Turnjujube and coarse-cereal fermented soybean milk

Abstract

The invention discloses turnjujube and coarse-cereal fermented soybean milk. The fermented soybean milk is prepared by the following raw materials: by weight, 3 to 5 parts of coarse-cereal rose puree, 6 to 8 parts of white granulated sugar, 3 to 5 parts of soybeans, 0.1 to 0.2 part of red beans, 0.1 to 0.3 part of black beans, 0.2 to 0.4 part of peanuts, 1 to 2 parts of Castanea seguinii Dode leaves, 1 to 2 parts of coix seeds, 1 to 2 parts of turnjujubes, 0.3 to 0.4 part of potatoes, 0.2 to 0.4 part of Chinese wolfberries, 80 to 90 parts of fresh milk, and an appropriate amount of yoghourt zymocyte. The fermented soybean milk of the invention has a fragrant and sweet mouthfeel and unique flavor, and is good for health since coarse cereals and bean dregs provide a lot of dietary fiber and other nutrients.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to yogurt with chicken feet and pears. 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 soy milk is mostly soybean products, which have single nutrition, less flavor and rough taste, so there is an urgent need for new soy milk products with rich nutrition and ...

AI Technical Summary

Problems solved by technology

[0005] There is still not much utilization of chicken feet and pear processed foods