Mung sour milk with swelled cereals

A technology for puffing grains and mung beans, which is applied in the fields of food science, milk preparations, dairy products, etc., can solve the problems of insufficient utilization, poor edibility, and beany smell.

Inactive Publication Date: 2006-11-01
任发政
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bean dregs is a nutritious raw material, but because it contains a lot of cellulose and has a beany smell, the food processed by ordinary methods has poor edibility
People basically use bean dregs as pig feed, which cannot be fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0122] After selecting and washing mung beans, take dry heat to kill the enzyme (85℃, 15min), blanch the enzyme (90-95℃, 5min), soak in lye (bean: water=1: 7, pH=8, 40- 50°C warm water), soak for 4 hours, go through a beating machine, colloid grinding and refining (particle size is about 4μm), sieving (80 mesh sieve) to obtain mung bean milk, centrifuged to obtain mung bean milk, and then sieving Mung bean dregs and mung bean starch obtained after centrifugation are dried and mixed as raw materials for extruded grains.

[0123] Add whole milk powder (3%), sugar (sucrose 7%, glucose 2%) to mung bean milk and heat it to 60-65℃, homogenize (15-20MPa) and sterilize (95℃, 10min), and cool to 41℃ Then, using Streptococcus thermophilus: Lactobacillus plantarum 2:1 as a composite starter, inoculated and fermented according to a 3% composite starter, and after 5 hours of fermentation, the mung bean yogurt is obtained by stirring, cooling, and packaging.

[0124] Grain raw materials [(mung ...

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PUM

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Abstract

A sour milk with puffed grains for nutritive and health-care purposes is prepared through preparing puffed grains from mung bean starch, mung bean dregs, rice and corn, packing them in small bags, preparing ordinary sour milk, packing the sour milk with sealed cup, and attaching said bag of puffed grains to said sealed cup of sour milk. Said sour milk is mixed with said puffed grains before eating.

Description

Technical field [0001] The invention relates to a mung bean yogurt compounded with puffed grains, which belongs to the field of composite protein fermented products and composite grain puffed products, and studies the production process of mung bean yogurt with compound puffed grains. Background technique [0002] At present, the use of plant protein is a hot spot in the world, and the fermentation of plant raw materials with lactic acid bacteria has always been in the ascendant. Product types include plant-based lactic acid bacteria beverages and fermented milk. The main role of lactic acid bacteria in lactic acid fermentation food is to produce acid, produce aroma, and deodorize (Liu Junguo et al., 2000), improve the nutritional value, and at the same time endow the product with a unique flavor (translated by Han Xiaoqing et al., 1987), extend the storage period of the product, etc., It can also improve the nutritional content of lactic acid fermentation products (vitamins, ami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L7/161
Inventor 苗颖任发政陈尚武马金来
Owner 任发政
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