Processing method for five-bean vegetable fruit health care soya-bean milk

A processing method and technology of soy milk, applied in milk substitutes, dairy products, applications, etc., can solve the problems of loss of nutrition, taste and single nutrient composition, and achieve the effects of rich nutrition, enhanced health care value, and unique taste.

Active Publication Date: 2013-10-16
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the soy milk in the market now uses soybeans as a raw material, with a single taste and nutritional content, and most of the soy milk products, in order to ensure a delicate taste, the bean dregs are filtered out, losing a large part of the nutrition

Method used

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Effect test

Embodiment

[0013] A processing method of five-bean vegetable and fruit health-care soybean milk is characterized in that it comprises the following steps:

[0014] (1) Weigh the following raw materials in parts by weight (kg): soybean 15, pea 10, green bean 5, black bean 5, red bean 10, hawthorn leaf 0.8, hundred 2, apple leaf 1, strawberry 3, pineapple 3, pomegranate leaf 0.8, Schisandra 2, mulberry 3, walnut kernel 4;

[0015] (2) Wash the weighed soybeans, peas, green beans, black beans, and red beans with clean water, soak them in the decoction of schisandra, lily, hawthorn leaves, apple leaves, and pomegranate leaves for 8 hours, and add appropriate amount of water to grind them into soybean milk;

[0016] (3) Mix the weighed strawberries, pineapples, and mulberries, and make jam; stir-fry the walnut kernel powder over a low heat, then cool and grind it to get walnut powder;

[0017] (4) Add the jam and walnut powder obtained in step (3) into the soy milk obtained in step (2), and ...

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PUM

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Abstract

The invention discloses a processing method for five-bean vegetable fruit health care soya-bean milk. The soya-bean milk is composed of, by weight, 10-15 parts of soybeans, 10-15 parts of peas, 5-10 parts of green soya beans, 5-10 parts of black soya beans, 5-10 parts of red beans, 0.6-0.8 parts of hawthorn leaves, 1-2 parts of lily, 0.8-1.2 parts of apple leaves, 2-3 parts of strawberries, 2-3 parts of pineapples, 0.6-0.8 parts of pomegranate leaves, 1-2 parts of schisandra chinensis, 2-3 parts of mulberries and 3-5 parts of walnut kernels. The processing method uses five kinds of beans comprising soybeans, black soya beans, red beans, peas and green soya beans, and overcomes the defects of single ingredient of traditional soya-bean milk. Jam is added as raw materials and the soya-bean milk is richer in nutrients and has more unique taste. Chinese herbal medicines improving sleeping such as schisandra chinensis, lily and the like are added as auxiliary materials, and the health care values of the product are raised.

Description

technical field [0001] The invention relates to a processing method of five-bean vegetable and fruit health-care soybean milk, which belongs to the technical field of food processing. Background technique [0002] Most of the soymilk on the market now uses soybeans as a raw material, with a single taste and nutritional components. In order to ensure a delicate taste, most soymilk products filter out the bean dregs, which loses a large part of their nutrition. Today, with the improvement of people's quality of life and the rapid growth of health awareness, the concept of supplementing medicine and food has entered thousands of households, so health drinks will be very popular. Contents of the invention [0003] The invention provides a processing method of five-bean, vegetable and fruit health-care soybean milk. [0004] The present invention is achieved through the following technical solutions: [0005] A processing method of five-bean vegetable and fruit health-care so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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