CN101700075A - Mung bean and soy bean milk and method for preparing same - Google Patents
Mung bean and soy bean milk and method for preparing same Download PDFInfo
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Abstract
The invention discloses mung bean and soy bean milk and a method for preparing same. The method for preparing the mung bean and soy bean milk comprises the following steps: boiling the mung beans in boiling water for 1-5min; soaking the boiled mung beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the mung beans to the water is 1:3-7; soaking soy beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the soy beans to the water is 1:3-7; mixing the soaked mung beans and the soaked soy beans; adding water with the temperature of 80-100 DEG C to grind the soaked mung beans and the soaked soy beans; filtering to obtain the raw mung bean and soy bean milk; adding xanthan gum to the raw mung bean and soy bean milk, wherein the mass of the xanthan gum is 0.05-0.1 percent of the mass of the raw mung bean and soy bean milk; and homogenizing and sterilizing the raw mung bean and soy bean milk at high pressure to obtain the mung bean and soy bean milk. The method for preparing the mung bean and soy bean milk is easy, optimizes all the parameters, saves water and time and has low cost, and the mung bean and soy bean milk prepared with the method has good taste, flavor and color, abundant nutrients and long shelf life, therefore, the method for preparing the mung bean and soy bean milk is suitable for the industrial production.
Description
Technical field
The invention belongs to food processing field, particularly a kind of mung bean and soy bean milk and preparation method thereof.
Background technology
Along with popularizing and deeply of the raising of China's living standards of the people, nutrient knowledge, health care consciousness strengthens gradually, the common people have been not only to have satisfied the requirement of having enough to eat and wear to the requirement of food, in exquisite diet nutritional balance, the kind and the local flavor of food are also more and more paid attention to looking.The consumer wishes not contain in the food or contain less animal tallow and cholesterol, to improve consumer health's level.So high protein, low fat, pure vegetable food low in calories, no cholesterol more and more are subjected to people's favor.Therefore, it is imperative that exploitation has the instant food of nutrition health-care functions.
Soya-bean milk is a kind of food with peculiar flavour and alimentary health-care function.By soya bean preparation, the soya-bean milk of other types is more rare mostly for present soya-bean milk, and kind is more single, and there are very big defective in mouthfeel, smell and flavour, is difficult to satisfy that the consumer is multi-level, diversified demand.In addition, the processing of Chinese traditional soybean milk only is handed down from age to age by the master worker among the people as a kind of handicraft, technology and prescription vary with each individual, and are empirical accumulation, cause its processing technology lack of standardization, technological parameter is fuzzy, and output, quality instability are difficult to adapt to suitability for industrialized production.
Mung bean of many uses, whole body are precious, are the good medicines of regulating diet.Mung bean has heat-clearing, detoxifies, relieves summer heat, the function of diuresis.The medical value of mung bean is also very high, the traditional Chinese medical science thinks that mung bean and flower, leaf, kind skin, bean sprouts and starch all can be used as medicine, it distinguishes the flavor of sweet cold in nature, for oral administration have effects such as clearing heat and detoxicating, swelling diuretic, the step-down that makes eye bright, to the treatment atherosclerotic, reduce the cholesterol in the blood and protecting the liver etc. also has tangible effect.Protein content is up to 19.5%～33.1% in the mung bean, and the protein effect is than high, and the amino acid A wide selection of colours and designs, especially with lysine content than horn of plenty, near the egg protein lysine content.Therefore many food mung bean foods help health.
