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Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same

A stabilizer, blueberry technology, applied in the field of blueberry whole soybean milk compound stabilizer, can solve the problems of poor stability, waste of resources, rough taste of soybean protein milk, etc., and achieve the effect of stable structure, improved flavor and uniform structure

Inactive Publication Date: 2012-11-14
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existence of a large amount of crude fiber will lead to rough taste and poor stability of soybean protein milk. In the past, soybean dregs were often removed
This is not only a waste of resources, but also reduces the nutritional value of the product

Method used

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  • Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same
  • Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same
  • Compound stabilizer for blueberry full-soymilk and blueberry full-soymilk prepared from same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] Specific implementation examples

[0023] (1) Selection: The quality of raw soybeans largely determines the quality of finished soybean milk. In this experiment, the commercially available Northeast soybeans were first selected to obtain Northeast soybeans with bright color, uniform grain size, plumpness, and no insects and rats.

[0024] (2) Soaking and peeling: After many experiments, the best soaking process conditions are obtained: at room temperature (25°C), soak soybeans with 0.5% sodium bicarbonate, and the ratio of soybeans to soaking water is 1:3 (g / g), soaking time is 12h. Peeling is carried out after soaking.

[0025] (3) Lye blanching and rinsing: Peeled soybeans are exposed to the air, and enzymatic reactions are prone to occur to produce beany smell. Therefore, the dehulled soybeans need to be immediately placed in 0.25% NaHCO at 90°C 3 Passivation in lye for 5 minutes can soften the soybean tissue and reduce the wear of the material on the machine du...

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Abstract

The invention discloses a compound stabilizer for blueberry full-soymilk and the blueberry full-soymilk prepared from the same. The blueberry full-soymilk is processed by taking blueberry and soyabean as raw materials. A preparation method of the blueberry full-soymilk comprises the following steps of: grinding the blueberry and the soyabean into thick liquid, and blending, homogenizing, filling, sterilizing and cooling the thick liquid. The blueberry full-soymilk contains the following constituents: 2kg of the blueberry, 10kg of the soyabean, 8kg of white granulated sugar, 10g of a sweetener (namely acesulfame), and the compound stabilizer (obtained by mixing 0.02% of microcrystalline cellulose, 0.05% of monoglyceride, 0.05% of soyabean lecithin, and 0.05% of tripolyglycerol monostearate). The compound stabilizer and the blueberry full-soymilk have the advantages that the blueberry full-soymilk has excellent stability performance by virtue of the excellent stability of the compound stabilizer; and lots of experiments prove that the compound stabilizer has a good compounding effect, and sensory indexes, physicochemical indexes and microbiological indexes of the compound stabilizer are not changed after the compound stabilizer is stayed for 90 days.

Description

technical field [0001] The invention relates to a blueberry whole soybean milk composite stabilizer, and also relates to a blueberry whole soybean milk prepared by using the composite stabilizer. Background technique [0002] A blueberry whole soybean milk with health care function was developed. According to modern nutrition and a large number of clinical medical studies, the dietary fiber rich in soybeans has obvious physiological and medical functions, including significantly reducing the content of cholesterol in the blood, preventing and treating coronary heart disease caused by atherosclerosis, promoting Balance blood sugar and insulin, prevent constipation, reduce fat and lose weight, etc. However, the existence of a large amount of crude fiber will lead to rough taste and poor stability of soybean protein milk. In the past, bean dregs were often removed in production. This is not only a waste of resources, but also reduces the nutritional value of the product. Thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 郭成宇
Owner QIQIHAR UNIVERSITY
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