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Cane sugar-free soymilk and preparation method therefor

A technology without sucrose and soy milk, applied in the field of food, can solve the problems of lack of nutrition, produce satiety, limit the consumption of soy milk, etc., and achieve the effect of rich nutrition and good stability

Inactive Publication Date: 2013-10-23
GUANGXI WUZHOU GANGSHENGTANG HEALTH CARE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most soy milk currently on the market contains sucrose. If people consume too much sugar, they will feel full due to the intake of too much energy, which will affect the intake of other foods rich in protein, vitamins, minerals and dietary fiber.
If things go on like this, it will lead to nutritional deficiencies, developmental disorders, obesity and other diseases, which limit people's consumption of soybean milk

Method used

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  • Cane sugar-free soymilk and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The sucrose-free soybean milk is composed of the following components: 77.65% of water, 18% of soybean, 4% of xylitol, 0.05% of monoglyceride fatty acid ester, and 0.3% of agar.

Embodiment 2

[0023] The sucrose-free soybean milk is composed of the following components: 85.69% of water, 12% of soybean, 2% of xylitol, 0.01% of acesulfame potassium, 0.05% of monoglyceride fatty acid ester, and 0.15% of agar.

Embodiment 3

[0025] The sucrose-free soybean milk is composed of the following components: 85.99% of water, 10% of soybean, 3.6% of xylitol, 0.01% of acesulfame potassium, 0.15% of monoglyceride fatty acid ester and 0.25% of agar.

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Abstract

The invention discloses a cane sugar-free soymilk and a preparation method therefor, and aims to provide a cane sugar-free soymilk with rich nutrition and with cosmetic and health-care functions. The cane sugar-free soymilk is characterized by being composed of the following ingredients, by weight, 77-86% of water, 12-18% of soybeans, 2-4% of xylitol, 0.005%-0.02% of acesulfame potassium, 0.05-0.15 parts of fatty acid monoglyceride and 0.1-0.3% of agar with the sum of each ingredient being 100%. The invention belongs to the food technical field.

Description

technical field [0001] The invention discloses a soybean milk and a preparation method thereof, specifically, a sucrose-free soybean milk and a preparation method thereof, belonging to the technical field of food. Background technique [0002] With the improvement of people's living standards and the continuous strengthening of healthy consumption concepts, foods with health functions are more and more popular. [0003] Soy milk is rich in nutrients, especially rich in protein and more trace element magnesium, in addition, it also contains vitamin B1, B2 and so on. Soy milk is called "brain-building" food by western nutritionists, because soybean phospholipids contained in soy milk can activate brain cells and improve the memory and attention of the elderly. Soy milk is rich in nutrition, the protein content is equivalent to that of milk, does not contain cholesterol, can prevent arteriosclerosis, the fat is mostly unsaturated fatty acids, does not make you fat, the essenti...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 江凌
Owner GUANGXI WUZHOU GANGSHENGTANG HEALTH CARE FOOD