Preparation method and processing equipment of five-red-bean milk

Abstract

The invention relates to the field of food, and provides a preparation method and processing equipment of five-red-bean milk. The preparation method comprises the following steps: A, mixing the red beans, the red dates, the peanuts and the Chinese wolfberry fruits, adding water, grinding into thick liquid, and homogenizing into residue-free coarse grinding thick liquid through a static mixer, the static mixer comprises a plurality of mixers connected in series, and the mixing units of the adjacent mixers are opposite in direction; boiling the pulp to obtain roughly ground red bean milk; b, adding brown sugar and sodium bicarbonate into water, and uniformly dispersing to obtain brown sugar water; c, adding the brown sugar water into the roughly ground five red bean milk, stirring and homogenizing to obtain a five red bean milk blending material; and sterilizing to obtain the red bean milk. The five-red-bean milk is prepared by adopting a residue-removal-free process, the raw materials can be fully utilized, the traditional five-red-bean soup is converted into the five-red-bean milk with delicate taste, and the five-red-bean milk is convenient to carry and store. The invention further provides processing equipment applicable to the preparation method, and the processing equipment comprises a colloid mill and a mixer.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a method for preparing five-red soybean milk and processing equipment thereof. Background Art

[0002] Five-red soup is made by boiling five red ingredients: red beans, red dates, red-skinned peanuts, brown sugar and red wolfberries. Five-red soup has the effects of strengthening the spleen and kidneys, replenishing qi and nourishing blood, and making the body's qi and blood biochemically rapid, thereby achieving the purpose of increasing white blood cells. Five-red soup is cheap and easy to obtain, with no obvious toxic side effects. Clinically proven to enhance immune function while increasing white blood cells, it is beneficial to human health.

[0003] Currently, the five-red soup on the market is mostly made by boiling five red raw materials, including red beans, red dates, red peanuts, brown sugar and red wolfberries, with water. The soup is taken and eaten, and the raw materials are discarded. For example, patent CN103584208A discloses a natural beauty-enhancing five-red soup, which is prepared from the following raw materials by weight: 10-15 wolfberries, 10-15 red dates, 10-15 red beans, 10-15 red peanuts, and 30-50 brown sugar. The boiling time of the five-red soup is generally simmered for 20 minutes after the water boils. The short boiling time causes the nutrients in the raw materials to not be completely dissolved in the soup. In addition, there are generally two ways to obtain the raw materials of the five-red soup. One is to directly purchase the raw material package of the five-red soup, which is mostly prepared by a traditional Chinese medicine hall or a traditional Chinese medicine hospital. The second is that the family directly purchases the raw materials and matches them by themselves. After obtaining the raw materials of the five-red soup in these two ways, they need to be boiled by themselves and finished drinking on the same day. Therefore, this homemade five-red soup has a long production cycle, a short shelf life, cannot be enjoyed immediately, and is not easy to carry. In addition, the red dates and red peanuts have a slag feeling when they are ground with the skin on, and the taste is not delicate, which leads to low product efficiency, time-consuming and labor-intensive, and limited production. Therefore, an ideal solution is needed. Summary of the invention

[0004] The invention provides a method for preparing five-red bean milk and processing equipment thereof. The five-red bean milk is prepared by a non-slag-removing process, and raw materials can be fully utilized, and traditional five-red soup is converted into five-red bean milk with delicate taste, which is easy to carry and store.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: A method for preparing five-red soybean milk comprises the following steps: A. Mix red beans, red dates, peanuts and wolfberries, add water to grind, and homogenize into a coarse grinded slurry without residue through a static mixer, wherein the static mixer includes a plurality of mixers connected in series, and the mixing units of adjacent mixers are in opposite directions; boil the slurry to obtain coarsely ground five-red bean milk; B. Add brown sugar and sodium bicarbonate into water and disperse evenly to obtain brown sugar water; C. Add brown sugar water to the coarsely ground five-red soybean milk, stir and homogenize to obtain the five-red soybean milk seasoning; sterilize to obtain the five-red soybean milk.

[0006] Preferably, the amount of water in step A is added according to a material-water ratio of 1:(4-7).

[0007] Preferably, the grinding water temperature is 20-35°C and the concentration of the coarse grinding slurry is 6-10 degrees.

