Nutritional soybean milk and preparation process thereof
A preparation process, soybean milk technology, applied in the field of food processing, can solve the problem of isoflavone aglycone loss and other problems, achieve high nutritional content, improve market competitiveness, and good thermal stability
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0023] Example 1
[0024] Weigh 10kg of high-quality soybeans without bad beans and insect biting beans, wash the beans, soak them for 8h, remove them, add 100L of water to polish, grind to make a slurry, filter with 150 mesh to obtain the slurry; add hypromellin to the resulting slurry Cellulose 0.65kg and xanthan gum 0.42kg, heat the pulp until boiling for 3 minutes, quickly cool to 45-50℃ through the plate heat exchanger, cook the pulp again until boiling lasts for 5 minutes, then pass through the plate heat exchanger rapidly After cooling, it is packaged and sealed for sterilization to obtain the finished soybean milk. Sampling test stability, stability coefficient is 0.773, can be placed at 4 ℃ for 1 month without stratification.
Example Embodiment
[0025] Example 2
[0026] Weigh 10 kg of high-quality soybeans without bad beans and insect biting beans, wash the beans, soak them for 6 hours, remove them, add 80L of water to polish, grind to make a slurry, filter with 150 mesh to obtain a slurry; add hypromell to the resulting slurry Cellulose 0.80kg and xanthan gum 0.39kg, heated and boiled until boiling for 4 minutes, quickly cooled to 45-50℃ through a plate heat exchanger, boiled again until boiling for 4 minutes, and then passed through a plate heat exchanger rapidly After cooling, it is packaged and sealed for sterilization to obtain the finished soybean milk. Sampling test stability, stability coefficient is 0.810, can be placed at 4 ℃ for 2 months without stratification.
Example Embodiment
[0027] Example 3
[0028] Weigh 15 kg of high-quality soybeans without bad beans and insect biting beans, wash the beans, soak them for 6 hours, remove them, add 120L of water to polish, grind to make a slurry, filter with 150 mesh to obtain a slurry; add hypromellose to the resulting slurry Cellulose 0.84kg and xanthan gum 0.38kg, heated and boiled until boiling for 3 minutes, quickly cooled to 45-50℃ through a plate heat exchanger, boiled again until boiling for 4 minutes, and then passed through a plate heat exchanger rapidly After cooling, it is packaged and sealed for sterilization to obtain the finished soybean milk. Sampling test stability, stability coefficient is 0.895, can be placed at 4 ℃ for 3 months without stratification.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap