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Flavored soybean milk powder prepared by adopting wet method and method of flavored soybean milk powder

A soybean milk powder and flavor technology, applied in the field of wet preparation of soybean milk powder, can solve the problems of inconvenient promotion, large investment in equipment, monotonous taste, flavor and nutrition, etc., and achieve a harmonious and natural taste of the product, low investment in equipment, and easy promotion Effect

Active Publication Date: 2014-07-30
广州市拿森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing soy milk powder on the market is basically the original flavor without adding flavor materials such as fruit juice or jam. Soy milk drinks with fruit juice or jam, but they are liquid, and the state and preparation process are different; there are domestic reports of adding watermelon to make soy milk powder, but it is made by freezing technology, which requires large investment in equipment, high energy consumption, small output, and low efficiency. Low, high price, not easy to promote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0029] A flavored soybean milk powder, comprising the following components by weight: 40% soybeans, 8% whole milk powder, 20% maltose syrup, 22% white sugar, 5% fruit, 3% soybean oil, 1% soybean lecithin, three Sodium polyphosphate 0.3%, sodium hexametaphosphate 0.3%.

[0030] The above ingredients are made through the following steps:

[0031] (1) Dry the soybeans screened to remove impurities at 95°C for 50 minutes to keep the water content at 7-8%. Those skilled in the art can properly adjust the drying temperature and drying time according to the water content.

[0032] (2) Use a peeling machine to remove the bean skin from the dried soybeans.

[0033] (3) The watercress after removing the bean skin is transported to the deactivation cylinder through the elevator, and the steam is passed through to make the watercress soft, and at the same time, the lipoxygenase in the bean paste is inactivated to reduce the bean curd produced by the lipoxygenase At the same time, adding...

Embodiment 2

[0040] A flavored soybean milk powder, including the following components by weight percentage: soybean 38%, whole milk powder 7%, maltose syrup 22%, white sugar 20%, fruit material 7%, soybean oil 2%, soybean lecithin 2%, three Sodium polyphosphate 0.4%, sodium hexametaphosphate 0.4%.

[0041] The above ingredients are made through the following steps:

[0042] (1) Dry the soybeans screened to remove impurities at 98°C for 45 minutes to keep the water content at 7-8%. Those skilled in the art can properly adjust the drying temperature and drying time according to the water content.

[0043] (2) Use a peeling machine to remove the bean skin from the dried soybeans.

[0044] (3) The watercress after removing the bean skin is transported to the deactivation cylinder through the elevator, and the steam is passed through to make the watercress soft, and at the same time, the lipoxygenase in the bean paste is inactivated to reduce the bean curd produced by the lipoxygenase At the...

Embodiment 3

[0051] A flavored soybean milk powder, including the following components by weight percentage: soybean 50%, whole milk powder 12%, maltose syrup 20%, white sugar 10%, fruit material 3%, soybean oil 2%, soybean lecithin 2%, three Sodium polyphosphate 0.4%, sodium hexametaphosphate 0.4%.

[0052] The above ingredients are made through the following steps:

[0053] (1) Dry the soybeans screened to remove impurities at 100°C for 50 minutes to keep the water content at 7-8%. Those skilled in the art can properly adjust the drying temperature and drying time according to the water content.

[0054] (2) Use a peeling machine to remove the bean skin from the dried soybeans.

[0055] (3) The watercress after removing the bean skin is transported to the deactivation cylinder through the elevator, and the steam is passed through to make the watercress soft, and at the same time, the lipoxygenase in the bean paste is inactivated to reduce the bean curd produced by the lipoxygenase At t...

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Abstract

The embodiment of the invention discloses flavored soybean milk powder which comprises the following components in percent by weight: 30-60 percent of soybeans, 1-15 percent of whole milk powder, 20-50 percent of malt syrup, 10-40 percent of white granulated sugar, 1-10 percent of a fruity material, 1-5 percent of soybean oil, 0.5-3 percent of soyabean lecithin, 0.1-0.5 percent of sodium tripolyphosphate and 0.1-0.5 percent of sodium hexametaphosphate. The embodiment of the invention further discloses a method for preparing the flavored soybean milk powder by adopting a wet method. By adopting the method, the problem of schlammbildung caused by reduction of a soybean milk PH value when a fruity material is added is avoided so that the flavored soybean milk powder is relatively stable; by adding fruit juice or jam, the prepared flavored soybean milk powder is rich in vitamins, accords with the demands of a consumer on the flavor and the nutrient of the flavored soybean milk powder, and is low in equipment input, high in benefit, and easy to popularize.

Description

technical field [0001] The invention relates to a method for preparing soybean milk powder by a wet method, in particular to a flavored soybean milk powder added with fruit flavorings and a wet method for preparing the same. Background technique [0002] Soy milk powder is rich in nutrients and contains a large amount of soybean protein, phospholipids, isoflavones, protease inhibitors, saponins, oligosaccharides and other ingredients; soybean protein contains eight kinds of essential amino acids, especially rich in lysine, which can improve human immunity Power; soybeans contain phospholipids, which can remove cholesterol on blood vessel walls, improve lipid metabolism, prevent vascular sclerosis, prevent cardiovascular diseases and fatty liver. Since 20% to 30% of the human brain is composed of phospholipids, eating more soybeans can increase the release of acetylcholine in the brain and improve people's memory and acceptance. Soy lecithin contains phosphatidylinositol, st...

Claims

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Application Information

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IPC IPC(8): A23C11/06
Inventor 罗宝剑
Owner 广州市拿森生物科技有限公司
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