CN103392813A - Soymilk containing Hippophae rhamnoides juice, and preparation method thereof - Google Patents
Soymilk containing Hippophae rhamnoides juice, and preparation method thereof Download PDFInfo
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- CN103392813A CN103392813A CN2013101542614A CN201310154261A CN103392813A CN 103392813 A CN103392813 A CN 103392813A CN 2013101542614 A CN2013101542614 A CN 2013101542614A CN 201310154261 A CN201310154261 A CN 201310154261A CN 103392813 A CN103392813 A CN 103392813A
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- CN
- China
- Prior art keywords
- juice
- soymilk
- concentrated
- hippophae
- hippophae rhamnoides
- 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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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 59
- 235000013322 soy milk Nutrition 0.000 title claims abstract description 40
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000000950 Hippophae rhamnoides Species 0.000 title abstract 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 16
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 16
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 241000229143 Hippophae Species 0.000 claims description 36
- 244000068988 Glycine max Species 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 21
- 235000003935 Hippophae Nutrition 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 14
- 235000019674 grape juice Nutrition 0.000 claims description 14
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 238000004945 emulsification Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000002689 soil Substances 0.000 description 3
- 241000654900 Sideroxylon celastrinum Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a soymilk containing a Hippophae rhamnoides juice, and a preparation method thereof. The soymilk containing a Hippophae rhamnoides juice comprises 30-40wt% of soymilk, 5-15wt% of a Hippophae rhamnoides normal juice, 8-12wt% of white granulated sugar, 1-5wt% of a concentrated blackcurrant clear juice, 1-5wt% of a concentrated grape clear juice, 0.2-0.4wt% of a soymilk emulsification stabilizer, 0.2-0.4wt% of citric acid, 0.1-0.15wt% of sodium citrate, and the balance water. The soymilk containing a Hippophae rhamnoides juice fully utilizes the characteristics of the soymilk and the Hippophae rhamnoides juice, and the proper addition of the concentrated blackcurrant clear juice and the concentrated grape clear juice in the soymilk and the Hippophae rhamnoides juice well improves the taste of the Hippophae rhamnoides juice. The soymilk containing a Hippophae rhamnoides juice has good nutrition and comfortable mouthfeel.
Description
Technical field
The present invention relates to a kind of fruit juice soymilk, refer in particular to a kind of fruit juice soymilk that contains sea buckthorn juice and preparation method thereof.
Background technology
Soymilk is one of favorite drink of people in daily life, and in order to meet the nutritional need of Modern human populations, various nutrition reinforced type soymilk arises at the historic moment, and provides abundant and the soymilk of nutrition is the consistent pursuit of enterprise.
Sea-buckthorn is a kind of fallen leaves shrub, and its characteristic is drought-enduring, and anti-blown sand can be survived on the salinization of soil soil, therefore is widely used in water and soil conservation.That fructus hippophae not only has is relieving cough and reducing sputum, the medicinal effects of stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis, but also nutritious, still, because the fructus hippophae taste is extremely sour and astringent, the probability that is exploited is low, though market has sea buckthorn juice to sell, but because its taste is difficult to be accepted by the consumer, and market is difficult to expand.
How fructus hippophae is made into to the drink that people's happiness is subjected to, the applicant, through studying for a long period of time, has invented and can utilize sea buckthorn juice, and the suitable fruit juice soymilk of taste.
Summary of the invention
Purpose of the present invention overcomes above-mentioned defect, to society, provide a kind of sea buckthorn juice soymilk and preparation method thereof, this sea buckthorn juice soymilk has added the appropriate clear juice of concentrated blackcurrant, concentrated grape juice, can effectively improve the taste of soymilk and the nutrition that improves soymilk, is conducive to health.
Technical scheme of the present invention is: a kind of sea buckthorn juice soymilk is provided, the following composition that comprises percentage by weight, soya-bean milk 30-40%, Hippophae (rhamnoides) original juice 5-15%, white granulated sugar 8-12%, the concentrated clear juice 1-5% of blackcurrant, concentrated grape juice 1-5%, soymilk emulsion stabilizer 0.2-0.4%, citric acid 0.2-0.4%, natrium citricum 0.1-0.15% and surplus are water.
