CN1205180A - Soymilk prepared by mixed coarse cereals - Google Patents
Soymilk prepared by mixed coarse cereals Download PDFInfo
- Publication number
- CN1205180A CN1205180A CN97106521A CN97106521A CN1205180A CN 1205180 A CN1205180 A CN 1205180A CN 97106521 A CN97106521 A CN 97106521A CN 97106521 A CN97106521 A CN 97106521A CN 1205180 A CN1205180 A CN 1205180A
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- China
- Prior art keywords
- coarse cereals
- soymilk
- soybean
- essence
- corn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Dairy Products (AREA)
Abstract
A bean milk is made up of soybean, cane sugar, cellulose, monoglyceride, essence, coin, millet and oats, and features agreeable smell, no odour the soybean has, and rich nutrients and thick fibres, improving human resistance to diseases.
Description
The present invention relates to the food that a kind of soybean is made, particularly a kind of soymilk with the seasoning afterwards of coarse cereals mixed preparing.
At present, the taste of common soymilk is generally sweet soymilk, cocoa soymilk, strawberry soymilk, pineapple soymilk and Fermented Soybean Milk etc. on the market.These soymilk all are to have added corresponding essence or assistant agent when making, and when relatively more suitable weather is warmer when drinking, and generally drink when bean milk temp is 10 ℃ of left and right sides, and mouthfeel is better.When winter temperature was on the low side, mouthfeel was just poor when the particularly fruity soymilk of these soymilk was drunk, and therefore, did not also have the good soymilk of very popular mouthfeel at present when temperature is low.
On the other hand, along with improving constantly of people's living standard, thick, coarse cereals composition aspect food and drink greatly reduce, and make the human nutrition disequilibrium easily, therefore suitably increase thick, coarse cereals composition in the food and drink, can improve and improve the resistivity of human body disease.
The objective of the invention is to overcome existing defective in the above-mentioned prior art, provide a kind of and can drink the better soymilk of mouthfeel in low temperature heating through what improve.
To achieve these goals, the present invention has adopted following technical scheme:
Component of the present invention and content (percetage by weight) are: all the other are water for soybean 8-10 sucrose 4 celluloses 0.05 monoglyceride 0.05 essence 0.1-0.2 coarse cereals 0.5-2
The optional corn of doing for oneself of above-mentioned coarse cereals, millet, oat.
The product taste made from the present invention is glutinous pure, and fragrance is suitable, delicate mouthfeel, and free from beany flavor, particularly when temperature is lower, can be better with drinking taste after the soymilk heating.In addition, this product has also increased nutrition in thick, the coarse cereals and crude fibre etc.Can make human nutrition keep balance after drinking, improve and improve the resistivity of human body disease
The invention will be further described below in conjunction with embodiment.
Routine component and content (percetage by weight) be preferred version under implementing can to select when of the present invention: all the other are water for soybean 9 sucrose 4 albumen sugar 0.06 cellulose 0.05 monoglyceride 0.05 essence 0.1 corn 1
It is example that coarse cereals in the such scheme only select corn, if replace with millet, oat, its content is selected should be identical with such scheme, and only taste is corresponding with alternative.Cellulose plays stable thickening power here, prevents precipitation.Monoglyceride plays emulsification, makes fat and water mixed effect in the raw material better.
Product manufacture of the present invention is:
1, soybean selects inspection except that foreign material, stone, the mould beans that degenerate in the soybean;
2, soybeans soaking generally soaked in the water 6-24 hour;
3, the mill soya-bean milk adds to purify waste water in soybean does not levigately have the coarse grain sense to feel;
4, boiling soya-bean milk more than 95 ℃ is keeping soya-bean milk 3 minutes;
5, the slag slurry separates with 120 order separating screens and separates the slag slurry;
6, preparation is well-done with selected coarse cereals (a kind of in corn, millet or the oat), and is levigate through colloid mill, adds in the soya-bean milk with sucrose, albumen sugar, cellulose, monoglyceride etc. then;
7, homogeneous carries out homogeneous with soya-bean milk one time under＞=7Mpa pressure, carries out second homogenate again under＞=15Mpa pressure;
8, sterilization at steam pressure be＞=0.2Mpa, and temperature is to carry out high-temperature short-time sterilization under 120 ℃ the condition to sterilize;
9, cooling is cooled to 60-70 ℃ with soya-bean milk in 20-30 ℃ of middle temperature cooling water, and then in low-temperature cooling water soya-bean milk is cooled to below 12 ℃, and adds essence in this process;
10, packing;
11, refrigeration warehouse-in refrigerated storage temperature is advisable at 2-8 ℃.
