CN103098901A - Fragrant black and white milk - Google Patents
Fragrant black and white milk Download PDFInfo
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- CN103098901A CN103098901A CN2012104566137A CN201210456613A CN103098901A CN 103098901 A CN103098901 A CN 103098901A CN 2012104566137 A CN2012104566137 A CN 2012104566137A CN 201210456613 A CN201210456613 A CN 201210456613A CN 103098901 A CN103098901 A CN 103098901A
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Abstract
The invention discloses fragrant black and white milk which is prepared by the following steps of: firstly, cleaning main materials and ingredients by using a cleaner; then, respectively weighting black beans, black rice, black sesame and white beans according to the proportion of (8-6): (6-8): (2-3): (5-3) based on the basic proportion of 10, placing the raw materials into a jar to soak with clear water for 22-24h, then, fishing out the raw materials, and then, placing the raw materials into a grinder for grinding and refining, and uniformly stirring the ground raw materials by using a stirrer to form a black and white liquid; then, weighting menthol, anise and condiments according to the proportion of (2-3): (3-2): (2-3), grinding and refining the raw materials by using the grinder, and uniformly stirring the raw materials by using the stirrer to form an ingredient pulp; and then, weighting the black and white liquid and the ingredient pulp according to the proportion of (9-8): (0.8-0.6) based on the basic proportion of 100, uniformly stirring the black and white liquid and the ingredient pulp by using the stirrer, filtering out initial liquid milk by using a filter, next, filling the initial liquid milk into a special container by using a special filling machine, then, heating and sterilizing by using a cooking machine for 1-2hours, sealing, storing and upgrading for 5-7days, and then unsealing, wherein the obtained fragrant black and white milk is excellent in color, flavor and taste.
Description
Technical field
The present invention relates to a kind of instant milk, particularly the fragrant milk of a kind of black and white.
Background technology
In the edible milk market of a multitude of names, do not have so far take black and white fruit and the instant milk of batching as the primary raw material processing.Simultaneously, along with the continuous growth of featured agriculture black and white fruit and batching cultivated area and output, very easily cause described black and white fruit and the situations such as unsalable and devaluation of batching agricultural product to occur.Therefore, be necessary to invent a kind of fragrant milk technology of processing black and white that becomes more meticulous take the described black and white fruit of a large amount of consumption and batching as primary raw material, further develop the material life needs growing with satisfying urban and rural residents to promote described black and white fruit and batching plantation industrialization.
Summary of the invention
The objective of the invention is for the fragrant milk process technology shortage of market black and white and instant product needs of problems thereof, provide that a kind of technical matters is superior, black and white raw material essence is joined, green high quality nutrition, delicious material benefit is convenient, applies the fragrant milk of the significant black and white of overall economic efficiency and long-term benefit.
The technical scheme that the present invention adopts for achieving the above object is: the fragrant milk of a kind of black and white, it is characterized in that, the main compound method of the fragrant milk of this black and white is, first with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, by same base rate and the different proportion difference described black and white fruit of weighing and batching, pull out after softening with the clear water immersion in black and white fruit input cylinder tank again, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer; Press again the required batching of different proportion weighing, and with the pulverizer dispersion and fining with stir evenly into batching slurry with mixer; Again by same base rate and different proportion weighing black and white liquid, proportion liquid with mineral water, and stir again with mixer and filter (also can not filtering) with filter and go out the just fragrant milk of black and white, then with special-purpose bottle placer, the fragrant milk of first black and white is filled in the special sanitary Bottle ﹠ Can, more namely obtains the fragrant milk of required black and white with sealing upgrading after the precooker heat sterilization up for safekeeping.Separately use it for anything else and will cross filter residue.
Described black and white fruit is black soya bean, black rice, Semen sesami nigrum and white peas or beans.
Described batching is peppermint, anise and flavor enhancement.
