Lung clearing wine-flavored bean dreg fermented milk and preparation method thereof

Abstract

The present invention discloses a lung clearing wine-flavored bean dreg fermented milk which is prepared from the following raw materials in parts by weight: bean dregs 800-820 parts, eriobotrya japonica 2.3-2.5 parts, hibiscus rosa-sinensis flowers 2.2-2.4 parts, hippophae rhamnoides 1.8-2 parts, herba tripterospermi japonici 2.5-2.7 parts, asparagus 30-32 parts, rice wine 40-44 parts, olives 20-22 parts, fructus momordicae 25-26 parts, arabic gum 4-5 parts, PGA 0.7-0.8 part, sodium alginate 2.5-2.7 parts, skimmed milk powder 900-920 parts, white granulated sugar 800-820 parts, leavening agents 100-110 parts, and an appropriate amount of corn gluten meal and allicin. The bean dreg fermented milk is rich in bean fragrance and milk fragrance and creamy yellow in color, the soluble dietary fiber content is relatively high after microwave processing, the addition of allicin greatly reduces the lipoxygenase activity of bean dregs, and then after conducting subsequent boiling repeatedly, the beany flavour is completely removed, and the obtained fermented milk is soft in mouthfeel, rich in nutrition and full of aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented milk with clearing lung wine and bean dregs and a preparation method thereof. Background technique [0002] Okara is a food resource that is rich in nutritional value and has not been fully developed and utilized. my country is one of the main countries that grow soybeans in the world. The domestic soybean resources are abundant, and the soybean product industry has developed vigorously. Okara is the processing process of various soybean products. The by-products produced in soybeans account for about 15%-20% of the dry weight of soybeans, which are rich in dietary fiber, protein, fat, isoflavones, and mineral elements such as calcium and potassium. my country produces about tens of millions of tons of wet soybeans every year. Okara, due to its high moisture content, difficulty in storage, dark color, severe beany smell, and poor taste, the development and...

AI Technical Summary

Problems solved by technology

[0002] Okara is a food resource that is rich in nutritional value and has not been fully developed and utilized. my country is one of the main countries that grow soybeans in the world. The domestic soybean resources are abundant, and the soybean product industry has developed vigorously. Okara is the processing process of various soybean products. The by-products produced in soybeans account for about 15%-20% of the dry weight of soybeans, which are rich in dietary fiber, protein, fat, isoflavones, and mineral elements such as calcium and potassium. my country produces about tens of millions of tons of wet soybeans every year. Bean dregs, due to its high moisture content, difficulty in storage, dark color, severe beany smell, and poor taste, the development and utilization of bean dregs at home and abroad is very low in Chengdu