CN101292752A - Chickpea soymilk nutritious beverage and preparation method thereof - Google Patents
Chickpea soymilk nutritious beverage and preparation method thereof Download PDFInfo
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- CN101292752A CN101292752A CNA200810072894XA CN200810072894A CN101292752A CN 101292752 A CN101292752 A CN 101292752A CN A200810072894X A CNA200810072894X A CN A200810072894XA CN 200810072894 A CN200810072894 A CN 200810072894A CN 101292752 A CN101292752 A CN 101292752A
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Abstract
The invention relates to a chick-pea soymilk nutrient beverage and a preparation method thereof. The chick-pea soymilk nutrient beverage is made form milk, sugar and soymilk obtained from the serous fluid of chick-peas which is extracted by soaking, colloid milling and ultrafiltration and is cooked by steam under high temperature for sterilization. The dietetic soymilk is rich in dozens of nutrient contents, such as protein, vitamin, mineral, active enzyme, etc., thereby solving the difficulty that people can not fully supplement nutrition by daily meals. The chick-pea soymilk nutrient beverage of the invention has the functions of preventing cardiovascular diseases and lowering blood fat and blood pressure and is suitable for people with hyperlipidemia, hyperglycemia and hypertension to drink, thus being a wholesome beverage which can lower the blood fat and blood pressure and has a unique flavor and rich nutrition and especially is suitable for the middle-aged and elderly people to drink.
Description
Technical field
The present invention relates to a kind of chickpea nutritious bean milk beverage and preparation method thereof, this nutrient soy milk beverage is to be made by olecranon soya-bean milk, milk and flavor enhancement, can be used as health drink, food, food additives etc.
Background technology
Chick-pea (Cicer arietinum L.) has growth history in 2500 in Xinjiang, be the Uygur medicine medicinal herbs most in use, Uighur promise by name is carried recklessly, recorded in Ministry of Health of the People's Republic of China's " drug standards " Uygur medicine fascicle and " Uygur medicine will ", " it has the unusual body fluid of removing; open the body fluid impatency, regulates effects such as body.Be used for gynecological ailments, hyposexuality, poor appetite, diseases such as pruitus and diabetes ".The food of special nutrients that chick-pea is abroad arranged is mainly used in the higher crowd's of blood pressure and blood lipoid dietetic regulation.In Europe, also the product of useful chick-pea is as diabetes patient, diabetes mellitus patients with insulin resistance and hypoglycemia patient food supplement.Olecranon bean powder nutritional labeling is than horn of plenty: the dried bean powder of per 100 grams contains moisture 10 grams, crude protein 23 grams, starch 47.3 grams, soluble sugar 5.8 grams, fat 5.3 grams, crude fibre 6.3 grams, ash content 3.2 grams approximately; The content of iron reaches 47 milligrams, exceed 90% than other beans, this makes edible chick-pea product can effectively reduce the human serum lipid level, reduces accumulation of cholesterol, strengthen the adjusting of middle-aged and old central nervous systems, hypertension, heart disease are had tangible prevention effect.It contains amino acid 18 kinds (contain human body must but whole 8 seed amino acids that self can not synthesize) at the most, various nutrient elements and trace element, as: calcium, phosphorus, zinc, magnesium, phosphorus etc.The contained calcium of particularly every hectogram chick-pea is up to 350 milligrams, and 320 milligrams in phosphorus is higher than most of beans, and the content of iron reaches 47 milligrams, exceeds 90% than other beans, and vitamin C, B1, B2 content are up to 12 milligrams, and dietary fiber content more is higher than other.Chick-pea still is a kind of good plant amino acid replenishers, has higher health-care medical to be worth, and children ' s intelligence development, bone growth and the elderly are improved the health all immeasurable effect.Show through comparative study: chick-pea and other beans are on protein efficiency ratio, biological utilisation value and digestibility index, and therefore chick-pea has won the laudatory title of " kings in the beans " for the highest.At present, soymilk has become most of white collar requisite beverages every day in each big city at home.Soymilk contains the abundant good protein and the trace element of multiple needed by human body, have the title of " green cow's milk ", and its nutritive value and milk are close, and the albumen in the soymilk is quality plant albumen; Soymilk also is rich in mineral matters such as calcium, phosphorus, iron, and the content of iron is 25 