CN102488015B - Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice - Google Patents
Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice Download PDFInfo
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- CN102488015B CN102488015B CN201110422070.2A CN201110422070A CN102488015B CN 102488015 B CN102488015 B CN 102488015B CN 201110422070 A CN201110422070 A CN 201110422070A CN 102488015 B CN102488015 B CN 102488015B
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Abstract
The invention relates to soybean milk with sweet-sour plum juice and a method of producing the soybean milk with sweet-sour plum juice. The soybean milk with sweet-sour plum juice comprises raw soybeans, drinking water, sweet-sour plum juice, stabilizer and the like. The method of producing the soybean milk with sweet-sour plum juice includes: grinding the raw soybeans into thick liquid after soaking, boiling the thick liquid, taking the sweet-sour plum juice for disinfecting, well mixing the soybean milk with the disinfected sweet-sour plum juice, adding the stabilizer for blending, well stirring the mixed liquid which is blended, homogenizing and sterilizing the stirred liquid, and cooling the liquid to obtain finished soybean milk with sweet-sour plum juice. The soybean milk with sweet-sour plum juice and the method have the advantages that the soybean milk with sweet-sour plum juice has nutrients and medicinal values of fruits such as hawthorn, red bayberry, lemon and the like and has the unique flavor and nutrients of soybean milk and accordingly dietetically therapeutic and health caring effects of the soybean milk with sweet-sour plum juice are guaranteed; and the method is simple and easy in operation while production scale is not limited.
Description
[technical field]
The present invention relates to bean product and production method thereof, specifically a kind of syrup of plum soya-bean milk and production method thereof.
[background technology]
Soya-bean milk flavor is sweet, property flat, and its nutrition is very abundant, and is easy to digest and assimilate, and has that strengthening spleen and nourishing stomach, qi-restoratives are moisturized, an effect of clearing lung and eliminating phlegm, diuresis promoting, moistening skin beautifying.Soya-bean milk is the ultimate food of the diseases such as control high fat of blood, hypertension, moving fat sclerosis, hypoferric anemia, asthma.
Hawthorn flavor acid, sweet, slightly warm in nature contains the materials such as carbohydrate, protein, fat, vitamin C, carrotene, starch, malic acid, citric acid, calcium and iron, has the effects such as reducing blood lipid, blood pressure, cardiac stimulant and arrhythmia.Flavone compound Vitexin in the hawthorn is the stronger medicine of a kind of antitumaous effect, and haw thorn extract all has certain inhibitory action to cancer cell tumor growth, propagation and infiltration metastasis.
Lemon is all high fruit of a kind of nutrition and medical value, and wherein topmost nutritional labeling also has calcium, phosphorus, iron and vitamin B1, vitamin B2, vitamin C, nicotinic acid etc. except carbohydrate.Why sourer, more bitter than other oranges and tangerines its taste is, is because wherein organic acid content exceeds tens times up to 6.4% than fruit such as orange, oranges.In addition, it also contains the nutriments such as abundant flavonoids, volatile oil and hesperidine.The traditional Chinese medical science thinks, lemon has the effect of " promote the production of body fluid to quench thirst, harmonizing stomach and lowering adverse Qi, preventing phlegm from forming and stopping coughing ".Disorder of stomach-energy or felt sicken, when not feeling like a meal, have some lemon and can play certain mitigation.
The production method of common soya-bean milk, no matter be traditional method, or suitability for industrialized production, its essence all is that raw soybeans is made soya-bean milk through defibrination, mashing off, sterilization, its shortcoming is that prepared soya-bean milk nutritional labeling is more single, and along with the raising of people's living standard, increasingly urgent to the demand of health food, the soya-bean milk that nutritional labeling is single can not satisfy people's demand.
[summary of the invention]
Purpose of the present invention is exactly to solve above-mentioned deficiency, and provides a kind of nutritious, has again the syrup of plum soya-bean milk of dietotherapy and health-care effect, and the production method for preparing this syrup of plum soya-bean milk.
Purpose of the present invention can be achieved through the following technical solutions:
A kind of syrup of plum soya-bean milk comprises the component of following weight portion: soybean material 3.5-6.5%, drinking water 40-55%, syrup of plum 40-55%, stabilizing agent 0.3-0.5%.
Described syrup of plum comprises one or more the mixture of hawthorn, red bayberry, lemon.
Described stabilizing agent is one or more mixture of xanthans, pectin, carragheen or carboxymethyl cellulose.
The percentage by weight of described soybean material, drinking water, syrup of plum, stabilizing agent is: soybean material 4.74%, drinking water 47.43%, syrup of plum 47.43%, stabilizing agent 0.4%.
A kind of production method of syrup of plum soya-bean milk may further comprise the steps:
1) selected soybean material and drinking water are prepared in 3.5-6.5%, 40-55% ratio, water temperature 20-30 ℃ soak 5-12 hour after defibrination, remove bean dregs, the heating soybean milk after will removing the gred again is to 95-99 ℃ of mashing off;
2) getting syrup of plum is by weight percentage: 40-55%, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.3-0.5%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
Compare with traditional technology, beneficial effect of the present invention: by in traditional bean product production process, add the by a certain percentage syrup of plum of preparation, the syrup of plum soya-bean milk of gained had both had the refrigerant good to eat advantage of fruit drink, have again unique soya-bean milk local flavor, not only nutritious, and be rich in multivitamin (especially vitamin C) and mineral matter, having and disappear that administration reduces internal heat, slakes thirst and help produce saliva, the effect of beauty treatment in the appearance, drink especially suitable summer; This syrup of plum soya-bean milk has again the exclusive local flavor of soya-bean milk and nutrition, thereby has guaranteed that this syrup of plum soya-bean milk has the effect of dietotherapy and health care owing to have nutrition and the medical value of the fruit such as hawthorn, red bayberry, lemon.In addition, the production method of syrup of plum soya-bean milk of the present invention, simple, easy to operate, production scale is unrestricted, is worthy of popularization.
[specific embodiment]
The invention will be further described below in conjunction with embodiment:
Embodiment 1
1) selected soybean material and drinking water are prepared in 3.5%, 48% ratio, water temperature 20 ℃ soak 12 hours after defibrination, remove bean dregs, heating soybean milk to the 95 ℃ mashing off after will removing the gred again;
2) getting syrup of plum is by weight percentage: 48%, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.5%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
Embodiment 2
1) selected soybean material and drinking water are prepared in 6.5%, 46.6% ratio, water temperature 30 ℃ soak 5 hours after defibrination, remove bean dregs, heating soybean milk to the 99 ℃ mashing off after will removing the gred again;
2) getting syrup of plum is by weight percentage: 46.4%, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.3%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
Embodiment 3
1) selected soybean material and drinking water are prepared in 4.74%, 47.43% ratio, water temperature 25 ℃ soak 8 hours after defibrination, remove bean dregs, heating soybean milk to the 98 ℃ mashing off after will removing the gred again;
2) getting syrup of plum is by weight percentage: 47.43%, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.4%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
Embodiment 4
1) selected 15kg soybean material and 150kg drinking water are prepared, water temperature 25 ℃ soak 9 hours after defibrination, remove bean dregs, heating soybean milk to the 97 ℃ mashing off after will removing the gred again;
2) get 150kg syrup of plum, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.4%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
The present invention is not subjected to the restriction of above-mentioned embodiment, and other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify, and all should be the substitute mode of equivalence, is included within protection scope of the present invention.
Claims (5)
1. a syrup of plum soya-bean milk is characterized in that, comprises the component of following weight portion: soybean material 3.5-6.5%, drinking water 40-55%, syrup of plum 40-55%, stabilizing agent 0.3-0.5%.
2. syrup of plum soya-bean milk as claimed in claim 1 is characterized in that: described syrup of plum comprises one or more the mixture of hawthorn, red bayberry, lemon.
3. syrup of plum soya-bean milk as claimed in claim 1 is characterized in that: described stabilizing agent is one or more mixture of xanthans, pectin, carragheen or carboxymethyl cellulose.
4. such as claim 1,2 or 3 described syrup of plum soya-bean milk, it is characterized in that: the percentage by weight of described soybean material, drinking water, syrup of plum, stabilizing agent is: soybean material 4.74%, drinking water 47.43%, syrup of plum 47.43%, stabilizing agent 0.4%.
5. the production method of a syrup of plum soya-bean milk is characterized in that, may further comprise the steps:
1) selected soybean material and drinking water are prepared in 3.5-6.5%, 40-55% ratio, water temperature 20-30 ℃ soak 5-12 hour after defibrination, remove bean dregs, the heating soybean milk after will removing the gred again is to 95-99 ℃ of mashing off;
2) getting syrup of plum is by weight percentage: 40-55%, and sterilization processing;
3) syrup of plum after soya-bean milk and the sterilization is mixed, add stabilizing agent and allocate, the mass content of described stabilizing agent is 0.3-0.5%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogeneous and processes at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 10-15 second;
6) namely obtain finished product syrup of plum soya-bean milk, can after the cooling.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110422070.2A CN102488015B (en) | 2011-12-16 | 2011-12-16 | Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice |
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| CN201110422070.2A CN102488015B (en) | 2011-12-16 | 2011-12-16 | Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice |
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| CN102488015A CN102488015A (en) | 2012-06-13 |
| CN102488015B true CN102488015B (en) | 2013-02-06 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715246A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing seasoning soya-bean milk |
| CN103622101A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Jujube-smell health-maintaining plum syrup |
| CN103815033A (en) * | 2014-02-12 | 2014-05-28 | 合肥康龄养生科技有限公司 | Plum syrup soybean milk and preparation method thereof |
| CN104970106A (en) * | 2014-04-01 | 2015-10-14 | 杨仕萍 | Preparation method of special farmhouse style preserved beancurd |
| CN104824749B (en) * | 2015-05-05 | 2017-01-18 | 德御坊创新食品(北京)有限公司 | Black soya bean and dark plum drink and preparation method thereof |
| CN108925645A (en) * | 2018-08-10 | 2018-12-04 | 黔西南州宇飞农业产业有限公司 | A kind of konjaku soymilk and preparation method thereof |
| CN109303210A (en) * | 2018-10-30 | 2019-02-05 | 达州市农业科学研究院（达州市苎麻科学研究所达州市薯类作物研究所） | A kind of crisp Lee's composite beverage of the low-sugar type of Mechanized Processing and preparation method |
| CN111802540B (en) * | 2020-07-23 | 2022-12-13 | 杭州九阳豆业有限公司 | Stabilizer-free plum juice beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100350859C (en) * | 2004-06-18 | 2007-11-28 | 华南农业大学 | Green plum juice making method |
| CN101107973B (en) * | 2007-08-22 | 2010-12-01 | 上海艺杏食品有限公司 | Producing technique of low-purine bean product |
| CN101584488B (en) * | 2009-06-22 | 2012-10-10 | 北京燕京饮料有限公司 | Pure natural sweet-sour plum juice and its preparing method |
| CN101703288B (en) * | 2009-11-17 | 2012-11-14 | 北京燕京饮料有限公司 | Carbonic acid type plum juice and manufacturing method thereof |
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