CN104920619A - Cocoa and red jujube soymilk beverage and preparation method thereof - Google Patents
Cocoa and red jujube soymilk beverage and preparation method thereof Download PDFInfo
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- CN104920619A CN104920619A CN201510327808.5A CN201510327808A CN104920619A CN 104920619 A CN104920619 A CN 104920619A CN 201510327808 A CN201510327808 A CN 201510327808A CN 104920619 A CN104920619 A CN 104920619A
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Abstract
The invention relates to a cocoa and red jujube soymilk beverage and a preparation method thereof and belongs to the technical field of foods. The cocoa and red jujube soymilk beverage is prepared from the following components by weight: 300-400g of red jujube juice, 450-600g of bean juice, 22.5-30g of milk powder, 15-20g of cocoa butter, 30-40g of saccharose and 0.6-0.8g of sucrose fatty acid ester. Moreover, the invention further discloses the preparation method for the cocoa and red jujube soymilk beverage. The juice of the product provided by the invention is light brown, and the product is mellow in taste and slightly sweet, has aroma of red jujubes and cocoa, and can be directly drunk.
Description
Technical field
The present invention relates to a kind of cocoa red Zao bean milk beverage and preparation method thereof, belong to food technology field.
Background technology
Red date and soybean nutritional enrich, and are rich in several functions nutritional labeling.Cocoa Red-date soybean milk belongs to allotment type soyabean milk beverage, not only embodies the nutritive value of soybean but also played the nutrition health-care functions of red date, and cocoa butter also compensate for the deficiency of the two on sense organ simultaneously, is the health drink of a kind of health, nutrition.Flourish along with soft drink market, especially vegetable protein beverage development is very fast, cocoa red date soya milk product has not only catered to such development trend, also the New Times of vegetable protein beverage has been catered to, with rich flavor, pure in mouth feel, good stability, add additive, nutrition less, natural, green, healthy, security is high, also meets the pursuit of people to modern organic food simultaneously.
By patent retrieval, have no the patent of producing about cocoa red Zao bean milk beverage.Also the paper had no about cocoa red Zao bean milk beverage by By consulting literatures is reported.
The present invention selects with red date and soybean for primary raw material prepares cocoa red Zao bean milk beverage, and suitably adds cocoa butter and white granulated sugar regulates mouthfeel, has both maintained the nutrition of soybean and red date, and has had again the fragrance of cocoa butter aromatic thick.The preparation formula of the relevant bean milk beverage reported and method are all different from patent of the present invention, and this invention is a kind of preparation method of novel bean milk beverage.
Summary of the invention
The weight of this cocoa red of the present invention Zao bean milk beverage consists of: red Zao juice 300-400g, fermented bean drink 450-600g, milk powder 22.5-30g, cocoa butter 15-20g, sucrose 30-40g, sucrose fatty ester 0.6-0.8g.
The preparation method of cocoa red date bean milk beverage is following steps:
(1) jujube juice preparation: stoning is dried in dry-making red date cleaning, 60 DEG C are toasted about 60min to sending fragrance, then 90 DEG C of baking 30 min, until jujube slightly sends burnt odor taste, jujube meat is brownish red, fructus corni tightens, taking-up cools, red date is broken, red date after every 1 part of fragmentation adds the water of 10 parts, and 50 DEG C of lixiviate 90 min, first use four layers of filtered through gauze after lixiviate, use eight layers of filtered through gauze again, can jujube juice be obtained;
(2) fermented bean drink preparation: with the water soaking of 4 times after washing soybean, water is changed 2-3 time in centre, soaks into without hard-core to section, namely the light bean cotyledon of pinching of finger breaks as well, and then peel, cleaning, removes skin of beancurd and chip.By soybean blanching 5 min in 100 oC boiling water after decortication rinsing, by distilled water cleaning 2-3 time of the soybean after blanching, be cooled to room temperature, the water that every 1 portion of soybean adds 9 parts is pulled an oar.After making beating under 1200 r/min centrifugal 2 min, removing bean dregs, supernatant is fermented bean drink;
(3) get jujube juice 300-400g, add fermented bean drink 450-600g, milk powder 22.5-30g, cocoa butter 15-20g successively, sucrose 30-40g, sucrose fatty ester 0.6-0.8g, add needs at every turn and stir.
Detailed description of the invention
Below provide embodiment, the present invention will be further described.
Embodiment 1:
1. a cocoa red Zao bean milk beverage, this cocoa red Zao bean milk beverage forms according to following weight portion: red Zao juice 300g, fermented bean drink 450g, milk powder 22.5g, cocoa butter 15g, sucrose 30g, sucrose fatty ester 0.6g.
A kind of preparation method of cocoa red Zao bean milk beverage is as follows:
(1) jujube juice preparation: stoning is dried in dry-making red date cleaning, 60 DEG C are toasted about 60min to sending fragrance, then 90 DEG C of baking 30 min, until jujube slightly sends burnt odor taste, jujube meat is brownish red, fructus corni tightens, taking-up cools, red date is broken, red date after every 1 part of fragmentation adds the water of 10 parts, and 50 DEG C of lixiviate 90 min, first use four layers of filtered through gauze after lixiviate, use eight layers of filtered through gauze again, can jujube juice be obtained;
(2) fermented bean drink preparation: with the water soaking of 4 times after washing soybean, water is changed 2-3 time in centre, soaks into without hard-core to section, namely the light bean cotyledon of pinching of finger breaks as well, and then peel, cleaning, removes skin of beancurd and chip.By soybean blanching 5 min in 100 oC boiling water after decortication rinsing, by distilled water cleaning 2-3 time of the soybean after blanching, be cooled to room temperature.The water that every 1 portion of soybean adds 9 parts is pulled an oar, after making beating under 1200 r/min centrifugal 2 min, removing bean dregs, supernatant is fermented bean drink;
(3) get jujube juice 300g, add fermented bean drink 450g successively, milk powder 22.5g, cocoa butter 15g, sucrose 30g, sucrose fatty ester 0.6g, add needs at every turn and stir.
Embodiment 2:
1. a cocoa red Zao bean milk beverage, this cocoa red Zao bean milk beverage forms according to following weight portion: red Zao juice 350g, fermented bean drink 525g, milk powder 26.25g, cocoa butter 17.5g, sucrose 35g, sucrose fatty ester 0.7g.
A kind of preparation method of cocoa red Zao bean milk beverage is as follows:
(1) jujube juice preparation: stoning is dried in dry-making red date cleaning, and 60 DEG C are toasted about 60min to sending fragrance, then 90 DEG C of baking 30 min, until jujube slightly sends burnt odor taste, jujube meat is brownish red, fructus corni tightens, taking-up cools.Red date is broken.Red date after every 1 part of fragmentation adds the water of 10 parts, 50 DEG C of lixiviate 90 min.First use four layers of filtered through gauze after lixiviate, then use eight layers of filtered through gauze, can jujube juice be obtained.
(2) fermented bean drink preparation: with the water soaking of 4 times after washing soybean, water is changed 2-3 time in centre, soaks into without hard-core to section, namely the light bean cotyledon of pinching of finger breaks as well.Then peel, cleaning, removes skin of beancurd and chip.By soybean blanching 5 min in 100 oC boiling water after decortication rinsing.By distilled water cleaning 2-3 time of the soybean after blanching, be cooled to room temperature.The water that every 1 portion of soybean adds 9 parts is pulled an oar.After making beating under 1200 r/min centrifugal 2 min, removing bean dregs, supernatant is fermented bean drink.
(3) get jujube juice 350g, add fermented bean drink 525g successively, milk powder 26.25g, cocoa butter 17.5g, sucrose 35g, sucrose fatty ester 0.7g, add needs at every turn and stir.
Embodiment 3:
1. a cocoa red Zao bean milk beverage, this cocoa red Zao bean milk beverage forms according to following weight portion: red Zao juice 300-400g, fermented bean drink 600g, milk powder 30g, cocoa butter 20g, sucrose 40g, sucrose fatty ester 0.8g.
A kind of preparation method of cocoa red Zao bean milk beverage is as follows:
(1) jujube juice preparation: stoning is dried in dry-making red date cleaning, 60 DEG C are toasted about 60min to sending fragrance, then 90 DEG C of baking 30 min, until jujube slightly sends burnt odor taste, jujube meat is brownish red, fructus corni tightens, taking-up cools, red date is broken, red date after every 1 part of fragmentation adds the water of 10 parts, and 50 DEG C of lixiviate 90 min, first use four layers of filtered through gauze after lixiviate, use eight layers of filtered through gauze again, can jujube juice be obtained;
(2) fermented bean drink preparation: with the water soaking of 4 times after washing soybean, water is changed 2-3 time in centre, soak into without hard-core to section, namely the light bean cotyledon of pinching of finger breaks as well, then peels, cleaning, remove skin of beancurd and chip, by soybean blanching 5 min in 100 oC boiling water after decortication rinsing, by distilled water cleaning 2-3 time of the soybean after blanching, be cooled to room temperature.The water that every 1 portion of soybean adds 9 parts is pulled an oar, after making beating under 1200 r/min centrifugal 2 min, removing bean dregs, supernatant is fermented bean drink;
(3) get jujube juice 400g, add fermented bean drink 600g successively, milk powder 30g, cocoa butter 20g, sucrose 40g, sucrose fatty ester 0.8g, add needs at every turn and stir.
