CN106172821A - A kind of Punica granatum L. taste nutrient soya-bean milk and preparation method thereof - Google Patents
A kind of Punica granatum L. taste nutrient soya-bean milk and preparation method thereof Download PDFInfo
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- CN106172821A CN106172821A CN201610669187.3A CN201610669187A CN106172821A CN 106172821 A CN106172821 A CN 106172821A CN 201610669187 A CN201610669187 A CN 201610669187A CN 106172821 A CN106172821 A CN 106172821A
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- punica granatum
- semen
- bean milk
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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
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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
- 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
Abstract
The invention discloses a kind of Punica granatum L. taste nutrient soya-bean milk, be made up of following raw material: Punica granatum L., Semen Glycines, green vegetable, Semen Oryzae, water, Oleum sesami, Herba Saussureae Involueratae, HANXIAOHUA, Herba Cymbopogonis Citrari, tilia europaea, Radix seu Caulis fici Martinii, stevioside, Semen Lactucae sativae powder；Its preparation method comprises the following steps: (1), preparation Punica granatum L. juice；(2), preparation mixing juice；(3), long rice flour is prepared；(4), nutritional solution is prepared；(5), Semen Glycines soybean milk is prepared；(6), mixing juice, long rice flour, nutritional solution, Semen Glycines soybean milk are mixed with Semen Lactucae sativae 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 Punica granatum L., green vegetable, add the health care beneficiating ingredient such as Herba Saussureae Involueratae, Semen Lactucae sativae 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 Punica granatum L. taste 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
Punica granatum L. taste 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 Punica granatum L. taste nutrient soya-bean milk of the present invention, it is characterised in that be made up of the raw material of following weight portion:
Punica granatum L. 20～30 parts, Semen Glycines 30～50 parts, green vegetable 5～10 parts, Semen Oryzae 4～8 parts, water are appropriate, Oleum sesami 5～10
Part, Herba Saussureae Involueratae 3～6 parts, HANXIAOHUA 2～3 parts, Herba Cymbopogonis Citrari 1～2 parts, tilia europaea 1～2 parts, Radix seu Caulis fici Martinii 1～3 parts, stevioside 5～12
Part, Semen Lactucae sativae powder 2～5 parts；
The preparation method of described Punica granatum L. taste nutrient soya-bean milk, comprises the following steps:
(1), Punica granatum L. is cleaned remove impurity, add 2～3 times of water make pulping, obtain Punica granatum L. juice；
(2), by green vegetable remove impurity, rinse well with water, add the Punica granatum L. juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by Semen Oryzae slow fire frying to ripe perfume (or spice), addition Oleum sesami, to fully absorbing, places in grinder and is ground,
To long rice flour；
(4), by Herba Saussureae Involueratae, HANXIAOHUA, Herba Cymbopogonis Citrari, tilia europaea, Radix seu Caulis fici Martinii 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 long rice flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Semen Lactucae sativae 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 Punica granatum L., green vegetable being incorporated into
In the middle of bean milk, adding the health care beneficiating ingredient such as Herba Saussureae Involueratae, Semen Lactucae sativae 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 Punica granatum L. taste nutrient soya-bean milk, is made up of the raw material of following weight portion:
Punica granatum L. 20 parts, Semen Glycines 30 parts, 5 parts of green vegetable, Semen Oryzae 4 parts, water are appropriate, Oleum sesami 5 parts, Herba Saussureae Involueratae 3 parts, HANXIAOHUA 2 parts,
Herba Cymbopogonis Citrari 1 part, tilia europaea 1 part, Radix seu Caulis fici Martinii 1 part, stevioside 5 parts, 2 parts of Semen Lactucae sativae powder；
The preparation method of described Punica granatum L. taste nutrient soya-bean milk, comprises the following steps:
(1), Punica granatum L. is cleaned remove impurity, add 2 times of water and make pulping, obtain Punica granatum L. juice；
(2), by green vegetable remove impurity, rinse well with water, add the Punica granatum L. juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by Semen Oryzae slow fire frying to ripe perfume (or spice), addition Oleum sesami, to fully absorbing, places in grinder and is ground,
To long rice flour；
(4), mix after Herba Saussureae Involueratae, HANXIAOHUA, Herba Cymbopogonis Citrari, tilia europaea, Radix seu Caulis fici Martinii 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 long rice flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Semen Lactucae sativae 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 Punica granatum L. taste nutrient soya-bean milk, it is characterised in that be made up of the raw material of following weight portion:
Punica granatum L. 30 parts, Semen Glycines 50 parts, 10 parts of green vegetable, Semen Oryzae 8 parts, water are appropriate, Oleum sesami 10 parts, Herba Saussureae Involueratae 6 parts, HANXIAOHUA 3
Part, Herba Cymbopogonis Citrari 2 parts, tilia europaea 2 parts, Radix seu Caulis fici Martinii 3 parts, stevioside 12 parts, 5 parts of Semen Lactucae sativae powder；
The preparation method of described Punica granatum L. taste nutrient soya-bean milk, comprises the following steps:
(1), Punica granatum L. is cleaned remove impurity, add 3 times of water and make pulping, obtain Punica granatum L. juice；
(2), by green vegetable remove impurity, rinse well with water, add the Punica granatum L. juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), by Semen Oryzae slow fire frying to ripe perfume (or spice), addition Oleum sesami, to fully absorbing, places in grinder and is ground,
To long rice flour；
(4), mix after Herba Saussureae Involueratae, HANXIAOHUA, Herba Cymbopogonis Citrari, tilia europaea, Radix seu Caulis fici Martinii 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 long rice flour of step (3), the nutritional solution of step (4), the Semen Glycines of step (5)
Slurry mixes with Semen Lactucae sativae 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 Punica granatum L., green vegetable
Being incorporated in the middle of bean milk, add the health care beneficiating ingredient such as Herba Saussureae Involueratae, Semen Lactucae sativae 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 Punica granatum L. taste nutrient soya-bean milk, it is characterised in that be made up of the raw material of following weight portion:
Punica granatum L. 20～30 parts, Semen Glycines 30～50 parts, green vegetable 5～10 parts, Semen Oryzae 4～8 parts, water are appropriate, Oleum sesami 5～10 parts, snow
Lotus 3～6 parts, HANXIAOHUA 2～3 parts, Herba Cymbopogonis Citrari 1～2 parts, tilia europaea 1～2 parts, Radix seu Caulis fici Martinii 1～3 parts, stevioside 5～12 parts, Caulis et Folium Lactucae Sativae
Seed powder 2～5 parts；
The preparation method of described Punica granatum L. taste nutrient soya-bean milk, comprises the following steps:
(1), Punica granatum L. is cleaned remove impurity, add 2～3 times of water make pulping, obtain Punica granatum L. juice；
(2), by green vegetable remove impurity, rinse well with water, add the Punica granatum L. juice that step (1) obtains, making beating, filter, mixed
Juice；
(3), by Semen Oryzae slow fire frying to ripe perfume (or spice), addition Oleum sesami, to fully absorbing, places in grinder and is ground, obtain Xian
Rice flour；
(4), mix after Herba Saussureae Involueratae, HANXIAOHUA, Herba Cymbopogonis Citrari, tilia europaea, Radix seu Caulis fici Martinii 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 long rice flour of step (3), the nutritional solution of step (4), step (5) Semen Glycines soybean milk with
Semen Lactucae sativae powder mixes, and adds stevioside and stir, and sterilizing after homogenizing to obtain final product.
A kind of Punica granatum L. taste 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 Punica granatum L. taste 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 |
|---|---|---|---|
| CN201610669187.3A CN106172821A (en) | 2016-08-15 | 2016-08-15 | A kind of Punica granatum L. taste nutrient soya-bean milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610669187.3A CN106172821A (en) | 2016-08-15 | 2016-08-15 | A kind of Punica granatum L. taste nutrient soya-bean milk and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106172821A true CN106172821A (en) | 2016-12-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455473A (en) * | 2017-07-28 | 2017-12-12 | 阜阳欣荣食品有限公司 | A kind of processing method for removing soymilk beany flavor |
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
- 2016-08-15 CN CN201610669187.3A patent/CN106172821A/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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455473A (en) * | 2017-07-28 | 2017-12-12 | 阜阳欣荣食品有限公司 | A kind of processing method for removing soymilk beany flavor |
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Application publication date: 20161207 |
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