CN103478266A - Morel soybean milk and preparation method thereof - Google Patents
Morel soybean milk and preparation method thereof Download PDFInfo
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- CN103478266A CN103478266A CN201310459404.2A CN201310459404A CN103478266A CN 103478266 A CN103478266 A CN 103478266A CN 201310459404 A CN201310459404 A CN 201310459404A CN 103478266 A CN103478266 A CN 103478266A
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- soya
- hickory chick
- bean milk
- mycelia
- morel
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Abstract
The invention relates to morel soybean milk and a preparation method thereof. The morel soybean milk is prepared from morel mycelia, soybeans and oats. The preparation method is characterized by comprising the following steps: 1) performing liquid culture, filtering, washing and drying the morel mycelia to obtain dry mycelia; 2) mixing the morel mycelia, the oats and the soybeans into a mixture, and adding water to grind the mixture into soybean milk; 3) boiling the soybean milk for 5-10min; 4) sterilizing the soybean milk for 4-6s at an sterilization temperature of 135-139 DEG C; and 5) cooling, aseptically filling and sealing to obtain the morel soybean milk. On the basis that the nutrients are not reduced, the nutrition of the morel, the oats and the soybeans is kept; the destruction of natural resources is reduced; the cost is saved; the whole preparation method is reasonable in process and strict in control; and the morel soybean milk is good in quality and is suitable for mass production.
Description
Technical field
The present invention relates to a kind of preparation method of bean product, be specifically related to a kind of preparation method of take the nutrient soya-bean milk that soybean, oat, Morciiella Esculeuta Mycelia be raw material.
Background technology
Soya-bean milk belongs to bean product.At present, for processing raw material of soya-bean milk, mainly take beans as main, the pure soya-bean milk that soya bean, black soya bean, mung bean etc. make as raw material as take; By the nutrient soya-bean milk that adds Chinese herbal medicine etc. to make; The peanut soya-bean milk that adds peanut to make; Take the benefit brain soya-bean milk that peanut, sesame, walnut be auxiliary material; Also have rutin soya-bean milk, momordica grosvenori gingkgo health care soya-bean milk, coarse cereals soya-bean milk etc., and the fungi soya-bean milk has no report, fungi is as one of six large pillars of present food industries, its nutritive value is very high, and hickory chick soya-bean milk described here, the soya-bean milk that the Morciiella Esculeuta Mycelia of take is exactly made as auxiliary material it is reported that hickory chick records in Compendium of Material Medica the earliest in China: " sweet cold nontoxic; beneficial stomach, phlegm-eliminiating and qi-regulating ".The flat flavor of hickory chick property is sweet, can be used as medicine.Long Zhenghai once recorded and narrated it and had the effects such as profit stomach invigorating the spleen, phlegm-eliminiating and qi-regulating, beneficial intestines help digestion in 1997 " research of hickory chick and the application and development prospects thereof " delivered at " Chinese biochemical drug magazine ".Liu Bo is at " Chinese medicinal fungi " proved recipe of traditional Chinese medicine: hickory chick dry product 609 is cooked and is eaten soup, and day takes 2 times, is used for the treatment of indigestion, phlegm is breathed hard more and other breathing problem, evident in efficacy.Tu Ya mills, and Sun Xiaoming etc. record and narrate hickory chick at " Chinese Wild plant resources " " Toxicological Assessment on Food Safety of Morchella esculenta " the enhancing immunologic function, suppresses tumour, antifatigue, the various health-care such as reducing blood lipid and anti-mutagenesis.Liu Minli (1994) in " Chinese Wild plant resources " " the wild mushroom Elements such as hickory chick " to hickory chick in the multi mineral prime element analyzed, say that it is rich in the various trace elements with anti-cardiovascular disease and Pycnorus cinnabarius.The large tracts of land artificial cultivation of hickory chick also fails to realize in China and even the world, also take wild collection at present as main, not only destroy natural resources, and can aggravate the extinction of species, and the nutritive value of Morciiella Esculeuta Mycelia and fructification are suitable, here we mainly utilize Morciiella Esculeuta Mycelia processing soya-bean milk, can make so most of people drink the high hickory chick soya-bean milk of nutritive value.
Summary of the invention
Purpose of the present invention is exactly effectively to utilize the nutritive peculiarity of Morciiella Esculeuta Mycelia, by Morciiella Esculeuta Mycelia and soybean are made to soya-bean milk, comes into the market, and can make more people absorb the nutrition of hickory chick and soybean, thereby reaches reducing blood lipid and strengthen the effect of immunity.
In order to achieve the above object, technical scheme of the present invention is as follows:
A kind of preparation method of hickory chick soya-bean milk, the method selects Morciiella Esculeuta Mycelia, soybean and oat to make, and it is characterized in that:
1, described Morciiella Esculeuta Mycelia is made dry mycelia through Liquid Culture, filtration, cleaning, drying;
2, the dry mycelia of hickory chick, oat, soybean mix mixture, and add water and ground into soya-bean milk, and the water temperature of described water is 75 ℃～100 ℃;
3, soya-bean milk is boiled to 5～10min;
4, soya-bean milk is carried out to ultra high temperature sterilization, sterilization temperature is at 135 ℃～139 ℃, and the time is at 4～6s;
5, cooling rear sterile filling sealing, make the hickory chick soya-bean milk.
The hickory chick soya-bean milk that the preparation method of described a kind of hickory chick soya-bean milk is prepared, it is characterized in that: comprise the dry mycelia of hickory chick, oat, soybean and water, and be mixed and made into mixture by the dry mycelia of hickory chick, oat, soybean, the each component of mixture by accounting for percentage by weight is: the dry bacterium 15～20% of hickory chick, oat accounts for 5～15%, soybean 70～80%; Described water and mixture are 300mL～400mL:80mg～100mg by milliliter and part by weight.
