Mussel seafood flavor soybean milk and preparation method thereof

Abstract

The present invention discloses a mussel seafood flavor soybean milk, which is characterized in that the mussel seafood flavor soybean milk is prepared from the following raw materials by weight: 320-330 parts of soybean, 68-70 parts of pumpkin seeds, 20-25 parts of cassava starch, 77-80 parts of mussel, 60-65 parts of rubus corchorifolius fresh fruit, 45-50 parts of ulva lactuca, 3-3.2 parts of melissa officinalis, 3.1-3.4 parts of fructus alpiniae oxyphyllae, 2-2.2 parts of sodium cyclamate, 0.3-0.4 part of an anti-forming agent, 583-586 parts of white sugar, 1.4-1.7 parts of salt, and a proper amount of water. According to the present invention, the mussel seafood flavor soybean milk has characteristics of seafood flavor, rich nutrition, high nutritional value and a certain health preserving and health care effect, and before the processing grinding, the soybean raw material is directly pre-treated so as to effectively reduce the anti-nutritional factor in the soybean, such that the processed soybean has characteristics of good quality and good eating effect.

Description

technical field [0001] The invention relates to the technical field of drinking food and its processing, and mainly relates to mussel and seafood-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 impact o...

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