CN115176972A - Soybean milk protein powder with heat clearing function and preparation method thereof - Google Patents
Soybean milk protein powder with heat clearing function and preparation method thereof Download PDFInfo
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- CN115176972A CN115176972A CN202210777535.4A CN202210777535A CN115176972A CN 115176972 A CN115176972 A CN 115176972A CN 202210777535 A CN202210777535 A CN 202210777535A CN 115176972 A CN115176972 A CN 115176972A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and particularly relates to heat-clearing soybean milk protein powder and a preparation method thereof, wherein the heat-clearing soybean milk protein powder comprises the following raw materials in parts by weight: 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of small red beans, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins, wherein the buckwheat, the mung beans, the small red beans and the peas are added in the process of preparing the soybean milk protein powder, and the buckwheat, the mung beans, the small red beans and the peas have the effect of clearing heat and are mixed in the soybean milk protein powder to be matched with each other, so that the soybean milk protein powder has a synergistic effect, improves the stability of the internal environment of a body by supplementing energy, clears heat, detoxifies, resists fatigue and enhances the immunity of the body.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to soybean milk protein powder with a heat-clearing function and a preparation method thereof.
Background
Protein is the material basis of all lives, is an important component of body cells, is a main raw material for human tissue renewal and repair, and is closely related to life and various forms of life activities. Proteins not only affect the growth of body tissues such as muscles, but also participate in various aspects such as hormone production, immune function maintenance, transport of other nutrients and oxygen, hemoglobin production, blood coagulation and the like. Protein is a nutrient necessary for the growth and development of human bodies to maintain various metabolisms, is a material basis of human life, specially provides energy, and all tissue activities of human bodies are completed by protein to help to convey oxygen and nutrients, so that the supply of high-quality protein is an important problem related to body health, and the normal function and the metabolisms of cells can be maintained only by continuously taking the high-quality protein, so that at present, people often supplement the protein by edible protein powder in order to supplement enough nutrients.
However, after the existing soybean milk protein powder is used for a long time, the internal environment of a human body is easily unbalanced, and a large amount of internal fire is generated, so that the body is uncomfortable, and the immunity is reduced, therefore, the soybean milk protein powder with the heat clearing function is provided.
Disclosure of Invention
The invention aims to provide heat-clearing soybean milk protein powder and a preparation method thereof, and aims to solve the problems that after the soybean milk protein powder is used for a long time, the internal environment of a human body is easy to be unbalanced, a large amount of internal fire is generated, the body is uncomfortable, and the immunity is reduced.
In order to achieve the purpose, the invention provides the following technical scheme: the heat-clearing soybean milk protein powder comprises the following specific preparation raw materials in parts by weight: 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of red beans, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins.
Preferably, the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 30 parts of soybeans, 8 parts of buckwheat, 10 parts of mung beans, 6 parts of red beans, 12 parts of peas, 50 parts of whey protein powder, 15 parts of multi-nutrient powder, 20 parts of taurine, 6 parts of glucosamine hydrochloride and 4 parts of vitamins.
Preferably, the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 35 parts of soybeans, 9 parts of buckwheat, 11 parts of mung beans, 7 parts of phaseolus calcaratus, 13 parts of peas, 55 parts of whey protein powder, 16 parts of multi-nutrient powder, 21 parts of taurine, 7 parts of glucosamine hydrochloride and 4.5 parts of vitamins.
Preferably, the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 40 parts of soybeans, 10 parts of buckwheat, 12 parts of mung beans, 8 parts of red beans, 14 parts of peas, 60 parts of whey protein powder, 17 parts of multi-nutrient powder, 22 parts of taurine, 8 parts of glucosamine hydrochloride and 5 parts of vitamins.
A method for preparing heat clearing soymilk protein powder as claimed in any one of claims 1 to 4, which comprises the following steps:
preparing materials: taking 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of phaseolus calcaratus, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung bean, red bean and pea into a container, adding excessive clear water into the container, repeatedly cleaning for 2-4 times, rinsing off stem leaves floating on the water surface, selecting stones mixed in the container, placing the buckwheat, mung bean, red bean and pea into a drain pan, placing the drain pan in an environment of 20-30 ℃ for 20-30 minutes, draining off water, pouring the drained buckwheat, mung bean, red bean and pea into a pot, firstly stir-frying for 8-10 minutes by big fire for a long time, continuously stir-frying for 4-5 minutes by small fire, after the stir-frying is finished, taking out, placing for cooling, pouring the cooled buckwheat, mung bean, red bean and pea into a grinding device, repeatedly grinding the mixture for 30-40min by a grinding device until the mixture is ground into powder, taking out the powder for later use, placing soybeans in a drying device, adjusting the temperature of the drying device to 80-100 ℃, drying, placing the powder in the grinding device, grinding the powder, pouring the soybean powder into a container, adding clear water into the soybean powder, mixing and stirring uniformly, adding alkaline protease into the mixed solution, adjusting the temperature to 30-40 ℃, placing for 50 minutes, pouring the enzyme-inactivated soybean powder into the drying device, drying the soybean powder, drying, and then placing the dried soybean powder into a grinding device to be ground into powder;
preparation: and (2) pouring whey protein powder, multi-nutrient powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung beans, red beans, peas and enzyme-inactivated soybean meal into a mixing device, and continuously mixing for 10-15min by the mixing device to prepare the soybean milk protein powder.
Preferably, in the preliminary processing step, when the buckwheat, the mung bean, the red bean and the pea are stir-fried, the temperature of a big fire is controlled to be 120-150 ℃, and the temperature of a small fire is controlled to be 80-100 ℃.
Preferably, in the preliminary processing step, the ground powder of buckwheat, mung beans, red beans and peas is sieved by a 120-mesh sieve.
Compared with the prior art, the invention has the beneficial effects that:
in the process of preparing the soybean milk protein powder, buckwheat, mung beans, red beans and peas are added, wherein the buckwheat, mung beans, red beans and peas have the heat-clearing effect, and are mixed in the soybean milk protein powder to be matched with each other, so that the synergistic effect is achieved, the internal environment stability of a body is improved by supplementing energy, the heat and toxic materials are cleared away, the fatigue is resisted, and the immunity of the body is enhanced.
Drawings
FIG. 1 is a diagram of the ingredients of the raw materials of the present invention;
FIG. 2 is a flow chart of the steps of the preparation method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
Referring to fig. 1-2, the present invention provides a technical solution: the heat-clearing soybean milk protein powder comprises the following specific preparation raw materials in parts by weight: 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of red beans, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins.
The specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 30 parts of soybeans, 8 parts of buckwheat, 10 parts of mung beans, 6 parts of red beans, 12 parts of peas, 50 parts of whey protein powder, 15 parts of multi-nutrient powder, 20 parts of taurine, 6 parts of glucosamine hydrochloride and 4 parts of vitamins.
The specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 35 parts of soybeans, 9 parts of buckwheat, 11 parts of mung beans, 7 parts of red beans, 13 parts of peas, 55 parts of whey protein powder, 16 parts of multi-nutrient powder, 21 parts of taurine, 7 parts of glucosamine hydrochloride and 4.5 parts of vitamins.
The specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 40 parts of soybeans, 10 parts of buckwheat, 12 parts of mung beans, 8 parts of red beans, 14 parts of peas, 60 parts of whey protein powder, 17 parts of multi-nutrient powder, 22 parts of taurine, 8 parts of glucosamine hydrochloride and 5 parts of vitamins.
