CN107439692A - A kind of high stability mulberries soymilk - Google Patents
A kind of high stability mulberries soymilk Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
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Abstract
The invention belongs to soymilk technical field, especially a kind of high stability mulberries soymilk, it is made up of following raw material：Soya bean, mulberries, fresh pitaya peel, fresh perilla leaf, fresh porcine skin, fresh Chinese yam, compound biological enzyme, acacia honey, stabilizer, water；The present invention is consistent, distinct glossy in lavender, uniform color, fully dissolving, denseness is moderate, precipitation-free, after concussion is in uniform emulsion, with soymilk fragrance and mulberries fragrance, pure and fresh harmonious, free from beany flavor, the pure strong, mouthfeel of soymilk taste is coordinated, entrance it is smooth it is fine and smooth, without granular sensation；The interphase interaction of each composition added, so that polysaccharide is interacted with protein in a manner of electrostatic, architecture is the main bodily form into three-dimensional space network structure using polysaccharide molecule, protein adsorption is on the support of network, so as to play stablizing effect, effectively suppress the generation of precipitation, improve system stability, and its shelf-life is reached more than 40 months.
Description
Technical field
The invention belongs to soymilk technical field, especially a kind of high stability mulberries soymilk.
Background technology
The fruit juice soymilk of prior art be after soymilk is made in soybean add original fruit juice, white granulated sugar, stabilizer, emulsifying agent,
Acid, flavoring essence, spices etc., a kind of NEW TYPE OF COMPOSITE beverage being configured to；Fruit juice soymilk combines the battalion of fruit juice and soymilk
Foster and flavor, changes the traditional approach that soya-bean milk now produces existing consumption, due to that can improve flavor, the increase soya milk product kind of soymilk
Class, the nutrition for improving soymilk, contribute to the further market expansion of soymilk；But the stability extreme difference of its fruit juice soymilk, easily
Precipitation is produced, so as to cause very big harmful effect to its mouthfeel and shelf-life, therefore, inventing a kind of high stability fruit juice soymilk is
Urgent problem to be solved at present.
The content of the invention
A kind of in view of the above-mentioned problems, the present invention is intended to provide high stability mulberries soymilk.
The present invention is achieved through the following technical solutions：
A kind of high stability mulberries soymilk, is made up of the raw material of following parts by weight：It is 55 ~ 60 parts of soya bean, 42 ~ 44 parts of mulberries, fresh
It is 4.4 ~ 4.8 parts of pitaya peel, 3.5 ~ 3.9 parts of fresh perilla leaf, 4.9 ~ 5.1 parts of fresh porcine skin, 6.2 ~ 6.4 parts of fresh Chinese yam, multiple
Close 1.1 ~ 1.3 parts of biology enzyme, 5.5 ~ 5.9 parts of acacia honey, 0.4 ~ 0.5 part of stabilizer, 480 ~ 490 parts of water.
As the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Phytase=6.9 ~ 7.1：3.1~3.3：1.2~1.4.
As the further scheme of invention：Described stabilizer, by following weight than raw material be made：Konjac glucomannan：Flax
Seed glue：Sodium carboxymethylcellulose=5.5 ~ 5.7：3.3~3.5：6.4~6.6.
