CN1023590C - Method for processing three-bean frozen beverage - Google Patents
Method for processing three-bean frozen beverage Download PDFInfo
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- CN1023590C CN1023590C CN 91109087 CN91109087A CN1023590C CN 1023590 C CN1023590 C CN 1023590C CN 91109087 CN91109087 CN 91109087 CN 91109087 A CN91109087 A CN 91109087A CN 1023590 C CN1023590 C CN 1023590C
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- soybean
- cowpea
- potato
- powder
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a method for making frozen beverage by using fresh potato (or whole powder), soybean and cowpea whole powder as main raw materials. The fresh potato (or whole powder), the soybean and the cowpea are proportioned as follows: 7-10: 6-8: 4-5. The frozen beverage prepared by the method has high dry matter content, and the protein content is twice of the fat content and the protein content of the same dairy product. It is rich in trace elements and has very low cholesterol content. The product has advantages of abundant raw material sources, low cost, fine and smooth taste, and good taste.
Description
The present invention relates to a kind of processing method of food, is the processing method that raw material is made ice cream or ice cream with potato, soybean, cowpea particularly.
In existing frozen manufacturing technology.It is that raw material is made frozen that great majority adopt milk.Because this type freezing beverage is raw material with the animal milk, so it is higher to contain cholesterol in this frozen, but Protein content is lower.In order to improve the nutritional labeling of frozen, in recent years, existing is that raw material instead of part milk is made frozen with vegetable protein, is that raw material is made frozen with soybean particularly.Utilize vegetable protein such as soybean to make frozen, can improve nutritional labeling, but must remove peculiar smell, particularly will remove beany flavor, could be accepted by the consumer for raw material.In removing beany flavor, the high-temperature boiling of taking that has takes off raw meat.As the CN87105810 patent, be that raw material is made compound protein milk powder with soybean, peanut, sesame, take off the raw meat processing and take to be heated to 104-124 ℃, through 4 seconds to 20 minutes removal beany flavors.The CN86104538 patent, with the direct production method of ice cream of soybean, its technology is, soybean removes raw meat processing-precipitation oil-containing albumen through slurrying processing-once boiling and removes-batch mixing of raw meat processing and glue mill processing-secondary boiled raw meat processing-rerolling and glue mill processing-making frozen of going, in order to remove beany flavor, adopt the boiling and the removal beany flavor of saltouing.
The objective of the invention is to give full play to China beans and potato resource advantage, get the length of its nutrition, adopt reasonable process, produce nutritious frozens such as a kind of high dry matter, high protein, low fat, low cholesterol, and adopt reliable deodorization technology, guarantee the edible free from extraneous odour of product, abdominal distension not after the food, easily digest and assimilate, and frozen with low cost.
Feature of the present invention is:
After raw material potato, soybean, cowpea screen through the impurity elimination peeling; Placement is stand-by after earlier potato being carried out boiling, glue mill.Soybean, cowpea be abrasive dust respectively, crosses 120 mesh sieves, then soybean, cowpea is become pasty state with 60 ℃ of water concoctings respectively, fully stirs, and leaves standstill 20 minutes, distinguishes the glue mill again, is made into soya-bean milk.
Soya-bean milk adds in the jacketed pan of 60 ℃ of water temperatures, fully stirs, and heats first to boiling, and keeps 10 minutes, carries out oiling and takes off the raw meat processing.
The oil that boils that adds 0.5-1% in soya-bean milk continues to heat to boiling, and fully stirs, and keeps 10 minutes, carries out oiling and takes off the raw meat processing.
By weight potato: soybean: cowpea=7-10: 6-8: 4-5, in soya-bean milk with potato stick with paste, auxiliary material, fully stir, be cooled to 20-40 ℃, be cooled to 2-4 ℃ through the glue mill is aging again, inflated 3-4 hour, congeal, make ice cream, ice cream etc.
The auxiliary material that adds is sugared 14-18%, milk powder 3-5%, the smart powder 0.7-1% of wheat, each 0.2-0.3% of gelatin and salt.
The present invention has following advantage and good effect:
1. raw material sources are very sufficient, and China is one of soybean, potato main product state, and cowpea all can be planted in various places simultaneously, obtains the raw material that enriches easily.Be easy to transportation and storage again.
2. major ingredient is potato, soybean, cowpea, and the drink of making has been concentrated the nutritional advantages of three kinds of crops.The main quality index of its product is: dry matter content 〉=24%; Contain total reducing sugar amount 〉=17%; Protein 〉=2.1%; Fat 〉=1%; Acid content≤0.2%.Its sanitary index meets the regulation of national food hygienic standard GB2759-81, and product quality has overcome the deficiency of single fruit juice type, breast system, beans system like product, is present among the product with multiple compound nutritional state, and has kept the natural flavour mountaineous of product.
3. take off raw meat under normal pressure, not only nutrition destruction is less, and it is thorough to take off raw meat, can prevent that also edible back from producing physogastry, is easy to absorption of human body.
4. simple for process, to invest lessly, the cycle is shorter, and instant effect is beneficial to and applies.Utilize and produce normal ice cream equipment, add a cover pre-processing device again and get final product.
5. production cost is low, and price is than the low 30-40% of similar dairy produce.
Accompanying drawing:
Three-bean cold drink processing process figure
Be described in detail embodiments of the invention below:
The raw material proportioning is: bright potato: soybean: cowpea=70-100: 60-80: 40-50.Optimum proportion of materials is a potato: soybean: cowpea=10: 7.5: 5.
One-level potato with any surface finish, shallow, the yellow meat of eye, free from extraneous odour cleans up earlier, through mechanical or manual peeling, cook by steam copper, the fritter that is cut into 2 centimeter square is then sent into colloid mill and is worn into pasty state, treats that the soya-bean milk sterilization is taken off to enter steam-jacked kettle in company with auxiliary material after the raw meat and stir.Then soybean, cowpea are removed mechanical admixture, send in the full-automatic flour mill again, take off kind of a skin earlier, remaining seed all is processed into powder, and fineness reaches 120 orders.
Soybean, cowpea powder adopt hot-mill method, to avoid protein denaturation in the bean powder, reach the passivation lipoxidase and are degree.Employing equipment is colloid mill.Soybean, the cowpea powder that is processed into added respectively in the 50-60 ℃ of water concoct, add 5-10 that the water yield is respectively the bean powder consumption doubly, stick with paste, leave standstill 20 minutes glue mill beans and stick with paste, and the glue grinding rate reaches 150 orders through stirring into beans.
With the beans of defibrator process stick with paste, processings of also need heating, further to lose the activity of enzyme in the beans, some peculiar smell composition volatilized in company with steam and separate.Employing equipment is steam-jacked kettle.Beans are stuck with paste by water, expected that proportioning adds in 60 ℃ of jacketed pans of water temperature slowly, constantly stir, and boil, the cowpea beans are stuck with paste under abundant stirring condition, to be added to slowly again and boiled by being steam heated to, and kept 10 minutes, heating has so repeatedly also reached the effect of sterilization simultaneously to the soya-bean milk liquid that boils.
Because beany flavor is that lipoxidase causes, its essence is exactly to make in the soya-bean milk suitable in the aliphatic acid, along 1,4 pentadiene catalysis rear oxidations become 1,3 along the antihydrogen peroxide, and these peroxide decompose again and are beany flavor then, therefore, thorough in order to take off raw meat under normal pressure, except the boiling of heating, also take oiling to take off raw meat and handle.Add the oil that boils with heating to the soya-bean milk liquid that boils is rapid, and stir.The consumption of oil is the 0.5-1% of slurries consumption.For preventing that oil from going into pot and splashing, in the oil that boils, add earlier the dilated food that can fully adsorb fluid, treat that slurry oil fully mixes, and pulls it out.And make slurry keep boiling 20 minutes.This deodorization technology is through the polyacrylamide gel electrophoresis technical checking, and esterase isoenzyme does not stay any trace on offset plate.Adding grease also can improve mouthfeel and improve color and luster.
The quality of product quality, not only relevant with prescription, and confidential relation is arranged with some problems of auxiliary material and other producer face.In blending process, drop into sucrose in strict accordance with prescription, ratio is that 14-18% is advisable.Add an amount of milk powder when increasing strong milk flavor, also play the good emulsifying effect, additional proportion is 3-5%.For the greasy tissue of the body that keeps frozen and thin embryo with there is not tangible ice crystal, add a spot of wheat flour and gelatin, usage ratio is respectively 0.7-1% and 0.2-0.3%.Be the extra-nutrition composition, suitably add some inorganic salts, its consumption is equal to the gelatin amount.Before above auxiliary material was gone into pot, except that the direct pot of sucrose, gelatin stirred half an hour with 15 ℃ of emerge in worm water earlier; Add boiling water again and fully be dissolved into pot.Wheat flour, milk powder, salt are even with water concocting, and the ratio of water to material example is 5-10: 1.Slowly add behind the glue mill in the slurry after handling, and constantly stirring.For improving the viscosity of mixed material, be beneficial to the raising of expansion rate when congealing, and gelatin combines fully with water, carry out cool aging.The slurry of high temperature is passed through cool-heat-exchanger, be cooled to 20-40 ℃, send into aging tank after glue grinds once more, 2-4 ℃ of formula stirring of process hair and interlayer brine-cooled wore out 3-4 hour, improved the viscosity of slurry so greatly.Also can add a little seasoning of essence before congealing.
Correctly and stably controlling the temperature of congealing is the key of product quality quality.Producing ice cream preferably makes slurry congeal the back temperature at-2 ℃--be advisable between 5 ℃.The excessive temperature grout structure does not have certain intensity, and air is overflowed because of intensification in the slurry, causes expansion rate to descend.Temperature is too low, and not only machine is fragile, and fluidity decline, and moulding is undesirable.When producing ice cream, aging slurry through congeal, Bao Mo freezes, the output finished product, the frozen tank temperature is at-15 ℃--best results between 20 ℃.Expansion rate and mechanical performance for product have direct relation, and empirical tests reaches between the 35%-80%.The product surface light that forms, the body softness, mouthfeel is lubricious, fertile.
Claims (3)
1, the method for the bright potato of a kind of usefulness, soybean, the full powder production of cowpea frozen is characterized in that this method comprises;
(1) raw material is through screening, potato boiling, glue mill back are placed stand-by, soybean, cowpea respectively abrasive dust, the soybean of being processed into, cowpea powder are gone in the 50-60 ℃ of water to concoct in respectively, the adding water yield is respectively 5-10 times of bean powder consumption, stick with paste through stirring into beans, leave standstill 20 minutes glue mill beans and stick with paste, and the glue grinding rate reaches 150 orders, raw material weight proportioning: potato: soybean: cowpea=7-10: 6-8:4-5;
(2) soya-bean milk is heated to boiling 10 minutes;
(3) oil that boils of adding weight 0.5-1% in the soya-bean milk that boils boiled 10 minutes;
(4) add auxiliary material grind with potato, soya-bean milk blending, cooling, glue, again cool aging, starch, make cold product with fixed attention.
2, method according to claim 1 is characterized in that auxiliary material is sugared 14-18% by percentage former, auxiliary material weight, milk powder 3-5%, smart powder 0.7-1%, gelatin and salt 0.2-0.3%.
3, method according to claim 1 is characterized in that raw material optimum weight proportioning is a potato: soybean: cowpea=10: 7.5: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109087 CN1023590C (en) | 1991-09-25 | 1991-09-25 | Method for processing three-bean frozen beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91109087 CN1023590C (en) | 1991-09-25 | 1991-09-25 | Method for processing three-bean frozen beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1059453A CN1059453A (en) | 1992-03-18 |
| CN1023590C true CN1023590C (en) | 1994-01-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91109087 Expired - Fee Related CN1023590C (en) | 1991-09-25 | 1991-09-25 | Method for processing three-bean frozen beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1023590C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262910B (en) * | 2013-05-22 | 2015-05-13 | 东莞市永茂食品科技有限公司 | Production method of purple sweet potato pudding bean curd and bean curd product thereof |
| CN104542994A (en) * | 2013-10-10 | 2015-04-29 | 陆夕文 | Production method of refrigerated grain food pulp |
| CN104996710B (en) * | 2015-07-30 | 2018-10-26 | 中国农业科学院农产品加工研究所 | A kind of potato Ma Rice-cakes ice creams and preparation method thereof |
-
1991
- 1991-09-25 CN CN 91109087 patent/CN1023590C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1059453A (en) | 1992-03-18 |
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