Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite soybean milk and preparation process thereof

A production process and technology of soy milk, applied in dairy products, milk substitutes, applications, etc., can solve the problems of short shelf life, inability to promote iron absorption, human harm of defoaming agents, etc., achieve strong antioxidant effect, relieve indigestion, precipitation, etc. Phenomenon elimination effect

Pending Publication Date: 2020-07-17
HUAIBEI HUIXIANG YUYUAN BREAKFAST ENG
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adding a specified amount of defoamer in the production process of soybean milk is harmless to the human body, the addition of excessive defoamer will cause harm to the human body just like other additives
Secondly, the current commercially available soy milk, such as bagged soy milk, has a short shelf life. Under low temperature conditions, it is generally 24 hours, and above normal temperature conditions, it is easy to deteriorate. In order to extend the shelf life of soy milk, some merchants will add other ingredients to the soy milk Additives, the existence of some additives is obviously harmful to the human body
Furthermore, the existing commercially available soymilk production process includes grinding to prepare soymilk, adding defoamer, sterilization and filling several processes, however, the soymilk prepared by this process has a shelf life of about 24 hours at room temperature, and the shelf life of the soymilk above 25°C highly perishable
At present, no additives are added but the production process of soymilk with a relatively extended shelf life has not been reported in the literature.
[0004] The existing commercially available soy milk, including bagged soy milk, still has some problems in drinking: the content of purine in soy milk is relatively high, and the food is cold, so there are symptoms such as nausea, belching, gout, mental fatigue, frequent urination at night, and nocturnal emission. Patients are not suitable for drinking soy milk
Soymilk contains high iron content, simple drinking cannot promote the body's absorption of iron
Moreover, the added sugar in commercially available soy milk is high, which will also bring hidden dangers to consumers' health

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite soybean milk and preparation process thereof
  • Composite soybean milk and preparation process thereof
  • Composite soybean milk and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The compound soybean milk of the present embodiment comprises the following components by weight:

[0038]

[0039]

[0040] The dried fruit is a mixture selected from dried ginseng fruit, dried snow lotus fruit and dried peach.

[0041] The dried fruit is picked fresh fruit and dried by a dryer, and the water activity of the dried fruit after drying is less than 0.7.

[0042] The pH value of the soybean milk is 5.0.

[0043] The lactitol is a mixture of lactitol monohydrate and lactitol dihydrate.

[0044] The manufacturing process of the compound soybean milk which can prolong the shelf life of soybean milk comprises the following steps:

[0045] 1), adopt peeling machine to carry out peeling to above-mentioned soybean by weight, after cleaning the soybean after peeling, soak for 12 hours;

[0046] 2) Grinding the soybeans obtained in step 1) to obtain the first soy milk slurry and the first okara, adding water to the first okara and performing secondary grindi...

Embodiment 2

[0054] The compound soybean milk of the present embodiment comprises the following components by weight:

[0055]

[0056] The dried fruit is a mixture selected from dried ginseng and dried peaches.

[0057] The dried fruit is picked fresh fruit and dried by a dryer, and the water activity of the dried fruit after drying is less than 0.7.

[0058] The pH value of the soybean milk is 6.1.

[0059] The lactitol is lactitol monohydrate.

[0060] The manufacturing process of the compound soybean milk which can prolong the shelf life of soybean milk comprises the following steps:

[0061] 1), adopt peeling machine to carry out peeling to above-mentioned soybean by weight, soak 24 hours after cleaning the soybean after peeling;

[0062] 2) Grinding the soybeans obtained in step 1) to obtain the first soy milk slurry and the first okara, adding water to the first okara and performing secondary grinding to obtain the second soy milk slurry and the second okara, combining the fir...

Embodiment 3

[0070] The compound soybean milk of the present embodiment comprises the following components by weight:

[0071]

[0072] The dried fruit is one or a mixture of dried ginseng, dried yacon and dried peaches.

[0073] The dried fruit is picked fresh fruit and dried by a dryer, and the water activity of the dried fruit after drying is less than 0.7.

[0074] The pH value of the soybean milk is 5.5.

[0075] The lactitol is lactitol dihydrate.

[0076] The manufacturing process of the compound soybean milk which can prolong the shelf life of soybean milk comprises the following steps:

[0077] 1), adopt peeling machine to carry out peeling to above-mentioned soybean by weight, after cleaning the soybean after peeling, soak for 12-24 hours;

[0078] 2) Grinding the soybeans obtained in step 1) to obtain the first soy milk slurry and the first okara, adding water to the first okara and performing secondary grinding to obtain the second soy milk slurry and the second okara, co...

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 discloses composite soybean milk. The composite soybean milk comprises the following components in parts by weight: 70-90 parts of soybeans, 5-10 parts of glutinous rice, 0.05-1 part ofporia cocos, 1-2 parts of dried fruits, 0.05-1 part of burdock and 1-3 parts of lactitol. A preparation process comprises the following steps: 1) peeling soybeans, and performing soaking for 12-24 hours; 2) performing grinding to obtain first soybean milk slurry and first bean dregs, adding water into the first bean dregs, performing secondary grinding to obtain second soybean milk slurry and second bean dregs, combining the first soybean milk slurry and the second soybean milk slurry, filtering the combined soybean milk slurry again, performing boiling again after filtering; 3) grinding glutinous rice into rice pulp, mixing the rice pulp with the boiled soybean milk slurry by stirring; 4) soaking poria cocos and burdock in water, and adding the soaked poria cocos and burdock in the mixture obtained in the step 3); 5) grinding dried fruits into powder, adding the powder into the mixture obtained in the step 4), finally adding lactitol, and performing stirring; 6) performing primary sterilization, and then performing canning; and 7) performing secondary sterilization to obtain the product.

Description

technical field [0001] The invention relates to a compound soybean milk and a production process thereof. Background technique [0002] Soy milk is rich in nutrition. Many people are used to drinking a cup of soy milk for breakfast to enhance the nutrition of the body. Especially for office workers, soy milk is the habitual choice for breakfast. Therefore, companies produce a large number of bagged soy milk to satisfy more people. However, the packaged soymilk produced by enterprises in batches often has the following defects: [0003] First of all, because it will produce a lot of bubbles during the production process, it is often necessary to add a defoamer to the soy milk to reduce its surface tension, inhibit the generation of foam or eliminate the foam that has been generated. The added defoamer includes emulsification Silicone oil, high-carbon alcohol fatty acid ester complex, polyoxyethylene polyoxypropylene pentaerythritol ether, polyoxypropylene polyoxyethylene gly...

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
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/10
Inventor 司永池郑瑞侠王金英董芹
Owner HUAIBEI HUIXIANG YUYUAN BREAKFAST ENG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products