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Formula of novel soybean milk powder

A soybean milk powder and a new type of technology, applied in the field of food processing, can solve the problems of low melting point of structural lipid OPO, not easy for infant constipation, low effective utilization rate, etc., and achieve the effects of improving bioavailability, solubility and utilization rate.

Inactive Publication Date: 2018-11-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the energy in breast milk exists in the form of fat, and up to 70% of the fat in breast milk is linked to the 2-position of palmitic acid, while unsaturated fatty acids are mainly linked to the 1 and 3 positions, namely the O-P-O structure. It is digested and absorbed, and it is not easy to cause constipation in infants. At present, it is gradually added to infant formula milk powder, but there is no report of adding OPO structural lipids to soybean powder. soybean powder is rich in nutrition, and its price is lower than milk powder. Huge application potential in the market
[0003] Structural lipid OPO is easy to oxidize due to its low melting point, and its effective utilization rate is usually low

Method used

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  • Formula of novel soybean milk powder
  • Formula of novel soybean milk powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: (1) get structural lipid OPO 8g, sodium starch octenyl succinate 5g, deionized water 87g, sodium starch octenyl succinate and deionized water are mixed and stirred in a beaker for 30min, and the molten Structural lipid OPO was slowly added to the water phase and stirred for 4 hours. Under the condition of 10000r / min, high-speed shearing was performed for 2 minutes to form a coarse emulsion. The coarse emulsion was homogenized twice under high pressure at 80MPa to obtain a single-layer emulsion; (2 ) take a single-layer emulsion and chitosan with a mass ratio of 2:3, mix and stir at room temperature for 30min, under the condition of 10000r / min, high-speed shear for 2min, and then high-pressure homogenize 2 times under 30MPa to obtain a double-layer OPO emulsion; (3) fresh soybeans are washed with 0.5% NaHCO 3 After soaking in aqueous solution for more than 10 hours, the soaked soybeans are refined by adding weak alkaline water with a pH of 6.5-7.0 at a rati...

Embodiment 2

[0026]Embodiment 2: (1) get structural lipid OPO 10g, sodium starch octenyl succinate 6g, deionized water 84g, sodium starch octenyl succinate and deionized water are mixed and stirred in a beaker for 30min, and the molten Structural lipid OPO was slowly added to the water phase and stirred for 4 hours. Under the condition of 10000r / min, high-speed shearing was performed for 2 minutes to form a coarse emulsion. The coarse emulsion was homogenized twice under high pressure at 80MPa to obtain a single-layer emulsion; (2 ) take a single-layer emulsion and chitosan with a mass ratio of 2:3, mix and stir at room temperature for 30min, under the condition of 10000r / min, high-speed shear for 2min, and then high-pressure homogenize 2 times under 30MPa to obtain a double-layer OPO emulsion; (3) fresh soybeans are washed with 0.5% NaHCO 3 After soaking in aqueous solution for more than 10 hours, the soaked soybeans are refined by adding weak alkaline water with a pH of 6.5-7.0 at a rati...

Embodiment 3

[0027] Embodiment 3: (1) get structural lipid OPO 10g, sodium starch octenyl succinate 10g, deionized water 80g, sodium starch octenyl succinate and deionized water are mixed and stirred in a beaker for 30min, and the molten Structural lipid OPO was slowly added to the water phase and stirred for 4 hours. Under the condition of 10000r / min, high-speed shearing was performed for 2 minutes to form a coarse emulsion. The coarse emulsion was homogenized twice under high pressure at 80MPa to obtain a single-layer emulsion; (2 ) take a single-layer emulsion and chitosan with a mass ratio of 2:3, mix and stir at room temperature for 30min, under the condition of 10000r / min, high-speed shear for 2min, and then high-pressure homogenize 2 times under 30MPa to obtain a double-layer OPO emulsion; (3) fresh soybeans are washed with 0.5% NaHCO 3 After soaking in aqueous solution for more than 10 hours, the soaked soybeans are refined by adding weak alkaline water with a pH of 6.5-7.0 at a ra...

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Abstract

The invention provides a formula of novel soybean milk powder, and belongs to the technology of soybean powder processing. The method comprises the following steps: (1) preparing an OPO dual-layer emulsion from 1,3-olein-2-palmitin, namely structured lipid OPO, sodium starch octenyl succinate and chitosan by an electrostatic self-assembly technology; (2) soaking fresh soybeans for 10 hours or more, adding weak alkaline water into the soybeans in a milk-water ratio being 1:7, performing grinding, mixing and homogenizing the OPO emulsion and soybean milk to prepare a compound emulsion, adding skimmed milk powder and white granulated sugar into the compound emulsion, and performing spray-drying to obtain the novel soybean milk powder. According to the formula, the dual-layer emulsion is prepared from the structured lipid OPO by the electrostatic self-assembly technology, and the stability of the dual-layer emulsion is improved; and the compound emulsion is subjected to spray-drying afterbeing prepared from combination of the dual-layer emulsion and the soybean milk. The formula of the novel soybean milk powder is creased, and the nutritional value of soybean milk can be improved.

Description

technical field [0001] The invention belongs to food processing technology, and mainly relates to a formula of novel soybean milk powder. Background technique [0002] Soy flour is rich in nutrients such as protein, amino acid, fatty acid and other functional ingredients such as soybean oligosaccharides, soybean isoflavones, soybean lecithin, etc. It is easy to digest and absorb by the human body, and is deeply loved by consumers. Structural lipid OPO is a structured fat that can be used as a human milk fat substitute, and its 2-position palmitic acid ratio is as high as more than 40%, which is closer to the level of breast milk. Most of the energy in breast milk exists in the form of fat, and up to 70% of the fat in breast milk is linked to the 2-position of palmitic acid, while unsaturated fatty acids are mainly linked to the 1 and 3 positions, namely the O-P-O structure. It is digested and absorbed, and it is not easy to cause constipation in infants. At present, it is g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/04
CPCA23C11/04
Inventor 滕飞李明达王中江周艳田甜
Owner NORTHEAST AGRICULTURAL UNIVERSITY