CN101785505B - Black soya bean soymilk beverage and production method thereof - Google Patents
Black soya bean soymilk beverage and production method thereof Download PDFInfo
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- CN101785505B CN101785505B CN2010101225042A CN201010122504A CN101785505B CN 101785505 B CN101785505 B CN 101785505B CN 2010101225042 A CN2010101225042 A CN 2010101225042A CN 201010122504 A CN201010122504 A CN 201010122504A CN 101785505 B CN101785505 B CN 101785505B
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Abstract
The invention provides a black soya bean soymilk beverage and a production method thereof. The beverage is prepared from the following raw materials in parts by weight: 80 parts of black soya bean soymilk, 5 parts of sweet potato paste, 15 parts of corn stigma juice, 5 parts of white sugar, 0.2 part of compound emulsification stabilizer and 5 parts of soft water. In the method, after the white sugar and the compound emulsification stabilizer are evenly mixed in a dry mode, the mixture is dissolved in the soft water at the temperature of 70 DEG C in the stirring mode for 15 minutes to obtain mixed liquor; the mixed liquor is mixed with the black soya bean soymilk, sweet potato paste and corn stigma juice and stirred to obtain feed liquor; the feed liquor is heated to 70 DEG C and is homogenized under the homogenizing pressure of 25 MPa; homogenized feed liquor is heated to 137 DEG C and is persevered for 4 seconds; and then temperature is lowered to 20 DEG C to obtain a finished product. The beverage has the advantages of scientific formula, comprehensive and healthy nutrition, thick and full mouth feel and unique flavour and is smooth and fine. The method has scientific process and low cost and is simple and practical.
Description
Technical field
The present invention relates to a kind of black soya bean soymilk beverage and production method thereof, belong to food processing technology field.
Background technology
The progressively improvement of Along with people's living condition and the quickening of rhythm of life; The crowd, obese people and the sub-health population that have occurred a large amount of trouble rich man's diseases in the society; And on the other hand, groups of people phenomenon malnutritive, that fitness descends occurs owing to the fat-reducing of excessively going on a diet; Nowadays, the enhancing of Along with people's health perception, rational diet and dietetic nutrition collocation more and more come into one's own;
But in the daily life, still there is the problem that nutrition arrangement is unreasonable, batching is single in the food that we drank or ate, and is especially less for the Application and Development of traditional healthy food.
For this reason, people are seeking a kind of desirable technical solution always.
Summary of the invention
The present invention is directed to the deficiency of prior art, the black soya bean soymilk beverage of a kind of scientific formulation, comprehensive nutrition, health, the full and smooth exquisiteness of mouthfeel stiff, unique flavor is provided, the production method of this black soya bean soymilk beverage also is provided.
The technical scheme that the present invention adopted is following: a kind of black soya bean soymilk beverage, and it is processed by following raw material by weight: 40～80 parts of black soya bean soymilk, 5～60 parts of sweet potato paste; 5～15 parts of corn stigma juice; 5～7 parts of white sugar, 0.2～0.3 part of mixed emulsifying stabilizer, 5～15 parts of soft water; Wherein, black soya bean chosen decontamination after, add concentration and be 0.4%～0.6% sodium bicarbonate aqueous solution, sodium bicarbonate aqueous solution weight is 2～4 times of black soya bean weight; After black soya bean was dipped to no hard-core, water was cleaned black soya bean, then; The water that black soya bean is put into 95～100 ℃ boiled 4～6 minutes, and the black soya bean that will boil is again pulled out, and the adding distil water defibrination; Distilled water weight is 4～6 times of the black soya bean weight of boiling, and the gained slurries filter through 180～220 mesh sieves, obtain black soya bean soymilk; Fritter is cleaned, removes the peel, cut to Ipomoea batatas, the adding distil water defibrination, distilled water weight is 4～6 times of Ipomoea batatas weight, the gained slurries filter through 180～220 mesh sieves, obtain sweet potato paste; With corn stigma removal of impurities, clean, add entry, water weight is 8～12 times of corn stigma weight, is heated to 95～100 ℃, and is incubated 25～35 minutes, obtains the corn stigma leaching liquor, the corn stigma leaching liquor is filtered through 180～220 mesh sieves again, obtains corn stigma juice.
