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Fruit-flavored soymilk added with emulsifier

An emulsifier and soymilk technology, applied in the field of soymilk and juice-flavored soymilk, can solve the problem of single taste of soymilk, and achieve the effects of good weight loss, improved peristalsis and excellent taste.

Inactive Publication Date: 2014-04-02
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0029] The technical problem to be solved by the present invention is to overcome the defect of single taste of soy milk in the existing food processing, and provide a kind of fruity soy milk added with emulsifier

Method used

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  • Fruit-flavored soymilk added with emulsifier
  • Fruit-flavored soymilk added with emulsifier
  • Fruit-flavored soymilk added with emulsifier

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Embodiment Construction

[0036] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0037] A kind of fruit flavored soy milk with emulsifier added, its composition is as follows: the added amount of soy milk is 35%, the added amount of pure fruit juice is 10%, the added amount of sucrose is 7%, the citric acid is 0.1%, and the malic acid is 0.05%. It is characterized in that the soy milk also contains an emulsifier, the emulsifier is 0.07% of triglyceride fatty acid ester, 0.07% of molecular distillation monoglyceride, and 0.05% of sucrose lipid emulsifier SE-13 , the percentage is the mass percentage.

[0038] The preparation method of the fruity soybean milk comprises the following steps of soaking soybeans, refining pulp, boiling pulp, filtering, degassing, mixing fruit juice, homogenizing, and canning,

[0039] On the oute...

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Abstract

The invention provides a fruit-flavored soymilk added with an emulsifier. The fruit-flavored soymilk comprises, by mass: 35% of soymilk, 10% of pure fruit juice, 7% of sucrose, 0.1% of citric acid, and 0.05% of malic acid. The fruit-flavored soymilk is characterized by also containing the emulsifier, which is composed of, by mass: 0.07% of tripolyglycerol fatty acid ester, 0.07% of molecular distilled monoglyceride, and 0.05% of a sucrose ester emulsifier SE-13. From the technical level, the problem that juice and soymilk cannot be mixed is completely broken, so that the nutritional ingredients of fruit juice and soymilk are fused in a beverage, and people can drink a cup of soymilk containing the nutritional ingredients of two food. Thus, the fruit-flavored soymilk added with an emulsifier involved in the invention can get the public's praise.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soymilk, which is fruit juice-flavored soymilk added with an emulsifier. Background technique [0002] my country is the hometown of soybeans and the birthplace of soybeans in the world, so it is known as the "Kingdom of Soybeans" by the world. [0003] Documents show that the people of our country have cultivated soybeans for 5,000 years. Soybean is the oldest crop in the world, one of the "five grains" hero crops, and one of the five emerging major crops in the world. [0004] Soybean is a good fitness product with high nutritional value. The protein content in soybeans is as high as 40%, which is comparable to the nutrition of meat, eggs and milk. The fat content in soybeans reaches 20%, and it also contains vitamins A, B, C, D, E and so on. The trace elements contained in soybeans are also very rich: each kilogram of soybeans contains 110 mg of iron, which is easi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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