Cereal nutrition fortified whole soybean milk technology

Abstract

The invention discloses a cereal nutrition fortified whole soybean milk technology. The technology comprises the following steps of: cooking, extruding, crushing and mixing bean materials to obtain bean paste; crushing auxiliary materials and cereal fillers to obtain mixed dry powder; adding the auxiliary materials and the cereal fillers into the bean paste, adding a proper amount of clear water, and performing uniform mixing through a stirrer; and drying materials, performing milling to obtain powder, and performing sterilization at normal temperature, so that the influence of high temperature on nutritional ingredients is avoided, and the nutritional activity of the materials is preserved to the greatest extent. The invention relates to the cereal nutrition fortified whole soybean milk technology. Through addition of the auxiliary materials and the cereal fillers, the richness of the taste of the whole soybean milk is improved, and the nutrition degree is higher; and compared with single soybean flour, whole soybean flour obtained by using whole beans to prepare flour can greatly enrich bean intake categories and has richer nutrition.

Description

technical field [0001] The invention relates to a soymilk process, in particular to a grain nutrition fortified whole soymilk process. Background technique [0002] Soybean milk is a milky white to light yellow milky liquid product with good extraction properties after soybeans are ground. Plant protein: Soybean protein in soymilk is high-quality plant protein, which can provide 9 kinds of protein that the human body cannot synthesize by itself and must be absorbed from the diet amino acid. Soy protein can also increase the fat burning rate, promote the excretion of excess cholesterol, and keep the cholesterol content in the blood at a low level, thereby softening blood vessels, stabilizing blood pressure, and preventing obesity. Saponin: It has a powerful antioxidant effect, can inhibit the formation of spots, and can also promote fat metabolism and prevent fat accumulation. [0003] The existing bean flour has a single variety of beans, resulting in single nutrition, not...

AI Technical Summary

Problems solved by technology

[0003] The existing bean flour has a single variety of beans, resulting in single nutrition, not rich taste, and insufficient nutrients. At the same time, the energy provided by a single bean is limited, the internal food calories are insufficient, and the meal replacement effect is poor, which cannot satisfy the satiety of porridge. belly effect