CN102524411A - Soybean walnut milk and preparation method thereof - Google Patents
Soybean walnut milk and preparation method thereof Download PDFInfo
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Abstract
The invention provides soybean walnut milk and a preparation method thereof. In the preparation method of the soybean walnut milk, the soybean walnut milk is formed by grinding and mixing soybean and walnut kernel which serve as main raw materials, and according to the total weight of the soybean and the walnut kernel, the walnut kernel accounts for at least 20%. The preparation method at least comprises the following deodorization treatment procedures for soybean raw materials: breaking soybean into particles so as to obtain soybean cotyledon particles after removing fine powder and soybean skin, and soaking the soybean cotyledon particles in water at the temperature ranging from 65 DEG C to 95 DEG C for 2 to 6 hours. According to the preparation method of the soybean walnut milk, the soybean walnut milk which combines aroma of soy milk with aroma of walnuts while removing odor of the soybean milk.
Description
Technical field
The present invention relates to a kind of soybean walnut breast and preparation method thereof, relate in particular to a kind of soymilk local flavor and walnut local flavor and merge unified soybean walnut breast and preparation method thereof.
Background technology
Soybean, walnut contain rich in protein and unrighted acid etc., and be nutritious, so, with soybean and walnut be the relevant drink development of food of raw material always by being paid close attention in the industry, multiple Related products such as soya-bean milk, soymilk, walnut breast are arranged in the market.See from the market status; Because the influence of feed distribution and output; Soybean processing product has remarkable advantages than walnut, and the few one type of drink of walnut breast of kind is limited by raw material and production cost, generally can the addition of walnut raw material be controlled at certain limit through filling auxiliary material and emulsification treatment; Like this, the nutritive value of product is had a greatly reduced quality.Though be all the vegetable protein supplier; Soybean cooperates the drink of processing rarely found with walnut; Main cause just is that soybean and two kinds of raw materials of walnut add man-hour together; No matter be that two kinds of raw materials are processed in the lump, or according to the conventional processing technology of soymilk or soya-bean milk process soya-bean milk or soymilk again with the composite processing of walnut pulp (breast), " beany flavor " of soybean all can significantly be covered the fragrance of walnut itself; Even the addition of the addition of walnut and soybean reaches 1: 1 even when higher, " beany flavor " of soybean is still dense.So, if replace the part walnut, the composite drink of suitable nutritive value is provided when reducing cost with soybean, how to remove beany flavor, and make soymilk local flavor and walnut local flavor merge the unified the biggest problem that restriction soybean walnut drink is produced that becomes.
Recent two decades comes research and development and the production industry of bean product aspect the removal of " beany flavor ", working out a lot of methods, but all pluses and minuses is arranged respectively, does not still have perfectly, can with the walnut flavor fishy-removing-method of fusion mutually.
For example, thermokalite water Bersano process uses thermokalite water mill slurry behind soybean peeling, remove the beans raw meat through the method for deactivation lipoxidase, and it is not good that this method is handled the soya-bean milk mouthfeel that obtains, and is difficult to be applied to the production of soybean walnut drink; The vacuum deodorization method with soya-bean milk pressurized, heated to 121 ℃, is sprayed in vacuum tank again, through quick flash distillation that material is partly atomized, can volatilize " beany flavor ", but the complex equipments of the method, cost are higher; Boil beans or boiling hot beans method, the soybean that soaks is boiled or blanching, behind the lipoxidase of deactivation inside, grind and isolate soya-bean milk, this method causes difficulty in filtration big, and causes extraction rate of protein low because material viscosity increases; Sproutung method behind the bubble beans, places the air trickle to make its rudiment bean or pea, and defibrination heating then though beany flavor can remove, produces the smell of bean sprouts, drinks and can feel the back bitter and puckery flavor; Endogenous enzyme process; Protease through activating soybean self causes enzymolysis, though removed beany flavor, obtains the soya-bean milk of good mouthfeel; But possibly be because the influence of enzymolysis; After being mixed with the walnut breast still respectively article taste walnut fragrance and soymilk fragrance, that is, syncretizing effect is not still clearly for soya-bean milk and walnut local flavor.
