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Sticky rice and apricot kernel soymilk

A technology for glutinous rice and soy milk, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of rough taste, less flavor, single nutrition, etc., and achieve the effects of simple and easy process, mellow taste and unique formula.

Inactive Publication Date: 2013-08-21
BENGBU JINWANG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing soy milk is mostly soybean products, with single nutrition, less flavor, and rough taste. There is an urgent need for new soy milk products that are rich in nutrition, excellent in flavor, and have health-preserving and therapeutic effects

Method used

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Embodiment Construction

[0019] A kind of glutinous rice almond soy milk,

[0020] It is made by the raw material of following parts by weight (kg):

[0021] Glutinous rice flour 7, pear meat 8, wax gourd meat 4, almond powder 5, whey protein powder 5, fresh milk 60, lotus seed heart 9, compound glutinous rice soymilk 35, traditional Chinese medicine extract 10, xylitol 5;

[0022] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: ginger 2, sweet potato leaves 4, garlic 2, American ginseng 2, cowpea leaves 4, wolfberry 2, pumpkin 1, lily 4, magnolia flower 1, perilla 2, lotus heart 2;

[0023] The compound glutinous rice soybean milk is prepared from the following raw materials in parts by weight: 15 glutinous rice, 18 soybeans, 2 potatoes, 2 lotus seeds, 4 yams and 2 sweet-scented osmanthus.

[0024] The described a kind of glutinous rice almond soybean milk,

[0025] The preparation method is:

[0026] (1) Take the lotus seed hea...

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PUM

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Abstract

The invention discloses sticky rice and apricot kernel soymilk which is prepared from the following raw materials in parts by weight: 4-8 parts of glutinous rice flour, 7-9 parts of snow pear pulp, 3-5 parts of wax gourd pulp, 4-6 parts of apricot kernel powder, 3-5 parts of whey protein, 50-80 parts of fresh milk, 6-9 parts of lotus plumule, 30-35 parts of composite glutinous rice soya-bean milk, 6-10 parts of traditional Chinese medicine extracting solution and 3-5 parts of xylitol. The sticky rice and apricot kernel soymilk is savoury and mellow in mouthfeel, has unique aroma of the lotus plumule and is unique in formula and simple and feasible in process; and the produced fresh milk has strong rice and bean aroma, has a certain blood lipid reducing effect, and the lotus plumule and sweet-scented osmanthus are fried together, so that the lotus plumule has the aroma of the sweet-scented osmanthus.

Description

technical field [0001] The invention relates to the field of soybean milk, in particular to glutinous rice almond soybean milk. Background technique [0002] Soymilk is produced by crushing soybeans, extracting the water-soluble components, removing the insolubles through centrifugal filtration, and then undergoing processes such as blending, miniaturization, canning, and sterilization. Most of the soluble nutrients in soybeans are transferred to soybean milk during this production process. Therefore, long-term drinking of soybean milk can absorb a large amount of high-quality protein, soybean oil, vitamins and minerals. Existing soybean milk is mostly soybean products, which have single nutrition, less flavor, and rough taste. There is an urgent need for new soybean milk products that are rich in nutrition, excellent in flavor, and have health-preserving and therapeutic effects. Contents of the invention [0003] The purpose of the present invention is to provide a kind ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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