Whole-bean soybean milk

Abstract

The invention discloses whole-bean soybean milk. The soybean milk comprises the following raw materials: soybeans, sticky rice, sugar, salt and water. The invention also discloses a preparation method of the whole-bean soybean milk. According to the invention, the sticky rice and the salt are added into the soybean milk on basis of the soybeans; the soybeans, the sticky rice, the sugar and the salt are grinded together by three-stage grinding, so that the soybean milk prepared is exquisite in fragrance, soft and smooth in taste and free of feel of residue. The soybean milk is free of any antiseptic or additive and has a shelf life of up to 45 days at normal temperature.

Description

technical field [0001] The present invention relates to a kind of soybean milk, especially relates to a kind of whole bean soybean milk. Background technique [0002] Soymilk is made by soaking soybeans in water, grinding, filtering, and boiling. Soy milk is very nutritious and easy to digest and absorb. Soy milk is an ideal food for preventing and treating diseases such as hyperlipidemia, high blood pressure, arteriosclerosis, iron deficiency anemia, and asthma. Soymilk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamin B1.B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it. Although it is not as good as tofu, it is higher than any other milk. It is very suitable for various groups of people, including the elderly, a...

AI Technical Summary

Problems solved by technology

[0003] The existing soymilk production method is mainly to grind the beans, filter out the bean dregs, and the processing tool is mainly a soymilk machine; there is also a technology that mentions whole bean soymilk, but in the disclosed technology, either a stabilizer is added to the formula, or the treatment process cannot Satisfy the taste needs, and especially the existing breakfast soy milk, all use preservatives, such as potassium sorbate, and its shelf life is generally one week

When consumers drink soymilk, what they hope to obtain is a kind of whole-bean soymilk with strong taste, smooth and no residue, no preservatives and additives, and long shelf life, but there is no report in the prior art