CN103749713A - Gingko soybean milk and production method thereof - Google Patents
Gingko soybean milk and production method thereof Download PDFInfo
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- CN103749713A CN103749713A CN201410049707.1A CN201410049707A CN103749713A CN 103749713 A CN103749713 A CN 103749713A CN 201410049707 A CN201410049707 A CN 201410049707A CN 103749713 A CN103749713 A CN 103749713A
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Abstract
The invention discloses gingko soybean milk and a production method thereof. The gingko soybean milk comprises the following components by weight percent: 10-15 percent of gingko thick liquid, 0.1-0.5 percent of polysaccharide from spirulina platensis, 5-10 percent of fructus hippophae juice, 0.1-0.2 percent of a soybean milk stabilizer and the balance of cooked soybean milk. The gingko soybean milk disclosed by the invention has the nutritional value of soybean milk, and has the health function of gingkoes, spiral seaweed and fructus hippophae, and the two advantages are perfectly combined through a process technology, so that a high quality drink which has a high nutritive value, has a certain function of assisting to lose weight, has good taste and flavor, and has the health function is obtained.
Description
Technical field
The present invention relates to a kind of health food and preparation method thereof, relate in particular to a kind of ginkgo bean milk that can be used for fat-reducing and preparation method thereof.
Background technology
Ginkgo is one of very precious and ancient in the world seeds, has the laudatory title of " living fossil ".Ginkgo nut is the seed of ginkgo, because its kind of skin is white duricrust, therefore be commonly called as gingko.In gingko, contain abundant nutritional labeling and special chemical substance.Ginkgo nut can be protected liver, reduces cardiac arrhythmia, prevent bronchoconstriction fatal in allergic reaction, also can be applicable to asthma, transplant rejection, miocardial infarction, apoplexy and Organoprotective treatment.
Soya-bean milk is subject to popular a kind of drink deeply, be also a kind of be applicable to all ages crowd, nutraceutical, enjoy the good reputation of " vegetable milk ".The nutriment that contains multiple human body needs in soya-bean milk, as protein, fat, carbohydrate, amino acid and aliphatic acid etc.Contain in addition various trace elements, and the functional component such as soyabean oligosaccharides, isoflavones, human body anti-ageing, anti-oxidant, anticancer etc. had to positive role.Soya-bean milk occupies very consequence in traditional soybean goods, and the old and the young are benefit, particularly women, the elderly and baby all.Soya-bean milk is more and more subject to numerous Mies' favor as the diet food of new century, long-term drinking soya-bean milk can be improved looks, be kept healthy.Concerning infant, high-quality soya-bean milk can be used as the substitute of milk.
Follow the progressively raising of people's living standard and the continuous enhancing of people's self health consciousness, people have focused on more to the Nutrition and health function of food, existing certain nutrition, has again food or the drink of certain health-care effect, will more and more be subject to liking of consumer.
Summary of the invention
The object of the invention is for the problems referred to above, to society, provide a kind of existing certain nutrition, have again ginkgo bean milk of certain health-care effect and preparation method thereof.
Technical scheme of the present invention is: a kind of ginkgo bean milk is provided, comprises the composition of following weight percentage, and ginkgo slurry 10-15%, spirulina polysaccharide 0.1-0.5%, sea buckthorn juice 5-10%, soya-bean milk stabilizing agent 0.1%-0.2%, surplus is ripe soya-bean milk.
The present invention also provides a kind of preparation method of ginkgo bean milk, the components in certain proportion of following weight percentage is weighed, wherein, ginkgo slurry 10-15%, spirulina polysaccharide 0.1-0.5%, sea buckthorn juice 5-10%, soya-bean milk stabilizing agent 0.1%-0.2%, surplus is ripe soya-bean milk, insert high-shear emulsifying tank, by the temperature of 80 ℃-85 ℃, fully emulsified; Mixing soya-bean milk after emulsification injects in degassing tank ,-0.025 to the degassed beans raw meat that goes under-0.035MPa vacuum condition; Mixing soya-bean milk after after degassed is high-pressure homogeneous under 20MPa-25MPa condition through homogenizer; Mixing soya-bean milk after homogeneous is through sterilization machine at 138 ℃, and 8-12 ultra high temperature short time sterilization second, is cooled to after 20-25 ℃, and sterile filling is made.
As improvement of the present invention, described ginkgo slurry is made as follows,
(1), remove toxicity, by the ginkgo after shelling, after weighing, put into and stir jacketed pan, add the water boil of 2-4 times of ginkgo weight, and stirring at low speed departs from ginkgo skin, with filter screen, pull the ginkgo skin of disengaging out, continue to boil to ginkgo soft, hand is pinched broken;
(2), the well-done ginkgo of the first step is put into mixer, then add the water of 2-3 ginkgo weight, stir 10-15 minute;
(3) the ginkgo slurry water, second step being made is adjusted to the ginkgo slurry that is 10-14% containing thing content admittedly.
As improvement of the present invention, described sea buckthorn juice is made as follows,
(1), fructus hippophae is cleaned to impurity elimination;
(2), fructus hippophae is squeezed into juice with squeezer;
(3), filter and remove suspended material in sea buckthorn juice;
(4), high-speed separation is removed the oil phase substance in sea buckthorn juice;
(5), with high-pressure sterilizing pot, under the condition of 121 degrees Celsius, sterilizing 60-90 minute.
As improvement of the present invention, described ripe soya-bean milk is made as follows,
(1), by the soybeans soaking after removal of impurities in the water of its 2-4 times quality, adjust between the pH value in 8 to 9 of soak, be dipped to soybean skin round and smooth wrinkle resistantly, the beans heart is as the criterion without visible white matter hard-core;
(2), the soybean soaking is added to the doubly water mill slurry of dry soybean quality of 3-4, the raw slurry of milled is gone out bean dregs through centrifuge, and the raw slurry that separation obtains injects in mashing off cylinder, boils 4-5 minute, obtains ripe soya-bean milk.
Ginkgo bean milk of the present invention is a kind of nutritive value of existing soya-bean milk itself, the health care that has again ginkgo, spirulina and fructus hippophae to give, by technology, make both perfect adaptations again, obtain a kind of certain fat-reducing booster action that is of high nutritive value, has, taste flavor is good, also has the high-quality drink of health care.
The specific embodiment
In following each embodiment, the preparation method of ginkgo bean milk is that following each embodiment is weighed, and inserts high-shear emulsifying tank, by the temperature of 80 ℃-85 ℃, fully emulsified; Mixing soya-bean milk after emulsification injects in degassing tank ,-0.025 to the degassed beans raw meat that goes under-0.035MPa vacuum condition; Mixing soya-bean milk after after degassed is high-pressure homogeneous under 20MPa-25MPa condition through homogenizer; Mixing soya-bean milk after homogeneous is through sterilization machine at 138 ℃, and 8-12 ultra high temperature short time sterilization second, is cooled to after 20-25 ℃, and sterile filling is made.
Wherein, described ginkgo slurry is made as follows,
(1), remove toxicity, by the ginkgo after shelling, after weighing, put into and stir jacketed pan, add the water boil of 2-4 times of ginkgo weight, and stirring at low speed departs from ginkgo skin, with filter screen, pull the ginkgo skin of disengaging out, continue to boil to ginkgo soft, hand is pinched broken;
(2), the well-done ginkgo of the first step is put into mixer, then add the water of 2-3 ginkgo weight, stir 10-15 minute;
(3) the ginkgo slurry water, second step being made is adjusted to the ginkgo slurry that is 10-14% containing thing content admittedly.
Described sea buckthorn juice is made as follows,
(1), fructus hippophae is cleaned to impurity elimination;
(2), fructus hippophae is squeezed into juice with squeezer;
(3), filter and remove suspended material in sea buckthorn juice;
(4), high-speed separation is removed the oil phase substance in sea buckthorn juice;
(5), with high-pressure sterilizing pot, under the condition of 121 degrees Celsius, sterilizing 60-90 minute.
Described ripe soya-bean milk is made as follows,
(1), by the soybeans soaking after removal of impurities in the water of its 2-4 times quality, adjust between the pH value in 8 to 9 of soak, be dipped to soybean skin round and smooth wrinkle resistantly, the beans heart is as the criterion without visible white matter hard-core;
(2), the soybean soaking is added to the doubly water mill slurry of dry soybean quality of 3-4, the raw slurry of milled is gone out bean dregs through centrifuge, and the raw slurry that separation obtains injects in mashing off cylinder, boils 4-5 minute, obtains ripe soya-bean milk.
Embodiment 1
Ginkgo slurry 10%, spirulina polysaccharide 0.1%, sea buckthorn juice 5%, soya-bean milk stabilizing agent 0.1%, surplus is ripe soya-bean milk.
