CN103300153B - Bean beverage and preparation method thereof - Google Patents
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- CN103300153B CN103300153B CN201310282279.2A CN201310282279A CN103300153B CN 103300153 B CN103300153 B CN 103300153B CN 201310282279 A CN201310282279 A CN 201310282279A CN 103300153 B CN103300153 B CN 103300153B
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
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Abstract
The invention discloses a bean beverage and a preparation method thereof, and belongs to the technical field of deep-processing of agriculture products and comprehensive utilization of products of the agriculture products. The preparation method comprises the following steps of: washing and carrying out pretreatment on raw materials, sterilizing the raw materials, feeding the raw materials into a soymilk maker for production according to a ratio, cooling the soymilk to the room temperature, mixing, sealing and packaging, and carrying out secondary sterilization so as to provide the bean beverage with an expiration date of 40 days. The bean beverage is rich in a plurality of nutritional ingredients, the human cholesterol content can be reduced when people drink the beverage for a long time, and the bean beverage has a certain dietary therapy function for hypertension, hyperlipidemia, hyperglycemia, coronary diseases, arteriosclerosis and the like, and also has the functions of liver and kidney nourishing, aging and cancer prevention, immuno-enhancement and the like. The bean beverage is simple in process course, low in equipment requirement, simple and convenient to carry out, low in use cost and easy to popularize and apply in scale.
Description
Technical field
The invention belongs to agricultural byproducts intensive processing and product comprehensive utilization technique field thereof, be specifically related to a kind of beans drink processed and preparation method thereof, these beans drink normal temperature processed can be realized 4 day shelf-life.
Background technology
For a long time, the vegetable protein beans drink processed of making using soybean as primary raw material is subject to people's favor as the important sources of good protein.But abundant just because of nutrition content, beans drink processed becomes the good culture medium of microorganism, very easily be subject to the pollution of microorganism, shelf-life is very short, commercially available fresh beans drink processed (soya-bean milk) the lower shelf-life of normal temperature in summer does not generally all reach 1 day at present, even preservation under 4 DEG C of conditions, shelf-life also only has 2～3 days, although high temperature high pressure sterilizing can make the shelf-life reach 30 days, but because the too high nutriment to soya-bean milk of sterilization temperature destroys very serious, traditional water-bath pasteurize time is longer, can destroy equally the nutritional labeling of soya-bean milk.
Summary of the invention
The object of the invention is to overcome deficiency of the prior art, a kind of beans drink processed that can reach four day shelf-life is provided, this product is rich in multiple nutritional components, long-term drinking can reduce human cholesterol content, hypertension, high fat of blood, hyperglycaemia, coronary heart disease, artery sclerosis etc. are had to certain dietary function, also have flat filling liver kidney, anti-always anticancer, strengthen the effects such as immunity.Be conducive to solve the ubiquitous rich man's disease problem of China the elderly.Technological process of the present invention is simple, equipment requirement is low, simple and easy to do, use cost is low, easy large-scale promotion application.
In order to reach good bactericidal effect, extend the beans drink shelf-life processed, the present invention processes from soybean material, soya-bean milk product two aspects, wherein when soya-bean milk is carried out to water-bath pasteurize, make this product more uniform and stable to adding suspending agent in soya-bean milk, normal temperature can be realized 4 day shelf-life, realizes suitability for industrialized production a preparation technology simple to operation is provided for bean product drink.
The present invention is achieved through the following technical solutions:
A preparation method for beans drink processed, comprises the following steps:
The first step: raw-material pretreatment
(1) select that grain great Pi is thin, neatly full, free from insect pests and be raw material without the fresh soyabean going mouldy, add the water of 3～5 times of soybean weight, at 20～30 DEG C, soak 7～11 hours; Again the soybean after soaking is washed 1～4 time with clear water;
(2) black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are washed 1～4 time with clear water respectively, removed the dressing of ginkgo, pine nut outside, then wash 1～4 time with clear water;
(3) soybean, black duck wheat, oat, Semen sesami nigrum, ginkgo and pine nut are carried out to sterilization;
Second step: mixed pulp
In mass fraction, the soybean of 20～30 parts, the black duck wheat of 10～20 parts, the oat of 10～20 parts, the Semen sesami nigrum of 10～20 parts, the Poria cocos of 1～5 part, the ginkgo of 1～5 part, the pine nut of 5～10 parts, the water of 120～180 parts are mixed to rear slurrying, then product is cooled to room temperature;
The 3rd step: allotment
To adding homogeneous after the crude antistaling agent of 0.01～0.1 part, the suspending agent of 0.02～0.2 part, the xylitol of 1～5 part in above-mentioned product;
The 4th step: finished product
Pack, again carry out sterilization cooling.
Raw material sterilization described in the said method first step is to bathe pasteurize 9～20 minutes at 65～90 DEG C of Water Unders.
Crude antistaling agent described in the 3rd step is potassium cinnamate, B B-complex C derivative, propolis extract etc.
Suspending agent described in the 3rd step is monoglyceride and konjac glucomannan, and its mass ratio is 1:1～3:1.
The sterilization conditions of the 4th step is that 80～95 DEG C of Water Unders are bathed pasteurize 7～15 minutes.
Compared with existing product, the present invention has following beneficial effect:
The present invention can reach 4 day shelf-life except realizing normal temperature, the more important thing is its functional effect, the nutritive value of soybean is the highest in all beans, be called as " kings in beans ", containing the necessary amino acid of multiple human body, be also referred to as " green cow's milk ", ginkgo can stimulate circulation, delays senility, whitening spot-removing, be called as " botanic panda ", Poria cocos has effect of strengthening the spleen and stomach, antitoxic heart-soothing and sedative, enhancing immunity of organisms, and black duck wheat is containing enriching dietary fiber, nutritious three height that fall.Buckwheat, Semen sesami nigrum in five cereals have because of its abundant supporting one's family the effect that reduces body's cholesterol and blood fat, because have certain help to reducing hypertension, soybean contains abundant and superior in quality protein and its cholesterol is low, have effect for reducing fat, pine nut can reduce cholesterol (TC), triglycerides (TG), increasing high density lipoprotein (HDL).Therefore, this product of long-term drinking can play and fall three high food therapy effects.After tested, product total plate count of the present invention is all less than 20000cfu/mL, and coliform is all less than 70MPN/100mL.
Detailed description of the invention
Embodiment 1
A kind of beans drink processed and preparation method thereof, comprises the following steps:
(1) select that grain great Pi is thin, neatly full, free from insect pests and be raw material without the fresh soyabean going mouldy, add the water of 3 times of soybean weight, at 20 DEG C, soak 7 hours; Then wash with clear water the soybean of soaking for 2 times.
Black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are washed 2 times with clear water, remove the dressing of ginkgo, pine nut outside, then wash 2 times with clear water.
(2) soybean, black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are bathed to pasteurize 20 minutes at 65 DEG C of Water Unders.
(3), in mass fraction, the soybean of 20 parts, the black duck wheat of 10 parts, the oat of 10 parts, the Semen sesami nigrum of 10 parts, the pine nut of 5 parts, the Poria cocos of 1 part, the ginkgo of 1 part, the water of 120 parts are poured together into soy bean milk making machine (model: WSD-40) and prepared soya-bean milk.
(4) product is cooled to and adds the crude antistaling agent potassium cinnamate of 0.01 part, the suspending agent of 0.02 part (monoglyceride and konjac glucomannan mass ratio are 1:1), the xylitol of 1 part after room temperature, then carry out homogeneous with homogenizer.
(5) carry out sterilization again after packing, sterilization conditions is that 80 DEG C of Water Unders are bathed pasteurizes 15 minutes.
(6) after cooling, prepare finished product.
Embodiment 2
A kind of beans drink processed and preparation method thereof, comprises the following steps:
(1) select that grain great Pi is thin, neatly full, free from insect pests and be raw material without the fresh soyabean going mouldy, add the water that is about 3 times of soybean weight, at 25 DEG C, soak 9 hours; Then wash with clear water the soybean of soaking for 3 times.
Black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are washed 3 times with clear water, remove the dressing of ginkgo, pine nut outside, then wash 3 times with clear water.
(2) water bath processing soybean, black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut carry out sterilization, and sterilization conditions is 80 DEG C of water-bath pasteurizes 11 minutes.
