CN107897383A - A kind of preparation method of ginger juice soymilk composite beverage - Google Patents
A kind of preparation method of ginger juice soymilk composite beverage Download PDFInfo
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- CN107897383A CN107897383A CN201711281399.5A CN201711281399A CN107897383A CN 107897383 A CN107897383 A CN 107897383A CN 201711281399 A CN201711281399 A CN 201711281399A CN 107897383 A CN107897383 A CN 107897383A
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- ginger
- ginger juice
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- composite beverage
- soybean
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation method of ginger juice soymilk composite beverage,The moisture of ginger is effectively reduced using the method for infra-red drying,To the flavor substance of effumability,Gingerol and ginger essential oil content etc. have little to no effect,The extraction that obtained full ginger powder is used for ginger essential oil and gingerol reduces cost and operating procedure,And the cavitation produced with reference to ultrasonic wave and mechanical oscillation,Promote the release of active ingredient in ginger powder,Improve extraction efficiency,Soybean nutritional enriches,With reduction cholesterol,The effect of osteoporosis and prevention breast cancer,Contain soybean lecithin necessary to brain and liver,With special healthcare function,The present invention utilizes ginger and soybean these functions,Carry out process modification and new composite health drink is made,Ginger juice soymilk preparation method prepared by the present invention is simple,With abundant nutrition,With Jiang Xiang,Naturally,Health care,Novel taste,It is in good taste,The advantages of shelf life length etc.,It is adapted to any age cohort people to use,It is worthy to be popularized.
Description
Technical field
The present invention relates to technical field of health-care, more particularly to a kind of preparation method of ginger juice soymilk composite beverage.
Background technology
The white ginger in Tongling is rare Local Excellent kind, has stronger adaptability, good yielding ability, excellent quality
With unique use value, it is one of Tongling " eight treasures (choice ingredients of certain special dishes) ", tribute is just listed in early in Northern Song Dynasty.It is with " the big thin skin of block, juice
More slags are few, meat is tender and crisp, aromatic flavour " characteristic it is well-known at home and abroad, have the sensation of " lasting overnight " after food.White zingiber food, medicine
Dual-purpose type and can be rated as " China white ginger ".
Nutriment enriches in soybean, contains 38% protein, 18% fat, 25% carbohydrate, 4%~5%
Crude fibre and 4%~5% mineral matter.Also contain a variety of essential amino acids in soybean protein, especially with lysine and color ammonia
Acid content is very high.Soybean and its bean product not only have very high nutritive value, but also have special healthcare function.In soybean not
Saturated fatty acid can prevent cholesterol from depositing in the blood vessel, and soybean lecithin is required for human brain and liver, and has reduction courage
The effect of sterol, isoflavones have the incidence for reducing osteoporosis and breast cancer, improve menopausal women syndrome and
Prevent the effect of senile dementia.Ginger juice soymilk beverage is the new beverage prepared using ginger and soybean as primary raw material, but is passed
The preparation method of system can not improve beany flavor, and mouthfeel is bad, so to develop a kind of natural, instant, health care, high nutrition, low
The plant health-care beverage of fishy smell.
The content of the invention
A kind of the defects of the object of the invention is exactly to make up prior art, there is provided preparation side of ginger juice soymilk composite beverage
Method.
The present invention is achieved by the following technical solutions：
A kind of preparation method of ginger juice soymilk composite beverage, comprises the following steps：
（1）Select it is fresh, without rot, no disease and pests harm, the white ginger in Tongling without germination, be cut into 3-4mm thickness pieces after cleaning peeling, it is single
Layer is evenly laid out to be heated on the material disc of infrared drying oven using infrared lamp, it is dry to ginger splices moisture less than 10% with
Under, crushed 80 mesh sieves, to obtain full ginger powder spare；
（2）Spare ginger powder is added in flask, according to (w/v) 1：25 ratio adds distilled water, then uses saturated lemon
Adjusting solution ph is 5-5.4, adds 0.25% high-temperatureα-amylase and carries out steam distillation 1.5-2h, respectively obtains essential oil, residual
Slag and ginger juice；
（3）By step（2）In obtained residue add 95% ethanol, solid-liquid ratio 1：25, the then heating extraction in ultrasonic wave
35-50min, obtained product rotary evaporation remove solvent and obtain gingerol crude product, step（2）In obtained ginger juice use
4000r/min rotating speeds centrifuge 20min, and it is spare to obtain supernatant；
（4）Select yellowish color of the leather, free from insect pests, be raw material without the fresh soyabean to go mouldy, immersion decortication, the soybean of peeling is thrown rapidly
Enter into 80-85 DEG C of hot water blanching 20-30S, according to soybean and distilled water mass ratio 1 after pulling out：8 add water mill slurry, will roughly grind
Good soya-bean milk is transferred to fine grinding in colloid mill, until slurry crosses 40 mesh sieves；
（5）The heating soybean milk of milled is boiled until thicken, fritter is broken into after cream cheese is softened is put into soya-bean milk and beat
Melt, add ginger essential oil, gingerol crude product, ginger juice and Icing Sugar when temperature is reduced to 40-60 DEG C, homogeneous is sent into after stirring evenly
Carried out in machine it is secondary homogeneous, until it is homogeneous after slurry cross 160 mesh sieves, be freeze-dried after cooled to room temperature, dispense
Packaging is i.e. available.
A kind of preparation method of ginger juice soymilk composite beverage, step（1）Described in infrared lamp heating radiation distance
14cm, wind speed 1.4m/s, drying temperature are 60 DEG C.
A kind of preparation method of ginger juice soymilk composite beverage, step（3）Described in the power of ultrasonic wave be 100W, extraction
Temperature is 50 DEG C.
A kind of preparation method of ginger juice soymilk composite beverage, step（4）Described in immersion decortication method for utilize
0.2% sodium bicarbonate solution immersion 3-4h, immersion water are 3-4 times of soybean weight.
A kind of preparation method of ginger juice soymilk composite beverage, step（4）Described in defibrination be distilled water using room temperature
Defibrination.
A kind of preparation method of ginger juice soymilk composite beverage, step（5）Described in heating soybean milk to sticky specific side
Method is to heat 4-8min at 90-100 DEG C.
A kind of preparation method of ginger juice soymilk composite beverage, step（5）Described in homogenizer pressure be 70MPa, into even
The slurry temperature of matter machine is 70-80 DEG C.
A kind of preparation method of ginger juice soymilk composite beverage, step（5）Described in the additive amount of cream cheese be soya-bean milk
The 15-24% of weight, the additive amount of ginger essential oil are the 0.1-0.3% of soya-bean milk weight, and the additive amount of gingerol crude product is soya-bean milk weight
3-5%, the additive amount of ginger juice is 1 with soya-bean milk volume ratio：25-30, the additive amount of Icing Sugar are the 4-7% of soya-bean milk weight.
It is an advantage of the invention that：Picking time of ginger is short, moisture is high, dirt full of nutrition, being easy to cause microorganism
Dye and the invasion of pest, cause putrid and deteriorated and loss, and the moisture that the present invention effectively reduces ginger using the method for infra-red drying contains
Amount, has little to no effect the flavor substance of effumability, gingerol and ginger essential oil content etc., and obtained full ginger powder is used for ginger essence
The extraction of oil and gingerol reduces cost and operating procedure, and combines cavitation and the mechanical oscillation that ultrasonic wave produces,
Promote the release of active ingredient in ginger powder, improve extraction efficiency, soybean nutritional enriches, have reduce cholesterol, osteoporosis and
Prevent the effect of breast cancer, containing soybean lecithin necessary to brain and liver, there is special healthcare function, the present invention utilizes life
Ginger and soybean these functions, it is for composite to be deployed into health-care drink, peeled using sodium bicarbonate solution soaking soybean, favorably
In the color and luster, dissolubility and the flavor that improve beverage, and part beany flavor is removed with hot water blanching soybean before refining, lift mouth
Feel, the cold water defibrination used in refining process, can be good at retaining beany flavour, the technique of mashing off promotes fermented bean drink curing, sterilization
Raw meat is further removed, the cream cheese of addition can be good at improving mouthfeel and the nutrition of fermented bean drink, have soymilk fragrance, Ran Houzai
Add the homogeneous mixing such as ginger juice, ginger essential oil and gingerol, sterilization obtains the health drink of the present invention, ginger juice beans prepared by the present invention
Milk preparation method is simple, has abundant nutrition, with the excellent of Jiang Xiang, natural, health care, novel taste, in good taste, shelf life length etc.
Point, is adapted to any age cohort people to use, is worthy to be popularized.
Embodiment
A kind of preparation method of ginger juice soymilk composite beverage, comprises the following steps：
（1）Select it is fresh, without rot, no disease and pests harm, the white ginger in Tongling without germination, cleaning peeling after be cut into 3mm thickness pieces, individual layer
It is evenly laid out to be heated on the material disc of infrared drying oven using infrared lamp, heating radiation distance 14cm, wind speed 1.4m/s,
Drying temperature is 60 DEG C, dry to be less than less than 10% to ginger splices moisture, and crushed 80 mesh sieves, to obtain full ginger powder spare；
（2）Spare ginger powder is added in flask, according to (w/v) 1：25 ratio adds distilled water, then uses saturated lemon
It is 5 to adjust solution ph, adds 0.25% high temperature alpha amylase and carries out steam distillation 1.5h, respectively obtains essential oil, residue and ginger
Juice；
（3）By step（2）In obtained residue add 95% ethanol, solid-liquid ratio 1：25, the then heating extraction in ultrasonic wave
35min, the power of ultrasonic wave is 100W, and Extracting temperature is 50 DEG C, and obtained product rotary evaporation removes solvent and obtains gingerol
Crude product, step（2）In obtained ginger juice 20min is centrifuged using 4000r/min rotating speeds, it is spare to obtain supernatant；
（4）Select yellowish color of the leather, free from insect pests, be raw material without the fresh soyabean to go mouldy, soaked with 0.2% sodium bicarbonate solution big
Beans 3h, immersion water are 3 times of amounts of soybean weight, and the soybean of peeling is put into rapidly to blanching 20S in 80 DEG C of hot water, is pulled out
Afterwards according to soybean and normal-temperature distilled water quality ratio 1：8 add water mill slurry, and the soya-bean milk roughly ground is transferred to fine grinding in colloid mill, until
Slurry crosses 40 mesh sieves；
（5）The soya-bean milk of milled is heated into 4min until thickening at 90 DEG C, fritter is broken into after cream cheese is softened and is put into beans
Beat and melt in slurry, ginger essential oil, gingerol crude product, ginger juice and Icing Sugar, wherein cream cheese are added when temperature is reduced to 40 DEG C
Additive amount be the 15% of soya-bean milk weight, the additive amount of ginger essential oil is the 0.1% of soya-bean milk weight, and the additive amount of gingerol crude product is beans
The 3% of weight is starched, additive amount and the soya-bean milk volume ratio of ginger juice are 1：25, the additive amount of Icing Sugar is the 4% of soya-bean milk weight, is stirred evenly
After be sent into homogenizer when being heated to 70 DEG C and carry out secondary homogeneous, homogenizer pressure be 70MPa, the slurry mistake after homogeneous
160 mesh sieves, are freeze-dried after cooled to room temperature, and packing packaging is i.e. available.
Claims (8)
1. a kind of preparation method of ginger juice soymilk composite beverage, it is characterised in that comprise the following steps：
（1）Select it is fresh, without rot, no disease and pests harm, the white ginger in Tongling without germination, be cut into 3-4mm thickness pieces after cleaning peeling, it is single
Layer is evenly laid out to be heated on the material disc of infrared drying oven using infrared lamp, it is dry to ginger splices moisture less than 10% with
Under, crushed 80 mesh sieves, to obtain full ginger powder spare；
（2）Spare ginger powder is added in flask, according to (w/v) 1：25 ratio adds distilled water, then uses saturated lemon
Adjusting solution ph is 5-5.4, adds 0.25% high-temperatureα-amylase and carries out steam distillation 1.5-2h, respectively obtains essential oil, residual
Slag and ginger juice；
（3）By step（2）In obtained residue add 95% ethanol, solid-liquid ratio 1：25, the then heating extraction in ultrasonic wave
35-50min, obtained product rotary evaporation remove solvent and obtain gingerol crude product, step（2）In obtained ginger juice use
4000r/min rotating speeds centrifuge 20min, and it is spare to obtain supernatant；
（4）Select yellowish color of the leather, free from insect pests, be raw material without the fresh soyabean to go mouldy, immersion decortication, the soybean of peeling is thrown rapidly
Enter into 80-85 DEG C of hot water blanching 20-30S, according to soybean and distilled water mass ratio 1 after pulling out：8 add water mill slurry, will roughly grind
Good soya-bean milk is transferred to fine grinding in colloid mill, until slurry crosses 40 mesh sieves；
（5）The heating soybean milk of milled is boiled until thicken, fritter is broken into after cream cheese is softened is put into soya-bean milk and beat
Melt, add ginger essential oil, gingerol crude product, ginger juice and Icing Sugar when temperature is reduced to 40-60 DEG C, homogeneous is sent into after stirring evenly
Carried out in machine it is secondary homogeneous, until it is homogeneous after slurry cross 160 mesh sieves, be freeze-dried after cooled to room temperature, dispense
Packaging is i.e. available.
A kind of 2. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（1）In
The infrared lamp heating radiation distance 14cm, wind speed 1.4m/s, drying temperature is 60 DEG C.
A kind of 3. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（3）In
The power of the ultrasonic wave is 100W, and Extracting temperature is 50 DEG C.
A kind of 4. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（4）In
The method of the immersion decortication is to soak 3-4h using 0.2% sodium bicarbonate solution, and immersion water is the 3-4 of soybean weight
Times.
A kind of 5. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（4）In
The defibrination is the distilled water defibrination using room temperature.
A kind of 6. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（5）In
The heating soybean milk to sticky specific method is to heat 4-8min at 90-100 DEG C.
A kind of 7. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（5）In
The homogenizer pressure is 70MPa, and the slurry temperature into homogenizer is 70-80 DEG C.
A kind of 8. preparation method of ginger juice soymilk composite beverage according to claim 1, it is characterised in that step（5）In
The additive amount of the cream cheese is the 15-24% of soya-bean milk weight, and the additive amount of ginger essential oil is the 0.1-0.3% of soya-bean milk weight,
The additive amount of gingerol crude product is the 3-5% of soya-bean milk weight, and additive amount and the soya-bean milk volume ratio of ginger juice are 1：25-30, Icing Sugar add
Dosage is the 4-7% of soya-bean milk weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711281399.5A CN107897383A (en) | 2017-12-07 | 2017-12-07 | A kind of preparation method of ginger juice soymilk composite beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711281399.5A CN107897383A (en) | 2017-12-07 | 2017-12-07 | A kind of preparation method of ginger juice soymilk composite beverage |
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| CN107897383A true CN107897383A (en) | 2018-04-13 |
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| CN201711281399.5A Pending CN107897383A (en) | 2017-12-07 | 2017-12-07 | A kind of preparation method of ginger juice soymilk composite beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740011A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of tart flavour dairy products and preparation method thereof containing ginger juice |
| CN110839705A (en) * | 2019-11-23 | 2020-02-28 | 上海清美绿色食品（集团）有限公司 | Formula process and extraction method of novel bean product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217153A (en) * | 1997-11-12 | 1999-05-26 | 单台阶 | Fresh milk enriched with organic selenium and product thereof |
| CN106135429A (en) * | 2016-07-02 | 2016-11-23 | 威海御膳坊生物科技有限公司 | A kind of Instant Soymilk Powder with Ginger Juice and preparation method thereof |
| CN106974222A (en) * | 2017-04-28 | 2017-07-25 | 叶明利 | A kind of preparation method of delicious mashed carrot |
-
2017
- 2017-12-07 CN CN201711281399.5A patent/CN107897383A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217153A (en) * | 1997-11-12 | 1999-05-26 | 单台阶 | Fresh milk enriched with organic selenium and product thereof |
| CN106135429A (en) * | 2016-07-02 | 2016-11-23 | 威海御膳坊生物科技有限公司 | A kind of Instant Soymilk Powder with Ginger Juice and preparation method thereof |
| CN106974222A (en) * | 2017-04-28 | 2017-07-25 | 叶明利 | A kind of preparation method of delicious mashed carrot |
Non-Patent Citations (1)
| Title |
|---|
| 王强伟: "姜有效成分的联合提取工艺及其饮料的开发", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740011A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of tart flavour dairy products and preparation method thereof containing ginger juice |
| CN110839705A (en) * | 2019-11-23 | 2020-02-28 | 上海清美绿色食品（集团）有限公司 | Formula process and extraction method of novel bean product |
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Application publication date: 20180413 |