111results about How to "No beany smell" patented technology

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

The invention discloses a dual-protein based polypeptide soy-bean milk powder and a preparation method thereof. The dual-protein based polypeptide soy-bean milk powder adopts the following raw materials by weight percentage: 30-45 percent of soy-bean milk containing soy-bean polypeptide (calculated by dry weight), 20-30 percent of milk powder, 15-30 percent of malt syrup, 10-20 percent of white sugar, 3-10 percent of edible soy-bean oil, 2-5 percent of soy-bean cellulose, 1-4 percent of soy-bean oligosaccharides and 1 percent of edible calcium carbonate. The dual-protein based polypeptide soy-bean milk powder is prepared by the following steps of: using the raw materials mentioned above: (1) preparing the soy-bean milk containing soy-bean polypeptide, (2) mixing nutrients, (3) high-pressure homogenizing and refining, and (4) spraying and drying. The invention takes soy-bean as main raw material, therefore, the cost is low; soy-bean not only provides soy-bean protein and parts of soy-bean protein is turned into soy-bean polypeptide by enzymolysis, therefore, the source of raw materials is rich. The dual-protein based polypeptide soy-bean milk powder has abundant nutrients and smooth, aromatic and pure mouth feel and no bean tastes basically.

The invention relates to the field of food and food processing, in particular to a preparation method of SPI (soybean protein isolate). The method disclosed by the invention comprises the following steps: extracting defatted soybean meal, separating and carrying out primary sterilization and flash evaporation, acid precipitation, neutralization, enzymatic hydrolysis, secondary sterilization and flash evaporation, drying, ultra-micronization and the like. By adopting the method disclosed by the invention, SPI products which are free of beany flavor and salty and bitter taste, good in taste, excellent in dispersion and stable in stability can be produced. SPI prepared with the method is very suitable for being taken as a raw material for processing and producing a soybean protein solid beverage, and the quality of soybean protein solid beverage products can be fundamentally improved. Therefore, the method and product disclosed by the invention are very suitable for technical needs of the current soybean protein production industry, and the popularization and application of the method and product have very important significance on broadening the application of SPI in the food industry.

The invention relates to a preparation method of double-protein polypeptide soya-bean milk powder solid beverage, which comprises the following steps: (1) soybean is used to prepare soya-bean milk; (2) the enzyme in partial soybean protein of the soya-bean milk is treated with enzymolysis by prolease into soybean polypeptide; (3) the enzyme is killed to obtain polypeptide soya-bean milk; (4) the following raw materials are first prepared: the polypeptide soya-bean milk, whole milk powder, maltose syrup, white sugar, soybean fiber, edible soybean oil, soybean oligosaccharide, edible calcium carbonate, vitamin A and vitamin D; and then the whole milk powder, the maltose syrup, the white sugar, the soybean fiber, the edible soybean oil, the soybean oligosaccharide, the edible calcium carbonate, the vitamin A and the vitamin D are added into the polypeptide soya-bean milk and mixed evenly, to obtain mixed liquid; (5) the mixed liquid receives spray drying treatment, and the double-protein polypeptide soya-bean milk powder solid beverage is obtained. The double-protein polypeptide soya-bean milk powder solid beverage prepared by the invention has vegetable protein, animal protein, the soybean polypeptide, high nutrition value and is better for the health of human body.

The invention discloses a production method of sour soybean milk with good flavor. The method comprises the following steps: with kilogram and liter as the mass unit and volume unit respectively, adding water to the soybean at a mass-volume ratio of (1:4)-(1:6), adding NaHCO3, stirring uniformly and soaking for 6-14 hours at normal temperature; grinding the soaked soybean in hot water at 80-90 DEG C, sieving and boiling to obtain soybean milk; based on the volume of the soybean milk, adding (5-8)% of sucrose, (0-1)% of lactose and (0-1)% of glucose, wherein the percent is according to mass-volume ratio; after sufficient dissolution, treating at a temperature of 70-121 DEGE C; cooling, and inoculating 0.02-0.06g / L ready-to-use starter or adding an activated leavening agent accounting for (5-8)% of the soybean milk by volume; culturing for 12-18 hours at 30-37 DEG C, and refrigerating to obtain sour soybean milk with good flavor. By adopting the method disclosed by the invention, the obtained sour soybean milk does not have beany flavor and is moderately sour and sweet, refreshing in taste and uniform in texture.

