Mango almond fermented soybean milk

A technology of mandelic acid and mango, applied in milk preparations, dairy products, applications, etc., can solve the problems of less flavor, rough taste, single nutrition, etc., and achieve the beneficial effect of cleaning blood

Inactive Publication Date: 2013-09-11
BENGBU FULIN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing soy milk is mostly soybean products, with single nutrition, less flavor, and rough taste. There is an urgent ne

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A kind of mango almond sour milk, it is made from the raw material of following parts by weight (kg):

[0022] 4 soybeans, 2 mung beans, 1 yellow rice, 1 sweet almond, 0.5 cashew nuts, 0.7 malt, 0.5 oats, 1 blood glutinous rice, 12 mangoes, 6 health Chinese medicinal liquid, 4 white sugar, 100 fresh milk, appropriate amount of yogurt fermentation agent;

[0023] The health-preserving Chinese medicinal liquid is prepared from the following raw materials in parts by weight: 2 purslane, 4 papaya, 1 chestnut leaf, 1 seabuckthorn, 2 houttuynia, 2 peony bark, 5 medlar, 2 gardenia , Pomegranate leaf 1, ginseng leaf 1.

[0024] Described a kind of mango almond yogurt is characterized in that: preparation method is:

[0025] (1) Fry cashew nuts and sweet almonds, set aside;

[0026] (2) After mixing soybeans, mung beans, yellow rice, fried sweet almonds, fried cashew nuts, malt, oats, and blood glutinous rice, soak them in rice wine for 7 hours, take them out, and add the tota...

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PUM

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Abstract

The invention discloses mango almond fermented soybean milk. The fermented soybean milk is prepared by the following raw materials: by weight, 2 to 4 parts of soybeans, 1 to 2 parts of mung beans, 1 to 2 parts of millet, 1 to 2 parts of sweet almonds, 0.3 to 0.5 part of cashews, 0.5 to 1 part of malt, 0.4 to 0.5 part of oats, 1 to 2 parts of red glutinous rice, 12 to 15 parts of mangoes, 4 to 8 parts of health-preserving Chinese medicinal solutions, 3 to 4 parts of white granulated sugar, 90 to 100 parts of fresh milk, and an appropriate amount of yoghourt zymocyte.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to mango almond yogurt. Background technique [0002] In addition to deep processing of soybeans to make soybean products, soybean milk powder, and condensed soybean milk, it can also be made into nutritious soybean milk drinks. 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. [0003] 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, excel...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/133
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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