CN105660871A

CN105660871A - Advanced exquisite lotus root and water chestnut fragrant soybean milk

Info

Publication number: CN105660871A
Application number: CN201510905478.3A
Authority: CN
Inventors: 韦战
Original assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Current assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2016-06-15

Abstract

The present invention discloses an advanced exquisite lotus root and water chestnut fragrant soybean milk. Firstly, a cleaning machine is used to clean and select main materials and accessory materials, the washed and selected materials are peeled, the main materials of lotus roots, water chestnuts, soybeans, black beans and white beans are weighed at a ratio of (6-5):(4-3):(3-4):(1-3):(3-1) based on 10 parts of the above materials and the weighed materials are put into a crushing machine to be crushed and refined into a main material pulp; the accessory materials of mints, sesame seeds and cloves are weighed at a ratio of (2-3):(3-2):(2-3), and the weighed accessory materials are crushed and refined using the crushing machine to be an accessory material pulp. Based on 100 parts of the following materials, the main material pulp, accessory material pulp, mineral water and a flavoring agent are weighed at a ratio of (8-6):(2-3):(3-4):(0.3-0.2), the weighed materials are stirred evenly using a stirrer, the stirred mixture is filtered using a filter, the filtered mixture is then filled into a special hygienic bottle using a filling machine, the filled mixture is then subjected to heat sterilization for 50-65 minutes using a steaming machine, the sterilized mixture is subjected to sealing and quality improving for 5-7 days, and the sealed mixture is opened to obtain the desired advanced exquisite lotus root and water chestnut fragrant soybean milk with a combination of color, fragrance and taste.

Description

The senior fragrant soymilk of the exquisite lotus root base of a fruit

Technical field

The present invention relates to a kind of soymilk, particularly a kind of senior fragrant soymilk of the exquisite lotus root base of a fruit.

Technical background

In the edible milk market of a multitude of names, there is not the edible soybean milk taking lotus rhizome, Ma Di, spices and beans as main raw material processing always. Meanwhile, along with the cultivated area of lotus rhizome, Ma Di, spices and beans and the continuous growth of output, very easily cause described agricultural-food unsalable with damage with damage agriculture and hinder the situation such as agriculture and occur. Therefore, be necessary invention a kind of to consume described lotus rhizome in a large number, Ma Di, beans carry out fine design produce the senior fragrant soymilk technology of the exquisite lotus root base of a fruit as main raw material add spices, to promote that related agricultural plantation industrialization further develops and meets the growing material life needs of urban and rural residents.

Summary of the invention

It is an object of the invention to for the market fragrant soymilk shortage of the senior exquisite lotus root base of a fruit and needs of problems, a kind of technical matters of offer is novel, lotus root base of a fruit beans essence is joined, green high quality economical, the good facility of nutrition taste, applies overall economic efficiency and the significant senior exquisite lotus root base of a fruit perfume soymilk of social benefit.

The technical scheme that the present invention adopts for achieving the above object is: a kind of senior fragrant soymilk of the exquisite lotus root base of a fruit, it is characterized in that, the main compound method of this senior fragrant soymilk of the exquisite lotus root base of a fruit is, first with cleaner, the lotus rhizome of major ingredient, Ma Di, beans are cleaned peeling totally, and weigh described major ingredient by same base rate and different ratios, and drop into pulverizer dispersion and fining and become major ingredient to starch, then weigh described batching by different ratios, and become batching slurry with pulverizer dispersion and fining. Major ingredient slurry, batching slurry, mineral water and seasonings is weighed again by same base rate and different ratios, and stir with stirrer and evenly filter out just soymilk with filter again, then with special filling machine, first soymilk is filled in special sanitary bottle tank, more namely obtains the required senior fragrant soymilk of the exquisite lotus root base of a fruit with sealing upgrading after cooking machine heat sterilization up for safekeeping. And separately use it for anything else crossing filter residue.