The invention relates to a method for preparing peony polypeptide from cake meal which is obtained through preparing peony seed oil by squeezing peony seeds, the polypeptide prepared by the method and application of the polypeptide. During the preparation of the polypeptide, various microbes are added to ferment or various proteases are added to be subjected to enzymolysis, so as to obtain the peony polypeptide product. The product can be in the form of powder, granules, tablets, capsules, oral liquid and the like. The peony polypeptide has the efficacy advantages of lowering cholesterol, lowering blood pressure, promoting fat metabolism, resisting fatigue, enhancing human immunity, regulating human physiological functions and the like and has broad development and application prospect in the fields of food industry, health care, medicine and the like.

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

The invention discloses a vegetable beverage rich in various health-care ingredients and ferment obtained by lactobacillus fermentation and a preparation process of the beverage. The vegetable beverage is prepared from raw materials comprising longan, fructus momordicae, poria cocos, honeysuckle, liquorice, puerarin, royal jelly, agaricus blazei murill, fructo-oligose and soybeans and is prepared by carrying out the lactobacillus fermentation on the raw materials, and then carrying out microwave treatment and ultra-high static pressure treatment. The vegetable beverage contains the soybeans and various other health-care ingredients, does not have the fishy smell without adding any chemosynthetic preservatives and stabilizers, and has the peculiar flavor of the soybeans, and the beverage is stable and has the storage stability.

The invention relates to a method for producing soymilk and bean curd, in particular to a method for producing soymilk and bean curd without bean smell. The key technical points of the invention are as follows: hot water is utilized for a grinding step so as to remove the bean smell primarily, and a degassing step is added after a siruping step to further remove the bean smell. The bean product with pleasing flavor produced by the method is free of bean smell, rich in nutrients, easy to digest and absorb, and suitable for both the old and the young, representing a top grade product on a dinner table. Furthermore, the bean product has a longer service life than that of regular bean products, and can be preserved for seven days at the temperature of 0-5 DEG. C.

The invention discloses banana soymilk and a processing process of the banana soymilk, and aims at solving the problems of coarse mouthfeel, strong beany taste, bitter taste and the like of soymilk. The banana soymilk is fine prepared through procedures, including soybean desquamation and degermination, soymilk preparation, low-temperature blending, high-pressure homogenization, instant ultra-temperature sterilization, aseptic package and the like, by selecting high-quality soybeans, banana jam and white sugar as main raw materials. The prepared banana soymilk is exquisite and mellow in mouthfeel without beany taste or bitter taste and combines with the fragrance and sweet and softness of bananas; and a banana soymilk product is superior to the traditional soymilk product on the aspects of organization state, mouthfeel flavor, nutrition balance and the like. The banana soymilk disclosed by the invention is a novel soymilk vegetable-protein beverage.

The invention discloses a pulping process for a commercial soybean milk machine, which belongs to the technical field of food processing and solves the technical problems that the existing commercial soybean milk machine is time-consuming in pulping, and the quality and mouthfeel of the soybean milk are bad. The pulping process provided by the invention comprises the following steps: a soybean soaking stage of heating up a water tank to a set temperature and draining water to a hopper, mixing the water and the soybeans in the hopper; a pulping stage of crushing the soybeans into serous fluid by a pulping part under the driving of a motor, and draining the serous fluid to a serous fluid barrel; a serous fluid stewing stage of heating up the serous fluid in the serous fluid barrel until the serous fluid is stewed thoroughly, wherein the mixing temperature T1 of the soybeans and water in the soybean soaking stage is not higher than 64 DEG C. The soybeans are soaked at a low temperature, so that an effect of separating protein in the soybeans within a short time is achieved, quality and mouthfeel of soybean are improved, and the pulping efficiency is improved.

The invention relates to an extraction method of soluble dietary fiber in soybean dregs, belonging to the technical field of dietary fiber. Aiming at the problems that the content of total dietary fiber in the soybean dregs is relatively high, but the content of the soluble dietary fiber in the soybean dregs is very low, the invention provides the extraction method of the soluble dietary fiber in the soybean dregs. The method provided by the invention comprises the following steps: culturing and activating lactobacillus bulgaricus and streptococcus thermophilus by using soybean dreg juice and skimmed milk powder aqueous solution; carrying out domestication and mixing to prepare mixed bacterial liquid; inoculating the mixed bacterial liquid into soybean dreg mixed liquid; carrying out fermentation; hydrolyzing multiple macromolecular substances in the soybean dregs so as to improve the yield of the soluble dietary fiber in the soybean dregs; sterilizing the fermented soybean dregs, and then carrying out mixed hydrolysis on the sterilized soybean dregs and cellulase so as to further improve the yield of the soluble dietary fiber in the soybean dregs; and carrying out filtering, concentration, alcohol precipitation, drying and grinding so as to prepare the soluble dietary fiber in the soybean dregs.

The invention discloses a vegetarian meat ball based on wheat gluten protein and a making method thereof, belonging to the field of food processing. The making method comprises the following steps: soaking textured soybean protein at normal temperature, removing impurities, cleaning the textured soybean protein and chopping the textured soybean protein into small broken pieces; adding water into isolated soybean protein to prepare a solution, adding soybean oil and carrying out stirring until complete emulsification; adding the chopped textured soybean protein into the obtained emulsion, then successively adding a flavor composite material, food coloring, cooking wine, salt, sugar, wheat gluten protein and modified starch and carrying out uniform mixing through stirring; and subjecting the obtained mixture to mixing and kneading, molding and steaming so as to obtain the vegetarian meat ball. The vegetarian meat ball prepared in the invention has a high meat simulation degree, appropriately-soft viscoelastic gel, chewy feeling, texture and flavor of real meat, no beany flavor, moderate mouthfeel and thick and delicious taste; and the making method is low in cost and applicable to industrial large-scale production and can provide more abundant options for consumers of vegetarian foodstuffs.

The invention relates to pawpaw peptide liquor and a making method thereof. The pawpaw peptide liquor mainly comprises, by weight, 80-100 parts of pawpaw juice, 20-50 parts of water, 20-25 parts of bean pulp, 15-20 parts of lemon juice, 10-20 parts of white granulated sugar and 0.1-0.5 part of spices. The making method of the pawpaw peptide liquor mainly includes the steps of mixing, spice extract preparation, enzymolysis, primary fermentation, post fermentation, filtering, clarification, filling, sterilization and the like. The pawpaw peptide liquor and the making method thereof have the advantages that the utilization rate of the raw materials is high and sulfur dioxide does not need to be added in the production process; besides, the made pawpaw peptide liquor is strong in flavor, good in nutrition, free of the beany flavor and good in palatability, and the pawpaw peptide liquor has certain functions of feature beautifying, skin nourishing, immunity improving and the like.

The invention relates to the deep processing field of soy bean protein. Specifically, the present invention relates to an acid soluble soy protein preparation method which includes the following steps: alkali dissolving, acid precipitating and centrifugating a defatted soy bean residue to obtain soybean protein isolate precipitation which is dissolved in water to form a slurry, adjusting the pH of the slurry to 1.0 to 4.0 using an acidity regulator, stirring and completely dissolving the soybean protein isolate precipitation to obtain a protein liquid a; microwave digesting the protein liquid a and separating the protein liquid a through centrifugation; treating supernatants obtained by centrifugation at a temperature of 100-180 DEG C and subsequently cooling the treated supernatants; and at last, obtaining the acid soluble soy protein through spray drying. The acid soluble soy protein preparation method has the following advantages of high production efficiency, simple process, low production cost, and high product safety; and produced acid soluble soy protein has a relatively high solubility in the acidic region, and thus acidic beverage containing the acid soluble soy protein has less precipitation, a good taste and a high nutritional value.

The disclosure relates to pea protein vegan plant-based yoghurt and a preparation method thereof. The preparation method comprises the steps that peas are smashed and are prepared into suspension liquid, then an alpha-amylase at a medium temperature is added to react, and then a pH value is adjusted to 9-10; and then the suspension liquid is centrifuged, a supernatant of the suspension liquid is collected, the pH value of the supernatant is adjusted to 3-5, and a pea protein precipitate is collected by centrifugation. After the pH value of the precipitate is adjusted to 6.5-7.5, the pea protein precipitate is mixed with anionic polysaccharide and the pH value is adjusted to 3-5.5 after hydration, and an incubated product containing a protein-polysaccharide electrostatic complex is obtainedby incubation. The incubated product is mixed with sugar and the like, then the product is sterilized after two-stage homogenization treatment, active bacteria are added for fermentation, and the peaprotein vegan plant-based yoghurt is obtained after cold storage. The vegan plant-based pea yoghurt can be prepared by the preparation method. The vegan plant-based yoghurt prepared by the method hasa better flavor.

The invention discloses vegetarian meat balls containing modified starch and a preparation method thereof. The vegetarian meat balls are prepared from the following raw materials in parts by weight: 60-80 parts of vegetable protein, 5-10 parts of the modified starch, 10-20 parts of native starch, 1-5 parts of vegetable oil, 1-3 parts of table salt, 1-5 parts of white sugar, 0.2-0.8 part of myristica fragrans powder, 0.1-0.5 part of pepper and 0.1-0.5 part of ginger powder, wherein the vegetable protein is prepared by mixing soy isolate protein, textured soybean protein and wheat protein according to a mass ratio of 1 to (10-20) to 5, and the modified starch is cassava cross-linked esterified oxidized composite modified starch. The vegetarian meat balls prepared by the preparation method are high in meat-imitation degree, and proper in viscoelasticity and hardness, have real fleshy chewing feeling, texture and flavour, have no beany flavor, are moderate in mouthfeel, balanced in nutrition, and low in production cost, and provide more plentiful choices for vegetarian food consumers.

The invention discloses a processing method of radix astragali decoction pieces and belongs to the field of processing of traditional Chinese medicinal materials. The processing method includes the steps: washing and moisturizing, slicing, drying, packaging and storage. The radix astragali decoction pieces are easy to slice during processing, well-formed and rarely discolored by mildew, effective ingredients are well retained, the shelf life is prolonged, the taste of Radix Astragali is improved, and bean smell is eliminated; the effective ingredients such as polysaccharide in the finished pieces dissolve fast, the soaking or high-temperature decocting time can be greatly shortened, and utilization of Radix Astragali is thus improved. Since honey-fried pieces are most common, the raw pieces can be directly processed into honey-fried pieces for direct use in formulation and decoction, thus facilitating decocting in pharmacy and for patients, and avoiding the reduction in efficacy due to the fact that the patients cannot prepare the pieces or prepare the pieces with poor quality.

The invention relates to the technical field of the food making and in particular to a making method for deodorization purine soybean milk. The method specifically comprises the following steps: washing soybeans and steaming, removing lipoxidase by the rapid low-temperature refrigeration and deodorizing, mashing and adequately dissolving out purine by the rapid high-temperature treatment after the vacuum low-temperature treatment, removing by washing, adequately dissolving protein in bean dregs by the oxygen centrifugal treatment after pulp grinding, and adequately passivating trypsin after the high-pressure stirring, to obtain the deodorization purine soybean milk finally. The finally obtained deodorization purine soybean milk has the characteristics of rich bean smell, no beany flavor, lower purine content, and yellowish color.

The invention provides a preparation method of soybean protein isolate free from beany flavor, which depends on the production technology of the soybean protein isolate and comprises the steps of adding a proper amount of ethyl maltol for condition modification, then adding a soybean flavor masking agent for modification, and finally using a flash evaporation flavor-removing work procedure for modification. The invention has the advantages of simple and feasible technology, low energy consumption, low production cost, quick dissolution velocity of products, good stability and relatively good emulsifying capacity, and is free from the beany flavor, the color of the products is yellowish, and the quality indexes of the soybean protein isolate, through detection, accords with standards.

The invention discloses leisure vegetarian meat based on textured soybean protein. The vegetarian meaty food is prepared from the textured soybean protein as a raw material by the procedures of soaking and cleaning to remove beany flavor and peculiar smell, dewatering, surface oiling and sizing, imitating meat to supply flavors, sterilizing at high temperature and the like. The product is free of beany flavor, abundant in nutrient, convenient to carry, high in meat imitating degree, and moderate in saltiness and sweetness, mellow and delicious, strong in sensual appeal, and unique in flavor, has the chewing feeling of a real meat fiber and the flavor of meat, is a novel instant leisure flavor vegetarian product. Not only is the variety of the leisure bean products enriched, but also a new convenient and delicious choice is provided for vegetarian crowd.

The invention provides a preparation method of fermented soybean milk and relates to the technical field of food fermentation. The preparation method primarily comprises (1), cleaning soybeans, peeling, degerminating and soaking; (2), processing through a jet cavitation machine, separating milk from bean dregs, and flashing; (3), extracting soybean milk, adding stabilizers into the soybean milk and dissolving, blending, homogenizing, sterilizing and cooling; (4), fermenting. The fermented soybean milk is fermented based on full vegetation without any bean flavor, bitter taste or other bad smell, has smooth taste, thick fermented fragrance, rich nutrition, low production cost and good flavor, and is free of animal origins in production.

The invention provides a manufacturing method of instant beany-flavor-free cold drink soybean powder. The manufacturing method comprises the following steps of: (1) selecting materials: taking soybean separated proteins and soybeans as raw materials; (2) carrying out two times of deodorization: a, carrying out the first time of the deodorization: roughly grinding with hot water at 80-85 DEG C; adjusting PH (Potential of Hydrogen) to 6.8-7.0 in a roughly grinding process; and carrying out the second time of the deodorization: after separating slurry and residues, adding 0.15-0.2% of calcium stearoyl lactylate before sterilizing and deodorizing. The manufacturing method disclosed by the invention prepares the soybean powder with the character which is similar with milk powder; the soybean powder does not have a beany flavor and the color of the product is milk white; and the manufacturing method of the instant beany-flavor-free cold drink soybean powder widens the application range of the soybean powder in high-end cold drink raw material powder, improves the quality and reduces the cost.

The present invention discloses a preparation method for soybean noodles and belongs to the technical field of food processing. The preparation method is characterized in that: each 100 grams of dry noodles contains 45-55 grams of all-purpose flour, 15-20 grams of full-defatted soybean protein powder, 10-15 grams of pumpkin flour, 5-10 grams of full-defatted peanut protein powder, 0.3-0.5 grams of salt and 13-15 grams of water. The preparation process comprises dough making, aging, rolling, bar cutting, drying, cutting, weighing, packaging and other steps. The soybean noodles prepared according to the present method are rich in nutrition and have significant economic benefits, and the technical problems such as thick beany flavor and short shelf life of traditional soybean noodles are solved according to the preparation method.

The present invention discloses a double-protein yoghurt beverage and a preparation method thereof. The double-protein yoghurt beverage contains the following components by weight percentage: 18 to 35 percent of milk, 0.4 to 1.2 percent of soybean protein, 3 to 10 percent of edible sugar, 0.5 to 0.7 percent of emulsification stabilizer, 0.3 to 0.6 percent of acidity regulator, 0.03 to 0.15 percent of flavor substance, and the rest is water. In the preparation method, firstly the soybean protein is dispersed into the water for homogenization to obtain the soybean protein solution and then mixed with the other components; then the conventional preparation technology is adopted to well solve the stability of the final product. The double-protein yoghurt beverage provided by the present invention contains animal protein, lactoprotein, and plant protein, soybean protein, thus having abundant nutrition and good taste.

