CN111838365A - Soybean milk tea beverage and preparation method thereof - Google Patents
Soybean milk tea beverage and preparation method thereof Download PDFInfo
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- CN111838365A CN111838365A CN202010443899.XA CN202010443899A CN111838365A CN 111838365 A CN111838365 A CN 111838365A CN 202010443899 A CN202010443899 A CN 202010443899A CN 111838365 A CN111838365 A CN 111838365A
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- 235000013616 tea Nutrition 0.000 title claims abstract description 50
- 244000068988 Glycine max Species 0.000 title claims abstract description 41
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 41
- 235000013336 milk Nutrition 0.000 title claims abstract description 23
- 239000008267 milk Substances 0.000 title claims abstract description 23
- 210000004080 milk Anatomy 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 72
- 244000269722 Thea sinensis Species 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 28
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 27
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 24
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000008101 lactose Substances 0.000 claims abstract description 24
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 24
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 24
- 229960004793 sucrose Drugs 0.000 claims abstract description 24
- 239000011975 tartaric acid Substances 0.000 claims abstract description 24
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 24
- 235000013361 beverage Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims description 39
- 239000000843 powder Substances 0.000 claims description 35
- 238000000227 grinding Methods 0.000 claims description 21
- 108010064851 Plant Proteins Proteins 0.000 claims description 17
- 235000021118 plant-derived protein Nutrition 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 17
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- 235000014347 soups Nutrition 0.000 claims description 14
- 241001107116 Castanospermum australe Species 0.000 claims description 12
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- 235000021279 black bean Nutrition 0.000 claims description 12
- 235000020279 black tea Nutrition 0.000 claims description 12
- 240000001417 Vigna umbellata Species 0.000 claims description 10
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- 238000000034 method Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 7
- 240000004922 Vigna radiata Species 0.000 claims description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000020334 white tea Nutrition 0.000 claims description 7
- 235000021374 legumes Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000013322 soy milk Nutrition 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019165 vitamin E Nutrition 0.000 abstract description 4
- 229940046009 vitamin E Drugs 0.000 abstract description 4
- 239000011709 vitamin E Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 2
- 229930003451 Vitamin B1 Natural products 0.000 abstract description 2
- 229930003471 Vitamin B2 Natural products 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229960005069 calcium Drugs 0.000 abstract description 2
- 235000001465 calcium Nutrition 0.000 abstract description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000005487 catechin Nutrition 0.000 abstract description 2
- 229950001002 cianidanol Drugs 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229960003284 iron Drugs 0.000 abstract description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 2
- 235000008696 isoflavones Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 239000011664 nicotinic acid Substances 0.000 abstract description 2
- 229960003512 nicotinic acid Drugs 0.000 abstract description 2
- 235000001968 nicotinic acid Nutrition 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 229940067631 phospholipid Drugs 0.000 abstract description 2
- 150000003904 phospholipids Chemical class 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000002040 relaxant effect Effects 0.000 abstract description 2
- 229960002477 riboflavin Drugs 0.000 abstract description 2
- 235000019710 soybean protein Nutrition 0.000 abstract description 2
- 229960003495 thiamine Drugs 0.000 abstract description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 2
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 2
- 239000011691 vitamin B1 Substances 0.000 abstract description 2
- 235000019164 vitamin B2 Nutrition 0.000 abstract description 2
- 239000011716 vitamin B2 Substances 0.000 abstract description 2
- 230000004377 improving vision Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000019804 backache Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- 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 discloses a soybean milk tea beverage and a preparation method thereof, and relates to the technical field of beverages, the soybean milk tea beverage not only keeps the characteristics of cheap and excellent-quality vegetable protein health-care beverages such as soybean protein, oligosaccharide, isoflavone, phospholipid, vitamin E, vitamin B1, vitamin B2, nicotinic acid, calcium, iron and the like which are rich in soybean milk, but also is rich in substances such as tea phenol, phosphorus catechin, vitamin E, flavonoid and the like in tea, and has the effects of promoting metabolism, eliminating fatigue, clearing liver and improving vision, relaxing bowel, reducing fat and losing weight, expelling toxin and beautifying and the like. The main technical scheme of the application is as follows: the beverage comprises the following raw materials in parts by weight: 10-80 parts of first beans, 5-15 parts of second beans, 10-35 parts of tea leaves, 5-15 parts of lactose, 5-15 parts of cane sugar, 2-10 parts of tartaric acid, 2-10 parts of citric acid, 2-5 parts of sodium carboxymethylcellulose, 0.2-0.4 part of stabilizer and 400-700 parts of water.
