CN104543114A - Preparation method of soymilk-containing green tea - Google Patents
Preparation method of soymilk-containing green tea Download PDFInfo
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- CN104543114A CN104543114A CN201310510495.8A CN201310510495A CN104543114A CN 104543114 A CN104543114 A CN 104543114A CN 201310510495 A CN201310510495 A CN 201310510495A CN 104543114 A CN104543114 A CN 104543114A
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- soymilk
- green tea
- bean
- stoste
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Abstract
The invention discloses a preparation method of a soymilk-containing green tea. The preparation method comprises the steps of cleaning soybeans, red beans, black beans and peas with water, and producing bean sprouts; mixing the produced bean sprouts and red dates, preparing soybean milk, filtering to obtain filtrate, and adding the filtrate into a pressure cooker to treat for 15 minutes; treating the treated soybean milk by using microwaves at the temperature of 30-40 DEG C for 10 minutes, then, fermenting by adding lactobacillus and streptococcus thermophilus, then, carrying out high-temperature sterilization, and filtering to obtain filtrate, namely a raw soymilk solution; and mixing the raw soymilk solution and a raw green tea solution according to a certain ratio, and canning to obtain the soymilk-containing green tea. The method disclosed by the invention is unique and simple in operation; various beans are selected as raw materials to prepare soybean milk which is fermented to form soymilk, and then, the soymilk is mixed with a tea product to prepare a soymilk-containing tea beverage. The soymilk-containing green tea integrates the nutrient components in the soymilk and green tea and is fermented so as to be beneficial to intestinal absorption; and the soymilk-containing green tea is smooth in mouth and good in taste and can be conveniently accepted by the public.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, be specifically related to a kind of preparation method of soymilk green tea, belong to technical field of beverage.
Background technology
Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more without the tea made that ferments.These natural nutrition compositions in green tea, have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.
Beans is nutritious, and often eating bean or pea is of great benefit to health.Containing a large amount of phytic acid in beans, the absorption of the trace element such as iron, zinc can be affected.And bean or pea are made bean sprouts not only phytic acid content can greatly reduce, greatly can also improve the utilization rate of iron, zinc, calcium, make the five internal organs obtain better help.The beverage of soymilk and tea product mixing is not sold at present, if study the nutritious product made new advances, popular welcome can be obtained.
Summary of the invention
The object of this invention is to provide a kind of preparation method of soymilk green tea, the method is easy, easy, and gained soymilk green tea mouthfeel is unique, it is healthy to be conducive to, and is convenient to popular acceptance.
The present invention is achieved by the following measures:
A kind of preparation method of soymilk green tea, it is characterized in that: raw material comprises the soymilk stoste and green tea stoste that mass ratio is 3-10:1, and described soymilk stoste is made up of the raw material of following weight portion: moyashi 20-25 part, rice bean germinating seed 20-25 part, black bean sprout 10-15 part, broad bean sprout 10-15 part, red date 5-10 part;
Method is:
(1) soya bean, rde bean, black soya bean, broad bean are washed, add water and generate bean sprouts at normal temperatures, bud is long is 2-3cm;
(2) mixed with red date the bean sprouts of having given birth to, the water adding 3-5 times amount breaks into soya-bean milk, filters filtrate to add in pressure cooker to process 15min, and pressure is 0.5-1MPa, and temperature is 120-140 DEG C;
(3) by the soya-bean milk microwave of process at 30-40 DEG C of process 10min, then add Bacillus acidi lactici and streptococcus thermophilus fermentation, high-temperature sterilization after fermentation, cross leaching filtrate, be soymilk stoste;
(4) soymilk stoste and green tea stoste are mixed by proportioning, namely tinning obtains soymilk green tea.
Above-mentioned soymilk green tea, the mass ratio of soymilk stoste and green tea stoste is preferably 5:1.
Above-mentioned soymilk green tea, described soymilk stoste is preferably made up of the raw material of following weight portion: moyashi 22 parts, rice bean germinating seed 22 parts, black bean sprout 12 parts, broad bean sprout 12 parts, red date 6 parts.
