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

Preparation method of soybean milk having juicy peach flavor

A technology of peach and soybean juice, which is applied in the field of preparation of peach-flavored soybean juice, can solve the problems of reducing the utilization rate of mineral elements, and achieve the effects of improving utilization rate, good taste and high nutritional value

Inactive Publication Date: 2017-01-04
淮南市农康食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because the phytic acid molecule has six negatively charged phosphate groups, so it has a strong metal chelating ability and can form insoluble phytate with mineral element ions, thereby reducing the utilization rate of mineral elements by the human body

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

[0023] S1. Disperse the defatted soybean powder in distilled water with a solid-to-liquid ratio of 1:10 to obtain a soybean protein dispersion;

[0024] S2. Add 3 g / L phytase to the soybean protein dispersion obtained in S1, adjust the pH to 6.0 with acetic acid solution, and react on a magnetic stirrer for 2-3 hours in a water bath at 50-55°C ;

[0025] After the reaction, adjust the pH to 7.0 with baking soda, centrifuge the soybean protein dispersion at 3500r / min for 30min, and take the supernatant;

[0026] S3. After washing the peaches for 1-2 times, peel and remove the pits, put them in a juice extractor to squeeze the juice;

[0027] Add 0.03g / mL chitosan to peach juice, stir mechanically at 250-300r / min for 30min, filter with gauze to obtain peach clarified liquid;

[0028] S4. Mix the peach clarified liquid obtained in S3 with the supernatant liquid obtained in S2 at a volume ratio of 1:1, add 0.7 g / mL white granulated sugar, and magnetically stir for 1-2 hours to o...

Embodiment 2

[0030] S1. Disperse the defatted soybean powder in distilled water with a solid-to-liquid ratio of 1:10 to obtain a soybean protein dispersion;

[0031] S2. Add 3 g / L phytase to the soybean protein dispersion obtained in S1, adjust the pH to 6.0 with acetic acid solution, and react on a magnetic stirrer for 2-3 hours in a water bath at 50-55°C ;

[0032] After the reaction, adjust the pH to 7.0 with baking soda, centrifuge the soybean protein dispersion at 3500r / min for 30min, and take the supernatant;

[0033] S3. After washing the peaches for 1-2 times, peel and remove the pits, put them in a juice extractor to squeeze the juice;

[0034] Add 0.03g / mL chitosan to peach juice, stir mechanically at 250-300r / min for 30min, filter with gauze to obtain peach clarified liquid;

[0035] S4. Mix the peach clarified liquid obtained in S3 with the supernatant liquid obtained in S2 at a volume ratio of 1:1, add 0.7 g / mL white granulated sugar, and magnetically stir for 1-2 hours to o...

Embodiment 3

[0037] S1. Disperse the defatted soybean powder in distilled water with a solid-to-liquid ratio of 1:10 to obtain a soybean protein dispersion;

[0038] S2. Add 3 g / L phytase to the soybean protein dispersion obtained in S1, adjust the pH to 6.0 with acetic acid solution, and react on a magnetic stirrer for 2-3 hours in a water bath at 50-55°C ;

[0039] After the reaction, adjust the pH to 7.0 with baking soda, centrifuge the soybean protein dispersion at 3500r / min for 30min, and take the supernatant;

[0040] S3. After washing the peaches for 1-2 times, peel and remove the pits, put them in a juice extractor to squeeze the juice;

[0041] Add 0.03g / mL chitosan to peach juice, stir mechanically at 250-300r / min for 30min, filter with gauze to obtain peach clarified liquid;

[0042] S4. Mix the peach clarified liquid obtained in S3 with the supernatant liquid obtained in S2 at a volume ratio of 1:1, add 0.7 g / mL white granulated sugar, and magnetically stir for 1-2 hours to o...

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 preparation method of soybean milk having a juicy peach flavor. The method comprises steps as follows: soy protein powder is dispersed in distilled water, and a soy protein dispersion liquid is obtained; phytase is added to the soy protein dispersion liquid, the pH is adjusted to 6.0, and the mixture is evenly mixed; after the reaction ends, a supernatant is taken after centrifugation, and the pH of the supernatant is adjusted to be 7.0; juicy peaches are washed 1-2 times, peels and pits are removed, and the juicy peaches are placed in a juicer for juicing; 0.03 g / mL of chitosan is added to juicy peach juice, the juice is evenly stirred and filtered with gauze, and a clear juicy peach solution is obtained; soybean milk and the juicy peach juice are mixed. The soy protein is treated by the phytase for preparation of the soybean milk, a large amount of phytic acid in the soy protein is effectively separated, meanwhile, the juicy peach juice is added to the soybean milk, the clear solution is obtained after the juicy peach juice is pretreated by chitosan, the finally obtained soybean milk having the juicy peach flavor is light yellow, tastes very excellent, has high nutrition value and has effects of preventing phlegm, relieving coughs, moistening the lung, inducing diuresis to reduce edema, activating blood, removing blood stasis, maintaining beauty and caring skin.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing peach-flavored soybean juice. Background technique [0002] Soybean juice is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soybean protein contains a large amount of phytic acid, which is an anti-nutritional factor contained in soybean seeds. The complex of phytic acid and protein inherent in soybeans or formed during processing is one of the reasons for reducing the digestibility of soybean protein . Phytic acid cannot be used by the human body, and there is no mucosal phytase and alkaline phosphatase to digest phytate in the human stomach and small intestine. Conversely, the presence of phytic acid affects the absorption of minerals, especially calcium, iron and zinc. This is because the phytic acid molecule has six negatively charged...

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
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 任钢纪天娇范海涛
Owner 淮南市农康食品有限公司
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