Low-GI soymilk formula and production process

A technology of production process and formula, which is applied in the field of low GI soy milk formula and production process, can solve the problems affecting the taste of soy milk and the beany smell of soy milk is not completely removed, so as to improve the intestinal micro-ecological environment, reduce the blood sugar index, improve The effect of human metabolism

Pending Publication Date: 2021-09-10
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the traditional soy milk production process is not thorough enough to remove the beany smell of soy milk, which will affect the taste of soy milk

Method used

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  • Low-GI soymilk formula and production process
  • Low-GI soymilk formula and production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A, white granulated sugar 4%;

[0038] B. L-arabinose 0.16%;

[0039] C, Phentermine 0.052%;

[0040] D. Soybean 10%;

[0041] E, the balance is water.

[0042] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0043] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 6 hours.

[0044] Enzyme inactivation of whole beans: the inactivation of enzymes in whole beans is carried out in an enzyme inactivator at a temperature of 97° C. and an inactivation time of 25 minutes; peeling of wet beans: a peeling rate of 95%.

[0045] Coarse grinding of soybeans; the refining water temperature is 95°C.

[0046] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head to further refine the fiber.

[0047] The first homogenization; the homogenization temperat...

Embodiment 2

[0056] A, white granulated sugar 6%;

[0057] B. L-arabinose 0.24%;

[0058] C, soybean 10%;

[0059] D, the balance is water;

[0060] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0061] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 6 hours.

[0062] Whole bean enzyme deactivation: the whole bean enzyme deactivation is carried out in an enzyme deactivation machine at a temperature of 97° C. and an enzyme deactivation time of 25 minutes. The peeling rate of wet beans is equal to 95%.

[0063] Coarse grinding of soybeans; the refining water temperature is required to be 95°C.

[0064] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head.

[0065] The first homogenization; the homogenization temperature is 70°C, and the homogenization pre...

Embodiment 3

[0073] A, white granulated sugar 6%;

[0074] B, Phentermine 0.078%;

[0075] C, soybean 10%;

[0076] D, the balance is water;

[0077] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0078] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 10 hours.

[0079] Whole bean enzyme deactivation: the whole bean enzyme deactivation is carried out in an enzyme deactivation machine at a temperature of 95° C. and an enzyme deactivation time of 25 minutes.

[0080] Peeling of wet beans: The peeling rate is required to be equal to 90%.

[0081] Coarse grinding of soybeans; the refining water temperature is required to be 85°C.

[0082] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head.

[0083] The first homogenization; the homogenization temperature is...

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Abstract

The invention relates to a low-GI soymilk formula which comprises the following components in percentage by weight: 4-6% of a component A; a component B; 10%-14% of a component C; the balance of component D; wherein the component A is white granulated sugar, the component B is L-arabinose and / or Phytolin, the content of the L-arabinose is 0.16%-0.24%, the content of the Phytolin is 0.052%-0.078%, the component C is soybeans, and the component D is water. The invention further provides a production process of the low-GI soymilk formula. According to the present invention, the formula is simple, the glycemic index can be reduced, and the soybean milk produced by the production process provided by the invention can reduce the glycemic index, and has advantages of no beany flavor and good taste.

Description

technical field [0001] The invention relates to a low GI soybean milk formula and a production process. Background technique [0002] Traditional soybean milk is a milky liquid product with good extraction properties after soybeans are ground. It contains soybean plant protein and various minerals, and is favored by many consumers. During the production process of soy milk, white sugar and other sweet substances are often added for seasoning. White granulated sugar has a high glycemic index (GI). After drinking soy milk, the blood sugar level rises quickly, and high blood sugar level will have adverse effects on health . In addition, the traditional soy milk production process is not thorough enough to remove the beany smell of soy milk, which will affect the taste of soy milk. [0003] In view of this, the inventor of this case conducted in-depth research on the above-mentioned problem, and then this case was produced. Contents of the invention [0004] The object of t...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L11/30A23L29/30A23L33/21A23L33/10
CPCA23L11/65A23L11/31A23L29/30A23L33/21A23L33/10A23V2002/00A23V2300/24A23V2300/26A23V2200/328A23V2250/602
Inventor 陈宝国孟海鹏李小俊孙圣峰刘如意
Owner FUJIAN DALI FOOD TECH CO LTD
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