CN106973999A - Mushroom rice soya-bean milk and preparation method thereof - Google Patents
Mushroom rice soya-bean milk and preparation method thereof Download PDFInfo
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- CN106973999A CN106973999A CN201710233092.1A CN201710233092A CN106973999A CN 106973999 A CN106973999 A CN 106973999A CN 201710233092 A CN201710233092 A CN 201710233092A CN 106973999 A CN106973999 A CN 106973999A
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- bean milk
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- 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
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The present invention relates to technical field of beverage, more particularly to a kind of liquid beverage, a kind of mushroom rice soya-bean milk is specifically disclosed, its primary raw material is soybean and millet, and with the addition of Shitake Mushroom P.E, and nutritional ingredient collocation is reasonable, it is in good taste with nutritional health function and natural scents.Present invention also offers a kind of preparation method of mushroom rice soya-bean milk, processing technology is simple and environmentally-friendly, and obtained mushroom rice soya-bean milk nutrient component damages are small.
Description
Technical field
The present invention relates to technical field of beverage, more particularly to a kind of liquid beverage.
Background technology
Rice soya-bean milk is a kind of Novel beverage, using big beans powder as raw material, after pulp, and it is anti-to carry out biochemistry using its interior enzyme
Should, formulated, emulsification, homogeneous, ultra-fine chemical conversion corpus mamillare can effectively eliminate beany flavor, and nutritive value, physiological function,
Functional characteristic and its edible quality are superior to soya-bean milk, soya-bean milk（Milk）Powder.
However, the nutritional ingredient of rice soya-bean milk derives from soybean, more single, its amino acid contained composition can not meet human body
Whole demands, it is necessary to provide a kind of improved nutrition more rich rice soya-bean milk drink.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of mushroom rice soya-bean milk, contained rich in nutrition content, nutritive value
Height, it is in good taste.
Another technical problem to be solved by the present invention is that providing the preparation method of foregoing mushroom rice soya-bean milk, processing technology letter
Single, environmental protection, obtained mushroom rice soya-bean milk nutrient component damages are small.
In order to solve the above technical problems, the technical solution used in the present invention is：Mushroom rice soya-bean milk, is by following mass parts
Several raw material components are made：
75~85 parts of water, 4~8 parts of soybean, 4~6 parts of white granulated sugar, 0.5~1 part of soybean oil, 0.2~1 part of millet, Shitake Mushroom P.E
0.05~0.08 part, 0.1~0.2 part of glycerin monostearate, 0.1~0.2 part of casein sodium, polyglyceryl fatty acid ester 0.1
~0.2 part, 0.02~0.05 part of xanthans, 0.04~0.08 part of sodium tripolyphosphate, 0.03~0.05 part of sodium acid carbonate, sweetener
0.02~0.03 part, 0.05~0.08 part of flavoring essence；
Wherein, soybean is immersed in the water immersion, and going out to allocate with other raw material components after enzyme through defibrination, mashing off is made the mushroom rice beans
Breast.
It is preferred that, described mushroom rice soya-bean milk is made by the raw material components of following mass fraction：
80 parts of water, 6 parts of soybean, 5 parts of white granulated sugar, 0.7 part of soybean oil, 0.6 part of millet, 0.065 part of Shitake Mushroom P.E, monostearate
0.15 part of glyceride, 0.15 part of casein sodium, 0.15 part of polyglyceryl fatty acid ester, 0.03 part of xanthans, sodium tripolyphosphate
0.06 part, 0.04 part of sodium acid carbonate, 0.025 part of sweetener, 0.06 part of flavoring essence.
Shitake Mushroom P.E is raw material with quality xianggu, is formed by technique fermentation extraction, typically contains 10~20% mushroom
Polysaccharide.
Further, present invention also offers the preparation method of mushroom rice soya-bean milk, comprise the following steps：
1）Defibrination
Matched by the raw material components, weigh soybean and millet, be respectively put into water and soak, rinse, then soybean and millet are thrown
Enter slurry slag separator, while adding hot water, be beaten, separate to obtain milky slurry；
2）Mashing off goes out enzyme
Slurry obtained by preceding step is placed in soybean milk boiling tank, steam is passed through, boils to more than 100 degree, destroy the enzyme treatment is carried out, go out the enzyme time 15~
20 minutes；
3）Vacuum outgas
The preceding step enzyme disposed slurry that goes out is placed under vacuum receiver, stirring and makes to vacuumize in vacuum receiver, slurry is carried out
Degassing process；
4）Allotment
White granulated sugar is weighed to be dissolved in hot water, and after it is filtered by thick juice filter, with the slurry after the degassed processing of preceding step
It is passed through in material-compound tank and mixes, then by soybean oil, Shitake Mushroom P.E, glycerin monostearate, casein sodium, polyglycerol ester
Fat acid esters, xanthans, sodium tripolyphosphate, sodium acid carbonate, sweetener are slowly added in material-compound tank, and stirring makes dispersing and dissolving, afterwards
Mixed slurry is heated up to more than 90 degree cookings, kept for more than 5 minutes, then add flavoring essence thereto；
5）Filtering
Slurry after cooking is filtered by filter, filter cloth mesh number is not less than 200 mesh；
6）Homogeneous
The slurry filtered is carried out twice of homogeneous by high pressure homogenizer, that is, the mushroom rice soya-bean milk is made.
Wherein, the step 1）The water temperature of the hot water is added in defibrination, during mashing at 50~60 DEG C；The step 6）
During matter, 28~40Mpa of control homogenization pressure, 75~80 degree of temperature.
Further, the preparation method is further comprising the steps of：
7）Filling and sealing
Mushroom rice soya-bean milk after homogeneous is heated to more than 85 DEG C and carries out filling, and mushroom rice soya-bean milk temperature is controlled in pouring process
More than 85 DEG C；
8）Sterilization
Mushroom rice soya-bean milk after filling and sealing is placed in sterilization kettle, steam is passed through, it is 125 DEG C to control sterilization temperature in the kettle,
Constant temperature is kept for 20 minutes under 0.12~0.15Mpa.
It is using the beneficial effect produced by above-mentioned technical proposal：
The present invention provides a kind of mushroom rice soya-bean milk liquid beverage, and its primary raw material is soybean, millet, and with the addition of mushroom extraction
Thing, nutritional ingredient collocation is reasonable, with extraordinary nutritional health function.
For example, protein content is not only high in soybean, and quality is good, the amino acid composition and animal protein of its protein
Matter is approximate, is easily digested；It is rich in lack in several mineral materials, the aminoacid ingredient of small rice gluten in millet and relies
Propylhomoserin, and be rich in soybean in lysine, and millet again rich in the methionine lacked in soybean protein, two kinds of albumen mixing, egg
White matter biological value and protein efficiency ratio can be greatly improved；The main component of Shitake Mushroom P.E is lentinan, and it has immune tune
Section and antineoplastic action, can strengthen body immunity, and also have aromatic odor.
Gained mushroom rice soya-bean milk is prepared using the inventive method, can longer-term storage, nutrient component damages are small.Present invention side
In method, soybean is beaten simultaneously with millet, and evenly, more preferably, exquisiteness lubrication, long-time storage is not stratified, greatly for mouthfeel for gained slurry
Beans are processed for after rice soya-bean milk, beany flavor is eliminated, and the meter Xiang with millet, and local flavor is more preferable.
Embodiment
The present invention will be further described for citing below.
Embodiment 1
Mushroom rice soya-bean milk, is made by the raw material components of following mass fraction：
75 parts of water, 4 parts of soybean, 4 parts of white granulated sugar, 0.5 part of soybean oil, 0.2 part of millet, 0.05 part of Shitake Mushroom P.E, monostearate
0.1 part of glyceride, 0.1 part of casein sodium, 0.1 part of polyglyceryl fatty acid ester, 0.02 part of xanthans, sodium tripolyphosphate 0.04
Part, 0.03 part of sodium acid carbonate, 0.02 part of sweetener, 0.05 part of flavoring essence.
The present embodiment mushroom rice soya-bean milk preparation method is：
1）Defibrination
Matched by the raw material components, weigh soybean and millet, be respectively put into water and soak, rinse, then soybean and millet are thrown
Enter gap between slurry slag separator, adjustment seperator medium plain emery wheel, make to hear the sound for thering is grinding wheel to titter, also running well is
Can, uniform filler, while adding 50~60 DEG C of hot pure water, is beaten, according to beating resultses, is repeated mashing repeatedly, is made
Isolated milled into grade creamy paste material.
2）Mashing off goes out enzyme
Slurry obtained by preceding step is placed in soybean milk boiling tank, steam is passed through, boils to more than 100 degree, destroy the enzyme treatment is carried out, go out the enzyme time 15~
20 minutes.
3）Vacuum outgas
The preceding step enzyme disposed slurry that goes out is placed under vacuum receiver, stirring and makes to vacuumize in vacuum receiver, makes vacuum outgas
Pressure inside the tank reaches 0.06Mpa, and processing is de-gassed to slurry.
4）Allotment
Pure water is added in jacketed pan, stirring is opened, steam is passed through, white granulated sugar is added, makes to be completely dissolved, filtered by syrup
Device（Duplex strainer）Squeeze into specified material-compound tank.
Slurry after the degassed processing of preceding step is passed through in material-compound tank and mixed, then by soybean oil, Shitake Mushroom P.E, list
Tristerin, casein sodium, polyglyceryl fatty acid ester, xanthans, sodium tripolyphosphate, sodium acid carbonate, sweetener are slow
Add in material-compound tank, stirring makes dispersing and dissolving, mixed slurry is heated up to more than 90 degree cookings afterwards, kept for more than 5 minutes, then
Flavoring essence is added thereto.
5）Filtering
Slurry after cooking is filtered by filter, filter cloth mesh number is not less than 200 mesh；
6）Homogeneous
The slurry filtered is carried out twice of homogeneous, 28~40Mpa of control homogenization pressure, temperature 75~80 by high pressure homogenizer
Degree, that is, be made the mushroom rice soya-bean milk.
To enable obtained mushroom rice soya-bean milk longer-term storage, it is ensured that product quality and local flavor are unified, by the obtained mushroom
Bacterium rice soya-bean milk is operated as follows：
7）Filling and sealing
Mushroom rice soya-bean milk after homogeneous is heated to more than 85 DEG C and carries out filling, and mushroom rice soya-bean milk temperature is controlled in pouring process
More than 85 DEG C；
8）Sterilization
Mushroom rice soya-bean milk after filling and sealing is placed in sterilization kettle, steam is passed through, it is 125 DEG C to control sterilization temperature in the kettle,
Constant temperature is kept for 20 minutes under 0.12~0.15Mpa.Wherein, vapor (steam) temperature and the specific control method of pressure are in sterilization kettle：It is slow
The slow steam opened on the downside of sterilization kettle enters control valve, and each air bleeding valve starts to exclude the cold air in sterilization kettle, whole steam discharge mistake
Journey should be kept 8~10 minutes, when temperature in the kettle to be sterilized rises to 110 DEG C, and all exhaust steam valves, relief valve are closed into 2/3, and will
Upper and lower steam enters control valve and closes 1/3.Temperature in the kettle to be sterilized is raised to 125 DEG C from 110 DEG C, and this process temperature can be with pressure
Power synchronously rises, and pressure is finally controlled in 0.12~0.15Mpa, and temperature is raised to 125 DEG C and enters the constant temperature stage, and constant temperature and pressure is
0.12~0.15Mpa, constant temperature 20 minutes.Constant temperature terminates, and closes upper and lower steam and enters control valve, slowly opens air bleeding valve, temperature
With Simultaneous Pressure reduction, the time continues 15 minutes temperature and is down to 90 DEG C.When temperature is down to 90 DEG C, cooling water is quickly squeezed into, it is extremely cold
But stop injection cooling water when temperature is less than 40 DEG C, slowly discharge water.
Embodiment 2
Mushroom rice soya-bean milk, is made by the raw material components of following mass fraction：
85 parts of water, 8 parts of soybean, 6 parts of white granulated sugar, 1 part of soybean oil, 1 part of millet, 0.08 part of Shitake Mushroom P.E, glycerol monostearate
0.2 part of ester, 0.2 part of casein sodium, 0.2 part of polyglyceryl fatty acid ester, 0.05 part of xanthans, 0.08 part of sodium tripolyphosphate, carbon
Sour 0.05 part of hydrogen sodium, 0.03 part of sweetener, 0.08 part of flavoring essence.
The present embodiment mushroom rice soya-bean milk preparation method be the same as Example 1.
Embodiment 3
Mushroom rice soya-bean milk, is made by the raw material components of following mass fraction：
80 parts of water, 6 parts of soybean, 5 parts of white granulated sugar, 0.7 part of soybean oil, 0.6 part of millet, 0.065 part of Shitake Mushroom P.E, monostearate
0.15 part of glyceride, 0.15 part of casein sodium, 0.15 part of polyglyceryl fatty acid ester, 0.03 part of xanthans, sodium tripolyphosphate
0.06 part, 0.04 part of sodium acid carbonate, 0.025 part of sweetener, 0.06 part of flavoring essence.
The present embodiment mushroom rice soya-bean milk preparation method be the same as Example 1.
The embodiment of the present invention be made mushroom rice soya-bean milk longer-term storage it is not stratified, with exquisiteness lubrication mouthfeel and mushroom with it is small
The natural fragrance of rice, disclosure satisfy that consumer's nutrition and health care and comfortable mouthfeel demand.
The present invention is described in detail above, embodiments of the present invention carried out using specific case in the present invention
Illustrate, the explanation of above example is only intended to help and understands the present invention, it is noted that for the technology people of the art
For member, under the premise without departing from the principles of the invention, some improvement can be also carried out to the present invention, these improvement also fall into this hair
In bright scope of the claims.
Claims (6)
1. mushroom rice soya-bean milk, it is characterised in that：It is to be made by the raw material components of following mass fraction：
75~85 parts of water, 4~8 parts of soybean, 4~6 parts of white granulated sugar, 0.5~1 part of soybean oil, 0.2~1 part of millet, Shitake Mushroom P.E
0.05~0.08 part, 0.1~0.2 part of glycerin monostearate, 0.1~0.2 part of casein sodium, polyglyceryl fatty acid ester 0.1
~0.2 part, 0.02~0.05 part of xanthans, 0.04~0.08 part of sodium tripolyphosphate, 0.03~0.05 part of sodium acid carbonate, sweetener
0.02~0.03 part, 0.05~0.08 part of flavoring essence；
Wherein, soybean is immersed in the water immersion, and going out to allocate with other raw material components after enzyme through defibrination, mashing off is made the mushroom rice beans
Breast.
2. mushroom rice soya-bean milk according to claim 1, it is characterised in that be by the raw material components system of following mass fraction
：
80 parts of water, 6 parts of soybean, 5 parts of white granulated sugar, 0.7 part of soybean oil, 0.6 part of millet, 0.065 part of Shitake Mushroom P.E, monostearate
0.15 part of glyceride, 0.15 part of casein sodium, 0.15 part of polyglyceryl fatty acid ester, 0.03 part of xanthans, sodium tripolyphosphate
0.06 part, 0.04 part of sodium acid carbonate, 0.025 part of sweetener, 0.06 part of flavoring essence.
3. the preparation method of mushroom rice soya-bean milk as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
1）Defibrination
Matched by the raw material components, weigh soybean and millet, be respectively put into water and soak, rinse, then soybean and millet are thrown
Enter slurry slag separator, while adding hot water, be beaten, separate to obtain milky slurry；
2）Mashing off goes out enzyme
Slurry obtained by preceding step is placed in soybean milk boiling tank, steam is passed through, boils to more than 100 degree, destroy the enzyme treatment is carried out, go out the enzyme time 15~
20 minutes；
3）Vacuum outgas
The preceding step enzyme disposed slurry that goes out is placed under vacuum receiver, stirring and makes to vacuumize in vacuum receiver, slurry is carried out
Degassing process；
4）Allotment
White granulated sugar is weighed to be dissolved in hot water, and after it is filtered by thick juice filter, with the slurry after the degassed processing of preceding step
It is passed through in material-compound tank and mixes, then by soybean oil, Shitake Mushroom P.E, glycerin monostearate, casein sodium, polyglycerol ester
Fat acid esters, xanthans, sodium tripolyphosphate, sodium acid carbonate, sweetener are slowly added in material-compound tank, and stirring makes dispersing and dissolving, afterwards
Mixed slurry is heated up to more than 90 degree cookings, kept for more than 5 minutes, then add flavoring essence thereto；
5）Filtering
Slurry after cooking is filtered by filter, filter cloth mesh number is not less than 200 mesh；
6）Homogeneous
The slurry filtered is carried out twice of homogeneous by high pressure homogenizer, that is, the mushroom rice soya-bean milk is made.
4. according to claim 3 mushroom rice soya-bean milk preparation method, it is characterised in that the step 1）In defibrination, during mashing
The water temperature of the hot water is added at 50~60 DEG C.
5. according to claim 3 mushroom rice soya-bean milk preparation method, it is characterised in that the step 6）In homogenizing process, control
75~80 degree of 28~40Mpa of homogenization pressure processed, temperature.
6. according to claim 3 mushroom rice soya-bean milk preparation method, it is characterised in that it is further comprising the steps of：
7）Filling and sealing
Mushroom rice soya-bean milk after homogeneous is heated to more than 85 DEG C and carries out filling, and mushroom rice soya-bean milk temperature is controlled in pouring process
More than 85 DEG C；
8）Sterilization
Mushroom rice soya-bean milk after filling and sealing is placed in sterilization kettle, steam is passed through, it is 125 DEG C to control sterilization temperature in the kettle,
Constant temperature is kept for 20 minutes under 0.12~0.15Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710233092.1A CN106973999A (en) | 2017-04-11 | 2017-04-11 | Mushroom rice soya-bean milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710233092.1A CN106973999A (en) | 2017-04-11 | 2017-04-11 | Mushroom rice soya-bean milk and preparation method thereof |
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| CN106973999A true CN106973999A (en) | 2017-07-25 |
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ID=59344949
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| CN201710233092.1A Pending CN106973999A (en) | 2017-04-11 | 2017-04-11 | Mushroom rice soya-bean milk and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205180A (en) * | 1997-07-16 | 1999-01-20 | 上海仁仁营养食品厂 | Soymilk prepared by mixed coarse cereals |
| WO2004049829A1 (en) * | 2002-11-29 | 2004-06-17 | Kabushiki Kaisha Soken | Functional foods and drinks |
| CN102599477A (en) * | 2011-01-24 | 2012-07-25 | 大山合集团有限公司 | Mushroom granule drink |
| CN103932341A (en) * | 2014-04-24 | 2014-07-23 | 上海慈瑞医药科技有限公司 | Soda drink containing shitake mushroom extracting solution, and preparation method thereof |
| CN105265583A (en) * | 2015-11-23 | 2016-01-27 | 刘书元 | Cereal bean milk |
-
2017
- 2017-04-11 CN CN201710233092.1A patent/CN106973999A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205180A (en) * | 1997-07-16 | 1999-01-20 | 上海仁仁营养食品厂 | Soymilk prepared by mixed coarse cereals |
| WO2004049829A1 (en) * | 2002-11-29 | 2004-06-17 | Kabushiki Kaisha Soken | Functional foods and drinks |
| CN102599477A (en) * | 2011-01-24 | 2012-07-25 | 大山合集团有限公司 | Mushroom granule drink |
| CN103932341A (en) * | 2014-04-24 | 2014-07-23 | 上海慈瑞医药科技有限公司 | Soda drink containing shitake mushroom extracting solution, and preparation method thereof |
| CN105265583A (en) * | 2015-11-23 | 2016-01-27 | 刘书元 | Cereal bean milk |
Non-Patent Citations (4)
| Title |
|---|
| 姜锡瑞等: "《生物发酵产业技术》", 31 May 2016, 中国轻工业出版社 * |
| 施能浦: "《粮油产品加工新技术与营销》", 30 April 2011, 金盾出版社 * |
| 赵宝丰等: "《蛋白饮料制品470例》", 31 December 2003, 科学技术文献出版社 * |
| 邓舜扬等: "《新型饮料生产工艺与配方》", 31 August 2000, 中国轻工业出版社 * |
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Application publication date: 20170725 |