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Shiitake-mushroom millet soybean milk and preparation method thereof

A technology for mushrooms and soymilk, applied in dairy products, milk substitutes, applications, etc., can solve problems such as singleness, and achieve the effects of eliminating beany smell, good quality, and small loss of nutrients

Inactive Publication Date: 2017-07-25
北大荒承德太平洋饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the nutritive composition of rice soybean milk originates from soybean, comparatively single, the amino acid composition contained in it can not satisfy the whole demand of human body, it is necessary to provide a kind of improved rice soybean milk beverage with richer nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Mushroom mushroom rice soybean milk is prepared from the following raw material components in parts by mass:

[0038] 75 parts of water, 4 parts of soybean, 4 parts of white sugar, 0.5 part of soybean oil, 0.2 part of millet, 0.05 part of shiitake mushroom extract, 0.1 part of glyceryl monostearate, 0.1 part of sodium caseinate, 0.1 part of polyglycerol fatty acid ester 0.02 parts of xanthan gum, 0.04 parts of sodium tripolyphosphate, 0.03 parts of sodium bicarbonate, 0.02 parts of sweetener, and 0.05 parts of food flavor.

[0039] The preparation method of mushroom rice soybean milk in this embodiment is as follows:

[0040] 1) Refining

[0041] According to the distribution ratio of the raw material components, weigh the soybeans and millet, put them into water for soaking and rinsing respectively, then put the soybeans and millet into the pulp and slag separator, adjust the gap between the grinding wheels in the separator, so that there is a sound of grinding wheels...

Embodiment 2

[0059] Mushroom mushroom rice soybean milk is prepared from the following raw material components in parts by mass:

[0060] 85 parts of water, 8 parts of soybean, 6 parts of white sugar, 1 part of soybean oil, 1 part of millet, 0.08 part of shiitake mushroom extract, 0.2 part of glyceryl monostearate, 0.2 part of sodium caseinate, 0.2 part of polyglycerol fatty acid ester 0.05 part of xanthan gum, 0.08 part of sodium tripolyphosphate, 0.05 part of sodium bicarbonate, 0.03 part of sweetener, and 0.08 part of food flavor.

[0061] The preparation method of mushroom rice soybean milk in this embodiment is the same as that in Embodiment 1.

Embodiment 3

[0063] Mushroom mushroom rice soybean milk is prepared from the following raw material components in parts by mass:

[0064] 80 parts of water, 6 parts of soybean, 5 parts of white sugar, 0.7 part of soybean oil, 0.6 part of millet, 0.065 part of shiitake mushroom extract, 0.15 part of glyceryl monostearate, 0.15 part of sodium caseinate, 0.15 part of polyglycerol fatty acid ester 0.03 parts of xanthan gum, 0.06 parts of sodium tripolyphosphate, 0.04 parts of sodium bicarbonate, 0.025 parts of sweetener, and 0.06 parts of food flavor.

[0065] The preparation method of mushroom rice soybean milk in this embodiment is the same as that in Embodiment 1.

[0066] The mushroom rice soymilk prepared in the embodiment of the present invention does not stratify after long-term storage, has a delicate and lubricated taste and the natural aroma of shiitake mushrooms and millet, and can meet the needs of consumers for nutrition, health care and comfortable taste.

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PUM

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Abstract

The invention relates to the technical field of beverages, and especially relates to a liquid beverage; and the invention specifically discloses shiitake-mushroom millet soybean milk. Soybeans and millet are main raw materials of the shiitake-mushroom millet soybean milk; and a shiitake mushroom extract is added so as to ensure rational match of the nutrients. The prepared shiitake-mushroom millet soybean milk has nourishing and health-caring functions, and is natural in aroma and good in taste. The invention further provides a preparation method of the shiitake-mushroom millet soybean milk; and the processing processes are simple and environment-friendly. The prepared shiitake-mushroom millet soybean milk is small in nutrient loss.

Description

technical field [0001] The invention relates to the technical field of drinks, in particular to a liquid drink. Background technique [0002] Rice soymilk is a new type of drink. It uses soybean kernel powder as raw material. After pulping, it uses its internal enzymes to carry out biochemical reactions. It is prepared, emulsified, homogenized, and ultrafine into milk, which can effectively eliminate the smell of beans. Moreover, the nutritional value, physiological efficacy, functional characteristics and edible quality are all better than soybean milk and soybean milk (milk) powder. [0003] However, the nutrient composition of rice soybean milk is derived from soybean, which is relatively simple, and the amino acid composition contained in it cannot meet all the needs of the human body. It is necessary to provide an improved rice soybean milk drink with richer nutrition. Contents of the invention [0004] The technical problem to be solved by the present invention is t...

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 贾巍梁国立
Owner 北大荒承德太平洋饮品有限公司
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