Fermented soymilk with barley fragrance

A technology for yogurt and barley, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of less flavor, single nutrition, rough taste, etc., and achieve the effect of sweet taste, unique flavor and beneficial to health.

Active Publication Date: 2013-09-11
BENGBU FULIN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy milk is mostly soybean products, which have single nutrition, less flavor, and rough taste. There is an urgent need for new types of soy milk products with rich nutrition and unique flavor.

Method used

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Examples

Experimental program
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Embodiment Construction

[0020] A kind of barley-flavored soy milk, it is made from the raw material of following parts by weight (kg):

[0021] Barley 1.2, Chinese medicine powder 5, cucumber 7, pear 2, white sugar 8, buckwheat 0.2, white sesame 0.3, soybean 3, lotus seeds 0.4, dried banana peel 0.2, chestnut leaves 0.5, brown rice 0.6, purple sweet potato 2, wolfberry 0.4, Kelp root 0.4, fresh milk 90, yogurt fermenting bacteria appropriate amount;

[0022] The traditional Chinese medicine powder is prepared from the following raw materials in parts by weight: 1 papaya, 3 dark plums, 1 hawthorn core, 1 codonopsis root, 1 kudzu root, 2 peach kernels and 2 malts.

[0023] The preparation method of the barley-flavored yogurt comprises the following steps:

[0024] (1) Stir-fry the barley, grind it, and get the fried barley flour for later use;

[0025] (2) Mix buckwheat, white sesame seeds, soybeans, lotus seeds, dried banana peels, chestnut leaves, brown rice, purple sweet potatoes, wolfbe...

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PUM

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Abstract

The invention discloses fermented soymilk with barley fragrance. The fermented soymilk with barley fragrance is prepared by the following raw materials: by weight, 1 to 2 parts of barley, 3 to 5 parts of Chinese medicinal powder, 5 to 7 parts of cucumbers, 2 to 4 parts of snow pears, 6 to 8 parts of white granulated sugar, 0.1 to 0.2 part of buckwheat, 0.2 to 0.3 part of white sesames, 3 to 5 parts of soybeans, 0.2 to 0.4 part of lotus seeds, 0.1 to 0.2 part of dried banana peels, 0.5 to 0.6 part of Castanea seguinii Dode leaves, 0.3 to 0.6 part of brown rice, 1 to 2 parts of purple potatoes, 0.3 to 0.4 part of Chinese wolfberries, 0.2 to 0.4 part of sea-tangle roots, 80 to 90 parts of fresh milk, and an appropriate amount of yoghourt zymocyte. The fermented soymilk with barley fragrance of the invention provides a lot of dietary fiber and other nutrients, and is beneficial to health; and the stir-fried barley has unique fragrance, to enable the fermented soymilk with barley fragrance of the invention to have a fragrant and sweet mouthfeel and unique flavor.

Description

technical field [0001] The invention relates to the field of soy milk, in particular to a barley flavored soy milk. Background technique [0002] In addition to deep processing of soybeans to make soybean products, soybean milk powder, and condensed soybean milk, it can also be made into nutritious soybean milk drinks. Soymilk is produced by crushing soybeans, extracting the water-soluble components, removing the insolubles through centrifugal filtration, and then undergoing processes such as blending, miniaturization, canning, and sterilization. Existing soy milk is mostly soy products, which have single nutrition, less flavor and rough taste. There is an urgent need for new soy milk products with rich nutrition and unique flavor. Contents of the invention [0003] The object of the present invention is to provide a kind of barley-flavored soy milk with rich nutrition and aroma of fried barley [0004] The above purpose is achieved through the following schemes: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 吕九洲
Owner BENGBU FULIN DAIRY
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