Pea and soybean milk

Abstract

The invention discloses a pea and soybean milk.The pea and soybean milk is prepared from, by weight, 200-250 parts of soybeans, 150-200 parts of peas, 50-70 parts of petroselinum crispum and 15-20 parts of peanut kernels.Firstly, the soybeans are washed to remove impurities and then put into a soaking container, water is added for immersing the soybeans, table vinegar is dripped into the soaking container, stirring is carried out until the Ph value is 5-6, and soaking is carried out for 8-12 h; then, the soaked soybeans, the peas, the petroselinum crispum and the peanut kernels are put into a grinding machine together, and water is injected for grinding; after grinding is finished, the mixture is led into a milk cooing machine, the temperature is set at 115-125 DEG C, stirring and milk cooking are carried out, after the milk is boiled, cooking continues for 2-5 min, and then high-temperature sterilization and low-temperature filling are carried out.The pea and soybean milk thoroughly solves the flatulence problem, is thick and attractive in color, aromatic and mellow in smell, excellent in taste, reasonable in nutrition matching and especially suitable for being drunk in summer, and has the effects of relieving internal heat and inducing diuresis, expelling toxins and keeping young, clearing away heat and soothing the nerves, and regulating the intestines and stomach.

Description

technical field [0001] The invention relates to pea 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 spring and autumn...

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