CN105994658A - Essence free soybean milk drink with baking flavor and preparation method thereof - Google Patents
Essence free soybean milk drink with baking flavor and preparation method thereof Download PDFInfo
- Publication number
- CN105994658A CN105994658A CN201610389473.4A CN201610389473A CN105994658A CN 105994658 A CN105994658 A CN 105994658A CN 201610389473 A CN201610389473 A CN 201610389473A CN 105994658 A CN105994658 A CN 105994658A
- Authority
- CN
- China
- Prior art keywords
- local flavor
- milk beverage
- soyabean milk
- baking
- nut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses essence free soybean milk drink with a baking flavor and a preparation method thereof. The soybean milk drink is prepared according to the following raw materials: 5%-9% of soybean powder, 0.3%-1.5% of nut sauce, 4%-7.5% of white granulated sugar, 0.05%-0.15% of an emulsifier, 0.1%-0.4% of edible colloid, 0.01%-0.07% of an acidity adjusting agent, 0.01%-0.03% of edible salt and the balanced being RO water. The soybean powder is prepared from non-genetically modified soybeans by peeling, baking, cooling and grinding. The nut sauce is prepared from nuts by peeling and grinding into semi-flowable sauce material, or the nut sauce is prepared from the nuts by peeling, baking, cooling and grinding into the semi-flowable sauce material. By optimizing formula, the prepared soybean milk drink has the characteristics of being mellow in fragrance, significant in flavor differences, unique, natural, full, good in aftertastes, thick in mouthfeel, and long in shelf life. In particular, the soybean milk drink is free of the edible essences and more in line with the healthy concept of contemporary consumers, and has broad market prospects.
Description
Technical field
The present invention relates to soyabean milk beverage technology field, concrete offer is a kind of without adding essence
And there is soyabean milk beverage baking local flavor and preparation method thereof.
Background technology
Along with people's concern to health perception, vegetable protein beverage development in recent years is fast
Speed, food enterprise constantly releases corresponding product to capture this block market.Wherein tatoin
Containing high-quality protein and to have price and the advantage of wide material sources, acceptance high
Reason, has obtained developing widely.
But, soyabean milk beverage in the market generally has the disadvantage that (1) bean
The most relatively, differentiation is inconspicuous for the local flavor of milk beverage, concept and mouthfeel.(2)
The most mostly use Semen sojae atricolor defibrination, wet-grinding technology and relative device to prepare soyabean milk in industry, prepared
Journey could not significantly weaken the beany flavor of Semen sojae atricolor, the therefore beany flavor in end product
Relatively obvious, leverage local flavor and the mouthfeel of end product.
In view of this, the special proposition present invention.
Summary of the invention
In order to overcome drawbacks described above, the invention provides a kind of without adding essence and having
Soyabean milk beverage baking local flavor and preparation method thereof, this preparation method is simple, operation peace
Entirely, and through this preparation method prepare soyabean milk beverage characteristic perfume strong, differentiation
Substantially, unique flavor, natural, full, aftertaste is good, and mouthfeel is abundant, long shelf-life.
The present invention is to solve that its technical problem be the technical scheme is that a kind of nothing
Adding essence and have the soyabean milk beverage baking local flavor, this soyabean milk beverage is according to following heavy
Amount percentage composition raw material make: Semen sojae atricolor powder 5%～9%, nut spreads 0.3%～1.5%,
White sugar 4%～7.5%, emulsifying agent 0.05%～0.15%, edible colloid 0.1%～
0.4%, acidity regulator 0.01%～0.07%, Sal 0.01%～0.03% and
The RO water of surplus；Wherein, described Semen sojae atricolor powder be by Non-transgenic soybean through decortication,
The powder made after baking, cooling, milled processed；Described nut spreads is by nut warp
Decortication, the half flowing shape sauce made after milled processed, or described nut spreads are served as reasons
The half flowing shape sauce that nut is made through peeling, toast, cooling down, after milled processed.