times of milk; Do not contain cholesterol and lactose in the soymilk, contain lactose in the milk, lactose will could decompose under the effect of lactase and is absorbed by the body, but China majority lack lactase, and this also is the main cause that a lot of people's drink milks can be suffered from diarrhoea.In addition, tens kinds of materials such as contained abundant unrighted acid, soyasaponins, isoflavones, lecithin in the soymilk to the human body beneficial, have the effect that reduces body's cholesterol, prevents multiple diseases such as hypertension, coronary heart disease, diabetes, also have the function that strengthens immunity, delays senility of humanbody.The nutritionist thinks that cholesterol is the main cause that causes cardiovascular disease.Soymilk is easier to Chinese's physique and absorbs.Because soybean lecithin contained in the soymilk can activate brain cell, the memory of raising and notice.Phosphatide is one of base substance of human body cell formation, is to form brain cell and the requisite composition of nerve cell.The metabolism of phosphatide is relevant with the functional state of brain in the organism.The people generates choline phosphoglycerol and aliphatic acid through hydrolysis in the body after taking soybean lecithin, have stronger physiologically active and nutritive value.Soybean lecithin can be anti-ageing, also because the effect that phosphatide has protection and recovers cell.Cell membrane is made up of phosphatide, protein, cholesterol, and they are bearing the function that the supply cell earns a bare living necessary material and drains refuse in the metabolic process.Main component in the soymilk---isoflavones: the estrogenic isoflavones of abundant class can improve that irregular menstruation and other female hormone reduce and the discomfort that causes can also reduce the calcium loss in the bone, prevents osteoporosis.Vegetable protein: the soybean protein in the soymilk is the vegetable protein of high-quality, 9 seed amino acids that can provide human body oneself to synthesize, must absorb from diet.Soybean protein can also improve the combustion rate of fat, impels superfluous cholesterol to excrete out, and it is low-level that cholesterol level is remained on, thus soft blood vessel, and stabilizing blood pressure prevents obesity.Saponin(e: it has powerful antioxidation, can suppress the generation of color spot, can also promote fat metabolism, prevents fat aggregation.Linoleic acid, leukotrienes: the linoleic acid in the soymilk can reduce the cholesterol in the blood and the content of neutral fat, and leukotrienes then has the raising learning ability, antiallergy, the effect that allows blood more clean.Compound sugar: it can directly arrive in the intestines, promotes the breeding of bacteriums such as the interior lactic acid bacteria of intestines, and the metabolism that improves intestines prevents constipation, can also help prevention food poisoning and colorectal cancer.Soybean lecithin: the normal activity of lecithin pair cell is extremely important, and it can enhance metabolism, and prevents cell senescence, allows health keep young, also prevents color spot and obscure.
The nutritional labeling tabulation of soymilk (containing in per 100 grams):
| The composition title | Content | The composition title | Content | The composition title | Content |
| Protein (gram) | 2.4 | Moisture (gram) | 94 | Energy (kilocalorie) | 30 |
| Carbohydrate (gram) | 1.8 | Energy (kilojoule) | 126 | Fat (gram) | 1.5 |
| Ash (gram) | 0.3 | Dietary fiber (gram) | 0 | Cholesterol (milligram) | 5 |
| Retinol (milligram) | 0 | Vitamin A (milligram) | 0 | Carrotene (milligram) | 0 |
| Niacin (milligram) | 0.3 | Thiamine (microgram) | 0.02 | Riboflavin (milligram) | 0.06 |
| a-E | 4.5 | Vitamin C (milligram) | 0 | Vitamin E (T) (milligram) | 4.5 |
| Calcium (milligram) | 23 | (β-γ)-E | 0 | δ-E | 0 |
| Sodium (milligram) | 3.2 | Phosphorus (milligram) | 35 | Potassium (milligram) | 92 |
| Zinc (milligram) | 0.24 | Magnesium (milligram) | 7 | Iron (milligram) | 0.6 |
| Manganese (milligram) | 0.11 | Selenium (microgram) | 0.73 | Copper (milligram) | 5.57 |
