CN105028664A - Carrot mango-flavor soybean milk and preparation method thereof - Google Patents

Abstract

The invention discloses a carrot mango-flavor soybean milk. The carrot mango-flavor soybean milk is prepared from the following raw materials by weight: 315 to 320 parts of soybean, 90 to 95 parts of macadamia nut, 50 to 56 parts of carrot, 8 to 10 parts of black syrup, 34 to 38 parts of mango, 20 to 24 parts of shredded jellyfish, 10 to 12 parts of fermented glutinous rice juice, 13 to 15 parts of wheat bran powder, 3.2 to 3.4 parts of fructus forsythia, 3 to 3.2 parts of fiveleaf gynostemma herb, 2 to 2.2 parts of sodium cyclamate, 0.3 to 0.4 part of an antifoaming agent, 500 to 505 parts of white sugar, 1.4 to 1.7 parts of salt and a proper amount of water. According to the invention, a great number of the raw materials are used for processing of the soybean milk and are reasonably collocated; the soybean milk has mango flavor, which easily whets the appetite; moreover, since the raw material soybean is pretreated before processing of the soybean milk and is then subsequently processed, anti-nutritional factors in the soybean can be effectively reduced, loss of nutrients in the soybean is decreased, the more nutritious soybean milk with a higher utilization value is obtained; and long-term drinking of the soybean milk is good for human health.

Description

Carrot awns Fruity soybean milk and preparation method thereof

Technical field

The present invention relates to drinking food product and processing technique field thereof, mainly a kind of carrot awns Fruity soybean 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 carrot awns Fruity soybean milk and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of carrot awns Fruity soybean milk, is characterized in that, be made up of following raw material:

Soya bean 315-320, macadamia 90-95, carrot 50-56, brown sugar slurry 8-10, mango 34-38, jellyfish silk 20-24, fermented glutinous wine 10-12, wheatfeed 13-15, capsule of weeping forsythia 3.2-3.4, gynostemma pentaphylla 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 500-505, salt 1.4-1.7 and water are appropriate.

The preparation method of described a kind of carrot awns Fruity soybean 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) soya bean step 1 finally obtained carries out defibrination operation at normal temperatures, constantly adds water in defibrination process, and the water yield is 7-8 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) jellyfish silk is soaked 15-20 minute in warm saline, take out after jellyfish wire is cleaned and it is added poach together with fermented glutinous wine, boil rear taking-up jellyfish wire, and dried grinds, then mix into mixed powder with wheatfeed;

(4) capsule of weeping forsythia, gynostemma pentaphylla are mixed, add 5-6 times of flooding, cross leaching Chinese medicine extract, then by concentrated for Chinese medicine extract heating, get the concentrated liquid of tradition Chinese medicine, cooled for subsequent use; After in addition carrot is diced together with macadamia and the concentrated liquid of tradition Chinese medicine, add 3-4 times of water and carry out making beating operation, then cross leaching slurries, then admix in slurries by the juice that brown sugar slurry and mango are squeezed into, gained mixed serum cools after boiling by heating;

(5) mixed powder step 3 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after mixed powder stirs, again the mixed serum of step 4 is also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, by honey element, defoamer, white sugar, salt is 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, carry out cooling after taking-up under room temperature refrigerating 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:

Soya-bean milk of the present invention processes raw material many and collocation is reasonable, drink mango taste, easily cause appetite, before processing soya-bean milk, first directly pre-treatment has been carried out to soya bean raw material, coordinate follow-up reprocessing again, effectively eliminate the ANFs in soya bean raw material, decrease the loss of soya-bean milk Middle nutrition element, obtain more nutrition and the higher soya-bean milk of value, it is good to drink for a long time human body.

Detailed description of the invention

A kind of carrot awns Fruity soybean milk, be made up of following raw material:

Soya bean 315-320, macadamia 90-95, carrot 50-56, brown sugar slurry 8-10, mango 34-38, jellyfish silk 20-24, fermented glutinous wine 10-12, wheatfeed 13-15, capsule of weeping forsythia 3.2-3.4, gynostemma pentaphylla 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 500-505, salt 1.4-1.7 and water are appropriate.

A preparation method for carrot awns Fruity soybean 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) soya bean step 1 finally obtained carries out defibrination operation at normal temperatures, constantly adds water in defibrination process, and the water yield is 7-8 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) jellyfish silk is soaked 15-20 minute in warm saline, take out after jellyfish wire is cleaned and it is added poach together with fermented glutinous wine, boil rear taking-up jellyfish wire, and dried grinds, then mix into mixed powder with wheatfeed;

(4) capsule of weeping forsythia, gynostemma pentaphylla are mixed, add 5-6 times of flooding, cross leaching Chinese medicine extract, then by concentrated for Chinese medicine extract heating, get the concentrated liquid of tradition Chinese medicine, cooled for subsequent use; After in addition carrot is diced together with macadamia and the concentrated liquid of tradition Chinese medicine, add 3-4 times of water and carry out making beating operation, then cross leaching slurries, then admix in slurries by the juice that brown sugar slurry and mango are squeezed into, gained mixed serum cools after boiling by heating;

(5) mixed powder step 3 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after mixed powder stirs, again the mixed serum of step 4 is also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, by honey element, defoamer, white sugar, salt is 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, carry out cooling after taking-up under room temperature refrigerating again.

Claims (2)

1. a carrot awns Fruity soybean milk, is characterized in that, is made up of following raw material:

Soya bean 315-320, macadamia 90-95, carrot 50-56, brown sugar slurry 8-10, mango 34-38, jellyfish silk 20-24, fermented glutinous wine 10-12, wheatfeed 13-15, capsule of weeping forsythia 3.2-3.4, gynostemma pentaphylla 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 500-505, salt 1.4-1.7 and water are appropriate.

2. the preparation method of a kind of carrot awns Fruity soybean 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) soya bean step 1 finally obtained carries out defibrination operation at normal temperatures, constantly adds water in defibrination process, and the water yield is 7-8 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) jellyfish silk is soaked 15-20 minute in warm saline, take out after jellyfish wire is cleaned and it is added poach together with fermented glutinous wine, boil rear taking-up jellyfish wire, and dried grinds, then mix into mixed powder with wheatfeed;

(4) capsule of weeping forsythia, gynostemma pentaphylla are mixed, add 5-6 times of flooding, cross leaching Chinese medicine extract, then by concentrated for Chinese medicine extract heating, get the concentrated liquid of tradition Chinese medicine, cooled for subsequent use; After in addition carrot is diced together with macadamia and the concentrated liquid of tradition Chinese medicine, add 3-4 times of water and carry out making beating operation, then cross leaching slurries, then admix in slurries by the juice that brown sugar slurry and mango are squeezed into, gained mixed serum cools after boiling by heating;

(5) mixed powder step 3 obtained first is admixed in the ripe soya-bean milk of step 2, continue agitating heating to boil, after mixed powder stirs, again the mixed serum of step 4 is also admixed in ripe soya-bean milk, when being heated to 70-75 DEG C, by honey element, defoamer, white sugar, salt is 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, carry out cooling after taking-up under room temperature refrigerating again.