CN103621643A - Manufacturing method of loquat soybean milk - Google Patents
Manufacturing method of loquat soybean milk Download PDFInfo
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- CN103621643A CN103621643A CN201310539890.9A CN201310539890A CN103621643A CN 103621643 A CN103621643 A CN 103621643A CN 201310539890 A CN201310539890 A CN 201310539890A CN 103621643 A CN103621643 A CN 103621643A
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- loquat
- soya
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- bean milk
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Abstract
The invention discloses a manufacturing method of loquat soybean milk. The manufacturing method comprises the following steps: preparing loquat juice, preparing soybean mil, mixing and blending, homogenizing, sterilizing and filling, and storing in a cooling manner. Through the manner, the loquat soybean milk has the flavor and nutrition of loquat and soybeans, the mouth feel is fine and smooth, the taste is fresh and the nutritive value is high.
Description
Technical field
The present invention relates to beans drink manufacture field processed, particularly relate to a kind of preparation method of loquat soya-bean milk.
Background technology
Loquat belongs to rose family Eriobotrya, at south China, extensively plants, and its pulp soft and succulency, sour and sweet palatability, contain mineral matter and the multivitamins such as abundant carbohydrate, protein, potassium, phosphorus, iron, calcium.Loquat is cool in nature, the sweet acid of taste, except having the glandular secretion of stimulating digestion, improves a poor appetite, beyond aid digestion, the relieving summer-heat that quenches the thirst, the multiple efficacies such as moisten the lung and relieve the cough, its pulp also contains the materials such as abundant amarogentin and Bai Lu pears alcohol, has the effect of inhibition tumor cell activity.
In China, loquat maturation is in the end of spring and the beginning of summer, because listing is concentrated, water content is high and be difficult to the reasons such as preservation and freshness, causes very large waste.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of preparation method of loquat soya-bean milk, after loquat can being squeezed the juice, mix with soya-bean milk, the loquat soyabean milk beverage that can develop taste delicate fragrance, is of high nutritive value, both solved the deep processing and utilization problem of loquat, cut the waste, also for market provides novel beverage products.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of preparation method of loquat soya-bean milk is provided, comprises:
A), loquat juice is produced: select abundant maturation, pulp be yellow, without mildew and rot Loquat-Shaped Cake, with circulating water, rinse surperficial dust etc. and adhere to impurity, then with 0.5% liquor potassic permanganate, soak 30 seconds to 1 minute to the sterilization that carries out disinfection of its surface, then rinse with circulating water; Loquat is poured in boiling water, kept 1 minute, slightly coldly after picking up carry out manual peeling, stoning, reject carpopodium and the soft dogberry that is not suitable for processing such as rotten simultaneously; The Loquat-Shaped Cake of peeling stoning is put into that boiling water soaks again and is taken out rapidly, and is immersed in 0.03% ascorbic acid solution; With the beater that hole diameter of sieve (perforated) plate is 2.0 millimeters, loquat fruit is pulled an oar, then parchment is squeezed the juice through spiral juice extractor, obtain loquat juice; The loquat juice obtaining after making beating is carried out to squeeze and filter by 120 object double-layer filter cloths, obtain loquat Normal juice.
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 to 5 minutes, manually remove the suspension of the water surface, and the sewage of draining and soaking, repeat above cleaning, decontamination, draining and add water operation, be dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 to 10 degree, then carry out centrifugal removing slag; Use eight connects tank and carries out continuous mashing off, and the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs.
C), mixing preparation: loquat Normal juice is evenly mixed in blending tank with soya-bean milk, be deployed into loquat soyabean milk beverage according to following ratio:
Soya-bean milk 83.0 ~ 87.0%;
Loquat juice 5.0 ~ 8.0%;
Sucrose 8.0 ~ 8.5%;
Xanthans 0.20 ~ 0.25%;
Loquat essence 0.010 ~ 0.015%.
D), homogeneous: the pressure of homogenizer is set to 30MPa, and the larger particles in loquat soyabean milk beverage is dispersed into small particle.
E), sterilization filling: adopt UHT sterilization form to carry out sterilization to loquat soyabean milk beverage, sterilization temperature is 138 ~ 145 ℃, and the time is 5 ~ 8 seconds; Loquat soya-bean milk after sterilization is undertaken filling by aseptic filler, seal simultaneously.
F), cooling storage: the tank that the loquat soyabean milk beverage after filling is placed in to circulating water carries out cooling, and water temperature is 10 ~ 15 ℃, and be 30 ~ 35 minutes cool time; Cooled loquat soyabean milk beverage product is positioned in the freezer of 2 ~ 8 ℃ and stores.
The invention has the beneficial effects as follows: the present invention can make loquat soya-bean milk drink delicate mouthfeel, taste delicate fragrance, be of high nutritive value.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention comprises:
A preparation method for loquat soya-bean milk, comprising:
A), loquat juice is produced: select abundant maturation, pulp be yellow, without mildew and rot Loquat-Shaped Cake, with circulating water, rinse surperficial dust etc. and adhere to impurity, then with 0.5% liquor potassic permanganate, soak 30 seconds to 1 minute to the sterilization that carries out disinfection of its surface, then rinse with circulating water; Loquat is poured in boiling water, kept 1 minute, slightly coldly after picking up carry out manual peeling, stoning, reject carpopodium and the soft dogberry that is not suitable for processing such as rotten simultaneously; The Loquat-Shaped Cake of peeling stoning is put into that boiling water soaks again and is taken out rapidly, and is immersed in 0.03% ascorbic acid solution; With the beater that hole diameter of sieve (perforated) plate is 2.0 millimeters, loquat fruit is pulled an oar, then parchment is squeezed the juice through spiral juice extractor, obtain loquat juice; The loquat juice obtaining after making beating is carried out to squeeze and filter by 120 object double-layer filter cloths, obtain loquat Normal juice.
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 to 5 minutes, manually remove the suspension of the water surface, and the sewage of draining and soaking, repeat above cleaning, decontamination, draining and add water operation, be dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 to 10 degree, then carry out centrifugal removing slag; Use eight connects tank and carries out continuous mashing off, and the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs.
C), mixing preparation: loquat Normal juice is evenly mixed in blending tank with soya-bean milk, be deployed into loquat soyabean milk beverage according to following ratio:
Soya-bean milk 83.0 ~ 87.0%;
Loquat juice 5.0 ~ 8.0%;
Sucrose 8.0 ~ 8.5%;
Xanthans 0.20 ~ 0.25%;
Loquat essence 0.010 ~ 0.015%.
D), homogeneous: the pressure of homogenizer is set to 30MPa, and the larger particles in loquat soyabean milk beverage is dispersed into small particle.
E), sterilization filling: adopt UHT sterilization form to carry out sterilization to loquat soyabean milk beverage, sterilization temperature is 138 ~ 145 ℃, and the time is 5 ~ 8 seconds; Loquat soya-bean milk after sterilization is undertaken filling by aseptic filler, seal simultaneously.
F), cooling storage: the tank that the loquat soyabean milk beverage after filling is placed in to circulating water carries out cooling, and water temperature is 10 ~ 15 ℃, and be 30 ~ 35 minutes cool time; Cooled loquat soyabean milk beverage product is positioned in the freezer of 2 ~ 8 ℃ and stores.
The present invention mixes with soya-bean milk after loquat can being squeezed the juice, and the loquat soyabean milk beverage that can develop taste delicate fragrance, is of high nutritive value had both solved the deep processing and utilization problem of loquat, cuts the waste, also for market provides novel beverage products.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (1)
1. a preparation method for loquat soya-bean milk, is characterized in that, comprising:
A), loquat juice is produced: select abundant maturation, pulp be yellow, without mildew and rot Loquat-Shaped Cake, with circulating water, rinse surperficial dust etc. and adhere to impurity, then with 0.5% liquor potassic permanganate, soak 30 seconds to 1 minute to the sterilization that carries out disinfection of its surface, then rinse with circulating water; Loquat is poured in boiling water, kept 1 minute, slightly coldly after picking up carry out manual peeling, stoning, reject carpopodium and the soft dogberry that is not suitable for processing such as rotten simultaneously; The Loquat-Shaped Cake of peeling stoning is put into that boiling water soaks again and is taken out rapidly, and is immersed in 0.03% ascorbic acid solution; With the beater that hole diameter of sieve (perforated) plate is 2.0 millimeters, loquat fruit is pulled an oar, then parchment is squeezed the juice through spiral juice extractor, obtain loquat juice; The loquat juice obtaining after making beating is carried out to squeeze and filter by 120 object double-layer filter cloths, obtain loquat Normal juice;
B), soya-bean milk is produced: soybean is placed in to fermentation vat, seethes and clean 3 to 5 minutes, manually remove the suspension of the water surface, and the sewage of draining and soaking, repeat above cleaning, decontamination, draining and add water operation, be dipped to soybean surface without elephant skin, till skin of beancurd easily departs from bean cotyledon; Soaked soybean is watered and carries out defibrination, make the concentration of soya-bean milk within the scope of 8 to 10 degree, then carry out centrifugal removing slag; Use eight connects tank and carries out continuous mashing off, and the Temperature Setting of each soybean milk boiling tank is 1. 65 ~ 68 ℃, 2. 68 ~ 70 ℃, 3. 80 ~ 85 ℃, 4. 90 ~ 92 ℃, 5. 95 ~ 100 ℃, 6. 118 ~ 120 ℃, 7. 105 ~ 108 ℃, 8. 98 ~ 100 ℃; Well-done soya-bean milk is carried out to filter pulp processing by 200 object screen packs;
C), mixing preparation: loquat Normal juice is evenly mixed in blending tank with soya-bean milk, be deployed into loquat soyabean milk beverage according to following ratio:
Soya-bean milk 83.0 ~ 87.0%;
Loquat juice 5.0 ~ 8.0%;
Sucrose 8.0 ~ 8.5%;
Xanthans 0.20 ~ 0.25%;
Loquat essence 0.010 ~ 0.015%;
D), homogeneous: the pressure of homogenizer is set to 30MPa, and the larger particles in loquat soyabean milk beverage is dispersed into small particle;
E), sterilization filling: adopt UHT sterilization form to carry out sterilization to loquat soyabean milk beverage, sterilization temperature is 138 ~ 145 ℃, and the time is 5 ~ 8 seconds; Loquat soya-bean milk after sterilization is undertaken filling by aseptic filler, seal simultaneously;
F), cooling storage: the tank that the loquat soyabean milk beverage after filling is placed in to circulating water carries out cooling, and water temperature is 10 ~ 15 ℃, and be 30 ~ 35 minutes cool time; Cooled loquat soyabean milk beverage product is positioned in the freezer of 2 ~ 8 ℃ and stores.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310539890.9A CN103621643A (en) | 2013-11-05 | 2013-11-05 | Manufacturing method of loquat soybean milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310539890.9A CN103621643A (en) | 2013-11-05 | 2013-11-05 | Manufacturing method of loquat soybean milk |
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| CN103621643A true CN103621643A (en) | 2014-03-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310539890.9A Pending CN103621643A (en) | 2013-11-05 | 2013-11-05 | Manufacturing method of loquat soybean milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636801A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Loquat soya-bean milk and producing method thereof |
| CN112890053A (en) * | 2021-01-25 | 2021-06-04 | 重庆云升食品饮料有限公司 | Loquat juice beverage processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002049459A1 (en) * | 2000-12-20 | 2002-06-27 | Michigan Biotechnology Institute | Soy milk juice beverage |
| CN102813008A (en) * | 2012-09-11 | 2012-12-12 | 苏州金记食品有限公司 | Five-cereal soymilk and manufacture method |
| CN103098899A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Fruity soymilk |
| CN103636801A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Loquat soya-bean milk and producing method thereof |
-
2013
- 2013-11-05 CN CN201310539890.9A patent/CN103621643A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002049459A1 (en) * | 2000-12-20 | 2002-06-27 | Michigan Biotechnology Institute | Soy milk juice beverage |
| CN102813008A (en) * | 2012-09-11 | 2012-12-12 | 苏州金记食品有限公司 | Five-cereal soymilk and manufacture method |
| CN103098899A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Fruity soymilk |
| CN103636801A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Loquat soya-bean milk and producing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 周范林: "《532道健康对症蔬果汁》", 31 July 2008, article "枇杷豆浆" * |
| 朱珠: "《软饮料加工技术》", 31 January 2011, article "豆奶的基本生产工艺" * |
| 莫冰等: "混浊枇杷汁的配料和加工工序研究", 《食品科技》, no. 03, 31 December 2008 (2008-12-31), pages 85 - 87 * |
| 赵萍: "《粮油食品工艺》", 31 October 2004, article "豆浆机豆乳制品" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636801A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Loquat soya-bean milk and producing method thereof |
| CN103636801B (en) * | 2013-11-05 | 2016-04-27 | 苏州金记食品有限公司 | A kind of loquat soya-bean milk and preparation method thereof |
| CN112890053A (en) * | 2021-01-25 | 2021-06-04 | 重庆云升食品饮料有限公司 | Loquat juice beverage processing method |
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Application publication date: 20140312 |