On numerous removing soybean smell technical foundation; Research is fishy smell elimination process and means more targetedly; The perfect composite protein drink of novel walnut soymilk that merges of exploitation local flavor and mouthfeel; Can solve with the walnut is the cost problem of raw material processing protein drink, can guarantee that again the nutritive value of product is not lowered.
Summary of the invention
The present invention provides a kind of preparation method of soybean walnut breast, when removing soymilk " beany flavor ", makes the fragrance of soymilk and the fragrance of walnut merge unified.
The present invention further provides a kind of does not have the fragrance of beany flavor, soymilk and the fragrance of walnut to merge unified soybean walnut breast.
The present invention provides a kind of preparation method of soybean walnut breast; Said soybean walnut breast is to be primary raw material with soybean and walnut kernel; Through defibrination and allotment and process; And based on the gross weight meter of soybean and walnut kernel, the consumption of walnut kernel accounts for 20% at least, and said preparation method comprises at least and following soybean material taken off the raw meat processing procedure:
Soybean is broken into particle, obtains the soybean cotyledon particle after removal fine powder and the skin of beancurd;
The soybean cotyledon particle was steeped 2～6 hours with 65～95 ℃ of water loggings.
" soybean walnut breast " provided by the present invention; Be meant that primary raw material is from soybean and walnut; And the consumption of walnut kernel accounts for 20% the composite drink of vegetable protein of soybean and walnut kernel gross weight at least, certainly, can also add conventional auxiliary material in the drink; For example sweet substance, emulsifying agent, essence etc. also can be described as " walnut soymilk ".
According to the method for the invention, slurrying again after two kinds of raw materials can mix earlier also can be mixed after the slurrying respectively earlier again.No matter which kind of operation; The inventor discovers; Most critical is soymilk self local flavor that obtains of soybean defibrination and the influence of characteristic in the local flavor of walnut soymilk and other each item index of quality, that is, and and in this composite drink; Incomplete same for the requirement of soybean material or soya-bean milk raw material and simple soybean drink, need to combine that the characteristics of walnut breast control targetedly soybean takes off the raw meat treatment conditions.
According to the method for the invention, soybean material to take off that raw meat handles be that soybean cotyledon particle with broken and decortication suitably soaks the enzyme that goes out with hot water, but need control water temperature and soak time; That is, under appropriateness is gone out the prerequisite of enzyme, accelerate bubble beans speed; Not only can remove beany flavor; This moment, defibrination can also provide special soybean fragrance, and this fragrance can not only merge unification well with walnut fragrance, and can keep lastingly.So, before immersion, be necessary with the soybean fragmentation with peeling earlier.The hydration rate of protein when soybean is fractured into the cotyledon particle and is beneficial to quick suction and accelerates soybeans soaking; And; Can utilize the selection by winnowing peeling after the soybean fragmentation; Not only saved conventional hot-air seasoning peeling operation and relevant device input, and avoided the heated-air drying peeling to make part protein active forfeiture in the soybean, be beneficial to and guarantee that the pure white emulsified state of soya-bean milk color and luster that obtains is good; The suitable fragmentation of soybean is meant soybean material is broken into the particle that is beneficial to the separation skin of beancurd, and it is suitably softening to be beneficial to the promotion suction; For example; Can control the particle that soybean is broken into the 2-6 lobe, both guarantee to soak effect, avoid again producing too much fine powder and reduce utilization rate.Can remove skin of beancurd to the soybean after the fragmentation easily through selection by winnowing or proper method, keep the soybean cotyledon particle, be used for soaking and defibrination.For reach appropriateness go out enzyme and keep the suitable brittleness of soybean particle to be beneficial to defibrination after screenings separate; The fragrance and the fragrance quality of soya-bean milk can be promoted and lasting stability; Guarantee higher protein extracting ratio simultaneously; The soaking conditions that the present invention confirms is 65-95 ℃ and soaked 2-6 hour that water temperature and soak time coupling can corresponding adjustment in this scope.Find with taste test that after tested better soaking conditions is 85-90 ℃ of immersion 4-5 hour.
According to the method for the invention; Can also comprise: will pass through the walnut kernel that takes off after soybean cotyledon particle that raw meat handles and the decortication and mix defibrination afterwards; Hardness is 4～8mmol/L to the pH of slagging-off back adjustment slurry to alkalescent (preferably being adjusted to pH7.0-8.0) for neutral, and adds the auxiliary material allotment and become said soybean walnut breast; During defibrination, the weight ratio of soybean cotyledon particle and blanched walnut meat and water is 1: 3-8.
Preparation in accordance with the present invention grinds slurrying respectively with soybean and walnut kernel raw material, is mixed and processes final product; Be preferred; Because slurrying makes protein and total solid recovery rate higher relatively respectively, and the residue that separated of slurrying also can be done different utilizations more respectively separately.
So the preparation method of soybean walnut breast provided by the invention comprises preparation soya-bean milk and walnut pulp, and soya-bean milk for preparing and walnut pulp are mixed the process that obtains soybean walnut breast; Wherein:
The preparation method of said soya-bean milk comprises: 1) soybean is broken into particle, obtains the soybean cotyledon particle after removal plumule, fine powder and the skin of beancurd; 2) with the soybean cotyledon particle with 65～95 ℃ of water loggings bubble defibrination after 2～6 hours, remove bean dregs and obtain soya-bean milk, when soaking with slurrying, the weight ratio of soybean cotyledon particle and water is 1: 4～8, and to control hardness of water be 1.5～2.5mmol/L; 3) pH of adjustment soya-bean milk is neutral basically;
The preparation method of said walnut pulp comprises: after the walnut kernel peeling, add the water mill slurry, the weight ratio of water is 1: 3～4 when barking walnut kernel and defibrination;
Said soybean walnut Ruzhong, based on the gross weight meter of soybean and walnut kernel, the consumption of walnut kernel accounts for 20% at least.
In the above-mentioned embodiment, the removing soybean smell processing procedure of having explained except the front, produce produce final products with the soya-bean milk process in, also need control the water yield of soaking soybean cotyledon particle water and the pH value of hardness and soya-bean milk.Low-hardness water is beneficial to the assurance extraction rate of protein; And adjust suitable pH scope, purpose is the suitable polymerization of the protein molecule in the control soya-bean milk, makes soya-bean milk that dense lubricious mouthfeel and stable state are provided.So the weight ratio that the present invention requires to control soybean cotyledon particle and water is 1: 4～8, soak that to use hardness of water be 1.5～2.5mmol/L, and the pH of adjustment soya-bean milk be neutrality basically.
According to embodiment of the present invention, it is neutral to alkalescent that the mixed slurry of soya-bean milk and walnut pulp is preferably further adjusted its pH, and hardness is 4～8mmol/L.In one embodiment of the invention, be transferred to 7.0～8.0 earlier with soya-bean milk and walnut pulp mixing, and with the pH value of soya-bean milk and walnut pulp mixed slurry, 7.5-8.0 preferably, hardness is adjusted to 4～8mmol/L, and this hardness is meant the total hardness of mixed slurry.
According to the preparation method of above-mentioned soybean walnut breast, the preparation method of wherein said walnut pulp can comprise:
1) walnut kernel is soaked 4～8hr with room temperature water after, the NaOH solution that takes out and put into temperature and be 75～80 ℃, mass percent concentration and be 0.5-2% keeps the peeling of 2～4min afterflush, wherein, soaking walnut kernel, to use hardness of water be 1.5～2.5mmol/L; 2) 70～75 ℃ of water of the walnut kernel of peeling adding carry out defibrination, and removing slag behind the defibrination obtains walnut pulp, and the weight ratio of water is 1: 3～4 when the walnut kernel of peeling and defibrination, and using hardness of water during defibrination is 1.5～2.5mmol/L; 3) the pH value of walnut pulp is transferred to 7.0～8.0.In the preparation process of above-mentioned walnut pulp, walnut kernel can wash peeling through the mode of High-Pressure Water after by said NaOH solution soaking, to improve the efficient of peeling.
Mainly glutelin and globulin in the walnut protein; Protein mainly exists with helical structure closely in walnut kernel; In the process of processing walnut breast, the pH control of the soak time of walnut kernel, defibrination temperature and the system of immersion all can have bigger influence to the recovery rate of albumen.So; Though conventional peeling and grinding method may be used to the technology that the present invention prepares soybean walnut breast, the present invention advises controlling suitable soaking conditions, makes under the prerequisite that nutritional labeling is able to keep in the walnut kernel; Guarantee that albumen fully absorbs water, be beneficial to the raising of protein extracting ratio.Walnut kernel after the immersion is suitably handled with NaOH solution, both has been beneficial to the control of color and luster, hardness and the nutritional labeling of walnut kernel, also can remove the peach kernel crust easily through conventional method, for example adopts the High-Pressure Water flushing.Comparatively ideal alkali treatment condition is to keep 2～4min in the NaOH solution about 0.5-2%.
Similar with the processing of soya-bean milk; The Hardness Control of the defibrination temperature of walnut kernel and pH control and defibrination water also is beneficial to the extraction of walnut protein, for example; The denaturation temperature of walnut protein is about 67 ℃, the defibrination temperature is chosen in 70-75 ℃ can impels the appropriate sex change of walnut protein and dissolve.
Preparation in accordance with the present invention; In order to reduce the influence of treatment process and agents useful for same to the product taste; Each operation and stage are preferably used NaOH or KOH when being used to regulate slurry or system pH, the adjusting of immersion, slurrying water and slurry hardness then can be used MgCl
2Or CaCl
2, add all ingredients and all should note fully stirring and slowly adding.
The method of soybean walnut breast produced according to the present invention also comprises adding auxiliary material and necessary homogeneous and sterilization process.Said auxiliary material is meant that seasoning commonly used in the common vegetable protein milk drink (for example soymilk, walnut breast etc.) comprises sweet substance and emulsion stabilizer, and this method also comprises carries out obtaining said soybean walnut breast after homogenization processing and the sterilization to slurry.The sweet substance that can add, for example sucrose, sweetener etc., the emulsion stabilizer of adding then can be selected for example emulsifying agent such as sucrose ester, monoglyceride, and the stabilizing agent that protein drinks such as CMC, xanthans, algin are commonly used can add an amount of essence as required.
Based on the preparation method of above soybean walnut breast, the present invention further provides the soybean walnut of being processed by said method breast.
In the preparation method of soybean walnut breast provided by the invention, the removal of soybean fragmentation, plumule and fine powder all uses conventional means to accomplish, and for example, soybean is broken uses conventional soybean disintegrating machine to carry out fragmentation; Plumule, fine powder in behind the soybean of broken back can use conventional method for screening and separating to remove.Further, the cotyledon after the immersion can use conventional means to carry out defibrination, and for example emery wheel mill or colloid mill carry out defibrination.The bean dregs that produce behind the defibrination further use filter or centrifuge to separate.In addition, can directly use the water of soaking soybean cotyledon to carry out, need not drain step, can reduce the discharging that contains organic water in a large number, reduce pollution environment in the defibrination process of soybean.
Further, in the method provided by the invention, said immersion cotyledon or walnut kernel water are measured its hardness before use, then as required through adding MgCl
2Or CaCl
2Regulate hardness of water, make to reach 1.5～2.5mmol/L; The hardness of said soya-bean milk and walnut pulp mixture also can be regulated to make and reached 4～8mmol/L according to same method.
Further; In the preparation method of soybean walnut breast of the present invention, the preparation process of said walnut breast is through control dipping by lye time and concentration of lye; The nutritional labeling that at utmost keeps walnut kernel makes soybean walnut breast when obtaining good taste, have higher nutritive value.
To sum up, the present invention provides a kind of method for preparing soybean walnut breast, through screening and the control to preparation technology and condition, soybean and walnut is organically combined, and provides a kind of taste harmonious, nutritious composite protein drink.
