Fruity soymilk

A technology of soy milk and fruit flavor, which is applied in the field of food processing, can solve the problem of single taste of soy milk, and achieve the effect of good weight loss, rich nutrition and low calorie

Inactive Publication Date: 2013-05-15
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0029] The technical problem to be solved by the present invention is to overcome the defect of single taste of soy milk in the existing food processing and provide a kind of fruity soy milk

Method used

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Embodiment Construction

[0037] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0038] A kind of fruity soybean milk, its composition is as follows: the addition amount of soybean milk 35%, the addition amount of pure fruit juice 10%, the addition amount of sucrose 7%, citric acid 0.1%, malic acid 0.05%; Said soybean milk also contains stabilizer, said The stabilizing agent is that the addition amount of CMC is 0.20%; the soymilk also contains emulsifiers, and the emulsifier is 0.07% addition amount of tripolyglycerin fatty acid ester, 0.07% addition amount of molecular distillation monoglyceride, sucrose fat emulsifier SE -13 Addition 0.05%

[0039] The preparation method of the fruity soybean milk comprises the following steps of soaking soybeans, refining pulp, boiling pulp, filtering, degassing, mixing fruit juice, homo...

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Abstract

The invention provides a fruity soymilk. The fruity soymilk comprises the following components in percentage by mass: 35% of soymilk, 10% of pure fruit juice, 7% of cane sugar, 0.1% of citric acid and 0.05% of malic acid. The soymilk also contains 0.20% of CMC (Carboxy Methylated Cellulose) as a stabilizer. The soymilk further contains emulsifiers including 0.07% of polyglycerol fatty acid ester, 0.07% of molecular distillation monoglyceride and 0.05% of sucrose fatty emulsifier SE-13. The problem that fruit juice cannot be mixed with soybean milk is thoroughly solved, the nutritional ingredients of the fruit juice and the soybean milk are mixed in the same beverage, two nutritional ingredients of two foods can be obtained by people through drinking one cup of soybean milk, and therefore, the fruity soymilk is praised by people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soymilk, which is fruit juice flavored soymilk. Background technique [0002] my country is the hometown of soybeans and the birthplace of soybeans in the world, so it is known as the "Kingdom of Soybeans" by the world. [0003] Documents show that the people of our country have cultivated soybeans for 5,000 years. Soybean is the oldest crop in the world, one of the "five grains" hero crops, and one of the five emerging major crops in the world. [0004] Soybean is a good fitness product with high nutritional value. The protein content in soybeans is as high as 40%, which is comparable to the nutrition of meat, eggs and milk. The fat content in soybeans reaches 20%, and it also contains vitamins A, B, C, D, E and so on. The trace elements contained in soybeans are also very rich: each kilogram of soybeans contains 110 mg of iron, which is easily absorbed and utilized ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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