Composite soybean milk and preparation process thereof

Abstract

The invention discloses composite soybean milk. The composite soybean milk comprises the following components in parts by weight: 70-90 parts of soybeans, 5-10 parts of glutinous rice, 0.05-1 part ofporia cocos, 1-2 parts of dried fruits, 0.05-1 part of burdock and 1-3 parts of lactitol. A preparation process comprises the following steps: 1) peeling soybeans, and performing soaking for 12-24 hours; 2) performing grinding to obtain first soybean milk slurry and first bean dregs, adding water into the first bean dregs, performing secondary grinding to obtain second soybean milk slurry and second bean dregs, combining the first soybean milk slurry and the second soybean milk slurry, filtering the combined soybean milk slurry again, performing boiling again after filtering; 3) grinding glutinous rice into rice pulp, mixing the rice pulp with the boiled soybean milk slurry by stirring; 4) soaking poria cocos and burdock in water, and adding the soaked poria cocos and burdock in the mixture obtained in the step 3); 5) grinding dried fruits into powder, adding the powder into the mixture obtained in the step 4), finally adding lactitol, and performing stirring; 6) performing primary sterilization, and then performing canning; and 7) performing secondary sterilization to obtain the product.

Description

technical field [0001] The invention relates to a compound soybean milk and a production process thereof. Background technique [0002] Soy milk is rich in nutrition. Many people are used to drinking a cup of soy milk for breakfast to enhance the nutrition of the body. Especially for office workers, soy milk is the habitual choice for breakfast. Therefore, companies produce a large number of bagged soy milk to satisfy more people. However, the packaged soymilk produced by enterprises in batches often has the following defects: [0003] First of all, because it will produce a lot of bubbles during the production process, it is often necessary to add a defoamer to the soy milk to reduce its surface tension, inhibit the generation of foam or eliminate the foam that has been generated. The added defoamer includes emulsification Silicone oil, high-carbon alcohol fatty acid ester complex, polyoxyethylene polyoxypropylene pentaerythritol ether, polyoxypropylene polyoxyethylene gly...

AI Technical Summary

Problems solved by technology

Although adding a specified amount of defoamer in the production process of soybean milk is harmless to the human body, the addition of excessive defoamer will cause harm to the human body just like other additives

Secondly, the current commercially available soy milk, such as bagged soy milk, has a short shelf life. Under low temperature conditions, it is generally 24 hours, and above normal temperature conditions, it is easy to deteriorate. In order to extend the shelf life of soy milk, some merchants will add other ingredients to the soy milk Additives, the existence of some additives is obviously harmful to the human body

Furthermore, the existing commercially available soymilk production process includes grinding to prepare soymilk, adding defoamer, sterilization and filling several processes, however, the soymilk prepared by this process h

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