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Method for preparing preservative-free soya-bean milk having longer quality guarantee period

A preservative and shelf-life technology, which is applied in dairy products, food preservation, milk substitutes, etc., can solve the problems affecting the popularization and application of soy milk and short shelf life, and achieve the effect of green environmental protection, natural and pure taste, and long shelf life.

Inactive Publication Date: 2012-09-19
温书太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby the defect that the shelf life is too short has greatly affected the popularization and application of soybean milk as a convenient drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0018] The soymilk is made of the following raw materials in parts by weight: 8 soybeans, 21 stevia, 1 milk, 2 carrots, 0.5 sucrose, 2 yams, 1 walnut kernel, 0.02 pitted red dates, 0.01 longan meat, 1 lotus seed, 0.01 sesame, Peanut kernel 1; the soymilk is prepared according to the following steps in turn:

[0019] a, select high-quality soybeans, carrots, yams, walnut kernels, pitted red dates, longan meat, chains, sesame seeds, peanut kernels, and wash them; peel the yams and cut them into pieces; Stir-fry soybeans, peanuts, sesame seeds, and lotus seeds until they are eight to nine mature, and then soak them in warm water for 6-8 hours;

[0020] b. Add the products in the step a into a 120-mesh refiner for refining, remove slag, extract juice, and set aside;

[0021] c. Mix the products obtained in step b into a cold and hot stirring tank, then add the stevioside, milk, and sucrose in the parts by weight, mix well, heat up to 95-98° C., and keep the temperature for 30 min...

specific Embodiment 2

[0027] The soymilk is made of the following raw materials in parts by weight: 8 soybeans, 22 stevia, and 2 milk; the soymilk is prepared according to the steps described in Example 1.

[0028] The probability of the shelf life of the product tested in the laboratory is greater than 30 days is 99.8%.

specific Embodiment 3

[0029] The soymilk is made from the following raw materials in parts by weight: 8 soybeans, 22 stevia, 2 milk, and 4 carrots; the soymilk is prepared according to the steps described in Example 1.

[0030] The probability of the shelf life of the product tested in the laboratory is greater than 30 days is 99.6%.

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PUM

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Abstract

The invention relates to a method for preparing preservative-free soya-bean milk having a longer quality guarantee period. The preservative-free soya-bean milk is prepared from the following raw materials according to part by weight: 5-12 of soybean, 20-22 of stevioside, 0-2 of milk, 0-4 of carrot, 0-1 of cane sugar, 0-4 of Chinese yam, 0-2 of walnut kernel, 0-0.5 of de-nucleated red date, 0-0.2 of arillus longan, 0-2 of lotus seed, 0-0.2 of sesame and 0-2 of peanut kernel. According to the invention, by selecting proper raw maters and a mixture ratio thereof and setting a mature process route, the prepared soya-bean milk is not only nutrient and safe but also unique in flavour; furthermore, in the condition of not adding preservative, the purpose of storing the soya-bean milk stably for a long time is achieved.

Description

technical field [0001] The invention relates to a preparation method of soybean milk. Background technique [0002] Soymilk is a vegetable protein drink made from soybeans. For a long time, soybean milk has been favored by people as an important source of high-quality protein. But precisely because of the rich nutrient content, soy milk is also extremely susceptible to microbial contamination, and has a very short shelf life. The shelf life of fresh soy milk currently available on the market generally does not reach 1 day at room temperature in summer. Even if it is stored at 4°C, the shelf life is only 2 days. —3d. Drinking spoiled soy milk can cause food poisoning. Thereby this defect that shelf-life is too short has greatly influenced the popularization and application of soya-bean milk as instant drink. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing soybean milk without preservatives and with a long shel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L3/00A23L11/65
Inventor 温书太
Owner 温书太
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