Unlock instant, AI-driven research and patent intelligence for your innovation.

Antioxidative whitening soybean milk and preparation method thereof

An antioxidant, soy milk technology, applied in dairy products, other dairy products, milk replacers, etc., to achieve the effect of inhibiting the formation and precipitation of melanin, inhibiting the precipitation of melanin, and improving absorption

Inactive Publication Date: 2019-12-20
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soymilk fermented by lactic acid is widely favored by female consumers due to its rich in soybean protein, promoting digestion and containing no cholesterol, etc. It can be optimized and processed to achieve the beauty effect of weight loss and slimming, but soy milk itself is rich in vitamin B and many flavonoids, which can improve human skin to a certain extent and achieve beauty effects. One characteristic, the production of beauty and health care fermented soymilk drinks is a major research direction at this stage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Antioxidant and whitening soybean milk, the soybean milk is made of the following raw materials in parts by weight: 40 parts of soybeans, 3 parts of milk, 10 parts of apricots, 4 parts of pineapples, 2 parts of kelp, 3 parts of seaweed, 0.4 parts of lactic acid bacteria, and 1 part of vitamin E , 0.3 parts of protease, 1-2 parts of xylooligosaccharides, and 2 parts of glucose.

[0031] A preparation method of antioxidant whitening soybean milk, said preparation method comprising the following steps:

[0032] (1) Soak the soybeans in water for 4-8 hours, then take out the soybeans and add them to a grinder for grinding to obtain a slurry for later use;

[0033] (2) The slurry obtained in step (1) is pretreated by a high-voltage pulse electric field, the pulse intensity is 30-35kV / cm, the pulse time is 100-400μs, the pulse flow rate is 50-70mL / min, and the pulse frequency is 460-540Hz;

[0034] (3) Add 3 times the volume of deionized water to the pretreated slurry in the...

Embodiment 2

[0043] Antioxidant whitening soybean milk, the soybean milk is made of the following raw materials in parts by weight: 60 parts of soybeans, 6 parts of milk, 12 parts of apricots, 6 parts of pineapples, 6 parts of kelp, 4 parts of seaweed, 0.8 parts of lactic acid bacteria, and 2 parts of vitamin E , 0.5 parts of protease, 2 parts of xylooligosaccharides, and 4 parts of glucose.

[0044] A preparation method of antioxidant whitening soybean milk, said preparation method comprising the following steps:

[0045] (1) Soak the soybeans in water for 4-8 hours, then take out the soybeans and add them to a grinder for grinding to obtain a slurry for later use;

[0046] (2) The slurry obtained in step (1) is pretreated by a high-voltage pulse electric field, the pulse intensity is 30-35kV / cm, the pulse time is 100-400μs, the pulse flow rate is 50-70mL / min, and the pulse frequency is 460-540Hz;

[0047](3) Add 3 times the volume of deionized water to the pretreated slurry in the above...

Embodiment 3

[0056] An antioxidant and whitening soybean milk, the soybean milk is made of the following raw materials in parts by weight: 50 parts of soybeans, 4.5 parts of milk, 11 parts of apricots, 5 parts of pineapples, 4 parts of kelp, 3.5 parts of seaweed, 0.6 parts of lactic acid bacteria, vitamin E1. 5 parts, protease 0.4 parts, xylooligosaccharide 1.5 parts, glucose 3 parts.

[0057] A preparation method of antioxidant whitening soybean milk, said preparation method comprising the following steps:

[0058] (1) Soak the soybeans in water for 4-8 hours, then take out the soybeans and add them to a grinder for grinding to obtain a slurry for later use;

[0059] (2) The slurry obtained in step (1) is pretreated by a high-voltage pulse electric field, the pulse intensity is 30-35kV / cm, the pulse time is 100-400μs, the pulse flow rate is 50-70mL / min, and the pulse frequency is 460-540Hz;

[0060] (3) Add 3 times the volume of deionized water to the pretreated slurry in the above step ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides antioxidative whitening soybean milk and a preparation method thereof and relates to the technical field of soybean milk processing. The soybean milk is prepared from the following raw materials in parts by weight: 40-60 parts of soybeans, 3-6 parts of milk, 10-12 parts of apricots, 4-6 parts of pineapples, 2-6 parts of kelp, 3-4 parts of laver, 0.4-0.8 part of lactic acid bacteria, 1-2 parts of vitamin E, 0.3-0.5 part of protease, 1-2 parts of xylooligosaccharide and 2-4 parts of glucose. The antioxidative whitening soybean milk overcomes defects in the prior art, can be used for improving the effect of soybean milk in improving the skin condition of a human body while health-protecting functions, such as absorption promotion, digestion assistance, spleen and stomach invigoration and the like, are ensured, and has the effects of resisting oxidation and inhibiting human melanin generation and pigmentation to achieve a whitening effect. The antioxidative whiteningsoybean milk has a good taste and excellent flavor and is suitable for daily drinking.

Description

technical field [0001] The invention relates to the technical field of soybean milk processing, in particular to anti-oxidative whitening soybean milk and a preparation method thereof. Background technique [0002] In recent years, consumers have paid a lot of attention to food health. Therefore, natural food and functional food are increasingly popular. Among them, soymilk made from soybeans contains high-quality protein, vegetable linoleic acid, vitamin E, lecithin and other nutrients. Therefore, as a functional food derived from nature, its consumption is increasing year by year. [0003] Soymilk fermented by lactic acid is widely favored by female consumers due to its rich in soybean protein, promoting digestion and containing no cholesterol, etc. It can be optimized and processed to achieve the beauty effect of weight loss and slimming, but soy milk itself is rich in vitamin B and many flavonoids, which can improve human skin to a certain extent and achieve beauty eff...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06A23C2240/15
Inventor 李杨孙禹凡张小影孙远达方琳
Owner NORTHEAST AGRICULTURAL UNIVERSITY