CN1250107C - Red bean milk beverage and preparation process thereof - Google Patents
Red bean milk beverage and preparation process thereof Download PDFInfo
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- CN1250107C CN1250107C CNB021447969A CN02144796A CN1250107C CN 1250107 C CN1250107 C CN 1250107C CN B021447969 A CNB021447969 A CN B021447969A CN 02144796 A CN02144796 A CN 02144796A CN 1250107 C CN1250107 C CN 1250107C
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Abstract
The present invention relates to a milk beverage produced by using red beans as main raw materials. Raw materials of red beans are washed, soaked and boiled, microorganisms are added in, original pulp is manufactured through insulating liquefaction, heating sterilization, then the pulp is separated by colloid milling, and emulsifiers, lysine-rich substances, additives and stabilizing agents are added in before the homogenization. The sorghum rice milk beverage is prepared through homogenizing by a homogenizer and high-temperature sterilization, emulsification effect is improved, sedimentation of the beverage is suppressed, the milk beverage has good storage stability, has the efficiency of spleen reinforcing, stomach nourishing, strengthening, nourishing, etc., has rich and balanced nutrition, and has pure and delicious mouth feel. The protein content is more than or equal to 0.5 %, and the milk beverage is a health-care beverage with the function of food and medicine.
Description
Affiliated technical field
The present invention relates to a kind of red bean milk beverage and preparation method thereof.
Background technology
Along with the development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, for example various fruit beverages such as orange juice, cider and the welcome that more and more is subjected to people with the beverage that other various fruits and vegetables etc. make.But in the prior beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, the kind of beverage products is faced with update, in addition, people also more and more pursue the variation of beverage taste, no longer be satisfied with traditional diet structure, but develop to the comprehensive direction of fast eyelash, convenience, local flavorization, functionalization.The progress of agricultural sciences, for we provide abundant grain, feasible further processing to grain is handled and is become possibility to obtain nutritious beverage.Owing to be subjected to the restriction of process technology, red bean does not also have other modes and approach to be consumers in general's cognition except that being used as sweetened bean paste stuffing, at present also not with the soft drink of grain as primary raw material but up to the present.
Red bean is the main coarse cereals crop of China, and it is nutritious, protein content 20.2%; Fat content 0.6%; Dietary fiber 7.7%; Carbohydrate 55.7%.Red bean juice has function of detoxification, wherein contains abundant anthocyanidin polyhydric phenols material, can prevent and anti-eye strain, improves body immunity, reduces the incidence of disease of various diseases.Contain abundant food fiber, ferro element, to eliminating constipation, improving anaemia has good effect, is rich in Cobastab
2, B
6, to promoting lipid metabolism in the body, prevent that pachylosis from having good effect, contain the Cobastab that promotes that the brain-capacity source transforms
1, short
Advance conversion of glucose and become the energy, make the people eliminate fatigue rapidly.Contain abundant potassium, the rapid combination of sodium that potassium can be in blood effectively prevents artery sclerosis.Contain and have water miscible Saponosides, the elimination edema is arranged, diuretic actions.In a word, red bean is the kind of good medicine dual-purpose, and human body is had the good health care tonic effect, therefore, the red bean Products Development, to making full use of the red bean resource of China's abundant, ample diet kind tool has very important significance.
Summary of the invention
An object of the present invention is to provide a kind of is the red bean milk beverage that primary raw material makes with the red bean.
It is the method that primary raw material prepares the red bean milk beverage with the red bean that another object of the present invention provides a kind of.
The invention provides a kind of is the newborn class beverage of main material production with the red bean, and it comprises:
(1) the red bean magma of handling through microorganism biological;
(2) be emulsifying agent in described red bean magma weight 0.05-0.10% (weight);
(3) be stabilizing agent in described red bean magma weight 0.2-0.6% (weight);
(4) be rich in the material of lysine, the addition of this material makes the content of the lysine in the red bean milk beverage that obtains increase 0.5-0.74% (weight meter).
According to red bean milk beverage of the present invention, wherein said emulsifying agent is that molecular clock is gone alone ester, sucrose fatty ester or its composite mixture.
According to red bean milk beverage of the present invention, wherein said stabilizing agent is CMC, algin, xanthans or its mixture.
According to red bean milk beverage of the present invention, the wherein said material that is rich in lysine is milk or liquid bean product.
According to red bean milk beverage of the present invention, comprise sucrose, glycerine and citric acid, its consumption is respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of red bean breast magma weight.
