CN106720385A - A kind of fast food wolfberry soybean milk and preparation method - Google Patents
A kind of fast food wolfberry soybean milk and preparation method Download PDFInfo
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- CN106720385A CN106720385A CN201610994617.9A CN201610994617A CN106720385A CN 106720385 A CN106720385 A CN 106720385A CN 201610994617 A CN201610994617 A CN 201610994617A CN 106720385 A CN106720385 A CN 106720385A
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- soya bean
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- matrimony vine
- wolfberry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of fast food wolfberry soybean milk, including soya bean, white granulated sugar, maltose and matrimony vine；The weight ratio of the material is：20 ~ 60 parts of soya bean；8 ~ 20 parts of white granulated sugar；8 ~ 20 parts of maltose；5 ~ 30 parts of matrimony vine；Preparation method, comprises the following steps：Step one, raw material is weighed；Step 2, the immersion of soya bean；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step 7, subpackage makes finished product；The present invention can reduce the sugariness of instant soya-bean and can provide abundant nutrition, while can provide special mouthfeel again.
Description
Technical field
The present invention relates to field of beverage, and in particular to a kind of fast food wolfberry soybean milk and preparation method.
Background technology
Soya-bean milk is will to grind, filter, boil to form after soybean bubble.Soya-bean milk nutrition is enriched very much, and is easy to digestion suction
Receive.Soya-bean milk is the ultimate food for preventing and treating the diseases such as high fat of blood, hypertension, artery sclerosis, hypoferric anemia, asthma.During soya-bean milk is
A kind of drink that the state people like, is again a kind of nutraceutical suitable for people of all ages, and the good reputation of " vegetable milk " is enjoyed in America and Europe.Soya-bean milk
Containing abundant vegetable protein and phosphatide, also contain vitamin B1, B2 and nicotinic acid.Additionally, soya-bean milk also contains the mineral such as iron, calcium
Matter, the especially calcium contained by it, though not as good as bean curd, it is all higher than other any newborn classes, it is very suitable for various crowds, including it is old
People, adult and teenager etc..
The fresh soya-bean milk four seasons are all drinkable.Spring and autumn drinks soya-bean milk, nourshing Yin and drynsessmoistening prescription, YIN and YANG balance regulating；Summer drinks soya-bean milk, and disappear hot heatstroke prevention, raw
Quench one's thirst in Tianjin；Winter drinks soya-bean milk, and dispelling cold warm stomach, nourishing is nourished.
Existing instant soya-bean is that the soybean milk powder for being made solid by soya bean, white granulated sugar is reconstituted and formed.When edible, rushed with boiling water
Adjust, soya-bean milk is just obtained after standing.Although this instant soya-bean instant, with rich in protein, sugariness too it is high not
The need for the taste of the low sugariness of high nutrition for adapting to modern, in addition, the mouthfeel of the soya-bean milk is single, it is difficult to add other when edible
Material changes mouthfeel.
The content of the invention
For problem above, the invention provides a kind of fast food wolfberry soybean milk and preparation method, instant soya-bean can be reduced
Sugariness the nutrition enriched can be provided again, while special mouthfeel can be provided again, can effectively solve asking in background technology
Topic.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of fast food wolfberry soybean milk, including soya bean, white granulated sugar, maltose and matrimony vine；The weight ratio of the material is：Soya bean 20 ~
60 parts；8 ~ 20 parts of white granulated sugar；8 ~ 20 parts of maltose；5 ~ 30 parts of matrimony vine.
A kind of preparation method of fast food wolfberry soybean milk, comprises the following steps：Step one, raw material is weighed；Step 2, soya bean
Immersion；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step
Rapid seven, subpackage makes finished product；Wherein：
In step one, material is weighed, wherein：40 parts of soya bean；15 parts of white granulated sugar；10 parts of maltose；25 parts of matrimony vine and pure
Appropriate amount of water；
In step 2, particle uniform neat, free from insect pests are taken, is gone mouldy without heating, the soya bean that protein content is high, cleaned repeatedly
Afterwards, be placed in 20 ~ 30 DEG C of warm water (ratio of soybean and water be 1：2) 5 ~ 10h is soaked；
In step 3, soya bean, matrimony vine after being soaked in step 2 grind to form graininess；
In step 4, the soya bean and matrimony vine that will be ground in step 3 boil 0.5 ~ 1h in being put into boiling water, and during mashing off, removal is yellow
The exocuticle of beans；
In step 5, soya bean and matrimony vine after being boiled in step 4 are put into drying machine, in the environment of 100 ~ 150 DEG C, are done
Dry 20 ~ 45min；After drying, the mixture of soya bean and matrimony vine is placed in pulverizer and is crushed, and cross 80 eye mesh screens；
In step 6, the white granulated sugar and maltose that will be weighed in step one grind to form powdery, with step 6 after 80 eye mesh screens excessively
Soya bean and matrimony vine after middle filtering uniformly mix, and obtain semi-finished product；
In step 7, the semi-finished product in step 7 are distributed into bag, and seal.
Further, the soya bean of soya bean preferred protein content >=40%.
Further, the optimum temperature soaked in the step 2 is 23 ~ 25 DEG C；Optimal soak time is 6 ~ 7h.
Further, the Best Times of mashing off are 0.4 ~ 0.45h in the step 4.
Further, dry optimum temperature is 105 ~ 110 DEG C in the step 5；Dry Best Times be 30 ~
35min。
Beneficial effects of the present invention：
In the present invention, maltose is lower than the sugariness of white granulated sugar, adds matrimony vine, and the sugariness of soya-bean milk can drop to the mouth of suitable modern
Sense；When edible, reconstituted with boiling water, matrimony vine floats naturally；Because matrimony vine and soya-bean milk are that two kinds of mouthfeels, taste are two kinds of different foods
Product, by two kinds of boundaries of soft mouthfeel of matrimony vine mouthfeel to soya-bean milk when eating, mouthfeel is more even better than common soya-bean milk；And can be food
User provides abundant protein, and sugariness is not again high；Also mouthfeel of the invention is further lifted.
Brief description of the drawings
Fig. 1 is present invention process flow chart.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
A kind of fast food wolfberry soybean milk, including soya bean, white granulated sugar, maltose and matrimony vine；The weight ratio of the material is：Soya bean
20 ~ 60 parts；8 ~ 20 parts of white granulated sugar；8 ~ 20 parts of maltose；5 ~ 30 parts of matrimony vine.
Further, the soya bean of soya bean preferred protein content >=40%.
Embodiment 1：
A kind of preparation method of fast food wolfberry soybean milk, comprises the following steps：Step one, raw material is weighed；Step 2, the leaching of soya bean
Bubble；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step
Seven, subpackage makes finished product；Wherein：
In step one, material is weighed, wherein：40 parts of soya bean；15 parts of white granulated sugar；10 parts of maltose；25 parts of matrimony vine and pure
Appropriate amount of water；
In step 2, particle uniform neat, free from insect pests are taken, is gone mouldy without heating, the soya bean that protein content is high, cleaned repeatedly
Afterwards, be placed in 20 ~ 30 DEG C of warm water (ratio of soybean and water be 1：2) 5 ~ 10h is soaked；
In step 3, soya bean, matrimony vine after being soaked in step 2 grind to form graininess；
In step 4, the soya bean and matrimony vine that will be ground in step 3 boil 0.5 ~ 1h in being put into boiling water, and during mashing off, removal is yellow
The exocuticle of beans；
In step 5, soya bean and matrimony vine after being boiled in step 4 are put into drying machine, in the environment of 100 ~ 150 DEG C, are done
Dry 20 ~ 45min；After drying, the mixture of soya bean and matrimony vine is placed in pulverizer and is crushed, and cross 80 eye mesh screens；
In step 6, the white granulated sugar and maltose that will be weighed in step one grind to form powdery, with step 6 after 80 eye mesh screens excessively
Soya bean and matrimony vine after middle filtering uniformly mix, and obtain semi-finished product；
In step 7, the semi-finished product in step 7 are distributed into bag, and seal.
Further, the optimum temperature soaked in the step 2 is 23 ~ 25 DEG C；Optimal soak time is 6 ~ 7h.
Further, the Best Times of mashing off are 0.4 ~ 0.45h in the step 4.
