CN105104549A - Whole-bean soybean milk with walnut - Google Patents
Whole-bean soybean milk with walnut Download PDFInfo
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- CN105104549A CN105104549A CN201510538779.7A CN201510538779A CN105104549A CN 105104549 A CN105104549 A CN 105104549A CN 201510538779 A CN201510538779 A CN 201510538779A CN 105104549 A CN105104549 A CN 105104549A
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- walnut
- soya
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Abstract
The invention discloses whole-bean soybean milk with walnut. The whole-bean soybean milk is prepared from the following materials: walnut kernel, soybeans, sticky rice, sugar, salt and water. The invention discloses a preparation method of the whole-bean soybean milk. On the basis of the walnut and the soybean, the sticky rice and the salt are added to the soybeans; and the walnut kernel, the soybeans, the sticky rice, the sugar and the salt are milled in three stages. According to the soybean milk with the walnut, the walnut fragrance is mixed with the soybean fragrance; an exquisite fragrance overflows all around; the soybean milk is rich in taste, abundant in nutrient, smooth in the mouth and free of a slag sense; no preservative or additive is used; and the room-temperature shelf life reaches 45 days.
Description
Technical field
The present invention relates to a kind of soya-bean milk, particularly relate to the full beans soya-bean milk of a kind of walnut.
Background technology
Soya-bean milk forms grinding after soybean bubble, filtering, boil.Soya-bean milk nutrition is very abundant, and is easy to digest and assimilate.Soya-bean milk is the ultimate food of the diseases such as control high fat of blood, hypertension, artery sclerosis, hypoferric anemia, asthma.Soya-bean milk is a kind of drink that Chinese people like, is again a kind of all-ages nutraceutical, enjoys the good reputation of " vegetable milk " America and Europe.Soya-bean milk contains abundant vegetable protein and phosphatide, also containing vitamin B1 .B2 and nicotinic acid.In addition, soya-bean milk is also containing the mineral matter such as iron, calcium, and the calcium especially contained by it, though not as good as bean curd, newborn class more any than other is all high, is very suitable for various crowd, comprises old man, adult and teenager etc.
Walnut kernel in walnut contains abundant nutrient, and every hectogram contains 15 ~ 20 grams, protein, 60 ~ 70 grams, fat, 10 grams, carbohydrate; And various trace elements and the mineral matter such as calcium, phosphorus, iron containing needed by human, and the multivitamin such as carrotene, riboflavin.In walnut, fatty main component is linoleic acid fat, cholesterol not only can not be made to raise, can also reduce the absorption of enteron aisle to cholesterol, therefore, can be used as the invigorant of hypertension, arteriosclerotic after food.In addition, these greases also can supply the needs of brain matrix.Trace element zinc contained in walnut and manganese are important component pituitary, and normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect.
Existing soya-bean milk production method is mainly by after bean or pea defibrination, and cross elimination bean dregs, machining tool is soy bean milk making machine mainly; Also having technology to mention full beans soya-bean milk, but be not add stabilizing agent in formula in disclosed technology, is exactly that treatment process can not meet mouthfeel needs, and breakfast soya-bean milk of particularly existing sale, all use anticorrisive agent, as potassium sorbate, its shelf-life is generally one week.And walnut soybean milk adds man-hour, the walnut soybean milk slag got is too much, if filtered, then waste is serious.
Consumer when drinking walnut soybean milk, it is desired that the aromatic mouthfeel of a kind of walnut and full beans, entrance soft and smooth without slag sense, nutritious, do not use anticorrisive agent, additive, the full beans soya-bean milk of walnut that the shelf cycle is long, but have no report in prior art.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the aromatic mouthfeel of a kind of walnut and full beans, entrance soft and smooth without slag sense, nutritious, do not use anticorrisive agent, additive, the full beans soya-bean milk of walnut that the shelf cycle is long.
For achieving the above object, the technical solution adopted in the present invention is: the full beans soya-bean milk of a kind of walnut, material is made up of walnut kernel, soya bean, glutinous rice, sugar, salt, water.
The preparation method of the full beans soya-bean milk of described walnut is: first soya bean, sticky rice washing are removed foreign material, then by walnut kernel, soya bean, glutinous rice, sugar, salt adds water, and feeding three grades of grinding mills are airtight fully mills, enter after milling heating tank heat and be stirred to slurry ripe after squeeze into slurry can, seal canned making after sterilization.
Further, described walnut kernel: soya bean: glutinous rice: sugar: salt: the mass ratio of water is 20 ~ 40:50 ~ 80:9 ~ 11:20 ~ 30:0.5 ~ 1:1000 ~ 1200.
Further, described three grades of grinding mills are made up of three groups of assemblies of milling, described in mill the batch can that assembly comprises milling device and be connected with milling device; Between the batch can of the batch can of second group of assembly of milling and first group of assembly of milling, return duct is set, between the batch can of the 3rd group of assembly of milling and the batch can of second group of assembly of milling, return duct is set.
Advantageous Effects of the present invention is: on the basis of walnut kernel, soya bean, glutinous rice and salt is with the addition of in soya-bean milk, and walnut kernel, soya bean, glutinous rice, sugar, salt are milled by three grades together, made walnut soybean milk, walnut fragrance and soya bean fragrance mix, and suffus an exquisite fragrance all around, mouthfeel is strong, nutritious, entrance is soft and smooth without slag sense, does not use any anticorrisive agent and additive, and normal-temperature shelf life reaches 45 days.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
The full beans soya-bean milk of a kind of walnut, material is made up of walnut kernel, soya bean, glutinous rice, sugar, salt, water.
embodiment 2
The preparation method of the full beans soya-bean milk of described walnut is: first soya bean, sticky rice washing are removed foreign material, then by walnut kernel, soya bean, glutinous rice, sugar, salt adds water, and feeding three grades of grinding mills are airtight fully mills, enter after milling heating tank heat and be stirred to slurry ripe after squeeze into slurry can, seal canned making after sterilization.
embodiment 3
By walnut kernel: soya bean: glutinous rice: sugar: salt: the mass ratio of water is prepare the full beans soya-bean milk of walnut during 20 ~ 40:50 ~ 80:9 ~ 11:20 ~ 30:0.5 ~ 1:1000 ~ 1200 add in embodiment 2 implementation method.
embodiment 4
To the three grades of grinding mills used in embodiment 2, preferred structure for be made up of three groups of assemblies of milling, described in mill the batch can that assembly comprises milling device and be connected with milling device; Between the batch can of the batch can of second group of assembly of milling and first group of assembly of milling, return duct is set, between the batch can of the 3rd group of assembly of milling and the batch can of second group of assembly of milling, return duct is set.
The present invention is at walnut, on the basis of soya bean, glutinous rice and salt is with the addition of in soya-bean milk, and by walnut kernel, soya bean, glutinous rice, sugar, salt is milled by three grades together, to mill the walnut soybean milk obtained after mashing off, walnut slag can be seen in packaging, bean dregs, but do not produce slag precipitation, when drinking, entrance is soft and smooth and without slag sense, walnut is fragrant and sweet to be mixed with soya-bean milk is aromatic, suffus an exquisite fragrance all around, nutritious, the nutrition of walnut and medical value mix the nutrition of soya bean, flavor concentration is far away higher than the soya-bean milk that prior art makes, and do not use any anticorrisive agent and additive, normal-temperature shelf life reaches 45 days, this is the invention of the applicant.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (4)
1. the full beans soya-bean milk of walnut, material is made up of walnut kernel, soya bean, glutinous rice, sugar, salt, water.
2. the preparation method of the full beans soya-bean milk of walnut as claimed in claim 1, be characterised in that: first soya bean, sticky rice washing are removed foreign material, then by walnut kernel, soya bean, glutinous rice, sugar, salt adds water, and feeding three grades of grinding mills are airtight fully mills, enter after milling heating tank heat and be stirred to slurry ripe after squeeze into slurry can, seal canned making after sterilization.
3. according to the full beans soya-bean milk of the walnut described in claim 1, it is characterized in that: described walnut kernel: soya bean: glutinous rice: sugar: salt: the mass ratio of water is 20 ~ 40:50 ~ 80:9 ~ 11:20 ~ 30:0.5 ~ 1:1000 ~ 1200.
4. according to the preparation method of the full beans soya-bean milk of the walnut described in claim 2, be characterised in that: described three grades of grinding mills are made up of three groups of assemblies of milling, described in mill the batch can that assembly comprises milling device and be connected with milling device; Between the batch can of the batch can of second group of assembly of milling and first group of assembly of milling, return duct is set, between the batch can of the 3rd group of assembly of milling and the batch can of second group of assembly of milling, return duct is set.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538779.7A CN105104549A (en) | 2015-08-29 | 2015-08-29 | Whole-bean soybean milk with walnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538779.7A CN105104549A (en) | 2015-08-29 | 2015-08-29 | Whole-bean soybean milk with walnut |
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| Publication Number | Publication Date |
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| CN105104549A true CN105104549A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510538779.7A Pending CN105104549A (en) | 2015-08-29 | 2015-08-29 | Whole-bean soybean milk with walnut |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027891A (en) * | 2017-04-19 | 2017-08-11 | 南昌大学 | A kind of walnut soymilk for being pressurized enzymatic isolation method production |
| CN112841539A (en) * | 2021-02-09 | 2021-05-28 | 河北养元智汇饮品股份有限公司 | Production process of additive-free walnut whole-bean soybean milk |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
| CN102835896A (en) * | 2012-07-10 | 2012-12-26 | 江苏顺发电器有限公司 | Full-automatic grinder for soybean milk and other drinks |
| CN104286188A (en) * | 2014-09-22 | 2015-01-21 | 晋城市伊健食品有限公司 | Full bean milk and preparation method thereof |
-
2015
- 2015-08-29 CN CN201510538779.7A patent/CN105104549A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
| CN102835896A (en) * | 2012-07-10 | 2012-12-26 | 江苏顺发电器有限公司 | Full-automatic grinder for soybean milk and other drinks |
| CN104286188A (en) * | 2014-09-22 | 2015-01-21 | 晋城市伊健食品有限公司 | Full bean milk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孟祥健: "《我的轻食主张》", 31 May 2014, 南方日报出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107027891A (en) * | 2017-04-19 | 2017-08-11 | 南昌大学 | A kind of walnut soymilk for being pressurized enzymatic isolation method production |
| CN112841539A (en) * | 2021-02-09 | 2021-05-28 | 河北养元智汇饮品股份有限公司 | Production process of additive-free walnut whole-bean soybean milk |
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Application publication date: 20151202 |