CN103798402A - Method for preparing kiwi fruit soybean milk - Google Patents

Method for preparing kiwi fruit soybean milk Download PDF

Info

Publication number
CN103798402A
CN103798402A CN201410071601.1A CN201410071601A CN103798402A CN 103798402 A CN103798402 A CN 103798402A CN 201410071601 A CN201410071601 A CN 201410071601A CN 103798402 A CN103798402 A CN 103798402A
Authority
CN
China
Prior art keywords
weight
kiwi
soymilk
syrup
mixed
Prior art date
Application number
CN201410071601.1A
Other languages
Chinese (zh)
Inventor
曾杰
Original Assignee
曾杰
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 曾杰 filed Critical 曾杰
Priority to CN201410071601.1A priority Critical patent/CN103798402A/en
Publication of CN103798402A publication Critical patent/CN103798402A/en

Links

Abstract

The invention discloses a method for preparing kiwi fruit soybean milk. The kiwi fruit soybean milk is mainly prepared from mixed kiwi fruit juice and soybean milk, and the preparation method comprises the following steps: 1) preparing the kiwi fruit juice; 2) mixing up cane sugar, honey, trehalose and edible salt according to a ratio of (16-20):(16-20):(8-12):1, and adding a proper amount of water for boiling into syrup; 3) uniformly stirring 40-60 parts by weight of soybean milk, 30-50 parts by weight of milk liquid, 20-40 parts by weight of the kiwi fruit juice and 20-40 parts by weight of the syrup, heating to 70-80 DEG C, keeping the temperature for 3-5 minutes so as to prepare a mixture liquid; 4) adjusting the pH value of the mixture liquid to 3-5 by using citric acid; and 5) homogenizing and sterilizing to obtain the kiwi fruit soybean milk. The preparation method is simple and easy to control, the prepared kiwi fruit soybean milk is rich and comprehensive in nutrition, easy to absorb, low in calorie, and good in taste, and has the health-care function of enhancing the resistance of human bodies when being taken for a long time.

