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Preparation method of sugar-free soybean milk

A production method and technology of soybean milk, applied in dairy products, milk substitutes, applications, etc., can solve the problem of low activity

Inactive Publication Date: 2012-07-11
苏州工业园区尚融科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] Selection: Select soybeans with full grains to remove impurities and incomplete grains;

[0022] Soaking: Weigh soybeans, add 0.05% baking soda, soak in mild pure water, soak for 6 hours in summer, and soak for 10 hours in winter, until the soybeans are completely expanded;

[0023] Peeling: Soak the soybeans, remove the soaking liquid, peel the soybeans to remove the bean skin, and then wash them with pure water for 2-3 times;

[0024] Refining: Add 50% of the cleaned soybeans to 70-80 degrees of hot water for refining, and circulate the refining for 5-6 times in order to completely extract the protein components in the bean dregs;

[0025] Filtration: the ground soybean milk is passed through a 100-200 mesh filter to remove the residue;

[0026] Cooking to kill enzymes: Heat the filtered soybean milk to 100 degrees and keep it warm for 15-20 minutes;

[0027] Chemical stabilizer: Dry mix SR health, xylooligosaccharide, soybean milk stabilizer, etc., heat 30% pure wa...

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PUM

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Abstract

The invention provides a preparation method of sugar-free soybean milk. The sugar-free soybean milk is prepared by adopting SR healthy sugar, xylo-oligosaccharide and soybean. The process comprises the following steps: cleaning the soybean with purified water, soaking in warm water for 6-10 hours, cleaning with soaking solution, peeling, adding baking soda, pulping, filtering, adding the SR healthy sugar and the xylo-oligosaccharide, fixing volume, uniformly agitating, homogenizing at a high pressure, sterilizing and aseptically-filling to obtain milk-white-yellowish sugar-free soybean milk. The sugar-free soybean milk can be stored for above 6 months at a normal temperature.

Description

technical field [0001] The invention relates to a preparation method of sugar-free soybean milk. Background technique [0002] Xylo-oligosaccharide is one of the most effective bifidobacterium-proliferating polysaccharides, and its efficacy is 20 times higher than that of other sugars. 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 ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 历冠廷徐金矿
Owner 苏州工业园区尚融科技有限公司
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