Tea-flavor soybean milk beverage and preparation method therefor

A soymilk and tea-flavored technology, which is applied in the field of tea-flavored soymilk beverages and its preparation, can solve the problems of heavy bean flavor, single taste of soymilk, and sticky taste, and achieve the effects of ensuring clarity, improving drinking experience, and unique flavor

Pending Publication Date: 2021-05-11
HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soy milk is rich in nutrition, rich in vitamins and minerals, and fully utilizes the plant protein resources in beans to increase its protein titer and biological value. Afterwards, the beany smell is heavy, and the taste of soy milk is relatively single, and the taste after eating is relatively sticky due to the addition of too many sweet additives. Therefore, the present invention aims to develop a tea-flavored soy milk drink and its preparation method to enrich the types, improve the product structure of soy milk, and further meet the diverse needs of contemporary consumers

Method used

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  • Tea-flavor soybean milk beverage and preparation method therefor

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Embodiment 1

[0023] The tea-flavored soybean milk beverage described in this embodiment comprises the following raw materials in parts by weight: 15 parts of soybeans, 3 parts of rice, 2 parts of peanuts, 8 parts of tea leaves, 4 parts of rock sugar, 0.5 parts of thickener, an appropriate amount of acidity regulator, and the balance It is water, and the pH of the soybean milk beverage is 5.0 to 6.0. Wherein the tea leaves are green tea, the thickener is formed by mixing xanthan gum and sodium alginate in a ratio of 1:1; the acidity regulator is formed by combining citric acid, lactic acid and sodium citrate.

[0024] Specifically, its preparation method is as follows:

[0025] 1) Add tea leaves and water to the extraction tank at a mass ratio of 1:5 for extraction. During extraction, the amount of tannase added accounts for 0.5‰ of the tea quality. The extraction temperature is 32°C, and the extraction time is 1 hour. After the extraction is completed, raise the temperature Insulate at 80...

Embodiment 2

[0029] The tea-flavored soybean milk beverage described in this embodiment comprises the following raw materials in parts by weight: 20 parts of soybeans, 4 parts of rice, 2 parts of peanuts, 10 parts of tea leaves, 3 parts of rock sugar, 0.5 parts of thickener, an appropriate amount of acidity regulator, and The amount is water, the pH of the soy milk drink is 5.0, the tea leaves are green tea, the thickener is mixed with xanthan gum and sodium alginate in a ratio of 1:1; the acidity regulator is made of citric acid, lactic acid and sodium citrate combined

[0030] Specifically, its preparation method is as follows:

[0031] 1) Add tea leaves and water to the extraction tank at a mass ratio of 1:10 for extraction. The amount of tannase added during extraction accounts for 0.6‰ of the tea quality. The extraction temperature is 35°C and the extraction time is 1.5h. After the extraction is completed, the temperature Raise to 90°C and keep warm for 30 minutes before filtering. A...

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Abstract

The invention relates to a tea-flavor soybean milk beverage. The tea-flavor soybean milk beverage comprises the following raw materials in parts by weight: 10-20 parts of soybeans, 2-4 parts of rice, 1-2 parts of peanuts, 6-10 parts of tea leaves, 3-4 parts of crystal sugar, 0.5-0.6 part of thickener, 0.4-0.5 part of acidity regulator and the balance of water; and the soybean milk beverage has a pH of 5.0-6.0. A preparation process comprises the steps of preparing a tea concentrate with appropriate astringency, preparing full-flavored soybean milk, mixing the prepared tea concentrate and the soybean milk with the crystal sugar and the thickener, then, carrying out homogenization treatment, adjusting the pH to 5.0-6.0 with the acidity regulator after homogenization is completed, and then, carrying out sterilizing and packaging, thereby obtaining the product. The tea-flavor soybean milk beverage disclosed by the invention is relatively obvious in tea flavor characteristic, the kind of soybean milk is enriched greatly, and the beany flavor of the soybean milk is solved excellently, so that the tea-flavor soybean milk beverage has a very good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored soybean milk beverage and a preparation method thereof. Background technique [0002] Soy milk is rich in nutrition, rich in vitamins and minerals, and fully utilizes the plant protein resources in beans to increase its protein titer and biological value. Afterwards, the beany smell is heavy, and the taste of soy milk is relatively single, and the taste after eating is relatively sticky due to the addition of too many sweet additives. Therefore, the present invention aims to develop a tea-flavored soy milk drink and its preparation method to enrich the To improve the product structure of soybean milk and further meet the diverse needs of contemporary consumers. Contents of the invention [0003] The technical problem solved by the present invention is to provide a tea-flavored soybean milk beverage and a preparation method thereof, so as to develop a bra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65
CPCA23C11/10
Inventor 欧阳政
Owner HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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