350 results about "Soy milk" patented technology

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention discloses a soybean yellow serofluid fermentation product rich in aglycone type soybean isoflavone as well as a preparation method and application of the soybean yellow serofluid fermentation product, and relates to the technical field of microbial fermentation. The preparation method comprises the following steps: inoculating double yeasts into a soybean yellow serofluid culture medium rich in glucoside type soybean isoflavone, adjusting the pH value of the soybean yellow serofluid culture medium, and performing constant-temperature fermentation to obtain a soybean yellow serofluid fermentation product; the double yeast is prepared from Wickerhamomyces anomalus NNB-1 and Candida utilis LYY1 according to a proportion, the Wickerhamomyces anomalus NNB-1 is preserved in the China Center for Type Culture Collection on April 3, 2023, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M2023451. The invention further discloses a preparation method of the double yeast for the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain. According to the present invention, the soybean yellow serofluid rich in glucoside type soybean isoflavone is adopted as the fermentation substrate, and the Wickerhamomyces anomalus NNB-1 and the Candida utilis LYY1 are subjected to double-yeast fermentation so as to significantly improve the content of daidzein, daidzein, genistein and other aglycone type soybean isoflavone in the soybean yellow serofluid fermentation product.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention relates to an AI-based full-process management system for a dried beancurd stick production line, which belongs to the technical field of intelligent production management and industrial process control, and comprises a real-time material characteristic sensing module used for detecting biophysical characteristics of soybean milk in the production process in real time and generating biophysical characteristic vectors; the quality evolution prediction module is used for calculating an expected quality score and a corresponding prediction confidence coefficient; the dynamic process optimization module is used for resolving dynamic compensation process parameters; the process instruction execution module is used for adjusting an execution unit on the production line; the finished product quality detection module is used for detecting the quality of a final finished product and generating the actual quality of the final product; and the data flywheel self-learning module is used for carrying out iterative training on the quality prediction model and the dynamic optimization model. According to the invention, a lagging management mode of postmortem detection in traditional production is converted into a prospective management mode of beforehand early warning and in-process regulation and control, so that potential quality reduction risks can be foreseen in advance and actively avoided.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

The utility model relates to the technical field of loading and weighing device discloses a kind of linkage type soy product loading and weighing device, including support, the inside upper portion of support is slidably connected with ration discharging mechanism, the ration discharging mechanism includes sliding plate, the bottom fixed connection of sliding plate has storage material cylinder, the bottom side outside of storage material cylinder is rotatably connected with round cover, the bottom fixed connection of support has L type fixed plate, the top fixed connection of support has power assembly providing thrust force.The utility model in, by electric push rod can promote sliding plate sliding, sliding plate and L type fixed plate cooperation can control the opening and closing of round cover, soy milk powder in storage material cylinder can be entered into weighing hopper, to realize quantitatively soy milk powder pouring into weighing hopper weighing, prevent the excessive soy milk powder of disposable pouring, result in weighing result is not accurate, improve the practicability of device.

The invention relates to mashed taro soymilk processed by small molecule water and a preparation method thereof. The sugar-free sweet mashed taro soymilk is prepared from Lipu taro in Guangxi, cyperus esculentus produced in desert in Xinjiang and full-fat pure milk powder in Inner Mongolia as raw materials through the processes of grinding, high shearing, emulsifying, small molecule water adding, blending, concentration adjusting, filtering, sterilizing, filling and the like by using small molecule water to better decompose nutritional ingredients of the taro and the cyperus esculentus. The mashed taro soymilk produced by using small molecule water is rich in plant proteins, plant fat, carbohydrates, amino acids and other substances, has unique flavor, not only has the fragrance of taro, but also has the plant sweet taste of cyperus esculentus, is pure in taste and rich in nutritional ingredients, is not added with any saccharides, preservatives and chemical stabilizers, and is free of any side effects after high-temperature sterilization. The shelf life is long.

The invention discloses a multi-stage extraction device for soybean protein isolate in the technical field of extraction, and in the extraction process of soybean protein, ground low-temperature desolventized soybean meal is placed in a rotating barrel to be stirred and mixed with alkali liquor by using a second stirring shaft, the rotating barrel and an alkali dissolution tank, and then the soybean protein is extracted; soybean dregs in the soybean milk can be filtered by filter holes in the surface of the rotating barrel, a second stirring shaft and a stirring rod rotate to stir and mix the soybean milk and alkali liquor in the mixing process, the rotating barrel reversely rotates under the action of a matched gear and a gear ring, the mixing speed of the alkali liquor and the soybean milk in the rotating barrel can be further increased, and in the rotating process of the rotating barrel, the alkali liquor and the soybean milk can be evenly mixed. When soybean milk is heated, a solution in the rotating barrel flows along with the rotating barrel, the solutions on the inner side and the outer side of the rotating barrel can be better exchanged through the filtering holes, on one hand, it is guaranteed that protein in the soybean milk is dissolved by alkali liquor, and on the other hand, the heated alkali liquor can continuously enter the rotating barrel to conduct heating and heat preservation on the rotating barrel.

A soybean milk enzyme deactivation and fishy smell removal treatment device belongs to the technical field of soybean enzyme deactivation and fishy smell removal treatment devices, and comprises a skin breaking device and a fishy smell removal device, the lower end of the skin breaking device is fixedly provided with the fishy smell removal device, and the skin breaking device is communicated with the fishy smell removal device. The problems that in the prior art, when soybean milk powder is produced, soybeans need to be treated, and due to the effect of lipoxygenase, typical beany flavor can be generated can be solved. And the beany flavor substance and the water-soluble protein have strong affinity and are difficult to remove.

The invention relates to the technical field of bean curd production, in particular to a soybean milk filtering and defoaming device for vinegar water bean curd production, which comprises a filtering mechanism comprising an outer protective cylinder, a motor positioned on the rear side of the outer protective cylinder, a filtering cylinder coaxially arranged in the outer protective cylinder, a rear end disc limited and matched at the rear end of the filtering cylinder, and a front end disc limited and matched at the front end of the filtering cylinder; the material guiding mechanism comprises a feeding hopper arranged above the outer protective cylinder, a slurry outlet box fixedly arranged at the lower end of the outer side wall of the outer protective cylinder and a base plate located below the outer protective cylinder, the filtering mechanism is obliquely arranged in the front-back direction, and the downward inclination of the front end of the filtering mechanism is smaller than 5 degrees; a plurality of filter cartridges are coaxially arranged in a sleeved mode, filter holes are formed in the outer side walls of the filter cartridges in an array mode, the diameters of the filter holes in the filter cartridges are gradually reduced from inside to outside, the filtering and defoaming device can effectively filter and defoam soybean milk, the quality of bean curd production is improved, the labor intensity of workers is effectively reduced, and the production efficiency is improved. The practicability is high.

The present invention discloses a soft tofu slurrying device and a processing method thereof. The soft tofu slurrying device comprises a frame and a plurality of raw material containers fixed on the frame, wherein the raw material containers are respectively provided with a discharge pipe with a corresponding solenoid valve downwardly, and is characterized in that: the discharge device also comprises a tumbling discharge mechanism, and the tumbling discharge mechanism comprises: a material mixing container which can be laterally movably installed on the frame, and a material mixing chamber with an opening facing the discharge pipe is provided in the material mixing container; the material mixing container is driven by the material box fixing frame to complete sufficient mixing, and the single mixing time is short. After the mixing is completed, the material is immediately output to the slurrying frame, which immediately undertakes the transfer of the mixed liquid, and performs automatic mechanical mixing in a non-stirring manner, which can ensure the mixing degree of the gypsum coagulant and the soy milk while shortening the mixing time, thereby reducing the constraints on the output efficiency and improving the processing efficiency.

This utility model relates to a soy milk filling and cleaning equipment, comprising: a frame; a sliding mechanism slidably mounted on the frame in a vertical direction; a cleaning assembly including a driving gear and multiple driven gears rotatably mounted on the sliding mechanism, each driven gear being equipped with a brush head; a turntable rotatably mounted on the frame and located below the cleaning assembly, with feeding stations, intermediate stations, and discharging stations arranged sequentially around the turntable on the frame. The turntable is configured to sequentially transfer and stop bottles at the feeding station, intermediate station, and discharging station during rotation, with multiple brush heads corresponding to each station; a feeding conveyor belt and a discharging conveyor belt, both mounted on the frame. The feeding conveyor belt is configured to transport bottles to the feeding station, and the discharging conveyor belt is configured to receive bottles at the discharging station. This utility model increases the adaptability of the equipment, making the arrangement angle of the production line unrestricted.

1. Name of the designed product: packaging box (original soy milk). 2. Use of the designed product: for product packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: perspective view.

The present invention relates to a method for producing ultrafine soybean powder, which deviates from the conventional production method of recovering soybean hulls, pulverizes soybeans whole, is excellent nutritionally, and has a small particle size, so it is excellent in throat passage and sensory properties when applied to beverage products. The present invention can provide a method for producing ultrafine soybean powder and a beverage using the ultrafine soybean powder produced by the method.

1. Name of the designed product: soybean milk cup (with handle). 2. Use of the designed product: for preparing or containing soybean milk. 3. Design points of the designed product: in the shape of the product. 4. Picture or photo best indicating the design points: perspective view.

The invention relates to a preparation method of a water-free biological fermentation material, and belongs to the technical field of biological fermentation. The method comprises the following steps: carrying out micro-crushing and heat treatment on substrates such as soymilk residues, fruit residues and / or sweet potato residues with natural water content of 60-85%; carrying out expanding culture by adopting a composite strain consisting of lactic acid bacteria, saccharomycetes and optional bacillus subtilis and clostridium butyricum; carrying out dry-wet mixing on the pretreated substrate and the bacterial liquid according to the mass ratio of (10-30): 1 to form a dry-wet mixture; carrying out primary fermentation for 24-72 hours at the temperature of 30-38 DEG C, and then carrying out constant-temperature finished product fermentation in a breathable container. According to the invention, a dry-state fermentation system which is completely free of free water is constructed, efficient degradation of a substrate and synergistic generation of a functional product are realized while efficient expression of a strain is ensured, and good fermentation stability is achieved.

1. Name of the designed product: soybean milk cup (with water tap 11L). 2. Use of the designed product: soybean milk cup for electric soybean milk machine. 3. Design points of the designed product: shape. 4. Picture or photo best indicating the design points: perspective view 1.

1. The name of this design product: Soy milk wall breaking machine. 2. Purpose of this design product: used for making soy milk. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. Other situations that require explanation: Part A is marked as transparent material.

1. The name of this design product: Mini soy milk breaker. 2. Purpose of this design product: used for making soy milk. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

1. Name of the product in this design: Pure Soy Milk Box. 2. Purpose of this design: This design is used for packaging pure soy milk. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The invention provides a skin repair liquid and a preparation method thereof, the skin repair liquid comprises a phase A, a phase B, a phase C, a phase D and a phase E. The skin repair liquid comprises the following components in parts by weight: 53-63 parts of the phase A, 36-44 parts of the phase B, 0.5-1.5 parts of the phase C, 0.3-0.7 part of the phase D and 0.4-0.6 part of the phase E. The phase A is panthenol, the phase B is a lactobacillus / soybean milk fermentation product filtrate soothing agent, and the phase C is a transdermal polypeptide stock solution. The panthenol can permeate the stratum corneum to be converted into pantothenic acid, participates in cell energy metabolism and promotes epidermal regeneration and barrier repair; the lactobacillus / soybean milk fermentation product filtrate relieving agent is used for regulating the diversity of skin microorganisms and relieving inflammation; the penetration efficiency of active ingredients of the transdermal polypeptide stock solution is enhanced through transdermal oligopeptide, so that macromolecular protein substances break through a skin barrier; the phase D is p-hydroxyacetophenone, and the phase E is 1, 2-hexanediol; the comprehensive effects of moisturizing, relieving, repairing and transdermal absorption are achieved through the synergistic effect of multiple components, and the problem that the repairing effect of a traditional skin repairing liquid is limited is solved.

The utility model discloses soybean milk processing equipment capable of detecting concentration in real time, which comprises a tank body which is vertically arranged and is provided with a stirring mechanism; the turbulent flow mechanism is arranged on the inner wall of the tank body to improve the stirring and mixing uniformity of the soybean milk; the detection mechanism is inserted into the tank body along the top of the tank body and is fixed on the turbulent flow mechanism; the detection mechanism comprises a detection probe and a protection pipe at the outer end, the detection probe and the protection pipe are in detachable airtight connection, and a pipeline used for being electrically connected with the detection probe and external equipment is arranged at the inner end of the protection pipe. According to the soybean milk processing equipment, through the stirring mechanism and the turbulent flow mechanism in the tank body, soybean milk stock solution can be conveniently stirred and boiled, meanwhile, the concentration of the soybean milk stock solution during boiling can be conveniently detected in combination with the detection mechanism so that water can be conveniently added for dilution and the like, and sealing can be achieved through the specific structure of the detection mechanism; the joint of the pipeline of the detection mechanism and the detection equipment is prevented from contacting with soybean milk, so that the pipeline is protected.

The invention belongs to the technical field of food processing, and particularly relates to a method for prolonging the shelf life of bean product prefabricated dishes. The method for prolonging the shelf life of the bean product prefabricated dish comprises the following steps: S1, mixing bean dregs and yellow serofluid according to a ratio, and performing pulp grinding and pulp-residue separation to obtain soybean pulp 1; s2, performing centrifugal separation on the soybean slurry 1 to obtain soybean slurry 2; s3, filling the soybean slurry 2 with air mixed with CO2 to obtain a gas-liquid suspension; s4, treating the gas-liquid turbid liquid with plasmas to prepare a fresh-keeping solution; s5, performing vacuum infiltration on the bean product prefabrication by using the fresh-keeping liquid; s6, performing cold air treatment on the infiltrated bean product to form a film; and S7, loading the bean product after film formation into a bag, vacuumizing, packaging and refrigerating. According to the method, by-products generated in bean product processing are recycled, the output of wastes is reduced, and the production cost is remarkably reduced; and a protective film formed by the fresh-keeping liquid can effectively prolong the shelf life of the bean product prefabricated dish.

1. Name of the design product: Packaging bag (soy milk box). 2. Use of the design product: This design product is used for packaging bags. 3. Design key points of the design product: It lies in the combination of shape, pattern and color. 4. The picture or photograph that best shows the design key points: Front view. 5. The design for which protection is claimed includes color. 6. This design product is a thin product, and the left view, right view, top view and bottom view are omitted.

This invention relates to an assemblable waterproof intelligent temperature sensor, a customizable shearing, grinding, and stirring soy milk maker, and its control system, comprising: a sealing tube and a flexible sealing ring disposed at the end of the sealing tube; a sensor body inserted into the sealing tube, wherein a positioning and pushing mechanism connected to the sensor body is disposed within the sealing tube, and a limiting plate is connected to the positioning and pushing mechanism, which can lock the position of the sensor body through the limiting plate; and a bidirectional sealing mechanism disposed on the sensor body and cooperating with the limiting plate. When the sensor body is inserted into the sealing tube, the positioning and pushing mechanism and the limiting plate lock the position of the sensor body, while the limiting plate performs bidirectional sealing treatment on the flexible sealing ring through the bidirectional sealing mechanism to ensure the safe use of the sensor body.