Asparagus and soybean compound drink

A technology of soybeans and asparagus, applied in the fields of application, food preparation, food science, etc., can solve the problems of waste of resources, environment, unseen beverages, pollution, etc.

Inactive Publication Date: 2010-05-05
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these leftovers are discarded as waste, causing serious waste of resources and environmental pollution.
There is no report of using asparagus and soybeans as raw materials to make beverages

Method used

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  • Asparagus and soybean compound drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Embodiment 1, a kind of asparagus soybean compound beverage, is made according to weight ratio by following raw material, asparagus juice 45%, soybean milk 23%, sucrose 6%, citric acid 0.06%, sodium alginate 0.1%, xanthan gum 0.06%, CMC0.15%, the rest is water.

[0087] The preparation of asparagus juice, weighing a certain amount of asparagus leftovers is 1: 3 mixing and beating according to the mass ratio of material to water, then adding 0.07% by weight of cellulase, at a temperature of 40 ° C, a pH value of 5, and a time of 30 minutes Carry out enzymatic hydrolysis to asparagus under the condition;

[0088] For the preparation of soymilk, put the soybeans in warm water at 10°C (the ratio of soybeans to water is 1:1.5), soak for 10 hours, add 10 times of water to the soybeans, beat and grind them, filter them with a 100-mesh filter cloth, and then carry out Cook the pulp at 100°C for 20 minutes. Then asparagus juice, soybean milk, sucrose, citric acid, sodium algin...

Embodiment 2

[0089] Embodiment 2, a kind of asparagus soybean compound beverage, is made according to weight ratio by following raw material, asparagus juice 55%, soybean milk 17%, sucrose 8%, citric acid 0.04%, sodium alginate 0.2%, xanthan gum 0.04%, CMC0.2%, the rest is water.

[0090] The preparation of asparagus juice, weighing a certain amount of asparagus leftovers is 1: 3 mixing and beating according to the mass ratio of material to water, then adding 0.05% by weight of cellulase, at a temperature of 40 ° C, a pH value of 5, and a time of 30 minutes Carry out enzymatic hydrolysis to asparagus under the condition;

[0091] For the preparation of soymilk, put soybeans in warm water at 20°C (the ratio of soybeans to water is 1:1.5), soak for 8 hours, add 10 times of water to the soybeans, beat and grind them, filter them with a 100-mesh filter cloth, and then carry out Cook the pulp at 100°C for 20 minutes. Then asparagus juice, soybean milk, sucrose, citric acid, sodium alginate, x...

Embodiment 3

[0092] Embodiment 3, a kind of asparagus soybean compound beverage, is made according to weight ratio by following raw material, asparagus juice 50%, soybean milk 20%, sucrose 7%, citric acid 0.05%, sodium alginate 0.15%, xanthan gum 0.05%, CMC0.18%, the rest is water.

[0093] The preparation of asparagus juice, weighing a certain amount of asparagus leftovers is 1: 3 mixing and beating according to the mass ratio of material to water, then adding 0.06% by weight of cellulase, at a temperature of 40 ° C, a pH value of 5, and a time of 30 minutes Carry out enzymatic hydrolysis to asparagus under the condition;

[0094]To prepare soybean milk, put the soybeans in warm water at 14°C (the ratio of soybeans to water is 1:1.5), soak for 8-10 hours, add 10 times the weight of water to the soybeans, beat and grind them, and then filter them with a 100-mesh filter cloth , and then boil the pulp for 20 minutes at 100°C. Then asparagus juice, soybean milk, sucrose, citric acid, sodium...

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Abstract

The invention relates to a fruit and vegetable drink, in particular to an asparagus and soybean compound drink, solving the technical problem of making a drink by taking asparaguses and soybeans as raw materials. The asparagus and soybean compound drink is characterized by comprising the following raw materials by weight ratio: 45-55 percent of asparagus juice, 17-23 percent of soybean milk, 6-8 percent of cane sugar, 0.04-0.06 percent of citric acid, 0.1-0.2 percent of sodium alginate, 0.04-0.06 percent of xanthan gum, 0.15-0.2 percent of CMC and the balance of water, then mixing and blending the asparagus juice, the soybean milk, the cane sugar, the citric acid, the sodium alginate, the xanthan gum and the CMC, and sterilizing at 70-80 DEG C for 5-10 min. The blended compound drink has the color and luster of tender green, special aroma of the asparagus and the soybean, proper sweet and tender flavor.

Description

technical field [0001] The invention relates to a fruit and vegetable beverage, in particular to an asparagus soybean compound beverage. Background technique [0002] Asparagus officinalis, also known as Asparagus officinalis, is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae. [1] . Asparagus is rich in protein, fat, carbohydrates, vitamins and amino acids [2][3] . Asparagus has been reported to improve immune function and inhibit the growth of tumor cells [4] , has a certain curative effect on cancer [5] . Served on young stems, asparagus has a tender texture, flavorful flavor and is tender and delicious. In addition to serving meals, increasing appetite, aiding digestion, and supplementing vitamins and minerals, because it contains more asparagine, aspartic acid and other saponins, it can prevent and fight cancer, and is effective for cardiovascular disease, It is curative for diseases such as edema and bladder [6] . [0003] Soybean i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/56A23L2/62A23L1/29A23L33/00
Inventor 王向东于有伟郑素平
Owner 山西师范大学
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