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Method for preparing rice-juice soybean milk

A production method and technology of soy milk, applied in the directions of dairy products, milk substitutes, and applications, can solve the problems of single nutritional value and taste, unable to meet the demand for popular selection, lack of essential amino acids and minerals, etc., and achieve unique taste and increase in Taste, nutritional efficacy, nutritional value balanced effect

Inactive Publication Date: 2012-10-10
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the soy milk currently on the market adopts traditional production techniques, and its nutritional value and taste are relatively single, and its nutritional content also has certain limitations. It lacks essential amino acids and minerals needed by the human body, and cannot meet the needs of popular choices.

Method used

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  • Method for preparing rice-juice soybean milk

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Effect test

Embodiment 1

[0022] Embodiment one: a kind of preparation method of rice juice soybean milk

[0023] See attached figure 1 Shown, a kind of preparation method of rice juice soybean milk, the raw material formula of described rice juice soybean milk is made up of the material of following mass percentage content:

[0024] Water 90-92%;

[0025] Soybean 7.5-8.5%;

[0026] Rice 1.5-2.5%.

[0027] The method for making rice juice soymilk comprises first heating the soymilk to 98-100°C, heating the rice juice to 98-100°C, and mixing the two to obtain a mixed liquid; The homogeneous liquid is obtained by homogenizing, and the homogeneous liquid is sterilized and then cooled and shaped to obtain rice juice soybean milk.

[0028] A further preferred technical solution of the specific embodiment of the present invention includes washing, soaking, and grinding soybeans to obtain a soybean milk stock solution, and washing, soaking and refining rice to obtain a rice juice stock solution.

[0029]...

Embodiment 2

[0034] Embodiment two: a kind of preparation method of rice juice soybean milk

[0035] See attached figure 1 Shown: a method for making rice juice soybean milk, the raw material formula of the rice juice soybean milk is composed of the following materials in mass percentage:

[0036] Water 91kg;

[0037] soybean 8kg;

[0038] Rice 2kg.

[0039] The method includes the following steps:

[0040] 1. Acceptance of soybeans and rice: inspectors will monitor the appearance, protein, moisture, and abnormal beans according to the raw material standards of soybeans and rice, and receive and put them into storage if they meet the requirements.

[0041] 2. Cleaning and soaking: Put the soybeans into the soaking pool with a rail transport vehicle, first wash with water to remove the surface dust, then drain, and then add tap water for soaking. The soaking time is 8-12 hours in summer and 12-24 hours in winter. After soaking, the germ appears sunken and whitish as the standard; for c...

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Abstract

A method for preparing rice-juice soybean milk. The raw materials of the rice-juice soybean milk comprise 90 to 92 % of water, 7.5 to 8.5 % of soybeans and 1.5 to 2.5 % of rice. The method for preparing the rice-juice soybean milk comprises heating the soybean milk to 98 DEG C to 100 DEG C, heating the rice-juice to 98 DEG C to 100 DEG C, mixing the soybean milk and the rice-juice to get a mixture, homogenizing the mixture under the pressure of 10 MPa to 15 MPa to get a homogeneous liquid, and disinfecting and then cooling and setting the homogeneous liquid to form the rice-juice soybean milk. The rice-juice soybean milk perfectly combines the efficacy of the soybean milk and the rice-juice, and effectively improves taste and nutrition efficacy of the soybean milk.

Description

technical field [0001] The invention relates to a preparation method of soybean milk, in particular to a preparation method of rice juice soybean milk. Background technique [0002] Soy milk is a traditional delicacy in my country. It is very popular because of its rich nutrition and relatively low price. Relevant persons in the National Metropolitan Action Leading Group believe that soy milk is the "star on the dining table" of this century and a "cardiovascular and cerebrovascular health care solution", and said that soy milk is comparable to milk. According to nutrition experts, soy milk is known as "vegetable milk". The amino acid composition in soy milk protein is relatively close to complete protein, which belongs to high-quality protein. The vitamins and minerals in soy milk and milk have their own strengths and weaknesses. The calcium content in soy milk is lower than that in milk, but the content of iron and B vitamins is much higher than that in milk. Milk contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 金兴仓
Owner SUZHOU JINJI FOODS
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