Production method of sugar-free soymilk

A production method, soybean milk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of disappearance and low activity, and achieve the effects of simple operation, long shelf life and low cost

Inactive Publication Date: 2012-06-27
苏州工业园区尚融科技有限公司
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Maltooligosaccharides are only active in vitro, and their activity in the intestinal tract is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, it also promotes the growth of Escherichia coli and Clostridium at the same time. Proliferation of flora in the tract is not selective

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0017] The production method of sugar-free soybean milk comprises the following steps:

[0018] ①Selection: Select high-quality soybeans with full grains to remove impurities and incomplete grains;

[0019] ② Soaking: Weigh a certain amount of soybeans and soak them in mild pure water for 6 hours in summer and 10 hours in winter until the soybeans completely absorb water and swell;

[0020] ③ Peeling: Remove the soaking liquid from the soaked soybeans, wash them, peel the soybeans, and wash them with pure water for 2-3 times;

[0021] ④ Refining: Add appropriate amount of pure water to the cleaned soybeans for refining, generally 3-4 times of circular refining, in order to completely extract the protein and other nutrients in soybeans;

[0022] ⑤ Filtration: The ground soybean milk is passed through a 100-200 mesh filter to remove slag;

[0023] ⑥Boiling and killing enzymes: heat the filtered soybean milk to 100 degrees and keep it warm for 15-20 minutes; the first purpose i...

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PUM

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Abstract

The invention provides a production method of sugar-free soymilk. According to the invention, soybeans are cleaned by using purified water; cold water with an amount 3 times that of the soybeans is added to the soybeans; the soybeans are subject to a soaking treatment for more than 6h; a soaking liquid is removed; the soybeans are washed and peeled; purified water is added to the soybeans; the soybeans are subject to circulated grinding, and a thick liquid is obtained; the thick liquid is filtered; SR-11 series Shangrong health sugar, soymilk oil, a soymilk essence, an emulsifying agent, and a stabilizing agent are added to the thick liquid; the volume is metered; the mixture is well mixed by stirring, and is subject to high-pressure homogenization; the obtained soymilk is sterilized, and filled under a sterile condition, such that sugar-free soymilk with a color range of ivory to light yellow is obtained. The sugar-free soymilk can be preserved for 1 month under a condition with a normal temperature.

Description

technical field [0001] The invention relates to a production method of sugar-free soybean milk. Background technique [0002] Maltooligosaccharides are only active in vitro, and their activity in the intestinal tract is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, it also promotes the growth of Escherichia coli and Clostridium at the same time. The proliferation of flora in the tract is not selective. Xylo-oligosaccharides cannot be digested in the human gastrointestinal tract, so xylo-oligosaccharides can directly enter the large intestine and be preferentially used by bifidobacteria, which has an excellent function of promoting the proliferation of bifidobacteria. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art and provide a method for producing sugar-free soybean milk. [0004] The purpose of the present invention is achieved through the following tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 历冠廷邱承真陆雪芹王城忠马力量
Owner 苏州工业园区尚融科技有限公司
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