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A kind of loquat soybean milk and preparation method thereof

A technology of loquat beans and loquats, which is applied in the field of loquat soybean milk and its production, can solve the problems of difficult storage and preservation, waste, etc., and achieve the effect of delicate taste, fragrant taste and high nutritional value

Active Publication Date: 2016-04-27
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

[0024] 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.

[0025] Embodiments of the invention include:

[0026] A kind of loquat soybean milk, comprising: the raw material formula of said loquat soybean milk is composed of the following materials in mass percentage:

[0027] Soymilk 83.0~87.0%;

[0028] Loquat juice 5.0~8.0%;

[0029] Sucrose 8.0~8.5%;

[0030] Xanthan gum 0.20~0.25%;

[0031] Loquat essence 0.010~0.015%; the sum of each raw material is 100%.

[0032] Adopting the raw material formula described above, a kind of preparation method of loquat soybean milk comprises:

[0033] A) Preparation of loquat raw juice: select fully mature loquat fruit with yellow pulp and no mildew, wash the dust and other attached impurities on the surface w...

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PUM

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Abstract

The invention discloses a kind of loquat soybean milk. The raw material formula is composed of the following materials in mass percentage: 83.0-87.0% of soybean milk, 5.0-8.0% of loquat raw juice, 8.0-8.5% of sucrose, and 0.20-0.25% of soybean milk Raw gum and 0.010~0.015% loquat essence, the sum of each raw material is 100%; using the above raw material formula, the production method of loquat soy milk includes: preparation of loquat juice, preparation of soybean milk, mixing and deployment, homogenization, sterilization and filling , cooling storage. Through the above method, the present invention can have the flavor and nutrition of loquat and soybean, delicate taste, delicate taste and high nutritional value.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a loquat soybean milk and a preparation method thereof. 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 lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 金锋鲁茂林
Owner SUZHOU JINJI FOODS