Five-cereal health soybean milk and processing process thereof

A soymilk and five-grain technology, which is applied in the field of five-grain health-preserving soymilk and its processing technology, can solve the problems of unreasonable nutrition, affecting the appearance and appetite of soymilk, and the taste is not mellow, so as to prevent cardiovascular diseases and anemia, enhance Brain power and memory, the effect of thick taste

Inactive Publication Date: 2014-12-24
田志华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soybean, sesame, oats, corn, and black rice are the main raw materials of the five-grain soymilk currently on the market. Not only will these raw materials produce skins, fibers, and other substances of different colors after grinding, which will affect the appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: The weight percentage of raw materials is: soybean 50%, corn 20%, millet 10%, brown rice 10%, wheat 5%, jujube 5%.

[0014] Processing technology: (1) Low-temperature baking of raw materials: the baking temperature of soybeans is 125°C, and the baking time is 150 minutes; the baking temperature of corn is 120°C, and the baking time is 140 minutes; the baking temperature of millet is 110°C, and the baking time is 130 minutes; The temperature is 120°C, and the baking time is 140 minutes; the baking temperature of wheat is 125°C, and the baking time is 150 minutes; the baking temperature of red dates is 100°C, and the baking time is 110 minutes;

[0015] (2) Proportional mixing: mix the above raw materials in proportion and add them into the soybean milk machine;

[0016] (3) Refining: Add boiling water to the soymilk machine, turn on the soymilk machine, and grind for 5 minutes, wherein the weight ratio of raw materials to boiling water is 1:8;

[0017] (4)...

Embodiment 2

[0018] Embodiment 2: The weight percentage of raw materials is: soybean 55%, corn 15%, millet 12%, brown rice 5%, wheat 8%, jujube 5%.

[0019] Processing technology: (1) Low-temperature baking of raw materials: the baking temperature of soybeans is 135°C, and the baking time is 120 minutes; the baking temperature of corn is 130°C, and the baking time is 110 minutes; the baking temperature of millet is 120°C, and the baking time is 100 minutes; The temperature is 130°C, and the baking time is 110 minutes; the baking temperature of wheat is 135°C, and the baking time is 120 minutes; the baking temperature of red dates is 120°C, and the baking time is 100 minutes;

[0020] (2) Proportional mixing: mix the above raw materials in proportion and add them into the soybean milk machine;

[0021] (3) Refining: add boiling water to the soymilk machine, turn on the soymilk machine, and grind for 8 minutes, wherein the weight ratio of raw materials to boiling water is 1: 10;

[0022] (4...

Embodiment 3

[0023] Embodiment 3: The weight percentage of raw materials is: soybean 45%, corn 25%, millet 5%, brown rice 12%, wheat 5%, jujube 8%.

[0024] Processing technology: (1) Low-temperature baking of raw materials: the baking temperature of soybeans is 130°C, and the baking time is 140 minutes; the baking temperature of corn is 125°C, and the baking time is 130 minutes; the baking temperature of millet is 115°C, and the baking time is 120 minutes; The temperature is 125°C, and the baking time is 130 minutes; the baking temperature of wheat is 130°C, and the baking time is 140 minutes; the baking temperature of red dates is 110°C, and the baking time is 110 minutes;

[0025] (2) Proportional mixing: mix the above raw materials in proportion and add them into the soybean milk machine;

[0026] (3) Refining: add boiling water to the soymilk machine, turn on the soymilk machine, and grind for 8 minutes, wherein the weight ratio of raw materials to boiling water is 1: 10;

[0027] (4...

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PUM

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Abstract

The invention provides five-cereal health soybean milk and a processing process thereof. According to the formula, the five-cereal health soybean milk consists of the following raw materials in percentage by weight: 45%-55% of soybean, 15%-25% of corn, 5%-12% of millet, 5%-12% of brown rice, 3%-8% of wheat and 5%-8% of red dates. The processing process comprises the following steps: roasting at low temperature, mixing the raw materials in a ratio, grinding into soybean milk and filling cups with the soybean milk. As multiple cereals are adopted and mixed together, the five-cereal health soybean milk is not only thick in taste, but also relatively rich in nutrition, and has a good health effect; in addition, as the raw materials are roasted at low temperature before being grinded, not only are the nutrient components not damaged, but also the earthy smell of the raw materials is completely removed, a unique mellow smell is achieved instead, and thus the soybean milk is relatively thick and smooth and is deeply loved by people.

Description

technical field [0001] The invention relates to the field of soybean beverages, in particular to a five-grain health-preserving soybean milk and a processing technology thereof. Background technique [0002] As people pay more attention to their own health, various health-preserving methods emerge in an endless stream, among which health-preserving food accounts for a more important part. Soymilk is especially favored by people because it is rich in nutrients, easy to digest and absorb, and can prevent and treat diseases such as hyperlipidemia, hypertension, arteriosclerosis, iron deficiency anemia, and asthma. Ordinary soy milk is basically made of soybeans, while five-grain soy milk is made by mixing whole grains with soybeans, grinding, filtering, and boiling. It is more nutritious and more comprehensive, and people prefer it. [0003] Soybean, sesame, oats, corn, and black rice are the main raw materials of the five-grain soymilk currently on the market. Not only will t...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 汤应君李晖罗辉
Owner 田志华
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