CN104996581A - Qi tonifying and salivation promoting pumpkin and oat flavored soybean milk and preparation method thereof - Google Patents

Abstract

The present invention discloses a qi tonifying and salivation promoting pumpkin and oat flavored soybean milk which is prepared from the following raw materials in parts by weight: soybeans 310-315 parts, pumpkins 87-90 parts, oats 56-60 parts, mung bean sprouts 40-43 parts, buttered tea 20-23 parts, dried beancurd sticks 23-25 parts, fresh ginger slices 10-12 parts, wheat awn 2.9-3.1 parts, panax quiquefolium 3-3.2 parts, sodium cyclamate 2.4-2.6 parts, defoaming agent 0.3-0.4 part, white sugar 583-586 parts, edible salt 1.4-1.7 parts and an appropriate amount of water. The soybean milk has a mellow oat fragrance and distinctive flavor when drunk, and is processed by reasonably matching and processing the main ingredient soybeans with various accessory ingredients. By directly conducting pretreatment of the soybean raw materials before processing and milling, and by combing subsequent reprocessing, the anti-nutritional factors of the soybeans are effectively removed, which enables the nutrition of the processed soybean milk not to be easily lost. In addition, the soybean milk has the body nourishing and health-care effects, and can tonify qi and promote salivation in a long-term consumption.

Description

Nourishing generate fluid pumpkin oat taste soya-bean milk and preparation method thereof

Technical field

The present invention relates to drinking food product and processing technique field thereof, mainly a kind of nourishing generate fluid pumpkin oat taste soya-bean milk and preparation method thereof.

Background technology

Soya-bean milk is a kind of nutraceutical that our people likes, nutriment containing a lot of needed by human in soya-bean milk, as protein, fat, carbohydrate, amino acid and aliphatic acid etc., in addition various trace elements is also had, and the functional component such as soyabean oligosaccharides, isoflavones, anti-ageing to human body, anti-oxidant grade has positive role.But also containing a lot of ANFs in the raw material soya bean of processing soya-bean milk, as trypsin inhibitor, lipoxidase etc., the existence of these materials makes the nutritive value of soya bean be affected, and also have impact on quality and the nutritive value of soya bean fabricated product, also on health generation impact in various degree; In making soya-bean milk process, trypsin inhibitor is as the most noticeable ANFs in soya-bean milk production, its content concerns the health of diet, but in current soya-bean milk industry, the elimination of trypsin inhibitor is mainly by the heating in soya-bean milk shortening process, but these heat treatments are while deactivation trypsin inhibitor, also the nutritional labeling in soya-bean milk very large destruction can be caused, therefore, need directly to carry out pre-treatment to soya bean raw material, technique can be taked, to alleviate the heat that subsequent technique additionally increases for removing ANFs before soya bean grinding.Therefore, effectively to remove in soya bean while ANFs, better obtain safety, nutrition and the higher food ingredient of value have important practical significance.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of nourishing generate fluid pumpkin oat taste soya-bean milk and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of nourishing generate fluid pumpkin oat taste soya-bean milk, is characterized in that, be made up of following raw material:

Soya bean 310-315, pumpkin 87-90, oat 56-60, mung bean sprouts 40-43, buttered tea 20-23, bean curd stick 23-25, ginger slice 10-12, wheat must 2.9-3.1, American Ginseng 3-3.2, honey element 2.4-2.6, defoamer 0.3-0.4, white sugar 583-586, salt 1.4-1.7 and water appropriate.

The preparation method of described a kind of walnut sour milk taste soya-bean milk, is characterized in that, comprise following step:

(1) added by the soya bean of select in 2-3 water doubly and soak, have medical stone granule: in water, water temperature, at about 25 DEG C, is dissolved in the NaHCO of 0.3% simultaneously, is soaked and take out soya bean after 7.5-8 hour in water, then by its blanching 2-4 minute in 100 DEG C of water; Use cold rinse at once thereupon; Again the soya bean after cold rinse is put into the process through microwave high-frequency electromagnetic field in microwave applicator, and control microwave power at 2550W, heat 115-120 second, soya bean is taken out and naturally cools after microwave treatment;

(2) oat is soaked 7-8 hour in warm water, after taking-up, oat is dried to sixty percent dry, then the soya bean that itself and step 1 finally obtain is carried out defibrination operation at normal temperatures, in defibrination process, constantly add water, the water yield is 9-10 times of soya bean, selects 200 mesh screen to obtain raw soya-bean milk after defibrination; Again raw soya-bean milk is put into pot to heat, 9-10 minute is boiled in heating, obtains ripe soya-bean milk;

(3) after pumpkin being cut into small pieces together with mung bean sprouts, bean curd stick, then wheat mixture must, the West participates in the little fire of 4-5 times of water and stewes and boil, until pumpkin boils, then cross filter to remove wheat must, American Ginseng, will be left material and grind pulping, after leaching slurries;

(4) ginger slice is joined in buttered tea, add 1.5-2 times of poach, stir after boiling, gained ginger juice buttered tea is cooled;

(5) ginger juice buttered tea step 4 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after stirring, again the slurries of step 3 are also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, honey element, defoamer, white sugar, salt are also admixed in ripe soya-bean milk at stirring, continue after boiling, the mixing soya-bean milk of gained to be placed in homogenizer to carry out homogeneous process, finally by filling for the mixing soya-bean milk after homogeneous process envelope bottle, envelope bottle is placed in the inherent 120-125 DEG C of water of pot to boil and carries out sterilizing in 14-17 minute, carries out cooling refrigerating after taking-up under room temperature again.

In the present invention, soya bean dissolves in the NaHCO of 0.3% in immersion process in water, can change the Acidity of Aikalinity of soya bean, changes the sour environment that mould easily grows, makes soya bean easily grind slurry, improves pulping rate.Medical stone granule: in addition in water is absolutely necessary to human body as the effect of catalyst, due to the strong adsorptivity of medical stone and the characteristic of released mineral matter, medical stone granule: is rich in the mineral matter of various needed by human body, and it can be used for activating, purifying waste water and remove the harmful substance in water.

ANFs in soya bean has thermo-responsive characteristic, thus heat treatment can be adopted, microwave energy penetrates material instantaneously, material is heated evenly, and technological parameter easily controls in microwave operating process, thus microwave treatment can be adopted first to carry out pretreatment to soya bean, then coordinate the subsequent heat of soya-bean milk to process, effectively can remove the ANFs in soya bean.

Advantage of the present invention:

It is fragrant that soya-bean milk of the present invention has aromatic oat, drink and have a distinctive flavour, and be major ingredient soya bean and multiple auxiliary materials is reasonably combined processes, before processing is milled, first directly pre-treatment is carried out to soya bean raw material, then coordinated follow-up reprocessing, effectively eliminated the ANFs in soya bean, the soya-bean milk nutrition of processing is not easily run off, nutritive value is higher, and soya-bean milk of the present invention is drunk for a long time and had health care in addition, can nourishing generate fluid.

Detailed description of the invention

A kind of nourishing generate fluid pumpkin oat taste soya-bean milk, be made up of following raw material:

Soya bean 310-315, pumpkin 87-90, oat 56-60, mung bean sprouts 40-43, buttered tea 20-23, bean curd stick 23-25, ginger slice 10-12, wheat must 2.9-3.1, American Ginseng 3-3.2, honey element 2.4-2.6, defoamer 0.3-0.4, white sugar 583-586, salt 1.4-1.7 and water appropriate.

A preparation method for walnut sour milk taste soya-bean milk, comprises following step:

(1) added by the soya bean of select in 2-3 water doubly and soak, have medical stone granule: in water, water temperature, at about 25 DEG C, is dissolved in the NaHCO of 0.3% simultaneously, is soaked and take out soya bean after 7.5-8 hour in water, then by its blanching 2-4 minute in 100 DEG C of water; Use cold rinse at once thereupon; Again the soya bean after cold rinse is put into the process through microwave high-frequency electromagnetic field in microwave applicator, and control microwave power at 2550W, heat 115-120 second, soya bean is taken out and naturally cools after microwave treatment;

(2) oat is soaked 7-8 hour in warm water, after taking-up, oat is dried to sixty percent dry, then the soya bean that itself and step 1 finally obtain is carried out defibrination operation at normal temperatures, in defibrination process, constantly add water, the water yield is 9-10 times of soya bean, selects 200 mesh screen to obtain raw soya-bean milk after defibrination; Again raw soya-bean milk is put into pot to heat, 9-10 minute is boiled in heating, obtains ripe soya-bean milk;

(3) after pumpkin being cut into small pieces together with mung bean sprouts, bean curd stick, then wheat mixture must, the West participates in the little fire of 4-5 times of water and stewes and boil, until pumpkin boils, then cross filter to remove wheat must, American Ginseng, will be left material and grind pulping, after leaching slurries;

(4) ginger slice is joined in buttered tea, add 1.5-2 times of poach, stir after boiling, gained ginger juice buttered tea is cooled;

(5) ginger juice buttered tea step 4 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after stirring, again the slurries of step 3 are also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, honey element, defoamer, white sugar, salt are also admixed in ripe soya-bean milk at stirring, continue after boiling, the mixing soya-bean milk of gained to be placed in homogenizer to carry out homogeneous process, finally by filling for the mixing soya-bean milk after homogeneous process envelope bottle, envelope bottle is placed in the inherent 120-125 DEG C of water of pot to boil and carries out sterilizing in 14-17 minute, carries out cooling refrigerating after taking-up under room temperature again.

Claims (2)

1. a nourishing generate fluid pumpkin oat taste soya-bean milk, is characterized in that, is made up of following raw material:

Soya bean 310-315, pumpkin 87-90, oat 56-60, mung bean sprouts 40-43, buttered tea 20-23, bean curd stick 23-25, ginger slice 10-12, wheat must 2.9-3.1, American Ginseng 3-3.2, honey element 2.4-2.6, defoamer 0.3-0.4, white sugar 583-586, salt 1.4-1.7 and water appropriate.

2. the preparation method of a kind of nourishing generate fluid pumpkin oat taste soya-bean milk according to claim 1, is characterized in that, comprise following step:

(1) added by the soya bean of select in 2-3 water doubly and soak, have medical stone granule: in water, water temperature, at about 25 DEG C, is dissolved in the NaHCO of 0.3% simultaneously, is soaked and take out soya bean after 7.5-8 hour in water, then by its blanching 2-4 minute in 100 DEG C of water; Use cold rinse at once thereupon; Again the soya bean after cold rinse is put into the process through microwave high-frequency electromagnetic field in microwave applicator, and control microwave power at 2550W, heat 115-120 second, soya bean is taken out and naturally cools after microwave treatment;

(2) oat is soaked 7-8 hour in warm water, after taking-up, oat is dried to sixty percent dry, then the soya bean that itself and step 1 finally obtain is carried out defibrination operation at normal temperatures, in defibrination process, constantly add water, the water yield is 9-10 times of soya bean, selects 200 mesh screen to obtain raw soya-bean milk after defibrination; Again raw soya-bean milk is put into pot to heat, 9-10 minute is boiled in heating, obtains ripe soya-bean milk;

(3) after pumpkin being cut into small pieces together with mung bean sprouts, bean curd stick, then wheat mixture must, the West participates in the little fire of 4-5 times of water and stewes and boil, until pumpkin boils, then cross filter to remove wheat must, American Ginseng, will be left material and grind pulping, after leaching slurries;

(4) ginger slice is joined in buttered tea, add 1.5-2 times of poach, stir after boiling, gained ginger juice buttered tea is cooled;

(5) ginger juice buttered tea step 4 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after stirring, again the slurries of step 3 are also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, honey element, defoamer, white sugar, salt are also admixed in ripe soya-bean milk at stirring, continue after boiling, the mixing soya-bean milk of gained to be placed in homogenizer to carry out homogeneous process, finally by filling for the mixing soya-bean milk after homogeneous process envelope bottle, envelope bottle is placed in the inherent 120-125 DEG C of water of pot to boil and carries out sterilizing in 14-17 minute, carries out cooling refrigerating after taking-up under room temperature again.