Fragrant peach blossom fruit vinegar soybean milk and preparation method thereof

Abstract

The invention discloses fragrant peach blossom fruit vinegar soybean milk. The fragrant peach blossom fruit vinegar soybean milk is prepared from the following raw materials in parts by weight: 354-362 parts of soybean, 142-146 parts of apple vinegar, 9-11 parts of peach blossoms, 24-25 parts of highland barley powder, 32-37 parts of asparagus, 21-24 parts of Guiling gao, 30-36 parts of blueberry jam, 2.7-2.9 parts of semen sterculiae lychnophorae, 2.4-2.6 parts of ophiopogon roots, 2.4-2.6 parts of sodium cyclamate, 0.3-0.4 part of an antifoaming agent, 585-590 parts of white sugar, 1.4-1.7 parts of salt and an appropriate amount of water. The soybean milk disclosed by the invention is diversified in processing raw materials, such as the apple vinegar, the peach blossoms and the Guiling gao, and is rich in nutrition; in addition, extracts of Chinese herbal medicines, such as the semen sterculiae lychnophorae and the ophiopogon roots are also added, so that the peach blossom fruit vinegar soybean milk has definite effects of health preservation and health care, the soybean raw materials are directly preprocessed before being processed and milled, so that nutrition-resistant factors in the soybean can be effectively reduced, the quality of the processed soybean milk is good, and the eating effect is good.

Description

technical field [0001] The invention relates to the technical field of drinking food and its processing, and mainly relates to peach blossom vinegar-flavored soybean milk and a preparation method thereof. Background technique [0002] Soymilk is a kind of nutritious food loved by our people. Soymilk contains many nutrients necessary for human body, such as protein, fat, carbohydrates, amino acids and fatty acids, etc. In addition, there are various trace elements, as well as soybean oligosaccharides, soybean iso Functional factors such as flavonoids have positive effects on the anti-aging and anti-oxidation of the human body. However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impac...

AI Technical Summary

Problems solved by technology

However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impact on health; in the process of making soymilk, trypsin inhibitors are the most notable anti-nutritional factors in soymilk production, and their content is related to the health of the diet, but in the current soymilk industry, the content of trypsin inhibitors Elimination mainly depends on the heating during the cooking process of soybean milk, but these heat treatments will inactivate the trypsin inhibitor, and will also cause great damage to the nutrients in the soybean milk. Therefore, it is necessary to directly pre-treat the soybean raw materials, which can be The process is adopted before soybean grinding to reduce the additional heat added by the subsequent process to remove anti-nutritional factors