CN1094323C - Process for preparing homogenized soybean milk with scorch flavour - Google Patents
Process for preparing homogenized soybean milk with scorch flavour Download PDFInfo
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- CN1094323C CN1094323C CN99109666A CN99109666A CN1094323C CN 1094323 C CN1094323 C CN 1094323C CN 99109666 A CN99109666 A CN 99109666A CN 99109666 A CN99109666 A CN 99109666A CN 1094323 C CN1094323 C CN 1094323C
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Abstract
The present invention relates to a method for preparing homogenized soybean milk with a scorch fragrance flavor, which uses soybeans as main raw materials. The soybeans with fish-odor removal, the soybeans (or fruit kernels, or rice kernels, or mixed beans) which have scorch fragrance flavors and are treated by dry-heated scorch fragrance and water are mixed according to a certain weight proportion and are ground into milk; next, dregs in the milk are removed, the milk with dreg removal is heated to removal fish odors, and the milk is sterilized and cooked; next, the milk is treated in a homogenization mode and is filled in bags; finally the milk filled in the bags are sterilized at high temperature to prepare the homogenized edible soybean milk with a scorch flavor. The method thoroughly solves the problem of the fragrance insufficiency of traditional soybean milk so as to make the soybean milk have a unique scorch fragrance flavor, and overcomes the defects of bitterness and soybean fish-odor flavor of the soybean milk so as to greatly enhance the fragrance and the taste of the soybean milk. The present invention also provides a method for preparing homogenized soybean milk with fruit flavors and vegetable flavors, which meets the needs of different tastes of people. The preparation method has the advantages of simple process and convenient operation.
Description
That the present invention relates to is a kind of preparation method of homogenized soybean milk with scorch flavour, and it is to be the method that primary raw material is made homogenized soybean milk with scorch flavour with the soybean.
China is the native place of soybean, is soya-bean milk and bean curd that raw material is manufactured with the soybean, so far so that the history in more than 2,000 year to be arranged.Soybean contains eight seed amino acids of rich in protein and needed by human, does not contain cholesterol, and contained linoleic acid can also decompose the cholesterol in the human body, prevents vascular sclerosis.Soybean contains a large amount of iron, and calcium and B family vitamin can be alleviated the human nerve anxiety, and contains the material of inhibition cancer cell growth.Therefore, soybean worldwide all obtains attention very as the pollution-free food of first-selection.
Traditional soya-bean milk manufacture craft is that the soybean bubble is swollen, grinds, and slurrying, slagging-off, slaking becomes edible soya-bean milk.Existing pained beany flavor in this soya-bean milk can't overcome, the while insufficient fragrance, and mouthfeel is poor, and nutrition is unbalanced.
The preparation method who the purpose of this invention is to provide a kind of homogenized soybean milk with scorch flavour overcomes above-mentioned shortcoming, and the edible soya-bean milk of making is not pained, free from beany flavor, and also this soya-bean milk also has a kind of paste Flavor of uniqueness, greatly strengthened soya-bean milk fragrance and mouthfeel; Also provide simultaneously preparation multiple homogenized soybean milk with scorch flavour, satisfied the needs of people's different taste.
The preparation method of homogenized soybean milk with scorch flavour of the present invention is such, will be through the soybean of processing except raw meat, and the fragrant soybean of the fragrant paste of processing of xeothermic paste and drinkable water carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, and screenings is separated; Slurries after the slagging-off are heated to 100 degree and boil 8 minutes further except raw meat, sterilization and slaking; Again the slurries after the slaking are carried out homogeneous through homogenizer under 35 kg/cm and process, pack or mounted box; Packed or box-packed slurries are the sterilization treatment by high temperature 90--120 degree 40 minutes again, has made to have the edible soya-bean milk of the homogeneous of sticking with paste Flavor.
The soybean that process described here is processed except raw meat is raw soybean to be put into 0.1% sodium bicarbonate solution that adds dried beans weight be heated to 100 degree and boiled 6 minutes, naturally cools off immersion 3 hours with this water again.
The xeothermic fragrant soybean of the fragrant paste of processing of sticking with paste described here is that raw soybean is carried out the processing of xeothermic pastes perfume under the high temperature of 150--190 degree, again it is put into 50 drinkable waters immersions of spending 3 hours after 10 minutes.
