Preparation method of modified soya-bean milk containing vitamin E

Abstract

The invention belongs to the field of milk products, and particularly relates to a preparation method of modified soya-bean milk containing vitamin E. The method comprises the following steps: adding 300L of purified water to a material mixing tank, heating to 65-75 DEG C, dispersedly adding white granulated sugar, a stabilizer, soymilk powder, edible salt and vitamin E, and shearing evenly; cooling to below 15 DEG C, pumping into a temporary storage tank, adding raw milk, essence and enough purified water to 1,000L, and stirring evenly; homogenizing the materials at 60-70 DEG C under the conditions of 5MPa of first-stage pressure and 20MPa of second-stage pressure through a pasteurization unit; sterilizing under the condition of 95 DEG C / 300 S; and finally cooling to 2-8 DEG C, canning and warehousing. According to the technical scheme disclosed by the invention, the preparation method is simple, feasible, and suitable for large-scale production; the formed product is matched with the nutrients of milk and soybean milk; and meanwhile, human free radicals can also be removed.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for preparing soybean milk modulated with vitamin E. Background technique [0002] Dairy products are rich in protein, fat, sugar, salt, lecithin, lactose, vitamin A, vitamin C, B vitamins, calcium, phosphorus, potassium, magnesium and all amino acids needed for human growth and development, so dairy products have High nutritional value is welcomed by people. Soy products, especially soy milk foods are not only rich in egg mass, but also 8 kinds of amino acids and vitamin B necessary for the human body. It also contains a large amount of unsaturated fatty acids, which can prevent fat accumulation in the human body, inhibit fat absorption, promote fat decomposition, and prevent obesity. Soy milk also has the effect of lowering cholesterol in blood pressure and preventing arteriosclerosis. The vitamins in soy milk can also prevent wrinkles and edema, and smooth ...

AI Technical Summary

Problems solved by technology

Vitamin E is a multi-acid natural nutrient with strong anti-oxidation effect and the most direct capture of free radicals. Since the human body cannot synthesize vitamin E, it cannot meet the needs of the human body only by taking it from food. Therefore, it is necessary to obtain it from In vitro supplementation

[0003] The inventor invented a kind of modified milk that can supplement milk, soybean milk and vitamin E at the same time. Since the current traditional technology is not easy to process this kind of modified milk, it is necessary to develop a set of matching preparation methods

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