Functional Ariophyllum squarrosum composite soybean milk and production process thereof

A production process and a technology for sand rice, applied in the field of functional sand rice compound soymilk and its production technology, can solve the problems of uninvolved, product taste and aroma difference, etc., and achieve the effects of improving nutritional value, refreshing taste and unique flavor.

Inactive Publication Date: 2018-03-27
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Patent (publication number CN 102986897 A, date of publication on March 27, 2013) discloses "a method for preparing black waxy corn and black soybean milk", patent (publication number CN 102488014 A, date of publication on June 13, 2012) discloses Patent (publication number CN 103211026 A, published on July 24, 2013) disclosed "a kind of soybean milk or soymilk beverage", patent (publication number CN 557581026 A, published on 2010 On September 1

Method used

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Examples

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Embodiment example 1

[0025] After the sand rice is peeled, it is cleaned with clean water, baked at 50-60°C for 3-4 hours, and then roasted at 170-210°C for 10 minutes to obtain lightly roasted sand rice; Finally, homogenate and keep warm for 1.5h according to the material-to-water ratio of 1:7, boil to inactivate the enzyme, and obtain a soybean slurry rich in γ-aminobutyric acid; roasted sami and pure water in a ratio of 1:10 to 15 (w / v), pulping according to known methods (add 2 parts of water to soak for 10-30min, then add the remaining water in batches), to obtain sandy rice slurry; mix soybean slurry and sandy rice slurry at a ratio of 1: 0.2 (v / The ratio of v) is mixed evenly, and then the slurry is boiled according to a known method to obtain the original sammi soybean milk; according to the slurry ratio, 4% of maltitol and 0.01 aspartame are added to the original sammi soybean milk according to the known method %, 0.12% sodium alginate, 0.1% xanthan gum, 0.03% sucrose fatty acid ester (...

Embodiment example 2

[0027] After the sand rice is peeled, it is cleaned with clean water, baked at 50-60°C for 3-4 hours, and then roasted at 170-210°C for 30 minutes to obtain deeply roasted sand rice; , according to the material-to-water ratio of 1:7, homogenate and keep warm for 1.5h, boil to inactivate the enzyme, and obtain the soybean slurry rich in γ-aminobutyric acid; the roasted sand rice and pure water are in the ratio of 1:10~15 (w / v) Slurry according to known methods (add 2 parts of water to soak for 10-30 minutes, then add the remaining water in batches) to obtain sandy rice slurry; mix soybean slurry and sandy rice slurry at a ratio of 1:0.2 (v / v ) and mix evenly, then boil the pulp according to a known method to obtain the original slurry of sammi soy milk; add 4% of maltitol and 0.01% of aspartame to the original slurry of sammi soybean milk according to the known method , seaweed (w / v); homogenize the blended samami soybean milk twice under the conditions of 50-60°C and 20-60MPa...

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PUM

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Abstract

The invention relates to a functional Ariophyllum squarrosum composite soybean milk and a production process thereof, belonging to the technical field of deep processing of food. The production process is characterized by comprising the following steps: with germinated soybean pulp rich in active substances like gamma-aminobutyric acid (GABA) and polypeptides and Ariophyllum squarrosum as main rawmaterials, subjecting Ariophyllum squarrosum to roasting and pulping, compounding the soybean pulp with Ariophyllum squarrosum pulp in proportion, adding a sweetener, a thickening agent and an emulsifier, and then successively carrying out homogenization, degassing, sterilization and aseptic filling so as to prepare the functional Ariophyllum squarrosum composite soybean milk. The functional Ariophyllum squarrosum composite soybean milk provided by the invention enables the varieties of soybean milk to be increased, broadens the application scope of Ariophyllum squarrosum, taste refreshing and fine, has pure flavor, rich nutrients, no sugar and abundant GABA, and is capable of improving immunity, lowering blood pressure, reducing fat, decreasing blood sugar and enhancing sleep; and the content of GABA in the produced functional Ariophyllum squarrosum composite soybean milk is 8 to 15 mg/100 ml.

Description

technical field [0001] The invention relates to a functional sand rice compound soybean milk and a production process thereof, belonging to the technical field of food deep processing. technical background [0002] Soybean is rich in nutrition, contains a lot of high-quality protein, and is also rich in unsaturated fatty acids, dietary fiber, isoflavones and other nutrients, and does not contain cholesterol. After soybean germination and stress of adverse conditions, endogenous enzymes such as amylase and protease are activated and released, macromolecules such as protein and starch are degraded, and small molecules that are more easily absorbed by the human body are produced, increasing Vc, isoflavones, γ -Aminobutyric acid (GABA) and peptide content, while germination can also weaken the beany smell of soy milk, and reduce anti-nutritional factors such as phytic acid and soybean lectin. [0003] GABA is a naturally occurring non-protein amino acid. It is an important inhi...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/70
CPCA23C11/103
Inventor 屠康彭菁顾振新杨润强陈国雄
Owner NANJING AGRICULTURAL UNIVERSITY
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