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Method for preparing natural bamboo juice soya-bean milk

A processing method and technology of bamboo juice, applied in the processing field of natural bamboo juice soybean milk, can solve the problems of incomplete utilization of nutrition, beany smell of soybeans, inconvenient handling, etc., achieve the balance of human body functions, delicate taste, and reduce disease rate effect

Inactive Publication Date: 2007-11-14
邓天华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the existing soymilk production method are that soybeans have a beany smell, poor taste, inconvenient handling, and part of the nutrition remains in the bean dregs and cannot be fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Drill holes in the lower part of the bamboo to get the juice at night, pack it in a clean and airtight container, transport it to a refrigerator within 2 hours, and refrigerate it at a temperature of 0-4°C for future use. Take fresh bamboo leaves, wash and drain, then add 10-20 kg of mountain spring water or drinking water meeting drinking hygiene requirements for each kg of fresh bamboo leaves, boil for 15 minutes, and filter to obtain bamboo leaf water for later use. Select the soybeans, remove the grains that are not full, moldy, moth-eaten or bad, add 5% clean saturated clarified lime water, soak for 10-20 minutes, wash the soybeans with clean water, and then use natural bamboo juice and bamboo The mixed solution of leaf water, each accounting for 50%, adds about 3-6 kg of bamboo juice or bamboo leaf water per kg of soybeans, soaks for about 3-10 hours at room temperature at 15-30°C, and puts it in a soymilk machine for beating , filter with a 50-100 mesh filter (ny...

Embodiment 2

[0019] Using the method of "Extraction Method and Equipment for Natural Bamboo Juice" (application number 200610122913.6) applied on October 23, 2006, use negative pressure to open the upper or lower part of the bamboo, and then mechanically force the natural bamboo juice to flow out and collect In the process of getting to the container, the juice can be extracted in the form of positive pressure extraction, negative pressure extraction or combination of positive pressure and negative pressure, packed in a clean and sealed container, and transported to the refrigerator within 2 hours, at a temperature of 0-4°C Refrigerate and set aside. Select soybeans, remove unfulfilled, mildewed, moth-eaten or deteriorated particles, add 5% clean saturated clarified lime water, soak for 10-20 minutes, wash with water, and then use natural bamboo juice, per kg Add about 3-6 kg of soybeans with bamboo juice or bamboo leaf water, soak for about 3-10 hours at room temperature at 15-30°C, put t...

Embodiment 3

[0021] Take fresh bamboo leaves, wash and drain, then add 10-20 kg of mountain spring water or drinking water meeting drinking hygiene requirements for each kg of fresh bamboo leaves, boil for 30 minutes, filter to obtain bamboo leaf water for later use. Select soybeans, remove unfulfilled, mildewed, moth-eaten or deteriorated particles, add 5% clean saturated clarified lime water, soak for 10-20 minutes, wash with water, add bamboo leaf water according to each kilogram of soybeans About 3-6 kg, soak for about 3-10 hours at room temperature 15-30°C, put it in a soybean milk machine for beating, add defoamer 0.2%-0.5% peanut oil, and then filter with a 50-100 mesh filter (Nylon net or gauze can be used), add 0.1% salt by weight, then homogenize the soybean milk, and heat to 105-120°C, keep filling and sealing bags for 10-20 minutes, and obtain the natural bamboo juice soybean milk product.

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PUM

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Abstract

The present invention discloses a processing method of natural bamboo juice soybean milk. Said processing method includes the following steps: screening soybeans, soaking the choice soybeans in natural bamboo juice or bamboo leaf water or mixed solution of natural bamboo juice and bamboo leaf water for 3-10 hr at normal temperature ( soaking every kg of soybeans in 3-6 kg of bamboo juice of bamboo leaf water), making soybean milk by grinding the above-mentioned soybeans, filtering, homogenizing, adding defoaming agent, heating or adopting pasteurization, filling and sealing bag. Said product contains rich amino acids, vitamins and microelements.

Description

technical field [0001] The invention relates to a production method of a beverage, in particular to a method for producing soybean milk beverage using soybeans and natural bamboo juice or bamboo leaf extract as raw materials. Background technique [0002] Soy milk is rich in nutrients, known as green milk, with high nutritional value, and is recognized as a vegetable protein drink with both diet and therapy. my country's use of soybeans to make soymilk and tofu has been recorded since the Han Dynasty from 206 to 195 BC. It is still a popular food for the people today. Modern scientific research has confirmed that soybeans are rich in plant protein, a variety of amino acids, and eggs. Phospholipids, vitamin B, vitamin E, iron, calcium, saponins and other substances, regular consumption is beneficial to prevent arteriosclerosis, coronary heart disease, high blood pressure and other diseases, and also plays an important role in developing the intelligence of young people and str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C11/10A23L11/50A23L11/65
Inventor 邓天华
Owner 邓天华
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