Taglam plant milk and making process thereof

A preparation process and a leaf-eating technology, applied in the field of Nutritious Beverages, can solve the problems of incomplete nutrition, incomplete functions, market influence, etc., and achieve the effects of rich nutritional value, high functional value and high nutritional value.

Inactive Publication Date: 2016-05-25
柏绿山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the particularity of the process of extracting protein, the breadth of palatability affected by the beany smell, and the limitation of the storage period of acid enzymes, the market of soybean protein beverages is affected.
[0005] In addition, although peanut protein beverages, sunflower protein beverages, sesame protein beverages, and coconut protein beverages have mature technologies, it is because they also have the particularity of soybean protein beverages that the products cannot meet the palatability and raw materials cannot be guaranteed, etc. reason, impede promotion
[0006] Most of these plants for making protein drinks only have a single function. First, t

Method used

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  • Taglam plant milk and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1.1 Formula composition

[0035] Element

Dosage (weight)

Lemongrass Serum

280

agar

0.09

sweet baby

0.2

mango extract

0.4

Potassium sorbitol

0.08

water

719.23

[0036] 1.2 steps

[0037] Step1: Preparation of the leaf-eating grass slurry: After sorting and sorting the leaf-eating grass, it is cleaned in turn, centrifuged and dried to remove floating water, crushed with a pulverizer to 60 mesh, removed with a slurry filter, and used with a slurry colloid mill Grinding to more than 180 mesh, and filtering with a 180 mesh slurry filter sterilizer to obtain leaf-eating grass slurry;

[0038] Step2: Preparation of agar solution: crush the agar to above 80 mesh, soak in warm water for 20-30 minutes, heat to 95°C to dissolve, keep the state for 15-20 minutes when the temperature is lowered to 90°C, and filter when the temperature is lowered to 50-60°C , sterilization, and storage tank to o...

Embodiment 2

[0043] 2.1 Formula composition

[0044] Element

Dosage (weight)

Lemongrass Serum

400

sodium alginate

0.72

Xylitol

0.2

ethyl maltol

0.3

Potassium sorbitol

0.10

water

598.68

[0045] 2.2 steps

[0046] Step1: Preparation of the leaf-eating grass slurry: After sorting and sorting the leaf-eating grass, it is cleaned in turn, centrifuged and dried to remove floating water, crushed with a pulverizer to 60 mesh, removed with a slurry filter, and used with a slurry colloid mill Grinding to more than 180 mesh, and filtering with a 180 mesh slurry filter sterilizer to obtain leaf-eating grass slurry;

[0047]Step2: Preparation of sodium alginate solution: crush sodium alginate to more than 80 mesh, soak in warm water for 20-30 minutes, heat to 95°C to dissolve, cool to 90°C and keep the state for 15-20 minutes, cool to 50- At 60°C, filter, sterilize, and store in a tank to obtain a sodium alginate...

Embodiment 3

[0052] 3.1 Formula composition

[0053] Element

Dosage (weight)

Lemongrass Serum

100

agar

0.5

sucrose

3

mango extract

0.5

Potassium sorbitol

0.12

milk powder

55

water

840.88

[0054] 3.2 steps

[0055] Step1: Preparation of the leaf-eating grass slurry: After sorting and sorting the leaf-eating grass, it is cleaned in turn, centrifuged and dried to remove floating water, crushed with a pulverizer to 60 mesh, removed with a slurry filter, and used with a slurry colloid mill Grinding to more than 180 mesh, and filtering with a 180 mesh slurry filter sterilizer to obtain leaf-eating grass slurry;

[0056] Step2: Preparation of agar solution: crush the agar to above 80 mesh, soak in warm water for 20-30 minutes, heat to 95°C to dissolve, keep the state for 15-20 minutes when the temperature is lowered to 90°C, and filter when the temperature is lowered to 50-60°C , sterilization, ...

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PUM

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Abstract

The invention discloses taglam plant milk and a making process thereof. The taglam plant milk is prepared from, by weight, 100-400 parts of taglam pulp, 0.09-0.72 part of natural polysaccharide suspending agent, 0.001-3 parts of sweetening agent, 0.3-0.5 part of flavor enhancer, 0.08-0.12 part of preservative and the balance water based on 1,000 parts of the milk. The taglam plant milk has the advantages of being low in cost and rich in nutrition.

Description

technical field [0001] The invention relates to the field of nutritional beverages, in particular to drinking milk products using plants as raw materials, in particular to leaf-eating plant milk and a preparation process thereof. Background technique [0002] At present, milk has become an important food in human nutrition. Today, world milk production is close to 650 billion tons. Milk accounts for 85 percent of this production. This worldwide production is growing steadily year by year, having increased by more than 20% in ten years. Milk is a food containing by no means insignificant sources of protein of high biological quality. Protein is the third major energy source in our diet after carbohydrates and lipids. They are essential for our survival and are provided both by products of animal origin (meat, fish, eggs, dairy products) and plant foods (cereals, pulses, etc.). Animal proteins have long proven to be extremely successful in terms of their excellent nutriti...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 柏绿山杨秀丽柏英庭
Owner 柏绿山
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