CN107251950A - A kind of soya-bean milk extended shelf-life method - Google Patents
A kind of soya-bean milk extended shelf-life method Download PDFInfo
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- CN107251950A CN107251950A CN201710338948.1A CN201710338948A CN107251950A CN 107251950 A CN107251950 A CN 107251950A CN 201710338948 A CN201710338948 A CN 201710338948A CN 107251950 A CN107251950 A CN 107251950A
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- Prior art keywords
- soya
- bean milk
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- bean
- antibacterial liquid
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of soya-bean milk extended shelf-life method, following steps are specifically included：（1）The antibacterial processing of soya bean；（2）The infusion of soya-bean milk；（3）Pasteurization is carried out after soya-bean milk packaging；（4）Transported after refrigeration.By experiment, the soya-bean milk obtained using the present invention, either under deepfreeze or normal temperature storage ambient, all with stronger bacteriostasis, so excellent fungistatic effect is reached using pure natural method, the shelf-life of soya-bean milk is substantially prolongs on the premise of soya-bean milk quality is not influenceed.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of soya-bean milk extended shelf-life method.
Background technology
Soya-bean milk, the traditional drink of Chinese Han nationality is to grind, filter after soya bean is risen with bubble, boiling and form.Soya-bean milk nutrition is non-
It is often abundant, and be easy to digest and assimilate.Different from the milk in west, soya-bean milk is the food very with China National characteristic, extensively
It is popular in all parts of the country.
After soya-bean milk is accomplished fluently, the shelf-life is very short, and often existing beat now is drunk, and existing packed soy milk is all to use soybean milk powder
Brew, or addition preservative, without fresh squeezing soya-bean milk health.
The content of the invention
In order to solve the above problems, the invention provides a kind of soya-bean milk extended shelf-life method.
The present invention is achieved through the following technical solutions：
A kind of soya-bean milk extended shelf-life method, specifically includes following steps：
（1）The antibacterial processing of soya bean
During soybean soaking, soaked using antibacterial liquid instead of clear water, the mass ratio of the antibacterial liquid and soya bean is 2:1, it is described
Antibacterial liquid, according to the mass fraction, is bound up with gauze by 2-3 parts of dandelion, 1-2 parts of matrimony vine, 2-4 parts of honeysuckle, 1-2 parts of tire chrysanthemum,
Add water 30-50 parts, be heated to 75-85 DEG C of insulation, after soaking 60-90 minutes, be made after adding water 5 times of dilutions；In antibacterial liquid
Active ingredient can fully kill the germ in soya bean, while not influenceing subsequently to squeeze the operation of soya-bean milk, while soya bean is through long
Time immersion absorbs the active ingredient in antibacterial liquid, ensure that the active ingredient accomplished fluently in soya-bean milk during successor contains antibacterial liquid,
Effectively extend the shelf-life of soya-bean milk；
Further, the dandelion, matrimony vine, honeysuckle, tire chrysanthemum need to be dried to water content and below 5%, be then placed in pot and stir-fry
3-5 minutes；
（2）The infusion of soya-bean milk
Bean dregs, then the infusion carried out are first filtered out after soya-bean milk squeezing is good, during infusion, using 140 DEG C, 0.24MPa high temperature is high
Boiling 2-3 minutes is pressed, can so be prevented effectively from HTHP long-time infusion bean dregs causes the protein denaturation of bean dregs, causes beans
Bacterial reproduction speed is accelerated in slurry, shortens the shelf-life of soya-bean milk；After the completion of boiling, sucrose, glucose, fruit are added into soya-bean milk
Sugar, wherein, soya-bean milk, sucrose, glucose, the weight ratio of fructose are 1000-1200：16-20：8-10：6-8, can be effectively played
The shelf-life of bacteriostasis, further extension soya-bean milk；
（3）Pasteurization is carried out after soya-bean milk packaging；
（4）Transported after refrigeration.
Further, step（1）The antibacterial liquid, according to the mass fraction, by 3 parts of dandelion, 2 parts of matrimony vine, honeysuckle 4
Part, 2 parts of tire chrysanthemum bind up with gauze, and add water 50 parts, are heated to 85 DEG C of insulations, after soaking 90 minutes, are made after adding water 5 times of dilutions
.
Further, step（2）The soya-bean milk, sucrose, glucose, the weight ratio of fructose are 1200：20：10：8.
Beneficial effects of the present invention：During soybean soaking, soaked using the antibacterial liquid instead of clear water, the antibacterial liquid
In active ingredient can fully kill the germ in soya bean, while not influenceing subsequently to squeeze the operation of soya-bean milk, while soya bean passes through
Cross immersion for a long time and absorb active ingredient in antibacterial liquid, ensure that soya-bean milk accomplish fluently successor contain in antibacterial liquid it is effective into
Point, effectively extend the shelf-life of soya-bean milk；During the infusion of soya-bean milk, using the infusion of HTHP short time, high temperature can be prevented effectively from high
Pressure long-time infusion bean dregs cause the protein denaturation of bean dregs, cause bacterial reproduction speed in soya-bean milk to accelerate, shorten the guarantor of soya-bean milk
The matter phase, while adding sucrose, glucose, fructose into soya-bean milk, bacteriostasis can be effectively played, further the guarantor of extension soya-bean milk
The matter phase.By experiment, the soya-bean milk obtained using the present invention either under deepfreeze or normal temperature storage ambient, is all had
Stronger bacteriostasis, so excellent fungistatic effect is reached using pure natural method, the premise of soya-bean milk quality is not being influenceed
Under substantially prolongs shelf-life of soya-bean milk.
Embodiment
Embodiment 1
A kind of soya-bean milk extended shelf-life method, specifically includes following steps：
（1）The antibacterial processing of soya bean
During soybean soaking, soaked using antibacterial liquid instead of clear water, the mass ratio of the antibacterial liquid and soya bean is 2:1, it is described
Antibacterial liquid, according to the mass fraction, is bound up with gauze by 2 parts of dandelion, 1 part of matrimony vine, 2 parts of honeysuckle, 1 part of tire chrysanthemum, added water 30 parts,
75 DEG C of insulations are heated to, after soaking 60 minutes, are made after adding water 5 times of dilutions；Active ingredient in antibacterial liquid can be killed fully
The germ gone out in soya bean, while not influenceing subsequently to squeeze the operation of soya-bean milk, while soya bean absorbs antibacterial liquid by immersion for a long time
In active ingredient, ensure that the active ingredient accomplished fluently in soya-bean milk during successor contains antibacterial liquid, effectively extension soya-bean milk is guaranteed the quality
Phase；
Further, the dandelion, matrimony vine, honeysuckle, tire chrysanthemum need to be dried to water content and below 5%, be then placed in pot and stir-fry
3 minutes；
（2）The infusion of soya-bean milk
Bean dregs, then the infusion carried out are first filtered out after soya-bean milk squeezing is good, during infusion, using 140 DEG C, 0.24MPa high temperature is high
Boiling 2 minutes is pressed, can so be prevented effectively from HTHP long-time infusion bean dregs causes the protein denaturation of bean dregs, causes soya-bean milk
Middle bacterial reproduction speed is accelerated, and shortens the shelf-life of soya-bean milk；After the completion of boiling, sucrose, glucose, fruit are added into soya-bean milk
Sugar, wherein, soya-bean milk, sucrose, glucose, the weight ratio of fructose are 1000：16：8：6, bacteriostasis can be effectively played, enters one
The shelf-life of step extension soya-bean milk；
（3）Pasteurization is carried out after soya-bean milk packaging；
（4）Transported after refrigeration.
Embodiment 2
A kind of soya-bean milk extended shelf-life method, specifically includes following steps：
（1）The antibacterial processing of soya bean
During soybean soaking, soaked using antibacterial liquid instead of clear water, the mass ratio of the antibacterial liquid and soya bean is 2:1, it is described
Antibacterial liquid, according to the mass fraction, is bound up with gauze by 3 parts of dandelion, 2 parts of matrimony vine, 4 parts of honeysuckle, 2 parts of tire chrysanthemum, added water 50 parts,
85 DEG C of insulations are heated to, after soaking 90 minutes, are made after adding water 5 times of dilutions；Active ingredient in antibacterial liquid can be killed fully
The germ gone out in soya bean, while not influenceing subsequently to squeeze the operation of soya-bean milk, while soya bean absorbs antibacterial liquid by immersion for a long time
In active ingredient, ensure that the active ingredient accomplished fluently in soya-bean milk during successor contains antibacterial liquid, effectively extension soya-bean milk is guaranteed the quality
Phase；
Further, the dandelion, matrimony vine, honeysuckle, tire chrysanthemum need to be dried to water content and below 5%, be then placed in pot and stir-fry
5 minutes；
（2）The infusion of soya-bean milk
Bean dregs, then the infusion carried out are first filtered out after soya-bean milk squeezing is good, during infusion, using 140 DEG C, 0.24MPa high temperature is high
Boiling 3 minutes is pressed, can so be prevented effectively from HTHP long-time infusion bean dregs causes the protein denaturation of bean dregs, causes soya-bean milk
Middle bacterial reproduction speed is accelerated, and shortens the shelf-life of soya-bean milk；After the completion of boiling, sucrose, glucose, fruit are added into soya-bean milk
Sugar, wherein, soya-bean milk, sucrose, glucose, the weight ratio of fructose are 1200：20：10：8, bacteriostasis can be effectively played, enters one
The shelf-life of step extension soya-bean milk；
（3）Pasteurization is carried out after soya-bean milk packaging；
（4）Transported after refrigeration.
Comparative example 1
This comparative example 1 compared with Example 1, without step（1）The operation, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, without step（2）The operation, method and step all same in addition.
Control group
Packaging, pasteurization, refrigeration after fresh squeezing soya-bean milk is without any processing.
The phase that obtained soya-bean milk is placed in 0-4 DEG C is squeezed to same batch, same kind soya bean using above-mentioned 5 kinds of methods respectively
Refrigerated with environment, and count the clump count passed through in different time, soya-bean milk respectively, as a result such as table 1；Then respectively using above-mentioned
5 kinds of methods are squeezed soya-bean milk and tested again, change environmental condition, and be changed to 25-30 DEG C by 0-4 DEG C of refrigeration preserves at room temperature, unites respectively
The clump count passed through in different time, soya-bean milk is counted, as a result such as table 2：
Table 1
| 0 hourly average clump count（CFU/ ml） | 1 hourly average clump count（CFU/ ml） | 2 hourly average clump counts（CFU/ ml） | 6 hourly average clump counts（CFU/ ml） | 12 hourly average clump counts（CFU/ ml） | 24 hourly average clump counts（CFU/ ml） | |
| Embodiment 1 | 24 | 39 | 53 | 155 | 232 | 398 |
| Embodiment 2 | 26 | 40 | 58 | 169 | 249 | 432 |
| Comparative example 1 | 25 | 46 | 62 | 226 | 347 | 528 |
| Comparative example 2 | 25 | 51 | 68 | 202 | 335 | 505 |
| Control group | 26 | 48 | 62 | 243 | 385 | 613 |
Table 2
| 0 hourly average clump count（CFU/ ml） | 1 hourly average clump count（CFU/ ml） | 2 hourly average clump counts（CFU/ ml） | 6 hourly average clump counts（CFU/ ml） | 12 hourly average clump counts（CFU/ ml） | 24 hourly average clump counts（CFU/ ml） | |
| Embodiment 1 | 28 | 108 | 172 | 496 | 2887 | - |
| Embodiment 2 | 25 | 97 | 165 | 432 | 2451 | - |
| Comparative example 1 | 25 | 158 | 201 | 625 | 4257 | - |
| Comparative example 2 | 27 | 167 | 213 | 704 | 4924 | - |
| Control group | 30 | 201 | 262 | 2046 | - | - |
From table 1, table 2, the soya-bean milk obtained using the present invention, either under deepfreeze or normal temperature storage ambient, all
With stronger bacteriostasis, so excellent fungistatic effect is reached using pure natural method, soya-bean milk quality is not being influenceed
Under the premise of substantially prolongs shelf-life of soya-bean milk.
Claims (3)
1. a kind of soya-bean milk extended shelf-life method, it is characterised in that specifically include following steps：
（1）The antibacterial processing of soya bean
During soybean soaking, soaked using antibacterial liquid instead of clear water, the mass ratio of the antibacterial liquid and soya bean is 2:1, it is described
Antibacterial liquid, according to the mass fraction, is bound up with gauze by 2-3 parts of dandelion, 1-2 parts of matrimony vine, 2-4 parts of honeysuckle, 1-2 parts of tire chrysanthemum,
Add water 30-50 parts, be heated to 75-85 DEG C of insulation, after soaking 60-90 minutes, be made after adding water 5 times of dilutions；
Further, the dandelion, matrimony vine, honeysuckle, tire chrysanthemum need to be dried to water content and below 5%, be then placed in pot and stir-fry
3-5 minutes；
（2）The infusion of soya-bean milk
Bean dregs, then the infusion carried out are first filtered out after soya-bean milk squeezing is good, during infusion, using 140 DEG C, 0.24MPa high temperature is high
Press boiling 2-3 minutes；After the completion of boiling, sucrose, glucose, fructose are added into soya-bean milk, wherein, soya-bean milk, sucrose, grape
Sugar, the weight ratio of fructose are 1000-1200：16-20：8-10：6-8；
（3）Pasteurization is carried out after soya-bean milk packaging；
（4）Transported after refrigeration.
2. a kind of soya-bean milk extended shelf-life method according to claim 1, it is characterised in that：Step（1）The antibacterial liquid,
According to the mass fraction, bound up with gauze by 3 parts of dandelion, 2 parts of matrimony vine, 4 parts of honeysuckle, 2 parts of tire chrysanthemum, add water 50 parts, be heated to
85 DEG C of insulations, after soaking 90 minutes, are made after adding water 5 times of dilutions.
3. a kind of soya-bean milk extended shelf-life method according to claim 1, it is characterised in that：Step（2）The soya-bean milk, sugarcane
Sugar, glucose, the weight ratio of fructose are 1200：20：10：8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710338948.1A CN107251950A (en) | 2017-05-15 | 2017-05-15 | A kind of soya-bean milk extended shelf-life method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710338948.1A CN107251950A (en) | 2017-05-15 | 2017-05-15 | A kind of soya-bean milk extended shelf-life method |
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| CN107251950A true CN107251950A (en) | 2017-10-17 |
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| CN201710338948.1A Pending CN107251950A (en) | 2017-05-15 | 2017-05-15 | A kind of soya-bean milk extended shelf-life method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712046A (en) * | 2017-11-15 | 2018-02-23 | 陈慧忠 | A kind of Novel milk process for sterilizing |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228934A (en) * | 1998-03-13 | 1999-09-22 | 郑朝中 | Sterilized and soya-bean smell eliminated fresh soya-bean milk |
| CN101427839A (en) * | 2007-11-05 | 2009-05-13 | 浙江林学院 | Natural antiseptic agent of plant source |
| CN102406217A (en) * | 2010-09-25 | 2012-04-11 | 上海鲲鹏仁达文化传播有限公司 | Biological preservative, preparation method and application as well as bean product anti-corrosion fresh preservation process |
| CN103230077A (en) * | 2013-05-17 | 2013-08-07 | 山西大学 | Natural food preservative and preparation method of same |
| CN105054222A (en) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | Naturally biological preservative for bean products and preparation method and use method thereof |
| CN105876592A (en) * | 2016-04-29 | 2016-08-24 | 清流县冠裕食品有限公司 | Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans |
-
2017
- 2017-05-15 CN CN201710338948.1A patent/CN107251950A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228934A (en) * | 1998-03-13 | 1999-09-22 | 郑朝中 | Sterilized and soya-bean smell eliminated fresh soya-bean milk |
| CN101427839A (en) * | 2007-11-05 | 2009-05-13 | 浙江林学院 | Natural antiseptic agent of plant source |
| CN102406217A (en) * | 2010-09-25 | 2012-04-11 | 上海鲲鹏仁达文化传播有限公司 | Biological preservative, preparation method and application as well as bean product anti-corrosion fresh preservation process |
| CN103230077A (en) * | 2013-05-17 | 2013-08-07 | 山西大学 | Natural food preservative and preparation method of same |
| CN105054222A (en) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | Naturally biological preservative for bean products and preparation method and use method thereof |
| CN105876592A (en) * | 2016-04-29 | 2016-08-24 | 清流县冠裕食品有限公司 | Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712046A (en) * | 2017-11-15 | 2018-02-23 | 陈慧忠 | A kind of Novel milk process for sterilizing |
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