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Functional sugar-free almond juice containing isomaltulose and preparation method of functional sugar-free almond juice

A functional technology of isomaltulose, which is applied in the field of functional sugar-free almond milk containing isomaltulose and its preparation, can solve the problems of high sucrose content, the risk of dental caries, and the inability of people with diabetes to drink, and achieve Sustained supply of energy, improvement of mental concentration, and effects of inhibiting fat absorption

Active Publication Date: 2015-02-25
SHANDONG ZHONGGU STARCH SUGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary almond dew is high in sucrose, making it unsuitable for people with diabetes, and drinking it for children will lead to a greater risk of dental caries
In order to satisfy more consumers, some companies are now developing almond milk drinks that do not contain sucrose but contain sweeteners such as xylitol that are not used by the human body, but drinking on an empty stomach will reduce the absorption of nutrients in almond milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 8g of dry almonds (including bitter almonds) with full grains and milky white flesh to remove impurities; after washing with tap water, boil with 0.5% by weight baking soda water, add almonds for 3-5 minutes, quickly remove them, and use a peeled almond Machine peel the almonds, then rinse to remove residual almond skin and debris. Soak in 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 40 minutes, and then wash with clean water. Soak almonds in dilute hydrochloric acid for 72 h at 50 °C, then soak them in 0.2% by weight baking soda solution for 1 h, and wash them with clean water. Incubate in water at 70°C for 15-20 min to soften almond tissue and remove residual amygdalin and hydrocyanic acid. After grinding, remove almond dregs by centrifugation to obtain almond pulp; dissolve 6 g of isomaltulose and 0.006 g of sucralose in hot water (100 °C) for later use; dissolve 0.1 g of propylene glycol alginate and sucrose in hot water ...

Embodiment 2

[0022] Select 12g of dry almonds (including bitter almonds) with full grains and milky white flesh to remove impurities; after washing with tap water, boil with 0.5% by weight baking soda water, add almonds for 3-5 minutes, quickly remove them, and use a peeled almond Machine peel the almonds, then rinse to remove residual almond skin and debris. Soak in 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 20 minutes, and then wash with clean water. Soak almonds in dilute hydrochloric acid for 48 h at 60 °C, then soak in 0.2% by weight baking soda solution for 1 h, and wash with water. Incubate in water at 80°C for 15 minutes to soften almond tissue and remove residual amygdalin and hydrocyanic acid. After grinding, remove almond dregs by centrifugation to obtain almond pulp; dissolve 10 g of isomaltulose and 0.002 g of sucralose in hot water (100 ℃) for later use; dissolve 0.7 g of gelatin and 0.06 g of sucrose ester in hot water (100 ℃) respecti...

Embodiment 3

[0024] Select 10g of dry almonds (including bitter almonds) with full grains and milky white flesh to remove impurities; after washing with tap water, boil with 0.5% by weight baking soda water, add almonds for 3-5 minutes, quickly remove them, and use a peeled almond Machine peel the almonds, then rinse to remove residual almond skin and debris. Soak in 0.5% by weight salt water and 0.02% by weight sodium sulfite aqueous solution for 60 minutes, and then wash with clean water. Soak almonds in dilute hydrochloric acid for 96 h at 55 °C, then soak in 0.2% by weight baking soda solution for 1 h, and wash with water. Incubate in water at 75°C for 20 min to soften almond tissue and remove residual amygdalin and hydrocyanic acid. After grinding, remove almond dregs by centrifugation to obtain almond pulp; dissolve 8 g of isomaltulose and 0.006 g of sucralose in hot water (95 °C) for later use; dissolve 0.5 g of carrageenan and monostearin in hot water (95 °C) Glyceride 0.65g, sod...

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PUM

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Abstract

The invention relates to a drink, in particular to a functional sugar-free almond milk containing isomaltulose and a preparation method thereof. The functional sugar-free almond milk containing isomaltulose, 100mL functional sugar-free almond milk is mainly prepared from the following raw materials: almond 8-12g, isomaltulose 6-10g, thickener 0.1-0.7g, Emulsifier 0.06-0.65g, complexing agent 0.05-0.15g, sweetener 0.001-0.01g. The drink of the present invention can provide the protein, lipid, vitamin and metal ion needed by the human body, and has the functions of protecting teeth, continuously providing energy, improving mental concentration, relieving tension, and inhibiting fat absorption. It is added with isomaltulose Almond dew can be consumed by people with diabetes and high risk of diabetes.

Description

(1) Technical field [0001] The invention relates to a drink, in particular to a functional sugar-free almond milk containing isomaltulose and a preparation method thereof. (2) Background technology [0002] Almond milk is a nutritious nutritional drink containing high-quality vegetable protein, lipids, vitamins and metal ions, and its main ingredient is almonds (including bitter almonds). Ordinary almond milk contains almonds (including bitter almonds), sucrose, thickeners, complexing agents, emulsifiers, sweeteners and other ingredients processed through a certain process. [0003] Ordinary almond dew has a high content of sucrose, which prevents people with diabetes from drinking it, and drinking it by children will lead to a greater risk of dental caries. In order to satisfy more consumers, some companies are now developing almond milk drinks that do not contain sucrose but contain sweeteners such as xylitol that are not utilized by the human body, but drinking o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/60A23L1/30A23L33/00A23L33/125
Inventor 曹永兴潘永胜李宁宁占国周焕霞
Owner SHANDONG ZHONGGU STARCH SUGAR
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