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Method for making five-grain soymilk

A technology of five-grain soybean milk and its production method, applied in dairy products, milk substitutes, applications, etc., can solve the problems affecting the appearance and appetite of soybean milk, easy to appear stratification or precipitation, etc., and achieve the effect of unique flavor, delicate taste and increasing appetite

Inactive Publication Date: 2012-12-12
SUZHOU JINJI FOODS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making soybean milk with five grains, and its purpose is to solve the problem that the existing soybean milk with five grains is prone to stratification or precipitation, which affects the appearance of soybean milk and the appetite when eating

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  • Method for making five-grain soymilk

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Embodiment 1

[0032] Embodiment 1: a kind of preparation method of five-grain soybean milk

[0033] See attached figure 1 Shown, a kind of preparation method of five-grain soybean milk, the raw material formula of described five-grain soybean milk is made up of the following material of mass percentage content:

[0034] Water 82-86%;

[0035] soybean 10-12%;

[0036] Sucrose 2-3%;

[0037] Oats 0.5-1%;

[0038] Black rice 0.5-1%;

[0039] Black sesame 0.5-1%;

[0040] Corn 0.5-1%;

[0041] Emulsifier 0.2-0.4%;

[0042] Fragrance 0.03-0.07%;

[0043] Sweetener 0.02-0.06%.

[0044] The preparation method includes heating soybean milk to 98-100°C, mixing oats, corn, sesame and black rice, and grinding to obtain a grain slurry; mixing soybean milk with the grain slurry, adding sucrose, spices and emulsifiers to obtain a mixed liquid; the mixed liquid is homogenized under the condition of a pressure of 35-40 MPa to obtain a homogeneous liquid, and the homogeneous liquid is sterilized a...

Embodiment 2

[0053] Embodiment 2: a kind of five-grain soybean milk and its preparation method

[0054] See attached figure 1 Shown: a method for making five-grain soybean milk, the raw material formula of the five-grain soybean milk is composed of the following materials in mass percentage:

[0055] Water 85 kg;

[0056] soybeans 10 kg;

[0057] Sucrose 2 kg;

[0058] Oats 0.8 kg;

[0059] 0.8 kg of black rice;

[0060] 0.8 kg black sesame;

[0061]0.8 kg of corn;

[0062] Emulsifier 0.3 kg;

[0063] Vanillin 0.03 kg;

[0064] Flavor 0.02 kg;

[0065] Ethyl maltol 0.02 kg;

[0066] Acesulfame K 0.02 kg.

[0067] Described preparation method comprises the following steps:

[0068] 1. Raw material acceptance: inspectors monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybeans and grains, and receive and put into storage if they meet the requirements.

[0069] 2. Cleaning and soaking: Put the quantitative soybeans in the s...

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Abstract

The invention discloses a method for making five-grain soymilk, wherein the raw material formula of the five-grain soymilk consists of the following materials by mass percentage content: 82-86% of water, 10-12% of soybean, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black kerneled rice, 0.5-1% of semen sesami nigrum, 0.5-1% of corn, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. The method comprises that the soymilk is heated to 98-100 DEG C, and the oat, the corn, the semen sesami nigrum and the black kerneled rice are mixed and ground into thick liquid for obtaining a grain liquid; the soymilk is mixed with the grain liquid, and then, the cane sugar, the spice and the emulsifier are added into the mixed liquid; and the mixed liquid is homogenized under the condition of 35-40 MPa to obtain the homogeneous liquid, and the homogeneous liquid is sterilized, then cooled and filled to obtain the five-grain soymilk. The method is used for making the oat, the semen sesami nigrum, the corn and the black kerneled rice into the five-grain soymilk, so the nutrition is more balance, and the five-grain soymilk has a more unique taste; and the peel, fiber and other fine suspended substances which are carried by the grains are removed through homogenizing, so the good appearance of the soymilk liquid is kept, and the drinking appetite of a consumer is maintained.

Description

technical field [0001] The invention belongs to the field of soybean milk product research and development, and relates to a method for preparing five-grain soybean milk. Background technique [0002] Soy milk is made of high-quality soybeans as the main raw material. According to analysis, soybean milk is rich in nutrients, especially rich in protein and more trace element magnesium, in addition, it also contains vitamin B1, B2 and so on. Soy milk is called "brain-building" food by western nutritionists, because soybean phospholipids contained in soy milk can activate brain cells and improve the memory and attention of the elderly. Soy milk is rich in nutrition, the protein content is equivalent to that of milk, does not contain cholesterol, can prevent arteriosclerosis, the fat is mostly unsaturated fatty acids, does not make you fat, the essential fatty acid linoleic acid for the human body, has no lactose, and is suitable for Chinese people. Contains soybean oligosacch...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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