Soya bean has another name called soybean, and blood fat and cholesterol are improved and reduced to its albumen mass-energy significantly, thereby reduces the probability of suffering from angiocardiopathy; Its fat is rich in unrighted acid and soybean lecithin, has to keep blood vessel elasticity, brain tonic and prevent the effect that fatty liver forms; The estrogen that produces in its phytoestrogen and the human body is structurally quite similar, can become the best foods of supplemental treatment climacteric metancholia of women, and is not only economical, effective, and have no side effect extremely.In addition, be rich in anticancer components such as saponin, protease inhibitors, isoflavones, molybdenum, selenium in the soybean, nearly all cancers such as prostate cancer, cutaneum carcinoma, intestinal cancer, cancer of the esophagus are all had inhibitory action; Also be rich in calcareous, to climacteric osteoporosis also effective in cure, be to kill two birds with one stone.The metabolism that often edible soya bean can be improved skin impels the body toxin expelling, makes skin often preserve the youth, and this is because the saponin class material in the soya bean can reduce the fat absorption function, promotes fat metabolism; Fibre and soya also can be accelerated the time of food by enteron aisle, impels the body toxin expelling.
At present, as yet not relevant for being the report of feedstock production soya-bean milk with mung bean and soya bean.With mung bean and soya bean is the feedstock production soya-bean milk, and need to solve following problem: (1) removes the beany flavor and the astringent taste of product; (2) stability of raising product; (3) improve the color and luster of product; (4) improve the nutritional labeling of product and the keeping quality that (5) improve product.
Summary of the invention
Primary and foremost purpose of the present invention is to overcome the deficiencies in the prior art part, and a kind of preparation method of mung bean and soy bean milk is provided.This preparation method can be fully extracts the nutritional labeling of mung bean and soya bean, and mung bean and soy bean milk raciness, the mouthfeel that obtains is good, color and luster is good, good stability and shelf-life are longer.
Another object of the present invention is to provide the mung bean and soy bean milk that obtains by described preparation method.
Purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of mung bean and soy bean milk comprises following steps:
(1) mung bean is placed boiling water boiled 1～5 minute; Then the mung bean that will boil places the water that is not higher than 40 ℃ to soak 4～8 hours, and wherein the mass ratio of mung bean and water is 1: (3～7); Simultaneously also soya bean is placed the water that is not higher than 40 ℃ to soak 4～8 hours, wherein the mass ratio of soya bean and water is 1: (3～7);
(2) water mill that soaked mung bean and soya bean in the step (1) is added 80～100 ℃ is starched 2～3 times, filters residue is separated, and obtains the mung bean soya bean and gives birth to slurry; Wherein the quality of water is 9～12 times of quality summation of described mung bean and soya bean; The mass ratio of described mung bean and soya bean is (2～3): 1;
(3) give birth in the slurry described mung bean soya bean and add xanthans, it is 0.05%～0.1% of described mung bean soya bean life slurry quality that institute adds the xanthans quality; Then, carry out high-pressure homogeneous, sterilization, obtain mung bean and soy bean milk.
In order to realize the present invention better, described step (1) is for to place boiling water to boil 1 minute in mung bean; Then with soya bean and the mung bean that boiled by 1: (2～3) place 40 ℃ water to soak 5 hours, and the quality of wherein soaking water is soya bean and mung bean quality summation 4 times;
Described step (2) is soaked mung bean and soya bean in the step (1) to be added 100 ℃ water mill slurry 2～3 times, filters residue is separated, and obtains the mung bean soya bean and gives birth to slurry; Wherein the quality of water is 12 times of quality summation of described mung bean and soya bean; The mass ratio of described mung bean and soya bean is 2: 1;
The addition of xanthans described in the step (3) is preferably described mung bean soya bean and gives birth to 0.05% of slurry quality;
Adding described mung bean soya bean after the described xanthans aquation of step (3) again gives birth in the slurry;
The step of described aquation is: xanthans is scattered in the cold water, and it is transparent to it to be heated to 70～90 ℃ of insulations then, then firmly stirs till the complete aquation of xanthans;
Step also can add sweetener in (3), and the consumption of sweetener is equivalent to described mung bean soya bean and gives birth to 2%～10% of slurry quality;
Described sweetener is a kind of in sucrose, HFCS, L-aspartyl-L-phenylalanine methylester or the Sucralose or at least two kinds;
The addition of described sucrose is preferably and is equivalent to 5% of the living slurry of described mung bean soya bean quality;
Also can add in vegetable fat or the sulfur-containing amino acid one or both in the step (3);
Described vegetable fat is preferably the high oil of linoleic acid content, as soya-bean oil, peanut oil or corn wet goods;
The addition of described vegetable fat is preferably and is equivalent to 1.5% of the living slurry of described mung bean soya bean quality;
Described sulfur-containing amino acid is preferably methionine;
The high-pressure homogeneous 25MPa of being preferably described in the step (3) carries out homogeneous twice;
Sterilization described in the step (3) refers to 115 ℃ of sterilization 15min.
