CN103651863A - 贮存稳定性得到改善的全豆奶的制造方法 - Google Patents
贮存稳定性得到改善的全豆奶的制造方法 Download PDFInfo
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- CN103651863A CN103651863A CN201310021900.XA CN201310021900A CN103651863A CN 103651863 A CN103651863 A CN 103651863A CN 201310021900 A CN201310021900 A CN 201310021900A CN 103651863 A CN103651863 A CN 103651863A
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- soymilk
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/15—High pressure treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
Description
实施例1 | 对比例1 | A | B | |
粒度 | 29.52 | 77.42 | 85.48 | 32.14 |
粘度 | 42.2 | 58.6 | 60.9 | 24.0 |
Claims (19)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2012-0104177 | 2012-09-19 | ||
KR1020120104177A KR101409967B1 (ko) | 2012-09-19 | 2012-09-19 | 보관 안정성이 개선된 전두유의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103651863A true CN103651863A (zh) | 2014-03-26 |
CN103651863B CN103651863B (zh) | 2016-02-17 |
Family
ID=50291580
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310021900.XA Active CN103651863B (zh) | 2012-09-19 | 2013-01-21 | 贮存稳定性得到改善的全豆奶的制造方法 |
Country Status (9)
Country | Link |
---|---|
US (1) | US10045548B2 (zh) |
JP (1) | JP6105734B2 (zh) |
KR (1) | KR101409967B1 (zh) |
CN (1) | CN103651863B (zh) |
AU (1) | AU2013318841B2 (zh) |
HK (1) | HK1194254A1 (zh) |
SG (1) | SG11201501425VA (zh) |
TW (1) | TWI574629B (zh) |
WO (1) | WO2014046416A1 (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110200078A (zh) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | 一种降脂复合益生菌发酵酸豆乳的制备方法 |
CN110547332A (zh) * | 2018-06-01 | 2019-12-10 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种豆奶的制备方法 |
CN110800811A (zh) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | 一种营养豆奶的生产工艺 |
CN112754022A (zh) * | 2019-11-01 | 2021-05-07 | 内蒙古伊利实业集团股份有限公司 | 一种以大豆为主要蛋白来源的高生物价蛋白食品及其制备方法 |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101651633B1 (ko) * | 2013-11-25 | 2016-08-29 | 농업회사법인 제주콩산업(주) | 나물용 콩을 이용한 두유 제조방법 |
KR20160066136A (ko) | 2014-12-02 | 2016-06-10 | 주식회사 이롬 | 비탈피의 대두를 사용한 전두유의 제조방법 |
JP6396517B2 (ja) * | 2017-01-16 | 2018-09-26 | 和光食品株式会社 | オカラ含有組成物及びその製造方法 |
CN109419403B (zh) * | 2017-08-24 | 2022-08-30 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪器具、豆浆制取的方法及计算机装置 |
CN108576238A (zh) * | 2018-04-28 | 2018-09-28 | 郑霞 | 一种豆制饮品的制备方法 |
KR20200131698A (ko) | 2019-05-14 | 2020-11-24 | (주)서울에프엔비 | 분산성을 개선한 통두유 조성물 및 이의 제조방법 |
KR102352136B1 (ko) * | 2019-10-10 | 2022-01-19 | 대한민국(농촌진흥청장) | 기능성 전두유 및 그의 제조방법 |
CN111919891A (zh) * | 2020-07-31 | 2020-11-13 | 北京再益生物科技有限公司 | 一种磨浆工艺、全豆豆浆及其制备工艺 |
CN114009693A (zh) * | 2021-11-12 | 2022-02-08 | 豆源和(山东)食品饮料有限公司 | 一种高纤维的全豆植物蛋白浆料及其制备方法和应用 |
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CN101155519A (zh) * | 2005-04-12 | 2008-04-02 | 大象Fnf株式会社 | 全豆豆浆及豆腐的制造方法 |
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US3981234A (en) * | 1974-05-09 | 1976-09-21 | University Of Illinois Foundation | Apparatus for the preparation of a soybean beverage base |
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JPS6078552A (ja) * | 1983-10-04 | 1985-05-04 | Kaneshiro Tsusho Kk | 無臭豆乳の製造法 |
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- 2013-09-03 TW TW102131644A patent/TWI574629B/zh active
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CN112754022A (zh) * | 2019-11-01 | 2021-05-07 | 内蒙古伊利实业集团股份有限公司 | 一种以大豆为主要蛋白来源的高生物价蛋白食品及其制备方法 |
CN110800811A (zh) * | 2019-12-26 | 2020-02-18 | 阜阳欣荣食品有限公司 | 一种营养豆奶的生产工艺 |
Also Published As
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KR101409967B1 (ko) | 2014-06-20 |
JP2015529093A (ja) | 2015-10-05 |
AU2013318841B2 (en) | 2017-03-30 |
TW201412251A (zh) | 2014-04-01 |
US10045548B2 (en) | 2018-08-14 |
KR20140037697A (ko) | 2014-03-27 |
US20150237879A1 (en) | 2015-08-27 |
WO2014046416A1 (ko) | 2014-03-27 |
HK1194254A1 (zh) | 2014-10-17 |
JP6105734B2 (ja) | 2017-03-29 |
CN103651863B (zh) | 2016-02-17 |
SG11201501425VA (en) | 2015-05-28 |
TWI574629B (zh) | 2017-03-21 |
AU2013318841A1 (en) | 2015-03-12 |
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