The specific embodiment
Below specify implementation process of the present invention and the beneficial effect that produced through specific embodiment, but can not constitute any qualification to practical range of the present invention.
The preparation of embodiment 1, a kind of soybean walnut breast
The preparation of soya-bean milk:
It is the particle of 4～6 lobes that soybean is used crusher in crushing, and selection by winnowing peeling also screens out fine powder, places 24kg, about 90 ℃ water to soak 4hr the broken soybean cotyledon particle of 4kg, and used hardness of water need be adjusted into 1.5～2.5mmol/L earlier and (use MgCl like needs
2Regulate); Cotyledon particle after soaking is carried out defibrination together with soaking water with emery wheel mill or colloid mill, before defibrination, measure the pH of cotyledon and aqueous mixtures, according to measuring the result; Process at defibrination; Limit mill evenly adds the NaOH of 1mol/L, and bean dregs are removed in centrifugation behind the defibrination, obtains 27.5kg pH value and be 7.3 soya-bean milk.
The preparation of walnut pulp:
Take by weighing walnut kernel 1kg; Room temperature water soaks 5hr, and it is 1.5～2.5mmol/L that this immersion walnut kernel uses hardness of water, removes moisture; It is that 75～80 ℃, mass percent concentration are that 1% NaOH solution keeps 2min, High-Pressure Water flushing peeling that walnut kernel is put into temperature;
It is that 70 ℃, hardness 1.5～2.5mmol/L (use MgCl like needs that the walnut kernel of peeling adds temperature
2Adjusting) water carries out defibrination 2 times; The weight ratio of water is 1: 4 when the walnut kernel of peeling and defibrination, and before defibrination, measures the walnut kernel of peeling and the pH value of aqueous mixtures earlier, according to the result who measures; In the process of defibrination, the limit edging evenly adds the NaOH of an amount of 1mol/L; The walnut slurry of 2 defibrinations filters with 100 orders and 180 eye mesh screens respectively, and obtaining the pH value is 7.4, and weight is the walnut pulp of 6.5kg.
Merge above-mentioned soya-bean milk and walnut pulp, measure the hardness and the pH value that merge the back mixed serum, use the quality percentage composition to transfer to 7.0～8.0 the pH value of mixed serum, the hardness of mixed serum is used MgCl as 1%NaOH according to measuring the result
2Solution transfers to 4～8mmol/L.Then, in the gross weight of soybean walnut breast, add 5% sucrose, 0.25% sucrose ester, 0.04% essence; Adopt 30MPa, 70 ℃ of homogeneous subsequently; 121 ℃ of sterilization 20min are cooled to rapidly below 40 ℃, become prepared soybean walnut breast; This soybean walnut breast outward appearance is creamy white, and has reasonable flowability.
For whether the taste of experiment product can be accepted; The trial test group of having arranged to be made up of 10 volunteers is tasted evaluation to product; The result is as shown in table 1, can find out to feel very the soybean of coordinating and the fragrance of walnut when this soybean walnut breast is drunk, and mouthfeel is lubricious soft.
Table 1
Embodiment 2
The preparation of soya-bean milk:
It is the particle of 4～6 lobes that soybean is used crusher in crushing, and selection by winnowing peeling also screens out fine powder, places 35kg, about 90 ℃ water to soak 4hr the broken soybean cotyledon particle of 5kg, and used hardness of water needs earlier that adjustment 1.5～2.5mmol/L (uses CaCl like needs
2Regulate); Cotyledon particle after soaking is carried out defibrination together with soaking water with emery wheel mill or colloid mill, before defibrination, measure the pH of cotyledon and aqueous mixtures, according to measuring the result; Process at defibrination; Limit mill evenly adds the NaOH of 1mol/L, after bean dregs are removed in centrifugation behind the defibrination, obtains 37.5kg pH value and be 7.4 soya-bean milk.