A method for preparing heat clearing soymilk protein powder as claimed in any one of claims 1 to 4, which comprises the following steps:
preparing materials: taking 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of small red beans, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung bean, red bean and pea into a container, adding excessive clear water into the container, repeatedly cleaning for 2-4 times, rinsing off stem leaves floating on the water surface, selecting stones mixed in the container, placing the buckwheat, mung bean, red bean and pea into a drain pan, placing the drain pan in an environment of 20-30 ℃ for 20-30 minutes, draining off water, pouring the drained buckwheat, mung bean, red bean and pea into a pot, firstly stir-frying for 8-10 minutes by big fire for a long time, continuously stir-frying for 4-5 minutes by small fire, after the stir-frying is finished, taking out, placing for cooling, pouring the cooled buckwheat, mung bean, red bean and pea into a grinding device, repeatedly grinding the mixture for 30-40min by a grinding device until the mixture is ground into powder, taking out the powder for later use, placing soybeans in a drying device, adjusting the temperature of the drying device to 80-100 ℃, drying, placing the powder in the grinding device, grinding the powder, pouring the soybean powder into a container, adding clear water into the soybean powder, mixing and stirring uniformly, adding alkaline protease into the mixed solution, adjusting the temperature to 30-40 ℃, placing for 50 minutes, pouring the enzyme-inactivated soybean powder into the drying device, drying the soybean powder, drying, and then placing the dried soybean powder into a grinding device to be ground into powder;
preparation: and (2) pouring whey protein powder, multi-nutrient powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung beans, red beans, peas and enzyme-inactivated soybean meal into a mixing device, and continuously mixing for 10-15min by the mixing device to prepare the soybean milk protein powder.
In the preliminary processing step, when the buckwheat, the mung bean, the red bean and the pea are stir-fried, the temperature of big fire is controlled to be 120-150 ℃, and the temperature of small fire is controlled to be 80-100 ℃.
In the preliminary processing step, the powder of the ground buckwheat, mung bean, red bean and pea needs to be sieved by a 120-mesh sieve.
Example 1:
the preparation method of the heat-clearing soybean milk protein powder comprises the following specific steps:
preparing materials: taking 30 parts of soybeans, 8 parts of buckwheat, 10 parts of mung beans, 6 parts of red beans, 12 parts of peas, 50 parts of whey protein powder, 15 parts of multi-nutrient powder, 20 parts of taurine, 6 parts of glucosamine hydrochloride and 4 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung bean, red bean and pea into a container, adding excessive clear water into the container, repeatedly cleaning for 2 times, rinsing off stems and leaves floating on the water surface, selecting stones mixed in the container, placing the buckwheat, mung bean, red bean and pea into a drain pan, placing the drain pan in an environment at 20 ℃ for 20 minutes, draining off water, pouring the drained buckwheat, mung bean, red bean and pea into a pot, firstly stir-frying for 8 minutes by strong fire for a long time, then continuously stir-frying for 4 minutes by small fire, after stir-frying is finished, taking out, placing and cooling, pouring the cooled buckwheat, mung bean, red bean and pea into a grinding device, repeatedly grinding the mixture for 30 minutes by the grinding device until the mixture is ground into powder, taking out for standby, placing the soybean into the drying device, adjusting the temperature of the drying device to 80 ℃, after drying, placing the grinding into the grinding device, pouring soybean powder into the container, adding the soybean powder into the soybean powder, mixing, stirring, adding uniform protease into the mixing, adjusting the temperature of the drying device to 80 ℃, drying the obtained mixture, and placing the obtained mixture into a yellow protease drying device, and crushing the obtained mixture into a yellow protease drying device at 50 ℃ for 50 minutes;
preparation: pouring whey protein powder, multi-nutrition powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung bean, red bean, pea and soybean powder after enzyme deactivation into a mixing device, and continuously mixing for 10min by the mixing device to prepare soybean milk protein powder;
example 2:
the preparation method of the heat-clearing soybean milk protein powder comprises the following specific steps:
preparing materials: taking 35 parts of soybeans, 9 parts of buckwheat, 11 parts of mung beans, 7 parts of red beans, 13 parts of peas, 55 parts of whey protein powder, 16 parts of multi-nutrient powder, 21 parts of taurine, 7 parts of glucosamine hydrochloride and 4.5 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung bean, red bean and pea into a container, adding excessive clear water into the container, repeatedly cleaning for 3 times, rinsing off stems and leaves floating on the water surface, selecting stones mixed in the container, placing the buckwheat, mung bean, red bean and pea in a drain pan, placing the drain pan in an environment at 25 ℃ for 25 minutes, draining off water, pouring the drained buckwheat, mung bean, red bean and pea into a pot, firstly stir-frying for 9 minutes by strong fire for a long time, continuously stir-frying for 4.5 minutes by small fire, after the stir-frying is finished, taking out, placing and cooling, pouring the cooled buckwheat, mung bean, red bean and pea into a grinding device, repeatedly grinding the mixture for 35min by a grinding device until the mixture is ground into powder, taking out the powder for standby, placing soybeans in a drying device, adjusting the temperature of the drying device to 90 ℃, after drying, placing the powder in the grinding device, grinding the powder, pouring soybean powder into a container, adding clear water into the soybean powder, mixing and stirring the mixture uniformly, adding alkaline protease into the mixed solution, adjusting the temperature to 35 ℃, placing the mixture for 50 minutes, pouring the enzyme-deactivated soybean powder into the drying device, drying the soybean powder, and after drying, placing the soybean powder in a crushing device and crushing the soybean powder into powder;
preparation: pouring whey protein powder, multi-nutrient powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung beans, red beans, peas and enzyme-inactivated soybean meal into a mixing device, and continuously mixing for 12.5min by the mixing device to prepare soybean milk protein powder;
example 3:
the preparation method of the heat-clearing soybean milk protein powder comprises the following specific steps:
preparing materials: taking 40 parts of soybeans, 10 parts of buckwheat, 12 parts of mung beans, 8 parts of red beans, 14 parts of peas, 60 parts of whey protein powder, 17 parts of multi-nutrient powder, 22 parts of taurine, 8 parts of glucosamine hydrochloride and 5 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung beans, red beans and peas into a container, adding excessive clear water into the container, repeatedly cleaning for 4 times, rinsing off stems and leaves floating on the water surface, picking out stones mixed in the container, placing the buckwheat, mung beans, red beans and peas into a drain pan, placing the drain pan in an environment at 30 ℃, draining off water, pouring the drained buckwheat, mung beans, red beans and peas into a pot, firstly stir-frying for 10 minutes by big fire, then continuously stir-frying for 5 minutes by small fire, taking out after stir-frying is finished, placing and cooling, pouring the cooled buckwheat, mung beans, red beans and peas into a grinding device, repeatedly grinding the mixture for 40 minutes by the grinding device until the mixture is powdery, taking out for later use, placing soybeans into a drying device, adjusting the temperature of the drying device to be 100 ℃, placing the grinding device into powder after drying, pouring soybean powder into the container, adding soybean powder into soybean powder, mixing and stirring uniformly, then adding alkaline protease into the mixed solution, adjusting the temperature of the mixed solution to be 40 minutes, pouring the dried powder into a drying device, and crushing the dried powder after the alkaline protease is added into the drying device, and adding the dried powder into a drying device, and crushing the dried powder at 50 ℃ after the temperature of the enzyme is finished;
preparation: and (2) pouring whey protein powder, multi-nutrient powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung beans, red beans, peas and enzyme-inactivated soybean meal into a mixing device, and continuously mixing for 15min by the mixing device to prepare the soybean milk protein powder.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not to be construed as limiting the claims.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The heat-clearing soybean milk protein powder is characterized in that the heat-clearing soybean milk protein powder is prepared from the following raw materials in parts by weight: 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of red beans, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins.
2. The heat-clearing soymilk protein powder according to claim 1, which is characterized in that: the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 30 parts of soybeans, 8 parts of buckwheat, 10 parts of mung beans, 6 parts of red beans, 12 parts of peas, 50 parts of whey protein powder, 15 parts of multi-nutrient powder, 20 parts of taurine, 6 parts of glucosamine hydrochloride and 4 parts of vitamins.
3. The heat clearing soybean milk protein powder as claimed in claim 1, which is characterized in that: the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 35 parts of soybeans, 9 parts of buckwheat, 11 parts of mung beans, 7 parts of red beans, 13 parts of peas, 55 parts of whey protein powder, 16 parts of multi-nutrient powder, 21 parts of taurine, 7 parts of glucosamine hydrochloride and 4.5 parts of vitamins.
