Ricepaperplant root flavor pigeon pea soymilk

Abstract

The invention discloses ricepaperplant root flavor pigeon pea soymilk. The ricepaperplant root flavor pigeon pea soymilk is prepared by taking pigeon pea and ricepaperplant root as raw materials while adding osbeckia crinite, sweet potato asarum. The ricepaperplant root flavor pigeon pea soymilk fully uses the nutrient values of pigeon pea and ricepaperplant root, and mutually compounded with traditional Chinese medicines and synergistically interacted, thus the ricepaperplant root flavor pigeon pea soymilk has effects of tonifying middle-Jiao and Qi, promoting urination and helping digestion. In the invention, cellulose, hemicellulose and protease are used for performing joint enzymolysis on the raw material ricepaperplant root, thus the raw material odor is effectively removed, the prepared finished product is fragrant, thick and pure in taste, smooth and not greasy, and rich in nutrition; besides, the health-care function is outstanding, and the product is convenient to carry; after the long-time eating, the discomfort of people with weakness of the spleen and the stomach, and dyspepsia can be obviously improved. The preparation process is simple and easy to realize, wide in market prospect, and can be produced on a large scale.

Description

[0001] This application is a divisional application with the application number 201610812941.4, the application date is September 9, 2016, and the invention title is "A Tonghuagen Flavored Kidney Bean Milk and Its Preparation Method". technical field

[0002] The invention relates to the field of food processing, in particular to a cayenne root flavored pigeon pea soybean milk prepared by adding cayenne cayenne and pigeon pea as raw materials and adding Chinese medicinal materials with health-care effects. Background technique

[0003] Pigeon beans, erect shrubs, 1-3 m. Much branched, branchlets with obvious longitudinal ribs, gray pubescent. Leaves with pinnate 3 leaflets; stipules small, ovate-lanceolate, with shallow grooves on the upper surface, thin longitudinal ribs on the lower surface, slightly pubescent; leaflets papery, lanceolate to elliptic, apex acuminate or acute Pointed, often with fine protuberances, covered with very short off-white pubescent hairs. The lo...

Examples

Embodiment 1

[0029] Embodiment 1, a kind of cayenne root flavor pigeon pea soymilk and preparation method, adopt the following steps:

[0030] A. Pigeon pea pretreatment: Pour the dried pigeonpea into the impurity remover to remove impurities, add water 4 times the weight of the pigeonpea and soak for 9 hours, and wash it clean;

[0031] B. Rinse: Pour the soaked pigeonpea into boiling water for 3 minutes, and control the water temperature at 95-100°C;

[0032] C. Refining: Take the rinsed pigeon pea and pour it into the refiner, add hot water 3 times the weight of the rinsed pigeon pea in 2 times for refining, and then separate the pulp residue through the pulp residue separator to obtain When the temperature drops to 30°C, add the sweet wine koji with a weight of 4% of the pigeonpea milk, seal it and leave it for fermentation, and stop the fermentation when the alcohol content reaches 0.8% by weight;

[0033] D. Tonghua root pretreatment: take the dried Tonghua root, put it in the washi...

Embodiment 2

[0042] Embodiment 2, a kind of pigeon pea soymilk of Tonghua root flavor, adopts the following steps to make:

[0043]A. Pigeon pea pretreatment: Pour the dried pigeonpea into the impurity remover to remove impurities, add water 5 times the weight of the pigeonpea and soak for 10 hours, and wash it clean;

[0044] B. Rinsing: Pour the soaked pigeonpeas into boiling water for 4 minutes, and control the water temperature at 90-95°C;

[0045] C. Refining: Take the rinsed pigeon pea and pour it into the refiner, add hot water 3.5 times the weight of the rinsed pigeon pea in 3 times for refining, and then separate the pulp residue through the pulp residue separator to obtain When the temperature drops to 29°C, add liqueur koji with a weight of 4.5% of the pigeonpea milk, seal it and leave it for fermentation, and stop the fermentation when the alcohol content reaches 0.9% by weight;

[0046] D. Pretreatment of the root of the flower: take the dried root of the flower, put it into ...

[0001] This application is a divisional application with the application number 201610812941.4, the application date is September 9, 2016, and the invention title is "A Tonghuagen Flavored Kidney Bean Milk and Its Preparation Method". technical field

[0002] The invention relates to the field of food processing, in particular to a cayenne root flavored pigeon pea soybean milk prepared by adding cayenne cayenne and pigeon pea as raw materials and adding Chinese medicinal materials with health-care effects. Background technique

[0003] Pigeon beans, erect shrubs, 1-3 m. Much branched, branchlets with obvious longitudinal ribs, gray pubescent. Leaves with pinnate 3 leaflets; stipules small, ovate-lanceolate, with shallow grooves on the upper surface, thin longitudinal ribs on the lower surface, slightly pubescent; leaflets papery, lanceolate to elliptic, apex acuminate or acute Pointed, often with fine protuberances, covered with very short off-white pubescent hairs. The lo...

Examples

Embodiment 1

[0029] Embodiment 1, a kind of cayenne root flavor pigeon pea soymilk and preparation method, adopt the following steps:

[0030] A. Pigeon pea pretreatment: Pour the dried pigeonpea into the impurity remover to remove impurities, add water 4 times the weight of the pigeonpea and soak for 9 hours, and wash it clean;

[0031] B. Rinse: Pour the soaked pigeonpea into boiling water for 3 minutes, and control the water temperature at 95-100°C;

[0032] C. Refining: Take the rinsed pigeon pea and pour it into the refiner, add hot water 3 times the weight of the rinsed pigeon pea in 2 times for refining, and then separate the pulp residue through the pulp residue separator to obtain When the temperature drops to 30°C, add the sweet wine koji with a weight of 4% of the pigeonpea milk, seal it and leave it for fermentation, and stop the fermentation when the alcohol content reaches 0.8% by weight;

[0033] D. Tonghua root pretreatment: take the dried Tonghua root, put it in the washi...

Embodiment 2

[0042] Embodiment 2, a kind of pigeon pea soymilk of Tonghua root flavor, adopts the following steps to make:

[0043]A. Pigeon pea pretreatment: Pour the dried pigeonpea into the impurity remover to remove impurities, add water 5 times the weight of the pigeonpea and soak for 10 hours, and wash it clean;

[0044] B. Rinsing: Pour the soaked pigeonpeas into boiling water for 4 minutes, and control the water temperature at 90-95°C;

[0045] C. Refining: Take the rinsed pigeon pea and pour it into the refiner, add hot water 3.5 times the weight of the rinsed pigeon pea in 3 times for refining, and then separate the pulp residue through the pulp residue separator to obtain When the temperature drops to 29°C, add liqueur koji with a weight of 4.5% of the pigeonpea milk, seal it and leave it for fermentation, and stop the fermentation when the alcohol content reaches 0.9% by weight;

[0046] D. Pretreatment of the root of the flower: take the dried root of the flower, put it into ...