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Mung bean and soy bean milk and method for preparing same

A mung bean and soybean technology, applied in the field of mung bean soybean milk and its preparation, to achieve the effects of saving production costs, fine slurry, and good flavor

Inactive Publication Date: 2010-05-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report about preparing soybean milk with mung beans and soybeans as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Select high-quality mung beans and soybeans and clean them separately;

[0037] (2) Put mung beans in boiling water and boil for 1 min, then mix soybeans and boiled mung beans in a mass ratio of 1:2, place them in water at 40°C, which is equivalent to 4 times the mass of mung beans and soybeans, and mix for 5 hours;

[0038] (3) After the mung beans and soybeans are drained, grind twice with 100°C water equivalent to 12 times the mass of the mung beans and soybeans, and pass the slurry through a 100-mesh sieve to obtain raw mung beans and soybean pulp;

[0039] (4) Disperse 0.05 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 80°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

[0040] (5) Add 100 parts by mass of the hydrated xanthan gum solution prepared in step (4) to the raw mung bean and soybean slurry prepared in step (3), then add 5 parts by mass of sucrose, and...

Embodiment 2

[0044] (1) Select high-quality mung beans and soybeans and clean them separately;

[0045] (2) Put the mung beans in boiling water and boil for 5 minutes, then mix the soybeans and the boiled mung beans at a mass ratio of 1:3, place them in water at 30° C., which is equivalent to 7 times the mass of the mung beans and soybeans, and soak for 4 hours;

[0046](3) After the mung beans and soybeans are drained, use 10 times the quality of the mung beans and soybeans, and 80°C water to grind for 3 times, and the slurry is passed through a 100-mesh sieve to obtain raw mung beans and soybean pulp;

[0047] (4) Disperse 0.1 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 90°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

[0048] (5) Add 100 parts by mass of the hydrated xanthan gum solution prepared in step (4) to the raw mung bean and soybean slurry prepared in step (2), then add 5 pa...

Embodiment 3

[0052] (1) Select high-quality mung beans and soybeans and clean them separately;

[0053] (2) Put mung beans in boiling water and boil for 3 minutes, then mix soybeans and boiled mung beans at a mass ratio of 1:2, place them in water at 32°C, which is equivalent to three times the mass of mung beans and soybeans, and soak for 8 hours;

[0054] (3) After the mung beans and soybeans are drained, use 9 times the quality of the mung beans and soybeans, and use 90°C water to grind for 3 times, and the slurry is passed through a 100-mesh sieve to obtain raw mung bean and soybean pulp;

[0055] (4) Disperse 0.08 parts by mass of xanthan gum in 1 part by mass of cold water, then heat it to 90°C and keep it transparent until it is transparent, then stir vigorously until the xanthan gum is completely hydrated;

[0056] (5) Add the hydrated xanthan gum solution prepared in step (4) to 100 parts by mass of mung bean and soybean raw milk prepared in step (2), homogenize twice under the co...

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Abstract

The invention discloses mung bean and soy bean milk and a method for preparing same. The method for preparing the mung bean and soy bean milk comprises the following steps: boiling the mung beans in boiling water for 1-5min; soaking the boiled mung beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the mung beans to the water is 1:3-7; soaking soy beans in water with the temperature of not higher than 40 DEG C for 4-8h, wherein the proportion of the soy beans to the water is 1:3-7; mixing the soaked mung beans and the soaked soy beans; adding water with the temperature of 80-100 DEG C to grind the soaked mung beans and the soaked soy beans; filtering to obtain the raw mung bean and soy bean milk; adding xanthan gum to the raw mung bean and soy bean milk, wherein the mass of the xanthan gum is 0.05-0.1 percent of the mass of the raw mung bean and soy bean milk; and homogenizing and sterilizing the raw mung bean and soy bean milk at high pressure to obtain the mung bean and soy bean milk. The method for preparing the mung bean and soy bean milk is easy, optimizes all the parameters, saves water and time and has low cost, and the mung bean and soy bean milk prepared with the method has good taste, flavor and color, abundant nutrients and long shelf life, therefore, the method for preparing the mung bean and soy bean milk is suitable for the industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to mung bean soybean milk and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the popularization and deepening of nutritional knowledge, and the increasing awareness of health care, people's requirements for food are not only able to meet the requirements of food and clothing, but also pay attention to the balance of dietary nutrition. Food varieties and Flavor is also getting more and more attention. Consumers hope that food contains no or less animal fat and cholesterol, so as to improve the health level of consumers. Therefore, high-protein, low-fat, low-calorie, and cholesterol-free pure plant foods are more and more popular. Therefore, it is imperative to develop instant food with nutrition and health effects. [0003] Soymilk is a food with unique flavor and nutritional and health functions. Most of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 许喜林李应琼黄宝莹朱玲
Owner SOUTH CHINA UNIV OF TECH
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