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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.

Inactive Publication Date: 2013-12-25
SHANDONG LONGLIVE BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are many kinds of soymilk powder on the market, which are basically made of soybeans plus vitamins, nutritional enhancers, flavors, etc., which are not conducive to human health in the long run and have potential safety hazards; In some products, the nutritional ingredients are limited to those of soybeans, and their functions are relatively monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Raw material components and weight percentages are: soybean (non-genetically modified) 65%, maltose 25%, xylooligosaccharide 5%, red date juice concentrate (solid content 65%) 5%.

[0026] Its preparation method process step is as follows:

[0027] Material selection: choose fresh red dates and soybeans, and screen them by machine in time. Avoid rain and sun exposure, and store in a cool and ventilated place for a short period of time, and must not pile up. From picking to machine selection should be controlled within 3 days;

[0028] 1. Preparation of concentrated jujube juice: Rinse the qualified jujubes selected by the machine with clean water, drain the water, put them into a cooking tank, add an appropriate amount of purified water, subject to completely soaking the jujubes, cook at 90°C for 20 minutes, cool to about 40°C for beating, Enter the storage tank for leaching for 20 minutes, filter the plate and frame, and put the filtrate into the evaporation tank to ...

Embodiment 2

[0045] Raw material components and weight percentages are: soybean (non-genetically modified) 60%, maltose 30%, xylooligosaccharide 4%, red date juice concentrate (solid content 65%) 6%.

[0046] Its preparation method process step is as follows:

[0047] Material selection: choose fresh red dates and soybeans, and screen them by machine in time. Avoid rain and sun exposure, and store in a cool and ventilated place for a short period of time, and must not pile up. From picking to machine selection should be controlled within 5 days;

[0048]1. Preparation of concentrated jujube juice: Rinse the qualified jujubes selected by the machine with clean water, drain the water, put them into a cooking tank, add an appropriate amount of purified water, subject to completely soaking the jujubes, cook at 100°C for 25 minutes, cool to about 50°C for beating, Enter the storage tank for leaching for 30 minutes, filter the plate and frame, and put the filtrate into the evaporation tank to ...

Embodiment 3

[0065] The raw material components and weight percentages are: soybean (non-genetically modified) 70%, maltose 20%, xylooligosaccharide 7%, red date juice concentrate (solid content 65%) 3%. Its preparation method process step is as follows:

[0066] Material selection: choose fresh red dates and soybeans, and screen them by machine in time. Avoid rain and sun exposure, and store in a cool and ventilated place for a short period of time, and must not pile up. From picking to machine selection should be controlled within 6 days;

[0067] 1. Preparation of concentrated jujube juice: Rinse the qualified jujubes selected by the machine with clean water, drain the water, put them into a cooking tank, add an appropriate amount of purified water, subject to completely soaking the jujubes, cook at 110°C for 30 minutes, cool to about 60°C for beating, Enter the storage tank for leaching for 40 minutes, filter the plate and frame, and put the filtrate into the evaporation tank to conc...

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Abstract

The invention relates to xylo-oligosaccharide red jujube soybean milk powder and a preparation method thereof. By taking 55 to 70 parts of soybean, 15 to 30 parts of maltose, 0.5 to 10 parts of xylo-oligosaccharide and 2 to 10 parts of red jujube concentrated juice with 50 to 70 weight percent of solid matter as raw materials, the preparation method comprises the steps of adding water to the soybean, and performing grinding to form milk; adding the red jujube concentrated juice, the maltose and the xylo-oligosaccharide, and performing proportional mixing to be uniform; performing instant sterilization at high temperature, performing concentration by adopting a triple-action concentration method, performing sterilization, performing spray drying to obtain particles, and performing detection to obtain a finished product. The xylo-oligosaccharide red jujube soybean milk powder has a bifidus factor function of the xylo-oligosaccharide on promotion of probiotics multiplication and has a human immunity improving effect of red jujube; vitamin by needed a human body can be supplemented, so that the xylo-oligosaccharide red jujube soybean milk powder has effects of prolonging life, improving intelligence, moistening lung, eliminating dryness, replenishing Qi and enriching blood; the effects of the existing vitamin soybean milk can be achieved without a vitamin additive.

Description

technical field [0001] The invention relates to soybean milk powder and its preparation, in particular to a preparation method of xylo-oligosaccharide jujube soybean milk with detoxification, beautification and beautification, belonging to the technical field of food. Background technique [0002] Soybean milk is a traditional food of our people, because it is rich in nutrients and relatively cheap, so it is very popular. Studies have confirmed that regular consumption of soy milk has a good preventive effect on high blood pressure, coronary heart disease, and diabetes. Soy milk contains a large amount of soy protein. Soy protein is the only high-quality protein with a balanced amino acid variety in plant protein, and its content is comparable to that of animal protein. It contains 9 kinds of amino acids necessary for the human body. Therefore, soy milk is called "the star on the table" and "vegetable milk". [0003] Jujube itself has a high content of vitamins, and is kno...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 吴永振田哲孙忠伟覃树林肖林王明星
Owner SHANDONG LONGLIVE BIO TECH CO LTD
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