CN1127084A - Making method of colour vegetable bean milk powder and milk powder - Google Patents
Making method of colour vegetable bean milk powder and milk powder Download PDFInfo
- Publication number
- CN1127084A CN1127084A CN95100240A CN95100240A CN1127084A CN 1127084 A CN1127084 A CN 1127084A CN 95100240 A CN95100240 A CN 95100240A CN 95100240 A CN95100240 A CN 95100240A CN 1127084 A CN1127084 A CN 1127084A
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- China
- Prior art keywords
- milk powder
- soya
- vegetable
- bean milk
- milk
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The characteristic of the present invention firstly processes the vegetable into pulp keeping its natural colour through the steps of washing, blanching, pulping, and superfine treatment, then mixes it with soybean milk or milk and undergoes the treatments of homogenizing, concentrating and sterilizing, then the coloured finished product is obtained through spray drying.
Description
Milk powder has milky natural colored, and the soya-bean milk powder has flaxen natural colored, if take to add the method for food colour, can change original color of product, but people will generally will not accept, because such commodity there is no benefit to health.
The objective of the invention is for people provide novel milk powder and the soya-bean milk powder that contains the vegetables natural nutrient component that enriches vitamin, mineral matter, trace element, and utilize the natural colouring matter composition of vegetables to make that the color of product is changed.
Feature of the present invention is earlier vegetables are cleaned, go out enzyme, making beating, ultra fine, be processed into the slurries that keep the vegetables natural colour, mix with big soya-bean milk or cow's milk then, carry out homogeneous, concentrate and sterilization treatment, carry out spray drying treatment again, can obtain the colorful one finished product.
Vegetable raw-material comprises all kinds of vegetables, can use a kind ofly during making, also can use the various vegetables raw materials mixed.
The cow's milk raw material can use fresh cow milk and with the dairy products behind the molten water of milk powder.
Soybean material can use soybean or soy meal and soybean protein.
Can not carry out filter residue to vegetable raw-material and handle, carry out directly to use after ultra fine and homogeneous are handled, but also can carry out re-using after filter residue is handled.
Can use various auxiliary materials such as cow's milk and emulsifying agent when making the soya-bean milk powder.
Can use various auxiliary materials such as bean product and white sugar when making milk powder.
In manufacturing process, vegetable serous fluid, soya-bean milk, cow's milk can be carried out sterilization treatment respectively, also can with vegetable serous fluid with carry out sterilization treatment again after soya-bean milk or cow's milk mix.
Embodiment:
1. 10 parts in bright pakchoi after the cleaning, carries out the blanching enzyme that goes out and handles, and with the cooling of frozen water spray, is processed into screened stock with beater and supermicro mill then again, removes the dish slag with filter press again, handles through ultra high temperature short time sterilization, is processed into the vegetable serous fluid of green, and is standby.10 parts of soybean, peeling, impurity elimination, immersion, boiling, defibrination, ultra micro defibrination, homogeneous, ultra high temperature short time sterilization, it is standby to be processed into the soya-bean milk emulsion.1 part of white sugar, it is molten to add poach, filters standby.Take by weighing each 1 part in skim milk powder and dextrin again, emulsifying agent is an amount of.Whole raw materials are placed in the spice container mix, mix with emulsifier unit again, carry out high-pressure homogeneous processing again.Then, carry out spray drying treatment, can obtain emerald vegetables soya-bean milk powder.
2. 4 parts of bright spinach, 3 parts of bright asparagus lettuce leafs, 2 parts of fresh carrots clean, blanching goes out and mix making beating, levigate behind the enzyme, carries out homogeneous and ultra high temperature short time sterilization again and handles, and is processed into graminaceous vegetable serous fluid, and is standby.50 parts of fresh milks filter and sterilization treatment, and are standby.Take by weighing 3 parts of white sugar again, add the molten back of poach and filter, standby.Whole raw materials are mixed, carry out high-pressure homogeneous processing, after concentrating through reducing pressure, sterilize and spray-drying processing, can obtain the vegetable milk powder finished product of light grass green.
3. carrot is 10 parts, and the enzyme that cleans, goes out, making beating, levigate are standby.6 parts of full-grease milk powders, 0.5 part of soyabean protein powder, 24 parts in water is dissolved into emulsion, and is standby.2 parts of white sugar, it is molten to add poach, filters, standby.It is an amount of to take by weighing various vitamins again.Whole raw materials are mixed, carry out high-pressure homogeneous and the UHTS processing, carry out spray drying treatment then, can obtain absinthe-green vegetable milk powder finished product.
Claims (8)
1. the preparation method of colorful vegetable soya-bean milk powder and milk powder, feature of the present invention be earlier vegetables are cleaned, go out enzyme, making beating, ultra fine, be processed into the slurries that keep the vegetables natural colour, mix with big soya-bean milk or cow's milk then, carry out homogeneous, concentrate and sterilization treatment, carry out spray drying treatment again, can obtain the colorful one finished product.
2. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, it is characterized in that vegetable raw-material comprises all kinds of vegetables, can only use a kind ofly during making, also can use the various vegetables raw materials mixed.
3. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, it is characterized in that the cow's milk raw material comprises fresh cow milk and with the dairy products behind the molten water of milk powder.
4. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, it is characterized in that soybean material can use soybean, soy meal or soybean protein.
5. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, it is characterized in that can not carry out filter residue to vegetable raw-material handles, carry out directly to use after ultra fine or homogeneous are handled, but also can carry out re-using after filter residue is handled.
6. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, can use various auxiliary materials such as cow's milk when it is characterized in that making the soya-bean milk powder.
7. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, can use various auxiliary materials such as bean product when it is characterized in that making milk powder.
8. according to the preparation method of claim 1 described colorful vegetable soya-bean milk powder and milk powder, it is characterized in that in manufacturing process, vegetable serous fluid, soya-bean milk, cow's milk can be carried out sterilization treatment respectively, also can with vegetable serous fluid with carry out sterilization treatment again after soya-bean milk or cow's milk mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100240A CN1127084A (en) | 1995-01-18 | 1995-01-18 | Making method of colour vegetable bean milk powder and milk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95100240A CN1127084A (en) | 1995-01-18 | 1995-01-18 | Making method of colour vegetable bean milk powder and milk powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1127084A true CN1127084A (en) | 1996-07-24 |
Family
ID=5073340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95100240A Pending CN1127084A (en) | 1995-01-18 | 1995-01-18 | Making method of colour vegetable bean milk powder and milk powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1127084A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935407A (en) * | 2010-08-26 | 2011-01-05 | 东华大学 | Preparation method of superfine bacteria cellulose powder |
| CN102067912A (en) * | 2010-12-07 | 2011-05-25 | 江南大学 | Preparation method of fruit and vegetable milk sauce and fruit and vegetable milk powder |
| CN107136216A (en) * | 2017-05-08 | 2017-09-08 | 中国农业科学院农产品加工研究所 | The preparation method of carrot tomato vegetable former times |
| CN110140913A (en) * | 2019-06-19 | 2019-08-20 | 黄山华绿园生物科技有限公司 | A kind of preparation method of freeze-dried fruit powder |
-
1995
- 1995-01-18 CN CN95100240A patent/CN1127084A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935407A (en) * | 2010-08-26 | 2011-01-05 | 东华大学 | Preparation method of superfine bacteria cellulose powder |
| CN102067912A (en) * | 2010-12-07 | 2011-05-25 | 江南大学 | Preparation method of fruit and vegetable milk sauce and fruit and vegetable milk powder |
| CN107136216A (en) * | 2017-05-08 | 2017-09-08 | 中国农业科学院农产品加工研究所 | The preparation method of carrot tomato vegetable former times |
| CN110140913A (en) * | 2019-06-19 | 2019-08-20 | 黄山华绿园生物科技有限公司 | A kind of preparation method of freeze-dried fruit powder |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |