CN101700075A - A kind of mung bean soybean milk and preparation method thereof - Google Patents

Abstract

The invention discloses mung bean and soy bean milk and a method for preparing same. The method for preparing the mung bean and soy bean milk comprises the following steps: boiling the mung beans in boiling water for 1-5min; soaking the boiled mung beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the mung beans to the water is 1:3-7; soaking soy beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the soy beans to the water is 1:3-7; mixing the soaked mung beans and the soaked soy beans; adding water with the temperature of 80-100 DEG C to grind the soaked mung beans and the soaked soy beans; filtering to obtain the raw mung bean and soy bean milk; adding xanthan gum to the raw mung bean and soy bean milk, wherein the mass of the xanthan gum is 0.05-0.1 percent of the mass of the raw mung bean and soy bean milk; and homogenizing and sterilizing the raw mung bean and soy bean milk at high pressure to obtain the mung bean and soy bean milk. The method for preparing the mung bean and soy bean milk is easy, optimizes all the parameters, saves water and time and has low cost, and the mung bean and soy bean milk prepared with the method has good taste, flavor and color, abundant nutrients and long shelf life, therefore, the method for preparing the mung bean and soy bean milk is suitable for the industrial production.

Description

A kind of mung bean soybean milk and preparation method thereof

technical field

The invention belongs to the field of food processing, and in particular relates to mung bean soybean milk and a preparation method thereof.

Background technique

With the improvement of people's living standards, the popularization and deepening of nutritional knowledge, and the increasing awareness of health care, people's requirements for food are not only able to meet the requirements of food and clothing, but also pay attention to the balance of dietary nutrition. Food varieties and Flavor is also getting more and more attention. Consumers hope that food contains no or less animal fat and cholesterol, so as to improve the health level of consumers. Therefore, high-protein, low-fat, low-calorie, and cholesterol-free pure plant foods are more and more popular. Therefore, it is imperative to develop instant food with nutrition and health effects.

Soymilk is a food with unique flavor and nutritional and health functions. Most of the current soymilk is prepared from soybeans. Other types of soymilk are relatively rare and have a single variety. There are great defects in taste, smell and taste, and it is difficult to meet the multi-level and diversified needs of consumers. In addition, the processing of traditional Chinese soy milk is only a craft handed down from generation to generation by masters among the people. The process and formula vary from person to person, and it is accumulated based on experience. As a result, the processing technology is not standardized, the process parameters are vague, and the output and quality are unstable. , it is difficult to adapt to industrial production.

Mung beans have a wide range of uses, the whole body is a treasure, and it is a good medicine for regulating diet. Mung beans have the functions of clearing away heat, detoxifying, relieving summer heat and diuresis. The medicinal value of mung bean is also very high. Traditional Chinese medicine believes that mung bean and its flowers, leaves, seed coats, bean sprouts and starch can be used as medicine. Atherosclerosis, reducing blood cholesterol and liver protection also have obvious effects. The protein content in mung bean is as high as 19.5%-33.1%, the protein efficiency ratio is high, and the amino acids are complete, especially the lysine content is relatively rich, which is close to the egg protein lysine content. Therefore, eating more mung bean food is beneficial to human health.

Soybean, also known as soybean, its protein can significantly improve and lower blood fat and cholesterol, thereby reducing the probability of cardiovascular disease; its fat is rich in unsaturated fatty acids and soybean phospholipids, which can maintain blood vessel elasticity, strengthen the brain and prevent the formation of fatty liver Its phytoestrogens are very similar in structure to the estrogen produced in the human body, and can be the best food for adjuvant treatment of women's menopausal syndrome. It is not only economical and effective, but also has no side effects. In addition, soybeans are rich in anti-cancer ingredients such as saponins, protease inhibitors, isoflavones, molybdenum, and selenium, which have inhibitory effects on almost all cancers such as prostate cancer, skin cancer, intestinal cancer, and esophageal cancer; Calcium also has a curative effect on menopausal osteoporosis, which can be said to kill two birds with one stone. Regular consumption of soybeans can improve the metabolism of the skin, promote the detoxification of the body, and keep the skin youthful. This is because the saponins in soybeans can reduce the fat absorption function and promote fat metabolism; soybean fiber can also speed up the time for food to pass through the intestinal tract. Promotes detoxification of the body.

