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Five-grain soybean milk

A five-grain soymilk and soybean technology, applied in milk substitutes, dairy products, applications, etc., can solve the problem of nutrition loss of soymilk products, and achieve a better, smoother, more nutritious effect

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem mainly solved by the present invention is to provide a five-grain soybean milk, which solves the problem of nutrient loss in soybean milk products

Method used

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Experimental program
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Embodiment Construction

[0013] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0014] Embodiments of the present invention include: a kind of five-grain soybean milk, whose raw material formula is composed of the following materials in mass percentage:

[0015] Purified water 84.00%;

[0016] Non-GMO soybeans 9.70%;

[0017] Oats 1.50%;

[0018] Black rice 1.50%;

[0019] Black sesame 1.50%;

[0020] Corn 1.50%;

[0021] Acesulfame K 0.30%.

[0022] The five-grain soymilk of the present invention adopts the most suitable material ratio, which not only makes the soymilk taste better and smoother, but also has more nutrition than the original soymilk, and is suitable for people of all ages to eat .

[0023] ...

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PUM

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Abstract

The invention discloses five-grain soybean milk which comprises the following raw materials by weight percent: 84.00% of pure water, 9.70% of non-transgenic soybeans, 1.50% of oats, 1.50% of black rice, 1.50% of black sesame, 1.50% of corns and 0.30% of a stabilizer. According to the five-grain soybean milk, a proper material ratio is adopted, so that the soybean milk is relatively good and smooth in mouth feel, relatively rich in nutrition in comparison with raw soybean milk and suitable for being eaten by people of all ages.

Description

technical field [0001] The invention relates to the field of soybean drinks, in particular to five-grain soybean milk. Background technique [0002] Soy milk is made of high-quality soybeans as the main raw material, which is ground into a slurry, which has a sweet taste and rich nutrition. According to the different tastes of the public, different ingredients can be added to the soy milk. Five-grain soymilk is made by mixing whole grains with soybeans, grinding, filtering, and boiling. Five-grain soy milk is more nutritious than ordinary soy milk, and it is easy to digest and absorb. Contents of the invention [0003] The technical problem mainly solved by the invention is to provide a five-grain soybean milk, which solves the problem of nutrition loss in soybean milk products. [0004] In order to solve the above-mentioned technical problems, a technical solution adopted by the present invention is to provide a kind of five-grain soybean milk, the raw material for...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38A23L11/65
Inventor 兰颖辉
Owner SUZHOU JINJI FOODS