CN102669281A - Sprout milk beverage and producing method thereof - Google Patents
Sprout milk beverage and producing method thereof Download PDFInfo
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- CN102669281A CN102669281A CN2012101760614A CN201210176061A CN102669281A CN 102669281 A CN102669281 A CN 102669281A CN 2012101760614 A CN2012101760614 A CN 2012101760614A CN 201210176061 A CN201210176061 A CN 201210176061A CN 102669281 A CN102669281 A CN 102669281A
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Abstract
The invention discloses a sprout milk beverage and a producing method thereof. The sprout milk beverage comprises, by weight, 40%-50% of milk, 20%-50% of bean sprout milk, 4%-20% of cane sugar and 4%-11% of a compound stabilizer. The producing method for the raw materials includes producing bean sprout into the bean sprout milk after green removing, and performing corresponding processes on the bean sprout milk, the milk, the cane sugar, the compound stabilizer and the like so as to produce the sprout milk beverage. The sprout milk beverage and the producing method thereof has the advantages that a good liquid state is formed, product taste is guaranteed, the defect of insufficient nutritive value of the existing milk beverages is overcome, nutrition facts of the beverage are more balanced, more comprehensive nutrition is provided for human bodies, the beverage can be drunk by people of all groups including children, adults and the elderly, and good flavor and quality of the products are guaranteed through appropriate processes.
Description
Technical field
The present invention relates to the food and drink field, relate in particular to a kind of bud pulp beverage and preparation method thereof.
Background technology
Moyashi is nutritious, delicious flavour; The mung bean sprouts color and luster is sparkling and crystal-clear, taste delicate fragrance, and they have very high nutritive value.Remarkable increase yellow, mung bean has caused essential amino acid and nonessential amino acid in germination process; And be unfavorable for that metabolic material of human body such as haemoglutinin, raffinose, hairs spend sugar etc. from beans, degraded to disappear, can also produce the composition that do not contain in some other former beans such as Vc etc.
The three big nutrients that contain needed by human in the milk: fat, protein, carbohydrate.Fat in the milk is scattered in the serum with less little foam, is highly advantageous to and digests and assimilates; Protein digestibility absorptivity in the milk is high, and biological value 85 is higher than general meat, belongs to good protein; Carbohydrate in the milk mainly is a lactose, and scalable hydrochloric acid in gastric juice promotes the secretion of gastrointestinal peristalsis and glandula digestive, also can promote the absorption of calcium; Also contain abundant inorganic salts in the milk, as: calcium, phosphorus, magnesium, potassium, sodium, sulphur, zinc, copper, manganese, chlorine etc.; Also contain the whole vitamins of needed by human body in the milk.And beverage ingredient of the prior art is more single, and nutrition arrangement is unbalanced, is not suitable for long-term drinking.And the report of moyashi, mung bean sprouts and milk being processed beverage is not arranged as yet in the prior art.
Therefore, prior art awaits to improve and development.
Summary of the invention
Deficiency in view of above-mentioned prior art the object of the present invention is to provide a kind of bud pulp beverage and preparation method thereof, so that the nutritional labeling of beverage is more balanced, for human body provides more comprehensively nutrition.
Technical scheme of the present invention is following:
A kind of bud pulp beverage, it comprises milk, wherein, said bud pulp beverage also comprises: bean sprouts slurry, sucrose and compound stabilizer, it is according to following part by weight:
Milk: 40%-50%;
Bean sprouts slurry: 20%-50%;
Sucrose: 4%-20%;
Compound stabilizer: 4%-11%.
Described bud pulp beverage, wherein, said bean sprouts slurry comprises that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water.
Described bud pulp beverage, wherein, said bud pulp beverage also comprises beta-schardinger dextrin-and essence, its part by weight is: beta-schardinger dextrin-: 0.2%-1%, essence: 0.04%-0.06%.
