CN104814147A - Mung bean milk and a preparation method thereof - Google Patents

Abstract

The present invention discloses mung bean milk and a preparation method thereof. The mung bean milk is characterized in that the mung bean milk is made from the following raw materials in parts by weight: soybeans 400-410 parts, mung beans 50-60 parts, soybean meal 60-65 parts, bitter apricot kernels 10-11 parts, corn oil 1-2 parts, milk powder 10- 12 parts, orange juice 20-24 parts, mulberry leaves 4-5 parts, stigmata maydis 3-4 parts, radix puerariae 2-3 parts, semen cassiae 3-4 parts and flour 45-47 parts. The mung bean milk uses the soybean meal to replace parts of the mung beans, which can reduce production costs; meanwhile, putting the soybean meal into a magnetic stirrer and adding water into the magnetic stirrer can make proteins fully dissolved out; and the soybeans and the mung beans are fermented before grinding, which not only improves nutrient values, but also gives a unique taste for the mung bean milk. In addition, the mung beans can promote the decomposition of cholesterol into bile acids in the liver, accelerate the bile salt secretion of bile and reduce the cholesterol absorption by the small intestine; and a lipid-lowering effect can be realized with the collocation of Chinese herbal medicines in the mung bean milk.

Description

A kind of mung bean soymilk and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of mung bean soymilk and preparation method thereof.

Background technology

Soymilk is a kind of vegetable protein beverage, because being of high nutritive value, and instant and extensively getting consumer reception.China is as one of soya bean major country of production in the world, and dregs of beans is one of resource of the high egetable protein content that can develop.Protein content in dregs of beans is more than 48%, and wherein water-solubility protein accounts for more than 80%, and dregs of beans therefore can be adopted to produce soymilk as raw material, not only develops the new way that dregs of beans utilizes, also reduces the production cost of soymilk simultaneously, have broad application prospects.

Summary of the invention

The object of this invention is to provide a kind of mung bean soymilk and preparation method thereof, the present invention has clearly good to eat, nutritious feature.

The technical solution adopted in the present invention is:

A kind of mung bean soymilk, is characterized in that being made up of the raw material of following weight portion:

Soya bean 400-410, mung bean 50-60, dregs of beans 60-65, almond 10-11, corn oil 1-2, milk powder 10-12, orange juice 20-24, mulberry leaf 4-5, corn stigma 3-4, root of kudzu vine 2-3, cassia seed 3-4, flour 45-47.

The preparation method of described mung bean soymilk, is characterized in that comprising the following steps:

(1) mulberry leaf, corn stigma, the root of kudzu vine, cassia seed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;

(2) soya bean, mung bean clear water are pulled out after soaking 3-4 hour, take out after Steam by water bath 80-90 minute, dry in the air cool, mix with flour and mix thoroughly, in shady place sealing placement 5-6 days, then removed by the hair that soya bean, mung bean surface grow, gained material adds 10-11 clear water doubly and carries out defibrination;

(3) dregs of beans is pulverized, send in magnetic stirring apparatus, add 10-11 clear water doubly, carry out magnetic agitation with rotating speed 1200r/min, filter cleaner after 10-15 minute, collect filtrate;

(4) almond and corn oil are mixed into pot, discharging after little fire stir-fries 30-35 minute, pulverize, obtains almond powder; Step (1), (2), (3) gained material merge, and big fire is boiled, and then use little fire instead and continue boiling 5-10 minute, then add almond powder and leftover materials, mix thoroughly, to obtain final product.

Beneficial effect of the present invention is:

The present invention adopts dregs of beans to replace part mung bean, production cost can be reduced, meanwhile, dregs of beans add water adopt magnetic agitation can make the abundant stripping of protein, and soya bean, mung bean before refining by fermentation, not only increase nutritive value, also give the taste of uniqueness of the present invention, in addition, mung bean can promote that cholesterol resolves into cholic acid at liver, accelerate cholate in bile secrete and reduce small intestine to the absorption of cholesterol, then the Chinese medicine of arranging in pairs or groups in the present invention can play effect of lipopenicillinase.

Detailed description of the invention

A kind of mung bean soymilk, is characterized in that being made up of the raw material of following weight portion (kilogram):

Soya bean 400, mung bean 50, almond 10, corn oil 1, milk powder 10, orange juice 20, mulberry leaf 4, corn stigma 3, the root of kudzu vine 2, cassia seed 3, flour 45.

The preparation method of described mung bean soymilk, comprises the following steps:

(1) mulberry leaf, corn stigma, the root of kudzu vine, cassia seed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;

(2) soya bean, mung bean clear water are pulled out after soaking 3-4 hour, take out after Steam by water bath 80-90 minute, dry in the air cool, mix with flour and mix thoroughly, in shady place sealing placement 5-6 days, then removed by the hair that soya bean, mung bean surface grow, gained material adds 10-11 clear water doubly and carries out defibrination;

(3) dregs of beans is pulverized, send in magnetic stirring apparatus, add 10-11 clear water doubly, carry out magnetic agitation with rotating speed 1200r/min, filter cleaner after 10-15 minute, collect filtrate;

(4) almond and corn oil are mixed into pot, discharging after little fire stir-fries 30-35 minute, pulverize, obtains almond powder; Step (1), (2), (3) gained material merge, and big fire is boiled, and then use little fire instead and continue boiling 5-10 minute, then add almond powder and leftover materials, mix thoroughly, to obtain final product.

Claims (2)

1. a mung bean soymilk, is characterized in that being made up of the raw material of following weight portion:

Soya bean 400-410, mung bean 50-60, dregs of beans 60-65, almond 10-11, corn oil 1-2, milk powder 10-12, orange juice 20-24, mulberry leaf 4-5, corn stigma 3-4, root of kudzu vine 2-3, cassia seed 3-4, flour 45-47.

2. the preparation method of mung bean soymilk according to claim 1, is characterized in that comprising the following steps:

(1) mulberry leaf, corn stigma, the root of kudzu vine, cassia seed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;

(2) soya bean, mung bean clear water are pulled out after soaking 3-4 hour, take out after Steam by water bath 80-90 minute, dry in the air cool, mix with flour and mix thoroughly, in shady place sealing placement 5-6 days, then removed by the hair that soya bean, mung bean surface grow, gained material adds 10-11 clear water doubly and carries out defibrination;

(3) dregs of beans is pulverized, send in magnetic stirring apparatus, add 10-11 clear water doubly, carry out magnetic agitation with rotating speed 1200r/min, filter cleaner after 10-15 minute, collect filtrate;

(4) almond and corn oil are mixed into pot, discharging after little fire stir-fries 30-35 minute, pulverize, obtains almond powder; Step (1), (2), (3) gained material merge, and big fire is boiled, and then use little fire instead and continue boiling 5-10 minute, then add almond powder and leftover materials, mix thoroughly, to obtain final product.