(3), in mass fraction, the soybean of 25 parts, the black duck wheat of 15 parts, the oat of 15 parts, the Semen sesami nigrum of 15 parts, the pine nut of 8 parts, the Poria cocos of 2 parts, the ginkgo of 2 parts, the water of 150 parts are poured together into soy bean milk making machine and prepared soya-bean milk.
(4) be cooled to and add the crude antistaling agent potassium cinnamate of 0.05 part, the suspending agent of 0.05 part (monoglyceride and konjac glucomannan mass ratio are 2:1), the xylitol of 2 parts after room temperature, then carry out homogeneous with homogenizer.
(5) carry out sterilization again after packing, sterilization conditions is that 90 DEG C of Water Unders are bathed pasteurizes 10 minutes.
(6) after cooling, prepare finished product.
Embodiment 3
A kind of beans drink processed and preparation method thereof, comprises the following steps:
(1) select that grain great Pi is thin, neatly full, free from insect pests and be raw material without the fresh soyabean going mouldy, add the water that is about 5 times of soybean weight, at 30 DEG C, soak 11 hours.Wash the soybean of soaking for 4 times with clear water.Black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are washed 4 times with clear water, remove the dressing of ginkgo, pine nut outside, then wash 4 times with clear water.
(2) water bath processing soybean, black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut carry out sterilization, and sterilization conditions is 90 DEG C of water-bath pasteurizes 9 minutes.
(3), in mass fraction, the soybean of 30 parts, the black duck wheat of 20 parts, the oat of 20 parts, the Semen sesami nigrum of 20 parts, the pine nut of 10 parts, the Poria cocos of 5 parts, the ginkgo of 5 parts, the water of 180 parts are poured together into soy bean milk making machine and prepared soya-bean milk.
(4) be cooled to and add the crude antistaling agent potassium cinnamate of 0.1 part, the suspending agent of 0.2 part (monoglyceride and konjac glucomannan mass ratio are 3:1), the xylitol of 5 parts after room temperature, then carry out homogeneous with homogenizer.
(5) carry out sterilization again after packing, sterilization conditions is that 95 DEG C of Water Unders are bathed pasteurizes 7 minutes.
(6) after cooling, prepare finished product.
Table 1: embodiment 1 physics and chemistry, microorganism health, organoleptic indicator
| Project | Index |
| Soluble solid (g/100g) | ≥5.0 |
| Protein (g/100g) | ≥1.50 |
| Total plate count (cfu/g) | ≤20000 |
| Coliform (MPN/100g) | ≤70 |
| Total arsenic (in As) (mg/kg) | ≤0.2 |
| Lead (pb) (mg/kg) | ≤0.3 |
| Urine enzyme test | Be negative |
| Food additives | Meet GB/T2760-2011 regulation |
| Color | Be milk yellow to light black, there is beany flavour, free from extraneous odour |
| Form, tissue | Evenly emulsion, tissue is fine and smooth |
Table 2: embodiment 2 physical and chemical indexs and microorganism sanitary index
| Project | Index |
| Soluble solid (g/100g) | ≥5.5 |
| Protein (g/100g) | ≥1.60 |
| Total plate count (cfu/g) | ≤20000 |
| Coliform (MPN/100g) | ≤70 |
| Total arsenic (in As) (mg/kg) | ≤0.19 |
| Lead (pb) (mg/kg) | ≤0.3 |
| Urine enzyme test | Be negative |
| Food additives | Meet GB/T2760-2011 regulation |
| Color | Be milk yellow to light black, there is beany flavour, free from extraneous odour |
| Form, tissue | Evenly emulsion, tissue is fine and smooth |
Table 3: embodiment 3 physical and chemical indexs and microorganism sanitary index
| Project | Index |
| Soluble solid (g/100g) | ≥6.0 |
| Protein (g/100g) | ≥1.55 |
| Total plate count (cfu/g) | ≤20000 |
| Coliform (MPN/100g) | ≤70 |
| Total arsenic (in As) (mg/kg) | ≤0.2 |
| Lead (pb) (mg/kg) | ≤0.28 |
| Urine enzyme test | Be negative |
| Food additives | Meet GB/T2760-2011 regulation |
| Color | Be milk yellow to light black, there is beany flavour, free from extraneous odour |
| Form, tissue | Evenly emulsion, tissue is fine and smooth |
Attached:
1 soluble solids
Soluble solids is carried out by the regulation of GB/T12143.1.
2 protein
Protein measuring is carried out by GB/T5009.5 regulation.
3 total arsenic
The mensuration of arsenic is carried out by GB/T5009.11 regulation.
4 lead
Plumbous mensuration is carried out by GB/T5009.12 regulation.
5 urine enzyme tests
Urine enzyme test is carried out by the regulation of GB/T8622.
6 total plate counts
The mensuration of total plate count is carried out by GB/T4789.2 regulation.
7 coliforms
The mensuration of coliform is carried out by GB/4789.3 regulation.
Claims (4)
1. a preparation method for beans drink processed, its step is as follows:
The first step: raw-material pretreatment
(1) select that grain great Pi is thin, neatly full, free from insect pests and be raw material without the fresh soyabean going mouldy, add the water of 3～5 times of soybean weight, at 20～30 DEG C, soak 7～11 hours; Again the soybean after soaking is washed 1～4 time with clear water;
(2) black duck wheat, oat, Semen sesami nigrum, ginkgo, pine nut are washed 1～4 time with clear water respectively, removed the dressing of ginkgo, pine nut outside, then wash 1～4 time with clear water;
(3) soybean, black duck wheat, oat, Semen sesami nigrum, ginkgo and pine nut are bathed to pasteurize 9～20 minutes at 65～90 DEG C of Water Unders;
Second step: mixed pulp
In mass fraction, the soybean of 20～30 parts, the black duck wheat of 10～20 parts, the oat of 10～20 parts, the Semen sesami nigrum of 10～20 parts, the Poria cocos of 1～5 part, the ginkgo of 1～5 part, the pine nut of 5～10 parts, the water of 120～180 parts are mixed to rear slurrying, then product is cooled to room temperature;
The 3rd step: allotment
To adding homogeneous after the crude antistaling agent of 0.01～0.1 part, the suspending agent of 0.02～0.2 part, the xylitol of 1～5 part in above-mentioned product;
The 4th step: finished product
Pack, then cooling after 7～15 minutes 80～95 DEG C of Water Unders bath pasteurizes, thus obtain beans drink processed.
2. the preparation method of a kind of beans as claimed in claim 1 drink processed, is characterized in that: the crude antistaling agent described in the 3rd step is potassium cinnamate, B B-complex C derivative or propolis extract.
3. the preparation method of a kind of beans as claimed in claim 1 drink processed, is characterized in that: the suspending agent described in the 3rd step is monoglyceride and konjac glucomannan, and its mass ratio is 1:1～3:1.
4. a beans drink processed, is characterized in that: the method by claim 1～3 described in any one prepares.
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| CN103300153B true CN103300153B (en) | 2014-11-26 |
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| CN103404857A (en) * | 2013-08-13 | 2013-11-27 | 安徽省雷氏农业科技有限公司 | Health-care nutrient powder used for lowering high blood pressure, high blood fat, and high blood sugar |
| CN106962492A (en) * | 2017-04-19 | 2017-07-21 | 南昌大学 | A kind of method that disperse of clashing produces soymilk |
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| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101884402A (en) * | 2009-05-13 | 2010-11-17 | 秦皇岛金海食品工业有限公司 | Raw material for making soybean milk and preparation method thereof |
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|---|---|---|---|---|
| CN101317657B (en) * | 2008-07-23 | 2011-11-09 | 厦门惠尔康食品有限公司 | Composite nourishing dense liquid of common oats and preparation method thereof |
| CN102726799A (en) * | 2012-04-12 | 2012-10-17 | 丛繁滋 | Pure natural beverage capable of improving dietary structure and conditioning diet property and flavor |
| CN103141847A (en) * | 2013-03-14 | 2013-06-12 | 姚文 | Cereals powder |
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2013
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101884402A (en) * | 2009-05-13 | 2010-11-17 | 秦皇岛金海食品工业有限公司 | Raw material for making soybean milk and preparation method thereof |
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