Xylo-oligosaccharide red jujube soybean milk powder and preparation method thereof
A technology of xylo-oligosaccharide and soybean milk powder, which is applied in the food field, can solve problems such as monotonous function and unfavorable health, and achieve the effects of stable product quality, improving human immunity and improving the flavor of soybean milk.
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[0024] Example 1
[0025] The raw material components and weight percentages are: soybean (non-genetically modified) 65%, maltose 25%, xylo-oligosaccharides 5%, red jujube juice concentrate (solids 65%) 5%.
[0026] The process steps of the preparation method are as follows:
[0027] Material selection: Choose fresh red dates and soybeans and screen them by machine in time. Prevent rain and sun exposure, and store it in a ventilated and cool place for a short time without accumulation. It should be controlled within 3 days from picking to machine selection;
[0028] 1. Preparation of concentrated red jujube juice: Rinse the qualified red dates selected by the machine with clean water, drain the water, enter the cooking tank, add an appropriate amount of purified water, subject to complete soaking of the red dates, cook at 90°C for 20 minutes, and cool to about 40°C for pulping. Enter the storage tank for leaching for 20 minutes, plate and frame filtration, and the filtrate enters th...
Example Embodiment
[0044] Example 2
[0045] The raw material components and weight percentages are: 60% soybean (non-genetically modified), 30% maltose, 4% xylooligosaccharides, and 6% red jujube juice concentrate (solids 65%).
[0046] The process steps of the preparation method are as follows:
[0047] Material selection: Choose fresh red dates and soybeans and screen them by machine in time. Prevent rain and sun exposure, and store it in a ventilated and cool place for a short time without accumulation. It should be controlled within 5 days from picking to machine selection;
[0048] 1. Preparation of red jujube concentrated juice: Rinse the qualified red dates selected by the machine with clean water, drain the water, enter the cooking tank, add an appropriate amount of purified water, subject to the complete soaking of the red dates, cook at 100°C for 25 minutes, cool to about 50°C for pulping, Enter the storage tank for extraction for 30 minutes, plate and frame filtration, and the filtrate ent...
Example Embodiment
[0064] Example 3
[0065] The raw material components and weight percentages are: soybean (non-genetically modified) 70%, maltose 20%, xylo-oligosaccharide 7%, red jujube juice concentrate (solids 65%) 3%. The process steps of the preparation method are as follows:
[0066] Material selection: Choose fresh red dates and soybeans and screen them by machine in time. Prevent rain and sun exposure, and store it in a ventilated and cool place for a short time without accumulation. It should be controlled within 6 days from picking to machine selection;
[0067] 1. Preparation of concentrated red jujube juice: Rinse the qualified red jujube selected by the machine with clean water, drain the water, enter the cooking tank, add an appropriate amount of purified water, subject to complete soaking of the jujube, cook at 110°C for 30 minutes, cool to about 60°C for pulping, Enter the storage tank for leaching for 40 minutes, plate and frame filtration, and the filtrate enters the evaporation...
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