阅读说明：本技术 一种黑芝麻豆奶饮料及其制备方法 (Black sesame soymilk beverage and preparation method thereof ) 是由 王顺余 吴淑清 于 2021-08-25 设计创作，主要内容包括：本发明涉及食品技术领域,具体为一种黑芝麻豆奶饮料,包括的组分有：豆乳100mL,黑芝麻粉2.5g,全脂奶粉50g,柠檬酸0.04g,CMC的量为0.05g,黄原胶的量为0.03g。该种黑芝麻豆奶饮料及其制备方法,得到的黑芝麻豆奶饮料富含优质的植物蛋白和多种维生素和矿物质,不仅健康营养,而且口感纯正,滑而不腻,组织状态均匀,是一款具有较高营养价值的老少皆宜的豆奶饮品,深受广大消费者的欢迎。(The invention relates to the technical field of food, in particular to a black sesame soybean milk beverage which comprises the following components: 100mL of soybean milk, 2.5g of black sesame powder, 50g of whole milk powder, 0.04g of citric acid, 0.05g of CMC and 0.03g of xanthan gum. The black sesame soymilk beverage obtained by the preparation method of the black sesame soymilk beverage is rich in high-quality vegetable protein, multiple vitamins and mineral substances, is healthy and nutritional, has pure taste, is smooth but not greasy, has uniform tissue state, is a soymilk beverage with high nutritional value suitable for people of all ages, and is deeply welcomed by consumers.)

1. The black sesame soybean milk beverage is characterized in that: comprises the following components: 100mL of soybean milk, 2.5g of black sesame powder, 50g of whole milk powder, 0.04g of citric acid, 0.05g of CMC and 0.03g of xanthan gum.

2. The method for preparing a black sesame soymilk beverage according to claim 1, characterized in that: the method comprises the following steps:

the method comprises the following steps: selecting golden yellow soybeans which are not damaged and have plump grains, and removing impurities such as mildew and the like;

step two: blanching soybean in 90 deg.C hot water for 4 min;

step three: soaking soybean in NaHCO3 solution, peeling, and cleaning;

step four: pouring soaked soybeans and water into a pulping machine according to a ratio of 1:3 for coarse grinding and pulping, grinding into pulp by using a colloid mill, filtering by using 150-mesh filter cloth, namely wrapping and filtering by using more than 4 layers of clean gauze, removing impurities, boiling the pulp by using a big fire, and stewing for 20min at 60 ℃ by using a small fire;

step five: selecting black sesame which is glossy, uniform in particle size and free of mildew;

step six: placing the pretreated semen Sesami Niger in an oven, baking at 120 deg.C for 5min, and grinding into fine powder with high-speed multifunctional swinging pulverizer while hot;

step seven: adding whole milk powder, citric acid and black sesame powder into the slurry prepared in the fourth step in sequence, stirring uniformly, and finally adding xanthan gum and CMC and stirring uniformly;

step eight: after all the components are well mixed in the step seven, carrying out homogenization treatment twice;

step nine: after filling, the soymilk is treated for 10s at the high temperature of more than 137 ℃ by adopting an ultrahigh temperature instant sterilization method, and the finished product is obtained by rapidly cooling the soymilk to the room temperature.

3. The method for preparing a black sesame soymilk beverage according to claim 2, characterized in that: the temperature of NaHCO3 solution in the third step is kept at 18-22 ℃, and the soaking time is 10-12 h.

4. The method for preparing a black sesame soymilk beverage according to claim 2, characterized in that: in the fourth step, the water temperature is 80 ℃, and the pulping time of the pulping machine is 3 min.

5. The method for preparing a black sesame soymilk beverage according to claim 2, characterized in that: the filtered slurry in step four was adjusted to ph7.0-9.0 with 2% NaHCO 3.

6. The method for preparing a black sesame soymilk beverage according to claim 2, characterized in that: and adding a proper amount of white granulated sugar in the seventh step to adjust the taste.

7. The method for preparing a black sesame soymilk beverage according to claim 2, characterized in that: the homogenizing temperature in the step eight is 75-80 ℃.

Technical Field

The invention relates to the technical field of foods, in particular to a black sesame soybean milk beverage and a preparation method thereof.

