Low-sugar soybean milk powder and preparation method thereof

A technology for soybean milk powder and syrup, applied in the field of low-sugar soybean milk powder and its preparation, can solve the problems of high sweetness and sugar content of soybean milk powder, and achieve the effects of easy industrialized mass production, low total sugar content, and retention of flavor and nutrients.

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

[0006] In order to solve the problem of high sweetness and sugar content of soy milk powder in the prior art, the purpose of the present invention is to provide a low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] S1, weigh 5.5 kg of soybeans, 3 kg of isomalt syrup, 0.5 kg of xylitol powder, 0.05 kg of oligofructose, and 0.05 kg of salt;

[0040] S2: Peel the soybeans and mix them with water at a ratio of 1:3 for dry refining. After refining, the slurry is separated and the obtained soy milk clear liquid is deodorized and sterilized, and then the temperature of the soy milk is adjusted to 90-93°C;

[0041] S3: Mix the soybean milk treated with S2 with isomalt-oligosaccharide syrup, xylitol powder, oligofructose, and salt. The mixed system is filtered and then subjected to three-effect concentration treatment. The processing parameters are as follows: one-effect concentration temperature 60 -75℃, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63℃, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55℃, evaporation vacuum degree 0.075-0.095 MPa The concentration of the concentrated output is 44% by m...

Example Embodiment

[0043] Example 2

[0044] S1: Weigh 7.5 kg of soybeans, 3.5 kg of isomalt syrup, 0.6 kg of xylitol powder, 0.1 part of oligofructose, and 0.08 part of salt;

[0045] S2: Peel the soybeans and mix them with water at a ratio of 1:9 for dry refining. After refining, the slurry is separated and the obtained soy milk clear liquid is deodorized and sterilized, and then the temperature of the soy milk is adjusted to 90-93°C;

[0046] S3: Mix the soybean milk treated with S2 with isomalt-oligosaccharide syrup, xylitol powder, oligofructose, and salt. The mixed system is filtered and subjected to three-effect concentration treatment. The treatment parameters are as follows: one-effect concentration temperature 60 -75℃, evaporative vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63℃, evaporative vacuum degree 0.065-0.070MPa, triple-effect concentration temperature 42-55℃, evaporative vacuum degree 0.075-0.095 MPa. The concentration of the concentrated output is 45% by ...

Example Embodiment

[0048] Example 3

[0049] S1, weigh 6 kg of soybeans, 4 kg of isomalt oligosaccharide syrup, 0.8 kg of xylitol powder, 0.15 kg of oligofructose, and 0.1 kg of salt;

[0050] S2: Peel the soybeans and mix them with water at a ratio of 1:15 for dry refining. After refining, the slurry is separated and the obtained soy milk clear liquid is deodorized and sterilized, and then the temperature of the soy milk is adjusted to 90-93°C;

[0051] S3: Mix the soybean milk treated with S2 with isomalt-oligosaccharide syrup, xylitol powder, oligofructose, and salt. The mixed system is filtered and subjected to three-effect concentration treatment. The treatment parameters are as follows: one-effect concentration temperature 60 -75℃, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63℃, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55℃, evaporation vacuum degree 0.075-0.095 MPa The concentration of the concentrated output is ...

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Abstract

The invention discloses low-sugar soybean milk powder. The low-sugar soybean milk powder is prepared from raw materials in parts by weight as follows: 55-75 parts of soybeans, 30-40 parts of isomaltooligosaccharide syrup, 5-8 parts of xylitol powder, 0.5-1.5 parts of fructooligosaccharide and 0.5-1 part of table salt. The soybeans, the isomaltooligosaccharide syrup, the xylitol powder, the fructooligosaccharide and the table salt are matched, thus, the low-sugar soybean milk powder has low total sugar content and moderate sweetness, reserves the original flavor and nutrient substances of soybean milk, reduces the intake of sugar and can prevent dental caries and obesity. The preparation method of the low-sugar soybean milk powder is simple and prone to industrial mass production.

Description

technical field [0001] The invention relates to the technical field of soybean product processing, in particular to a low-sugar soybean milk powder and a preparation method thereof. Background technique [0002] Soymilk is sweet in taste, flat in nature, rich in nutrition, and easy to digest and absorb, suitable for all ages. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang. Drinking soy milk in summer can reduce heat and prevent heatstroke, produce body fluid and quench thirst. [0003] Application number 200910010851.3 discloses a "five-grain soybean milk powder", including soybean milk powder and five-grain granules. Mixing, mixing soybean milk powder and five-grain granules evenly to make five-grain soymilk powder, mixing large-grain five-grain granules with soymilk powder fine powder, effectively wrapping soymilk powder on the surface of five-grain granules, increasing the surface area, when brewing The particles d...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
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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