CN102986890A - Lotus root-water chestnut fragrant soymilk - Google Patents
Lotus root-water chestnut fragrant soymilk Download PDFInfo
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- CN102986890A CN102986890A CN2012104565740A CN201210456574A CN102986890A CN 102986890 A CN102986890 A CN 102986890A CN 2012104565740 A CN2012104565740 A CN 2012104565740A CN 201210456574 A CN201210456574 A CN 201210456574A CN 102986890 A CN102986890 A CN 102986890A
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Abstract
The invention discloses a lotus root-water chestnut fragrant soymilk. A preparation method comprises the following steps of: cleaning and peeling main ingredients and auxiliary ingredients by a cleaning machine, according to a base rate of 10, weighing the main ingredients of lotus roots, water chestnuts, soybeans, black beans and white beans in a ratio of (6 to 5): (4 to 3): (3 to 4): (1 to 3): (3 to 1), and pouring the main ingredients in a crushing machine, and crushing and thinning the main ingredients into a main ingredient slurry; weighing the auxiliary ingredients of mint, sesame and clove in a ratio of (2 to 3): (3 to 2): (2 to 3), and crushing and thinning the auxiliary ingredients into an auxiliary ingredients slurry; and according to a base rate of 100, weighing the main ingredient slurry, the auxiliary ingredients slurry, spring water and a flavouring agent in a ratio of (8 to 6): (2 to 3): (3 to 4): (0.3 to 0.2), and uniformly stirring by a stirring machine, filtering by a filtering machine, then filling the mixture in special sanitary bottles and cans by a filling machine, then heating and sterilizing the mixture for 50-60 minutes by a cooking machine, sealing and upgrading for 5 to 7 days, and unsealing, thus obtaining the needed lotus root-water chestnut fragrant soymilk which is excellent in colour, aroma and taste.
Description
Technical field
The present invention relates to a kind of soymilk, particularly a kind of lotus root base of a fruit tonka-bean milk.
Background technology
In the edible milk market of a multitude of names, do not have take lotus rhizome, Ma Di, spices and the beans edible soybean milk as the primary raw material processing always.Simultaneously, along with the continuous growth of cultivated area and the output of lotus rhizome, Ma Di, spices and beans, very easily cause described agricultural product unsalable with damage and decrease farming and hinder the situation such as farming and occur.Therefore, be necessary to invent a kind of processing lotus root base of a fruit tonka-bean milk technology that becomes more meticulous take the described lotus rhizome of a large amount of consumption, Ma Di, beans as the primary raw material perfuming, to promote relevant agricultural planting industrialization to further develop and to satisfy the growing material life needs of urban and rural residents.
Summary of the invention
The objective of the invention is for the shortage of market lotus root base of a fruit tonka-bean milk and needs of problems, provide that a kind of technical matters is novel, lotus root base of a fruit beans essence is joined, good facility is distinguished the flavor of in green high quality material benefit, nutrition, applies the significant lotus root base of a fruit of overall economic efficiency and social benefit tonka-bean milk.
The technical scheme that the present invention adopts for achieving the above object is: a kind of lotus root base of a fruit tonka-bean milk, it is characterized in that, the main compound method of this lotus root base of a fruit tonka-bean milk is, with cleaner lotus rhizome, Ma Di, the beans of major ingredient are cleaned peeling totally first, and by same base rate and the described major ingredient of different proportion weighing, and drop into the pulverizer dispersion and fining and become the major ingredient slurry, press the more described batching of different proportion weighing, and become to prepare burden with the pulverizer dispersion and fining and starch.Press again same base rate and different proportion weighing major ingredient slurry, batching slurry, mineral water and flavor enhancement, and stir again with mixer and to filter out just soymilk with filter, then with special-purpose bottle placer first soymilk is filled in the special sanitary Bottle ﹠ Can, namely obtains required lotus root base of a fruit tonka-bean milk with sealing upgrading behind the precooker heat sterilization up for safekeeping again.Use it for anything else in addition and will cross filter residue.
Described lotus rhizome, Ma Di, beans.
Described beans comprises soya bean, black soya bean, white peas or beans.
Described batching is peppermint, sesame, cloves.
Manner of formulation
1, equipment is put and is joined: get major ingredient ready and deposit the settings such as warehouse, platform scale, cleaner, pulverizer, filter, mixer, precooker, bottle placer and standard special use Bottle ﹠ Can with batching is fresh-keeping, and clean up required setting for subsequent use;
2, raw material preparation: with cleaner peppermint, sesame, the cloves of lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans and the batching of major ingredient are cleaned and remove the peel totally first, again take 10 as basic rate, lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans ratio in major ingredient are 6-5: 4-3: 3-4: 1-3: lotus rhizome, Ma Di, soya bean, black soya bean, the white peas or beans of the described major ingredient of 3-1 weighing, and input pulverizer dispersion and fining becomes the major ingredient slurry; Peppermint, sesame, cloves ratio in batching is 2-3: 3-2 again: 2-3 weighing peppermint, sesame, cloves, and become batching to starch with the pulverizer dispersion and fining.Take 100 as basic rate, be 8-6: 2-3: 3-4 in major ingredient slurry, batching slurry, mineral water, flavor enhancement ratio again: 0.3-0.2 weighing major ingredient slurry, batching slurry, mineral water and flavor enhancement stir with mixer and are filtered into natural disposition lotus root base of a fruit tonka-bean milk with filter;
3, high-temperature sterilization: with special-purpose bottle placer natural disposition lotus root base of a fruit tonka-bean milk is filled in the special sanitary Bottle ﹠ Can, sealed the nature upgrading up for safekeeping 5-7 days with the sterilization of precooker hot digestion after 50-65 minute again, Kaifeng namely obtains all good lotus root base of a fruit tonka-bean milk of required color, smell and taste.Because containing green fructose, tartaric acid class material and anticorrisive agent in used major ingredient and the batching, so the fresh-keeping and shelf-life overlength of lotus root base of a fruit tonka-bean milk namely meets or exceeds the requirement of national relevant food sanitary standard,
4, filter residue utilization: will filter last recrement and produce base-material as the preparation of sauce class and ferment wine brewing etc., and increase to improve raw materials used utilization rate and production added value with the batching resource.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the lotus root base of a fruit tonka-bean of producing in a large number different content and grade suckle.
Beneficial effect: the present invention is through repetition test, success utilizes the lotus rhizome of described major ingredient by same base rate and different proportion weighing, Ma Di, soya bean, black soya bean, the peppermint of white peas or beans and batching, sesame, the refining high-quality lotus root base of a fruit tonka-bean milk of cloves, its preparation technique craft science, optimize, simple and direct, material benefit, easily row is with efficient, simultaneously major ingredient and batching are filtered recrement and be used as sauce class and ferment wine brewing base-material etc., described raw material and batching resource both can have been consumed in a large number and take full advantage of, can effectively realize again rapidly and efficiently suckling with the delicious lotus root base of a fruit of low-cost production high-quality tonka-bean, in order to further developing of the described raw material of promotion and batching plantation and processing industry and products thereof market, and enrich the growing living needs of people.Its utilization and extention overall economic efficiency and social benefit are particularly evident.
Embodiment 1:
With cleaner peppermint, sesame, the cloves of lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans and the batching of major ingredient are cleaned and remove the peel totally first, again take 10 as basic rate, lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans ratio in major ingredient are 6: 4: 3: 1: 3 weighing lotus rhizome 60kg, horse base of a fruit 40kg, soya bean 30kg, black soya bean 10kg, white peas or beans 30kg, and drop into the pulverizer dispersion and fining and become the major ingredient slurry; Peppermint, sesame, cloves ratio in batching is 2: 3: 2 weighing peppermint 20kg, sesame 30kg, cloves 20kg again, and becomes batching to starch with the pulverizer dispersion and fining;
Again take 100 as basic rate, be 8: 2: 3 in major ingredient slurry, batching slurry, mineral water, flavor enhancement ratio: 0.3 weighing major ingredient slurry 800kg, batching slurry 200kg, mineral water 300kg, flavor enhancement 30kg stir with mixer and are filtered into natural disposition lotus root base of a fruit tonka-bean milk with filter;
With special-purpose bottle placer natural disposition lotus root base of a fruit tonka-bean milk is filled in the special sanitary Bottle ﹠ Can, sealed the nature upgrading up for safekeeping 5 days with the sterilization of precooker hot digestion after 50 minutes again, Kaifeng namely obtains all good lotus root base of a fruit tonka-bean milk of required color, smell and taste.
Because containing green fructose, tartaric acid class material and anticorrisive agent in used major ingredient and the batching, so the fresh-keeping and shelf-life overlength of lotus root base of a fruit tonka-bean milk namely meets or exceeds the requirement of national relevant food sanitary standard.
