CN106070668A - A kind of litchi flavor nutrient soya-bean milk and preparation method thereof - Google Patents
A kind of litchi flavor nutrient soya-bean milk and preparation method thereof Download PDFInfo
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- CN106070668A CN106070668A CN201610668421.0A CN201610668421A CN106070668A CN 106070668 A CN106070668 A CN 106070668A CN 201610668421 A CN201610668421 A CN 201610668421A CN 106070668 A CN106070668 A CN 106070668A
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- parts
- fructus
- litchi
- bean milk
- semen glycines
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- 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- 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)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of litchi flavor nutrient soya-bean milk, be made up of following raw material: Fructus Litchi, Semen Glycines, endive sprout, glutinous wheat, water, Camellia oil, Fructus Lycii, Flos Rosae Davuricae, Zornia diphylla (Linn.) Pers., Folium Ziziphi Spinosae, Herba Eupatorii, stevioside, Fructus Schisandrae Chinensis powder；Its preparation method comprises the following steps: (1), prepare Fructus Litchi juice；(2), preparation mixing juice；(3), glutinous flour is prepared；(4), nutritional solution is prepared；(5), Semen Glycines soybean milk is prepared；(6), mixing juice, glutinous flour, nutritional solution, Semen Glycines soybean milk are mixed with Fructus Schisandrae Chinensis powder, add stevioside, sterilizing, thus obtaining the product after homogenizing.The present invention is by being incorporated in the middle of bean milk by the nutritional labeling such as Fructus Litchi, endive sprout, add the health care beneficiating ingredient such as Fructus Lycii, Fructus Schisandrae Chinensis powder simultaneously, its mouthfeel silk floss is sliding, unique flavor, containing multiple nutritional components such as rich in protein, aminoacid and trace element, it is prone to digest and assimilate, there is preferable dietetic therapy and health-care effect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of litchi flavor nutrient soya-bean milk and preparation method thereof.
Background technology
Bean milk is the traditional food of China, its rich in nutrition content, especially with rich in protein and more
Trace element magnesium, additionally, possibly together with vitamin B1, B2 etc., be referred to as " brain-strengthening " food by west nutritionist, because contained Huang
Fabaceous lecithin can activate brain cell, improves memory and the attention of old people, and its protein content is suitable with milk, without gallbladder
Sterin, can harden with prevention of arterial.Modern is due to life style, the change of dietary habit, and the aggravation of environmental pollution, people
There is degenerative in body, can be improved by edible health food, and bean milk nutrition is the abundantest, and is prone to digestion
Absorb, resistance against diseases can be strengthened, the diseases such as arteriosclerosis, iron deficiency anemia and asthma can be prevented and treated again, there is the merit that preferably keeps healthy
Energy.
The production method of bean milk at present, the most traditional method, or industrialized production, its essence is all that raw material is yellow
Bean makes bean milk through defibrination, mashing off, sterilization, and the bean milk nutritional labeling that its shortcoming is obtained is more single, and along with people
The bean milk that growth in the living standard, and the requirement to health food is more and more higher, nutritional labeling and taste are single can not be expired
The demand of foot people.
Summary of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of unique flavor, rich in nutrition content are provided, have
Litchi flavor nutrient soya-bean milk of dietetic therapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
One litchi flavor nutrient soya-bean milk of the present invention, it is characterised in that be made up of the raw material of following weight portion:
Fructus Litchi 20～30 parts, Semen Glycines 30～50 parts, endive sprout 5～10 parts, glutinous wheat 4～8 parts, water are appropriate, Camellia oil 5～10
Part, Fructus Lycii 3～6 parts, Flos Rosae Davuricae 2～3 parts, Zornia diphylla (Linn.) Pers. 1～2 parts, Folium Ziziphi Spinosae 1～2 parts, Herba Eupatorii 1～3 parts, stevioside 5～12
Part, Fructus Schisandrae Chinensis powder 2～5 parts；
The preparation method of described litchi flavor nutrient soya-bean milk, comprises the following steps:
(1), Fructus Litchi is cleaned remove impurity, add 2～3 times of water make pulping, obtain Fructus Litchi juice；
(2), by endive sprout remove impurity, rinse well with water, add the Fructus Litchi juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by glutinous wheat slow fire frying to ripe perfume (or spice), addition Camellia oil, to fully absorbing, places in grinder and is ground,
To glutinous flour；
(4), by Fructus Lycii, Flos Rosae Davuricae, Zornia diphylla (Linn.) Pers., Folium Ziziphi Spinosae, Herba Eupatorii clean after mix, add 6～10 times of water soak at room temperature 5～
10 hours, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen Glycines is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then
Heating soybean milk after slagging-off is persistently boiled 8～12 minutes after 92～98 DEG C, obtains Semen Glycines soybean milk；
(6), by the mixing juice of step (2), the glutinous flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Fructus Schisandrae Chinensis powder, and adds stevioside and stir, and sterilizing after homogenizing to obtain final product.
Preferably, in described step (6), using homogenization pressure is 13～22Mpa to carry out homogenizing process.
Preferably, described step (6) includes, by after homogenizing mixed liquor use high temperature sterilize, sterilising temp 110～
120 DEG C, sterilization time 5～8 seconds.
Compared with prior art, it is an advantage of the current invention that:
The present invention breaches the traditional soybean milk taste based on sweet taste, by the nutritional labeling such as Fructus Litchi, endive sprout being incorporated into
In the middle of bean milk, adding the health care beneficiating ingredient such as Fructus Lycii, Fructus Schisandrae Chinensis powder, its mouthfeel silk floss is sliding, unique flavor, containing abundant egg simultaneously
The multiple nutritional components such as white matter, aminoacid and trace element, it is easy to digest and assimilate, resistance against diseases can be strengthened, thus ensure that this
Nutrient soya-bean milk has preferable dietetic therapy and health-care effect；Additionally, the production method of the present invention is simply, easily operate, production scale is not
Restricted, be suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of litchi flavor nutrient soya-bean milk, is made up of the raw material of following weight portion:
Fructus Litchi 20 parts, Semen Glycines 30 parts, endive sprout 5 parts, 4 parts of glutinous wheat, water are appropriate, Camellia oil 5 parts, Fructus Lycii 3 parts, Flos Rosae Davuricae 2 parts,
Zornia diphylla (Linn.) Pers. 1 part, Folium Ziziphi Spinosae 1 part, Herba Eupatorii 1 part, stevioside 5 parts, Fructus Schisandrae Chinensis powder 2 parts；
The preparation method of described litchi flavor nutrient soya-bean milk, comprises the following steps:
(1), Fructus Litchi is cleaned remove impurity, add 2 times of water and make pulping, obtain Fructus Litchi juice；
(2), by endive sprout remove impurity, rinse well with water, add the Fructus Litchi juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by glutinous wheat slow fire frying to ripe perfume (or spice), addition Camellia oil, to fully absorbing, places in grinder and is ground,
To glutinous flour；
(4), mix after Fructus Lycii, Flos Rosae Davuricae, Zornia diphylla (Linn.) Pers., Folium Ziziphi Spinosae, Herba Eupatorii cleaning, add 10 times of water soak at room temperature 5～10
Hour, then keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(5), Semen Glycines is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 12 minutes after 92～98 DEG C, obtains Semen Glycines soybean milk；
(6), by the mixing juice of step (2), the glutinous flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Fructus Schisandrae Chinensis powder, and adds stevioside and stir, and sterilizing after homogenizing to obtain final product.
Preferably, in described step (6), using homogenization pressure is 13～22Mpa to carry out homogenizing process.
Preferably, described step (6) includes, by after homogenizing mixed liquor use high temperature sterilize, sterilising temp 110～
120 DEG C, sterilization time 5 seconds.
Embodiment 2:
A kind of litchi flavor nutrient soya-bean milk, it is characterised in that be made up of the raw material of following weight portion:
Fructus Litchi 30 parts, Semen Glycines 50 parts, endive sprout 10 parts, 8 parts of glutinous wheat, water are appropriate, Camellia oil 10 parts, Fructus Lycii 6 parts, Flos Rosae Davuricae 3
Part, Zornia diphylla (Linn.) Pers. 2 parts, Folium Ziziphi Spinosae 2 parts, Herba Eupatorii 3 parts, stevioside 12 parts, Fructus Schisandrae Chinensis powder 5 parts；
The preparation method of described litchi flavor nutrient soya-bean milk, comprises the following steps:
(1), Fructus Litchi is cleaned remove impurity, add 3 times of water and make pulping, obtain Fructus Litchi juice；
(2), by endive sprout remove impurity, rinse well with water, add the Fructus Litchi juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by glutinous wheat slow fire frying to ripe perfume (or spice), addition Camellia oil, to fully absorbing, places in grinder and is ground,
To glutinous flour；
(4), mix after Fructus Lycii, Flos Rosae Davuricae, Zornia diphylla (Linn.) Pers., Folium Ziziphi Spinosae, Herba Eupatorii cleaning, add 6 times of water soak at room temperature 5～10 little
Time, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter, obtain nutritional solution；
(5), Semen Glycines is eluriated clean after, water temperature 20～30 DEG C soak 12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 8 minutes after 92～98 DEG C, obtains Semen Glycines soybean milk；
(6), by the mixing juice of step (2), the glutinous flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Fructus Schisandrae Chinensis powder, and adds stevioside and stir, and sterilizing after homogenizing to obtain final product.
Preferably, in described step (6), using homogenization pressure is 13～22Mpa to carry out homogenizing process.
