Soybean milk powder and preparation method thereof

A soymilk powder and soymilk technology, applied in dairy products, milk substitutes, applications, etc., can solve problems such as unstable flavor of soymilk powder products

Active Publication Date: 2020-01-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] The present invention is based on solving the problem of unstable flavor of soy milk powder products after storage, and finds out from the mechanism that the reason why soy milk powder produces bad flavor in storage is that the surface grease of raw material soy milk powder is in the external environment (such as air, temperature and humidity, metal ions, etc.) ) under the catalysis of the oxidized Haddock flavor with the prolongation of storage time, the oil content on the surface of soybean milk powder and the acid value and peroxide value of soy milk powder that has produced Haddock flavor after storage were detected, and finally the cause was found. The high oil content on the surface of soy milk powder is easily affected by the external environment, which is the root cause of oxidative breakdown of soy milk powder

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  • Soybean milk powder and preparation method thereof
  • Soybean milk powder and preparation method thereof
  • Soybean milk powder and preparation method thereof

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preparation example Construction

[0079] The preparation method of soybean milk powder

[0080] The preparation method of soybean milk powder of the present invention is characterized in that an antioxidant is added during the preparation process, and the antioxidant is preferably phospholipid. Preferably, antioxidants are added during the conditioning step. The phospholipid is preferably the phospholipid described in the above soybean milk powder. The phospholipid preferably contains 20 to 30% by mass of phosphatidylcholine and 20 to 30% by mass of phosphatidylethanolamine.

[0081] The preparation method of soybean milk powder of the present invention at least includes a refining step, a deslagging step, a sterilization step, a preparation step, an emulsification step, a drying step and the like.

[0082] Refining step: Feed at a ratio of material to water (soybean: water) of 1:4 to 2:1 (water temperature <50°C), and at the same time add 0.01 to 1% by mass, preferably 0.1 to 0.5% by mass, of sodium bicarbo...

reference example 1

[0106] Powdered phospholipids were prepared by the following procedure.

[0107] Hydration step: take 200g of fresh non-genetically modified soybean crude oil (Yihai Kerry factory) and filter to make the impurity content less than 0.1%, add 3% tap water, and hydrate at a temperature of 60°C for 15 minutes, with stirring at 300r / min. Get soybean oil feet.

[0108] Purification steps: Centrifuge the obtained soybean oil bottoms at 4000r / min for 5 minutes to obtain 4 layers of substances, namely from top to bottom: oil layer, water layer, oil bottom layer, and impurity layer, remove the oil layer, water layer, and impurity layer, Get the oil foot layer.

[0109] Vacuum concentration step: put the obtained oil foot into a high vacuum distillation equipment, use a vacuum degree of 101.3kPa and a temperature of 80°C to concentrate the oil foot for 6 hours to obtain concentrated soybean phospholipids;

[0110] Extraction steps: Extract the concentrated soybean phospholipids with su...

Embodiment 1

[0113] Embodiment 1 Whether to add or not and the effect of adding different powder phospholipids

[0114] Preparation Process:

[0115] According to the ratio shown in Table 1 and the appended figure 1 Process flow operation, prepare soybean milk powder according to the following steps.

[0116] Impurity removal: remove impurities such as pebbles mixed in soybean raw materials;

[0117] Peeling: The whole soybean after removing impurities is roasted to make the bean temperature reach 95°C to separate the bean skin and bean core, so as to remove the bean skin;

[0118] Refining: Mix dehulled soybeans with demineralized water (water temperature <50°C), and at the same time add 0.2% sodium bicarbonate based on the total amount of feed for refining, first coarsely grind to make the average particle size of the slurry reach about 0.3mm, and then adjust The gap between the grinding discs is used for fine grinding to finally obtain slag-containing soybean milk with an average par...

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Abstract

The invention provides soybean milk powder and a preparation method thereof. The soybean milk powder of the present invention, its raw material contains soybean milk and antioxidant, is characterized in that, said antioxidant is the phospholipid containing phosphatidylcholine and phosphatidylethanolamine. In the preparation method of soybean milk powder of the present invention, antioxidant and / or emulsifier are added during the preparation process. In the preparation method of soybean milk powder of the present invention, the slurry is emulsified under a pressure of 40-80 MPa. The surface oil content of the soymilk powder of the present invention is low, so that the flavor stability of the finished soymilk powder during storage is significantly improved.

Description

technical field [0001] The invention relates to soybean milk powder and a preparation method thereof. Background technique [0002] Soybeans are rich in high-quality plant protein and mineral elements, as well as beneficial substances such as vitamins B1, B2 and niacin. Soymilk is a favorite drink of Chinese consumers and a nutritious food suitable for all ages. The reputation of "milk". Soymilk powder is also widely used in dairy products, beverages and other foods due to its easy transportation. [0003] With the improvement of people's living standards, the drinking requirements for soymilk powder are getting higher and higher. Not only is soymilk required to have high nutritional value, but it is also required to have excellent flavor and taste and excellent quality stability. However, because the existing soy milk powder production technology is not yet perfect, the soy milk powder products circulating in the fast-moving consumer market have the problems of short stor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/60
Inventor 袁永红赵昉菊朱延清张文灿邹焱赵旭升刘大勇
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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