CN103689095A - Fruit-flavored soymilk added with emulsifier - Google Patents
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- CN103689095A CN103689095A CN201210444955.7A CN201210444955A CN103689095A CN 103689095 A CN103689095 A CN 103689095A CN 201210444955 A CN201210444955 A CN 201210444955A CN 103689095 A CN103689095 A CN 103689095A
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Abstract
The invention provides a fruit-flavored soymilk added with an emulsifier. The fruit-flavored soymilk comprises, by mass: 35% of soymilk, 10% of pure fruit juice, 7% of sucrose, 0.1% of citric acid, and 0.05% of malic acid. The fruit-flavored soymilk is characterized by also containing the emulsifier, which is composed of, by mass: 0.07% of tripolyglycerol fatty acid ester, 0.07% of molecular distilled monoglyceride, and 0.05% of a sucrose ester emulsifier SE-13. From the technical level, the problem that juice and soymilk cannot be mixed is completely broken, so that the nutritional ingredients of fruit juice and soymilk are fused in a beverage, and people can drink a cup of soymilk containing the nutritional ingredients of two food. Thus, the fruit-flavored soymilk added with an emulsifier involved in the invention can get the public's praise.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of soymilk, this soymilk is the fruit juice taste soymilk that is added with emulsifying agent.
Background technology
China is the native place of soya bean, is the cradle of world soya bean, so, by the world, be described as " soybean kingdom ".
Document shows, China people the cultivated soybean history of existing 5000.Soybean is the most ancient in the world crops, belongs to " five cereals " founding father crop, is again emerging worldwide five large main cultivation crops.
Soybean is the body-building good merchantable brand that a kind of nutritive value is very high.In soybean, protein content, up to 40%, can compare favourably with the nutrition of meat, egg, milk.Fat content in soybean reaches 20%, also contains vitamin A, B, C, D, E etc.Trace element contained in soybean is also very abundant: 110 milligrams of per kilogram soybean iron content, and the utilization that is easy to be absorbed by the body, is highly profitable to prevention hypoferric anemia; The content per kilogram of phosphorus reaches 5710 milligrams.It is the most suitable that body void and neurasthenic people often eat soybean.According to nutritionist, talk, 1 kilogram of soybean is equivalent to 2 kilograms of thin porks, 3 kilograms of eggs and 12 kilograms of protein that milk is contained, thereby enjoys the laudatory title of " Vegetable meat " and " green milk ".
Soymilk is the extract of the water of soybean, belongs to the category of vegetable protein beverage.It contains water-fast cellulose, insoluble protein, grease etc.Drink soymilk the same with milk drink, can obtain the albumen of high-quality.
As shown in the table, although the contained necessary amino acid of soybean protein is poorer than the albumen of egg, milk etc., in the middle of plant food, be the most rational, also approach most the ratio of needed by human body.
The essential amino acid of part food protein forms (unit: mg/g protein)
The soymilk product of China is extensively subject to all kinds of crowds' welcome, and soymilk also becomes a kind of all-ages nutrition product, and Europe calls it " plant soymilk ", but soymilk taste is more single, is the subject matter of its existence.
Ke Linkang Benin doctor of U.S. Cornell University is given a report and is thought with the material of 6500 family China farmers' dietary structures according to portion, Chinese compare with westerner, the probability of suffering from cancer, heart disease and diabetes is lower, and this is relevant with less picked-up animal protein in their diet.This is the report of doing in the investigation of doctor's Kang Beier participate NNFA.He thinks, the protein that American absorbs every day 70 percent is from animal meat, and Chinese only have 7 percent.The every 100CC Blood Cholesterol of Chinese content, about 90 to 190 milligrams, is exactly due to the event of low meat consumption.Doctor Kang Beier thinks, westerner should be down to panning protein from animal meat 10 to 1 15, and should from the foods such as cereal, beans, vegetables, fruit, cover the shortage.
According to as mentioned above, United States Medicine circle is delivered experimental result, claims that soybean contains two kinds of special chemical compositions, can in animal bodies, resist cancer, reduces cholesterol and alleviates heart disease crisis.Therefore, soybean is manufactured food and increases severely in U.S.'s market, has transferred the enthusiasm that peasant plants soybean.
In addition, the traditional soybean food of China is as bean curd, soya-bean milk, dried bean curd and large bean sprouts etc., and also there is sale in U.S. supermarket.And U.S. food businessman, the fashion foods such as the ice cream that enthusiasm distribution soybean is made, cheese, hamburger.
