http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114376154-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1da84b4e2b6e5bb21b66c2eb5a8747a8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18 |
| filingDate | 2020-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b9af4273445dc79a90ce81f3955edcc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f732fab413aaecd83b1630e7cbd93f7c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_429100cd96e8dbda640b1a9e726aea3d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61dc0226ff7bb75a54b79eb52c8244c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67a289b5ccbb69a475fe5df2773a3381 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbdad89711a98cfefa8a3e9c70962055 |
| publicationDate | 2022-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114376154-A |
| titleOfInvention | Method for preparing functional soybean milk powder |
| abstract | The invention discloses a method for preparing functional soybean milk powder, which comprises the following steps: firstly, removing impurities from soybeans, crushing, peeling, soaking the soybeans, grinding the soybeans into thick liquid, and boiling the thick liquid; then adjusting the pH value, adding functional components of whey protein, high-F-value oligopeptide and other auxiliary materials for blending; homogenizing the prepared soybean milk in cavitation jet homogenization, performing ultrahigh temperature instantaneous heat treatment, and drying at low temperature to obtain the final product, i.e. the functional soybean milk powder. The added whey protein and the high F value oligopeptide oligomer are added to increase the nutritional value of the soybean powder, and the added animal protein enriches the functional characteristics of the vegetable protein, improves the digestibility and improves the fatigue resistance of the soybean powder; the cavitation jet homogenization technology and the low-temperature drying technology are utilized to enable the soybean milk powder to be more uniform in material mixing, prevent protein aggregation and precipitation, improve the absorption efficiency, the solubility and the functional activity of the soybean milk powder, and improve the production and utilization values of products. |
| priorityDate | 2020-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.