CN104839350A - Preparation method of black bean and peanut compound health drink - Google Patents

Abstract

The invention discloses a method for preparing a black bean and peanut compound health drink, which comprises the following steps: rubbing the peanuts to remove the red coat, adding warm water and soaking; mixing with water, putting them in a soybean milk machine, refining for 2 minutes, filtering, To obtain peanut milk; after removing the black soybean skin layer, mix it with water, conduct hot grinding for 2 minutes, filter, put it in a pot and boil for 10 minutes to obtain black soybean milk; mix peanut milk and black soybean milk in a ratio of 3:7, add 1 Double the amount of water, 5% sucrose, compound stabilizer composed of 0.07% xanthan gum, 0.10% sodium carboxymethyl cellulose, 0.15% sodium alginate, 0.15% sucrose ester, 0.02% molecularly distilled monoglyceride, After stirring evenly, treat it twice with a colloid mill, undergo secondary homogenization at 83°C and 23MPa, and sterilize at 121°C for 15 minutes. The invention uses black beans and peanuts as raw materials to prepare a beverage with unique flavor, good texture, sweet and sour taste and rich nutrition.

Description

Preparation method of black soybean peanut compound health drink

technical field

The invention relates to the field of health beverage preparation, in particular to a method for preparing a black soybean and peanut compound health beverage.

Background technique

my country's plant protein resources are very rich, such as soybeans, peanuts, almonds, coconuts, etc. are all plants with high protein content. According to the statistics of the United Nations, plant protein accounts for 70% of the world's protein supply. Plant protein drink is rich in protein, essential amino acids, vitamins, minerals, etc. It is a nutritious and healthy drink, and it has a unique flavor and is easy to drink, and is very popular among consumers. Soy milk-based vegetable protein beverage retains most of the soluble nutrients in soybeans, and its protein content is higher than that of milk and rich in minerals; some people are lactose intolerant and allergic to milk, so they can use soy milk instead of milk ; Soy milk contains a lot of linoleic acid and linolenic acid, long-term consumption will not cause the deposition of cholesterol on the blood vessel wall, for those who have cardiovascular and cerebrovascular diseases, drinking soy milk can also lower cholesterol. Plant protein is relatively easy to be absorbed by the human body. Compared with animal protein, it has a complementary effect on amino acid composition, which is conducive to improving the food structure of our people and solving the problems of low protein content and lack of milk sources in our food structure. Therefore, It is of great significance to vigorously develop vegetable protein beverages.

Black beans, also known as ludou beans, material beans, zero black beans, have always been known as the king of beans. "Compendium of Materia Medica" records: "Black beans have a lot of kidney functions, so they can cure water, reduce swelling, lower qi, control wind-heat, and promote blood circulation and detoxification." Modern pharmacological studies have confirmed that black beans are rich in protein, lecithin, fat and vitamins. , still contains melanin and niacin. Because of this, black beans have always been regarded as a good product for both medicine and food. Black beans have the characteristics of high protein and low calorie, and their protein content is as high as 36% to 40%. In addition to being rich in high-quality protein, black soybeans also contain many antioxidant components, the most special ones are its isoflavones, anthocyanins and rich vitamins.

Peanut itself is a high-energy, high-protein and high-fat plant food without cholesterol and trans fatty acids. Peanuts are rich in micronutrients, including 13 kinds of vitamins and 26 kinds of mineral elements, especially vitamin E, niacin, folic acid, vitamin B ₁ , magnesium, calcium, copper, potassium and other micronutrients. Another notable feature of peanuts is that they are rich in plant active compounds, such as phytosterols, saponins, resveratrol, antioxidants, etc., and the content of resveratrol is 908 times that of grapes. It has a significant effect on preventing malnutrition, diabetes, cardiovascular disease and obesity. Peanuts integrate nutrition, health care and disease prevention functions, and play an important role in balancing diet and improving the nutrition and health status of Chinese residents.

The research on the preparation of beverages by compounding black beans and other raw materials includes black bean and hawthorn compound beverages, caramel seeds and black bean compound protein drinks, and black bean red dates compound fermented drinks. At present, there is no preparation process for compound drinks using black beans and peanuts. This experiment uses black beans He Peanut developed a new type of composite health drink with the health functions of two kinds of food.

Contents of the invention

In order to solve the above problems, the present invention provides a method for preparing a black soybean and peanut compound health drink. The prepared compound protein drink is rich in nutrition, good in taste and good in stability.

In order to achieve the above object, the technical scheme that the present invention takes is:

The preparation method of black soybean peanut compound health drink comprises the following steps:

S1. Select black beans and peanuts with full grains, no pests, no mildew, and normal color, remove impurities such as stones, and wash with clean water to remove surface dust;

S2. After shelling the peanuts, put them in hot water at about 95°C for 30-40 seconds and remove them, so that the water has just soaked into the red coat of the peanuts

It is advisable not to penetrate into the pulp, and then rub off the red coat;

S3. Put the peanut kernels obtained in step S2 in a container, add 2.5 to 3 times warm water at 45°C, soak for 8 hours, and remove;

S4. Put the peanut kernels obtained in step S3 in a soymilk machine at a material-to-liquid ratio of 1:10, heat to 40° C., grind for 2 minutes, and filter through a 120-mesh sieve to remove filter residues to obtain peanut milk;

S5. Put the black beans obtained in step S1 into a container, add 3.5 to 4.0 times warm water at 45°C, soak for 8 hours, remove and wash in running water to remove the black bean skin;

S6. After mixing the black beans obtained in step S5 with water according to the material-to-liquid ratio of 1:12, heat to 80° C. and use a refiner to perform thermal refining for 2 minutes. After filtering the obtained slurry with a 120-mesh sieve, remove the filter residue, and place Boil in a pot for 10 minutes to obtain black soybean milk;

S7. After mixing the peanut milk obtained in step S4 and the black soybean milk obtained in step S6 in a ratio of 3:7, add 1 times the amount of water, 5% sucrose, 0.07% xanthan gum, 0.10% carboxymethyl cellulose A compound stabilizer composed of plain sodium, 0.15% sodium alginate, 0.15% sucrose ester, and 0.02% molecularly distilled monoglyceride, stirred evenly, and treated twice with a colloid mill;

S8, subjecting the mixed milk obtained in step S7 to a second homogenization treatment at 83°C and 23MPa, and degassing immediately after the homogenization treatment;

S9. Fill the homogenized mixed milk into a glass bottle with a volume of 100 mL (or 250 mL), and immediately sterilize it at 121° C. for 15 minutes, and then cool it to room temperature to obtain a finished product.

The present invention has the following beneficial effects:

Using black soybeans and peanuts as raw materials, a beverage with unique flavor, good texture, sweet and sour taste and rich nutrition is prepared. Through single factor test, orthogonal test and comprehensive test, the best selection of flavor, thickener and emulsifier ratio of black bean and peanut compound drink was made. The hygienic standard of the product meets the requirements of general bean protein drink, and one bottle is stored at room temperature It is stable and not corrupt, and there is no obvious fat floating and precipitation.

Description of drawings

Fig. 1 is the process flow diagram of the embodiment of the present invention.

Detailed ways

In order to make the objects and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

In the embodiment of the present invention, peanuts and black beans: commercially available, black beans and peanuts with plump grains, no insect damage, no mildew, and normal color are selected; white granulated sugar: commercially available. Sodium carboxymethylcellulose: food grade, Shandong Jinxiaoyang Biotechnology Co., Ltd.; sodium alginate: food grade, Qingdao Mingyue Seaweed Group Co., Ltd.; xanthan gum: food grade, Xi’an Kairui Chemical; molecularly distilled monoglyceride: Food grade, Zhangjiagang Zhongding Additive Co., Ltd.; sucrose fatty acid ester: food grade, Hangzhou Ruilin Chemical Co., Ltd.

Example

S1. Select black beans and peanuts with full grains, no pests, no mildew, and normal color, remove impurities such as stones, and wash with clean water to remove surface dust;

S2. After peeling the peanuts, put them in hot water at about 95°C for 35 seconds and remove them, so that the water has just soaked into the red coat of the peanuts

It is advisable not to penetrate into the pulp, and then rub off the red coat;

S3. Put the peanut kernels obtained in step S2 in a container, add 2.5 times of warm water at 45°C, soak for 8 hours, and remove;

S4. Put the peanut kernels obtained in step S3 in a soymilk machine at a material-to-liquid ratio of 1:10, heat to 40° C., grind for 2 minutes, and filter through a 120-mesh sieve to remove filter residues to obtain peanut milk;

S5. Put the black beans obtained in step S1 into a container, add 3.5 to 4.0 times warm water at 45°C, soak for 8 hours, remove and wash in running water to remove the black bean skin;

S6. After mixing the black beans obtained in step S5 with water according to the material-to-liquid ratio of 1:12, heat to 80° C. and use a refiner to perform thermal refining for 2 minutes. After filtering the obtained slurry with a 120-mesh sieve, remove the filter residue, and place Boil in a pot for 10 minutes to obtain black soybean milk;

S7. After mixing the peanut milk obtained in step S4 and the black soybean milk obtained in step S6 in a ratio of 3:7, add 1 times the amount of water, 5% sucrose, 0.07% xanthan gum, 0.10% carboxymethyl cellulose A compound stabilizer composed of plain sodium, 0.15% sodium alginate, 0.15% sucrose ester, and 0.02% molecularly distilled monoglyceride, stirred evenly, and treated twice with a colloid mill;

S8, subjecting the mixed milk obtained in step S7 to a second homogenization treatment at 83°C and 23MPa, and degassing immediately after the homogenization treatment;

S9. Fill the homogenized mixed milk into a glass bottle with a volume of 100 mL (or 250 mL), and immediately sterilize it at 121° C. for 15 minutes, and then cool it to room temperature to obtain a finished product.

The black bean and peanut compound beverage obtained in the examples has the color and luster: the light yellow color of soy milk, slightly whitish; taste and aroma: it has a faint mixed taste of black bean and peanut, has a peanut fragrance, and has no peculiar smell; the tissue state is a uniform liquid, anhydrous analysis, no precipitation, no stratification; total solid content (g/100mL) ≥ 7.5, protein (g/100g) ≥ 1.0; total number of colonies (cfu/mL) ≤ 150, Escherichia coli (MPN/100mL) ≤ 3, Pathogenic bacteria were not detected.

The above is only a preferred embodiment of the present invention, it should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, and these improvements and modifications should also be It is regarded as the protection scope of the present invention.

Claims (1)

1. the preparation method of black soybean peanut compound health beverage, is characterized in that, comprises the steps: S1. Select black beans and peanuts with full grains, no pests, no mildew, and normal color, remove impurities such as stones, and wash with clean water to remove surface dust; S2. After shelling the peanuts, put them in hot water at about 95°C for 30-40 seconds and remove them, so that the water has just soaked into the red coat of the peanuts It is advisable not to penetrate into the pulp, and then rub off the red coat; S3. Put the peanut kernels obtained in step S2 in a container, add 2.5 to 3 times warm water at 45°C, soak for 8 hours, and remove; S4. Put the peanut kernels obtained in step S3 in a soymilk machine at a material-to-liquid ratio of 1:10, heat to 40° C., grind for 2 minutes, and filter through a 120-mesh sieve to remove filter residues to obtain peanut milk; S5. Put the black beans obtained in step S1 into a container, add 3.5 to 4.0 times warm water at 45°C, soak for 8 hours, remove and wash in running water to remove the black bean skin; S6. After mixing the black beans obtained in step S5 with water according to the material-to-liquid ratio of 1:12, heat to 80° C. and use a refiner to perform thermal refining for 2 minutes. After filtering the obtained slurry with a 120-mesh sieve, remove the filter residue, and place Boil in a pot for 10 minutes to obtain black soybean milk; S7. After mixing the peanut milk obtained in step S4 and the black soybean milk obtained in step S6 in a ratio of 3:7, add 1 times the amount of water, 5% sucrose, 0.07% xanthan gum, 0.10% carboxymethyl cellulose A compound stabilizer composed of plain sodium, 0.15% sodium alginate, 0.15% sucrose ester, and 0.02% molecularly distilled monoglyceride, stirred evenly, and treated twice with a colloid mill; S8, subjecting the mixed milk obtained in step S7 to a second homogenization treatment at 83°C and 23MPa, and degassing immediately after the homogenization treatment; S9. Fill the homogenized mixed milk into a glass bottle with a volume of 100 mL, and immediately sterilize it at 121° C. for 15 minutes, and then cool it to room temperature to obtain a finished product.