CN110583784A - Antioxidant whitening soybean milk and preparation method thereof - Google Patents
Antioxidant whitening soybean milk and preparation method thereof Download PDFInfo
- Publication number
- CN110583784A CN110583784A CN201911005118.2A CN201911005118A CN110583784A CN 110583784 A CN110583784 A CN 110583784A CN 201911005118 A CN201911005118 A CN 201911005118A CN 110583784 A CN110583784 A CN 110583784A
- Authority
- CN
- China
- Prior art keywords
- parts
- filtrate
- soybean milk
- whitening
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides an antioxidant whitening soybean milk and a preparation method thereof, and relates to the technical field of soybean milk processing. The soybean milk is prepared from the following raw materials in parts by weight: 40-60 parts of soybean, 3-6 parts of milk, 10-12 parts of apricot, 4-6 parts of pineapple, 2-6 parts of kelp, 3-4 parts of laver, 0.4-0.8 part of lactic acid bacteria, 1-2 parts of vitamin E, 0.3-0.5 part of protease, 1-2 parts of xylo-oligosaccharide and 2-4 parts of glucose. The invention overcomes the defects of the prior art, improves the improvement effect of the soybean milk on the skin condition of a human body besides ensuring the health-care functions of promoting the absorption, aiding digestion, strengthening the spleen and the stomach and the like of the soybean milk, has the effects of resisting oxidation and inhibiting the generation and the precipitation of melanin of the human body, achieves the effect of whitening, and has good taste and good flavor and is suitable for daily drinking.
Description
Technical Field
The invention relates to the technical field of soybean milk processing, and particularly relates to an antioxidant whitening soybean milk and a preparation method thereof.
Background
In recent years, consumer interest in food health has been very high. Therefore, natural foods and functional foods are increasingly popular. Among them, soybean milk using soybeans as a raw material contains high-quality proteins, vegetable linoleic acid, and is rich in nutrients such as vitamin E and lecithin, and therefore, the consumption of the soybean milk as a functional food derived from natural sources is increasing year by year.
The soybean milk fermented by lactic acid is popular with female consumers due to various health-care characteristics of being rich in soybean protein, promoting digestion and not containing cholesterol, but most of the improved fermented soybean milk on the market is optimized and processed on the characteristics of promoting absorption, promoting digestion and the like of the traditional fermented soybean milk to achieve the beautifying effect of losing weight and slimming body, but the soybean milk is rich in B and various flavonoid substances, can improve the skin of a human body to a certain extent to achieve the beautifying effect, and how to prepare the beautifying health-care fermented soybean milk beverage according to the characteristics is a great research direction in the present stage.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the antioxidant whitening soybean milk and the preparation method thereof, which not only ensure the health-care functions of promoting the absorption, aiding digestion, strengthening the spleen and stomach, and the like of the soybean milk, but also improve the improvement effect of the soybean milk on the skin condition of a human body, have the effects of resisting oxidation and inhibiting the generation and precipitation of melanin of the human body, and achieve the whitening effect.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
the anti-oxidation whitening soybean milk is prepared from the following raw materials in parts by weight: 40-60 parts of soybean, 3-6 parts of milk, 10-12 parts of apricot, 4-6 parts of pineapple, 2-6 parts of kelp, 3-4 parts of laver, 0.4-0.8 part of lactic acid bacteria, 1-2 parts of vitamin E, 0.3-0.5 part of protease, 1-2 parts of xylo-oligosaccharide and 2-4 parts of glucose.
Preferably, the antioxidant whitening soybean milk is prepared from the following raw materials in parts by weight: 50 parts of soybean, 4.5 parts of milk, 11 parts of apricot, 5 parts of pineapple, 4 parts of kelp, 3.5 parts of laver, 0.6 part of lactic acid bacteria, 1.5 parts of vitamin E, 0.4 part of protease, 1.5 parts of xylo-oligosaccharide and 3 parts of glucose.
