CN105685232A - Ginseng fruit fruity soymilk and preparation method thereof - Google Patents
Ginseng fruit fruity soymilk and preparation method thereof Download PDFInfo
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- CN105685232A CN105685232A CN201410695702.6A CN201410695702A CN105685232A CN 105685232 A CN105685232 A CN 105685232A CN 201410695702 A CN201410695702 A CN 201410695702A CN 105685232 A CN105685232 A CN 105685232A
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Abstract
The invention provides a ginseng fruit fruity soymilk and a preparation method thereof. The method includes: soaking soybeans well, then getting the soybeans out, and carrying out blanching, pulp refining and pulp residue separation to obtain fresh soymilk, and then subjecting the fresh soymilk to heating, filtering, juice soymilk preparation and sterilization, thus obtaining the product. The ginseng fruit fruity soymilk provided by the invention can enhance human immunity, prevent and resist cancer, after long-term taking can strengthen heart and reinforce kidney, promote production of saliva and slake thirst, tonify spleen and invigorate stomach, regulate menstruation and activate blood circulation, and has the efficacy of treating neurasthenia, insomnia and dizziness, dysphoria and thirst, and inappetence.
Description
Technical field
The present invention relates to a kind of fruity soymilk and preparation method thereof, particularly a kind of Herba Herminii fruity soymilk and compound method thereof。
Background technology
Herba Herminii original name is Solanum muicatum, has another name called Solanum muricatum, garcinia mangostana, gorgeous fruit。Originate in South America, belong to the perennial dicotyledonous herbaceous plant of Solanaceae class。Herba Herminii is a kind of high nutrition fruit, and sarcocarp delicate fragrance succulence is seedless in abdomen, unique flavor, has the features such as high protein, low fat, low sugar, and rich in vitamin c and various trace elements, wherein zinc element content is the highest。Usually said Herba Herminii is a kind of fruit originating in Wuwei Prefecture of China, and rich in proteins, vitamin and mineral element have health-care effect。
High protein is one of main feature of Herba Herminii。Protein is main " construction material " of human body, is that the main matter that life is continued is basic。Protein is made up of aminoacid, and the aminoacid that the various amino acid ratios contained by Herba Herminii need with human body is consistent substantially, the utilization that is easily absorbed by the body of food, is possible not only to maintain the health of adult, and the defying age of child grows and old people is all had good health-care effect。
Rich in the still another feature that multivitamin is Herba Herminii。Wherein vitamin C, B1, B2 and carotene carotene content are abundant especially。And vitamin is a class nutrient of needed by human, body pathology is often caused to change even threat to life such as Deficiency of Intake。The effect of prophylaxis of tumours has been caused the concern of medical expert by vitamin, and propose vitamin C can the argument of prophylaxis of tumours, according to the mensuration that vitamin C is taken the photograph people's amount, esophageal cancer in China district occurred frequently is only the 1/3 of Di Fa district。Meanwhile, L-sorbose can also vessel softening, stimulate hemopoietic function, enhancing body anti-infection ability, be used for preventing and treating vitamin C deficiency, various acute infectious disease, liver and gall diseases and anaphylactic disease etc., all have good curative effect。
Rich in another feature that the trace element of needed by human is Herba Herminii。Trace element is to constitute body tissue and maintain element necessary to physiological function。Herba Herminii rich in selenium, molybdenum, cobalt, ferrum, zinc be the trace element of needed by human。The height of its selenium constituent content, abnormal rare in China's Vegetable, fruit variety。Selenium element is a kind of strong oxidizer, can maintain the internal organs such as the normal physiological function of body, human activin cell, protection cardiovascular；Selenium can also the generation of immune stimulatory globulin and antibody, the enhancing body resistance to disease。1973。World Health Organization (WHO) announces: selenium is closely related with the generation of cancer。1986. the expert of the Chinese Academy of Medical Sciences has carried out three trophism selenium supplement researchs in Qidong City High Phc Incidence Area, Jiangsu Province, through the observation of 8 years, it has been found that take selenium group hepatocarcinoma incidence rate relatively matched group on average low by 49%。Selenium divides organic selenium and inorganic selenium, and excessive use inorganic selenium can produce untoward reaction, and organic selenium produces antagonism, clothes the most safe and effective with other drug hardly。The selenium that Herba Herminii and Bulbus Allii, Semen Sesami, Germinatus Phragmitis, mushroom etc. are contained, is organic selenium。Another it has been reported that selenium can also reduce blood pressure. diabetes are also had auxiliary curative effect。
Fruit has simple and elegant delicate fragrance, the salubrious succulence of sarcocarp, unique flavor。It has outside high protein, low sugar, low fat, also rich in vitamin C, and trace element necessary to multiple human body, especially selenium, calcium content much higher than other fruit and vegetable。Therefore Herba Herminii have anticancer, defying age, blood pressure lowering, blood sugar lowering, antiinflammatory, replenish the calcium, the function such as beauty treatment。
At present, Herba Herminii is not well by human use and absorb。
Summary of the invention
An object of the present invention is the above-mentioned deficiency overcoming prior art, and provides a kind of Herba Herminii fruity soymilk。
The technical scheme realizing above-mentioned purpose of the present invention is: a kind of Herba Herminii fruity soymilk。
Formula: Semen sojae atricolor 450～500 weight portion, Herba Herminii 90～100 weight portion, milk powder 20～30 weight portion, sucrose 15～25 weight portion, citric acid 8～10 weight portion, pectin 2～3 weight portion。
Preparation method:
Above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 450～500 weight portion of 0.6%, soak time is 9～12h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 25～35 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2～2.5min in the hot water of 80～90 DEG C；
(3) defibrination: add 80 DEG C of hot water of 2 times of raw materials, puts grinding-wheel grinder corase grind, after separating bean dregs, adds 4 times of hot water fine grindings, crosses 90～100 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 15～20min at 90 DEG C, then filter；
(5) fruit juice preparation: the Herba Herminii of 90～100 weight portions is squeezed into ginseng juice with juice extractor, ginseng juice adds the water of 100～110 weight portions, add the milk powder of 20～30 weight portions, the pectin of 2～3 weight portions and the sucrose of 15～25 weight portions, regulating its PH with citric acid is 5～5.5, boiling 4～5min, then sub-sectional cooling is to 15～20 DEG C；
(6) fruit juice soymilk preparation: pour in bean milk by the Fructus Citri Limoniae solution of 10 weight portions, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer under violent stirring, prepares mixed liquor；
(7) sterilization: 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
The further technical scheme of the present invention is: the formula of above-mentioned Herba Herminii fruity soymilk is: Semen sojae atricolor 450 weight portion, Herba Herminii 90 weight portion, milk powder 20 weight portion, sucrose 15 weight portion, citric acid 8 weight portion, pectin 2 weight portion。
The present invention further technical scheme is: the formula of above-mentioned Herba Herminii fruity soymilk is: Semen sojae atricolor 500 weight portion, Herba Herminii 100 weight portion, milk powder 30 weight portion, sucrose 25 weight portion, citric acid 10 weight portion, pectin 3 weight portion。
The two of the purpose of the present invention are the above-mentioned deficiencies overcoming prior art, and the preparation method that a kind of Herba Herminii fruity soymilk is provided。
The technical scheme realizing above-mentioned purpose of the present invention is: the preparation method of a kind of Herba Herminii fruity soymilk。
Formula: Semen sojae atricolor 450～500 weight portion, Herba Herminii 90～100 weight portion, milk powder 20～30 weight portion, sucrose 15～25 weight portion, citric acid 8～10 weight portion, pectin 2～3 weight portion。
Preparation method:
Above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 450～500 weight portion of 0.6%, soak time is 9～12h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 25～35 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2～2.5min in the hot water of 80～90 DEG C；
(3) defibrination: add 80 DEG C of hot water of 2 times of raw materials, puts grinding-wheel grinder corase grind, after separating bean dregs, adds 4 times of hot water fine grindings, crosses 90～100 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 15～20min at 90 DEG C, then filter；
(5) fruit juice preparation: the Herba Herminii of 90～100 weight portions is squeezed into ginseng juice with juice extractor, ginseng juice adds the water of 100～110 weight portions, add the milk powder of 20～30 weight portions, the pectin of 2～3 weight portions and the sucrose of 15～25 weight portions, regulating its PH with citric acid is 5～5.5, boiling 4～5min, then sub-sectional cooling is to 15～20 DEG C；
(6) fruit juice soymilk preparation: pour in bean milk by the Fructus Citri Limoniae solution of 10 weight portions, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer under violent stirring, prepares mixed liquor；
(7) sterilization: 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