As the further scheme of invention：A kind of preparation method of high stability mulberries soymilk, specifically includes following steps：
（1）Mulberries are cleaned, puts into beater and is beaten, mixed with the water of 2/3 weight, are stirring for 90 ~ 100r/min with rotating speed
Mix device and stir 25 ~ 27min, be boiled by slow fire, obtain mulberries liquid；Soya bean is cleaned, inserted permanent in the rotary frying pan that temperature is 77 ~ 79 DEG C
Warm 13 ~ 15min of frying, take out, pour into mulberries liquid and mix defibrination, obtain a mulberries soya bean slurry；
（2）Mulberries soya bean is starched into room temperature natural cooling, adds the compound biological enzyme of 1/2 weight, is 70 ~ 80r/min's with rotating speed
Agitator stirs 17 ~ 19min, inserts under conditions of temperature is 26 ~ 28 DEG C and digests 28 ~ 30h, it is 133 ~ 137 DEG C to insert temperature
14 ~ 16min of constant temperature steam mashing off in stream boiling slurry tank, obtain secondary mulberries soya bean slurry；
（3）Fresh Chinese yam is peeled clean, be mixed with beating with clean fresh pitaya peel, it is 174 ~ 178 DEG C to insert temperature
Steam constant temperature steam in pot and handle 20 ~ 22min, take out, insert in the vacuum freezing drying oven that temperature is -14 ~ -12 DEG C and dry extremely
Moisture is 3% ~ 4%, and ultramicro grinding obtains pitaya peel Chinese yam freeze-dried powder to 0.3 ~ 0.4 μm；
（4）Fresh perilla leaf and fresh porcine skin are cleaned, co-grinding, mixed with the water of 1/3 weight, be 90 ~ 100r/ with rotating speed
Min agitator stirs 15 ~ 17min, is boiled by slow fire, and adds secondary mulberries soya bean slurry and continues slow fire 34 ~ 36min of infusion, room temperature
Natural cooling, the compound biological enzyme of 1/2 weight is added, insert under conditions of temperature is 32 ~ 34 DEG C and digest 35 ~ 37h, excessively 0.5 ~
0.6 μm of filter membrane, filtrate is taken, add pitaya peel Chinese yam freeze-dried powder, acacia honey and stabilizer, be 180 ~ 190r/min's with rotating speed
Agitator stirs 29 ~ 31min, and microwave heats 16 ~ 18min under conditions of being 97 ~ 99 DEG C in temperature, carries out homogeneous, obtains high stable
Property mulberries soymilk；
（5）Vacuum filling, high-temperature sterilization, labelling, obtain finished product.
As the further scheme of invention：Described homogeneous is：First pressure be 33 ~ 35MPa, temperature be 43 ~ 45 DEG C
Under the conditions of 22 ~ 24min of homogeneous, then 44 ~ 46min of homogeneous under conditions of pressure is 8 ~ 9MPa, temperature is 62 ~ 64 DEG C.
Beneficial effects of the present invention：A kind of high stability mulberries soymilk provided by the invention, in lavender, uniform color one
Cause, be distinct glossy, fully dissolving, denseness be moderate, precipitation-free, after concussion be in uniform emulsion, have soymilk fragrance with
Mulberries fragrance, pure and fresh harmonious, free from beany flavor, the pure strong, mouthfeel of soymilk taste is coordinated, entrance it is smooth it is fine and smooth, without granular sensation, and easily
In digesting and assimilating, human gastrointestinal tract health is effectively kept so that skin water is tender pale；The interphase interaction of each composition added,
So that polysaccharide is interacted with protein in a manner of electrostatic, architecture is the main bodily form into three-dimensional space network using polysaccharide molecule
Structure, protein adsorption is on the support of network, so as to play stablizing effect, effectively suppresses the generation of precipitation, improves body
It is stability, and its shelf-life is reached more than 40 months.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of high stability mulberries soymilk, it is made up of the raw material of following parts by weight：55 parts of soya bean, mulberries
42 parts, 4.4 parts of fresh pitaya peel, 3.5 parts of fresh perilla leaf, 4.9 parts of fresh porcine skin, 6.2 parts of fresh Chinese yam, compound biological enzyme
1.1 parts, 5.5 parts of acacia honey, 0.4 part of stabilizer, 480 parts of water.
As the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Phytase=6.9：3.1：1.2.
As the further scheme of invention：Described stabilizer, by following weight than raw material be made：Konjac glucomannan：Flax
Seed glue：Sodium carboxymethylcellulose=5.5：3.3：6.4.
