CN1352891A - Ultramicro emulsion process for soybean milk and its product - Google Patents
Ultramicro emulsion process for soybean milk and its product Download PDFInfo
- Publication number
- CN1352891A CN1352891A CN00133429A CN00133429A CN1352891A CN 1352891 A CN1352891 A CN 1352891A CN 00133429 A CN00133429 A CN 00133429A CN 00133429 A CN00133429 A CN 00133429A CN 1352891 A CN1352891 A CN 1352891A
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- China
- Prior art keywords
- soya
- bean milk
- ultra micro
- rice
- soybean
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- Dairy Products (AREA)
Abstract
A process for ultramicro emulsification of edible soybean milk features that a high-pressure turbulence equipment is used for high-speed ultramicro emulsification to soybean milk for changing its structure, resulting in deodouring the soybean milk, increasing sweetness, destroying the pathogenic bacteria (including flavatin) and preventing deposition.
Description
The present invention relates to a kind ofly will eat the ultra micro emulsification method that soya-bean milk is taked Ya Nami, also relate to the like product of production.
Soya-bean milk is to be the beverage a kind of commonly used of raw material with the soybean, has the long-range history of drinking in China.Special the disease of cardio-cerebrovascular becomes a big hidden danger of modern health of people aspect after people's living standard significantly improves, and processed soybean food then more and more is subjected to people's favor as a kind of healthy food.Its contained abundant natural component such as protein, vitamin, isoflavones, lecithin etc. have pre-anti-aging, osteoporosis, diseases of cardiovascular and cerebrovascular systems etc. that positive role is arranged to human body.Particularly external in recent years studies show that, soybean protein is verified and prevented breast cancer, prostate cancer etc. to have very great help.Particularly its nutritional labeling has important function for teen-age growing up healthy and sound.Recently, State Council sets up special soybean action programme leading group and determines at national large-scale promotion soy food product, and striving for provides one glass of soya-bean milk every day for each school-ager of the whole nation in the near future.But no matter old-fashioned bean curd workshop, or the large-scale industrial production of today comprise the state-of-the-art soya-bean milk process equipment of external import, and its production technology still can not overcome some defectives of soya-bean milk food self.For example, the taste of beans stink smell just makes many people can not accept soymilk; Be difficult to get rid of clean aflatoxins etc. in the beans prizes product and cause threat again human health; Mouthfeel discomfort during the precipitation of soya-bean milk self causes and drinks and so on, causes the particularly resistance of the large tracts of land popularization of soya-bean milk of bean food.
The objective of the invention is to utilize advanced ultra micro emulsifying technology, soya-bean milk is carried out deep processing, overcome soya-bean milk in above-mentioned defective aspect these.
---remove the beans stink smell that general bean food has, and have light sweet taste.Like this, make some can accept this new product soya-bean milk fully for the unused people of beans stink smell; Simultaneously general people often cover beans stink smell in the soya-bean milk by adding sugar part, and the light sweet taste that this product had, and will make majority needn't add sugar part again, more are of value to health.
---make nearly all pathogenic bacteria, all go to wreck as Escherichia coli etc. to the mankind.Like this, itself promptly be a sterile production process, as long as resolve the follow-up sealing problem of equipment, can directly pack.
-aflatoxins of carcinogen is destroyed.Because general cereal also can't be eradicated a spot of mildew phenomena in links such as transportation storage, also just be difficult in the food processing remove fully extensively regarded as carcinogenic aflatoxins with avoiding.And the ultra micro emulsifying technology makes aflatoxins be damaged, and helps health.
---do not destroy nutrient components of soybean, and make its easier being absorbed by the body.
---successfully solve the sedimentation problem of soya-bean milk
Technical scheme of the present invention is: a kind of nanometer of soya-bean milk or Ya Nami ultra micro emulsification method, in order to the edible soya-bean milk of tradition is carried out at a high speed and the emulsification of superfine, at first soybean being carried out fragmentation handles, carry out the ultra micro emulsification treatment by nanometer or inferior nanometer ram machine or homogenizer then, its structure is changed, remove the beans stink smell of soya-bean milk, increase the soya-bean milk sweet taste, make bacterium and carcinogen in the soya-bean milk destroyed, do not destroy nutrient components of soybean again simultaneously, make its easier being absorbed by the body.
Therefore, the present invention will produce bigger economic and social benefit to society.
---produced and the distinct new varieties of traditional soybean milk, can make more people accept bean beverage, market has bigger expansion.
---because this technology has replaced the sterilization process of soya-bean milk processing in some sense, make financial cost reduce relatively.
---because this technology has changed the taste of original soya-bean milk, people's sugaring or few sugaring again drink, and also play the effect that reduces cost relatively.
---improved the edible security of soya-bean milk product.
Embodiments of the invention are as follows:
1, with the soybean is raw material, through the selected pulverizing pulping of milling;
2, soya-bean milk is carried out preliminary granularity screening;
3, adopt nanometer or Ya Nami colliding technique, in the high pressure range of 100KG-1000KG, produce ultrasonic wave energy, utilize the technology of pulse, shearing and vacant expansion, realize the structural change of slurry inside by turbulent at a high speed bump;
4, soybean milk particle size is refine to 10
-4-10
-8In the scope of rice, preferred refinement to 10
-5-10
-8Rice, more excellent is 10
-6About rice.