Background

With the development of the 21 st century, the quality of life of people is continuously improved, the requirements on the living level are higher and higher, and the requirements on the quality safety and the nutritional value of food are continuously improved. Most of the soymilk sold in the current market has the bad flavors of beany flavor, bitter and astringent taste and the like, and the soymilk is easy to precipitate and delaminate, so that the sensory quality of the soymilk is reduced, and the eating of consumers is influenced.

In view of the above, a black sesame soybean milk beverage and a preparation method thereof are provided.

Disclosure of Invention

The invention aims to provide a black sesame soymilk beverage and a preparation method thereof, which aim to solve the problems in the background technology. In order to achieve the purpose, the invention provides a black sesame soymilk beverage and a preparation method thereof, which solve the problems of bad flavors of beany flavor, bitter and astringent flavor and the like of soymilk and precipitation, layering and the like of the soymilk in the prior art, and the specific technical scheme is as follows: a black sesame soybean milk beverage comprises the following components: 100mL of soybean milk, 2.5g of black sesame powder, 50g of whole milk powder, 0.04g of citric acid, 0.05g of CMC and 0.03g of xanthan gum.

The invention also provides a preparation method of the black sesame soybean milk beverage, which comprises the following steps:

the method comprises the following steps: selecting golden yellow soybeans which are not damaged and have plump grains, and removing impurities such as mildew and the like;

step two: blanching soybean in 90 deg.C hot water for 4 min;

step three: soaking soybean in NaHCO3 solution, peeling, and cleaning;

step four: pouring soaked soybeans and water into a pulping machine according to a ratio of 1:3 for coarse grinding and pulping, grinding into pulp by using a colloid mill, filtering by using 150-mesh filter cloth, namely wrapping and filtering by using more than 4 layers of clean gauze, removing impurities, boiling the pulp by using a big fire, and stewing for 20min at 60 ℃ by using a small fire;

step five: selecting black sesame which is glossy, uniform in particle size and free of mildew;

step six: placing the pretreated semen Sesami Niger in an oven, baking at 120 deg.C for 5min, and grinding into fine powder with high-speed multifunctional swinging pulverizer while hot;

step seven: adding whole milk powder, citric acid and black sesame powder into the slurry prepared in the fourth step in sequence, stirring uniformly, and finally adding xanthan gum and CMC and stirring uniformly;

step eight: after all the components are well mixed in the step seven, carrying out homogenization treatment twice;

step nine: after filling, the soymilk is treated for 10s at the high temperature of more than 137 ℃ by adopting an ultrahigh temperature instant sterilization method, and the finished product is obtained by rapidly cooling the soymilk to the room temperature.

Preferably, the temperature of the NaHCO3 solution in the third step is kept at 18-22 ℃, and the soaking time is 10-12 h.

Preferably, the water temperature in the fourth step is 80 ℃, and the pulping time of the pulping machine is 3 min.

Preferably, the slurry after filtration in step four is adjusted to ph7.0-9.0 with 2% NaHCO 3.

Preferably, a proper amount of white granulated sugar can be added in the seventh step to adjust the taste.

Preferably, the homogenization temperature in the step eight is 75-80 ℃.

Compared with the prior art, the black sesame soymilk beverage and the preparation method thereof provided by the invention have the advantages that the obtained black sesame soymilk beverage is a vegetable protein beverage which is rich in nutrition and suitable for more people to eat, is prepared by taking soybean as a main raw material and adding black sesame, full cream milk powder and a thickening agent, the black sesame has strong fragrance and is rich in a large amount of nutritional ingredients such as protein, sugar, fat, vitamins, calcium, iron and the like, and the metabolic function of a human body can be accelerated under the participation of vitamin E and vitamin B1; the contained iron and vitamin E are important components for preventing anemia, activating brain cells and eliminating vascular cholesterol; is rich in unsaturated fatty acid, has effects of prolonging life, is a health product for middle aged and elderly people, and helps to prevent and treat cholelithiasis and has effects of nourishing brain and improving intelligence.

The soybean is rich in nutrient substances such as rich protein, mineral substances, unsaturated fatty acid, vitamins and the like, the protein content of the soybean is about 38 percent, the soybean milk is one of important sources of protein required by human beings, compared with milk, the soybean milk does not contain lactose and cholesterol, the soybean milk can be used as a good milk substitute product, the soybean milk prepared by soybean milk grinding contains most soluble nutrient components in the soybean, the essential amino acid content of the soybean milk is rich, and the soybean milk also contains physiological active substances such as soybean oligosaccharide, soybean isoflavone, soybean saponin, soybean lecithin and the like which are beneficial to human bodies, has the effects of resisting oxidation, reducing blood fat and preventing osteoporosis, and has important effects of promoting the intelligence development of children, improving the cardiovascular function and the like.

The black sesame soybean milk beverage is rich in high-quality vegetable protein, multiple vitamins and mineral substances, is healthy and nutritional, has pure taste, is smooth but not greasy, has uniform tissue state, is a soybean milk beverage which has high nutritional value and is suitable for people of all ages, and is deeply welcomed by consumers.

Drawings

FIG. 1 is a flow chart of a preparation process of the black sesame soymilk beverage.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by workers skilled in the art without any inventive work based on the embodiments of the present invention, are within the scope of the present invention.

Examples

Referring to fig. 1, the present invention provides a technical solution: a black sesame soybean milk beverage comprises the following components: 100mL of soybean milk, 2.5g of black sesame powder, 50g of whole milk powder, 0.04g of citric acid, 0.05g of CMC and 0.03g of xanthan gum.

The black sesame soymilk prepared by the formula has rich nutritive value, fragrant and mellow taste, smooth but not greasy taste, and good color, fragrance and taste, is a high-protein nutritional health-care soymilk beverage, is convenient to eat, is popular with consumers, can cover beany flavor, has uniform tissue state, and provides theoretical basis for the development of functional beverages.

The invention also provides a preparation method of the black sesame soybean milk beverage, which comprises the following steps:

the method comprises the following steps: selecting golden yellow soybeans which are not damaged and have plump grains, and removing impurities such as mildew and the like;

step two: blanching soybean in 90 deg.C hot water for 4 min;

step three: soaking soybean in NaHCO3 solution, peeling, and cleaning;

step four: pouring soaked soybeans and water into a pulping machine according to a ratio of 1:3 for coarse grinding and pulping, grinding into pulp by using a colloid mill, filtering by using 150-mesh filter cloth, namely wrapping and filtering by using more than 4 layers of clean gauze, removing impurities, boiling the pulp by using a big fire, and stewing for 20min at 60 ℃ by using a small fire;

step five: selecting black sesame which is glossy, uniform in particle size and free of mildew;

step six: placing the pretreated semen Sesami Niger in an oven, baking at 120 deg.C for 5min, and grinding into fine powder with high-speed multifunctional swinging pulverizer while hot;

step seven: adding whole milk powder, citric acid and black sesame powder into the slurry prepared in the fourth step in sequence, stirring uniformly, and finally adding xanthan gum and CMC and stirring uniformly;

step eight: after all the components are well mixed in the step seven, carrying out homogenization treatment twice;

step nine: after filling, the soymilk is treated for 10s at the high temperature of more than 137 ℃ by adopting an ultrahigh temperature instant sterilization method, and the finished product is obtained by rapidly cooling the soymilk to the room temperature.

In the embodiment, the temperature of NaHCO3 solution in the third step is kept at 18-22 ℃, and the soaking time is 10-12 h.

In the embodiment, the water temperature in the fourth step is 80 ℃, and the pulping time of the pulping machine is 3 min.

In this example, the slurry filtered in step four was adjusted to pH7.0-9.0 with 2% NaHCO 3.

In this embodiment, a proper amount of white granulated sugar can be added in the seventh step to adjust the taste.

In this embodiment, the homogenization temperature in the step eight is 75 ℃ to 80 ℃.

The black sesame soymilk beverage prepared by the method takes high-quality soybeans as raw materials, and adds the raw and auxiliary materials such as black sesame, whole milk powder, citric acid, CMC, xanthan gum and the like, is different from other soymilk beverages in the market according to the principle of nature, nutrition, health care and low cost, and develops the nutritional health-care composite soymilk beverage which can meet the requirements of most people, has fine and smooth mouthfeel, moderate sour and sweet taste and uniform tissue and has rich black sesame flavor.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.