CN110679668A - Preparation method of rose soybean milk beverage - Google Patents
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- 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
A preparation method of a rose soybean milk beverage comprises the following steps: (1) preparing soybean oil body; (2) preparing rose extract; (3) preparing soybean milk; (4) blending and homogenizing, and (5) filling and sterilizing. The rose soybean milk beverage is prepared by taking soybeans as raw materials, preparing soybean oil bodies and soybean milk, blending, sterilizing and filling the soybean milk, the rose extract, the soybean oil bodies and the milk powder, and has good stability, fine taste and compound flavor of rose, the soybean milk and the milk powder.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of a rose soybean milk beverage.
Background
China is the origin of soybean and has a long planting history. Soybeans are called as "garden meat" and "high-quality protein warehouse", and the important position of the soybeans in various food materials in China can be seen. The soybean milk is prepared by soaking soybeans in water, grinding, filtering and boiling, is a traditional beverage in China, and can be traced back to the time of Western Han dynasty in history. The soybean milk is a drink which is loved by Chinese people, is a nutritional food which is suitable for people of all ages, and enjoys the reputation of 'plant milk' in Europe and America. The soybean milk is rich in vegetable protein and phospholipid, and also contains vitamin B1, vitamin B2, nicotinic acid and the like. In addition, the soybean milk also contains minerals such as iron and calcium, especially calcium, which is very suitable for various people including the old, the adults, the teenagers, the children and the like.
Plant seeds, particularly oil crop seeds, are rich in lipids, and liquid oils are generally obtained by pressing or organic solvent methods as edible oils. The oil in the plant seeds is mainly present in the form of oil bodies. The oil body is a subcellular structure, and is an oil storage subcellular organelle of a plant seed. Soybean is one of the most popular and important legumes for human beings, and is an important vegetable protein and oil raw material. The diameter of oil bodies in the soybeans is 0.2-0.5 mu m, and the components mainly comprise phospholipid, triacylglycerol and oil body protein molecules. The soybean oil is an excellent natural emulsifier, is safe to use, has excellent flavor, and is rich in various nutrients such as polyunsaturated fatty acid. The soybean oil body has very wide application prospect in food production
Roses are perennial evergreen or deciduous shrubs of the genus rosa of the family rosaceae and are widely grown in China. The rose contains abundant vitamin A, C, B, E, K and tannin, and can improve endocrine loss, relieve fatigue, regulate qi and blood, regulate female physiological problems, promote blood circulation, care skin, regulate menstruation, promote urination, alleviate gastrointestinal nerve, prevent wrinkle, prevent frostbite, and care skin.
Disclosure of Invention
The invention aims to provide a preparation method of a rose soybean milk beverage.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of rose soybean milk beverage comprises the following steps:
step 1: mixing semen glycines with purified water at a mass ratio of 1:4-6, soaking for 10-12 hr, and placing the semen glycines and soaking solution at frequency of 25-35KHz and power density of 0.35-0.55w/cm2Performing ultrasonic treatment for 5-10min in an ultrasonic environment; then, the soybeans and the soak solution after the ultrasonic treatment are placed into a tissue triturator, and are treated for 2-4min at the rotating speed of 9000-12000r/min to obtain soybean homogenate;
step 2: performing filter pressing treatment on the soybean homogenate obtained in the step (1) to obtain filtrate which is soybean milk; then uniformly mixing the soybean milk and sucrose powder with the particle size of 100-120 meshes according to the mass ratio of 3-5:1 to obtain mixed emulsion; then placing the mixed emulsion into a centrifuge, centrifuging for 25-30min at the temperature of 2-4 ℃ and the rotation speed of 6000-7000rpm/min, and collecting the milky substances on the surface layer, namely the crude product of the soybean oil body;
and step 3: placing the crude soybean oil into a high-speed refrigerated centrifuge, centrifuging for 3-5min at the temperature of 2-4 ℃ and the rotation speed of 10000-;
and 4, step 4: pulverizing dried flos Rosae Rugosae to 40-60 mesh to obtain flos Rosae Rugosae pollen; mixing rose pollen and purified water at a mass ratio of 1:4-8, soaking for 30-45min, and placing the rose pollen and soaking solution at a frequency of 25-35KHz and a power density of 0.35-0.55w/cm2Performing ultrasonic treatment for 5-10min in an ultrasonic environment; then the mixed solution after ultrasonic treatment is put into a microwave oven, and the microwave frequency is 3.0GHz and the power density is 0.30-0.45w/cm2Treating for 10-15min under the condition; filtering the mixed solution after the microwave treatment, and collecting filtrate which is rose extract;
and 5: soaking clean soybean in 5-10 times of purified water for 10-12 hr; then, turning over and colliding the soaked soybeans in a packing auger for 5-10min to crack and separate the hulls of the soaked soybeans; then separating the bean skin and the bean kernel; soaking the obtained bean kernel in 5-10 times of hot water of 90-95 deg.C for 5-8min to obtain scalded bean kernel; mixing the blanched bean kernels with purified water at the temperature of 90-95 ℃ according to the mass ratio of 1:9-12, and putting the mixture into a soybean milk machine to polish into mixed slurry; filtering the mixed slurry and collecting filtrate to obtain soybean milk;
step 6: putting 80-95 parts by weight of soybean milk, 2-10 parts by weight of white granulated sugar, 2-8 parts by weight of rose extract, 1-1.5 parts by weight of milk powder and 0.8-2.5 parts by weight of soybean oil into a blending tank, and blending for 15-20min at the stirring speed of 60-80r/min at the temperature of 60-70 ℃; then degassing and homogenizing the blended materials;
and 7: sterilizing the degassed and homogenized materials, and filling to obtain the rose soybean milk beverage.