As a further improvement on the present invention, the concrete preparation method of described Semen sojae atricolor powder
For: according to local flavor needs, choose at least one in Semen Glycines and Semen sojae atricolor as greatly
Bean material；First by soybean material peel, remove impurity, then will decortication after soybean material put
Under the temperature conditions of 130 DEG C～180 DEG C, bake 10～30min, then cool down, grind
Mill, obtaining fineness is Semen sojae atricolor powder described in 60～200 purposes；
The concrete preparation method of described nut spreads is: according to local flavor needs, choose almond
At least one in core, Semen arachidis hypogaeae, Semen coryli heterophyllae, Fructus anacardii is as nut raw material, first by nut
It is semi-fluid described in 100～200 purposes that raw material decortication, remove impurity, then grinding obtain fineness
Dynamic shape sauce；Or be: according to local flavor needs, choose almond core, Semen arachidis hypogaeae, Semen coryli heterophyllae,
At least one in Fructus anacardii is as nut raw material, first by the decortication of nut raw material, remove impurity,
Again the nut raw material after decortication is placed under the temperature conditions of 100 DEG C～170 DEG C and bakes
10～30min, then cool down, grind, obtaining fineness is described in 100～200 purposes
Half flowing shape sauce.
As a further improvement on the present invention, described edible colloid selects carrageenan and micro-
At least one in crystalline cellulose；Molecule distillating monoglyceride selected by described emulsifying agent；
Described acidity regulator selects at least one in sodium bicarbonate and sodium citrate.
As a further improvement on the present invention, described edible colloid is by carrageenan and crystallite
Cellulose is compounding to be mixed, and bakes the bean of local flavor with this nothing interpolation essence and having
On the basis of the raw material gross weight of milk beverage, the weight percentage of carrageenan is
0.01%～0.03%, the weight percentage of microcrystalline Cellulose is 0.2%～0.3%；
Described acidity regulator is mixed by sodium bicarbonate and sodium citrate are compounding, and
Add essence with this nothing and there is the raw material gross weight of the soyabean milk beverage baking local flavor be
Benchmark, the weight percentage of sodium bicarbonate is 0.01%～0.025%, sodium citrate
Weight percentage be 0.01%～0.04%.
The invention also discloses one and prepare described without adding essence and having and bake wind
The preparation method of the soyabean milk beverage of taste, including following preparation process:
Step 1): weigh the white sugar of formula ratio and be divided into A, B, C tri-parts,
First the emulsifying agent of A part white sugar and formula ratio is mixed, and put into temperature and be
In the appropriate RO water of 70 DEG C～75 DEG C, it is uniformly mixed, obtains emulsifier solution；
Again the edible colloid of B part white sugar and formula ratio is mixed, and slowly put into above-mentioned
In gained emulsifier solution, it is uniformly mixed, obtains stable emulsifying solution, standby；
Step 2): weigh Semen sojae atricolor powder and the nut spreads of formula ratio, and put into successively
Above-mentioned steps 1) gained stable emulsifying solution in, carried out after being uniformly mixed
Filter and for the first time homogenizing process, and obtain seasoning liquid, standby；
Step 3): first by white to the acidity regulator of formula ratio and Sal and C part
Saccharum Sinensis Roxb. is the most individually dissolved in appropriate RO water, obtains acidity regulator accordingly
Solution, salt solution and sugar liquid；Again by gained acidity adjustment agent solution, Sal
Solution, sugar liquid and above-mentioned steps 2) gained seasoning liquid mixes, and stirring is all
Even, obtain soyabean milk semi-finished product；
Step 4): above-mentioned gained soyabean milk semi-finished product are filtered, for the second time successively
After homogenizing, high temperature sterilization and cooling process, it is fills up in container for drink, the most prepared
Described without adding essence and there is the soyabean milk beverage baking local flavor.
As a further improvement on the present invention, above-mentioned steps 2) in, homogenizing for the first time
The technological parameter processed is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure is:
Stagnation pressure 180Bar～200Bar, secondary pressure 40Bar～60Bar.
As a further improvement on the present invention, above-mentioned steps 4) in, homogenizing for the second time
The technological parameter processed is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure is:
Stagnation pressure 230Bar～280Bar, secondary pressure 40Bar～60Bar；
The technological parameter of high-temperature sterilization treatment is: sterilization temperature is 130 DEG C～140 DEG C,
Sterilizing time is 4～70s；
As a further improvement on the present invention, described without adding essence and having and bake wind
The physicochemical requirements of the soyabean milk beverage of taste is: protein content >=2.0g/100g, fat
Content >=0.8g/100g, soluble solid content >=4.0g/100g.