For increasing the multiple local flavor of sticking with paste the edible soya-bean milk of perfume, can change into the fragrant kernel of paste sticking with paste fragrant soybean, stick with paste scented rice benevolence, the fragrant assorted beans of paste etc. are made has the fragrant kernel of paste, sticks with paste scented rice benevolence, the edible soya-bean milk of local flavor such as the fragrant assorted beans of paste.
Stick with paste fragrant kernel, stick with paste scented rice benevolence, the fragrant processing procedure of xeothermic paste of sticking with paste fragrant assorted beans is the same with the fragrant soybean processing procedure of xeothermic paste, kernel or rice benevolence or assorted beans are carried out under the high temperature of 150--190 degree xeothermic pastes is fragrant to be processed, the drinkable waters of again it being put into 50 degree after 10 minutes soak to make in 3 hours to be stuck with paste fragrant kernel or sticks with paste scented rice benevolence or stick with paste the fragrant beans of mixing.Only have through sticking with paste fragrant the processing, just can present the paste Flavor of this food.Can also add other batchings, increase the nutritive value of soya-bean milk.
The preparation method who sticks with paste fragrant kernel local flavor homogeneous soya-bean milk is such, the soybean through processing except raw meat, the xeothermic fragrant kernel of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk.
Kernel described here can be a peanut, walnut, pine nut, fibert, almond, peach kernel, cashew nut, all kinds of fruits, chestnut, sunflower seeds, sesame etc.
The preparation method who sticks with paste scented rice benevolence or the fragrant assorted beans local flavor homogeneous soya-bean milk of paste is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous soya-bean milk, also be the soybean through processing except raw meat, the xeothermic fragrant paste scented rice benevolence of processing or the fragrant assorted beans of paste and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk.
Rice benevolence described here can be rice, millet, purple rice, sorghum rice, corn, glutinous millet, barley, buckwheat etc.
Assorted beans described here can be mung beans, red bean, green soya bean, kidney bean, black soya bean, pea or the like.
In sticking with paste fragrant soybean local flavor soya-bean milk, also can present fruit-like flavour or vegetable flavor in addition, in batching, add fruit or vegetables and can be made into paste perfume fruit local flavor or vegetable flavor homogeneous soya-bean milk.Earlier fruit is selected peeling, except nuclear, the end is cut in cleaning, again the soybean through processing except raw meat, the fragrant soybean of the fragrant paste of processing of xeothermic paste, fruit end and drinkable water, by 1: 0.1: 0.3: 10 weight ratio was carried out the mixed grinding form slurry, (this paper omission) that later technical process is the same with sticking with paste the edible soya-bean milk process of fragrant soybean local flavor homogeneous.
Fruit described here can be orange, strawberry, lichee grape, Kiwi berry, pineapple, banana etc.
The preparation method who sticks with paste fragrant vegetable flavor homogeneous soya-bean milk is identical with paste perfume fruit local flavor homogeneous preparation method of soymilk.Just earlier vegetables are selected peeling and remove nuclear, clean, airing is cut into the end.To copy with boiling water for verdure vegetables and to remove the oxalic acid that includes; Again soybean through handling except that raw meat, the fragrant soybean of the fragrant paste of handling of xeothermic paste, vegetables end and drinkable water were by 1: 0.1: 0.3: 10 weight ratio is carried out the mixed grinding form slurry, later technical process and edible the same (this paper omission) of soya-bean milk of the fragrant soybean local flavor homogeneous of paste.
Vegetables described here can be cucumber, carrot, celery, fresh kidney beans or the like.
Advantage of the present invention is:
1, the present invention thoroughly solved traditional soybean milk the insufficient fragrance problem, overcome bitterness and the beany flavor of soya-bean milk, the paste Flavor that has a kind of uniqueness in the soya-bean milk has strengthened soya-bean milk fragrance and mouthfeel greatly.
2, the present invention also provides preparation multiple homogenized soybean milk with scorch flavour, has satisfied the needs of people's different tastes, can also add other batchings, increases the nutritive value of soya-bean milk.
3, the slurries after the slaking are processed through the homogenizer homogeneous, improved mouthfeel and the stability of soya-bean milk.It waits the fat globule fiber grain oversize grain to smash, and makes soya-bean milk present a kind of stable emulsion, is easy to digest and assimilate, and has avoided coarse precipitation and layering during the encapsulation sterilization.