The further technical scheme of the present invention is: the formula of above-mentioned Herba Herminii fruity soymilk is: Semen sojae atricolor 450 weight portion, Herba Herminii 90 weight portion, milk powder 20 weight portion, sucrose 15 weight portion, citric acid 8 weight portion, pectin 2 weight portion。
The present invention further technical scheme is: the formula of above-mentioned Herba Herminii fruity soymilk is: Semen sojae atricolor 500 weight portion, Herba Herminii 100 weight portion, milk powder 30 weight portion, sucrose 25 weight portion, citric acid 10 weight portion, pectin 3 weight portion。
The present invention compared with prior art has a characteristic that and can strengthen body immunity, anti-cancer, anticancer；Long-term eating can heart tonifying the kidney invigorating, promoting the production of body fluid to quench thirst, spleen reinforcing stomach invigorating, regulating menstruation and activating blood；Have and control that neurasthenia, insomnia be dizzy, effect of irritated thirsty, anorexia。
Below in conjunction with detailed description of the invention, the invention will be further described。
Detailed description of the invention
Embodiment 1
A kind of Herba Herminii fruity soymilk and compound method thereof, its formula is: Semen sojae atricolor 450 weight portion, Herba Herminii 90 weight portion, milk powder 20 weight portion, sucrose 15 weight portion, citric acid 8 weight portion, pectin 2 weight portion。Its preparation method is: above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 450 weight portion of 0.6%, soak time is 10h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 30 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2min in the hot water of 85 DEG C；
(3) add 80 DEG C of hot water of 2 times of raw materials, put grinding-wheel grinder corase grind, after separating bean dregs, add 4 times of hot water fine grindings, cross 95 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 18min at 90 DEG C, then filter；
(5) with juice extractor, the Herba Herminii of 90 weight portions is squeezed into ginseng juice, ginseng juice adds the water of 100 weight portions, adds the milk powder of 20 weight portions, the pectin of 2 weight portions and the sucrose of 15 weight portions, regulating its PH with citric acid is 5, boils 4.5min, and then sub-sectional cooling is to 18 DEG C；
(6) the Fructus Citri Limoniae solution of 10 weight portions is poured in bean milk, under violent stirring, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer, prepare mixed liquor；
(7) 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
Embodiment 2
A kind of Herba Herminii fruity soymilk and compound method thereof, its formula is: Semen sojae atricolor 500 weight portion, Herba Herminii 100 weight portion, milk powder 30 weight portion, sucrose 25 weight portion, citric acid 10 weight portion, pectin 3 weight portion。Its preparation method is: above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 500 weight portion of 0.6%, soak time is 10h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 30 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2min in the hot water of 85 DEG C；
(3) add 80 DEG C of hot water of 2 times of raw materials, put grinding-wheel grinder corase grind, after separating bean dregs, add 4 times of hot water fine grindings, cross 95 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 18min at 90 DEG C, then filter；
(5) with juice extractor, the Herba Herminii of 100 weight portions is squeezed into ginseng juice, ginseng juice adds the water of 110 weight portions, adds the milk powder of 30 weight portions, the pectin of 3 weight portions and the sucrose of 25 weight portions, regulating its PH with citric acid is 5, boils 4.5min, and then sub-sectional cooling is to 18 DEG C；
(6) the Fructus Citri Limoniae solution of 10 weight portions is poured in bean milk, under violent stirring, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer, prepare mixed liquor；
(7) 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
Embodiment described above is only the preferred embodiment enumerated for absolutely proving the present invention, and protection scope of the present invention is not limited to this。Equivalent replacement that those skilled in the art make on basis of the present invention or conversion, all within protection scope of the present invention。
Claims (6)
1. a Herba Herminii fruity soymilk, is characterized in that adopting and is prepared from the following method:
Formula: Semen sojae atricolor 450～500 weight portion, Herba Herminii 90～100 weight portion, milk powder 20～30 weight portion, sucrose 15～25 weight portion, citric acid 8～10 weight portion, pectin 2～3 weight portion；
Preparation method:
Above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 450～500 weight portion of 0.6%, soak time is 9～12h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 25～35 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2～2.5min in the hot water of 80～90 DEG C；
