CN102106398A - Preparation method of black soybean milk - Google Patents

Abstract

The invention relates to a preparation method of black soybean milk, which comprises the steps of processing raw materials, mixing, filling, sterilizing and the like. The method for preparing the black soybean into milk is the most effective method for enabling the components to be absorbed by human body.

Description

A kind of preparation method of bean milk of black soy bean

Technical field

The present invention is specifically related to a kind of preparation method of bean milk of black soy bean.

Background technology

Black soya bean has the laudatory title of the king in the beans, is the black seed of legume soybean, and plants between soybean, plants skin black.

Nutritious black bean is comprehensive, contains rich in protein, vitamin, mineral matter, have invigorate blood circulation, Li Shui, the effect of dispeling the wind, detoxifying; Trace element is all very high as the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, and these trace elements are extremely important to delaying human body caducity, reduction blood viscosity etc.; Testa sojae atricolor is a black, contains anthocyanidin, and anthocyanidin is good antioxidant source, can remove interior free yl, and especially under the sour environment of stomach, antioxidant effect is good, and skin maintenance increases enterogastric peristalsis.

The invention provides a kind of preparation method of black soya bean powder, also contain iodine, carrotene, cellulose, vitamin E, iron, zinc, selenium etc. in the black soya bean, the function of have anticancer, body-building, enriching blood.Utilizing black soya bean to make soymilk, is these compositions to be become can be the absorbable effective method the most of human body.

Summary of the invention

The present invention provides a kind of preparation method of bean milk of black soy bean.

In order to realize this goal of the invention, the present invention adopts following method to comprise realization, and step is as follows:

1) raw material are handled: select full nothing wrinkle for use, glossy, full ripe black soya bean drops in the boiling water, insulation is 3-5 minute more than 100 ℃, with water, the adding sodium bicarbonate 0.5-0.8% that soybean 3-5 doubly measures, soaking soybean 10～12 hours, rub soybean skin with the hands, and clean it.With the hot water (85～90 ℃) that soybean 8-10 doubly measures, transfer pH6.6～7.4, come defibrination.

2) allocate: after stabilizing agent is mixed with a spot of white granulated sugar is dried, under constantly stirring, be sprinkled in 40 parts of left and right sides cold water, heating was boiled 5-15 minute, and it is dissolved fully, then, poured in the soya-bean milk while hot; After all the other batchings add the sterilized water dissolving, under constantly stirring, add in the soya-bean milk; Ethylparaben with a little alcohol dissolving, adds in the soya-bean milk earlier again, adds hot soya-bean milk, when temperature rises to 85 ℃, keeps 5-8 minute.Under fully stirring, transferring pH with sodium bicarbonate or citric acid is 6.6～7.4.

3) can, sterilization: sterilize under 120-140 ℃ after the can got final product in 20 minutes.

Claims (1)

1. the preparation method of a bean milk of black soy bean is characterized in that, this method step:

1) raw material are handled: select full nothing wrinkle for use, glossy, full ripe black soya bean drops in the boiling water, insulation is 3-5 minute more than 100 ℃, with water, the adding sodium bicarbonate 0.5-0.8% that soybean 3-5 doubly measures, soaking soybean 10～12 hours, rub soybean skin with the hands, and clean it.With the hot water (85～90 ℃) that soybean 8-10 doubly measures, transfer pH6.6～7.4, come defibrination.

2) allocate: after stabilizing agent is mixed with a spot of white granulated sugar is dried, under constantly stirring, be sprinkled in 40 parts of left and right sides cold water, heating was boiled 5-15 minute, and it is dissolved fully, then, poured in the soya-bean milk while hot; After all the other batchings add the sterilized water dissolving, under constantly stirring, add in the soya-bean milk; Ethylparaben with a little alcohol dissolving, adds in the soya-bean milk earlier again, adds hot soya-bean milk, when temperature rises to 85 ℃, keeps 5-8 minute.Under fully stirring, transferring pH with sodium bicarbonate or citric acid is 6.6～7.4.

3) can, sterilization: sterilize under 120-140 ℃ after the can got final product in 20 minutes.