Fruit-flavored soymilk added with stabilizer

A technology of stabilizer and soy milk, applied in the field of food processing, can solve the problem of single taste of soy milk, and achieve the effect of good weight loss, improved peristaltic force and excellent taste.

Inactive Publication Date: 2014-04-02
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0029] The technical problem to be solved by the present invention is to overcome the defect of single taste of soy milk in the existing food processing, and provide a kind of fruity soy milk added with stabilizer

Method used

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  • Fruit-flavored soymilk added with stabilizer
  • Fruit-flavored soymilk added with stabilizer
  • Fruit-flavored soymilk added with stabilizer

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Embodiment Construction

[0038] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0039] The fruity soy milk with stabilizer added has the following ingredients: 35% soy milk, 10% pure fruit juice, 7% sucrose, 0.1% citric acid, and 0.05% malic acid. The aforementioned percentages are mass percentages. That is, the soy milk also contains a stabilizer, and the stabilizer is one of CMC, xanthan gum, carrageenan, pectin, and PGA.

[0040] When the stabilizer is CMC, the added amount is 0.20%, percentage by mass.

[0041] The CMC is carboxymethyl cellulose, and the PGA is propylene glycol alginate.

[0042]The preparation method of the fruity soybean milk comprises the following steps of soaking soybeans, refining pulp, boiling pulp, filtering, degassing, mixing fruit juice, homogenizing, and canning,

[0043] On the outer layer...

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Abstract

The invention provides a fruit-flavored soymilk added with a stabilizer. The fruit-flavored soymilk comprises, by mass: 35% of soymilk, 10% of pure fruit juice, 7% of sucrose, 0.1% of citric acid, and 0.05% of malic acid. The fruit-flavored soymilk is characterized by also containing the stabilizer, which is one of CMC (carboxyl methyl cellulose), xanthan gum, carrageenan and PGA (propylene glycol alginate). From the technical level, the problem that juice and soymilk cannot be mixed is completely broken, so that the nutritional ingredients of fruit juice and soymilk are fused in a beverage, and people can drink a cup of soymilk containing the nutritional ingredients of two food. Thus, the fruit-flavored soymilk added with a stabilizer involved in the invention can get the public's praise.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soymilk, which is juice-flavored soymilk added with a stabilizer. Background technique [0002] my country is the hometown of soybeans and the birthplace of soybeans in the world, so it is known as the "Kingdom of Soybeans" by the world. [0003] Documents show that the people of our country have cultivated soybeans for 5,000 years. Soybean is the oldest crop in the world, one of the "five grains" hero crops, and one of the five emerging major crops in the world. [0004] Soybean is a good fitness product with high nutritional value. The protein content in soybeans is as high as 40%, which is comparable to the nutrition of meat, eggs and milk. The fat content in soybeans reaches 20%, and it also contains vitamins A, B, C, D, E and so on. The trace elements contained in soybeans are also very rich: each kilogram of soybeans contains 110 mg of iron, which is easily abso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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