Soymilk with original flavor, and preparation method thereof

A soy milk and soybean technology, applied in dairy products, milk substitutes, applications, etc., can solve problems such as adverse effects, changes in soy milk components, non-compliance, etc., and achieve the effects of improving efficiency, increasing nutrients, and enhancing taste

Inactive Publication Date: 2016-01-27
HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, milk powder contains cholesterol, and soy milk after adding milk powder contains cholesterol, which changes the composition of soy milk and is no longer a pure natural vegetable protein drink
At the same time, soybean milk is an acidic product, and it is not easy to control product quality during the manufacturing process. Therefore, preservatives such as potassium sorbate and sodium benzoate are generally added; in order to save costs, soybeans are not peeled in the production method of the prior art, so soybean milk The taste and color are impure, so coloring and sweeteners are added to reconcile
These soy milk products will cause adverse effects on the body after drinking, and do not meet the needs of modern health care, thus limiting the market development of soy milk products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The original soymilk of the present invention is made of the following raw materials in parts by weight: soybean 100, white sugar 70, coconut oil 8, stabilizer 3, D-sodium erythorbate 0.1, sodium tripolyphosphate 0.3, sodium citrate 0.2, ethyl malt Phenol 0.04, salt 0.3, baking soda 0.7.

[0031] The preparation method comprises the following steps:

[0032] a. peeling, peeling soybeans;

[0033] b. soaking, soaking the peeled soybeans in normal temperature water for 4 hours;

[0034] c. Refining, grinding the soaked soybeans into pulp;

[0035] d. Preliminary filtration, filter the soybean milk with a 120-mesh filter;

[0036] e. fine filtration, filter the soymilk that was initially filtered with a 200-mesh filter;

[0037] f. Boil the milk to inactivate enzymes, heat and boil the filtered soymilk at a temperature of 95°C for 5 minutes;

[0038] g. The ingredients are constant, first add D-sodium erythorbate, sodium tripolyphosphate, sodium citrate, ethyl maltol,...

Embodiment 2

[0048] Original soy milk is made of the following raw materials in parts by weight: 100 soybeans, 80 white sugar, 10 coconut oil, 4 stabilizers, 0.2 sodium D-isoascorbate, 0.4 sodium tripolyphosphate, 0.3 sodium citrate, and 0.05 ethyl maltol , salt 0.4, baking soda 0.8.

[0049] The preparation method comprises the following steps:

[0050] a. peeling, peeling soybeans;

[0051] b. soaking, soaking the peeled soybeans in normal temperature water for 5 hours;

[0052] c. Refining, grinding the soaked soybeans into pulp;

[0053] d. Preliminary filtration, filter the soybean milk with a 120-mesh filter;

[0054] e. fine filtration, filter the soymilk that was initially filtered with a 200-mesh filter;

[0055] f. Boil the milk to inactivate enzymes, heat and boil the filtered soymilk at a temperature of 98°C for 5 minutes;

[0056] g. The ingredients are constant, first add D-sodium erythorbate, sodium tripolyphosphate, sodium citrate, ethyl maltol, salt, baking soda to th...

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PUM

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Abstract

The invention discloses soymilk with an original flavor. The soymilk is prepared from raw materials with the following parts by weight: 90 to 100 parts of soybeans, 70 to 80 parts of white granulated sugar, 8 to 10 parts of coconut oil, 3 to 4 parts of a stabilizer, 0.1 to 0.2 part of D-sodium erythorbate, 0.3 to 0.4 part of sodium tripolyphosphate, 0.2 to 0.3 part of sodium citrate, 0.04 to 0.05 part of ethyl maltol, 0.3 to 0.4 part of table salt, and 0.7 to 0.8 part of baking soda. A preparation method comprises the following steps: a. peeling; b. soaking; c. soybean grinding; d. primary filtration; e. refined filtration; f. soymilk boiling and enzyme deactivation; g. volume fixing of the ingredients; h. homogenization; i. filling; j. sterilization.

Description

technical field [0001] The invention relates to a soybean product, in particular to a kind of original flavor soybean milk, and also relates to a preparation method of the soybean milk. Background technique [0002] Soy milk is made of high-quality soybeans. It makes full use of plant protein resources, uses plant protein, improves protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. The taste is rich and mellow, smooth but not greasy, and it is beneficial to drink regularly. It is a healthy and nutritious soybean milk drink. According to analysis, soy milk is rich in nutrients, especially rich in protein and more trace element magnesium. In addition, it also contains vitamins B1, B2, etc., which is indeed a good nutritional food. Soy milk is also called "brain-building" food by western nutritionists, because soybean phospholipids contained in soy milk can activate brain cells and improve the memory and attention of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 宁伯凤杨国全
Owner HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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