The present invention also provides a kind of method of producing the red bean milk beverage, comprises the steps:
(1) cleaning and dipping: the raw material red bean is cleaned 2-3 time with 1-3 times of drinking water or clean with mobile drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 10-12h doubly;
(2) insulation liquefaction will be boiled 30-50min through the red bean heating of above-mentioned cleaning and dipping, add the microorganism that accounts for red bean dry weight 0.0005-0.001%, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, and the sterilization 15-20min that heats up obtains red bean magma;
(3) defibrination is the red bean magma that obtains, and with colloid mill circular treatment at least 2 times, and isolates wherein fiber with 120 mesh sieves;
(4) high-pressure homogeneously add the water-in-oil emulsifier of the 0.05-0.1% that accounts for red bean magma weight and mix to the red bean slurries that obtain through step (3), at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(5) sterilization will be in the high-temperature short-time sterilization equipment of the red bean slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3S, obtain the red bean milk beverage.
Method according to above-mentioned further comprises:
(1) add stabilizing agent in the red bean slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of red bean weight;
(2) add the material that is rich in lysine in the red bean slurries before homogeneous is handled, the addition of this material makes the content of the lysine in the red bean magma that obtains increase 0.5-0.74% (weight);
(3) adding is selected from following additive in the red bean slurries before homogeneous is handled: sucrose, glycerine and citric acid, and its consumption is respectively the 2-5% of red bean magma weight, 0.05-0.10% and 0.02-0.05%;
Wherein said emulsifying agent is that molecular clock is gone alone ester, sucrose fatty ester or its composite mixture;
(4) wherein said stabilizing agent is CMC, algin, xanthans or its mixture;
(5) the wherein said material that is rich in lysine is milk or liquid soybean processing goods.
The present inventor is by long-term a large amount of research practice, succeeded in developing stable storing, red bean milk beverage that mouthfeel is good, nutritious.
The present invention relates to a kind of is the newborn class beverage of main material production with the red bean.
According to red bean milk beverage of the present invention, it comprises:
(1) the red bean magma of handling through microorganism biological;
(2) in the weight of described red bean magma, 0.05-0.10% (weight) emulsifying agent.
In the red bean milk beverage of the present invention, described emulsifying agent can be an emulsifying agent commonly used in the field of food, in the red bean milk beverage of the present invention, preferably uses molecule distillating monoglyceride, sucrose fatty ester or its mixture as emulsifying agent.The composite mixture of preferred especially molecule distillating monoglyceride and sucrose fatty ester.Under the situation that does not influence mouthfeel, suitably improve the viscosity of beverage, can prevent aggegation, the sedimentation of protein microbeads, make colloid keep stable.
In order to improve the stability of red bean milk beverage of the present invention, red bean milk beverage of the present invention further comprises the stabilizing agent of the 0.2-0.6% that accounts for described red bean magma weight.Described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is CMC, algin, xanthans or its composite mixture, is preferably its mixture.The adding of stabilizing agent can improve the aqueous viscosity of red bean breast of the present invention, thereby prevent that the emulsified particle in the beverage from sinking or aggegation mutually, improve beverage stability, high-pressure homogeneous slurries with raw material carry out emulsifying to be handled, utilizing high pressure or mechanism that material is pulverized is to make uniform newborn compound in the middle of superfine grain is dispersed in liquid, and prevent that product from going out precipitation, improves the stability of emulsion.
In addition, in the red bean milk beverage of the present invention, other additives that also further comprise in the beverage to be used always, for example sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of red bean dairy milk starting material weight, 0.05-0.10% and 0.02-0.05%.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after processing is handled.Based on the foodstuff beverage of starch, simply add stabilizing agent, thickener, be difficult to keep newborn body stable.If starch is degraded fully, then can lose original local flavor characteristics.The present inventor is by long-term a large amount of research practice, succeeded in developing with red bean as primary raw material, and it is good to prepare storage stability, has kept original local flavor of red bean and nutritious red bean milk beverage.
According to method of the present invention,, with colloid mill circular treatment at least 2 times, and remove wherein fiber, because the existence of fiber has adverse influence to its storage stability and outward appearance in the liquid with 120 mesh sieves in the sorghum rice rice magma of red bean after biological treatment.Resulting magma is protein, fat, starch, maltose, glucose, various little multiple mixture of ingredients such as element, mineral matter of giving birth to.
