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Production method of debitterized honey pomelo soybean yoghurt

A production method and technology of sour soy milk, applied in dairy products, food preparation, milk substitutes, etc., can solve the problems of not removing the bitterness of pomelo peel and loss of nutritional components, etc., achieve a good effect of removing bitterness, and improve the effect of comprehensive economic benefits

Inactive Publication Date: 2009-03-25
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this method to remove bitterness, if the boiling time is short, the bitterness of the grapefruit peel will not be removed; if the boiling time is long, the grapefruit peel will be boiled, and its nutrients will be lost after long-term high-temperature heating.

Method used

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  • Production method of debitterized honey pomelo soybean yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Soak 5kg of soybeans in water for 6-8 hours, then mix with 45kg of water, put them in a refiner to grind until all the soybeans are ground into soymilk, put the soymilk in a preheating tank to preheat to 55°C-65°C, At the same time, homogeneous, homogeneous soybean milk is placed in a sterilizing tank, heated to 95°C, and then kept warm for 15 minutes. Stir while keeping warm to become soybean milk. At the same time, vacuum degassing is carried out to remove the beany smell. In the tank, the protein content of soybean milk is determined to be 3.5-4.5% according to conventional methods;

[0031] Put 25kg of sterilized pomelo pulp used to make concentrated debittered honey pomelo pulp into 50kg of soy milk obtained, and debitterize at 55°C for 2 hours, then separate the debittered soymilk from the debittered pomelo pulp, separate The obtained pomelo pulp is used to make concentrated debittered pomelo pulp, and the pH value of the separated debittered soybean milk is adjus...

Embodiment 2

[0037] Soak 10kg of soybeans in water for 10 hours, mix them with 110kg of water, and put them in a refiner to grind until all the soybeans are ground into soymilk. Put the soymilk in a preheating tank to preheat to 65°C, and turn on the homogenizing pump at the same time. , Stir and shear the soybean milk in the preheating tank, place the preheated soybean milk in the sterilization tank, heat it to 100°C and keep it warm for 20 minutes, turn on the homogeneous pump for stirring and shearing while keeping warm, and turn on the vacuum pump regularly , remove the beany smell of soy milk in the tank, place the sterilized soy milk in a storage tank, store it for later use at a temperature of 90°C, and measure the protein content of the soy milk by conventional methods to be 2.1%;

[0038] Put 44kg of the sterilized pomelo meat capsule coating used to make the debittered honey pomelo dietary fiber into the obtained 120kg soybean milk, debitterize at 60°C for 3 hours, and then mix th...

Embodiment 3

[0041] Soak 100kg of soybeans in water for 12 hours, mix them with 900kg of water, and put them in a refiner to grind until all the soybeans are ground into soymilk. Preheat the soymilk in a preheating tank to 90°C, and turn on the homogenizing pump at the same time. , Stir and shear the soymilk in the preheating tank, put the preheated soymilk in the sterilizing tank, heat it to 100°C and keep it warm for 20 minutes, turn on the homogeneous pump to stir and shear it while keeping it warm, and it becomes soymilk, and Turn on the vacuum pump regularly to remove the beany smell of the soy milk in the tank. The sterilized soy milk is placed in the storage tank and stored at a temperature of 95°C for later use. The protein content of the soy milk is 3.3% as measured by conventional methods;

[0042] Put 350kg of sterilized honey pomelo sponge body with skin into 1000kg soy milk, heat it at 66°C for 4 hours to remove bitterness, and then mix the debitter soymilk with the skin of pom...

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Abstract

Disclosed is a production method for debittered honey pomelo sour soy milk; the disinfected honey pomelo material which is selected from at least one of the pomelo skin, pomelo flesh or the mesocarp of the flesh is put into the soy milk at a weight ratio of 1:2-3, insulated at a temperature of 55-66 DEG C for 2-4 hours and debittered; the plant enzyme in the soy milk is used to effectively reduce the content of the bitter principle naringin in the honey pomelo material; the debittered honey pomelo material enters the corresponding processing procedures of debittered honey pomelo products, and enzymolysis liquid is added into the remaining debittered soy milk liquid for enzymolysis so as to obtain the enzymolytic debittered honey pomelo soy milk; then supplementary materials are added into the enzymolytic debittered honey pomelo soy milk to prepare the debittered honey pomelo sour soy milk; and the debittered honey pomelo sour soy milk goes through the post-processing to obtain the debittered honey pomelo sour soy milk finished product. The invention enables the honey pomelo to be debittered, while the used soy milk is not wasted but made into nutrient-rich sour soy milk; and the product has the fresh flavor of the honey pomelo and is rich in protein, amino acids, fruit acid and other nutrients, thereby effectively improving the comprehensive economic benefits of soy milk deep processing with debittered grapefruits.

Description

technical field [0001] The invention relates to a method for preparing a deep-processed pomelo product, in particular to a method for preparing concentrated debittered pomelo soy milk. Background technique [0002] Pomelo, also known as honey pomelo, is the ripe fruit of the evergreen pomelo tree of the Rutaceae plant. The meat and skin of pomelo are rich in aurantium, carotene, B vitamins, vitamin C, natural vitamins, P, minerals, and sugars. and volatile oil. Grapefruit has health effects such as lowering blood sugar, lowering blood pressure, losing weight, and beautifying. At present, grapefruit is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. In the production of honey pomelo tea, the technology of debittering is the key. Naringin is a bitter substance contained in grapefruit. As the storage time increases, the content of naringin increases and the bitterness increases, which seriously affects its taste. Chinese patent CN98...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/06A23L1/29A23L2/70A23L1/212A23L1/20A23L1/015A23L2/56A23L2/84A23L5/20A23L11/60A23L19/00A23L33/00
Inventor 顾景林
Owner FUJIAN NANHAI FOOD
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