A kind of production method of black soya bean soymilk beverage may further comprise the steps:
Step 1, batching: with white sugar and mixed emulsifying stabilizer dried be mixed spare after, under stirring, be dissolved in 70～80 ℃ the soft water, dissolution time is 15～30 minutes, obtains mixed liquor; The gained mixed liquor is mixed with by weight black soya bean soymilk, sweet potato paste, corn stigma juice, and stirred 5～10 minutes, obtain feed liquid;
Step 2, homogeneous: feed liquid is heated to 65～70 ℃, carries out homogeneous again, homogenization pressure is 25～30MPa;
Step 3, sterilization: through ultra high temperature short time sterilization, sterilization temperature is 137～142 ℃ with the feed liquid behind the homogeneous, the insulation 2～4 seconds after, be cooled to 15～25 ℃, get product.
This black soya bean soymilk beverage is a kind of comprehensive nutrition, high protein, high dietary-fiber, be rich in unrighted acid and multivitamin nutrient health beverage; Wherein, Nutritious black bean is abundant; Every hectogram contains protein 36.1 gram, fat 15.9 grams, dietary fiber 10.2 grams, carbohydrate 23.3 grams, 224 milligrams of calcium, 243 milligrams in magnesium, 1377 milligrams in potassium, 500 milligrams in phosphorus, also contains vitamin B1, B2, C, nicotinic acid and trace elements iron, manganese, zinc, copper, molybdenum, the selenium of needed by human etc.; Black soya bean has high protein, characteristic low in calories, and protein content also contains 19 kinds of greases up to 36%-40%, and content of unsaturated acid reaches 80%, and absorptivity is up to more than 95%; Black soya bean be a kind of not only cheap but also help anti-ageing, have doctor's food with the food of treating specific function; Black soya bean has yin-nourishing tonifying Qi effect, is strong nourishing food, and specifically, it has following function: 1, prevention of arterial vascular sclerosis, and unrighted acid can promote the metabolism of cholesterol in the blood; 2, anti-senility, black soya bean are rich in vitamin E, anthocyanidin and isoflavones, and these compositions have oxidation resistance; 3, prevention constipation has 5% crude fibre in the black soya bean, they not only help intestines peristalsis, and interior flatulence of body and toxin are got rid of smoothly, can improve constipation, and tool is put in order the intestines effect; 4, cosmetic hair-care, black soya bean also contain abundant Cobastab crowd and vitamin E, are all the required nutritional labeling of skin maintenance; Black soya bean is the abundantest health-care good product of nutrition in the plant, and it provides protein, fat, carbohydrate, dietary fiber and the trace element of high-quality for this bean milk beverage, and good mouthfeel and fragrance is provided;
The nutriment that contains multiple human body needs in the Ipomoea batatas; But 635 kilocalories of the about heat production abilities of per 500 gram Ipomoea batatas; Contain protein 11.5 grams, sugar 14.5 grams, fat 1 gram, 100 milligrams in phosphorus, 90 milligrams of calcium, iron 2 grams, 0.5 milligram of carrotene, other contains the B1 that supports one's family, B2, C and niacin, linoleic acid etc.; Corn stigma contains a large number of nutrients and medical substance, like tartaric acid, malic acid, bitter taste glucosides, polysaccharide, cupreol, stigmasterol etc.; The nutriment that contains multiple human body needs in the Ipomoea batatas according to scientific research, is eaten Ipomoea batatas the people is got fat; Opposite Ipomoea batatas still is a kind of desirable diet food; The material that contains a kind of similar female hormone in the Ipomoea batatas, to the protection human body skin, delaying senility has certain effect; Even many women are used as conditioning skin and losing food to Ipomoea batatas;
Modern medicine study is thought; The fatty oil of corn stigma, saponin, bitter taste glucoside, alkaloid, flavonoids, potassium nitrate, prokeyvit, ascorbic acid, organic acid etc. have diuresis, hypotensive, hypoglycemic, cholagogic, hemostasis, antibacterial and enhance immunity, multiple efficacies such as anticancer;
