CN112772853A - Tea-flavored soymilk beverage and preparation method thereof - Google Patents
Tea-flavored soymilk beverage and preparation method thereof Download PDFInfo
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- CN112772853A CN112772853A CN201911086781.XA CN201911086781A CN112772853A CN 112772853 A CN112772853 A CN 112772853A CN 201911086781 A CN201911086781 A CN 201911086781A CN 112772853 A CN112772853 A CN 112772853A
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- 235000013322 soy milk Nutrition 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 63
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 63
- 244000269722 Thea sinensis Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000002562 thickening agent Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 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 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000013616 tea Nutrition 0.000 claims description 36
- 238000000605 extraction Methods 0.000 claims description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 238000002791 soaking Methods 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 239000012510 hollow fiber Substances 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 108010038851 tannase Proteins 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000004907 flux Effects 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 12
- 241000209094 Oryza Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 4
- 238000007667 floating Methods 0.000 description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000337 buffer salt Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The tea-flavored soymilk beverage comprises the following raw materials in parts by weight: 10-20 parts of soybean, 2-4 parts of rice, 1-2 parts of peanut, 6-10 parts of tea, 3-4 parts of rock candy, 0.5-0.6 part of thickening agent, 0.4-0.5 part of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0. The preparation method comprises the steps of preparing tea concentrated solution with proper astringency, preparing soybean milk with rich flavor, mixing the prepared tea concentrated solution, the soybean milk, crystal sugar and a thickening agent, homogenizing, adjusting the pH value to 5.0-6.0 by using an acidity regulator after homogenizing, sterilizing and packaging to obtain the product. The tea-flavored soymilk beverage obtained by the invention has obvious tea flavor characteristics, greatly enriches the varieties of soymilk, well solves the beany flavor of the soymilk, and has good market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a tea-flavored soymilk beverage and a preparation method thereof.
Background
The soymilk is rich in nutrition, contains rich vitamins and minerals, fully utilizes plant protein resources in the soybeans, improves the protein potency and the biological value, has fragrant and mellow taste, and is beneficial to body health after being drunk frequently, however, the conventional soymilk product has heavier beany flavor after being cooled, has single taste, and has sticky mouthfeel after being eaten due to the addition of excessive sweet additives, so the invention aims to develop a tea-flavor soymilk beverage and a preparation method thereof, enriches the variety of the soymilk, improves the product structure of the soymilk, and further meets the diversified requirements of modern consumers.
Disclosure of Invention
The invention aims to provide a tea-flavored soymilk beverage and a preparation method thereof so as to develop a brand-new soymilk beverage product.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the tea-flavored soymilk beverage comprises the following raw materials in parts by weight: 10-20 parts of soybean, 2-4 parts of rice, 1-2 parts of peanut, 6-10 parts of tea, 3-4 parts of rock candy, 0.5-0.6 part of thickening agent, 0.4-0.5 part of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0.
Further, the feed comprises the following raw materials in parts by weight: 15 parts of soybean, 3 parts of rice, 2 parts of peanut, 8 parts of tea, 4 parts of rock candy, 0.5 part of thickening agent, 0.4-0.5 part of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0.
Further, the tea is one of green tea, black tea or Tieguanyin.
Further, the thickening agent is prepared by mixing xanthan gum and sodium alginate according to the proportion of 1: 1.
Further, the acidity regulator is formed by combining citric acid, lactic acid and sodium citrate
The preparation method of the tea-flavored soymilk uses the raw material formula, and comprises the following steps:
1) mixing tea leaves with water according to the proportion of 1: (5-10) adding the mixture into an extraction tank for extraction according to the mass ratio, adding tannase for auxiliary extraction in the extraction process, filtering after extraction is finished, concentrating the filtered solution to obtain a concentrated tea solution with the solid content of 30-40%, and carrying out ultrafiltration on the concentrated tea solution for later use;
2) selecting high-quality soybeans, peeling the soybeans, mixing the soybeans, rice and peanuts, soaking, draining after soaking, scalding the soybeans in boiling boiled water for 2-3 min when the water is drained and no water drips out, taking out the soybeans, scalding the soybeans to passivate lipoxidase and reduce beany flavor, adding hot water with the temperature of 85-95 ℃ which is 6-10 times of the weight of the dry soybeans into the soybeans, grinding the soybeans into thick liquid, and filtering to obtain soybean milk after grinding;
3) mixing the tea concentrated solution obtained in the step 1), the soybean milk obtained in the step 2), crystal sugar and a thickening agent, homogenizing, adjusting the pH to 5.0-6.0 by using an acidity regulator after homogenizing, sterilizing and packaging to obtain the product.
