Fermentation type soybean milk added with edible mushrooms and dried fruit and production method of fermentation type soybean milk
An edible fungus, fermented technology, applied in other dairy products, applications, dairy products, etc., to enhance immunity, regulate cardiovascular activity, and prevent dental caries
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Embodiment 1
[0047] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:
[0048] (1) Raw material pretreatment
[0049] A. Preparation of germinated soybean milk: select soybeans with no pests, no mildew, and full grains, remove impurities, and wash with running water; soak in water at 25°C for 20 hours, germinate at 35°C for 50 hours, take out when the sprouts are 2mm long, Add 2 times its own weight, and the temperature is 100 ℃ for hydrothermal refining. The slurry is filtered through a 100-mesh sieve to remove the bean dregs and retain the soy milk; the soy milk is heated to boiling under constant stirring and kept for 10 minutes;
[0050] B. Preparation of edible fungus slurry: After the mushrooms are selected, wash them with clean water, cut them into 0.8cm pieces, and extract them in a constant temperature water bath at 60°C for 60 minutes with a material-to-liquid ratio of 1:6. The liquid is beaten together, filtered through a 10...
Embodiment 2
[0065] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:
[0066] (1) Raw material pretreatment
[0067] A. Preparation of germinated soybean milk: select red beans with no pests, no mildew, and full grains, remove sundries, and wash with running water; soak in water at 30°C for 15 hours, germinate at 30°C for 36 hours, take out when the sprouts are 4mm long, Add 4 times its own weight, and the temperature is 95 ℃ for hydrothermal refining, and the slurry is filtered through a 120-mesh sieve to remove the bean dregs and keep the soy milk; the soy milk is heated to boiling under constant stirring, and kept for 15 minutes;
[0068] B. Preparation of edible fungus slurry: After the shiitake mushrooms are selected, wash them with clean water, cut them into 1cm pieces, and extract them in a constant temperature water bath at 90°C for 30 minutes with a material-to-liquid ratio of 1:10, and mix the edible fungi with the extract B...
Embodiment 3
[0083] A method for preparing fermented dried fruit soymilk with edible fungi, comprising the following steps:
[0084] (1) Raw material pretreatment
[0085] A. Preparation of germinated soybean milk: select black beans and kidney beans that are free from insect damage, mildew, and full grain, remove impurities, and wash with running water; soak in water at 28°C for 18 hours, germinate at 37°C for 45 hours, and wait for the sprouts to grow to 3mm Take it out, add 3 times its own weight, and heat the slurry at 100°C, filter the slurry through a 110-mesh sieve, remove the bean dregs, and keep the soy milk; heat the soy milk to boiling while stirring continuously, and keep it for 12 minutes;
[0086] B. Preparation of edible fungus slurry: After the Flammulina velutipes is selected, wash it with clean water, cut it into 0.8cm pieces, and extract it in a constant temperature water bath at 80°C for 50 minutes with a material-to-liquid ratio of 1:9. The liquid is beaten together, ...
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