Kiwi soymilk and preparation method thereof

A technology of kiwifruit and kiwifruit juice, which is applied in the preparation of kiwifruit soymilk and in the field of kiwifruit soymilk, can solve the problems of beany smell, small range, protein denaturation, etc., so as to improve palatability, improve sensory quality, and modify beany smell Effect

Inactive Publication Date: 2013-08-21
GUIZHOU HAIKE IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has the following main problems: 1. Soybean protein is extremely unstable to heat and acid. Because of the small range of isoelectric point, it is easy to cause protein denaturation and qualitative change during deep processing; 2. Some people h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of kiwi fruit soybean milk, comprises the steps:

[0021] (1) Add 3 kg of white sugar to 50 kg of water, stir and heat to 90°C to dissolve the sugar; then add 0.2 kg of stabilizer xanthan gum and 6.5 kg of soybean milk powder in turn, keep the temperature at 90°C, and stir (speed 40 rpm) Make the raw material dissolve completely, filter;

[0022] (2) Cool the filtrate to 40°C, add kiwi fruit juice (first wash the fresh kiwi fruit, peel it, add double water to homogenate and filter it) 0.5 kg, potassium sorbate 0.015 kg, sodium citrate 0.2 kg, citric acid 0.4 kg, 0.15 kg of essence, stir evenly, adjust the pH to 4.5, add water to make up to 100 kg;

[0023] (3) Homogenization, homogenization pressure 20Mpa, time 15 minutes;

[0024] (4) UHT sterilization, temperature 115-120 ℃, time 3 seconds;

[0025] (5) Filling and filling, the filling temperature is 88°C-95°C;

[0026] (6) Invert the bottle to sterilize for 10 minutes.

Embodiment 2

[0028] A kind of preparation method of kiwi fruit soybean milk, comprises the steps:

[0029] (1) Add 3 kg of white sugar to 50 kg of water, stir and heat to 90°C to dissolve the sugar; then add 0.5 kg of stabilizer xanthan gum and 7.2 kg of soybean milk powder in turn, keep the temperature at 90°C, and stir (speed 60 rpm) Make the raw material dissolve completely, filter;

[0030] (2) Cool the filtrate to 40°C, add kiwi fruit juice (first wash the fresh kiwi fruit, peel it, add double water to homogenate and filter it) 0.5 kg, potassium sorbate 0.015 kg, sodium citrate 0.2 kg, citric acid 0.4 kg, 0.15 kg of essence, stir evenly, adjust the pH to 4.5, add water to make up to 100 kg;

[0031] (3) Homogenization, homogenization pressure 25Mpa, time 15 minutes;

[0032] (4) UHT sterilization, temperature 115-120 ℃, time 3 seconds;

[0033] (5) Filling and filling, the filling temperature is 88°C-95°C;

[0034] (6) Invert the bottle to sterilize for 10 minutes.

Embodiment 3

[0036] A kind of preparation method of kiwi fruit soybean milk, comprises the steps:

[0037] (1) Add 3 kg of sugar to 50 kg of water, stir and heat to 90°C to dissolve the sugar; then add 0.3 kg of stabilizer xanthan gum and 7 kg of soybean milk powder in turn, keep the temperature at 90°C, stir (speed 40-60 rpm / points) to completely dissolve the raw materials and filter;

[0038] (2) Cool the filtrate to 40°C, add kiwi fruit juice (wash the fresh kiwi fruit first, peel the skin, add double water to homogenate and filter) 0.3 kg, potassium sorbate 0.015 kg, sodium citrate 0.2 kg, citric acid 0.4 kg, 0.15 kg of essence, stir evenly, adjust the pH to 4.5, add water to make up to 100 kg;

[0039] (3) Homogenization, homogenization pressure 20-25Mpa, time 15 minutes;

[0040] (4) UHT sterilization, temperature 115-120 ℃, time 3 seconds;

[0041] (5) Filling and filling, the filling temperature is 88°C-95°C;

[0042] (6) Invert the bottle to sterilize for 10 minutes.

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Abstract

The invention discloses kiwi soymilk, which is prepared by comprising the following steps of: adding 3 parts of white sugar into 50 parts of water, and stirring and heating to 90 DEG C till white sugar is dissolved; then, sequentially adding 0.2-0.5 part of a stabilizer, namely xanthan gum, and 6.5-7.2 parts of soymilk powder, keeping the temperature at 90 DEG C, stirring till raw materials are completely dissolved, and filtering (at the rotation speed of 40-60 rpm); decreasing the temperature of a filtrate to 40 DEG C, adding 0.2-0.5 part of kiwi juice, 0.015 part of potassium sorbate, 0.2 part of sodium citrate, 0.4 part of citric acid and 0.15 part of essence, stirring uniformly, adjusting pH to 4.5, and adding water to be constant volume of 100 parts; homogenizing at the pressure of 20-25 MPa for 15 minutes; carrying out UHT (Ultra Heat Treated) sterilization at 115-120 DEG C for 3 seconds; filling at 88-95 DEG C; and inverting a bottle and sterilizing for 10 minutes. The kiwi soymilk disclosed by the invention is enriched in vitamin C and soymilk protein and is good in mouth feel, fresh, fragrant and nutritional.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to kiwifruit soybean milk and a preparation method of the kiwifruit soybean milk. Background technique [0002] Soybean milk powder is a new type of solid beverage, which combines the nutrients of soybeans and milk, and has the characteristics of delicate taste, strong fragrance, rich nutrition, and easy to carry. From the perspective of nutritional value, soybean protein content is as high as 40%. It is a high-quality protein and contains essential amino acids for the human body. The content of lysine is higher than that of grains. It is the most reasonable and closest to the proportion required by the human body among plant foods. . In addition, the high content of methionine in milk can supplement the content of methionine in soybean protein, and the complementation of animal and vegetable proteins makes the ratio of amino acids more reasonable and more conducive to the digest...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/60
Inventor 张丽萍杨璇周力力罗旭雁吴启川
Owner GUIZHOU HAIKE IND DEV
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