw materials in parts by weight: cabbage 84, milk 38, soybean oligosaccharides 24, salt 2.3, konjac starch 1.6, lactic acid bacteria 8, compound enzyme 0.09, yeast extract 0.5, perilla extract Object 0.4.

Described Chinese cabbage is fresh Chinese cabbage.

The lactic acid bacteria are composed of the following raw materials in parts by weight: Lactobacillus acidophilus 13, Lactobacillus bulgaricus 9, Lactobacillus delbrueckii 9, and Kefir 6.

The compound enzyme is composed of the following raw materials in parts by weight: 15 cellulase, 9 hemicellulase, 8 pectinase and 5 amylase.

The yeast extract is brewer's yeast extract, which enriches fragrance and nutrition and promotes the growth of lactic acid bacteria.

The perilla extract is prepared by washing and pulverizing the perilla, adding an alcohol solution with a volume fraction of 73% that is 35 times the weight of the perilla, refluxing and extracting, and drying the extract to obtain the perilla extract.

Preparation method, with embodiment 1.

Comparative example 1

Remove the milk, and all the other preparation methods are the same as in Example 1.

Comparative example 2

Konjac starch is removed, and all the other preparation methods are the same as in Example 1.

Comparative example 3

Remove lactic acid bacteria, all the other preparation methods are the same as in Example 1.

Comparative example 4

Remove the yeast extract and perilla extract, and the rest of the preparation method is the same as in Example 1.

Comparative example 5

Step (4) is removed, soybean oligosaccharides and yeast extract are added together in step (3), and the rest of the preparation method is the same as in Example 1.

Comparative example 6

Existing conventional cabbage juice.

The drinking effect of embodiment and comparative example cabbage juice:

Randomly select 900 subjects with similar acne symptoms, and randomly divide them into 9 groups, 100 in each group. The subjects in each group drink 200ml of the cabbage juice of this group every day, observe and record the effective rate of acne, and the relief or recovery of acne symptoms is even and effective , Acne symptoms remained unchanged or aggravated evenly and ineffective. The drinking effects of cabbage juice in the examples and comparative examples are shown in Table 1.

Table 1: The drinking effect of embodiment and comparative example cabbage juice

As can be seen from Table 1, the milk-flavored cabbage juice of the embodiment is rich and mellow, moderately sweet and sour, stable in structure, not delaminated, beauty and skin care, and the effective rate of acne reaches 43%, which is obviously higher than that of the comparative example, indicating that the present invention provides The milk-flavored cabbage juice has a better drinking effect.

Claims (8)

1. a kind of milk cabbage juice, it is characterised in that be made up of the raw material of following weight portion：It is Chinese cabbage 82 ~ 84, milk 36 ~ 38, big Bean oligosaccharide 22 ~ 24, Sal 2.1 ~ 2.3, konjak starch 1.4 ~ 1.6, lactic acid bacteria 6 ~ 8, compound enzyme 0.07 ~ 0.09, yeast are extracted Thing 0.3 ~ 0.5, Folium perillae extract 0.2 ~ 0.4.

2. milk cabbage juice according to claim 1, it is characterised in that described Chinese cabbage, is fresh Chinese cabbage.

3. milk cabbage juice according to claim 1, it is characterised in that described lactic acid bacteria, by the raw material of following weight portion Composition：Bacillus acidophilus 11 ~ 13, Lactobacillus bulgaricus 7 ~ 9, Deshi Lactobacilluss 7 ~ 9, Kefir grains 4 ~ 6.

4. milk cabbage juice according to claim 1, it is characterised in that described compound enzyme, by the raw material of following weight portion Composition：Cellulase 13 ~ 15, hemicellulase 7 ~ 9, pectase 6 ~ 8, amylase 3 ~ 5.

5. milk cabbage juice according to claim 1, it is characterised in that described yeast extract, is that beer yeast is extracted Thing.

6. milk cabbage juice according to claim 1, it is characterised in that described Folium perillae extract, is to clean Folium Perillae, powder It is broken, add the alcoholic solution of the volume fraction 71 ~ 73% of 30 ~ 35 times of amounts of Folium Perillae weight, backflow extraction to dry extracting solution, obtain purple Soviet Union's extract.

7. a kind of preparation method of the cabbage juice of milk according to claim 1, it is characterised in that specifically include following steps：

（1）Chinese cabbage is cleaned, adds the water of Chinese cabbage weight 8 ~ 10%, beating to add compound enzyme, mix homogeneously to be placed in 40 ~ 42 DEG C Stirring enzymolysis 160 ~ 180 minutes, precipitation is gone in centrifugation, obtains enzymolysis cabbage juice；

（2）Konjak starch is added into milk, is sterilized 10 ~ 15 minutes in 121 DEG C, is obtained Rhizoma amorphophalli milk；

（3）Rhizoma amorphophalli milk is added into enzymolysis cabbage juice, after mixing, lactic acid bacteria is added, is stirred, be placed in 40 ~ 42 DEG C of fermentations 4 ~ 5 Hour, obtain one time fermentation juice；

（4）Soybean oligo saccharide and yeast extract are added into one time fermentation material, is stirred, be placed in 24 ~ 26 DEG C of fermentations 5 ~ 6 little When, obtain ferment in second time juice；

（5）Ferment in second time juice, two sections of homogenizing of Jing is added to obtain milk cabbage juice Sal and Folium perillae extract；

（6）Fill, inspection, 4 DEG C of cold preservations obtain finished product.

8. the preparation method of milk cabbage juice according to claim 7, it is characterised in that the step（5）Two sections of homogenizing, First paragraph homogenization pressure is 36 ~ 38Mpa, and first paragraph homogenization pressure is 21 ~ 23Mpa.