Red-date-flavored soybean milk powder

Abstract

The invention discloses red-date-flavored soybean milk powder in the field of dairy products. The red-date-flavored soybean milk powder is characterized by being prepared from the components in percentage by weight: 60.5-65.5% of soybean milk, 3.5-8.5% of an emulsifier, 3.6-7.5% of a sweetener, 9.5-12.5% of vegetable oil, 8.5-14.5% of a calcium enhancer, 4.6-8.0% of a spice, 10.5-13.5% of nucleotide, 15.5-18.5% of red dates and the balance of water. The soybean milk powder contains various minerals and vitamins; the soybean milk powder contains soybean oligosaccharides, and the soybean oligosaccharides have a proliferation effect on probiotics such as bifidobacterium in intestinal tracts, have an effect of loosening the bowel to relieve constipation, and can prevent rectal cancer; and theprobiotics such as the bifidobacterium can improve human body immunity and delay aging. The soybean milk powder contains soybean isoflavones, the soybean isoflavones are phytoestrogens, and breast cancer and prostate cancer can be prevented through long-term consumption of the soybean isoflavones; osteoporosis can be prevented; and causing of climacteric syndromes can be relieved or avoided. The soybean milk powder contains soybean lecithin, and the soybean lecithin can resist aging and invigorate the brain. The red-date-flavored soybean milk powder with more flavors can be provided, the red-date-flavored soybean milk tastes rich, and diverse taste needs of people can be met.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a jujube-flavored soybean milk powder. Background technique [0002] In the prior art, soybean milk powder is a new type of solid beverage, which combines the nutritional components of soybeans and milk, and has the characteristics of delicate taste, strong fragrance, rich nutrition, and easy portability. In terms of nutritional value, soybean protein content is as high as 40%. It is a high-quality protein and contains essential amino acids for the human body. Among them, the content of lysine is higher than that of grains, which is the most reasonable ratio among plant foods and the closest to the human body. . In addition, the high content of methionine in milk can supplement the content of methionine in soybean protein, and the complementation of animal and vegetable proteins makes the ratio of amino acids more reasonable, which is more conducive to the digestion and absorption ...

AI Technical Summary

Problems solved by technology

The current soy milk powder has a single taste, only pure soy milk flavor, and the taste is not rich enough to meet people's diverse taste needs