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Double-protein soybean milk powder and preparation method thereof

A technology of soybean milk powder and double protein, which is applied in the field of double protein soybean milk powder and its preparation, can solve the problems of high sugar content, high sweetness, monotonous taste of soybean milk powder, etc., and achieve the goal of improving liver function, alleviating constipation, and mellow and rich flavor of soybean milk Effect

Inactive Publication Date: 2018-07-10
永和食品(中国)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of monotonous mouthfeel, high sugar content and high sweetness of soybean milk powder in the prior art, the purpose of the present invention is to provide a double protein soybean milk powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of double-protein soybean milk powder comprises the steps:

[0030] S1, weigh 4.2kg of soybeans, 0.25kg of milk powder, 0.2kg of xylitol, 0.015kg of fructo-oligosaccharides, 4kg of maltose syrup, 0.3kg of fructose syrup, and 0.15kg of soybean oil;

[0031] S2, mix the soybeans in S1 with water at a volume ratio of 1:5 and 1:8 for dry grinding and refining, directly kill enzymes and bacteria without deslagging treatment, and adjust the temperature of soybean milk to 75-85°C after homogenization ;

[0032] S3, mixing the milk powder, xylitol, fructooligosaccharide, maltose syrup, fructose syrup and soybean oil in S1 to obtain a blended liquid;

[0033] S4, mix the soybean milk treated in S2 with the preparation solution in S3, the solid content of the mixed solution is 50-60%, stir and mix evenly, sterilize at 138-141°C for 5-10 seconds, and then sterilize under homogeneous pressure It is homogenized under the condition of 30MPa, so that the solid...

Embodiment 2

[0036] The preparation method of double-protein soybean milk powder comprises the steps:

[0037] S1, weigh 4kg of soybeans, 0.25kg of milk powder, 0.25kg of xylitol, 0.015kg of fructooligosaccharides, 3.5kg of maltose syrup, 0.3kg of fructose syrup, and 0.1kg of soybean oil;

[0038] S2, mix the soybeans in S1 with water at a volume ratio of 1:3 and 1:12 for dry grinding and refining, directly eliminate enzymes and bacteria without deslagging treatment, and adjust the temperature of soybean milk to 75-85°C after homogenization ;

[0039] S3, mixing the milk powder, xylitol, fructooligosaccharide, maltose syrup, fructose syrup and soybean oil in S1 to obtain a blended liquid;

[0040] S4, mix the soybean milk treated in S2 with the preparation solution in S3, the solid content of the mixed solution is 50-60%, stir and mix evenly, sterilize at 138-141°C for 5-10 seconds, and then sterilize under homogeneous pressure It is homogenized under the condition of 30MPa, so that the ...

Embodiment 3

[0043] The preparation method of double-protein soybean milk powder comprises the steps:

[0044] S1, weigh 4.5kg of soybeans, 0.2kg of milk powder, 0.8kg of xylitol, 0.04kg of fructooligosaccharides, 4.5kg of maltose syrup, 0.4kg of fructose syrup, and 0.2kg of soybean oil;

[0045] S2, mix the soybeans in S1 with water at a volume ratio of 1:5 and 1:8 for dry grinding and refining, directly kill enzymes and bacteria without deslagging treatment, and adjust the temperature of soybean milk to 75-85°C after homogenization ;

[0046] S3, mixing the milk powder, xylitol, fructooligosaccharide, maltose syrup, fructose syrup and soybean oil in S1 to obtain a blended liquid;

[0047] S4, mix the soybean milk treated in S2 with the preparation solution in S3, the solid content of the mixed solution is 50-60%, stir and mix evenly, sterilize at 138-141°C for 5-10 seconds, and then sterilize under homogeneous pressure It is homogenized under the condition of 30MPa, so that the solid c...

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Abstract

The invention discloses double-protein soybean milk powder. The double-protein soybean milk powder is mainly prepared from raw materials in parts by weight as follows: 40-45 parts of soybeans, 2-20 parts of milk powder, 2.0-8.0 parts of xylitol, 0.1-0.4 parts of fructooligosaccharide, 35-45 parts of malt syrup, 3-4 parts of high fructose syrup and 1-2 parts of soybean oil. Whole milk powder, the xylitol, the fructooligosaccharide, the malt syrup and the high fructose syrup are added to the double-protein soybean milk powder on the basis of traditional soybean milk powder, the obtained double-protein soybean milk powder has low sugar content, a soybean protein and milk protein combined animal and plant double-protein effect and dental decay resisting healthcare effects of probiotic fructooligosaccharide and xylitol. The double-protein soybean milk powder can play a food therapy role and have healthcare effects. The double-protein soybean milk powder is not subjected to residue removal treatment during soybean grinding, and the flavor and nutrient ingredients of soybeans are reserved to a larger extent, so that soybean milk has mellower and stronger flavor. The preparation method ofthe double-protein soybean milk powder is simple and easy to operate, the product performance is stable, and the method is prone to industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a double-protein soybean milk powder and a preparation method thereof. Background technique [0002] Soymilk is a traditional Chinese drink. Drinking soymilk in spring and autumn can nourish yin and moisten dryness and reconcile yin and yang. Drinking soymilk in summer can reduce heat and prevent heatstroke. Digestion and absorption: Milk powder is made from pure milk, which is sterilized, dehydrated, and spray-dried. It basically maintains the original nutrients in milk. The protein clots are small and soft, with a content of not less than 24%, which is easy to digest and absorb. [0003] Traditional soybean milk powder is directly compounded with milk powder after soybean grinding and deslagging, and sucrose is added. The disadvantage is that the obtained soybean milk powder has single nutritional components, monotonous taste, high sugar content, and too much sweetness,...

Claims

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Application Information

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IPC IPC(8): A23C11/06A23C9/156
CPCA23C9/156A23C11/06
Inventor 林建雄陈芬娟孙娟娟瞿江琴
Owner 永和食品(中国)股份有限公司
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