Walnut yoghourt-flavor soybean milk and preparation method thereof

Abstract

The invention discloses a walnut yoghourt-flavor soybean milk. The walnut yoghourt-flavor soybean milk is prepared from the following raw materials by weight: 310 to 320 parts of soybean, 140 to 150 parts of yoghourt, 80 to 85 parts of fried walnut kernel, 40 to 45 parts of coix seed, 12 to 15 parts of bovine bone marrow, 5 to 6 parts of sweet osmanthus, 50 to 55 parts of radish sprout, 36 to 40 parts of muskmelon juice, 3 to 3.4 parts of corn silk, 2.9 to 3.2 parts of polygonatum rhizome, 2.4 to 2.6 parts of sodium cyclamate, 0.3 to 0.4 part of an antifoaming agent, 585 to 590 parts of white sugar, 1.4 to 1.7 parts of salt and a proper amount of water. According to the invention, a great number of the raw materials are used for processing of the soybean milk and are reasonably collocated; the soybean milk has walnut fragrance instead of beany flavor and also presents yoghourt flavor; moreover, since the raw material soybean is pretreated before processing and milling, anti-nutritional factors in the soybean can be effectively reduced, loss of nutrients in the soybean is decreased, and the more nutritious soybean milk with a high utilization value is obtained.

Description

technical field [0001] The invention relates to the technical field of drinking food and its processing, and mainly relates to walnut yoghurt-flavored soybean milk and a preparation method thereof. Background technique [0002] Soymilk is a kind of nutritious food loved by our people. Soymilk contains many nutrients necessary for human body, such as protein, fat, carbohydrates, amino acids and fatty acids, etc. In addition, there are various trace elements, as well as soybean oligosaccharides, soybean iso Functional factors such as flavonoids have positive effects on the anti-aging and anti-oxidation of the human body. However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impact on he...

AI Technical Summary

Problems solved by technology

However, soybeans, which are raw materials for processing soybean milk, also contain many anti-nutritional factors, such as trypsin inhibitors, lipoxygenase, etc. The existence of these substances affects the nutritional value of soybeans, and also affects the quality and nutritional value of processed soybean products. produce varying degrees of impact on health; in the process of making soymilk, trypsin inhibitors are the most notable anti-nutritional factors in soymilk production, and their content is related to the health of the diet, but in the current soymilk industry, the content of trypsin inhibitors Elimination mainly depends on the heating during the cooking process of soybean milk, but these heat treatments will inactivate the trypsin inhibitor, and will also cause great damage to the nutrients in the soybean milk. Therefore, it is necessary to directly pre-treat the soybean raw materials, which can be The process is adopted before soybean grinding to reduce the additional heat added by the subsequent process to remove anti-nutritional factors