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Inulin soya-bean milk beverage and preparation method thereof

A technology of inulin and soybean milk, which is applied in the field of food processing, can solve the problems affecting the taste and flavor of soybean milk, reduce product stability, etc., and achieve the effects of enhancing the body's immunity, improving bioavailability, and reducing blood sugar concentration

Inactive Publication Date: 2013-05-29
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if soybean dietary fiber is not removed during the production of soybean milk, it will not only seriously affect the taste and flavor of soybean milk, but also reduce the stability of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The inulin soymilk drink in this embodiment mainly consists of the following components in parts by weight: 80 parts of soybean milk, 20 parts of short-chain inulin, 5 parts of honey, 0.1 part of sodium carboxymethylcellulose, and 5 parts of white sugar. The preparation method of described inulin soybean milk drink is:

[0025] (1) Select soybeans with plump fruits, wash them, add soybeans into water according to the weight ratio of soybeans: water = 1:8, soak them at room temperature for 8 hours, pour off the soaking water, and then prepare soaked soybeans according to the weight ratio: water = 1 :5 for refining, filtering, and then according to the weight ratio bean dregs:water=1:5 for secondary refining, filtering, and merging the twice filtrate to obtain soybean milk;

[0026] (2) Accurately take each substance according to the parts by weight, add sodium carboxymethyl cellulose to deionized water to prepare a water solvent for the stabilizer, and stir to dissolve; ...

Embodiment 2

[0030] The inulin soymilk beverage in this embodiment mainly consists of the following components in parts by weight: 100 parts of soybean milk, 2 parts of long-chain inulin, 1 part of honey, 0.4 part of xanthan gum, and 15 parts of white sugar. The preparation method of described inulin soybean milk drink is:

[0031] (1) Select soybeans with plump fruits, wash them, add soybeans into water according to the weight ratio of soybeans: water = 1:9, soak them at room temperature for 7 hours, pour off the soaking water, and then prepare soaked soybeans according to the weight ratio: water = 1 :6 for refining, filtering, and then according to the weight ratio, bean dregs:water=1:4 for secondary refining, filtering, and merging the twice filtrate to obtain soybean milk;

[0032] (2) Accurately take each substance according to parts by weight, add xanthan gum to deionized water to prepare a stabilizer water solvent, and stir to dissolve;

[0033] (3) Slowly add the long-chain inulin...

Embodiment 3

[0036] The inulin soymilk drink in this embodiment mainly consists of the following components in parts by weight: 120 parts of soybean milk, 10 parts of natural inulin, 5 parts of honey, 0.2 part of sodium alginate, and 5 parts of white sugar. The preparation method of described inulin soybean milk drink is:

[0037] (1) Select soybeans with plump fruits, wash them, add soybeans into water according to the weight ratio of soybeans: water = 1:8, soak them at room temperature for 7 hours, pour off the soaking water, and then prepare soaked soybeans according to the weight ratio: water = 1 :6 for refining, filtering, and then according to the weight ratio, bean dregs:water=1:3 for secondary refining, filtering, and merging the twice filtrate to obtain soybean milk;

[0038] (2) Accurately take each substance according to parts by weight, add xanthan gum to deionized water to prepare a stabilizer water solvent, and stir to dissolve;

[0039](3) Slowly add natural inulin to soybe...

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Abstract

The invention discloses an inulin soya-bean milk beverage and a preparation method thereof, belonging to the technical field of food processing. The inulin soya-bean milk beverage disclosed by the invention mainly consists of the following components in parts by weight: 80-120 parts of soya-bean milk, 2-20 parts of inulin, 1-5 parts of honey and 0.1-0.4 parts of a stabilizer, wherein the inulin, which is also called as synanthrin, is linear straight-chain polysaccharide formed by D-fructose through key jointing of beta (1 to 2), the tail end of the inulin is provided with a glucose residue, and the degree of polymerization is 2-60. The inulin, as a soluble dietary fiber different from a starch structure, can selectively promote the growth of colon probiotics and improve the health condition of a host. The inulin soya-bean milk beverage disclosed by the invention is white, is exquisite and smooth in mouth feel, has a low caloric value and can promote the growth of human colon probiotics, inhibit toxic fermentation products, promote the absorption of mineral materials such as calcium, magnesium and iron and improve the physiological functions such as immunity of the organism.

Description

technical field [0001] The invention specifically relates to an inulin soybean milk beverage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Soy milk is rich in vegetable protein and various minerals, especially calcium, but less in dietary fiber, which is mainly due to the poor water solubility of soybean dietary fiber. Dietary fiber is known as the seventh largest nutrient element of the human body and is an essential nutrient for maintaining human health. However, if soybean dietary fiber is not removed during the production of soybean milk, it will not only seriously affect the taste and flavor of soybean milk, but also reduce the stability of the product. Therefore, how to endow soybean milk with a certain dietary fiber content under the premise of maintaining rich vegetable protein and mineral content is particularly important for improving its nutritional value and maintaining its mouthfeel. Conte...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 罗登林徐宝成李佩艳武延辉聂英刘建学向进乐李松彪郭金英吴影
Owner HENAN UNIV OF SCI & TECH
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