Described bud pulp beverage, wherein, said bud pulp beverage comprises 30% bean sprouts slurry, 50% milk, 4% compound stabilizer, 0.2% beta-schardinger dextrin-and 0.06% essence.
A kind of method for preparing said bud pulp beverage, it may further comprise the steps:
A, in 95 ℃ hot water, the bean sprouts was completed 4 minutes, cool off with flowing water the bean sprouts after completing, and then polishing is mixed in the bean sprouts with water and filter through 200 eye mesh screens, obtains the bean sprouts slurry;
B, said bean sprouts slurry and sucrose, compound stabilizer are carried out shear agitation dissolve fully under 70 ℃ of conditions, obtain mixing the bean sprouts slurries, and the temperature of controlling said mixing bean sprouts slurries is at 65 ℃-75 ℃ until batch mixing;
C, said mixing bean sprouts slurries are cooled between 30 ℃-40 ℃, with milk add fully mix in the slurries of said mixing bean sprouts after, carry out blending, homogeneous and sterilization successively, last can.
Described preparation method, wherein, said steps A also comprises said bean sprouts slurry comprising that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water.
Described preparation method, wherein, said step B also comprises in the slurries of said mixing bean sprouts and adds beta-schardinger dextrin-.
Described preparation method, wherein, said step C comprises that also blending comprises adding essence and constant volume in the slurries of said mixing bean sprouts; It is that 20 ± 2Mpa, temperature are homogeneous under 65 ℃ of-75 ℃ of conditions that said homogeneous is included in pressure; Said sterilization is included under 137 ℃, 4S condition and sterilizes.
Described preparation method, wherein, wherein each composition is according to following part by weight milk: 40%-50%; Bean sprouts slurry: 20%-50%; Sucrose: 4%-20%; Compound stabilizer: 4%-11%.
Described preparation method, wherein, the part by weight of beta-schardinger dextrin-and essence is: beta-schardinger dextrin-: 0.2%-1%, essence: 0.04%-0.06%.
A kind of bud pulp beverage provided by the invention and preparation method thereof, with the bean sprouts through being made into the bean sprouts slurry after completing, and then after materials such as bean sprouts slurry and milk, sucrose and compound stabilizer are passed through corresponding PROCESS FOR TREATMENT; The bud pulp beverage of system; Form the better fluid state, guarantee the mouthfeel of product, improve the insufficient shortcoming of original milk-contained drink nutritive value; Make the nutritional labeling of beverage more balanced; For human body provides more comprehensively nutrition, can be fit to the each age group crowd and comprise that children, adult, the elderly drink, and guarantee local flavor and the quality that product is good through appropriate process.
Description of drawings
Fig. 1 is the schematic flow sheet of preparation bud pulp beverage method among the present invention.
The specific embodiment
The invention provides a kind of bud pulp beverage and preparation method thereof, clearer, clear and definite for making the object of the invention, technical scheme and effect, below to further explain of the present invention.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The invention provides a kind of bud pulp beverage, mainly adopt moyashi, mung bean sprouts and milk to make beverage, its nutritional labeling is balanced, and the material of employing is simple, has reduced its manufacturing cost.It mainly comprises milk, bean sprouts slurry, sucrose and compound stabilizer, and it is milk: 40%-50% according to following part by weight; Bean sprouts slurry: 20%-50%; Sucrose: 4%-20%; Compound stabilizer: 4%-11%, obvious, in order to make mouthfeel of the present invention better, nutrition more comprehensively can also be to wherein adding such as additives such as VC.
In another preferred embodiment of the present invention, said bean sprouts slurry is comprising that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, and the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water, obtains good sugariness.Certainly,, also can rationally adjust the mass ratio of moyashi and mung bean sprouts as required in order to change its taste, with and with the ratio of the quality of water.
In another preferred embodiment of the present invention; Said bud pulp beverage also comprises beta-schardinger dextrin-and essence; Its part by weight is: beta-schardinger dextrin-: 0.2%-1%, essence: 0.04%-0.06%, thereby the peculiar smell of removal moyashi and mung bean sprouts; Increase strong bean sprouts and milk fragrance, make bud pulp beverage mouthfeel salubriouser.
More specifically; Said bud pulp beverage comprises 30% bean sprouts slurry, 50% milk, 4% compound stabilizer, 0.2% beta-schardinger dextrin-and 0.06% essence; When having guaranteed bud pulp beverage good taste, reduced its manufacturing cost, nutrition arrangement is more reasonable.Obvious,
The present invention also provides a kind of method for preparing the bud pulp beverage, and as shown in Figure 1, it mainly may further comprise the steps:
Step 101: the raw material bean sprouts is fully cleaned, remove peculiar smell with and impurity, in 70-95 ℃ hot water, the bean sprouts was completed 3-10 minute then; Its best condition of completing is 95 ℃, completes 4 minutes, and cool off with flowing water the bean sprouts after completing; Then polishing being mixed in the bean sprouts with water filters through 200 eye mesh screens; Obtain bean sprouts slurry, the mass ratio 1:3 of bean sprouts and water wherein can certainly be between the 1:2-5;
Step 102: said bean sprouts slurry and sucrose, compound stabilizer, beta-schardinger dextrin-are carried out shear agitation dissolve fully under 50 ℃ of-80 ℃ of conditions until batch mixing; Obtain mixing the bean sprouts slurries; And the temperature of controlling said mixing bean sprouts slurries is at 65 ℃-75 ℃; The optimum temperature of its shear agitation and control mixing bean sprouts slurries is 70 ℃ in this step, guaranteed in the process of mixing, not destroy each nutritional labeling, thereby the nutrition that has realized the bud pulp beverage is more balanced;
Step 103: said mixing bean sprouts slurries are cooled between 30 ℃-50 ℃, with milk add in the slurries of said mixing bean sprouts fully mix after, carry out blending, homogeneous and sterilization successively, last can obtains the bud pulp beverage.The bud pulp beverage nutritional labeling that obtains through above-mentioned PROCESS FOR TREATMENT is more balanced, and mouthfeel is better.
In another preferred embodiment of the present invention, said step 101 comprises that also said bean sprouts slurry comprises that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, and the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water, obtains good sugariness.Certainly,, also can rationally adjust the mass ratio of moyashi and mung bean sprouts as required in order to change its taste, with and with the ratio of the quality of water.
In another preferred embodiment of the present invention, said blending comprises adding essence and constant volume in the slurries of said mixing bean sprouts; It is that 20 ± 2Mpa, temperature are homogeneous under 65 ℃ of-75 ℃ of conditions that said homogeneous is included in pressure; Said sterilization is included under 137 ℃, 4S condition and sterilizes.Device therefor can adopt for example equipment such as Tetrapack UHT high-temperature sterilization equipment, Central Asia sterile filling device in the process of the present invention, improves the insufficient fundamental characteristics of original milk-contained drink nutritive value, and it is drunk by people to be fit to each age group.
Further, each composition is milk: 40%-50% according to following part by weight among the present invention; Bean sprouts slurry: 20%-50%; Sucrose: 4%-20%; Compound stabilizer: 4%-11%, obvious, in order to make mouthfeel of the present invention better, nutrition more comprehensively can also be to wherein adding such as additives such as VC.
In addition, the part by weight of beta-schardinger dextrin-and essence is: beta-schardinger dextrin-: 0.2%-1%, and essence: 0.04%-0.06%, thus the peculiar smell of removal moyashi and mung bean sprouts increases strong bean sprouts and milk fragrance, makes bud pulp beverage mouthfeel salubriouser.
In order to describe the present invention more specifically, what it was concrete may further comprise the steps:
Cleaning will be passed through in slurry raw material bean sprouts, and for guaranteeing the product free from extraneous odour, the bean sprouts need be passed through preliminary treatment and promptly complete;
Complete: for guaranteeing the product free from extraneous odour, yellow, mung bean sprouts need pass through the processing that completes, and the condition of completing is the 4min that completes in 95 ℃ of hot water, and cool off with flowing water the bean sprouts later that completes.
Squeeze the juice: with the cooled bean sprouts Jia Shui defibrination of squeezing the juice, add the water yield and be the bean sprouts quality 3 times;
Filter: filter the bean sprouts slurry with 200 order filter clothes;
Heating allotment: stirring in the bean sprouts slurry that is heated to 65 ℃-70 ℃ is dropped in stabilizing agent, sucrose, the dried back of mixing of beta-schardinger dextrin-, dissolve fully, mix up to stabilizing agent.
Mix: after the bean sprouts slurry prepares, add the milk mixing again,, obtain to mix the bean sprouts slurries to prevent the protein condenses sex change through being cooled to 40-50 ℃;
Blending: add the essence blending in the slurries of bean sprouts toward mixing,
Homogeneous: make and mix bean sprouts slurries homogeneous under 20 ± 2Mpa, temperature is 65-75 ℃;
Sterilization: under 137 ℃, 4S condition, sterilize.
Can: adopt sterile filling, thereby obtain bud pulp beverage balanced in nutrition, good mouthfeel.
Should be understood that application of the present invention is not limited to above-mentioned giving an example, concerning those of ordinary skills, can improve or conversion that all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (10)
1. bud pulp beverage, it comprises milk, it is characterized in that, said bud pulp beverage also comprises: bean sprouts slurry, sucrose and compound stabilizer, it is according to following part by weight:
Milk: 40%-50%;
Bean sprouts slurry: 20%-50%;
Sucrose: 4%-20%;
Compound stabilizer: 4%-11%.
2. bud pulp beverage according to claim 1 is characterized in that, said bean sprouts slurry comprises that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, and the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water.
3. bud pulp beverage according to claim 1 is characterized in that, said bud pulp beverage also comprises beta-schardinger dextrin-and essence, and its part by weight is: beta-schardinger dextrin-: 0.2%-1%, essence: 0.04%-0.06%.
4. bud pulp beverage according to claim 3 is characterized in that, said bud pulp beverage comprises 30% bean sprouts slurry, 50% milk, 4% compound stabilizer, 0.2% beta-schardinger dextrin-and 0.06% essence.
5. one kind prepares the method for bud pulp beverage according to claim 1, and it may further comprise the steps:
A, in 95 ℃ hot water, the bean sprouts was completed 4 minutes, cool off with flowing water the bean sprouts after completing, and then polishing is mixed in the bean sprouts with water and filter through 200 eye mesh screens, obtains the bean sprouts slurry;
B, said bean sprouts slurry and sucrose, compound stabilizer are carried out shear agitation dissolve fully under 70 ℃ of conditions, obtain mixing the bean sprouts slurries, and the temperature of controlling said mixing bean sprouts slurries is at 65 ℃-75 ℃ until batch mixing;
C, said mixing bean sprouts slurries are cooled between 30 ℃-40 ℃, with milk add fully mix in the slurries of said mixing bean sprouts after, carry out blending, homogeneous and sterilization successively, last can.
6. preparation method according to claim 5 is characterized in that, said steps A comprises that also said bean sprouts slurry comprises that moyashi and mung bean sprouts, the mass ratio of moyashi and mung bean sprouts are 1:1, and the gross mass of moyashi and mung bean sprouts is 1:3 with the ratio of the quality of water.
7. preparation method according to claim 5 is characterized in that, said step B also comprises in the slurries of said mixing bean sprouts and adds beta-schardinger dextrin-.