The preferable technical scheme is as follows: the filter press adopted for filter pressing treatment is one of a plate and frame filter press, a belt filter press and a membrane filter press; the filter pressing pressure is 0.25-0.30MPa, and the aperture of the filter screen is 80-100 meshes.
The preferable technical scheme is as follows: the sterilization conditions are as follows: the sterilization temperature is 135-140 ℃, and the sterilization time is 10-15 s.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention firstly carries out blanching enzyme deactivation treatment on the soybeans and then prepares the soybean milk, thereby reducing the influence of various enzymes on the flavor of the soybean milk.
2. The rose soybean milk beverage is added with the soybean oil body, so that the stability of the beverage is improved, and the mouthfeel of the beverage is enriched.
3. The rose soybean milk beverage prepared by the invention has good stability and fine taste, and has the composite flavor of rose, soybean milk and milk powder.
4. The rose soybean milk beverage is prepared by taking soybeans as raw materials, preparing soybean oil bodies and soybean milk, blending, sterilizing and filling the soybean milk, the rose extract, the soybean oil bodies and the milk powder, and has good stability, fine taste and compound flavor of rose, the soybean milk and the milk powder.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of rose soybean milk beverage
A preparation method of rose soybean milk beverage comprises the following steps.
(1) Preparation of soybean oil body
And (4) preparing soybean homogenate. Selecting dry de-clipped soybean with intact appearance and no insect pest, no mildew, mixing soybean with food grade purified water at a mass ratio of 1:5, standing at room temperature for soaking for 11 hr, and placing soybean and soaking solution at a frequency of 30KHz and a power density of 0.4w/cm2And (4) carrying out ultrasonic treatment for 8min in an ultrasonic environment. Placing the ultrasonically treated semen glycines and semen glycines soaking solution into high speed tissue mashing machine, and processing at speed of 10500r/minAnd 3min to obtain soybean homogenate.
And (5) performing filter pressing. And (3) performing pressure filtration on the soybean homogenate by using a food-grade pressure filter to obtain soybean milk and a soybean residue filter cake, wherein the pressure filtration pressure is 0.28MPa, the aperture of a filter screen is 90 meshes, and the water content of the filter cake is 70%. The obtained filtrate is soybean milk. The filter press is a plate and frame filter press.
Preparing the mixed emulsion of the soybean milk and the sucrose powder. The white granulated sugar is crushed to 100-mesh and 120-mesh to obtain the sucrose powder. Uniformly mixing soybean milk and sucrose powder according to a mass ratio of 4:1, placing into a resonance sound mixing device, and performing resonance sound mixing treatment for 10min under the conditions of frequency of 100Hz and amplitude of 1.8mm to obtain a mixed emulsion.
And (5) performing refrigerated centrifugation twice. And (3) putting the mixed emulsion of the soybean milk and the sucrose powder into a high-speed freezing centrifuge, centrifuging for 27 min at the temperature of 3 ℃ and the rotating speed of 6500rpm/min, and collecting a substance with milky surface, namely the crude product of the soybean oil body. Putting the crude soybean oil into a high-speed freezing centrifuge, centrifuging for 4min at the temperature of 3 ℃ and the rotating speed of 11500r/min, removing a lower water layer, and collecting an upper oil layer, namely the soybean oil for later use.
(2) Preparing flos Rosae Rugosae extractive solution
Crushing the dried rose into 50 meshes to obtain rose pollen; mixing flos Rosae Rugosae pollen and food grade purified water at a mass ratio of 1:5, standing at room temperature, soaking for 40min, and placing flos Rosae Rugosae pollen and soaking solution at frequency of 30KHz and power density of 0.4w/cm2And (4) carrying out ultrasonic treatment for 8min in an ultrasonic environment.
Placing the mixed solution after ultrasonic treatment into a microwave device, and controlling the microwave frequency to be 3.0GHz and the power density to be 0.5w/cm2Treating for 12min under the condition; filtering the mixed solution after microwave treatment by adopting a 110-mesh filter screen, and collecting filtrate to obtain rose extract.
(3) Preparation of soybean milk
And (4) selecting materials. Selecting soybeans, selecting soybean grains which are not damaged by worms, have high maturity and are full in seeds, removing foreign matters such as sand and stone grains by virtue of a screen, and repeatedly washing with clear water to remove dust and soil on the surfaces of the soybeans.
And (5) soaking. Soaking the selected soybeans in food-grade purified water with the mass 8 times that of the soybeans for 11 hours.
Peeling. Turning over and colliding the soaked soybean in a packing auger meeting food-grade sanitary conditions for 8min to break and separate soybean hulls; then the materials are put into an environment with flowing water and vibration at the same time, the vibration enables the bean skins to be peeled from the bean kernels, and the peeled bean skins are washed away by the flowing water flow to realize peeling.
And (5) blanching. Soaking the peeled bean kernel in 8 times of hot water of 92 deg.C for 6min to inactivate various enzymes of soybean.
Grinding: mixing the blanched bean kernels with food-grade purified water at the temperature of 92 ℃ according to the mass ratio of 1:10, and putting the mixture into a soybean milk machine to grind into mixed slurry.
And (5) separating slurry and slag. And filtering the mixed slurry by adopting a 110-mesh filter screen, and collecting filtrate to obtain the soybean milk.
(4) Blending and homogenizing
The formula comprises the following components by mass: 90 parts by weight of soybean milk, 6 parts by weight of white granulated sugar, 5 parts by weight of rose extract, 1.2 parts by weight of milk powder and 1.5 parts by weight of soybean oil, and putting the materials into a heat-preservation blending tank, controlling the temperature to be 65 ℃, stirring at the rotating speed of 70r/min, and blending for 17 min.
Degassing the mixed material for 5-8s by a film with the vacuum gauge pressure of-0.09 ~ -0.10Mpa, homogenizing the degassed material at the high pressure of 30-40Mpa, and circularly homogenizing for 2-4 times at the high pressure.
(5) Filling and sterilizing
UHT sterilization is adopted for the material after high-pressure homogenization, the sterilization temperature is 135-; after sterilization, the materials are cooled to below 45 ℃ within 15min under aseptic condition, and the beverage product, namely the rose soybean milk beverage, is obtained by aseptic filling.
The rose soybean milk beverage has good stability and fine taste, and has the composite flavor of rose, soybean milk and milk powder.
Example 2: preparation method of rose soybean milk beverage
A preparation method of rose soybean milk beverage comprises the following steps:
step 1: mixing semen glycines with purified water at a mass ratio of 1:4, soaking for 10, and placing the semen glycines and soaking solution at frequency of 25KHz and power density of 0.35w/cm2Carrying out ultrasonic treatment for 5min in an ultrasonic environment; then, the soybeans and the soak solution after ultrasonic treatment are put into a tissue triturator, and are treated for 2min at a rotating speed of 9000r/min to obtain soybean homogenate;
step 2: performing filter pressing treatment on the soybean homogenate obtained in the step (1) to obtain filtrate which is soybean milk; then uniformly mixing the soybean milk and sucrose powder with the particle size of 100 meshes according to the mass ratio of 3:1 to obtain mixed emulsion; then placing the mixed emulsion into a centrifuge, centrifuging for 25min at the temperature of 2 ℃ and the rotating speed of 6000rpm/min, and collecting a milky substance on the surface layer, namely a crude soybean oil product;
and step 3: putting the crude soybean oil body into a high-speed freezing centrifuge, centrifuging for 3min at the temperature of 2 ℃ and the rotating speed of 10000r/min, removing a lower water layer, and collecting an upper oil layer, namely the soybean oil body;
and 4, step 4: pulverizing dried flos Rosae Rugosae to 40 mesh to obtain flos Rosae Rugosae pollen; mixing rose pollen and purified water at a mass ratio of 1:4, soaking for 30min, and placing the rose pollen and the soaking solution at a frequency of 25KHz and a power density of 0.35w/cm2Carrying out ultrasonic treatment for 5min in an ultrasonic environment; then the mixed solution after ultrasonic treatment is put into a microwave oven, and the microwave frequency is 3.0GHz and the power density is 0.30w/cm2Treating for 10min under the condition; filtering the mixed solution after the microwave treatment, and collecting filtrate which is rose extract;
and 5: soaking clean soybeans in purified water with the mass 5 times that of the soybeans for 10 hours; then, turning over and colliding the soaked soybeans in a packing auger for 5min to crack and separate the hulls of the soaked soybeans; then separating the bean skin and the bean kernel; soaking the obtained bean kernel in 5 times of 90 deg.C hot water for 5min to obtain scalded bean kernel; mixing the blanched bean kernels with purified water at the temperature of 90 ℃ according to the mass ratio of 1:9, and putting the mixture into a soybean milk machine to grind into mixed slurry; filtering the mixed slurry and collecting filtrate to obtain soybean milk;
step 6: putting 80 parts by weight of soybean milk, 2 parts by weight of white granulated sugar, 2 parts by weight of rose extract, 1 part by weight of milk powder and 0.8 part by weight of soybean oil into a blending tank, and blending for 15min at the temperature of 60 ℃ and at the stirring speed of 60 r/min; then degassing and homogenizing the blended materials;
and 7: sterilizing the degassed and homogenized materials, and filling to obtain the rose soybean milk beverage.
The preferable technical scheme is as follows: the filter press adopted for filter pressing treatment is one of a plate and frame filter press, a belt filter press and a membrane filter press; the pressure filtration pressure is 0.25MPa, and the aperture of the filter screen is 80 meshes.
The preferred embodiment is: the sterilization conditions are as follows: the sterilization temperature is 135 ℃, and the sterilization time is 10 s.
Example 3: preparation method of rose soybean milk beverage
A preparation method of rose soybean milk beverage comprises the following steps:
step 1: mixing semen glycines with purified water at a mass ratio of 1:6, soaking for 12 hr, and placing the soaked solution and semen glycines at frequency of 35KHz and power density of 0.55w/cm2Performing ultrasonic treatment for 10min in an ultrasonic environment; then, the soybeans and the soak solution after ultrasonic treatment are placed into a tissue triturator, and are treated for 4min at the rotating speed of 12000r/min to obtain soybean homogenate;
step 2: performing filter pressing treatment on the soybean homogenate obtained in the step (1) to obtain filtrate which is soybean milk; then uniformly mixing the soybean milk and sucrose powder with the particle size of 120 meshes according to the mass ratio of 5:1 to obtain mixed emulsion; then placing the mixed emulsion into a centrifuge, centrifuging for 30min at the temperature of 4 ℃ and the rotating speed of 7000rpm/min, and collecting a milky substance on the surface layer, namely a crude soybean oil product;
and step 3: putting the crude soybean oil body into a high-speed freezing centrifuge, centrifuging for 5min at 4 ℃ and 13000r/min, removing the lower water layer, and collecting the upper oil layer, namely the soybean oil body;
and 4, step 4: pulverizing dried flos Rosae Rugosae to 60 mesh to obtain flos Rosae Rugosae pollen; mixing rose pollen and purified water at a mass ratio of 1:8, soaking for 45min, and allowing the rose pollen and the soaking solution to stand for a certain frequency35KHz, power density 0.55w/cm2Performing ultrasonic treatment for 10min in an ultrasonic environment; then the mixed solution after ultrasonic treatment is put into a microwave oven, and the microwave frequency is 3.0GHz and the power density is 0.45w/cm2Treating for 15min under the condition; filtering the mixed solution after the microwave treatment, and collecting filtrate which is rose extract;
and 5: soaking clean soybeans in purified water with the mass 10 times that of the soybeans for 12 hours; then, turning over and colliding the soaked soybeans in a packing auger for 10min to crack and separate the hulls of the soaked soybeans; then separating the bean skin and the bean kernel; soaking the obtained bean kernel in 10 times of hot water of 95 deg.C for 8min to obtain scalded bean kernel; mixing the blanched bean kernels with purified water at the temperature of 95 ℃ according to the mass ratio of 1:12, and putting the mixture into a soybean milk machine to grind into mixed slurry; filtering the mixed slurry and collecting filtrate to obtain soybean milk;
step 6: putting 80-95 parts by weight of soybean milk, 10 parts by weight of white granulated sugar, 8 parts by weight of rose extract, 1.5 parts by weight of milk powder and 2.5 parts by weight of soybean oil into a blending tank, stirring at the temperature of 70 ℃ and the rotating speed of 80r/min for 20 min; then degassing and homogenizing the blended materials;
and 7: sterilizing the degassed and homogenized materials, and filling to obtain the rose soybean milk beverage.
The preferred embodiment is: the filter press adopted for filter pressing treatment is one of a plate and frame filter press, a belt filter press and a membrane filter press; the filter pressing pressure is 0.30MPa, and the mesh diameter of the filter screen is 100 meshes.
The preferred embodiment is: the sterilization conditions are as follows: the sterilization temperature is 140 ℃, and the sterilization time is 15 s.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (3)
1. A preparation method of a rose soybean milk beverage is characterized by comprising the following steps: comprises the following steps:
step 1: mixing semen glycines with purified water at a mass ratio of 1:4-6, soaking for 10-12 hr, and placing the semen glycines and soaking solution at frequency of 25-35KHz and power density of 0.35-0.55w/cm2Performing ultrasonic treatment for 5-10min in an ultrasonic environment; then, the soybeans and the soak solution after the ultrasonic treatment are placed into a tissue triturator, and are treated for 2-4min at the rotating speed of 9000-12000r/min to obtain soybean homogenate;
step 2: performing filter pressing treatment on the soybean homogenate obtained in the step (1) to obtain filtrate which is soybean milk; then uniformly mixing the soybean milk and sucrose powder with the particle size of 100-120 meshes according to the mass ratio of 3-5:1 to obtain mixed emulsion; then placing the mixed emulsion into a centrifuge, centrifuging for 25-30min at the temperature of 2-4 ℃ and the rotation speed of 6000-7000rpm/min, and collecting the milky substances on the surface layer, namely the crude product of the soybean oil body;
and step 3: placing the crude soybean oil into a high-speed refrigerated centrifuge, centrifuging for 3-5min at the temperature of 2-4 ℃ and the rotation speed of 10000-;
and 4, step 4: pulverizing dried flos Rosae Rugosae to 40-60 mesh to obtain flos Rosae Rugosae pollen; mixing rose pollen and purified water at a mass ratio of 1:4-8, soaking for 30-45min, and placing the rose pollen and soaking solution at a frequency of 25-35KHz and a power density of 0.35-0.55w/cm2Performing ultrasonic treatment for 5-10min in an ultrasonic environment; then the mixed solution after ultrasonic treatment is put into a microwave oven, and the microwave frequency is 3.0GHz and the power density is 0.30-0.45w/cm2Treating for 10-15min under the condition; filtering the mixed solution after the microwave treatment, and collecting filtrate which is rose extract;
and 5: soaking clean soybean in 5-10 times of purified water for 10-12 hr; then, turning over and colliding the soaked soybeans in a packing auger for 5-10min to crack and separate the hulls of the soaked soybeans; then separating the bean skin and the bean kernel; soaking the obtained bean kernel in 5-10 times of hot water of 90-95 deg.C for 5-8min to obtain scalded bean kernel; mixing the blanched bean kernels with purified water at the temperature of 90-95 ℃ according to the mass ratio of 1:9-12, and putting the mixture into a soybean milk machine to polish into mixed slurry; filtering the mixed slurry and collecting filtrate to obtain soybean milk;
step 6: putting 80-95 parts by weight of soybean milk, 2-10 parts by weight of white granulated sugar, 2-8 parts by weight of rose extract, 1-1.5 parts by weight of milk powder and 0.8-2.5 parts by weight of soybean oil into a blending tank, and blending for 15-20min at the stirring speed of 60-80r/min at the temperature of 60-70 ℃; then degassing and homogenizing the blended materials;
and 7: sterilizing the degassed and homogenized materials, and filling to obtain the rose soybean milk beverage.
2. The preparation method of the rose soybean milk beverage according to claim 1, characterized in that: the filter press adopted for filter pressing treatment is one of a plate and frame filter press, a belt filter press and a membrane filter press; the filter pressing pressure is 0.25-0.30MPa, and the aperture of the filter screen is 80-100 meshes.
3. The preparation method of the rose soybean milk beverage according to claim 1, characterized in that: the sterilization conditions are as follows: the sterilization temperature is 135-140 ℃, and the sterilization time is 10-15 s.
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Application publication date: 20200114 |