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Manufacturing method of loquat soybean milk

A production method and loquat technology are applied in the directions of dairy products, milk substitutes, applications, etc., which can solve the problems of difficult storage and preservation, waste, etc., and achieve the effects of delicate taste, fragrant taste and high nutritional value.

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] In our country, loquat fruit matures in late spring and early summer, and due to concentrated listing, high water content and difficulty in storage and preservation, it causes a lot of waste.

Method used

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Examples

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Embodiment Construction

[0018] 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.

[0019] Embodiments of the invention include:

[0020] A preparation method of loquat soybean milk, comprising:

[0021] A) Preparation of loquat juice: select loquat fruit that is fully mature, with yellow pulp and no mildew, wash the dust and other attached impurities on the surface with running water, and then soak it in 0.5% potassium permanganate solution for 30 seconds to 1 minute. Disinfect and sterilize the surface of the loquat, and then rinse it with running water; pour the loquat fruit into boiling water, keep it for 1 minute, pick it up and then cool it slightly, then manually peel and remove the core, and remove the fruit stems and soft rot, which are not suitable for processing. In...

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Abstract

The invention discloses a manufacturing method of loquat soybean milk. The manufacturing method comprises the following steps: preparing loquat juice, preparing soybean mil, mixing and blending, homogenizing, sterilizing and filling, and storing in a cooling manner. Through the manner, the loquat soybean milk has the flavor and nutrition of loquat and soybeans, the mouth feel is fine and smooth, the taste is fresh and the nutritive value is high.

Description

technical field [0001] The invention relates to the field of soybean beverage processing, in particular to a method for preparing loquat soybean milk. Background technique [0002] Loquat belongs to Rosaceae Loquat plant, which is widely planted in southern my country. Its pulp is soft and juicy, sweet and sour, rich in sugar, protein, potassium, phosphorus, iron, calcium and other minerals and vitamins. Loquat is cool in nature, sweet and sour in taste. In addition to stimulating the secretion of digestive glands, increasing appetite, helping digestion, quenching thirst and relieving heat, moistening lung and relieving cough, etc., its pulp is also rich in substances such as amygdalin and resveratrol. , has the effect of inhibiting the activity of tumor cells. [0003] In our country, loquat fruit matures in late spring and early summer, and due to reasons such as concentration in the market, high water content and difficulty in storage and preservation, it causes a lot of...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 金锋鲁茂林
Owner SUZHOU JINJI FOODS