The present invention compared with prior art, on the basis of not reducing nutritional labeling, has preserved the nutrition of hickory chick, oat and soybean, and the destruction of having reduced natural resources, has saved cost.The operation of the whole production technology of the present invention is reasonable, control is strict, and product and quality are good, is applicable to batch production.
The specific embodiment
Below according to embodiment, the present invention is described in further detail.
A kind of preparation method of hickory chick soya-bean milk, this soya-bean milk selects the hickory chick of common soybean, oat and field acquisition to make through the mycelia purifying, wherein:
1, described Morciiella Esculeuta Mycelia access fluid nutrient medium is sent out full mycelia about 3～5 days, and filtration, cleaning, drying are made the dry mycelia of hickory chick;
2, soybean, through soaking at room temperature 12 hours, is eluriated, and drains away the water;
3, the dry mycelia of hickory chick, oat, soybean mix mixture, and the each component proportioning is as follows by weight percentage: the dry mycelia of hickory chick accounts for 15～20% of gross weight, and oat accounts for 5～15% of gross weight, and soybean accounts for 70～80% of gross weight;
4, Jia Shui carries out defibrination, and water temperature is 75 ℃～100 ℃, and water and mixture are 300mL～400mL:80mg～100mg by milliliter and part by weight;
5, carry out ultra high temperature sterilization after soya-bean milk is boiled, sterilization temperature is at 135 ℃～139 ℃, and the time is at 4～6s;
6, carry out aseptic packaging after cooling, make the hickory chick soya-bean milk.
Described hickory chick soya-bean milk is that the dry mycelia of hickory chick, oat and soybean obtain through processing.It comprises the dry mycelia of hickory chick, oat, soybean and water, and is mixed and made into mixture by the dry mycelia of hickory chick, oat, soybean, and the each component of mixture by accounting for percentage by weight is: the dry bacterium 15～20% of hickory chick, and oat accounts for 5～15%, soybean 70～80%; Described water and mixture are 300mL～400mL:80mg～100mg by milliliter and part by weight.
This soya-bean milk can effectively be preserved the nutritional labeling of hickory chick, oat and soybean, reduces the destruction of wild toadstool resource, reduces the production cost of hickory chick as Edible resource.Often this food of diet can promote the absorption of human body for the nutritional labeling of hickory chick, oat and soybean, reduces and eliminates carcinogenic danger, reaches and reduces blood pressure, increases antifatigue and constitutional effect.
Claims (2)
1. the preparation method of a hickory chick soya-bean milk, the method selects Morciiella Esculeuta Mycelia, soybean and oat to make, and it is characterized in that:
(1) described Morciiella Esculeuta Mycelia is made dry mycelia through Liquid Culture, filtration, cleaning, drying;
(2) the dry mycelia of hickory chick, oat, soybean mix mixture, and add water and ground into soya-bean milk, and the water temperature of described water is 75 ℃～100 ℃;
(3) soya-bean milk is boiled to 5～10min;
(4) soya-bean milk is carried out to ultra high temperature sterilization, sterilization temperature is at 135 ℃～139 ℃, and the time is at 4～6s;
(5) cooling rear sterile filling sealing, make the hickory chick soya-bean milk.
2. the prepared hickory chick soya-bean milk of the preparation method of a kind of hickory chick soya-bean milk according to claim 1, it is characterized in that: comprise the dry mycelia of hickory chick, oat, soybean and water, and be mixed and made into mixture by the dry mycelia of hickory chick, oat, soybean, the each component of mixture by accounting for percentage by weight is: the dry bacterium 15～20% of hickory chick, oat accounts for 5～15%, soybean 70～80%; Described water and mixture are 300mL～400mL:80mg～100mg by milliliter and part by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310459404.2A CN103478266A (en) | 2013-09-24 | 2013-09-24 | Morel soybean milk and preparation method thereof |
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| CN201310459404.2A CN103478266A (en) | 2013-09-24 | 2013-09-24 | Morel soybean milk and preparation method thereof |
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| CN103478266A true CN103478266A (en) | 2014-01-01 |
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| CN201310459404.2A Pending CN103478266A (en) | 2013-09-24 | 2013-09-24 | Morel soybean milk and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174452A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of the Morchella esculenta (L.) Pers dry powder of health food |
| CN106172812A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of fiber health care food |
| CN106174537A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of the plant drymeal of health food |
| CN106174044A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of health food |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305792A (en) * | 2007-05-15 | 2008-11-19 | 佟志和 | Toadstool beverage and its preparation method |
| CN103039621A (en) * | 2011-10-14 | 2013-04-17 | 张延霖 | Method for making chestnut oat soybean milk |
-
2013
- 2013-09-24 CN CN201310459404.2A patent/CN103478266A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305792A (en) * | 2007-05-15 | 2008-11-19 | 佟志和 | Toadstool beverage and its preparation method |
| CN103039621A (en) * | 2011-10-14 | 2013-04-17 | 张延霖 | Method for making chestnut oat soybean milk |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174452A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of the Morchella esculenta (L.) Pers dry powder of health food |
| CN106172812A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of fiber health care food |
| CN106174537A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of the plant drymeal of health food |
| CN106174044A (en) * | 2016-07-08 | 2016-12-07 | 安徽济他倍乐生物科技有限公司 | A kind of preparation method of health food |
| CN109463465A (en) * | 2018-12-29 | 2019-03-15 | 南阳师范学院 | A kind of preparation process of hickory chick bean curd stick |
| CN109463465B (en) * | 2018-12-29 | 2022-05-06 | 南阳师范学院 | Preparation process of morchella dried beancurd sticks |
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Application publication date: 20140101 |