Further, in the step 1), the adding amount of the tannase during extraction accounts for 0.5-0.6 per mill of the weight of the tea, the extraction temperature is 30-35 ℃, the extraction time is 1-1.5 h, and after extraction is finished, the temperature is raised to 80-90 ℃, the temperature is kept for 20-30 min, and then filtration treatment is carried out.
Further, in the step 1), ultrafiltration is performed by using a hollow fiber membrane, wherein the membrane aperture of the hollow fiber membrane is 0.3-0.5 μm; the inlet pressure is 0.2-0.3 MPa, and the outlet pressure is 0.04-0.05 MPa; the temperature is 35-40 ℃, and when the flux is less than 2000Kg/L, the feeding is stopped. The step is used for removing macromolecular substances which are easy to generate precipitates in the concentrated tea liquid, and is beneficial to maintaining the clarity of subsequent beverages.
Further, in the step 2), sodium bicarbonate accounting for 0.05-0.1% of the dry weight of the soybeans is added during soaking, the sodium bicarbonate is added, the mixture is uniformly stirred, and the soybeans are soaked for 3-5 hours at the temperature of 40-50 ℃. The soybean can soften cell tissue by soaking, so as to facilitate extraction of effective components, and sodium bicarbonate is added to remove oligosaccharide and improve soybean milk flavor.
Further, in the step 2), sodium bicarbonate accounting for 0.2-0.3% of the weight of the dry soybeans is added during grinding.
Has the advantages that: 1) the soymilk beverage has obvious tea flavor characteristics, fragrant and fresh aroma, fine and smooth mouthfeel and unique flavor;
2) the beany flavor of the soybean milk beverage obtained by the invention is well removed in the processing process, and the rest beany flavor is well covered by the tea flavor, so that the drinking experience of the soybean milk beverage is effectively improved;
3) the vegetable protein in the soybean milk is well protected, the astringent substance tea polyphenol in the tea leaves is properly decomposed through enzymolysis to enable the astringent taste to be proper, and the clarity of the added tea concentrated solution is ensured through subsequent ultrafiltration, so that the unique flavor and rich nutrition of the product are fully ensured.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below by combining the specific drawings.
Example 1
The tea-flavored soymilk beverage comprises the following raw materials in parts by weight: 15 parts of soybean, 3 parts of rice, 2 parts of peanut, 8 parts of tea, 4 parts of rock candy, 0.5 part of thickening agent, a proper amount of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0. Wherein the tea is green tea, and the thickening agent is prepared by mixing xanthan gum and sodium alginate in a ratio of 1: 1; the acidity regulator is prepared by combining citric acid, lactic acid and sodium citrate.
Specifically, the preparation method comprises the following steps:
1) mixing tea leaves with water according to the proportion of 1: 5, adding the tannase into an extraction tank for extraction, wherein the adding amount of the tannase during extraction accounts for 0.5 per mill of the weight of the tea, the extraction temperature is 32 ℃, the extraction time is 1h, after the extraction is finished, the temperature is raised to 80 ℃, the temperature is kept for 20min, then, the filtration treatment is carried out, after the filtration, the filtrate is concentrated to obtain a tea concentrated solution with the solid content of 30%, and the tea concentrated solution is subjected to ultrafiltration for later use; the ultrafiltration is carried out by adopting a hollow fiber membrane, and the membrane aperture of the hollow fiber membrane is 0.3 mu m; the inlet pressure is 0.2-0.3 MPa, and the outlet pressure is 0.04-0.05 MPa; the temperature is 35 ℃, and when the flux is less than 2000Kg/L, the feeding is stopped;
2) selecting high-quality soybeans, peeling the soybeans, mixing the soybeans, rice and peanuts, soaking, adding sodium bicarbonate accounting for 0.05% of the dry weight of the soybeans during soaking, adding the sodium bicarbonate, uniformly stirring, soaking for 3 hours at 40 ℃, draining after soaking, placing the soybeans in boiling boiled water for blanching for 2 minutes when water is drained out, taking out the soybeans, adding hot water which accounts for 6 times of the weight of the dried soybeans and is at 85 ℃ into the soybeans, then performing pulping treatment, adding the sodium bicarbonate accounting for 0.2% of the weight of the dried soybeans during pulping, and filtering to obtain soybean milk;
3) mixing the tea concentrated solution obtained in the step 1), the soybean milk obtained in the step 2), rock candy, a thickening agent and buffer salt, homogenizing, adjusting the pH to 5.5 by using an acidity regulator after homogenizing, sterilizing and packaging to obtain the product.
Example 2
The tea-flavored soymilk beverage comprises the following raw materials in parts by weight: 20 parts of soybean, 4 parts of rice, 2 parts of peanut, 10 parts of tea, 3 parts of rock candy, 0.5 part of thickening agent, a proper amount of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0, the tea is green tea, and the thickening agent is prepared by mixing xanthan gum and sodium alginate according to the proportion of 1: 1; the acidity regulator is prepared from citric acid, lactic acid and sodium citrate
Specifically, the preparation method comprises the following steps:
1) mixing tea leaves with water according to the proportion of 1: 10, adding the tannase into an extraction tank for extraction, wherein the adding amount of the tannase during extraction accounts for 0.6 per mill of the weight of the tea, the extraction temperature is 35 ℃, the extraction time is 1.5h, after the extraction is finished, the temperature is raised to 90 ℃, the temperature is kept for 30min, then, the filtration treatment is carried out, after the filtration, the filtrate is concentrated to obtain a tea concentrated solution with the solid content of 40%, and the tea concentrated solution is subjected to ultrafiltration for later use; the ultrafiltration is carried out by adopting a hollow fiber membrane, and the membrane aperture of the hollow fiber membrane is 0.5 mu m; the inlet pressure is 0.2-0.3 MPa, and the outlet pressure is 0.04-0.05 MPa; the temperature is 40 ℃, and when the flux is less than 2000Kg/L, the feeding is stopped;
2) selecting high-quality soybeans, peeling the soybeans, mixing the soybeans, rice and peanuts, soaking, adding sodium bicarbonate accounting for 0.1% of the dry weight of the soybeans during soaking, adding the sodium bicarbonate, uniformly stirring, soaking for 5 hours at 50 ℃, draining after soaking, scalding the soybeans in boiling water for 2-3 min when the water is drained out, taking out the soybeans, adding hot water at 95 ℃ accounting for 10 times of the weight of the dried soybeans into the soybeans, performing pulping treatment, adding the sodium bicarbonate accounting for 0.3% of the weight of the dried soybeans during pulping, and filtering to obtain soybean milk;
3) mixing the tea concentrated solution obtained in the step 1), the soybean milk obtained in the step 2), rock candy, a thickening agent and buffer salt, homogenizing, adjusting the pH to 5.0-6.0 by using an acidity regulator after homogenizing, sterilizing and packaging to obtain the product.
1. And (3) product stability test:
the method comprises the following steps: the product was allowed to stand for 3 months at room temperature and visually observed to compare the fat floating, stratification and sedimentation.
The result of the detection
Example 1: the tissue state is normal, no layering and fat floating are generated, and a small amount of sediment is generated;
example 2: the tissue state is normal, no layering and fat floating are generated, and a small amount of sediment is generated;
2. testing the flavor and mouthfeel of the product:
the method comprises the following steps: the number of tasters is 100, and the system is marked by the unnamed score. The taste, flavor and preference degree are divided into 3 items, each item is 10 points of full score, the score is high, the effect is good, the overall evaluation (average value) is carried out on whether the product is liked, the description on the taste and the flavor is tried (the first two adjectives with the highest frequency are taken out), and the comparison example is the common finished product soymilk sold in the market.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The tea-flavored soymilk beverage is characterized by comprising the following raw materials in parts by weight: 10-20 parts of soybean, 2-4 parts of rice, 1-2 parts of peanut, 6-10 parts of tea, 3-4 parts of rock candy, 0.5-0.6 part of thickening agent, 0.4-0.5 part of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0.
2. The tea-flavored soymilk beverage according to claim 1, characterized in that it comprises the following raw materials in parts by weight: 15 parts of soybean, 3 parts of rice, 2 parts of peanut, 8 parts of tea, 4 parts of rock candy, 0.5 part of thickening agent, 0.4-0.5 part of acidity regulator and the balance of water, wherein the pH value of the soymilk beverage is 5.0-6.0.
3. The tea-flavored soymilk beverage according to claim 1, characterized in that said tea leaves are one of green tea, black tea or Tieguanyin.
4. The tea-flavored soymilk beverage according to claim 1, characterized in that said thickener is a mixture of xanthan gum and sodium alginate in a ratio of 1: 1.
5. The tea-flavored soymilk beverage according to claim 1, characterized in that said acidity regulator is a combination of citric acid, lactic acid and sodium citrate
6. A method for preparing tea-flavor soymilk, which is characterized in that the raw material formula of any one of claims 1 to 5 is applied, and the method comprises the following steps:
1) mixing tea leaves with water according to the proportion of 1: (5-10) adding the mixture into an extraction tank for extraction according to the mass ratio, adding tannase for auxiliary extraction in the extraction process, filtering after extraction is finished, concentrating the filtered solution to obtain a concentrated tea solution with the solid content of 30-40%, and carrying out ultrafiltration on the concentrated tea solution for later use;
2) selecting high-quality soybeans, peeling the soybeans, mixing the soybeans, rice and peanuts, soaking, draining after soaking, scalding the soybeans in boiling boiled water for 2-3 min when draining is not performed, taking out the soybeans, adding hot water with the temperature of 85-95 ℃ which is 6-10 times of the weight of the dry soybeans into the soybeans, performing pulping treatment, and filtering after pulping to obtain soybean milk;
3) mixing the tea concentrated solution obtained in the step 1), the soybean milk obtained in the step 2), crystal sugar and a thickening agent, homogenizing, adjusting the pH to 5.0-6.0 by using an acidity regulator after homogenizing, sterilizing and packaging to obtain the product.
7. The preparation method of the tea-flavored soymilk according to claim 6, wherein in the step 1), the adding amount of the tannase during extraction is 0.5 to 0.6 per mill of the weight of the tea leaves, the extraction temperature is 30 to 35 ℃, the extraction time is 1 to 1.5 hours, and after the extraction is finished, the temperature is raised to 80 to 90 ℃, the temperature is kept for 20 to 30min, and then the filtration treatment is carried out.
8. The preparation method of the tea-flavored soymilk according to claim 6, wherein in the step 1), ultrafiltration is performed by using a hollow fiber membrane, and the membrane aperture of the hollow fiber membrane is 0.3-0.5 μm; the inlet pressure is 0.2-0.3 MPa, and the outlet pressure is 0.04-0.05 MPa; the temperature is 35-40 ℃, and when the flux is less than 2000Kg/L, the feeding is stopped.
9. The method for preparing the tea-flavored soybean milk according to claim 6, wherein in the step 2), sodium bicarbonate accounting for 0.05-0.1% of the dry weight of the soybeans is added during soaking, the mixture is uniformly stirred after the sodium bicarbonate is added, and the mixture is soaked for 3-5 hours at the temperature of 40-50 ℃.
10. The method for preparing the tea-flavored soymilk according to claim 6, characterized in that in the step 2), sodium bicarbonate accounting for 0.2-0.3% of the weight of the dry soybeans is added during grinding.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826828A (en) * | 2021-09-18 | 2021-12-24 | 海南师范大学 | Preparation method of green tea polyphenol soybean milk powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826828A (en) * | 2021-09-18 | 2021-12-24 | 海南师范大学 | Preparation method of green tea polyphenol soybean milk powder |
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