US Congress has appropriated funds 5,000,000 dollars, also has in addition from some research institutions and agricultural community contribution, and national soybean experiment is formally set up in Yi Zhou campus.Spring in 1992, United States Department of Agriculture obtains 500 kinds of different soybean seeds by Chinese Central China 9 provinces, transports to Yi Zhou.
U.S. cancer research institute thinks, the relation value of food and cancer must be furtherd investigate.Now employed tens million ofly dollar, how investigation utilizes food anti-cancer, and soybean is one of goal in research wherein, in agricultural and medical circle, lays out critical role simultaneously.
Although the nutritive value of soymilk is very high, and local flavor has greatly improved than soya-bean milk, to healthy also helpful, even exceed in some aspects cow's milk, but no matter be our Asian countries or most of American-European countries of being in fashion in conventional articles, milk often consumption figure according to higher than soymilk, even be also like this in China.Cause the reason of this situation, consumer when pursuing healthy living, the pleasure of the senses of being unwilling again to abandon, and the smooth exquisiteness come not as good as milk far away of the local flavor of soymilk and mouthfeel.But people's consumption idea reaches its maturity now, more focuses on nutritive value and takes care of health rather than pursuit excellent flavor simply, and this situation can change one day, but needs a longer period and just can make soymilk do not continued in disfavor.Certainly also having a reason is that soymilk does not have the stability of milk good, and storage period is short.
And Chinese traditional soya-bean milk is because its production technology is simple, only comprise the technical process such as defibrination, filtration and heating, soymilk has increased the steps such as homogeneous, vacuum deodorization, soly just slough obvious beany flavor and bitter taste that soya-bean milk has, and in mouthfeel, also reduced harsh feeling and granular sensation.And the main cause of beany flavor is that to have the fatty acid oxidation of conjugated double bond caused due to the catalysis when the defibrination of the lipoxidase in soybean, simultaneously in this catalytic process, some have the material of peculiar smell to generate, and n-hexyl aldehyde is topmost a kind of beany flavor material wherein.This is a kind of enzymic catalytic reaction, before defibrination and during defibrination as long as heat treatment just can be inhibited; Bitter taste in soymilk is the reason from the soyasaponin in soybean, and soyasaponin is a kind of material with higher biological activity, so, how to do and could remove the bitter taste of soymilk and retain lower soyasaponin, being a problem that is worth discussion, is also inevitable important topic in soya milk product exploitation.
Because bean products can produce beany flavor when the production and processing, not quite easily by consumer, accepted, U.S. soybean foundation (2005) investigation shows that 18% consumer, because local flavor reason refusal adds diet by bean products, has largely limited the development of soymilk industry.
Yet along with updating of soy milk production technology in recent years, to the research that deepens continuously of bean products, the taste flavor of soymilk has also had very large improvement, thereby has promoted the development of soymilk industry.
But in general, the development of soymilk industry is relatively slow.Main cause is as follows:
1, industry lacks popular soya milk product knowledge education.Consumer differentiates unclear for the concept of soya milk product and soya-bean milk product, think that soymilk is exactly soya-bean milk, and soya-bean milk has fishy smell, mouthfeel coarse again, so relative low price has been seized the popular consumption for soymilk of part.
2, the impact of product safety aspect.Varieties of food items occurs again and again, and soymilk is but also escaped, as " soymilk the is poisoning " event in Jilin and Liaoning.
3, the package design of soymilk can not meet numerous consumer demands.Kind of packing is single, does not meet the increasingly fastidious standard increasing of consumer.
The problem that exploitation fruit juice soymilk exists:
Fruit juice soymilk beverage had both contained the suspension (protein, cellulose etc.) that insoluble granule forms, and contained again emulsion (Adipogenesis), also had true solution formation such as () sugar, inorganic salts, was a complicated heterogeneous Unstable Systems.Protein is met acid precipitation is easily occurred, and period of storage is once the long phenomenon that there will be protein precipitation and fat floating, so the maximum that the unstability of product is production process hinders, restricted to a certain extent the development of beverage, the principal element that affects product stability comprises formula for a product and production technology, and wherein the influence factor in formula for a product has:
1, product design: protein content more high product is more unstable
2, pH value: the isoelectric point majority of phytoprotein, between 4-6, is chosen suitable pH most important to product stability for protein is fully dissociated, is tried one's best away from the isoelectric point of protein under the prerequisite that does not affect its mouthfeel and local flavor.
3, adding suitable emulsion stabilizer " can avoid fat floating, reduce product precipitation.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the single defect of soymilk taste in existing food processing, and a kind of fruity soymilk that is added with emulsifying agent is provided.
In order to address the above problem, technical scheme of the present invention is such:
A fruity soymilk that is added with emulsifying agent, its composition is as follows: soymilk addition 35%, pure juice addition 10%, sucrose addition 7%, citric acid 0.1%, malic acid 0.05%, aforementioned percentage is mass percent, it is characterized in that, in described soymilk, also contain emulsifying agent, described emulsifying agent is three polyglyceryl fatty acid ester additions 0.07%, molecule distillating monoglyceride addition 0.07%, Sucrose Fatty Acid Ester emulsifying agent SE-13 addition 0.05%, percentage is mass percent.
Beneficial effect, brand-new fruity soymilk of the present invention, fruity soymilk is not only contained whole nutrition of all common soya-bean milk, and contain abundant natural water fruit juice, and the nutrition that vegetable juice is contained, not only color and luster is tempting, excellent taste, and nutritious, various in style, allow you when impression is delicious, have more taste to select.Contained abundant carbohydrate, organic acid, cellulose, vitamin, mineral matter, polyphenol and flavonoids nutriment in fruit, with the perfect adaptation of soya-bean milk.Owing to having added fruit juice or vegetable juice composition, it can reduce blood fat to fruity soymilk, reduces blood pressure, pre-anti-cancer, strengthening bone.Nutritious, heat is not high, and fat-reducing effect is fairly good.Fruit or a kind of natural medicines for relieving intestinal disorders, contain 1 15 pectin because of it, can improve the peristaltic forces of intestines.
From technological layer, incite somebody to action, thoroughly broken the immiscible problem of fruit juice and soya-bean milk, the nutritional labeling of fruit juice and soya-bean milk is merged in a kind of beverage, people drink the nutritional labeling that one glass of soya-bean milk can comprise two kinds of food, can obtain popular favorable comment.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, describe the present invention in detail;
Fig. 1 is the schematic flow sheet of fruity soymilk preparation method of the present invention.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with concrete diagram, further set forth the present invention.
A fruity soymilk that is added with emulsifying agent, its composition is as follows: soymilk addition 35%, pure juice addition 10%, sucrose addition 7%, citric acid 0.1%, malic acid 0.05%, aforementioned percentage is mass percent, it is characterized in that, in described soymilk, also contain emulsifying agent, described emulsifying agent is three polyglyceryl fatty acid ester additions 0.07%, molecule distillating monoglyceride addition 0.07%, Sucrose Fatty Acid Ester emulsifying agent SE-13 addition 0.05%, percentage is mass percent.
The preparation method of its fruity soymilk, comprises the following steps bubble beans, defibrination, mashing off, filtration, degassed, fruit juice mixing, homogeneous, canned,
At filling packing skin, can print various external packing pattern according to the kind of fruit juice soya-bean milk, make product more popular.
Normal temperature is preserved, and the shelf-life was at 15 days.
Below by description of test, the reasonability of the emulsifier ratio of fruity soymilk of the present invention.
Select desirable emulsifying agent and stabilizing agent no less important, a suitable emulsifying agent, should have very strong affinity with water and oil phase, and simple a kind of emulsifying agent is difficult to reach requirement, so selecting of emulsifying agent should be better with the composite use of several emulsifying agents.
Molecule distillating monoglyceride (HLB value 3.8, strong oil-wet type), three polyglyceryl fatty acid esters (HLB value 8.0, osculant), SE-13(HLB value 13, strong hydrophilicity type are chosen in this experiment) carry out composite.HLB value wherein: the oleophylic of emulsifying agent or hydrophilicrty can be differentiated by the size of HLB value, and HLB value is larger represents that hydrophily is stronger, and HLB value is less represents that lipophile is stronger, generally speaking HLB value is between 1 ~ 40.
By 100 times of the 0.1%SDS solution dilutions for bean milk beverage with different emulsifiers preparation, the consumption of each monomer emulsifying agent is consistent, and carries out Three factors-levels experiment.Quadrature results and analysis result is as shown in two width tables below.
Orthogonal experiment factor, level and result
Orthogonal experiment the results of analysis of variance
By quadrature the results of analysis of variance, can be found out, the extreme difference of three polyglyceryl fatty acid esters is maximum, is secondly SE-13, and the extreme difference of molecule distillating monoglyceride is minimum.Illustrating that three polyglyceryl fatty acid esters are maximum to the stability influence of fruit juice soymilk, is secondly SE-13, and what impact was minimum is molecule distillating monoglyceride.The results of analysis of variance explanation: that the coefficient of stability is had to remarkable impact is three polyglyceryl fatty acid esters and SE-13, and the impact of molecule distillating monoglyceride is not remarkable.
So best compound emulsion agent prescription is: three polyglyceryl fatty acid ester additions 0.07%, molecule distillating monoglyceride addition 0.07%, SE-13 addition 0.05%.
