Healthcare soybean milk

A soy milk and health care technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of unsatisfactory, waste of production materials, and lack of novelty, and achieve the effects of smooth taste, increased T cell number, and rich nutrition

Inactive Publication Date: 2011-07-27
郗珂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy milk production technology all pays attention to the smooth texture of soy milk. Generally, the bean dregs are thrown away. In fact, the bean dregs have rich nutritional value, and a large part of the nutrients in soybeans remain in the bean dregs. The existing products are a great waste of production. Material
The taste of the existing soy milk is mostly the same, without characteristics, just like the traditional soy milk, it is pure liquid, nothing new, and cannot satisfy the discerning taste of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of health-care soya-bean milk, is prepared according to following proportioning and method by weight:

[0026] Step 1: Mix 2 parts of newly harvested soybeans, 1 part of peas, and 1 part of black beans, remove shrunken and small grains, broken beans damaged by insects and mechanical injuries, wash them with clean water, soak for 4 hours, and soak the soaked beans Wash the soybeans with clean water twice again to better remove the aflatoxin and beany smell on the bean seed coat, and grind the mixed beans and clean water at a ratio of 1:10 by volume. After grinding the soybean milk, The slurry is not separated from the bean dregs;

[0027] Step 2: Mix 2 parts of brown rice, 1 part of barley, 1 part of Chinese yam, 2 parts of tartary buckwheat, 0.1 part of ginkgo, and 3 parts of lotus root powder, and make a paste with water at a volume ratio of 1:1;

[0028] Step 3: Mix the mixed liquid prepared in the first step and the paste liquid prepared in the ...

Embodiment 2

[0029] Embodiment 2: a kind of health-care soya-bean milk is prepared according to the following proportions and methods in parts by weight:

[0030] Step 1: Mix 3 parts of newly harvested soybeans, 0.5 parts of peas, and 0.5 parts of black beans, remove shrunken and small grains, broken beans damaged by insects and mechanical injuries, wash them with clean water, soak for 6 hours, and soak the soaked beans Wash the soybeans once more with clean water to better remove the aflatoxin and beany smell on the bean seed coats, grind the mixed beans and clean water at a volume ratio of 1:10, and grind the soybean milk The slurry is not separated from the bean dregs;

[0031] Step 2: Mix 3 parts of brown rice, 0.5 part of barley, 0.5 part of yam, 3 parts of tartary buckwheat, 0.5 part of ginkgo, and 2 parts of lotus root powder, and mix them with water at a volume ratio of 1:1 to form a small particle paste. The step and the second step are prepared simultaneously;

[0032] Step 2: ...

Embodiment 3

[0033] Embodiment 3: a kind of health-care soya-bean milk, is prepared according to following proportioning and method by weight:

[0034] Step 1: Mix 3 parts of newly harvested soybeans, 0.5 parts of peas, and 1 part of black beans, remove shrunken and small grains, broken beans damaged by insects and mechanical injuries, wash them with clean water, soak for 6 hours, and soak the soaked beans Wash the soybeans with clean water twice again to better remove the aflatoxin and beany smell on the bean seed coat, and grind the mixed beans and clean water at a ratio of 1:10 by volume. After grinding the soybean milk, The slurry is not separated from the bean dregs;

[0035] The second step: mix 3 parts of brown rice and 2 parts of lotus root powder, and make a small particle paste with water at a ratio of 1:1 by volume, and prepare the first step and the second step at the same time;

[0036] Step 3: Mix the mixed liquid prepared in the first step and the paste liquid prepared in t...

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PUM

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Abstract

The invention provides healthcare soybean milk and belongs to the technical field of the production of bean products. The invention particularly relates to a method capable of improving the taste of the bean products, and soybean milk which can increase the functions of nutrition and healthcare. The healthcare soybean milk which has rich nutriments, special mouthfeel, no waste and good feast is provided. The adopted technical scheme comprises the following steps of: mixing soybeans, peas and black beans; cleaning the mixed beans through clear water; adding water in the mixed beans and pulping after the mixed beans are soaked for 4-6 hours, wherein the pulp is not separated from bean dregs; mixing brown rice, pearl barley, common yam rhizome, buckwheat, gingko and lotus root powder, adding water in the mixture, and beating the mixture into small pasty particles; boiling the mixture of the two liquids together through big fire, and continuously stirring the mixture; switching the big fire into soft fire after the mixture is boiled; adding oats into the mixture, and continuously stirring and boiling the mixture for 10-15min; and finally adding stir-fried black sesame powder. The method is applied in the technical field of the production of the soybean milk.

Description

technical field [0001] The invention relates to health-care soybean milk, which belongs to the technical field of soybean product production, and particularly relates to a method for improving the taste of soybean products and soybean milk with enhanced nutritional and health-care effects. Background technique [0002] Most of the existing health-care soybean milk is added with Chinese herbal preparations to achieve the purpose of health care. However, due to the popularization of health-preserving knowledge, people are more advocating the concept of "food supplements are not as good as medicine." In particular, health-care soybean milk is recommended for most people to drink. , mild and non-irritating food supplements are more suitable. The existing soy milk production technology all pays attention to the smooth texture of soy milk. Generally, the bean dregs are thrown away. In fact, the bean dregs have rich nutritional value, and a large part of the nutrients in soybeans r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 郗珂
Owner 郗珂
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