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Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk

An edible fungus, fermented technology, applied in other dairy products, applications, dairy products, etc., to enhance immunity, regulate cardiovascular activity, and prevent dental caries

Inactive Publication Date: 2017-01-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soymilk is a traditional food of the Chinese people, known as "green milk". At present, there is no product in the market that perfectly combines the nutritional and functional values ​​of germinated beans, edible fungi, dried fruits, and functional oligosaccharides.

Method used

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  • Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk
  • Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk
  • Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk

Examples

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Effect test

Embodiment 1

[0047] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:

[0048] (1) Raw material pretreatment

[0049] A. Preparation of germinated soybean milk: select soybeans with no pests, no mildew, and full grains, remove impurities, and wash with running water; soak in water at 25°C for 20 hours, germinate at 35°C for 50 hours, take out when the sprouts are 2mm long, Add 2 times its own weight, and the temperature is 100 ℃ for hydrothermal refining. The slurry is filtered through a 100-mesh sieve to remove the bean dregs and retain the soy milk; the soy milk is heated to boiling under constant stirring and kept for 10 minutes;

[0050] B. Preparation of edible fungus slurry: After the mushrooms are selected, wash them with clean water, cut them into 0.8cm pieces, and extract them in a constant temperature water bath at 60°C for 60 minutes with a material-to-liquid ratio of 1:6. The liquid is beaten together, filtered through a 10...

Embodiment 2

[0065] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:

[0066] (1) Raw material pretreatment

[0067] A. Preparation of germinated soybean milk: select red beans with no pests, no mildew, and full grains, remove sundries, and wash with running water; soak in water at 30°C for 15 hours, germinate at 30°C for 36 hours, take out when the sprouts are 4mm long, Add 4 times its own weight, and the temperature is 95 ℃ for hydrothermal refining, and the slurry is filtered through a 120-mesh sieve to remove the bean dregs and keep the soy milk; the soy milk is heated to boiling under constant stirring, and kept for 15 minutes;

[0068] B. Preparation of edible fungus slurry: After the shiitake mushrooms are selected, wash them with clean water, cut them into 1cm pieces, and extract them in a constant temperature water bath at 90°C for 30 minutes with a material-to-liquid ratio of 1:10, and mix the edible fungi with the extract B...

Embodiment 3

[0083] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:

[0084] (1) Raw material pretreatment

[0085] A. Preparation of germinated soybean milk: select black beans and kidney beans that are free from insect damage, mildew, and full grain, remove impurities, and wash with running water; soak in water at 28°C for 18 hours, germinate at 37°C for 45 hours, and wait for the sprouts to grow to 3mm Take it out, add 3 times its own weight, and heat the slurry at 100°C, filter the slurry through a 110-mesh sieve, remove the bean dregs, and keep the soy milk; heat the soy milk to boiling while stirring continuously, and keep it for 12 minutes;

[0086] B. Preparation of edible fungus slurry: After the Flammulina velutipes is selected, wash it with clean water, cut it into 0.8cm pieces, and extract it in a constant temperature water bath at 80°C for 50 minutes with a material-to-liquid ratio of 1:9. The liquid is beaten together, ...

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Abstract

The invention discloses fermentation type soybean milk added with edible mushrooms and dried fruit and a production method of the fermentation type soybean milk. The fermentation type soybean milk is produced by subjecting sprouted-soybean milk, edible-mushroom pulp, dried-fruit pulp, whole milk powder and other ingredients to preprocessing, mixing, homogenizing, sterilizing, cooling, inoculating, fermenting and blending. The fermentation type soybean milk has the advantages that the nutritional and functional values of sprouted soybean, the edible mushrooms, the dried fruit and functional oligosaccharides are perfectly combined, and the fermentation type soybean milk is a large breakthrough and progress.

Description

technical field [0001] The invention relates to a fermented soybean milk added with edible mushrooms and dried fruits and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The nutritional value of beans is very high. The traditional diet of our country pays attention to "five grains should be nourished, and the loss of beans is bad." Modern nutrition has also proved that eating beans every day can reduce body fat, increase immunity, and reduce the chance of disease . Beans have high protein content and good quality, and their amino acid composition is close to the needs of the human body. Their nutritional value is close to that of animal protein, and they are the best vegetable protein. The vitamins in beans are the most B vitamins, which are higher than those in cereals. In addition, it also contains a small amount of carotene. Beans are rich in inorganic salts such as calcium, phosphorus, iron, potassium, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60A23L11/70
CPCA23C11/106A23C2240/15
Inventor 孙月娥王卫东陈梦云
Owner XUZHOU UNIV OF TECH
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