CN108902329A - A kind of preparation method and Milk Coagulation with Ginger Juice health beverages of Milk Coagulation with Ginger Juice health beverages - Google Patents
A kind of preparation method and Milk Coagulation with Ginger Juice health beverages of Milk Coagulation with Ginger Juice health beverages Download PDFInfo
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- CN108902329A CN108902329A CN201810817010.2A CN201810817010A CN108902329A CN 108902329 A CN108902329 A CN 108902329A CN 201810817010 A CN201810817010 A CN 201810817010A CN 108902329 A CN108902329 A CN 108902329A
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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
- 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
- A23C11/106—Addition of, or treatment with, microorganisms
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Abstract
The invention discloses a kind of preparation method of Milk Coagulation with Ginger Juice health beverages and Milk Coagulation with Ginger Juice health beverages, are related to food technology field.The preparation method of the Milk Coagulation with Ginger Juice health beverages, includes the following steps：Ginger juice, bromelain and soya-bean milk are mixed, curdled milk is then allowed to stand.The Milk Coagulation with Ginger Juice health beverages are prepared using the preparation method of above-mentioned Milk Coagulation with Ginger Juice health beverages.The curdled milk time significantly shortens, and the sensory effects of curd product and quality are very ideal.
Description
Technical field
The present invention relates to food technology fields, and the in particular to a kind of preparation method and ginger juice of Milk Coagulation with Ginger Juice health beverages
Curdled milk health beverages.
Background technique
Currently, in dairy industry there are many kinds of the methods of curdled milk, wherein the type of renin is rich based on enzyme curdled milk
Richness is broadly divided into animal rennet, plant mikl-clotting enzyme and microbial rennet and modern science and technology product-transgenosis renin.
But enzyme curdled milk is not easy to obtain, higher cost.
By taking soya-bean milk as an example, on the one hand curdled milk time length is had in the preparation of curd product, is on the other hand existed
Poor taste the problem of.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages, it is intended to reduce the curdled milk time.
Another object of the present invention is to provide a kind of Milk Coagulation with Ginger Juice health beverages, and curdled milk effect is good, have good
Health value.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The invention proposes a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages, include the following steps：
Ginger juice, bromelain and soya-bean milk are mixed, curdled milk is then allowed to stand.
The present invention also proposes a kind of Milk Coagulation with Ginger Juice health beverages, using the preparation method system of above-mentioned Milk Coagulation with Ginger Juice health beverages
It is standby and obtain.
The beneficial effect that the embodiment of the present invention provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages is：It passes through ginger
Juice and bromelain are compounded, after mixing with soybean milk during subsequent curdled milk the curdled milk time significantly reduce, intensity and
Viscosity can be controlled, and be very suitable for promoting and applying.The present invention also provides a kind of Milk Coagulation with Ginger Juice health beverages, adopt
It is prepared with the preparation method of above-mentioned Milk Coagulation with Ginger Juice health beverages, the sensory effects and quality of curdled milk are very good.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Below to the preparation method and Milk Coagulation with Ginger Juice health beverages of Milk Coagulation with Ginger Juice health beverages provided in an embodiment of the present invention
It is specifically described.
A kind of preparation method of Milk Coagulation with Ginger Juice health beverages provided in an embodiment of the present invention comprising following steps：
S1, raw material preparation
Raw material includes ginger juice, bromelain and soya-bean milk, these three raw materials can be self-control and can also directly buy into
Product.
Specifically, the preparation process of ginger juice includes：By ginger cleaning, moisture is drained, fritter is then cut into, uses gauze
Filtering.Preferably, before with filtered through gauze, the fritter being cut into is smashed to pieces.Be conducive to subsequent gauze mistake after fritter is smashed to pieces
Juice is squeezed when filter, improves crushing juice rate, saves the dosage of ginger raw material.
Specifically, the preparation process of soya-bean milk includes：It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then by beans
The pure liquid of soya-bean milk is obtained after slurry mixed liquor filtering.Filtering is to filter out slag charge, avoids slag charge from influencing curdled milk process, or influence product
Mouthfeel.
In some embodiments, further include in the preparation process of soya-bean milk：It is equal that emulsifier for mixing is added into the pure liquid of soya-bean milk
It is even, then boiling 15-30min.After emulsifier boiling, the mouthfeel of soya-bean milk more preferably, is conducive to the mouth for promoting curd product
Sense.
In a further embodiment, further include in the preparation process of soya-bean milk：Before the filtering of soya-bean milk mixed liquor, by soya-bean milk
Mixed liquor is mixed with the interior glucosidase of β-, and is lauched bath 3-5h in 45-65 DEG C of temperature condition and is obtained enzymolysis liquid；By enzymolysis liquid mistake
Filter obtains the pure liquid of soya-bean milk, then again by the pure liquid sterilization processing of soya-bean milk；Preferably, the interior glucosidase of β-mixs with soybean milk the quality of liquid
Than for 0.5-1:100.
You need to add is that the process of the interior glucosidase enzymatic hydrolysis of β-on the one hand can make the macromolecular polysaccharide water in soya-bean milk
Solution keeps manufactured soya-bean milk taste and flavor more preferable；On the other hand, inventors have found that the enzymolysis process of the interior glucosidase of β-is advantageous
In further shortening the curdled milk time, be conducive to the quality and mouthfeel of subsequent curd product.The used in amounts of the interior glucosidase of β-will be into
Row control, dosage is very few cannot to reach good hydrolysis result, and dosage excessively will affect the whole mouthfeel of soya-bean milk.
S2, mixing cottage cheese
Ginger juice, bromelain and soya-bean milk are mixed, curdled milk is then allowed to stand.Inventors have found that in soya-bean milk curdled milk
When the ginger juice that is added and bromelain can play good compounding effect, the time of curdled milk significantly shortens, and curdled milk
Quality is also very ideal.
Specifically, certain curdled milk factors in ginger solidify soya-bean milk, and Milk Coagulation with Ginger Juice is made, had both improved the nutrition of soya-bean milk
Health-care effect, and the added value of ginger is improved, it is a kind of new type of health dairy products of unique flavor.
For nutritive value, Jiang Zhonghan is there are many effective component and microelement beneficial to human body, such as gingerol, more
Kind amino acid and zinc abundant etc..Ginger acrid-sweet flavor and it is warm-natured, there is cold dispelling sweating, warm stomach antiemetic, sterilization analgesia, anti-inflammatory function
Effect, moreover it is possible to which diastole capillary enhances blood circulation, and excited stomach helps digest.Contain a kind of chemical combination of geraniol in ginger
Object can enhance the effect of other anti-tumor drugs, can be used for antitumor.Soya-bean milk vegetable protein rich in and phosphatide, also contain
Vitamin B1, B2, niacin, iron, calcium etc., the especially calcium contained by it, it is all higher than other any newborn classes, it is very suitable for various people
Group, including old man, adult and teenager etc..As it can be seen that the health-care dairy products that the preparation method in the present invention is prepared have
Good health value is suitable for a variety of crowds.
The used in amounts of ginger juice and bromelain will be advisable with soya-bean milk with flux matched, ginger juice, bromelain and
The mass ratio of soya-bean milk is 10-20:0.08-0.3:100.If the intensity and viscosity of the excessive curdled milk of the dosage of ginger juice can decline,
Influence product quality；If the dosage of ginger juice is too small to will lead to the lengthening of curdled milk time, extend manufacture cycle.The use of bromelain
The excessive or too small reduction that will lead to curd strength and viscosity is measured, product quality is influenced, in addition, the dosage mistake of bromelain
Small the problem of there is also curdled milk overlong time.Inventor has found within the above range to shorten the dosage control of the two
While the curdled milk time, improve product quality.
Preferably, inulin, inulin, ginger juice, spinach are added in ginger juice, bromelain and soya-bean milk mixing process
The mass ratio of trailing plants protease and soya-bean milk is 5-10:10-20:0.08-0.3:100, preferably 6-8:13-18:0.1-0.3:100.
Inventors have found that inulin can play the effect for increasing curd firmness and intensity when the dosage is very small, make the formation effect of product
More preferably, the sensory experience of product is increased.
S3, post-processing
Specifically, the time for standing curdled milk process is 8-15min；Preferably, at 3-10 DEG C after standing curdled milk process
It is cooling under the conditions of temperature.Using the method in the present invention, the curdled milk time is significantly reduced, 10min or so can curdled milk complete, then
Finished product is obtained after supercooling.
A kind of Milk Coagulation with Ginger Juice health beverages provided in an embodiment of the present invention comprising apply above-mentioned Milk Coagulation with Ginger Juice health beverages
Preparation method be prepared.Finally obtained curdled milk health beverages mouthfeel and quality are very ideal, and curdled milk process time is short,
Shorten the production cycle.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages comprising following steps：
By ginger cleaning, moisture is drained, fritter is then cut into and smashs to pieces, ginger juice is obtained with 8 layers of filtered through gauze, at 4 DEG C
It places spare.It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then will obtain the pure liquid of soya-bean milk after the filtering of soya-bean milk mixed liquor,
It is uniform that emulsifier for mixing is added into the pure liquid of soya-bean milk, then boiling 15min obtains soya-bean milk.
Ginger juice, bromelain and soya-bean milk are mixed, mixed liquor is put into stand in 60 DEG C of thermostat water baths and is coagulated
Cream.Wherein, the mass ratio of ginger juice, bromelain and soya-bean milk is 10:0.08:100.
Embodiment 2
The present embodiment provides a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages comprising following steps：
By ginger cleaning, moisture is drained, fritter is then cut into and smashs to pieces, ginger juice is obtained with 8 layers of filtered through gauze, at 4 DEG C
It places spare.It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then will obtain the pure liquid of soya-bean milk after the filtering of soya-bean milk mixed liquor,
It is uniform that emulsifier for mixing is added into the pure liquid of soya-bean milk, then boiling 30min obtains soya-bean milk.
Ginger juice, bromelain and soya-bean milk are mixed, mixed liquor is put into stand in 50 DEG C of thermostat water baths and is coagulated
Cream.Wherein, the mass ratio of ginger juice, bromelain and soya-bean milk is 20:0.3:100.
Embodiment 3
The present embodiment provides a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages comprising following steps：
By ginger cleaning, moisture is drained, fritter is then cut into and smashs to pieces, ginger juice is obtained with 8 layers of filtered through gauze, at 4 DEG C
It places spare.It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then will obtain the pure liquid of soya-bean milk after the filtering of soya-bean milk mixed liquor,
It is uniform that emulsifier for mixing is added into the pure liquid of soya-bean milk, then boiling 20min obtains soya-bean milk.
Inulin, ginger juice, bromelain and soya-bean milk are mixed, mixed liquor is put into quiet in 70 DEG C of thermostat water baths
Set curdled milk.Wherein, the mass ratio of inulin, ginger juice, bromelain and soya-bean milk is 5:10:0.08:100.
Embodiment 4
The present embodiment provides a kind of preparation methods of Milk Coagulation with Ginger Juice health beverages comprising following steps：
By ginger cleaning, moisture is drained, fritter is then cut into and smashs to pieces, ginger juice is obtained with 8 layers of filtered through gauze, at 4 DEG C
It places spare.It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then will obtain the pure liquid of soya-bean milk after the filtering of soya-bean milk mixed liquor,
It is uniform that emulsifier for mixing is added into the pure liquid of soya-bean milk, then boiling 20min obtains soya-bean milk.
Inulin, ginger juice, bromelain and soya-bean milk are mixed, mixed liquor is put into quiet in 60 DEG C of thermostat water baths
Set curdled milk.Wherein, the mass ratio of inulin, ginger juice, bromelain and soya-bean milk is 10:20:0.3:100.
Embodiment 5
The present embodiment provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, specific steps and the substantially phase of embodiment 4
Together, the difference is that, inulin, ginger juice, bromelain and soya-bean milk mass ratio be 6:13:0.1:100.
Embodiment 6
The present embodiment provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, specific steps and the substantially phase of embodiment 4
Together, the difference is that, inulin, ginger juice, bromelain and soya-bean milk mass ratio be 8:18:0.3:100.
Embodiment 7
The present embodiment provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 6
Together, the difference is that：
The preparation process of soya-bean milk：It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, by soya-bean milk mixed liquor and the interior Portugal β-
Glycosidase mixing, and be lauched bath 5h in 45 DEG C of temperature condition and obtain enzymolysis liquid；The pure liquid of soya-bean milk is obtained by filtration in enzymolysis liquid；Xiang Dou
It is uniform to starch addition emulsifier for mixing in pure liquid, then boiling 20min obtains soya-bean milk.Wherein, the interior glucosidase of β-mixs with soybean milk liquid
Mass ratio be 0.5:100.
Embodiment 8
The present embodiment provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 6
Together, the difference is that：
The preparation process of soya-bean milk：It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, by soya-bean milk mixed liquor and the interior Portugal β-
Glycosidase mixing, and be lauched bath 3h in 65 DEG C of temperature condition and obtain enzymolysis liquid；The pure liquid of soya-bean milk is obtained by filtration in enzymolysis liquid；Xiang Dou
It is uniform to starch addition emulsifier for mixing in pure liquid, then boiling 20min obtains soya-bean milk.Wherein, the interior glucosidase of β-mixs with soybean milk liquid
Mass ratio be 1:100.
Comparative example 1
This comparative example provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 2
Together, the difference is that：It does not include bromelain in raw material.
Comparative example 2
This comparative example provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 2
Together, the difference is that：(1) do not include ginger juice preparation process；It (2) does not include ginger juice in raw material.
Comparative example 3
This comparative example provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 2
Together, the difference is that：The mass ratio of ginger juice, bromelain and soya-bean milk is 5:0.05:100.
Comparative example 4
This comparative example provides a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, detailed process and the substantially phase of embodiment 2
Together, the difference is that：The mass ratio of ginger juice, bromelain and soya-bean milk is 30:0.5:100.
Test example 1
The curdled milk state in embodiment 1-8 and comparative example 1-4 is observed, using the quality of conventional method measurement curdled milk, packet
Intensity, viscosity and curdled milk time are included, the results are shown in Table 1.
Curdled milk situation is quantified, following method can be used：Firstly, carrying out record standard to the curdled milk time.Curdled milk is opened
When the beginning, small floccule slightly is generated, with increasing for floccule, and gradually condenses into block piece, is finally aggregated into jellied bean curd shape.
Record with from punching slurry, be uniformly mixed to being denoted as the curdled milk time when being aggregated into jellied bean curd shape.Secondly, being evaluated to curdled milk effect.
Can respectively from curdled milk whether completely, the robustness of ziega, quality situation and whether be precipitated whey etc. carry out sense organ
Evaluation.4 kinds of effects can also be divided into, specific standards are:(a) it is unable to curdled milk.(b) curdled milk is incomplete, has floccule generation, and flow
Dynamic property is larger.(c) curdled milk is preferable, is in jellied bean curd shape, homogeneous, and has slight crack.(d) curdled milk is complete, solid flawless, quality
Uniformly, and there is a small amount of whey.
1 curdled milk attribute test result of table
As shown in Table 1, the curdled milk that the preparation method of Milk Coagulation with Ginger Juice health beverages provided in an embodiment of the present invention is prepared
Product strength and the absolute value of viscosity are preferable, and the dosage of ginger juice and bromelain has certain influence to intensity and viscosity,
Dosage should not be too large or too small.The addition of inulin can further increase the intensity and viscosity of product, and the interior glucosidase of β-adds
Enter to be conducive to shorten the curdled milk time.
It is worth noting that, the index and curdled milk time of intensity and viscosity are the relationships mutually restricted, such as ginger juice and pineapple
Protease increase can shorten the curdled milk time, but can also reduce intensity and viscosity.
Test example 2
Sensory evaluation scores, organoleptic indicator are carried out to the curd product in embodiment 2, embodiment 6, embodiment 8 and comparative example 1-4
Standard is shown in Table 2, the results are shown in Table 3.Scoring, each area investigation people is investigated in Beijing, Wuhan, Chengdu and four, Guangzhou area
Group is 50 people, takes the average of all standard.
2 organoleptic indicator's evaluation criteria table of table
3 curdled milk Analyses Methods for Sensory Evaluation Results of table
As shown in Table 3, gel state whole in the preparation method in the present invention is preferable, the addition of inulin and the interior glucose of β-
The addition of glycosides enzyme is conducive to improve gel state.In composition of raw materials, dosage it is excessive or it is very few be unfavorable for guarantee mouthfeel and
Gel state.Ginger juice influences whole flavor and gel state more obvious.
In conclusion a kind of preparation method of Milk Coagulation with Ginger Juice health beverages provided by the invention, passes through ginger juice and spinach
Trailing plants protease is compounded, and the curdled milk time significantly reduces during subsequent curdled milk after mixing with soybean milk, and intensity and viscosity are equal
It can be controlled, be very suitable for promoting and applying.The present invention also provides a kind of Milk Coagulation with Ginger Juice health beverages, use above-mentioned
The preparation method of Milk Coagulation with Ginger Juice health beverages is prepared, and the sensory effects and quality of curdled milk are very good.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of Milk Coagulation with Ginger Juice health beverages, which is characterized in that include the following steps：
Ginger juice, bromelain and soya-bean milk are mixed, curdled milk is then allowed to stand.
2. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 1, which is characterized in that the ginger juice, institute
The mass ratio for stating bromelain and the soya-bean milk is 10-20:0.08-0.3:100.
3. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 2, which is characterized in that the ginger juice,
Inulin, the inulin, the ginger juice, the pineapple egg are added in the bromelain and the soya-bean milk mixing process
The mass ratio of white enzyme and the soya-bean milk is 5-10:10-20:0.08-0.3:100, preferably 6-8:13-18:0.1-0.3:100.
4. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 1, which is characterized in that the system of the ginger juice
Include for process：By ginger cleaning, moisture is drained, fritter is then cut into, uses filtered through gauze.
5. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 4, which is characterized in that preferably, with yarn
Before cloth filtering, the fritter being cut into is smashed to pieces.
6. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 1, which is characterized in that the preparation of the soya-bean milk
Process includes：
It is mixed with beating soybean and water to obtain soya-bean milk mixed liquor, then will obtain the pure liquid of soya-bean milk after soya-bean milk mixed liquor filtering.
7. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 6, which is characterized in that in the system of the soya-bean milk
Further include during standby：It is uniform that emulsifier for mixing is added into the pure liquid of the soya-bean milk, then boiling 15-30min.
8. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 7, which is characterized in that in the system of the soya-bean milk
Further include during standby：Before soya-bean milk mixed liquor filtering, the soya-bean milk mixed liquor is mixed with the interior glucosidase of β-, and
Bath 3-5h, which is lauched, in 45-65 DEG C of temperature condition obtains enzymolysis liquid；
The pure liquid of soya-bean milk is obtained by filtration in the enzymolysis liquid, then again by the pure liquid sterilization processing of the soya-bean milk；
Preferably, the mass ratio of the interior glucosidase of the β-and the soya-bean milk mixed liquor is 0.5-1:100.
9. the preparation method of Milk Coagulation with Ginger Juice health beverages according to claim 1, which is characterized in that the standing curdled milk mistake
The time of journey is 8-15min；
Preferably, cooling under the conditions of temperature at 3-10 DEG C after the standing curdled milk process.
10. a kind of Milk Coagulation with Ginger Juice health beverages, which is characterized in that apply Milk Coagulation with Ginger Juice of any of claims 1-9
The preparation method of health beverages is prepared.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357828A (en) * | 2020-04-15 | 2020-07-03 | 上海德罕电子科技有限公司 | Preparation method of whey bean curd |
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