[0008] Preferably, the slurry is boiled at a temperature of 85-100°C and for a time of 10-20 minutes.

[0009] Preferably, the mass ratio of brown sugar to red bean is 1-5:5, and the amount of sodium bicarbonate used is 1.5-7.5% of the mass of brown sugar. The grinding of raw materials such as red dates and wolfberries is acidic, and sodium bicarbonate is added to adjust its acidity and alkalinity, so as to stabilize the whole system and extend the shelf life.

[0010] Preferably, the temperature of the water in step B is 80-90° C., and the brown sugar water is filtered through 80-180 mesh.

[0011] Preferably, the homogenization temperature in step C is 80-88° C. and the pressure is 22-24 MPa.

[0012] Preferably, the sterilization is ultra-high temperature instantaneous sterilization at a temperature of 135-140° C. and a time of 4-10 seconds.

[0013] Preferably, after sterilization, the product is aseptically canned into PET bottles at a filling temperature of ≤25°C; and then packaged, coded, labeled and boxed to obtain the finished product of Wuhong soybean milk.

[0014] The present invention also provides processing equipment suitable for the preparation method, including a colloid mill and a mixer; the colloid mill outlet is connected to the mixer inlet, and the mixer is provided with two outlets, outlet one is connected to the colloid mill, and outlet two is connected to a pulp cooking device; the mixer is an SK type static mixer, including a plurality of mixers connected in series, and the mixing units of adjacent mixers are in opposite directions; the mixer is provided with a heat-insulating layer.

[0015] Therefore, the beneficial effects of the present invention are as follows: Wuhong soy milk is made of preferred raw materials and processed through grinding, boiling, emulsification, blending, homogenization, sterilization, and filling procedures. The Wuhong soy milk processing equipment is easy to operate and fast, and the Wuhong soy milk system is stable, which is conducive to industrial standardization. On the one hand, the whole bean grinding and non-dregs removal process of Wuhong soy milk makes fuller use of red beans and other raw materials, and solves the problem of subsequent bean dregs treatment from the source, thereby reducing costs. On the other hand, the prepared Wuhong soy milk has the characteristics of sweet and silky, full taste, rich nutrition, convenient consumption, safety and hygiene, and easy to carry and store. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1This is a schematic diagram of Wuhong soy milk processing equipment.

[0017] Figure 2 It is a schematic diagram of the structure of a static mixer.

[0018] In the figure, 1. colloid mill body, 2. regulating valve, 3. hopper, 4. sealing cover, 5. conveying pump, 6. motor, 7. static mixer, 71. static mixer 1, 72. static mixer 2, 8. insulation layer, 9. feed port, 10. discharge port 1, 11. regulating valve, 12. discharge port 2. DETAILED DESCRIPTION

[0019] The technical solution of the present invention is further described below through specific embodiments.

[0020] In the present invention, unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are all conventional methods in the art. Unless otherwise specified, parts are all weight parts, temperatures are expressed in ° C or at ambient temperature, and pressures are atmospheric pressure or near atmospheric pressure. There are many variations and combinations of reaction conditions (such as component concentrations, desired solvents, solvent mixtures, temperatures, pressures, and other reaction ranges) and conditions that can be used to optimize the purity and yield of the product obtained by the method, and only reasonable routine experiments will be required to optimize such method conditions.

[0021] Example With the rapid development of my country's food industry and the continuous discovery of the nutritional value of soybeans, traditional soy products have become a global plant-based healthy food. Among them, the soy milk and its beverage industry has developed rapidly in recent years, the market scale has continued to expand, and the future prospects are broad. The soy milk currently on the market is mainly concentrated in soybean milk products, highlighting the changes in product flavor, and other soy milk products are relatively rare. Wuhong soy milk has a strong flavor, is mellow and smooth, has rich nutrition, and the raw materials can be fully utilized. It is packaged in polyester bottles, which is easier to carry and can be enjoyed anytime, anywhere. At the same time, the shelf life of the product is extended, and industrial processing and manufacturing are realized.

