CN104171003A - Preparation method of health-preserving beverage with rice wine and soymilk - Google Patents
Preparation method of health-preserving beverage with rice wine and soymilk Download PDFInfo
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- CN104171003A CN104171003A CN201410358096.9A CN201410358096A CN104171003A CN 104171003 A CN104171003 A CN 104171003A CN 201410358096 A CN201410358096 A CN 201410358096A CN 104171003 A CN104171003 A CN 104171003A
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Abstract
The invention relates to a preparation method of a health-preserving beverage with rice wine and soymilk. The preparation method comprises the following steps of (1) soaking after washing rice, boiling the rice without rice milk for 25 minutes, continuing to cover for 5 minutes after boiling, then, slowly sprinkling to be cold by using cold boiled water, adding a yeast at the temperature of 30 DEG C, and fermenting at the temperature of 28 DEG C for 2 days to obtain a refined rice wine; (2) cleaning soybeans, soaking the soybeans into a sodium bicarbonate water solution, grinding soymilk, filtering to remove bean dregs, heating the soymilk to 93 DEG C in water bath, and preserving the heat for 5 minutes to obtain soymilk; (3) mixing sucrose and a stabilizer, dissolving the mixture, and uniformly stirring to obtain a mixed solution; and (4) uniformly stirring after mixing the soymilk, the rice wine and the mixed solution, homogenizing in a homogenizer, sterilizing and canning to obtain the health-preserving beverage. The health-preserving beverage with rice wine and soymilk, prepared by using the preparation method, has the composite flavor of the rice wine and the soymilk, and is high in health-care value and suitable for consumers of all ages so as to be an extremely good beverage.
Description
Technical field
The present invention relates to health-preserving beverage technical field, be specifically related to a kind of preparation method of rice wine soymilk health-preserving beverage.
Background technology
Soybean is pulse family Glycine annual herb plant, is the legume that a kind of its seed contains rich in protein, originates in China, and Ancient Chinese claims bean, so far the plantation history of existing 5000.The soybean of countries in the world cultivation is all directly or indirectly blazed abroad by China.In soybean, protein content is generally 35%～40%, carbohydrate content is 20%～30%, fat content is 15%～20%, wherein the necessary linoleic acid content of human body accounts for 50%, contains in addition several mineral materials and vitamin, amino acid A wide selection of colours and designs, wherein the content of necessary 8 seed amino acids of human body substantially with the United Nations health organization advise close, therefore, have " Vegetable meat ", the good reputation of " green cow's milk ", be the natural food that praised highly by nutritionist.In addition, in soybean, do not contain cholesterol, therefore there is the effect of reducing blood lipid; The nutriment such as vitamin, inorganic salts wherein containing, makes again soybean have adjuvant therapy of diabetes, hypoferric anemia, prevents the effect such as artery sclerosis and anti-curing oncoma.
Rice wine is also fermented glutinour rice, sweet wine, is taking glutinous rice as raw material, and a kind of traditional fermented food that yeast for brewing rice wine (little song) is brewageed for saccharifying ferment has the edible history of more than 2,000 year in China.Ming Dynasty's Li Shizhen (1518-1593 A.D.) is enumerated more than 70 and is planted in the wine that can be used as medicine in Compendium of Material Medica, and rice wine is classified first place as, it serves to show that effect is out of the ordinary.Modern nutriology think that the nutritive value of rice wine is to dewater in wine liquid and ethanol outside, also contain the nutriments such as protein, amino acid, sugar, organic acid, vitamin and mineral matter.Especially rich amino acids, wherein 8 kinds is that human body can not synthesize and essential, in every liter of rice wine, the content of lysine exceeds several times than grape wine and beer, is called again " liquid cake ".Sugar is to be decomposed and produced by the starch in rice, mainly contains glucose, fructose, maltose, sucrose and isomaltose; Organic acid mainly contains lactic acid, acetic acid, citric acid etc., and most of organic acid is that rice starch is produced by root arrhizus fermentation during the fermentation, plays a very important role for improving the taste of rice wine and the secretion of the liquid that stimulates digestion; Most of protein in rice is water-fast, and in sweat, protein is broken down into water-soluble free amino acid and polypeptides matter; Vitamin and mineral matter major part are that rice itself contains, and are mainly that variation has occurred in their combining form, and the vitamin that head mold produces in the time of fermentation mainly contains VB, VE.Drink in right amount rice wine, contribute to blood circulation, enhance metabolism, and energy blood-enriching face-nourishing, to relax the muscles and stimulate the blood circulation, body-building, promotes longevity.
