CN103798387A - Preparation method of papaya black soya bean milk - Google Patents
Preparation method of papaya black soya bean milk Download PDFInfo
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- CN103798387A CN103798387A CN201410072005.5A CN201410072005A CN103798387A CN 103798387 A CN103798387 A CN 103798387A CN 201410072005 A CN201410072005 A CN 201410072005A CN 103798387 A CN103798387 A CN 103798387A
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Abstract
The invention discloses a preparation method of papaya black soya bean milk. The method comprises the steps of (1) preparing black soya bean milk; (2) preparing papaya pulp, namely removing the seeds of 10%-20% of papaya, adding water for breaking, and grinding the product in a grinding device to obtain thick liquid for later use; (3) preparing syrup, namely decocting 4%-6% of cane sugar and 0.02%-0.08% of table salt to obtain the syrup for later use; (4) blending, namely evenly mixing 40%-60% of black soya bean milk obtained in the step (1), 20%-40% of milk, the papaya pulp prepared in the step (2) and the syrup obtained in the step (3), and screening by a sieve with 100-120 meshes to obtain the papaya black soya bean milk; and (5) homogenizing, sterilizing and filling. The preparation method is simple and easy to control; the prepared soymilk not only maintains the nutritive values and the health care functions of papaya and black soya beans, but also has nutritional ingredients which are easily absorbed by a human body, and is rich in fragrance and mild in mouthfeel; after being drunk for a long time, the papaya black soya bean milk has the health care functions of improving the immunity of a human body, etc.
Description
Technical field
The present invention relates to a kind of manufacture craft of bean milk beverage, be specifically related to a kind of preparation method of pawpaw bean milk of black soy bean.
Background technology
Chaenomeles tropical fruit (tree), abounds with in Southeast Asia.Be rich in the mineral matters such as each seed amino acid, vitamin, calcium iron, and papain and pawpaw alkali etc.Taste acid warm in nature, stimulates the circulation of the blood and cause the muscles and joints to relax and stomach dampness elimination, and peel smooth is attractive in appearance, pulp abundant careful, give off a strong fragrance, juice is rich many, sweet good to eat, have the refined title of " hundred benefits are fruit ", " emperor of fruit ", " ten thousand longevity melons ", is one of the south of the Five Ridges four your name fruits.
Black soya bean is called black beans, the young beans of branch, black soybean.Black soya bean is the one in soybean, is rich in the nutriments such as protein, amino acid, fat, carbohydrate and carrotene, vitamin, nicotinic acid.Point research shows, black soya bean has high protein, characteristic low in calories.Wherein contained protein, amino acid are that human body is necessary; Also have oleic acid, unrighted acid, very easily absorbed by human body, not only can meet human body to fatty needs, can also reduce the effect of Blood Cholesterol.In addition, black soya bean also contains abundant trace element, and as zinc, copper, magnesium, molybdenum, selenium, fluorine etc., these trace elements can both delaying human body caducity, reduce blood viscosity.Add that black soya bean also contains crude fibre, often edible can promotion digests, and prevents constipation.
Along with the raising of people's living standard and the continuous reinforcement to healthy consumption idea, the food with health care is looked at by people's parent more and more.At present, the soymilk of selling on the market forms through soya-bean milk and milk allotment mostly, taste is single, nutritional labeling is insufficient, can not meet consumer demand, so, the fruity soymilk occurring, on the soymilk basis of making, to be added into fruit and multi-condiment agent is made, and these additives, long-term drinking can have a certain impact to health.And, not yet have take pawpaw, black soya bean as primary raw material, make the healthy soymilk drink of pure natural.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of pawpaw bean milk of black soy bean, this preparation method is simple, be easy to control, the soymilk making not only retains nutritive value and the health care of pawpaw, black soya bean, and nutritional labeling is easy to absorption of human body, gas fragrance is strong, mouthfeel is soft, long-term drinking can strengthen the health cares such as the resistance of human body.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for pawpaw bean milk of black soy bean, comprises the following steps:
1) black soya bean slurry preparation: black soya bean is soaked in water 5～15 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:5～10 (m:v), defibrination, squeeze in stream boiling slurry tank, mashing off 15～35 minutes under 85～105 ℃ of conditions, obtains black soya bean slurry again;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 10～20% is removed to seed, add 3～5 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, sucrose 4～6% and edible salt 0.02～0.08% are brewed into syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, black soya bean slurry 40～60%, milk 20～40% and step 2 that step 1) is obtained) papaya puree making, the syrup that step 3) makes mix and allocate, cross 100～120 mesh sieves, make pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops into homogeneous in homogenizer, then through ultrahigh-temperature instant sterilization, filling.
