Functional five-cereal bean milk as well as production technology thereof

Abstract

The invention relates to functional five-cereal bean milk as well as a production technology thereof, and belongs to the technical field of beverage processing. The production technology of the functional five-cereal bean milk is characterized by comprising the following steps: mixing baked germinated brown rice and germinated soybeans to pulp by taking the germinated soybeans and the germinated rice as main raw materials, pulping corns, oat, barley, buckwheat, Awadani, mung beans and red beans respectively, compounding, adding a sweetening agent, a stabilizing agent and an emulsifying agent, then homogenizing, degassing, sterilizing, cooling and performing sterile filling, thereby preparing the functional five-cereal bean milk. According to the invention, all the germinated soybeans and brown rice grains are utilized; the application fields of corns, oat, barley, buckwheat, Awadani, mung beans and red beans are widened; the functional five-cereal bean milk is unique in flavor, fine and smooth in mouthfeel, balanced in nutrition and rich in beneficial components of gamma-aminobutyric acid (GABA), dietary fibers and the like, and has the efficacies of resisting oxidation, improving the immunity of organism, relaxing bowels, building body, losing weight, reducing blood pressure, improving sleep and the like, and the content of GABA in the functional five-cereal bean milk is 10-15 mg/100mL.

Description

1. Technical field [0001] The invention relates to functional five-grain soybean milk and its production technology, which belongs to the technical field of beverage processing. 2. Technical background [0002] Soybean is rich in nutrition, known as "the king of beans", known as "vegetable meat" and "green dairy cow", with 20-40% higher protein, rich in fat, dietary fiber, isoflavones, vitamins A, B, D, E and calcium, phosphorus, iron and other minerals, no cholesterol. Black soybeans in soybeans have the characteristics of high protein and low calorie, and at the same time have various biologically active substances such as black soybean pigments, black soybean polysaccharides and isoflavones. The nutritional value of brown rice is higher than that of polished white rice and whole wheat. The rice bran and germ part of brown rice are rich in vitamin B and vitamin E; the content of potassium, magnesium, zinc, iron, manganese and other trace elements is high; although the pro...

AI Technical Summary

Problems solved by technology

The patent (publication number CN102919376A, published on February 13, 2013) discloses "a kind of high γ-aminobutyric acid germ soymilk and its production process", using sprouted beans that have been germinated under low-oxygen and low-temperature stress as raw materials to prepare a A high-GABA germ soymilk, the patent does not involve the combination of beans and grains, nor does it involve the color and taste of soymilk products

[0006] The patent (publication number CN102986898A, published on March 27, 2013) discloses "a method for preparing compound rice bean (sprout) milk", which uses dehydrogenase in germinated brown rice to reduce soybean sprouts and soybean kernels. bean flavor brought by powder, and compounded with milk or peanut milk, sesame milk, almond milk, walnut milk, instant coconut powder, cocoa powder, obtained through homogenization, cooking, and filling. This invention does not use soybeans and Brown rice does not involve GABA, a variety of beans and cereals, and products of different colors; the patent (publication number CN102986897A, published on March 27, 2013) discloses "a method