Milk is the food of digesting and assimilating easily, and is nutritious, and containing protein is 3%～4%, and contain the whole essential amino acid of human body.In addition, the absorptivity of lactoprotein is very high in the milk, generally can reach about 97%.Containing the butter oil about 3.5% in the milk, is the very high edible fat of digestibility.When the lactose that contains in the milk is absorbed by human consumption, can change into the glucose of a molecule and the galactolipin of a molecule, can also promote lactic bacteria useful growth in the enteron aisle, the growth of lactic acid bacteria helps the absorption of old man to calcium and other mineral matters, plays positive role to preventing and treating osteoporosis.Contain several mineral materials in the milk, more outstanding with calcium phosphorus especially.Contain the multivitamin that needed by human body is wanted in the milk, these vitamins are healthy to keeping the old man, and disease preventing and treating promotes calcareous absorption etc. all to play important effect.Soymilk is compared with milk, and Protein content is close, but vitamin B2 has only 1/3 of milk.Niacin in the soymilk, vitamin A, ascorbic content then are zero, though iron content is higher, be difficult for being absorbed by human body, the content of calcium also have only milk half.But, in the milk of 1 kilocalorie of heat, 183 milligrams cholesterol being arranged, soymilk does not then contain cholesterol, and saturated fatty acid is also lower.That is to say that drinking soymilk more helps preventing cardiovascular and cerebrovascular disease than drink milk.But if replace milk with soymilk fully, nutrients such as the needed calcium of the elderly, vitamin A, vitamin D, Cobastab, vitamin C and niacin will reduce.Therefore, still normal drink milk of the elderly.But milk also has a shortcoming, contains a large amount of lactose exactly.Suffer from the elderly of chronic digestible road ulcer, chronic enteritis or gastrointestinal dysfunction, relatively poor to the tolerance of lactose, normal drink milk causes diarrhoea easily, so they are with regard to unsuitable many drink milks, and should often drink soymilk.It is reported that the long-term edible animal food of people easily suffers from " ciril disease ", so nutrition man warns the people should many food plants protein, and soybean protein the most nutritious phytoprotein just.But traditional soya-bean milk has beany flavor, bitter taste and burnt burning, and therefore, the generation of this product of soymilk has become the inevitable requirement in market, also will become the main body in market.Bean milk beverage also contains abundant mineral matter, iron-holder height in the soybean, and calcium content height in the milk, thus reach certain balance.It is many to contain potassium in the soybean, belongs to basic food, can cushion the ill-effect of acid foods such as meat, fish, egg, poultry, cereal.In addition, bean milk beverage also contains the vitamin of multiple needed by human, contains the vitamin E of more amount in the soybean, can prevent the unsaturated fat acid oxidase, removes superfluous cholesterol, prevents vascular sclerosis, reduces foxiness, and the effect of prevention disease of old people is arranged.Bean milk beverage protein content height, and fat and sugar class content is lower, does not contain any additives, meets the requirement of current people to nutrition.Part baby has allergic problem to milk.With the thin phase of baby intestinal that soymilk is fed, identical with the breast milk nursing, wherein Bifidobacterium is preponderated, and can suppress other harmful bacterias growths, and prevention is infected, and the baby is had protective effect.The then Bifidobacterium that milk is fed seldom, the lactobacterium acidophilus is many.Therefore, the suitable baby of soymilk drinks.In sum, the useful health of soymilk.Often drink the road of the health care of soymilk: scientific research is found; soybean contains rich in protein; fat; phosphatide; carrotene; multivitamin; numerous nutritional labelings such as amino acid and mineral matter; and can effectively stop the calcareous loss of human body; but the often edible also interior trophic structure of balanced body that makes for good health; reduce or avoid obesity; the generation of modern children common diseases such as malnutrition; and can regulate blood fat; the protection liver; prevent vascular sclerosis and promote thinking ability, micro constitutent isoflavones contained in the soybean also has anti-cancer to human body; prevent health-care effects such as osteoporosis.And the nutrient absorption rate of soymilk is the highest, can absorb the nutriment of beans 98%.Food and drug administration has assert that soymilk is that new trademark law is implemented in healthy food and approval, advises that each adult drinks 4 glasss of soymilk every day to reduce body inner cholesterol and life-saving.The medical research of the U.S. also proves: soybean protein is the ultimate food that the women prevents and treats breast cancer.Therefore the soymilk sales volume of the U.S. has promoted 35%.The U.S. has 2,600 ten thousand children that participate in school lunch's plan to be ready to accept soymilk and bean food at present.In Europe, come many families also to begin to select the soymilk of auxotype to replace traditional carbonated beverage more.
Summary of the invention
The object of the invention is, a kind of chickpea nutritious bean milk beverage and preparation method thereof is provided, this chickpea nutritious bean milk beverage is that sterilize by cooking at a high temperature after slurries are got in immersion, colloid mill, ultrafiltration etc. the soya-bean milk made and milk and sucrose of chick-pea seed made, contain tens kinds of nutriments such as rich in protein, vitamin, mineral matter and organized enzyme, solved people by this difficult problem that to supplement the nutrients of eating three meals a day comprehensively.Have angiocardiopathy preventing, reducing blood lipid, blood pressure reduction effect, be suitable for all kinds of highs fat of blood, hyperglycaemia, Hypertensive Population and drink, it is reducing blood lipid, the antihypertensive healthcare beverage that a kind of unique flavor, nutritious, especially person in middle and old age drink.
A kind of chickpea nutritious bean milk beverage of the present invention, adopt earlier chick-pea immersion, defibrination, filter, fry in shallow oil slurry, the centrifugal chick-pea soya-bean milk that obtains, again with mixing in milk and white sugar or the sucrose adding soya-bean milk, obtain crude mixture, with crude mixture sterilize again, can, sterilization make, raw materials used being weight percentage: olecranon soya-bean milk 20-100%, milk 0-75% and white sugar or sucrose 0-5%, this beverage are as clear as crystal white.
This chickpea nutritious bean milk beverage optimum ratio is weight percentage: olecranon soya-bean milk 60-80%, milk 20-35% and white sugar or sucrose 0-5%.
This chickpea nutritious bean milk beverage optimum ratio is weight percentage: olecranon soya-bean milk 80-90%, milk 10-15% and white sugar or sucrose 0-5%.
This nutrient soy milk beverage is pure olecranon soya-bean milk, and its proportioning is weight percentage 100%.
The preparation method of described chickpea nutritious bean milk beverage follows these steps to carry out:
A, chick-pea cleaned remove outer foreign material;
B, with the chick-pea of cleaning at 30 ℃ of-50 ℃ of emerge in worm water 1-8h, grind by fiberizer hot water, obtain roughly grinding the olecranon soya-bean milk, and squeeze the juice through juice extractor again, filter, the centrifugal precipitation of going, 65 ℃ of temperature, the 0.18Mpa homogeneous, the olecranon soya-bean milk;
C, that the olecranon soya-bean milk is put into material-compound tank is standby;
D, mix, stir, obtain the crude mixture material adding milk and white sugar in the step c olecranon soya-bean milk;
E, the crude mixture material fried in shallow oil slurry after, at 85 ℃ of-110 ℃ of high-temperature sterilizations, can obtain chickpea nutritious bean milk beverage.
Manufacture in the process that institute's water is distilled water or qualified standard drinking water promptly reaches national drinking water standard.
Among the step b olecranon soya-bean milk be filtered into decompress filter, centrifugal for separating foreign material, centrifugal speed 1000-5000 rev/min.
Mixed material mixing time in the steps d is 30-120 minute.
The mixed material sterilization time is 30-120 minute among the step e.
A kind of chickpea nutritious bean milk beverage of the present invention selected nothing in manufacturing process only chick-pea seed in summer that goes mouldy, clean and remove outer foreign material, with 30 ℃ of-50 ℃ of emerge in worm water 1h-8h, through colloid mill, going into juice extractor squeezes the juice and obtains squeezing the juice of chick-pea, to squeeze the juice and pour out Hou Jiashui and go into juice extractor and repeat to squeeze the juice twice, merging three gained squeezes the juice and filters, being heated to boiling kept 3-5 minute, remove fishy smell, decompress filter once more, squeezing the juice behind the suction filtration carried out high-temperature sterilization 15 minutes under 90-100 ℃; With the sterilization after squeeze the juice with centrifugal speed 1000-5000 rev/min centrifugal go to precipitate soya-bean milk, soya-bean milk is through 120-135 ℃ of ultra high temperature short time sterilization, the ultrafiltration of film ultrafilter again;
The gelatin and the kaolin mixture clarifying treatment of squeezing the juice and mixing after the filtration with 0.005% 1: 1, clarifying temp remains on 2-25 ℃, time 8-24 hour, obtains the fermented bean drink clear liquid; The fermented bean drink clear liquid is 65 ± 5 ℃ in temperature, and vacuum negative pressure 60-70KPa carries out vacuum and concentrates 30-120 minute, and the fermented bean drink proportion after concentrating is 1.15-1.25; 1 micron in juice after concentrating through the coarse filtration aperture, the filter that smart filter opening footpath is 0.2 micron filters, and adds milk and sucrose then and mixes, mixed material was stirred 30-120 minute, sterilization 30-120 minute according to a conventional method, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
A kind of chickpea nutritious bean milk beverage of the present invention, its advantage are to keep other nutritional labelings, the expansion that have remedied needed by human on the former nutritive value of chick-pea to utilize scope, enriched health care performance; By adding milk, calcium and the content that promotes the lactic acid bacteria that calcium and other mineral matters absorb in the soymilk have not only been increased, the more important thing is the nutrition that combines chick-pea and two kinds of materials of milk, increased amino acid content in the soymilk protein, and the digestibility height of protein.And the milk that chickpea nutritious bean milk beverage adds has covered the original fishy smell of chick-pea; The raw material of chickpea nutritious bean milk beverage---the distinctive edible plant chick-pea in Xinjiang have compared with similar products resource fully, be easy to get, the characteristics of reasonable price, comprehensive nutrition.
Chickpea nutritious bean milk beverage of the present invention has the major function factor of regulating body function:
(1) isoflavones: the estrogenic isoflavones of abundant class can improve that irregular menstruation and other female hormone reduce and the discomfort that causes can also reduce the calcium loss in the bone, prevents osteoporosis.(2) vegetable protein: the soybean protein in the soymilk is the vegetable protein of high-quality, 9 seed amino acids that can provide human body oneself to synthesize, must absorb from diet.Soybean protein can also improve the combustion rate of fat, impels superfluous cholesterol to excrete out, and it is low-level that cholesterol level is remained on, thus soft blood vessel, stabilised blood. press, prevent obesity.(3) saponin(e: it has powerful antioxidation, can suppress the generation of color spot, can also promote fat metabolism, prevents fat aggregation.(4) linoleic acid, leukotrienes: the linoleic acid in the soymilk can reduce the cholesterol in the blood and the content of neutral fat, and leukotrienes then has the raising learning ability, antiallergy, the effect that allows blood more clean.(5) compound sugar: it can directly arrive in the intestines, promotes the breeding of bacteriums such as the interior lactic acid bacteria of intestines, and the metabolism that improves intestines prevents constipation, can also help prevention food poisoning and colorectal cancer.(6) soybean lecithin: the normal activity of lecithin pair cell is extremely important, and it can enhance metabolism, and prevents cell senescence, allows health keep young, also prevents color spot and obscure.(7) mineral matter of needed by human such as calcium, iron, zinc, phosphorus, potassium, selenium.
