CN108925644A - It is a kind of now to grind konjaku soya-bean milk and preparation method thereof - Google Patents
It is a kind of now to grind konjaku soya-bean milk and preparation method thereof Download PDFInfo
- Publication number
- CN108925644A CN108925644A CN201810911245.8A CN201810911245A CN108925644A CN 108925644 A CN108925644 A CN 108925644A CN 201810911245 A CN201810911245 A CN 201810911245A CN 108925644 A CN108925644 A CN 108925644A
- Authority
- CN
- China
- Prior art keywords
- soya
- bean milk
- konjaku
- bean
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to food processing production fields, in particular to a kind of now mill konjaku soya-bean milk and preparation method thereof, and the konjaku soya-bean milk composition is according to following parts by weight meter: 50-100 parts of modified konnjaku refined powder, 20-40 parts of soya bean, 5-10 parts of white granulated sugar, 3-5 parts of chitosan；Change without adding any preservative in soya-bean milk, be suitable for old man, child, women drinks, healthy, nonhazardous.
Description
Technical field
The present invention relates to food processing production fields, in particular to a kind of now mill konjaku soya-bean milk and preparation method thereof.
Background technique
With the quickening pace of modern life, people are increasingly stringenter the control of time, and most of the time seems all tributes
Dedicate work to, or even the time sometimes having breakfast all is compressed, it is lower and lower to the attention of oneself health.In order to
The people of this part is attracted, each and every one businessman offers some ideas one after another, releases miscellaneous nutrient breakfast, the quality breakfast in Dary garden, beans
Milk, the cola rich in dietary fiber that Coca-Cola is produced, there are also pulsation, nutrition cable release etc., everybody eyes that have been also cross-stitch work,
And every producer is also that the basin earned expires goldleaf, however a problem occur in these breakfast products in the market, that is, contain
More additive determines the state of people all day it is equally known that the quality of breakfast, and breakfast full of nutrition can allow
People is hale and hearty, dynamic, but current market breakfast, it appears that only belly starvation is being solved the problems, such as to people's offer,
The somatogenic need of people is not appeared to be considered, some is even also worked out, expired problem.
Application No. is 201610741255.2 to disclose process for producing soybean milk and soya-bean milk, is beaten twice by passing through soya-bean milk
After slurry, mixing is boiled, and sterilizing, canned, technical characteristic is to be beaten twice to soya-bean milk, take full advantage of bean dregs, improve
Protein content in soya-bean milk, but when sterilizing to soya-bean milk, the nutriment in soya-bean milk may be made to be denaturalized, which is can not
Inverse, so that the nutriment in soya-bean milk is reduced
Summary of the invention
The present invention now grinds konjaku soya-bean milk and preparation method thereof in order to solve the above technical problems, providing one kind.
It is realized particular by following technical scheme:
A kind of now to grind konjaku soya-bean milk and preparation method thereof, the konjaku soya-bean milk composition is according to following parts by weight meter: modified evil spirit
50-100 parts of taro fine powder, 20-40 parts of soya bean, 5-10 parts of white granulated sugar, 3-5 parts of chitosan.
Further, the konjaku soya-bean milk preparation method the following steps are included: (1), impregnate: first soya bean into the water,
After impregnating 5min at room temperature, lye is added, impregnates 1-2h again, then drains soya bean, and with water repeated flushing 3 times；
(2), defibrination: the soya bean of repeated flushing is poured slowly into soy bean milk making machine, by 2 times corase grinding, fine grinding after, boil, stand, 3h it
Afterwards, chitosan is added, and is stirred continuously；(3), deploy: by water and white granulated sugar it is deployed after be put into the soya-bean milk boiled, stir
After mixing uniformly, it is sprinkled into modified konnjaku refined powder, pours into cup that it can be served, after dipping by lye, soya bean is organized to obtain soft
Changing, loss of the material to machine when reducing defibrination, after 2 corase grinding, fine grinding, the partial size of soya-bean milk is further reduced soya bean,
The stability and mouthfeel of soya-bean milk are increased, is easy by human consumption, absorbs；Soya-bean milk is after grinding, actually soya-bean milk
In there is also other macromolecular substances such as protein, fat, cellulose, macromolecular substances be easy to absorb around small molecule,
It settles down, forms precipitating, unstable, chitosan makes what the macromolecular substances in soya-bean milk were formed to sink as a kind of surfactant
It forms sediment and dissolves, maintain the stability of soya-bean milk, secondly, chitosan also has the function of antibacterial, be able to suppress big present in soya bean
The a variety of, bacteriums such as enterobacteria, reaping hook bacillus, lactic acid bacteria, cinnamomum cassia bacterium, mould, the growth of saccharomycete, health, naturally, its
Secondary is that modified konnjaku refined powder is sprinkled into manufactured soya-bean milk surface, modified konnjaku refined powder energy and chitosan on surface by intermolecular
Part effect, can form a tunic, which has good mechanical stability, miscibility and biological compatibility, can prevent the external world
Microorganism infects soya-bean milk, it is not easy to go bad, trust, safety.
Further, the sodium bicarbonate that the lye is 0.25%, temperature are 80-85 DEG C.
Further, the modified konnjaku refined powder is konjaku by peeling, is cut into blocky, color protection treatment and alcohol is added later
Grinding, then takes off solvent, cleans, dry, is eventually adding modifying agent and is prepared under tepidarium.
Further, the alcohol concentration is no more than 20%.
Further, the modifying agent is one of gallic acid, maleic anhydride, sodium polyphosphate.
Further, the concentration of the addition chitosan is 0.18-0.24%.
In conclusion the beneficial effects of the present invention are: the first, the soya-bean milk now grinds soya-bean milk to be fresh, remains in soya bean
The nutrients such as original protein, fat, carbohydrate, mineral element meet necessary for human nutriment, as breakfast, completely
Meet energy needed for morning, moreover, the nutrient in the soya-bean milk is after grinding, it is easier to it is digested, absorbs, the
Two, the soya-bean milk it is stable, it is uniform, in good taste, now grind soya-bean milk comparatively, the soya-bean milk is long placed in will not precipitate and sticky with general,
Aromatic flavour；Third, modified konnjaku refined powder energy and chitosan are acted on surface by intermolecular part, and a tunic can be formed, the film
With good mechanical stability, miscibility and biological compatibility, external microbe can be prevented to infect soya-bean milk, it is not easy to
Go bad, trust, safety.4th, change without adding any preservative in soya-bean milk, be suitable for old man, child, women drinks, healthy, nothing
It poisons.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
Material: modified konnjaku refined powder 40kg, soya bean 10kg, white granulated sugar 3kg, chitosan 2kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, chitosan is added, and be stirred continuously；(3), it deploys: by water
With white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, be sprinkled into modified konnjaku refined powder, pour into cup i.e.
It is edible；
Embodiment 2
Material: modified konnjaku refined powder 60kg, soya bean 30kg, white granulated sugar 5kg, chitosan 4kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, chitosan is added, and be stirred continuously；(3), it deploys: by water
With white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, be sprinkled into modified konnjaku refined powder, pour into cup i.e.
It is edible；
Embodiment 3
Material: modified konnjaku refined powder 110kg, soya bean 50kg, white granulated sugar 11kg, chitosan 6kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, chitosan is added, and be stirred continuously；(3), it deploys: by water
With white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, be sprinkled into modified konnjaku refined powder, pour into cup i.e.
It is edible；
Embodiment 4
Material: modified konnjaku refined powder 60kg, soya bean 30kg, white granulated sugar 5kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands 3h；(3), it deploys: deployed be put into later of water and white granulated sugar was boiled
Soya-bean milk in, after stirring evenly, be sprinkled into modified konnjaku refined powder, pour into cup that it can be served；
Embodiment 5
Material: konjaku powder 60kg, soya bean 30kg, white granulated sugar 5kg, chitosan 4kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, chitosan is added, and be stirred continuously；(3), it deploys: by water
With white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, be sprinkled into konjaku powder, pour into i.e. edible in cup
With；
Embodiment 6
Material: modified konnjaku refined powder 60kg, soya bean 30kg, white granulated sugar 5kg, chitosan 4kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, the mixed liquor of chitosan and modified konnjaku refined powder is added, and
It is stirred continuously；(3), deploy: by water and white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, pour into
It can be served in cup；
Embodiment 7
Material: modified konnjaku refined powder 60kg, soya bean 30kg, white granulated sugar 5kg, chitosan 4kg；
Preparation method: (1), impregnate: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates again
Then 1-2h drains soya bean, and with water repeated flushing 3 times；(2), the soya bean of repeated flushing defibrination: is poured slowly into soy bean milk making machine
In, it after 2 corase grinding, fine grinding, boils, stands, after 3h, chitosan is added and then modified konnjaku refined powder is added, and
It is stirred continuously；(3), deploy: by water and white granulated sugar it is deployed after be put into the soya-bean milk boiled, after stirring evenly, pour into
It can be served in cup；
Test 1
It is put into cup after processing out soya-bean milk according to embodiment 1-7, randomly selects sugariness of the consumer to soya-bean milk, acid
Degree, viscosity, fragrance, whole preference give a mark, and score are recorded in table 1；
Table 1
Claims (7)
1. a kind of now grind konjaku preparation method of soymilk, which is characterized in that the konjaku soya-bean milk composition is according to following parts by weight meter: changing
50-100 parts of konjaku powder, 20-40 parts of soya bean, 5-10 parts of white granulated sugar, 3-5 parts of chitosan of property.
2. now grinding konjaku preparation method of soymilk as described in claim 1, which is characterized in that the preparation method packet of the konjaku soya-bean milk
Include following steps: (1), impregnating: first soya bean into the water, after impregnating 5min at room temperature, is added lye, impregnates 1-2h again,
Then soya bean is drained, and with water repeated flushing 3 times；(2), defibrination: the soya bean of repeated flushing is poured slowly into soy bean milk making machine, warp
It crosses after 2 corase grinding, fine grinding, boils, stand, after 3h, chitosan is added, and be stirred continuously；(3), it deploys: by water and white sand
It is put into the soya-bean milk boiled after sugar is deployed, after stirring evenly, is sprinkled into modified konnjaku refined powder, pours into i.e. edible in cup
With.
3. lye as claimed in claim 2, which is characterized in that the sodium bicarbonate that the lye is 0.25%, temperature 80-85
℃。
4. modified konnjaku refined powder as claimed in claim 1 or 2, which is characterized in that the modified konnjaku refined powder is konjaku process
Peeling is cut into addition alcohol grinding after blocky, color protection treatment, then takes off solvent, clean, dry, is eventually adding modifying agent
It is prepared under tepidarium.
5. fruit juice as described in claim 1, which is characterized in that the alcohol concentration is no more than 20%.
6. modifying agent as claimed in claim 4, which is characterized in that the modifying agent is gallic acid, maleic anhydride, poly phosphorus
One of sour sodium.
7. as claimed in claim 2 now grind konjaku preparation method of soymilk, which is characterized in that it is described addition chitosan concentration be
0.18-0.24%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810911245.8A CN108925644A (en) | 2018-08-10 | 2018-08-10 | It is a kind of now to grind konjaku soya-bean milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810911245.8A CN108925644A (en) | 2018-08-10 | 2018-08-10 | It is a kind of now to grind konjaku soya-bean milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925644A true CN108925644A (en) | 2018-12-04 |
Family
ID=64445885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810911245.8A Pending CN108925644A (en) | 2018-08-10 | 2018-08-10 | It is a kind of now to grind konjaku soya-bean milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108925644A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588492A (en) * | 2019-01-25 | 2019-04-09 | 安徽大别山浩野魔芋科技开发有限公司 | A kind of preparation method of soya-bean milk konjak food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
| CN102090667A (en) * | 2010-12-23 | 2011-06-15 | 福建农林大学 | Method for preparing highly elastic minced fish products |
| CN102488016A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Dietary fiber soybean milk and production method thereof |
| CN105505580A (en) * | 2015-12-14 | 2016-04-20 | 长江大学 | Microcapsule and preparation method thereof |
-
2018
- 2018-08-10 CN CN201810911245.8A patent/CN108925644A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100052596A (en) * | 2008-11-11 | 2010-05-20 | 이진우 | A method of producing bean curd for sanitary packing by using a fine soy milk making soy bean seed leaf of electric oven natural hardening method |
| CN102090667A (en) * | 2010-12-23 | 2011-06-15 | 福建农林大学 | Method for preparing highly elastic minced fish products |
| CN102488016A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Dietary fiber soybean milk and production method thereof |
| CN105505580A (en) * | 2015-12-14 | 2016-04-20 | 长江大学 | Microcapsule and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| YU-HSUAN HSIAO, SHENG-YANG HSIA, YIN-CHING CHAN,JUNG-FENG HSIEH: "Complex Coacervation of Soy Proteins, Isoflavones and Chitosan", 《MOLECULES》 * |
| 段久芳: "《天然高分子材料》", 30 September 2016 * |
| 汪多仁: "《有机食品表面活性剂》", 30 April 2009 * |
| 谭建新，阳健飞: "魔芋胶在豆制品中的应用研究", 《邵阳学院学报（自然科学版）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588492A (en) * | 2019-01-25 | 2019-04-09 | 安徽大别山浩野魔芋科技开发有限公司 | A kind of preparation method of soya-bean milk konjak food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6887508B2 (en) | Protein stabilizing agent | |
| CN105559025A (en) | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce | |
| CN101248856A (en) | Process for preparing bittern tender bean curd | |
| CN104824170A (en) | Production method for enzymatic soybean protein fermented yogurt | |
| CN105309623A (en) | Corn peanut milk beverage and production process thereof | |
| KR101944532B1 (en) | Non-milk fat ice cream using fermented peach and a menufacture method therefor | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN108925644A (en) | It is a kind of now to grind konjaku soya-bean milk and preparation method thereof | |
| KR102095993B1 (en) | Manufacturing method for adzuki beans sediment | |
| CN101147602A (en) | Green tea apostichopus japonicus selenka and processing method thereof | |
| CN104957696A (en) | Production process of probiotic bacteria fermentation type beverage | |
| CN107927183A (en) | A kind of processing technology of soy milk drinks | |
| JPH0690695A (en) | Fiber soy bean curd and its preparation | |
| CN115997910A (en) | Preparation method of beef marrow oil refined powder | |
| CN109077319A (en) | The method that lipid containing plant extract prepares ice cream, milk tea and pulvis | |
| CN101564140B (en) | Preserved beancurd containing functional factor and preparation method thereof | |
| CN101223917B (en) | Walnut cheese and preparing process thereof | |
| CN113974081A (en) | Preparation method of charcoal-roasted soybean milk rich in dietary fibers | |
| CN108925645A (en) | A kind of konjaku soymilk and preparation method thereof | |
| CN106387067A (en) | Chocolate soybean milk and preparation method thereof | |
| JPS6214249B2 (en) | ||
| CN111227057A (en) | Non-dairy creamer containing soybean flour and preparation method thereof | |
| CN100364427C (en) | Raw squeezing sterilized bean milk | |
| CN108967790A (en) | The Chinese chestnut health care instant beverage and its method of freezing concentrating drying method preparation | |
| CN107865272A (en) | A kind of preparation method of cough-relieving Chinese Drug Gualouzi beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181204 |