Fresh grinding process for nutritious drink

A drink and nutrition technology, applied in milk substitutes, dairy products, food science, etc., can solve problems such as cleaning troubles, beans and water restrictions, paste tubes, etc., and achieve the effect of low cost, convenient operation, and rich nutrition

Inactive Publication Date: 2011-04-27
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of soybean milk machine also has disadvantages, that is, it is troublesome to clean, the amount of soybeans and water added is limited, and there will be problems such as sticky tubes.
The pu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 Freshly ground soybean milk

[0022] Wash 1 kg of soybeans twice with water to remove impurities, soak them in 4 times their weight of water for 8 hours at room temperature, put them in a pressure cooker, add 2 times their weight of water, and cook them on a gas stove for 10 minutes on high heat. Pour off the remaining water, and after the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 600g of cooked soybeans and place them in a smoothie machine, add 1400ml of 80°C hot water, and grind for 3 minutes. Finally, add 100g of honey and continue refining for 10s to obtain the finished product.

Embodiment 2

[0023] Embodiment 2 Freshly ground rice paste

[0024] Wash 200g of red rice, 100g of millet, and 100g of barley twice to remove impurities, put them in a pressure cooker, add 1500ml of water, put them on a gas stove and boil on high heat, then turn to low heat and cook for 5 minutes. After the cooked paste cools down naturally, it is packed in boxes and placed in the refrigerator for later use. Weigh 500g of cooked rice paste and place it in a smoothie machine, add 1500ml of 90°C hot water, and grind at high speed for 1min. Finally, add 150g of sucrose and continue refining for 10s to obtain the finished product.

Embodiment 3

[0025] Embodiment 3 freshly ground mung bean paste

[0026] Wash 500g mung beans twice with water to remove impurities, soak them in 3 times the weight of water for 2 hours at room temperature, put them in a pressure cooker, add 4 times the weight of water, and cook on high heat for 8 minutes on a gas stove. After the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 600g of cooked mung beans and place them in a high-speed tissue grinder, add 1200ml of 5°C cold water, and grind for 10s. Finally, add 100g of sucrose and continue refining for 5 seconds to obtain the finished product.

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PUM

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Abstract

The invention discloses a fresh grinding process for a nutritious drink. The nutritious drink is prepared by boiling and pulping raw materials in turn. In the process, the method for boiling and pulping the materials in turn is adopted, so residue is not needed to be separated, and the method is convenient to operate; meanwhile, protein and dietary fiber of the raw materials are maintained, and the nutritious drink contains rich nutrition and meets health requirements of modern people.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a fresh grinding process of nutritional drinks. Background technique [0002] With the development of China's economy, the improvement of people's living standards and the change of eating habits, people's demand for food is not only in the stage of food and clothing, but also the demand for food taste, nutritional matching and eating convenience. In China, soy milk, milk and rice cereal are the most popular drinks for supplementing protein. However, the safety of milk has been questioned after the melamine incident. At the same time, some people are lactose intolerant and cannot drink milk. Relatively speaking, raw materials such as soya-bean milk and rice noodles are relatively natural and cheap, and their taste is strong and fragrant, and they are applicable to a wide range of people, so they are more and more popular. However, the traditional production ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38A23L11/65
Inventor 梁莹崔炳群
Owner GUANGDONG FOOD IND INST
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