Process for preparing bean beverage

Abstract

The invention relates to a method for preparing a beverage, in particular to a process for preparing a bean beverage. The process for preparing the bean beverage is characterized by at least comprising the following stages: a pretreating stage, namely, baking soy beans; a smashing stage, namely, smashing the soy beans for preparing pulse flour; and a milk preparing stage, namely, brewing the prepared pulse flour into soybean milk. The invention provides the process for preparing the bean beverage with good taste and safety; and the process has the advantages of simple operation and short preparation period.

Description

technical field [0001] The invention relates to a preparation method of a beverage, in particular to a preparation process of a bean beverage. Background technique [0002] The preparation process of soymilk in the market generally all is earlier water and soya-bean material are pulverized into raw soya-bean milk, and raw soya-bean milk is boiled again, makes cooked soya-bean milk, drinks for the user. The purpose of boiling is to remove the anti-nutritional factors in raw soybean milk. The anti-nutritional factors in soybeans mainly include: trypsin inhibitors, soybean lectins, phytic acid, soybean antigenic proteins, oligosaccharides, lipoxygenase, etc. Anti-nutritional factors, anti-nutritional factors can destroy or hinder the digestion and utilization of nutrients, and have adverse effects on human health and growth performance. Especially trypsin inhibitors and lipoxygenase. On the one hand, trypsin inhibitors hinder the action of proteolytic enzymes in the intestine ...

AI Technical Summary

Problems solved by technology

Especially trypsin inhibitors and lipoxygenase. On the one hand, trypsin inhibitors hinder the action of proteolytic enzymes in the intestine and reduce protein digestibility, causing nausea, vomiting and other symptoms of gastrointestinal poisoning. On the other hand, trypsin inhibitors also act In the pancreas itself, a compensatory reaction occurs, resulting in hyperfunction, stimulating the pancreas to secrete excessive pancreatic enzymes, resulting in a lack of endogenous essential amino acids secreted by the pancreas, causing digestive and absorption dysfunction or disorder, and diarrhea in severe cases, inhibiting the growth and development of the body. Cause pancreas swelling and other phenomena; as long as lipoxygenase encounters water, it can specifically catalyze the oxygenation reaction of polyunsaturated fatty acids (linoleic acid, linolenic acid) in soybeans, and the generated peroxides can destroy the coexisting fatty acids. Vitamins A, D, E, B and carotene generate fatty acid hydroperoxides with conjugated double bonds, which are then decomposed by lyase to generate volatile substances such as alcohols, ketones and aldehydes with short carbon chains, resulting in In addition, the peroxide generated by lipoxygenase oxidation can destroy the activity of fat-soluble vitamins such as vitamin A, D, E and carotene in fat, thereby reducing the potency and nutritional value of soybean protein