Seedling milk series food and beverage, and method for preparing same

A series, beverage technology, applied in the field of beverages and food and its preparation, can solve the problems of indigestion and absorption, the odor of bean sprouts cannot be removed, and the bean sprouts cannot meet the taste of suitable diet, etc.

Inactive Publication Date: 2014-04-02
FRANCE VERTEX INT GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the patent uses bean sprouts to improve the nutritional value of the resulting product, the sprouted bean milk powder only uses a single soybean sprout as raw material, and the product is still in the form of bean sprouts powder, without the effective process of making sauce and fermentation; single soybean lacks There are a lot of vitamins and minerals in other beans. Before fermentation, soybeans contain a lot of oligosaccharides, inflating ingredients, enzymes that cannot be digested and absorbed, and the smell of bean sprouts cannot be removed. These shortcomings make soybean sprouts far from reaching To the technical requirements of suitable dietary taste and high-calcium comprehensive high-nutrition food and beverage

Method used

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  • Seedling milk series food and beverage, and method for preparing same
  • Seedling milk series food and beverage, and method for preparing same
  • Seedling milk series food and beverage, and method for preparing same

Examples

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Embodiment 1

[0056] Take the preferred version of the present invention as an example below to introduce the whole process of the present invention:

[0057] Drinks or foods are prepared from six different seed beans. The ratio of these beans is: green beans 15%, soybeans 45%, mung beans 10%, black beans 10%, red beans 10%, peas 10%.

[0058] Purchase a large number of required seed beans and store them in the warehouse at 22°C. When using them, select 6 kinds of seed beans from the warehouse according to the required ratio. When selecting, choose beans with full grains and complete grains. Deflated or moldy, incomplete beans are removed. Put the selected seed beans in the seedling room and let them stand for 24 hours to wake up the beans, and then soak them in a large tank with 55°C warm water for 24 hours, so that the seed beans can absorb enough water and clean the surface. The soaked seed beans are turned over to the nursery bed and rinsed with 22-28°C water for about 3 days. The wate...

Embodiment 2

[0070] Except above-mentioned preferred bean formula, the present invention also can have the formula of various changes, for example, can use a kind of bean alone, preferably green bean, soybean, mung bean, black bean, red bean or peas. You can also choose 2, 3, 4, 5 or more seed beans, such as: green beans mixed with soybeans, mung beans mixed with black beans, red beans mixed with peas, green beans mixed with mung beans and red beans, soybeans Mung bean, black bean and red bean are mixed, green bean, red bean, green bean, mung bean and soybean are mixed. The selection of seed beans does not need to follow a special ratio, just mix and match.

[0071] After selecting the seed beans used, a series of beverages and foods can be made according to the seedling raising, sauce making, fermentation, and post-treatment steps described in Example 1, or can be prepared according to the seedling raising, sauce making, fermentation, and post-processing steps in the prior art. The method...

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PUM

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Abstract

Disclosed are the preparation method of an original sauce fermented from bean seedlings and a liquid beverage and a solid food containing the original sauce. The preparation method for the original sauce comprises the steps of: selecting one or more bean seeds and raising seedlings, stopping raising seedlings when the length of the seedlings is 2 - 9 cm; grinding the raised seedlings into sauce while adding water, and obtaining an original sauce of bean seedlings by stirring for 8 - 14 hours at a constant temperature without light after adding a mineral salt; then adding Lactobacillus, Streptococcus thermophiles and a powdered milk, and fermenting for 4 - 12 hours at 40 - 65°C without light and at a humidity of 55 - 75%; and obtaining the fermented original sauce.

Description

technical field [0001] The present invention relates to a series of beverages and foods and their preparation methods, in particular to synergistically blending one or more kinds of beans to grow bean sprouts or sprouts with the best nutrition, and then to grow the sprouts or sprouts without loss of nutrition. The technology of making sauce and fermenting to make a series of comprehensive and high-nutrition Miao milk drinks or Miao milk food belongs to the technical field of high-calcium comprehensive and high-nutrition foods and beverages. Background technique [0002] At present, there are mainly two similar foods and beverages widely sold in the market, one is milk and the other is soybean milk, depending on the production process: [0003] There are many series of milk products, such as lactic acid bacteria drinks, high-calcium milk, old yogurt, breakfast milk, and dairy products, etc., mainly using milk as raw material. However, milk and dairy products are rich in calc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60A23L11/70
CPCA23C11/106A23L1/39A23C9/1315A23L1/2008A23Y2240/75A23L23/00A23L11/50A23L11/65A23L11/60A23V2400/249
Inventor 何文祥何一峰
Owner FRANCE VERTEX INT GROUP
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