The specific embodiment
Embodiment 1:
The preparation of chick-pea soya-bean milk:
With selected chick-pea seed, clean and remove foreign material, with 30 ℃ of emerge in worm water 1h, through colloid mill, going into juice extractor squeezes the juice and obtains squeezing the juice of chick-pea, to squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice, merging three gained squeezes the juice and filters, be heated to boiling and kept 3 minutes, remove fishy smell, decompress filter once more, squeezing the juice behind the suction filtration with 1000 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 2 ℃ again, 8 hours time, obtain the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 30 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron in juice after concentrating through the coarse filtration aperture, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk;
The preparation of nutrient soy milk beverage:
30% milk and 5% sucrose are joined in the 65% chick-pea soya-bean milk for preparing, mixing was carried out in the mixed material stirring in 30 minutes, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 85 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 30 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 2:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 40 ℃ of emerge in worm water 3h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 4 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 2500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 10 ℃, 15 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 60 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron in juice after concentrating through the coarse filtration aperture, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk;
The preparation of nutrient soy milk beverage:
30% milk is joined in the 70% chick-pea soya-bean milk for preparing, stir 60 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 95 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 60 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 3:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 45 ℃ of emerge in worm water 5h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 3000 rev/mins of centrifugal precipitations of going of centrifugal speed, through 125 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 15 ℃, 18 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 80 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
10% milk and 5% sucrose are gone in the 85% chick-pea soya-bean milk for preparing, stir 80 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 95 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 80 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 4:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 50 ℃ of emerge in worm water 8h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 4000 rev/mins of centrifugal precipitations of going of centrifugal speed, through 135 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 20 ℃, 20 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 100 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
With the 100% chick-pea soya-bean milk for preparing, 100 ℃ of high-temperature sterilizations of temperature according to a conventional method, 120 minutes time, can, sterilization, encapsulation can obtain pure chickpea nutritious beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 5:
The preparation of chick-pea soya-bean milk:
With selected chick-pea seed, clean and remove foreign material, with 35 ℃ of emerge in worm water 4h, through colloid mill, going into juice extractor squeezes the juice and obtains squeezing the juice of chick-pea, to squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice, merging three gained squeezes the juice and filters, be heated to boiling and kept 3 minutes, remove fishy smell, decompress filter once more, squeezing the juice behind the suction filtration with 1500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 4 ℃ again, 12 hours time, obtain the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 45 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron through the coarse filtration aperture in juice after concentrating, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
20% milk and 5% sucrose are joined in the 75% chick-pea soya-bean milk for preparing, mixing was carried out in the mixed material stirring in 45 minutes, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 95 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 45 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 6:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 45 ℃ of emerge in worm water 2h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 6 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 3500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 15 ℃, 18 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 60 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron through the coarse filtration aperture in juice after concentrating, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
46% milk and sucrose 4% are joined in the 50% chick-pea soya-bean milk for preparing, stir 80 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 105 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 80 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 7:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 50 ℃ of emerge in worm water 8h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 5000 rev/mins of centrifugal precipitations of going of centrifugal speed, through 125 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 20 ℃, 20 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 90 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
5% milk and 1% sucrose are gone in the 94% chick-pea soya-bean milk for preparing, stir 110 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 110 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 120 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 8:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 38 ℃ of emerge in worm water 6h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 4500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 135 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 20 ℃, 20 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 105 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
15% milk and 5% sucrose are gone in the 80% chick-pea soya-bean milk for preparing, stir 110 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 102 ℃ of high-temperature sterilizations of temperature according to a conventional method, 110 minutes time, can, sterilization, encapsulation can obtain pure chickpea nutritious beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 9:
The preparation of chick-pea soya-bean milk:
With selected chick-pea seed, clean and remove foreign material, with 30 ℃ of emerge in worm water 2h, through colloid mill, going into juice extractor squeezes the juice and obtains squeezing the juice of chick-pea, to squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice, merging three gained squeezes the juice and filters, be heated to boiling and kept 3 minutes, remove fishy smell, decompress filter once more, squeezing the juice behind the suction filtration with 1200 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 3 ℃ again, 10 hours time, obtain the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 40 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron through the coarse filtration aperture in juice after concentrating, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
10% milk is joined in the 90% chick-pea soya-bean milk for preparing, mixing was carried out in the mixed material stirring in 55 minutes, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 85 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 30 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 10:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 35 ℃ of emerge in worm water 2h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 6 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 3500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 120 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 15 ℃, 18 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 60 minutes, and the soya-bean milk proportion after concentrating is 1.15-1.25; 1 micron through the coarse filtration aperture in juice after concentrating, the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
12% milk and sucrose 3% are joined in the 85% chick-pea soya-bean milk for preparing, stir 55 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 95 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 55 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 11:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 42 ℃ of emerge in worm water 5h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (distilled water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 3500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 125 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 20 ℃, 20 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 90 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
25% milk and 5% sucrose are gone in the 70% chick-pea soya-bean milk for preparing, stir 120 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 110 ℃ of high-temperature sterilizations of temperature according to a conventional method again, 120 minutes time, can, sterilization, encapsulation can obtain chickpea nutritious bean milk beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Embodiment 12:
The preparation of chick-pea fermented bean drink:
With selected chick-pea seed, clean to remove foreign material, with 48 ℃ of emerge in worm water 8h, through colloid mill, go into juice extractor and squeeze the juice and obtain squeezing the juice of chick-pea, will squeeze the juice and pour out Hou Jiashui (standard drinking water) and go into juice extractor and repeat to squeeze the juice twice; Merge three gained and squeeze the juice and filter, being heated to boiling and keeping 5 minutes, remove fishy smell, decompress filter once more; Squeezing the juice behind the suction filtration with 4500 rev/mins of centrifugal precipitations of going of centrifugal speed, through 135 ℃ of ultra high temperature short time sterilizations, with 0.005% the gelatin and the kaolin mixture clarifying treatment of mixing at 1: 1, clarifying temp remains on 20 ℃, 20 hours time, obtains the soya-bean milk clear liquid; The soya-bean milk clear liquid is 65 ± 5 ℃ in temperature, and the 0.18Mpa homogeneous carries out vacuum and concentrates 105 minutes, and the fermented bean drink proportion after concentrating is 1.15-1.25,1 micron in the juice after concentrating through the coarse filtration aperture, and the filter that smart filter opening footpath is 0.2 micron filters, and promptly gets soya-bean milk.
The preparation of nutrient soy milk beverage:
60% milk and 5% sucrose are gone in the 35% chick-pea soya-bean milk for preparing, stir 110 minutes mixings, obtain the crude mixture material, after will slightly mixing material and frying in shallow oil slurry, 102 ℃ of high-temperature sterilizations of temperature according to a conventional method, 110 minutes time, can, sterilization, encapsulation can obtain pure chickpea nutritious beverage.
Prepare chickpea nutritious bean milk beverage according to method of the present invention, be directly used in the application in the preparation drinks.
Claims (9)
1, a kind of chickpea nutritious bean milk beverage, it is characterized in that adopting earlier chick-pea immersion, defibrination, filter, fry in shallow oil slurry, the centrifugal chick-pea soya-bean milk that obtains, again with mixing in milk and white sugar or the sucrose adding soya-bean milk, obtain crude mixture, with crude mixture sterilize again, can, sterilization make, raw materials used being weight percentage: olecranon soya-bean milk 20-100%, milk 0-75% and sucrose 0-5%, this beverage are as clear as crystal white.
2, chickpea nutritious bean milk beverage according to claim 1 is characterized in that this chickpea nutritious bean milk beverage optimum ratio is weight percentage: olecranon soya-bean milk 60-80%, milk 20-35% and white sugar or sucrose 0-5%.
3, chickpea nutritious bean milk beverage according to claim 1 is characterized in that this chickpea nutritious bean milk beverage optimum ratio is weight percentage: olecranon soya-bean milk 80-90%, milk 10-15% and sucrose 0-5%.
4, chickpea nutritious bean milk beverage according to claim 1 is characterized in that this nutrient soy milk beverage is pure olecranon soya-bean milk, and its proportioning is weight percentage 100%.
5, the preparation method of chickpea nutritious bean milk beverage according to claim 1 is characterized in that following these steps to carrying out:
A, chick-pea cleaned remove outer foreign material;
B, with the chick-pea of cleaning at 30 ℃ of-50 ℃ of emerge in worm water 1-8h, grind by fiberizer hot water, obtain roughly grinding the olecranon soya-bean milk, and squeeze the juice through juice extractor again, filter, the centrifugal precipitation of going, 65 ℃ of temperature, the 0.18Mpa homogeneous, the olecranon soya-bean milk;
C, that the olecranon soya-bean milk is put into material-compound tank is standby;
D, mix, stir, obtain the crude mixture material adding milk and sucrose in the step c olecranon soya-bean milk;
E, the crude mixture material fried in shallow oil slurry after, at 85 ℃ of-110 ℃ of high-temperature sterilizations, can obtain chickpea nutritious bean milk beverage.