Described lotus rhizome, Ma Di, beans.

Described beans comprises soya bean, black soya bean, white peas or beans.

Described batching is peppermint, sesame, cloves.

Manner of formulation

1, equipment is put and is joined: gets major ingredient ready and arranges with fresh-keeping warehouse, platform scale, cleaner, pulverizer, filter, stirrer, cooking machine, filling machine and the standard special-purpose bottle tank etc. deposited of batching, and by required arrange clean totally for subsequent use.

2, preparation of raw material: first with cleaner, the peppermint of the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans and batching, sesame, cloves are cleaned and remove the peel totally, again taking 10 as base rate, it is 6-5: 4-3: 3-4: 1-3: the 3-1 lotus rhizome weighing described major ingredient, Ma Di, soya bean, black soya bean, white peas or beans in the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans ratio, and drops into pulverizer dispersion and fining and become major ingredient to starch;It is 2-3: 3-2: 2-3 weighing peppermint, sesame, cloves in the peppermint of batching, sesame, cloves ratio, and becomes batching slurry with pulverizer dispersion and fining again. Again taking 100 as base rate, it is 8-6: 2-3: 3-4: 0.3-0.2 weighing major ingredient slurry, batching slurry, mineral water and seasonings in major ingredient slurry, batching slurry, mineral water, seasonings ratio, then stirs evenly with stirrer and be filtered into the senior exquisite lotus root base of a fruit perfume soymilk of natural disposition with filter.

3, high-temperature sterilization: senior for the natural disposition fragrant soymilk of the exquisite lotus root base of a fruit is filled in special sanitary bottle tank with special filling machine, sealing nature upgrading 5-7 days after 50-65 minute up for safekeeping with cooking machine hot digestion sterilizing again, namely Kaifeng obtain all good fragrant soymilk of the senior exquisite lotus root base of a fruit of required color, smell and taste. Because of in major ingredient used and batching containing green fructose, fruit acid and sanitas, therefore the senior fragrant soymilk of the exquisite lotus root base of a fruit is fresh-keeping and quality guaranteed period overlength, namely meets or exceeds country's relevant food hygienic standard requirement.

4, filter residue utilizes: will filter remaining recrement and be used as the production base-materials such as the preparation of sauce class and ferment wine brewing, and increase to improve raw materials used utilization ratio and production added value with batching resource.

So constantly carry out the running of above-mentioned relevant item, can quick, efficient, high-quality and a large amount of senior exquisite lotus root base of a fruit perfume soymilk producing different content and grade.

Useful effect: the present invention is through repetition test, success weighs, by same base rate and different ratios, the lotus rhizome utilizing described major ingredient, Ma Di, soya bean, black soya bean, the peppermint of white peas or beans and batching, sesame, the senior fragrant soymilk of the exquisite lotus root base of a fruit of the refining high-quality of cloves, its compounding process craft science, optimize, simple and direct, material benefit, easy and efficient, major ingredient and batching are filtered recrement simultaneously and it is used as sauce class and ferment wine brewing base-material etc., both described raw material and batching resource can have been consumed and make full use of in a large number, can effectively realize again the rapidly and efficiently delicious senior fragrant soymilk of the exquisite lotus root base of a fruit with low cost production high-quality, in order to promoting further developing of described raw material and batching plantation and processing industry and product market thereof, and enrich the life needs that people are growing. its utilization and extention overall economic efficiency and social benefit are particularly evident.