The preferred percentage by weight of described raw material is: black soya bean slurry 45～55%, milk 25～35%, pawpaw 13～17%, sucrose 4～6%, edible salt 0.04～0.06%.
In described step 3), syrup boils temperature and time and is respectively 70～80 ℃, 10～20 minutes.
In described step 5), the condition of homogeneous is 35～45 ℃, 20～25MPa.
In described step 5), the condition of ultrahigh-temperature instant sterilization is 137～142 ℃, 1～3 minute.
The invention has the advantages that:
Pawpaw, nutritious black bean composition in the present invention's formula are abundant, be rich in amino acid, multivitamin, the carrotene of needed by human body, the trace elements such as zinc, calcium, magnesium, potassium, have and stimulate the circulation of the blood and cause the muscles and joints to relax and stomach dampness elimination, clearing heat and detoxicating, beautifying face and moistering lotion, promote longevity, strengthen effect such as resistance of human body.The present invention has added pawpaw in milk, makes the nutritional labeling in pawpaw be easier to be absorbed by the body.In pawpaw bean milk of black soy bean of the present invention, also added syrup, to change made soymilk mouthfeel and structural state, thereby made the soymilk that obtains more fine and smooth sweet, gas fragrance is strong, mouthfeel is soft, and long-term drinking can strengthen the health cares such as the resistance of human body.Preparation method of the present invention simply, has effectively kept the nutritional labeling of raw material, applicable all kinds of drunk by people, is a kind of green drink safe, sheerly natural health.
The specific embodiment
Be described further with preferred embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for pawpaw bean milk of black soy bean, the steps include:
1) black soya bean slurry preparation: black soya bean is soaked in water 10 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:8 (m:v), defibrination, then squeeze in stream boiling slurry tank, mashing off 25 minutes under 95 ℃ of conditions, obtains black soya bean slurry;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 15% is removed to seed, add 4 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, by sucrose 5% and edible salt 0.05%, add suitable quantity of water, boil 15 minutes under 75 ℃ of conditions, make syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, the black soya bean that step 1) is obtained slurry 50%, milk 30% and step 2) papaya puree making, the syrup that step 3) makes mix and allocate, and crosses 110 mesh sieves, makes pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops in homogenizer, in 40 ℃, carries out homogeneous 2 times under 22MPa condition, then ultrahigh-temperature instant sterilization 2 minutes under 140 ℃ of conditions, filling.
Embodiment 2
A preparation method for pawpaw bean milk of black soy bean, the steps include:
1) black soya bean slurry preparation: black soya bean is soaked in water 15 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:10 (m:v), defibrination, then squeeze in stream boiling slurry tank, mashing off 15 minutes under 105 ℃ of conditions, obtains black soya bean slurry;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 20% is removed to seed, add 5 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, by sucrose 5% and edible salt 0.02%, add suitable quantity of water, boil 20 minutes under 70 ℃ of conditions, make syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, the black soya bean that step 1) is obtained slurry 60%, milk 28% and step 2) papaya puree making, the syrup that step 3) makes mix and allocate, and crosses 120 mesh sieves, makes pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops in homogenizer, in 45 ℃, carries out homogeneous 2 times under 20MPa condition, then ultrahigh-temperature instant sterilization 3 minutes under 137 ℃ of conditions, filling.
Embodiment 3
A preparation method for pawpaw bean milk of black soy bean, the steps include:
1) black soya bean slurry preparation: black soya bean is soaked in water 8 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:8 (m:v), defibrination, then squeeze in stream boiling slurry tank, mashing off 35 minutes under 85 ℃ of conditions, obtains black soya bean slurry;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 16% is removed to seed, add 4 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, by sucrose 4% and edible salt 0.08%, add suitable quantity of water, boil 10 minutes under 80 ℃ of conditions, make syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, the black soya bean that step 1) is obtained slurry 52%, milk 20% and step 2) papaya puree making, the syrup that step 3) makes mix and allocate, and crosses 120 mesh sieves, makes pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops in homogenizer, in 35 ℃, carries out homogeneous under 25MPa condition, then ultrahigh-temperature instant sterilization 1 minute under 142 ℃ of conditions, filling.
Embodiment 4
A preparation method for pawpaw bean milk of black soy bean, the steps include:
1) black soya bean slurry preparation: black soya bean is soaked in water 5 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:5 (m:v), defibrination, then squeeze in stream boiling slurry tank, mashing off 18 minutes under 100 ℃ of conditions, obtains black soya bean slurry;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 10% is removed to seed, add 3 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, by sucrose 6% and edible salt 0.05%, add suitable quantity of water, boil 16 minutes under 72 ℃ of conditions, make syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, the black soya bean that step 1) is obtained slurry 40%, milk 40% and step 2) papaya puree making, the syrup that step 3) makes mix and allocate, and crosses 100 mesh sieves, makes pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops in homogenizer, in 42 ℃, carries out homogeneous under 22MPa condition, then ultrahigh-temperature instant sterilization 2 minutes under 140 ℃ of conditions, filling.
Claims (5)
1. a preparation method for pawpaw bean milk of black soy bean, is characterized in that, comprises the following steps:
1) preparation of black soya bean slurry: black soya bean is soaked in water 5～15 hours, pulls out and pour in refining equipment, adding water to solid-liquid ratio is 1:5～10 (m:v), defibrination, squeeze in stream boiling slurry tank, mashing off 15～35 minutes under 85～105 ℃ of conditions, obtains black soya bean slurry again;
2) preparation of papaya puree: by pawpaw bean milk of black soy bean weight percent meter, pawpaw 10～20% is removed to seed, add 3～5 times of water, fragmentation, puts into refining equipment defibrination for subsequent use;
3) preparation of syrup: by pawpaw bean milk of black soy bean weight percent meter, sucrose 4～6% and edible salt 0.02～0.08% are brewed into syrup for subsequent use;
4) allotment: by pawpaw bean milk of black soy bean weight percent meter, black soya bean slurry 40～60%, milk 20～40% and step 2 that step 1) is obtained) papaya puree making, the syrup that step 3) makes mix and allocate, cross 100～120 mesh sieves, make pawpaw bean milk of black soy bean;
5) homogeneous, sterilization are filling: the pawpaw bean milk of black soy bean that step 4) is made drops into homogeneous in homogenizer, then through ultrahigh-temperature instant sterilization, filling.
2. preparation method according to claim 1, is characterized in that, described raw material weight percentage is: black soya bean slurry 45～55%, milk 25～35%, pawpaw 13～17%, sucrose 4～6%, edible salt 0.04～0.06%.
3. preparation method according to claim 1, is characterized in that: described step 3) syrup boils temperature and time and is respectively 70～80 ℃, 10～20 minutes.
4. preparation method according to claim 1, is characterized in that: the condition of described step 5) homogeneous is 35～45 ℃, 20～25MPa.
5. preparation method according to claim 1, is characterized in that: the condition of described step 5) ultrahigh-temperature instant sterilization is 137～142 ℃, 1～3 minute.
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| CN201410072005.5A CN103798387A (en) | 2014-02-28 | 2014-02-28 | Preparation method of papaya black soya bean milk |
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| CN201410072005.5A CN103798387A (en) | 2014-02-28 | 2014-02-28 | Preparation method of papaya black soya bean milk |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522178A (en) * | 2014-12-04 | 2015-04-22 | 柒俊 | Mango bean milk and preparation method thereof |
| CN104757683A (en) * | 2015-04-29 | 2015-07-08 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN107079992A (en) * | 2017-04-21 | 2017-08-22 | 黄山佳龙绿色食品有限公司 | A kind of pawpaw black soybean tea is dry and preparation method thereof |
| CN107396977A (en) * | 2017-08-14 | 2017-11-28 | 安徽皓皓食品有限公司 | A kind of preparation technology of pawpaw soymilk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897360A (en) * | 2010-07-23 | 2010-12-01 | 江南大学 | Fruit juice soymilk beverage and production method thereof |
| CN103478263A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Fruit juice type soymilk beverage |
-
2014
- 2014-02-28 CN CN201410072005.5A patent/CN103798387A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897360A (en) * | 2010-07-23 | 2010-12-01 | 江南大学 | Fruit juice soymilk beverage and production method thereof |
| CN103478263A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Fruit juice type soymilk beverage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522178A (en) * | 2014-12-04 | 2015-04-22 | 柒俊 | Mango bean milk and preparation method thereof |
| CN104757683A (en) * | 2015-04-29 | 2015-07-08 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN104757683B (en) * | 2015-04-29 | 2017-03-22 | 山西师范大学 | Method for preparing papaya soybean milk probiotics compound beverage |
| CN107079992A (en) * | 2017-04-21 | 2017-08-22 | 黄山佳龙绿色食品有限公司 | A kind of pawpaw black soybean tea is dry and preparation method thereof |
| CN107396977A (en) * | 2017-08-14 | 2017-11-28 | 安徽皓皓食品有限公司 | A kind of preparation technology of pawpaw soymilk |
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Application publication date: 20140521 |