CN104054830A - Preparation method for prebiotic red date soybean milk - Google Patents
Preparation method for prebiotic red date soybean milk Download PDFInfo
- Publication number
- CN104054830A CN104054830A CN201410326052.8A CN201410326052A CN104054830A CN 104054830 A CN104054830 A CN 104054830A CN 201410326052 A CN201410326052 A CN 201410326052A CN 104054830 A CN104054830 A CN 104054830A
- Authority
- CN
- China
- Prior art keywords
- soya
- bean
- bean milk
- parts
- red date
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Abstract
The invention relates to a preparation method for prebiotic red date soybean milk. The preparation method comprises the following steps: soaking, washing, soybean milk grinding, performing heat exchange, cooking, heating, blending, performing quantitative filling and cooling, wherein 5 parts of white sugar, 3 parts of fructo-oligosaccharide, 2 parts of vegetable oil, 0.3 part of table salt, 0.5 part of glyceryl monostearate, 0.2 part of sucralose, 0.2 part of acesulfame, 0.2 part of sodium citrate, 3 parts of red date concentrate and 0.2 part of edible essence are added in the blending step. The prebiotic red date soybean milk integrates the nutrients of soybean milk, prebiotics and red date; the prebiotic red date soybean milk is drunk conveniently by people by taking the soybean milk as a carrier, is rich in nutrition, and is rich in high-quality plant protein, eight necessary amino acids and a plurality of vitamins required by human bodies, can achieve the effects of benefiting qi and nourishing blood, helping to prevent diarrhea and constipation, regulating the immunity of body, reducing blood fat and cholesterol and promoting the adsorption of nutrients.
Description
Technical field
The present invention relates to food production processing technique field, is a kind of preparation method of prebiotics red date soya-bean milk specifically.
Background technology
Society rhythm of life is fast, people's stress is large, the work requirement higher to people's healthy proposition of high load capacity continuously, and modern does not generally get enough athletic exercise, so the raising people's that start with from people's diet aspect fitness becomes the important research developing direction of modern diet.
Red date is traditional excellent tonic product, has following effect: 1, invigorating spleen and reinforcing stomach: weakness of the spleen and the stomach, and diarrhoea, the people of lassitude, eats seven of red dates every day, or and Radix Codonopsis, the bighead atractylodes rhizome shares, energy tonifying middle-Jiao and Qi, and strengthening the spleen and stomach, reaches increase appetite, effect of antidiarrheal; 2, benefiting qi and nourishing blood: red date, for taking a tonic or nourishing food to build up one's health good merchantable brand, often adds red date to take nourishing food to build up one's health in food therapy, moistens qi and blood, and the large immunology Sun Andi doctor of platform advocates at ordinary times the red dates of eating energetically, and yellow over sixty years of age, matrimony vine, can promote the vigour of health, strengthens immunity; 3, nourishing blood and tranquilization: women's anxiety disorder, cry uneasy, have no peace of mind etc., with red date and Radix Glycyrrhizae, wheat, with (ganmai dazao decoction), can play nourishing blood and tranquilization, effect of liver soothing and depression relief; 4, relax the property of medicine: red date is often used to, in prescription that the property of medicine is violent, to reduce the side effect of strong medicine, and protect healthy tendency.
Prebiotics also claims FOS, it is the indigestible COF of a kind of human body, mainly some functional compound sugar, after absorption, do not digested and assimilated by small intestine and through large intestine, by the physiologically active microorganism in large intestine as carbon source selective use with accelerate growth of microorganism, thereby host is produced to health effect; Prebiotics can not directly work to body, but brings into play physiological function by probio, and probio, by conditioning human body intestinal canal flora, produces some benefit materials and directly works.The experimental results proves, edible prebiotics can promote the breeding of intrinsic probio in intestines, regulating intestinal canal microecological balance, produce organic acid acidifying enteron aisle PH, suppress the growth of harmful bacteria and the generation of toxin, in addition, picked-up prebiotics contributes to pre-anti-diarrhea and constipation, regulate body immunity, reduce blood fat and cholesterol and promote the absorption of nutrient.
Soya-bean milk is the common drinks of people, wherein be rich in needed by human body quality plant albumen, the amino acid of eight kinds of needed by human, multivitamin and calcium, iron, phosphorus, zinc, selenium and other trace elements, not containing cholesterol, and contain at least five six kinds of soyasaponins etc. and can effectively reduce the material of body's cholesterol, and the soybean nutritional of fresh soya-bean milk is easy to digest and assimilate, often drink, to hypertension, coronary heart disease, atherosclerotic and diabetes, osteoporosises etc. benefit, soya-bean milk also has flat filling liver kidney, anti-always anticancer, blood lipid-reducing blood sugar-decreasing, strengthen immune effect, be suitable for healthy population and hyperlipemic patients is drunk.In order further to improve nutritive value and the tonic effect of soya-bean milk, people need a kind of nutrition that integrates soya-bean milk, prebiotics and red date, the novel soybean milk that is convenient for people to drink.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of prebiotics red date soya-bean milk.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for prebiotics red date soya-bean milk, comprises the following steps:
(1) soak and clean: get 12 portions of soya beans and in water, be dipped to the abundant full of water of bean cotyledon and divide, by soaked soya bean clear water wash clean, stand-by;
(2) defibrination: the impurity by cleaned soya bean in gutter channel sedimentation and filtration soya bean, then through elevator, soya bean is delivered in fiberizer, add 100 parts of water to carry out defibrination, the bean dregs that grind are discharged at outdoor bean dregs groove;
(3) heat exchange and boiling: utilize pump that the soya-bean milk grinding out is got on reciprocating screen, the impurity in elimination soya-bean milk, heats the soya-bean milk having filtered through heat exchanger, until the temperature of soya-bean milk rises to more than 90 DEG C, then squeezes into soya-bean milk boiling in jacketed pan;
(4) heating: the soya-bean milk making in step (3) is squeezed in Cooling or heating jar and heated, and in the time of boiling soybean milk, soya-bean milk, apart from least distance of 20cm of cylinder mouth of Cooling or heating jar, overflows Cooling or heating jar cylinder body while avoiding soya-bean milk boiling;
(5) allotment: be heated to 5 parts of white granulated sugars of interpolation, 3 parts of FOSs, 2 parts of vegetable oil, 0.3 part of edible salt, 0.5 part of glycerin monostearate, 0.2 part of Sucralose, 0.2 part of acesulfame potassium, 0.2 part of natrium citricum in micro-soya-bean milk boiling in step (4), continue to boil to boiling, and then vexed slurry 20～30 minutes, make soya-bean milk stronger, beany flavour is also denseer, then adds 0.2 part of 3 parts of red date inspissated juices and flavoring essence;
(6) quantitative filling: front equipment, personnel and packaging material are carried out disinfection filling, when filling, the temperature of soya-bean milk is controlled at 85 DEG C～95 DEG C, set the operation of a machine speed and flow, then Quick-filling, to reach the sterilizing at this temperature, the object of sterilization, filling time, carry out spiral cover sealing;
(7) cooling: filling good product to be transported to in cooling bay, to carry out water-bath cooling, then cooled product to be tested.
The concrete time of soaking in described step (1) is: summer cold water soak 5～6 hours, winter cold water soak 14～16 hours.
The invention has the beneficial effects as follows: the present invention integrates the nutrition of soya-bean milk, prebiotics and red date, taking soya-bean milk as carrier, be convenient for people to drink, and nutritious, be rich in needed by human body quality plant albumen, eight kinds of essential amino acids, multivitamin, can play benefiting qi and nourishing blood, contribute to pre-anti-diarrhea and constipation, regulate body immunity, reduce blood fat and cholesterol and promote the effect of Nutrients Absorption.
Detailed description of the invention
For technological means and creation characteristic that the present invention realizes are easy to understand, below the present invention is further set forth.
Embodiment mono-:
(1) soak and clean: get 12 parts of soya beans, soya bean is all immersed in water, until the abundant full of water of bean cotyledon divides, by soaked soya bean clear water wash clean, stand-by;
(2) defibrination: the impurity by cleaned soya bean in gutter channel sedimentation and filtration soya bean, then through elevator, soya bean is delivered in fiberizer, then add the water of 100 parts to carry out defibrination, the bean dregs that grind are discharged at outdoor bean dregs groove;
(3) heat exchange and boiling: utilize pump that the soya-bean milk grinding out is got on reciprocating screen, the impurity in elimination soya-bean milk, heats the soya-bean milk having filtered through heat exchanger, until the temperature of soya-bean milk rises to 95 DEG C, then squeezes into soya-bean milk boiling in jacketed pan;
(4) heating: the soya-bean milk making in step (3) is squeezed in Cooling or heating jar and heated, and in the time of boiling soybean milk, soya-bean milk is apart from the distance of the cylinder mouth 25cm of Cooling or heating jar;
(5) allotment: be heated to 5 parts of white granulated sugars of interpolation, 3 parts of FOSs, 2 parts of vegetable oil, 0.3 part of edible salt, 0.5 part of glycerin monostearate, 0.2 part of Sucralose, 0.2 part of acesulfame potassium, 0.2 part of natrium citricum in micro-soya-bean milk boiling in step (4), continue to boil to boiling, and then vexed slurry 20 minutes, then add 0.2 part of 3 parts of red date inspissated juices and flavoring essence;
(6) quantitative filling: front equipment, personnel and packaging material are carried out disinfection filling, when filling, the temperature of soya-bean milk is controlled at 85 DEG C～95 DEG C, sets the operation of a machine speed and flow, and then Quick-filling carries out spiral cover sealing filling time;
(7) cooling: filling good product to be transported to in cooling bay, to carry out water-bath cooling, then cooled product to be tested.
Embodiment bis-:
(1) soak and clean: get 12 parts of soya beans, soya bean is all immersed in water, until the abundant full of water of bean cotyledon divides, by soaked soya bean clear water wash clean, stand-by;
(2) defibrination: the impurity by cleaned soya bean in gutter channel sedimentation and filtration soya bean, then through elevator, soya bean is delivered in fiberizer, then add the water of 100 parts to carry out defibrination, the bean dregs that grind are discharged at outdoor bean dregs groove;
(3) heat exchange and boiling: utilize pump that the soya-bean milk grinding out is got on reciprocating screen, the impurity in elimination soya-bean milk, heats the soya-bean milk having filtered through heat exchanger, until the temperature of soya-bean milk rises to 93 DEG C, then squeezes into soya-bean milk boiling in jacketed pan;
(4) heating: the soya-bean milk making in step (3) is squeezed in Cooling or heating jar and heated, and in the time of boiling soybean milk, soya-bean milk is apart from the distance of the cylinder mouth 30cm of Cooling or heating jar;
(5) allotment: be heated to 5 parts of white granulated sugars of interpolation, 3 parts of FOSs, 2 parts of vegetable oil, 0.3 part of edible salt, 0.5 part of glycerin monostearate, 0.2 part of Sucralose, 0.2 part of acesulfame potassium, 0.2 part of natrium citricum in micro-soya-bean milk boiling in step (4), continue to boil to boiling, and then vexed slurry 25 minutes, then add 0.2 part of 3 parts of red date inspissated juices and flavoring essence;
(6) quantitative filling: front equipment, personnel and packaging material are carried out disinfection filling, when filling, the temperature of soya-bean milk is controlled at 85 DEG C～95 DEG C, sets the operation of a machine speed and flow, and then Quick-filling carries out spiral cover sealing filling time;
(7) cooling: filling good product to be transported to in cooling bay, to carry out water-bath cooling, then cooled product to be tested.
Embodiment tri-:
(1) soak and clean: get 12 parts of soya beans, soya bean is all immersed in water, until the abundant full of water of bean cotyledon divides, by soaked soya bean clear water wash clean, stand-by;
(2) defibrination: the impurity by cleaned soya bean in gutter channel sedimentation and filtration soya bean, then through elevator, soya bean is delivered in fiberizer, then add the water of 100 parts to carry out defibrination, the bean dregs that grind are discharged at outdoor bean dregs groove;
(3) heat exchange and boiling: utilize pump that the soya-bean milk grinding out is got on reciprocating screen, the impurity in elimination soya-bean milk, heats the soya-bean milk having filtered through heat exchanger, until the temperature of soya-bean milk rises to 97 DEG C, then squeezes into soya-bean milk boiling in jacketed pan;
(4) heating: the soya-bean milk making in step (3) is squeezed in Cooling or heating jar and heated, and in the time of boiling soybean milk, soya-bean milk is apart from the distance of the cylinder mouth 35cm of Cooling or heating jar;
(5) allotment: be heated to 5 parts of white granulated sugars of interpolation, 3 parts of FOSs, 2 parts of vegetable oil, 0.3 part of edible salt, 0.5 part of glycerin monostearate, 0.2 part of Sucralose, 0.2 part of acesulfame potassium, 0.2 part of natrium citricum in micro-soya-bean milk boiling in step (4), continue to boil to boiling, and then vexed slurry 30 minutes, then add 0.2 part of 3 parts of red date inspissated juices and flavoring essence;
(6) quantitative filling: front equipment, personnel and packaging material are carried out disinfection filling, when filling, the temperature of soya-bean milk is controlled at 85 DEG C～95 DEG C, sets the operation of a machine speed and flow, and then Quick-filling carries out spiral cover sealing filling time;
(7) cooling: filling good product to be transported to in cooling bay, to carry out water-bath cooling, then cooled product to be tested.
The soya-bean milk that adopts the step described in above-described embodiment one to embodiment tri-to make, having passed through heating repeatedly boils, taste is strong, excellent taste, the composition proportion such as red date inspissated juice and FOS of adding is reasonable, is keeping on the basis of soya-bean milk taste, has increased red date fragrance, enrich the nutrition of soya-bean milk simultaneously, increased soya-bean milk and improved the modern people effect aspect healthy.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a preparation method for prebiotics red date soya-bean milk, is characterized in that: comprise the following steps:
(1) soak and clean: get 12 portions of soya beans and in water, be dipped to the abundant full of water of bean cotyledon and divide, by soaked soya bean clear water wash clean, stand-by;
(2) defibrination: the impurity by cleaned soya bean in gutter channel sedimentation and filtration soya bean, then through elevator, soya bean is delivered in fiberizer, add 100 parts of water to carry out defibrination, the bean dregs that grind are discharged at outdoor bean dregs groove;
(3) heat exchange and boiling: utilize pump that the soya-bean milk grinding out is got on reciprocating screen, the impurity in elimination soya-bean milk, heats the soya-bean milk having filtered through heat exchanger, until the temperature of soya-bean milk rises to more than 90 DEG C, then squeezes into soya-bean milk boiling in jacketed pan;
(4) heating: the soya-bean milk making in step (3) is squeezed in Cooling or heating jar and heated, and in the time of boiling soybean milk, soya-bean milk is apart from least distance of 20cm of cylinder mouth of Cooling or heating jar;
(5) allotment: be heated to 5 parts of white granulated sugars of interpolation, 3 parts of FOSs, 2 parts of vegetable oil, 0.3 part of edible salt, 0.5 part of glycerin monostearate, 0.2 part of Sucralose, 0.2 part of acesulfame potassium, 0.2 part of natrium citricum in micro-soya-bean milk boiling in step (4), continue to boil to boiling, and then vexed slurry 20～30 minutes, then add 0.2 part of 3 parts of red date inspissated juices and flavoring essence;
(6) quantitative filling: front equipment, personnel and packaging material are carried out disinfection filling, when filling, the temperature of soya-bean milk is controlled at 85 DEG C～95 DEG C, sets the operation of a machine speed and flow, and then Quick-filling carries out spiral cover sealing filling time;
(7) cooling: filling good product to be transported to in cooling bay, to carry out water-bath cooling, then cooled product to be tested.
2. the preparation method of a kind of prebiotics red date soya-bean milk according to claim 1, is characterized in that: the concrete time of soaking in described step (1) is: summer cold water soak 5～6 hours, winter cold water soak 14～16 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410326052.8A CN104054830A (en) | 2014-07-09 | 2014-07-09 | Preparation method for prebiotic red date soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410326052.8A CN104054830A (en) | 2014-07-09 | 2014-07-09 | Preparation method for prebiotic red date soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104054830A true CN104054830A (en) | 2014-09-24 |
Family
ID=51542989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410326052.8A Pending CN104054830A (en) | 2014-07-09 | 2014-07-09 | Preparation method for prebiotic red date soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104054830A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814156A (en) * | 2015-05-15 | 2015-08-05 | 湖南湘鹰食品科技有限公司 | Soybean milk and dry-process preparation method thereof |
| CN105053221A (en) * | 2015-07-07 | 2015-11-18 | 安徽金菜地食品有限公司 | Corn, red date and tea fragrance soybean milk and preparation method thereof |
| CN106922835A (en) * | 2017-05-04 | 2017-07-07 | 深圳市福荫食品集团有限公司 | The preparation method and its prebiotics soya-bean milk of a kind of prebiotics soya-bean milk |
-
2014
- 2014-07-09 CN CN201410326052.8A patent/CN104054830A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 申晓琳等: "低聚糖全豆豆奶的研制", 《低聚糖全豆豆奶的研制》 * |
| 郑海平等: "红枣豆奶饮料的研制", 《现代食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814156A (en) * | 2015-05-15 | 2015-08-05 | 湖南湘鹰食品科技有限公司 | Soybean milk and dry-process preparation method thereof |
| CN105053221A (en) * | 2015-07-07 | 2015-11-18 | 安徽金菜地食品有限公司 | Corn, red date and tea fragrance soybean milk and preparation method thereof |
| CN106922835A (en) * | 2017-05-04 | 2017-07-07 | 深圳市福荫食品集团有限公司 | The preparation method and its prebiotics soya-bean milk of a kind of prebiotics soya-bean milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104872504A (en) | Meal-replacing powder capable of replacing daily diet and having balanced nutrition and preparation method of meal-replacing powder | |
| CN108812909B (en) | Complementary food nutritional supplement for improving monophagia or anorexia and preparation method thereof | |
| CN103609696A (en) | Intelligence-promoting eyesight-improving type yoghourt and processing method thereof | |
| CN102008041A (en) | Nutritious food and production process thereof | |
| CN103229835A (en) | Wolfberry and jujube health promotion milk and preparation method of health promotion milk | |
| CN108522962A (en) | A kind of quinoa cereal meal replacement powder | |
| CN102048225B (en) | Red-date health protection beverage capable of improving growing development | |
| CN103598333A (en) | Yogurt capable of invigorating spleen to promote digestion and processing process thereof | |
| CN105660856A (en) | Yogurt with dendrobium officinale and method for preparing yogurt | |
| CN102835528A (en) | Fruit and vegetable tea beverage | |
| CN104054830A (en) | Preparation method for prebiotic red date soybean milk | |
| CN103609701A (en) | Yoghourt suitable for patients with fatty liver to drink and processing process | |
| CN110192571A (en) | A kind of preparation method of sweet potato red bean Semen Coicis modulation cream | |
| CN102038247A (en) | Chinese wolfberry sweet potato juice | |
| CN103653139B (en) | The preparation method of health drink | |
| CN106262352A (en) | A kind of Rhizoma Steudnerae Henryanae blue berry compound nutritive jam | |
| CN105520011A (en) | Compound anti-fatigue fruit and vegetable beverage for teenagers | |
| CN105124663A (en) | Beverage containing resveratrol and preparation method of same | |
| CN107668452A (en) | A kind of black soya bean donkey-hide gelatin drink preparation method of Buxue Yishen | |
| CN106858210A (en) | A kind of rose aloe juice beverage and preparation method thereof | |
| CN101336667A (en) | Soya flour frozen stick, cooling drink and ice cream | |
| CN106173699A (en) | A kind of elaeagnus conferta fruits Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106262351A (en) | A kind of Rhizoma Steudnerae Henryanae Fructus Citri grandis compound nutritive jam | |
| CN116941732A (en) | Preparation process and preparation method of fruit, vegetable and ash bean curd nutrition sour soup | |
| CN114052171A (en) | Canned porridge and preparation method thereof |
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: 20140924 |