6, method according to claim 5 is characterized in that manufacturing in the process that institute's water is distilled water or qualified standard drinking water promptly reaches national drinking water standard.
7, method according to claim 5 is characterized in that the decompress filter that is filtered into of olecranon soya-bean milk among the step b, and is centrifugal for separating foreign material, centrifugal speed 1000-5000 rev/min.
8, method according to claim 5 is characterized in that the mixed material mixing time in the steps d is 30-120 minute.
9, method according to claim 2 is characterized in that the mixed material sterilization time is 30-120 minute among the step e.
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| CNA200810072894XA CN101292752A (en) | 2008-06-05 | 2008-06-05 | Chickpea soymilk nutritious beverage and preparation method thereof |
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| CNA200810072894XA CN101292752A (en) | 2008-06-05 | 2008-06-05 | Chickpea soymilk nutritious beverage and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN103054125A (en) * | 2013-02-06 | 2013-04-24 | 阿米娜·阿布里米提 | Production method of chickpea dietary fiber beverage |
| CN104255931A (en) * | 2014-10-14 | 2015-01-07 | 扬州大学 | Chickpea milk beverage with alpha-glucosidase inhibiting function and preparation method of chickpea milk beverage |
| CN106036851A (en) * | 2016-06-13 | 2016-10-26 | 国药药材健康产业新疆有限公司 | Dietary therapy composition for improving endocrine disturbance and caring skin and application of dietary therapy composition in preparation of other food |
| CN106418021A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea children type plant protein beverage and preparation method thereof |
| CN106418020A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for females and preparation method of drink |
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| CN106689386A (en) * | 2015-08-10 | 2017-05-24 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof |
| CN112890112A (en) * | 2021-03-09 | 2021-06-04 | 北京中生奥普寡肽技术研究所 | Production method of composite plant small peptide soybean milk powder |
| CN112941135A (en) * | 2021-03-10 | 2021-06-11 | 北京中生奥普寡肽技术研究所 | Chickpea small peptide and production method thereof |
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| CN102771579A (en) * | 2012-07-18 | 2012-11-14 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN102771579B (en) * | 2012-07-18 | 2013-07-31 | 陆建益 | Fresh-maintaining health care tofu and preparation method thereof |
| CN103054125A (en) * | 2013-02-06 | 2013-04-24 | 阿米娜·阿布里米提 | Production method of chickpea dietary fiber beverage |
| CN104255931A (en) * | 2014-10-14 | 2015-01-07 | 扬州大学 | Chickpea milk beverage with alpha-glucosidase inhibiting function and preparation method of chickpea milk beverage |
| CN106418021A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea children type plant protein beverage and preparation method thereof |
| CN106418020A (en) * | 2015-08-10 | 2017-02-22 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for females and preparation method of drink |
| CN106689387A (en) * | 2015-08-10 | 2017-05-24 | 昌吉州丝路弘毅农业科技有限公司 | Germinated chickpea vegetable protein beverage and preparation method thereof |
| CN106689386A (en) * | 2015-08-10 | 2017-05-24 | 昌吉州丝路弘毅农业科技有限公司 | Chickpea vegetable protein drink for middle-aged and old people and preparation method thereof |
| CN106036851A (en) * | 2016-06-13 | 2016-10-26 | 国药药材健康产业新疆有限公司 | Dietary therapy composition for improving endocrine disturbance and caring skin and application of dietary therapy composition in preparation of other food |
| CN112890112A (en) * | 2021-03-09 | 2021-06-04 | 北京中生奥普寡肽技术研究所 | Production method of composite plant small peptide soybean milk powder |
| CN112941135A (en) * | 2021-03-10 | 2021-06-11 | 北京中生奥普寡肽技术研究所 | Chickpea small peptide and production method thereof |
| CN115191559A (en) * | 2022-07-15 | 2022-10-18 | 石河子大学 | Preparation method and preparation device of chickpea soybean milk fermented beverage |
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Open date: 20081029 |