[0022] The present invention aims to provide a five-red bean milk and a preparation method thereof, so as to transform the traditional five-red soup into five-red bean milk with a delicate taste. The five-red bean milk made by the pulping device can reduce the manpower and raw material costs and improve the production capacity; the instant five-red bean milk is made through material selection, pulping, pulping, emulsification, mixing, homogenization, ultra-high temperature instant sterilization and vacuum canning.

[0023] 1. A method for preparing five-red soybean milk, comprising the following steps: A. Mix red beans, red dates, peanuts and wolfberries, add water at a material-water mass ratio of 1:(4-7) and grind at 20-35°C, and homogenize into a residue-free 6-10 degree coarse grinding slurry through a static mixer, wherein the static mixer comprises a plurality of mixers connected in series, and the mixing units of adjacent mixers have opposite directions; boil the slurry at 85-100°C for 10-20 minutes to obtain coarsely ground five-red bean milk.

[0024] The red beans are large, uniform, plump, free of mold and impurities; the red dates are gray dates with skin that are ruddy in color, without stalks, seeds, and uniform in size; the red-skinned peanuts are whole dry peanuts that have not been peeled; the brown sugar is reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries are wolfberries with bright red skin (date red), uniform, plump, free of insects, and free of impurities.

[0025] Red beans were called "heart valley" by Li Shizhen. They are red-hearted and kidney-like in shape. They can clear the heart, nourish the mind, strengthen the spleen and benefit the kidney. In addition, red beans are rich in vitamin B, iron and amino acids, and have a good blood-tonifying effect. Red dates can strengthen the spleen, replenish qi and blood, and can be used to treat aplastic anemia. Modern pharmacological studies have found that red dates can promote the production of white blood cells. The trace elements selenium and resveratrol in red-skinned peanuts can prevent and treat tumor diseases. Peanuts and red skins can be eaten together with red dates to replenish deficiency, stop bleeding, increase platelets, and promote bone marrow hematopoiesis. Brown sugar is warm in nature and sweet in taste. It has the effects of replenishing qi and blood, strengthening the spleen and warming the stomach, relieving pain, gradually restoring the body's vitality, improving the body's immunity, helping to improve anemia, and increasing the number of white blood cells. In addition, brown sugar also has the effects of promoting blood circulation, removing blood stasis and promoting new blood. Lycium barbarum nourishes the kidney and essence, nourishes the liver and improves eyesight, replenishes blood and calms the mind, and promotes the production of body fluids and quenches thirst. It is used to treat dizziness, vertigo, fatigue, and asthenia and cough. The wolfberry polysaccharides and wolfberry pigments in wolfberry have been shown to promote immunity and hematopoietic function. In addition, they also have anti-aging and anti-tumor effects.

[0026] The mass ratio of red bean, red date, peanut and wolfberry is 1-5:1-5:1-5:0.1-5, and further preferably 5:5-8:1-3:0.1-2. In the prior art, the dosage of red bean, red date, peanut and wolfberry is generally the same. In order to obtain a uniform emulsion, the present invention optimizes and adjusts the dosage of raw material components. Red dates contain more pectin, and peanuts contain oil. These two substances have an impact on homogeneous emulsification, so it is necessary to control the ratio of the two. After pectin combines with protein, the formed complex can provide effective spatial stabilization in the emulsion, prevent droplet aggregation and stratification, and this combination can significantly improve the stability of the emulsion. Within a certain range, reducing the proportion of oil is also one of the ways to increase the homogenization effect.

[0027] B. Add brown sugar and sodium bicarbonate to 80-90℃ water (preferably RO water), mix while stirring, and filter through 80-180 mesh to obtain brown sugar water after even dispersion. The mass ratio of brown sugar to red bean is 1-5:5, and the amount of sodium bicarbonate is 1.5-7.5% of the mass of brown sugar.

[0028] C. Add brown sugar water to the coarsely ground five-red soybean milk, stir first, and then homogenize at 80-88°C and 22-24MPa to obtain the five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135-140°C for 4-10s to obtain the five-red soybean milk.

[0029] D. After sterilization, the product is aseptically canned into PET bottles at a filling temperature of ≤25°C; and then packaged, coded, labeled and boxed to obtain the finished product of Wuhong soybean milk.