(3) defibrination: add 80 DEG C of hot water of 2 times of raw materials, puts grinding-wheel grinder corase grind, after separating bean dregs, adds 4 times of hot water fine grindings, crosses 90～100 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 15～20min at 90 DEG C, then filter；
(5) fruit juice preparation: the Herba Herminii of 90～100 weight portions is squeezed into ginseng juice with juice extractor, ginseng juice adds the water of 100～110 weight portions, add the milk powder of 20～30 weight portions, the pectin of 2～3 weight portions and the sucrose of 15～25 weight portions, regulating its PH with citric acid is 5～5.5, boiling 4～5min, then sub-sectional cooling is to 15～20 DEG C；
(6) fruit juice soymilk preparation: pour in bean milk by the Fructus Citri Limoniae solution of 10 weight portions, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer under violent stirring, prepares mixed liquor；
(7) sterilization: 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
2. a kind of Herba Herminii fruity soymilk according to claim 1, is characterized in that: Semen sojae atricolor 450 weight portion, Herba Herminii 90 weight portion, milk powder 20 weight portion, sucrose 15 weight portion, citric acid 8 weight portion, pectin 2 weight portion。
3. a kind of Herba Herminii fruity soymilk according to claim 1, is characterized in that: Semen sojae atricolor 500 weight portion, Herba Herminii 100 weight portion, milk powder 30 weight portion, sucrose 25 weight portion, citric acid 10 weight portion, pectin 3 weight portion。
4. a compound method for Herba Herminii fruity soymilk, is characterized in that adopting and is prepared from the following method:
Formula: Semen sojae atricolor 450～500 weight portion, Herba Herminii 90～100 weight portion, milk powder 20～30 weight portion, sucrose 15～25 weight portion, citric acid 8～10 weight portion, pectin 2～3 weight portion；
Preparation method:
Above-mentioned fruit juice soymilk is through the following steps that realize:
(1) selected Semen sojae atricolor, with sodium bicarbonate solution soaking soybean 450～500 weight portion of 0.6%, soak time is 9～12h, and Semen sojae atricolor and soak ratio are 1:3.5, and keeping temperature in immersion process is 25～35 DEG C；
(2) soak after well, pull out and rinse well with water, drain, then put into blanching 2～2.5min in the hot water of 80～90 DEG C；
(3) defibrination: add 80 DEG C of hot water of 2 times of raw materials, puts grinding-wheel grinder corase grind, after separating bean dregs, adds 4 times of hot water fine grindings, crosses 90～100 order nylon mesh, after isolating screenings, it is thus achieved that fresh soyabean milk；
(4) fresh soyabean milk interlayer is heated, heat 15～20min at 90 DEG C, then filter；
(5) fruit juice preparation: the Herba Herminii of 90～100 weight portions is squeezed into ginseng juice with juice extractor, ginseng juice adds the water of 100～110 weight portions, add the milk powder of 20～30 weight portions, the pectin of 2～3 weight portions and the sucrose of 15～25 weight portions, regulating its PH with citric acid is 5～5.5, boiling 4～5min, then sub-sectional cooling is to 15～20 DEG C；
(6) fruit juice soymilk preparation: pour in bean milk by the Fructus Citri Limoniae solution of 10 weight portions, be slowly added into the above-mentioned fruit juice prepared, then stir under 1000r/min rotating speed with high speed dispersion homogenizer under violent stirring, prepares mixed liquor；
(7) sterilization: 80 DEG C of sterilization 60min, canned, then divide by three-stage cooling to room temperature。
5. the compound method of a kind of Herba Herminii fruity soymilk according to claim 4, is characterized in that: Semen sojae atricolor 450 weight portion, Herba Herminii 90 weight portion, milk powder 20 weight portion, sucrose 15 weight portion, citric acid 8 weight portion, pectin 2 weight portion。
6. the compound method of a kind of Herba Herminii fruity soymilk according to claim 4, is characterized in that: Semen sojae atricolor 500 weight portion, Herba Herminii 100 weight portion, milk powder 30 weight portion, sucrose 25 weight portion, citric acid 10 weight portion, pectin 3 weight portion。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280258A (en) * | 2020-03-17 | 2020-06-16 | 广东人参果科技研究院石林分院 | Ginseng fruit milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734349A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Fruit juice soymilk and preparation method thereof |
| CN103798402A (en) * | 2014-02-28 | 2014-05-21 | 曾杰 | Method for preparing kiwi fruit soybean milk |
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- 2014-11-27 CN CN201410695702.6A patent/CN105685232A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734349A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Fruit juice soymilk and preparation method thereof |
| CN103798402A (en) * | 2014-02-28 | 2014-05-21 | 曾杰 | Method for preparing kiwi fruit soybean milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280258A (en) * | 2020-03-17 | 2020-06-16 | 广东人参果科技研究院石林分院 | Ginseng fruit milk and preparation method thereof |
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Application publication date: 20160622 |