CN106954677A - A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle - Google Patents
A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle Download PDFInfo
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- CN106954677A CN106954677A CN201710190071.6A CN201710190071A CN106954677A CN 106954677 A CN106954677 A CN 106954677A CN 201710190071 A CN201710190071 A CN 201710190071A CN 106954677 A CN106954677 A CN 106954677A
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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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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Abstract
The present invention relates to the preparation method that a kind of passion fruit taste fermented soybean milk freezes particle, the passion fruit taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：10 15 parts of soya-bean milk, 0.6 0.8 parts of white granulated sugar, 0.3 0.5 parts of Yoghourt, 0.5 2 parts of the passion fruit pulp of remove seed, 0.5 2 parts of crushed pumpkin/papaya puree, are mainly included the following steps that：(1) preparation of fermented soybean milk：Crushed pumpkin/papaya puree, Yoghourt etc. is added to ferment in Yogurt making machine；(2) seasoning；(3) after fermentation；(4) granulate：Mould is injected, the pre-freeze in 80 DEG C of refrigerators is taken out, the demoulding；(5) vacuum freeze drying is into graininess；Passion fruit taste fermented soybean milk of the present invention freezes particle, it is direct-edible or reconstituted and drink with boiling water, with strong passion fruit delicate fragrance, sweet and delicious, because product is graininess, water content is low, greatly prolong the shelf-life, easily storage and transport are carried, instant, have effects that it is clearing heat and detoxicating, invigorate the spleen and benefit qi, the puckery essence of Yin nourishing and lung moistening, kidney tonifying, improve sleep.
Description
Technical field
The invention belongs to food antibacterial guarantor, the invention belongs to food processing technology field, and in particular to a kind of passion fruit taste hair
Ferment soymilk freezes the preparation method of particle.
Background technology
Soya-bean milk is a kind of healthy vegetable protein beverage, containing abundant protein, fat, carbohydrate, vitamin,
Phosphorus, sodium, iron, calcium, magnesium, zinc, copper, manganese, potassium, selenium etc., and amino acid ratio is close to the optimal Amino Acid Absorption ratio of human body.Soya-bean milk has
Build up health, prevent diabetes, headstroke, bronchitis, aging, prevent and treat the effect of hypertension, coronary heart disease, cancer.Soya-bean milk
Raw material and products thereof is safely controllable, to the mankind and nutrition and safety.Fermentation can strengthen the nutritive value of soymilk, while can also
Remove the ANFs in soybean.
At present, fermented soybean milk major product includes fermented soybean milk beverage, selenium-rich carrot fermented soybean milk, coagulating type fermentation beans
Milk, stirred type fermented soybean milk and fermented soybean milk cake etc., in the prior art scheme, fermentation are made using soya-bean milk as primary raw material
All there is certain defect in soymilk, mainly there is following several：1st, fermented soybean milk beverage：By soybean defibrination, dispensing, brown stain and fermentation
It is prepared from, but product taste is single, and quality is big, not readily transportable；2nd, Juice type fermented soybean milk：It is by Juice and soymilk
Mixing, prepared by being fermented, but product equally exist quality greatly, not readily transportable shortcoming；3rd, fermented soybean milk cake：Being will
Ground rice, flour, jam, water chestnut starch, root of Dahurain angelica powder, angelica powder, baking powder and fermented soybean dregs milk and water are mixed, and standing for fermentation, are made
Mould, steam and form, but product moisture content is big, is difficult storage；4th, fermented soybean milk powder, is to mix soymilk and pholiota nameko polysaccharide, so
After fermentation, prepared by eventually passing spray drying, but because fermented soybean milk powder is powdered, it has not been convenient to directly eat.Cause
This, research how using fermented soybean milk produce it is in good taste, be of high nutritive value, direct-edible, storage period length lyophilized particle, symbol
The current people demand abundant to leisure food special taste, species is closed, while also complying with the trend that leisure food is developed rapidly
Trend.