From technological layer, incite somebody to action, thoroughly broken the immiscible problem of fruit juice and soya-bean milk, the nutritional labeling of fruit juice and soya-bean milk is merged in a kind of beverage, people drink the nutritional labeling that one glass of soya-bean milk can comprise two kinds of food, can obtain popular favorable comment.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of above-mentioned example; that in above-mentioned example and description, describes just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. the fruity soymilk that is added with emulsifying agent, its composition is as follows: soymilk addition 35%, pure juice addition 10%, sucrose addition 7%, citric acid 0.1%, malic acid 0.05%, aforementioned percentage is mass percent, it is characterized in that, in described soymilk, also contain emulsifying agent, described emulsifying agent is three polyglyceryl fatty acid ester addition 0.06-0.08%, molecule distillating monoglyceride addition 0.06-0.08%, Sucrose Fatty Acid Ester emulsifying agent SE-13 addition 0.04-0.06%, percentage is mass percent.
2. the fruity soymilk that is added with emulsifying agent according to claim 1, is characterized in that, three polyglyceryl fatty acid ester additions 0.07%.
3. the fruity soymilk that is added with emulsifying agent according to claim 1, is characterized in that molecule distillating monoglyceride addition 0.07%.
4. the fruity soymilk that is added with emulsifying agent according to claim 1, is characterized in that, Sucrose Fatty Acid Ester emulsifying agent SE-13 addition 0.05%.
5. the fruity soymilk that is added with emulsifying agent according to claim 1, is characterized in that, described three polyglyceryl fatty acid esters are maximum to the stability influence of fruit juice soymilk, are secondly SE-13, and what impact was minimum is molecule distillating monoglyceride.
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| CN201210444955.7A CN103689095A (en) | 2012-09-27 | 2012-11-08 | Fruit-flavored soymilk added with emulsifier |
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| CN2012104424687A Pending CN103098899A (en) | 2012-09-27 | 2012-11-08 | Fruity soymilk |
| CN201210444955.7A Pending CN103689095A (en) | 2012-09-27 | 2012-11-08 | Fruit-flavored soymilk added with emulsifier |
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| CN2012104424687A Pending CN103098899A (en) | 2012-09-27 | 2012-11-08 | Fruity soymilk |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322701A (en) * | 2014-10-15 | 2015-02-04 | 苏州苏东庭生物科技有限公司 | Red bayberry soy milk drink and processing method thereof |
| CN106962492A (en) * | 2017-04-19 | 2017-07-21 | 南昌大学 | A kind of method that disperse of clashing produces soymilk |
| CN107593923A (en) * | 2017-09-18 | 2018-01-19 | 广东金维牛奶有限公司 | A kind of fruity soymilk |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478263A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Fruit juice type soymilk beverage |
| CN104542971A (en) * | 2013-10-17 | 2015-04-29 | 辽东学院 | Preparation process for selenium enriched carrot fermented soymilk |
| CN103636802A (en) * | 2013-11-05 | 2014-03-19 | 苏州金记食品有限公司 | Loquat soya-bean milk |
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| CN103734349A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Fruit juice soymilk and preparation method thereof |
| CN103960370A (en) * | 2014-04-30 | 2014-08-06 | 贵州北极熊实业有限公司 | Soymilk and preparation method thereof |
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| CN113951449A (en) * | 2021-10-28 | 2022-01-21 | 广西梧州冰泉实业股份有限公司 | Fruit-flavor soybean milk powder and preparation process thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658298B (en) * | 2009-08-21 | 2012-08-29 | 安徽省黑牛食品工业有限公司 | Novel acid double-protein polypeptide soymilk drink and preparation method thereof |
| CN101897360A (en) * | 2010-07-23 | 2010-12-01 | 江南大学 | A kind of fruit juice soybean milk drink and its production method |
| CN102511562A (en) * | 2011-07-13 | 2012-06-27 | 昆明佰旺食品有限公司 | Fermented soy yoghurt |
-
2012
- 2012-11-08 CN CN201210445040.8A patent/CN103689096A/en active Pending
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322701A (en) * | 2014-10-15 | 2015-02-04 | 苏州苏东庭生物科技有限公司 | Red bayberry soy milk drink and processing method thereof |
| CN106962492A (en) * | 2017-04-19 | 2017-07-21 | 南昌大学 | A kind of method that disperse of clashing produces soymilk |
| CN107593923A (en) * | 2017-09-18 | 2018-01-19 | 广东金维牛奶有限公司 | A kind of fruity soymilk |
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| Publication number | Publication date |
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| CN103098899A (en) | 2013-05-15 |
| CN103689096A (en) | 2014-04-02 |
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