Mint chocolate flavored soya-bean milk and preparation method thereof

Abstract

The invention discloses a kind of mint chocolate flavored soya-bean milk which is made by the following materials by weight: 340-346 parts of soybeans, 84-88 parts of red beans, 60-64 parts of pine nuts, 23-26 parts of lily roots, 30-35 parts of chocolate, 9-12 parts of dahurian angelica root powder, 24-27 parts of bananas, 20-23 parts of peppermint candies, 3-3.4 parts of matsumura leafflower herbs, 3-3.2 parts of reed leaves, 2-2.2 parts of sodium cyclamate, 0.3-0.4 parts of a defoaming agent, 576-583 parts of sugar, 1.4-1.7 parts of salt and a proper amount of water. The mint chocolate flavored soya-bean milk has a good taste and certain nourishing effects as the extracts of the traditional Chinese herbs matsumura leafflower herbs and reed leaves are added during processing, furthermore the soybean materials are pretreated before processing the soybean milk, thereby reducing the anti-nutrition factor in soybeans, improving integral nutrition and nutrition value, and ameliorating immunity and benefiting health if someone drinks the milk for a long-term.

Description

technical field [0001] The invention relates to the technical field of drinking food and its processing, and mainly relates to a mint chocolate-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 on ...

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