4, technology of the present invention is simple, is convenient to operation.
Embodiment one:
0.1% sodium bicarbonate solution that raw soybean is put into dried beans weight is heated to 100 degree and boiled 6 minutes, and naturally cools off immersion with this water and made the soybean of processing except raw meat in 3 hours; Simultaneously raw soybean is carried out the fragrant processing of xeothermic paste under the high temperature of 150--190 degree, again it is put into the 50 drinkable waters immersions of spending after 10 minutes and made the xeothermic fragrant paste perfume soybean of processing of sticking with paste in 3 hours.The soybean through processing except raw meat, the xeothermic fragrant soybean of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, screenings is separated, slurries after the slagging-off are heated to 100 degree and boil 8 minutes further except raw meat, sterilization and slaking, again the slurries after the slaking being carried out homogeneous through homogenizer under 35 kg/cm processes, pack or mounted box, the slurries after pack or the mounted box are carried out the sterilization treatment of high temperature 90--120 degree again and were made the edible soya-bean milk of the homogeneous with the fragrant soybean local flavor of paste in 40 minutes.
Embodiment two;
0.1% sodium bicarbonate solution that raw soybean is put into dried beans weight is heated to 100 degree and boiled 6 minutes, and naturally cools off with this water, soaks and makes the soybean of processing except raw meat in 3 hours; While is carried out the fragrant processing of xeothermic paste to kernel under the high temperature of 150--190 degree, again it is put into the 50 drinkable waters immersions of spending after 10 minutes and made the fragrant kernel of paste in 3 hours.The soybean through processing except raw meat, the xeothermic fragrant kernel of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk.Made and had the edible soya-bean milk of the homogeneous of sticking with paste fragrant kernel local flavor.
Embodiment three;
The preparation method who sticks with paste scented rice benevolence local flavor homogeneous soya-bean milk is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous soya-bean milk, also be the soybean through processing except raw meat, the fragrant paste scented rice Renhe drinkable water of processing of xeothermic paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk
Embodiment four:
The preparation method who sticks with paste the local flavor homogeneous soya-bean milk of fragrant assorted beans is the same with the preparation method who sticks with paste fragrant kernel local flavor homogeneous soya-bean milk, also be the soybean through processing except raw meat, the xeothermic fragrant assorted beans of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, later technical process is the same (this paper omission) with the preparation method who sticks with paste fragrant soybean local flavor homogeneous soya-bean milk.
Embodiment five:
Earlier fruit is selected peeling except nuclear, the end is cut in cleaning, again the soybean through processing except raw meat, the fragrant soybean of the fragrant paste of processing of xeothermic paste, fruit foam and drinkable water, by 1: 0.1: 0.3: 10 weight ratio was carried out the mixed grinding form slurry, (this paper omission) that later technical process is the same with sticking with paste the edible soya-bean milk process of fragrant soybean local flavor homogeneous.
Embodiment six:
The preparation method who sticks with paste fragrant vegetable flavor homogeneous soya-bean milk is identical with paste perfume fruit local flavor homogeneous preparation method of soymilk.Just earlier vegetables are selected peeling and remove nuclear, clean, airing is cut into the end.To copy with boiling water for the vegetables of the blue or green branch of greenery and to remove the oxalic acid that includes; Again the soybean through processing except raw meat, the fragrant soybean of the fragrant paste of processing of xeothermic paste, vegetables end and drinkable water, by 1: 0.1: 0.3: 10 weight ratio was carried out the mixed grinding form slurry, (this paper omission) that later technical process is the same with sticking with paste the edible soya-bean milk of fragrant soybean local flavor homogeneous.
Claims (9)
1, a kind of preparation method of homogenized soybean milk with scorch flavour, it is characterized in that the soybean through processing except raw meat, the xeothermic fragrant soybean of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.2: 10 weight ratio, screenings is separated, and the slurries after the slagging-off are heated to 100 degree and boil 8 minutes further except raw meat, sterilization and slaking; Again the slurries after the slaking are carried out homogeneous through homogenizer under 35 kg/cm and process, pack or mounted box, the slurries of pack or mounted box were carried out high temperature 90-120 degree sterilization treatment 40 minutes again.
2, the preparation method of homogenized soybean milk with scorch flavour according to claim 1, it is characterized in that through removing soybean that raw meat handled be 0.1% sodium bicarbonate solution that raw soybean is put into dried beans weight to be heated to 100 spend and boiled 6 minutes, cool off immersion 3 hours naturally with this water again.
3, the preparation method of homogenized soybean milk with scorch flavour according to claim 1, it is characterized in that xeothermic paste is fragrant handled that to stick with paste fragrant soybean be that raw soybean is carried out the processing of xeothermic pastes perfume under the high temperature of 150-190 degree, again it was put into the 50 drinkable waters immersions of spending 3 hours after 10 minutes.
4, a kind of preparation method of homogenized soybean milk with scorch flavour, it is characterized in that the soybean through processing except raw meat, the xeothermic fragrant kernel of the fragrant paste of processing and the drinkable water stuck with paste, carry out the mixed grinding form slurry by 1: 0.3: 10 weight ratio, screenings is separated, and the slurries after the slagging-off are heated to 100 degree and boil 8 minutes further except raw meat, sterilization and slaking; Again the slurries after the slaking are carried out homogeneous through homogenizer under 35 kg/cm and process, pack or mounted box; The slurries of pack or mounted box were carried out high temperature 90-120 degree sterilization treatment 40 minutes again.
5, the preparation method of homogenized soybean milk with scorch flavour according to claim 4 is characterized in that sticking with paste fragrant kernel and can change paste scented rice benevolence into or stick with paste fragrant assorted beans.
6, according to the preparation method of claim 4,5 described homogenized soybean milk with scorch flavour, it is characterized in that sticking with paste fragrant kernel or stick with paste scented rice benevolence or the fragrant assorted beans of paste, it is kernel or rice benevolence or assorted beans to be carried out under the high temperature of 150-190 degree xeothermic pastes is fragrant to be handled, and it is put into the drinkable waters immersions 3 hours of 50 degree after 10 minutes again.
7, a kind of preparation method of homogenized soybean milk with scorch flavour, it is characterized in that soybean through handling except that raw meat, the xeothermic fragrant soybean of the fragrant paste of handling, fruit end and the drinkable water stuck with paste, by 1: 0.1: 0.3: 10 weight ratio was carried out the mixed grinding form slurry, screenings is separated, and the slurries after the slagging-off are heated to 100 degree and boil 8 minutes further except that raw meat, sterilization and slaking; Again the slurries after the slaking are carried out homogeneous through homogenizer under 35 kg/cm and handle, pack or adorn box, the slurries of pack or dress box carried out high temperature 90-120 degree sterilization treatment 40 minutes again.
8, the preparation method of homogenized soybean milk with scorch flavour according to claim 7 is characterized in that described fruit end changes the vegetables end into.
9,, it is characterized in that described fruit end or vegetables end are that fruit or vegetables are selected peeling except that nuclear, clean to dry and are cut into the end according to the preparation method of claim 7,8 described homogenized soybean milk with scorch flavour; To copy with boiling water for verdure vegetables and to remove the oxalic acid that includes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109666A CN1094323C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109666A CN1094323C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
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| Publication Number | Publication Date |
|---|---|
| CN1283408A CN1283408A (en) | 2001-02-14 |
| CN1094323C true CN1094323C (en) | 2002-11-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99109666A Expired - Fee Related CN1094323C (en) | 1999-07-06 | 1999-07-06 | Process for preparing homogenized soybean milk with scorch flavour |
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| Country | Link |
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| CN (1) | CN1094323C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107467194A (en) * | 2017-07-27 | 2017-12-15 | 安徽恋尚你食品有限公司 | A kind of auxotype brain-strengthening soybean milk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037824A (en) * | 1988-03-31 | 1989-12-13 | 北京市食品研究所 | The compound method of beverage with juice and protein |
| CN1079115A (en) * | 1992-10-21 | 1993-12-08 | 吉林省高等院校科技开发研究中心 | Technology for producing instant soybean powder (or bean milk) without dregs |
-
1999
- 1999-07-06 CN CN99109666A patent/CN1094323C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037824A (en) * | 1988-03-31 | 1989-12-13 | 北京市食品研究所 | The compound method of beverage with juice and protein |
| CN1079115A (en) * | 1992-10-21 | 1993-12-08 | 吉林省高等院校科技开发研究中心 | Technology for producing instant soybean powder (or bean milk) without dregs |
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| Publication number | Publication date |
|---|---|
| CN1283408A (en) | 2001-02-14 |
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