Functional Ariophyllum squarrosum composite soybean milk and production process thereof

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...

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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 15, 2001) disclosed "a kind of production method of pure soybean milk", the patent (publication number CN 1287475 A, date of publication on March 14, 2001) disclosed "production method of soybean milk", and the above patents only provided common The production process of soy milk does not involve functional ingredients such as GABA, and the soy milk product does not involve matching with sandy rice, and the taste and aroma of the product are also different