CN110583791A - High-nutrition barley young soya bean milk and preparation process thereof - Google Patents
High-nutrition barley young soya bean milk and preparation process thereof Download PDFInfo
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- CN110583791A CN110583791A CN201911030111.6A CN201911030111A CN110583791A CN 110583791 A CN110583791 A CN 110583791A CN 201911030111 A CN201911030111 A CN 201911030111A CN 110583791 A CN110583791 A CN 110583791A
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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
Abstract
The invention belongs to the technical field of food production and application, and particularly discloses high-nutrition barley young leaf soymilk, which comprises 18-35% of soybean paste, 38-48% of crystallized candy, 0.13-1.2% of barley seedling powder, 0.2-0.85% of polydextrose, 0.1-0.55% of sodium carboxymethylcellulose, 2.5-7.5% of sucrose fatty acid ester, 2.3-4.8% of agar, 0.2-0.8% of edible salt, 0.15-1.5% of sodium bicarbonate and the balance of water. The high-nutrition barley young soya bean milk and the preparation process thereof have the beneficial effects that: the barley and broad bean milk produced by the method has good taste and excellent nutrition component proportion, and the nutrition components are not lost in the production process, so that people in all ages can drink the barley and broad bean milk as a nutrition supplement beverage.
Description
Technical Field
The invention belongs to the technical field of food production and application, and particularly relates to high-nutrition barley and young soybean milk and a preparation process thereof.
Background
The soybean milk is made of high-quality soybean, fully utilizes plant protein resources, uses plant protein, improves the protein value and the biological value, contains various vitamins and mineral substances, and has higher nutritional value. The soybean milk beverage is fragrant and mellow in taste, smooth but not greasy, beneficial to frequent drinking and healthy and nutritional. The soymilk sold in the market has various varieties, proper price and convenient eating, thereby being popular with consumers. According to analysis, the soymilk contains rich nutrient components, particularly rich protein and more trace elements of magnesium, and also contains the vitamins of Bl, B2 and the like, thus being a better nutrient food. Soymilk is also known by western nutritionists as a "brain tonic" food because the soybean phospholipids contained in soymilk can activate brain cells and improve memory and attention of the elderly.
With the research and development of barley leaves, people find that the barley leaves also have higher food therapy and medicinal values, the barley leaf powder is one of herbal medicines, contains a large amount of vitamin C, beta-carotene and antioxidant enzymes, promotes metabolism, and has the effects of enhancing organism infection resistance, antibiosis, analgesia and the like, so that people optimize and combine the production and processing of the added value of the barley leaves with the soybean milk to improve the nutritional value of the soybean milk, improve the nutritional value of the soybean milk and meet the requirement of daily drinking standards.
Based on the problems, the invention provides high-nutrition barley and young soybean milk and a preparation process thereof.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide high-nutrition barley young bean milk and a preparation process thereof, the produced barley young bean milk has good taste and excellent nutrition component proportion, no loss of nutrition components in the production process, and people who accord with all ages can drink as nutrition supplement drinks.
The technical scheme is as follows: the invention provides high-nutrition barley young leaf soymilk, which comprises, by weight, 18% -35% of soybean paste, 38% -48% of crystallized candies, 0.13% -1.2% of barley seedling powder, 0.2% -0.85% of polydextrose, 0.1% -0.55% of sodium carboxymethylcellulose, 2.5% -7.5% of sucrose fatty acid ester, 2.3% -4.8% of agar, 0.2% -0.8% of edible salt, 0.15% -1.5% of sodium bicarbonate and the balance of water.
According to the technical scheme, the soybean paste is non-transgenic soybean and non-transgenic soybean oil, and the addition amount of the barley grass powder is more than or equal to 1g/100 ml.
On the other hand, the invention provides a preparation process of the high-nutrition barley malleaf soymilk, which comprises the following steps,
step (1), firstly, adding water to mix the soybean paste, the barley grass powder and the crystallized candy according to the proportion. And (2) respectively adding polydextrose, sodium carboxymethylcellulose, sucrose fatty acid ester, agar, edible salt and sodium bicarbonate into the mixed liquid of the soybean paste, the barley seedling powder and the crystallized candy obtained in the step (1) according to a ratio, pulping and pasting by using a high-speed shearing machine, wherein an emulsifying tank of the high-speed shearing machine rotates at 2500 rpm, the machine is stopped for pasting after shearing for 40-60 minutes, the pasting time is 10-15 minutes, the machine is started for stirring for 2 minutes after 5 minutes of pasting, and the operation is repeated. And (3) carrying out fixed dissolution and homogenization treatment on the emulsified taro juice obtained in the step (2), and carrying out homogenization treatment by using a high-pressure homogenizer. And (4) firstly, pumping the homogenized emulsified taro juice obtained in the step (3) into a cache tank for filling, wherein the filling material liquid temperature is 60-70 ℃, then carrying out sterilization treatment by using a sterilization kettle, wherein the sterilization temperature is 100-110 ℃, the sterilization time is 40-65 minutes, and finally cooling, taking out of the sterilization kettle, packaging and warehousing.
According to the technical scheme, in the step (3), a high-pressure homogenizer is used for homogenizing at a temperature of 65-70 ℃, and at least two times of homogenizing operation are carried out, wherein the first time of homogenizing operation is carried out at a pressure of 255-325 Pa for 5-15 minutes, and the second time of homogenizing operation is carried out at a pressure of 300-380 Pa for 30-40 minutes.
According to the technical scheme, the temperature of the filling material liquid in the step (4) is 65 ℃, and then the sterilization kettle is utilized for sterilization treatment, wherein the sterilization temperature is 108 ℃, and the sterilization time is 45-50 minutes.
Compared with the prior art, the high-nutrition barley young bean milk and the preparation process thereof have the beneficial effects that: the barley and broad bean milk produced by the method has good taste and excellent nutrition component proportion, and the nutrition components are not lost in the production process, so that people in all ages can drink the barley and broad bean milk as a nutrition supplement beverage.
Detailed Description
The invention will be further elucidated with reference to the following specific examples.
Examples
The high-nutrition barley young leaf soymilk comprises, by weight, 18% -35% of soybean paste, 38% -48% of crystallized candies, 0.13% -1.2% of barley seedling powder, 0.2% -0.85% of polydextrose, 0.1% -0.55% of sodium carboxymethyl cellulose, 2.5% -7.5% of sucrose fatty acid ester, 2.3% -4.8% of agar, 0.2% -0.8% of edible salt, 0.15% -1.5% of sodium bicarbonate and the balance of water.
Further preferably, the soybean paste is non-transgenic soybean and non-transgenic soybean oil, and the addition amount of the barley seedling powder is more than or equal to 1g/100 ml.
The preparation process of the high-nutrition barley young leaf soymilk comprises the following steps of (1) firstly, adding water into soybean paste, barley seedling powder and crystallized candy according to the proportion and mixing. And (2) respectively adding polydextrose, sodium carboxymethylcellulose, sucrose fatty acid ester, agar, edible salt and sodium bicarbonate into the mixed liquid of the soybean paste, the barley seedling powder and the crystallized candy obtained in the step (1) according to a ratio, pulping and pasting by using a high-speed shearing machine, wherein an emulsifying tank of the high-speed shearing machine rotates at 2500 rpm, the machine is stopped for pasting after shearing for 40-60 minutes, the pasting time is 10-15 minutes, the machine is started for stirring for 2 minutes after 5 minutes of pasting, and the operation is repeated. And (3) carrying out fixed dissolution and homogenization treatment on the emulsified taro juice obtained in the step (2), and carrying out homogenization treatment by using a high-pressure homogenizer. And (4) firstly, pumping the homogenized emulsified taro juice obtained in the step (3) into a cache tank for filling, wherein the filling material liquid temperature is 60-70 ℃, then carrying out sterilization treatment by using a sterilization kettle, wherein the sterilization temperature is 100-110 ℃, the sterilization time is 40-65 minutes, and finally cooling, taking out of the sterilization kettle, packaging and warehousing.
Further preferably, in the step (3), a high-pressure homogenizer is used for homogenizing at a temperature of 65-70 ℃, and at least two times of homogenizing operation are carried out, wherein the first time of homogenizing operation is carried out at a pressure of 255-325 Pa for 5-15 minutes, and the second time of homogenizing operation is carried out at a pressure of 300-380 Pa for 30-40 minutes; and (4) the temperature of the filling material liquid in the step (4) is 65 ℃, and then the sterilization kettle is used for sterilization treatment, wherein the sterilization temperature is 108 ℃, and the sterilization time is 45-50 minutes.
According to the high-nutrition barley young leaf soybean milk and the preparation process thereof, the produced barley young leaf soybean milk is good in taste and excellent in nutrition component proportion, no loss of nutrition components exists in the production process, and people in accordance with all age groups drink as nutrition supplement drinks.
The foregoing is only a preferred embodiment of this invention and it should be noted that modifications can be made by those skilled in the art without departing from the principle of the invention and these modifications should also be considered as the protection scope of the invention.
Claims (5)
1. A high-nutrition barley malted soybean milk is characterized in that: the high-nutrition barley young leaf soybean milk comprises, by weight, 18% -35% of soybean paste, 38% -48% of crystallized candy, 0.13% -1.2% of barley seedling powder, 0.2% -0.85% of polydextrose, 0.1% -0.55% of sodium carboxymethyl cellulose, 2.5% -7.5% of sucrose fatty acid ester, 2.3% -4.8% of agar, 0.2% -0.8% of edible salt, 0.15% -1.5% of sodium bicarbonate and the balance of water.
2. A high-nutrition barley malted soybean milk is characterized in that: the soybean paste is non-transgenic soybean and non-transgenic soybean oil, and the addition amount of the barley seedling powder is more than or equal to 1g/100 ml.
3. A preparation process of high-nutrition barley malted soybean milk is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
step (1), firstly, adding water to mix the soybean paste, the barley grass powder and the crystallized candy according to the proportion;
step (2), respectively adding polydextrose, sodium carboxymethylcellulose, sucrose fatty acid ester, agar, edible salt and sodium bicarbonate into the mixed liquid of the soybean paste, the barley seedling powder and the crystallized candy obtained in the step (1) according to a ratio, pulping and pasting by using a high-speed shearing machine, wherein an emulsifying tank of the high-speed shearing machine rotates at 2500 revolutions per minute for shearing for 40-60 minutes, stopping the machine for pasting for 10-15 minutes, stopping 5 minutes during pasting, starting the machine for stirring for 2 minutes, and repeating the operation;
step (3), carrying out fixed dissolution and homogenization treatment on the emulsified taro juice obtained in the step (2), and carrying out homogenization treatment by using a high-pressure homogenizer;
and (4) firstly, pumping the homogenized emulsified taro juice obtained in the step (3) into a cache tank for filling, wherein the filling material liquid temperature is 60-70 ℃, then carrying out sterilization treatment by using a sterilization kettle, wherein the sterilization temperature is 100-110 ℃, the sterilization time is 40-65 minutes, and finally cooling, taking out of the sterilization kettle, packaging and warehousing.
4. The process for preparing high nutrient barley malted soybean milk according to claim 3, wherein the process comprises the following steps: and (3) homogenizing at 65-70 ℃ by using a high-pressure homogenizer, and performing at least two times of homogenizing operation, wherein the first time of homogenizing operation is at a pressure of 255-325 Pa for 5-15 minutes, and the second time of homogenizing operation is at a pressure of 300-380 Pa for 30-40 minutes.
5. The process for preparing high nutrient barley malted soybean milk according to claim 3, wherein the process comprises the following steps: and (4) filling the material liquid at 65 ℃, and then sterilizing by using a sterilization kettle at 108 ℃ for 45-50 minutes.
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| CN201911030111.6A CN110583791A (en) | 2019-10-28 | 2019-10-28 | High-nutrition barley young soya bean milk and preparation process thereof |
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Citations (6)
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|---|---|---|---|---|
| US20070148307A1 (en) * | 2004-10-07 | 2007-06-28 | Shawn Sherwood | Protein beverage and protein beverage concentrate and methods of making the same |
| CN107788309A (en) * | 2017-09-15 | 2018-03-13 | 名沙食品（江苏）有限公司 | A kind of barley young leaf green juice beverage |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
| CN109007046A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of production method of the soymilk flavor beverage containing Lactobacillus delbrueckii and its product |
| CN109090250A (en) * | 2018-07-05 | 2018-12-28 | 江苏豪蓓特食品有限公司 | A kind of production method of the soymilk flavor beverage containing wheat seeding fiber |
| CN109699864A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
-
2019
- 2019-10-28 CN CN201911030111.6A patent/CN110583791A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070148307A1 (en) * | 2004-10-07 | 2007-06-28 | Shawn Sherwood | Protein beverage and protein beverage concentrate and methods of making the same |
| CN107788309A (en) * | 2017-09-15 | 2018-03-13 | 名沙食品（江苏）有限公司 | A kind of barley young leaf green juice beverage |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
| CN109007046A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of production method of the soymilk flavor beverage containing Lactobacillus delbrueckii and its product |
| CN109090250A (en) * | 2018-07-05 | 2018-12-28 | 江苏豪蓓特食品有限公司 | A kind of production method of the soymilk flavor beverage containing wheat seeding fiber |
| CN109699864A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
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Application publication date: 20191220 |
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