Description

A kind of preparation method of Kiwi berry soymilk
Technical field
The present invention relates to a kind of preparation technology of fruit soymilk, be specifically related to a kind of preparation method of Kiwi berry soymilk.
Background technology
Kiwi berry is the fruit of Actinidiaceae plant Kiwi berry.Kiwi berry is rich in vitamin, soluble dietary fiber and mineral matter, and it is nutritious, and delicious flavour particularly contains abundant vitamin C, is called as the laudatory titles such as " treasure in fruit ", " king of Vc ".Taste acid, sweet, cold in nature, there is regulating QI of the middle-JIAO, promote the production of body fluid and moisturize, the effects such as antipyretic relieving restlessness, significant to prevention scurvy, hypertension etc.
Soymilk has become most people indispensable beverage every day in China.The trace element that soymilk contains rich in protein and multiple needed by human body, its nutritive value and milk are close, and albumen in soymilk be quality plant albumen, containing cholesterol and lactose, human body is easy to absorb.In addition, often edible also make for good health can balanced body in trophic structure, effectively stop the calcareous loss of human body, reduce body's cholesterol, prevent the various diseases such as hypertension, coronary heart disease, diabetes, strengthen immunity, delay the function of senility of humanbody.
At present, the soymilk of selling on the market at present forms through soya-bean milk and milk allotment mostly, and taste is single, and nutritional labeling is insufficient, can not meet consumer demand.And not yet there is on the market Kiwi berry soymilk to sell.Develop one and can realize Kiwi berry and soymilk nutrition complement, and there is the novel soymilk of health care, low in calories, comprehensive nutrition.Not only increase the kind of Chinese gooseberry beverage, and there is good market potential.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of Kiwi berry soymilk, and this preparation method is simple, is easy to control, nutritious being comprehensively easy to of Kiwi berry soymilk making absorbs, low in calories, mouthfeel is better, and 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 Kiwi berry soymilk, is mainly mixed by kiwi-fruit juice and soymilk, comprises the following steps and makes:
1) Kiwi berry is put into juice extractor and squeeze the juice, filter, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 16~20:16~20:8~12:1, adding water to feed liquid weight ratio is 1:5~10, is brewed into syrup, crosses 100~150 mesh sieves, makes syrup, for subsequent use;
3) get 40~60 weight portion soya-bean milk, 30~50 weight portion milks, 20~40 weight portion kiwi-fruit juices and 20~40 weight portion syrup and stir and evenly mix, be heated to 70~80 ℃, keep 3~5 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 3~5, and at 35~45 ℃, under the condition of 20~25MPa, puts into homogenizer and carry out homogeneous 1~3 time;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.
Optimum weight part of each raw material of described mixed liquor is: 50 parts of soya-bean milk, 40 parts of milks, 30 parts of kiwi-fruit juices, 30 parts, syrup.
Preferably, described filter type is ultrafiltration nethike embrane filtration method, and wherein ultrafiltration nethike embrane is the milipore filter of aperture 0.3~0.5um.
Kiwi-fruit juice nutritional labeling in the present invention's formula is abundant, the amino acid, multivitamin, soluble dietary fiber and the mineral matter that are rich in needed by human body, have regulating QI of the middle-JIAO, promotes the production of body fluid and moisturize, antipyretic relieving restlessness, tonifying Qi benefit essence, beautifying face and moistering lotion, the effects such as the resistance of enhancing human body; The present invention has added kiwi-fruit juice in soymilk, makes both nutrition complements, and the nutritional labeling in Kiwi berry is easier to absorb; 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 safe, healthy green drink.
The specific embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for Kiwi berry soymilk, is mainly mixed by kiwi-fruit juice and soymilk, the steps include:
1) Kiwi berry is put into juice extractor and squeeze the juice, adopt the ultrafiltration membrance filter of aperture 0.4um to remove slag, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 18:18:10:1, add water, feed liquid weight ratio is 1:8, is brewed into syrup, crosses 130 mesh sieves, makes syrup, for subsequent use;
3) get 50 weight portion soya-bean milk, 40 weight portion milks, 30 weight portion kiwi-fruit juices and 30 weight portion syrup and stir and evenly mix, and be heated to 75 ℃, keep 4 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 4, and at 40 ℃, under the condition of 23MPa, puts into homogenizer and carry out homogeneous 2 times;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.
Embodiment 2
A preparation method for Kiwi berry soymilk, is mainly mixed by kiwi-fruit juice and soymilk, the steps include:
1) Kiwi berry is put into juice extractor and squeeze the juice, adopt the ultrafiltration membrance filter of aperture 0.4um to remove slag, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 20:17:8:1, add water, feed liquid weight ratio is 1:10, is brewed into syrup, crosses 150 mesh sieves, makes syrup, for subsequent use;
3) get 60 weight portion soya-bean milk, 42 weight portion milks, 20 weight portion kiwi-fruit juices and 40 weight portion syrup and stir and evenly mix, and be heated to 70 ℃, keep 5 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 3, and at 45 ℃, under the condition of 20MPa, puts into homogenizer and carry out homogeneous 3 times;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.
Embodiment 3
A preparation method for Kiwi berry soymilk, is mainly mixed by kiwi-fruit juice and soymilk, the steps include:
1) Kiwi berry is put into juice extractor and squeeze the juice, adopt the ultrafiltration membrance filter of aperture 0.3um to remove slag, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 18:16:12:1, add water, feed liquid weight ratio is 1:5, is brewed into syrup, crosses 100 mesh sieves, makes syrup, for subsequent use;
3) get 52 weight portion soya-bean milk, 30 weight portion milks, 40 weight portion kiwi-fruit juices and 32 weight portion syrup and stir and evenly mix, and be heated to 80 ℃, keep 5 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 5, and at 35 ℃, under the condition of 25MPa, puts into homogenizer and carry out homogeneous;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.
Embodiment 4
A preparation method for Kiwi berry soymilk, is mainly mixed by kiwi-fruit juice and soymilk, the steps include:
1) Kiwi berry is put into juice extractor and squeeze the juice, adopt the ultrafiltration membrance filter of aperture 0.5um to remove slag, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 16:20:11:1, add water, feed liquid weight ratio is 1:7, is brewed into syrup, crosses 120 mesh sieves, makes syrup, for subsequent use;
3) get 40 weight portion soya-bean milk, 50 weight portion milks, 32 weight portion kiwi-fruit juices and 20 weight portion syrup and stir and evenly mix, and be heated to 72 ℃, keep 4 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 4, and at 38 ℃, under the condition of 22MPa, puts into homogenizer and carry out homogeneous 2 times;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.

