CN107455479A

CN107455479A - A kind of preparation method of composite vegetable functional drink

Info

Publication number: CN107455479A
Application number: CN201710926271.3A
Authority: CN
Inventors: 秦冬妹
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-06
Filing date: 2017-10-06
Publication date: 2017-12-12

Abstract

The invention discloses a kind of preparation method of composite vegetable functional drink, is by following step progress：First, raw material used：Sour potassium 0.2g/kg, 1 ~ 2g/kg of taurine, anticoagulant 0.3 ~ 0.5% are ploughed in 25 ~ 30 parts of soya bean, 5 ~ 7 parts of Tie Guanyin tea, 3 ~ 4 parts of desmodium, 15 ~ 17 parts of white granulated sugar, mountain；2nd, soya bean is put into cold water and mixes polishing with the cold water of 10 times of quality after immersion infiltration, soya bean pulp-water is obtained after filtering；3rd, after the clear water of Tie Guanyin tea and desmodium and 20 times of quality is decocted, squeeze and filter clarifies to obtain tea liquid；6th, tea liquid is added after tea liquid is mixed with soya bean pulp-water and 15 ~ 17 parts of white granulated sugar, mountain plough sour potassium 0.2g/kg, 1 ~ 2g/kg of taurine, anticoagulant 0.3 ~ 0.5% and be mixed evenly into mixing tea liquid；7th, mixing tea liquid is again heated to 62 DEG C ~ 70 DEG C, keeping temperature is cooled to 30 DEG C ~ 25 DEG C after sterilizing 20 minutes can be filled into bottle.

Description

A kind of preparation method of composite vegetable functional drink

Technical field

The present invention relates to a kind of method that nutritious drink is made using various plants as raw material, belongs to food industry technology neck Domain.

Background technology

The scientific name of soya bean is soybean.Soybean is pulse family Glycine annual herb plant, Yuan Chan China.China plants from ancient times Train, so far the plantation history of 5000.The whole nation is generally planted now, equal in northeast, North China, Shan, river and Lower Changjiang River region Produce, it is more with the Yangtze river basin and southwest cultivation, with northeast soybean optimal quality.Soybean is rich in isoflavones, and it is thin can to break off cancer Born of the same parents' nutrition supply, containing 8 kinds of amino acid needed by human, multivitamin and various trace elements, blood cholesterol can be reduced, in advance Anti- hypertension, coronary heart disease, the hardening of dynamic fat, can be with beauty etc..Soya bean includes linoleic acid, can promote children's neurodevelopment.Soya bean can To be processed into bean curd, soya-bean milk, soy sauce or fermented bean curd.

Soya bean is also known as soybean, is the food that people like.The miscellaneous beans that soya bean and people are process with it Product, it is delicious food common on dining table.Soya bean is not only delicious, and has very high nutritive value.The egg of 500 grams of soya beans Equivalent to 1500 grams eggs of white matter content, or 6000 grams of milk, or 1 000 grams of thin porks.In addition, the fat content in soya bean exists Ranked first in beans, oil yield is up to 20%, and is rich in multivitamin and mineral matter.So soya bean is by people's good reputation " king in beans ".

Soya bean is free of cholesterol, and can reduce body's cholesterol, reduces the generation of artery sclerosis, prevents heart disease, yellow Also containing a kind of material for pressing down pancreatin in beans, it has the effect of certain to diabetes.Therefore, soya bean is recommended as preventing by nutritionist Control the ideal health care product of the diseases such as coronary heart disease, hypertension of atherosclerosis.The brain cell group of contained soft phosphatide in soya bean Into pith, often eat soya bean has important efficiency to increasing and improving brain technical ability.

Chinese scholar has different views to the origin of the cultivated soybean.Lv Shilin (1977) thinks, far (B.C. from the Shang dynasty 102 years before 1800) China i.e. beginning the cultivated soybean.Ma Yuhua and suppress (1983) and think, soybean originates from and tamed in China. Existing more than 5000 history of yunnan province.Soybean is one of most ancient crop of China.On originate from place, 1974 Year Wang Jinling, Meng Qingjia, Zhuqi are prosperous, are analyzing South China to Hengyang, Hunan Province, the light of the wild soybean in north to northern Heilongjiang After cyclophysis, the wild soybean of the Yangtze river basin and its areas to the south is found, it is most strong in terms of original traits short photoperiod.Thus Think, Yangtze River in China basin and the south of the lower reaches of the Yangtze River should be the centers of soybean origin.This regional soybean, because short photoperiod is weaker Prematureness makes a variation, the variety type of soybean and variation, and agricultural history is again extremely long, therefore, the soybean of northern area, also may be used Can be from the oriented selection of local wild soybean.So, soybean is multicenter in the area of origin of China.Lv Shilin (1977) think, soybean is polycentric in the origin of China.According to having two：First, Chinese north and south various regions, literate prosperity Relatively morning and the area for being related to plant soybean literature record;Second, wild soybean generally existing, and the wild soybean of various regions is short Day, degree was different, and the short-day sex differernce of the cultivated soybean is again very big, and this illustrates that origin is polycentric just.Xu Zhanyou (1999) Show Deng by SSR marker research, Shanxi Province is one of centre of origin of soybean.

Tealeaves, refer to the leaf and bud of tea tree.Alias tea, Jia, Ming , Chuan.Refer to available for the evergreen shrubs tea tree made tea Leaf, and with the brewed beverage of these leaves, be extended to later the brewed herbal tea of useful plant flowers, leaf, seed, root, Such as " chrysanthemum tea ";With various medicinal materials brewed " herbal tea " etc., thunder bud is also known as in Chinese literature.Some countries also have with fruit And other leaves of plants such as vanilla and the tea that bubbles out, such as " fruit tea ".

Tealeaves comes from China, and tealeaves is used as sacrificial offerings earliest.But from the later stage in spring and autumn just by people as vegetable edible, Developed into Middle West Han Dynasty medicinal, Western Han Dynastry's later stage just develops into imperial palace high-grade drink, and it is west to popularize among the people as common beverages The later thing in Shanxi.It was found that the traces of earliest artificial growth tealeaves, in the river snail mountain ruins in Zhejiang Yuyao, existing more than 6000 years goes through History.Drink tea and start from China.Leaf keratin, Long Circle or ellipse, can directly steep drink with boiling water, according to kind and production method with And product design is divided into six major classes.Spring tea, summer tea, autumn tea, winter tea can be divided into by being gathered and processed according to season.With various gross tea or refined tea Leaf reprocesses to be formed adds tea again, including is divided into jasmine tea, compressed tea, extracts tea, medicinal health tea, containing tea beverage etc..

Containing compositions such as catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid in tealeaves, human body can be promoted and be good for Health.Tea-leaf beverage-tea is described as " one of three big beverage of the world ".

The content of the invention

In order to produce a kind of existing appreciating, enjoying, and nutritious property, functional soya bean raw material beverage, I Invented it is a kind of using soya bean and tealeaves as the beverage of raw material, this beverage not directly by soya bean defibrination add water add after tea into Product, but by the protein component enzyme hydrolysis in soya bean into being fabricated to beverage with tealeaves after peptide material.

A kind of preparation method of composite vegetable functional drink solves problem and adopted the technical scheme that by following step Carry out：First, raw material used：25 ~ 30 parts of soya bean, 5 ~ 7 parts of Tie Guanyin tea, 3 ~ 4 parts of desmodium, 15 ~ 17 parts of white granulated sugar, mountain plough Sour potassium 0.2g/kg, 1 ~ 2g/kg of taurine, anticoagulant 0.3 ~ 0.5%；2nd, soya bean is put into cold water after immersion infiltration with 10 The cold water mixing polishing of times quality, after filtering soya bean pulp-water；3rd, by the clear of Tie Guanyin tea and desmodium and 20 times of quality After decocting is boiled, squeeze and filter clarifies to obtain tea liquid；6th, added after tea liquid is mixed with soya bean pulp-water 15 ~ 17 parts of tea liquid and white granulated sugar, Plough sour potassium 0.2g/kg, 1 ~ 2g/kg of taurine, anticoagulant 0.3 ~ 0.5% and be mixed evenly into mixing tea liquid in mountain；7th, by tea blend Liquid is again heated to 62 DEG C ~ 70 DEG C, and keeping temperature is cooled to 30 DEG C ~ 25 DEG C after sterilizing 20 minutes can be filled into bottle.

A kind of beneficial effect of the preparation method of composite vegetable functional drink is：A kind of preparation of composite vegetable functional drink Method also takes that iron sees list and Lysimachia tea beverage is combined into mixed liquor by the way that soya bean first is polished into protein water slurry, by Anticoagulant and preservative are added in mixed liquor, obtained composite plant beverage has non-condensing precipitation, not spoiled, in good taste, health care The characteristics of effect is good.

Embodiment

Embodiment, making a can drink with a kind of preparation method of composite vegetable functional drink is entered by following step OK：First, raw material used：25 ~ 30 grams of soya bean, 5 ~ 7 grams of tealeaves, 3 ~ 4 grams of collagen protein powder, 15 ~ 17 grams of white granulated sugar, taurine 1 ~ Sour potassium 0.2g/kg is ploughed on 2g/kg, mountain；2nd, soya bean is put into soaked in cold water reach within 4 ~ 5 hours infiltration it is full, therebetween every 1 Hour changes water once；3rd, put the soya bean after infiltration into fiberizer and mix polishing with the cold water of 10 times of quality, obtained after filtering yellow Soybean milk water；4th, soya bean pulp-water is fitted into narrow-mouth container and adds after appropriate hydrolysising protease stirs that to stand hydrolysis 40 ~ 50 small When, therebetween every stirring in 2 ~ 3 hours once, mixing time 4 ~ 5 minutes, hydrolyze to obtain soya bean protein polypeptide and amino acid mixture Matter；5th, after decocting tealeaves and the clear water of 20 times of quality, tea liquid is clarified to obtain in filtering；6th, by tea liquid and soya bean polyprotein polypeptide and Aminoacids solution mixes and mixing tea liquid；7th, pasteurization and bottling：Mix and white granulated sugar and collagen protein powder stirring are added in tea liquid Uniformly, 62 DEG C ~ 65 DEG C are heated to and, keeping temperature is cooled to 30 DEG C ~ 35 DEG C after sterilizing 30 minutes, add 1 ~ 2g/kg of taurine, Mountain is filled into sterilizing bottle after ploughing sour potassium 0.2g/kg stirring and dissolvings, closure.

Claims

1. a kind of preparation method of composite vegetable functional drink, it is by following step progress：First, raw material used：Soya bean 25 ~ 30 parts, 5 ~ 7 parts of Tie Guanyin tea, 3 ~ 4 parts of desmodium, 15 ~ 17 parts of white granulated sugar, mountain plough sour potassium 0.2g/kg, 1 ~ 2g/kg of taurine, Anticoagulant 0.3 ~ 0.5%；2nd, soya bean is put into cold water and mixes polishing with the cold water of 10 times of quality after immersion infiltration, filter Soya bean pulp-water is obtained afterwards；3rd, after the clear water of Tie Guanyin tea and desmodium and 20 times of quality is decocted, squeeze and filter clarifies to obtain tea Liquid；6th, 15 ~ 17 parts of tea liquid and white granulated sugar are added after tea liquid is mixed with soya bean pulp-water, mountain plough sour potassium 0.2g/kg, taurine 1 ~ 2g/kg, anticoagulant 0.3 ~ 0.5% are simultaneously mixed evenly into mixing tea liquid；7th, mixing tea liquid is again heated to 62 DEG C ~ 70 DEG C, protected Bottle can be filled into by being cooled to 30 DEG C ~ 25 DEG C after holding temperature sterilizing 20 minutes.