A kind of soya bean mung bean milk obtains by above-mentioned preparation method.
Described preparation method also can be applicable to other beans such as red bean, black soya bean etc., is the feedstock production soya-bean milk.
The present invention has following advantage and effect with respect to prior art:
(1) preparation method of mung bean and soy bean milk of the present invention is by a large amount of experiments, determined that best mung bean blanching removes the time of beany flavor, the water ratio of soaking mung bean and soya bean and temperature and time, used mung bean and the ratio of soya bean, the kind of stabilizing agent and the condition of consumption and homogeneous and sterilization of defibrination.Described preparation method has the following advantages:
Lipoxidase in A, the employing blanching mode passivation bean or pea reaches the purpose that reduces beany flavor, is not to use and takes off the method that skin of beancurd is removed beany flavor, thereby kept the nutritional labeling of mung bean and soya bean to a greater degree;
B, water ratio and the temperature and the time of determining to soak mung bean and soya bean, mung bean and soya bean can reach best water absorption rate in the shortest time, thereby have saved the production time, have reduced the consumption of water, have saved production cost.
(2) the mung bean and soy bean milk raciness that obtains by preparation method of the present invention, beany flavor is very light, and nutriment is abundant.Placing does not all have precipitation or gel generation after 3 days, be the suspension of uniformity, and slurries are finer and smoother, have no adverse effects, and hygienic requirements meet the requirement of SZJG 20-2006 " non-fermentation bean product general technical specifications ".
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) selects the mung bean and the soya bean of high-quality, clean up respectively;
(2) place boiling water to boil 1min in mung bean, then soya bean and the mung bean that boiled are mixed by mass ratio at 1: 2, place water 40 ℃, that be equivalent to mung bean and 4 times of quality of soya bean quality to soak and mix 5h;
(3) filter of mung bean and soya bean is done after, with being equivalent to mung bean and soya bean quality water mills slurries 12 times, 100 ℃ 2 times, slurries are crossed 100 mesh sieves, obtain the mung bean soya bean and give birth to slurry;
(4) 0.05 mass parts xanthans is scattered in the cold water of 1 mass parts, it is transparent to it to be heated to 80 ℃ of insulations then, then firmly stirs till the complete aquation of xanthans;
(5) the mung bean soya bean that the xanthan gum solution after the aquation of step (4) preparation is added the preparation of 100 mass parts steps (3) gives birth in the slurry, adds 5 mass parts sucrose again, and homogeneous is 2 times under the condition of 25Mpa, and then 115 ℃ of sterilization 15min obtain mung bean and soy bean milk.
The mung bean and soy bean milk of present embodiment preparation is light green, raciness, and mouthfeel is good, and beany flavor is very light, and nutriment is abundant, places and does not all have precipitation or gel generation after 3 days, is the suspension of uniformity, and slurries are finer and smoother, have no adverse effects.
Place normal temperature and 4 ℃ of environment to preserve down respectively the mung bean and soy bean milk of present embodiment preparation, detect its total plate count.Bacterial number is carried out according to GB/T4789.2-2003 " microbiological test of food hygiene total plate count mensuration " according to colonial morphology.Place after 3 days, the detected clump count of the mung bean and soy bean milk of Bao Cuning is 10CFU/ml at normal temperatures, at the detected clump count of the mung bean and soy bean milk of 4 ℃ of preservations is 6CFU/ml, meets the requirement (less than 100CFU/ml) of SZJG 20-2006 " non-fermentation bean product general technical specifications ".