The preparation of walnut pulp:
Take by weighing walnut kernel 5kg; Room temperature water soaks 6hr, and it is 1.5～2.5mmol/L that this immersion walnut kernel uses hardness of water, removes moisture; It is that 75～80 ℃, mass percent concentration are that 1% NaOH solution keeps 2min, High-Pressure Water flushing peeling that walnut kernel is put into temperature;
It is that 70 ℃, hardness are that 1.5～2.5mmol/L (uses CaCl like needs that the walnut kernel of peeling adds temperature
2Adjusting) water carries out defibrination 1 time; The weight ratio of water is 1: 3 when the walnut kernel of peeling and defibrination, and before defibrination, measures the walnut kernel of peeling and the pH value of aqueous mixtures earlier, according to the result who measures; In the process of defibrination, the limit edging evenly adds the kOH of an amount of 1mol/L; The walnut slurry of 2 defibrinations filters with 100 orders and 180 eye mesh screens respectively, and obtaining the pH value is 7.4, and weight is the walnut pulp of 20.5kg.
Merging above-mentioned soya-bean milk and walnut pulp, measure to merge the hardness and the pH value of back mixed serum, is that 1% NaOH transfers to 7.0～8.0 according to measuring the pH value use quality percentage composition of result with mixed serum, and the hardness of mixed serum is used CaCl
2Solution transfers to 4～8mmol/L.Then, in the gross weight of soybean walnut breast, add 6% sweetener, 0.3% monoglyceride, 0.07% essence, adopt 30MPa, 70 ℃ of homogeneous subsequently, 121 ℃ of sterilization 20min are cooled to rapidly below 40 ℃, become prepared soybean walnut breast.
Whether can be accepted for the taste of experiment product, the trial test group of having arranged to be made up of 10 volunteers, the result is as shown in table 2 if tasting evaluation, can find out that the smell coordination of this soybean walnut Ruzhong soybean and walnut merges, and mouthfeel is lubricious soft.
Table 2
Embodiment 3
The preparation of soya-bean milk:
It is the particle of 4～6 lobes that soybean is used crusher in crushing, and the selection by winnowing peeling also screens out fine powder, places 20kg, 90 ℃ of water to soak 4hr the broken soybean cotyledon particle of 5kg, and used hardness of water need be adjusted into 1.6～2.5mmol/L earlier and (use MgCl like needs
2Regulate); Cotyledon particle after soaking is carried out defibrination together with soaking water with emery wheel mill or colloid mill, before defibrination, measure the pH of cotyledon and aqueous mixtures, according to measuring the result; Process at defibrination; Limit mill evenly adds the NaOH of 1mol/L, and bean dregs are removed in centrifugation behind the defibrination, obtains 25.5kg pH value and be 7.4 soya-bean milk.
The preparation of walnut pulp:
Take by weighing walnut kernel 5kg; Room temperature water soaks 6hr, and it is 1.5～2.5mmol/L that this immersion walnut kernel uses hardness of water, removes moisture; It is that 75～80 ℃, mass percent concentration are that 1% NaOH solution keeps 2min, High-Pressure Water flushing peeling that walnut kernel is put into temperature;
It is 70 ℃ that the walnut kernel of peeling adds temperature, and hardness is that 1.5～2.5mmol/L (uses MgCl like needs
2Adjusting) water carries out defibrination 2 times; The weight ratio of water is 1: 3.5 when the walnut kernel of peeling and defibrination, and before defibrination, measures the walnut kernel of peeling and the pH value of aqueous mixtures earlier, according to the result who measures; In the process of defibrination, the limit edging evenly adds the NaOH of an amount of 1mol/L; The walnut slurry of 2 defibrinations filters with 100 orders and 180 eye mesh screens respectively, and obtaining the pH value is 7.4, and weight is the walnut pulp of 24.5kg.
Merging above-mentioned soya-bean milk and walnut pulp, measure to merge the hardness and the pH value of back mixed serum, is that 1% NaOH transfers to 7.0～8.0 according to measuring the pH value use quality percentage composition of result with mixed serum, with the CaCl of mixed serum hardness with 1mol/L
2Solution transfers to 4～8mmol/L.Then, in the gross weight of soybean walnut breast, the sucrose of adding 5%, 0.25% xanthans, 0.05% essence etc. adopt 30MPa, 70 ℃ of homogeneous subsequently, and 121 ℃ of sterilization 20min are cooled to rapidly below 40 ℃, become prepared soybean walnut breast.