The inventive method adopts high-temperature instantaneous sterilization equipment commonly used, and action time is short, and is less to color and luster, local flavor, the nutrition influence of beverage.
According to method of the present invention, further comprise: add stabilizing agent in the red bean slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of red bean magma weight, according to method of the present invention, described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example be CMC, algin, xanthans or its mixture, be preferably its mixture.
According to method of the present invention, further comprise: add the material that is rich in lysine in the red bean slurries before homogeneous is handled, the addition of this material is to make the lysine content in the red bean slurries that obtain increase to 0.65-0.74% (weight), the described material that is rich in lysine is dairy produce, corn product, for example milk.
According to method of the present invention, further comprise: adding is selected from following additive in the red bean slurries before homogeneous is handled: sucrose, glycerine and citric acid, and its consumption is respectively the 2-5% of red bean magma weight; 0.05-0.10% and 0.02-0.05%.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art, emulsifying agent all has hydrophilic segment and oleophilic moiety from molecular structure, its degree hydrophilic or oleophylic is used the HLB value representation usually, and the HLB value is the yardstick of emulsifying agent emulsifying capacity.For the polyalcohols fatty acid ester, the HLB value can be represented by the formula:
HLB value=20 (1-S/A)
S represents the saponification value of ester in the formula, and A represents the acid value of aliphatic acid.The HLB value of oil-in-water emulsifiers is between 8-18, and the HLB value of water-in-oil emulsifier is between 3.5-6, and the HLB value is high more, shows that the hydrophily of emulsifying agent is big more, otherwise shows that then the lipophile of emulsifying agent is big more.In the red bean milk beverage of the present invention, the preferred lower water-in-oil emulsifier of HLB value.According to the present invention, adopt the water-in-oil emulsifier of HLB between 3.5-6, molecule distillating monoglyceride for example, sucrose fatty ester or its composite mixture are preferably its mixture.
Material and other additive that various additive used in the present invention, for example aforesaid emulsifying agent, stabilizing agent are rich in lysine all can be commercially available from the market.In addition, with red bean of the present invention breast suitability for industrialized production the time, also further comprise prepared beverage is carried out aseptic packaging, the conventional steps in the beverage processing field such as seal, do not repeat them here.
In addition, employed equipment is equipment commonly used in the drink and food manufacture field in the inventive method.
The specific embodiment
Below in conjunction with embodiment to further detailed explanation of the present invention.But it should be understood that these embodiment only are used for explanation rather than restriction the present invention.
Embodiment: take by weighing the 100kg red bean, clean up with the drinking water that flows, to remove its surface dirt and impurity.It is in 30 ℃ the drinking water that red bean after cleaning up is joined the 1300kg temperature, soak 12h, to boil 40min through the red bean heating of cleaning and dipping, be cooled to 70 ℃ then, add 6g microorganism bacillus licheniformis and bacillus subtilis, insulation liquefaction 20min obtains about 1400kg red bean colloid magma.
With the liquefaction of the red bean magma that obtains,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment 3 times.In the red bean slurries after screening out fiber, add the compound emulsifying agent of forming by 0.25kg molecule distillating monoglyceride and 0.25kg sucrose fatty ester, the mixed stabilizer of forming by 0.6kgCMC, 0.7kg and 0.7kg xanthans, 50kg sucrose, 0.5kg glycerine and 0.2kg citric acid, after mixing, be 35Mpa at pressure.Temperature is a homogeneous 3 times in 75 ℃ the high pressure homogenizer.
To be high-temperature sterilization 2S in 130 ℃ of high-temperature short-time sterilization equipment in temperature through the red bean whey liquid behind the above-mentioned homogeneous, aseptic canning obtains the red bean milk beverage of 5300 bottles (every bottle of 250ml).
By the red bean milk beverage that method of the present invention makes, protein content 〉=0.5%. Red bean Constituent obtains modification, and the emulsifying effectiveness of prepared beverage is enhanced, and has suppressed heavy in the beverage The formation of forming sediment, so good stability has fully satisfied it as the requirement of beverage to storage stability. This Added the material that is rich in lysine in the red bean milk beverage of the present invention, so nutritional labeling more outward, Equilibrium has kept the distinctive mouthfeel of red bean simultaneously, has increased utilization rate and the absorptivity of active ingredient. Red bean milk beverage of the present invention has the anti-eye strain that red bean itself has, and improves the people Body immunity is eliminated constipation, is improved anaemia, the prevention of arterial sclerosis, to eliminate edema, diuresis etc. excellent Outside the point, also be rich in the lysine that needed by human body is wanted, both can be used as the staple food on people's dining table, also can With as a kind of nutrient health-care beverage, be a kind of nutritious and healthy drink of eating the medicine dual-purpose therefore.