As the further scheme of invention：A kind of preparation method of high stability mulberries soymilk, specifically includes following steps：
（1）Mulberries are cleaned, puts into beater and is beaten, mixed with the water of 2/3 weight, the agitator for being 90r/min with rotating speed
25min is stirred, is boiled by slow fire, obtains mulberries liquid；Soya bean is cleaned, inserts constant temperature frying in the rotary frying pan that temperature is 77 DEG C
13min, take out, pour into mulberries liquid and mix defibrination, obtain a mulberries soya bean slurry；
（2）Mulberries soya bean is starched into room temperature natural cooling, adds the compound biological enzyme of 1/2 weight, the stirring for being 70r/min with rotating speed
Device stirs 17min, inserts under conditions of temperature is 26 DEG C and digests 28h, inserts constant temperature in the stream boiling slurry tank that temperature is 133 DEG C and steams
Vapour mashing off 14min, obtain secondary mulberries soya bean slurry；
（3）Fresh Chinese yam is peeled clean, be mixed with beating with clean fresh pitaya peel, inserted temperature and be 174 DEG C and steam
Constant temperature steam processing 20min, takes out in pot, inserts drying to moisture in the vacuum freezing drying oven that temperature is -14 DEG C and is
3%, ultramicro grinding obtains pitaya peel Chinese yam freeze-dried powder to 0.3 μm；
（4）Fresh perilla leaf and fresh porcine skin are cleaned, co-grinding, mixed with the water of 1/3 weight, be 90r/min with rotating speed
Agitator stirring 15min, be boiled by slow fire, add secondary mulberries soya bean slurry and continue slow fire infusion 34min, room temperature natural cooling,
The compound biological enzyme of 1/2 weight is added, inserts under conditions of temperature is 32 DEG C and digests 35h, cross 0.5 μm of filter membrane, take filtrate, add
Pitaya peel Chinese yam freeze-dried powder, acacia honey and stabilizer, the agitator for being 180r/min with rotating speed stir 29min, are in temperature
Microwave heats 16min under conditions of 97 DEG C, carries out homogeneous, obtains high stability mulberries soymilk；
（5）Vacuum filling, high-temperature sterilization, labelling, obtain finished product.
As the further scheme of invention：Described homogeneous is：First under conditions of pressure is 33MPa, temperature is 43 DEG C
Homogeneous 22min, then the homogeneous 44min under conditions of pressure is 8MPa, temperature is 62 DEG C.
Embodiment 2
In the embodiment of the present invention, a kind of high stability mulberries soymilk, it is made up of the raw material of following parts by weight：58 parts of soya bean, mulberries
43 parts, 4.6 parts of fresh pitaya peel, 3.7 parts of fresh perilla leaf, 5 parts of fresh porcine skin, 6.3 parts of fresh Chinese yam, compound biological enzyme
1.2 parts, 5.7 parts of acacia honey, 0.45 part of stabilizer, 485 parts of water.
As the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Phytase=7：3.2：1.3.
As the further scheme of invention：Described stabilizer, by following weight than raw material be made：Konjac glucomannan：Flax
Seed glue：Sodium carboxymethylcellulose=5.6：3.4：6.5.
As the further scheme of invention：A kind of preparation method of high stability mulberries soymilk, specifically includes following steps：
（1）Mulberries are cleaned, puts into beater and is beaten, mixed with the water of 2/3 weight, the agitator for being 95r/min with rotating speed
26min is stirred, is boiled by slow fire, obtains mulberries liquid；Soya bean is cleaned, inserts constant temperature frying in the rotary frying pan that temperature is 78 DEG C
14min, take out, pour into mulberries liquid and mix defibrination, obtain a mulberries soya bean slurry；
（2）Mulberries soya bean is starched into room temperature natural cooling, adds the compound biological enzyme of 1/2 weight, the stirring for being 75r/min with rotating speed
Device stirs 18min, inserts under conditions of temperature is 27 DEG C and digests 29h, inserts constant temperature in the stream boiling slurry tank that temperature is 135 DEG C and steams
Vapour mashing off 15min, obtain secondary mulberries soya bean slurry；
（3）Fresh Chinese yam is peeled clean, be mixed with beating with clean fresh pitaya peel, inserted temperature and be 176 DEG C and steam
Constant temperature steam processing 21min, takes out in pot, inserts drying to moisture in the vacuum freezing drying oven that temperature is -13 DEG C and is
3.5%, ultramicro grinding obtains pitaya peel Chinese yam freeze-dried powder to 0.35 μm；
（4）Fresh perilla leaf and fresh porcine skin are cleaned, co-grinding, mixed with the water of 1/3 weight, be 95r/min with rotating speed
Agitator stirring 16min, be boiled by slow fire, add secondary mulberries soya bean slurry and continue slow fire infusion 35min, room temperature natural cooling,
The compound biological enzyme of 1/2 weight is added, inserts under conditions of temperature is 33 DEG C and digests 36h, cross 0.55 μm of filter membrane, take filtrate, add
Enter pitaya peel Chinese yam freeze-dried powder, acacia honey and stabilizer, the agitator for being 185r/min with rotating speed stirs 30min, in temperature
17min is heated for microwave under conditions of 98 DEG C, homogeneous is carried out, obtains high stability mulberries soymilk；
（5）Vacuum filling, high-temperature sterilization, labelling, obtain finished product.
As the further scheme of invention：Described homogeneous is：First under conditions of pressure is 34MPa, temperature is 44 DEG C
Homogeneous 23min, then the homogeneous 45min under conditions of pressure is 8.5MPa, temperature is 63 DEG C.
Embodiment 3
In the embodiment of the present invention, a kind of high stability mulberries soymilk, it is made up of the raw material of following parts by weight：60 parts of soya bean, mulberries
44 parts, 4.8 parts of fresh pitaya peel, 3.9 parts of fresh perilla leaf, 5.1 parts of fresh porcine skin, 6.4 parts of fresh Chinese yam, compound biological enzyme
1.3 parts, 5.9 parts of acacia honey, 0.5 part of stabilizer, 490 parts of water.
As the further scheme of invention：Described compound biological enzyme, by following weight than biology enzyme be made：Cellulose
Enzyme：Pectase：Phytase=7.1：3.3：1.4.
As the further scheme of invention：Described stabilizer, by following weight than raw material be made：Konjac glucomannan：Flax
Seed glue：Sodium carboxymethylcellulose=5.7：3.5：6.6.
As the further scheme of invention：A kind of preparation method of high stability mulberries soymilk, specifically includes following steps：
（1）Mulberries are cleaned, puts into beater and is beaten, mixed with the water of 2/3 weight, the agitator for being 100r/min with rotating speed
27min is stirred, is boiled by slow fire, obtains mulberries liquid；Soya bean is cleaned, inserts constant temperature frying in the rotary frying pan that temperature is 79 DEG C
15min, take out, pour into mulberries liquid and mix defibrination, obtain a mulberries soya bean slurry；
（2）Mulberries soya bean is starched into room temperature natural cooling, adds the compound biological enzyme of 1/2 weight, the stirring for being 80r/min with rotating speed
Device stirs 19min, inserts under conditions of temperature is 28 DEG C and digests 30h, inserts constant temperature in the stream boiling slurry tank that temperature is 137 DEG C and steams
Vapour mashing off 16min, obtain secondary mulberries soya bean slurry；
（3）Fresh Chinese yam is peeled clean, be mixed with beating with clean fresh pitaya peel, inserted temperature and be 178 DEG C and steam
Constant temperature steam processing 22min, takes out in pot, inserts drying to moisture in the vacuum freezing drying oven that temperature is -12 DEG C and is
4%, ultramicro grinding obtains pitaya peel Chinese yam freeze-dried powder to 0.4 μm；
（4）Fresh perilla leaf and fresh porcine skin are cleaned, co-grinding, mixed with the water of 1/3 weight, be 100r/min with rotating speed
Agitator stirring 17min, be boiled by slow fire, add secondary mulberries soya bean slurry and continue slow fire infusion 36min, room temperature natural cooling,
The compound biological enzyme of 1/2 weight is added, inserts under conditions of temperature is 34 DEG C and digests 37h, cross 0.6 μm of filter membrane, take filtrate, add
Pitaya peel Chinese yam freeze-dried powder, acacia honey and stabilizer, the agitator for being 190r/min with rotating speed stir 31min, are in temperature
Microwave heats 18min under conditions of 99 DEG C, carries out homogeneous, obtains high stability mulberries soymilk；
（5）Vacuum filling, high-temperature sterilization, labelling, obtain finished product.
As the further scheme of invention：Described homogeneous is：First under conditions of pressure is 35MPa, temperature is 45 DEG C
Homogeneous 24min, then the homogeneous 46min under conditions of pressure is 9MPa, temperature is 64 DEG C.
The random selection subject 100 of 15 ~ 65 years old, is randomly divided into 4 groups, every group of 25 people, to embodiment mulberries soymilk and
The commercially available common fruit juice soymilk of comparative example carries out subjective appreciation, and each full marks is 100 points, and final score is average mark, embodiment mulberry
The subjective appreciation of Shen soymilk and the commercially available common fruit juice soymilk of comparative example is shown in Table 1：
The subjective appreciation of the embodiment mulberries soymilk of table 1 and the commercially available common fruit juice soymilk of comparative example
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 97 | 98 | 98 | 74 |
| Tissue | 97 | 97 | 97 | 72 |
| Fragrance | 96 | 96 | 97 | 70 |
| Mouthfeel | 98 | 98 | 97 | 70 |
From the results shown in Table 1, embodiment mulberries soymilk, it is consistent, distinct glossy in lavender, uniform color, fully
Dissolving, denseness is moderate, precipitation-free, after concussion be in uniform emulsion, have soymilk fragrance and mulberries fragrance, pure and fresh harmony,
Free from beany flavor, the pure strong, mouthfeel of soymilk taste is coordinated, entrance it is smooth it is fine and smooth, without granular sensation, obtain liking for consumers in general.
Common fruit juice soymilk commercially available to embodiment mulberries soymilk and comparative example carries out Stability Determination, known weight from
Appropriate amount of sample is added in heart pipe to weigh, and 20min is centrifuged with 2000r/min, discards supernatant liquid, back-off centrifuge tube claims after draining 2h
Weight, rate of deposition is calculated, the results are shown in Table 2：
The Stability Determination of the embodiment mulberries soymilk of table 2 and the commercially available common fruity soymilk of comparative example
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Rate of deposition（It is dry, %） | 0.111 | 0.115 | 0.106 | 1.784 |
From table 2 it can be seen that the stability of mulberries soymilk of the present invention is apparently higher than comparative example.
Claims (5)
1. a kind of high stability mulberries soymilk, it is characterised in that be made up of the raw material of following parts by weight：55 ~ 60 parts of soya bean, mulberries
42 ~ 44 parts, 4.4 ~ 4.8 parts of fresh pitaya peel, 3.5 ~ 3.9 parts of fresh perilla leaf, 4.9 ~ 5.1 parts of fresh porcine skin, fresh Chinese yam
6.2 ~ 6.4 parts, 1.1 ~ 1.3 parts of compound biological enzyme, 5.5 ~ 5.9 parts of acacia honey, 0.4 ~ 0.5 part of stabilizer, 480 ~ 490 parts of water.
2. high stability mulberries soymilk according to claim 1, it is characterised in that described compound biological enzyme, by following
Weight than biology enzyme be made：Cellulase：Pectase：Phytase=6.9 ~ 7.1：3.1~3.3：1.2~1.4.
3. high stability mulberries soymilk according to claim 1, it is characterised in that described stabilizer, by following weight
The raw material of ratio is made：Konjac glucomannan：Flaxseed gum：Sodium carboxymethylcellulose=5.5 ~ 5.7：3.3~3.5：6.4~6.6.
4. the preparation method of the high stability mulberries soymilk according to any one of claim 1 ~ 3, it is characterised in that specific bag
Include following steps：
（1）Mulberries are cleaned, puts into beater and is beaten, mixed with the water of 2/3 weight, are stirring for 90 ~ 100r/min with rotating speed
Mix device and stir 25 ~ 27min, be boiled by slow fire, obtain mulberries liquid；Soya bean is cleaned, inserted permanent in the rotary frying pan that temperature is 77 ~ 79 DEG C
Warm 13 ~ 15min of frying, take out, pour into mulberries liquid and mix defibrination, obtain a mulberries soya bean slurry；
（2）Mulberries soya bean is starched into room temperature natural cooling, adds the compound biological enzyme of 1/2 weight, is 70 ~ 80r/min's with rotating speed
Agitator stirs 17 ~ 19min, inserts under conditions of temperature is 26 ~ 28 DEG C and digests 28 ~ 30h, it is 133 ~ 137 DEG C to insert temperature
14 ~ 16min of constant temperature steam mashing off in stream boiling slurry tank, obtain secondary mulberries soya bean slurry；
（3）Fresh Chinese yam is peeled clean, be mixed with beating with clean fresh pitaya peel, it is 174 ~ 178 DEG C to insert temperature
Steam constant temperature steam in pot and handle 20 ~ 22min, take out, insert in the vacuum freezing drying oven that temperature is -14 ~ -12 DEG C and dry extremely
Moisture is 3% ~ 4%, and ultramicro grinding obtains pitaya peel Chinese yam freeze-dried powder to 0.3 ~ 0.4 μm；
（4）Fresh perilla leaf and fresh porcine skin are cleaned, co-grinding, mixed with the water of 1/3 weight, be 90 ~ 100r/ with rotating speed
Min agitator stirs 15 ~ 17min, is boiled by slow fire, and adds secondary mulberries soya bean slurry and continues slow fire 34 ~ 36min of infusion, room temperature
Natural cooling, the compound biological enzyme of 1/2 weight is added, insert under conditions of temperature is 32 ~ 34 DEG C and digest 35 ~ 37h, excessively 0.5 ~
0.6 μm of filter membrane, filtrate is taken, add pitaya peel Chinese yam freeze-dried powder, acacia honey and stabilizer, be 180 ~ 190r/min's with rotating speed
Agitator stirs 29 ~ 31min, and microwave heats 16 ~ 18min under conditions of being 97 ~ 99 DEG C in temperature, carries out homogeneous, obtains high stable
Property mulberries soymilk；
（5）Vacuum filling, high-temperature sterilization, labelling, obtain finished product.
5. the preparation method of high stability mulberries soymilk according to claim 4, it is characterised in that described homogeneous is：
First 22 ~ 24min of homogeneous under conditions of pressure is 33 ~ 35MPa, temperature is 43 ~ 45 DEG C, it is then 8 ~ 9MPa, temperature in pressure
For 44 ~ 46min of homogeneous under conditions of 62 ~ 64 DEG C.
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| CN201710630302.0A CN107439692A (en) | 2017-07-28 | 2017-07-28 | A kind of high stability mulberries soymilk |
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| CN201710630302.0A CN107439692A (en) | 2017-07-28 | 2017-07-28 | A kind of high stability mulberries soymilk |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010552A (en) * | 2015-07-07 | 2015-11-04 | 安徽金菜地食品有限公司 | Pigskin coconut milk soybean milk and preparation method thereof |
| CN105053219A (en) * | 2015-07-07 | 2015-11-18 | 安徽金菜地食品有限公司 | Green pepper and wolfberry fruit soybean milk for improving eyesight, and preparation method thereof |
| CN106615169A (en) * | 2016-10-29 | 2017-05-10 | 安徽禾泉农庄生态农业有限公司 | Lung-moistening, cough-stopping and sputum-eliminating instant peanut soybean milk |
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2017
- 2017-07-28 CN CN201710630302.0A patent/CN107439692A/en active Pending
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|---|---|---|---|---|
| CN105010552A (en) * | 2015-07-07 | 2015-11-04 | 安徽金菜地食品有限公司 | Pigskin coconut milk soybean milk and preparation method thereof |
| CN105053219A (en) * | 2015-07-07 | 2015-11-18 | 安徽金菜地食品有限公司 | Green pepper and wolfberry fruit soybean milk for improving eyesight, and preparation method thereof |
| CN106615169A (en) * | 2016-10-29 | 2017-05-10 | 安徽禾泉农庄生态农业有限公司 | Lung-moistening, cough-stopping and sputum-eliminating instant peanut soybean milk |
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| Title |
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| 谭慧等: "高压均质对大豆分离蛋白-多糖混合体系功能特性的影响", 《食品工业科技》 * |
| 赵宝丰等: "《蛋白饮料制品470例》", 31 December 2003, 科学技术文献出版社 * |
| 邓舜扬等: "《食品生产工艺与配方精选》", 31 December 1998, 中国轻工业出版社 * |
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Application publication date: 20171208 |