Along with social progress and the raising of people's living standard, these two kinds of drinks of rice wine and soymilk are because their good mouthfeels and higher nutritive value, extensively be subject to by consumers and like, a kind of novel nourishing health drink of utilizing rice wine and soymilk to develop, can meet consumer surely to nutrition, mouthfeel multiple demands.
Summary of the invention
The object of the invention is the deficiency for solving the problems of the technologies described above, a kind of preparation method of rice wine soymilk health-preserving beverage is provided, the existing rice wine of health-preserving beverage making sweet tasty and refreshing, has again the strong sweet-smelling of soymilk, contains both nutritive and health protection components simultaneously.
The present invention is the deficiency solving the problems of the technologies described above, and the technical scheme adopting is: a kind of preparation method of rice wine soymilk health-preserving beverage, comprises the following steps:
(1) getting Raw Materials Rice eluriates repeatedly, until drench the water in elutriation process without gonorrhoea, then rice is put into water and mixed thoroughly and soak, soak water and exceed a rice layer 5cm, and be placed at 20 DEG C of temperature and soak 10h, immersion finishes to wash away Rice & peanut milk with clear water afterwards, will wash away the rice cooking 25min of Rice & peanut milk, and boiling finishes rear continuation stifle 5min, then slowly drench cold with cold water, and add song in 30 DEG C, and at the temperature bottom fermentation 2d of 28 DEG C, make refining rice wine;
(2) get high quality soybean and clean up, adding mass fraction is to soak 3h in 0.3% sodium bicarbonate aqueous solution, then soybean is pulled out and is added water to carry out defibrination, removes by filter bean dregs, in water-bath, by heating soybean milk to 93 DEG C and keep 5min at 93 DEG C, obtain refining soya-bean milk;
(3) be that sucrose and stabilizing agent are got in 1000:14～20 according to weight ratio, mixed dissolution also stirs, and makes blending liquid;
(4) be that 12:6:1 gets soya-bean milk, rice wine and distiller liquor according to weight ratio, after mixing, stir, send into homogenizer and carry out homogeneous processing, homogeneous is processed rear 90 DEG C of sterilization 15min, is then cooled to rapidly room temperature, the filling health-preserving beverage that obtains.
The song that adds in described step (1) is measured as 0.5～1% of Raw Materials Rice weight.
The weight of the middle sodium bicarbonate aqueous solution of described step (2) is 8 times of soybean weight.
What in described step (2), filter employing is that filter screen number is that 200 order～280 object separation filters filter.
beneficial effect
The rice wine soymilk health-preserving beverage that the present invention makes has the composite flavor of rice wine and soymilk, and health care is worth high, is applicable to the consumer of any age bracket, is a kind of splendid drink.
