CN104738183A

CN104738183A - Black and white fragrant milk

Info

Publication number: CN104738183A
Application number: CN201310724326.4A
Authority: CN
Inventors: 韦战
Original assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Current assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Priority date: 2013-12-25
Filing date: 2013-12-25
Publication date: 2015-07-01

Abstract

The present invention discloses black and white fragrant milk. The milk is prepared by the following steps: firstly, cleaning and separating main raw materials and ingredients with a cleaning and separating machine, then weighing black beans, black rice, black sesame and white beans separately with 10 as the base rate according to the ratio of 8-6: 6-8: 2-3: 5-3, putting the raw materials into a jar, fishing out the raw materials after water immersion for 22-24 hours, immediately grinding and refining the raw materials after putting the raw materials into a grinder, blending the raw materials evenly to get black and white milk with a blender, then weighing the mint, star anise, and flavoring material according to the ratio of 2-3: 3-2: 2-3, grinding and refining the ingredients after putting the ingredients into a grinder, blending the ingredients evenly to get ingredient slurry with the blender, then weighing the black and white milk and the ingredient slurry with 100 as the base rate according to the ratio of 9-8: 0.8-0.6, blending the mixture evenly with the blender, filtering the mixture to get primary milk with a filtering machine, then filling the primary milk into diasostic bottles with a special liquid filling machine, then heating and sterilizing the primary milk for 1-2 hours with a stewing machine, sealing the bottles to store for upgrading for 5-7 days, and unsealing the bottles, thereby obtaining the need black and white fragrant milk with a combination of beautiful color, fragrant smell, and delicious taste.

Description

The fragrant milk of black and white

Technical field

The present invention relates to a kind of instant milk, particularly the fragrant milk of a kind of black and white.

Background technology

In the edible milk market of a multitude of names, not having with black and white fruit and batching is so far the instant milk of primary raw material processing.Meanwhile, along with featured agriculture black and white fruit and the continuous growth of prepare burden cultivated area and output, the situations such as the unsalable and devaluation of described black and white fruit and batching agricultural product are very easily caused to occur.Therefore, be necessary that invention is a kind of to consume described black and white fruit in a large number with batching for primary raw material carries out the fragrant milk technology of fine design production black and white, to promote that described black and white fruit and batching plantation industrialization further develop the material life needs growing with meeting urban and rural residents.

Summary of the invention

The object of the invention is for the fragrant milk process technology shortage of market black and white and instant product needs of problems thereof, there is provided that a kind of technical matters is superior, black and white raw material essence is joined, green high quality nutrition, delicious material benefit be convenient, apply overall economic efficiency and the fragrant milk of the significant black and white of long-term benefit.

The technical scheme that the present invention is adopted for achieving the above object is: the fragrant milk of a kind of black and white, it is characterized in that, the main compound method of the fragrant milk of this black and white is, first with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, described black and white fruit and batching is weighed respectively by same base rate and different proportion, pull out after softening with clear water immersion in black and white fruit input cylinder tank again, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer; Press different proportion again and weigh required batching, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch; Black and white liquid, proportion liquid is weighed with mineral water again by same base rate and different proportion, and stir with mixer and filter (also can not filter) with filter again and go out the fragrant milk of just black and white, then with special bottle placer, fragrant for first black and white milk is filled in special sanitary Bottle & Can, more namely obtains the fragrant milk of required black and white with sealing upgrading after precooker heat sterilization up for safekeeping.And separately use it for anything else crossing filter residue.

Described black and white fruit is black soya bean, black rice, Semen sesami nigrum and white peas or beans.

Described batching is peppermint, anise and flavor enhancement.

Detailed description of the invention

1, equipment is put and is joined: get that needed raw material is fresh-keeping deposits the settings such as warehouse, platform scale, cleaner, immersion cylinder tank, pulverizer, mixer, filter, precooker, bottle placer and the special Bottle & Can of standard ready, and cleans up for subsequent use by required setting;

2, raw material preparation: first with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, be base rate with 10 again, be 8-6: 6-8: 2-3: 5-3 weigh black soya bean, black rice, Semen sesami nigrum, white peas or beans respectively in the black soya bean of black and white fruit, black rice, Semen sesami nigrum, white peas or beans ratio, and within 22-24 hour, pull out with clear water immersion in input cylinder tank, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer; Be 2-3: 3-2: 2-3 weigh peppermint, anise, flavor enhancement in the peppermint of batching, anise, flavor enhancement ratio again, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch; Being base rate with 100 again, is 9-8: 0.8-0.6 weigh black and white liquid, batching slurry in black and white liquid, batching slurry ratio, and stirs with mixer and filter (also can not filter) with filter again and go out just liquid milk;

3, boiling is filling: be then filled in special sanitary Bottle & Can by first liquid milk with special bottle placer, then seals upgrading 5-7 days up for safekeeping with precooker heat sterilization 1-2 hour, and namely Kaifeng obtain the fragrant milk of all good required black and white of color, smell and taste;

4, filter residue utilizes: will filter remaining recrement and be used as Sarah and sauce class preparation base-material, raw materials usedly to increase with the prepare burden utilization rate of resource and production added value to improve.

Because being rich in natural green spices and acid and anticorrisive agent in major ingredient used and batching, therefore the fragrant milk of black and white is fresh-keeping and shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.

So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of black and white perfume milk producing different content and grade.

Beneficial effect: the present invention is through repetition test, success weighs by same base rate and different proportion the black soya bean utilizing described major ingredient black and white fruit, black rice, Semen sesami nigrum, the peppermint of white peas or beans and batching, anistree, the fragrant milk of high-quality black and white refined by flavor enhancement, this preparation technique craft science, optimize, simple and direct, material benefit, easy and efficient, required major ingredient and batching are filtered recrement simultaneously and be used as the base-material etc. that Sarah and sauce class produce, both described raw material and batching resource can have been consumed and make full use of in a large number, effectively can realize again the rapidly and efficiently fragrant milk of delicious black and white with low-cost production high-quality, plant in order to promoting described raw material and batching and the further developing of processing industry and products thereof market, and enrich the growing living needs of people.Its utilization and extention overall economic efficiency and long-term benefit particularly evident.

Embodiment 1:

First with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, be base rate with 10 again, be respectively weigh black soya bean 80kg, black rice 60kg, Semen sesami nigrum 20kg, white peas or beans 50kg at 8: 6: 2: 5 in the black soya bean of black and white fruit, black rice, Semen sesami nigrum, white peas or beans ratio, and soak with clear water in input cylinder tank and pull out for 22 hours, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer;

Be weigh peppermint 20kgs, anistree 30kg, flavor enhancement 20kg at 2: 3: 2 in the peppermint of batching, anise, flavor enhancement ratio again, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch;

Being base rate with 100 again, is weigh black and white liquid 900kgs, batching slurry 80kg at 9: 0.8 in black and white liquid, batching slurry ratio, and stirs with mixer and filter (also can not filter) with filter again and go out just liquid milk;

Then to be filled in special sanitary Bottle & Can by first liquid milk with special bottle placer, then to seal upgrading up for safekeeping 5 days with precooker heat sterilization 1 hour, namely Kaifeng obtain the fragrant milk of all good required black and white of color, smell and taste.

Embodiment 2:

First with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, be base rate with 10 again, be respectively weigh black soya bean 70kg, black rice 70kg, Semen sesami nigrum 25kg, white peas or beans 4kg at 7: 7: 2.5: 4 in the black soya bean of black and white fruit, black rice, Semen sesami nigrum, white peas or beans ratio, and soak with clear water in input cylinder tank and pull out for 23 hours, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer;

Be weigh peppermint 25kgs, anistree 25kg, flavor enhancement 25kg at 2.5: 2.5: 2.5 in the peppermint of batching, anise, flavor enhancement ratio again, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch;

Being base rate with 100 again, is weigh black and white liquid 850kgs, batching slurry 70kg at 8.5: 0.7 in black and white liquid, batching slurry ratio, and stirs with mixer and filter (also can not filter) with filter again and go out just liquid milk;

Then to be filled in special sanitary Bottle & Can by first liquid milk with special bottle placer, then to seal upgrading up for safekeeping 6 days with precooker heat sterilization 1.5 hours, namely Kaifeng obtain the fragrant milk of all good required black and white of color, smell and taste.

Embodiment 3:

First with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, be base rate with 10 again, be respectively weigh black soya bean 60kg, black rice 80kg, Semen sesami nigrum 30kg, white peas or beans 3kg at 6: 8: 3: 3 in the black soya bean of black and white fruit, black rice, Semen sesami nigrum, white peas or beans ratio, and soak with clear water in input cylinder tank and pull out for 24 hours, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer;

Be weigh peppermint 30kgs, anistree 20kg, flavor enhancement 30kg at 3: 2: 3 in the peppermint of batching, anise, flavor enhancement ratio again, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch;

Being base rate with 100 again, is weigh black and white liquid 800kgs, batching slurry 60kg at 8: 0.6 in black and white liquid, batching slurry ratio, and stirs with mixer and filter (also can not filter) with filter again and go out just liquid milk;

Then to be filled in special sanitary Bottle & Can by first liquid milk with special bottle placer, then to seal upgrading up for safekeeping 7 days with precooker heat sterilization 2 hours, namely Kaifeng obtain the fragrant milk of all good required black and white of color, smell and taste.

Remaining recrement will be filtered in above-mentioned three embodiments and be used as Sarah and sauce class preparation base-material, raw materials usedly increase with the batching utilization rate of resource and production added value to improve.

Claims

1. the fragrant milk of black and white, comprise equipment put join, raw material preparation, boiling are filling, filter residue utilizes four preparing process steps, it is characterized in that:

First with cleaner, the black and white fruit of primary raw material and batching are cleaned totally, be base rate with 10 again, be 8-6: 6-8: 2-3: 5-3 weigh black soya bean, black rice, Semen sesami nigrum, white peas or beans respectively in the black soya bean of black and white fruit, black rice, Semen sesami nigrum, white peas or beans ratio, and within 22-24 hour, pull out with clear water immersion in input cylinder tank, drop into pulverizer dispersion and fining immediately and stir evenly into black and white liquid with mixer;

Be 2-3: 3-2: 2-3 weigh peppermint, anise, flavor enhancement in the peppermint of batching, anise, flavor enhancement ratio again, and with pulverizer dispersion and fining with stir evenly into batching with mixer and starch;

Being base rate with 100 again, is 9-8: 0.8-0.6 weigh black and white liquid, batching slurry in black and white liquid, batching slurry ratio, and stirs with mixer and filter out just liquid milk with filter again;

Then to be filled in special sanitary Bottle & Can by first liquid milk with special bottle placer, then to seal upgrading 5-7 days up for safekeeping with precooker heat sterilization 1-2 hour, namely Kaifeng obtain the fragrant milk of all good required black and white of color, smell and taste;

Finally, remaining recrement will be filtered and be used as Sarah and sauce class preparation base-material, raw materials usedly increase with the batching utilization rate of resource and production added value to improve.