Tech for producing Chinese wolfberry soymilk

A technology of wolfberry and soy milk, applied in milk substitutes, plant raw materials, dairy products, etc., can solve the problems of not being adopted, rough taste, and difficult to promote.

Inactive Publication Date: 2006-04-12
周学义
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Problems solved by technology

The traditional soaking method at room temperature, because of its poor taste and unstable product quality, has not been used in large-scale production
Theoretically, the more advanced hydrolysis method is difficult to popularize because of its high production cost.
There is also a method of inactivating enzymes by dry method, making powder by dry method, and then making soybean milk. The taste is rough and the stability is often not good.

Method used

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  • Tech for producing Chinese wolfberry soymilk

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Embodiment Construction

[0018] 1. According to the production process flow chart of wolfberry soybean milk, wolfberry is rehydrated at a ratio of 1:4, the water temperature is 50°C, and the rehydration time is 1 hour. After that, the pulp is extracted for juice, and the aperture of the pulper screen is 0.5mm.

[0019] 2. After the soybeans are sorted, they can be inactivated by hot soup, using NaHCO 3 Adjust the pH of the soaking water to 7-9, the temperature is 95-100°C, and the soaking time is 12-15 minutes, then soak at 50°C, and then refine the pulp after soaking for 30 minutes.

[0020] 3. Refining: add boiling water for coarse grinding, then add wolfberry juice to continue fine grinding to make it micronized, making the soy milk more delicate and improving the extraction rate of protein. Then the soymilk and okara are separated by a centrifugal separator. Control the moisture content of bean dregs below 85%.

[0021] 4. Sugar: Dissolve white sugar and various nutrition enhancers in warm water...

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Abstract

A kind of health-care wolfberry fruit-soybean milk for the patients of hypertension, hyperlipernia and arteriosclerosis is prepared from soybean and wolfberry fruit through scalding in hot alkali solution, immersing in it, grinding, instantaneous heating at high temp, and flash evaporating. Its advantages are rich nutrients including Ca, Fe, VA, VB, VC, lycepolyose, etc, and no cholesterol.

Description

technical field [0001] The invention belongs to the technical field of food processing, and invents a production method of characteristic wolfberry soybean milk, which relates to food engineering, biological engineering, fruit juice processing technology, extraction technology, ultra-high temperature instantaneous sterilization technology, enzyme technology and other technical fields. technical background [0002] Lycium barbarum is a plant of the family Solanaceae, and wolfberry is a characteristic resource in Ningxia. "Compendium of Materia Medica" records: "Constructing Qi tonifies the kidneys, nourishes the liver, improves eyesight, nourishes the blood and moistens the lungs, etc. Long-term use has the effect of prolonging life and delaying aging. With the improvement of people's living standards and the enhancement of health care awareness, it has nourishing and health care. Functional wolfberry products are increasingly favored by the world, and the market demand for w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A61K36/815A23L11/65
Inventor 周学义
Owner 周学义
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