Claims (3)

1. a preparation method for Kiwi berry soymilk, is characterized in that, is mainly mixed by kiwi-fruit juice and soymilk, comprises the following steps and makes:
1) Kiwi berry is put into juice extractor and squeeze the juice, filter, obtain kiwi-fruit juice for subsequent use;
2) sucrose, honey, trehalose and edible salt are mixed and put into pot by 16~20:16~20:8~12:1, adding water to feed liquid weight ratio is 1:5~10, is brewed into syrup, crosses 100~150 mesh sieves, makes syrup, for subsequent use;
3) get 40~60 weight portion soya-bean milk, 30~50 weight portion milks, 20~40 weight portion kiwi-fruit juices and 20~40 weight portion syrup and stir and evenly mix, and be heated to 70~80 ℃, keep 3~5 minutes, make mixed liquor;
4) liquid temp to be mixed is down to below 35 ℃, and regulating pH of mixed value with citric acid is 3~5, and at 35~45 ℃, under the condition of 20~25MPa, puts into homogenizer and carry out homogeneous 1~3 time;
5) mixed liquor after homogeneous is carried out to pasteurized process, obtain Kiwi berry soymilk.
2. the preparation method of Kiwi berry soymilk according to claim 1, is characterized in that: the weight portion of each raw material of described mixed liquor is: 50 parts of soya-bean milk, 40 parts of milks, 30 parts of kiwi-fruit juices, 30 parts, syrup.
3. the preparation method of Kiwi berry soymilk according to claim 1, is characterized in that: described filter type is ultrafiltration nethike embrane filtration method, and wherein ultrafiltration nethike embrane is the milipore filter of aperture 0.3~0.5um.
CN201410071601.1A 2014-02-28 2014-02-28 Method for preparing kiwi fruit soybean milk CN103798402A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410071601.1A CN103798402A (en) 2014-02-28 2014-02-28 Method for preparing kiwi fruit soybean milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410071601.1A CN103798402A (en) 2014-02-28 2014-02-28 Method for preparing kiwi fruit soybean milk

Publications (1)

Publication Number Publication Date
CN103798402A true CN103798402A (en) 2014-05-21

Family

ID=50696177

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410071601.1A CN103798402A (en) 2014-02-28 2014-02-28 Method for preparing kiwi fruit soybean milk

Country Status (1)

Country Link
CN (1) CN103798402A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104397185A (en) * 2014-12-04 2015-03-11 柒俊 Sugarcane soymilk and preparation method thereof
CN104472710A (en) * 2014-12-04 2015-04-01 柒俊 Towel gourd soymilk and preparation method thereof
CN104522178A (en) * 2014-12-04 2015-04-22 柒俊 Mango bean milk and preparation method thereof
CN105685243A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Feijoa sellowiana fruity soymilk and preparation method thereof
CN105685235A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Synsepalum dulcificum fruity soymilk and preparation method thereof
CN105685233A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Vaccinium fruit fruity soymilk and preparation method thereof
CN105685232A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Ginseng fruit fruity soymilk and preparation method thereof
CN105685244A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Randia cochinchinensis fruity soymilk and preparation method thereof
CN105685241A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Hibiscus flower roselle fruity soymilk and preparation method thereof
CN105685238A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Gooseberry fruit fruity soymilk and preparation method thereof
CN105685234A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Selenium-rich sweet Calyx seu Fructus Physalis fruity soymilk and preparation method thereof
CN105685236A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Prickly pear fruity soymilk and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1038014A (en) * 1988-05-16 1989-12-20 R.J.雷诺兹烟草公司 Tobacco product with improved means for delivering flavorants
CN101099504A (en) * 2006-07-07 2008-01-09 陕西天宝大豆食品技术研究所 Soybean and milk double-protein intensified milk and preparation method thereof
CN103211020A (en) * 2013-04-28 2013-07-24 马瑞 Formula of black soybean soy milk with mango flavor
CN103250799A (en) * 2013-05-10 2013-08-21 贵州海科实业发展有限公司 Kiwi soymilk and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1038014A (en) * 1988-05-16 1989-12-20 R.J.雷诺兹烟草公司 Tobacco product with improved means for delivering flavorants
CN101099504A (en) * 2006-07-07 2008-01-09 陕西天宝大豆食品技术研究所 Soybean and milk double-protein intensified milk and preparation method thereof
CN103211020A (en) * 2013-04-28 2013-07-24 马瑞 Formula of black soybean soy milk with mango flavor
CN103250799A (en) * 2013-05-10 2013-08-21 贵州海科实业发展有限公司 Kiwi soymilk and preparation method thereof

