Bean milk containing organic trace elements and its prepn

A technology of trace elements and trace element solutions, which is applied in food preparation, dairy products, milk substitutes, etc., can solve the problems of insufficient utilization, low content, and inability to meet human health, so as to prevent cardiovascular diseases, improve activity, The effect of improving the immune function of the body

Inactive Publication Date: 2004-10-06
王将克
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, soybean is an agricultural product with rich nutritional value, and it is the basic raw material for making soybean milk. However, soybean is like other agricultural products, and the content of certain trace elements necessary for human body is not high, which cannot meet the needs of human health.
And traditional soya-bean milk will filter and remove bean dregs in the production process, does not make full use of contained in the bean dregs and is beneficial to the active ingredient of human health (as contained carbohydrate and soybean dietary fiber in the bean dregs reach 70%, protein reaches 20% , up to 6% fat), and these substances have a good effect on the prevention of diabetes, cardiovascular disease, constipation, intestinal cancer and high blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Soak 10 grams of soybeans at room temperature in 11 ml of ferrous sulfate solution with a mass percentage concentration of 500 μg / g and a pH value of 5 for 4 hours; room or incubator, keep the seeds away from light for germination, and use pure water for soilless cultivation; when soybeans germinate to 0.5-2 mm, take them out of the germination room, soak and rinse them in pure water for 3 times; then Cook it at a temperature of 100° C. for 1 hour; crush the soybeans without removing the residue, and add water according to the ratio of 1 gram of soybeans to 20 milliliters of water. After crushing, emulsification, colloid mill, homogenization and other deep processing technologies, it is processed into a slurry; seasoned and sterilized; it is formulated into a 200 ml soybean milk product. As described above, the present invention can be preferably realized.

Embodiment 2

[0025] Soak 10 grams of black beans at room temperature in 11.5 milliliters of ferrous sulfate solution with a mass percentage concentration of 1000 μg / g and a pH value of 5.5 for 5 hours; In the room or incubator, keep the seeds away from light for germination, and use ion-free water for soilless cultivation; when the black beans germinate to 0.5-2 mm, take them out of the germination room, soak them in pure water, and rinse them 4 times; Then it was steamed at a temperature of 110° C. for 1.5 hours; the soybeans were crushed without removing residue, and water was added according to the ratio of 1 gram of soybeans to 21 milliliters of water. After crushing, emulsification, colloid mill, homogenization and other deep processing technologies, it is processed into a slurry; seasoned and sterilized; it is formulated into a 200 ml soybean milk product. As described above, the present invention can be preferably realized.

Embodiment 3

[0027] Soak 10 grams of soybeans at room temperature in 12 ml of ferrous sulfate solution with a concentration of 2000 μg / g and a pH value of 6 for 6 hours; room or incubator, keep the seeds away from light for germination, and use pure water for soilless cultivation; when soybeans germinate to 0.5-2 mm, take them out of the germination room, soak and rinse them in pure water for 5 times; then Cook it at a temperature of 120° C. for 1 hour; crush the soybeans without removing the slag, and add water according to the ratio of 1 gram of soybeans to 19 milliliters of water. After crushing, emulsification, colloid mill, homogenization and other deep processing technologies, it is processed into a slurry; seasoned and sterilized; it is formulated into a 200 ml soybean milk product. As described above, the present invention can be preferably realized.

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PUM

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Abstract

The preparation method of soybean milk containing organic state trace elements includes the folloiwng steps: soaking soybean in inorganic state track element solution with a certain concentration, then photophobic germination hastening in soilless culture germinating cabinet, when the soybean is germinated to 0.5-2 mm, soaking soybean in water, flushing, cooking, adding water, pulverizing, emulsifying, homogenizing by using colloid mill, making milk, blending and sterilizing to obtain the invented soybean milk, in which the inorganic state trace elements are directly absorbed, enriched and converted, the contents of trace elements with bio-activity and amino acids in the soybean milk can be greatly raised, at the same time these contents also can be quantitatively controlled.

Description

(1) Technical field [0001] The invention relates to the technical field of food, in particular to soybean milk containing organic trace elements and a preparation method thereof. (2) Background technology [0002] Soy milk has a long history and has been a gourmet food for the working people in my country for a long time. Today, soy milk has become a world-recognized health food. As we all know, soybean is an agricultural product with rich nutritional value and is the basic raw material for making soybean milk. However, soybean, like other agricultural products, contains low content of certain trace elements necessary for human body, which cannot meet the needs of human health. And traditional soya-bean milk will be filtered to remove bean dregs in the production process, does not make full use of contained in the bean dregs and is beneficial to human health active ingredient (as contained carbohydrate and soybean dietary fiber in the bean dregs reach 70%, protein reaches 20...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L33/16
Inventor 王将克
Owner 王将克
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