A kind of xylo-oligosaccharide ginger 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 the problems such as the inability to meet the selection needs of consumers, the limitation of nutritional components, and the unfavorable health of the body, so as to inhibit the reproduction of harmful bacteria, improve intestinal peristalsis, and promote qi The effect of blood running

Active Publication Date: 2015-11-04
SHANDONG LONGLIVE BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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 content is limited to soybeans, which will inevitably lead to the limitation of the nutritional content of the product, single taste and monotonous function, which cannot meet the selection needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 prepares xylo-oligosaccharide ginger soybean milk powder

[0026] The raw materials are soybean, ginger, maltose and xylooligosaccharide, and the preparation method is as follows:

[0027] (1) Soybean refining: heat the water after soybean peeling to 90°C and keep it warm for 20 minutes, control the pressure at 0.2-0.3Mpa, add NaHCO 3 The pH of the solution is adjusted to 7.0, and lipoxygenase and isoproteinase are eliminated; then the soybeans are broken and ground, and the ground is filtered through a filter to collect the soybean milk, and the concentration of the soybean milk is controlled at 10% (referring to the quality of the solid matter in the soybean milk) percentage), then inactivate the enzyme at 140°C for 10 minutes, and keep the vacuum pressure at -0.3-0.5Mpa, for later use;

[0028] (2) Preparation of concentrated ginger juice: Take ginger, wash it with water, drain the water, add water to immerse, cook at 100°C for 15 minutes (in a cooking ...

Embodiment 2

[0032] Embodiment 2 prepares xylo-oligosaccharide ginger soybean milk powder

[0033] The raw materials are soybean, ginger, maltose and xylooligosaccharide, and the preparation method is as follows:

[0034] (1) Soybean refining: heat the water after soybean peeling to 85°C and keep it warm for 20 minutes, control the pressure at 0.2-0.3Mpa, add NaHCO 3 The pH of the solution is adjusted to 7.0, lipoxygenase and isoproteinase are eliminated; then the soybeans are broken and refined (through a crusher and a fine grinder, which is a conventional technique), and the refined slurry is filtered through a filter to collect the soybean milk to control the concentration of the soybean milk. The concentration is 8% (referring to the mass percentage of solids in soybean milk), and then the enzyme is inactivated at 135°C for 10 minutes, and the vacuum pressure is kept at -0.3 ~ 0.5Mpa, for later use;

[0035] (2) Preparation of concentrated ginger juice: Take ginger, wash it with water, ...

Embodiment 3

[0039] Embodiment 3 prepares xylo-oligosaccharide ginger soybean milk powder

[0040] The raw materials are soybean, ginger, maltose and xylooligosaccharide, and the preparation method is as follows:

[0041] (1) Soybean refining: heat the water after soybean peeling to 90°C and keep it warm for 15 minutes, control the pressure at 0.2-0.3Mpa, add NaHCO 3 The pH of the solution is adjusted to 6.8 to eliminate lipoxygenase and isoproteinase; then the soybeans are crushed and refined (through a crusher and a fine grinder, which is a conventional technique), and the slurry is filtered through a filter to collect the soybean milk to control the concentration of the soybean milk. The concentration is 12% (referring to the mass percentage of solids in soybean milk), and then the enzyme is inactivated at 140°C for 5 minutes, and the vacuum pressure is kept at -0.3 ~ 0.5Mpa, for later use;

[0042] (2) Preparation of concentrated ginger juice: Take ginger, wash it with water, drain th...

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PUM

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Abstract

The invention discloses xylo-oligosaccharide ginger soymilk powder. The xylo-oligosaccharide ginger soymilk powder is prepared from raw materials such as soybean, ginger, maltose and xylo-oligosaccharide. A preparation method of the xylo-oligosaccharide ginger soymilk powder comprises the step of performing uniform mixing, sterilization, filtering and spray drying on soybean liquid, ginger condensed juice, maltose syrup and xylo-oligosaccharide syrup to obtain the xylo-oligosaccharide ginger soymilk powder. Or the preparation method of the xylo-oligosaccharide ginger soymilk powder comprises the step of uniformly mixing and sterilizing soybean powder, a ginger extract and xylo-oligosaccharide powder to obtain the xylo-oligosaccharide ginger soymilk powder. Through the scientific method, according to the effects of the soybean, the ginger and the xylo-oligosaccharide, a product contains rich proteins in the soybean and a great number of vitamins, mineral substances and microelements in the ginger, has the optimum combined taste of bean fragrance and ginger fragrance, and has the effects of cooling, refreshing, bacterial resistance, disease prevention, detoxifying, beautifying, bowel relaxing and nutrition enriching.

Description

technical field [0001] The invention relates to a xylo-oligosaccharide ginger soybean milk powder and a preparation method thereof, in particular to a xylo-oligosaccharide ginger soybean milk powder with the functions of cooling and refreshing, antibacterial and disease prevention, detoxification and beautification, and rich nutrition and a preparation method thereof, belonging to food technology field. Background technique [0002] Soybean milk is a traditional food in my country. Because it is rich in nutrients and relatively cheap, it is very popular among people. 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 soybean 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 hu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 田哲程少博孙忠伟王明星覃树林肖林
Owner SHANDONG LONGLIVE BIO TECH CO LTD
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