At present, there is no report about preparing soybean milk with mung beans and soybeans as raw materials. To prepare soymilk with mung beans and soybeans as raw materials, the following problems need to be solved: (1) remove the beany and astringent taste of the product; (2) improve the stability of the product; (3) improve the color of the product; (4) improve the color and luster of the product Nutritional ingredients and (5) improve the storage resistance of the product.

Contents of the invention

The primary purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for preparing mung bean soybean milk. The preparation method can fully extract the nutritional components of mung beans and soybeans, and the obtained mung bean and soybean milk has good flavor, good taste, good color, good stability and long shelf life.

Another object of the present invention is to provide mung bean soybean milk obtained by the preparation method.

The object of the present invention is achieved through the following technical solutions: a preparation method of mung bean soybean milk, comprising the following steps:

(1) Boil mung beans in boiling water for 1 to 5 minutes; then soak the boiled mung beans in water not higher than 40°C for 4 to 8 hours, wherein the mass ratio of mung beans to water is 1: (3 to 7 ); meanwhile, soak the soybeans in water not higher than 40°C for 4-8 hours, wherein the mass ratio of soybeans to water is 1: (3-7);

(2) Add mung beans and soybeans soaked in step (1) to 80-100°C water for grinding for 2 to 3 times, filter and separate the residue to obtain raw mung bean and soybean pulp; wherein the quality of the water is that of the mung beans and soybeans 9～12 times of the mass sum; the mass ratio of the mung beans and soybeans is (2～3): 1;

(3) Add xanthan gum to the raw mung bean and soybean pulp, the quality of the added xanthan gum is 0.05% to 0.1% of the mass of the mung bean and soybean raw pulp; then, perform high-pressure homogenization and sterilization to obtain mung bean and soybean soy milk.

In order to better realize the present invention, the step (1) is to boil the mung beans in boiling water for 1 minute; then soak the soybeans and the boiled mung beans in 40°C water for 5 hours according to 1: (2-3) , wherein the quality of soaking water is 4 times the sum of the mass of soybeans and mung beans;

The step (2) is to add mung beans and soybeans soaked in step (1) to 100°C water for grinding for 2 to 3 times, filter and separate the residue to obtain raw mung bean and soybean pulp; wherein the quality of the water is equal to that of the mung beans and 12 times the mass sum of soybeans; the mass ratio of mung beans and soybeans is 2:1;

The addition of xanthan gum described in the step (3) is preferably 0.05% of the raw pulp quality of the mung bean and soybean;

After the xanthan gum described in step (3) is hydrated, it is added in the raw mung bean and soybean pulp;

The hydration step is as follows: disperse the xanthan gum in cold water, then heat it to 70-90° C. to keep it transparent, and then vigorously stir until the xanthan gum is completely hydrated;

A sweetener can also be added in step (3), and the consumption of the sweetener is equivalent to 2% to 10% of the mass of the raw mung bean and soybean pulp;

The sweetener is one or at least two of sucrose, fructose syrup, aspartame or sucralose;

The added amount of the sucrose is preferably equivalent to 5% of the mass of the mung bean and soybean raw pulp;

One or both of vegetable oil or sulfur-containing amino acid can also be added in the step (3);

The vegetable oil is preferably an oil with high linoleic acid content, such as soybean oil, peanut oil or corn oil, etc.;

The added amount of the vegetable oil is preferably equivalent to 1.5% of the mass of the mung bean and soybean raw pulp;

The sulfur-containing amino acid is preferably methionine;

The high-pressure homogenization described in step (3) is preferably 25MPa and carries out twice homogenization;

The sterilization described in step (3) refers to sterilization at 115° C. for 15 minutes.

