CN108419972A - A kind of inulin soyabean milk beverage and preparation method thereof - Google Patents

A kind of inulin soyabean milk beverage and preparation method thereof Download PDF

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Publication number
CN108419972A
CN108419972A CN201810200621.2A CN201810200621A CN108419972A CN 108419972 A CN108419972 A CN 108419972A CN 201810200621 A CN201810200621 A CN 201810200621A CN 108419972 A CN108419972 A CN 108419972A
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CN
China
Prior art keywords
inulin
soya bean
milk beverage
soyabean milk
bean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810200621.2A
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Chinese (zh)
Inventor
黄仕研
黄诗曼
黄樱环
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JUNZHU (DALIAN) BIOLOGICAL INDUSTRY CO.,LTD.
Original Assignee
Dalian Jun Gate Health Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dalian Jun Gate Health Food Co Ltd filed Critical Dalian Jun Gate Health Food Co Ltd
Priority to CN201810200621.2A priority Critical patent/CN108419972A/en
Publication of CN108419972A publication Critical patent/CN108419972A/en
Pending legal-status Critical Current

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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of inulin soyabean milk beverage and preparation method thereof, the inulin soyabean milk beverage is prepared by following raw material by mass percentage：Soya bean 5~15%, black soya bean 5~15%, red bean 5~15%, inulin 2~10%, calcium carbonate 2~10%, grease 1~5%, emulsifier 0.5~2%, surplus are water.Specific production method is as follows：One, it peels；Two, it impregnates；Three, broken wall；Four, it allocates；Five, it sterilizes；Six, it is deodorized；Seven, homogeneous；Eight, filling；Nine, it sterilizes.The present invention using wall breaking technology by soya bean, black soya bean and red bean crude fibre and macromolecular complex be changed into small-molecule substance, be conducive to retain bioactive ingredients and various nutritional ingredients, it made to be easy by human consumption and absorption.The inulin soyabean milk beverage of the present invention has many advantages, such as that full of nutrition, clean taste, absorptivity and bioavilability are high.

Description

A kind of inulin soyabean milk beverage and preparation method thereof
Technical field
The invention belongs to food processing technology field, it is related to a kind of soyabean milk beverage and preparation method thereof.
Background technology
In recent years, with the development and improvement of living standard of society, consumer to the care of health just growing, So natural food and functional food are just causing the concern of people.Vegetable protein beverage category nutrition type beverage, because it is free of courage Sterol is more easy to absorption of human body containing abundant protein, essential amino acid, vitamin and unsaturated fatty acid, has healthcare function The features such as and favored by people.Vital classification one of of the soya-bean milk class beverage as vegetable protein beverage, has its unique Taste and special processing technology.China's soybean material is abundant, forms the amino acid pattern and world health group of soybean protein Essential amino acid pattern in the ideal protein of proposition is knitted substantially to be consistent.Therefore, developing this drink can to a certain extent more Mend the deficiency of meat proteins in China's diet.
Invention content
The object of the present invention is to provide a kind of inulin soyabean milk beverage and preparation method thereof, inulin soya-bean milk made from this method is drunk Material has the characteristics that delicate mouthfeel, aromatic flavour, full of nutrition, free from beany flavor and bitter taste.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of inulin soyabean milk beverage is prepared by following raw material by mass percentage：Soya bean 5~15%, black soya bean 5 ~15%, red bean 5~15%, inulin 2~10%, calcium carbonate 2~10%, grease 1~5%, emulsifier (polyglycerol fatty acid Ester) 0.5~2%, surplus be water.
A kind of production method of above-mentioned inulin soyabean milk beverage, includes the following steps：
One, it peels：
To carrying out dry method decortication processing by the soya bean of screening, black soya bean and red bean；
Two, it impregnates：
Under the conditions of at room temperature, soya bean, black soya bean and the red bean after decortication are impregnated into 6~8h in water；
Three, broken wall：
Soya bean, black soya bean and red bean after immersion is put into wall-breaking machine, hot water is added, polish 3~6min, obtains slurry；
Four, it filters：
By slurry by filtration, slurries are obtained；
Five, it allocates：
Inulin, calcium carbonate, grease and emulsifier are added into slurries；
Six, it sterilizes；
Seven, it is deodorized：
Vacuum deodorization, 26.7~40KPa of vacuum degree, 75~80 DEG C of temperature；
Eight, homogeneous：
Homogeneous：Temperature is 65~85 DEG C, and pressure is 15~20MPa；
Second homogenate：Temperature is 65~85 DEG C, and pressure is 25~30MPa；
Nine, filling；
Ten, it sterilizes.
The invention has the advantages that：
1, add inulin in inulin soyabean milk beverage of the invention, make product have the function of dietary fiber and oligosaccharide it Outside, the denseer cream taste of product, better balanced structure and fuller flavor are can also impart to, and can quilt in enteron aisle Beneficial bacterium utilizes, and improvement human flora's distribution promotes health, also has secret defaecation, rush digestion, toxin-expelling and face nourishing, reducing blood lipid, drop blood The multi-functionals such as sugar, weight-reducing, liver function protecting.
2, the present invention using wall breaking technology by soya bean, black soya bean and red bean crude fibre and macromolecular complex be changed into small molecule Substance is conducive to retain bioactive ingredients and various nutritional ingredients, it is made to be easy by human consumption and absorption.
3, inulin soyabean milk beverage of the invention contains a large amount of linoleic acid plus linolenic acid without cholesterol, therefore not only will not The cholesterol deposition on vascular wall is caused, but also the cholesterol to being settled on vascular wall has dissolution.
4, the vitamin E containing more amount in inulin soyabean milk beverage of the invention, can prevent the oxidation of unsaturated fatty acid, Superfluous cholesterol is removed, vascular sclerosis is prevented, reduces foxiness, plays the role of preventing disease of old people.
5, inulin soyabean milk beverage of the invention has full of nutrition, clean taste, absorptivity and bioavilability height etc. excellent Point.
Description of the drawings
Fig. 1 is the production flow diagram of the inulin soyabean milk beverage of the present invention.
Specific implementation mode
Technical scheme of the present invention is further described with reference to embodiment, however, it is not limited to this, every right Technical solution of the present invention is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be contained It covers in protection scope of the present invention.
Embodiment 1：
A kind of inulin soyabean milk beverage is prepared by following raw material by mass percentage：Soya bean 10%, black soya bean 15%, red bean 10%, inulin 5%, calcium carbonate 3%, grease 2%, emulsifier (polyglyceryl fatty acid ester) 1%, surplus are water.
A kind of production method of above-mentioned inulin soyabean milk beverage, as shown in Figure 1, including the following steps：
One, it screens：
It selects bright in color, full grain, do raw material without soya bean, black soya bean and the red bean to rot, nothing is gone mouldy.
Two, it peels：
It is peeled using dry method.
Three, it impregnates：
NaHCO is used at room temperature3It adjusts the water that pH value is 7.5 or so and impregnates 6h.
Four, broken wall：
It is put into wall-breaking machine, hot water is added, polish 5 minutes.
Five, it filters：
By slurry by filtration, slurries are obtained.
Six, it allocates：
Inulin, calcium carbonate, grease and emulsifier is added.
Seven, it sterilizes：
High temperature sterilization：121℃、20min.
Eight, it is deodorized：
Vacuum deodorization, vacuum degree 30KPa, 75 DEG C of temperature.
Nine, homogeneous：
Homogeneous：Temperature is 75 DEG C, pressure 15MPa；
Second homogenate：Temperature is 75 DEG C, pressure 25MPa.
Ten, filling.
11, it sterilizes：
High temperature sterilization：121℃、20min.
Embodiment 2：
A kind of inulin soyabean milk beverage is prepared by following raw material by mass percentage：Soya bean 5%, black soya bean 10%, Red bean 15%, inulin 10%, calcium carbonate 5%, grease 3%, emulsifier (polyglyceryl fatty acid ester) 0.5%, surplus are water.
A kind of production method of above-mentioned inulin soyabean milk beverage, as shown in Figure 1, including the following steps：
One, it screens：
It selects bright in color, full grain, do raw material without soya bean, black soya bean and the red bean to rot, nothing is gone mouldy.
Two, it peels：
It is peeled using dry method.
Three, it impregnates：
NaHCO is used at room temperature3It adjusts the water that pH value is 7.5 or so and impregnates 8h.
Four, broken wall：
It is put into wall-breaking machine, hot water is added, polish 6 minutes.
Five, it filters：
By slurry by filtration, slurries are obtained.
Six, it allocates：
Inulin, calcium carbonate, grease and emulsifier is added.
Seven, it sterilizes：
High temperature sterilization：121℃、20min.
Eight, it is deodorized：
Vacuum deodorization, vacuum degree 28KPa, 80 DEG C of temperature.
Nine, homogeneous：
Homogeneous：Temperature is 80 DEG C, pressure 16MPa；
Second homogenate：Temperature is 80 DEG C, pressure 30MPa.
Ten, filling.
11, it sterilizes：
High temperature sterilization：121℃、20min.
Embodiment 3：
A kind of inulin soyabean milk beverage is prepared by following raw material by mass percentage：Soya bean 15%, black soya bean 5%, Red bean 10%, inulin 2%, calcium carbonate 8%, grease 4%, emulsifier (polyglyceryl fatty acid ester) 1.5%, surplus are water.
A kind of production method of above-mentioned inulin soyabean milk beverage, as shown in Figure 1, including the following steps：
One, it screens：
It selects bright in color, full grain, do raw material without soya bean, black soya bean and the red bean to rot, nothing is gone mouldy.
Two, it peels：
It is peeled using dry method.
Three, it impregnates：
NaHCO is used at room temperature3It adjusts the water that pH value is 7.5 or so and impregnates 7h.
Four, broken wall：
It is put into wall-breaking machine, hot water is added, polish 4 minutes.
Five, it filters：
By slurry by filtration, slurries are obtained.
Six, it allocates：
Inulin, calcium carbonate, grease and emulsifier is added.
Seven, it sterilizes：
High temperature sterilization：121℃、20min.
Eight, it is deodorized：
Vacuum deodorization, vacuum degree 35KPa, 75 DEG C of temperature.
Nine, homogeneous：
Homogeneous：Temperature is 80 DEG C, pressure 18MPa；
Second homogenate：Temperature is 80 DEG C, pressure 28MPa.
Ten, filling.
11, it sterilizes：
High temperature sterilization：121℃、20min.

Claims (7)

1. a kind of inulin soyabean milk beverage, it is characterised in that the inulin soyabean milk beverage is by following raw material system by mass percentage It is standby to form：Soya bean 5~15%, black soya bean 5~15%, red bean 5~15%, inulin 2~10%, calcium carbonate 2~10%, grease 1~ 5%, emulsifier 0.5~2%, surplus are water.
2. inulin soyabean milk beverage according to claim 1, it is characterised in that the inulin soyabean milk beverage is by pressing quality percentage Following raw material than meter is prepared：Soya bean 10%, black soya bean 15%, red bean 10%, inulin 5%, calcium carbonate 3%, grease 2%, Emulsifier 1%, surplus are water.
3. inulin soyabean milk beverage according to claim 1, it is characterised in that the inulin soyabean milk beverage is by pressing quality percentage Following raw material than meter is prepared：Soya bean 5%, black soya bean 10%, red bean 15%, inulin 10%, calcium carbonate 5%, grease 3%, Emulsifier 0.5%, surplus are water.
4. inulin soyabean milk beverage according to claim 1, it is characterised in that the inulin soyabean milk beverage is by pressing quality percentage Following raw material than meter is prepared：Soya bean 15%, black soya bean 5%, red bean 10%, inulin 2%, calcium carbonate 8%, grease 4%, breast Agent 1.5%, surplus are water.
5. inulin soyabean milk beverage according to claim 1,2,3 or 4, it is characterised in that the emulsifier is polyglycereol fat Acid esters.
6. a kind of production method of the inulin soyabean milk beverage described in claim 1-5 any claims, it is characterised in that described Method and step is as follows：
One, it peels：
To carrying out dry method decortication processing by the soya bean of screening, black soya bean and red bean；
Two, it impregnates：
Under the conditions of at room temperature, soya bean, black soya bean and the red bean after decortication are impregnated into 6~8h in water；
Three, broken wall：
Soya bean, black soya bean and red bean after immersion is put into wall-breaking machine, hot water is added, polish 3~6min, obtains slurry；
Four, it filters：
By slurry by filtration, slurries are obtained；
Five, it allocates：
Inulin, calcium carbonate, grease and emulsifier are added into slurries；
Six, it sterilizes；
Seven, it is deodorized：
Vacuum deodorization, 26.7~40KPa of vacuum degree, 75~80 DEG C of temperature；
Eight, homogeneous：
Homogeneous：Temperature is 65~85 DEG C, and pressure is 15~20MPa；
Second homogenate：Temperature is 65~85 DEG C, and pressure is 25~30MPa；
Nine, filling；
Ten, it sterilizes.
7. the production method of inulin soyabean milk beverage according to claim 6, it is characterised in that the sterilization temperature is 121 DEG C, time 20min.
CN201810200621.2A 2018-03-12 2018-03-12 A kind of inulin soyabean milk beverage and preparation method thereof Pending CN108419972A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810200621.2A CN108419972A (en) 2018-03-12 2018-03-12 A kind of inulin soyabean milk beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810200621.2A CN108419972A (en) 2018-03-12 2018-03-12 A kind of inulin soyabean milk beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN108419972A true CN108419972A (en) 2018-08-21

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1468553A (en) * 2002-07-19 2004-01-21 崔水东 Formula and production process of five-bean milk
CN103120219A (en) * 2013-01-29 2013-05-29 河南科技大学 Inulin soya-bean milk beverage and preparation method thereof
CN103404597A (en) * 2013-08-30 2013-11-27 柏忠朋 Processing process of soybean milk powder
CN104161122A (en) * 2014-07-30 2014-11-26 殷志杰 Prebiotic soybean milk powder and preparation method thereof
CN106135436A (en) * 2016-08-19 2016-11-23 袁海忠 A kind of many bean mixing bean milk and production method thereof
CN106343034A (en) * 2016-11-09 2017-01-25 北京双娃乳业有限公司 Natural fructosan fruit and vegetable soybean milk powder and making method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1468553A (en) * 2002-07-19 2004-01-21 崔水东 Formula and production process of five-bean milk
CN103120219A (en) * 2013-01-29 2013-05-29 河南科技大学 Inulin soya-bean milk beverage and preparation method thereof
CN103404597A (en) * 2013-08-30 2013-11-27 柏忠朋 Processing process of soybean milk powder
CN104161122A (en) * 2014-07-30 2014-11-26 殷志杰 Prebiotic soybean milk powder and preparation method thereof
CN106135436A (en) * 2016-08-19 2016-11-23 袁海忠 A kind of many bean mixing bean milk and production method thereof
CN106343034A (en) * 2016-11-09 2017-01-25 北京双娃乳业有限公司 Natural fructosan fruit and vegetable soybean milk powder and making method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
申晓琳，等: "低聚糖全豆豆奶的研制", 《粮油加工与食品机械》 *

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Effective date of registration: 20190117

Address after: 116400 Baoma Village, Landian Township, Zhuanghe City, Dalian City, Liaoning Province

Applicant after: JUNZHU (DALIAN) BIOLOGICAL INDUSTRY CO.,LTD.

Address before: 116000 Cuitun, Pingshan Village, Wulu Town, Zhuanghe City, Dalian City, Liaoning Province

Applicant before: DALIAN JUNMEN HEALTH FOOD CO.,LTD.

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RJ01 Rejection of invention patent application after publication

Application publication date: 20180821

RJ01 Rejection of invention patent application after publication