CN106332974A - Tomato nutritional soybean milk and preparation method thereof - Google Patents
Tomato nutritional soybean milk and preparation method thereof Download PDFInfo
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- CN106332974A CN106332974A CN201610693119.0A CN201610693119A CN106332974A CN 106332974 A CN106332974 A CN 106332974A CN 201610693119 A CN201610693119 A CN 201610693119A CN 106332974 A CN106332974 A CN 106332974A
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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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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses tomato nutritional soybean milk, which is prepared from the following raw materials: tomato, soybean, Lactuca sativa var longifoliaf. Lam, black rice, water, corn oil, red sage root, stevia rebaudiana, prunella vulgaris, pomegranate leaf, haw, high fructose corn syrup and yam flour. A preparation method of the tomato nutritional soybean milk comprises the following steps: (1) preparing tomato pulp; (2) preparing mixed pulp; (3) preparing black rice flour; (4) preparing a nutrient solution; (5) preparing soybean milk; and (6) mixing the mixed pulp, black rice flour, the nutrient solution and yam flour, adding high fructose corn syrup, homogenizing and sterilizing. By introducing nutritional ingredients such as tomato, Lactuca sativa var longifoliaf. Lam and the like into soybean milk and simultaneously adding health-care beneficial components such as red sage root, yam flour and the like, the product has soft and smooth mouthfeel and unique flavor, contains various nutritional ingredients such as rich protein, amino acid and trace elements, etc., is easy to digest and absorb, and has good dietotherapy and health-care effects.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of tomato nutrient soya-bean milk and preparation method thereof.
Background technology
Soya-bean milk is the traditional food of China, its rich in nutrition content, particularly containing rich in protein and more
Trace element magnesium, additionally, also containing vitamin b1, b2 etc., is referred to as " brain tonic " food by west nutritionist, because contained Huang
Fabaceous Lecithin can activate brain cell, improves memory and the notice of the elderly, and its protein content is suitable with milk, without courage
Sterol, can be hardened with prevention of arterial.Modern is due to the change of life style, eating habit, and the aggravation of environmental pollution, people
Degenerative in body, can be improved by edible health food, and soya-bean milk nutrition is very abundant, and is easy to digest
Absorb, resistance against diseases can be strengthened, the diseases such as artery sclerosis, hypoferric anemia and asthma can be prevented and treated again, there is preferable health care work(
Energy.
The production method of soya-bean milk at present, either traditional method, or industrialized production, its essence is all that raw material is yellow
Beans make soya-bean milk through defibrination, mashing off, sterilization, and the soya-bean milk nutrient content that its shortcoming is obtained is more single, and with people
The single soya-bean milk of growth in the living standard, and the requirement more and more higher to health food, nutrient content and taste can not be expired
The demand of sufficient people.
Content of the invention
Present invention aim to solving above-mentioned deficiency, and providing a kind of unique flavor, rich in nutrition content, having
Tomato nutrient soya-bean milk of dietotherapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of present invention tomato nutrient soya-bean milk is it is characterised in that be made up of the raw material of following weight portion:
20～30 parts of tomato, 30～50 parts of soya bean, 5～10 parts of Lettuce, 4～8 parts of black rice, appropriate amount of water, corn oil 5～
10 parts, 3～6 parts of the red sage root, 2～3 parts of STEVIA REBAUDIANA, 1～2 part of selfheal, 1～2 part of pomegranate leaf, 1～3 part of hawthorn, HFCS 5～
12 parts, 2～5 parts of yam flour；
The preparation method of described tomato nutrient soya-bean milk, comprises the following steps:
(1), tomato is cleaned removal of impurities, plus 2～3 times of water make pulping, obtain tomato juice；
(2), by Lettuce removal of impurities, rinsed well with water, add the tomato juice that step (1) obtains, making beating, filter,
Obtain mixing juice；
(3), black rice slow fire is fried to ripe perfume (or spice), add corn oil to fully absorbing, place in grinder and be ground, obtain
To black rice flour；
(4), mix after the red sage root, STEVIA REBAUDIANA, selfheal, pomegranate leaf, hawthorn cleaning, plus 6～10 times of water soak at room temperature 5～
10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutrient solution；
(5), will soya bean eluriate clean after, 20～30 DEG C of water temperature soak 6～12 hours after defibrination, filter and remove bean dregs, then
Heating soybean milk after slagging-off is persistently boiled 8～12 minutes to after 92～98 DEG C, obtains soya bean slurry；
(6), by the mixing juice of step (2), the black rice flour of step (3), the nutrient solution of step (4), step (5) soya bean
Slurry is mixed with yam flour, and adds HFCS to stir, and sterilizes, obtain final product after homogeneous.
Preferably, in described step (6), sterilization treatment is carried out for 13～22mpa using homogenization pressure.
Preferably, described step (6) includes, and the mixed liquor after homogeneous is adopted high-temperature sterilization, and 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 taste based on sweet taste for the traditional soybean milk, by drawing the nutrient contents such as tomato, Lettuce
Enter in the middle of soya-bean milk, add the health care beneficiating ingredients such as the red sage root, yam flour simultaneously, the continuous sliding, unique flavor of its mouthfeel, containing abundant
The multiple nutritional components such as protein, amino acid and trace element, it is easy to digest and assimilate, can strengthen resistance against diseases, thus ensure that
This nutrient soya-bean milk has preferable dietotherapy and health-care effect；Additionally, the production method of the present invention is simple, easy to operate, production scale
Unrestricted, it is suitable to popularization and application.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of tomato nutrient soya-bean milk, is made up of the raw material of following weight portion:
20 parts of tomato, 30 parts of soya bean, 5 parts of Lettuce, 4 parts of black rice, appropriate amount of water, 5 parts of corn oil, 3 parts of the red sage root, STEVIA REBAUDIANA
2 parts, 1 part of selfheal, 1 part of pomegranate leaf, 1 part of hawthorn, 5 parts of HFCS, 2 parts of yam flour；
The preparation method of described tomato nutrient soya-bean milk, comprises the following steps:
(1), tomato is cleaned removal of impurities, plus 2 times of water make pulping, obtain tomato juice；
(2), by Lettuce removal of impurities, rinsed well with water, add the tomato juice that step (1) obtains, making beating, filter,
Obtain mixing juice；
(3), black rice slow fire is fried to ripe perfume (or spice), add corn oil to fully absorbing, place in grinder and be ground, obtain
To black rice flour；
(4), mix after the red sage root, STEVIA REBAUDIANA, selfheal, pomegranate leaf, hawthorn cleaning, plus 10 times of water soak at room temperature 5～10
Hour, then 60～70 DEG C of heating of keeping temperature decoct 1 hour, filter, obtain nutrient solution；
(5), will soya bean eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 12 minutes to after 92～98 DEG C, obtains soya bean slurry；
(6), by the mixing juice of step (2), the black rice flour of step (3), the nutrient solution of step (4), step (5) soya bean
Slurry is mixed with yam flour, and adds HFCS to stir, and sterilizes, obtain final product after homogeneous.
Preferably, in described step (6), sterilization treatment is carried out for 13～22mpa using homogenization pressure.
Preferably, described step (6) includes, and the mixed liquor after homogeneous is adopted high-temperature sterilization, and sterilising temp 110～
120 DEG C, sterilization time 5 seconds.
Embodiment 2:
A kind of tomato nutrient soya-bean milk is it is characterised in that be made up of the raw material of following weight portion:
30 parts of tomato, 50 parts of soya bean, 10 parts of Lettuce, 8 parts of black rice, appropriate amount of water, 10 parts of corn oil, 6 parts of the red sage root, sweetleaf
3 parts of chrysanthemum, 2 parts of selfheal, 2 parts of pomegranate leaf, 3 parts of hawthorn, 12 parts of HFCS, 5 parts of yam flour；
The preparation method of described tomato nutrient soya-bean milk, comprises the following steps:
(1), tomato is cleaned removal of impurities, plus 3 times of water make pulping, obtain tomato juice；
(2), by Lettuce removal of impurities, rinsed well with water, add the tomato juice that step (1) obtains, making beating, filter,
Obtain mixing juice；
(3), black rice slow fire is fried to ripe perfume (or spice), add corn oil to fully absorbing, place in grinder and be ground, obtain
To black rice flour；
(4), mix after the red sage root, STEVIA REBAUDIANA, selfheal, pomegranate leaf, hawthorn cleaning, plus 6 times of water soak at room temperature 5～10 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutrient solution；
(5), will soya bean eluriate clean after, 20～30 DEG C of water temperature soak 12 hours after defibrination, filter and remove bean dregs, then will remove
Heating soybean milk after slag is persistently boiled 8 minutes to after 92～98 DEG C, obtains soya bean slurry；
(6), by the mixing juice of step (2), the black rice flour of step (3), the nutrient solution of step (4), step (5) soya bean
Slurry is mixed with yam flour, and adds HFCS to stir, and sterilizes, obtain final product after homogeneous.
