Selenium-enriched soybean milk

Abstract

The invention discloses selenium-enriched soybean milk.The selenium-enriched soybean milk is prepared from, by weight, 300-400 parts of soybeans, 60-80 parts of konjak fine powder, 10-15 parts of peanuts and 5-10 parts of corn kernels; the soybeans are washed clean, impurities are removed, the processed soybeans are put into a soaking container, water is added to enable the soybeans to be immersed into the soaking container, vinegar is dropwise added into the soybean soaking container and stirred till the pH value ranges from 5 to 6, soaking is conducted for 8-24 h, the corn kernels and the peanuts are put into another soaking container to be soaked for 6-8 h, the soaked soybeans, corn kernels and peanuts are put into a grinding machine for grinding through water injection, after grinding is finished, the mixture is led into a soybean milk boiling machine, the konjak fine powder is put into the soybean milk boiling to be stirred to be blended, stirring and boiling are conducted at the set temperature ranging from 115 DEG C to 125 DEG C, high-temperature sterilization is conducted, and low-temperature filling is conducted.According to the selenium-enriched soybean milk, the purpose of enriching selenium is achieved by fully utilizing the situation that the raw materials naturally contain selenium, the soybean milk is rich and attractive in color, sweet, delicious and reasonable in nutrition arrangement, and the effects of removing toxicity, diminishing swelling, discharging waste, keeping youth, relieving cough, reducing sputum and regulating the intestines and stomach are achieved.

Description

technical field [0001] The invention relates to selenium-enriched soybean milk, which belongs to the technical field of food processing. Background technique [0002] Soymilk is a traditional drink of the Han nationality in China. The earliest soymilk was made by Liu An, king of Huainan in the Western Han Dynasty. It is made by soaking soybeans in water, grinding them, filtering them, and boiling them. Soy milk is very nutritious and easy to digest and absorb. Different from western milk, soy milk is a food with very Chinese national characteristics and is widely popular in Chinese areas. 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, which is very suitable for various groups of people, including the elderly, adults, teenagers, children and so on. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spr...

AI Technical Summary

Problems solved by technology

[0003] Existing soymilk production, in addition to traditional production methods, more reports, is to make soymilk with a large number of health food or Chinese herbal medicine ingredients and soybeans, this production method does not take into account that soymilk food is used for daily drinking Drinking products, the combination of random additions makes soy milk not have the aroma and nutrition that traditional soy milk should have. Feasibility, for example, during the cooking process of soybean milk, there will be false boiling phenomenon (when the temperature is close to 93 degrees), false boiling will lead to drinking poisoning, and the composition after adding a large number of ingredients in the prior art is easy to produce false boiling. Boiling phenomenon, or some raw materials in the added ingredients cannot be cooked at high temperature at all (nutrient loss or deterioration), and for the flatulence factor contained in soy foods, how to reduce or eliminate it in the prior art in processing soy milk None reported