The invention has the beneficial effects as follows: the present invention passes through optimization of C/C composites and preparation method,
Making the soyabean milk beverage characteristic perfume prepared strong, weak flavor alienation is obvious, unique, certainly
So, full, aftertaste good, and mouthfeel is abundant, long shelf-life；Particularly this soyabean milk beverage
Without adding edible essence, the concept of health of the person that more meets Modern consumer, have wide
Market prospect and market efficiency.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but this
Invention is not limited to these embodiments.
The invention discloses a kind of nothing add essence and there is the soyabean milk drink baking local flavor
Material and preparation method thereof, the nothing prepared through the application preparation method is added essence and has
Baking the soyabean milk beverage of local flavor, to have characteristic perfume strong, and differentiation is obvious, and local flavor is only
Special, natural, full, aftertaste is good, the features such as mouthfeel is abundant, long shelf-life；Study carefully it
Realize reason, essentially consist in the present invention and the composition of raw materials of this soyabean milk beverage is optimized
Combination, and be equipped with its preparation method is optimized innovation, it is described as follows:
One, use the preparation method of the present invention to prepare without adding essence and having to bake
The soyabean milk beverage of local flavor
Embodiment 1～5 all in accordance with weight percentage shared by the raw material described in table 1,
And according to following steps 1)～4) prepare without adding essence and having and bake local flavor
Soyabean milk beverage:
Step 1): weigh the white sugar of formula ratio and be divided into A, B, C tri-parts,
First the emulsifying agent of A part white sugar and formula ratio is mixed according to weight ratio 2:1, and delay
Slowly put in the appropriate RO water that temperature is 70 DEG C～75 DEG C, stir more than 3min,
Emulsifier solution is obtained after mix homogeneously；Edible by B part white sugar and formula ratio again
Colloid mixes according to weight ratio 2:1, and slowly puts into above-mentioned gained emulsifier solution
In, stir more than 5min, after mix homogeneously, obtain stable emulsifying solution, standby；
Wherein, this step 1) white sugar is divided into three parts, portion is molten after mixing with emulsifying agent
Solution is in RO water, and portion is dissolved in emulsifier solution after mixing with edible colloid, this
The purpose of sample operation is beneficially emulsifying agent and stabilizer dispersion；
Step 2): weigh Semen sojae atricolor powder and the nut spreads of formula ratio, and put into successively
Above-mentioned steps 1) gained stable emulsifying solution in, carry out 40 after being uniformly mixed
Mesh filters and homogenizing processes for the first time, obtains seasoning liquid, standby；Wherein for the first time
The technological parameter that homogenizing processes is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure
For: stagnation pressure 180Bar～200Bar, secondary pressure 40Bar～60Bar；
Step 3): first by white to the acidity regulator of formula ratio and Sal and C part
Saccharum Sinensis Roxb. is the most individually dissolved in appropriate RO water, is uniformly dissolved and the most each carries out
After filtration, obtain acidity adjustment agent solution, salt solution and sugar liquid accordingly；
Again by gained acidity adjustment agent solution, salt solution, sugar liquid and above-mentioned steps 2)
Gained seasoning liquid mixes, and stirs, and obtains soyabean milk semi-finished product；
Step 4): above-mentioned gained soyabean milk semi-finished product are carried out successively 60 mesh filtrations,
After second homogenate, high temperature sterilization and cooling process, it is fills up in container for drink, i.e.
Prepare described without adding essence and there is the soyabean milk beverage baking local flavor；Wherein second time
The technological parameter that homogenizing processes is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure
For: stagnation pressure 230Bar～280Bar, secondary pressure 40Bar～60Bar；High temperature kills
The technological parameter that bacterium processes is: sterilization temperature is 130 DEG C～140 DEG C, sterilizing time
It is 4～70s.
In embodiments of the present invention, described Semen sojae atricolor powder use following preparation method preparation and
Become: according to local flavor needs, choose at least one in Semen Glycines and Semen sojae atricolor as greatly
Bean material；First by soybean material peel, remove impurity, then will decortication after soybean material put
Under the temperature conditions of 130 DEG C～180 DEG C, bake 10～30min, then cool down, grind
Mill, obtaining fineness is Semen sojae atricolor powder described in 60～200 purposes；
Described nut spreads uses following preparation method to be prepared from: according to local flavor needs,
Choose at least one in almond core, Semen arachidis hypogaeae, Semen coryli heterophyllae, Fructus anacardii as nut raw material,
First the decortication of nut raw material, remove impurity, then grinding being obtained fineness is 100～200 purposes
Described half flowing shape sauce；Or it is: according to local flavor needs, chooses almond core, flower
Nut raw material, as nut raw material, is first taken off by least one in life, Semen coryli heterophyllae, Fructus anacardii
Skin, remove impurity, then the nut raw material after decortication is placed in 100 DEG C～the temperature of 170 DEG C
Under the conditions of bake 10～30min, then cool down, grind, obtain fineness be 100～
Half flowing shape sauce described in 200 purposes.
It addition, in the present invention, it is preferred to, molecular distillation list selected by described emulsifying agent
Sweet ester；Add essence with this nothing and there is the raw material gross weight of the soyabean milk beverage baking local flavor
On the basis of amount, described edible colloid by 0.01%～0.03% carrageenan and 0.2%～
The microcrystalline Cellulose of 0.3% is compounding to be mixed, described acidity regulator by 0.01%～
The sodium bicarbonate of 0.025% and the compounding mixing of sodium citrate of 0.01%～0.04% and
Become.
Table 1: unit: weight percentage (%)
Note: the almond core beans that embodiment 2～4 is used is the most all through baking process, the almond core that embodiment 1 and 5 is used
Beans is the most all without baking process.
Two, traditional soyabean milk beverage is prepared
Soyabean milk beverage in the market is broadly divided into two kinds, and the first is to be with bean milk
Major ingredient, and it is equipped with interpolation saccharide, emulsifying agent, edible colloid, acidity regulator, food
Make after the multiple auxiliary materials such as essence, wherein said bean milk be soybean material soaking,
Gained after defibrination.The second is with Semen sojae atricolor powder*For major ingredient, and be equipped with interpolation saccharide,
Make after the multiple auxiliary materials such as emulsifying agent, edible colloid, acidity regulator, edible essence,
But it is different from herein described Semen sojae atricolor powder, the Semen sojae atricolor powder employed in tradition soyabean milk beverage*It is by soybean material gained after decortication and milled processed.It is exemplified below:
Comparative example 1:
Weight percentage, bean milk by 6%, the white sugar of 6%, 0.08%
Emulsifying agent, the edible colloid of 0.24%, the acidity regulator of 0.036%, the food of 0.02%
Salt, the edible essence of 0.1% put into successively to the RO water of 87.524%, stir molten
Solve uniformly, carry out filtering, homogenizing, high temperature sterilization and cooling process, last filling
To container for drink, i.e. prepare the first traditional soyabean milk beverage.
Comparative example 2:
Weight percentage, by the Semen sojae atricolor powder of 6%*, the white sugar of 6%, 0.08%
Emulsifying agent, the edible colloid of 0.24%, the acidity regulator of 0.036%, 0.02%
Sal, the edible essence of 0.1% put into successively to the RO water of 87.524%, stir
Mix and be uniformly dissolved, carry out filtering, homogenizing, high temperature sterilization and cooling process, finally
It is fills up in container for drink, i.e. prepares the soyabean milk beverage that the second is traditional.
Three, product sensory evaluation and Physico-chemical tests
1) sensory evaluation of soyabean milk beverage finished product
Respectively to the embodiment of the present invention 1～5 gained without adding essence and having and bake wind
Traditional soyabean milk beverage obtained by the soyabean milk beverage of taste and comparative example 1～2 is carried out
Sensory evaluation, test result is as follows: table 2 is the sensory evaluation standard (bag of soyabean milk beverage
Include fragrance and flavour and mouthfeel evaluation)；Table 3 is the embodiment of the present invention 1～5 gained
Nothing is added essence and has soyabean milk beverage and the comparative example 1～2 gained biography baking local flavor
System soyabean milk beverage Analyses Methods for Sensory Evaluation Results in terms of fragrance with flavour and mouthfeel.
The sensory evaluation standard of table 2 soyabean milk beverage
Table 3 embodiment of the present invention 1～5 gained without add essence and having bake the soyabean milk beverage of local flavor and comparative example 1～
2 gained tradition soyabean milk beverages Analyses Methods for Sensory Evaluation Results in terms of fragrance with flavour and mouthfeel
Understand in conjunction with table 2 and 3, the local flavor of the soyabean milk beverage obtained by the embodiment of the present invention
Differentiation is obvious, unique, natural, full, aftertaste is good, and mouthfeel is abundant, particularly,
It is different from comparative example 1～2 by being improved by interpolation food additive (edible essence)
The fragrance of product, the soyabean milk beverage obtained by the embodiment of the present invention uses natural material
(Semen sojae atricolor powder and nut spreads) makes it have and bakes characteristic perfume, has both made product fragrant
Gas is natural, have feature, makes again product meet the standard of health diet.Additionally, phase
Compared with comparative example 1～2, the production cost of the soyabean milk beverage obtained by the embodiment of the present invention
The most relatively low.
The present invention obtained without add essence and having bake local flavor soyabean milk beverage it
So having the flavor taste and fragrance extensively liked by consumer, mainly benefit from the fact that 1.
Described Semen sojae atricolor powder of the present invention by Non-transgenic soybean through decortication, baking, cold
But, making after milled processed, baking process can not only give Semen sojae atricolor powder one and bake feature
Fragrance, plays flavouring effect, additionally it is possible to effectively removing the beany flavor of Semen sojae atricolor, this is just
Promote the fragrance of soyabean milk beverage, local flavor and mouthfeel and provide a basic guarantee.2. remove
Carrying out Semen sojae atricolor powder outside special processing, the present invention also adds nut in composition of raw materials
Beans, according to flavor taste demand, nut spreads can be carried out or do not dry in the preparation
Roasting process, nut spreads can both make soyabean milk beverage produce with Semen sojae atricolor powder perfection matched combined
The characteristic perfume of product is preferably promoted, and makes again the flavour of soyabean milk beverage product more
Add full, aftertaste good；Meanwhile, nut spreads is the most good with the matched combined of Semen sojae atricolor powder
Improve the nutritive value of final products.3. the present invention can be by Semen sojae atricolor and nut
Select materials and baking degree is adjusted, thus develop a series of flavour product, produce
Product are pioneering good.4. due to the flavouring effect of baking so that gained soyabean milk of the present invention is drunk
Material product without additionally adding edible essence, the outlook on health of the person that more meets Modern consumer
Read.5. the present invention is by selecting molecule distillating monoglyceride as emulsifying agent and to select
By the compounding mixing of carrageenan and microcrystalline Cellulose as stabilizer (edible colloid), make
Obtain soyabean milk beverage of the present invention in preparation process, define a rational stable emulsifying body
System, is greatly improved the stability of soyabean milk beverage product so that it is have long guaranteeing the quality
Phase.In a word, the weak flavor alienation of the soyabean milk beverage obtained by the present invention substantially, unique,
Natural, full, aftertaste is good, mouthfeel is abundant, without essence, nutrient health, tool
There is wide market prospect.Especially with the quality of the soyabean milk beverage obtained by embodiment 2
Good, but remaining embodiment the most all meets actual production demand.
2) without adding essence and there is the Physico-chemical tests of the soyabean milk beverage baking local flavor
Respectively to the embodiment of the present invention 1～5 gained without adding essence and having and bake wind
The soyabean milk beverage of taste carries out Physico-chemical tests, and test result is as shown in table 4:
Table 4 gained of the present invention is without adding essence and having the Physico-chemical tests result of the soyabean milk beverage baking local flavor
As shown in Table 4, the embodiment of the present invention 1～5 gained is without adding essence and having
Bake the protein content >=2.0g/100g in the soyabean milk beverage of local flavor, fat content
>=0.8g/100g, soluble solid content >=4.0g/100g, meet national standard
GB/T30885 requirement.
In sum, the present invention passes through optimization of C/C composites and preparation method, makes the nothing prepared
Adding essence and having, to bake the soyabean milk beverage characteristic perfume of local flavor strong, local flavor difference
Change obvious, unique, natural, full, aftertaste is good, mouthfeel is abundant, long shelf-life；
The most especially optimum with embodiment 2 products obtained therefrom, there is wide market prospect and market
Benefit.Above-mentioned lifted embodiment only in order to composition and effect of the present invention to be described, and
Non-the scope of the claims therefore coming to arrest the limit present invention, therefore the change of the most all equivalent structures
And the similar amendment without departing from the present invention, all it is under the jurisdiction of the patent category of the present invention.
