Pawpaw and bean dreg fermented milk capable of promoting digestion and preparation method thereof

Abstract

The invention discloses a pawpaw and bean dreg fermented milk capable of promoting digestion. The fermented milk is composed of the following raw materials in parts by weight: 800 to 820 parts of bean dreg, 2 to 2.3 parts of cicada slough, 2.5 to 2.8 parts of ramie root, 2.3 to 2.5 parts of euphorbia indica, 1.9 to 2.1 parts of balanophora involucrate, 2 to 2.2 parts of clove twig, 20 to 25 parts of day lily, 40 to 45 parts of pawpaw, 15 to 20 parts of rose petal, 15 to 20 parts of straw, 4 to 5 parts of Arabic gum, 0.7 to 0.8 part of PGA, 2.5 to 2.7 parts of sodium alginate, 900 to 920 parts of degreased milk powder, 800 to 820 parts of white granulated sugar, 100 to 110 parts of leavening agent, a proper amount of corn protein powder, and a proper amount of garlicin. The bean dreg fermented milk is rich in soybean fragrance and milk fragrance. After a microwave treatment, the water soluble dietary fiber content is increased, and the added garlicin greatly reduces the activity of lipoxidase in bean dregs. The soybean odor is radically removed after several times of boiling. The obtained fermented milk has a soft taste, rich nutrients and fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented papaya bean dregs fermented milk 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, the development and utilization of oka...

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