Multi-bean mixed milk and production method thereof

A soymilk and soybean technology, applied in milk substitutes, dairy products, applications, etc., can solve the problem of single nutrition, achieve delicate taste, regulate gastrointestinal function and insulin level, and reduce plasma cholesterol

Inactive Publication Date: 2016-11-23
袁海忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy milk is rich in nutrients such as vegetable protein, but it also contains a certain amount of high-sugar ingredients, and its nutrition is relatively simple. With the continuous improvement of living standards, people's demand for drinks rich in various nutrients is increasing. more significant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: A kind of multi-bean mixed soy milk and its production method, described multi-bean mixed soy milk specifically comprises the following components by weight: soybean 5-20%, black bean 2-3%, mung bean 1-2%, red bean 1-3%, chickpea 1-1.5%, drinking water 70%-90%, white sugar 3-8% and stabilizer 0.2-0.4%. Wherein, the stabilizer is one or more mixtures of xanthan gum, pectin, carrageenan or carboxymethyl cellulose.

[0018] The production method for preparing the above-mentioned multi-bean mixed soymilk comprises the steps:

[0019] (1) Soak soybeans, black beans, mung beans, red beans, and chickpeas in drinking water at room temperature for 5-8 hours. The weight percentage of soybeans, black beans, mung beans, red beans, and chickpeas is: soybeans 5-20 %, black beans 2-3%, mung beans 1-2%, red beans 1-3%, chickpeas 1-1.5%, drinking water 70%-90%;

[0020] (2) Place the mixed solution in step (1) in a grinder for 2-5 cycles of coarse grinding and fine grind...

Embodiment 2

[0026] Embodiment 2: A kind of multi-bean mixed soy milk and its production method, described multi-bean mixed soy milk specifically comprises the following components by weight: soybean 8.67%, black bean 2.05%, mung bean 1.15%, red bean 1.01%, chickpea 1.5%, drinking water 81%, white sugar 4.34% and stabilizer 0.28%. Wherein, the stabilizer is one or more mixtures of xanthan gum, pectin, carrageenan or carboxymethyl cellulose.

[0027] The production method for preparing the above-mentioned multi-bean mixed soymilk comprises the steps:

[0028] (1) Soak soybeans, black beans, mung beans, red beans, and chickpeas in drinking water at room temperature for 5-8 hours. The weight percentages of the soybeans, black beans, mung beans, red beans, and chickpeas are: soybeans 8.67%, Black beans 2.05%, mung beans 1.15%, red beans 1.01%, chickpeas 1.5%, drinking water 81%;

[0029] (2) Place the mixed solution in step (1) in a grinder for 2-5 cycles of coarse grinding and fine grinding...

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PUM

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Abstract

The invention relates to multi-bean mixed milk and a production method thereof. The multi-bean mixed milk comprises, by weight, 5%-20% of soybeans, 2%-3% of black beans, 1%-2% of mung beans, 1%-3% of red beans, 1%-1.5% of chickpea, 70%-90% of drinking water, 3%-8% of white granulated sugar and 0.2%-0.4% of a stabilizer, wherein the stabilizer is a mixture of one or more than one kinds of xanthan gum, pectin, carrageenan or cellulose glycolate. The production method includes that the soybeans, the black beans, the mung beans, the red beans and the chickpea are soaked in drinking water, the mixture is subjected to coarse grinding and accurate grinding for 2-5 times to form grinding-refined liquid, the white granulated sugar and the stabilizer are added into the grinding-refined liquid for stirring and blending, and then primary sterilization, homogenization treatment and secondary sterilization are performed, the finished multi-bean mixed milk is obtained after cooling, and finally quantitative filling is performed.

Description

technical field [0001] The invention relates to a soybean milk product and a production method thereof, in particular to a multi-bean mixed soybean milk and a production method thereof. Background technique [0002] Soybean milk is a kind of drink that people like, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk". Soy milk is rich in nutrients such as vegetable protein, but it also contains a certain amount of high-sugar ingredients, and its nutrition is relatively simple. With the continuous improvement of living standards, people's demand for drinks rich in various nutrients is increasing. more significant. Therefore be badly in need of developing a kind of soya-bean milk drink of multi-nutritional ingredients to satisfy people's high-quality life demand. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
CPCA23C11/103
Inventor 袁海忠
Owner 袁海忠
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