CN105595132A - Preparation method of cucumber juice soybean milk beverage - Google Patents
Preparation method of cucumber juice soybean milk beverage Download PDFInfo
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- CN105595132A CN105595132A CN201510773152.XA CN201510773152A CN105595132A CN 105595132 A CN105595132 A CN 105595132A CN 201510773152 A CN201510773152 A CN 201510773152A CN 105595132 A CN105595132 A CN 105595132A
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- cucumber juice
- milk beverage
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- fresh cucumber
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- 244000068988 Glycine max Species 0.000 title claims abstract description 82
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 82
- 235000020379 cucumber juice Nutrition 0.000 title claims abstract description 47
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 13
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 7
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 6
- 150000002515 isoflavone derivatives Chemical class 0.000 description 6
- 235000008696 isoflavones Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000015192 vegetable juice Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a processing preparation method of a cucumber juice soybean milk beverage, and belongs to the field of agriculture product processing. The processing preparation method comprises following steps: soybean milk preparation, cucumber juice preparation, blending and acidizing, homogenizing, filling, and sterilizing. In the step of soybean milk preparation, soybean is immersed in water, soybean skin and germ are removed completely, treated soybean is subjected to blanching with boiling water, and pulping, filtering, and boiling sterilizing are carried out; in the step of cucumber juice preparation, cucumber is cut into pieces, and is delivered into a table salt aqueous solution for color protection, enzyme deactivation is carried out with hot water, and juicing and filtering are carried out; in the step of blending and acidizing, monoglyceride, sodium carboxymethylcellulose, and white granulated sugar are dissolved, and are added into cooked soybean milk, an obtained mixed solution is cooled slowly, and the cucumber juice and citric acid are added slowly; and filling, sterilizing, and cooling are carried out after two times of homogenizing so as to obtain the cucumber juice soybean milk beverage.
Description
Technical field
The present invention relates to a kind of preparation method of Fresh Cucumber Juice soyabean milk beverage, belong to product processing technique field.
Background technology
Soya-bean milk, have the title of " Vegetable meat ", is the protein beverage that a kind of protein content is higher, is rich in quality plant albumen, and the mineral matter element such as calcium, phosphorus, iron, zinc, and wherein the content of iron is 25 times of milk. Compare meat, edible soya-bean milk can effectively reduce cholesterol. In addition, in soya-bean milk, the material such as isoflavones, saponin(e has effect anticancer, anti-cancer, is a kind of good health food. But soya-bean milk has the bad flavors such as fishy smell, herbaceous taste, green soya bean taste, bitter taste, thereby is difficult to be accepted.
Allotment type vegetable juice soyabean milk beverage is in soya-bean milk, to add the compositions such as vegetable juice, stabilizing agent, emulsifying agent, white granulated sugar, organic acid, the milk-contained drink that hybrid modulation forms, this beverage has effectively been covered the bad flavor of soya-bean milk, has the features such as lovely luster, taste fragrance, sour and sweet palatability. Vegetable juice soya-bean milk can make soya-bean milk and vegetable juice form complementation aspect nutrition and local flavor two, thereby brings out one's strengths to make up for one's weaknesses. Fresh Cucumber Juice comparatively commonly in vegetable juice, Fresh Cucumber Juice contains and maintains the indispensable protein of health, fat, carbohydrate, vitamin etc., and especially Vitamin C content is higher. In addition, also contain the mineral matter elements such as calcium, phosphorus, iron, potassium, sodium, magnesium, and taste is pure and fresh, sweet and refreshing good to eat. Fresh Cucumber Juice and soya-bean milk are made according to a certain percentage Fresh Cucumber Juice soyabean milk beverage by the present invention, both can enrich the content of the nutriments such as the vitamin C in soya-bean milk, cover the bad flavor of soya-bean milk, can improve again the protein content in Fresh Cucumber Juice, reach the effect of nutrition complement.
