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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-sugar soy milk powder, which not only meets the needs of taste, but also does not cause a significant increase in blood sugar content, and is suitable for diabetics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0040] S2, dehulling soybeans, mixing them with water at a ratio of 1:3 for dry refining, separating pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of soybean milk to 90-93°C;

[0041] S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and 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°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concentrated discharge concen...

Embodiment 2

[0044] S1, weigh 7.5kg of soybeans, 3.5kg of isomaltooligosaccharide syrup, 0.6kg of xylitol powder, 0.1 part of fructooligosaccharide, and 0.08 part of table salt;

[0045] S2, peeling the soybeans, mixing them with water at a ratio of 1:9 for dry refining, separating the pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of the soybean milk to 90-93°C;

[0046] S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and 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°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concent...

Embodiment 3

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

[0050] S2, peeling the soybeans, mixing them with water at a ratio of 1:15 for dry refining, separating the pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of the soybean milk to 90-93°C;

[0051]S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and 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°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concentrated discharge ...

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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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