Claims (2)
1. a cocoa red Zao bean milk beverage, this cocoa red Zao bean milk beverage forms according to following weight portion: red Zao juice 300-400g, fermented bean drink 450-600g, milk powder 22.5-30g, cocoa butter 15-20g, sucrose 30-40g, sucrose fatty ester 0.6-0.8g.
2. according to claim 1, a kind of preparation method of cocoa red date bean milk beverage, is characterized in that this preparation method comprises the steps:
(1) jujube juice preparation: stoning is dried in dry-making red date cleaning, 60 DEG C are toasted about 60min to sending fragrance, then 90 DEG C of baking 30 min, until jujube slightly sends burnt odor taste, jujube meat is brownish red, fructus corni tightens, taking-up cools, red date is broken, red date after every 1 part of fragmentation adds the water of 10 parts, and 50 DEG C of lixiviate 90 min, first use four layers of filtered through gauze after lixiviate, use eight layers of filtered through gauze again, can jujube juice be obtained;
(2) fermented bean drink preparation: with the water soaking of 4 times after washing soybean, water is changed 2-3 time in centre, soaks into without hard-core to section, namely the light bean cotyledon of pinching of finger breaks as well, then peels, cleaning, remove skin of beancurd and chip, by soybean blanching 5 min in 100 oC boiling water after decortication rinsing, by distilled water cleaning 2-3 time of the soybean after blanching, be cooled to room temperature, the water that every 1 portion of soybean adds 9 parts is pulled an oar, after making beating under 1200 r/min centrifugal 2 min, removing bean dregs, supernatant is fermented bean drink;
(3) get jujube juice 300-400g, add fermented bean drink 450-600g successively, milk powder 22.5-30g, cocoa butter 15-20g, sucrose 30-40g, sucrose fatty ester 0.6-0.8g, add needs at every turn and stir.
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| CN201510327808.5A CN104920619A (en) | 2015-06-15 | 2015-06-15 | Cocoa and red jujube soymilk beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387067A (en) * | 2016-09-14 | 2017-02-15 | 石家庄市兄弟伊兰食品配料有限公司 | Chocolate soybean milk and preparation method thereof |
| CN107467326A (en) * | 2017-06-29 | 2017-12-15 | 吉林工商学院 | A kind of gumbo seed class coffee and preparation method thereof |
| CN107616237A (en) * | 2017-10-26 | 2018-01-23 | 田松 | A kind of full beans bean curd preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1636461A (en) * | 2003-12-26 | 2005-07-13 | 不二制油株式会社 | Raw squeezing sterilized bean milk |
| CN102696759A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Red-date soybean milk and method for preparing same |
-
2015
- 2015-06-15 CN CN201510327808.5A patent/CN104920619A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1636461A (en) * | 2003-12-26 | 2005-07-13 | 不二制油株式会社 | Raw squeezing sterilized bean milk |
| CN102696759A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Red-date soybean milk and method for preparing same |
Non-Patent Citations (3)
| Title |
|---|
| 吴祖兴主编: "《现代食品生产》", 30 September 2000, 中国农业大学出版社 * |
| 徐桂花等: "红枣大豆乳饮料的研制", 《宁夏农学院学报》 * |
| 郑海平等: "红枣豆奶饮料的研制", 《现代识食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387067A (en) * | 2016-09-14 | 2017-02-15 | 石家庄市兄弟伊兰食品配料有限公司 | Chocolate soybean milk and preparation method thereof |
| CN107467326A (en) * | 2017-06-29 | 2017-12-15 | 吉林工商学院 | A kind of gumbo seed class coffee and preparation method thereof |
| CN107616237A (en) * | 2017-10-26 | 2018-01-23 | 田松 | A kind of full beans bean curd preparation method |
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