Further, dry optimum temperature is 105 ~ 110 DEG C in the step 5；Dry Best Times be 30 ~
35min。
Embodiment 2：
A kind of preparation method of fast food wolfberry soybean milk, comprises the following steps：Step one, raw material is weighed；Step 2, the leaching of soya bean
Bubble；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step
Seven, subpackage makes finished product；Wherein：
In step one, material is weighed, wherein：50 parts of soya bean；13 parts of white granulated sugar；18 parts of maltose；20 parts of matrimony vine and pure
Appropriate amount of water；
In step 2, particle uniform neat, free from insect pests are taken, is gone mouldy without heating, the soya bean that protein content is high, cleaned repeatedly
Afterwards, be placed in 20 ~ 30 DEG C of warm water (ratio of soybean and water be 1：2) 5 ~ 10h is soaked；
In step 3, soya bean, matrimony vine after being soaked in step 2 grind to form graininess；
In step 4, the soya bean and matrimony vine that will be ground in step 3 boil 0.5 ~ 1h in being put into boiling water, and during mashing off, removal is yellow
The exocuticle of beans；
In step 5, soya bean and matrimony vine after being boiled in step 4 are put into drying machine, in the environment of 100 ~ 150 DEG C, are done
Dry 20 ~ 45min；After drying, the mixture of soya bean and matrimony vine is placed in pulverizer and is crushed, and cross 80 eye mesh screens；
In step 6, the white granulated sugar and maltose that will be weighed in step one grind to form powdery, with step 6 after 80 eye mesh screens excessively
Soya bean and matrimony vine after middle filtering uniformly mix, and obtain semi-finished product；
In step 7, the semi-finished product in step 7 are distributed into bag, and seal.
Further, the optimum temperature soaked in the step 2 is 23 ~ 25 DEG C；Optimal soak time is 6 ~ 7h.
Further, the Best Times of mashing off are 0.4 ~ 0.45h in the step 4.
Further, dry optimum temperature is 105 ~ 110 DEG C in the step 5；Dry Best Times be 30 ~
35min。
Embodiment 3：
A kind of preparation method of fast food wolfberry soybean milk, comprises the following steps：Step one, raw material is weighed；Step 2, the leaching of soya bean
Bubble；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step
Seven, subpackage makes finished product；Wherein：
In step one, material is weighed, wherein：40 parts of soya bean；15 parts of white granulated sugar；10 parts of maltose；25 parts of matrimony vine and pure
Appropriate amount of water；
In step 2, particle uniform neat, free from insect pests are taken, is gone mouldy without heating, the soya bean that protein content is high, cleaned repeatedly
Afterwards, be placed in 20 ~ 30 DEG C of warm water (ratio of soybean and water be 1：2) 5 ~ 10h is soaked；
In step 3, soya bean, matrimony vine after being soaked in step 2 grind to form graininess；
In step 4, the soya bean and matrimony vine that will be ground in step 3 boil 0.5 ~ 1h in being put into boiling water, and during mashing off, removal is yellow
The exocuticle of beans；
In step 5, soya bean and matrimony vine after being boiled in step 4 are put into drying machine, in the environment of 100 ~ 150 DEG C, are done
Dry 20 ~ 45min；After drying, the mixture of soya bean and matrimony vine is placed in pulverizer and is crushed, and cross 80 eye mesh screens；
In step 6, the white granulated sugar and maltose that will be weighed in step one grind to form powdery, with step 6 after 80 eye mesh screens excessively
Soya bean and matrimony vine after middle filtering uniformly mix, and obtain semi-finished product；
In step 7, the semi-finished product in step 7 are distributed into bag, and seal.
Further, the optimum temperature soaked in the step 2 is 23 ~ 25 DEG C；Optimal soak time is 6 ~ 7h.
Further, the Best Times of mashing off are 0.4 ~ 0.45h in the step 4.
Further, dry optimum temperature is 105 ~ 110 DEG C in the step 5；Dry Best Times be 30 ~
35min。
Based on above-mentioned, it is an advantage of the current invention that in the present invention, maltose is lower than the sugariness of white granulated sugar, matrimony vine is added,
The sugariness of soya-bean milk can drop to the mouthfeel of suitable modern；When edible, reconstituted with boiling water, matrimony vine floats naturally；Due to matrimony vine and beans
Slurry is that two kinds of mouthfeels, taste are two kinds of different food, by two kinds of boundaries of soft mouthfeel of matrimony vine mouthfeel to soya-bean milk, mouth when eating
Sense is more even better than common soya-bean milk；And abundant protein can be provided for eater, sugariness is not again high；Also this hair is further lifted
Bright mouthfeel.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of fast food wolfberry soybean milk, including soya bean, white granulated sugar, maltose and matrimony vine；It is characterized in that：The weight of the material
Than for：20 ~ 60 parts of soya bean；8 ~ 20 parts of white granulated sugar；8 ~ 20 parts of maltose；5 ~ 30 parts of matrimony vine.
2. a kind of preparation method of fast food wolfberry soybean milk, comprises the following steps：Step one, raw material is weighed；Step 2, soya bean
Immersion；Step 3, grinding；Step 4, mashing off；Step 5, dries, crushes and filters；Step 6, carbohydrate grinding, mixing；Step
Seven, subpackage makes finished product；It is characterized in that：
S1. in step one, material is weighed, wherein:40 parts of soya bean；15 parts of white granulated sugar；10 parts of maltose；25 parts of matrimony vine and pure
Appropriate water purification；
S2. in step 2, particle uniform neat, free from insect pests are taken, is gone mouldy without heating, the soya bean that protein content is high, repeatedly clearly
After washing, 5 ~ 10h of immersion in 20 ~ 30 DEG C of warm water is placed in；
S3. in step 3, soya bean, matrimony vine after being soaked in step 2 grind to form graininess；
S4. in step 4, the soya bean and matrimony vine that will be ground in step 3 boil 0.5 ~ 1h in being put into boiling water, during mashing off, go
Except the exocuticle of soya bean；
S5. in step 5, soya bean and matrimony vine after being boiled in step 4 are put into drying machine, in the environment of 100 ~ 150 DEG C,
Dry 20 ~ 45min；After drying, the mixture of soya bean and matrimony vine is placed in pulverizer and is crushed, and cross 80 eye mesh screens；
S6. in step 6, the white granulated sugar and maltose that will be weighed in step one grind to form powdery, with step after 80 eye mesh screens excessively
Soya bean and matrimony vine after being filtered in six uniformly mix, and obtain semi-finished product；
S7. in step 7, the semi-finished product in step 7 are distributed into bag, and seal.
3. a kind of fast food wolfberry soybean milk according to claim 1, it is characterised in that：The soya bean preferred protein content >=
40% soya bean.
4. the preparation method of a kind of fast food wolfberry soybean milk according to claim 2, it is characterised in that：Soaked in the step 2
The optimum temperature of bubble is 23 ~ 25 DEG C；Optimal soak time is 6 ~ 7h.
5. the preparation method of a kind of fast food wolfberry soybean milk according to claim 2, it is characterised in that：Boiled in the step 4
The Best Times of slurry are 0.4 ~ 0.45h.
6. the preparation method of a kind of fast food wolfberry soybean milk according to claim 2, it is characterised in that：Done in the step 5
Dry optimum temperature is 105 ~ 110 DEG C；Dry Best Times are 30 ~ 35min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
| CN109380514A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of ginger juice soya-bean milk |
| CN109380512A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of rose soya-bean milk |
| CN109380516A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of selenium-rich soya-bean milk |
| CN109380513A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of lecithin soya-bean milk |
| CN109380515A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics soya-bean milk |
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| CN102805156A (en) * | 2012-07-26 | 2012-12-05 | 朱红波 | Brain-enriching medlar soya-bean milk |
| CN103704355A (en) * | 2013-12-25 | 2014-04-09 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide ginger soymilk powder and preparation method thereof |
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| CN1088750A (en) * | 1992-12-30 | 1994-07-06 | 宁夏中宁县永兴保健食品厂 | Instant Chinese wolfberry-soya-bean milk granules and production method thereof |
| CN101664068A (en) * | 2009-09-16 | 2010-03-10 | 王书平 | Soybean milk powder and preparation method |
| CN102805156A (en) * | 2012-07-26 | 2012-12-05 | 朱红波 | Brain-enriching medlar soya-bean milk |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380514A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of ginger juice soya-bean milk |
| CN109380512A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of rose soya-bean milk |
| CN109380516A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of selenium-rich soya-bean milk |
| CN109380513A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of lecithin soya-bean milk |
| CN109380515A (en) * | 2017-08-03 | 2019-02-26 | 广东碧泉食品科技有限公司 | A kind of formula and preparation method thereof of probiotics soya-bean milk |
| CN109169935A (en) * | 2018-09-14 | 2019-01-11 | 南昌大学 | A kind of pregnant and lying-in women fill blood the preparation method of instant soybean milk powder |
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Application publication date: 20170531 |