The inventive method is unique, simple to operate, chooses multiple bean or pea and makes soya-bean milk as raw material, and fermentation becomes soymilk, then soymilk and tea product is mixed and made into soybean milk tea beverage.This product combines the nutritional labeling in soymilk and green tea, and is more conducive to the absorption of enteron aisle through fermentation, and entrance is satiny, and mouthfeel is good, is convenient to popular acceptance.
Detailed description of the invention
In order to better explain the present invention, enumerate following specific embodiment below.In following embodiment, added raw material is all with parts by weight.
embodiment 1
Soymilk green tea formula of the present invention is: soymilk stoste 5 weight portion, green tea stoste 1 weight portion, and described soymilk stoste is made up of the raw material of following weight portion: moyashi 22 parts, rice bean germinating seed 22 parts, black bean sprout 12 parts, broad bean sprout 12 parts, red date 6 parts.
Preparation method is:
(1) soya bean, rde bean, black soya bean, broad bean are washed, add water and generate bean sprouts at normal temperatures, bud is long is 2-3cm;
(2) mixed with red date the bean sprouts of having given birth to, the water adding 4 times amount breaks into soya-bean milk, filters filtrate to add in pressure cooker to process 15min, and pressure is 0.8MPa, and temperature is 130 DEG C;
(3) by the soya-bean milk microwave of process at 30-40 DEG C of process 10min, then add Bacillus acidi lactici and streptococcus thermophilus fermentation, high-temperature sterilization after fermentation, cross leaching filtrate, be soymilk stoste;
(4) soymilk stoste and green tea stoste are mixed by proportioning, namely tinning obtains soymilk green tea.
embodiment 2
Soymilk green tea formula of the present invention is: soymilk stoste 3 weight portion, green tea stoste 1 weight portion, and described soymilk stoste is made up of the raw material of following weight portion: moyashi 20 parts, rice bean germinating seed 25 parts, black bean sprout 10 parts, broad bean sprout 15 parts, red date 5 parts.Preparation method is with embodiment 1.
embodiment 3
Soymilk green tea formula of the present invention is: soymilk stoste 10 weight portion, green tea stoste 1 weight portion, and described soymilk stoste is made up of the raw material of following weight portion: soya bean 25 parts, rde bean 20 parts, 15 parts, black soya bean, broad bean 10 parts, red date 10 parts.Preparation method is with embodiment 1.
Claims (3)
1. the preparation method of a soymilk green tea, it is characterized in that: raw material comprises the soymilk stoste and green tea stoste that mass ratio is 3-10:1, and described soymilk stoste is made up of the raw material of following weight portion: moyashi 20-25 part, rice bean germinating seed 20-25 part, black bean sprout 10-15 part, broad bean sprout 10-15 part, red date 5-10 part;
Step is:
(1) soya bean, rde bean, black soya bean, broad bean are washed, add water and generate bean sprouts at normal temperatures, bud is long is 2-3cm;
(2) mixed with red date the bean sprouts of having given birth to, the water adding 3-5 times amount breaks into soya-bean milk, filters filtrate to add in pressure cooker to process 15min, and pressure is 0.5-1MPa, and temperature is 120-140 DEG C;
(3) by the soya-bean milk microwave of process at 30-40 DEG C of process 10min, then add Bacillus acidi lactici and streptococcus thermophilus fermentation, high-temperature sterilization after fermentation, cross leaching filtrate, be soymilk stoste;
(4) soymilk stoste and green tea stoste are mixed by proportioning, namely tinning obtains soymilk green tea.
2. preparation method according to claim 1, is characterized in that: the mass ratio of soymilk stoste and green tea stoste is 5:1.
3. preparation method according to claim 1, is characterized in that: described soymilk stoste is made up of the raw material of following weight portion: moyashi 22 parts, rice bean germinating seed 22 parts, black bean sprout 12 parts, broad bean sprout 12 parts, red date 6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510495.8A CN104543114A (en) | 2013-10-26 | 2013-10-26 | Preparation method of soymilk-containing green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310510495.8A CN104543114A (en) | 2013-10-26 | 2013-10-26 | Preparation method of soymilk-containing green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543114A true CN104543114A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310510495.8A Pending CN104543114A (en) | 2013-10-26 | 2013-10-26 | Preparation method of soymilk-containing green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543114A (en) |
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2013
- 2013-10-26 CN CN201310510495.8A patent/CN104543114A/en active Pending
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |