Food additive for lupine soybean milk, preparation method and use thereof

A food additive, lupin technology, which is applied in the field of food additives to achieve the effects of enhancing the suspension capacity of the system, high dietary fiber, and long shelf life

Active Publication Date: 2017-12-05
厦门欧凯科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few drinks using this kind of lupine as raw material in the market at present; and the soy milk process needs to be further adjusted to ensure that the effective nutrients in lupine are retained to the greatest extent

Method used

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  • Food additive for lupine soybean milk, preparation method and use thereof
  • Food additive for lupine soybean milk, preparation method and use thereof
  • Food additive for lupine soybean milk, preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: Preparation of food additives for lupine soymilk and preparation of lupine soymilk thereof

[0030] Each embodiment of table 1 lupine soybean milk food additive formula table (w / w%)

[0031]

Example 1

Example 2

Example 3

Example 4

Example 5

[0032]

Glyceryl monostearate

40

20

25

20

30

Sucrose Fatty Acid Ester

20

30

25

20

22

Sodium Carboxymethyl Cellulose (FH9)

20

30

22

40

25

agar powder

7

10

8

5

6

xanthan gum

13

10

20

15

17

[0033] 1. Preparation of food additives for lupine soybean milk

[0034] The formula is shown in Table 1. The preparation method is as follows:

[0035] (1) Weighing: take by weighing above-mentioned each monomer component according to proportioning weight requirement;

[0036] (2) Mixing: Add the weighed components into the double-helix conical mixer, sti...

Embodiment 2

[0051] Embodiment 2: Preparation of food additives for lupine soymilk and preparation of lupine soymilk thereof

[0052]1. Preparation of food additives for lupine soybean milk

[0053] The formula is shown in Table 1. See Example 1 for the preparation method.

[0054] 2. Preparation of Lupine Soymilk

[0055] The formula is the same as in Example 1 (the food additive for lupine milk used is obtained in Step 1 of Example 2), and the preparation method is the same as in Example 1.

[0056] The finished product is in a stable state during the shelf life of 6-8 months, no obvious precipitation, no flocculation, the height of the floating fat circle is less than 1mm, the viscosity is 29.8mPa·s, the taste is thick, mellow and smooth.

Embodiment 3

[0057] Embodiment 3: Preparation of food additives for lupine soymilk and preparation of lupine soymilk thereof

[0058] 1. Preparation of food additives for lupine soybean milk

[0059] The formula is shown in Table 1. See Example 1 for the preparation method.

[0060] 2. Preparation of Lupine Soymilk

[0061] The formula is the same as in Example 1 (the food additive for lupine milk used is obtained in Step 1 of Example 3), and the preparation method is the same as in Example 1.

[0062] The finished product is in a stable state during the shelf life of 6-8 months, no obvious precipitation, no flocculation, the height of the floating fat circle is less than 1mm, the viscosity is 26.3mPa·s, the taste is thick, mellow and smooth.

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PUM

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Abstract

The invention discloses a food additive for lupine soybean milk, a preparation method and application thereof. The food additive is composed of the following components by weight percentage: glyceryl monostearate 20-40%, sucrose fatty acid ester 20-30%, sodium carboxymethylcellulose FH9 20-40%, agar powder 5-10% %, xanthan gum 10‑20%. The additive can be used to prepare lupine soymilk drinks. The invention also protects a lupine soybean milk drink and a preparation method thereof. The food additive developed by the invention can prevent lupine soymilk from the phenomenon of obvious oil floating, flocculation and precipitation during the shelf life; make the drink retain the advantages of lupine high protein, low fat, and mellow flavor, and at the same time have good product appearance and comparative Long shelf life, suitable for products in the Lupine Soymilk range.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a food additive for lupine soybean milk, a preparation method and application thereof. Background technique [0002] Soymilk uses beans as the main raw material and is prepared through a specific process technology. Its beverage tastes fragrant, smooth and thick, and the bean raw material is rich in nutrition, so it has an extremely broad market. However, at present, soybean milk drinks in the domestic market are mostly soybeans, and the soybean oil content is as high as 20%. If the processing technology is slightly improper, it will produce an unpleasant beany smell; and now "high protein, low calorie, low fat" The concept of healthy diet is deeply rooted in the hearts of the people, and a new type of soybean milk is urgently needed to meet the market demand. [0003] The narrow-leaf lupine (Lupinus angustifolius) from Australia has the characteristics of high protein in common s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/60
Inventor 蒋东晋孙金玉宋增峰
Owner 厦门欧凯科技有限公司
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