Soybean isoflavone milk product preparing method

The technology of a soybean isoflavone and a preparation method is applied in the field of preparation of soybean isoflavone milk products, can solve the problem of no soybean isoflavone milk products and the like, and achieves the advantages of preventing osteoporosis, having considerable economic benefits and alleviating menopausal syndrome. Effect

Inactive Publication Date: 2004-04-14
许立壮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although scientists have confirmed that: soybean isoflavones are the best natural substances in inhibiting cancer cells; soybean isoflavones have obvious effects in preventing cardiovascular diseases, osteoporosis and reducing women's menopausal syndrome; however, will Adding a certain amount of soy isoflavones into milk to produce the specific preparation method of soy isoflavones milk products with the above-mentioned health benefits has never been proposed in the literature, and no preparation of the present invention has ever appeared on the market. Soybean isoflavone milk product produced by the method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Before the production of fresh milk products enters the filling process, under its existing temperature conditions, add 270 grams of soybean isoflavones to 2000 liters of fresh milk and stir gently for 5 minutes to make soybean isoflavones in the fresh milk It is fully dissolved, and finally, it is filled into soybean isoflavone fresh milk products with various content specifications.

[0010] When producing yogurt products, after adding 140 grams of soy isoflavones into 1 ton of milk base material, stir gently for 5 minutes to fully dissolve soy isoflavones in the milk base material. After the usual yogurt production process, finally, Soybean isoflavone yoghurt products filled with several content specifications.

[0011] When the production of milk powder products enters the standardized batching process, 130 grams of soybean isoflavones are added to 1 ton of milk under the existing temperature conditions, and stirred gently for 6 minutes to fully dissolve the soybean...

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PUM

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Abstract

The invention discloses a soybean isoflavone milk product preparing method. The milk product has health efficiency, including: soybean isoflavone fresh milk product, soybean isoflavone sour milk product and soybean isoflavone milk power product. It adds in a certain amount of soybean isoflavone during the course of producing milk product.

Description

Technical field: [0001] The invention relates to a preparation method of soybean isoflavone milk products, belonging to the technical field of international patent classification A23C9 / 152 "milk preparations containing additives". Background technique: [0002] Soy isoflavones are natural biologically active substances extracted from soybeans, which exist in the cotyledons and hypocotyls of soybean seeds, have weak estrogenic activity, and are called phytoestrogens. At present, although scientists have confirmed that: soybean isoflavones are the best natural substances in inhibiting cancer cells; soybean isoflavones have obvious effects in preventing cardiovascular diseases, osteoporosis and reducing women's menopausal syndrome; however, will Adding a certain amount of soy isoflavones into milk to produce the specific preparation method of soy isoflavones milk products with the above-mentioned health benefits has never been proposed in the literature, and no preparation of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 许立壮
Owner 许立壮
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