A preparation method of antioxidant whitening soybean milk comprises the following steps:
(1) soaking soybeans in water for 4-8h, taking out the soybeans, adding the soybeans into a grinder, and grinding to obtain slurry for later use;
(2) pretreating the slurry obtained in the step (1) by a high-voltage pulse electric field, wherein the pulse intensity is 30-35kV/cm, the pulse time is 100-;
(3) adding 3 volume parts of deionized water into the slurry pretreated in the step (2), uniformly stirring, preserving heat at 50-60 ℃ for 20-30min, filtering while hot, adding one volume part of deionized water into filter residue, stirring, filtering again, and combining the two filtrates to obtain a filtrate A for later use;
(4) cleaning apricot and pineapple, and grinding in a grinder to obtain fruit pulp for later use;
(5) cutting herba Zosterae Marinae and thallus Porphyrae, adding 3-5 times of deionized water, heating to 50-60 deg.C, keeping the temperature for 2-3 hr, and filtering to obtain filtrate B;
(6) mixing the filtrate B with the fruit pulp obtained in the step (4), uniformly stirring, adding milk, continuously stirring, and sieving with a 120-mesh sieve to obtain a filtrate C for later use;
(7) adding protease into the filtrate A, performing enzymolysis for 2-3h under heat preservation, and heating to 110 deg.C to inactivate enzyme for 5-10 min;
(8) mixing the filtrate C obtained in the step (6) with the filtrate A obtained after the enzyme deactivation in the step (7), adding xylo-oligosaccharide and glucose, uniformly stirring, and standing for 30-40min to obtain a mixed filtrate for later use;
(9) adding lactobacillus into the mixed filtrate, stirring uniformly, preserving heat for 1-2h at the temperature of 40-45 ℃, concentrating the fermentation liquor to 1/5 with the original volume, adding vitamin E, stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the efficient whitening and antioxidant soybean milk.
Preferably, the water temperature for soaking the soybeans in the step (1) is 25-35 ℃.
Preferably, in the step (3), the filter residue is added with deionized water, heated to 50-60 ℃, kept warm for 10-15min, and then filtered while hot.
Preferably, the filtrate B in the step (6) is cooled to room temperature and then mixed with the fruit pulp in the step (4).
Preferably, the temperature of the standing in the step (8) is 40 to 50 ℃, and the standing condition is a sealed standing.
Preferably, the temperature for high-pressure homogenization in the step (9) is 50-60 ℃, and the pressure is 20-40 MPa.
The invention provides an antioxidant whitening soybean milk and a preparation method thereof, and compared with the prior art, the antioxidant whitening soybean milk has the advantages that:
(1) the invention is added with auxiliary materials such as apricot, pineapple, kelp and laver, wherein the apricot and pineapple contain a large amount of vitamin C which has the function of antioxidation, the apricot contains a large amount of vitamin B which has the function of whitening and anti-aging, the pineapple contains bromelain which can effectively decompose macromolecular protein and promote the absorption of human body to protein, and meanwhile, the kelp and laver are rich in vitamin B and iodine, can effectively inhibit the generation of melanin and achieve the function of whitening.
(2) The temperature of the whole process of processing the apricot, the pineapple, the kelp and the laver is below 70 ℃, the loss of vitamins can be effectively reduced, and the auxiliary materials are added to reduce the beany flavor of the soybean milk and improve the flavor of the beverage.
(3) According to the invention, high-voltage pulse is adopted for pretreatment, then protease is added for enzymolysis, and reducing sugar is added for glycosylation, so that protein in the soybean milk can be effectively denatured, and the effect of easy absorption is achieved.
(4) The invention is homogenized after adding vitamin E, and the vitamin E is matched with various substances in the raw materials, so that the free radical activity and melanin precipitation of a human body can be effectively inhibited, and the high-efficiency antioxidant whitening effect is achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the anti-oxidation whitening soybean milk is prepared from the following raw materials in parts by weight: 40 parts of soybean, 3 parts of milk, 10 parts of apricot, 4 parts of pineapple, 2 parts of kelp, 3 parts of laver, 0.4 part of lactic acid bacteria, 1 parts of vitamin E, 0.3 part of protease, 1-2 parts of xylo-oligosaccharide and 2 parts of glucose.
A preparation method of antioxidant whitening soybean milk comprises the following steps:
(1) soaking soybeans in water for 4-8h, taking out the soybeans, adding the soybeans into a grinder, and grinding to obtain slurry for later use;
(2) pretreating the slurry obtained in the step (1) by a high-voltage pulse electric field, wherein the pulse intensity is 30-35kV/cm, the pulse time is 100-;
(3) adding 3 volume parts of deionized water into the slurry pretreated in the step (2), uniformly stirring, preserving heat at 50-60 ℃ for 20-30min, filtering while hot, adding one volume part of deionized water into filter residue, stirring, filtering again, and combining the two filtrates to obtain a filtrate A for later use;
(4) cleaning apricot and pineapple, and grinding in a grinder to obtain fruit pulp for later use;
(5) cutting herba Zosterae Marinae and thallus Porphyrae, adding 3-5 times of deionized water, heating to 50-60 deg.C, keeping the temperature for 2-3 hr, and filtering to obtain filtrate B;
(6) mixing the filtrate B with the fruit pulp obtained in the step (4), uniformly stirring, adding milk, continuously stirring, and sieving with a 120-mesh sieve to obtain a filtrate C for later use;
(7) adding protease into the filtrate A, performing enzymolysis for 2-3h under heat preservation, and heating to 110 deg.C to inactivate enzyme for 5-10 min;
(8) mixing the filtrate C obtained in the step (6) with the filtrate A obtained after the enzyme deactivation in the step (7), adding xylo-oligosaccharide and glucose, uniformly stirring, and standing for 30-40min to obtain a mixed filtrate for later use;
(9) adding lactobacillus into the mixed filtrate, stirring uniformly, preserving heat for 1-2h at the temperature of 40-45 ℃, concentrating the fermentation liquor to 1/5 with the original volume, adding vitamin E, stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the efficient whitening and antioxidant soybean milk.
The water temperature is 25-35 ℃ when the soybeans are soaked in the step (1); in the step (3), adding deionized water into the filter residue, heating to 50-60 ℃, preserving heat for 10-15min, and filtering while the filter residue is hot; cooling the filtrate B in the step (6) to room temperature, and then mixing the filtrate B with the fruit pulp in the step (4); the standing temperature in the step (8) is 40-50 ℃, and the standing condition is sealed standing; the temperature of high-pressure homogenization in the step (9) is 50-60 ℃, and the pressure is 20-40 MPa.
Example 2:
the anti-oxidation whitening soybean milk is prepared from the following raw materials in parts by weight: 60 parts of soybean, 6 parts of milk, 12 parts of apricot, 6 parts of pineapple, 6 parts of kelp, 4 parts of laver, 0.8 part of lactic acid bacteria, 2 parts of vitamin E, 0.5 part of protease, 2 parts of xylo-oligosaccharide and 4 parts of glucose.
A preparation method of antioxidant whitening soybean milk comprises the following steps:
(1) soaking soybeans in water for 4-8h, taking out the soybeans, adding the soybeans into a grinder, and grinding to obtain slurry for later use;
(2) pretreating the slurry obtained in the step (1) by a high-voltage pulse electric field, wherein the pulse intensity is 30-35kV/cm, the pulse time is 100-;
(3) adding 3 volume parts of deionized water into the slurry pretreated in the step (2), uniformly stirring, preserving heat at 50-60 ℃ for 20-30min, filtering while hot, adding one volume part of deionized water into filter residue, stirring, filtering again, and combining the two filtrates to obtain a filtrate A for later use;
(4) cleaning apricot and pineapple, and grinding in a grinder to obtain fruit pulp for later use;
(5) cutting herba Zosterae Marinae and thallus Porphyrae, adding 3-5 times of deionized water, heating to 50-60 deg.C, keeping the temperature for 2-3 hr, and filtering to obtain filtrate B;
(6) mixing the filtrate B with the fruit pulp obtained in the step (4), uniformly stirring, adding milk, continuously stirring, and sieving with a 120-mesh sieve to obtain a filtrate C for later use;
(7) adding protease into the filtrate A, performing enzymolysis for 2-3h under heat preservation, and heating to 110 deg.C to inactivate enzyme for 5-10 min;
(8) mixing the filtrate C obtained in the step (6) with the filtrate A obtained after the enzyme deactivation in the step (7), adding xylo-oligosaccharide and glucose, uniformly stirring, and standing for 30-40min to obtain a mixed filtrate for later use;
(9) adding lactobacillus into the mixed filtrate, stirring uniformly, preserving heat for 1-2h at the temperature of 40-45 ℃, concentrating the fermentation liquor to 1/5 with the original volume, adding vitamin E, stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the efficient whitening and antioxidant soybean milk.
The water temperature is 25-35 ℃ when the soybeans are soaked in the step (1); in the step (3), adding deionized water into the filter residue, heating to 50-60 ℃, preserving heat for 10-15min, and filtering while the filter residue is hot; cooling the filtrate B in the step (6) to room temperature, and then mixing the filtrate B with the fruit pulp in the step (4); the standing temperature in the step (8) is 40-50 ℃, and the standing condition is sealed standing; the temperature of high-pressure homogenization in the step (9) is 50-60 ℃, and the pressure is 20-40 MPa.
Example 3:
the anti-oxidation whitening soybean milk is prepared from the following raw materials in parts by weight: 50 parts of soybean, 4.5 parts of milk, 11 parts of apricot, 5 parts of pineapple, 4 parts of kelp, 3.5 parts of laver, 0.6 part of lactic acid bacteria, 1.5 parts of vitamin E, 0.4 part of protease, 1.5 parts of xylo-oligosaccharide and 3 parts of glucose.
A preparation method of antioxidant whitening soybean milk comprises the following steps:
(1) soaking soybeans in water for 4-8h, taking out the soybeans, adding the soybeans into a grinder, and grinding to obtain slurry for later use;
(2) pretreating the slurry obtained in the step (1) by a high-voltage pulse electric field, wherein the pulse intensity is 30-35kV/cm, the pulse time is 100-;
(3) adding 3 volume parts of deionized water into the slurry pretreated in the step (2), uniformly stirring, preserving heat at 50-60 ℃ for 20-30min, filtering while hot, adding one volume part of deionized water into filter residue, stirring, filtering again, and combining the two filtrates to obtain a filtrate A for later use;
(4) cleaning apricot and pineapple, and grinding in a grinder to obtain fruit pulp for later use;
(5) cutting herba Zosterae Marinae and thallus Porphyrae, adding 3-5 times of deionized water, heating to 50-60 deg.C, keeping the temperature for 2-3 hr, and filtering to obtain filtrate B;
(6) mixing the filtrate B with the fruit pulp obtained in the step (4), uniformly stirring, adding milk, continuously stirring, and sieving with a 120-mesh sieve to obtain a filtrate C for later use;
(7) adding protease into the filtrate A, performing enzymolysis for 2-3h under heat preservation, and heating to 110 deg.C to inactivate enzyme for 5-10 min;
(8) mixing the filtrate C obtained in the step (6) with the filtrate A obtained after the enzyme deactivation in the step (7), adding xylo-oligosaccharide and glucose, uniformly stirring, and standing for 30-40min to obtain a mixed filtrate for later use;
(9) adding lactobacillus into the mixed filtrate, stirring uniformly, preserving heat for 1-2h at the temperature of 40-45 ℃, concentrating the fermentation liquor to 1/5 with the original volume, adding vitamin E, stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the efficient whitening and antioxidant soybean milk.
The water temperature is 25-35 ℃ when the soybeans are soaked in the step (1); in the step (3), adding deionized water into the filter residue, heating to 50-60 ℃, preserving heat for 10-15min, and filtering while the filter residue is hot; cooling the filtrate B in the step (6) to room temperature, and then mixing the filtrate B with the fruit pulp in the step (4); the standing temperature in the step (8) is 40-50 ℃, and the standing condition is sealed standing; the temperature of high-pressure homogenization in the step (9) is 50-60 ℃, and the pressure is 20-40 MPa.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. The anti-oxidation whitening soybean milk is characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of soybean, 3-6 parts of milk, 10-12 parts of apricot, 4-6 parts of pineapple, 2-6 parts of kelp, 3-4 parts of laver, 0.4-0.8 part of lactic acid bacteria, 1-2 parts of vitamin E, 0.3-0.5 part of protease, 1-2 parts of xylo-oligosaccharide and 2-4 parts of glucose.
2. The antioxidant whitening soybean milk and the preparation method thereof according to claim 1, wherein the soybean milk is prepared from the following raw materials in parts by weight: 50 parts of soybean, 4.5 parts of milk, 11 parts of apricot, 5 parts of pineapple, 4 parts of kelp, 3.5 parts of laver, 0.6 part of lactic acid bacteria, 1.5 parts of vitamin E, 0.4 part of protease, 1.5 parts of xylo-oligosaccharide and 3 parts of glucose.
3. The preparation method of the antioxidant whitening soybean milk is characterized by comprising the following steps:
(1) soaking soybeans in water for 4-8h, taking out the soybeans, adding the soybeans into a grinder, and grinding to obtain slurry for later use;
(2) pretreating the slurry obtained in the step (1) by a high-voltage pulse electric field, wherein the pulse intensity is 30-35kV/cm, the pulse time is 100-;
(3) adding 3 volume parts of deionized water into the slurry pretreated in the step (2), uniformly stirring, preserving heat at 50-60 ℃ for 20-30min, filtering while hot, adding one volume part of deionized water into filter residue, stirring, filtering again, and combining the two filtrates to obtain a filtrate A for later use;
(4) cleaning apricot and pineapple, and grinding in a grinder to obtain fruit pulp for later use;
(5) cutting herba Zosterae Marinae and thallus Porphyrae, adding 3-5 times of deionized water, heating to 50-60 deg.C, keeping the temperature for 2-3 hr, and filtering to obtain filtrate B;
(6) mixing the filtrate B with the fruit pulp obtained in the step (4), uniformly stirring, adding milk, continuously stirring, and sieving with a 120-mesh sieve to obtain a filtrate C for later use;
(7) adding protease into the filtrate A, performing enzymolysis for 2-3h under heat preservation, and heating to 110 deg.C to inactivate enzyme for 5-10 min;
(8) mixing the filtrate C obtained in the step (6) with the filtrate A obtained after the enzyme deactivation in the step (7), adding xylo-oligosaccharide and glucose, uniformly stirring, and standing for 30-40min to obtain a mixed filtrate for later use;
(9) adding lactobacillus into the mixed filtrate, stirring uniformly, preserving heat for 1-2h at the temperature of 40-45 ℃, concentrating the fermentation liquor to 1/5 with the original volume, adding vitamin E, stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the efficient whitening and antioxidant soybean milk.
4. The preparation method of the antioxidant whitening soybean milk according to claim 3, characterized by comprising the following steps: when the soybeans are soaked in the step (1), the water temperature is 25-35 ℃.
5. The preparation method of the antioxidant whitening soybean milk according to claim 3, characterized by comprising the following steps: in the step (3), the filter residue is added with deionized water, heated to 50-60 ℃, kept warm for 10-15min and then filtered while hot.
6. The preparation method of the antioxidant whitening soybean milk according to claim 3, characterized by comprising the following steps: and (4) cooling the filtrate B in the step (6) to room temperature, and then mixing the filtrate B with the fruit pulp in the step (4).
7. The preparation method of the antioxidant whitening soybean milk according to claim 3, characterized by comprising the following steps: and (4) standing at 40-50 ℃ in the step (8), wherein the standing condition is sealed standing.