Whether can be accepted for the taste of experiment product, the trial test group of having arranged to be made up of 10 volunteers, the result is as shown in table 3 if tasting evaluation, can find out that the smell coordination of this soybean walnut Ruzhong soybean and walnut merges, and mouthfeel is lubricious soft.
Table 3
From above-mentioned examples comparative, the soybean walnut breast that process the inventive method processing back produces is all approved by most of tasters from beany flavor, walnut fragrance, coordination amalgamation and mouthfeel aspect.Explain that the inventive method has castering action preferably to the quality of soybean walnut breast.
Though the present invention discloses as above with embodiment; But it is not that any those skilled in the art are not breaking away from the spirit and scope of the present invention in order to qualification the present invention; Can change arbitrarily or be equal to replacement, so protection scope of the present invention should be as the criterion with the scope that the application's claims are defined.
Claims (10)
1. the preparation method of soybean walnut breast; It is characterized in that; Said soybean walnut breast is to be primary raw material with soybean and walnut kernel, through defibrination and allotment and process, and based on the gross weight meter of soybean and walnut kernel; The consumption of walnut kernel accounts for 20% at least, and said preparation method comprises at least and following soybean material taken off the raw meat processing procedure:
Soybean is broken into particle, obtains the soybean cotyledon particle after removal fine powder and the skin of beancurd;
The soybean cotyledon particle was steeped 2～6 hours with 65～95 ℃ of water loggings.
2. preparation method according to claim 1; Wherein, this method also comprises: will pass through the walnut kernel that takes off after soybean cotyledon particle that raw meat handles and the decortication and mix the back defibrination, the pH that slurry is adjusted in the slagging-off back is that neutrality is to alkalescent; Hardness is 4～8mmol/L; And add the auxiliary material allotment and become said soybean walnut breast, during defibrination, the weight ratio of soybean cotyledon particle and blanched walnut meat and water is 1: 3-8.
3. preparation method according to claim 1, wherein, this method comprises following process:
Preparation soya-bean milk: 1) soybean is broken into particle, obtains the soybean cotyledon particle after removal fine powder and the skin of beancurd; 2) with the soybean cotyledon particle with 65～95 ℃ of water loggings bubble defibrination after 2～6 hours, remove bean dregs and obtain soya-bean milk, when soaking with slurrying, the weight ratio of soybean cotyledon particle and water is 1: 4～8, and to control hardness of water be 1.5～2.5mmol/L; 3) pH of adjustment soya-bean milk is neutral;
The preparation walnut pulp: after the walnut kernel peeling, add the water mill slurry, the weight ratio of water is 1: 3～4 when barking walnut kernel and defibrination;
Prepared soya-bean milk and walnut pulp are merged, and adding the auxiliary material allotment becomes said soybean walnut breast.
4. according to claim 1 or 3 described preparation methods, wherein, soybean is broken into the particle of 2-6 lobe, and removes skin of beancurd with wind selection method.
5. according to claim 1 or 3 described preparation methods, wherein, the soybean cotyledon particle is steeped 4～5hr with 85～90 ℃ water logging.
6. preparation method according to claim 3 wherein also comprises, it is neutral to alkalescent that the mixed slurry of soya-bean milk and walnut pulp is further adjusted its pH, and hardness is 4～8mmol/L.
7. method according to claim 6 wherein, uses the pH of NaOH or KOH adjustment soya-bean milk to be neutrality; The pH of said soya-bean milk and walnut pulp mixed slurry uses NaOH or KOH to regulate.
8. according to claim 2 or 3 described methods, wherein, said auxiliary material comprises sweet substance and emulsion stabilizer, and this method also comprises carries out obtaining said soybean walnut breast after homogenization processing and the sterilization to slurry.
