Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of high-nutrition instant soybean milk powder

A kind of soymilk powder, high-nutrition technology, applied in the field of preparation of high-nutrition instant soymilk powder

Active Publication Date: 2014-02-19
永和食品(中国)股份有限公司
View PDF1 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods will improve the instant solubility of soybean milk powder, but all have their own shortcomings

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of high-nutrition instant soybean milk powder

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0014] A preparation method of high-nutrition instant soymilk powder, the method comprises the following steps: (1) fresh soybeans are mixed with 0.5% NaHCO 3 Soak in aqueous solution for about 10 hours, and then germinate. The germination temperature is 23-27°C, and the germination time is 72-96h. The germinated soybeans are blanched with boiling water for 5 minutes. Add weak alkaline water with a pH of 6.5-7.0 for refining, and add a reducing agent cysteine ​​to it, the amount of cysteine ​​added is 0.1% of the total mass of soybean water, and a slurry mixture is obtained after refining , performing ultrasonic treatment on the mixture of pulp and residue, the ultrasonic power is 400-600W, the ultrasonic temperature is 40-60°C, the ultrasonic time is 20-60min, and the pulp and residue are separated after ultrasonic treatment to obtain raw soybean milk; (2) raw soybean milk The soymilk is subjected to ultra-high temperature instantaneous heat treatment at 135°C for 30s, and th...

Embodiment 1

[0019] Fresh soybeans were washed with 0.5% NaHCO 3 Soak in aqueous solution for about 10 hours, germinate at 25°C for 84 hours, blanch the germinated soybeans with boiling water for 5 minutes, add weak alkaline water with a pH of 6.5-7.0 at a ratio of 1:7 to soybean water at 90°C for refining, and add to Add 0.1% cysteine ​​to it, and obtain pulp and residue mixture after refining. Ultrasonic treatment is performed on the pulp and residue mixture for 40 minutes at an ultrasonic power of 500W and an ultrasonic temperature of 50°C, and then the pulp and residue are separated to obtain raw soybean milk. Perform ultra-high temperature instantaneous heat treatment at 135°C for 30s, then add 2% soybean lecithin to the heat-treated soymilk for blending and mixing, homogenize the blended soymilk under a pressure of 20MPa, and vacuum concentrate after homogenization until the soymilk is solid content of about 15%, and then spray-dried to obtain instant soybean milk powder. The Nitrog...

Embodiment 2

[0021] Fresh soybeans were washed with 0.5% NaHCO 3 Soak in aqueous solution for about 10 hours, germinate at 23°C for 84 hours, blanch the germinated soybeans with boiling water for 5 minutes, add weak alkaline water with a pH of 6.5-7.0 at a ratio of 1:7 to soybean water at 90°C for refining, and add to Add 0.1% cysteine ​​to it, and obtain pulp and residue mixture after refining. Ultrasonic treatment is performed on the pulp and residue mixture for 50 minutes at an ultrasonic power of 450W and an ultrasonic temperature of 40°C, and then the pulp and residue are separated to obtain raw soybean milk. Perform ultra-high temperature instantaneous heat treatment at 135°C for 30s, then add 1.5% soybean lecithin to the heat-treated soymilk for blending and mixing, homogenize the blended soymilk under a pressure of 20MPa, and vacuum concentrate after homogenization until the soymilk is solid content of about 15%, and then spray-dried to obtain instant soybean milk powder. The Nitr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of high-nutrition instant soybean milk powder, and belongs to the processing technology of soybean products. The method comprises the following steps: (1) fresh soybeans are dipped for sprouting; the sprouted soybeans are blanched by boiled water, are added with weak base water by a certain ratio for grinding into thick liquid, and are added with a proper amount of reducing agent; a thick liquid-residues mixture is obtained after the thick liquid is grinded, and is implemented with ultrasonic treatment; the thick liquid is separated from the residues after the ultrasonic treatment to obtain crude soybean milk; (2) the crude soybean milk is temporarily heated with superhigh temperature, and is added with emulsifying agent for evenly mixing; the mixed soybean milk is homogenized for concentrating in vacuum, spraying and drying to obtain the instant soybean milk powder. Technique equipment needed by the method is simple, and is safely operated; and the method applies the soybean sprouting technology and the ultrasonic treatment technology, and uses the synergistic effect of adding granulesten for emulsifying, so that the prepared soybean milk powder has the advantages of high nutritional value, good digestibility and prominently improved instant property compared with the traditional technique.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and mainly relates to a preparation method of high-nutrition instant soybean milk powder. Background technique [0002] Some anti-nutritional factors such as lipoxygenase, phytic acid, urease and trypsin inhibitors exist in soybeans, which cause the high nutrients in soybeans cannot be fully digested and absorbed by the human body, so the utilization of nutrients in soybeans will be be affected to a certain extent. During the germination process of soybeans, vitamin C that was not present in dry soybean grains was generated, which reduced the activity of some anti-nutritional factors such as lipoxygenase and trypsin inhibitors, and improved the nutritional value of soybeans. Studies have shown that during soybean germination, soybean β-globin and soybean globulin undergo peptide bond breakage, protein is degraded into polypeptide, and oligosaccharides such as raffinose, stachy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65A23L11/70
Inventor 李杨江连洲王中江齐宝坤隋晓楠冯红霞赵城彬
Owner 永和食品(中国)股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com