The present invention also provides a kind of method of making sea buckthorn juice soymilk, comprising:
1, soybean weighing, soak in the ratio of the percentage by weight 1:1.5-2 of soybean and water, and defibrination, the mashing off that removes slag namely obtain soya-bean milk;
2, the soymilk emulsion stabilizer mixes with white granulated sugar, with the ratio of the percentage by weight 1:1.5-2 of mixture and water, adds 90-98 degree hot water Celsius, high speed shear 10-15 minute;
3, Hippophae (rhamnoides) original juice, clean sea-buckthorn, and the squeezing slagging-off obtains Normal juice;
4, by following percentage by weight weighing, and mix,
Soya-bean milk 30-40%, Hippophae (rhamnoides) original juice 10-15%, white granulated sugar 8-12%, the concentrated clear juice 1-5% of blackcurrant, concentrated grape juice 1-5%, soymilk emulsion stabilizer 0.2-0.4%, citric acid 0.2-0.4%, natrium citricum 0.1-0.15%; Water surplus.
5, stir, sterilizing after homogeneous, through cooling, sterile filling, be finished product.
Sea buckthorn juice soymilk disclosed in this invention, take full advantage of the characteristics of soya-bean milk and sea buckthorn juice, at soya-bean milk and sea buckthorn juice, suitably add the nutritious clear juice of concentrated blackcurrant and concentrated grape juice, good improvement the taste of sea buckthorn juice, this fruit juice soymilk not only has better nutrition, and has more comfortable mouthfeel.
The specific embodiment
Below the ratio of each embodiment be weight percentage.
Embodiment mono-
Soya-bean milk 30%, Hippophae (rhamnoides) original juice 10%, white granulated sugar 8%, the concentrated clear juice 1% of blackcurrant, concentrated grape juice 1%, soymilk emulsion stabilizer 0.2%, citric acid 0.2%, natrium citricum 0.1%, and water surplus.
Embodiment bis-
Soya-bean milk 32%, Hippophae (rhamnoides) original juice 11%, white granulated sugar 9%, the concentrated clear juice 2% of blackcurrant, concentrated grape juice 2%, soymilk emulsion stabilizer 0.3%, citric acid 0.3%, natrium citricum 0.11%, and water surplus.
Embodiment tri-
Soya-bean milk 34%, Hippophae (rhamnoides) original juice 12%, white granulated sugar 10%, the concentrated clear juice 3% of blackcurrant, concentrated grape juice 3%, soymilk emulsion stabilizer 0.4%, citric acid 0.4%, natrium citricum 0.12%, and water surplus.
Embodiment tetra-
Soya-bean milk 36%, Hippophae (rhamnoides) original juice 13%, white granulated sugar 11%, the concentrated clear juice 4% of blackcurrant, concentrated grape juice 4%, soymilk emulsion stabilizer 0.2%, citric acid 0.2%, natrium citricum 0.13%, and water surplus.
Embodiment five
Soya-bean milk 38%, Hippophae (rhamnoides) original juice 14%, white granulated sugar 12%, the concentrated clear juice 5% of blackcurrant, concentrated grape juice 5%, soymilk emulsion stabilizer 0.3%, citric acid 0.3%, natrium citricum 0.14%, and water surplus.
Embodiment six
Soya-bean milk 40%, Hippophae (rhamnoides) original juice 15%, white granulated sugar 12%, the concentrated clear juice 5% of blackcurrant, concentrated grape juice 5%, soymilk emulsion stabilizer 0.4%, citric acid 0.4%, natrium citricum 0.15%, and water surplus.
The various embodiments described above all can be made as follows:
1, soybean weighing, soak in the ratio of the percentage by weight 1:1.5-2 of soybean and water, and defibrination, the mashing off that removes slag get final product;
2, the soymilk emulsion stabilizer mixes with white granulated sugar, with the ratio of the percentage by weight 1:1.5-2 of mixture and water, adds 90-98 degree hot water Celsius, high speed shear 10-15 minute;
3, Hippophae (rhamnoides) original juice, clean sea-buckthorn, and the squeezing slagging-off obtains Normal juice;
4, by following percentage by weight weighing,
Soya-bean milk 30-40%, Hippophae (rhamnoides) original juice 10-15%, white granulated sugar 8-12%, the concentrated clear juice 1-5% of blackcurrant, concentrated grape juice 1-5%, soymilk emulsion stabilizer 0.2-0.4%, citric acid 0.2-0.4%, natrium citricum 0.1-0.15%; Water surplus.
5, stir, sterilizing after homogeneous, through cooling, sterile filling, be finished product.
The clear juice of concentrated blackcurrant and concentrated grape juice in the present invention all can be buied on market; The Hippophae (rhamnoides) original juice making of can controlling oneself, also can buy on request on market.
