Five-cereal soymilk

A technology of five-grain soybean milk and soybean, which is applied in the direction of milk substitutes, dairy products, applications, etc., can solve the problems affecting the appearance and appetite of soybean milk, and the five-grain soybean milk is prone to stratification or precipitation, etc., so as to ensure appetite, unique flavor and attractive aroma Effect

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

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a five-grain soybean milk, which aims to solve the problem that the existing five-grain soybean milk is prone to stratification or precipitation, thereby affecting the appearance of the soybean milk and the appetite when eating

Method used

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  • Five-cereal soymilk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of five-grain soybean milk

[0026] See attached figure 1 As shown, a five-grain soybean milk, the raw material formula of the five-grain soybean milk is composed of the following materials in mass percentage:

[0027] Water 82-86%;

[0028] soybean 10-12%;

[0029] Sucrose 2-3%;

[0030] Oats 0.5-1%;

[0031] Black rice 0.5-1%;

[0032] Black sesame 0.5-1%;

[0033] Corn 0.5-1%;

[0034] Emulsifier 0.2-0.4%;

[0035] Fragrance 0.03-0.07%;

[0036] Sweetener 0.02-0.06%.

[0037] The production method includes heating soybean milk to 98-100°C, mixing oats, corn, sesame and black rice, and grinding to obtain a cereal slurry; mixing soybean milk with the cereal 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 and then cooled and filled to obtain five-grain soybean milk....

Embodiment 2

[0046] Embodiment 2: a kind of five-grain soybean milk

[0047] See attached figure 1 Shown: a five-grain soybean milk, the raw material formula of the five-grain soybean milk is composed of the following materials in mass percentage:

[0048] Water 85 kg;

[0049] soybeans 10 kg;

[0050] Sucrose 2 kg;

[0051] Oats 0.8 kg;

[0052] 0.8 kg of black rice;

[0053] 0.8 kg black sesame;

[0054] 0.8 kg of corn;

[0055] Emulsifier 0.3 kg;

[0056] Vanillin 0.03 kg;

[0057] Flavor 0.02 kg;

[0058] Ethyl maltol 0.02 kg;

[0059] Acesulfame K 0.02 kg.

[0060] Described preparation method comprises the following steps:

[0061] 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 them into storage if they meet the requirements.

[0062] 2. Cleaning and soaking: Put the quantitative soybeans in the soaking pool, first wash with water to r...

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PUM

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Abstract

A raw material formula of five-cereal soymilk consists of, by mass, 82-86% of water, 10-12% of soybeans, 2-3% of cane sugar, 0.5-1% of oat, 0.5-1% of black rice, 0.5-1% of black sesame, 0.5-1% of corns, 0.2-0.4% of emulsifier, 0.03-0.07% of spice and 0.02-0.06% of sweetener. A method comprises the steps of heating soymilk at the temperature between 98 DEG C and 100 DEG C, mixing the oat, the corns, the sesame and the black rice, grinding the mixture into cereal pulp, mixing the soymilk and the cereal pulp, adding the cane sugar, the spice and the emulsifier to obtain mixed liquid, homogenizing the mixed liquid under the pressure of 35-40 MPa to obtain homogenized liquid, and performing sterilization, cooling and filling of the homogenized liquid to obtain the five-cereal soymilk. The soymilk, the oat, the sesame, the corns and the black rice are combined, mixed and processed to be manufactured into the five-cereal soymilk by means of the method, so that the five-cereal soymilk is balanced in nutrition and unique in special flavor. Shells, fiber and other fine suspended substances carried by cereals are removed through homogeneity, good appearance of the soymilk is retained, and appetite of consumers in eating is ensured.

Description

technical field [0001] The invention belongs to the field of soybean milk product research and development, and relates to 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 oligosaccharides, soybean isoflav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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