225 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.

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 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 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.

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 product in this design: Soymilk Maker (TJ-01). 2. Purpose of this design: For making soy milk. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

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.

The present application provides soy milk and a preparation method thereof. The soy milk preparation method comprises the following steps: preparing a feed liquid using a raw material comprising soybean flour; mixing the feed liquid with cellulase and performing a primary enzymatic hydrolysis reaction to prepare an enzymatic hydrolysis liquid mixture; and mixing the enzymatic hydrolysis liquid mixture, roasted wheat flour, and protease, adding the protease and performing a secondary enzymatic hydrolysis reaction to prepare the soy milk. The primary enzymatic hydrolysis reaction using cellulase, followed by the addition of roasted wheat flour and the secondary enzymatic hydrolysis reaction using protease, not only reduces the beany odor and astringency of the soy milk and enhances the milky flavor, but also, due to the reduced overall particle size, improves the stability of the soy milk system, makes it smoother in taste, and reduces viscosity and sedimentation rate.

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.

1. Name of the product in this design: Pressure Coffee Grinder (MD-2400GD). 2. Purpose of this design: for making coffee, grinding beans, frothing milk, brewing tea, and steeping tea. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

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.

The utility model discloses a soymilk processing, sterilizing and cooling machine which comprises a support, a sterilizing kettle and a material conveying device, wherein the support is vertically arranged; the sterilization kettle is arranged on the support, and a material receiving track is arranged in the sterilization kettle; the material conveying device comprises a turnover vehicle, a base plate, a feeding track and a material pushing mechanism; the turnover vehicle is vertically arranged; the base plates are arranged on two sides of the tote top; the feeding track is arranged on the base plate; the pushing mechanism comprises a first bearing seat, a screw rod, a sliding block, a connecting plate, a pushing plate, a motor and a bevel gear; the first bearing seats are arranged on the front and rear sides of the turnover vehicle top; the screw rod is connected with the two first bearing seats; the sliding block is sleeved on the screw rod; the connecting plate is arranged on the top surface of the slider; the push plate is arranged on the top surface of the connecting plate; the motor is horizontally arranged on the rear side of the top face of the turnover vehicle. And the bevel gears are fixedly arranged on the screw rod and the motor in a sleeving manner and are meshed with each other. The soybean milk sterilization kettle is convenient for soybean milk products to enter the sterilization kettle, simple to operate, time-saving and labor-saving, and capable of reducing the labor intensity.