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Primary pulp soymilk

A technology for soy milk and soy cream, which is applied in milk substitutes, dairy products, applications, etc., can solve the problems of nutrient loss of soy milk products, and achieve the effects of better and smoother taste, high nutrient content, and not easy to lose.

Inactive Publication Date: 2014-03-19
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main technical problem to be solved by the present invention is to provide a kind of puree soy milk, which solves the problem of nutrient loss in soy milk products

Method used

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Experimental program
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Embodiment Construction

[0012] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, and the protection scope of the present invention can be more clearly defined.

[0013] Embodiments of the present invention include: a raw soymilk whose raw material formula is composed of the following materials in mass percentage:

[0014] Purified water 86.00%;

[0015] Non-GMO soybeans 10.00%;

[0016] Sucrose 3.38%;

[0017] Stabilizer 0.30%;

[0018] Soy cream 0.30%;

[0019] Acesulfame K 0.02%.

[0020] The raw soymilk of the present invention adopts the most suitable material ratio, which not only makes the taste of the soymilk better and smoother, but also has higher nutritional content and is not easy to be lost, and is suitable for people of all ages to eat.

[0021] The above-mentioned embodiments...

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Abstract

The invention discloses a primary pulp soymilk, and the raw materials formula of the primary pulp soymilk is composed of the following materials by mass percentage: 86.00% of purified water, 10.00% of non-GMO soybean, 3.38% of cane sugar, 0.30% of stabilizing agents, 0.30% of soymilk oil and 0.02% of acesulfame potassium. According to the mode, the primary pulp soymilk employs an appropriate material proportion, thereby the soya-bean milk not only has better smooth mouthfeel, but also has high nutrition contents without loss, so the product is suitable for population at every age.

Description

technical field [0001] The invention relates to the field of soybean beverages, in particular to raw soybean milk. Background technique [0002] Soymilk is made from high-quality soybeans and raw milk through specific industrial methods. The soy milk drink has a rich and mellow mouthfeel, is smooth but not greasy, and is rich in nutrients, so it is widely loved by the public. But there is a large amount of instant solid soybean milk powder on the market at present, and it is prepared and eaten with warm water. Such products need to be dried and concentrated soymilk stock solution during the preparation process, which easily causes nutrient loss and greatly reduces the nutritional value of soymilk. SUMMARY OF THE INVENTION [0003] The technical problem mainly solved by the invention is to provide a kind of puree soybean milk, which solves the problem of nutrition loss in soybean milk products. [0004] In order to solve the above-mentioned technical problems, a tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 林华梁
Owner SUZHOU JINJI FOODS