Passion fruit, also known as passionflower, are a kind of subtropical fruits, with pineapple, lemon, banana, strawberry, mango etc. 100
The strong fragrance of various fruits, amino acid of the passion fruit rich in needed by human body, multivitamin, carotenoid, superoxides qi
Change enzyme (SOD), selenium and various trace elements.Passion fruit contain abundant protein, fat, sugar, vitamin, calcium, phosphorus, iron,
Potassium, SOD enzymes, are more referred to as the king of the VC in fruit, mouthfeel uniqueness (seed is crispy and delicious, nutritious)；Its fruit flesh many juice,
For adding in soymilk with the quality for improving soymilk, nutritious and abundant mouthfeel.
Therefore, present invention is generally directed to the defect in the prior art without passion fruit taste soymilk and rarely has lyophilized of soymilk
Grain related manufacturing processes and both research and utilizations property as new food technology, the exploitation to food value has
Important realistic meaning and practical value.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of passion fruit taste fermented soybean milk freezes particle, increase soymilk
Nutritive value, instant edible enriches mouthfeel, improves soymilk quality and reaches the effect being convenient for carrying, in order to realize foregoing invention
Purpose, the technical solution adopted by the present invention is as follows：
According to an aspect of the invention, there is provided a kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, its
It is characterised by, the passion fruit taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：10-15 parts of soya-bean milk, white sand
Sugared 0.6-0.8 parts, 0.3-0.5 parts of Yoghourt, 0.5-2 parts of the passion fruit pulp of remove seed, crushed pumpkin/0.5-2 parts of papaya puree；
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, leaching
Steep 8-12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd, then
Rinsed well with water, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 40~45 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/wood are added into soya-bean milk
Melon is starched, and the soya-bean milk for obtaining adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree is stand-by；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, is dispensed, is fermented, sent out in Yogurt making machine
Ferment soymilk；
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into refrigerator and is cooled to a constant temperature first
After degree, take out, after stirring, then carry out secondary cooling, secondary cooling after fermentation bean milk temp is temperature after cooling down first
25%-20%；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, the passion fruit pulp of remove seed is added, will
The fermented soybean milk for adding remove seed passion fruit pulp is stirred using overhead type electronics mixer, obtains passion fruit taste fermented soybean milk
It is stand-by；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C,
Stand 8-12h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, is injected into
In mould, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, in 5-10s
Interior quicker de-mold, obtains passion fruit taste soymilk particle；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, hundred perfume made from step (4) is put into
Fruity fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, opens true
Empty pump, when hothouse vacuum reaches 40Pa, opens heating plate, carries out vacuum freeze drying, obtains passion fruit taste fermentation beans
Milk freezes particle.
It is preferred that, selected as the proportioning of optimum taste, the passion fruit taste fermented soybean milk freezes particle by following weight
The raw material composition of part：10 parts of soya-bean milk, 0.8 part of white granulated sugar, 0.3 part of Yoghourt, 2 parts of the passion fruit pulp of remove seed, crushed pumpkin/papaya puree
2 parts.
It is preferred that, described in the step a2 in the step (1) toward white granulated sugar, Yoghourt and the pumpkin added in soya-bean milk
Slurry/papaya puree, the white granulated sugar accounts for the 6%~8% of soya-bean milk quality, and the Yoghourt accounts for the 3% of soya-bean milk quality, and the crushed pumpkin/
Papaya puree accounts for the 20% of soya-bean milk quality；
It is preferred that, the fermentation time in Yogurt making machine described in step a3 in the step (1) is 4-6h, Zhi Daofa
The pH value of ferment soymilk is 4.7~4.8 or 80 ° of more than T of acidity.
It is preferred that, chilling temperature is 4 DEG C to the step b1 in the step (2) first, is cooled to 20~30 DEG C, secondary cooling
Temperature is 4 DEG C, is cooled to 5~6 DEG C；It is fermented soybean milk quality that the step b2, which adds the quality of remove seed passion fruit pulp,
20%.
It is preferred that, the preparation method of the passion fruit pulp of the remove seed in the step b2 for selection no disease and pests harm 7-9 into
Ripe passion fruit, cleans removal of impurities, after being cleaned up with water, is cut into two halves by knife, pulp part is taken with spoon, and use 100 purposes
Screen filtration, is made the passion fruit pulp of remove seed.
It is preferred that, the granulation in the step (4), its square plastic plate plate with groove of some pieces of mould granulated,
The groove is circular oval or square shrinkage pool, and one piece of mold groove hole number is 90-110.
It is preferred that, it is 1cm*0.8cm* that the soymilk being made after the mould granulation, which freezes the high mean sizes of the wide * of the long * of particle,
0.6cm。
It is preferred that, after the unlatching heating plate described in the step (5), enter according to 40 DEG C of 4h-50 DEG C of 16h heating schedule
Row vacuum freeze drying.
It is preferred that, the Yoghourt in the a2 steps is the natural yogurt of coagulating type, it is desirable to which the date of manufacture is to be produced in nearly 3 days
Yoghourt.
The physical behavior that fruity soymilk that preparation method of the present invention is prepared freezes particle is：Surface porosity is porous, enters
The golden yellow coloured particles that mouth is changed；The moisture that the soymilk freezes particle is 3%~5%.
As one aspect of the present invention, crushed pumpkin/papaya puree is added in soya-bean milk, soya-bean milk is fermented, on the one hand
It can mitigate or even remove the original beany flavor of soya-bean milk, on the other hand can improve the local flavor of product；Pumpkin is added in soya-bean milk
Slurry/papaya puree is fermented again, can not influence its color and luster and local flavor while product quality is improved；It is used as the another of the present invention
The outer selected Yoghourt of one side is preferably original flavor solidification type yoghourt, due to also containing a large amount of active lactic acids in solid sour milk
Bacterium, to the nutritious health-care effect of human body；Solid sour milk exists with powdery, granular or block-shape morphology, steady quality, be difficult microbiological contamination,
Long shelf-life, every gram of solid sour milk contains active bacteria more than 100,000, contributes to soymilk Rapid Fermentation, forms the fermentation of specific taste
Type soymilk, make in soymilk carry certain tart flavour, stimulate taste bud, make one drink and it is oiliness.
The present invention is by adopting the above-described technical solution, the present invention has the following technical effect that：,
1st, passion fruit taste fermented soybean milk prepared by the present invention freezes particle, safe and healthy, in good taste, easy to carry.This hair
Soybean, Yoghourt, passion fruit etc. are primary raw material in raw material used in bright, and raw material belongs to nutritious, it is easy to obtain, by Yoghourt
Get up with the organic collocation of passion fruit, form new flavor fermentation type soymilk, aromatic flavour, it is adaptable to popularity application.
2nd, passion fruit taste fermented soybean milk prepared by the present invention freezes particle, and the protrusion effect of its preparation process is mainly manifested in
Carry out fermentation and acid and granulation and freeze-drying so that soymilk has tart flavour, simultaneously containing substantial amounts of biodiasmin, to people
The nutritious health-care effect of body, granulation and freeze-drying save the nutritional ingredient in raw material well.
3rd, passion fruit taste fermented soybean milk prepared by the present invention freezes particle, is made after lyophilized particle, the shelf-life is than general
Yogurt or soymilk product are longer.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, preferred embodiment is enumerated below, to this hair
It is bright to be further described.However, it is necessary to which many details listed in explanation, specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also realize the present invention's even without these specific details
These aspects.
Embodiment 1：A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, it is characterised in that the passion fruit
Taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：10-15 parts of soya-bean milk, 0.6-0.8 parts of white granulated sugar, Yoghourt 0.3-
0.5 part, 0.5-2 parts of the passion fruit pulp of remove seed, crushed pumpkin/0.5-2 parts of papaya puree；
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, leaching
Steep 8-12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd, then
Rinsed well with water, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 40~45 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/wood are added into soya-bean milk
Melon is starched, and 6%~8%, 3% and the 20% of soya-bean milk quality is accounted for respectively, obtains adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree
Soya-bean milk is stand-by；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, dispensed, fermentation is carried out in Yogurt making machine 4-6 small
When, until the pH value of fermented soybean milk is 4.7~4.8 or 80 ° of more than T of acidity, obtain fermented soybean milk；
In this step, Yoghourt selects coagulating type natural yogurt, is produced in nearly three days of date of manufacture.
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into 4 DEG C of refrigerators and is quickly cooled to
20~30 DEG C, take out, stir, place into 4 DEG C of refrigerators and continue cool to 5~6 DEG C；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, fermented soybean milk quality 20% is added
Remove seed passion fruit pulp；The fermented soybean milk for adding remove seed passion fruit pulp is stirred using overhead type electronics mixer, obtained
It is stand-by to passion fruit taste fermented soybean milk；
In this step, the preparation method of the passion fruit pulp of remove seed is the passion fruit ripe 7-9 of selection no disease and pests harm,
Removal of impurities is cleaned, after being cleaned up with water, two halves are cut into by knife, pulp part is taken with spoon, and with the screen filtration of 100 mesh, make
Into the passion fruit pulp of remove seed；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C,
Stand 8-12h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, is injected into
In mould, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, in 5-10s
Interior quicker de-mold, obtains passion fruit taste soymilk particle；
In this step, described granulation, its square plastic plate plate with groove of some pieces of mould granulated is described recessed
Groove is circular oval or square shrinkage pool, and one piece of mold groove hole number is 90-110；The beans being made after the mould granulation
It is 1cm*0.8cm*0.6cm that milk, which freezes the high mean sizes of the wide * of the long * of particle,；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, hundred perfume made from step (4) is put into
Fruity fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, opens true
Empty pump, when hothouse vacuum reaches 40Pa, opens heating plate, is carried out according to 40 DEG C of 4h~50 DEG C 16h heating schedule true
Vacuum freecing-dry, obtains passion fruit taste fermented soybean milk and freezes particle；
The physical behavior that passion fruit fruity soymilk that the present embodiment is prepared freezes particle is：Surface porosity is porous, enters
The golden yellow coloured particles that mouth is changed；The moisture that the soymilk freezes particle is 3%~5%.
Embodiment 2：A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, it is characterised in that the passion fruit
Taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：10 parts of soya-bean milk, 0.6 part of white granulated sugar, 0.3 part of Yoghourt, remove seed
0.5 part of passion fruit pulp, 0.5 part of crushed pumpkin/papaya puree；
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, leaching
Steep 8-12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd, then
Rinsed well with water, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 40~42 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/wood are added into soya-bean milk
Melon is starched, and 6%, 3% and the 20% of soya-bean milk quality is accounted for respectively, and the soya-bean milk for obtaining adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree is treated
With；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, dispensed, 4 hours of fermentation are carried out in Yogurt making machine,
Until the pH value of fermented soybean milk is 4.7~4.8 or 80 ° of more than T of acidity, fermented soybean milk is obtained；
In this step, Yoghourt selects coagulating type natural yogurt, is produced in nearly three days of date of manufacture.
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into 4 DEG C of refrigerators and is quickly cooled to
20~25 DEG C, take out, stir, place into 4 DEG C of refrigerators and continue cool to 5~6 DEG C；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, fermented soybean milk quality 20% is added
Remove seed passion fruit pulp；The fermented soybean milk for adding remove seed passion fruit pulp is stirred using overhead type electronics mixer, obtained
It is stand-by to passion fruit taste fermented soybean milk；
In this step, the preparation method of the passion fruit pulp of remove seed is the passion fruit ripe 7-9 of selection no disease and pests harm,
Removal of impurities is cleaned, after being cleaned up with water, two halves are cut into by knife, pulp part is taken with spoon, and with the screen filtration of 100 mesh, make
Into the passion fruit pulp of remove seed；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C,
Stand 8-9h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, is injected into
In mould, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, in 5-10s
Interior quicker de-mold, obtains passion fruit taste soymilk particle；
In this step, described granulation, its square plastic plate plate with groove of some pieces of mould granulated is described recessed
Groove is circular oval or square shrinkage pool, and one piece of mold groove hole number is 90-110；The beans being made after the mould granulation
It is 1cm*0.8cm*0.6cm that milk, which freezes the high mean sizes of the wide * of the long * of particle,；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, hundred perfume made from step (4) is put into
Fruity fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, opens true
Empty pump, when hothouse vacuum reaches 40Pa, opens heating plate, vacuum is carried out according to 40 DEG C of 4h-50 DEG C of 16h heating schedule
Freeze-drying, obtains passion fruit taste fermented soybean milk and freezes particle.
