Low-sugar soybean milk powder and preparation method thereof
A technology for soybean milk powder and syrup, applied in the field of low-sugar soybean milk powder and its preparation, can solve the problems of high sweetness and sugar content of soybean milk powder, and achieve the effects of easy industrialized mass production, low total sugar content, and retention of flavor and nutrients.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0039] S1, weigh 5.5kg of soybeans, 3kg of isomaltooligosaccharide syrup, 0.5kg of xylitol powder, 0.05kg of fructooligosaccharides, and 0.05kg of salt;
[0040] S2, dehulling soybeans, mixing them with water at a ratio of 1:3 for dry refining, separating pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of soybean milk to 90-93°C;
[0041] S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and the mixed system is filtered and then subjected to three-effect concentration treatment. The processing parameters are as follows: one-effect concentration temperature 60 -75°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concentrated discharge concen...
Embodiment 2
[0044] S1, weigh 7.5kg of soybeans, 3.5kg of isomaltooligosaccharide syrup, 0.6kg of xylitol powder, 0.1 part of fructooligosaccharide, and 0.08 part of table salt;
[0045] S2, peeling the soybeans, mixing them with water at a ratio of 1:9 for dry refining, separating the pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of the soybean milk to 90-93°C;
[0046] S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and the mixed system is filtered and then subjected to three-effect concentration treatment. The processing parameters are as follows: one-effect concentration temperature 60 -75°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concent...
Embodiment 3
[0049] S1, weigh 6kg of soybeans, 4kg of isomaltooligosaccharide syrup, 0.8kg of xylitol powder, 0.15kg of fructooligosaccharide, and 0.1kg of salt;
[0050] S2, peeling the soybeans, mixing them with water at a ratio of 1:15 for dry refining, separating the pulp and residue after refining, deodorizing and sterilizing the obtained soybean milk clear liquid, and then adjusting the temperature of the soybean milk to 90-93°C;
[0051]S3, mix the soybean milk treated in S2 with isomaltooligosaccharide syrup, xylitol powder, fructooligosaccharide, and salt, and the mixed system is filtered and then subjected to three-effect concentration treatment. The processing parameters are as follows: one-effect concentration temperature 60 -75°C, evaporation vacuum degree 0.055-0065MPa, second-effect concentration temperature 50-63°C, evaporation vacuum degree 0.065-0.070MPa, three-effect concentration temperature 42-55°C, evaporation vacuum degree 0.075-0.095 MPa. The concentrated discharge ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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