Description
Technical Field
The invention relates to the technical field of beverages, and particularly relates to a soybean milk tea beverage and a preparation method thereof.
Background
The bean crops contain high-quality plant protein, high-quality edible oil and a plurality of victory active substances beneficial to human bodies, and are important oil crops, grain crops, vegetable crops and economic crops in the world.
With the development of society and the continuous improvement of the living standard of people, the dietary structure, the nutritional status and the daily living habit of people are greatly changed, meanwhile, the living rhythm of people is faster and faster, and a plurality of office workers have the symptoms of pressure obesity, waist soreness and backache, fatigue and weakness and difficult defecation due to long-time overload work, even seriously affect the lives of people, and bring much trouble to the lives of people. People expect the appearance of drinks with the functions of fatigue elimination, oxidation resistance, ageing resistance, toxin expelling, face nourishing, fat reduction and weight reduction, but the existing drinks are difficult to meet the requirements.
Disclosure of Invention
The invention aims to solve the technical problem of providing a soybean milk tea beverage and a preparation method thereof,
in order to solve the technical problems, the technical scheme of the invention is as follows:
the soybean milk tea drink is prepared from the following raw materials in parts by weight: 10-80 parts of first beans, 5-15 parts of second beans, 10-35 parts of tea leaves, 5-15 parts of lactose, 5-15 parts of cane sugar, 2-10 parts of tartaric acid, 2-10 parts of citric acid, 2-5 parts of sodium carboxymethylcellulose, 0.2-0.4 part of stabilizer and 400-700 parts of water.
Wherein the first bean is one of soybean, red bean and black bean, the second bean is one of soybean, red bean, black bean and mung bean, and the tea comprises one of green tea, white tea, black tea and black tea.
Specifically, the beverage comprises the following raw materials in parts by weight: 80 parts of soybeans, 25 parts of green tea, 10 parts of lactose, 8 parts of cane sugar, 5 parts of tartaric acid, 5 parts of citric acid, 2 parts of sodium carboxymethylcellulose, 0.2 part of a stabilizer and 450 parts of water.
Specifically, the beverage comprises the following raw materials in parts by weight: 75 parts of red bean, 5 parts of soybean, 30 parts of white tea, 8 parts of lactose, 12 parts of cane sugar, 8 parts of tartaric acid, 5 parts of citric acid, 5 parts of sodium carboxymethylcellulose, 0.4 part of stabilizer and 500 parts of water.
Specifically, the beverage comprises the following raw materials in parts by weight: 80 parts of black beans, 35 parts of black tea, 15 parts of lactose, 10 parts of cane sugar, 10 parts of tartaric acid, 8 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.3 part of a stabilizer and 650 parts of water.
Specifically, the beverage comprises the following raw materials in parts by weight: 60 parts of soybeans, 15 parts of mung beans, 25 parts of dark green tea, 10 parts of lactose, 8 parts of sucrose, 6 parts of tartaric acid, 10 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.4 part of a stabilizer and 700 parts of water.
Wherein the stabilizer is one or more of xanthan gum, pectin, carrageenan or carboxymethyl cellulose.
The soybean milk tea drink not only keeps the characteristics of cheap and high-quality vegetable protein health-care drinks such as soybean protein, oligosaccharide, isoflavone, phospholipid, vitamin E, vitamin B1, vitamin B2, nicotinic acid, calcium, iron and the like which are rich in soybean milk, but also is rich in tea phenol, phosphorus catechin, vitamin E, flavonoid and the like in tea, and has the effects of promoting metabolism, eliminating fatigue, clearing liver and improving eyesight, relaxing bowel, reducing fat and losing weight, expelling toxin and beautifying and the like.
The application also provides a preparation method of the soybean milk tea beverage, which is suitable for the beverage and comprises the following steps:
(1) subjecting a first material comprising a first legume and a second material comprising a second legume to a coarse and fine grinding cycle to form a vegetable protein fine powder;
(2) putting the mixed plant protein fine powder into water with the water temperature of 96-100 ℃ and boiling for 10-12 minutes to form plant protein slurry;
(3) putting the tea leaves into water with the water temperature of 96-100 ℃ to be boiled for 3-15 minutes to form tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 95-100 ℃, and the sterilization time is 10-20 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 10-20 MPa;
(7) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(8) Packaging the freeze-dried powder in a component manner to form a finished product.
Wherein, the homogeneous concentrated solution is sterilized for the second time before being freeze-dried, the sterilization temperature is 110 ℃, and the sterilization time is 5-10 seconds.
Wherein, in the step (1), the fineness of the vegetable protein fine powder ground pulp formed in the circular grinding process is 100-300 meshes.
The preparation method of the soybean milk tea drink is consistent with the technical effect of the soybean milk tea drink, and is not repeated here.
The terms used herein have their meanings as known in the art, however for clarity the following definitions are still given.
The term "substantially" does not exclude the meaning of "completely". For example, a component "substantially free" of Y may also be completely free of Y. Where a particular value is defined, it is meant that the particular value has a range that floats above and below the particular value, which may be +/-5%, +/-4%, +/-3%, +/-2%, +/-1%, +/-0.5%, +/-0.2%, +/-0.1%, +/-0.05%, +/-0.01%, etc., of the particular value. If desired, "substantially" or "essentially" may be substituted for or deleted from the definition of the invention with the above floating ranges.
The terms "comprising," "including," "containing," and "having" are intended to be inclusive of the stated elements and to allow for inclusion of additional, undefined elements.
"about," "about," or "approximately," when defining a particular value, means that the particular value has a range that varies from top to bottom based on the particular value, and the range can be +/-5%, +/-4%, +/-3%, +/-2%, +/-1%, +/-0.5%, +/-0.2%, +/-0.1%, +/-0.05%, +/-0.01%, etc., of the particular value.
The numerical ranges used herein for the sake of brevity include not only the endpoints thereof, but also all the subranges thereof and all the individual numerical values within that range. For example, a numerical range of 1 to 6 includes not only sub-ranges, such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., but also individual numbers within that range, such as 1, 2, 3, 4, 5, 6.
Detailed Description
The technical solutions in the embodiments of the present application are clearly and completely described below, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The soybean milk tea drink is prepared from the following raw materials in parts by weight: 10-80 parts of first beans, 5-15 parts of second beans, 10-35 parts of tea leaves, 5-15 parts of lactose, 5-15 parts of cane sugar, 2-10 parts of tartaric acid, 2-10 parts of citric acid, 2-5 parts of sodium carboxymethyl cellulose, 0.2-0.4 part of stabilizer and 400-700 parts of water.
Wherein the first bean is one of soybean, red bean and black bean, the second bean is one of soybean, red bean, black bean and mung bean, and the tea comprises one of green tea, white tea, black tea and black tea.
Example one
The soybean milk tea drink is prepared from the following raw materials in parts by weight: 80 parts of soybeans, 25 parts of green tea, 10 parts of lactose, 8 parts of cane sugar, 5 parts of tartaric acid, 5 parts of citric acid, 2 parts of sodium carboxymethylcellulose, 0.2 part of a stabilizer and 450 parts of water.
Specifically, the stabilizer is one or more of xanthan gum, pectin, carrageenan or carboxymethyl cellulose.
The preparation method of the beverage comprises the following steps:
(1) performing the working procedures of coarse grinding and fine grinding circulating grinding on the soybeans containing the vegetable protein to form vegetable protein fine powder, wherein the mesh number of the vegetable protein fine powder is 100 meshes;
(2) Putting the mixed plant protein fine powder into water with the water temperature of 100 ℃ to be boiled for 12 minutes to form plant protein slurry;
(3) boiling green tea in water at 96 deg.C for 3 min to obtain tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 95 ℃, and the sterilization time is 10 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 10 MPa;
(7) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(8) packaging the freeze-dried powder in a component manner to form a finished product.
Example two
Specifically, the beverage comprises the following raw materials in parts by weight: 75 parts of red bean, 30 parts of white tea, 8 parts of lactose, 12 parts of cane sugar, 8 parts of tartaric acid, 5 parts of citric acid, 5 parts of sodium carboxymethylcellulose, 0.4 part of stabilizer and 500 parts of water.
The preparation method of the beverage comprises the following steps:
(1) carrying out the processes of coarse grinding and fine grinding circulating grinding on the red beans containing the vegetable protein to form vegetable protein fine powder, wherein the mesh number of the vegetable protein fine powder is 100 meshes;
(2) putting the mixed plant protein fine powder into water with the water temperature of 100 ℃ to be boiled for 12 minutes to form plant protein slurry;
(3) boiling white tea in water at 100 deg.C for 15 min to obtain tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 100 ℃, and the sterilization time is 20 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 20 MPa;
(7) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(8) packaging the freeze-dried powder in a component manner to form a finished product.
EXAMPLE III
Specifically, the beverage comprises the following raw materials in parts by weight: 80 parts of black beans, 35 parts of black tea, 15 parts of lactose, 10 parts of cane sugar, 10 parts of tartaric acid, 8 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.3 part of a stabilizer and 650 parts of water.
The preparation method of the beverage comprises the following steps:
(1) carrying out the processes of coarse grinding and fine grinding circulating grinding on the black beans containing the vegetable protein to form vegetable protein fine powder, wherein the number of ground pulp of the vegetable protein fine powder is 150 meshes;
(2) putting the mixed plant protein fine powder into water with the water temperature of 99 ℃ to be boiled for 11 minutes to form plant protein slurry;
(3) putting black tea into water with the water temperature of 97 ℃ and boiling for 3 minutes to form tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 98 ℃, and the sterilization time is 15 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 15 MPa;
(7) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(8) Packaging the freeze-dried powder in a component manner to form a finished product.
Example four
Specifically, the beverage comprises the following raw materials in parts by weight: 60 parts of soybeans, 15 parts of mung beans, 25 parts of dark green tea, 10 parts of lactose, 8 parts of sucrose, 6 parts of tartaric acid, 10 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.4 part of a stabilizer and 700 parts of water.
The preparation method of the beverage comprises the following steps:
(1) performing the procedures of coarse grinding and fine grinding circulating grinding on the soybean containing the vegetable protein and the mung bean containing the vegetable protein to form vegetable protein fine powder, wherein the grinding mesh number of the vegetable protein fine powder is 300 meshes;
(2) putting the mixed plant protein fine powder into water with the water temperature of 100 ℃ to be boiled for 10 minutes to form plant protein slurry;
(3) boiling the dark tea in water at 100 deg.C for 10 min to obtain tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 95 ℃, and the sterilization time is 20 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 10 MPa;
(7) Placing the homogenized mixed solution in a plate exchanger again for secondary sterilization, wherein the sterilization temperature is 110 ℃, and the sterilization time is 8 seconds;
(8) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(9) packaging the freeze-dried powder in a component manner to form a finished product.
EXAMPLE five
Specifically, the beverage comprises the following raw materials in parts by weight: 85 parts of soybeans, 15 parts of black beans, 25 parts of black tea, 12 parts of lactose, 12 parts of cane sugar, 6 parts of tartaric acid, 5 parts of citric acid, 2 parts of sodium carboxymethylcellulose, 0.4 part of a stabilizer and 600 parts of water.
The preparation method of the beverage comprises the following steps:
(1) performing the procedures of coarse grinding and fine grinding circulating grinding on the soybean containing the vegetable protein and the black bean containing the vegetable protein to form plant protein fine powder, wherein the grinding mesh number of the plant protein fine powder is 200 meshes;
(2) putting the mixed plant protein fine powder into water with the water temperature of 95 ℃ to be boiled for 10 minutes to form plant protein slurry;
(3) putting black tea into water with the water temperature of 96 ℃ and boiling for 6 minutes to form tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) Placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 95 ℃, and the sterilization time is 20 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 20 MPa;
(7) placing the homogenized mixed solution in a plate exchanger again for secondary sterilization, wherein the sterilization temperature is 110 ℃, and the sterilization time is 10 seconds;
(8) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(9) packaging the freeze-dried powder in a component manner to form a finished product.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and still fall within the scope of the invention.
Claims (10)
1. The soybean milk tea drink is characterized by comprising the following raw materials in parts by weight: 10-80 parts of first beans, 5-15 parts of second beans, 10-35 parts of tea leaves, 5-15 parts of lactose, 5-15 parts of cane sugar, 2-10 parts of tartaric acid, 2-10 parts of citric acid, 2-5 parts of sodium carboxymethylcellulose, 0.2-0.4 part of stabilizer and 400-700 parts of water.
2. The soymilk tea beverage according to claim 1, characterized in that: the first bean is one of soybean, red bean and black bean, the second bean is one of soybean, red bean, black bean and mung bean, and the tea comprises one of green tea, white tea, black tea and black tea.
3. The soybean milk tea drink according to claim 2, wherein the drink is prepared from the following raw materials in parts by weight: 80 parts of soybeans, 25 parts of green tea, 10 parts of lactose, 8 parts of cane sugar, 5 parts of tartaric acid, 5 parts of citric acid, 2 parts of sodium carboxymethylcellulose, 0.2 part of a stabilizer and 450 parts of water.
4. The soybean milk tea drink according to claim 2, wherein the drink is prepared from the following raw materials in parts by weight: 75 parts of red bean, 5 parts of soybean, 30 parts of white tea, 8 parts of lactose, 12 parts of cane sugar, 8 parts of tartaric acid, 5 parts of citric acid, 5 parts of sodium carboxymethylcellulose, 0.4 part of stabilizer and 500 parts of water.
5. The soybean milk tea drink according to claim 2, wherein the drink is prepared from the following raw materials in parts by weight: 80 parts of black beans, 35 parts of black tea, 15 parts of lactose, 10 parts of cane sugar, 10 parts of tartaric acid, 8 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.3 part of a stabilizer and 650 parts of water.
6. The soybean milk tea drink according to claim 2, wherein the drink is prepared from the following raw materials in parts by weight: 60 parts of soybeans, 15 parts of mung beans, 25 parts of dark green tea, 10 parts of lactose, 8 parts of sucrose, 6 parts of tartaric acid, 10 parts of citric acid, 4 parts of sodium carboxymethylcellulose, 0.4 part of a stabilizer and 700 parts of water.
7. The soybean milk tea beverage according to claim 1, wherein the stabilizer is one or a mixture of more than one of xanthan gum, pectin, carrageenan or carboxymethyl cellulose.
8. A preparation method of the soybean milk tea beverage is characterized by being suitable for the beverage as claimed in claims 1-7, and comprising the following steps:
(1) subjecting a first raw material comprising a first legume and a second raw material comprising a second legume to a coarse and fine grinding cycle to form a vegetable protein fine powder;
(2) putting the mixed plant protein fine powder into water with the water temperature of 96-100 ℃ and boiling for 10-12 minutes to form plant protein slurry;
(3) putting the tea leaves into water with the water temperature of 96-100 ℃ to be boiled for 3-15 minutes to form tea soup;
(4) mixing the cooked vegetable protein slurry with the tea soup, and sequentially adding lactose, sucrose, tartaric acid, citric acid, sodium carboxymethylcellulose and a stabilizer for stirring and blending;
(5) Placing the uniformly mixed solution in a plate exchanger for primary sterilization, wherein the sterilization temperature is 95-100 ℃, and the sterilization time is 10-20 minutes;
(6) homogenizing the solution obtained after the first sterilization under the condition that the homogenizing pressure is 10-20 MPa;
(7) placing the homogeneous concentrated solution into a freeze-drying tray, keeping at-35 deg.C for 1.5 hr, heating to-3 deg.C under vacuum degree of 130Pa for 2.5 hr, and continuously heating to 39 deg.C for 6.5 hr to make water content less than or equal to 6% to obtain freeze-dried powder;
(8) packaging the freeze-dried powder in a component manner to form a finished product.
9. The method for preparing the soybean milk tea beverage according to claim 8, wherein the second sterilization is further performed before the freeze-drying of the homogeneous concentrated solution, the sterilization temperature is 110 ℃, and the sterilization time is 5 to 10 seconds.
10. The method for preparing the soymilk tea beverage according to claim 8, wherein in the step (1), the fineness of the vegetable protein fine powder formed in the circular grinding process is 100 to 300 meshes.
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| CN112535250A (en) * | 2020-12-28 | 2021-03-23 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Biological cellulose beverage capable of relaxing bowel and preparation method thereof |
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