Pitaya soybean milk

Abstract

The invention discloses pitaya soybean milk. The pitaya soybean milk is composed of, by weight, 400-500 parts of soybeans, 80-100 parts of pitayas, 15-30 parts of peanut kernels and 1-3 parts of apricot kernels. A preparation method of the pitaya soybean milk comprises the steps of firstly, thoroughly washing the soybeans to remove impurities, placing the soybeans into different immersion vessels, adding water for immersion, dropwise adding vinegar into the soybean immersion vessels, stirring the materials till the Ph value is 5-6, immersing the soybeans for 8-24 hours, removing peel of the pitayas and reserving pulp, then adding the immersed soybeans, the pitaya pulp, the peanut kernels and the apricot kernels together into a grinder, injecting water into the grinder for grinding, after grinding is ended, guiding the materials into a soybean milk boiling machine, setting the temperature to be 115-125 DEG C, conducting stirring and soybean milk boiling, and then conducting high temperature sterilization and low temperature filling. By means of the pitaya soybean milk, the problem of flatulence is thoroughly solved, the soybean milk is heavy and pure in color, concentratedly fragrant in smell and extremely good in mouthfeel, nutrition required by the human body is compounded reasonably, the effects of expelling toxin, maintaining beauty, tonifying the kidney, soothing the nerves, adjusting the intestines and the stomach and delaying senescence are achieved, and the prevention and treatment effects are achieved for hypertension, hyperlipidemia, diabetes and the like.

Description

technical field [0001] The invention relates to dragon fruit 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 a...

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