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Dietary fiber soybean milk and production method thereof

A technology of dietary fiber and production method, applied in the field of dietary fiber soymilk and its production, can solve the problems of difficult consumer recognition and acceptance, single function, poor taste, etc., and achieves regulation of gastrointestinal function and insulin level, and reduction of plasma cholesterol. , the effect of delicate taste

Active Publication Date: 2013-04-17
上海艺杏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These products either have a single function, or have extremely bad taste, and are difficult to be recognized and accepted by consumers.
[0004] The production method of traditional soybean milk products is produced by soybean grinding, slag removal, cooking, homogenization, cooling, filling and other processes. During the production process, the soybean dregs rich in soybean dietary fiber are discarded as waste products , resulting in a huge waste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 20°C for 5 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 4% , drinking water 88.9%;

[0025] 2) adding sodium carbonate to adjust the pH value of the mixed solution to 9;

[0026] 3) Coarse grinding, fine grinding, colloid grinding;

[0027] 4) adding white granulated sugar and a stabilizer for deployment, the weight percentage of the white granulated sugar, stabilizer and soybean raw material is: 7% white granulated sugar, 0.1% stabilizer, 4% soybean raw material;

[0028] 5) Stir the mixed solution obtained after blending evenly, and use a format exchanger to sterilize for the first time. The sterilizing temperature is 99°C, which is also called pulp cooking, and it can be boiled until it boils;

[0029] 6) Homogenize the solution obtained after the first sterilization at a homogenization pressure ...

Embodiment 2

[0033] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 30°C for 12 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 13% , Drinking water 80%;

[0034] 2) adding sodium carbonate to adjust the pH value of the mixed solution to 10;

[0035] 3) Coarse grinding, fine grinding, colloid grinding;

[0036] 4) adding white granulated sugar and a stabilizer for deployment, the weight percentage of the white granulated sugar, stabilizer and soybean raw material is: 6.6% white granulated sugar, 0.4% stabilizer, 13% soybean raw material;

[0037] 5) Stir the mixed solution obtained after preparation evenly, and use a plate exchanger to sterilize for the first time. The sterilization temperature is 95°C, also called pulp cooking, just boil until it boils;

[0038] 6) Homogenize the solution obtained after the first sterilization at a homogenization pressure of 13-22Mpa;...

Embodiment 3

[0042] 1) Dried the selected soybean raw materials and peeled them, and soaked the peeled soybeans in drinking water at 25°C for 8 hours. The weight percentage of the soybean raw materials and drinking water was: soybean raw materials 8.67% , drinking water 86.73%;

[0043] 2) adding sodium carbonate to adjust the pH value of the mixed solution to 9-10;

[0044] 3) Coarse grinding, fine grinding, colloid grinding;

[0045] 4) adding white granulated sugar and a stabilizer for deployment, the weight percentage of the white granulated sugar, stabilizer and soybean raw material is: 4.34% white granulated sugar, 0.26% stabilizer, 8.67% soybean raw material;

[0046] 5) Stir the mixed solution obtained after preparation evenly, and use a format exchanger to sterilize for the first time. The sterilization temperature is 98°C, also called pulp cooking, and it can be boiled until it boils;

[0047] 6) Homogenize the solution obtained after the first sterilization at a homogenization...

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PUM

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Abstract

The invention relates to dietary fiber soybean milk and a production method thereof. The dietary fiber soybean milk comprises the following components: soybean raw materials, drinking water, white granulated sugar, stabilizing agent, and the like. The production method comprises the following steps: drying and then peeling the finely selected soybean raw materials; soaking the peeled soybeans into the drinking water; adding sodium carbonate for adjusting a PH value to 9-10; performing rough grinding, fine grinding and colloid grinding; adding the white granulated sugar and the stabilizing agent, for blending; uniformly stirring a mixed solution obtained after blending; using a format exchanger to sterilize for the first time; performing homogenizing treatment; sterilizing for the second time; cooling, and then obtaining an end product of the dietary fiber soybean milk; and filling. The dietary fiber soybean milk has the benefits that the dietary fiber soybean milk contains the rich nutrition of the original soybean milk and tastes fine and smooth, and according to the production method of the dietary fiber soybean milk, the three times of grinding, namely, the rough grinding, fine grinding and colloid grinding are adopted, and the homogenizing and stabilizing agent is used, thereby ensuring the fine and smooth taste, uniformity and zero layering of the dietary fiber soybean milk.

Description

[technical field] [0001] The present invention relates to bean product and its production method, specifically a kind of dietary fiber soybean milk and its production method. [Background technique] [0002] Soybean dietary fiber mainly refers to the general term of macromolecular sugars that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients for the human body, it has important physiological functions for the human body. Dietary fiber has the functions of significantly reducing plasma cholesterol, improving blood sugar production response, preventing diabetes, regulating gastrointestinal function and insulin level, etc. At the same time, increasing the intake of soybean dietary fiber can prevent the possible harm of heterocyclic amines (mutation, carcinogenesis) have a positive effect. [0003] People are aware of the great effect of soybean dietary fiber on human healt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 陈卫江单志明张中利
Owner 上海艺杏食品有限公司