Appetite stimulating and eyesight improving soybean dreg fermented milk and preparation method thereof

Abstract

The present invention discloses an appetite stimulating and eyesight improving soybean dreg fermented milk which is made of the following raw materials in parts by weight: 800-820 parts of soybean dregs, 2.2-2.3 parts of buddleja officinalis, 1.8-2 parts of leonurus artemisia, 1.2-1.5 parts of cuscuta chinensis, 1.9-2 parts of nelumbo nucifera leaves, 20-22 parts of bitter gourds, 10-12 parts of tomatoes, 10-12 parts of cashew nut kernels, 4-5 parts of arabic gum, 0.7-0.8 part of PGA, 2.5-2.7 parts of sodium alginate, 900-920 parts of skim milk powder, 800-820 parts of white granulated sugar, 100-110 parts of leavening agents, and an appropriate amount of corn gluten meal and allicin. The soybean dreg fermented milk is mellow in soybean and milk fragrances, is creamy yellow, and has relative high water soluble dietary fibers after the microwave treatment. The added allicin can greatly reduce the lipoxygenase activity in the soybean dregs, the beany flavor is completely removed after the soybean dregs are boiled several times subsequently, and the obtained fermented milk is soft in taste, rich in nutrition, and full of aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented bean dregs fermented milk for appetizing and improving eyesight and a preparation method thereof. Background technique [0002] Okara is a food resource that is rich in nutritional value and has not been fully developed and utilized. my country is one of the main countries that grow soybeans in the world. The domestic soybean resources are abundant, and the soybean product industry has developed vigorously. Okara is the processing process of various soybean products. The by-products produced in soybeans account for about 15%-20% of the dry weight of soybeans, which are rich in dietary fiber, protein, fat, isoflavones, and mineral elements such as calcium and potassium. my country produces about tens of millions of tons of wet soybeans every year. Okara, due to its high moisture content, difficulty in storage, dark color, severe beany smell, and poor taste,...

AI Technical Summary

Problems solved by technology

[0002] Okara is a food resource that is rich in nutritional value and has not been fully developed and utilized. my country is one of the main countries that grow soybeans in the world. The domestic soybean resources are abundant, and the soybean product industry has developed vigorously. Okara is the processing process of various soybean products. The by-products produced in soybeans account for about 15%-20% of the dry weight of soybeans, which are rich in dietary fiber, protein, fat, isoflavones, and mineral elements such as calcium and potassium. my country produces about tens of millions of tons of wet soybeans every year. Bean dregs, due to its high moisture content, difficulty in storage, dark color, severe beany smell, and poor taste, the development and utilization of bean dregs at home and abroad is very low in Chengdu