157 results about "Soy milk" patented technology

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 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.

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 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.

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.

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.

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.

This utility model relates to the field of tofu skin slicing technology, specifically an automatic tofu skin slicing machine, including a conveyor table, with symmetrical rotating rollers arranged in the middle of the conveyor table near both ends, and a conveyor belt sleeved between the two rotating rollers. A slicing component for evenly spreading the tofu skin is provided at the left end of the upper surface of the conveyor table, and a pressing component for adjusting the thickness of the tofu skin is provided in the middle of the upper part of the conveyor table. The automatic tofu skin slicing machine is equipped with a receiving plate with a baffle and a receiving disc combined and fixed. A horizontal pipe with multiple nozzles is connected to the conveying pipe to increase the stability of the soy milk liquid spread on the receiving plate. The baffle is rotated to adjust the amount of liquid discharged at the end of the receiving plate. A threaded rod adjusts the distance between the movable plate with the pressing roller and the conveyor belt to adjust the pressing of tofu skin of different thicknesses. A first mesh roller is fitted on the first support plate, and a mesh covering the upper layer of tofu skin is wound on the first mesh roller. A second mesh roller is fitted on the second support plate, and a mesh covering the lower layer of tofu skin is wound on the second mesh roller.

1. Name of the product in this design: Soy milk maker (QHD-016). 2. Purpose of this design: For making soy milk. 3. The key design feature of this product is its shape. 4. The picture or photo that best illustrates the key design points: Design 1 3D diagram 1. 5. Design 1 is designated as the basic design.

1. Name of the designed product: soybean milk machine (b818k). 2. Use of the designed product: used for making soybean milk and other drinks. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

To provide acidic soy milk-containing beverage that contains powder soybean milk in which sedimentation formation of protein or the like is suppressed and which is more stable, and a method for producing the beverage.SOLUTION: Acidic soy milk-containing beverage includes powder soybean milk, monosaccharide and / or disaccharide, and the content of the monosaccharide and / or disaccharide is 32 to 55 mass%. It is preferable that monosaccharide and / or disaccharide include at least one selected from fructose, glucose, sucrose, lactose, and maltose. Further, it is preferable to have pH of 3.0 to 4.5. A method for producing acidic soy milk-containing beverage includes: a) a process of preparing soybean milk-containing beverage that contains powder soybean milk; (b) a process of fermenting soybean milk-containing beverage by lactic acid bacteria, and / or adding acidifier to the soybean milk-containing beverage to obtain acidic soy milk-containing beverage; and (c) a process of adding monosaccharide and / or disaccharide to the acidic soy milk-containing beverage, and preparing the beverage such that the content of monosaccharide and / or disaccharide in acidic soy milk-containing beverage becomes 32 to 55 mass%.SELECTED DRAWING: Figure 1

This utility model relates to the field of soybean milk processing technology, specifically a water-recyclable raw material washing device. It includes a recycling tank, inside which a filter element is installed. The inner wall of the recycling tank is movably connected to the outer wall of the filter frame. The top of the recycling tank is installed and connected to the bottom of a washing cylinder. The inner wall of the washing cylinder is rotatably connected to the outer wall of a stirring assembly and is also installed and connected to the outer wall of a water storage assembly. The washing cylinder includes a cylinder body, with a discharge pipe at the bottom. The outer wall of the cylinder body is movably connected to the outer wall of a sealing plate, and a cover plate is movably connected to the top of the cylinder body. This improved raw material washing device, by incorporating a recycling tank, filter element, filter frame, washing cylinder, stirring assembly, and water storage assembly, solves the problems of high water consumption and uneven, incomplete washing of soybeans in existing raw material washing devices. It is particularly suitable for the raw material washing process in soybean milk processing enterprises.

The application discloses a kind of soybean oligosaccharide content detection methods in food, the food is soy milk, the soybean oligosaccharide is stachyose, raffinose and sucrose.Method includes the following steps: (1) preparation standard stock solution and standard working solution;(2) preparation sample solution to be measured;(3) high performance liquid chromatography analysis condition;(4) establish standard working curve;(5) result analysis.The application establishes the high performance liquid chromatography determination method of low content level soybean oligosaccharide in soy milk.The application innovatively uses derivatization method to the soybean oligosaccharide (stachyose, raffinose and sucrose) and is derived, thereby greatly improves detection sensitivity, so that simple and easy to operate, without needing to carry out multiple large volume extraction solvent extraction and rotary evaporation concentration processing, and fills the blank of soybean oligosaccharide content detection field in soy milk.The method is simple in operation, high in sensitivity, good in reproducibility and stability, can satisfy the daily detection requirement of low content level soybean oligosaccharide in soy milk for inspection organization and enterprise internal laboratory.

1. Name of the product in this design: Packaging Box (Ginseng, Astragalus and Jujube Soy Milk Powder). 2. Purpose of this design: Packaging of soy milk powder. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

To provide a yuba (tofu skin) manufacturing apparatus capable of producing yuba in a suitable manner. [Solution] A yuba (tofu skin) manufacturing apparatus comprising a soy milk tank, a winding unit, and a circulation unit. The soy milk tank contains soy milk for producing yuba. The winding unit winds up the yuba produced in the soy milk tank. The circulation unit has an acquisition unit that retrieves soy milk from a first position in the soy milk tank, and a supply unit that supplies the soy milk retrieved by the acquisition unit to a second position in the soy milk tank that is different from the first position.

1. Name of the product in this design: spoiler. 2. Purpose of this design: A baffle plate for use in a soy milk maker. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The invention relates to microwave pretreatment and application of microwave pretreatment and TGase enzyme coupling in improvement of the quality of a dried beancurd stick product, and particularly provides a method for improving the quality of the dried beancurd stick product. According to the method, the mindset that a microwave technology is applied to a terminal drying link in dried beancurd stick preparation, such as dried beancurd stick drying, and charring and protein denaturation caused by local overheating are avoided is broken through, microwave pretreatment is performed on dried soybeans under specific conditions, and the dried soybeans are in a micro-puffing state through the synergistic effect of a heat effect and a non-heat effect generated by microwaves, so that the dried soybeans are in a micro-puffing state; microwave pretreatment and soaking generate a synergistic effect mechanism, so that the soaking time is effectively shortened, the soybean pre-soaking process and soybean milk components and physical properties are optimized, further coupling with TGase enzyme is carried out, construction of a protein molecule cross-linked network and better embedding of grease in the dried beancurd stick film forming process are effectively promoted, and the dried beancurd stick film forming efficiency and comprehensive quality are remarkably improved; and technical support is provided for mechanical large-scale production, and upgrading of the dried beancurd stick industry is facilitated.

The invention discloses a highland barley deep processing method and a product thereof, and relates to the technical field of highland barley deep processing. The product is a highland barley flaky pastry, and the highland barley flaky pastry is composed of a wrapper material and stuffing. The processing method comprises the following steps: S1, preparing raw wrappers: weighing raw wrapper raw materials according to a formula, putting the raw wrapper raw materials into a dough mixer, mixing to form uniform dough, taking out the dough, and fermenting for later use; s2, preparing cooked wrappers; s3, preparing stuffing: weighing raw materials of the stuffing according to a formula, firstly uniformly mixing milk residues, white granulated sugar and malt syrup, then adding molten anhydrous butter and salad oil, and fully stirring until the stuffing is uniformly viscous; s4, crisp wrapping; and S5, segmented temperature control baking: putting the cake blanks into an oven, and baking. According to the highland barley flaky pastry, the cooked highland barley powder is used as a main raw material, the red beans and the milk residues are used as auxiliary materials, so that nutrition complementation is formed due to the difference of nutrition structures of the raw materials, and the highland barley flaky pastry is rich in protein, beta-glucan and the like and has high nutritional value.

This invention relates to the field of quality prediction and control technology, specifically to a method for screening and blending soybean raw materials suitable for soy product processing. The method involves testing key physicochemical indicators of at least two batches of soybean raw materials to obtain measured values ​​for each batch; comparing these measured values ​​with preset decision thresholds; selecting soybean raw materials whose measured values ​​for all key physicochemical indicators fall within the corresponding decision threshold range as suitable for soy product processing; for soybean raw materials whose measured values ​​for all physicochemical indicators do not fall within the corresponding decision threshold range, calculating a mixing ratio to ensure that the calculated values ​​of all key physicochemical indicators of the mixed soybean raw materials fall within the corresponding decision threshold range; and mixing different batches of soybean raw materials according to the stated mixing ratio to obtain soybean raw materials suitable for soy product processing. This invention can meet the quality control needs of various soy products such as tofu and soy milk, is adaptable to segmented market scenarios, and has broad applicability.

Provided is a method for producing a bean curd which does not require a step of immersing soybeans in water and which is harder than a bean curd produced by a conventional soybean non-immersion production method. A method for producing a tofu disclosed in the present specification comprises: a step for grinding a first mixture of soybeans and water until the median diameter of the soybeans is 250 [mu] m or less; a step for heating the ground first mixture; a step for separating the ground and heated first mixture into soybean milk and bean dregs; and a step for preparing a bean curd by coagulating the second mixture of the soybean milk and a coagulant.

The invention discloses a pretreatment method for highland barley food processing. The pretreatment method comprises the following steps: S1, mixing highland barley flour, low-gluten flour and high-gluten flour, and sieving; s2, red beans are soaked and steamed to prepare stuffing, milk residues are softened and sieved and then mixed with the red bean stuffing, and highland barley, red bean and milk residue stuffing is prepared; s3, heating the malt syrup to improve the fluidity of the malt syrup, and controlling the water temperature; s4, softening butter at room temperature, and frying the stuffing with salad oil; s5, white sugar is added in the frying process of the stuffing; s6, the processed raw materials are made into pastry dough, and the pastry dough is divided; s7, dividing the highland barley, red bean and milk residue stuffing prepared in the step S2; s8, wrapping the divided pastry and the stuffing through a first web folding method; and S9, carrying out molding and surface decoration on the stuffed green body. The highland barley flour and the high-low gluten flour are precisely proportioned and sieved, so that the balance between the crispy mouth-melting property and the moderate toughness of the wrapper is ensured.

1. Name of the designed product: packaging bag for soybean milk powder (organic black bean / soybean pure soybean milk powder). 2. Use of the designed product: packaging bag for soybean milk powder. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. Design 1 bottom view has no design points, and the design 1 bottom view is omitted; design 2 bottom view has no design points, and the design 2 bottom view is omitted. 6. Design 1 is designated as the basic design.

This utility model provides an automatic cleaning device for a soymilk maker. It includes a soymilk maker, and the cleaning device is installed inside the soymilk container. The cleaning device includes nylon bristles, a nylon rod, a first rotating shaft, and a second rotating shaft. The nylon rod is cylindrical, and inside the cylinder are two rotating shafts, upper and lower, respectively, fixed to the nylon rod with screws. Nylon bristles are fixed around the nylon rod. The lower rotating shaft inside the nylon rod is connected to a blade assembly inside the soymilk container, and the upper rotating shaft inside the nylon rod is connected to the lid of the soymilk container via a flat ball bearing. When the blade assembly rotates, it drives the nylon rod to rotate, and the nylon bristles on the nylon rod scrub the inner wall of the soymilk container, achieving the purpose of cleaning the soymilk container. The advantages are that it can quickly and automatically clean the inner wall of the soymilk maker, improving the efficiency of the soymilk maker and reducing the user's labor intensity.

1. The name of the design product: soybean milk machine (HB-B1576K). 2. The use of the design product: for making soybean milk. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.