The invention discloses a preparation method of high fibrin vegetarian meat, and belongs to the technical field of food processing. Proteins and oligopeptides are extracted from hemp seed cakes through alkaline extraction and fermentation, and nano hemp seed dietary fibers are prepared by the fibers in the cakes processed through a high pressure homogenization technology, so that the comprehensiveutilization of the hemp seed cakes can be realized; the extracted protein and oligopeptide solutions and the nano dietary fiber solution are taken as feeding water, and the high fibrin vegetarian meat is prepared with vegetable proteins, so that demands of fitness people and vegetarians for high protein and high dietary fiber products can be met; and in the meantime, the disadvantages of tough taste of the products caused by the addition of common insoluble dietary fibers can be avoided, and the taste of the products can be improved.

The invention discloses soybean milk powder and a preparation method thereof, salty soybean milk powder prepared by using the soybean milk powder, and salty soybean milk. The preparation method of thesoybean milk powder comprises: 1) immersing peeled soybeans in 25-35 DEG C water, soaking for 2-4 h, carrying out wet grinding to obtain a slurry, and separating the slurry and the residue, wherein the temperature of the water for grinding is 80-90 DEG C; 2) carrying out deodorization, enzyme inactivation and sterilization, carrying out enzymolysis on the soybean milk supernatant for 0.5-1 h at atemperature of 40-55 DEG C, carrying out centrifugation, and carrying out three-effect concentration on the separated soybean milk supernatant, wherein the first-effect concentration temperature is 60-75 DEG C, the evaporation vacuum degree is 0.055-0.065 MPa, the second-effect concentration temperature is 50-63 DEG C, the evaporation vacuum degree is 0.065-0.070 MPa, the third-effect concentration temperature is 42-55 DEG C, the evaporation vacuum degree is 0.075-0.095 MPa, and the solid content of the discharged concentrated material is 15-25%; and 3) carrying out spray drying on the concentrated material, collecting the power, cooling, and packaging. According to the present invention, the soybean milk powder has characteristics of easy brewing, no odor, no bean flavor, good taste andhigh protein digestion and absorption rate; and with the salty soy milk, people can enjoy the delicious taste of the soybean milk and can chew the fresh fragrance of vegetables.

The invention discloses a production method of special soybean protein powder for tofu pudding. The production method specifically comprises the following steps: (1) soaking soybeans in water for 14-16 hours, then smashing and grinding into thick liquid, filtering to remove residues, performing high-pressure steam sterilization on filtrate, and cooling to obtain soybean milk; (2) dropwise adding citric acid into the soybean milk to adjust the pH value to 5.0-6.0, then adding neutral protease for enzymatic hydrolysis, and filtering to obtain soybean milk enzymatic hydrolysate; and (3) sequentially performing enzyme deactivation treatment and spray drying on the soybean milk enzymatic hydrolysate to obtain the special soybean protein powder. The production method disclosed by the invention significantly improves the yield and efficiency of soybean protein and removes impurity components in the soybeans, thereby ensuring the functional characteristics of solubility, gel property, emulsibility and the like of the soybean protein; and furthermore, the production method is advanced in process, reasonable in process, controllable in operation and suitable for large-scale production.

The invention discloses novel plant-based yoghurt and a preparation method thereof. The novel plant-based yoghourt is prepared from the following raw materials by the mass percentage: 5%-8% of instant bean flour, 5%-7% of white granulated sugar, 0.5%-1.0% of soluble soybean polysaccharide, 1%-2% of isomaltulose, 70%-80% of purified water, 0.016%-0.02% of a lactic acid bacteria starter, 4%-8% of concentrated apple juice, 0.5%-1% of citrus dietary fiber, 5%-8% of pure coconut powder and 1%-5% of coconut milk. The instant bean flour and the pure natural coconut powder are used as main plant-based raw materials and protein sources, the stirring type plant-based yoghourt which can cover unpleasant flavors such as beany flavor and the like, has the bean flavor of soybeans and light coconut flavor, is relatively fine in state and is rich in dietary fibers is prepared, unpleasant flavors such as beany flavor easily appearing after the plant-based yogurt is fermented are overcome, and meanwhile, the problem that the stirred plant yogurt is not fine and smooth in texture is solved.