Method for preparing soybean and brown rice beverage

A brown rice and soybean technology, applied in food preparation, application, food science, etc., can solve problems such as poor protein quality and physical damage, and achieve the effects of balanced dietary structure, improved utilization rate, and nutritional protection

Active Publication Date: 2011-03-30
JIANGXI GANLIANG INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Insufficient protein intake will certainly affect the normal life activities of human beings, but excessive protein intake or poor quality protein intake can also easily cause damage to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Put the soybeans and brown rice into the drum frying pan respectively, and stir-fry to increase the aroma. The roasting temperature of soybeans is 170-190°C, and the time is 15-25 minutes; the roasting temperature of brown rice is 180-200°C, and the time is 20-20 minutes. 30min; Roast separately until there is a strong aroma, take it out and cool. Weigh 40 grams of roasted soybeans, add 400 grams of pure water, and soak for 10 hours at room temperature. When soybeans are soaked for 7 hours, weigh 60 grams of roasted brown rice, add 600 grams of pure water, and soak for 3 hours at room temperature. Mix the soaked soybeans and brown rice evenly together with the soaking liquid, and use a colloid mill to refine until the fineness of the slurry is 200 mesh.

[0023] Put the slurry into a boiling water bath for cooking, and when the temperature of the slurry rises to 90°C, keep it warm for 15-20 minutes.

[0024] Accurately weigh 18g of fructo-oligosaccharide, 15g of veget...

Embodiment 2

[0026] Cool the pasteurized beverage in Example 1 to 80°C, fill it with a three-piece can filling machine, cap it, and put it into a sterilizer for sterilization. The sterilization temperature is 121°C and the time is 15-20min. , after sterilization, a finished product is obtained.

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PUM

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Abstract

The invention discloses a method for preparing a soybean and brown rice beverage. The soybean and brown rice beverage uses soybeans and brown rice as main raw materials. The method for preparing the soybean and brown rice beverage comprises processes of raw material screening, impurity removal, roasting, soaking, pulping, gelatinization, mixing, homogenization, sterilization, filling and the like. The method has the advantages that abundant lysine soybean proteins and abundant methionine in brown rice proteins are optimized and combined, so that the utilization rate of the proteins is improved.

Description

technical field [0001] The invention relates to a method for preparing a drink, in particular to a method for preparing a soybean and brown rice drink. Background technique [0002] Protein is an indispensable and important substance in human life activities. Insufficient protein intake will certainly affect the normal life activities of human beings, but excessive protein intake or poor quality protein intake can also easily lead to damage to the body. Such as intake of animal protein at the same time, will also bring the corresponding cholesterol and so on. Therefore, the concept of healthy consumption advocates increasing the intake ratio of vegetable protein. [0003] The protein content of soybeans is as high as about 40%, and the highest quality can reach about 50%, which is equivalent to more than twice that of lean pork and three times that of eggs. The amino acid composition of soybean protein is relatively close to the amino acids needed by the human body. It i...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23C11/10A23L11/65A23L33/00
Inventor 蓝海军罗香生刘成梅毕双同张兆琴杨水兵
Owner JIANGXI GANLIANG INDAL
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