Manner of formulation
1, equipment is put and is joined: get that needed raw material is fresh-keeping deposits the settings such as warehouse, platform scale, cleaner, immersion cylinder tank, pulverizer, mixer, filter, precooker, bottle placer and the special-purpose Bottle ﹠ Can of standard ready, and clean up required setting standby;
2, raw material preparation: first with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, again take 10 as basic rate, black soya bean, black rice, Semen sesami nigrum, white peas or beans ratio in the black and white fruit are 8-6: 6-8: 2-3: 5-3 weighing black soya bean, black rice, Semen sesami nigrum, white peas or beans respectively, and soak with clear water in the input cylinder tank and pulled out in 22-24 hour, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer; Peppermint, anise, flavor enhancement ratio in batching is 2-3: 3-2 again: 2-3 weighing peppermint, anise, flavor enhancement, and with the pulverizer dispersion and fining with stir evenly into batching with mixer and starch; Again take 100 as basic rate, be 9-8 in black and white liquid, batching slurry ratio: 0.8-0.6 weighing black and white liquid, batching slurry, and stir with mixer and filter (also can not filtering) with filter again and go out just liquid milk;
3, boiling can: then with special-purpose bottle placer, first liquid milk is filled in the special sanitary Bottle ﹠ Can, then with precooker heat sterilization 1-2 hour and sealed up for safekeeping upgrading 5-7 days, Kaifeng namely obtains the fragrant milk of all good required black and white of color, smell and taste;
4, filter residue utilization: will filter last recrement as Sarah and sauce class preparation base-material, and increase to improve raw materials used utilization rate and production added value with the batching resource.
Because being rich in natural green spices and acid and anticorrisive agent in major ingredient used and batching, therefore the fragrant milk of black and white is fresh-keeping and the shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number the black and white perfume milk of different content and grade.
beneficial effect: the present invention is through repetition test, success utilizes the black soya bean of described major ingredient black and white fruit by same base rate and different proportion weighing, black rice, Semen sesami nigrum, the peppermint of white peas or beans and batching, anistree, the fragrant milk of the refining high-quality black and white of flavor enhancement, this preparation technique craft science, optimize, simple and direct, material benefit, easily row is with efficient, simultaneously required major ingredient and batching filtration recrement are used as the base-material of Sarah and the production of sauce class 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 and the fragrant milk of the delicious black and white of low-cost production high-quality, in order to promoting further developing of described raw material 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 long-term benefit are particularly evident.
Embodiment 1:
First with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, again take 10 as basic rate, black soya bean, black rice, Semen sesami nigrum, white peas or beans ratio in the black and white fruit are 8: 6: 2: 5 difference weighing black soya bean 80kg, black rice 60kg, Semen sesami nigrum 20kg, white peas or beans 50kg, and soak with clear water in the input cylinder tank and pulled out in 22 hours, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer;
Peppermint, anise, flavor enhancement ratio in batching is 2: 3: 2 weighing peppermint 20kg, anistree 30kg, flavor enhancement 20kg again, and with the pulverizer dispersion and fining with stir evenly into batching with mixer and starch;
Again take 100 as basic rate, be 9: 0.8 weighing black and white liquid 900kg, batching slurry 80kg in black and white liquid, batching slurry ratio, and stir with mixer and filter (also can not filtering) with filter again and go out just liquid milk;
Then with special-purpose bottle placer, first liquid milk is filled in the special sanitary Bottle ﹠ Can, then with precooker heat sterilization 1 hour and sealed upgrading up for safekeeping 5 days, Kaifeng namely obtains the fragrant milk of all good required black and white of color, smell and taste.
Embodiment 2:
First with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, again take 10 as basic rate, black soya bean, black rice, Semen sesami nigrum, white peas or beans ratio in the black and white fruit are 7: 7: 2.5: 4 difference weighing black soya bean 70kg, black rice 70kg, Semen sesami nigrum 25kg, white peas or beans 4kg, and soak with clear water in the input cylinder tank and pulled out in 23 hours, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer;
Peppermint, anise, flavor enhancement ratio in batching is 2.5: 2.5: 2.5 weighing peppermint 25kg, anistree 25kg, flavor enhancement 25kg again, and with the pulverizer dispersion and fining with stir evenly into batching with mixer and starch;
Again take 100 as basic rate, be 8.5: 0.7 weighing black and white liquid 850kg, batching slurry 70kg in black and white liquid, batching slurry ratio, and stir with mixer and filter (also can not filtering) with filter again and go out just liquid milk;
Then with special-purpose bottle placer, first liquid milk is filled in the special sanitary Bottle ﹠ Can, then with precooker heat sterilization 1.5 hours and sealed upgrading up for safekeeping 6 days, Kaifeng namely obtains the fragrant milk of all good required black and white of color, smell and taste.
