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Preparation method of soybean residue beverage containing high fiber vegetable protein

A vegetable protein and production method technology, applied in food preparation, food science, application and other directions, can solve the problems of poor taste of bean dregs beverages, waste of resources, etc., and achieve the effects of good taste, rich nutrition, and full development and utilization.

Inactive Publication Date: 2009-12-23
王文荣
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  • Summary
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, the nutritional value of bean dregs has been ignored by people, and bean dregs are mainly used as animal feed, which makes this precious resource wasted
For this reason, there are also people who try to make drinks with bean dregs, but the made bean dregs drinks have a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Get 50Kg of soybeans, soak them in water for 6 hours and peel them by rubbing. The soaked soybeans are placed in an electric refiner to grind for 10 minutes, and then the slurry is separated from the bean dregs by filtering. The separated slurry is used to make bean products such as bean curd and soybean milk, and the okara is used as the raw material of the okara beverage of the present invention. The okara produced by 50Kg soybeans is 100Kg, and the 100Kg okara with a water content of 87% after the separation of pulp and slag is mixed with water in a weight ratio of 1:2, and 5Kg of starch is added, and then boiled at a temperature of 120° C. for 5 minutes. The boiled okara liquid is ground to 60 mesh by a colloid mill, and then homogenized by a homogenizer under a pressure of 60 MPa to form a finished okara beverage, which can be packaged.

Embodiment 2

[0025] The difference from Example 1 is that the soybeans are peeled with an electric peeler before soaking. This step can make the soybeans crushed and peeled due to extrusion. Other steps are the same as in Example 1.

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Abstract

The invention provides a preparation method of a soybean residue beverage containing high fiber vegetable protein. The method comprises the following steps: a. soaking soybeans in water for 4-24h; b. peeling the soaked soybeans or peeling the soybeans before soaking; c. milling the peeled soybeans in a paste mill for 5-15min; d. separating soybean residue from paste after milling; e. mixing the soybean residue separated from the paste with water according to a weight ratio of 1:2-4, and adding a thickening agent with weight accounting for 0.1-2% of the paste weight, and then steaming at the temperature of 100-130 DEG C for 2-5min; and f. grinding the steamed soybean residue by a colloid mill, and then homogenizing by a homogenizer to form the finished soybean residue beverage. The soybean residue beverage prepared by the method has the advantages of abundant nutrition and good taste, and provides necessary dietary fiber, vitamins and other microelements for people.

Description

【Technical field】 [0001] The invention relates to a beverage preparation method, in particular to a preparation method of a bean dregs beverage containing high-fiber vegetable protein. 【Background technique】 [0002] Soybean products are foods that people are familiar with and love very much, among which tofu, soybean milk, etc. are important daily foods for people. The main raw material of soy products is soybean, which is one of the oldest and most widely used crops. my country is the main country that grows soybeans in the world, and has rich experience in the processing and utilization of soybeans. With the development of science and technology and the continuous improvement of people's living standards, new requirements have been put forward for the development and utilization of soybeans and the processing and production of soybean products. [0003] People know that bean dregs are the main by-products produced during the processing of soybean products. Bean dregs ar...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/20A23L11/65A23L33/00
Inventor 王文荣李平东徐艳清
Owner 王文荣
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