Claims (3)
1. one kind is the newborn class beverage of primary raw material with the red bean, comprises:
(1) through the red bean magma of microbiological treatment, described microorganism is bacillus licheniformis and the bacillus subtilis that accounts for red bean dry weight 0.0005-0.001%, it is added heating boils in the red bean of 30-50min, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains red bean magma;
(2) emulsifying agent of described red bean magma weight 0.05-0.10%: molecule distillating monoglyceride, sucrose fatty ester or its mixture;
(3) with the stabilizing agent of described red bean magma weight 0.2-0.6%: CMC, algin, xanthans or its mixture;
(4) be rich in the material of lysine, the addition of this material makes the lysine content in the red bean milk beverage that obtains increase 0.5-0.74% weight, and the described material that is rich in lysine is milk or liquid bean product;
(5) sucrose of red bean magma weight 2-5%, the glycerine of 0.05-0.1% and the citric acid of 0.02-0.05%.
2. method of producing the red bean milk beverage of claim 1 may further comprise the steps:
(1) cleaning and dipping: the raw material red bean is cleaned 2-3 time with 1-3 times of drinking water, or clean with the circulating water drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 10-12h doubly;
(2) insulation liquefaction: with the red bean of above-mentioned cleaning and dipping, 30-50min is boiled in heating, adds the microorganism that accounts for red bean dry weight 0.0005-0.001%, and its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains red bean magma;
(3) defibrination:,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment at least 2 times with the red bean magma that obtains;
(4) high-pressure homogeneous: add to the red bean slurries that obtain through step (3) and to account for the water-in-oil emulsifier of red bean magma weight 0.05-0.1% and mix, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(5) sterilization: will be in the high-temperature short-time sterilization equipment of the red bean slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3s, obtain the red bean milk beverage.
3. method as claimed in claim 2 further comprises:
(1) stabilizing agent of adding red bean magma weight 0.2-0.6% weight in the red bean slurries before homogeneous is handled, described stabilizing agent is CMC, algin, xanthans or its mixture;
(2) add the material that is rich in lysine in the red bean slurries before homogeneous is handled, the addition of this material makes the lysine content in the red bean milk beverage that obtains increase 0.5-0.74% weight, described material milk or the liquid bean product that is rich in lysine;
(3) sucrose of adding red bean magma weight 2-5% in the red bean slurries before homogeneous is handled, the glycerine of 0.05-0.1% and the citric acid of 0.02-0.05%;
(4) wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447969A CN1250107C (en) | 2002-12-16 | 2002-12-16 | Red bean milk beverage and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447969A CN1250107C (en) | 2002-12-16 | 2002-12-16 | Red bean milk beverage and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1465279A CN1465279A (en) | 2004-01-07 |
| CN1250107C true CN1250107C (en) | 2006-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021447969A Expired - Fee Related CN1250107C (en) | 2002-12-16 | 2002-12-16 | Red bean milk beverage and preparation process thereof |
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| CN (1) | CN1250107C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313755B (en) * | 2008-07-23 | 2012-01-04 | 厦门惠尔康食品有限公司 | Composite nutrition dense slurry of red bean and preparation method thereof |
| CN102379344A (en) * | 2010-09-03 | 2012-03-21 | 天津市恒安食品有限公司 | Soybean milk drink and production process thereof |
| CN103960369A (en) * | 2013-01-27 | 2014-08-06 | 辽宁香香食品有限公司 | Black bean milk beverage and preparation method thereof |
| CN104664524A (en) * | 2014-02-24 | 2015-06-03 | 辽宁香香(集团)食品有限公司 | Preparation method of beverage taking buckwheat as base material |
| CN104663907A (en) * | 2014-02-24 | 2015-06-03 | 辽宁香香(集团)食品有限公司 | Preparation method of beverage taking mung beans as base material |
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2002
- 2002-12-16 CN CNB021447969A patent/CN1250107C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1465279A (en) | 2004-01-07 |
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Granted publication date: 20060412 Termination date: 20181216 |