CN105123952A - Mint chocolate flavored soya-bean milk and preparation method thereof - Google Patents
Mint chocolate flavored soya-bean milk and preparation method thereof Download PDFInfo
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- CN105123952A CN105123952A CN201510392545.6A CN201510392545A CN105123952A CN 105123952 A CN105123952 A CN 105123952A CN 201510392545 A CN201510392545 A CN 201510392545A CN 105123952 A CN105123952 A CN 105123952A
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Abstract
The invention discloses a kind of mint chocolate flavored soya-bean milk which is made by the following materials by weight: 340-346 parts of soybeans, 84-88 parts of red beans, 60-64 parts of pine nuts, 23-26 parts of lily roots, 30-35 parts of chocolate, 9-12 parts of dahurian angelica root powder, 24-27 parts of bananas, 20-23 parts of peppermint candies, 3-3.4 parts of matsumura leafflower herbs, 3-3.2 parts of reed leaves, 2-2.2 parts of sodium cyclamate, 0.3-0.4 parts of a defoaming agent, 576-583 parts of sugar, 1.4-1.7 parts of salt and a proper amount of water. The mint chocolate flavored soya-bean milk has a good taste and certain nourishing effects as the extracts of the traditional Chinese herbs matsumura leafflower herbs and reed leaves are added during processing, furthermore the soybean materials are pretreated before processing the soybean milk, thereby reducing the anti-nutrition factor in soybeans, improving integral nutrition and nutrition value, and ameliorating immunity and benefiting health if someone drinks the milk for a long-term.
Description
Technical field
The present invention relates to drinking food product and processing technique field thereof, mainly chocolate flavoured soya-bean milk of a kind of peppermint 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 chocolate flavoured soya-bean milk of a kind of peppermint and preparation method thereof.
The present invention is achieved by the following technical solutions:
The chocolate flavoured soya-bean milk of a kind of peppermint, is characterized in that, be made up of following raw material:
Soya bean 340-346, red bean 84-88, pine nut 60-64, lily 23-26, chocolate 30-35, root of Dahurain angelica powder 9-12, banana 24-27, peppermint candy 20-23, matsumura leafflower herb 3-3.4, Reed Leaves 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 576-583, salt 1.4-1.7 and water are appropriate.
The preparation method of the chocolate flavoured soya-bean milk of described a kind of peppermint, 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) matsumura leafflower herb, Reed Leaves are mixed, add 6-7 times of flooding, cross leaching Chinese medicine extract, then it is concentrated to carry out heating, gets the concentrated liquid of tradition Chinese medicine for subsequent use; By chocolate together with peppermint candy, add 4-5 times of water infusion, after boiling, the concentrated liquid of tradition Chinese medicine is admixed wherein, continue heating and boil and constantly stir, until chocolate and enduring of peppermint candy, get and boil liquid cooling but;
(4) be soaked in water red bean 6-7 hour at normal temperatures, adds 6-7 water and carry out making beating operation after taking-up together with pine nut, lily, in pulping process, root of Dahurain angelica powder admixed together with banana mixing making beating, finally cross leaching slurries, naturally cooled by slurries;
(5) liquid that boils step 3 obtained is admixed in the ripe soya-bean milk of step 2 together with the slurries of step 4, agitating heating is boiled, 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 good that mouthfeel drunk by the chocolate flavoured soya-bean milk of peppermint of the present invention, both there is the cooling taste of peppermint, have again strong aromatic chocolate flavoured, the extract of Chinese herbal medicine matsumura leafflower herb, Reed Leaves is provided in process, there is certain health effect, and first directly pre-treatment had been carried out to soya bean raw material before soya-bean milk processing, effectively can reduce the ANFs in soya bean, improve the overall nutrition of soya-bean milk, make it be of high nutritive value, long-term eating can improve immunity, is conducive to the healthy of people.
