Powdered soy product and method for preparing the same

By adding specific starch hydrolysate to soy milk concentrate and using a spray drying process, the problem of difficulty in improving the gelling and water retention properties of powdered soy products has been solved, achieving a high-efficiency improvement in modern production processes.

CN109965016BActive Publication Date: 2026-07-24WILMAR SHANGHAI BIOTECH RES & DEV CENT
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
WILMAR SHANGHAI BIOTECH RES & DEV CENT
Filing Date
2017-12-27
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Existing technologies struggle to simultaneously enhance gelling and water retention properties in instant, powdered soy products, and traditional methods cannot be effectively applied in modern production processes.

Method used

By adding starch hydrolysate, especially a mixture of monosaccharides to tetrasaccharides with a content of 32-73% by weight, to soybean milk concentrate and combining it with spray drying, the gelling and water-retention properties of soybean products can be improved.

Benefits of technology

It achieves superior gelling and water retention properties compared to traditional products under the same protein conditions, making it suitable for large-scale continuous production without affecting the taste and texture of the product.

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Abstract

The present application provides a kind of bean powder and its preparation method. The bean powder of the present application contains: protein, 15-24 wt%; fat, 7-16 wt%; carbohydrate, 50-71 wt%, wherein the carbohydrate contains starch hydrolysate, and the content of monosaccharide to tetrasaccharide in the starch hydrolysate is 32-73 wt%, based on the total weight of the bean powder. The bean powder of the present application can be prepared using existing conventional pulping and powdering processes and equipment, and the bean powder of the present application has excellent gelation and water retention properties.
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