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Whole wheat soybean 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: 2016-12-07
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 whole wheat soybean milk and its production method, described whole wheat soybean milk comprises the following components by weight: soybean 5-20%, oat 2-3%, buckwheat 1-2%, wheat 1-3% %, white sesame 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 of preparing above-mentioned whole wheat soybean milk comprises the steps:

[0019] (1) Soak soybeans, oats, buckwheat, white sesame, and wheat in drinking water at room temperature for 5-8 hours. The weight percentages of soybeans, oats, buckwheat, white sesame, and wheat are: soybeans 5-20%, Oat 2-3%, buckwheat 1-2%, wheat 1-3%, white sesame 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 grinding to form grinding semen;

[0021] (3) adding wh...

Embodiment 2

[0026] Embodiment 2: a kind of whole wheat soybean milk and its production method, described whole wheat soybean milk comprises the following components by weight: soybean 8.67%, oat 2.05%, buckwheat 1.15%, wheat 1.01%, white sesame 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 of preparing above-mentioned whole wheat soybean milk comprises the steps:

[0028] (1) Soak soybeans, oats, buckwheat, white sesame, and wheat in drinking water at room temperature for 5-8 hours. The weight percentages of soybeans, oats, buckwheat, white sesame, and wheat are: soybeans 8.67%, oats 2.05% %, buckwheat 1.15%, wheat 1.01%, white sesame 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 to form grinding semen;

[0030] (3) adding white gra...

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PUM

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Abstract

The invention relates to whole wheat soybean milk and a production method thereof. The whole wheat soybean milk is prepared from, by weight, 5-20% of soybeans, 2-3% of oat, 1-2% of buckwheat, 1-3% of wheat, 1-1.5% of white sesame seeds, 70-90% of drinking water, 3-8% of white granulated sugar and 0.2-0.4% of stabilizer. The stabilizer is one or a mixture of xanthan gum, pectin, carrageenan and carboxymethylcellulose. The production method for preparing the whole wheat soybean milk includes the steps that the soybeans, the oat, the buckwheat, the white sesame seeds and the wheat are put in the drinking water to be soaked, the mixed solution is subjected to a cyclic grinding process including 2-5 times of coarse grinding and fine grinding to form grinding concentrated liquid, the white granulated sugar and the stabilizer are added into the grinding concentrated liquid for stirring and blending, primary sterilization, homogenization and secondary sterilization are carried out, the finished whole wheat soybean milk is obtained after cooling, and the whole wheat soybean milk is quantitatively filled.

Description

technical field [0001] The invention relates to a soybean milk product and a production method thereof, in particular to a whole wheat 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, produce bo...

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 袁海忠
Owner 袁海忠
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