Except above embodiment preferred version, the present invention can also be by other embodiment forecast scheme configurations, and it mainly is the difference by the content of coarse cereals, and the difference of essence content.Like this, the additive of different content can cause different taste characteristic of soymilk and different physical characteristics.Now the embodiment with constructible different conditions is analyzed as follows:
1, the coarse cereals addition is 0.5-2%, and existing is that example is illustrated with the corn, and millet and oat are identical with it.If add 0.5%, corn characteristic taste is lighter; Add 1%, corn characteristic taste is basic normal suitable; Add 2%, corn characteristic taste is denseer, and soymilk liquid is some thickness slightly; Interpolation is greater than 2%, and then corn characteristic taste is too dense, soymilk liquid thickness, and mouthfeel is poor, has sediment to occur; Interpolation does not then have corn characteristic taste substantially less than 0.5%.
2, the essence addition is 0.1-0.2%, if add 0.1%, fragrance is suitable, can embody the characteristic of coarse cereals smell; Add 0.2%, fragrance is denseer, and some is towards nose; Interpolation is greater than 0.2%, and fragrance is too dense, and smell is pungent; Interpolation is less than 0.1%, and fragrance is too light, the fragrance deficiency.
Claims (2)
1, a kind of soymilk with the coarse cereals mixed preparing, its component and content (percetage by weight) comprising: all the other are water for soybean 8-10 sucrose 4 celluloses 0.05 monoglyceride 0.05 essence 0.1-0.2 coarse cereals 0.5-2
2, soymilk according to claim 1 is characterized in that: the optional corn of doing for oneself of described coarse cereals, millet, oat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106521A CN1205180A (en) | 1997-07-16 | 1997-07-16 | Soymilk prepared by mixed coarse cereals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106521A CN1205180A (en) | 1997-07-16 | 1997-07-16 | Soymilk prepared by mixed coarse cereals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1205180A true CN1205180A (en) | 1999-01-20 |
Family
ID=5168758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97106521A Pending CN1205180A (en) | 1997-07-16 | 1997-07-16 | Soymilk prepared by mixed coarse cereals |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1205180A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550930A (en) * | 2011-12-22 | 2012-07-11 | 赵奋飞 | Broom corn millet soybean milk powder |
| CN105638914A (en) * | 2016-02-15 | 2016-06-08 | 安东顺 | High selenium-enriched total nutrient instant soybean milk powder and preparation method thereof |
| CN106973999A (en) * | 2017-04-11 | 2017-07-25 | 北大荒承德太平洋饮品有限公司 | Mushroom rice soya-bean milk and preparation method thereof |
| CN107455478A (en) * | 2017-09-30 | 2017-12-12 | 镇江市谷品道原农业有限公司 | A kind of preparation method of five-grain soymilk |
| CN110226636A (en) * | 2019-07-17 | 2019-09-13 | 北京协同创新食品科技有限公司 | Formula and process for improving taste and nutrition of oat soymilk |
-
1997
- 1997-07-16 CN CN97106521A patent/CN1205180A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550930A (en) * | 2011-12-22 | 2012-07-11 | 赵奋飞 | Broom corn millet soybean milk powder |
| CN105638914A (en) * | 2016-02-15 | 2016-06-08 | 安东顺 | High selenium-enriched total nutrient instant soybean milk powder and preparation method thereof |
| CN106973999A (en) * | 2017-04-11 | 2017-07-25 | 北大荒承德太平洋饮品有限公司 | Mushroom rice soya-bean milk and preparation method thereof |
| CN107455478A (en) * | 2017-09-30 | 2017-12-12 | 镇江市谷品道原农业有限公司 | A kind of preparation method of five-grain soymilk |
| CN110226636A (en) * | 2019-07-17 | 2019-09-13 | 北京协同创新食品科技有限公司 | Formula and process for improving taste and nutrition of oat soymilk |
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