CN103609712A - Preparation method of bitter gourd soybean milk - Google Patents
Preparation method of bitter gourd soybean milk Download PDFInfo
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- CN103609712A CN103609712A CN201310631087.8A CN201310631087A CN103609712A CN 103609712 A CN103609712 A CN 103609712A CN 201310631087 A CN201310631087 A CN 201310631087A CN 103609712 A CN103609712 A CN 103609712A
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- balsam pear
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Abstract
The invention discloses a preparation method of bitter gourd soybean milk. The preparation method takes soybeans and milk as main materials and bitter gourd juice and sugarcane juice as auxiliary materials, and comprises the following steps: (1) removing seeds from the bitter gourd, and juicing the bitter gourd and the sugarcane to prepare the bitter gourd juice and the sugarcane juice; (2) soaking the soybeans, fishing out, putting the soaked soybeans into grinding equipment, adding water in a weight ratio of the soybeans to the water being 1 to (5-10), grinding, filtering, and boiling filter liquor for 3-7 minutes to prepare soybean milk; and (3) by weight parts, cooling the soybean to be less than 45 DEG C, uniformly mixing 50-70 parts of the soybean milk, 30-50 parts of the milk, 10-30 parts of the bitter gourd juice and 5-15 parts of the sugarcane juice, adjusting the pH value to be 3-5, homogenizing, and sterilizing to obtain the bitter gourd soybean milk. The preparation method is simple and easy to control; the prepared bitter gourd soybean milk is rich in nutrition, easy to absorb, free from bitter and astringent tastes and relatively good in mouth feel, and has health-care functions of improving human body resistance and the like.
Description
Technical field
The present invention relates to a kind of preparation method of vegetables soymilk, be specifically related to a kind of preparation method of balsam pear soymilk.
Background technology
Soymilk has become most people indispensable beverage every day in China.The trace element that soymilk contains rich in protein and multiple needed by human body, its nutritive value and milk are close, and the albumen in soymilk be quality plant albumen, containing cholesterol and lactose, human body is easy to absorb.In addition, often edible also make for good health can balanced body in trophic structure, effectively stop the calcareous loss of human body, reduce body's cholesterol, prevent the various diseases such as hypertension, coronary heart disease, diabetes, strengthen immunity, delay the function of senility of humanbody.
Balsam pear claims again balsam pear, is cucurbitaceous plant, is annual climbing herb.Bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel, has that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, the function such as enhance metabolism.Balsam pear is containing mineral matters such as rich in protein, carbohydrate, several amino acids, charantin, bitter melon protein, carrotene, vitamin B1, vitamin C, dietary fiber and magnesium, calcium, selenium, zinc, potassium, long-term edible, can keep full of vitality, promote longevity, strengthen the resistance of human body.
The soymilk of selling on the market at present forms through soya-bean milk and milk allotment mostly, and taste is single, and nutritional labeling is insufficient, can not meet consumer demand.And not yet there is on the market balsam pear soymilk to sell.Add balsam pear bitter taste, people always, when making beverage with balsam pear, are added into multiple additives, with cover in balsam pear with bitter taste, and these additives, long-term drinking can have a certain impact to health.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of balsam pear soymilk, and this preparation method is simple, is easy to control, nutritious being easy to of balsam pear soymilk making absorbs, without bitter taste, mouthfeel is better, and long-term drinking can strengthen the health cares such as resistance of human body.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for balsam pear soymilk, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, comprises the following steps and makes:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 6～12 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:5～10, and defibrination adopts ultrafiltration membrance filter to remove slag, and filtrate is boiled 3～7 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 50～70 weight portion soya-bean milk, 30～50 weight portion milks, 10～30 weight portion Bitter Melon Juices and 5～15 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 3～5, heats to 35～45 ℃, and under the condition that is 20～25MPa at pressure, puts into homogenizer and carry out homogeneous 1～3 time;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
Optimum weight part of each component of above-mentioned mixing juice is: 60 parts of soya-bean milk, 40 parts of milks, 20 parts of Bitter Melon Juices, 10 parts of sugar-cane juices.
Preferably, described milipore filter is the milipore filter of aperture 0.3～0.5um.