Embodiment 2
Ginkgo slurry 11%, spirulina polysaccharide 0.2%, sea buckthorn juice 7%, soya-bean milk stabilizing agent 0.2%, surplus is ripe soya-bean milk.
Embodiment 3
Ginkgo slurry 13%, spirulina polysaccharide 0.3%, sea buckthorn juice 8%, soya-bean milk stabilizing agent 0.1%, surplus is ripe soya-bean milk.
Embodiment 4
Ginkgo slurry 15%, spirulina polysaccharide 0.5%, sea buckthorn juice 10%, soya-bean milk stabilizing agent 0.2%, surplus is ripe soya-bean milk.
By the ginkgo bean milk of above-described embodiment 1 to embodiment 4, by two groups of men and women, drink, wherein two groups of men and women's human body weight is all more than 100Kg, every group of 15 people, drink 30 days, in every day, afternoon twice, each 250 milliliters (embodiment 1 to embodiment 4 circulation is drunk), the average loss of weight 10.6% of man's group, female organizes average loss of weight 13.2%.Illustrate that this beverage all has certain booster action to men and women's fat-reducing.
In the present invention, spirulina polysaccharide is the polysaccharide with physiologically active extracting from spirulina, and from the appearance spirulina polysaccharide is a kind of colourless or flaxen powder.Can water-soluble grease and the alcohols material of being insoluble to.
Spirulina polysaccharide has Antiradiation injury and improves the caused side reaction of Radiotherapy chemotherapy, tumor patient had certain effect, and be therefore the dietotherapy good merchantable brand of tumor patient.
Research shows, although spirulina polysaccharide can not directly kill cancer cell, it has certain inhibitory action to the DNA in cancer cell, RNA and protein are synthetic, and along with the enhancing progressively of the prolongation inhibitory action of action time.Spirulina polysaccharide has obvious protection effect to the damage of ionising radiation in addition, and it can make the NIH mouse survival rate of patients acuity radiation improve 63%, the radiation genetic damage that can also significantly alleviate bone marrow cell.The personage that likes to be beautiful knows that spirulina facial mask has certain whitening function, what it played a role is also spirulina polysaccharide, and spirulina polysaccharide can suppress the free-radical oxidation reaction of people Ben Nei, reduces lipid peroxidation, reduce the formation of organizing lipofuscin, can reach the effect delaying senility.
Spirulina polysaccharide can improve immunity, coordinating intestines and stomach, improves constipation, regulates three height, tender skin, and whitening is talked spot, radioresistance, promoted longevity, anti-ageing.Spirulina 90% disease is all kept outside of the door by it, as its energy liver detoxification, repairs hepatic injury; Can supplement iron, selenium and other trace elements, prevent and treat anaemia; Can also eliminate free radical, suppress or killing tumor cell, prevent and improve tumour etc.What quite get consumer reception, be exactly Spirulina soft capsule at present, Spirulina soft capsule, through space breeding, is applicable to food fanatics, slimmer edible for a long time, supplements the nutrients, and strengthens immunity.
In the present invention, sea buckthorn juice is reducing cholesterol, allevating angina pectoris outbreak, and preventing and treating in addition the aspects such as coronary atherosclerosis has good effect; Sea buckthorn juice can also be removed the free radical in human body, improves immunologic function, for the resistance against diseases that improves human body, delaying human body caducity important role.In addition, the multiple biological nutrition composition in sea buckthorn juice is to nursing skin, the wrinkle resistant anti-ageing good effect that also has.
Claims (5)
1. a ginkgo bean milk, is characterized in that: comprise the composition of following weight percentage, ginkgo is starched 10-15%, spirulina polysaccharide 0.1-0.5%, sea buckthorn juice 5-10%, soya-bean milk stabilizing agent 0.1%-0.2%, and surplus is ripe soya-bean milk.
2. the preparation method of a ginkgo bean milk, it is characterized in that: the components in certain proportion of following weight percentage is weighed, wherein, ginkgo slurry 10-15%, spirulina polysaccharide 0.1-0.5%, sea buckthorn juice 5-10%, soya-bean milk stabilizing agent 0.1%-0.2%, surplus is ripe soya-bean milk, insert high-shear emulsifying tank, by the temperature of 80 ℃-85 ℃, fully emulsified; Mixing soya-bean milk after emulsification injects in degassing tank ,-0.025 to the degassed beans raw meat that goes under-0.035MPa vacuum condition; Mixing soya-bean milk after after degassed is high-pressure homogeneous under 20MPa-25MPa condition through homogenizer; Mixing soya-bean milk after homogeneous is through sterilization machine at 138 ℃, and 8-12 ultra high temperature short time sterilization second, is cooled to after 20-25 ℃, and sterile filling is made.
3. the preparation method of ginkgo bean milk according to claim 2, is characterized in that: described ginkgo slurry is made as follows,
(1), remove toxicity, by the ginkgo after shelling, after weighing, put into and stir jacketed pan, add the water boil of 2-4 times of ginkgo weight, and stirring at low speed departs from ginkgo skin, with filter screen, pull the ginkgo skin of disengaging out, continue to boil to ginkgo soft, hand is pinched broken;
(2), the well-done ginkgo of the first step is put into mixer, then add the water of 2-3 ginkgo weight, stir 10-15 minute;
(3) the ginkgo slurry water, second step being made is adjusted to the ginkgo slurry that is 10-14% containing thing content admittedly.
4. according to the preparation method of the ginkgo bean milk described in claim 2 or 3, it is characterized in that: described ripe soya-bean milk is made as follows,
(1), by the soybeans soaking after removal of impurities in the water of its 2-4 times quality, adjust between the pH value in 8 to 9 of soak, be dipped to soybean skin round and smooth wrinkle resistantly, the beans heart is as the criterion without visible white matter hard-core;
(2), the soybean soaking is added to the doubly water mill slurry of dry soybean weight of 3-4, the raw slurry of milled is gone out bean dregs through centrifuge, and the raw slurry that separation obtains injects in mashing off cylinder, boils 4-5 minute, obtains ripe soya-bean milk.
5. according to the preparation method of the ginkgo bean milk described in claim 2 or 3, it is characterized in that: described sea buckthorn juice is made as follows,
(1), fructus hippophae is cleaned to impurity elimination;
(2), fructus hippophae is squeezed into juice with squeezer;
(3), filter and remove suspended material in sea buckthorn juice;
(4), high-speed separation is removed the oil phase substance in sea buckthorn juice;
(5), with high-pressure sterilizing pot, under the condition of 121 degrees Celsius, sterilizing 60-90 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410049707.1A CN103749713A (en) | 2014-02-13 | 2014-02-13 | Gingko soybean milk and production method thereof |
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| CN201410049707.1A CN103749713A (en) | 2014-02-13 | 2014-02-13 | Gingko soybean milk and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996582A (en) * | 2015-07-07 | 2015-10-28 | 安徽金菜地食品有限公司 | Salangid and onion flavored soybean milk and preparation method thereof |
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| CN1371614A (en) * | 2001-02-27 | 2002-10-02 | 叶永伯 | Ginkgo bean milk beverage and making method thereof |
| CN101253983A (en) * | 2008-04-04 | 2008-09-03 | 张嗣钊 | Momordica grosvenori gingkgo health care soya-bean milk and method of preparing the same |
| CN102048225A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red-date health protection beverage capable of improving growing development |
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN103392813A (en) * | 2013-04-28 | 2013-11-20 | 深圳市福荫食品集团有限公司 | Soymilk containing Hippophae rhamnoides juice, and preparation method thereof |
| CN103462168A (en) * | 2013-09-30 | 2013-12-25 | 安徽大学 | Method for preparing gingko fresh extract |
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2014
- 2014-02-13 CN CN201410049707.1A patent/CN103749713A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371614A (en) * | 2001-02-27 | 2002-10-02 | 叶永伯 | Ginkgo bean milk beverage and making method thereof |
| CN101253983A (en) * | 2008-04-04 | 2008-09-03 | 张嗣钊 | Momordica grosvenori gingkgo health care soya-bean milk and method of preparing the same |
| CN102048225A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red-date health protection beverage capable of improving growing development |
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN103392813A (en) * | 2013-04-28 | 2013-11-20 | 深圳市福荫食品集团有限公司 | Soymilk containing Hippophae rhamnoides juice, and preparation method thereof |
| CN103462168A (en) * | 2013-09-30 | 2013-12-25 | 安徽大学 | Method for preparing gingko fresh extract |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996582A (en) * | 2015-07-07 | 2015-10-28 | 安徽金菜地食品有限公司 | Salangid and onion flavored soybean milk and preparation method thereof |
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Application publication date: 20140430 |