Detailed description of the invention
Embodiment 1
A preparation method for rice wine soymilk health-preserving beverage, comprises the following steps:
(1) get 500g rice and repeatedly eluriate, until drench the water in elutriation process without gonorrhoea, then rice is put into water and mixed thoroughly and soak, soak water and exceed rice layer 5cm, and be placed at 20 DEG C of temperature and soak 10h, soak and finish to wash away Rice & peanut milk with clear water afterwards, will wash away the rice cooking 25min of Rice & peanut milk, boiling finishes rear continuation stifle 5min, then slowly drench coldly with cold water, and add song in 30 DEG C, adding bent amount is 4g, and at the temperature bottom fermentation 2d of 28 DEG C, make refining rice wine;
(2) get 100g high quality soybean and clean up, adding mass fraction is to soak 3h in 0.3% sodium bicarbonate aqueous solution 800ml, then soybean is pulled out and is added water to carry out defibrination, removes by filter bean dregs, in water-bath, by heating soybean milk to 93 DEG C and keep 5min at 93 DEG C, obtain refining soya-bean milk;
What described filtration adopted is that filter screen number is that 200 order～280 object separation filters filter.
(3) get sucrose 10g, sodium alginate 0.1g and xanthans 0.08g, mixed dissolution also stirs, and makes blending liquid;
(4) be that 12:6:1 gets soya-bean milk, rice wine and distiller liquor according to weight ratio, after mixing, stir, send into homogenizer and carry out homogeneous processing, homogeneous is processed rear 90 DEG C of sterilization 15min, is then cooled to rapidly room temperature, the filling health-preserving beverage that obtains.
Embodiment 2
A preparation method for rice wine soymilk health-preserving beverage, comprises the following steps:
(1) get 300g rice and repeatedly eluriate, until drench the water in elutriation process without gonorrhoea, then rice is put into water and mixed thoroughly and soak, soak water and exceed rice layer 5cm, and be placed at 20 DEG C of temperature and soak 10h, soak and finish to wash away Rice & peanut milk with clear water afterwards, will wash away the rice cooking 25min of Rice & peanut milk, boiling finishes rear continuation stifle 5min, then slowly drench coldly with cold water, and add song in 30 DEG C, adding bent amount is 2.6g, and at the temperature bottom fermentation 2d of 28 DEG C, make refining rice wine;
(2) get 80g high quality soybean and clean up, adding mass fraction is to soak 3h in 0.3% sodium bicarbonate aqueous solution 640ml, then soybean is pulled out and is added water to carry out defibrination, removes by filter bean dregs, in water-bath, by heating soybean milk to 93 DEG C and keep 5min at 93 DEG C, obtain refining soya-bean milk;
What described filtration adopted is that filter screen number is that 200 order～280 object separation filters filter.
(3) get sucrose 10g, sodium carboxymethylcellulose 0.08g and xanthans 0.12g, mixed dissolution also stirs, and makes blending liquid;
(4) be that 12:6:1 gets soya-bean milk, rice wine and distiller liquor according to weight ratio, after mixing, stir, send into homogenizer and carry out homogeneous processing, homogeneous is processed rear 90 DEG C of sterilization 15min, is then cooled to rapidly room temperature, the filling health-preserving beverage that obtains.
Embodiment 3
A preparation method for rice wine soymilk health-preserving beverage, comprises the following steps:
(1) get 200g rice and repeatedly eluriate, until drench the water in elutriation process without gonorrhoea, then rice is put into water and mixed thoroughly and soak, soak water and exceed rice layer 5cm, and be placed at 20 DEG C of temperature and soak 10h, soak and finish to wash away Rice & peanut milk with clear water afterwards, will wash away the rice cooking 25min of Rice & peanut milk, boiling finishes rear continuation stifle 5min, then slowly drench coldly with cold water, and add song in 30 DEG C, adding bent amount is 1.8g, and at the temperature bottom fermentation 2d of 28 DEG C, make refining rice wine;
(2) get 50g high quality soybean and clean up, adding mass fraction is to soak 3h in 0.3% sodium bicarbonate aqueous solution 400ml, then soybean is pulled out and is added water to carry out defibrination, removes by filter bean dregs, in water-bath, by heating soybean milk to 93 DEG C and keep 5min at 93 DEG C, obtain refining soya-bean milk;
What described filtration adopted is that filter screen number is that 200 order～280 object separation filters filter.
(3) get sucrose 10g, sodium alginate 0.08g, xanthans 0.06g and sodium carboxymethylcellulose 0.06g, mixed dissolution also stirs, and makes blending liquid;
(4) be that 12:6:1 gets soya-bean milk, rice wine and distiller liquor according to weight ratio, after mixing, stir, send into homogenizer and carry out homogeneous processing, homogeneous is processed rear 90 DEG C of sterilization 15min, is then cooled to rapidly room temperature, the filling health-preserving beverage that obtains.
Claims (4)
1. a preparation method for rice wine soymilk health-preserving beverage, is characterized in that: comprise the following steps:
(1), getting Raw Materials Rice eluriates repeatedly, until drench the water in elutriation process without gonorrhoea, then rice is put into water and mixed thoroughly and soak, soak water and exceed a rice layer 5cm, and be placed at 20 DEG C of temperature and soak 10h, immersion finishes to wash away Rice & peanut milk with clear water afterwards, will wash away the rice cooking 25min of Rice & peanut milk, and boiling finishes rear continuation stifle 5min, then slowly drench cold with cold water, and add song in 30 DEG C, and at the temperature bottom fermentation 2d of 28 DEG C, make refining rice wine;
(2), get high quality soybean and clean up, adding mass fraction is to soak 3h in 0.3% sodium bicarbonate aqueous solution, then soybean is pulled out and is added water to carry out defibrination, removes by filter bean dregs, in water-bath, by heating soybean milk to 93 DEG C and keep 5min at 93 DEG C, obtain refining soya-bean milk;
(3), be that sucrose and stabilizing agent are got in 1000:14～20 according to weight ratio, mixed dissolution also stirs, and makes blending liquid;
(4), be that 12:6:1 gets soya-bean milk, rice wine and distiller liquor according to weight ratio, after mixing, stir, send into homogenizer and carry out homogeneous processing, homogeneous is processed rear 90 DEG C of sterilization 15min, is then cooled to rapidly room temperature, the filling health-preserving beverage that obtains.
2. the preparation method of a kind of rice wine soymilk health-preserving beverage as claimed in claim 1, is characterized in that: the song that adds in described step (1) is measured as 0.5～1% of Raw Materials Rice weight.
3. the preparation method of a kind of rice wine soymilk health-preserving beverage as claimed in claim 1, is characterized in that: the weight of the middle sodium bicarbonate aqueous solution of described step (2) is 8 times of soybean weight.
4. the preparation method of a kind of rice wine soymilk health-preserving beverage as claimed in claim 1, is characterized in that: what in described step (2), filter employing is that filter screen number is that 200 order～280 object separation filters filter.
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| CN201410358096.9A CN104171003A (en) | 2014-07-25 | 2014-07-25 | Preparation method of health-preserving beverage with rice wine and soymilk |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683504A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Plant protein rice wine milk and its producing process |
| CN102443514A (en) * | 2011-12-16 | 2012-05-09 | 青岛春明调味品有限公司 | Ingredients used for preparing glutinous rice wine and preparation method for glutinous rice wine |
| CN102550685A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of sugar-free soybean milk |
| CN102669285A (en) * | 2012-05-03 | 2012-09-19 | 杭州秀山美地农业科技有限公司 | Ginger juice soymilk and preparation method thereof |
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- 2014-07-25 CN CN201410358096.9A patent/CN104171003A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683504A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Plant protein rice wine milk and its producing process |
| CN102550685A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of sugar-free soybean milk |
| CN102443514A (en) * | 2011-12-16 | 2012-05-09 | 青岛春明调味品有限公司 | Ingredients used for preparing glutinous rice wine and preparation method for glutinous rice wine |
| CN102669285A (en) * | 2012-05-03 | 2012-09-19 | 杭州秀山美地农业科技有限公司 | Ginger juice soymilk and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
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Application publication date: 20141203 |