Detailed description of the invention
The chocolate flavoured soya-bean milk of a kind of peppermint, be made up of following raw material:
Soya bean 340-346, red bean 84-88, pine nut 60-64, lily 23-26, chocolate 30-35, root of Dahurain angelica powder 9-12, banana 24-27, peppermint candy 20-23, matsumura leafflower herb 3-3.4, Reed Leaves 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 576-583, salt 1.4-1.7 and water are 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) 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) matsumura leafflower herb, Reed Leaves are mixed, add 6-7 times of flooding, cross leaching Chinese medicine extract, then it is concentrated to carry out heating, gets the concentrated liquid of tradition Chinese medicine for subsequent use; By chocolate together with peppermint candy, add 4-5 times of water infusion, after boiling, the concentrated liquid of tradition Chinese medicine is admixed wherein, continue heating and boil and constantly stir, until chocolate and enduring of peppermint candy, get and boil liquid cooling but;
(4) be soaked in water red bean 6-7 hour at normal temperatures, adds 6-7 water and carry out making beating operation after taking-up together with pine nut, lily, in pulping process, root of Dahurain angelica powder admixed together with banana mixing making beating, finally cross leaching slurries, naturally cooled by slurries;
(5) liquid that boils step 3 obtained is admixed in the ripe soya-bean milk of step 2 together with the slurries of step 4, agitating heating is boiled, 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. the chocolate flavoured soya-bean milk of peppermint, is characterized in that, is made up of following raw material:
Soya bean 340-346, red bean 84-88, pine nut 60-64, lily 23-26, chocolate 30-35, root of Dahurain angelica powder 9-12, banana 24-27, peppermint candy 20-23, matsumura leafflower herb 3-3.4, Reed Leaves 3-3.2, honey element 2-2.2, defoamer 0.3-0.4, white sugar 576-583, salt 1.4-1.7 and water are appropriate.
2. the preparation method of the chocolate flavoured soya-bean milk of a kind of peppermint 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) matsumura leafflower herb, Reed Leaves are mixed, add 6-7 times of flooding, cross leaching Chinese medicine extract, then it is concentrated to carry out heating, gets the concentrated liquid of tradition Chinese medicine for subsequent use; By chocolate together with peppermint candy, add 4-5 times of water infusion, after boiling, the concentrated liquid of tradition Chinese medicine is admixed wherein, continue heating and boil and constantly stir, until chocolate and enduring of peppermint candy, get and boil liquid cooling but;
(4) be soaked in water red bean 6-7 hour at normal temperatures, adds 6-7 water and carry out making beating operation after taking-up together with pine nut, lily, in pulping process, root of Dahurain angelica powder admixed together with banana mixing making beating, finally cross leaching slurries, naturally cooled by slurries;
(5) liquid that boils step 3 obtained is admixed in the ripe soya-bean milk of step 2 together with the slurries of step 4, agitating heating is boiled, 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.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918882A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned chocolate flavored egg broad beans and preparation method thereof |
| CN105918883A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned preserved olive dish digestion promoting broad beans and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2578396A1 (en) * | 1985-03-06 | 1986-09-12 | Nguyen Dinh Mao | Food products based on soya milk and method for preparing them |
| CN101627811A (en) * | 2009-06-18 | 2010-01-20 | 上海清美绿色食品有限公司 | Process for producing soybean milk |
| CN103651874A (en) * | 2013-11-22 | 2014-03-26 | 安徽金菜地食品有限公司 | Soybean milk capable of strengthening spleen and dehumidifying and preparation method thereof |
-
2015
- 2015-07-07 CN CN201510392545.6A patent/CN105123952A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2578396A1 (en) * | 1985-03-06 | 1986-09-12 | Nguyen Dinh Mao | Food products based on soya milk and method for preparing them |
| CN101627811A (en) * | 2009-06-18 | 2010-01-20 | 上海清美绿色食品有限公司 | Process for producing soybean milk |
| CN103651874A (en) * | 2013-11-22 | 2014-03-26 | 安徽金菜地食品有限公司 | Soybean milk capable of strengthening spleen and dehumidifying and preparation method thereof |
Non-Patent Citations (3)
| Title |
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| （瑞典）巴克尔曼等著，中国奶业协会译: "《长保质期食品质量指南.热处理 无菌包装》", 31 July 2006, 中国农业出版社 * |
| 单安山: "《饲料配制大全》", 31 July 2005, 中国农业出版社 * |
| 宋解: "《地球之谜》", 31 July 2012, 福建少年儿童出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918882A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned chocolate flavored egg broad beans and preparation method thereof |
| CN105918883A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned preserved olive dish digestion promoting broad beans and preparation method thereof |
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Application publication date: 20151209 |
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