White sugar improves mouthfeel and improves solid content for this black soya bean soymilk beverage provides sweet taste;
Mixed emulsifying stabilizer mainly contains emulsifying agents such as the sweet ester of monostearate, polyglyceryl fatty acid ester, stearoyl lactate, carragheen, gellan gum, konjac glucomannan, guar gum, tertiary sodium phosphate, sodium pyrophosphate, calgon, sodium acid carbonate, colloid, salt composition; Mainly acting as of emulsifying agents such as the sweet ester of monostearate, polyglyceryl fatty acid ester, stearoyl lactate wherein: 1. effectively reduce the feed liquid interfacial tension, improve homogenizing effect, make fat globule be broken into more tiny fat globule, be uniformly dispersed, reduce fat floating; 2. can combine with the fat globule of fragmentation, form complete interfacial film, prevent the generation of the bad phenomenon such as agglomeration, coalescence between fat globule, reduce fat floating; 3. improve protein, cellulosic retentiveness, reduce deposition; 4. make the smooth exquisiteness of product mouthfeel, full, and be beneficial to the release of product fragrance; Mainly acting as of carragheen, gellan gum, konjac glucomannan, guar gum isocolloid: 1. effective network structure is provided, reduces fiber, the settling velocity of protein and the speed of fat floating; Increase product denseness, plumpness simultaneously, good mouthfeel is provided; 2. interact with emulsifying agent, strengthen the thickness of fat globule interfacial film, improve product stability; 3. in product, play the effect of divider wall, prevent the settling velocity of fat globule gathering, reduction cellulose, protein, improve stability; Mainly acting as of salts such as tertiary sodium phosphate, sodium pyrophosphate, calgon, sodium acid carbonate: 1. regulate product P H value, improve product stability; 2. improve protein, cellulosic retentiveness, reduce deposition; 3. electric charge is provided, strengthens intermolecular repulsion, product stability is provided; So mixed emulsifying stabilizer can provide good emulsifying stability for this black soya bean soymilk beverage, reduces fat floating, reduces deposition, increases denseness and plumpness, makes the smooth exquisiteness of product mouthfeel, stiff is full, the pure nature of fragrance;
This black soya bean soymilk beverage adopts black soya bean, Ipomoea batatas, corn stigma as major ingredient; And the application that the three is arranged in pairs or groups of science, make it to have protein, nutrition such as fat, carbohydrate, dietary fiber, vitamin, and nutrition can form complementation; Simultaneously; It has Yin-nourishing and Qi-supplementing, strengthening body, build up resistance, prevention of arterial vascular sclerosis, the effect that brings high blood pressure down, prevent constipation and beautifying face and moistering lotion, has good mouthfeel, fragrance again, and long-term ediblely can not get fat; Be a kind of healthy food that is highly profitable, still desirable diet products;
This black soya bean soymilk beverage color and luster uniformity, structural state is in a liquid state, and does not have deposition, no grumeleuse, smell is fragrant and sweet, full, the smooth exquisiteness of mouthfeel stiff;
The raw material of this black soya bean soymilk beverage is easy to get and low price, production method science, simple, practical, and cost is low, is beneficial to producing and selling.
The specific embodiment
Through the specific embodiment, technical scheme of the present invention is done further detailed description below.
Embodiment 1
A kind of black soya bean soymilk beverage, it is processed by following raw material by weight: 80 parts of black soya bean soymilk, 5 parts of sweet potato paste, 15 parts of corn stigma juice, 5 parts of white sugar, 0.2 part of mixed emulsifying stabilizer, 5 parts of soft water.
