Kidney tonifying bean dreg fermented milk with coconut fragrance and preparation method thereof

Abstract

The invention discloses a kidney tonifying bean curd dreg fermented milk with a coconut fragrance. 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 morinda officinalis, 1.8 to 2 parts of cistanche, 2 to 2.2 parts of durian kernel, 1.9 to 2.1 parts of boschniakia rossica, 2.3 to 2.5 parts of fructus broussonetiae, 20 to 24 parts of coconut juice, 15 to 18 parts of walnut kernel, 9 to 10 parts of honey, 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, and has a milk yellow color. 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 and rich nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coconut-flavored kidney-tonifying bean dregs fermented milk and a preparation method thereof. Background technique [0002] Soybean dregs is a kind of food resource that is rich in nutritional value and has not been fully exploited. my country is one of the main countries in the world for planting soybeans. Domestic soybean resources are abundant, and the soy product industry is booming. 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. Bean dregs, due to its high moisture content, difficult to store and preserve, dark color, severe beany smell, poor taste and other factors, the development and utilization of bean dregs at home and abroad are very low. . SUMMARY OF THE INVENTION [0003] The purpose of the present ...

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