To filter last recrement and produce base-material as the preparation of sauce class and ferment wine brewing etc., increase to improve raw materials used utilization rate and production added value with the batching resource.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the lotus root base of a fruit tonka-bean of producing in a large number different content and grade suckle.
Embodiment 2:
With cleaner peppermint, sesame, the cloves of lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans and the batching of major ingredient are cleaned and remove the peel totally first, again take 10 as basic rate, lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans ratio in major ingredient are 5.5: 3.5: 3.5: 2: 2 weighing lotus rhizome 55kg, horse base of a fruit 35kg, soya bean 35kg, black soya bean 20kg, white peas or beans 20kg, and drop into the pulverizer dispersion and fining and become the major ingredient slurry; Peppermint, sesame, cloves ratio in batching is 2.5: 2.5: 2.5 weighing peppermint 25kg, sesame 25kg, cloves 25kg again, and becomes batching to starch with the pulverizer dispersion and fining;
Again take 100 as basic rate, be 7: 2.5: 3.5 in major ingredient slurry, batching slurry, mineral water, flavor enhancement ratio: 0.25 weighing major ingredient slurry 700kg, batching slurry 250kg, mineral water 350kg, flavor enhancement 25kg stir with mixer and are filtered into natural disposition lotus root base of a fruit tonka-bean milk with filter;
With special-purpose bottle placer natural disposition lotus root base of a fruit tonka-bean milk is filled in the special sanitary Bottle ﹠ Can, sealed the nature upgrading up for safekeeping 6 days with the sterilization of precooker hot digestion after 60 minutes again, Kaifeng namely obtains all good lotus root base of a fruit tonka-bean milk of required color, smell and taste.
Because containing green fructose, tartaric acid class material and anticorrisive agent in used major ingredient and the batching, so the fresh-keeping and shelf-life overlength of lotus root base of a fruit tonka-bean milk namely meets or exceeds the requirement of national relevant food sanitary standard.
To filter last recrement and produce base-material as the preparation of sauce class and ferment wine brewing etc., increase to improve raw materials used utilization rate and production added value with the batching resource.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the lotus root base of a fruit tonka-bean of producing in a large number different content and grade suckle.
Embodiment 3:
With cleaner peppermint, sesame, the cloves of lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans and the batching of major ingredient are cleaned and remove the peel totally first, again take 10 as basic rate, lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans ratio in major ingredient are 5: 3: 4: 3: 1 weighing lotus rhizome 50kg, horse base of a fruit 30kg, soya bean 40kg, black soya bean 30kg, white peas or beans 10kg, and drop into the pulverizer dispersion and fining and become the major ingredient slurry; Peppermint, sesame, cloves ratio in batching is 3: 2: 3 weighing peppermint 30kg, sesame 20kg, cloves 30kg again, and becomes batching to starch with the pulverizer dispersion and fining;
Again take 100 as basic rate, be 6: 3: 4 in major ingredient slurry, batching slurry, mineral water, flavor enhancement ratio: 0.2 weighing major ingredient slurry 600kg, batching slurry 300kg, mineral water 400kg, flavor enhancement 20kg stir with mixer and are filtered into natural disposition lotus root base of a fruit tonka-bean milk with filter;
With special-purpose bottle placer natural disposition lotus root base of a fruit tonka-bean milk is filled in the special sanitary Bottle ﹠ Can, sealed the nature upgrading up for safekeeping 7 days with the sterilization of precooker hot digestion after 65 minutes again, Kaifeng namely obtains all good lotus root base of a fruit tonka-bean milk of required color, smell and taste.
Because containing green fructose, tartaric acid class material and anticorrisive agent in used major ingredient and the batching, so the fresh-keeping and shelf-life overlength of lotus root base of a fruit tonka-bean milk namely meets or exceeds the requirement of national relevant food sanitary standard.
To filter last recrement and produce base-material as the preparation of sauce class and ferment wine brewing etc., increase to improve raw materials used utilization rate and production added value with the batching resource.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the lotus root base of a fruit tonka-bean of producing in a large number different content and grade suckle.
Claims (8)
1. lotus root base of a fruit tonka-bean milk, comprise equipment put join, raw material preparation, high-temperature sterilization, filter residue utilize four preparing process steps, it is characterized in that:
Get first major ingredient ready and deposit the settings such as warehouse, platform scale, cleaner, pulverizer, filter, mixer, precooker, bottle placer and standard special use Bottle ﹠ Can with batching is fresh-keeping, and clean up required setting for subsequent use.