Embodiment 3:
First with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, again take 10 as basic rate, black soya bean, black rice, Semen sesami nigrum, white peas or beans ratio in the black and white fruit are 6: 8: 3: 3 difference weighing black soya bean 60kg, black rice 80kg, Semen sesami nigrum 30kg, white peas or beans 3kg, and soak with clear water in the input cylinder tank and pulled out in 24 hours, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer;
Peppermint, anise, flavor enhancement ratio in batching is 3: 2: 3 weighing peppermint 30kg, anistree 20kg, flavor enhancement 30kg again, and with the pulverizer dispersion and fining with stir evenly into batching with mixer and starch;
Again take 100 as basic rate, be 8: 0.6 weighing black and white liquid 800kg, batching slurry 60kg in black and white liquid, batching slurry ratio, and stir with mixer and filter (also can not filtering) with filter again and go out just liquid milk;
Then with special-purpose bottle placer, first liquid milk is filled in the special sanitary Bottle ﹠ Can, then with precooker heat sterilization 2 hours and sealed upgrading up for safekeeping 7 days, Kaifeng namely obtains the fragrant milk of all good required black and white of color, smell and taste.
To filter last recrement in above-mentioned three embodiment as Sarah and sauce class preparation base-material, increase to improve raw materials used utilization rate and production added value with the batching resource.
Because being rich in natural green spices and acid and anticorrisive agent in major ingredient used and batching, therefore the fragrant milk of black and white is fresh-keeping and the shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number the black and white perfume milk of different content and grade.
Claims (4)
1. the fragrant milk of a black and white, comprise equipment put join, raw material preparation, boiling can, filter residue utilize four preparing process steps, it is characterized in that:
First with cleaner, black and white fruit and the batching of primary raw material are cleaned totally, again take 10 as basic rate, black soya bean, black rice, Semen sesami nigrum, white peas or beans ratio in the black and white fruit are 8-6: 6-8: 2-3: 5-3 weighing black soya bean, black rice, Semen sesami nigrum, white peas or beans respectively, and soak with clear water in the input cylinder tank and pulled out in 22-24 hour, drop into immediately the pulverizer dispersion and fining and stir evenly into black and white liquid with mixer;
Peppermint, anise, flavor enhancement ratio in batching is 2-3: 3-2 again: 2-3 weighing peppermint, anise, flavor enhancement, and with the pulverizer dispersion and fining with stir evenly into batching with mixer and starch;
Again take 100 as basic rate, be 9-8 in black and white liquid, batching slurry ratio: 0.8-0.6 weighing black and white liquid, batching slurry, and stir with mixer and filter (also can not filtering) with filter again and go out just liquid milk;
Then with special-purpose bottle placer, first liquid milk is filled in the special sanitary Bottle ﹠ Can, then with precooker heat sterilization 1-2 hour and sealed up for safekeeping upgrading 5-7 days, Kaifeng namely obtains the fragrant milk of all good required black and white of color, smell and taste.
2. will filter last recrement as Sarah and sauce class preparation base-material, increase to improve raw materials used utilization rate and production added value with the batching resource.
3. the fragrant milk of black and white as claimed in claim 1, it is characterized in that: described black and white fruit is black soya bean, black rice and Semen sesami nigrum, white peas or beans.
4. the fragrant milk of black and white as claimed in claim 1, it is characterized in that: described batching is peppermint, anise and flavor enhancement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104566137A CN103098901A (en) | 2012-11-15 | 2012-11-15 | Fragrant black and white milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104566137A CN103098901A (en) | 2012-11-15 | 2012-11-15 | Fragrant black and white milk |
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| Publication Number | Publication Date |
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| CN103098901A true CN103098901A (en) | 2013-05-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012104566137A Pending CN103098901A (en) | 2012-11-15 | 2012-11-15 | Fragrant black and white milk |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304667A (en) * | 2001-01-15 | 2001-07-25 | 李逸然 | Black bean milk and black bean milk powder |
| CN101971885A (en) * | 2010-10-08 | 2011-02-16 | 九阳股份有限公司 | Bean material for making soybean milk |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
-
2012
- 2012-11-15 CN CN2012104566137A patent/CN103098901A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304667A (en) * | 2001-01-15 | 2001-07-25 | 李逸然 | Black bean milk and black bean milk powder |
| CN101971885A (en) * | 2010-10-08 | 2011-02-16 | 九阳股份有限公司 | Bean material for making soybean milk |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
Non-Patent Citations (1)
| Title |
|---|
| 杨孝达: "大豆与大豆利用专题讲座(二)", 《粮食与油脂》 * |
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Application publication date: 20130515 |