Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Soybean milk quality improving agent as well as preparation method and application thereof

A technology of quality improver and soy milk, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, applications, etc. It can solve problems such as thin taste and poor taste, and achieve improved stability, improved product quality, and safety. good sex effect

Inactive Publication Date: 2016-07-13
包宇青
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the bitter taste of soymilk that this soya-bean milk drink does not fundamentally solve, and its mouthfeel is still thin, and mouthfeel is relatively poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take by weighing 5% hydroxypropyl distarch phosphate, 20% xanthan gum, 20% sodium alginate, 10% microcrystalline cellulose, 1% erythritol, 44% guar gum After each component, the microcrystalline cellulose was dried at 50° C. for 2 hours.

[0019] (2) Mix hydroxypropyl distarch phosphate, microcrystalline cellulose, sodium alginate and erythritol evenly, then add xanthan gum and guar gum in turn and mix evenly.

Embodiment 2

[0021] (1) Take by weighing 10% hydroxypropyl distarch phosphate, 30% xanthan gum, 30% sodium alginate, 15% microcrystalline cellulose, 3% erythritol, and 12% guar gum After each component, the microcrystalline cellulose was dried at 60° C. for 1 hour.

[0022] (2) Mix hydroxypropyl distarch phosphate, microcrystalline cellulose, sodium alginate and erythritol evenly, then add xanthan gum and guar gum in turn and mix evenly.

Embodiment 3

[0024] (1) Take by weighing 8% hydroxypropyl distarch phosphate, 22% xanthan gum, 27% sodium alginate, 13% microcrystalline cellulose, 2% erythritol, 28% guar gum After each component, the microcrystalline cellulose was dried at 55°C for 1.5h.

[0025] (2) Mix hydroxypropyl distarch phosphate, microcrystalline cellulose, sodium alginate and erythritol evenly, then add xanthan gum and guar gum in turn and mix evenly.

[0026] The processing process of soymilk is: soaking of soybeans→refining→centrifugation to remove slag→boiling→vacuum degassing→homogenization→sterilization packaging. The soybean milk quality improver of the present invention is added to the raw soybean milk, preferably in an amount of 0.2-0.3% of the quality of the raw soybean milk.

[0027] The soymilk prepared by using the soymilk quality improver of the present invention has less beany and bitter taste, smooth and thick taste, good product stability, no stratification after long-term storage, good flavor a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a soybean milk quality improving agent. The soybean milk quality improving agent is prepared from the following components in percentage by mass: 5%-10% of hydroxypropyl distarch phosphate, 20%-30% of xanthan gum, 20%-30% of sodium alginate, 10%-15% of microcrystalline cellulose, 1%-3% of erythritol and the balance of guar gum. The soybean milk quality improving agent disclosed by the invention is reasonable in matching and good in safety; the stability of soybean milk can be greatly improved through the synergistic effect of all the components and the taste of the soybean milk is improved; the commodity quality is improved. The invention further discloses a preparation method of the soybean milk quality improving agent. The preparation method comprises the following steps of: after weighing all the components according to weight percent, drying the microcrystalline cellulose at 50-60 DEG C for 1-2 hours; uniformly mixing the hydroxypropyl distarch phosphate, the microcrystalline cellulose, the sodium alginate and the erythritol; and finally, adding the xanthan gum and the guar gum and uniformly mixing. The preparation method disclosed by the invention is simple in steps, low in equipment requirements, high in operability and suitable for industrial large-scale production.

Description

technical field [0001] The invention relates to a food additive, in particular to a soybean milk quality improver and its preparation method and application. Background technique [0002] Soymilk is rich in vegetable protein, fat, vitamins, minerals, etc. that are easily absorbed by the human body, and does not contain cholesterol. It is a high-quality health drink. At present, the conventional preparation process of soy milk is soybean soaking→refining→centrifuging to remove slag→boiling→vacuum degassing→homogenizing→sterilizing packaging. However, the soymilk obtained after refining has a certain bitter taste, and because soymilk contains a large amount of protein and lipid, the emulsification stability of the product is poor, and it is easy to precipitate and stratify after a long period of storage, and the taste is relatively thin, which greatly affects the quality of the product. Therefore, how to improve the quality of soy milk products is an urgent task and a technic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L29/238A23L29/269A23L29/256A23L29/262A23C11/00
CPCA23C11/103A23V2002/00A23V2200/222A23V2200/242A23V2200/14A23V2200/16A23V2250/5086A23V2250/506A23V2250/5026A23V2250/51084A23V2250/6402
Inventor 包宇青
Owner 包宇青
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com