CN104365860A - Method for making needle mushroom soymilk - Google Patents

Abstract

The invention discloses a method for making needle mushroom soymilk, belonging to the field of drink processing. The method is characterized in that needle mushrooms, soybeans, cane sugar, citric acid, sodium alga acid, a stabilizer CMC-Na, pectin, vitamin C and sodium polyphosphate are taken as raw materials; and the processing technology is divided into three steps: 1, cutting roots of the needle mushrooms, cleaning, pre-cooking, pulping and forming needle mushroom juice; 2, washing the soybeans, soaking, peeling, grinding into thick liquid, separating and obtaining the soymilk; and 3, mixing and blending the needle mushroom juice and the soymilk, homogenizing, degassing, filling, sealing, sterilizing, preserving the temperature and obtaining the finished product. The method disclosed by the invention has the beneficial effects that the product juice is cream yellow, moderate in sour and sweetness, has particular delicious taste of the needle mushrooms and cool and fresh soymilk flavor and is pleasant to the palate and smooth and fine. The product contributes to improving the human body immunity function, reducing the blood pressure, lowering lipid and inhibiting cancer cells and has the effects of softening the blood vessels and promoting skeletal development. The method is easy to operate and implement, and the product is a nutritive and delicious health drink.

Description

A kind of preparation method of asparagus soymilk

Technical field

The present invention relates to a kind of processing method of fruit juice, especially relate to a kind of preparation method of asparagus soymilk.

Background technology

Asparagus formal name used at school hair handle money bacterium, also known as the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., because its stem is elongated, like day lily, therefore claims asparagus, and belonging to Agaricales Bai Mo section genus flammulina, is a kind of bacterium algae lichens.

The effect of asparagus: the amino acid whose content of asparagus is very abundant, and especially the content of lysine is high especially, has the function promoting children ' s intelligence development; Not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, because it is a kind of hyperkalemia hyponatremia food; Also have and suppress blood fat to raise, reduce cholesterol, the function of control cardiovascular and cerebrovascular disease; Often edible asparagus can play resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antineoplastic action.

Soybean, another name soya bean is pulse family, belongs to annual herb plant.Sowing around the Summer Solstice, seedling reaches three, four chis, and leaf is rounded but have wedge angle, outputs into the edelweiss of clump autumn, forms beanpod and reach one-inch; Soybean has several kinds, and point black yellowish-brown color, can extract oil, make fermented soya bean, stir-fry and eat, cook bean curd, its nutrition is very high.The effect of soybean: 1. strengthen immunity of organism: soybean contains rich in protein, simultaneously also containing multiple human body essential amino acid, plays important trophism to human tissue cell, can improve immune function of human body; 2. prevent vascular sclerosis: the lecithin in soybean can remove the cholesterol be attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection, effectively can also prevent and treat the fatty liver caused because of fat; 3. promote skeleton development: containing several mineral materials in soybean, supplement calcium, prevents the osteoporosis because calcium deficiency causes, promote skeleton development, very favourable to the bone growth of children's, old man.

Fresh asparagus is not easily preserved, and soybean nutritional is worth high, for being processed into the comprehensive utilization that asparagus soymilk can realize asparagus raw material, instant, and being convenient to store, improving its nutritive value and economic worth.

Summary of the invention

The object of the invention is the problem that solution asparagus is not easily stored, a kind of preparation method of asparagus soymilk is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of preparation method of asparagus soymilk, it is characterized in that: adopt asparagus, soybean, sucrose, citric acid, sodium alginate, stabilizing agent CMC-Na, pectin, vitamin C, sodium polyphosphate to be raw material, its processing technology divides three steps: one is asparagus → cut root → clean → precook → making beating → asparagus juice; Two is soybean → clean → immersion → decortication → defibrination → separation → soymilk; Three is asparagus juice and soymilk are carried out mixing preparation → homogeneous → degassed → filling → seal → sterilization → insulation → finished product, and concrete operation step is:

(1) pretreatment: select fresh, free from admixture, free from extraneous odour, asparagus without disease and pest, mushroom is followed in excision, washes, and immerses to protect in look solution and carries out colour mixture; Select bright in color, full grains, free from insect pests soybean be raw material, soybean is put into sodium bicarbonate solution soak 12 hours;

(2) asparagus juice preparation: asparagus is put into pot boiling, add the soft water containing 0.4% vitamin C and appropriate citric acid, heats 30 minutes, asparagus is broken into slurry, then carries out centrifugation and filtration, obtain asparagus juice at 100 DEG C;

(3) soymilk preparation: by the soybean peeling soaked, add the hot water of 75 DEG C, carry out defibrination in beans water ratio 1:6, juice is heated to 100 degrees Celsius, continuous heating 20 minutes, is separated removing bean dregs, obtains soymilk by slurry;

(4) allocate: asparagus and soymilk are mixed in 1:3 ratio, then adds sucrose, sweetener, after stirring, then add thickener and stabilizing agent;

(5) homogeneous, degassed: deployed slurries are heated to 80 DEG C, and high-pressure homogeneous through twice, homogenization pressure is 35 MPas, adds a little vanilla after degassed;

(6) filling, sterilization: loaded by hot slurries in clean bottle, gland, adopt 135 DEG C to be incubated sterilization in 8-10 minute, be then cooled to rapidly 35 DEG C, at 28 DEG C, be incubated 12 days, observe its stability, phenomenon without exception is qualified products.

Beneficial effect: product juice of the present invention becomes milk yellow, moderately sour and sweet, there is the distinctive delicious taste of asparagus and salubrious soya-bean milk fragrance, pleasant to the palate, fine and smooth lubrication, this product is conducive to improving human organism's immunologic function, hypertension and hyperlipemia, inhibition cancer cell, also has softening blood vessel, promotes effect of skeleton development.Simple to operate, easy to implement, be a kind of not only nutrition but also delicious health drink.