Case study on implementation

Embodiment 1: first with cleaner, the peppermint of the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans and batching, sesame, cloves are cleaned and remove the peel totally, again taking 10 as base rate, it is 6: 4: 3: 1: 3 weighing lotus rhizome 60kg, horse base of a fruit 40kg, soya bean 30kg, black soya bean 10kg, white peas or beans 30kg in the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans ratio, and drops into pulverizer dispersion and fining and become major ingredient to starch; It is 2: 3: 2 weighing peppermint 20kg, sesame 30kg, cloves 20kg in the peppermint of batching, sesame, cloves ratio, and becomes batching slurry with pulverizer dispersion and fining again. Again taking 100 as base rate, it is that 8: 2: 3: 0.3 weighing major ingredient starches 800kg, batching slurry 200kg, mineral water 300kg, seasonings 30kg in major ingredient slurry, slurry of preparing burden, mineral water, seasonings ratio, more evenly and it is filtered into the natural disposition fragrant soymilk of the senior exquisiteness lotus root base of a fruit with filter with stirrer stirring. Being filled in special sanitary bottle tank by senior for the natural disposition fragrant soymilk of the exquisite lotus root base of a fruit with special filling machine, then seal nature upgrading 5 days after 50 minutes up for safekeeping with cooking machine hot digestion sterilizing, namely Kaifeng obtain all good fragrant soymilk of the senior exquisite lotus root base of a fruit of required color, smell and taste. Because of in major ingredient used and batching containing green fructose, fruit acid and sanitas, therefore the senior fragrant soymilk of the exquisite lotus root base of a fruit is fresh-keeping and quality guaranteed period overlength, namely meets or exceeds country's relevant food hygienic standard requirement.

Remaining recrement will be filtered and it will be used as the production base-materials such as the preparation of sauce class and ferment wine brewing, increase to improve raw materials used utilization ratio and production added value with batching resource.

Embodiment 2: first with cleaner, the peppermint of the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans and batching, sesame, cloves are cleaned and remove the peel totally, again taking 10 as base rate, it is 5.5: 3.5: 3.5: 2: 2 weighing lotus rhizome 55kg, horse base of a fruit 35kg, soya bean 35kg, black soya bean 20kg, white peas or beans 20kg in the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans ratio, and drops into pulverizer dispersion and fining and become major ingredient to starch; It is 2.5: 2.5: 2.5 weighing peppermint 25kg, sesame 25kg, cloves 25kg in the peppermint of batching, sesame, cloves ratio, and becomes batching slurry with pulverizer dispersion and fining again. Again taking 100 as base rate, it is that 7: 2.5: 3.5: 0.25 weighing major ingredient starches 700kg, batching slurry 250kg, mineral water 350kg, seasonings 25kg in major ingredient slurry, slurry of preparing burden, mineral water, seasonings ratio, more evenly and it is filtered into the natural disposition fragrant soymilk of the senior exquisiteness lotus root base of a fruit with filter with stirrer stirring. Being filled in special sanitary bottle tank by senior for the natural disposition fragrant soymilk of the exquisite lotus root base of a fruit with special filling machine, then seal nature upgrading 6 days after 60 minutes up for safekeeping with cooking machine hot digestion sterilizing, namely Kaifeng obtain all good fragrant soymilk of the senior exquisite lotus root base of a fruit of required color, smell and taste. Because of in major ingredient used and batching containing green fructose, fruit acid and sanitas, therefore the senior fragrant soymilk of the exquisite lotus root base of a fruit is fresh-keeping and quality guaranteed period overlength, namely meets or exceeds country's relevant food hygienic standard requirement.

Embodiment 3: first with cleaner, the peppermint of the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans and batching, sesame, cloves are cleaned and remove the peel totally, again taking 10 as base rate, it is 5: 3: 4: 3: 1 weighing lotus rhizome 50kg, horse base of a fruit 30kg, soya bean 40kg, black soya bean 30kg, white peas or beans 10kg in the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans ratio, and drops into pulverizer dispersion and fining and become major ingredient to starch; It is 3: 2: 3 weighing peppermint 30kg, sesame 20kg, cloves 30kg in the peppermint of batching, sesame, cloves ratio, and becomes batching slurry with pulverizer dispersion and fining again. Again taking 100 as base rate, it is that 6: 3: 4: 0.2 weighing major ingredient starches 600kg, batching slurry 300kg, mineral water 400kg, seasonings 20kg in major ingredient slurry, slurry of preparing burden, mineral water, seasonings ratio, more evenly and it is filtered into the natural disposition fragrant soymilk of the senior exquisiteness lotus root base of a fruit with filter with stirrer stirring. Being filled in special sanitary bottle tank by senior for the natural disposition fragrant soymilk of the exquisite lotus root base of a fruit with special filling machine, then seal nature upgrading 7 days after 65 minutes up for safekeeping with cooking machine hot digestion sterilizing, namely Kaifeng obtain all good fragrant soymilk of the senior exquisite lotus root base of a fruit of required color, smell and taste. Because of in major ingredient used and batching containing green fructose, fruit acid and sanitas, therefore the senior fragrant soymilk of the exquisite lotus root base of a fruit is fresh-keeping and quality guaranteed period overlength, namely meets or exceeds country's relevant food hygienic standard requirement.

Claims

1. the fragrant soymilk of the senior exquisite lotus root base of a fruit, comprise equipment put join, preparation of raw material, high-temperature sterilization, filter residue utilize four blending process steps, it is characterised in that:

First get major ingredient ready and deposit warehouse with batching is fresh-keeping, platform scale, cleaner, pulverizer, filter, stirrer, cooking machine, filling machine and standard special-purpose bottle tank etc. are arranged, and by required arrange clean totally for subsequent use, again with cleaner by the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, the peppermint of white peas or beans and batching, sesame, cloves is cleaned and removes the peel totally, and taking 10 as base rate, by the lotus rhizome of major ingredient, Ma Di, soya bean, black soya bean, white peas or beans ratio is 6-5: 4-3: 3-4: 1-3: 3-1 weighing lotus rhizome, Ma Di, soya bean, black soya bean, white peas or beans, and drop into pulverizer dispersion and fining and become major ingredient to starch, it is 2-3: 3-2: 2-3 weigh peppermint, sesame, cloves in the peppermint of batching, sesame, cloves ratio again, and become batching slurry with pulverizer dispersion and fining, again taking 100 as base rate, be that 8-6: 2-3: 3-4: 0.3-0.2 weighing major ingredient slurry, batching are starched in major ingredient slurry, batching slurry, mineral water, seasonings ratio, mineral water and seasonings, stir evenly with stirrer again and it is filtered into the senior fragrant soymilk of the exquisite lotus root base of a fruit of natural disposition with filter

With special filling machine, senior for the natural disposition fragrant soymilk of the exquisite lotus root base of a fruit is filled in special sanitary bottle tank, nature upgrading 5-7 days is sealed after 50-65 minute up for safekeeping again with cooking machine hot digestion sterilizing, namely Kaifeng obtain all good fragrant soymilk of the senior exquisite lotus root base of a fruit of required color, smell and taste, because major ingredient used and batching contain green fructose, fruit acid and sanitas, therefore the senior fragrant soymilk of the exquisite lotus root base of a fruit is fresh-keeping and quality guaranteed period overlength, namely country's relevant food hygienic standard requirement is met or exceeded

Remaining recrement will be filtered and it will be used as the production base-materials such as the preparation of sauce class and ferment wine brewing, increase to improve raw materials used utilization ratio and production added value with batching resource, so constantly carry out the running of above-mentioned relevant item, can quick, efficient, high-quality and a large amount of senior exquisite lotus root base of a fruit perfume soymilk producing different content and grade.

2. the senior fragrant soymilk of the exquisite lotus root base of a fruit as claimed in claim 1, it is characterised in that: described lotus rhizome, Ma Di, beans.

3. the senior fragrant soymilk of the exquisite lotus root base of a fruit as claimed in claim 1, it is characterised in that: described beans comprises soya bean, black soya bean, white peas or beans.

4. the senior fragrant soymilk of the exquisite lotus root base of a fruit as claimed in claim 1, it is characterised in that: described batching is peppermint, sesame, cloves.