CN101518314B

CN101518314B - Nutritive soybean milk and method for preparing same

Info

Publication number: CN101518314B
Application number: CN2009100218829A
Authority: CN
Inventors: 张黑喜
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-04-08
Filing date: 2009-04-08
Publication date: 2013-10-16
Anticipated expiration: 2029-04-08
Also published as: CN101518314A

Abstract

The invention discloses nutritive soybean milk and a method for preparing the same and provides a beverage food popular among customers for the catering industry. The nutritive soybean milk is prepared by milling soybeans, peach seed, fragrant rice and other two raw materials. The processing method of the nutritive soybean milk comprises the five steps of raw material preparation, soybean steaming, raw material soaking, mixed milk grinding, and swelling and heating. The nutritive soybean milk retains the original fresh palatability of soybean milk, overcomes the drawbacks of strong soybean flavor and slightly acerbic taste of the conventional soybean milk, has a palatability with strong soybean fragrance, whiteness and softness, smoothness and strong flavor and rich nutrients, is novel inprocess and low in cost, and is a popular beverage food people have for a meal and dinner party.

Description

A kind of nutrient soya-bean milk and preparation method thereof

Affiliated technical field

A kind of nutrient soya-bean milk of this invention and preparation method thereof relates to field of food, relates in particular to catering trade beverage based food.

Background technology

Soya-bean milk is that people like the based food that has a drink in conjunction with breakfast diet, how ground by the true yellow beans and form, salubrious palatability is arranged, be rich in protein, the nutriments such as multivitamin, but common soya-bean milk beans flavor is dense, mouthfeel is light puckery, the normal white sugar that is equipped with increases its sweet taste, follow the raising of people's living standard, the obese people is more and more many, high fat of blood, the diabetic is also more and more many, and this class crowd needs away from white sugar again, and the soya-bean milk that edible true yellow beans grind feels that the beans flavor is dense, mouth is puzzled poor, and people assemble the restaurant, the restaurant, when have a dinner in the dining room, in the face of drinking bored liquor, beer, quality drinks, can't help the people, all to expect to drink beany flavour dense, pure white continuous profit, smooth dense long-drawn-out, nutritious new product soya-bean milk.

Summary of the invention

The objective of the invention is: the botanical material that adds delicate fragrance when grinding soya-bean milk is made the auxotype soya-bean milk, dense, the pure white continuous profit of beany flavour, smooth dense long-drawn-out, nutritious when not only eating, and want technique simple, with low cost, can become and all like the beverage based food that eats when people singly eat or have a dinner party.

In order to realize foregoing invention, technical scheme of the present invention is: under the prerequisite that keeps the salubrious good to eat local flavor of soya-bean milk, dense with beany flavour, pure white continuous profit, smooth dense long-drawn-out, nutritious is the new product target, select soya bean, peach kernel, shelled peanut, scented rice is that raw material grinds into nutrient soya-bean milk with interpolation ethyl malt powder auxiliary material, per 55 kilograms of raw materials are by 40 kilograms of soya beans, 2 kilograms in peach kernel, 8 kilograms of shelled peanuts, 5 kilograms of compositions of scented rice, and adapted 25 gram ethyl malt powder auxiliary materials, grinding method is divided into raw material for standby, soya bean steams, raw material soaking, mix defibrination, the expanded five road steps of heating, get first soya bean and scented rice impurity elimination, get the peeling of peach kernel and shelled peanut, take by weighing respectively for subsequent use by formula rate; 380 kilograms of soybean with water being soaked heated after 6 hours again steam half an hour to 100 ℃ after band water for subsequent use; To remove the peel peach kernel, blanched groundnut kernel and scented rice and add 30 kilograms in water and soak after 6 hours band water and add and steam in the soya bean, and add the auxiliary material ethyl malt powder, grind pulping after mixing, must mix slurry after crossing 100 order square-bottomed bamboo basket cloth; To mix at last slurry and heat to 100 ℃ after expanded by homogenizer again, be incubated must nutrient soya-bean milk after 10 minutes.

The invention has the beneficial effects as follows: added peach kernel in the raw material, shelled peanut and scented rice, all present white sauce behind the defibrination, homochromy with common soya-bean milk, collectin matter, amino acid, phosphatide, the nutriments such as lysine are among one glass, can not only eliminate fatigue, improve the health, and peach kernel has promoting blood circulation, logical intestines bowel relaxing functions, fragrant is dense, nutritious behind shelled peanut and the scented rice mill juice, the pure white continuous profit of outward appearance, the beany flavour that keeps in the mouth when edible is dense, and the throat chronognosis is smooth dense long-drawn-out, and the refreshing heart of edible rear gas is peaceful, enjoy endless aftertastes, after this product drops into catering trade, because production technology is easy, with low cost, extremely people welcome, and have become to like the beverage based food that eats when people singly eat or have a dinner party.

The specific embodiment

1, raw material for standby:

Select the fat nothing in the beans garden good quality soybeans sieving for standby of going mouldy in the raw material; Peach kernel selects capital of a country, the Shaanxi person of going out especially large and beautiful, goes crust to stay benevolence for subsequent use, and does not use mountain peach benevolence with, avoids examining sticking flavor evil; Scented rice selects the authentic Thai scented rice for subsequent use; Shelled peanut goes crust for subsequent use.The auxiliary material ethyl malt powder selects the Xing Hu of Guangdong Province board product for subsequent use.

2, soya bean steams:

Take by weighing 40 kilograms of soya beans for subsequent use by formula ratio, add 380 kilograms in water, soak and heat to 100 ℃ after 6 hours, steam and must steam soya bean half an hour, band water is for subsequent use.

3, raw material soaking:

Take by weighing for subsequent use shelled peanut 8 kilogram by formula ratio in soybean soaking after half an hour, take by weighing 2 kilograms in peach kernel for subsequent use, take by weighing 5 kilograms of scented rices for subsequent use, add 30 kilograms in water after the mixing and soaked 6 hours.

4, mix defibrination:

Peach kernel after soaking, shelled peanut, scented rice band water are added for subsequent use steaming in the soya bean, add auxiliary material 25 gram ethyl malt powders, grind pulping after mixing, cross 100 order square-bottomed bamboo basket cloth, must mix slurry behind the waste.

5, expanded heating:

To mix slurry and heat to 100 ℃ after expanded through homogenizer again, being incubated 10 minutes must about 400 kilograms of nutrient soya-bean milk, and packing is had a dinner.

Claims

1. nutrient soya-bean milk, it is characterized in that: per 55 kilograms of raw materials are comprised of 5 kilograms of 40 kilograms of soya beans, 2 kilograms in peach kernel, 8 kilograms of shelled peanuts, scented rice, and adapted 25 gram ethyl malt powder auxiliary materials, before the processing, get first soya bean and scented rice impurity elimination, get the peeling of peach kernel and shelled peanut, take by weighing respectively for subsequent use by formula rate: 380 kilograms of soybean with water are soaked heated after 6 hours again steam half an hour to 100 ℃ after band water for subsequent use; Add man-hour, will remove the peel peach kernel, blanched groundnut kernel and scented rice and add 30 kilograms in water and soak after 6 hours band water and add and steam in the soya bean, and add the auxiliary material ethyl malt powder, grind pulping after mixing, must mix slurry after crossing 100 order square-bottomed bamboo basket cloth; To mix at last slurry and heat to 100 ℃ after expanded by homogenizer again, be incubated must nutrient soya-bean milk after 10 minutes.