Fermented soymilk rich in plant protein and preparation technology of soymilk

A technology of plant protein and preparation technology, which is applied in the field of food processing, can solve the problem of single nutritional components, achieve the effects of supplementing plant protein, increasing efficiency and effect, and improving nutritional value

Inactive Publication Date: 2018-06-22
湖北万禾源豆奶制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional components of soybean milk in the prior art are relati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fermented soybean milk rich in vegetable protein, its raw materials are as follows according to weight percentage: soybean 4%, wolfberry 0.3%, cactus 0.3%, walnut 0.2%, almond 0.2%, white granulated sugar 0.1%, stabilizer 0.06%, citric acid Sodium 0.05%, citric acid 0.05%, potassium sorbate 0.05%, fermented yogurt essence 0.02%, strawberry essence 0.02%, and the balance is water.

[0017] The invention also discloses a preparation process of fermented soybean milk rich in vegetable protein, including soybean selection, cleaning, soaking, peeling, beating, blending, homogenization, sterilization, inoculation, fermentation, adding soybeans at 100 °C before beating Precook in boiling water until the surface of the soybeans peels off, then scoop them out for beating.

[0018] Soybean varieties with high protein content are selected. Soybean grains are required to be full, free from moths, mildew, and damaged grains. Impurities such as grass clippings and stones in...

Embodiment 2

[0023] A kind of fermented soybean milk rich in vegetable protein, its raw materials are as follows according to weight percentage: soybean 5%, wolfberry 0.4%, cactus 0.4%, walnut 0.3%, almond 0.3%, white granulated sugar 0.2%, stabilizer 0.08%, citric acid Sodium 0.08%, citric acid 0.08%, potassium sorbate 0.08%, fermented yogurt essence 0.07%, strawberry essence 0.07%, and the balance is water.

[0024] The invention also discloses a preparation process of fermented soybean milk rich in vegetable protein, including soybean selection, cleaning, soaking, peeling, beating, blending, homogenization, sterilization, inoculation, fermentation, adding soybeans at 100 °C before beating Precook in boiling water until the surface of the soybeans peels off, then scoop them out for beating.

[0025] Soybean varieties with high protein content are selected. Soybean grains are required to be full, free from moths, mildew, and damaged grains. Impurities such as grass clippings and stones in...

Embodiment 3

[0030] A kind of fermented soybean milk rich in vegetable protein, its raw materials are as follows according to weight percentage: soybean 7%, wolfberry 0.5%, cactus 0.5%, walnut 0.4%, almond 0.4%, white granulated sugar 0.4%, stabilizer 0.1%, citric acid Sodium 0.1%, citric acid 0.1%, potassium sorbate 0.1%, fermented yogurt essence 0.09%, strawberry essence 0.09%, and the balance is water.

[0031] The invention also discloses a preparation process of fermented soybean milk rich in vegetable protein, including soybean selection, cleaning, soaking, peeling, beating, blending, homogenization, sterilization, inoculation, fermentation, adding soybeans at 100 °C before beating Precook in boiling water until the surface of the soybeans peels off, then scoop them out for beating.

[0032] Soybean varieties with high protein content are selected. Soybean grains are required to be full, free from moths, mildew, and damaged grains. Impurities such as grass clippings and stones in the...

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Abstract

The invention relates to the technical field of food processing, in particular to fermented soymilk rich in plant protein. The soymilk comprises the following raw materials in percentage by weight: 4to 10 percent of soybeans, 0.3 to 0.6 percent of Chinese wolfberries, 0.3 to 0.6 percent of cactus, 0.2 to 0.5 percent of walnuts, 0.2 to 0.5 percent of apricot kernels, 0.1 to 0.5 percent of white granulated sugar, 0.06 to 0.2 percent of a stabilizer, 0.05 to 0.2 percent of sodium citrate, 0.05 to 0.2 percent of citric acid, 0.05 to 0.2 percent of potassium sorbate, 0.02 to 0.1 percent of fermented yoghurt essence, 0.02-0.1 percent of strawberry essence and the balance being water. The invention also discloses a preparation technology of the fermented soymilk rich in the plant protein. According to the preparation technology, the Chinese wolfberries, the cactus, the walnuts and the apricot kernels are added to effectively supplement the soymilk with the plant protein, and can improve thenutritional value of the soymilk. Besides, the preparation technology adopts a preheating method so as to improve beating efficiency and beating effect of the soymilk.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented soybean milk rich in vegetable protein and a preparation process thereof. 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. Soymilk sold in the market has many varieties, reasonable price and convenient consumption, so it is very popular among consumers. According to analysis, soy milk is rich in nutrients, especially rich in protein and more trace element magnesium, in addition, it also contains vitamin B1, B2, etc., it is indeed a good nutritious food. Soy milk is also called "brain-building" food by western nutr...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/10
Inventor 何士洪
Owner 湖北万禾源豆奶制品有限公司
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