Nutritive breakfast bag based on soybean milk maker

Abstract

The invention provides a nutritive breakfast bag based on a soybean milk maker. The nutritive breakfast bag comprises, according to a mass ratio, 40-60% of soybeans, 7-13% of instant oats, 7-13% of corn grits, 7-13% of raw badam, 16-19% of dried dehydrated red dates and 1-4% of dried tremella. The soybeans are subjected to following treatment: (1) thermal treatment, in which soybeans are baked at 90-110 DEG C or dried in hot wind for 5-15 min; (2) soaking, in which a NaHCO3 solution with the mass percentage concentration being 1-2% is used for soaking the obtained soybeans for 30-90 s; and (3) drying, in which the obtained soybeans are baked at 75-95 DEG C or dried in hot wind for 20-40 min. The beany flavor and the flatulence factor content can be effectively reduced, residue filtration is not required, and the obtained product tastes strong, is free of throat sensitivity, and has the shelf life as long as 9-12 months. The product types on the market are increased based on soybean milk manufacture of a soybean milk maker, and the nutritive breakfast bag is nutritive and healthy. Soaking isn't required once people buy the nutritive breakfast bag, the materials in the bag can be put in a soybean milk maker for soybean milk manufacture, and the soaking before conventional soybean milk manufacture at home is saved. The nutritive breakfast bag has good economic development value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritious breakfast bag based on a soybean milk machine. Background technique [0002] China is a major producer and consumer of soybeans, and soybean milk has been a traditional breakfast drink for Chinese people since ancient times. How to industrially preprocess soybeans, a traditional raw material, to remove anti-nutritional factors has always been a topic of public concern. However, the current domestic pretreatment of soybeans in the process of making soymilk is basically limited to self-soaking treatment, and there are few industrialized large-scale treatments. Part of the reason is that domestic research and development have insufficient understanding of the importance of soybean pre-treatment, and soybean processing still relies on self-soaking. [0003] In recent years, as people pay more and more attention to health, many families have chosen to...

AI Technical Summary

Problems solved by technology

[0006] ① A production process of deodorized and purine-removed soybean products, invented to solve the problems such as the fishy smell of soybean products in the prior art

[0011] 2. The shortcomings and deficiencies of soybean processing and mixed products

[0012] ①In the past, most soybean processed and mixed products were refined after processing and sold directly as soybean milk, which could not meet the requirements of purchasing soybean products for soybean milk used in household soybean milk machines

[0013] ②Part of soybean processing and mixed products are processed under high temperature and high pressure during processing, which loses the original flavor and nutrition of soybeans, and long-term consumption is not conducive to human health

[0014] ③Part of the soybean processing process is cumbersome, the effect is slow, the time is long, and the energy consumption is large, which not only increases the cost, but also easily causes soybean protein degradation and reduces the nutritional value

[0015] ④Most of the existing soybean processing and blending products on the market simply mix two untreated raw materials together to make soybean milk, which has a single taste and nutritional content, which is difficult to meet the needs of most people

[0016] ⑤Most of the existing processed and mixed soybean products on the market require filter residue, which results in a loss of nutrients, and even a few products without filter residue have a strong tingling feeling and poor taste

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