9. method according to claim 3; The preparation method of said walnut pulp comprises: after 1) walnut kernel being soaked 4～8hr with room temperature water; The NaOH solution that takes out and put into temperature and be 75～80 ℃, mass percent concentration and be 0.5-2% keeps the peeling of 2～4min afterflush; Wherein, soaking walnut kernel use hardness of water is 1.5～2.5mmol/L; 2) 70～75 ℃ of water of the walnut kernel of peeling adding carry out defibrination, and removing slag behind the defibrination obtains walnut pulp, and the weight ratio of water is 1: 3～4 when the walnut kernel of peeling and defibrination, and using hardness of water during defibrination is 1.5～2.5mmol/L; 3) the pH value of walnut pulp is transferred to 7.0～8.0.
10. a soybean walnut breast is processed according to each said method of claim 1～9.
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| CN201110297793.4A Active CN102524411B (en) | 2010-12-23 | 2011-09-30 | Soybean walnut milk and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385428A (en) * | 2013-07-24 | 2013-11-13 | 北京食品科学研究院 | Preparation method of soybean milk |
| CN105707264A (en) * | 2016-03-10 | 2016-06-29 | 河南叮当牛食品有限公司 | Chocolate and walnut milk and preparation method thereof |
| CN105794984A (en) * | 2016-04-05 | 2016-07-27 | 云南磨浆农业有限公司 | Additive-free walnut milk and technology thereof |
| CN105831257A (en) * | 2016-04-05 | 2016-08-10 | 云南磨浆农业有限公司 | Walnut milk rich in nutrition and preparation method of walnut milk |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN107027891A (en) * | 2017-04-19 | 2017-08-11 | 南昌大学 | A kind of walnut soymilk for being pressurized enzymatic isolation method production |
| CN109156542A (en) * | 2018-10-22 | 2019-01-08 | 刘冉 | A kind of preparation method of walnut kernel beancurd sheet |
| CN112841538A (en) * | 2021-02-09 | 2021-05-28 | 河北养元智汇饮品股份有限公司 | Preparation process of additive-free walnut soybean milk |
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| CN1520744A (en) * | 2003-02-14 | 2004-08-18 | 北京东方兴企食品工业技术有限公司 | Super-condensed fresh soybean milk production method |
| CN101715825A (en) * | 2009-12-18 | 2010-06-02 | 重庆市天友乳业股份有限公司 | Milk beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1520744A (en) * | 2003-02-14 | 2004-08-18 | 北京东方兴企食品工业技术有限公司 | Super-condensed fresh soybean milk production method |
| CN101715825A (en) * | 2009-12-18 | 2010-06-02 | 重庆市天友乳业股份有限公司 | Milk beverage and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385428A (en) * | 2013-07-24 | 2013-11-13 | 北京食品科学研究院 | Preparation method of soybean milk |
| CN105707264A (en) * | 2016-03-10 | 2016-06-29 | 河南叮当牛食品有限公司 | Chocolate and walnut milk and preparation method thereof |
| CN105794984A (en) * | 2016-04-05 | 2016-07-27 | 云南磨浆农业有限公司 | Additive-free walnut milk and technology thereof |
| CN105831257A (en) * | 2016-04-05 | 2016-08-10 | 云南磨浆农业有限公司 | Walnut milk rich in nutrition and preparation method of walnut milk |
| CN106509153A (en) * | 2016-11-18 | 2017-03-22 | 汉阴县盛发魔芋制品有限公司 | Konjac dried soybean curd sticks and preparation method thereof |
| CN107027891A (en) * | 2017-04-19 | 2017-08-11 | 南昌大学 | A kind of walnut soymilk for being pressurized enzymatic isolation method production |
| CN109156542A (en) * | 2018-10-22 | 2019-01-08 | 刘冉 | A kind of preparation method of walnut kernel beancurd sheet |
| CN112841538A (en) * | 2021-02-09 | 2021-05-28 | 河北养元智汇饮品股份有限公司 | Preparation process of additive-free walnut soybean milk |
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| CN102524411B (en) | 2014-01-08 |
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