CN106720353A - A kind of pea milk and preparation method thereof - Google Patents
A kind of pea milk and preparation method thereof Download PDFInfo
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- CN106720353A CN106720353A CN201611223720.XA CN201611223720A CN106720353A CN 106720353 A CN106720353 A CN 106720353A CN 201611223720 A CN201611223720 A CN 201611223720A CN 106720353 A CN106720353 A CN 106720353A
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- pea
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- pea 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
Abstract
A kind of pea milk and preparation method thereof, including clean, boil, polishing, mixing, boiling, it is sterilized filling；The present invention is with pea, fresh milk etc. by main Raw material processing is made, its feature is the nutritious of pea, and the content of protein and B family vitamin is very high, and pea protein contains 18 kinds of amino acid necessary to human body, belong to complete protein, particularly rich in the indispensable lysine of human body；In addition with nutritional ingredients such as more carrotene, vitamin C and inorganic salts.More enriched with the milk nutrition that pea is made as raw material, high-quality protein content is significantly improved, and rich in lysine, human development, enhancing immunologic function can be promoted, and be improved the effect of central nervous tissue function；May also operate as improving a poor appetite, promote physical growth of children with the effect developed；The absorption and its accumulation in vivo of calcium can also be improved, accelerates bone growth.Product of the present invention can keep excellent stability.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of pea milk and preparation method thereof.
Background technology
Milk is one of most ancient natural drink, is described as " white blood ".Contain abundant calcium, vitamin in milk
Whole amino acid needed for D etc., including growth in humans's development, are most difficult to, and milk is the best source of human calcium, and calcium
Phosphorus ratio is very appropriate, and beneficial to the absorption of calcium, digestibility may be up to 98%, is that other foods are incomparable.Mineral in milk
Matter species also very enrich, in addition to the calcium known to us, phosphorus, iron, zinc, copper, manganese, molybdenum content it is all a lot.Pea is sought
Support abundant, the content of protein and B family vitamin is very high, pea protein contain human body necessary to 18 kinds of amino acid, belong to
Complete protein, particularly rich in the indispensable lysine of human body, this is that other grains are unexistent；In addition with more
The nutritional ingredients such as carrotene, vitamin C and inorganic salts.
The content of the invention
Present invention aim at a kind of pea milk of offer and preparation method thereof.
To achieve the above object, the first technical scheme of present invention offer is：A kind of pea milk, the pea milk
Composition of raw materials comprising following weight portion raw material：
Pea 20-40 parts；
Fresh milk 60-80 parts；
It is sugared 4-6 parts；
Water 90-100 parts.
Preferred technical scheme is：The sugar is maltose.
Preferred technical scheme is：Also contain stabilizer in the composition of raw materials of the pea milk, the stabilizer is selected from Huang
Virgin rubber, carragheen and sodium alginate.
Preferred technical scheme is：The stabilizer is made up of xanthans, carragheen and sodium alginate, and wherein xanthans is accounted for
The 0.01%-0.018% of pea milk gross weight, carragheen accounts for the 0.015%-0.025% of pea milk gross weight, and sodium alginate is accounted for
The 0.005%-0.015% of pea milk gross weight.
Preferred technical scheme is：Raw material of the composition of raw materials of the pea milk comprising following weight portion：30 parts of pea,
70 parts of fresh milk, 5 parts of maltose, 90 parts of water, the composition of raw materials of the pea milk also contain by xanthans, carragheen and marine alga
The stabilizer of sour sodium composition；Wherein, xanthans accounts for the 0.014% of pea milk gross weight, and carragheen accounts for pea milk gross weight
0.020%, sodium alginate accounts for the 0.010% of pea milk gross weight.
To achieve the above object, second technical scheme of present invention offer is：A kind of preparation method of pea milk, institute
State the raw material of the composition of raw materials comprising following weight portion of pea milk：
Pea 20-40 parts；
Fresh milk 60-80 parts；
It is sugared 4-6 parts；
Water 90-100 parts；
Also contain stabilizer in the composition of raw materials of the pea milk, the stabilizer is selected from xanthans, carragheen and sodium alginate；
Preparation method comprises the following steps：
The first step：Cleaned up after new fresh pea is shelled, heating is boiled after next mixing with water；
Second step：Pea after boiling is poured into fiberizer with water is polished, and gained filtrate is pea breast after filtering；
3rd step：Fresh milk, sugar, pea breast and stabilizer are well mixed, are then boiled and is obtained mixture；
4th step：The mixture of the 3rd step is filtered, pea milk is obtained final product after the filtrate sterilization for obtaining.
Preferred technical scheme is：The first step continues to boiling point 5-7min after reaching boiling point；After 3rd step reaches boiling point
Continue to boiling point 8-10min；The sterilization conditions of the 4th step are：30min is kept at 60 DEG C
Preferred technical scheme is：The filtering of second step uses the filter-cloth filtering of 80 mesh；The filtering of the 4th step uses the filter of 100 mesh
Cloth is filtered.
Preferred technical scheme is：The sugar is maltose.
Preferred technical scheme is：Raw material of the composition of raw materials of the pea milk comprising following weight portion：30 parts of pea,
70 parts of fresh milk, 5 parts of maltose, 90 parts of water, the composition of raw materials of the pea milk also contain by xanthans, carragheen and marine alga
The stabilizer of sour sodium composition；Wherein, xanthans accounts for the 0.014% of pea milk gross weight, and carragheen accounts for pea milk gross weight
0.020%, sodium alginate accounts for the 0.010% of pea milk gross weight.
Because above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
With pea, fresh milk etc. by main Raw material processing is made, its feature is the nutritious of fresh pea, protein to the present invention
Content with B family vitamin is very high, in addition with nutritional ingredients such as more carrotene, vitamin C and inorganic salts.And pea
Beans are rich in lysine, and this is that other grains are unexistent.Lysine is a kind of indispensable nutriment of human body, can promote people
Body development, enhancing immunologic function, and it is improved the effect of central nervous tissue function.A small amount of lysine is added in food, just
Can play a part of to improve a poor appetite, promote physical growth of children with development.The absorption and its accumulation in vivo of calcium can also be improved, plus
Fast bone growth.Product of the present invention can keep excellent stability.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages of the invention and effect easily.
Embodiment 1：A kind of pea milk and preparation method thereof
By new fresh pea（Pea pods）After removing Sales, clean up, accurately weigh 20 weight portions, add after mixing with the water of 30 weight portions
Heat is boiled, and maintains boiling point 5-7min；The water of pea and 50 weight portions after boiling pours into fiberizer carries out defibrination, then
With 80 mesh filter-cloth filterings, gained filtrate is pea breast, standby；Again by the fresh milk of 60 weight portions, the maltose and pea of 4 weight portions
Soya-bean milk, stabilizer are well mixed, and after boiling, slow fire continues to boil 8-10min；Mixture will be filtered with 100 mesh filter-cloth filterings again
Keep 30min sterilized at 60 DEG C with bus sterilization after liquid tinning, obtain final product described pea milk.The wherein xanthan of stabilizer
What glue accounted for that the 0.01% of pea milk gross weight, carragheen accounts for 0.015%, alginic acid accounts for 0.005%.
Embodiment 2：A kind of pea milk and preparation method thereof
After new fresh pea is gone into Sales, clean up, accurately weigh suitable 30 weight portion, heating is boiled after mixing with the water of 40 weight portions
5-7min, to its soft face after pull out, dry in the air cool；Pea and 50 weight portion water after boiling pour into fiberizer, with 80 mesh filter cloth mistakes
Filter, gained filtrate is pea breast, standby；70 portions of fresh milks, 5 portions of maltose and pea breast, stabilizer are well mixed, are boiled
Afterwards, slow fire continues to boil 8-10min；Again mixture will be used into bus sterilization 60 with 100 mesh filter-cloth filterings after filtrate tinning
Keep 30min sterilized at DEG C, obtain final product described pea milk.The xanthans of wherein stabilizer accounts for pea milk gross weight
What the 0.014%th, carragheen accounted for 0.020%, alginic acid accounts for 0.010%.
Embodiment 3：A kind of pea milk and preparation method thereof
After new fresh pea is gone into Sales, clean up, accurately weigh appropriate 40 weight portion, heating is boiled after mixing with the water of 50 weight portions
Boiling 5-7min, to its soft face after pull out, dry in the air cool；The water of pea and 50 weight portions after boiling pours into fiberizer, is filtered with 80 mesh
Cloth is filtered, and gained filtrate is pea breast, standby；80 portions of fresh milks, 6 portions of maltose and pea breast, stabilizer ratio are mixed again
Uniformly, after boiling, slow fire continues to boil 8-10min；Mixture will be used into bus with 100 mesh filter-cloth filterings after filtrate tinning again
Sterilization keeps 30min sterilized at 60 DEG C, obtains final product described pea milk.Xanthans wherein in stabilizer accounts for pea milk
Gross weight 0.018%, carragheen account for 0.025%, alginic acid account for 0.015%.
In sum, the embodiment of the present invention possesses following beneficial effect：
1. the indexs such as the pea milk that the present invention is produced, its mouthfeel, stability are all relatively reasonable, can produce in batches.
2. the present invention obtains a kind of nutritious milk preparation formula and technique by adding pea raw material, makes the pea
With pea as primary raw material in beans milk, while add the nutriment such as milk, not only make rich vitamin in milk, protein,
The nutriments such as calcium, and increase the content of lysine in milk, can play and improve a poor appetite, promote physical growth of children with development
Effect.The absorption and its accumulation in vivo of calcium can also be improved, accelerates bone growth.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
The personage for knowing this technology all can carry out modifications and changes under without prejudice to spirit and scope of the invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete with institute under technological thought without departing from disclosed spirit such as
Into all equivalent modifications or change, should be covered by claim of the invention.
Claims (10)
1. a kind of pea milk, it is characterised in that：Raw material of the composition of raw materials of the pea milk comprising following weight portion：
Pea 20-40 parts；
Fresh milk 60-80 parts；
It is sugared 4-6 parts；
Water 90-100 parts.
2. pea milk according to claim 1, it is characterised in that：The sugar is maltose.
3. pea milk according to claim 1, it is characterised in that：Also contain in the composition of raw materials of the pea milk
Stabilizer, the stabilizer is selected from xanthans, carragheen and sodium alginate.
4. pea milk according to claim 3, it is characterised in that：The stabilizer is by xanthans, carragheen and marine alga
Sour sodium composition, wherein xanthans accounts for the 0.01%-0.018% of pea milk gross weight, and carragheen accounts for pea milk gross weight
0.015%-0.025%, sodium alginate accounts for the 0.005%-0.015% of pea milk gross weight.
5. pea milk according to claim 1, it is characterised in that：The composition of raw materials of the pea milk is comprising following
The raw material of weight portion：30 parts of pea, 70 parts of fresh milk, 5 parts of maltose, 90 parts of water；The composition of raw materials of the pea milk also contains
By the stabilizer being made up of xanthans, carragheen and sodium alginate；Wherein, xanthans accounts for the 0.014% of pea milk gross weight,
Carragheen accounts for the 0.020% of pea milk gross weight, and sodium alginate accounts for the 0.010% of pea milk gross weight.
6. a kind of preparation method of pea milk, it is characterised in that：The composition of raw materials of the pea milk includes following weight portion
Raw material：
Pea 20-40 parts；
Fresh milk 60-80 parts；
It is sugared 4-6 parts；
Water 90-100 parts；
Also contain stabilizer in the composition of raw materials of the pea milk, the stabilizer is selected from xanthans, carragheen and sodium alginate；
Preparation method comprises the following steps：
The first step：Cleaned up after new fresh pea is shelled, heating is boiled after next mixing with water；
Second step：Pea after boiling is poured into fiberizer with water is polished, and gained filtrate is pea breast after filtering；
3rd step：Fresh milk, sugar, pea breast and stabilizer are well mixed, are then boiled and is obtained mixture；
4th step：The mixture of the 3rd step is filtered, pea milk is obtained final product after the filtrate sterilization for obtaining.
7. the preparation method of pea milk according to claim 6, it is characterised in that：The first step continues after reaching boiling point
Maintain boiling point 5-7min；3rd step continues to boiling point 8-10min after reaching boiling point；The sterilization conditions of the 4th step are：At 60 DEG C
Lower holding 30min.
8. the preparation method of pea milk according to claim 6, it is characterised in that：The filtering of second step uses 80 mesh
Filter-cloth filtering；The filtering of the 4th step uses the filter-cloth filtering of 100 mesh.
9. the preparation method of pea milk according to claim 6, it is characterised in that：The sugar is maltose.
10. the preparation method of pea milk according to claim 6, it is characterised in that：The raw material of the pea milk is matched somebody with somebody
Raw material of the side comprising following weight portion：30 parts of pea, 70 parts of fresh milk, 5 parts of maltose, 90 parts of water, the original of the pea milk
Material formula also contains the stabilizer being made up of xanthans, carragheen and sodium alginate；Wherein, xanthans accounts for pea milk gross weight
0.014%, carragheen accounts for the 0.020% of pea milk gross weight, and sodium alginate accounts for the 0.010% of pea milk gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611223720.XA CN106720353A (en) | 2016-12-27 | 2016-12-27 | A kind of pea milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611223720.XA CN106720353A (en) | 2016-12-27 | 2016-12-27 | A kind of pea milk and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106720353A true CN106720353A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611223720.XA Pending CN106720353A (en) | 2016-12-27 | 2016-12-27 | A kind of pea milk and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN102239913A (en) * | 2011-06-30 | 2011-11-16 | 天津市恒安食品有限公司 | VC fruit and vegetable milk beverage and its preparation method |
| CN102429024A (en) * | 2011-12-21 | 2012-05-02 | 内蒙古伊利实业集团股份有限公司 | Child liquid milk with nutrition balance and long shelf life and preparation method thereof |
-
2016
- 2016-12-27 CN CN201611223720.XA patent/CN106720353A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101331899A (en) * | 2007-06-29 | 2008-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing bean material and preparation method thereof |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN102239913A (en) * | 2011-06-30 | 2011-11-16 | 天津市恒安食品有限公司 | VC fruit and vegetable milk beverage and its preparation method |
| CN102429024A (en) * | 2011-12-21 | 2012-05-02 | 内蒙古伊利实业集团股份有限公司 | Child liquid milk with nutrition balance and long shelf life and preparation method thereof |
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Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |