CN108432883A - A kind of momordica grosvenori gingkgo soymilk and preparation method thereof - Google Patents
A kind of momordica grosvenori gingkgo soymilk and preparation method thereof Download PDFInfo
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- CN108432883A CN108432883A CN201810683327.1A CN201810683327A CN108432883A CN 108432883 A CN108432883 A CN 108432883A CN 201810683327 A CN201810683327 A CN 201810683327A CN 108432883 A CN108432883 A CN 108432883A
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- soymilk
- siraitia grosvenorii
- gingkgo
- ginkgo
- momordica grosvenori
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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
- A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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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
Abstract
A kind of momordica grosvenori gingkgo soymilk of present invention offer and preparation method thereof.The raw material for preparing of the momordica grosvenori gingkgo soymilk includes soybean, chick-pea, ginkgo leaf, ginkgo nut, Siraitia grosvenorii concentrate, oligofructose, stabilizer, sodium bicarbonate, pure water.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar, and does not generate heat, is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Also contain a large amount of vitamin C in Siraitia grosvenorii, thus Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid etc..Dietary fiber in Siraitia grosvenorii concentrate can promote intestines peristalsis, and then be conducive to digesting and assimilating for momordica grosvenori gingkgo soymilk.There is higher raw material availability and production efficiency in preparation method provided by the invention, and the phenomenon that the momordica grosvenori gingkgo soymilk prepared is not in precipitation or oil slick in long-term placement process, lotion is fine and smooth, sugariness is moderate, the quality guarantee time limit is longer.
Description
Technical field
This application involves food processing technology fields more particularly to a kind of momordica grosvenori gingkgo soymilk and preparation method thereof.
Background technology
With the improvement of living standards, the health products with adjustment function of human body progress into people’s lives.In general, protecting
Strong product include health food, health medicine, cosmetics and health treatment etc., wherein health food includes soup product, medicine again
Meals, honeybee product and soy milk drinks etc..
Soymilk is to make full use of animal/vegetable protein resource using soya bean, milk as primary raw material, using animal/vegetable protein complementation
Principle effectively arranges in pairs or groups the two, containing abundant protein, multivitamin and minerals, there is nutritive value higher, uses
Warm water, which reconstitutes, to be dissolved rapidly, and mouthfeel giving off a strong fragrance is mellow, smooth but not greasy, be the drink of nutrition in the pink of condition.
In the preparation process of soymilk, for the sugariness for making soymilk reach suitable, it will usually add the sugar of appropriate amount, but add
Soymilk added with sugar is simultaneously unsuitable for diabetic and overweight people is edible, this causes the sale of soymilk limitation occur；
Due to the defect of preparation process, often there is a problem of that raw material availability is low, product production capacity is relatively low, this cause production efficiency compared with
It is low.In addition, usually can also add various additives in the preparation process of soymilk etc., extend quality guarantee time limit and raising to reach
The purpose of soymilk mouthfeel.Although the use of additive can extend the quality guarantee time limit, improve soymilk mouthfeel, multiple additives make
With generation precipitation and the oil slick during long-term put such as soymilk is easy to cause, the sense organ of consumer is influenced.
Invention content
This application provides a kind of momordica grosvenori gingkgo soymilk and preparation method thereof, are generated during putting with solving soymilk
The technical issues of precipitation and oil slick.
In order to solve the above-mentioned technical problem, the embodiment of the present application discloses following technical solution：
This application provides a kind of momordica grosvenori gingkgo soymilk, the momordica grosvenori gingkgo soymilk prepares raw material according to quality point
Number includes：
5-20 parts of soybean, 3-8 parts of chick-pea, 0-0.5 parts of dry Folium Ginkgo, 1-3 parts of ginkgo nut, Siraitia grosvenorii concentrate 0.6-
1.2 parts, 0.5-3 parts of oligofructose, 0.15-0.3 parts of stabilizer, 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of soymilk essence, fruit
70-80 parts of 0-0.1 parts of savory essence and pure water.
Protein content in soybean is 2 times higher than pork, is 2.5 times of egg protein content, protein in soybean
Amino acid forms and animal protein is approximate, wherein the amino acid ratio that relatively human body needs, so easy to digest and absorb；Greatly
Also contain abundant fat in beans, fat is mostly unsaturated fatty acid, is easy to be digested；Soybean can also prevent people
Absorption of the body to cholesterol；In addition, containing abundant dietary fiber in soybean bean dregs, dietary fiber can promote intestines peristalsis, from
And accelerate defecation speed, while can obviously reduce cholesterol, adjusting the functions such as the i.e. internal insulin holding balance of gastrointestinal function.
Chick-pea point such as olecranon, therefore obtain this name, chick-pea high protein, high unsaturated fatty acid, high-cellulose, high calcium, height
Zinc, high potassium, homovitamin etc. are very useful to health and the nutrition of human body；In addition, the isoflavones contained in chick-pea is that have
Active vegetalitas oestrogen-like hormone, can delaying female aging, so that skin is kept elasticity etc.；Contain trace element in chick-pea
Chromium, chromium the sugar of body thank with played in fat metabolism in important function, chromium can make internal insulin active and
Insulin receptor quantity increases, and achievees the purpose that control blood glucose, improves diabetes.
The chemical composition of ginkgo leaf is more complicated, and main bioactive ingredients are the compounds such as flavonoids, terpene lactone class,
It is mostly at present to extract to prepare to answer ginkgo biloba p.e or ginkgo biloba succi etc. to the processing method of ginkgo leaf；Flavone compound
It is one of major physiological active constituent in ginkgo biloba p.e, ginko leaves flavone has the effects that anti-oxidant, Adjust-blood lipid, can
It is substantially reduced serum cholesterol, raises simultaneously serum phospholipids, improves the ratio of serum cholesterol and phosphatide；Terpene lactone class compound
Including terpene lactone A and terpene lactone B, terpene lactone B has and can significantly improve cardiac function, has protection to make myocardial ischemic injury
With, and the active constituent that terpene lactone B is main treatment asthma and allergy, it can be used for treating asthma；By ginkgo leaf in the application
Be added in momordica grosvenori gingkgo soymilk can make it have it is promoting blood circulation and removing blood stasis, astringe the lung and relieving asthma and other effects.