2. with cleaner peppermint, sesame, the cloves of lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans and the batching of major ingredient are cleaned and remove the peel totally again, and take 10 as basic rate, lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans ratio in major ingredient are 6-5: 4-3: 3-4: 1-3: 3-1 weighing lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans, and input pulverizer dispersion and fining becomes the major ingredient slurry; Peppermint, sesame, cloves ratio in batching is 2-3: 3-2 again: 2-3 weighing peppermint, sesame, cloves, and become batching to starch with the pulverizer dispersion and fining;
Take 100 as basic rate, be 8-6: 2-3: 3-4 in major ingredient slurry, batching slurry, mineral water, flavor enhancement ratio again: 0.3-0.2 weighing major ingredient slurry, batching slurry, mineral water and flavor enhancement stir with mixer and are filtered into natural disposition lotus root base of a fruit tonka-bean milk with filter;
With special-purpose bottle placer natural disposition lotus root base of a fruit tonka-bean milk is filled in the special sanitary Bottle ﹠ Can, sealed the nature upgrading up for safekeeping 5-7 days with the sterilization of precooker hot digestion after 50-65 minute again, Kaifeng namely obtains all good lotus root base of a fruit tonka-bean milk of required color, smell and taste.
3. because containing green fructose, tartaric acid class material and anticorrisive agent in used major ingredient and the batching, so the fresh-keeping and shelf-life overlength of lotus root base of a fruit tonka-bean milk namely meets or exceeds the requirement of national relevant food sanitary standard.
4. will filter last recrement and produce base-material as the preparation of sauce class and ferment wine brewing etc., increase to improve raw materials used utilization rate and production added value with the batching resource.
5. so constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the lotus root base of a fruit tonka-bean of producing in a large number different content and grade suckle.
6. lotus root base of a fruit tonka-bean milk as claimed in claim 1 is characterized in that: described lotus rhizome, Ma Di, beans.
7. lotus root base of a fruit tonka-bean as claimed in claim 1 is suckled, and it is characterized in that: described beans comprises soya bean, black soya bean, white peas or beans.
8. lotus root base of a fruit tonka-bean as claimed in claim 1 is suckled, and it is characterized in that: described batching is peppermint, sesame, cloves.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104565740A CN102986890A (en) | 2012-11-15 | 2012-11-15 | Lotus root-water chestnut fragrant soymilk |
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| CN2012104565740A CN102986890A (en) | 2012-11-15 | 2012-11-15 | Lotus root-water chestnut fragrant soymilk |
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| CN102986890A true CN102986890A (en) | 2013-03-27 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489826A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Juice of melons and fruits, lotus root and water chestnut |
| CN104542982A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Milk powder prepared from local specialties |
| CN105660871A (en) * | 2015-12-10 | 2016-06-15 | 柳州市京阳节能科技研发有限公司 | Advanced exquisite lotus root and water chestnut fragrant soybean milk |
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| JPS5151553A (en) * | 1974-10-30 | 1976-05-07 | Asahi Chemical Ind | |
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| CN101715995A (en) * | 2009-12-10 | 2010-06-02 | 厦门惠尔康食品有限公司 | Adlay-lotus root compound nutrient thick syrup and preparation method thereof |
| CN102132739A (en) * | 2011-04-27 | 2011-07-27 | 郗珂 | Healthcare soybean milk |
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2012
- 2012-11-15 CN CN2012104565740A patent/CN102986890A/en active Pending
Patent Citations (4)
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| JPS5151553A (en) * | 1974-10-30 | 1976-05-07 | Asahi Chemical Ind | |
| CN1836559A (en) * | 2005-03-26 | 2006-09-27 | 余世明 | Mixed grain soybean milk |
| CN101715995A (en) * | 2009-12-10 | 2010-06-02 | 厦门惠尔康食品有限公司 | Adlay-lotus root compound nutrient thick syrup and preparation method thereof |
| CN102132739A (en) * | 2011-04-27 | 2011-07-27 | 郗珂 | Healthcare soybean milk |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489826A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Juice of melons and fruits, lotus root and water chestnut |
| CN104542982A (en) * | 2014-12-12 | 2015-04-29 | 柳州市京阳节能科技研发有限公司 | Milk powder prepared from local specialties |
| CN105660871A (en) * | 2015-12-10 | 2016-06-15 | 柳州市京阳节能科技研发有限公司 | Advanced exquisite lotus root and water chestnut fragrant soybean milk |
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Application publication date: 20130327 |