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
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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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