4. The heat clearing soybean milk protein powder as claimed in claim 1, which is characterized in that: the specific preparation raw material components of the heat-clearing soybean milk protein powder comprise: 40 parts of soybeans, 10 parts of buckwheat, 12 parts of mung beans, 8 parts of red beans, 14 parts of peas, 60 parts of whey protein powder, 17 parts of multi-nutrient powder, 22 parts of taurine, 8 parts of glucosamine hydrochloride and 5 parts of vitamins.
5. A method for preparing heat clearing soymilk protein powder as claimed in any one of claims 1 to 4, which is characterized in that: the preparation method of the heat-clearing soybean milk protein powder comprises the following specific steps:
preparing materials: taking 30-40 parts of soybeans, 8-10 parts of buckwheat, 10-12 parts of mung beans, 6-8 parts of phaseolus calcaratus, 12-14 parts of peas, 50-60 parts of whey protein powder, 15-17 parts of multi-nutrient powder, 20-22 parts of taurine, 6-8 parts of glucosamine hydrochloride and 4-5 parts of vitamins, and placing for later use;
primary processing: pouring buckwheat, mung bean, red bean and pea into a container, adding excessive clear water into the container, repeatedly cleaning for 2-4 times, rinsing off stem leaves floating on the water surface, selecting stones mixed in the container, placing the buckwheat, mung bean, red bean and pea into a drain pan, placing the drain pan in an environment of 20-30 ℃ for 20-30 minutes, draining off water, pouring the drained buckwheat, mung bean, red bean and pea into a pot, firstly stir-frying for 8-10 minutes by big fire for a long time, continuously stir-frying for 4-5 minutes by small fire, after the stir-frying is finished, taking out, placing for cooling, pouring the cooled buckwheat, mung bean, red bean and pea into a grinding device, repeatedly grinding the mixture for 30-40min by a grinding device until the mixture is ground into powder, taking out the powder for later use, placing soybeans in a drying device, adjusting the temperature of the drying device to 80-100 ℃, drying, placing the powder in the grinding device, grinding the powder, pouring the soybean powder into a container, adding clear water into the soybean powder, mixing and stirring uniformly, adding alkaline protease into the mixed solution, adjusting the temperature to 30-40 ℃, placing for 50 minutes, pouring the enzyme-inactivated soybean powder into the drying device, drying the soybean powder, drying, and then placing the dried soybean powder into a grinding device to be ground into powder;
preparation: and (2) pouring whey protein powder, multi-nutrient powder, taurine, glucosamine hydrochloride, vitamins, buckwheat, mung beans, red beans, peas and enzyme-inactivated soybean meal into a mixing device, and continuously mixing for 10-15min by the mixing device to prepare the soybean milk protein powder.
6. The method for preparing heat clearing soybean milk protein powder according to claim 5, wherein the method comprises the following steps: in the preliminary processing step, when the buckwheat, the mung bean, the red bean and the pea are stir-fried, the temperature of big fire is controlled to be 120-150 ℃, and the temperature of small fire is controlled to be 80-100 ℃.
7. The method for preparing heat clearing soybean milk protein powder according to claim 5, wherein the method comprises the following steps: in the preliminary processing step, the powder of the ground buckwheat, mung bean, red bean and pea needs to be sieved by a 120-mesh sieve.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124592A (en) * | 2015-10-08 | 2015-12-09 | 杭州悠购网络科技有限公司 | All-nutrition rapid staple food grain and preparing method thereof |
| CN105248662A (en) * | 2015-11-23 | 2016-01-20 | 刘书元 | Heat-clearing soybean milk |
| CN114208891A (en) * | 2021-12-27 | 2022-03-22 | 广东一家人食品有限公司 | Preparation method of soybean milk powder |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124592A (en) * | 2015-10-08 | 2015-12-09 | 杭州悠购网络科技有限公司 | All-nutrition rapid staple food grain and preparing method thereof |
| CN105248662A (en) * | 2015-11-23 | 2016-01-20 | 刘书元 | Heat-clearing soybean milk |
| CN114208891A (en) * | 2021-12-27 | 2022-03-22 | 广东一家人食品有限公司 | Preparation method of soybean milk powder |
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