The physical behavior that passion fruit fruity soymilk that the present embodiment is prepared freezes particle is：Surface porosity is porous, enters
The golden yellow coloured particles that mouth is changed；The moisture that the soymilk freezes particle is 3%~5%.
Embodiment 3：A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, it is characterised in that the passion fruit
Taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：15 parts of soya-bean milk, 0.8 part of white granulated sugar, 0.5 part of Yoghourt, remove seed
2 parts of passion fruit pulp, 2 parts of crushed pumpkin/papaya puree；
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, leaching
Steep 10-12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd,
Rinsed well again with water, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 43~45 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/wood are added into soya-bean milk
Melon is starched, and 8%, 3% and the 20% of soya-bean milk quality is accounted for respectively, and the soya-bean milk for obtaining adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree is treated
With；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, dispensed, 5 hours of fermentation are carried out in Yogurt making machine,
Until the pH value of fermented soybean milk is 4.7~4.8 or 80 ° of more than T of acidity, fermented soybean milk is obtained；
In this step, Yoghourt selects coagulating type natural yogurt, is produced in nearly three days of date of manufacture.
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into 4 DEG C of refrigerators and is quickly cooled to
20~30 DEG C, take out, stir, place into 4 DEG C of refrigerators and continue cool to 5~6 DEG C；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, fermented soybean milk quality 20% is added
Remove seed passion fruit pulp；The fermented soybean milk for adding remove seed passion fruit pulp is stirred using overhead type electronics mixer, obtained
It is stand-by to passion fruit taste fermented soybean milk；
In this step, the preparation method of the passion fruit pulp of remove seed is the passion fruit ripe 7-9 of selection no disease and pests harm,
Removal of impurities is cleaned, after being cleaned up with water, two halves are cut into by knife, pulp part is taken with spoon, and with the screen filtration of 100 mesh, make
Into the passion fruit pulp of remove seed；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C,
Stand 8-12h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, is injected into
In mould, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, in 5-10s
Interior quicker de-mold, obtains passion fruit taste soymilk particle；
In this step, described granulation, its square plastic plate plate with groove of some pieces of mould granulated is described recessed
Groove is circular oval or square shrinkage pool, and one piece of mold groove hole number is 90-110；The beans being made after the mould granulation
It is 1cm*0.8cm*0.6cm that milk, which freezes the high mean sizes of the wide * of the long * of particle,；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, hundred perfume made from step (4) is put into
Fruity fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, opens true
Empty pump, when hothouse vacuum reaches 40Pa, opens heating plate, vacuum is carried out according to 40 DEG C of 4h-50 DEG C of 16h heating schedule
Freeze-drying, obtains passion fruit taste fermented soybean milk and freezes particle.
The physical behavior that fruity soymilk that the present embodiment is prepared freezes particle is：Surface porosity is porous, just melt in the mouth
Golden yellow coloured particles；The moisture that the soymilk freezes particle is 3%~5%.
Embodiment 4：A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, it is characterised in that be used as optimal mouth
The proportioning selection of taste, the passion fruit taste fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：12 parts of soya-bean milk, white sand
0.8 part of sugar, 0.3-0.5 parts of Yoghourt, 2 parts of the passion fruit pulp of remove seed, 2 parts of crushed pumpkin/papaya puree.
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, leaching
Steep 8-12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd, then
Rinsed well with water, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 43~45 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/wood are added into soya-bean milk
Melon is starched, and 7%, 3% and the 20% of soya-bean milk quality is accounted for respectively, and the soya-bean milk for obtaining adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree is treated
With；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, dispensed, 6 hours of fermentation are carried out in Yogurt making machine,
Until the pH value of fermented soybean milk is 4.7~4.8 or 80 ° of more than T of acidity, fermented soybean milk is obtained；
In this step, Yoghourt selects coagulating type natural yogurt, is produced in nearly three days of date of manufacture.
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into 4 DEG C of refrigerators and is quickly cooled to
28~30 DEG C, take out, stir, place into 4 DEG C of refrigerators and continue cool to 5~6 DEG C；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, fermented soybean milk quality 20% is added
Remove seed passion fruit pulp；The fermented soybean milk for adding remove seed passion fruit pulp is stirred using overhead type electronics mixer, obtained
It is stand-by to passion fruit taste fermented soybean milk；
In this step, the preparation method of the passion fruit pulp of remove seed is the passion fruit ripe 7-9 of selection no disease and pests harm,
Removal of impurities is cleaned, after being cleaned up with water, two halves are cut into by knife, pulp part is taken with spoon, and with the screen filtration of 100 mesh, make
Into the passion fruit pulp of remove seed；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C,
Stand 8~12h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, is injected into
In mould, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, in 5-10s
Interior quicker de-mold, obtains passion fruit taste soymilk particle；
In this step, described granulation, its square plastic plate plate with groove of some pieces of mould granulated is described recessed
Groove is circular oval or square shrinkage pool, and one piece of mold groove hole number is 90~110；The beans being made after the mould granulation
It is 1cm*0.8cm*0.6cm that milk, which freezes the high mean sizes of the wide * of the long * of particle,；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, hundred perfume made from step (4) is put into
Fruity fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, opens true
Empty pump, when hothouse vacuum reaches 40Pa, opens heating plate, is carried out according to 40 DEG C of 4h~50 DEG C 16h heating schedule true
Vacuum freecing-dry, obtains passion fruit taste fermented soybean milk and freezes particle.
The physical behavior that fruity soymilk that the present embodiment is prepared freezes particle is：Surface porosity is porous, just melt in the mouth
Golden yellow coloured particles；The moisture that the soymilk freezes particle is 3%~5%.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of passion fruit taste fermented soybean milk freezes the preparation method of particle, it is characterised in that the passion fruit taste fermented soybean milk
Lyophilized particle is made up of the raw material of following parts by weight：10-15 parts of soya-bean milk, 0.6-0.8 parts of white granulated sugar, 0.3-0.5 parts of Yoghourt, remove seed
0.5-2 parts of passion fruit pulp, crushed pumpkin/0.5-2 parts of papaya puree；
The preparation method that the passion fruit taste fermented soybean milk freezes particle comprises the following steps：
(1) preparation of fermented soybean milk：
The preparation of a1 soya-bean milk：Complete, the dry soybean without insect pest is selected, is cleaned three times, by soybeans soaking in three times water, immersion 8
~12h；It is dipped to cotyledon surface to be convinced, untill centre color is consistent with edge color and luster, then water conservancy project is rubbed with the hands and removes skin of beancurd, then is used
Water is rinsed well, plus the water of 9 times of dry soybean quality breaks into soya-bean milk, crosses 100 mesh filter screens, obtains soya-bean milk stand-by；
A2 adds auxiliary material：When soya-bean milk is cooled to 40~45 DEG C, white granulated sugar, Yoghourt and crushed pumpkin/papaya puree are added into soya-bean milk,
The soya-bean milk for obtaining adding white granulated sugar, Yoghourt and crushed pumpkin/papaya puree is stand-by；
A3 soymilk ferments：Soya-bean milk obtained by step a2 is stirred, dispenses, is fermented in Yogurt making machine, the beans that ferment are obtained
Milk；
(2) seasoning：
B1 is cooled down：The fermented soybean milk that step (1) is obtained takes out from Yogurt making machine, is put into refrigerator and is cooled to uniform temperature first
Afterwards, take out, after stirring, then carry out secondary cooling, secondary cooling after fermentation bean milk temp is temperature after cooling down first
25%~20%；
B2 adds passion fruit pulp and stirred：The fermented soybean milk after secondary cooling is taken out, the passion fruit pulp of remove seed is added, will add
The fermented soybean milk of remove seed passion fruit pulp is stirred using overhead type electronics mixer, is obtained passion fruit taste fermented soybean milk and is treated
With；
(3) after fermentation：Step (2) is obtained into passion fruit taste fermented soybean milk to be placed in refrigerator, refrigerator temperature is adjusted to 4 DEG C, stand 8
~12h；
(4) granulate：Passion fruit taste fermented soybean milk made from step (3) is taken out and stirred from refrigerator, mould is injected into
In, and mould is placed on pre-freeze to passion fruit taste fermented soybean milk in -80 DEG C of refrigerators be frozen into after graininess, take out, it is fast in 5-10s
The speed demoulding, obtains passion fruit taste soymilk particle；
(5) freeze：When vacuum freeze drier cold hydrazine temperature is down to below -35 DEG C, passion fruit taste made from step (4) is put into
Fermented soybean milk particle is moved in pallet, 4~6 hours of pre-freeze；After pre-freeze is terminated, pallet is moved into dry section, vavuum pump is opened,
When hothouse vacuum reaches 40Pa, heating plate is opened, vacuum freeze drying is carried out, obtained passion fruit taste fermented soybean milk and freeze
Particle.
2. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that described hundred
Fragrant fruity fermented soybean milk freezes particle and is made up of the raw material of following parts by weight：10 parts of soya-bean milk, 0.8 part of white granulated sugar, 0.3 part of Yoghourt,
2 parts of 2 parts of the passion fruit pulp of remove seed, crushed pumpkin/papaya puree.
3. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that
Described in step a2 in the step (1) toward white granulated sugar, Yoghourt and the crushed pumpkin/papaya puree added in soya-bean milk, institute
White granulated sugar accounts for soya-bean milk quality 6%~8% is stated, the Yoghourt accounts for the 3% of soya-bean milk quality, and the crushed pumpkin/papaya puree accounts for soya-bean milk
The 20% of quality；
The fermentation time in Yogurt making machine described in step a3 in the step (1) is 4~6h, until the pH of fermented soybean milk
It is worth for 4.7~4.8 or 80 ° of more than T of acidity.
4. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that
Chilling temperature is 4 DEG C to step b1 in the step (2) first, is cooled to 20~30 DEG C, secondary cooling temperature is 4 DEG C,
It is cooled to 5~6 DEG C；
The quality that the step b2 adds remove seed passion fruit pulp is the 20% of fermented soybean milk quality.
5. the passion fruit taste fermented soybean milk according to claim 1 or 4 freezes the preparation method of particle, it is characterised in that institute
The preparation method of passion fruit pulp of the remove seed in step b2 is stated to select the passion fruit that the 7-9 of no disease and pests harm is ripe, cleaning is removed
It is miscellaneous, after being cleaned up with water, it is cut into two halves by knife, pulp part is taken with spoon, and with the screen filtration of 100 mesh, remove seed is made
Passion fruit pulp.
6. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that the step
Suddenly the granulation in (4), its square plastic plate plate with groove of some pieces of mould granulated, the groove is circular or ellipse
Or square shrinkage pool, one piece of mold groove hole number is 90-110.
7. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that the mould
It is 1cm*0.8cm*0.6cm that the soymilk being made after tool granulation, which freezes the high mean sizes of the wide * of the long * of particle,.
8. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that the step
Suddenly after the unlatching heating plate described in (5), vacuum freeze drying is carried out according to 40 DEG C of 4h~50 DEG C 16h heating schedule.
9. passion fruit taste fermented soybean milk according to claim 1 freezes the preparation method of particle, it is characterised in that the a2
Yoghourt in step is the natural yogurt of coagulating type, it is desirable to which the date of manufacture is the Yoghourt produced in nearly 3 days.
10. the passion fruit taste fermented soybean milk according to claim any one of 1-9 freezes the preparation method of particle, its feature exists
In the physical behavior that the passion fruit fruity soymilk that the preparation method is prepared freezes particle is：Surface porosity is porous, entrance
The golden yellow coloured particles changed；The moisture that the soymilk freezes particle is 3%~5%.
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| CN109805102A (en) * | 2019-04-10 | 2019-05-28 | 湖北万禾源豆奶制品有限公司 | A kind of preparation method of health fermented soybean milk |
| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
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