Detailed description of the invention

Embodiment 1 :

A preparation method for asparagus soymilk, concrete operation step is:

(1) pretreatment: select fresh, free from admixture, free from extraneous odour, asparagus without disease and pest, mushroom is followed in excision, washes, and immerses to protect in look solution and carries out colour mixture; Select bright in color, full grains, free from insect pests soybean be raw material, soybean is put into sodium bicarbonate solution and soaks 6-8 hour;

(2) asparagus juice preparation: asparagus is put into pot boiling, add the soft water containing 0.8% vitamin C and appropriate citric acid, heats 45 minutes, asparagus is broken into slurry, then carries out centrifugation and filtration, obtain asparagus juice at 85 DEG C;

(3) soymilk preparation: by the soybean peeling soaked, add the hot water of 90 DEG C, carry out defibrination in beans water ratio 1:4, juice is heated to 95 degrees Celsius, continuous heating 15 minutes, is separated removing bean dregs, obtains soymilk by slurry;

(4) allocate: asparagus and soymilk are mixed in 2:3 ratio, then adds maltose, honey, sweetener, after stirring, then add thickener and stabilizing agent;

(5) homogeneous, degassed: deployed slurries are heated to 75 DEG C, and high-pressure homogeneous through twice, homogenization pressure is 28 MPas, adds a little lemon extract after degassed;

(6) filling, sterilization: loaded by hot slurries in clean bottle, gland, adopt 105 DEG C to be incubated sterilization in 18-22 minute, be then cooled to rapidly 30 DEG C, at 26 DEG C, be incubated 15 days, observe its stability, phenomenon without exception is qualified products.

Embodiment 2 :

A preparation method for asparagus soymilk, concrete operation step is:

(1) pretreatment: select fresh, free from admixture, free from extraneous odour, without the asparagus of disease and pest and phoenix-tail mushroom, mushroom is followed in excision, washes, and immerses to protect in look solution and carries out colour mixture; Select bright in color, full grains, free from insect pests soybean be raw material, soybean is put into sodium bicarbonate solution soak 12 hours;

(2) asparagus juice preparation: asparagus and phoenix-tail mushroom are put into pot boiling, add the soft water containing 0.02% vitamin C and appropriate lactic acid, heat 23 minutes at 88 DEG C, asparagus and phoenix-tail mushroom are broken into slurry, then carry out centrifugation and filtration, obtain asparagus, phoenix-tail mushroom mixed juice;

(3) soymilk preparation: by the soybean peeling soaked, add the hot water of 75 DEG C, carry out defibrination in beans water ratio 1:6, juice is heated to 78 degrees Celsius, continuous heating 35 minutes, is separated removing bean dregs, obtains soymilk by slurry;

(4) allocate: asparagus and soymilk are mixed in 2:5 ratio, then adds stevia rebaudianum syrup, sweetener, after stirring, then add thickener and stabilizing agent;

(5) homogeneous, degassed: deployed slurries are heated to 85 DEG C, and high-pressure homogeneous through twice, homogenization pressure is 45 MPas, adds a little honey, rock sugar, stir after degassed;

(6) filling, sterilization: loaded by hot slurries in clean bottle, gland, adopt 120 DEG C to be incubated sterilization in 30-35 minute, be then cooled to rapidly 40 DEG C, at 36 DEG C, be incubated 4-5 days, observe its stability, phenomenon without exception is qualified products.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the preparation method of an asparagus soymilk, it is characterized in that: adopt asparagus, soybean, sucrose, citric acid, sodium alginate, stabilizing agent CMC-Na, pectin, vitamin C, sodium polyphosphate to be raw material, its processing technology divides three steps: one is asparagus → cut root → clean → precook → making beating → asparagus juice; Two is soybean → clean → immersion → decortication → defibrination → separation → soymilk; Three is asparagus juice and soymilk are carried out mixing preparation → homogeneous → degassed → filling → seal → sterilization → insulation → finished product, and concrete operation step is:

(1) pretreatment: select fresh, free from admixture, free from extraneous odour, asparagus without disease and pest, mushroom is followed in excision, washes, and immerses to protect in look solution and carries out colour mixture; Select bright in color, full grains, free from insect pests soybean be raw material, soybean is put into sodium bicarbonate solution soak 12 hours;

(2) asparagus juice preparation: asparagus is put into pot boiling, add the soft water containing 0.4% vitamin C and appropriate citric acid, heats 30 minutes, asparagus is broken into slurry, then carries out centrifugation and filtration, obtain asparagus juice at 100 DEG C;

(3) soymilk preparation: by the soybean peeling soaked, add the hot water of 75 DEG C, carry out defibrination in beans water ratio 1:6, juice is heated to 100 degrees Celsius, continuous heating 20 minutes, is separated removing bean dregs, obtains soymilk by slurry;

(4) allocate: asparagus and soymilk are mixed in 1:3 ratio, then adds sucrose, sweetener, after stirring, then add thickener and stabilizing agent;

(5) homogeneous, degassed: deployed slurries are heated to 80 DEG C, and high-pressure homogeneous through twice, homogenization pressure is 35 MPas, adds a little vanilla after degassed;

(6) filling, sterilization: loaded by hot slurries in clean bottle, gland, adopt 135 DEG C to be incubated sterilization in 8-10 minute, be then cooled to rapidly 35 DEG C, at 28 DEG C, be incubated 12 days, observe its stability, phenomenon without exception is qualified products.