Preferably, described step (6) includes, by after homogenizing mixed liquor use high temperature sterilize, sterilising temp 110～
120 DEG C, sterilization time 8 seconds.
The embodiment of the present invention breaches the traditional soybean milk taste based on sweet taste, by by the nutritional labeling such as Fructus Litchi, endive sprout
Being incorporated in the middle of bean milk, add the health care beneficiating ingredient such as Fructus Lycii, Fructus Schisandrae Chinensis powder simultaneously, its mouthfeel silk floss is sliding, unique flavor, containing rich
The multiple nutritional components such as rich protein, aminoacid and trace element, it is easy to digest and assimilate, resistance against diseases can be strengthened, thus protect
Demonstrate,prove this nutrient soya-bean milk and there is preferable dietetic therapy and health-care effect；Its production method simply, easily operate, is suitable to popularization and application.
The embodiment above of the present invention all can only be considered the description of the invention and can not limit invention, with this
Any change in implication that bright claims are suitable and scope, is all considered as being included in the scope of claims
In.
Claims (3)
1. a litchi flavor nutrient soya-bean milk, it is characterised in that be made up of the raw material of following weight portion:
Fructus Litchi 20～30 parts, Semen Glycines 30～50 parts, endive sprout 5～10 parts, glutinous wheat 4～8 parts, water are appropriate, Camellia oil 5～10 parts, Chinese holly
Qi 3～6 parts, Flos Rosae Davuricae 2～3 parts, Zornia diphylla (Linn.) Pers. 1～2 parts, Folium Ziziphi Spinosae 1～2 parts, Herba Eupatorii 1～3 parts, stevioside 5～12 parts, the five tastes
Sub-powder 2～5 parts；
The preparation method of described litchi flavor nutrient soya-bean milk, comprises the following steps:
(1), Fructus Litchi is cleaned remove impurity, add 2～3 times of water make pulping, obtain Fructus Litchi juice；
(2), by endive sprout remove impurity, rinse well with water, add the Fructus Litchi juice that step (1) obtains, making beating, filter, mixed
Juice；
(3), by glutinous wheat slow fire frying to ripe perfume (or spice), addition Camellia oil, to fully absorbing, places in grinder and is ground, obtain glutinous
Flour；
(4), mix after Fructus Lycii, Flos Rosae Davuricae, Zornia diphylla (Linn.) Pers., Folium Ziziphi Spinosae, Herba Eupatorii cleaning, add 6～10 times of water soak at room temperature 5～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5), Semen Glycines is eluriated clean after, water temperature 20～30 DEG C soak 6～12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 8～12 minutes after 92～98 DEG C, obtains Semen Glycines soybean milk；
(6), by the mixing juice of step (2), the glutinous flour of step (3), the nutritional solution of step (4), step (5) Semen Glycines soybean milk with
Fructus Schisandrae Chinensis powder mixes, and adds stevioside and stir, and sterilizing after homogenizing to obtain final product.
A kind of litchi flavor nutrient soya-bean milk the most according to claim 1 and preparation method thereof, it is characterised in that described step
(6), in, using homogenization pressure is 13～22Mpa to carry out homogenizing process.
A kind of litchi flavor nutrient soya-bean milk the most according to claim 1 and preparation method thereof, it is characterised in that described step
(6) include, the mixed liquor after homogenizing is used high temperature sterilize, sterilising temp 110～120 DEG C, sterilization time 5～8 seconds.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668421.0A CN106070668A (en) | 2016-08-14 | 2016-08-14 | A kind of litchi flavor nutrient soya-bean milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668421.0A CN106070668A (en) | 2016-08-14 | 2016-08-14 | A kind of litchi flavor nutrient soya-bean milk and preparation method thereof |
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| CN106070668A true CN106070668A (en) | 2016-11-09 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651895A (en) * | 2013-11-26 | 2014-03-26 | 安徽金菜地食品有限公司 | Floral fragrance soybean milk powder and preparation method thereof |
| CN104997103A (en) * | 2015-08-12 | 2015-10-28 | 黑龙江天一农业科技开发有限公司 | Fruit and vegetable soybean milk drink and preparation method thereof |
| CN105076448A (en) * | 2015-07-20 | 2015-11-25 | 马立发 | Cool and refreshing and summer heat-relieving soybean milk |
-
2016
- 2016-08-14 CN CN201610668421.0A patent/CN106070668A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651895A (en) * | 2013-11-26 | 2014-03-26 | 安徽金菜地食品有限公司 | Floral fragrance soybean milk powder and preparation method thereof |
| CN105076448A (en) * | 2015-07-20 | 2015-11-25 | 马立发 | Cool and refreshing and summer heat-relieving soybean milk |
| CN104997103A (en) * | 2015-08-12 | 2015-10-28 | 黑龙江天一农业科技开发有限公司 | Fruit and vegetable soybean milk drink and preparation method thereof |
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Application publication date: 20161109 |