Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk

Abstract

The invention discloses a method for preparing whole bean high-fiber high-concentration preserved soya-bean milk, and belongs to the field of soybean processing. In the method, the whole bean high-fiber high-concentration preserved soya-bean milk is prepared from soybeans through sorting, immersing, defibrination, pulp boiling and enzyme killing, superfine grinding, mixing, degasification, homogenizing, quantitative filling and packaging, sterilization, cooling and drying. The method has the advantages that bean dregs can be utilized completely to ensure that the products have smooth mouthfeel and high nutritive value; the soya-bean milk can be infused by cold water or hot water for drinking, and has the advantages of convenient use and long storage time; and the zero emission production of the soya-bean milk is realized, and the environment is protected.

Description

technical field [0001] The invention relates to a soybean processing method, in particular to a method for manufacturing whole soybean high-fiber high-concentration fresh-keeping soybean milk. Background technique [0002] There are several ways to process soybean milk or soybean milk powder by using soybeans: 1. Industrial processing of soybean milk powder: soybean milk powder is refined after dehulled soybeans are refined by multi-channel colloid mill and high-pressure homogenizer , blended and boiled, made into powder by spray drying method, and finally packed into bags and sold over the counter. 2. Industrialized processing of soybean milk (soymilk): industrially produced soybean milk is pretreated with soybean dregs removed and filled into bottles / boxes / bags for sale over the counter. 3. Household soybean milk: Use a household soybean milk machine to grind soaked or unsoaked soybeans, boil them and remove the bean dregs for drinking. The above three methods have the f...

AI Technical Summary

Problems solved by technology

The above three methods have the following problems: the soybeans used in the industrial processing of soybean milk powder are dehulled soybeans, which not only wastes the soybean skins rich in natural dietary fiber, but also has a long production cycle of crushing and refining and spray drying, and consumes a lot of energy. Large, the nutritional loss of processed products is serious

When using a household soymilk machine to make soymilk, it is time-consuming and labor-intensive to clean the materials adhering to the inside of the soymilk machine every time

[0003] The patent of invention with publication number CN101155519A discloses a method for manufacturing whole bean soy milk and tofu, but it includes the step of peeling, and there are still problems of nutrient loss and bean dregs discharge

[0004] In summary, during the above-mentioned processing of soy milk (soy milk), the bean dregs rich in natural dietary fiber are discarded, which not only wastes resources, but also prevents people from getting the dietary fiber they should have taken when drinking soy milk.

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