564 results about "Soy milk" patented technology

The bean curd producing process adopts soybean and peanut as protein material and has no waste water drainage, less loss of nutritive matter, low water consumption, low power consumption, high output, no pollution, low production cost and high product quality. The production process includes dry sorting of soybean and peanut, cold oil squeezing, crushing bean residue, regulating milling water amount to control soybean milk concentration and adding coagulant, and may produce bean curd, bean milk and other products. The present invention can reach the effects of raised economic utility, rich nutrients in product and no environmental pollution.

The invention relates to a leisure food, namely a cereal nutrient biscuit and a preparation method thereof, belonging to the technical filed of food processing, which is composed of flour, white sugar, edible vegetable oil, black sesame seed, broken peanut, black soy milk powder, yam flour, rice powder, millet powder, corn powder, sorghum powder, oatmeal, fresh hen eggs, salt, sodium bicarbonate, ammonium bicarbonate and citric acid. The preparation method is as follows: evenly mixing the raw materials and stirring into paste; rolling the paste into the shape of biscuit and then baking; spraying palm oil on the surface of biscuits; cooling at room temperature; detecting the biscuits by a metal detector, removing biscuits containing metal chips or metal particles; picking out damaged biscuits; and packaging and warehousing the biscuits. In the invention, multiple grains such as sesame, peanuts and black beans are added to ensure more reasonable nutrition, no fumet is added to let the biscuits keep natural fragrance of rice; and the biscuit has the advantages of rich nutrition, multiple disease prevention, beautifying and body building, prolonging life, thin and crisp mouth feeling and the like, thus is a convenient leisure food suitable for people at all ages.

A self-stable beverage including soy milk, fruit juice and/or vegetable juice, a gum-basse stabilizer, and a composition comprising an amino acid, an organic acid or inorganic acid and a metal ion is disclosed. The pH of the stable beverage is typically between 3.0 to 4.6. The beverage is stable for at least two weeks and preferably up to over 3 months at room temperature (72° F. or 22° C.) and/or refrigerator temperature (40° F. or 4° C.). The beverage is easier to process and provides superior uniformity of flavors, clean taste, appearance, and excellent nutritional attributes. In addition, the beverage exhibits negligible separation, sediments or precipitate.

The invention relates to a production method of novel fungus fermentation soft cheese, which comprises the following steps: (1) fresh soy milk is standardized, and then added with starter to be acidulated; (2) the renninum produced by dilution of salt solution is added into the acidulated soy milk; a curd is formed and then cut; whey is removed, and cheese curds are obtained; (3) the curds is moulded, and the whey is further removed through a salting method; (4) single or mixed fungus spore suspension used for preserved beancurd production is splashed on the surface to cultivate; fungus is packaged after full growth, continues to get mature under low temperature, and finished cheese is obtained. The production method has scientific process, is simple to be operated, takes the traditional fungus cheese production process as the basis at the same time of improving the flavor of the cheese, can directly use overseas fungus cheese production technologies and equipment, and is a novel fungus cheese production method applicable to modern mass production.

The invention relates to a processing method of soybean milk raw material and a preparation process of soybean milk. The method comprises the following steps: steaming and ripening soybeans; microwave-drying the steamed and ripened soybeans; vacuum-packing the microwave-dried soybeans, adjusting the weight ratio of soybean milk raw materials to water to 1:2 to 1:18, mixing and pulverizing, and then preparing Fresh soy milk. Compared with the prior art, the soymilk raw material processed by the present invention can realize long-term storage at room temperature, and the degree of browning of the soymilk prepared by using the soymilk raw material is light, which ensures the sensory quality of the ripened soybean, high protein dissolution efficiency, and also retains the browning degree of the soymilk. Flavoring substances make the flavor of soy milk more mellow.

The invention discloses a method for preparing soya milk, which comprises the steps of: firstly, preheating the water in which beans are soaked to any temperature between 65 and 75 DEG C, controlling the speed of temperature rise and continuing heating the beans for five to three hundred and sixty seconds and then stopping heating, mashing the beans immediately, heating to boil the beans after mashing, and then adjusting the heating power automatically according to temperature to prevent overflow, continuing heating intermittently and cooking, and keeping boiling for four to ten minutes to prepare the soya milk; meanwhile based on the preparing method, the invention provides a fuzzy control electric heating fully automatic soya milk machine, which mainly makes the soya milk preparing method programmed and solidified in a control circuit board in a systemized way, and realizes intelligent control of soya milk processing via a singlechip. The machine can introduce the functions of adjusting the heating power automatically according to the temperature and controlling the speed of temperature rise in the heating periods during processing the soya milk.

The invention discloses a high-dispersibility isolated soybean protein obtained by an enzymatic modification method and a preparation method thereof. The method comprises the following steps: taking low temperature bean pulp as a raw material, preparing isolated protein curd by alkali extraction, degasification and acid precipitation, and then enzymolyzing the isolated protein curd with neutral proteinase, alpha-moderate temperature amylase and alpha-high temperature amylase, and heating to inactivate enzyme, sterilizing, flash vaporizing, homogenizing, and spray drying after the reaction to obtain the soybean protein with low bitterness, high dispersibility, poor gelatination capacity and good suspension stability. The isolated soybean protein can be applied as a protein additive to milk powder, milk beverage, yoghurt, soy milk, ice cream, nutrition food, athletic food and health products.

The invention discloses Chinese wolfberry and honeysuckle fermented soybean milk. The Chinese wolfberry and honey suckle fermented soybean milk is prepared from Chinese wolfberry, honeysuckle, soybeans and milk which are used as main raw materials by the steps of preparing soybean milk, mashed Chinese wolfberry and honeysuckle powder, mixing, sterilizing, fermenting, inspecting and the like. The Chinese wolfberry which has the effects of treating yin deficiency of liver and kidney, replenishing vital essence to improve eyesight, removing internal heat and quenching thirst is adopted, the honeysuckle which has the effects of resisting inflammation, relieving internal heat or fever, dredging heat, expelling wind evil, cooling blood and relieving diarrhea is added, and the soybeans which arerich in vegetable proteins are added, so the prepared fermented soybean milk has the effects of clearing heat, relieving internal heat or fever, and tonifying liver and kidney. The product has sour and sweet taste, high coagulability, mellow milk flavor, and fragrant and strong honeysuckle taste, has exquisite and clear texture after being drunk, and does not have viscous feeling.

The invention belongs to the field of small kitchen electric appliances and particularly relates to a soy milk making machine. The soy milk making machine comprises a milk making container and a base arranged under the milk making container, a motor arranged in the base is provided with a motor shaft extending in the milk making container, a movable grinding head is fixedly arranged on the bottomend of the motor shaft, and a static grinding head which is matched with the movable grinding head is fixed in the milk making container. When in fitting, the movable grinding head is arranged in an annular closed space of the static grinding head. The movable grinding head is in detachable connection with the motor shaft. The soy milk making machine has the advantages that the motor is arranged in the base, so that the motor is stable, vibrates slightly and produces low noise during work; the movable grinding head can be provided with different movable grinding guide teeth according to different grinding materials, so that the soy milk making machine is convenient to use and can adapt to the grinding of different materials; primary grinding, coarse grinding and fine grinding can be respectively realized with different screw teeth or grinding teeth, so that milk is finer and smoother and has higher concentration; besides, the movable grinding head and the motor shaft are in detachablestructures, a shaft coupling is arranged between the movable grinding head and the motor, and the movable grinding head can be freely detached and changed and is easy to clean.

The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.

The invention belongs to the technical field of dairy products and relates to a preparation method of soy yogurt; the preparation method includes the following steps: preparing soy milk used for producing the soy yogurt; pretreating milk; blending the soy milk which is subject to fishy smell removal and pretreated milk; wherein, the soy milk accounts for 10-90% by weight and is added with compound stabilizer; homogenizing the blended milk materials; adding glucose, lactose, cane sugar, stachyose, raffinose or peptide fermentation promoting factors; adding a ferment starter including one strain or a plurality of grains of streptococcus thermophilus and one grain or a plurality of grains of lacbobacillus bulgaricus for fermentation; adding one or a plurality of grains of bifidobacterium adolesentis, animal bifidobacteriums or bifidobacterium lactis to prepare the soy yogurt. The method provided by the invention has the advantages of simple technique, convenient operation, short production time for fishy smell removal and fermentation, rich nutrition of the produced soy yogurt, good taste, etc.

The invention provides a peptide-containing low molecular plant protein milk and a production method of the peptide-containing low molecular plant protein milk, belongs to food technical field, and overcome the defects of existing products, such as long digestion absorption time and low digestion rate. The production method comprises the steps of cleaning and selecting raw material soybean, drying, skinning, deactivating enzyme, coarse grinding, fine grinding, enzymatic hydrolyzing, separating pulp and residue, instantly sterilizing and deactivating enzyme under ultrahigh temperature, homogenizing, and drying to obtain powdered product with relative molecular weight not greater than 5,000. By adding enzymatic hydrolysis link in existing production process of soybean milk and instant soybean protein milk powder, the milk contains above 10% of low molecular peptide components, to relieve protein enzymolysis burden in human body after taking soybean milk or protein powder, shorten digestion time, improve digestion rate, and facilitate peptide (low molecular protein) supplementation for weak and sick population, the elderly and children through taking soybean milk or protein powder.

The invention provides a fermented soymilk beverage. In terms of a total weight of 100 weight parts, the fermented soymilk beverage comprises the following raw materials: 3-10 parts by weight of soybean, 0.5-15 parts by weight of white granulated sugar, 3.0-9.0 parts by weight of reducing sugar, 0.21-0.65 parts by weight of a thickening agent and 0-0.20 parts by weight of an acidity regulator. The fermented soymilk beverage is prepared by soybean slurry grinding, batching, browning and fermentation. The thickening agent includes pectin, arabic gum and gellan gum, and is added after fermentation. The invention also provides a preparation method of the fermented soymilk beverage. The fermented soymilk beverage product system provided by the invention is uniform, and almost has no floating, precipitation or stratification phenomenon when it is placed at room temperature.

The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The pastas also comprise less than about 30% total carbohydrate by weight. The pastas provided herein include a rapid-cook pasta, a rice substitute, a gluten-free pasta, and a soy-milk based pasta. The present invention further provides a pasta having at least about 55% protein, by weight, and having a firmness value that does not differ by more than 40% from that of 100% durum semolina wheat pasta. Also, the present invention provides food compositions from which the pastas are made. Further provided are farinaceous food products, including, but not limited to, pastas, made from the food compositions provided herein.

The invention provides a strain for producing bacterial cellulose. The strain is classified and named as JX1a(Komagataeibacter xylineus JX1a), the preservation unit is China Center for Type Culture Collection, the preservation number is CCTCC NO:M 2015195, the preservation date is April 6, 2015, and the preservation address is Wuhan University, Wuhan, China. The strain has high pH adaptive capacity, and the stain can grow well under the condition that the the pH ranges from 2.5 to 3.0; the strain can produce high-quality edible dietary fibers in a dairy culture medium containing coconut milk, milk, soy milk and the like, and the strain can also be used for producing bacterial cellulose masks and medical materials.

Disclosed are a debittered honey pomelo preserve and a production method; the skinned honey pomelo cavernous body or unskinned honey pomelo cavernous body peeled from the honey pomelo is taken as raw material; the raw material is put into the soy milk at a weight ratio of 1:2-3, insulated at a temperature of 55-66 DEG C for 2-4 hours and debittered; the plant enzyme in the soy milk is used to effectively reduce the content of the bitter principle naringin in the raw material; and the debittered material is molded, sugared and dried to obtain the debittered honey pomelo preserve. In the preparation process of the invention, the raw material is put into heated soy milk and debittered; upon tests, the debittered raw material and the debittered honey pomelo preserve prepared thereof have obviously lower content of bitter principle naringin, so as to achieve significant debittering effect.

The invention discloses a preparation method of an instant soybean flour, which includes the following steps: a. peeled soy bean is processed by selecting, soaking, jordaning, separating, siruping, sterilizing, concentrating and spray drying to be prepared into dry cooked soy milk powder; b. the cooked soy milk powder is separately loaded into bags; c. a coagulant and a seasoner are packaged separately and matched with the cooked soy milk powder loaded in the bags to form the commodity packaging. The instant soybean flour is simple in process, convenient for being taken, and has good solubility and gel property as well as convenient storage and sale.

Preparation of dispersions of zero-valance nanoscale iron particles and one of soy protein, soy milk, or other soy derivative. The dispersions can be used to treat contaminated soil or water.

The invention discloses a real-time time-lapse self-starting intelligent soy milk grinder. The soy milk grinder has two modes: an immediate starting mode and a time-lapse self-starting mode. When selecting the immediate starting mode, the soy milk grinder is operated according to a working process of the common intelligent soy milk grinder; and when selecting the time-lapse self-starting mode, the soy milk grinder can set a any self-starting time as required, wherein the time-lapse time is not time duration but a time point or a moment used in daily life, a microprocessor (MCU) stores the time point or the moment in a real-time clock, the real-time clock transmits a signal to the MCU when the current time is accordant with the set self-starting time, and the MCU immediately leads components such as an electrical machine, a heating pipe and the like in the soy milk grinder to work by controlling the operation of a relay to complete the whole production process of the soy milk. The soy milk grinder has a time memorizing function, thereby not needing to repeatedly set the time when the time-lapse time does not need to be changed, and has a real-time time and a time-lapse time displaying function, thereby being more convenient for human life.

The present invention relates to an electrical appliance (1) for preparing and cooking a liquid food preparation such as soy milk and/or juice and/or coulis. Said appliance includes a casing (2) that encloses an electric drive motor, a work chamber (3) provided with a food inlet (4), and a discharge outlet (5) for the liquid food preparation, a grinding means (7) inside the work chamber and a filtering means (8) that divides the work chamber into a first compartment (16) that contains the grinding means and a second compartment (17) that is in communication with the discharge outlet. The discharge outlet is in communication with a removable container (6) that is combined with a heating means (9). According to the invention, the first compartment is in communication with the food inlet, and the discharge outlet is located at the bottom wall of the work chamber. Additionally, the discharge outlet is connected to the work chamber by a duct (14, 15) for discharging the liquid food preparation in the container by gravity.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.

A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to form a slurry; separating the soy slurry into soymilk and okara in a centrifugal field. The soaking and grinding are carried out at temperatures from 0° C. to 40° C., which temperatures yield native proteins. Further included is a step of deodorizing the soymilk to reduce the beany taste.

The invention discloses a small-sized soybean milk maker and a method for manufacturing soybean milk. The small-sized soybean milk maker comprises a control device, a water box and a soybean milk boiling cup with a crushing and stirring device. The soybean milk boiling cup is communicated with a water box by a water supply pipe. The water supply pipe is provided with a control valve for controlling the water box to supply successively the soybean milk boiling cup with water. The control device has electric connection respectively with the crushing and stirring device and the control valve. The method for manufacturing soya-bean milk comprises the following steps that soybean granules which is enough to be prepared into soybean milk with a volume A are inputted into the soybean milk boiling cup; the water box injects water into the soybean milk boiling cup by the water supply pipe successively or simultaneously, wherein the volume of the poured water is four to eight times the volume of the putted soybean granules; the soybean granules is crushed and pulped by the crushing and stirring device of the soybean milk boiling cup to form mixed liquor; after crushing and grinding, the water box inputs vapor into the soybean milk boiling cup by a vapor pipe to realize boiling of the mixed liquor; and the water box injects water into the soybean milk boiling cup by the water supply pipeto make a volume of water in the soybean milk boiling cup reach a volume A.

The invention discloses a method for producing a fermented product of debitterized honey pomelos. A honey pomelo pulp raw material is washed and disinfected, and is debitterized under thermal insulation for 2 to 4 hours at a temperature of between 55 and 66 DEG C by soy milk with the weight ratio of between 1 to 2 and 3, the debitterized honey pomelo pulp is pulped by adding enzyme and is enzymolyzed by heating to obtain juice of the enzymolyzed and debitterized honey pomelo, the juice of the enzymolyzed and debitterized honey pomelo is sterilized; the sugar and acid degree of the enzymolyzed and debitterized honey pomelo is adjusted; and zymogen is added into the enzymolyzed and debitterized honey pomelo for fermentation to obtain a semi-finished product of the fermented product of the debitterized honey pomelos; and the semi-finished product is put into a tank for aging and afterripening to obtain a finished product. When alcohol active dry microzyme is added for fermentation, debitterized honey pomelo wine is obtained; and when acetic acid bacteria is inoculated for fermentation after the alcohol active dry microzyme is added for fermentation, debitterized honey pomelo vinegar is obtained. The method utilizes phytoenzyme contained in the soy milk to effectively reduce the content of bitter principle-naringin in the honey pomelo pulp raw material, and the measurement shows that the contents of naringin are low in the honey pomelo pulp raw material after the debitterization and the fermented products of the debitterized honey pomelos prepared by the honey pomelo pulp raw material. The debitterized honey pomelo wine produced by the method has natural colour and luster and fragrance of honey pomelos, and the produced debitterized honey pomelo vinegar is clear and transparent, and has the fragrance of vinegar and honey pomelos.