CN1169447C - Bean milk containing organic trace elements and its prepn - Google Patents
Bean milk containing organic trace elements and its prepn Download PDFInfo
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- CN1169447C CN1169447C CNB011298847A CN01129884A CN1169447C CN 1169447 C CN1169447 C CN 1169447C CN B011298847 A CNB011298847 A CN B011298847A CN 01129884 A CN01129884 A CN 01129884A CN 1169447 C CN1169447 C CN 1169447C
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Abstract
The present invention relates to bean milk containing organic trace elements and a preparation method thereof. Soy beans are soaked in inorganic state trace element solution with certain concentration, and then, are moved to a soilless culture germinating room for accelerating germination away from light. When soy bean germinates to 0.5 to 2 millimeters, the soy beans are soaked and flushed in water, and then are steamed. Next, water is added according to the proportion that 1 gram soy beans are added with 15 to 21ML water, deep processing technologies of milling, emulsifying, colloid milling, homogenizing, etc. are carried out to process the soy beans into pulp, and the present invention is prepared after disinfection. The contents of bioactive trace elements and amino acid in the bean milk are greatly enhanced by the present invention through the direct absorption of inorganic state trace elements, gathering and transformation of soy beans, and nutrient substances contained in bean dregs are fully used. Meanwhile, the content of trace elements in the bean milk can be quantitatively controlled to ensure the proper intake of organic state trace elements of the human body. The present invention has great significance for ensuring the microelement nutrition supplement and balance of the human body.
Description
(1) technical field
The present invention relates to food technology field, specifically be meant a kind of soymilk that contains organic state micro element and preparation method thereof.
(2) background technology
Soymilk with a long history is China working people's delicacy excellent product for a long time, and current soymilk has become universally acknowledged health food.As everyone knows, soybean is the agricultural product of being rich in nutrition value, is the base stock of making soymilk, however soybean also as other agricultural product, wherein some content of elements of needed by human is not high, can not satisfy the demand of health.And, tradition soymilk will remove by filter bean dregs in manufacturing process, do not make full use of many active ingredients that help health contained in the bean dregs and (reach 70% as carbohydrate contained in the bean dregs and soybean dietary fiber, protein reaches 20%, fat reaches 6%), and these material compositions all have good action to prevention diabetes, cardiovascular disease, constipation, intestinal cancer and hypertension.
(3) summary of the invention
The present invention is exactly the defective that exists in the prior art in order to overcome, and provides a kind of and contains organic state micro element, can satisfy the human nutrition needs and made full use of soymilk of bean product (comprising bean dregs) resources and preparation method thereof.
A kind of preparation method who contains the soymilk of organic state micro element of the present invention, generally be that soybean is handled pulping through deep process technologies such as emulsifying colloid mill homogeneous, condiment, sterilization, be mixed with the soymilk finished product, it is characterized in that soybean is optimized processing with process conditions earlier as follows before handling pulping:
The first step at room temperature is fully immersed in the inorganic states trace element solution 4～6 hours with soybean, and per 100 gram soybean are used 110～120 ml solns;
If trace element is a ferro element, then this solution can be copperas solution, and its mass percent concentration is 500～2000 μ g/g, and pH value is 5～6; If trace element is the zinc element, then this solution can be solution of zinc sulfate, and its mass percent concentration is 500～2000 μ g/g, and pH value is 6～6.5; If trace element is the selenium element, then this solution can be sodium selenite solution, and its mass percent concentration is 5～50 μ g/g, and pH value is 6～6.5; If trace element is the chromium element, then this solution can be chromium chloride solution, and its mass percent concentration is 5～200 μ g/g, and pH value is 6～6.5; If trace element is a Ge element, then this solution can be germanium dioxide solution, and its mass percent concentration is 50～500 μ g/g, and pH value is 6～6.5.
Second step moved to the soilless culture germinating cabinet with soybean, placed 20～28 ℃ constant temperature germinating cabinet or incubator, allowed the vernalization of seed lucifuge;
Wherein, the soilless culture water can adopt pure water or deionized water;
The 3rd step took out soybean when soybean germination to 0.5～2 millimeter from the germinating cabinet, and soaked in pure water or deionized water, washes 3～5 times;
The 4th step is with soybean boiling 1～1.5 hour under 100～120 ℃ temperature.
The 5th step was pulverized soybean, did not remove the gred, and the proportioning of joining 15～21 ml waters according to 1 gram soybean adds water.
The inventive method is applicable to soya bean, black soya bean, also can be kinds such as mung bean, red bean, peanut.
A kind of soymilk that contains organic state micro element of the present invention is exactly the soymilk that method for preparing forms.
The present invention compared with prior art has following advantage and beneficial effect:
1. the present invention is by direct absorption, enrichment and the conversion of soybean to the inorganic states trace element, produce the soymilk that is rich in organic state micro element that is different from traditional soymilk, both improve the trace element and the amino acid whose content of biologically active in the soymilk greatly, made full use of the nutriment that is rich in the bean dregs again.
2. soymilk of the present invention is a kind of functional food that is rich in micro elements needed by human, can be used as nutritious supplementary pharmaceutical.Popular in the market micro element supplement agent product, majority is as drug use, and most of product still rests on inorganic salts and simple chemical substance stage, the present invention is better than the micro element supplement agent product of inorganic states form greatly and purely for the non-food class medicine of microelement-supplementing, can reaches the medicine food with the effect for the treatment of.For example, " rich splashings milk " is applicable to pregnant woman, the baby of iron deficiency as the nutritious supplementary pharmaceutical that contains ferro element; " rich zinc soymilk " is applicable to the teenager, the children that lack zinc as the nutritious supplementary pharmaceutical that contains the zinc element; " rich chromium soymilk " is applicable to the diabetes patient as the nutritious supplementary pharmaceutical that contains the chromium element, and it is active, hypoglycemic to improve its GTF (GTF); " rich selenium soymilk " is as the nutritious supplementary pharmaceutical that contains the selenium element, in being applicable to, the elderly, can improve its body's immunity, anti-cancer, anticancer, anti-ageing, prevention cardiovascular disease, hepatitis B, cataract etc. more than 40 in the kind, the elderly's common disease (mending selenium mainly is the activity that improves the body glutathione peroxidase, play a part anti-oxidant, remove free radical).
3. the soymilk of the inventive method preparation, wherein content of elements improves several times to hundreds of times than original content in the raw soybeans, and the content of total amino acid content and eight kinds of essential amino acids has also improved 13%～15% respectively.Chemical detection shows that the trace element in the soymilk of the present invention more than 90% is the organic form that soybean directly absorbs conversion, and biologically active is easy to absorption of human body, and nontoxic, side effect.
4. content of elements can quantitatively be controlled in the soymilk of the present invention, to guarantee an amount of absorption of human body to organic state micro element, this reaches in time to guaranteeing human body that micro-element nutrition is replenished and balance is significant, and is particularly even more important to serious nutritional deficiency disease patient.
5. soymilk of the present invention is by to its raw material---deep process technology is refining forms for the pulverizing emulsifying colloid mill homogeneous of soybean etc., needn't remove bean dregs, has fully kept the nutritional labeling in the bean dregs, is health-care good product a kind of not only nutritious but also that delicate fragrance is good to eat.Relatively seeing the following form of preparation method of the present invention and traditional soy milk production technological process:
| Compare content | The present invention | Tradition soymilk |
| Seed soaking | The seed soaking of inorganic states trace element solution | The clear water seed soaking |
| Shelling (undressing) | Do not undress | Undress |
| Vernalization | Black out vernalization | Not vernalization |
| Bean dregs | Do not remove bean dregs (utilizing bean dregs) | Remove bean dregs |
| The proportioning of soybean and water | 1 gram soybean is joined 15～21 ml waters | 1 gram soybean is joined 10～15 ml waters |
6. soymilk of the present invention can industrialized mass production, produces not to be subject to seasonal restrictions, and (3～4 days/batches) with short production cycle, cost is low, high efficiency, and its technological process of production is all pollution-free to product and environment.
(4) specific embodiment
Below in conjunction with embodiment, invention is done to describe further.
Embodiment one
It is that 500 μ g/g, pH value are in 5 the copperas solution 4 hours that 10 gram soya beans at room temperature are immersed in 11 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 20 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 3 times; Then with its boiling 1 hour under 100 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment two
It is that 1000 μ g/g, pH value are in 5.5 the copperas solution 5 hours that 10 gram black soya beans at room temperature are immersed in 11.5 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 24 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts deionized water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 4 times; Then with its boiling 1.5 hours under 110 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 21 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment three
It is that 2000 μ g/g, pH value are in 6 the copperas solution 6 hours that 10 gram soya beans at room temperature are immersed in 12 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 28 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 5 times; Then with its boiling 1 hour under 120 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 19 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment four
It is that 500 μ g/g, pH value are in 6 the solution of zinc sulfate 4 hours that 10 gram soya beans at room temperature are immersed in 11 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 20 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 3 times; Then with its boiling 1 hour under 100 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 18 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment five
It is that 1000 μ g/g, pH value are in 6.5 the solution of zinc sulfate 5 hours that 10 gram black soya beans at room temperature are immersed in 11.5 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 24 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts deionized water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 4 times; Then with its boiling 1.5 hours under 110 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 17 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment six
It is that 2000 μ g/g, pH value are in 6 the copperas solution 6 hours that 10 gram black soya beans at room temperature are immersed in 12 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 28 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 5 times; Then with its boiling 1 hour under 120 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 16 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment seven
It is that 5 μ g/g, pH value are in 6 the sodium selenite solution 4 hours that 10 gram mung beans at room temperature are immersed in 11 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 20 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When mung bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 3 times; Then with its boiling 1 hour under 100 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 15 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment eight
It is that 10 μ g/g, pH value are in 6.5 the sodium selenite solution 5 hours that 10 gram soya beans at room temperature are immersed in 11.5 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 24 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts deionized water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 4 times; Then with its boiling 1.5 hours under 110 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment nine
It is that 50 μ g/g, pH value are in 6 the sodium selenite solution 6 hours that 10 gram black soya beans at room temperature are immersed in 12 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 28 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 5 times; Then with its boiling 1 hour under 120 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment ten
It is that 5 μ g/g, pH value are in 6 the chromium chloride solution 4 hours that 10 gram soya beans at room temperature are immersed in 11 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 20 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 3 times; Then with its boiling 1 hour under 100 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment 11
It is that 50 μ g/g, pH value are in 6.5 the chromium chloride solution 5 hours that 10 gram black soya beans at room temperature are immersed in 11.5 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 24 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts deionized water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 4 times; Then with its boiling 1.5 hours under 110 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment 12
It is that 200 μ g/g, pH value are in 6 the chromium chloride solution 6 hours that 10 gram red beans at room temperature are immersed in 12 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 28 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When red bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 5 times; Then with its boiling 1 hour under 120 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment 13
It is that 50 μ g/g, pH value are in 6 the germanium dioxide solution 4 hours that 10 gram soya beans at room temperature are immersed in 11 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 20 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When soybean germination to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, flushing 3 times; Then with its boiling 1 hour under 100 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment 14
It is that 300 μ g/g, pH value are in 6.5 the germanium dioxide solution 5 hours that 10 gram peanuts at room temperature are immersed in 11.5 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 24 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts deionized water; When peanut germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 4 times; Then with its boiling 1.5 hours under 110 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Embodiment 15
It is that 500 μ g/g, pH value are in 6 the germanium dioxide solution 6 hours that 10 gram black soya beans at room temperature are immersed in 12 milliliters of mass percent concentrations; Then it is moved to the soilless culture germinating cabinet, place 28 ℃ constant temperature germinating cabinet or incubator, allow the vernalization of seed lucifuge, the soilless culture water adopts pure water; When black soya bean germinates to 0.5～2 millimeter, it is taken out from the germinating cabinet, and in pure water, soak, wash 3 times; Then with its boiling 1 hour under 120 ℃ temperature; Soybean is pulverized, do not remove the gred, the proportioning of joining 20 ml waters according to 1 gram soybean adds water.Handle pulping through pulverizing deep process technologies such as emulsifying colloid mill homogeneous; Condiment, sterilization; Be mixed with 200 milliliters soymilk finished product.As mentioned above, can realize the present invention preferably.
Utilize soya bean to prepare soya-bean milk of the present invention, relevant index such as following table:
| Embodiment | One | Three | Four | Eight | Ten | 13 |
| Raw material micronutrient levels (μ g/g) before optimizing | 57 | 57 | 26.5 | 0.0583 | 2.6 | 4.6 |
| Optimize back micronutrient levels (μ g/g) | 450 | 1700 | 480 | 9.5 | 4.6 | 40 |
| Micronutrient levels in the soymilk (μ g/ml) | 22.5 | 89.47 | 26.7 | 0.475 | 0.23 | 2 |
| The adult is to the daily intake (mg) of trace element | 12～20 | 12～20 | 10～15 | 0.05～0.2 | 0.05～0.2 or 0.4～1.0 (diabetic) | 0.4～3.7 |
Utilize black soya bean to prepare soya-bean milk of the present invention, relevant index such as following table:
| Embodiment | Two | Five | Six | Nine | 11 | 15 |
| Raw material micronutrient levels (μ g/g) before optimizing | 72 | 46 | 72 | 0.0086 | 1.6 | 4.67 |
| Optimize back micronutrient levels (μ g/g) | 850 | 800 | 1750 | 35 | 40 | 350 |
| Micronutrient levels in the soymilk (μ g/ml) | 40.47 | 47.05 | 109.3 | 1.75 | 2 | 17.5 |
| The adult is to the daily intake (mg) of trace element | 12～20 | 10～15 | 10～15 | 0.05～0.2 | 0.05～0.2 or 0.4～1.0 (diabetic) | 0.4～3.7 |
Utilize red bean, mung bean and peanut to prepare soya-bean milk of the present invention, relevant index such as following table:
| Embodiment | Seven | 12 | 14 |
| Raw material micronutrient levels (μ g/g) before optimizing | 0.0605 | 2.6 | 4.6 |
| Optimize back micronutrient levels (μ g/g) | 4.8 | 150 | 250 |
| Micronutrient levels in the soymilk (μ g/ml) | 0.32 | 7.5 | 12.5 |
| The adult is to the daily intake (mg) of trace element | 0.05～0.2 | 0.05～0.2 or 0.4～1.0 (diabetic) | 0.4～3.7 |
Claims (3)
1. the preparation method who contains the soymilk of organic state micro element, generally be that soybean is handled pulping through deep process technologies such as emulsifying colloid mill homogeneous, condiment, sterilization are mixed with the soymilk finished product, it is characterized in that soybean is optimized processing with process conditions earlier as follows before handling pulping:
The first step at room temperature is fully immersed in the inorganic states trace element solution 4～6 hours with soybean, and per 100 gram soybean are used 110～120 ml solns; Wherein this inorganic states trace element solution is a copperas solution, and its mass percent concentration is 500～2000ug/g, and the pH value is 5～6; Or this inorganic states trace element solution is solution of zinc sulfate, and its mass percent concentration is 500～2000ug/g, and the pH value is 6～6.5; Or this inorganic states trace element solution is sodium selenite solution, and its mass percent concentration is 5～50ug/g, and the pH value is 6～6.5; Or this inorganic states trace element solution is chromium chloride solution, and its mass percent concentration is 5～200ug/g, and the pH value is 6～6.5; Or this inorganic states trace element solution is germanium dioxide solution, and its mass percent concentration is 50～500ug/g, and the pH value is 6～6.5;
Second step moved to the soilless culture germinating cabinet with soybean, placed 20～28 ℃ constant temperature germinating cabinet or incubator, allowed the vernalization of seed lucifuge;
The 3rd step took out soybean when soybean germination to 0.5～2 millimeter from the germinating cabinet, and soaked in pure water or deionized water, washes 3～5 times;
The 4th step is with soybean boiling 1～1.5 hour under 100～120 ℃ temperature;
The 5th step was pulverized soybean, did not remove the gred, and the proportioning of joining 15～21 ml waters according to 1 gram soybean adds water.
2. the preparation method who contains the soymilk of organic state micro element according to claim 1 is characterized in that the soilless culture water adopts pure water or deionized water.
3. the soymilk that contains organic state micro element is exactly the soymilk that the described method of claim 1 is prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011298847A CN1169447C (en) | 2001-11-08 | 2001-11-08 | Bean milk containing organic trace elements and its prepn |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011298847A CN1169447C (en) | 2001-11-08 | 2001-11-08 | Bean milk containing organic trace elements and its prepn |
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| CN1349749A CN1349749A (en) | 2002-05-22 |
| CN1169447C true CN1169447C (en) | 2004-10-06 |
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| CNB011298847A Expired - Fee Related CN1169447C (en) | 2001-11-08 | 2001-11-08 | Bean milk containing organic trace elements and its prepn |
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| CN102860470A (en) * | 2012-09-28 | 2013-01-09 | 安徽省味之源生物科技有限公司 | Production method of novel soybean nutrition grease |
| CN104542971A (en) * | 2013-10-17 | 2015-04-29 | 辽东学院 | Preparation process for selenium enriched carrot fermented soymilk |
| CN106578568B (en) * | 2016-12-10 | 2021-04-16 | 山东海创工贸有限公司 | Animal food made of leather and making method thereof |
| CN107439889A (en) * | 2017-08-01 | 2017-12-08 | 扬州大学 | A kind of wheat seeding leaf solid beverage and its production method |
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