8. The preparation method of the antioxidant whitening soybean milk as claimed in claim 3, characterized by comprising the following steps: the temperature of high-pressure homogenization in the step (9) is 50-60 ℃, and the pressure is 20-40 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911005118.2A CN110583784A (en) | 2019-10-22 | 2019-10-22 | Antioxidant whitening soybean milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911005118.2A CN110583784A (en) | 2019-10-22 | 2019-10-22 | Antioxidant whitening soybean milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110583784A true CN110583784A (en) | 2019-12-20 |
Family
ID=68851507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911005118.2A Pending CN110583784A (en) | 2019-10-22 | 2019-10-22 | Antioxidant whitening soybean milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110583784A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004222670A (en) * | 2003-01-27 | 2004-08-12 | Katori Kaitaku Nogyo Kyodo Kumiai | Cow's milk-soy bean milk mixture-fermented yoghurt and method for producing cow's milk-soybean milk mixture-fermented yoghurt |
| CN109122882A (en) * | 2018-09-26 | 2019-01-04 | 东北农业大学 | A method of reducing soy milk powder sensitization |
| CN110192577A (en) * | 2019-05-20 | 2019-09-03 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of production method of polypeptide enhanced type soya-bean milk |
| CN110250275A (en) * | 2019-05-27 | 2019-09-20 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of three high soya-bean milk and preparation method thereof of prevention |
-
2019
- 2019-10-22 CN CN201911005118.2A patent/CN110583784A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004222670A (en) * | 2003-01-27 | 2004-08-12 | Katori Kaitaku Nogyo Kyodo Kumiai | Cow's milk-soy bean milk mixture-fermented yoghurt and method for producing cow's milk-soybean milk mixture-fermented yoghurt |
| CN109122882A (en) * | 2018-09-26 | 2019-01-04 | 东北农业大学 | A method of reducing soy milk powder sensitization |
| CN110192577A (en) * | 2019-05-20 | 2019-09-03 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of production method of polypeptide enhanced type soya-bean milk |
| CN110250275A (en) * | 2019-05-27 | 2019-09-20 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of three high soya-bean milk and preparation method thereof of prevention |
Non-Patent Citations (1)
| Title |
|---|
| 周范林: "《实用健康生活宝典》", 31 January 2017, 东南大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105638911B (en) | Preparation method and application of aromatic total-nutrient soybean milk powder | |
| CN102511854B (en) | Collagen polypeptide drink and its preparation method | |
| CN106721789B (en) | Oat composite linolenic acid beverage and preparation method thereof | |
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN103992917B (en) | A kind of blueberry Hibiscus sabdariffa Linn tea wine and working method thereof | |
| CN104651208A (en) | Roxburgh rose seasoning vinegar and production method thereof | |
| CN106387569A (en) | Concentrated fermented fruit and vegetable juice and preparation method thereof | |
| CN103431481A (en) | Processing method of emblic leafflower fruit-mulberry juice beverage | |
| CN107307241B (en) | Health-care composite fruit and vegetable beverage and preparation method thereof | |
| CN104351884A (en) | Preparation method of guava juice | |
| CN110839794A (en) | Samantha rose grape enzyme beverage capable of maintaining beauty and keeping young and production method thereof | |
| CN113317374A (en) | Preparation method of fermented beverage | |
| CN104839822B (en) | Production process for kvass type solanum tuberdsm drink | |
| KR20150139574A (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN110583784A (en) | Antioxidant whitening soybean milk and preparation method thereof | |
| CN103355716A (en) | Papaya beverage for beauty treatment, and preparation method thereof | |
| CN104531416A (en) | Anti-aging and health preserving wine and preparation method thereof | |
| CN104432349A (en) | Processing method of grape and mulberry juice beverage | |
| CN112544837A (en) | Tremella clear juice beverage with natural red date fragrance and preparation method thereof | |
| CN104757493A (en) | Method for processing pickled lotus root slices | |
| CN104694343A (en) | Method for making lychee wine | |
| CN101586064B (en) | Method for preparing nutritional wine brewed by fruit and millet | |
| CN104000250B (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
| CN104531420A (en) | Beautifying wine and preparation method thereof | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191220 |