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Nutrient soybean milk and production process

A production process, soymilk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of insufficient nutrition and single taste, and achieve the goal of strengthening skin tissue structure and skin elasticity, accelerating blood circulation, and supplementing skin nutrition Effect

Inactive Publication Date: 2012-05-23
王一凡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although traditional soy milk has a long history, its taste has always been relatively simple, and its nutritional content needs to be enriched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production technology of nutritious soya-bean milk is characterized in that, comprises the steps:

[0023] (1), in the spring and autumn season, soak 5000g soybeans in water for 7-8 hours and then drain;

[0024] (2), add 3500g of water to the soaked and drained soybeans in step 1 to steam the soybeans to bean paste, then remove and drain;

[0025] (3), take 1125g of white sugar, 125g of brown sugar and 200g of water and boil after mixing to prepare the juice;

[0026] (4) After mixing the soybeans obtained in step 2 with the juice obtained in step 3, put them into a soymilk machine to make nutritious soybean milk.

Embodiment 2

[0028] A kind of production technology of nutritious soya-bean milk is characterized in that, comprises the steps:

[0029] (1), in summer, soak 5000g soybeans in water for 5-6 hours and drain;

[0030] (2), add 3500g of water to the soaked and drained soybeans in step 1 to steam the soybeans to bean paste, then remove and drain;

[0031] (3), take 1225g of white sugar, 200g of brown sugar and 300g of water and boil after mixing to prepare the juice;

[0032] (4) Put the soybeans prepared in the step 2 into the soybean milk machine after mixing them with the juice at a temperature of 80 degrees to prepare nutritious soybean milk.

Embodiment 3

[0034] A kind of production technology of nutritious soya-bean milk is characterized in that, comprises the steps:

[0035] (1), in winter, soak 5000g soybeans in water for 8-10 hours and drain;

[0036] (2), add 3500g of water to the soaked and drained soybeans in step 1 to steam the soybeans to bean paste, then remove and drain;

[0037] (3), take 1750g of white sugar, 225g of brown sugar and 350g of water and boil after mixing to prepare the juice;

[0038] (4) Put the soybeans prepared in step 2 into the soymilk machine after being mixed with the feed juice at a temperature of 100 degrees, so as to obtain nutritious soymilk.

[0039] The nutritious soymilk prepared by the above-mentioned embodiment scheme is rich in vegetable protein, phospholipid, vitamin B1, B2, niacin, iron, calcium and other minerals, especially the content of calcium, although not as high as tofu, but higher than any other milk Both rich. Soy milk is an ideal food for preventing and treating diseas...

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PUM

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Abstract

The invention discloses nutrient soybean milk, which comprises soybean and juice, wherein the mass ratio of the soybean to the juice is 200:58-200:93; and the juice comprises the following components in percentage by mass: 66 percent to 84 percent of cane sugar, 5.6 percent to 14.5 percent of brown sugar, and the balance of water. The invention also discloses a production process of the nutrient soya-bean milk, which is characterized by comprising the following steps of: brewing the soybean at room temperature and then draining; steaming the brewed and drained soybean into a bean mud form, and then taking out and draining; mixing white sugar, the brown sugar and the water and boiling to obtain the juice; and mixing the drained soybean and the juice with the temperature of 80-100 DEG C, and putting the mixture into a soybean milk machine to produce the nutrient soybean milk. The nutrient soybean milk is rich in vegetable protein, phospholipid, vitamin B1 and B2, nicotinic acid, ferrum, calcium and other mineral substances, and particularly, the content of the calcium of the nutrient soybean milk is richer than any other milk product. The nutrient soybean mile is ideal food for preventing and treating hyperlipidemia, hypertension, arteriosclerosis and other diseases.

Description

technical field [0001] The invention relates to a nutritional soybean milk and a production process. Background technique [0002] Soymilk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it is higher than any other milk, so it is very suitable for the elderly, adults and teenagers. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produce body fluid and quench thirst; However, although traditional soybean milk has a long history, its taste is relatively single and its nutritional components need to be enr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 王一凡
Owner 王一凡
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