[0030] 2. A processing device for five-red soybean milk, suitable for the above preparation method A processing device for five-red soybean milk suitable for the above-mentioned preparation method, such as Figure 1 As shown, it includes a colloid mill and a mixer. A conical hopper 3 is provided above the colloid mill body 1 for feeding, and a suitable sealing cover 4 is provided at the opening of the conical hopper 3. After feeding, the sealing cover 4 is covered to seal the entire system to prevent the material from being contaminated and reduce the oxidation of the material. A regulating valve 2 is provided between the conical hopper 3 and the colloid mill body 1 for adjusting the feeding speed and controlling the feeding amount. The outlet of the colloid mill body 1 is connected to the static mixer 7, and a conveying pump 5 is provided between the colloid mill body 1 and the static mixer 7 for conveying materials. The colloid mill body 1 and the conveying pump 5 are driven by a motor 6. The static mixer 7 is provided with a feed port 9, a first discharge port 10 and a second discharge port 12. The feed port 9 is connected to the outlet of the colloid mill body 1 for receiving the slurry from the upstream colloid mill; the second discharge port 12 is connected to the inlet of the downstream pulp cooking device for inputting the slurry into the pulp cooking device, and a regulating valve 11 is provided between the second discharge port 12 and the downstream pulp cooking device; the first discharge port 10 is connected to the inlet of the colloid mill body 1 for conveying the slurry back to the colloid mill. The static mixer 7 is also provided with a heat preservation layer 8.

[0031] The static mixer 7 is a SK type static mixer, such as Figure 2 As shown, it includes two (or more) series-connected mixers, a static mixer 1 71 and a static mixer 2 72, and the mixing units of the static mixer 1 71 and the static mixer 2 72 are in opposite directions.

[0032] In actual production, the four raw materials of red beans, red dates, red peanuts and red wolfberries are ground through a colloid mill, and the resulting slurry passes through a series of SK-type static mixers, which can further disperse the solid raw materials. At this time, the static mixer actually plays a homogenizing role. This homogenizing effect is achieved by the change in the flow rate of the liquid in the mixer. The red bean mixed slurry after the mixer is returned to the colloid mill again, and is ground through the colloid mill again together with the raw materials fed, and then pumped into the pulp cooking tank after passing through the mixer. The mixing units of adjacent mixers are in opposite directions, with the purpose of dispersing the slurry in different directions for multiple times, so as to achieve a fully mixed and homogenized effect.

[0033] Example 1 A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0034] 5g of red beans, 5g of red dates with skin, 5g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 30°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers in opposite directions, and flowed back to the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 90°C for 15 minutes to obtain coarsely ground five-red soybean milk.

[0035] (2) Add 5 g brown sugar and 0.25 g sodium bicarbonate into 80°C RO water, mix while stirring, and filter through 100 mesh to obtain brown sugar water after uniform dispersion.

[0036] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 85° C. and 23 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135° C. for 5 seconds; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0037] Example 2 A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0038] 5g of red beans, 5g of red dates with skin, 5g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 20°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers with mixing units in opposite directions, and then flowed back into the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 85°C for 20min to obtain coarsely ground five-red bean milk.

[0039] (2) Add 1 g brown sugar and 0.075 g sodium bicarbonate into 88°C RO water, mix while stirring, and filter through 180 mesh to obtain brown sugar water after uniform dispersion.

[0040] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 80° C. and 24 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 140° C. for 4 seconds; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0041] Example 3 A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0042] 5g of red beans, 5g of red dates with skin, 5g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 35°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers in opposite directions, and then flowed back into the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 100°C for 10 minutes to obtain coarsely ground five-red soybean milk.

[0043] (2) Add 5 g brown sugar and 0.25 g sodium bicarbonate into 80°C RO water, mix while stirring, and filter through 80 mesh to obtain brown sugar water after uniform dispersion.

[0044] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 88° C. and 22 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135° C. for 10 s; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0045] Example 4 The difference from Example 1 is that the raw material dosage is: 5g red beans, 5g red dates with skin, 2g unpeeled red peanuts, and 1g wolfberry. The specific dosage is as follows: A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0046] 5g of red beans, 5g of red dates with skin, 2g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 30°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers in opposite directions, and flowed back to the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 90°C for 15 minutes to obtain coarsely ground five-red bean milk.