A kind of production method of black soya bean soymilk beverage may further comprise the steps:
Step 1, batching: after black soya bean chosen decontamination, add concentration and be 0.4%～0.6% sodium bicarbonate aqueous solution, sodium bicarbonate aqueous solution weight is 2～4 times of black soya bean weight; After black soya bean was dipped to no hard-core, water was cleaned black soya bean, then; The water that black soya bean is put into 95～100 ℃ boiled 4～6 minutes, and the black soya bean that will boil is again pulled out, and the adding distil water defibrination; Distilled water weight is 4～6 times of the black soya bean weight of boiling, and the gained slurries filter through 180～220 mesh sieves, obtain black soya bean soymilk;
Fritter is cleaned, removes the peel, cut to Ipomoea batatas, the adding distil water defibrination, distilled water weight is 4～6 times of Ipomoea batatas weight, the gained slurries filter through 180～220 mesh sieves, obtain sweet potato paste;
With corn stigma removal of impurities, clean, add entry, water weight is 8～12 times of corn stigma weight, is heated to 95～100 ℃, and is incubated 25～35 minutes, filters through 180～220 mesh sieves again, leaching liquor obtains corn stigma juice;
With white sugar and mixed emulsifying stabilizer dried be mixed even after, under stirring, be dissolved in 70～80 ℃ the soft water, dissolution time is 15～30 minutes, to the mixed emulsifying stabilizer dissolving fully, obtain mixed liquor; The gained mixed liquor is mixed with by weight black soya bean soymilk, sweet potato paste, corn stigma juice, and stirred 5～10 minutes, obtain feed liquid;
Step 2, homogeneous: feed liquid is heated to 65～70 ℃, carries out homogeneous again, homogenization pressure is 25～30MPa;
Step 3, sterilization: through ultra high temperature short time sterilization, sterilization temperature is 137～142 ℃ with the feed liquid behind the homogeneous, the insulation 2～4 seconds after, be cooled to 15～25 ℃, get product.
Embodiment 2
1 of present embodiment and embodiment are different mainly to be: a kind of black soya bean soymilk beverage, it is processed by following raw material by weight: 40 parts of black soya bean soymilk, 60 parts of sweet potato paste, 5 parts of corn stigma juice, 6 parts of white sugar, 0.3 part of mixed emulsifying stabilizer, 7.5 parts of soft water.
Embodiment 3
1 of present embodiment and embodiment are different mainly to be: a kind of black soya bean soymilk beverage, it is processed by following raw material by weight: 60 parts of black soya bean soymilk, 30 parts of sweet potato paste, 10 parts of corn stigma juice, 6 parts of white sugar, 0.25 part of mixed emulsifying stabilizer, 12 parts of soft water.
Embodiment 4
1 of present embodiment and embodiment are different mainly to be: a kind of black soya bean soymilk beverage, it is processed by following raw material by weight: 55 parts of black soya bean soymilk, 35 parts of sweet potato paste, 10 parts of corn stigma juice, 7 parts of white sugar, 0.25 part of mixed emulsifying stabilizer, 14 parts of soft water.
Subjective appreciation
Engage 10 specialty evaluation personnel that are engaged in the beverage research and development application, the black soya bean soymilk beverage according to above-mentioned four embodiment productions carried out subjective appreciation respectively, its subjective appreciation result such as following table:
Should be noted that at last: above embodiment is only in order to technical scheme of the present invention to be described but not to its restriction; Although with reference to preferred embodiment the present invention has been carried out detailed explanation, the those of ordinary skill in affiliated field is to be understood that: still can specific embodiments of the invention make amendment or the part technical characterictic is equal to replacement; And not breaking away from the spirit of technical scheme of the present invention, it all should be encompassed in the middle of the technical scheme scope that the present invention asks for protection.
Claims (2)
1. a black soya bean soymilk beverage is characterized in that, this black soya bean soymilk beverage is processed by following raw material by weight: 40～80 parts of black soya bean soymilk; 5～60 parts of sweet potato paste, 5～15 parts of corn stigma juice, 5～7 parts of white sugar; 0.2～0.3 part of mixed emulsifying stabilizer, 5～15 parts of soft water; Wherein, black soya bean chosen decontamination after, add concentration and be 0.4%～0.6% sodium bicarbonate aqueous solution, sodium bicarbonate aqueous solution weight is 2～4 times of black soya bean weight; After black soya bean was dipped to no hard-core, water was cleaned black soya bean, then; The water that black soya bean is put into 95～100 ℃ boiled 4～6 minutes, and the black soya bean that will boil is again pulled out, and the adding distil water defibrination; Distilled water weight is 4～6 times of the black soya bean weight of boiling, and the gained slurries filter through 180～220 mesh sieves, obtain black soya bean soymilk; Fritter is cleaned, removes the peel, cut to Ipomoea batatas, the adding distil water defibrination, distilled water weight is 4～6 times of Ipomoea batatas weight, the gained slurries filter through 180～220 mesh sieves, obtain sweet potato paste; With corn stigma removal of impurities, clean, add entry, water weight is 8～12 times of corn stigma weight, is heated to 95～100 ℃, and is incubated 25～35 minutes, obtains the corn stigma leaching liquor, the corn stigma leaching liquor is filtered through 180～220 mesh sieves again, obtains corn stigma juice.
2. the production method of the described black soya bean soymilk beverage of claim 1 is characterized in that, this production method may further comprise the steps:
Step 1, batching: with white sugar and mixed emulsifying stabilizer dried be mixed spare after, under stirring, be dissolved in 70～80 ℃ the soft water, dissolution time is 15～30 minutes, obtains mixed liquor; The gained mixed liquor is mixed with by weight black soya bean soymilk, sweet potato paste, corn stigma juice, and stirred 5～10 minutes, obtain feed liquid;
Step 2, homogeneous: feed liquid is heated to 65～70 ℃, carries out homogeneous again, homogenization pressure is 25～30MPa;
Step 3, sterilization: through ultra high temperature short time sterilization, sterilization temperature is 137～142 ℃ with the feed liquid behind the homogeneous, the insulation 2～4 seconds after, be cooled to 15～25 ℃, get product.
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| CN103211025A (en) * | 2013-03-30 | 2013-07-24 | 马鞍山市黄池食品（集团）有限公司 | Anti-fatigue soybean milk and preparation method thereof |
| CN103284099A (en) * | 2013-06-02 | 2013-09-11 | 河北香道食品有限公司 | Delicious soup with sweet potatoes and five cereals and production method of soup |
| CN104605026A (en) * | 2015-03-03 | 2015-05-13 | 浙江小二黑食品有限公司 | Novel black corn and block soybean functional milk beverage and preparation method thereof |
| CN106306898A (en) * | 2016-08-24 | 2017-01-11 | 阜阳市四季旺食品有限公司 | Black bean and common yam rhizome fermented beverage for strengthening spleen-stomach and preparing method thereof |
| CN106172771A (en) * | 2016-08-24 | 2016-12-07 | 阜阳市四季旺食品有限公司 | A kind of Semen sojae atricolor Rhizoma Dioscoreae fermenting beverage of liver heat removing and eyesight improving and preparation method thereof |
| CN110800809A (en) * | 2019-10-25 | 2020-02-18 | 武汉轻工大学 | Device and method for preparing soybean milk without peculiar smell |
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| CN1094582A (en) * | 1993-05-06 | 1994-11-09 | 曹国峰 | Black bean composite health drink |
| CN1065729C (en) * | 1996-12-06 | 2001-05-16 | 杨学忠 | Plant health-care beverage and manufacturing technology thereof |
| CN1468553A (en) * | 2002-07-19 | 2004-01-21 | 崔水东 | Formula and production process of five-bean milk |
| EP1876228A4 (en) * | 2005-04-22 | 2012-02-15 | Sapporo Breweries | Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process |
| CN101292767A (en) * | 2008-06-06 | 2008-10-29 | 王跃进 | Preparation technique for hypoglycemic soy milk effervescence beverage |
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Effective date of registration: 20180712 Address after: 450001, 12 floor, 1202, Xinhua Bookstore, 31 Shangdu Road, Zheng Dong New District, Zhengzhou, Henan. Patentee after: Zhongyuan grain group dofudo foodstuff Co., Ltd. Address before: 450001 No. 22, Yin Ping Road, hi tech Industrial Development Zone, Zhengzhou, Henan Patentee before: Xingtai Science Technology Industry Co., Ltd., Henan |
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