Bitter Melon Juice nutritional labeling in the present invention's formula is abundant, be rich in amino acid, multivitamin, carrotene, calcium, magnesium, potassium of needed by human body etc., have heat-clearing dispel internal heat, removing toxic substances, improving eyesight, tonifying Qi benefit essence, quench the thirst and relieve summer heat, beautifying face and moistering lotion, promote longevity, strengthen the effects such as resistance of human body.The present invention has added Bitter Melon Juice in soymilk, makes the nutritional labeling in balsam pear be easier to absorb.In balsam pear soymilk of the present invention, also added sugar-cane juice, to change made soymilk mouthfeel and structural state, thereby made the soymilk obtaining without bitter taste, mouthfeel is better, and the strong fruit having is fragrant.Preparation method of the present invention simply, has effectively kept the nutritional labeling of raw material, applicable all kinds of drunk by people, is a kind of safe, healthy green drink.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for balsam pear soymilk, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, the steps include:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 9 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:8, and defibrination adopts the ultrafiltration membrance filter of aperture 0.4um to remove slag, and filtrate is boiled 5 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 60 weight portion soya-bean milk, 40 weight portion milks, 20 weight portion Bitter Melon Juices and 10 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 4, heats to 40 ℃, and under the condition that is 22MPa at pressure, puts into homogenizer and carry out homogeneous 2 times;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
Embodiment 2
A preparation method for balsam pear soymilk, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, the steps include:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 12 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:5, and defibrination adopts the ultrafiltration membrance filter of aperture 0.3um to remove slag, and filtrate is boiled 7 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 70 weight portion soya-bean milk, 35 weight portion milks, 10 weight portion Bitter Melon Juices and 5 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 3, heats to 45 ℃, and under the condition that is 20MPa at pressure, puts into homogenizer and carry out homogeneous 3 times;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
Embodiment 3
A preparation method for balsam pear soymilk, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, the steps include:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 6 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:10, and defibrination adopts the ultrafiltration membrance filter of aperture 0.5um to remove slag, and filtrate is boiled 3 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 65 weight portion soya-bean milk, 30 weight portion milks, 30 weight portion Bitter Melon Juices and 15 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 5, heats to 35 ℃, and under the condition that is 25MPa at pressure, puts into homogenizer and carry out homogeneous;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
Embodiment 4
A preparation method for balsam pear soymilk, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, the steps include:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 10 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:8, and defibrination adopts the ultrafiltration membrance filter of aperture 0.3um to remove slag, and filtrate is boiled 6 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 50 weight portion soya-bean milk, 50 weight portion milks, 25 weight portion Bitter Melon Juices and 12 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 4, heats to 38 ℃, and under the condition that is 23MPa at pressure, puts into homogenizer and carry out homogeneous 2 times;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
Claims (3)
1. a preparation method for balsam pear soymilk, is characterized in that, take soybean and milk as primary raw material, and being equipped with Bitter Melon Juice and sugar-cane juice is auxiliary material, comprises the following steps and makes:
1) get balsam pear and go seed and sugarcane, squeeze the juice, make respectively Bitter Melon Juice and sugar-cane juice, standby;
2) get soybean, be soaked in water 6～12 hours, pull out and put into refining equipment, add water, feed liquid weight ratio is 1:5～10, and defibrination adopts ultrafiltration membrance filter to remove slag, and filtrate is boiled 3～7 minutes, makes soya-bean milk, standby;
3) after soya-bean milk is cooled to below 45 ℃, get 50～70 weight portion soya-bean milk, 30～50 weight portion milks, 10～30 weight portion Bitter Melon Juices and 5～15 weight portion sugar-cane juices and stir and evenly mix, make mixed liquor;
4) mixed liquor being regulated to pH value is 3～5, heats to 35～45 ℃, and under the condition that is 20～25MPa at pressure, puts into homogenizer and carry out homogeneous 1～3 time;
5) the mixing juice after homogeneous is carried out to pasteurized process, obtain balsam pear soymilk.
2. the preparation method of balsam pear soymilk according to claim 1, is characterized in that: the weight portion of each raw material of described mixing juice is: 60 parts of soya-bean milk, 40 parts of milks, 20 parts of Bitter Melon Juices, 10 parts of sugar-cane juices.
3. the preparation method of balsam pear soymilk according to claim 1, is characterized in that: described milipore filter is the milipore filter of aperture 0.3～0.5um.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310631087.8A CN103609712A (en) | 2013-11-29 | 2013-11-29 | Preparation method of bitter gourd soybean milk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310631087.8A CN103609712A (en) | 2013-11-29 | 2013-11-29 | Preparation method of bitter gourd soybean milk |
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| CN103609712A true CN103609712A (en) | 2014-03-05 |
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| CN201310631087.8A Pending CN103609712A (en) | 2013-11-29 | 2013-11-29 | Preparation method of bitter gourd soybean milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907690A (en) * | 2014-03-17 | 2014-07-09 | 安徽省无为县洪巷粮油加工厂 | Fire-clearing soybean milk |
| CN104397185A (en) * | 2014-12-04 | 2015-03-11 | 柒俊 | Sugarcane soymilk and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11169120A (en) * | 1997-12-08 | 1999-06-29 | Ritsuko Uema | Processed food of soybean milk and production thereof |
| CN1644069A (en) * | 2004-12-01 | 2005-07-27 | 朱西学 | Paste alimentary food |
| CN103120211A (en) * | 2011-11-18 | 2013-05-29 | 扬州新世纪生物科技研究所有限公司 | Method for preparing yoghourt with bitter-gourds and soybeans |
-
2013
- 2013-11-29 CN CN201310631087.8A patent/CN103609712A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11169120A (en) * | 1997-12-08 | 1999-06-29 | Ritsuko Uema | Processed food of soybean milk and production thereof |
| CN1644069A (en) * | 2004-12-01 | 2005-07-27 | 朱西学 | Paste alimentary food |
| CN103120211A (en) * | 2011-11-18 | 2013-05-29 | 扬州新世纪生物科技研究所有限公司 | Method for preparing yoghourt with bitter-gourds and soybeans |
Non-Patent Citations (1)
| Title |
|---|
| 崔蕊静，等: "豆奶中加入苦瓜汁生产酸豆奶的研究", 《中国食品学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907690A (en) * | 2014-03-17 | 2014-07-09 | 安徽省无为县洪巷粮油加工厂 | Fire-clearing soybean milk |
| CN104397185A (en) * | 2014-12-04 | 2015-03-11 | 柒俊 | Sugarcane soymilk and preparation method thereof |
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Application publication date: 20140305 |