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Soy bean and almond milk and its preparing method

A soybean and almond technology, applied in vegetable protein processing, food science and other directions, can solve the problems of low nutritional value, single taste and ingredients, and achieve comprehensive nutritional effects

Inactive Publication Date: 2006-08-23
谢春生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although the performance and nutritional value of soybeans or almonds have been recognized and accepted by people, in today's era of not only paying attention to nutrition, but also accelerating the pace of life and work, the existing various products related to soybeans or almonds have different tastes and characteristics. The single ingredients and the defects of low nutritional value can no longer meet the growing needs of modern people's nutritional science knowledge

Method used

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Examples

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Embodiment

[0020] A kind of soybean almond milk, its raw material comprises bitter almond, soybean, maltitol and water thereof, and wherein the proportion by weight of each raw material is:

[0021] 5 parts of soybean, 10 parts of bitter almond, 15 parts of maltitol, 80 parts of water

[0022] The preparation method of the above soybean almond milk includes soaking bitter almonds in water for 5 hours, then peeling the peeled almonds, boiling the peeled almonds in water for 30 minutes, soaking in water for 10 hours and then washing; soaking the soybeans in water 4 hours, then peeled and mixed with debittered almonds; the mixed almonds and soybeans were dried at 70°C for 10 hours, and the dried almonds and soybeans were ground into 250 mesh fine powder, and then in the fine powder Add maltitol and water according to the proportion, and boil for 8 minutes with stirring, after which the mixture is heated to 200kg / cm 2 It can be homogenized under pressure to make an emulsion.

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PUM

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Abstract

The soybean-almond milk is prepared with almond and soybean, and through soaking, peeling, eliminating bitter, stoving, grinding, compounding and high pressure homogenizing to form milk. It has rich protein, soybean isoflavone and comprehensive nutrients, possesses functions of resisting fatigue, replenishing calcium, etc. and is suitable for, especially, women in climacteric period, middle aged and old people.

Description

technical field [0001] The invention relates to a preparation method of a health drink, in particular to a soybean almond milk and a preparation method thereof. Background technique [0002] Although the performance and nutritional value of soybeans or almonds have been recognized and accepted by people, in today's age of nutrition, and the ever-faster pace of life and work, there are various products related to soybeans or almonds, which taste and The single ingredient and the defect of low nutritional value can no longer meet the increasing demand of modern people's nutritional science knowledge. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide soybean and almond-based soybean almond milk with high nutrition, good taste and color in order to overcome the defects of the prior art. [0004] Another object of the present invention is to provide a preparation method of soybean almond milk. [0005] The raw materials of the soybean almond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23J3/14A23L2/60A23C11/10A23L11/65
Inventor 谢春生谢知音
Owner 谢春生
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