CN109601630A - A kind of Siraitia grosvenorii buckwheat soyabean milk beverage and preparation method thereof - Google Patents
A kind of Siraitia grosvenorii buckwheat soyabean milk beverage and preparation method thereof Download PDFInfo
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- CN109601630A CN109601630A CN201811502096.6A CN201811502096A CN109601630A CN 109601630 A CN109601630 A CN 109601630A CN 201811502096 A CN201811502096 A CN 201811502096A CN 109601630 A CN109601630 A CN 109601630A
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- buckwheat
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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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Abstract
The present invention relates to a kind of Siraitia grosvenorii buckwheat soyabean milk beverages and preparation method thereof, belong to the technical field of food processing；For the present invention using soya bean as primary raw material, mogroside and buckwheat are auxiliary material, research and develop a soyabean milk beverage that can be eaten for type-II diabetes patient, slimmer；Obtain the optimum formula of Siraitia grosvenorii buckwheat soyabean milk beverage are as follows: soya bean 15%, mogroside 0.2%, buckwheat paste 1%, inulin content 1%, pectin 0.2%, stabilizer 0.2%, surplus is water.Product tissue is fine and smooth in this formula, surface is smooth, homogeneous, pure taste is without particle, the moderate free from extraneous odour of viscosity, not only maintain the flavor and nutritive value of soya-bean milk, hypoglycemic, anti-diabetic characteristic is added again, the invention not only enriches diabetes spy and cures the market vacancy of food, but also advances utilization of the mogroside in food, and new selection is provided for the majority of consumers.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of soyabean milk beverage and preparation method thereof.
Background technique
Siraitia grosvenorii is mainly grown in south China, is the distinctive cucurbitaceous plant in China, has stronger medical value, in the people
Between have 300 years or more applicating histories.Siraitia grosvenorii sweet in flavor cold in nature has the special role of clearing heat and moistening lung, relieving summer-heat cough-relieving.Through
Often feeding Siraitia grosvenorii can promote intestinal movement digestion, enhance human immunity, make one to achieve the effect that promote longevity, therefore arhat
Fruit is otherwise known as Longevity.Siraitia grosvenorii is a natural origin sweetener low in calories, and Siraitia grosvenorii sugariness can reach compared with sucrose
To 300 times of sucrose, heat is provided and but there was only the 1/50 of sucrose.Mogroside characteristic soluble easily in water and without precipitating make its at
For excellent sweetener.Mogroside have many merits such as anticancer liver protection, anti-oxidant, antifatigue, and its anti-diabetic and
Hypoglycemic bioactivity is the main reason for it can be by diabetes patient as sweetener.The research table of Qi Xiangyang et al.
Bright, mogroside can prevent and treat the abnormal of serum cholesterol and increase, and so that blood lipid level in organism is tended to normal human's level, prevent
The only disorders of lipid metabolism due to caused by diabetes in body.For type II diabetes, Fructus Monordicae extract can improve by oral administration
With the insulin replies in diabetes tolerance test, improve body renal function, liver and the blood plasma for enhancing living organism are anti-
The ability of oxidation.For Type I diabetes, the early stage that mogroside also effectively alleviates pancreas islet really in animal experiments faces
The unfavorable symptom of bed, biochemical unusual condition and pathology damage.In short, mogroside has huge work for the treatment of diabetes
With.The document currently studied in China Siraitia grosvenorii extract antidiabetic effect is even few, by Siraitia grosvenorii extract application
Example in food is even more rareness, therefore Siraitia grosvenorii extract has stronger researching value and economic value.
Buckwheat contains rutin, can reduce hyperlipidemia, softening blood vessel, moreover it is possible to reduce cholesterol buckwheat, meet and suffer from diabetes etc.
The diet principle of patient.Its magnesium rich in can promote the dissolution of human fiber's albumen, and sludged blood is inhibited to be formed；It contains
Microelement abundant, boosts metabolism；It contains niacin, can promote the ability of body metabolism.
Vegetable protein beverage category nutrition type beverage contains protein abundant, essential amino acid, dimension because its is cholesterol-free
Raw element and unsaturated fatty acid, are easier to absorption of human body, have the characteristics that healthcare function and favored by people.Soya-bean milk is known as plant
The title of object meat is a kind of higher protein beverage of protein content, is rich in the mines such as quality plant albumen and calcium, phosphorus, iron, zinc
Material element, wherein the content of iron is milk again compared to for meat, and edible soya-bean milk can effectively reduce cholesterol in addition, soya-bean milk
The substances such as middle isoflavones, soap be general have the effect of anticancer, anti-cancer, are a kind of good health foods, and soya-bean milk class beverage is as planting
One of the vital classification of object protein beverage has its unique taste and special processing technology.China's soybean material is rich
It is basic to form essential amino acid pattern in the ideal protein that the amino acid pattern of soybean protein is proposed with the World Health Organization for richness
It is consistent.But soya-bean milk has the bad flavors such as fishy smell, herbaceous taste, green soya bean taste, bitter taste, thus be difficult to be accepted.
The substantial increase of diabetic's quantity implies in the near future, China with anti-diabetic, hypoglycemic be
The functional food of main feature will welcome critical role in food products market.The research and development of functional food can be the master of food enterprise competition
?.Mogroside, buckwheat paste, inulin, pectin composition hybrid modulation are added in soya-bean milk and forms for Siraitia grosvenorii buckwheat soyabean milk beverage
Milk-contained drink, this beverage effectively masks the bad flavor of soya-bean milk, advances utilization of the mogroside in food, be
The majority of consumers provide new selection.
Summary of the invention
The main object of the present invention is a soyabean milk beverage that can be eaten for type-II diabetes patient, slimmer of research and development.
By studying every Variable Conditions in research process, through experiment of single factor and sensory evaluation, Comprehensive Evaluation different condition is to sense organ
The influence of index, it is final to determine most suitable substance additive amount, improve the optimization of Siraitia grosvenorii buckwheat soyabean milk beverage technique.Production of the invention
Product and the preparation method is as follows:
A kind of preparation method of Siraitia grosvenorii buckwheat soyabean milk beverage, method includes the following steps: 100 mesh of (1) buckwheat
Sieve bakes the buckwheat of sieving, to stir, bake to the micro- Huang of flour every now and then in baking, and have the perfume (or spice) of fried flour
Taste.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.(2) select bright in color, seed full
It is full, without rot, the soya bean without mildew cleans up, peel after being impregnated 10-12 hours in 0.3% buck, by soybean plus
Enter 10 times of water, boils 8 minutes, with paste mill grinding, slurry separates slurries and bean dregs through filtering.(3) by mogroside
1.4g-2.6g, buckwheat paste 0%-2%, inulin 0%-2%, pectin 0%-0.4%, stabilizer 0%-0.2% sequentially add slurries
It in 5%-25%, stirs, with deionized water constant volume.(4) homogeneous under 75 DEG C, 15 megapascal pressure.(5) high temperature is used
Pressure sterilization, 121 DEG C, 20 minutes.
It is obtained by test, the Siraitia grosvenorii buckwheat soyabean milk beverage optimum proportion are as follows: soya bean 15%, mogroside
0.2%, buckwheat paste 1%, inulin content 1%, pectin 0.2%, stabilizer 0.2%, surplus is water.
Final products content feature of the present invention: the product that can be produced according to the above parameter, sensory evaluation 87, surface light
Sliding, homogeneous, without particle, the moderate free from extraneous odour of viscosity not only maintains the flavor and nutriture value of soya-bean milk for pure taste, exquisiteness
Value, and add hypoglycemic, anti-diabetic characteristic.
Detailed description of the invention
Fig. 1 is process flow chart of the invention；
Fig. 2 is the screening of mogroside additive amount of the present invention；
Fig. 3 is influence of the soya bean concentration of the present invention to product color and flavor；
Fig. 4 is orthogonal experiments of the invention；
Specific embodiment
Specific embodiment further described with reference to the accompanying drawing.
The main object of the present invention is a soyabean milk beverage that can be eaten for type-II diabetes patient, slimmer of research and development.
By studying every Variable Conditions in research process, through experiment of single factor and sensory evaluation, Comprehensive Evaluation different condition is to sense organ
The influence of index, it is final to determine most suitable substance additive amount, improve the optimization of Siraitia grosvenorii buckwheat soyabean milk beverage technique.Production of the invention
Product and the preparation method is as follows:
A kind of preparation method of Siraitia grosvenorii buckwheat soyabean milk beverage, method includes the following steps: 100 mesh of (1) buckwheat
Sieve bakes the buckwheat of sieving, to stir, bake to the micro- Huang of flour every now and then in baking, and have the perfume (or spice) of fried flour
Taste.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.(2) select bright in color, seed full
It is full, without rot, the soya bean without mildew cleans up, peel after being impregnated 10-12 hours in 0.3% buck, by soybean plus
Enter 10 times of water, boils 8 minutes, with paste mill grinding, slurry separates slurries and bean dregs through filtering.(3) by mogroside
1.4g-2.6g, buckwheat paste 0%-2%, inulin 0%-2%, pectin 0%-0.4%, stabilizer 0%-0.2% sequentially add slurries
It in 5%-25%, stirs, with deionized water constant volume.(4) homogeneous under 75 DEG C, 15 megapascal pressure.(5) high temperature is used
Pressure sterilization, 121 DEG C, 20 minutes.
It is obtained by test, the Siraitia grosvenorii buckwheat soyabean milk beverage optimum proportion are as follows: soya bean 15%, mogroside
0.2%, buckwheat paste 1%, inulin content 1%, pectin 0.2%, stabilizer 0.2%, surplus is water.
Final products content feature of the present invention: the product that can be produced according to the above parameter, sensory evaluation 87, surface light
Sliding, homogeneous, without particle, the moderate free from extraneous odour of viscosity not only maintains the flavor and nutriture value of soya-bean milk for pure taste, exquisiteness
Value, and add hypoglycemic, anti-diabetic characteristic.
Embodiment 1
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) 0%, 0.5%, 1.0%, 1.5%, 2.0% buckwheat of selection is pasted five groups of variables and is screened, in the slurries of filtering
Addition, and mogroside 2g, inulin 1%, pectin 0.2%, stabilizer 0.2% are successively added into slurries 15%, sufficiently stir
It mixes uniformly, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Embodiment 2
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) selection 0%, 0.5%, 1%, 1.5%, 2% inulin, five groups of variables are screened, and are added in the slurries of filtering,
And successively addition addition mogroside 2g, buckwheat paste 1%, pectin 0.2%, stabilizer 0.2% are sufficiently stirred into slurries 15%
It mixes uniformly, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Embodiment 3
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) selection 0,0.1%, 0.2%, 0.3%, 0.4% pectin, five groups of variables are screened, and are added in the slurries of filtering
Add, and successively addition addition mogroside 2g, buckwheat paste 1%, inulin 1%, stabilizer 0.2% are into slurries 15%, sufficiently
It stirs evenly, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Embodiment 4
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) mogroside 2g, buckwheat paste 1%, inulin 1%, pectin 0.2%, stabilizer 0.2% are sequentially added into slurries
5%, it in 10%, 15%, 20%, 25%, stirs, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Embodiment 5
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) selection five groups of variables of 1.4g, 1.7g, 2.0g, 2.3g, 2.6g Siraitia grosvenorii extract are screened, in filtering
Slurries addition, and successively addition buckwheat paste 1%, pectin 0.2%, inulin 1%, stabilizer 0.2% sequentially add in slurries 15%,
It stirs, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Embodiment 6
(1) buckwheat is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, baking when to stir every now and then, bake to
The micro- Huang of flour, and have the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.
(2) bright in color, full grain are selected, is cleaned up without the rotten, soya bean without mildew, is soaked in 0.3% buck
Bubble is peeled after 10-12 hours, and 10 times of water are added in soybean, are boiled 8 minutes, and with paste mill grinding, slurry will slurry through filtering
Liquid and bean dregs separate.
(3) selection 0%, 0.05%, 0.1%, 0.15%, 0.2% stabilizer, five groups of variables are screened, in the slurry of filtering
Liquid addition, and successively add Siraitia grosvenorii extract 2g, buckwheat paste 1%, pectin 0.2%, inulin 1% and sequentially add slurries 15%
In, it stirs, with deionized water constant volume.
(4) homogeneous under 75 DEG C, 15 megapascal pressure.
(5) it is sterilized using high-temperature pressurizing, 121 DEG C, 20 minutes.
Claims (2)
1. a kind of Siraitia grosvenorii buckwheat soyabean milk beverage and preparation method thereof, which is characterized in that method includes the following steps: (1) buckwheat
Flour is sieved with 100 mesh sieve, and the buckwheat of sieving is baked, and to be stirred, be baked to the micro- Huang of flour, and band every now and then in baking
There is the fragrance of fried flour.The buckwheat baked adds 10 times of water, is sufficiently stirred, and is modulated into buckwheat paste mixing.(2) color light is selected
Bright, full grain is cleaned up without the rotten, soya bean without mildew, is peeled after impregnating 10-12 hours in 0.3% buck,
10 times of water are added in soybean, are boiled 8 minutes, with paste mill grinding, slurry separates slurries and bean dregs through filtering.(3) by arhat
Fruit sweet tea glycosides 1.4g-2.6g, buckwheat paste 0%-2%, inulin 0%-2%, pectin 0%-0.4%, stabilizer 0%-0.2% successively add
Enter in slurries 5%-25%, stir, with deionized water constant volume.(4) homogeneous under 75 DEG C, 15 megapascal pressure.(5) it adopts
Sterilized with high-temperature pressurizing, 121 DEG C, after twenty minutes Siraitia grosvenorii buckwheat soyabean milk beverage.
2. a kind of Siraitia grosvenorii buckwheat soyabean milk beverage production method according to claim 1, which is characterized in that the Siraitia grosvenorii buckwheat
Soyabean milk beverage optimum proportion are as follows: soya bean 15%, mogroside 0.2%, buckwheat paste 1%, inulin content 1%, pectin 0.2%,
Stabilizer 0.2%, surplus are water.
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| CN103211011A (en) * | 2013-05-16 | 2013-07-24 | 东北农业大学 | Method for preparing low-fat yogurt |
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Application publication date: 20190412 |