Preferably, in described step (6), sterilization treatment is carried out for 13～22mpa using homogenization pressure.
Preferably, described step (6) includes, and the mixed liquor after homogeneous is adopted high-temperature sterilization, and sterilising temp 110～
120 DEG C, sterilization time 8 seconds.
The embodiment of the present invention breaches taste based on sweet taste for the traditional soybean milk, by by nutrition such as tomato, Lettuces
Composition is incorporated in the middle of soya-bean milk, adds the health care beneficiating ingredients such as the red sage root, yam flour simultaneously, the continuous sliding, unique flavor of its mouthfeel, contains
The multiple nutritional components such as rich in protein, amino acid and trace element, it is easy to digest and assimilate, can strengthen resistance against diseases, thus
Ensure that this nutrient soya-bean milk has preferable dietotherapy and health-care effect；Its production method is simple, easy to operate, is suitable to popularization and application.
The embodiment above of the present invention all can only be considered that the description of the invention can not limit invention, with this
Any change in bright claims suitable implication and scope, is all considered as being included in the scope of claims
Interior.
Claims (3)
1. a kind of tomato nutrient soya-bean milk is it is characterised in that be made up of the raw material of following weight portion:
20～30 parts of tomato, 30～50 parts of soya bean, 5～10 parts of Lettuce, 4～8 parts of black rice, appropriate amount of water, corn oil 5～10
Part, 3～6 parts of the red sage root, 2～3 parts of STEVIA REBAUDIANA, 1～2 part of selfheal, 1～2 part of pomegranate leaf, 1～3 part of hawthorn, HFCS 5～12
Part, 2～5 parts of yam flour；
The preparation method of described tomato nutrient soya-bean milk, comprises the following steps:
(1), tomato is cleaned removal of impurities, plus 2～3 times of water make pulping, obtain tomato juice；
(2), by Lettuce removal of impurities, rinsed well with water, add the tomato juice that step (1) obtains, making beating, filter, obtain
Mixing juice；
(3), black rice slow fire is fried to ripe perfume (or spice), add corn oil to fully absorbing, place in grinder and be ground, obtain black
Ground rice；
(4), mix after the red sage root, STEVIA REBAUDIANA, selfheal, pomegranate leaf, hawthorn cleaning, plus 6～10 times of water soak at room temperature 5～10 are little
When, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutrient solution；
(5), will soya bean eluriate clean after, 20～30 DEG C of water temperature 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 to after 92～98 DEG C, obtains soya bean slurry；
(6), by the soya bean of the mixing juice of step (2), the black rice flour of step (3), the nutrient solution of step (4), step (5) starch with
Yam flour mixes, and adds HFCS to stir, and sterilizes, obtain final product after homogeneous.
2. a kind of tomato nutrient soya-bean milk according to claim 1 and preparation method thereof is it is characterised in that described step
(6), in, sterilization treatment is carried out for 13～22mpa using homogenization pressure.
3. a kind of tomato nutrient soya-bean milk according to claim 1 and preparation method thereof is it is characterised in that described step
(6) include, the mixed liquor after homogeneous is adopted high-temperature sterilization, 110～120 DEG C of sterilising temp, sterilization time 5～8 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693119.0A CN106332974A (en) | 2016-08-20 | 2016-08-20 | Tomato nutritional soybean milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693119.0A CN106332974A (en) | 2016-08-20 | 2016-08-20 | Tomato nutritional soybean milk and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106332974A true CN106332974A (en) | 2017-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610693119.0A Withdrawn CN106332974A (en) | 2016-08-20 | 2016-08-20 | Tomato nutritional soybean milk and preparation method thereof |
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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
- 2016-08-20 CN CN201610693119.0A patent/CN106332974A/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: 20170118 |
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