Claims (8)
1. one kind without adding essence and have the soyabean milk beverage baking local flavor, it is characterised in that: this soyabean milk beverage is made according to the raw material of following weight percentage: Semen sojae atricolor powder 5%～9%, nut spreads 0.3%～1.5%, white sugar 4%～7.5%, emulsifying agent 0.05%～0.15%, edible colloid 0.1%～0.4%, acidity regulator 0.01%～0.07%, Sal 0.01%～0.03% and the RO water of surplus；Wherein, described Semen sojae atricolor powder be by Non-transgenic soybean through peeling, toast, cooling down, the powder made after milled processed；Described nut spreads be by nut through decortication, the half flowing shape sauce made after milled processed, or described nut spreads be by nut through peel, toasts, cooling down, half flowing shape sauce of making after milled processed.
It is the most according to claim 1 without adding essence and there is the soyabean milk beverage baking local flavor, it is characterised in that: the concrete preparation method of described Semen sojae atricolor powder is: according to local flavor needs, chooses at least one in Semen Glycines and Semen sojae atricolor as soybean material；First soybean material is peeled, remove impurity, then the soybean material after decortication be placed under the temperature conditions of 130 DEG C～180 DEG C bake 10～30min, then cool down, grind, obtaining fineness is Semen sojae atricolor powder described in 60～200 purposes；
The concrete preparation method of described nut spreads is: according to local flavor needs, choose at least one in almond core, Semen arachidis hypogaeae, Semen coryli heterophyllae, Fructus anacardii as nut raw material, it is half flowing shape sauce described in 100～200 purposes that the decortication of nut raw material, remove impurity, then grinding first obtain fineness；Or it is: according to local flavor needs, choose at least one in almond core, Semen arachidis hypogaeae, Semen coryli heterophyllae, Fructus anacardii as nut raw material, first by the decortication of nut raw material, remove impurity, again the nut raw material after decortication is placed under the temperature conditions of 100 DEG C～170 DEG C and bakes 10～30min, then cooling down, grind, obtaining fineness is half flowing shape sauce described in 100～200 purposes.
It is the most according to claim 1 without adding essence and there is the soyabean milk beverage baking local flavor, it is characterised in that: described edible colloid selects at least one in carrageenan and microcrystalline Cellulose；Molecule distillating monoglyceride selected by described emulsifying agent；
Described acidity regulator selects at least one in sodium bicarbonate and sodium citrate.
The most according to claim 3 without adding essence and there is the soyabean milk beverage baking local flavor, it is characterized in that: described edible colloid is mixed by carrageenan and microcrystalline Cellulose are compounding, and on the basis of this nothing is added essence and had the raw material gross weight of the soyabean milk beverage baking local flavor, the weight percentage of carrageenan is 0.01%～0.03%, and the weight percentage of microcrystalline Cellulose is 0.2%～0.3%；
Described acidity regulator is mixed by sodium bicarbonate and sodium citrate are compounding, and on the basis of this nothing is added essence and had the raw material gross weight of the soyabean milk beverage baking local flavor, the weight percentage of sodium bicarbonate is 0.01%～0.025%, and the weight percentage of sodium citrate is 0.01%～0.04%.
5. one kind as according to any one of claim 1-4 without adding essence and there is the preparation method of the soyabean milk beverage baking local flavor, it is characterised in that: include following preparation process:
Step 1): weigh the white sugar of formula ratio and be divided into A, B, C tri-parts, first the emulsifying agent of A part white sugar and formula ratio being mixed, and put in the appropriate RO water that temperature is 70 DEG C～75 DEG C, be uniformly mixed, obtain emulsifier solution；Again the edible colloid of B part white sugar and formula ratio is mixed, and slowly put in above-mentioned gained emulsifier solution, be uniformly mixed, obtain stable emulsifying solution, standby；
Step 2): weigh Semen sojae atricolor powder and the nut spreads of formula ratio, and put into above-mentioned steps 1 successively) in the stable emulsifying solution of gained, carry out after being uniformly mixed filtering and homogenizing processes for the first time, obtain seasoning liquid, standby；
Step 3): first the acidity regulator of formula ratio and Sal and C part white sugar are the most individually dissolved in appropriate RO water, obtain acidity adjustment agent solution, salt solution and sugar liquid accordingly；Again by gained acidity adjustment agent solution, salt solution, sugar liquid and above-mentioned steps 2) gained seasoning liquid mixes, stirs, and obtains soyabean milk semi-finished product；
Step 4): above-mentioned gained soyabean milk semi-finished product are filtered successively, after homogenizing, high temperature sterilization and cooling process for the second time, is fills up in container for drink, i.e. prepares described without adding essence and there is the soyabean milk beverage baking local flavor.
