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

Soy milk and preparation technology thereof

A preparation process, soybean milk technology, applied to other dairy products, dairy products, milking equipment, etc., can solve the problem that nisin cannot achieve auxiliary sterilization, achieve stable flavor and properties, low cost, and reduce sterilization time and the effect of intensity

Inactive Publication Date: 2020-05-01
HANGZHOU JIUYANG BEEN IND
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But adding nisin in the preparation method of this invention can not reach the purpose of auxiliary sterilization

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
  • Soy milk and preparation technology thereof
  • Soy milk and preparation technology thereof
  • Soy milk and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation process of soybean milk, wherein the soybean milk comprises the following raw materials in mass percentage: 10% of soybeans, 5% of white sugar, 0.4% of table salt, 0.2% of vitamin E, 0.015% of nisin, 0.05% of microcrystalline cellulose, poly Glycerin fatty acid ester 0.05%, its specific operation steps are as follows:

[0040] (1) Preparation of soybean milk:

[0041] ①Soybean pretreatment

[0042] Bake the accepted soybeans at 85°C for 65 minutes, quickly cool and peel them after dry treatment, then add 90°C hot water and baking soda (the amount of baking soda added is 5% of the final soybean milk mass) to dissolve, stir, soak for 15 minutes and rinse 3 times.

[0043] ② Refining and homogeneity: use a colloid mill centrifuge to refine pulp and remove slag, the filter screen is 150 mesh, add water to dilute the bean dregs, dilute the bean dregs for secondary colloid mill centrifuge refining and remove slag, the filter screen is 150 mesh, and the slag af...

Embodiment 2

[0054] A preparation process of soybean milk, the soybean milk comprises the following raw materials in mass percentage: 8% of soybeans, 4% of white sugar, 0.2% of salt, 0.1% of vitamin E, 0.01% of gram polysaccharide, 0.08% of microcrystalline cellulose, polyglycerol Fatty acid ester 0.08%, its specific operation steps are as follows:

[0055] (1) Preparation of soybean milk:

[0056] ①Soybean pretreatment

[0057] Bake the accepted soybeans at 75°C for 60 minutes, dry them and quickly cool and peel them, then add 80°C hot water and baking soda (the amount of baking soda added is 4% of the final soybean milk mass) to dissolve, stir, soak for 10 minutes and rinse 2 times.

[0058] ② Refining and homogeneity: use a colloid mill centrifuge to refine pulp and remove slag, the filter screen is 150 mesh, add water to dilute the bean dregs, dilute the bean dregs for secondary colloid mill centrifuge refining and remove slag, the filter screen is 150 mesh, and the slag after deslag...

Embodiment 3

[0069] A preparation process of soybean milk, the soybean milk comprises the following raw materials in mass percentage: 14% of soybeans, 5% of white sugar, 0.5% of table salt, 0.3% of vitamin E, 0.02% of protamine, 0.08% of microcrystalline cellulose, polyglycerol Fatty acid esters 0.05%. The specific operation steps are as follows:

[0070] (1) Preparation of soybean milk:

[0071] ①Soybean pretreatment

[0072] Bake the accepted soybeans at 90°C for 60 minutes, quickly cool and peel them after dry treatment, then add 90°C hot water and baking soda (the amount of baking soda added is 5% of the final soybean milk mass) to dissolve, stir, soak for 20 minutes and then rinse 4 times.

[0073] ② Refining and homogeneity: use a colloid mill centrifuge to refine pulp and remove slag, the filter screen is 150 mesh, add water to dilute the bean dregs, dilute the bean dregs for secondary colloid mill centrifuge refining and remove slag, the filter screen is 150 mesh, and the slag a...

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 present invention provides soy milk and a preparation technology thereof. The technology comprises the following steps: (1) preparing soy milk; (2) conducting first preparation: adding a stabilizer to the soy milk and conducting uniform stirring; (3) conducting second preparation: adding a natural preservative to the prepared solution; (4) conducting homogeneous sterilization; and (5) conducting aseptic canning. The technology adopts twice feeding preparation, besides, the natural preservative is added during second feeding process to play a very good role in assisting sterilization, thuseffectively reduces sterilization time and strength required in sterilization process, ensures sterility of soy milk products and improves stability of flavor and properties of the soy milk products.The technological method is simple, easy to operate, low in cost, and can produce the soy milk on a large scale; and the prepared soy milk product can ensure good sterility, also has stable flavor andproperties and is better in mouthfeel.

Description

technical field [0001] The invention relates to soybean milk and a preparation process thereof, belonging to the technical field of soybean product processing. Background technique [0002] Soy milk is made of soybeans as the main raw material. It is obtained after soaking, refining, boiling, blending, homogenizing and sterilizing. It is rich in protein, vitamin E and minerals, has high nutritional value, and has a strong taste Full-bodied, smooth but not greasy, it is a very healthy and nutritious drink. [0003] The taste, flavor and property stability of soy milk are closely related to formula composition, production process, packaging form, storage conditions and other aspects. In order to cover and remove the bad flavor of soybeans, retain the unique flavor of soybeans, stimulate the characteristic and memory flavor of the product, as well as the retention and repeatability of the flavor during the transformation from the laboratory formula to the factory, stabilize th...

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): A23C11/10A23C7/04A23L11/60
CPCA23C11/103A23C7/043
Inventor 王旭宁陈知秋
Owner HANGZHOU JIUYANG BEEN IND
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