[0047] (2) Add 5 g brown sugar and 0.25 g sodium bicarbonate into 80°C RO water, mix while stirring, and filter through 100 mesh to obtain brown sugar water after uniform dispersion.

[0048] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 85° C. and 23 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135° C. for 5 seconds; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0049] Example 5 The difference from Example 1 is that the raw material dosage is: 5g red beans, 8g red dates with skin, 2g unpeeled red peanuts, and 1g wolfberry.

[0050] A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0051] 5g of red beans, 8g of red dates with skin, 2g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 30°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers in opposite directions, and flowed back to the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 90°C for 15 minutes to obtain coarsely ground five-red soybean milk.

[0052] (2) Add 5 g brown sugar and 0.25 g sodium bicarbonate into 80°C RO water, mix while stirring, and filter through 100 mesh to obtain brown sugar water after uniform dispersion.

[0053] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 85° C. and 23 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135° C. for 5 seconds; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0054] Example 6 The difference from Example 1 is that the raw material dosage is: 5g red beans, 10g red dates with skin, 2g unpeeled red peanuts, and 1g wolfberry.

[0055] A method for preparing five-red soybean milk, comprising the following steps: (1) The red beans shall be large, uniform, plump, free of mold and impurities; the red dates shall be gray dates with skin that are ruddy in color, without stems, seeds, and uniform in size; the red-skinned peanuts shall be whole dried peanuts that have not been peeled; the brown sugar shall be reddish-brown sugarcane brown sugar that is free of black residue and impurities, fragrant, sweet, and has no peculiar smell; the red wolfberries shall be wolfberries with bright red (date red) skin, uniform, plump, free of insects, and free of impurities.

[0056] 5g of red beans, 10g of red dates with skin, 2g of unpeeled red peanuts, 1g of wolfberry and 100mL of water were added into a colloid mill through a conical hopper for grinding. The water temperature was 30°C. The material discharged from the colloid mill entered a static mixer, was homogenized by a multi-stage series mixer with adjacent mixers in opposite directions, and then flowed back into the colloid mill. After the secondary grinding in the colloid mill, it entered the static mixer again for secondary homogenization, and the material was discharged to obtain a residue-free 6-10 degree coarsely ground slurry; the coarsely ground slurry entered a slurry cooking tank and was cooked at 90°C for 15 minutes to obtain coarsely ground five-red soybean milk.

[0057] (2) Add 5 g brown sugar and 0.25 g sodium bicarbonate into 80°C RO water, mix while stirring, and filter through 100 mesh to obtain brown sugar water after uniform dispersion.

[0058] (3) adding the brown sugar water obtained in step (2) to the coarsely ground five-red soybean milk obtained in step (1), first stirring and dispersing evenly, and then homogenizing at 85° C. and 23 MPa to obtain five-red soybean milk ingredients; ultra-high temperature instantaneous sterilization at 135° C. for 5 seconds; after sterilization, filling into PET polyester bottles through aseptic canning, with the filling temperature ≤25° C.; and then packaging, coding, labeling, and boxing to obtain the five-red soybean milk product.

[0059] Comparative Example Comparative Example 1 The difference from Example 1 is that the static mixer has only one mixer.

[0060] Comparative Example 2 The difference from Example 1 is that the static mixer is two mixers connected in series, and the mixing units of the two mixers are in the same direction.

[0061] Comparative Example 3 The difference from Example 1 is that the homogenization temperature in step (3) is 95°C.

[0062] Comparative Example 4 The difference from Example 1 is that no sodium bicarbonate was added.

[0063] Performance Testing 1. Sensory indicators The five-red soybean milk products prepared in each embodiment and comparative example were tested, and the results are shown in the following table.

[0064] Table 1. As can be seen from Table 1, the finished products of the five-red soybean milk in each embodiment are all qualified products, with the characteristics of sweet and smooth, full taste and rich nutrition. Comparative Example 1 has only one static mixer, the homogenization effect is not ideal, the organization is uneven, there is stratification, and the product has a slag feeling and the taste is not delicate. Comparative Example 4 does not add sodium bicarbonate, the system is unstable, and therefore there is also stratification.

