Tech for producing Chinese wolfberry soymilk

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...

AI Technical Summary

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.

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