Soybean milk powder and making method thereof

A technology for soybean milk powder and whole milk powder, which is applied in the food field, can solve the problems that diabetics cannot eat, the steps of removing fishy smell are complicated, and it is easy to cause anger, etc., and achieves prevention of cardiovascular aging lesions, good emulsifying effect, and difficulty in stratification. effect of precipitation

Inactive Publication Date: 2015-12-09
陈尚龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are various kinds of existing soybean milk powder products, but generally, the sugar content is relatively high, and people with diabetes cannot eat them. In the preparation process of existing soybean milk powder, some do not have the step of removing fishy smell, and some have more complicated steps of removing fishy smell. The cost is high, and the existing soy milk powder products are easy to get angry when eaten for a long time, and there are few soy milk with health care functions
In addition, in the process of taking the existing soybean milk powder, stratification will appear in half an hour

Method used

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  • Soybean milk powder and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A soybean milk powder made from the following raw materials in parts by weight: 200 soybeans, 200 black beans, 50 red beans, 20 barley, 8 cranberries, 8 cocoa powder, 4 jujubes, 40 whole milk powder, 7 starch, citric acid 0.5, emulsifier 3, additive 6, phospholipid oil 6, amino acid 3 (phenylalanine).

[0050] Among them, the emulsifier is a 1:1:1:2 mixture of xanthan gum, locust bean gum, acacia gum, and sucrose ester.

[0051] Wherein, the additive is made of the following substances by weight:

[0052] Stevia, licorice, Luo Han Guo, jujube, hawthorn, wolfberry, poria cocos, and purslane are 1:2:3:2:1:1:2:1.

[0053] The preparation method of above-mentioned soybean milk powder, comprises the following steps:

[0054] ① Weigh raw materials according to the above weight parts and weight ratio;

[0055] ② Raw material pretreatment

[0056] Pretreatment of soybeans, black beans, and red beans:

[0057] Clean the soybeans, black beans, and red beans. After cleaning, ...

Embodiment 2

[0067] A soybean milk powder, made from the following raw materials in parts by weight: soybean 150, black bean 220, red bean 80, barley 10, cranberry 10, cocoa powder 5, jujube 6, whole milk powder 60, starch 10, citric acid 0.7, emulsifier 4, additive 8, phospholipid oil 9, amino acid 5 (arginine: phenylalanine: proline = 1:1:1).

[0068] Among them, the emulsifier is a 1:1:1:2 mixture of xanthan gum, locust bean gum, acacia gum, and sucrose ester.

[0069] Wherein, the additive is made of the following substances by weight:

[0070] Stevia, licorice, Luo Han Guo, jujube, hawthorn, wolfberry, poria cocos, and purslane are 1:2:3:2:1:1:2:1.

[0071] The preparation method of above-mentioned soybean milk powder, comprises the following steps:

[0072] ① Weigh raw materials according to the above weight parts and weight ratio;

[0073] ② Raw material pretreatment

[0074] Pretreatment of soybeans, black beans, and red beans:

[0075] Clean the soybeans, black beans, and red...

Embodiment 3

[0085] A soybean milk powder made from the following raw materials in parts by weight: soybeans 250, black beans 150, red beans 30, barley 30, cranberries 2, cocoa powder 5, jujube 2, whole milk powder 50, starch 7, citric acid 0.6, emulsifier 4, additive 8, phospholipid oil 8, amino acid 1 (glycine:phenylalanine=1:1).

[0086] Among them, the emulsifier is a 1:1:1:2 mixture of xanthan gum, locust bean gum, acacia gum, and sucrose ester.

[0087] Wherein, the additive is made of the following substances in weight ratio:

[0088] Stevia, licorice, Luo Han Guo, jujube, hawthorn, wolfberry, poria cocos, and purslane are 1:2:3:2:1:1:2:1.

[0089] The preparation method of above-mentioned soybean milk powder, comprises the following steps:

[0090] ① Weigh raw materials according to the above weight parts and weight ratio;

[0091] ② Raw material pretreatment

[0092] Pretreatment of soybeans, black beans, and red beans:

[0093] Clean the soybeans, black beans, and red beans. A...

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Abstract

The invention discloses soybean milk powder and a making method thereof, and belongs to the technical field of foods. The soybean milk powder is prepared from, by weight, 150-250 parts of soybeans, 150-250 parts of black beans, 20-80 parts of small red beans, 10-30 parts of pearl barley, 5-10 parts of cranberries, 5-10 parts of cocoa powder, 20-60 parts of whole milk powder, 5-10 parts of starch, 0.2-0.8 part of citric acid, 1-5 parts of emulsifying agents, 2-10 parts of additives and 2-10 parts of phosphatide oil. According to the soybean milk powder, the sugar-free sweet formula is adopted, the mouthfeel is good, delamination is not prone to occurrence, the deodorization process is simple, and the health care function is achieved. The adopted additives are all prepared from the pure natural plant raw materials of sweet stevia, licorice roots, grosvenor momordica fruit, jujubes, haws, Chinese wolfberries, poria cocos and herba portulacae, and on one hand, the raw materials have the health care function; on the other hand, the raw materials are mixed according to proportions, the function of a flavoring agent is achieved, and the mouthfeel of the soybean milk powder is improved; in addition, according to the raw materials, saccharose is not adopted, so that the soybean milk powder can also be taken by diabetics.

Description

technical field [0001] The invention relates to soybean milk powder and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Soybean milk powder is a new type of solid beverage. It combines the nutrients of soybean and milk. It has the characteristics of delicate taste, strong fragrance, rich nutrition, and easy to carry. It is very rich and beneficial to the fitness of the whole people, especially to promote the development and health of young people. From the perspective of nutritional value, soybean protein content is as high as 40%. It is a high-quality protein and contains essential amino acids for the human body. The content of lysine is higher than that of grains. It is the most reasonable and closest to the proportion required by the human body among plant foods. . In addition, the high content of methionine in milk can supplement the content of methionine in soybean protein, and the complementation of animal and veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 陈尚龙
Owner 陈尚龙
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