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Soybean compound powder and manufacture method thereof

A compound powder and soybean technology, applied in the direction of food science, etc., can solve the problems of small investment, low market awareness, insufficient understanding of the nutritional value of soybean milk, etc., and achieve the effect of moderate taste, nutritional content and good flavor

Inactive Publication Date: 2016-10-26
SHANGHAI SPRING TANG BIO PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy milk companies invest less in publicity, people do not have enough understanding of the nutritional value of soy milk, and the market awareness is low
[0003] In addition, the existing soy milk has a single variety, which cannot fully meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A soybean composite powder, which is prepared by using the following components and raw materials in parts by weight: 60 soybean protein isolate powders with a protein content of 80 wt%, 5 inulin, 2 polydextrose, 1 maltodextrin, 1 xylooligosaccharide, Brewer's yeast powder 0.1, β-carotene 0.1, taro essence 0.1, aspartame 0.1, ethyl maltol 0.1. The inulin is prepared by crushing the chrysanthemum petals, using 4 times the volume of water, and extracting 5 times under reflux. The extraction time is successively reduced, and the total extraction time is 5 hours. The combined extracts are decolorized, concentrated and dried by activated carbon. of powder.

[0016] The above components were mixed according to the formula, the temperature was controlled at 18° C., the relative humidity of the reaction system was 45%, and mixed for 40 minutes to prepare soybean composite powder.

Embodiment 2

[0018] A soybean composite powder, prepared by using the following components and raw materials in parts by weight: soybean protein isolate powder 75 with a protein content of 80 wt%, 6 inulin, 4 polydextrose, 2 maltodextrin, 2 xylooligosaccharides, Brewer's yeast powder 0.5, β-carotene 0.5, taro essence 0.2, aspartame 0.4, ethyl maltol 1. The inulin is prepared by crushing the chrysanthemum petals, using 5 times its volume of water, and extracting 3 times under reflux. The extraction time is successively reduced, and the total extraction time is 4 hours. of powder.

[0019] The above components were mixed according to the formula, the temperature was controlled at 20° C., the relative humidity of the reaction system was 50%, and mixed for 30 minutes to prepare soybean composite powder.

Embodiment 3

[0021] A soybean composite powder, which is prepared by using the following components and raw materials in parts by weight: soybean protein isolate powder 70 with a protein content of 85% by weight; 8 inulin, 5 polydextrose, 3 maltodextrin, 3 xylooligosaccharides, Brewer's yeast powder 1, β-carotene 0.8, taro essence 0.5, aspartame 0.6, ethyl maltol 2. The inulin is prepared by crushing chrysanthemum petals, using 6 times its volume of water, refluxing and extracting 3 times, the extraction time is successively reduced, the total extraction time is 1h, and the combined extracts are decolorized by activated carbon, concentrated and dried. of powder.

[0022] The above components were mixed according to the formula, the temperature was controlled at 22° C., the relative humidity of the reaction system was 60%, and mixed for 30 minutes to prepare soybean composite powder.

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PUM

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Abstract

The present invention relates to soybean compound powder and a manufacture method thereof. The soybean compound powder is prepared by using the following raw material components in parts by weight: 60-80 parts of soybean isolate protein powder, 5-10 parts of inulin, 2-10 parts of polydextrose, 1-5 parts of maltodextrin, 1-4 parts of xylooligosaccharides, 0.1-2 parts of brewer's yeast powder, 0.1-5 parts of beta-carotene, 0.1-2 parts of colocasia esculenta essences, 0.1-1 part of aspartame, and 0.1-4 parts of ethyl maltol. The components are mixed according to the formula, the temperature is controlled to be 18-26 DEG C, the relative humidity of a reaction system is controlled to be 45-65%, and the raw materials are mixed for 20-40 min to prepare the soybean compound powder. Compared with the prior art, the soybean compound powder is good in flavor, suitable for all ages, free of soybean smelly flavor, and moderate in tastes, and preserves the original nutritional components of the soybeans.

Description

technical field [0001] The invention relates to a health food, in particular to a soybean compound powder and a preparation method thereof. Background technique [0002] According to statistics, there are hundreds of enterprises involved in the production of soybean milk in the country at present, but the annual growth rate of the industry is still far below the 20% growth level of the national beverage industry. Compared with the sales of hundreds of billions in the milk market, the soybean milk industry is still very weak. Soy milk companies have invested less in publicity, people do not have enough understanding of the nutritional value of soy milk, and the market awareness is low. [0003] In addition, the existing soybean milk has a single variety, which cannot fully meet the needs of consumers. Taking students as an example, they pay more attention to the flavor of food. They cannot accept the smell of beans and do not like too sweet drinks. They prefer drinks with m...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L29/30A23L33/105A23L33/14A23L33/00
CPCA23V2002/00
Inventor 王爱兴王爱庭马春林孙溢陈秋佳李红来庞瑞沈建华
Owner SHANGHAI SPRING TANG BIO PROD
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