Ginkgo nut：It 13.2g containing protein, carbohydrate 72.6g, fat 1.3g and is given birth to containing tieing up in per 100g ginkgo nuts
The various trace elements such as plain C, carrotene and calcium, phosphorus, iron, in addition, ginkgo nut has good medicinal effects：Ginkgo nut has
Beneficial lung qi controls cough and asthma, check with turbidity, shield blood vessel, increases blood flow etc. and eat well and medical effect.
Siraitia grosvenorii concentrate is to be prepared using new fresh fructus momordicae.Contain a large amount of mogroside and vitamin in Siraitia grosvenorii
C.The sugariness of mogroside is 300 times of sweetness of cane sugar, and does not generate heat, thus mogroside is diabetes patient, fertilizer
The ideal sub for being not easy sugar eater such as fat.Also contain a large amount of vitamin C in Siraitia grosvenorii, thus Siraitia grosvenorii has hypoglycemic, drop
The effect of blood fat, anti-aging and beauty etc..In Siraitia grosvenorii also contain fructose, amino acid, flavones, protein, aliphatic acid and
The nutrients such as manganese, iron, selenium, thus Siraitia grosvenorii has higher nutritive value.In addition, also containing aqueous soluble dietary in Siraitia grosvenorii
Fiber.Water-soluble dietary fiber is the fiber type that can be dissolved in the water, and has stickiness.Water-soluble dietary fiber can be in intestines
Large quantity of moisture is absorbed in road, and excrement is made to keep soft condition.Meanwhile water-soluble fibre can effectively make the beneficial mattress in enteron aisle active
Change, promotes beneficial bacteria mass propagation, create the healthy ecology of enteron aisle.
Siraitia grosvenorii is applied in the preparation of momordica grosvenori gingkgo soymilk, diabetes patient, obesity etc. is enabled to be not easy to eat sugar
Person eats momordica grosvenori gingkgo soymilk, increases the sales range of momordica grosvenori gingkgo soymilk.Meanwhile abundant nutrients in Siraitia grosvenorii
Matter so that the nutritive value of momordica grosvenori gingkgo soymilk greatly improves, to enhance the overall qualities of human body.
More preferably, in the present invention, Siraitia grosvenorii concentrate uses the Siraitia grosvenorii concentrate of 5.5 sugarinesses.Certainly, Siraitia grosvenorii
Concentrate can also use other sugarinesses Siraitia grosvenorii concentrate, and in momordica grosvenori gingkgo soymilk Siraitia grosvenorii concentrate additive amount
It is determined according to the sugariness of Siraitia grosvenorii concentrate.
Oligofructose is salubrious compared with sucrose sweet taste, clean taste, without taste after any, mogroside be it is safe and non-toxic,
But there is in a very long time tongue and in the mouth one rear sweet taste after edible, taste carries bitter taste, fruit oligomeric in this way behind part
Sugar can cover the rear taste of Siraitia grosvenorii；And its heat is extremely low, the oligofructose calorific value of in-vivo measurement is only 1.5kcal/g, people
After body takes in oligofructose, obesity will not be caused；Its water-retaining property and stability are preferable so that the water in momordica grosvenori gingkgo soymilk
Divide and be not easy to be precipitated, to extend the shelf-life of momordica grosvenori gingkgo soymilk；Meanwhile after human body intake oligofructose, having in human body
Profitable strain bifidobacteria can be proliferated 10-100 times, while the organic acid such as lactic acid, butyric acid etc. generated makes enteral pH value drop
It is low, the growth and breeding of the intrinsic putrefactivebacteria of enteral is can inhibit, intestinal environment is improved, promotes intestines peristalsis；Oligofructose is a kind of
Excellent water-soluble dietary fiber, by the effect of enteral Bifidobacterium, oligofructose, which can ferment, is apt to raw propionic acid, hinders cholesterol
Synthesis, promote cholesterol to bile acid convert, increase bile acid output, can effectively reduce cholesterol in serum, glycerine three
The content of ester has improvement result well to the angiocardiopathy caused by blood fat height.
Stabilizer is the additive for enhancing momordica grosvenori gingkgo stability of soybean milk.Due to rich containing containing in momordica grosvenori gingkgo soymilk
Rich protein, fat and dietary fiber, fat are susceptible to rising phenomenon, and protein and dietary fiber are susceptible to precipitation,
Thus for the stability of protein beverage system, need to add stabilizer in the preparation process of momordica grosvenori gingkgo soymilk.Compared with
For preferably, in the present invention, stabilizer includes 20-30 parts of gellan gum, 30-40 parts of carragheen and casein according to mass fraction
Sour sodium 35-45 parts.
PH adjusting agent is to adjust the additive of momordica grosvenori gingkgo soymilk pH.It enables to prepare by the addition of pH adjusting agent
Obtained momordica grosvenori gingkgo soymilk is in neutrality, into the acid-base balance without destroying inside of human body.More preferably, of the invention
In, pH adjusting agent selects sodium bicarbonate.
The addition of soymilk essence and fruity flavor enables to momordica grosvenori gingkgo soymilk to have strong soymilk fragrance and fruit
Savory taste.
Pure water is the diluent that raw material is respectively prepared in momordica grosvenori gingkgo soymilk, for momordica grosvenori gingkgo soymilk to be diluted to
Suitable for the concentration of mouthfeel.
Present invention also provides a kind of preparation methods of momordica grosvenori gingkgo soymilk, including：
S01：Soybean, chick-pea, ginkgo nut are pre-processed respectively.
Specifically, the pretreatment of the soybean, chick-pea includes：
The soybean and the olecranon are dipped in pure water by full grains, without the soybean and chick-pea to go mouldy respectively
The water content of beans is 70%；
Saleratus solution by the soybean and the chick-pea after being impregnated in pure water respectively at a concentration of 0.2%
In be dipped to the mesoglea dissolving of the soybean and the chick-pea.
In the application, before soybean and chick-pea pretreatment, active ingredient can not dissolve out under the package of closely knit cell, soybean
It is predominantly removed the peel with the pretreatment mode of chick-pea, in order to fully release the nutritional ingredient of soybean and chick-pea
Come, increase the utilization rate of soybean and chick-pea, improves the nutrition of the momordica grosvenori gingkgo soymilk in the application.
Selection is impregnated with saleratus solution and is removed the peel in the application, and sodium bicarbonate has certain corrosivity, soybean and chick-pea
Cell wall include mesoglea, primary wall and secondary wall, wherein mesoglea contains pectin polymer, and gluing is soft, plays adhesion
The effect of almond epidermis and pulp, saleratus solution can dissolve the mesoglea between soybean and chick-pea pulp and epidermis, reach
Epidermis is detached from the state of pulp, is rinsed at this time to epidermis with water, you can slough the epidermis of soybean and chick-pea completely.
Specifically, the pretreatment of the ginkgo nut includes：
The ginkgo nut that the big full, nothing of grain is gone mouldy is selected, after being dipped in after decladding in 25 DEG C of water, is impregnated in 95 DEG C of hot water
Slice and benzidine-acetic acid paper of copper,test to the ginkgo nut is reactionless；
By the ginkgo nut after being impregnated in hot water in 5 times of the weight that a concentration of 0.5%, weight is the ginkgo nut
The endotesta that the ginkgo nut is dipped in soda bath falls off.
Contain a kind of substance of ginkgoic acid in ginkgo nut, ginkgoic acid generates hydrogen cyanide after meeting water decomposition, and hydrogen cyanide was eaten
Amount can be combined the progress of obstruction internal respiration with the ferroheme of internal red blood cell, influence the eupnea of human body, have certain poison
Property will be soluble in water after ginkgo nut decladding using the water-soluble characteristic of hydrogen cyanide in the application, can after being dipped in 25 DEG C of water
A part of hydrogen cyanide is dissolved, is then impregnated in 95 DEG C of hot water and further destroys hydrogen cyanide, when ginkgo nut is handled in hot water,
Cell temperature rises rapidly, and cell wall and the further shrinkage of intracellular moisture of ginkgo nut, surface void and crackle is caused to increase
Add, water is made to easily enter into the cell, more hydrogen cyanide is dissolved out for clasmatosis；Since hydrogen cyanide meets benzidine-acetic acid
Paper of copper,test is reacted in blue, therefore ginkgo nut is dipped to the slice and connection of the ginkgo nut in the application in 95 DEG C of hot water
Aniline-acetic acid paper of copper,test is reactionless, if the hydrogen cyanide illustrated in ginkgo nut reactionless at this time is all dissolved out, thus significantly
The content of hydrogen cyanide in ginkgo nut, the toxic side effect unobvious that ginkgo nut is shown are reduced, and then ensure that the food of this product
Use safety；In addition, select to impregnate in hot water in the application, it, in this way can be to avoid in product without selecting organic dissolution etc.
The residual of organic solvent further increases edible safety.
S02：Ginkgo biloba succi is prepared according to ginkgo leaf.
Specifically, described ginkgo biloba succi is prepared according to ginkgo leaf to include：
The active ingredient of the ginkgo leaf is flavones；
After the mass fraction that the ginkgo leaf is dipped to the flavones for the first time in 95 DEG C of hot water is 27%, obtain
First soak；It is 24% in the mass fraction for being dipped to the flavones for the second time, obtains the second soak；
Merge and filter first soak and second soak, obtains ginkgo biloba succi.
Ginkgo leaf mainly contains flavonoid active ingredient, and flavones can be dissolved in hot water, therefore selection 95-100 in the application
DEG C hot water extraction ginkgo leaf, the active ingredient that can fully extract out ginkgo leaf is impregnated in the application at twice, improves extraction rate；
In addition, a small amount of toxic component contained in ginkgo leaf is dissolved in hot water and can be destroyed by hot water, therefore this product toxicity pole
It is low, it is ensured that edible safety.
S03：Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
Specifically, it is according to the method that new fresh fructus momordicae prepares Siraitia grosvenorii concentrate：
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace is used again
Water wash merges fruit juice and leacheate, obtains extracting solution；
Using the Siraitia grosvenorii of fresh, no disease and pests harm, maturation.Crusher in crushing, each fresh fruit is used to be crushed to Siraitia grosvenorii
6-10 valves are standard.Broken Siraitia grosvenorii is squeezed the juice using the higher screw extrusion mode of juicing effect, fruit juice is spare.Pomace
With water wash, leacheate is obtained.Merge fruit juice and leacheate to obtain extracting solution.Remaining pomace is spare.
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.The addition of protease reagent is extraction
The 0.01-0.03w/v% of liquid product.If the additive amount of protease reagent is less than 0.01w/v%, hydrolysis result can be caused drastically
Decline.If the additive amount of protease reagent is higher than 0.03w/v%, is promoted again without positive effect, continue growing enzyme dosage and only can
Enzyme preparation is lost.Therefore, the addition of protease reagent is the 0.01-0.03w/v% of extracting liquid volume.In this application, egg
White enzymatic reagent includes the complex enzyme of cellulase, pectase, protease.
Determined by many experiments, hydrolysis temperature be 30-50 DEG C, enzymolysis time be 2-4h and enzymolysis pH be 3-
Under conditions of 6, the hydrolysis result of protease reagent is best.
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography
Column collects efflux.
Enzymolysis liquid after destroy the enzyme treatment, successively passes through the alumina chromatographic column of tandem and activated carbon chromatography at 90 DEG C
Column, collection obtain efflux.
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Go out liquid.
In general, the molecular weight of Ultra filtration membrane molecule includes two kinds of 3-5 ten thousand and ten thousand dalton of 8-10.The study found that ultrafiltration
Film can divide under conditions of pressure is 1-2MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm
Separate out the molecule that molecular weight is ten thousand dalton of 8-10.Therefore, in this application, by efflux using ultrafiltration membrane carry out ultrafiltration to compared with
Small volume, obtains filtrate.After efflux flows through ultrafiltration membrane, on ultrafiltration membrane plus water carries out ultrafiltration.By what is obtained after water ultrafiltration
The filtrate obtained after filtrate and efflux ultrafiltration is mixed to get filter liquor.When the conductivity of filter liquor is less than or equal to 500 μ s/cm
When, stop adding water ultrafiltration, filter liquor at this time is ultrafiltration filter liquor.
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid.
In general, the molecular weight of nanofiltration UF membrane molecule includes two kinds of 600-1000 and 2000-5000 dalton.Research hair
Existing, NF membrane is under conditions of pressure is 2-4MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm
The molecule that molecular weight is 2000-5000 dalton can be isolated.Therefore, in this application, ultrafiltration filter liquor is used into nanofiltration
Film is isolated and purified to smaller volume, and filtrate is obtained.After ultrafiltration filter liquor flows through NF membrane, in NF membrane plus water carries out
Nanofiltration.The filtrate obtained after the filtrate obtained after water nanofiltration and ultrafiltration filter liquor nanofiltration is mixed to get filter liquor.Work as filter liquor
Conductivity be less than or equal to 500 μ s/cm when, stop plus water nanofiltration, filter liquor at this time is nanofiltration retentate fluid.In the application
In, the volume of nanofiltration retentate fluid is the 10-30% of effluent volume.
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S04：According to 50-100 mesh mesh screens are crossed after pretreated soybean, chick-pea and ginkgo nut mixing corase grinding, obtain
Slurry fine grinding after cross 150-200 mesh mesh screens, through steam heating, obtain soya-bean milk stoste a after enzyme deactivation mashing off.
S05：Oligofructose and stabilizer are mixed to join in emulsification shearing tank, temperature is filled in the emulsification shearing tank
The pure water that degree is 85-90 DEG C；The oligofructose and the stabilizer are under conditions of rotating speed is 1440-1800r/min
Emulsification pretreatment obtains stabilizer feed liquid, is generated without solid matter when the stabilizer feed liquid centrifuges.
Since, containing abundant protein, fat and dietary fiber is contained, fat is susceptible in momordica grosvenori gingkgo soymilk
Emerge as protein and dietary fiber are susceptible to precipitation, thus for the stability of protein beverage system, need in arhat
Stabilizer is added in the preparation process of fruit ginkgo soymilk.
S06：The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, mixing is equal
It is even, form mixed liquor b.
S07：The Siraitia grosvenorii concentrate is diluted using pure water, pH is added in the Siraitia grosvenorii concentrate after dilution
Conditioning agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0.
Since Siraitia grosvenorii concentrate is sticky mass, if directly Siraitia grosvenorii concentrate is added in other substances,
It is not easy to be uniformly mixed；And the pH value of Siraitia grosvenorii solution is between 4-5, and contain abundant protein in almond milk, if directly general
Siraitia grosvenorii concentrate is added in other substances, easily causes protein denaturation precipitation.Therefore, in this application, will be prepared into
To Siraitia grosvenorii concentrate a certain concentration is diluted to using pure water.It is in acidity since Siraitia grosvenorii concentrate is dissolved in after water, and apricot
Therefore benevolence etc. if the Siraitia grosvenorii concentrate after dilution is directly mixed with slurries such as almonds, is held containing a large amount of calcium substance
It is also easy to produce precipitation, influence the quality of momordica grosvenori gingkgo soymilk and calcium substance is caused to be lost in.For this purpose, Siraitia grosvenorii after dilution is dense
PH adjusting agent is added in contracting liquid, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0, that is, the Siraitia grosvenorii after diluting is dense
The pH of contracting liquid is in neutrality.In this application, sodium bicarbonate may be used in pH adjusting agent.
S08：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, using temperature
Degree is 80-90 DEG C of pure water constant volume, forms mixed liquor c.
S09：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.2-7.5.
In general, in order to extend the shelf life of product, the pH value optimum range of neutral protein beverage products is 6.8~7.1.And
In this application, the fat of soybean, chick-pea etc. is mostly unsaturated fatty acid, unsaturated fatty acid be easy in sterilization process because
Acid value is caused to increase for high-temperature process, so that the pH value of product reduces.For this purpose, in this application, needing in mixed liquor c
Middle addition pH adjusting agent, so that the pH value of mixed liquor c is 7.2-7.5.In this way, in sterilization process, the mixed liquor c energy of meta-alkalescence
Saturated fatty acid is enough neutralized because pH value caused by high temperature acidified reduces, so that the momordica grosvenori gingkgo soymilk after sterilizing has
7.2-7.5 optimal pH range.
S10：By the mixed liquor c after adjusting pH value in the condition that temperature is 65-75 DEG C, homogenization pressure is 45-50MPa
It is high-pressure homogeneous for the second time under conditions of temperature is 60-75 DEG C, homogenization pressure is 35-40MPa after lower first time is high-pressure homogeneous,
Obtain initial momordica grosvenori gingkgo soymilk.
It is high-pressure homogeneous to enable to obtain micronization by the solid particle of carrier of liquid, so that momordica grosvenori gingkgo
Soymilk has better stability.However in this application, there is fat and albumen plasmid simultaneously in soybean, chick-pea etc.
Therefore son exists simultaneously fat and protein granule in the mixed liquor c being prepared.Fat and protein granule in high temperature and
Under condition of high voltage, Brownian movement is very fierce.Mixed liquor c after for the first time high-pressure homogeneous, the fat that is broken and refine with
Protein granule is easy to reassemble into bulky grain, so needing to smash the protein reassembled after reducing temperature and pressure
Particle and fat.In addition, suitable temperature can effectively improve the mobility of liquid, to keep Brownian movement fiercer, just
In broken protein granule and fat.
S11：The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo soymilk after soymilk essence, sterilizing is added.
Emulsification pretreatment and it is high-pressure homogeneous during, generate a large amount of bubble in feed liquid.The presence of bubble causes to prepare
Contain a large amount of oxygen in obtained momordica grosvenori gingkgo soymilk.Sterilization process usually has higher temperature, and initial Siraitia grosvenorii
Contain the minerals such as a large amount of protein, aliphatic acid and calcium, under the action of high temperature, oxygen, protein, fat in ginkgo soymilk
The minerals such as fat acid and calcium easily react, and lead to nutrient loss, while also shortening the quality guarantee time limit of product.For this purpose,
Initial momordica grosvenori gingkgo soymilk needs degassing process before sterilization.In this application, initial momordica grosvenori gingkgo soymilk uses vacuum
Method is de-gassed, so that not containing oxygen in initial momordica grosvenori gingkgo soymilk.
Initial momordica grosvenori gingkgo soymilk after degassing process carries out sterilization treatment, to remove in initial momordica grosvenori gingkgo soymilk
Existing microorganism, and then extend the quality guarantee time limit of momordica grosvenori gingkgo soymilk.After initial momordica grosvenori gingkgo soymilk sterilization treatment
To momordica grosvenori gingkgo soymilk.
Specifically, according to the difference of packaged form, the sterilization method of initial momordica grosvenori gingkgo soymilk includes that high temperature and pressure is gone out
Bacterium or ultra high temperature short time sterilization.When using pop can packaging, using autoclave sterilization mode.When using sterile bag-shaped packaging
When, using ultra high temperature short time sterilization mode.
Specifically, autoclave sterilization process is：
By after degassing process initial momordica grosvenori gingkgo soymilk heating it is filling after be put into Sterilization Kettle.It is in sterilising temp
121 DEG C, sterilization time be 20-25min under conditions of autoclave sterilization, the momordica grosvenori gingkgo soymilk after being sterilized.Sterilizing
After, will be filling after momordica grosvenori gingkgo soymilk be rapidly cooled to room temperature.
Compared with prior art, the application has the beneficial effect that：
A kind of momordica grosvenori gingkgo soymilk of present invention offer and preparation method thereof.The momordica grosvenori gingkgo soymilk prepares raw material packet
It is fragrant to include soybean, chick-pea, ginkgo leaf, ginkgo nut, Siraitia grosvenorii concentrate, oligofructose, stabilizer, sodium bicarbonate, pure water, soymilk
Essence and fruity flavor；Soybean high protein also contains abundant unsaturated fatty acid in soybean, is easy to be digested；Soybean
It can also prevent absorption of the human body to cholesterol；It can obviously reduce cholesterol, the i.e. internal insulin of adjusting gastrointestinal function keeps flat
The functions such as weighing apparatus.Chick-pea high protein, high unsaturated fatty acid, high-cellulose, high calcium, Gao Xin, high potassium, homovitamin etc. have very much
Health beneficial to human body and nutrition contain trace element chromium in chick-pea, and chromium can make internal insulin active and pancreas islet
Plain acceptor quantity increases, and achievees the purpose that control blood glucose, improves diabetes.The main bioactive ingredients of ginkgo leaf are flavones
The compounds such as class, terpene lactone class, ginko leaves flavone have the effects that anti-oxidant, Adjust-blood lipid, and it is solid can be substantially reduced serum courage
Alcohol raises simultaneously serum phospholipids, improves the ratio of serum cholesterol and phosphatide.Ginkgo have beneficial lung qi, control cough and asthma, check with turbidity,
Protect the edible and medical effect well such as blood vessel, increase blood flow.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar,
And heat is not generated, thus mogroside is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.In Siraitia grosvenorii also
Containing a large amount of vitamin C, thus Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid, anti-aging and beauty etc..Siraitia grosvenorii concentrates
Dietary fiber in liquid and mangosteen powder can promote intestines peristalsis, and then be conducive to digesting and assimilating for peanut and walnut milk.It is oligomeric
Fructose is a kind of excellent water-soluble dietary fiber, and by the effect of enteral Bifidobacterium, oligofructose, which can ferment, is apt to raw propionic acid,
The synthesis for hindering cholesterol promotes cholesterol to be converted to bile acid, increases bile acid output, and it is solid effectively to reduce courage in serum
The content of alcohol, triglycerides has improvement result well to the angiocardiopathy caused by blood fat height.
Momordica grosvenori gingkgo soymilk provided by the present application is rich in a variety of nutrition, and heat is low, has satiety after human body intake, because
It is edible that this is suitable for overweight people；And the metabolism of blood glucose can be adjusted, so that blood glucose is maintained within normal range, has very well to diabetes
Ground improvement result；In preparation method provided by the invention, lotion is enabled to have by high speed shearing emulsification stronger steady
It is qualitative, in addition, the two high-pressure homogeneous various slurries that enable in momordica grosvenori gingkgo soymilk of the different pressures at a temperature of have
There is thinner molecule, and then the phenomenon that momordica grosvenori gingkgo soymilk is not in precipitation or oil slick in long-term placement process.Twice
The pH adjustings of different order can avoid that precipitation reaction occurs between various slurries, influence the production finished product of momordica grosvenori gingkgo soymilk
Rate.Preparation method provided by the invention has higher raw material availability and production efficiency, and the momordica grosvenori gingkgo prepared
Soymilk exquisiteness is smooth, sugariness is moderate, the quality guarantee time limit is longer.
It should be understood that above general description and following detailed description is only exemplary and explanatory, not
The application can be limited.
Description of the drawings
In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below
Singly introduce, it should be apparent that, for those of ordinary skills, without creative efforts, also
It can be obtain other attached drawings according to these attached drawings.
Fig. 1 is the preparation flow schematic diagram of momordica grosvenori gingkgo soymilk provided in an embodiment of the present invention.
Specific implementation mode
In order to make those skilled in the art better understand the technical solutions in the application, below in conjunction with the application reality
The attached drawing in example is applied, technical solutions in the embodiments of the present application is clearly and completely described, it is clear that described implementation
Example is only some embodiments of the present application, rather than whole embodiments.Based on the embodiment in the application, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work should all belong to the application protection
Range.
Please refer to attached drawing 1, wherein Fig. 1 is that the preparation flow of momordica grosvenori gingkgo soymilk provided in an embodiment of the present invention is illustrated
Figure.The description of following specific embodiments is based on attached drawing 1.
As can be seen from Figure 1, the preparation method of a kind of momordica grosvenori gingkgo soymilk provided by the present application, including：
S01：Soybean, chick-pea, ginkgo nut are pre-processed respectively；
S02：Ginkgo biloba succi is prepared according to ginkgo leaf；
S03：Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii；
S04：According to 50-100 mesh mesh screens are crossed after pretreated soybean, chick-pea and ginkgo nut mixing corase grinding, obtain
Slurry fine grinding after cross 150-200 mesh mesh screens, through steam heating, obtain soya-bean milk stoste a after enzyme deactivation mashing off；
S05：Oligofructose and stabilizer are mixed to join in emulsification shearing tank, temperature is filled in the emulsification shearing tank
The pure water that degree is 85-90 DEG C；The oligofructose and the stabilizer are under conditions of rotating speed is 1440-1800r/min
Emulsification pretreatment obtains stabilizer feed liquid, is generated without solid matter when the stabilizer feed liquid centrifuges；
S06：The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, mixing is equal
It is even, form mixed liquor b；
S07：The Siraitia grosvenorii concentrate is diluted using pure water, pH is added in the Siraitia grosvenorii concentrate after dilution
Conditioning agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0；
S08：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, using temperature
Degree is 80-90 DEG C of pure water constant volume, forms mixed liquor c；
S09：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.2-7.5；
S10：By the mixed liquor c after adjusting pH value in the condition that temperature is 65-75 DEG C, homogenization pressure is 45-50MPa
It is high-pressure homogeneous for the second time under conditions of temperature is 60-75 DEG C, homogenization pressure is 35-40MPa after lower first time is high-pressure homogeneous,
Obtain initial momordica grosvenori gingkgo soymilk；
S11：The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo soymilk after soymilk essence, sterilizing is added.
Embodiment 1：
This application provides a kind of momordica grosvenori gingkgo soymilk, the momordica grosvenori gingkgo soymilk prepares raw material according to quality point
Number includes：
5 parts of soybean, 3 parts of chick-pea, 0 part of dry Folium Ginkgo, 1 part of ginkgo nut, 0.6 part of Siraitia grosvenorii concentrate, oligofructose 0.5
Part, 0.15 part of stabilizer, 0.08 part of pH adjusting agent, 0 part of soymilk essence, 0 part of fruity flavor and 70 parts of pure water.
Present invention also provides a kind of preparation methods of momordica grosvenori gingkgo soymilk, including：
S101：Soybean, chick-pea, ginkgo nut are pre-processed respectively.
Specifically, the pretreatment of the soybean, chick-pea includes：
The soybean and the olecranon are dipped in pure water by full grains, without the soybean and chick-pea to go mouldy respectively
The water content of beans is 70%；
Saleratus solution by the soybean and the chick-pea after being impregnated in pure water respectively at a concentration of 0.2%
In be dipped to the mesoglea dissolving of the soybean and the chick-pea.
Specifically, the pretreatment of the ginkgo nut includes：
The ginkgo nut that the big full, nothing of grain is gone mouldy is selected, after being dipped in after decladding in 25 DEG C of water, is impregnated in 95 DEG C of hot water
Slice and benzidine-acetic acid paper of copper,test to the ginkgo nut is reactionless；
By the ginkgo nut after being impregnated in hot water in 5 times of the weight that a concentration of 0.5%, weight is the ginkgo nut
The endotesta that the ginkgo nut is dipped in soda bath falls off.
S102：Ginkgo biloba succi is prepared according to ginkgo leaf.
Specifically, described ginkgo biloba succi is prepared according to ginkgo leaf to include：
The active ingredient of the ginkgo leaf is flavones；
After the mass fraction that the ginkgo leaf is dipped to the flavones for the first time in 95 DEG C of hot water is 27%, obtain
First soak；It is 24% in the mass fraction for being dipped to the flavones for the second time, obtains the second soak；
Merge and filter first soak and second soak, obtains ginkgo biloba succi.
Ginkgo leaf mainly contains flavonoid active ingredient, and flavones can be dissolved in hot water, therefore selection 95-100 in the application
DEG C hot water extraction ginkgo leaf, the active ingredient that can fully extract out ginkgo leaf is impregnated in the application at twice, improves extraction rate；
In addition, a small amount of toxic component contained in ginkgo leaf is dissolved in hot water and can be destroyed by hot water, therefore this product toxicity pole
It is low, it is ensured that edible safety.
S103：Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is specific right, it is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include：
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Go out liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S104：50 mesh mesh screens, obtained slurry are crossed after being roughly ground according to the mixing of pretreated soybean, chick-pea and ginkgo nut
150 mesh mesh screens are crossed after expecting fine grinding, soya-bean milk stoste a is obtained through steam heating, enzyme deactivation mashing off.
S105：Oligofructose and stabilizer are mixed to join in emulsification shearing tank, filled in the emulsification shearing tank
The pure water that temperature is 85-90 DEG C；The oligofructose and the stabilizer are sheared under conditions of rotating speed is 1440r/min
Emulsification obtains stabilizer feed liquid, is generated without solid matter when the stabilizer feed liquid centrifuges.
S106：The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, mixing is equal
It is even, form mixed liquor b.
S107：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution
PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5.
S108：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, is used
The pure water constant volume that temperature is 80-90 DEG C forms mixed liquor c.
S109：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.2.
S110：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 65 DEG C, homogenization pressure is 45MPa
It is primary it is high-pressure homogeneous after, under conditions of temperature is 60 DEG C, homogenization pressure is 35MPa second it is high-pressure homogeneous, obtain initial sieve
Chinese fruit ginkgo soymilk.
S111：The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo beans after soymilk essence, sterilizing is added
Milk.
Embodiment 2：
This application provides a kind of momordica grosvenori gingkgo soymilk, the momordica grosvenori gingkgo soymilk prepares raw material according to quality point
Number includes：
20 parts of soybean, 8 parts of chick-pea, 0.5 part of dry Folium Ginkgo, 3 parts of ginkgo nut, 1.2 parts of Siraitia grosvenorii concentrate, oligofructose
80 parts of 3 parts, 0.3 part of stabilizer, 0.2 part of pH adjusting agent, 0.1 part of soymilk essence, 0.1 part of fruity flavor and pure water.
Present invention also provides a kind of preparation methods of momordica grosvenori gingkgo soymilk, including：
S201：Soybean, chick-pea, ginkgo nut are pre-processed respectively.
Specifically, the pretreatment of the soybean, chick-pea includes：
The soybean and the olecranon are dipped in pure water by full grains, without the soybean and chick-pea to go mouldy respectively
The water content of beans is 80%；
Saleratus solution by the soybean and the chick-pea after being impregnated in pure water respectively at a concentration of 0.5%
In be dipped to the mesoglea dissolving of the soybean and the chick-pea.
Specifically, the pretreatment of the ginkgo nut includes：
The ginkgo nut that the big full, nothing of grain is gone mouldy is selected, after being dipped in after decladding in 28 DEG C of water, is soaked in 100 DEG C of hot water
The slice and benzidine-acetic acid paper of copper,test of bubble to the ginkgo nut are reactionless；
By the ginkgo nut after being impregnated in hot water in 10 times of the weight that a concentration of 1%, weight is the ginkgo nut
The endotesta that the ginkgo nut is dipped in soda bath falls off.
S202：Ginkgo biloba succi is prepared according to ginkgo leaf.
Specifically, described ginkgo biloba succi is prepared according to ginkgo leaf to include：
The active ingredient of the ginkgo leaf is flavones；
After the mass fraction that the ginkgo leaf is dipped to the flavones for the first time in 100 DEG C of hot water is 30%, obtain
To the first soak；It is 26% in the mass fraction for being dipped to the flavones for the second time, obtains the second soak；
Merge and filter first soak and second soak, obtains ginkgo biloba succi.
S203：Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is specific right, it is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include：
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Go out liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S204：According to 100 mesh mesh screens are crossed after pretreated soybean, chick-pea and ginkgo nut mixing corase grinding, obtain
200 mesh mesh screens are crossed after slurry fine grinding, and soya-bean milk stoste a is obtained after steam heating, enzyme deactivation mashing off.
S205：Oligofructose and stabilizer are mixed to join in emulsification shearing tank, filled in the emulsification shearing tank
The pure water that temperature is 85-90 DEG C；The oligofructose and the stabilizer are sheared under conditions of rotating speed is 1800r/min
Emulsification obtains stabilizer feed liquid, is generated without solid matter when the stabilizer feed liquid centrifuges.
S206：The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, mixing is equal
It is even, form mixed liquor b.
S207：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution
PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 7.0.
S208：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, is used
The pure water constant volume that temperature is 80-90 DEG C forms mixed liquor c.
S209：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.5.
S210：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 75 DEG C, homogenization pressure is 50MPa
It is primary it is high-pressure homogeneous after, under conditions of temperature is 75 DEG C, homogenization pressure is 40MPa second it is high-pressure homogeneous, obtain initial sieve
Chinese fruit ginkgo soymilk.
S211：The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo beans after soymilk essence, sterilizing is added
Milk.
Embodiment 3：
This application provides a kind of momordica grosvenori gingkgo soymilk, the momordica grosvenori gingkgo soymilk prepares raw material according to quality point
Number includes：
15 parts of soybean, 5 parts of chick-pea, 0.2 part of dry Folium Ginkgo, 1.5 parts of ginkgo nut, 0.9 part of Siraitia grosvenorii concentrate, oligomeric fruit
75 parts of 2 parts of sugar, 0.2 part of stabilizer, 0.1 part of pH adjusting agent, 0.05 part of soymilk essence, 0.05 part of fruity flavor and pure water.
Present invention also provides a kind of preparation methods of momordica grosvenori gingkgo soymilk, including：
S301：Soybean, chick-pea, ginkgo nut are pre-processed respectively.
Specifically, the pretreatment of the soybean, chick-pea includes：
The soybean and the olecranon are dipped in pure water by full grains, without the soybean and chick-pea to go mouldy respectively
The water content of beans is 75%；
Saleratus solution by the soybean and the chick-pea after being impregnated in pure water respectively at a concentration of 0.3%
In be dipped to the mesoglea dissolving of the soybean and the chick-pea.
Specifically, the pretreatment of the ginkgo nut includes：
The ginkgo nut that the big full, nothing of grain is gone mouldy is selected, after being dipped in after decladding in 26 DEG C of water, is impregnated in 98 DEG C of hot water
Slice and benzidine-acetic acid paper of copper,test to the ginkgo nut is reactionless；
By the ginkgo nut after being impregnated in hot water in 8 times of the weight that a concentration of 0.75%, weight is the ginkgo nut
Soda bath in be dipped to the endotesta of the ginkgo nut and fall off.
S302：Ginkgo biloba succi is prepared according to ginkgo leaf.
Specifically, described ginkgo biloba succi is prepared according to ginkgo leaf to include：
The active ingredient of the ginkgo leaf is flavones；
After the mass fraction that the ginkgo leaf is dipped to the flavones for the first time in 97 DEG C of hot water is 28%, obtain
First soak；It is 25% in the mass fraction for being dipped to the flavones for the second time, obtains the second soak；
Merge and filter first soak and second soak, obtains ginkgo biloba succi.
S303：Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii.
It is specific right, it is described Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii to include：
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 8 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again
Elution merges fruit juice and leacheate, obtains extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography
Column collects efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter
Go out liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains
Nanofiltration retentate fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
S304：75 mesh mesh screens, obtained slurry are crossed after being roughly ground according to the mixing of pretreated soybean, chick-pea and ginkgo nut
175 mesh mesh screens are crossed after expecting fine grinding, soya-bean milk stoste a is obtained after steam heating, enzyme deactivation mashing off.
S305：Oligofructose and stabilizer are mixed to join in emulsification shearing tank, filled in the emulsification shearing tank
The pure water that temperature is 85-90 DEG C；The oligofructose and the stabilizer are sheared under conditions of rotating speed is 1600r/min
Emulsification obtains stabilizer feed liquid, is generated without solid matter when the stabilizer feed liquid centrifuges.
S306：The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, mixing is equal
It is even, form mixed liquor b.
S307：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution
PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.8.
S308：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, is used
The pure water constant volume that temperature is 85 DEG C forms mixed liquor c.
S309：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.3.
S310：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 70 DEG C, homogenization pressure is 48MPa
It is primary it is high-pressure homogeneous after, under conditions of temperature is 68 DEG C, homogenization pressure is 37MPa second it is high-pressure homogeneous, obtain initial sieve
Chinese fruit ginkgo soymilk.
S311：The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo beans after soymilk essence, sterilizing is added
Milk.
Since embodiment of above is that reference combination illustrates on other modes, have between different embodiments
There is an identical part, just to refer each other for identical, similar part between each embodiment in this specification.Herein no longer in detail
It illustrates.
Those skilled in the art will readily occur to its of the application after considering specification and putting into practice the disclosure invented here
His embodiment.This application is intended to cover the present invention any variations, uses, or adaptations, these modifications, purposes or
Person's adaptive change follows the general principle of the application and includes the undocumented common knowledge in the art of the application
Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the application are wanted by right
The content asked is pointed out.
Above-described the application embodiment does not constitute the restriction to the application protection domain.
Claims (8)
1. a kind of preparation method of momordica grosvenori gingkgo soymilk, which is characterized in that including：
Soybean, chick-pea, ginkgo nut are pre-processed respectively；
Ginkgo biloba succi is prepared according to ginkgo leaf；
Siraitia grosvenorii concentrate is prepared according to Siraitia grosvenorii；
According to 50-100 mesh mesh screens are crossed after pretreated soybean, chick-pea and ginkgo nut mixing corase grinding, obtained slurry is thin
150-200 mesh mesh screens are crossed after mill, and soya-bean milk stoste a is obtained after steam heating, enzyme deactivation mashing off；
Oligofructose and stabilizer are mixed to join in emulsification shearing tank, it is 85- to fill temperature in the emulsification shearing tank
90 DEG C of pure water；The oligofructose and the stabilizer shearing breast under conditions of rotating speed is 1440-1800r/min
Change, obtains stabilizer feed liquid, generated without solid matter when the stabilizer feed liquid centrifuges；
The soya-bean milk stoste a and the ginkgo biloba succi are added in the stabilizer feed liquid, are uniformly mixed, is formed mixed
Close liquid b；
The Siraitia grosvenorii concentrate is diluted using pure water, pH adjusting agent is added in the Siraitia grosvenorii concentrate after dilution,
So that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0；
The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor b, is uniformly mixed, uses temperature for 80-
90 DEG C of pure water constant volume forms mixed liquor c；
The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 7.2-7.5；
Under conditions of temperature is 65-75 DEG C, homogenization pressure is 45-50MPa for the first time by the mixed liquor c after adjusting pH value
It is high-pressure homogeneous for the second time under conditions of temperature is 60-75 DEG C, homogenization pressure is 35-40MPa after high-pressure homogeneous, it obtains initial
Momordica grosvenori gingkgo soymilk；
The initial momordica grosvenori gingkgo soymilk degassing obtains momordica grosvenori gingkgo soymilk after soymilk essence, sterilizing is added.
2. preparation method according to claim 1, which is characterized in that the pretreatment of the soybean, chick-pea includes：
It is dipped to the soybean and the chick-pea in pure water by full grains, without the soybean that goes mouldy and chick-pea respectively
Water content is 70-80%；
The soybean after being impregnated in pure water and the chick-pea is molten respectively at the sodium bicarbonate of a concentration of 0.2%-0.5%
The mesoglea dissolving of the soybean and the chick-pea is dipped in liquid.
3. preparation method according to claim 1, which is characterized in that the pretreatment of the ginkgo nut includes：
The ginkgo nut that the big full, nothing of grain is gone mouldy is selected, after being dipped in after decladding in 25-28 DEG C of water, in 95-100 DEG C of hot water
Slice and the benzidine-acetic acid paper of copper,test for being dipped to the ginkgo nut are reactionless；
By the ginkgo nut after being impregnated in hot water in a concentration of 0.5%-1%, the weight 5-10 that weight is the ginkgo nut
The endotesta that the ginkgo nut is dipped in soda bath again falls off.
4. preparation method according to claim 1, which is characterized in that described to prepare ginkgo biloba succi packet according to ginkgo leaf
It includes：
The active ingredient of the ginkgo leaf is flavones；
After the mass fraction that the ginkgo leaf is dipped to the flavones for the first time in 95-100 DEG C of hot water is 27-30%,
Obtain the first soak；It is 24-26% in the mass fraction for being dipped to the flavones for the second time, obtains the second soak；
Merge and filter first soak and second soak, obtains ginkgo biloba succi.
5. preparation method according to claim 1, which is characterized in that described to prepare Siraitia grosvenorii concentrate packet according to Siraitia grosvenorii
It includes：
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace is drenched with water again
It washes, merges fruit juice and leacheate, obtain extracting solution；
The extracting solution is centrifuged, centrifugate is obtained；
Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C is received then by the alumina chromatographic column of tandem and activated carbon chromatography column
Collect efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, ultrafiltration is obtained and filters out
Liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains nanofiltration
Trapped fluid；
The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.
6. a kind of momordica grosvenori gingkgo soymilk, which is characterized in that the momordica grosvenori gingkgo soymilk prepares raw material according to mass fraction
Including：
5-20 parts of soybean, 3-8 parts of chick-pea, 0-0.5 parts of dry Folium Ginkgo, 1-3 parts of ginkgo nut, 0.6-1.2 parts of Siraitia grosvenorii concentrate,
0.5-3 parts of oligofructose, 0.15-0.3 parts of stabilizer, 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of soymilk essence, fruity flavor
0-0.1 parts and 70-80 parts of pure water.
7. momordica grosvenori gingkgo soymilk according to claim 6, which is characterized in that the preparation of the momordica grosvenori gingkgo soymilk is former
Material according to mass fraction includes：
15 parts of soybean, 5 parts of chick-pea, 0.2 part of dry Folium Ginkgo, 1.5 parts of ginkgo nut, 0.9 part of Siraitia grosvenorii concentrate, oligofructose 2
Part, 0.2 part of stabilizer, 0.1 part of pH adjusting agent, 0.05 part of soymilk essence, 0.05 part of fruity flavor and 75 parts of pure water.
8. momordica grosvenori gingkgo soymilk according to claim 6, which is characterized in that each ingredient of the stabilizer is according to quality
Number includes 35-45 parts of 20-30 parts of gellan gum, 30-40 parts of carragheen and casein sodium；The pH adjusting agent includes little Su
It beats.
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