Claims (2)
1. sea buckthorn juice soymilk, it is characterized in that, the following composition that comprises percentage by weight, soya-bean milk 30-40%, Hippophae (rhamnoides) original juice 5-15%, white granulated sugar 8-12%, the concentrated clear juice 1-5% of blackcurrant, concentrated grape juice 1-5%, soymilk emulsion stabilizer 0.2-0.4%, citric acid 0.2-0.4%, natrium citricum 0.1-0.15% and surplus are water.
2. a method of making sea buckthorn juice soymilk claimed in claim 1, is characterized in that, comprising:
1, soybean weighing, soak in the ratio of the percentage by weight 1:1.5-2 of soybean and water, and defibrination, the mashing off that removes slag namely obtain soya-bean milk;
2, the soymilk emulsion stabilizer mixes with white granulated sugar, with the ratio of the percentage by weight 1:1.5-2 of mixture and water, adds 90-98 degree hot water Celsius, high speed shear 10-15 minute;
3, Hippophae (rhamnoides) original juice, clean sea-buckthorn, and the squeezing slagging-off obtains Normal juice;
4, by following percentage by weight weighing, and mix,
Soya-bean milk 30-40%, Hippophae (rhamnoides) original juice 10-15%, white granulated sugar 8-12%, the concentrated clear juice 1-5% of blackcurrant, concentrated grape juice 1-5%, soymilk emulsion stabilizer 0.2-0.4%, citric acid 0.2-0.4%, natrium citricum 0.1-0.15%; Water surplus.
5, stir, sterilizing after homogeneous, through cooling, sterile filling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101542614A CN103392813A (en) | 2013-04-28 | 2013-04-28 | Soymilk containing Hippophae rhamnoides juice, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101542614A CN103392813A (en) | 2013-04-28 | 2013-04-28 | Soymilk containing Hippophae rhamnoides juice, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103392813A true CN103392813A (en) | 2013-11-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101542614A Pending CN103392813A (en) | 2013-04-28 | 2013-04-28 | Soymilk containing Hippophae rhamnoides juice, and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103392813A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749713A (en) * | 2014-02-13 | 2014-04-30 | 深圳市福荫食品集团有限公司 | Gingko soybean milk and production method thereof |
| CN106213109A (en) * | 2016-07-27 | 2016-12-14 | 大闽食品（漳州）有限公司 | A kind of formula of i.e. rushing nutrition tea beverage containing Fructus Hippophae fruit grain and preparation method thereof |
| CN108925645A (en) * | 2018-08-10 | 2018-12-04 | 黔西南州宇飞农业产业有限公司 | A kind of konjaku soymilk and preparation method thereof |
| CN109221422A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | A kind of nutrient soy milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543843A (en) * | 2003-11-26 | 2004-11-10 | 尚广武 | Seabucktharn nutritious bean curd and preparation method thereof |
| CN101485361A (en) * | 2009-03-03 | 2009-07-22 | 姚桂森 | Fruit juice onion milk and fruit juice onion milk complete powder as well as method for producing the same |
-
2013
- 2013-04-28 CN CN2013101542614A patent/CN103392813A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543843A (en) * | 2003-11-26 | 2004-11-10 | 尚广武 | Seabucktharn nutritious bean curd and preparation method thereof |
| CN101485361A (en) * | 2009-03-03 | 2009-07-22 | 姚桂森 | Fruit juice onion milk and fruit juice onion milk complete powder as well as method for producing the same |
Non-Patent Citations (4)
| Title |
|---|
| 孙宏民: "黑豆沙棘酸乳饮料", 《农产品加工》 * |
| 邢黎明等: "绿豆―沙棘酸乳饮料生产工艺的研究", 《内蒙古农业大学学报》 * |
| 郭成宇,吴红艳: "保健型沙棘豆粉的研制", 《食品科技》 * |
| 陈锦屏等: "沙棘果汁豆乳的稳定性研究", 《农业工程学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749713A (en) * | 2014-02-13 | 2014-04-30 | 深圳市福荫食品集团有限公司 | Gingko soybean milk and production method thereof |
| CN106213109A (en) * | 2016-07-27 | 2016-12-14 | 大闽食品（漳州）有限公司 | A kind of formula of i.e. rushing nutrition tea beverage containing Fructus Hippophae fruit grain and preparation method thereof |
| CN106213109B (en) * | 2016-07-27 | 2019-11-29 | 大闽食品（漳州）有限公司 | A kind of fruit containing sea-buckthorn rushes formula nutrition tea beverage and preparation method thereof |
| CN108925645A (en) * | 2018-08-10 | 2018-12-04 | 黔西南州宇飞农业产业有限公司 | A kind of konjaku soymilk and preparation method thereof |
| CN109221422A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | A kind of nutrient soy milk and preparation method thereof |
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Application publication date: 20131120 |