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Production method for soybean milk porridge can

A production method and technology for soybean milk porridge, which are applied in the fields of food processing and deep processing of agricultural products, can solve the problems of inability to form large-scale production, unstable product quality, and high safety risks, and achieve fresh and smooth taste, short heating time, and taste. pure effect

Inactive Publication Date: 2015-12-16
扬州泰悦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There is no canned soy milk porridge in the market. The soy milk porridge sold by fast food restaurants has a short shelf life and is prone to deterioration and corruption, which poses a high safety risk. The quality of soy milk porridge produced in workshops is unstable and cannot be mass-produced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] 1. Preparation of materials:

[0026] Weigh 250-260g of water, 15-20g of northeast soybean (non-genetically modified), 18-22g of glutinous rice, 5-6g of japonica rice, 15-25g of yam, 2-4 pieces of dried lily, and 17-23g of white sugar (or rock sugar).

[0027] 2. Raw material prefabrication:

[0028] Drain the cleaned glutinous rice and japonica rice, mix well, and set aside.

[0029] Clean the yam, peel it, remove the scars, discolored parts, and bud eyes, cut it into cubes, blanch it in boiling water for 1 to 3 minutes, cool it to room temperature in running water, and set it aside.

[0030] Soak dried lilies in water for 6-8 hours, remove discolored parts, blanch in boiling water for 1-3 minutes, cool to room temperature in running water, and set aside.

[0031] The northeast non-transgenic soybeans are soaked in water for 8-12 hours, the soaked soybeans are mixed with water at a mass ratio of 1:10, and then refined in a refiner, and filtered to obtain fresh soybea...

example 2

[0042] 1. Preparation of materials:

[0043] Weigh 250-260g of water, northeast soybean (non-genetically modified), 18-22g of glutinous rice, 5-6g of japonica rice, 15-25g of sweet potato, and 17-23g of white sugar (or rock sugar).

[0044] 2. Raw material prefabrication:

[0045] Drain the cleaned glutinous rice and japonica rice, mix well, and set aside.

[0046] Wash the sweet potatoes (sweet potatoes), peel them, remove the scars, discoloration and deterioration, cut into small pieces, blanch them in boiling water for 1-3 minutes, cool them in running water to room temperature, and set aside.

[0047] The northeast non-transgenic soybeans are soaked in water for 8-12 hours, the soaked soybeans are mixed with water at a mass ratio of 1:10, and then refined in a refiner, and filtered to obtain fresh soybean milk.

[0048] Put white granulated sugar into the fresh soybean milk, dissolve it, and measure it to make the adjusted fresh soybean milk.

[0049] 3. Filling and sea...

example 3

[0058] 1. Preparation of materials:

[0059] Weigh 250-260g of water, 15-20g of northeast soybean (non-genetically modified), 16-20g of glutinous rice, 5-6g of japonica rice, 1-3g of millet, 15-25g of yam, 2-4 pieces of dried lily, white sugar (or rock sugar) 17~23g.

[0060] 2. Raw material prefabrication:

[0061] Drain the cleaned glutinous rice and japonica rice, mix well, and set aside.

[0062] Clean the yam, peel it, remove the scars, discolored parts, and bud eyes, cut it into cubes, blanch it in boiling water for 1 to 3 minutes, cool it to room temperature in running water, and set it aside.

[0063] Soak dried lilies in water for 6-8 hours, remove discolored parts, blanch in boiling water for 1-3 minutes, cool to room temperature in running water, and set aside.

[0064] Remove impurities, wash and soak the millet in room temperature water for 4-6 hours, drain and set aside.

[0065] The northeast non-transgenic soybeans are soaked in water for 8-12 hours, the soak...

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Abstract

The invention discloses a production method for a soybean milk porridge can, and relates to the technical field of deep agricultural product processing and food processing. The production method comprises the following steps: cleaning sticky rice and japonica rice, and draining water of the rice; preparing fresh raw soybean milk, dissolving seasonings into the fresh raw soybean milk, and heating to 88-92 DEG C; separately packaging the sticky rice and the japonica rice which are drained into cans, filling the cans with the fresh raw soybean milk heated to 88-92 DEG C, and sealing the cans when the cans are hot; finally sterilizing the sealed cans under the environment with the temperature of 120-125 DEG C for 20-30 minutes, and quickly cooling to 38-42 DEG C. The processed product has mellow natural soybean milk fragrance, is proper in stickiness, looks milky white, is tofu pudding-free, and tastes fresh and smooth. By virtue of a special technology, food materials are not needed to be repeatedly boiled, and the heating time is short, so that the nutritional components of the food materials are kept, and a sterilization effect can be achieved; the product is commercially germfree, and can be stored for a long time under normal temperature.

Description

technical field [0001] The invention relates to the technical fields of deep processing of agricultural products and food processing and production, especially the production technology of canned food. Background technique [0002] There is no canned soy milk porridge in the market. The soy milk porridge sold by fast food restaurants has a short shelf life and is easily deteriorated and corrupted, which poses a high safety risk. The quality of soy milk porridge produced in workshops is unstable and cannot be mass-produced. Contents of the invention [0003] The purpose of the present invention is to propose a production method of canned soya-bean milk porridge which is suitable for factory-planned assembly line production, has safe and stable product quality, and has a long shelf life. [0004] The present invention comprises the following steps: [0005] 1) Wash and drain the glutinous rice and japonica rice respectively; [0006] 2) Make soybeans into fresh soymilk, di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23C11/10A23L11/65
CPCA23C11/10
Inventor 王国平游和璁
Owner 扬州泰悦食品有限公司
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