Soybean and mung bean soy milk is obtained through the above preparation method.

The preparation method can also be applied to prepare soybean milk with other beans such as red beans, black beans, etc. as raw materials.

Compared with the prior art, the present invention has the following advantages and effects:

(1) The preparation method of mung bean and soybean milk of the present invention has determined the best mung bean blanching time to remove the beany smell, the water ratio and temperature and time for soaking mung bean and soybean, and the used mung bean for grinding through a large number of experiments. The ratio of soybeans to soybeans, the type and amount of stabilizer, and the conditions of homogenization and sterilization. The described preparation method has the following advantages:

A. Use blanching to passivate the lipoxygenase in beans to reduce the beany smell, instead of using the method of removing bean skin to remove the beany smell, so as to retain the nutritional components of mung beans and soybeans to a greater extent;

B. Determine the water ratio, temperature and time for soaking mung beans and soybeans. Mung beans and soybeans can achieve the best water absorption rate in the shortest time, thereby saving production time, reducing water consumption, and saving production costs.

(2) The mung bean and soybean milk obtained by the preparation method of the present invention has good flavor, very light bean flavor and rich nutrients. After standing for 3 days, there is no precipitation or gel formation, and it is a uniform suspension with a finer slurry and no adverse effects, and the hygienic requirements meet the requirements of SZJG 20-2006 "General Technical Conditions for Non-fermented Soybean Products".

Detailed ways

The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

Example 1

(1) Select high-quality mung beans and soybeans and clean them separately;

(2) Put mung beans in boiling water and boil for 1 min, then mix soybeans and boiled mung beans in a mass ratio of 1:2, place them in water at 40°C, which is equivalent to 4 times the mass of mung beans and soybeans, and mix for 5 hours;

(3) After the mung beans and soybeans are drained, grind twice with 100°C water equivalent to 12 times the mass of the mung beans and soybeans, and pass the slurry through a 100-mesh sieve to obtain raw mung beans and soybean pulp;

(4) Disperse 0.05 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 80°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

(5) Add 100 parts by mass of the hydrated xanthan gum solution prepared in step (4) to the raw mung bean and soybean slurry prepared in step (3), then add 5 parts by mass of sucrose, and homogenize twice under the condition of 25Mpa , and then sterilized at 115° C. for 15 minutes to obtain mung bean soybean milk.

The mung bean soybean milk prepared in this example is light green, has good flavor, good taste, very light bean flavor, and rich nutrients. After being placed for 3 days, there is no precipitation or gel formation. It is a uniform suspension, and the slurry is more delicate. No adverse effects.

The mung bean and soybean milk prepared in this example were stored at room temperature and 4°C respectively, and the total number of colonies was detected. The number of bacteria is based on the shape of the colonies, and is carried out in accordance with GB/T4789.2-2003 "Determination of the total number of colonies in microbiological examination of food hygiene". After being placed for 3 days, the number of colonies detected in the mung bean soybean milk stored at room temperature was 10CFU/ml, and the detected bacterial colony number in the mung bean soybean milk stored at 4°C was 6CFU/ml, which complies with SZJG 20-2006 "Non-fermented bean The requirements of "General Technical Conditions for Products" (less than 100CFU/ml).

Example 2

(1) Select high-quality mung beans and soybeans and clean them separately;

(2) Put the mung beans in boiling water and boil for 5 minutes, then mix the soybeans and the boiled mung beans at a mass ratio of 1:3, place them in water at 30° C., which is equivalent to 7 times the mass of the mung beans and soybeans, and soak for 4 hours;

(3) After the mung beans and soybeans are drained, use 10 times the quality of the mung beans and soybeans, and 80°C water to grind for 3 times, and the slurry is passed through a 100-mesh sieve to obtain raw mung beans and soybean pulp;

(4) Disperse 0.1 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 90°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

(5) Add 100 parts by mass of the hydrated xanthan gum solution prepared in step (4) to the raw mung bean and soybean slurry prepared in step (2), then add 5 parts by mass of sucrose, and homogenize twice under the condition of 25Mpa , and then sterilized at 115° C. for 15 minutes to obtain mung bean soybean milk.

The mung bean and soybean milk prepared in this embodiment is light green in color, has good flavor, good mouthfeel, very light bean flavor and rich nutrients. After standing for 3 days, there is no precipitation or gel generation, it is a uniform suspension, the slurry is more delicate, and there is no adverse effect.

The mung bean and soybean milk prepared in this example were stored at room temperature and 4°C respectively, and the total number of colonies was detected. The number of bacteria is based on the shape of the colonies, and is carried out in accordance with GB/T4789.2-2003 "Determination of the total number of colonies in microbiological examination of food hygiene". After being placed for 3 days, the number of colonies detected in the mung bean soybean milk stored at room temperature is 10CFU/ml, and the detected bacterial colony number in the mung bean soybean milk stored at 4°C is 5CFU/ml, which conforms to SZJG 20-2006 "Non-fermented soybean milk". The requirements of "General Technical Conditions for Products" (less than 100CFU/ml).

Example 3

(1) Select high-quality mung beans and soybeans and clean them separately;

(2) Put mung beans in boiling water and boil for 3 minutes, then mix soybeans and boiled mung beans at a mass ratio of 1:2, place them in water at 32°C, which is equivalent to three times the mass of mung beans and soybeans, and soak for 8 hours;

(3) After the mung beans and soybeans are drained, use 9 times the quality of the mung beans and soybeans, and use 90°C water to grind for 3 times, and the slurry is passed through a 100-mesh sieve to obtain raw mung bean and soybean pulp;

(4) Disperse 0.08 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 90°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

(5) Add the hydrated xanthan gum solution prepared in step (4) to 100 parts by mass of mung bean and soybean raw milk prepared in step (2), homogenize twice under the condition of 25Mpa, and then sterilize at 115°C for 15min , to obtain mung bean soybean milk.

The mung bean and soybean milk prepared in this embodiment is light green in color, good in flavor, good in mouthfeel, light in bean flavor and rich in nutrients. After standing for 3 days, there is no precipitation or gel generation, it is a uniform suspension, the slurry is more delicate, and there is no adverse effect.

The mung bean and soybean milk prepared in this example were stored at room temperature and 4°C respectively, and the total number of colonies was detected. The number of bacteria is based on the shape of the colonies, and is carried out in accordance with GB/T4789.2-2003 "Determination of the total number of colonies in microbiological examination of food hygiene". After being placed for 3 days, the number of colonies detected in the mung bean soybean milk stored at room temperature was 9 CFU/ml, and the detected bacterial colony number in the mung bean soybean milk stored at 4 °C was 6 CFU/ml, which complies with SZJG 20-2006 "Non-fermented soybean milk". The requirements of "General Technical Conditions for Products" (less than 100CFU/ml).

Example 4

(1) Select high-quality mung beans and soybeans and clean them separately;

(2) Put the mung beans in boiling water and boil for 1 min, then mix the soybeans and the boiled mung beans at a mass ratio of 1:2, soak and mix them in water at 35°C, which is 4 times the mass of the mung beans and soybeans, and mix for 5 hours;

(3) After the mung beans and soybeans are drained, use water at 90°C that is equivalent to 12 times the quality of the mung beans and soybeans to refine the slurry for 3 times, and pass the slurry through a 100-mesh sieve to obtain raw mung bean and soybean pulp;

(4) Disperse 0.05 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 90°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

(5) Add the hydrated xanthan gum solution prepared in step (4) to 100 parts by mass of mung bean and soybean raw pulp prepared in step (2), then add 2 parts by mass of fructose syrup and 1.5 parts by mass of corn oil 5, Homogenize twice under the condition of 25Mpa, and then sterilize at 115°C for 15 minutes to obtain mung bean soybean milk.

The mung bean soybean milk prepared in this embodiment has a bright light green color, good flavor, strong taste, good taste, very light beany smell and rich nutrients. After standing for 3 days, there is no precipitation or gel generation, it is a uniform suspension, the slurry is more delicate, and there is no adverse effect.

The mung bean and soybean milk prepared in this example were stored at room temperature and 4°C respectively, and the total number of colonies was detected. The number of bacteria is based on the shape of the colonies, and is carried out in accordance with GB/T4789.2-2003 "Determination of the total number of colonies in microbiological examination of food hygiene". After being placed for 3 days, the number of colonies detected in the mung bean soybean milk stored at room temperature was 10CFU/ml, and the detected bacterial colony number in the mung bean soybean milk stored at 4°C was 6CFU/ml, which complies with SZJG 20-2006 "Non-fermented bean The requirements of "General Technical Conditions for Products" (less than 100CFU/ml).

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (10)

1. a preparation method of mung bean soya bean milk, is characterized in that comprising the following steps: (1) Boil mung beans in boiling water for 1 to 5 minutes; then soak the boiled mung beans in water not higher than 40°C for 4 to 8 hours, wherein the mass ratio of mung beans to water is 1: (3 to 7 ); meanwhile, soak the soybeans in water not higher than 40°C for 4-8 hours, wherein the mass ratio of soybeans to water is 1: (3-7); (2) Add mung beans and soybeans soaked in step (1) to 80-100°C water for grinding for 2 to 3 times, filter and separate the residue to obtain raw mung bean and soybean pulp; wherein the quality of the water is that of the mung beans and soybeans 9～12 times of the mass sum; the mass ratio of the mung beans and soybeans is (2～3): 1; (3) Add xanthan gum to the raw mung bean and soybean pulp, the quality of the added xanthan gum is 0.05% to 0.1% of the mass of the mung bean and soybean raw pulp; then, perform high-pressure homogenization and sterilization to obtain mung bean and soybean soy milk. 2. The preparation method according to claim 1, characterized in that: said step (1) is to boil mung beans in boiling water for 1 minute; Soak in water at 40°C for 5 hours, wherein the quality of soaking water is 4 times the sum of the mass of soybeans and mung beans. 3. The preparation method according to claim 1, characterized in that: said step (2) is to add mung beans and soybeans soaked in step (1) to 100°C water for grinding for 2 to 3 times, and filter to separate the residue , to obtain mung bean and soybean raw slurry; wherein the quality of water is 12 times the mass sum of the mung bean and soybean; the mass ratio of the mung bean and soybean is 2:1. 4. The preparation method according to claim 1, characterized in that: the addition of xanthan gum in step (3) is 0.05% of the mass of mung bean and soybean raw pulp. 5. The preparation method according to claim 1, characterized in that: the xanthan gum described in step (3) is added into the raw mung bean and soybean slurry after hydration. 6. The preparation method according to claim 1, characterized in that: in step (3), at least one of sweetener, vegetable oil or sulfur-containing amino acid can also be added; the amount of sweetener is equivalent to that of the mung bean 2% to 10% of the mass of the raw soybean pulp; the added amount of the vegetable oil is equivalent to 1.5% of the mass of the mung bean and soybean raw pulp. 7. The preparation method according to claim 6, characterized in that: the sweetener is one or at least two of sucrose, fructose syrup, aspartame or sucralose; The vegetable oil is at least one of soybean oil, peanut oil or corn oil; the sulfur-containing amino acid is methionine. 8. The preparation method according to claim 1, characterized in that: the high-pressure homogenization described in the step (3) is 25MPa for twice homogenization. 9. The preparation method according to claim 1, characterized in that: the sterilization described in step (3) is 115°C for 15 minutes. 10. Soybean and mung bean soymilk, prepared by the preparation method according to any one of claims 1-9.