TH2969U - The manufacturing process of high-protein soy milk mixed with fruit juice and related products. - Google Patents

Abstract

The production process of high-protein soy milk blended with fruit juice involves preparing soy milk using full-fat soy flour produced from hulled soybeans. This flour is hydrolyzed with alcalase enzyme under various optimal conditions, including soy flour concentration when mixed with water, heating the mixture, pre-enzyme addition, enzyme concentration, pH adjustment, temperature, and hydrolysis time, centrifugation, and inhibiting enzyme activity in the resulting soy milk. The final product is then adjusted to contain 2.0% fat. This mixture is then blended with high-acid fresh fruit juice. The pH of the product is adjusted to 3.7 (formula 0.3) before adding pectin, aiming for 0.5 to 0.7% by weight, and 6% by weight of sugar. The soy milk and fruit juice mixture is blended at a ratio that results in a final product with 2.5% protein, and then homogenized at 8500 rpm. The resulting soy milk blended with fruit juice has a high protein content of 2.5% and a homogeneous consistency.

Claims (4)

1. The production process of high-protein soy milk mixed with fruit juice consists of the following steps: 1.1. Preparation of full-fat soy flour by shelling soybeans and grinding them through a 0.5 mm sieve. 1.2. Mixing the full-fat soy flour obtained from step 1.1 with water until well combined, using the following ratio of soy flour... 1.2. Heat the mixture from step 1.2 to 80°C for 10 minutes. 1.3. Adjust the pH of the mixture from step 1.3 to 7.5 using a 6 Normal sodium hydroxide solution, then stir with a paddle mixer. 1.4. Add 0.2% (by weight) of alkaline enzyme (alkalase) to the mixture from step 1.4. 1.5. Hydrolyze the mixture from step 1.5, maintaining a temperature of 50°C throughout the hydrolysis process for 10 minutes. 1.6. Centrifuge the mixture from step 1.7 using a basket centrifuge. Then heat at 85 degrees Celsius for 15 minutes, then let it cool. Neutralize the pH with 0.1 normal hydrochloric acid. 1.8. Adjust the fat content of the mixture from step 1.8 by adding 1.1% by weight of vegetable oil to the soy milk. 1.9. Preparation of pasteurized fruit juice by taking the fruit juice... Add 0.5-0.7% pectin by weight of the product. Add 6% sugar by weight of the product. Adjust the pH with 0.5 M citric acid to achieve a pH of 3.7 after mixing (formula 0.3). Then pasteurize at 72°C for 15 seconds. 1.10. Mix the soy milk obtained from step 1.8 with the pasteurized fruit juice obtained from step 1.9 in a ratio of soy milk to pasteurized fruit juice of 1:1.6 by weight. Homogenize at 8500 rpm for 2 minutes. This will obtain a high-protein soy milk mixed with fruit juice product that has good stability throughout its 4-day shelf life. 2. The process for producing high-protein soy milk mixed with fruit juice as per claim 1, where the fruit can be selected from orange juice, pineapple juice, or passion fruit juice. 3. The process for producing soy milk mixed with fruit juice according to either claim 1 or 2, where the vegetable oil can be selected from a group of vegetable oils containing unsaturated fatty acids. 4. High-protein soy milk mixed with fruit juice, produced in accordance with any one of the three patents 1-3.