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Production method of deodorized jujube soymilk powder

A production method and technology for red jujube beans are applied in the fields of food science and engineering, can solve problems such as difficulty in meeting the needs of red jujube juice production, and achieve the effects of high nutritional and health care value, scientific and reasonable production technology, and delicate organization

Inactive Publication Date: 2014-01-01
NORTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For making jujube juice separately, most of the prior art simply adopt the cooking method to get juice, and it is also difficult to meet the needs of jujube juice production of the present invention.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032] 1. Preparation of jujube juice

[0033] Clean and remove 10kg of red dates, heat 30kg of water in a sandwich pot to 100°C, pour in the sliced ​​jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r / min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.05% pectinase at 50°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 17%.

[0034] 2. Preparation of Soymilk

[0035] Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak in 0.5% NaHCO of 3 times the weight 3 In the aqueous solution, the soaking time is 8 hours. There is a small amount of foam on the water surface, and the bean skin is smooth and tight. After the bean grains are kneaded into two pieces, the cotyledons have a smooth surface, the center part and the ...

example 2

[0042] 1. Preparation of jujube juice

[0043] Clean and remove 10kg of red dates, heat 40kg of water in a sandwich pot to 100°C, pour in the sliced ​​jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r / min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.03% pectinase at 55°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 16%.

[0044] 2. Preparation of Soymilk

[0045] Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak in 0.5% NaHCO 2.5 times the weight 3 In the aqueous solution, the soaking time is 9 hours. There is a small amount of foam on the water surface, and the bean skin is smooth and tight. After the bean grains are rubbed into two pieces, the surface of the cotyledon is smooth, the color of the center ...

example 3

[0052] 1. Preparation of jujube juice

[0053] Clean and remove 10kg of red dates, heat 50kg of water in a sandwich pot to 100°C, pour in the sliced ​​jujube meat and cook for 2 minutes, cool to 30°C, beat in a beater, and then pass through a centrifuge After centrifuging for 10 minutes under the condition of rotating speed of 4800r / min, red date juice is obtained. Put the jujube juice in a jacketed pot, add 0.04% pectinase at 50°C, enzymatically hydrolyze it for 2 hours, and then separate it with a centrifuge to obtain jujube juice with a solid content of 14.5%.

[0054] 2. Preparation of Soymilk

[0055] Weigh 20kg of soybeans, clean the dust and microorganisms on the surface, soak in 0.5% NaHCO of 3 times the weight 3 In the aqueous solution, the soaking time is 8 hours. There is a small amount of foam on the water surface, and the bean skin is smooth and tight. After the bean grains are kneaded into two pieces, the cotyledons have a smooth surface, the center part and th...

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Abstract

The invention provides a production method of deodorized jujube soymilk powder, which includes the steps: firstly respectively making jujube juice and soymilk; secondly, making 5%-10% solution of granulated sugar, heating, mixing the solution of granulated sugar with a stabilizer, adding the solution containing the stabilizer into the made soymilk, adding 35%-60% (v / v) of the made jujube juice under mixing, and mixing well; thirdly, sterilizing primary product of jujube soymilk at high temperature, and performing vacuum deodorization on the primary product in a vacuum jar after sterilization; fourthly, using a homogenizer to homogenize and emulsify the primary product of the jujube soymilk subjected to vacuum deodorization, and finally obtaining the deodorized jujube soymilk powder. By the production method using nutrition complementation of jujube and soybean, the jujube soymilk powder containing high content of proteins and vitamins is produced and is a nutritional and health-care solid beverage.

Description

technical field [0001] The invention belongs to the field of food science and engineering, and in particular relates to a production method of jujube soybean milk powder. Background technique [0002] Jujube is rich in nutrients. In addition to protein, sugar, fatty acids, vitamins, and trace elements, it also contains flavonoids, betulinic acid, oleanolic acid, maslinic acid, catechin, p-coumaroyl ester, jujube Medicinal ingredients such as saponins I, II, III and jujube seed saponin B have high medical and health care value, and are known as "bills of supplements and active vitamins". It has the effects of invigorating the spleen and stomach, nourishing the heart and calming the nerves, promoting blood circulation and regulating menstruation, reducing inflammation and pain, promoting body fluid and stopping diarrhea, and alleviating medicinal properties. It is suitable for weak spleen and stomach, insufficient qi, fatigue, insomnia, allergic purpura, etc. [0003] my coun...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 王毕妮曹炜
Owner NORTHWEST UNIV
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