[0065] 2. Stability Take 10 mL of Wuhong soy milk and centrifuge it in a 4000 rpm centrifuge for 20 minutes. Measure the thickness of the top floating layer, discard the upper solution, weigh the weight of the bottom sediment, and calculate the sediment content using the following formula.

[0066] Precipitation rate (%) = precipitate weight (g) / 10mL material weight (g) * 100% Table 2. Compared with Example 1, Example 4 reduces the amount of peanuts, and the precipitation rate of Wuhong soybean milk decreases, indicating that the stability of Wuhong soybean milk increases; because peanuts contain oil, the reduction of oil is conducive to improving the homogenization effect and improving the stability of the emulsion. Example 5 increases the amount of red dates on the basis of Example 4, and the stability of Wuhong soybean milk is further increased; because red dates contain more pectin, after pectin combines with protein, the complex formed can provide effective spatial stabilization in the emulsion, prevent droplet aggregation and stratification, and this combination can significantly improve the stability of the emulsion. However, after Example 6 further increases the amount of red dates, the stability decreases again; because the stability of Wuhong soybean milk is related to protein gel, the formation of protein gel relies on the hydrophobic bonds and disulfide bonds of protein particles to form a three-dimensional network structure with gaps in the middle. Excessive pectin will make the formed network structure not dense, resulting in decreased stability.

[0067] Although Comparative Example 2 also used two mixers in series, the directions of the mixing units were consistent, and the homogenization effect was not as good as that of Example 1. Although the texture was uniform in Table 1, it can be seen from the sedimentation rate test that the stability was not as good as that of Example 1. The homogenization temperature of Comparative Example 3 was too high, and the spatial structure of the protein molecules in Wuhong soybean milk was destroyed, and its stability decreased.

[0068] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modifications to equivalent embodiments of equivalent changes using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A method for preparing five-red soybean milk, characterized in that: The following steps are involved: A. Mix red beans, red dates, peanuts and wolfberries, add water to grind, and homogenize into a coarse grinded slurry without residue through a static mixer, wherein the static mixer includes a plurality of mixers connected in series, and the mixing units of adjacent mixers are in opposite directions; boil the slurry to obtain coarsely ground five-red bean milk; B. Add brown sugar and sodium bicarbonate into water and disperse evenly to obtain brown sugar water; C. Add brown sugar water to the coarsely ground five-red soybean milk, stir and homogenize to obtain the five-red soybean milk seasoning; sterilize to obtain the five-red soybean milk.

2. The method for preparing five-red soybean milk according to claim 1, characterized in that: In step A, water is added at a material-water ratio of 1:(4-7).

3. The method for preparing five-red soybean milk according to claim 1, characterized in that: The grinding water temperature is 20-35 ℃, and the concentration of the coarse grinding slurry is 6-10 degrees.

4. A method for preparing five-red soybean milk according to claim 1, 2 or 3, characterized in that: The cooking temperature is 85-100 ℃ and the cooking time is 10-20 min.

5. The method for preparing five-red soybean milk according to claim 1, characterized in that: The mass ratio of brown sugar to red beans is 1-5:5, and the amount of sodium bicarbonate used is 1.5-7.5% of the mass of brown sugar.

6. The method for preparing five-red soybean milk according to claim 1, characterized in that: The temperature of the water in step B is 80-90°C, and the brown sugar water is filtered through 80-180 mesh.

7. A method for preparing five-red soybean milk according to claim 1 or 6, characterized in that: The homogenization temperature in step C is 80-88°C and the pressure is 22-24 MPa.

8. The method for preparing five-red soybean milk according to claim 1, characterized in that: Sterilization is ultra-high temperature instantaneous sterilization, temperature 135-140 ℃, time 4-10 s.

9. A method for preparing five-red soybean milk according to claim 1 or 8, characterized in that: After sterilization, it is aseptically filled into PET bottles, and the filling temperature is ≤ 25℃.

10. A processing equipment applicable to the preparation method according to any one of claims 1 to 9, characterized in that: It includes a colloid mill and a mixer; the outlet of the colloid mill is connected to the inlet of the mixer, and the mixer is provided with two outlets, outlet one is connected to the colloid mill, and outlet two is connected to the pulp cooking equipment; the mixer is an SK type static mixer, including several mixers connected in series, and the mixing units of adjacent mixers have opposite mixing directions.

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