菜汁豆乳（Vegetable juice soymilk）.docVIP

菜汁豆乳（Vegetable juice soymilk） Vegetable juice soymilk.Txt why when we tell the story to add? The summer flowers, finally ended up smashed to pieces still smile, say. Vegetable juice soymilk.Txt if the ten million, I would like to buy 30 sets of houses to rent to others, every day receives a rent. Wow Kaka ~ ~ full horse is not necessarily the prince, may be Tang Seng; with wings are not angels, sometimes is a bird. The invention considers the nutrition balance of vegetables, vegetable food intake method, found the vegetable juice and soymilk mixed and homogenized, and can make a suitable for drinking vegetable juice soymilk beverage. But the protein and vegetable juice soymilk in tannin with easy to produce precipitation, difficult long-term preservation products. After repeated trial and error, the invention finally finds two solutions to accomplish the invention. One way is to use sodium caseinate. Casein containing about 80% casein, usually casein in milk with calcium ions interact and form a molecular mass. Casein sodium is isolated from milk protein. In the vegetable juice and milk mixture of the invention, adding 0.05% ~ 0.5% sodium caseinate, products will not precipitate and remained stable. If in 0.05% ~ 0.5% casein sodium phosphate and 0.05% ~ 0.3%, added to the vegetable juice, keep the liquid temperature at 60 to 70 DEG C, and mixed with soy milk, can further increase the stability of products. Drink milk from milk and vegetable juice with similar viscosity, in 8 ~ 10 DEG C for 1 months is still very stable, there was no obvious change of flavor and appearance. Another method is the use of slow coagulation pectin. Pectin can be divided into calcium, magnesium, iron and other two valence metal ions, reactive condensation of pectin and fast reaction of condensation of pectin. The slow pectin is effective in the present invention. The amount of slow gelling pectin is 0.1% ~ 0.5%, the dosage is more than 0.1%, that is, there is obvious effect, but if more th