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685232A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Ginseng fruit fruity soymilk and preparation method thereof
CN105685244A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Randia cochinchinensis fruity soymilk and preparation method thereof
CN105685241A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Hibiscus flower roselle fruity soymilk and preparation method thereof
CN105685243A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Feijoa sellowiana fruity soymilk and preparation method thereof
CN105685235A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Synsepalum dulcificum fruity soymilk and preparation method thereof
CN105685233A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Vaccinium fruit fruity soymilk and preparation method thereof
CN105685238A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Gooseberry fruit fruity soymilk and preparation method thereof
CN105685234A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Selenium-rich sweet Calyx seu Fructus Physalis fruity soymilk and preparation method thereof
CN105685236A (en) * 2014-11-27 2016-06-22 衡阳市旺人食品实业有限公司 Prickly pear fruity soymilk and preparation method thereof
CN104397185A (en) * 2014-12-04 2015-03-11 柒俊 Sugarcane soymilk and preparation method thereof
CN104472710A (en) * 2014-12-04 2015-04-01 柒俊 Towel gourd soymilk and preparation method thereof
CN104522178A (en) * 2014-12-04 2015-04-22 柒俊 Mango bean milk and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101401628B (en) Method for producing spiced dried bean curd of carrot
CN107087694A (en) A kind of Green health-preserving sweet osmanthus tea beverage and preparation method thereof
CN102511854B (en) Collagen polypeptide drink and its preparation method
CN101457192B (en) Papaya sake and method for producing the same
CN104170957A (en) Coix seed fermented beverage and preparation method thereof
CN104997103A (en) Fruit and vegetable soybean milk drink and preparation method thereof
CN101627790B (en) Ginkgo and ginger tea drink and preparation method thereof
CN103881879B (en) One is calmed the nerves strawberry fruit wine of enriching blood
CN104886682A (en) Health-care passion fruit beverage and preparation method thereof
CN104012977B (en) The complete processing of a kind of lichee cream
CN103082007B (en) Soybean milk containing raisins and preparation method thereof
CN104336706A (en) Preparation method for sugarcane and water-chestnut juice
CN103948108A (en) Method for preparing lychee and mangosteen-flavor juice
CN103392958A (en) Grape jelly and processing method thereof
CN102960795A (en) Preparation method of fruit and vegetable beverage
CN103540470A (en) Method for preparing sweet potato wine
CN105248785A (en) Dendrobium officinale herbal tea beverage and production technique thereof
CN105146627A (en) Fermented potato and sweet orange compound beverage
CN104605460A (en) Production method of bitter gourd instant beverage
CN103749685B (en) Buckwheat coffee milk beverage and preparation method thereof
CN102986923A (en) Medlar-contained bean curd and preparation method thereof
CN101213996A (en) Pu'er milky tea powder and preparation thereof
CN104651202A (en) Cordyceps sinensis fruit milk vinegar for improving immunity
CN102813006A (en) Method for making five-grain soymilk
CN101156706A (en) Health beverage

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140521