Claims (8)
1, a kind of nanometer of soya-bean milk or Ya Nami ultra micro emulsification method, in order to the edible soya-bean milk of tradition is carried out at a high speed and the emulsification of superfine, wherein, at first, soybean is carried out fragmentation handles, adopt nanometer or Ya Nami colliding technique then, in the high pressure range of 100KG-1000KG, produce ultrasonic wave energy by turbulent at a high speed bump, utilize pulse, the technology of shearing and vacant expansion, realize the structural change of slurry inside, remove the beans stink smell of soya-bean milk, increase the soya-bean milk sweet taste, destroy bacterium and carcinogen in the soya-bean milk, simultaneously do not destroy nutrient components of soybean, make its easier being absorbed by the body, and solve the sedimentation problem of soya-bean milk.
2, nanometer as claimed in claim 1 or Ya Nami ultra micro emulsification method is characterized in that the soybean milk particle size after the ultra micro emulsification treatment is 10
-4To 10
-8Rice.
3, nanometer as claimed in claim 1 or Ya Nami ultra micro emulsification method is characterized in that the soybean milk particle size after the ultra micro emulsification treatment is 10
-5To 10
-8Rice.
4, nanometer as claimed in claim 1 or Ya Nami ultra micro emulsification method is characterized in that the soybean milk particle size after the ultra micro emulsification treatment is 10
-6About rice.
5, a kind of soya-bean milk is characterized in that, this soya-bean milk is made by the method for claim 1.
6, a kind of soya-bean milk is characterized in that, the granularity of this soya-bean milk is 10
-4To 10
-8Rice.
7, soya-bean milk as claimed in claim 6 is characterized in that, the granularity of this soya-bean milk is 10
-5To 10
-8Rice.
8, soya-bean milk as claimed in claim 6 is characterized in that, the granularity of this soya-bean milk is 10
-6About rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00133429A CN1352891A (en) | 2000-11-06 | 2000-11-06 | Ultramicro emulsion process for soybean milk and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00133429A CN1352891A (en) | 2000-11-06 | 2000-11-06 | Ultramicro emulsion process for soybean milk and its product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1352891A true CN1352891A (en) | 2002-06-12 |
Family
ID=4595712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00133429A Pending CN1352891A (en) | 2000-11-06 | 2000-11-06 | Ultramicro emulsion process for soybean milk and its product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1352891A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805157A (en) * | 2012-08-05 | 2012-12-05 | 陈朝银 | Gastrodia and walnut milk and making technique thereof |
| CN105982066A (en) * | 2015-03-01 | 2016-10-05 | 宁波荣辉生物科技有限公司 | Nanometer-grade freeze-dried garlic powder |
| CN106857872A (en) * | 2017-01-05 | 2017-06-20 | 东北农业大学 | A kind of method for improving bean curd stability |
| CN106962490A (en) * | 2017-04-19 | 2017-07-21 | 南昌大学 | A kind of sheep newborn soybean beverage of self-emulsifying stabilization method production |
| CN107114636A (en) * | 2017-04-19 | 2017-09-01 | 南昌大学 | The one self-emulsifiable oil aqueous fusion for cultivating peanut almond bevertage closes preparation method |
| CN107114637A (en) * | 2017-04-19 | 2017-09-01 | 南昌大学 | A kind of calcium fortification walnut beverage of use dispersion profit fusion method production |
| CN107136366A (en) * | 2017-04-19 | 2017-09-08 | 南昌大学 | A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production |
| CN107156308A (en) * | 2017-04-19 | 2017-09-15 | 南昌大学 | A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN114246299A (en) * | 2021-10-11 | 2022-03-29 | 华中农业大学 | Method for improving stability of soybean milk and reducing beany flavor by real-time monitoring ultrasonic waves |
-
2000
- 2000-11-06 CN CN00133429A patent/CN1352891A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805157A (en) * | 2012-08-05 | 2012-12-05 | 陈朝银 | Gastrodia and walnut milk and making technique thereof |
| CN105982066A (en) * | 2015-03-01 | 2016-10-05 | 宁波荣辉生物科技有限公司 | Nanometer-grade freeze-dried garlic powder |
| CN106857872A (en) * | 2017-01-05 | 2017-06-20 | 东北农业大学 | A kind of method for improving bean curd stability |
| CN106962490A (en) * | 2017-04-19 | 2017-07-21 | 南昌大学 | A kind of sheep newborn soybean beverage of self-emulsifying stabilization method production |
| CN107114636A (en) * | 2017-04-19 | 2017-09-01 | 南昌大学 | The one self-emulsifiable oil aqueous fusion for cultivating peanut almond bevertage closes preparation method |
| CN107114637A (en) * | 2017-04-19 | 2017-09-01 | 南昌大学 | A kind of calcium fortification walnut beverage of use dispersion profit fusion method production |
| CN107136366A (en) * | 2017-04-19 | 2017-09-08 | 南昌大学 | A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production |
| CN107156308A (en) * | 2017-04-19 | 2017-09-15 | 南昌大学 | A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN114246299A (en) * | 2021-10-11 | 2022-03-29 | 华中农业大学 | Method for improving stability of soybean milk and reducing beany flavor by real-time monitoring ultrasonic waves |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |