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Black/scarlet sticky corn and black bean milk functional drink and making method thereof

A technology of functional drinks and waxy corn, applied in dairy products, milk substitutes, applications, etc., to achieve the effects of easy operation, improved absorption and utilization, and simple process

Inactive Publication Date: 2018-12-21
陕西省生物农业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, soymilk with different nutritional value and different flavors has not been fully developed. How to remove the beany smell, how to digest it better, and how to make it more healthy still needs further research and development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A black / brown glutinous corn black soybean milk functional drink, the raw materials of which are composed of the following components in mass percentage: 45% black waxy corn, 45% black soybeans, and 10% kudzu root micropowder;

[0023] Wherein, the kudzu root micropowder is obtained by washing kudzu root, pulverizing to 40 mesh, and drying.

[0024] Its production method is as follows:

[0025] Weigh 45% of black waxy corn, 45% of black beans, and 10% of pueraria micropowder according to mass percentage; mix the weighed black waxy corn, black beans and pueraria puerariae powder evenly, soak for 8 hours, grind to obtain mixed powder, filter, and boil Obtain black / brown glutinous corn black soybean milk functional drink.

Embodiment 2

[0027] A black / brown glutinous corn black bean soybean milk functional drink, the raw materials of which are composed of the following components in mass percentage: 35% brown waxy corn, 50% black beans, and 15% kudzu flower powder;

[0028] Wherein, the kudzu flower micropowder is obtained by washing kudzu flower, pulverizing to 60 mesh, and drying.

[0029] Its production method is as follows:

[0030] Weigh 45% of brown glutinous corn, 45% of black beans, and 10% of kudzu flower powder according to mass percentage; mix the weighed brown waxy corn, black beans and kudzu flower powder, soak for 6 hours, grind to obtain mixed powder, filter, After boiling, the black / brown glutinous corn black soybean milk functional beverage can be obtained.

Embodiment 3

[0032] A black / brown glutinous corn black bean soybean milk functional drink, the raw materials of which are composed of the following components in mass percentage: 50% black waxy corn, 35% black beans, and 15% anthocyanin powder;

[0033] Wherein, the anthocyanin powder is obtained by crushing the shaft core of black waxy corn to 60 meshes, drying, and extracting by hot water leaching method or ultrasonic assisted method or microwave assisted method.

[0034] Its production method is as follows:

[0035] Weigh 50% of brown glutinous corn, black waxy corn, 35% of black beans, and 15% of anthocyanin powder according to mass percentage; mix the weighed black waxy corn, black beans and anthocyanin powder, soak for 10 hours after mixing, and grind to obtain The powder is mixed, filtered, and boiled to obtain the black / brown glutinous corn black soybean milk functional drink.

[0036] It should be noted that when a numerical range is involved in the claims of the present inventio...

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PUM

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Abstract

The invention discloses a black / scarlet sticky corn and black bean milk functional drink which comprises the following making raw materials in percentage by mass: 35-50% of sticky corn, 35-50% of black beans and 5-15% of an auxiliary material, wherein the sticky corn is black or scarlet sticky corn; the auxiliary material is one of kudzu vine root micro powder, kudzu vine flower micro powder or anthocyanin powder. The invention further discloses a method for making the black / scarlet sticky corn and black bean milk functional drink. The drink is simple in raw material, easy in making process handling, low in cost, complementary and comprehensive in nutrition, unique in flavor, smooth to eat, free of fishy smell and high in performance cost ratio, has an anti-oxidation function, has functions of prevention and auxiliary treatment on diabetes, obesity, heart diseases and hypertension, and has multiple healthcare functions of removing toxin and preventing cancer, preventing aging, preventing bacteria and eliminating inflammation, purifying blood, and the like.

Description

technical field [0001] The invention relates to the technical field of food and its technology, in particular to a black / brown waxy corn black soybean milk functional drink and a preparation method thereof. Background technique [0002] Soymilk is an ancient traditional drink in China. It is made from soybeans soaked, ground, filtered and boiled. It is nutritious and easy to absorb. It is rich in protein, phospholipids, vitamins and minerals, etc., which are all necessary nutrients for the human body, and have the effect of strengthening immunity and benefiting cardiovascular health. In recent years, the raw materials of soy milk have been developed from soybeans to various beans, such as black beans, red beans, kidney beans, lentils, mung beans, etc. In addition, different ingredients can be added, such as whole grains, red dates, wolfberry, lily, etc. to make different flavors Soymilk with different nutritional functions strengthens the nutritional performance of soymilk....

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38A23L11/65
CPCA23C11/10
Inventor 窦秉德王利宏王丽娥戴佳锟郭卫青卜建军王新军
Owner 陕西省生物农业研究所