Embodiment 2
(1) selects the mung bean and the soya bean of high-quality, clean up respectively;
(2) place boiling water to boil 5min in mung bean, then soya bean and the mung bean that boiled are mixed by mass ratio at 1: 3, place water 30 ℃, that be equivalent to mung bean and 7 times of quality of soya bean quality to soak and mix 4h;
(3) filter of mung bean and soya bean is done after, with being equivalent to mung bean and soya bean quality water mills slurries 10 times, 80 ℃ 3 times, slurries are crossed 100 mesh sieves, obtain the mung bean soya bean and give birth to slurry;
(4) 0.1 mass parts xanthans is scattered in the cold water of 1 mass parts, it is transparent to it to be heated to 90 ℃ of insulations then, then firmly stirs till the complete aquation of xanthans;
(5) the mung bean soya bean that the xanthan gum solution after the aquation of step (4) preparation is added the preparation of 100 mass parts steps (2) gives birth in the slurry, adds 5 mass parts sucrose again, and homogeneous is 2 times under the condition of 25Mpa, and then 115 ℃ of sterilization 15min obtain mung bean and soy bean milk.
The mung bean and soy bean milk of present embodiment preparation is light green color, raciness, and mouthfeel is good, and beany flavor is very light, and nutriment is abundant.Placing does not all have precipitation or gel generation after 3 days, be the suspension of uniformity, and slurries are finer and smoother, have no adverse effects.
Place normal temperature and 4 ℃ of environment to preserve down respectively the mung bean and soy bean milk of present embodiment preparation, detect its total plate count.Bacterial number is carried out according to GB/T4789.2-2003 " microbiological test of food hygiene total plate count mensuration " according to colonial morphology.Place after 3 days, the detected clump count of the mung bean and soy bean milk of Bao Cuning is 10CFU/ml at normal temperatures, at the detected clump count of the mung bean and soy bean milk of 4 ℃ of preservations is 5CFU/ml, meets the requirement (less than 100CFU/ml) of SZJG 20-2006 " non-fermentation bean product general technical specifications ".
Embodiment 3
(1) selects the mung bean and the soya bean of high-quality, clean up respectively;
(2) place boiling water to boil 3min in mung bean, then soya bean and the mung bean that boiled are mixed by mass ratio at 1: 2, place water 32 ℃, that be equivalent to mung bean and 3 times of quality of soya bean quality to soak and mix 8h;
(3) filter of mung bean and soya bean is done after, with being equivalent to mung bean and soya bean quality water mills slurries 9 times, 90 ℃ 3 times, slurries are crossed 100 mesh sieves, obtain the mung bean soya bean and give birth to slurry;
(4) 0.08 mass parts xanthans is scattered in the cold water of 1 mass parts, it is transparent to it to be heated to 90 ℃ of insulations then, then firmly stirs till the complete aquation of xanthans;
(5) the mung bean soya bean that the xanthan gum solution after the aquation of step (4) preparation is added the preparation of 100 mass parts steps (2) gives birth in the slurry, and homogeneous is 2 times under the condition of 25Mpa, and then 115 ℃ of sterilization 15min obtain mung bean and soy bean milk.
The mung bean and soy bean milk of present embodiment preparation is light green, raciness, and mouthfeel is good, and beany flavor is very light, and nutriment is abundant.Placing does not all have precipitation or gel generation after 3 days, be the suspension of uniformity, and slurries are finer and smoother, have no adverse effects.
Place normal temperature and 4 ℃ of environment to preserve down respectively the mung bean and soy bean milk of present embodiment preparation, detect its total plate count.Bacterial number is carried out according to GB/T4789.2-2003 " microbiological test of food hygiene total plate count mensuration " according to colonial morphology.Place after 3 days, the detected clump count of the mung bean and soy bean milk of Bao Cuning is 9CFU/ml at normal temperatures, at the detected clump count of the mung bean and soy bean milk of 4 ℃ of preservations is 6CFU/ml, meets the requirement (less than 100CFU/ml) of SZJG 20-2006 " non-fermentation bean product general technical specifications ".
Embodiment 4
(1) selects the mung bean and the soya bean of high-quality, clean up respectively;
(2) place boiling water to boil 1min in mung bean, then soya bean and the mung bean that boiled are mixed by mass ratio at 1: 2, place water 35 ℃, that be equivalent to mung bean and 4 times of quality of soya bean quality to soak and mix 5h;
(3) filter of mung bean and soya bean is done after, with being equivalent to mung bean and soya bean quality water mills slurries 12 times, 90 ℃ 3 times, slurries are crossed 100 mesh sieves, obtain the mung bean soya bean and give birth to slurry;
(4) 0.05 mass parts xanthans is scattered in the cold water of 1 mass parts, it is transparent to it to be heated to 90 ℃ of insulations then, then firmly stirs till the complete aquation of xanthans;
(5) the mung bean soya bean that the xanthan gum solution after the aquation of step (4) preparation is added the preparation of 100 mass parts steps (2) gives birth in the slurry, add 2 mass parts HFCSs, 1.5 mass parts, 5 corn oils again, homogeneous is 2 times under the condition of 25Mpa, and then 115 ℃ of sterilization 15min obtain mung bean and soy bean milk.
The mung bean and soy bean milk of present embodiment preparation is the bright color and luster of light green, and raciness is strong, mouthfeel good, and beany flavor is very light, and nutriment is abundant.Placing does not all have precipitation or gel generation after 3 days, be the suspension of uniformity, and slurries are finer and smoother, have no adverse effects.
Place normal temperature and 4 ℃ of environment to preserve down respectively the mung bean and soy bean milk of present embodiment preparation, detect its total plate count.Bacterial number is carried out according to GB/T4789.2-2003 " microbiological test of food hygiene total plate count mensuration " according to colonial morphology.Place after 3 days, the detected clump count of the mung bean and soy bean milk of Bao Cuning is 10CFU/ml at normal temperatures, at the detected clump count of the mung bean and soy bean milk of 4 ℃ of preservations is 6CFU/ml, meets the requirement (less than 100CFU/ml) of SZJG 20-2006 " non-fermentation bean product general technical specifications ".
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a mung bean and soy bean milk is characterized in that comprising following steps:
(1) mung bean is placed boiling water boiled 1～5 minute; Then the mung bean that will boil places the water that is not higher than 40 ℃ to soak 4～8 hours, and wherein the mass ratio of mung bean and water is 1: (3～7); Simultaneously also soya bean is placed the water that is not higher than 40 ℃ to soak 4～8 hours, wherein the mass ratio of soya bean and water is 1: (3～7);
(2) water mill that soaked mung bean and soya bean in the step (1) is added 80～100 ℃ is starched 2～3 times, filters residue is separated, and obtains the mung bean soya bean and gives birth to slurry; Wherein the quality of water is 9～12 times of quality summation of described mung bean and soya bean; The mass ratio of described mung bean and soya bean is (2～3): 1;
(3) give birth in the slurry described mung bean soya bean and add xanthans, it is 0.05%～0.1% of described mung bean soya bean life slurry quality that institute adds the xanthans quality; Then, carry out high-pressure homogeneous, sterilization, obtain mung bean and soy bean milk.
2. preparation method according to claim 1 is characterized in that: described step (1) is for to place boiling water to boil 1 minute in mung bean; Then with soya bean and the mung bean that boiled by 1: (2～3) place 40 ℃ water to soak 5 hours, and the quality of wherein soaking water is soya bean and mung bean quality summation 4 times.
3. preparation method according to claim 1 is characterized in that: described step (2) is filtered residue is separated for soaked mung bean and soya bean in the step (1) being added 100 ℃ water mill slurry 2～3 times, obtains the mung bean soya bean and gives birth to slurry; Wherein the quality of water is 12 times of quality summation of described mung bean and soya bean; The mass ratio of described mung bean and soya bean is 2: 1.
4. preparation method according to claim 1 is characterized in that: the addition of xanthans described in the step (3) is 0.05% of the living slurry of a described mung bean soya bean quality.
5. preparation method according to claim 1 is characterized in that: add described mung bean soya bean after the described xanthans aquation of step (3) again and give birth in the slurry.
6. preparation method according to claim 1 is characterized in that: also can add at least a in sweetener, vegetable fat or the sulfur-containing amino acid in the step (3); The consumption of sweetener is equivalent to described mung bean soya bean and gives birth to 2%～10% of slurry quality; The addition of described vegetable fat is equivalent to described mung bean soya bean and gives birth to 1.5% of slurry quality.
7. preparation method according to claim 6 is characterized in that: described sweetener is a kind of in sucrose, HFCS, L-aspartyl-L-phenylalanine methylester or the Sucralose or at least two kinds; Described vegetable fat is at least a in soya-bean oil, peanut oil or the corn oil; Described sulfur-containing amino acid is a methionine.
8. preparation method according to claim 1 is characterized in that: high-pressure homogeneous described in the step (3) carries out homogeneous twice for 25MPa.
9. preparation method according to claim 1 is characterized in that: the sterilization described in the step (3) is 115 ℃ of sterilization 15min.
10. soya bean mung bean milk, each described preparation method prepares by claim 1～9.
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| CN200910193502A CN101700075A (en) | 2009-10-30 | 2009-10-30 | Mung bean and soy bean milk and method for preparing same |
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| CN200910193502A CN101700075A (en) | 2009-10-30 | 2009-10-30 | Mung bean and soy bean milk and method for preparing same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429040A (en) * | 2011-11-18 | 2012-05-02 | 吴江市物华五金制品有限公司 | Nutritious soymilk and making method thereof |
| CN102669289A (en) * | 2012-05-19 | 2012-09-19 | 温书太 | Method for preparing preservative-free soya-bean milk having longer quality guarantee period |
| CN103749710A (en) * | 2014-01-10 | 2014-04-30 | 安徽省徽州印象农业科技有限责任公司 | Nutritional soybean milk and preparation process thereof |
| CN103931775A (en) * | 2014-04-30 | 2014-07-23 | 山东豆禾食品有限公司 | Soymilk as well as preparation method |
| CN105685248A (en) * | 2016-02-03 | 2016-06-22 | 安吉祖名豆制食品有限公司 | Red bean milk and processing process thereof |
| CN105994678A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of nutritional and health bean curds |
| CN106259999A (en) * | 2016-08-22 | 2017-01-04 | 刘菲菲 | A kind of hami melon nutrient soya-bean milk and preparation method thereof |
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2009
- 2009-10-30 CN CN200910193502A patent/CN101700075A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429040A (en) * | 2011-11-18 | 2012-05-02 | 吴江市物华五金制品有限公司 | Nutritious soymilk and making method thereof |
| CN102669289A (en) * | 2012-05-19 | 2012-09-19 | 温书太 | Method for preparing preservative-free soya-bean milk having longer quality guarantee period |
| CN103749710A (en) * | 2014-01-10 | 2014-04-30 | 安徽省徽州印象农业科技有限责任公司 | Nutritional soybean milk and preparation process thereof |
| CN103931775A (en) * | 2014-04-30 | 2014-07-23 | 山东豆禾食品有限公司 | Soymilk as well as preparation method |
| CN103931775B (en) * | 2014-04-30 | 2016-02-17 | 山东豆禾食品有限公司 | Soymilk and preparation method thereof |
| CN105685248A (en) * | 2016-02-03 | 2016-06-22 | 安吉祖名豆制食品有限公司 | Red bean milk and processing process thereof |
| CN105994678A (en) * | 2016-06-28 | 2016-10-12 | 贵州益农生态农业开发有限公司 | Production process of nutritional and health bean curds |
| CN106259999A (en) * | 2016-08-22 | 2017-01-04 | 刘菲菲 | A kind of hami melon nutrient soya-bean milk and preparation method thereof |
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Application publication date: 20100505 |