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Making method for nutritional dioscorea cirrhosa soybean milk

A production method, the technology of yam yam, which is applied in the field of production of yam yam nutritious soybean milk, can solve the problems of not very wide range of applications, few deep-processed products, and low awareness of citizens, so as to improve the immune function of the human body, lower blood sugar, Effect of improving fat balance

Inactive Publication Date: 2016-11-09
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the range of application of yam yam on the market is not very wide, there are few deep-processed products, and the awareness of citizens is not high. Processing into yam yam nutritious soy milk can realize the comprehensive utilization of raw materials of yam yam, which is convenient to eat, easy to store, and improve Its nutritional value and economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing yam yam nutritious soybean milk, the specific operation steps are:

[0015] (1) Pretreatment: Choose fresh, no impurities, no peculiar smell, no pests and diseases, cut off the incomplete parts and skin, soak in 0.06% sodium bisulfite solution for 7 hours, remove and rinse Clean, soak in clean water for 2-3 hours and remove; choose hawthorn with high maturity and smooth surface as raw material, remove moldy and rotten fruits, wash and remove core; choose soybeans with bright color, full grain and no insects as raw material, Soak soybeans in sodium bicarbonate solution for 6-8 hours;

[0016] (2) Preparation of yam and hawthorn juice: put yam and hawthorn into a pot and cook, add soft water containing 0.28% vitamin C and an appropriate amount of malic acid, heat at 85°C for 20-25 minutes, then put yam and hawthorn Slurry, then centrifuged and filtered to obtain yam and hawthorn juice;

[0017] (3) Soymilk preparation: peel the soaked soybeans, ad...

Embodiment 2

[0022] A method for preparing yam yam nutritious soybean milk, the specific operation steps are:

[0023] Pretreatment: Select fresh, impurity-free, odor-free, and pest-free yams, cut off the incomplete parts and skin, soak them in 0.25% sodium bisulfite solution for 4 hours, remove and rinse, and put them in Soak in clean water for 8 hours and remove; choose hawthorn with high maturity and smooth surface as raw material, remove moldy and rotten fruit, wash and remove core; choose soybean with bright color, full grain and no insects as raw material, put soybean in carbonic acid Soak in sodium hydrogen solution for 12 hours;

[0024] (2) Preparation of yam and hawthorn juice: Put yam and hawthorn into a pot and cook, add soft water containing 0.45% vitamin C and an appropriate amount of citric acid, heat at 95°C for 25 minutes, and beat yam and hawthorn into a pulp , and then carry out centrifugation and filtration to obtain the yam and hawthorn juice;

[0025] (3) Soymilk pr...

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PUM

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Abstract

The invention discloses a making method for nutritional dioscorea cirrhosa soybean milk, and belongs to the field of food processing. The making method is characterized in that dioscorea cirrhosa, hawthorns, soybeans, fructose, malic acid, sodium alginate, maltodextrin, agar, vitamin C and sodium polyphosphate are taken as raw materials, and a processing process comprises the following three steps: 1, performing raw material processing, washing, precooking and mashing on the dioscorea cirrhosa and the hawthorns to obtain dioscorea cirrhosa and hawthorn juice; 2, performing washing, soaking, dehulling, grinding and separation on the soybeans to obtain soybean milk; 3, mixing the dioscorea cirrhosa and hawthorn juice and the soybean milk, and performing homogenization, deaeration, filling, sealing, sterilization and heat preservation to obtain a finished product. The making method has the beneficial effects that the product is clear, moderately sour and sweet, pleasant to the palate, fine, smooth and favorable for improving the immune function of a human body and promoting skeletal development, and is rare low-heat, low-sugar and low-fat food, has a delicious taste peculiar to the dioscorea cirrhosa and the hawthorns and a refreshing soybean milk flavor, and also has the effects of clearing away heat and toxic materials, stopping bleeding and promoting blood circulation, the blood sugar can also be reduced, and internal fat balance can be improved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing yam nutritious soybean milk. Background technique [0002] Ranunculus yam, also known as goat head, golden flower fruit, red yaozi, blood notoginseng, blood mother, mountain pig potato, Rulang, etc., is a perennial vine wild plant of the genus Dioscorea in the family Dioscoreaceae. Its tubers are used for medicine and are rich in In southern Zhejiang, Fujian, Taiwan, Hunan, southern Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Tibet Medog and other places. Traditional Chinese medicine believes that yam is slightly bitter and astringent, non-toxic, and has the functions of clearing heat and detoxifying, stopping bleeding and promoting blood circulation, astringent and itching, promoting qi and relieving pain, promoting blood circulation and removing blood stasis, and antibacterial. As a medicine, the tubers of Rhizoma yam are mainly used for the treatme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 程龙凤赵飞
Owner 程龙凤
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