Patent 201310099522.7 discloses a kind of applicable sensitive group and has bought and edible soya-bean milk or soyabean milk beverage. Existing soybean milk product contains higher isoflavones, because its phytoestrogen sample effect has good food therapy effect to some crowds, but can not meet such as adolescent need of isoflavones sensitive group. The present invention is confirming on the basis of the detrimental effect of isoflavones to some sensitive groups, propose to have the soya-bean milk of specific low content isoflavones and indicated package design, solve the needs of sensitive group, expanded the market of soya-bean milk and can avoid isoflavones some harmful effects to crowd.
Patent 03102509.9 discloses a kind of soyabean milk beverage, modulation soy milk or soyabean milk beverage are because with the distinctive beans raw meat of soybean, careless raw meat, bitter taste, the consumer who pursues hobby property does not welcome this peculiar smell foreign odor, require without the spices of the dense taste of giving off a strong fragrance and sweetener shelter weaken this peculiar smell foreign odor, make a kind of modulation soy milk or soyabean milk beverage that reduces the original well tasting of soya-bean milk. In addition, with fruit juice, there is fragrant and excessively sweet shortcoming in the soyabean milk beverage that spices improves the distinctive peculiar smell foreign odor of soybean, and requirement does not have a kind of perfume (or spice), sweet pleasant impression residual and have light, a happy taste. The present invention improves its local flavor by add isomaltoketose in modulation soy milk beverage.
Patent 201510001113.8 discloses a kind of preparation method of beverage, specifically the preparation method of Fresh Cucumber Juice fermented beverage. After cucumber is cleaned, is soaked the clear water that adds 1 times of quality after scalding and squeezes the juice Fresh Cucumber Juice and cucumber slag two parts, in Fresh Cucumber Juice, add lactose sterilizing, cooling rear access lactobacillus bulgaricus freeze-dried powder, anaerobic fermentation 10-12 hour Fresh Cucumber Juice streptococcus acidi lactici fermented solution. Cucumber slag is joined in peptone water solution, sterilizing, add mushroom liquid seeds after cooling, ferment and after 4-5 days, filter to obtain mushroom ferment filtrate. By Fresh Cucumber Juice streptococcus acidi lactici fermented solution mix with mushroom ferment filtrate, allotment, filtration, bottling, sterilizing get product. Fresh Cucumber Juice fermented beverage of the present invention, taking cucumber as raw material, all effectively utilizes Fresh Cucumber Juice and cucumber slag, has not only increased the yield of product, and nutrition and functional component abundanter.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Fresh Cucumber Juice soyabean milk beverage, this technology can make has cucumber flavor and beany flavour, and smell is coordinated soft beverage.
A preparation method for Fresh Cucumber Juice soyabean milk beverage, comprises the steps:
(1) high quality soybean is soaked in water, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching processing, add afterwards boiling water defibrination;
(3) by filtered through gauze, boil sterilization, cooling preservation;
(4) by the stripping and slicing of high-quality cucumber, put into saline solution and protect look;
(5) protect after look with the hot water enzyme that goes out, put into juice extractor and squeeze the juice, filter;
(6) monoglyceride, sodium carboxymethylcellulose and white granulated sugar are used to hot water dissolving, be added to while stirring in ripe soya-bean milk, cooling;
(7) under the condition stirring, slowly add Fresh Cucumber Juice and citric acid;
(8) by the feed liquid heating mixing, twice of homogeneous;
(9) filling, sterilization, cool to room temperature.
The temperature of the water described in step (1) is 15～25 DEG C, and soak time is 10～16h.
The described blanching processing time of step (2) is 2～5min, boiling water addition is soybean 7～10 times.
The described gauze of step (3) is 3～5 layers, and sterilizing time is 10～20min.
The described saline solution concentration of step (4) is 1～2%, and protecting the look time is 5～15min.
The described hot water of step (5) is 80～100 DEG C, and the enzyme time of going out is 10～20min.
The described hot water temperature of step (6) is 50～70 DEG C, and the consumption of white granulated sugar is 4～6%, and the temperature being cooled to is 15～25 DEG C.
The Fresh Cucumber Juice that step (7) is described and the ratio of soya-bean milk are 1:1～2, and Citric Acid Dosage is 0.1～0.3%.
The described temperature being heated to of step (8) is 70～90 DEG C, and homogenization pressure is 20～30MPa.
The described sterilization temperature of step (9) is 50～80 DEG C, and sterilizing time is 20～40min.
Tool of the present invention has the following advantages:
(1) the prepared Fresh Cucumber Juice soyabean milk beverage of this preparation for processing free from beany flavor, smell is coordinated, and sour-sweet moderate, flavour is pure, and delicate mouthfeel is easily accepted.
(2) in the Fresh Cucumber Juice soyabean milk beverage making, except containing abundant vitamin C, also containing the mineral matter elements such as calcium, phosphorus, iron, potassium, sodium, magnesium, is a kind of healthy beverage.
Detailed description of the invention
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
A preparation for processing for Fresh Cucumber Juice soyabean milk beverage, comprises the steps:
(1) the water soaking 10h with 15 DEG C by high quality soybean, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching and process 2min, add afterwards the boiling water defibrination of 7 times;
(3) by 3 layers of filtered through gauze, boil sterilization 10min, cooling preservation;
(4), by the stripping and slicing of high-quality cucumber, put into 1% saline solution and protect look 5min;
(5) protect after look with 80 DEG C of hot water enzyme 10min that goes out, put into juice extractor and squeeze the juice, filter;
(6) hot water dissolving with 50 DEG C by the white granulated sugar of monoglyceride, sodium carboxymethylcellulose and 4%, is added in ripe soya-bean milk while stirring, is cooled to 15 DEG C;
(7) Fresh Cucumber Juice that slowly to add with the ratio of soya-bean milk be 1:1 under the condition stirring and 0.1% citric acid;
(8) feed liquid mixing is heated to 70 DEG C, homogeneous twice, homogenization pressure is 20MPa;
(9) filling, sterilization 20min at 50 DEG C, cool to room temperature.
Embodiment 2
A preparation for processing for Fresh Cucumber Juice soyabean milk beverage, comprises the steps:
(1) the water soaking 12h with 20 DEG C by high quality soybean, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching and process 3min, add afterwards the boiling water defibrination of 8 times;
(3) by 4 layers of filtered through gauze, boil sterilization 15min, cooling preservation;
(4), by the stripping and slicing of high-quality cucumber, put into 1.5% saline solution and protect look 10min;
(5) protect after look with 90 DEG C of hot water enzyme 15min that goes out, put into juice extractor and squeeze the juice, filter;
(6) hot water dissolving with 60 DEG C by the white granulated sugar of monoglyceride, sodium carboxymethylcellulose and 5%, is added in ripe soya-bean milk while stirring, is cooled to 20 DEG C;
(7) Fresh Cucumber Juice that slowly to add with the ratio of soya-bean milk be 1:1.5 under the condition stirring and 0.2% citric acid;
(8) feed liquid mixing is heated to 80 DEG C, homogeneous twice, homogenization pressure is 25MPa;
(9) filling, sterilization 30min at 60 DEG C, cool to room temperature.
Embodiment 3
A preparation for processing for Fresh Cucumber Juice soyabean milk beverage, comprises the steps:
(1) the water soaking 14h with 25 DEG C by high quality soybean, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching and process 4min, add afterwards the boiling water defibrination of 9 times;
(3) by 4 layers of filtered through gauze, boil sterilization 20min, cooling preservation;
(4), by the stripping and slicing of high-quality cucumber, put into 2% saline solution and protect look 15min;
(5) protect after look with 100 DEG C of hot water enzyme 20min that goes out, put into juice extractor and squeeze the juice, filter;
(6) hot water dissolving with 70 DEG C by the white granulated sugar of monoglyceride, sodium carboxymethylcellulose and 6%, is added in ripe soya-bean milk while stirring, is cooled to 25 DEG C;
(7) Fresh Cucumber Juice that slowly to add with the ratio of soya-bean milk be 1:2 under the condition stirring and 0.3% citric acid;
(8) feed liquid mixing is heated to 90 DEG C, homogeneous twice, homogenization pressure is 30MPa;
(9) filling, sterilization 40min at 70 DEG C, cool to room temperature.
Embodiment 4
A preparation for processing for Fresh Cucumber Juice soyabean milk beverage, comprises the steps:
(1) the water soaking 16h with 30 DEG C by high quality soybean, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching and process 5min, add afterwards the boiling water defibrination of 8 times;
(3) by 4 layers of filtered through gauze, boil sterilization 20min, cooling preservation;
(4), by the stripping and slicing of high-quality cucumber, put into 1.5% saline solution and protect look 15min;
(5) protect after look with 90 DEG C of hot water enzyme 20min that goes out, put into juice extractor and squeeze the juice, filter;
(6) hot water dissolving with 60 DEG C by the white granulated sugar of monoglyceride, sodium carboxymethylcellulose and 5%, is added in ripe soya-bean milk while stirring, is cooled to 20 DEG C;
(7) Fresh Cucumber Juice that slowly to add with the ratio of soya-bean milk be 1:1 under the condition stirring and 0.3% citric acid;
(8) feed liquid mixing is heated to 80 DEG C, homogeneous twice, homogenization pressure is 25MPa;
(9) filling, sterilization 30min at 70 DEG C, cool to room temperature.
Claims (10)
1. a preparation method for Fresh Cucumber Juice soyabean milk beverage, is characterized in that: comprise the steps:
(1) high quality soybean is soaked in water, removes skin of beancurd and plumule;
(2) with boiling water, soybean is carried out to blanching processing, add afterwards boiling water defibrination;
(3) by filtered through gauze, boil sterilization, cooling preservation;
(4) by the stripping and slicing of high-quality cucumber, put into saline solution and protect look;
(5) protect after look with the hot water enzyme that goes out, put into juice extractor and squeeze the juice, filter;
(6) monoglyceride, sodium carboxymethylcellulose and white granulated sugar are used to hot water dissolving, be added to while stirring in ripe soya-bean milk, cooling;
(7) under the condition stirring, slowly add Fresh Cucumber Juice and citric acid;
(8) by the feed liquid heating mixing, twice of homogeneous;
(9) filling, sterilization, cool to room temperature is Fresh Cucumber Juice soyabean milk beverage.
2. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The temperature of the water described in step (1) is 15～25 DEG C, and soak time is 10～16h.
3. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described blanching processing time of step (2) is 2～5min, boiling water addition is soybean 7～10 times.
4. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described gauze of step (3) is 3～5 layers, and sterilizing time is 10～20min.
5. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described saline solution concentration of step (4) is 1～2%, and protecting the look time is 5～15min.
6. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described hot water of step (5) is 80～100 DEG C, and the enzyme time of going out is 10～20min.
7. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described hot water temperature of step (6) is 50～70 DEG C, and the consumption of white granulated sugar is 4～6%, and the temperature being cooled to is 15～25 DEG C.
8. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The Fresh Cucumber Juice that step (7) is described and the ratio of soya-bean milk are 1:1～2, and Citric Acid Dosage is 0.1～0.3%.
9. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described temperature being heated to of step (8) is 70～90 DEG C, and homogenization pressure is 20～30MPa.
10. the preparation method of a kind of Fresh Cucumber Juice soyabean milk beverage according to claim 1, is characterized in that:
The described sterilization temperature of step (9) is 50～80 DEG C, and sterilizing time is 20～40min.
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| CN111011524A (en) * | 2019-12-25 | 2020-04-17 | 江苏菌钥生命科技发展有限公司 | Soybean milk fermentation liquor, beverage and preparation method |
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