It is the most according to claim 5 without adding essence and there is the preparation method of the soyabean milk beverage baking local flavor, it is characterised in that: above-mentioned steps 2) in, the technological parameter that homogenizing processes for the first time is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure is: stagnation pressure 180Bar～200Bar, secondary pressure 40Bar～60Bar.
It is the most according to claim 5 without adding essence and there is the preparation method of the soyabean milk beverage baking local flavor, it is characterised in that: above-mentioned steps 4) in, the technological parameter that homogenizing processes for the second time is: homogenizing temperature is 60 DEG C～70 DEG C；Homogenization pressure is: stagnation pressure 230Bar～280Bar, secondary pressure 40Bar～60Bar；
The technological parameter of high-temperature sterilization treatment is: sterilization temperature is 130 DEG C～140 DEG C, and sterilizing time is 4～70s.
It is the most according to claim 5 without adding essence and there is the preparation method of the soyabean milk beverage baking local flavor, it is characterised in that: described without adding essence and there is the physicochemical requirements of the soyabean milk beverage baking local flavor being: protein content >=2.0g/100g, fat content >=0.8g/100g, soluble solid content >=4.0g/100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610389473.4A CN105994658A (en) | 2016-06-03 | 2016-06-03 | Essence free soybean milk drink with baking flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610389473.4A CN105994658A (en) | 2016-06-03 | 2016-06-03 | Essence free soybean milk drink with baking flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994658A true CN105994658A (en) | 2016-10-12 |
Family
ID=57090522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610389473.4A Pending CN105994658A (en) | 2016-06-03 | 2016-06-03 | Essence free soybean milk drink with baking flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994658A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013150A (en) * | 2017-12-20 | 2018-05-11 | 洽洽食品股份有限公司 | A kind of nut beverage and its preparation process |
| CN108112708A (en) * | 2017-12-20 | 2018-06-05 | 洽洽食品股份有限公司 | A kind of nut composite beverage refining process |
| CN108669235A (en) * | 2018-05-04 | 2018-10-19 | 莫祎 | A kind of baking bean or pea juice and preparation method thereof |
| CN109090253A (en) * | 2018-06-20 | 2018-12-28 | 莫祎 | A kind of baking soybean coconut milk and preparation method thereof |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
| CN109769955A (en) * | 2019-03-13 | 2019-05-21 | 山东三羊榛缘生物科技有限公司 | A kind of processing technology of filbert protein drink |
| CN110214877A (en) * | 2019-07-19 | 2019-09-10 | 杭州淘道科技有限公司 | Beverage and preparation method thereof |
| CN111213840A (en) * | 2018-11-26 | 2020-06-02 | 内蒙古伊利实业集团股份有限公司 | Black bean concentrated solution, solid black bean product and production and processing methods thereof |
| WO2020262330A1 (en) * | 2019-06-24 | 2020-12-30 | 味の素株式会社 | Soybean powder-containing powder beverage |
| CN112385782A (en) * | 2019-08-14 | 2021-02-23 | 内蒙古伊利实业集团股份有限公司 | Aromatic organic soybean milk and preparation method thereof |
| CN112754022A (en) * | 2019-11-01 | 2021-05-07 | 内蒙古伊利实业集团股份有限公司 | High biological value protein food using soybean as main protein source and preparation method thereof |
| CN114009692A (en) * | 2021-10-28 | 2022-02-08 | 莱蒂斯(黑龙江)生物科技集团股份有限公司 | Nut soymilk without beany flavor and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119742A (en) * | 2011-01-30 | 2011-07-13 | 张珂钧 | Soya-bean milk beverage and preparation method thereof |
| CN102894096A (en) * | 2012-10-22 | 2013-01-30 | 山东凯乐黑豆制品有限公司 | Making method of soybean milk |
| CN103907685A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked soybean powder and its making method |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN105638911A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application |
-
2016
- 2016-06-03 CN CN201610389473.4A patent/CN105994658A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119742A (en) * | 2011-01-30 | 2011-07-13 | 张珂钧 | Soya-bean milk beverage and preparation method thereof |
| CN102894096A (en) * | 2012-10-22 | 2013-01-30 | 山东凯乐黑豆制品有限公司 | Making method of soybean milk |
| CN103907685A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked soybean powder and its making method |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN105638911A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013150A (en) * | 2017-12-20 | 2018-05-11 | 洽洽食品股份有限公司 | A kind of nut beverage and its preparation process |
| CN108112708A (en) * | 2017-12-20 | 2018-06-05 | 洽洽食品股份有限公司 | A kind of nut composite beverage refining process |
| CN108669235A (en) * | 2018-05-04 | 2018-10-19 | 莫祎 | A kind of baking bean or pea juice and preparation method thereof |
| CN109090253A (en) * | 2018-06-20 | 2018-12-28 | 莫祎 | A kind of baking soybean coconut milk and preparation method thereof |
| CN111213840A (en) * | 2018-11-26 | 2020-06-02 | 内蒙古伊利实业集团股份有限公司 | Black bean concentrated solution, solid black bean product and production and processing methods thereof |
| CN109430410A (en) * | 2018-12-18 | 2019-03-08 | 光明乳业股份有限公司 | A kind of nut grain milk and preparation method thereof |
| CN109769955A (en) * | 2019-03-13 | 2019-05-21 | 山东三羊榛缘生物科技有限公司 | A kind of processing technology of filbert protein drink |
| WO2020262330A1 (en) * | 2019-06-24 | 2020-12-30 | 味の素株式会社 | Soybean powder-containing powder beverage |
| CN110214877A (en) * | 2019-07-19 | 2019-09-10 | 杭州淘道科技有限公司 | Beverage and preparation method thereof |
| CN112385782A (en) * | 2019-08-14 | 2021-02-23 | 内蒙古伊利实业集团股份有限公司 | Aromatic organic soybean milk and preparation method thereof |
| CN112754022A (en) * | 2019-11-01 | 2021-05-07 | 内蒙古伊利实业集团股份有限公司 | High biological value protein food using soybean as main protein source and preparation method thereof |
| CN114009692A (en) * | 2021-10-28 | 2022-02-08 | 莱蒂斯(黑龙江)生物科技集团股份有限公司 | Nut soymilk without beany flavor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105994658A (en) | Essence free soybean milk drink with baking flavor and preparation method thereof | |
| CN105076424A (en) | Appetizing coconut milk beverage and preparation method thereof | |
| CN105192519A (en) | Health-care paste capable of detoxifying and keeping beauty | |
| CN107307293A (en) | A kind of preparation method of the ready-to-eat food of aromatic flavour | |
| CN106035725A (en) | Coix seed and lonicera fragrantissima subsp dried bean curds and making method thereof | |
| CN106172860A (en) | A kind of Citrua paradiai body-building fruit dried tofu and preparation method thereof | |
| CN106135451A (en) | A kind of Semen Fagopyri Esculenti body-building fruit dried tofu and preparation method thereof | |
| CN103859044A (en) | Barley tea and milk beverage, and its preparation method | |
| CN106306079A (en) | Honey pomelo and lonicera fragrantissima fruit dried bean curds and preparation method thereof | |
| CN117546969A (en) | Highland barley nutrition powder and preparation method thereof | |
| CN115804444A (en) | Essence, preparation method and application thereof | |
| CN106306105A (en) | Durian-flavored dried bean curd and preparation method thereof | |
| CN106306080A (en) | Cucumber and lonicera fragrantissima fruit dried bean curds and preparation method thereof | |
| CN106306082A (en) | Avocado and lonicera standishii dried bean curds and preparation method thereof | |
| CN106135453A (en) | A kind of kiwi fruit dried tofu and preparation method thereof | |
| CN106135450A (en) | A kind of Phaseolus coccineus L. var. albonanus Bailey. body-building fruit dried tofu and preparation method thereof | |
| CN106306083A (en) | Citrus and lonicera standishii dried bean curds and preparation method thereof | |
| CN108157518A (en) | A kind of banana flavor soya-bean milk and preparation method thereof | |
| CN106417641A (en) | Red raspberry dried bean curd and preparation method thereof | |
| CN106172862A (en) | A kind of Fructus Citri sinensis body-building fruit dried tofu and preparation method thereof | |
| CN106035731A (en) | Lychee-flavor dried bean curd and preparation method thereof | |
| CN106306081A (en) | Longan and lonicera standishii dried bean curds and preparation method thereof | |
| CN106035728A (en) | Lotus seed and lonicera fragrantissima subsp dried bean curds and making method thereof | |
| CN106070706A (en) | A kind of Radix Dauci Sativae body-building fruit dried tofu and preparation method thereof | |
| CN106306085A (en) | Bitter gourd and lonicera fragrantissima fruit dried bean curds and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |