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Production technology of red date and rose soymilk

A production process and rose technology, which is applied in the field of plant protein beverage production, can solve the problems of easy contamination of materials, inability to release bean dregs nutrients, high energy consumption, etc. Effect

Active Publication Date: 2013-07-31
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 2. Since the okara is not heated together with the soy milk, many nutrients rich in the okara itself cannot be released into the soy milk
[0008] 3. Multiple centrifugal equipment are required, and most of them are open-type pulp cooking, which consumes a lot of energy and the materials are easily polluted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) soybean screening : Sieve out the impurities in the soybean;

[0048] (2) soak : Soak the soybeans treated in step (1) in water for 15 hours according to the ratio of material to water 1:3 (weight ratio). soybean skin and impurities;

[0049] (3) cleaning: Step (2) After soaking, first drain the water soaking the soybeans, and then rinse the soybeans with clean water;

[0050] (4) Refining: Refining the soybeans obtained in step (3) with water to obtain a paste;

[0051] (5) Boiling: Put the ground paste obtained in step (4) into the steam cooking tank and cook thoroughly to remove the beany smell; there are 7 steam cooking tanks, and the steam cooking tanks are connected together in turn, the initial steam cooking tank The temperature is controlled at 70°C, the temperature of the steam cooking tank in the middle is controlled at 95°C, 100°C, 100°C, 105°C, 105°C, and the temperature of the final steam cooking tank is controlled at 105°C;

[0052] (6) f...

Embodiment 2

[0059] (1) soybean screening : Sieve out the impurities in the soybean;

[0060] (2) soak : Soak the soybeans treated in step (1) in water for 8 hours according to the ratio of material to water 1:5 (weight ratio). soybean skin and impurities;

[0061] (3) cleaning: Step (2) After soaking, first drain the water soaking the soybeans, and then rinse the soybeans with clean water;

[0062] (4) Refining: Refining the soybeans obtained in step (3) with water to obtain a paste;

[0063] (5) Boiling: Put the ground paste obtained in step (4) into the steam cooking tank and cook thoroughly to remove the beany smell; there are 10 steam cooking tanks, and the steam cooking tanks are connected in sequence. The initial steam cooking tank The temperature is controlled at 90°C, the temperature of the steam cooking tank in the middle is controlled at 95°C, 100°C, 100°C, 105°C, 105°C, 105°C, 105°C, 110°C, and the temperature of the final steam cooking tank is controlled at 115°C ℃...

Embodiment 3

[0071] (1) soybean screening : Sieve out the impurities in the soybean;

[0072] (2) soak : Soak the soybeans treated in step (1) in water for 10 hours according to the ratio of material to water 1:4 (weight ratio). soybean skin and impurities;

[0073] (3) cleaning: Step (2) After soaking, first drain the water soaking the soybeans, and then rinse the soybeans with clean water;

[0074] (4) Refining: Refining the soybeans obtained in step (3) with water to obtain a paste;

[0075] (5) Boiling: Put the ground paste obtained in step (4) into the steam cooking tank and cook it thoroughly to remove the beany smell; there are 8 steam cooking tanks, and the steam cooking tanks are connected together in sequence. The initial steam cooking tank The temperature is controlled at 80°C, the temperature of the steam cooking tank in the middle is controlled at 95°C, 100°C, 100°C, 105°C, 105°C, 105°C, and the temperature of the final steam cooking tank is controlled at 110°C;

...

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PUM

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Abstract

The invention relates to the field of production technology of a vegetable protein beverage, and aims to provide a production technology of red date and rose soymilk for women. The production technology mainly comprises the following steps of: (1) soybean screening; (2) soaking; (3) washing; (4) soymilk grinding; (5) soymilk boiling; (6) filtering; (7) syrup preparation; (8) mixing; (9) homogenizing; (10) sterilizing; (11) sterile filling and the like. Through the production technology provided by the invention, the obtained soymilk has high content of nutritional ingredients, full and smoothmouthfeel and low energy consumption; and moreover, the product quality is easy to control, and the production process is safe and reliable.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage production, in particular to a production process of jujube and rose soybean milk. Background technique [0002] Soy milk is a vegetable protein drink, a type of vegetable milk. Soy protein in soy milk is a high-quality plant protein, which can provide 9 kinds of amino acids that the human body cannot synthesize by itself and must be absorbed from the diet. Soy protein can also increase the fat burning rate, promote the excretion of excess cholesterol, and keep the cholesterol content in the blood at a low level, thereby softening blood vessels, stabilizing blood pressure, and preventing obesity. Linoleic acid in soy milk can reduce the content of cholesterol and neutral fat in the blood, while linolenic acid can improve learning ability, resist allergies, and make blood cleaner. Soy milk is a food suitable for all ages, especially for patients with hyperlipidemia and hypercho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 蔡祖明
Owner ZUMING BEAN PROD
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