8. preparation method according to claim 5 is characterized in that, said blending comprises adding essence and constant volume in the slurries of said mixing bean sprouts; It is that 20 ± 2Mpa, temperature are homogeneous under 65 ℃ of-75 ℃ of conditions that said homogeneous is included in pressure; Said sterilization is included under 137 ℃, 4S condition and sterilizes.
9. preparation method according to claim 5 is characterized in that, wherein each composition is according to following part by weight milk: 40%-50%; Bean sprouts slurry: 20%-50%; Sucrose: 4%-20%; Compound stabilizer: 4%-11%.
10. preparation method according to claim 9 is characterized in that, the part by weight of beta-schardinger dextrin-and essence is: beta-schardinger dextrin-: 0.2%-1%, essence: 0.04%-0.06%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210176061.4A CN102669281B (en) | 2012-05-31 | 2012-05-31 | Sprout milk beverage and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210176061.4A CN102669281B (en) | 2012-05-31 | 2012-05-31 | Sprout milk beverage and producing method thereof |
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| Publication Number | Publication Date |
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| CN102669281A true CN102669281A (en) | 2012-09-19 |
| CN102669281B CN102669281B (en) | 2014-04-09 |
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| CN201210176061.4A Expired - Fee Related CN102669281B (en) | 2012-05-31 | 2012-05-31 | Sprout milk beverage and producing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783166A (en) * | 2013-12-27 | 2014-05-14 | 贵州玉屏豆康绿叶食品厂 | High-calcium bean sprout flour and production process thereof |
| CN104170707A (en) * | 2014-09-09 | 2014-12-03 | 安徽科技学院 | Method for producing high nutritional homemade homogenate of green bean sprouts |
| CN104509903A (en) * | 2013-09-29 | 2015-04-15 | 桂林永福宏兴生物科技有限责任公司 | Selenium-rich beverage preparation method |
| CN104542971A (en) * | 2013-10-17 | 2015-04-29 | 辽东学院 | Preparation process for selenium enriched carrot fermented soymilk |
| JP2020022421A (en) * | 2018-07-25 | 2020-02-13 | 日本水産株式会社 | Composition for enhancing rich flavor, composition with rich flavor, method for producing the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231840A (en) * | 1998-04-16 | 1999-10-20 | 冯昀 | Method for preparing bean sprout milk |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231840A (en) * | 1998-04-16 | 1999-10-20 | 冯昀 | Method for preparing bean sprout milk |
Non-Patent Citations (3)
| Title |
|---|
| 李笑梅: "发芽大豆酸奶的制备", 《食品科学》, vol. 32, no. 02, 31 December 2011 (2011-12-31), pages 328 - 332 * |
| 郑桂富: "黄豆芽饮料生产工艺的研究", 《食品科学》, no. 01, 31 January 1999 (1999-01-31), pages 67 - 68 * |
| 鲁绯等: "黄豆芽饮料的生产工艺", 《冷饮与速冻食品工业》, no. 04, 31 December 1999 (1999-12-31), pages 7 - 8 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509903A (en) * | 2013-09-29 | 2015-04-15 | 桂林永福宏兴生物科技有限责任公司 | Selenium-rich beverage preparation method |
| CN104542971A (en) * | 2013-10-17 | 2015-04-29 | 辽东学院 | Preparation process for selenium enriched carrot fermented soymilk |
| CN103783166A (en) * | 2013-12-27 | 2014-05-14 | 贵州玉屏豆康绿叶食品厂 | High-calcium bean sprout flour and production process thereof |
| CN104170707A (en) * | 2014-09-09 | 2014-12-03 | 安徽科技学院 | Method for producing high nutritional homemade homogenate of green bean sprouts |
| JP2020022421A (en) * | 2018-07-25 | 2020-02-13 | 日本水産株式会社 | Composition for enhancing rich flavor, composition with rich flavor, method for producing the same |
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| CN102669281B (en) | 2014-04-09 |
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Granted publication date: 20140409 Termination date: 20140531 |