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Fermented bean milk rich in various nutrients and making technology of fermented bean milk rich in various nutrients

A preparation process, soybean milk technology, applied in the field of food processing, can solve the problem of single nutritional components, etc., to achieve the effect of increasing nutrients, improving nutritional value, and increasing vitamin content

Inactive Publication Date: 2018-05-08
湖北万禾源豆奶制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional components of soybean milk in the prior art are relatively single, and cannot provide various vegetable proteins in an all-round way.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fermented soybean milk rich in various nutrients, its raw materials are as follows in terms of weight percentage: soybean 4%, cashew nut 0.3%, pistachio nut 0.3%, sesame 0.3%, almond 0.3%, pine nut 0.3%, white sugar 0.1%, stable 0.06% sodium citrate, 0.05% citric acid, 0.05% potassium sorbate, 0.02% fermented yogurt essence, 0.02% strawberry essence, and the balance is water.

[0017] The present invention also proposes a preparation process of fermented soymilk rich in various nutrients, including the specific steps of soybean selection, cleaning, soaking, germination, beating, blending, homogenization, sterilization, inoculation, fermentation, soaking, and germination. : Soak the soybeans for 6 hours first, then take them out, then keep the surface of the soybeans moist, keep the temperature at 25°C, let them germinate to 3cm, and then collect them for beating.

[0018] Soybean varieties with high protein content are selected. Soybean grains are required to ...

Embodiment 2

[0023] A kind of fermented soybean milk rich in various nutrients, its raw materials are as follows in terms of weight percentage: 5% soybean, 0.4% cashew nut, 0.4% pistachio, 0.4% sesame, 0.4% almond, 0.4% pine nut, 0.2% white sugar, stable 0.08% sodium citrate, 0.08% citric acid, 0.08% potassium sorbate, 0.04% fermented yogurt essence, 0.04% strawberry essence, and the balance is water.

[0024] The present invention also proposes a preparation process of fermented soymilk rich in various nutrients, including the specific steps of soybean selection, cleaning, soaking, germination, beating, blending, homogenization, sterilization, inoculation, fermentation, soaking, and germination. : Soak the soybeans for 7 hours first, then remove them, then keep the surface of the soybeans moist, keep the temperature at 28°C, let them germinate to 4cm, and then collect them for beating.

[0025] Soybean varieties with high protein content are selected. Soybean grains are required to be ful...

Embodiment 3

[0030] A kind of fermented soybean milk rich in various nutrients, its raw materials are as follows in terms of weight percentage: soybean 6%, cashew nut 0.5%, pistachio nut 0.5%, sesame 0.5%, almond 0.5%, pine nut 0.5%, white sugar 0.3%, stable 0.1% sodium citrate, 0.1% citric acid, 0.1% potassium sorbate, 0.06% fermented yogurt essence, 0.06% strawberry essence, and the balance is water.

[0031] The present invention also proposes a preparation process of fermented soymilk rich in various nutrients, including the specific steps of soybean selection, cleaning, soaking, germination, beating, blending, homogenization, sterilization, inoculation, fermentation, soaking, and germination. : Soak the soybeans for 7 hours first, then take them out, then keep the surface of the soybeans moist, keep the temperature at 30°C, let them germinate to 4cm, and then collect them for beating.

[0032] Soybean varieties with high protein content are selected. Soybean grains are required to be ...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to fermented bean milk rich in various nutrients. The fermented bean milk rich in various nutrients comprises the following raw materials in percentage by weight: 4-10% of soybeans, 0.3-0.6% of cashew nuts, 0.3-0.6% of pistachio nuts, 0.3-0.6% of sesame seeds, 0.3-0.6% of apricot kernels, 0.3-0.6% of pine nuts, 0.1-0.5%of white granulated sugar, 0.06-0.2% of a stabilizing agent, 0.05-0.2% of sodium citrate, 0.05-0.2% of citric acid, 0.05-0.2% of potassium sorbate, 0.02-0.1% of fermented yoghourt essence, 0.02-0.1%of strawberry essence and the balance of water. According to the fermented bean milk rich in various nutrients disclosed by the invention, the cashew nuts, the pistachio nuts, the sesame seeds, the apricot kernels and the pine nuts are added, so that vegetable protein can be effectively complemented, and the nutrient value of the bean milk can be increased; and in addition, during processing, a manner of performing sprouting firstly is adopted, so that nutrient substances contained in the soybeans can be increased, the content of vitamins can be increased, and the fermented bean milk rich in various nutrients is beneficial to the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented soybean milk rich in various nutrients and a preparation process thereof. Background technique [0002] Soy milk is made of high-quality soybeans. It makes full use of plant protein resources, uses plant protein, improves protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. The taste is rich and mellow, smooth but not greasy, and it is beneficial to drink regularly. It is a healthy and nutritious soybean milk drink. Soymilk sold in the market has many varieties, reasonable price and convenient consumption, so it is very popular among consumers. According to analysis, soy milk is rich in nutrients, especially rich in protein and more trace element magnesium, in addition, it also contains vitamin B1, B2, etc., it is indeed a good nutritious food. Soy milk is also called "brain-building" food by western nu...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 何士洪
Owner 湖北万禾源豆奶制品有限公司
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