Raw material for making soybean milk and preparation method thereof

A preparation method and technology of raw materials, applied in the field of food, can solve the problems of thin soybean milk, long time consumption, affecting taste and the like

Active Publication Date: 2010-11-17
秦皇岛金海食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the use of household soybean milk machines has become more and more common. Generally, it is necessary to soak raw materials such as soybeans overnight, and then use soybean milk to make milk. The raw material deteriorates; if the dried beans are directly used for pulping, the pulping rate is low and the nutrient absorption is poor
[0003] Commercially available soymilk makers often come with recipes. Depending on the type of soymilk makers, some soymilk makers can also include high-starch ingredients such as whole grains in their recipes. However, it is extremely difficult to control the amount of high-starch ingredients added. Therefore, according to the limited amount of raw materials added in the current commercially available soybean milk recipes, the prepared soybean milk is relatively thin, not only poor in taste but also insufficient in nutrition (the mung bean soybean milk recipe of Joyoung soybean milk machine stipulates: dry mung beans and The ratio of water is about 1:30)
[0004] Commercially available soymilk machine-made pulp is often insufficiently crushed, and many uncrushed beans are removed as residues, resulting in a large amount of nutrient loss; if these residues are kept, it will seriously affect the taste
[0005] At present, the existing soymilk powder products only consider the macroscopic taste, flavor, and nutrition, and seldom consider nutritional elements, such as the proportional relationship between starch and protein, etc.

Method used

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  • Raw material for making soybean milk and preparation method thereof
  • Raw material for making soybean milk and preparation method thereof
  • Raw material for making soybean milk and preparation method thereof

Examples

Experimental program
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Effect test

example 1

[0081] Specific implementation steps:

[0082] (a) Raw material pretreatment (selection, drying, coarse grinding, passing through a 60-mesh sieve, superfine pulverization).

[0083] 1. Select high-quality soybeans with full grains, luster, no peculiar smell, no moths, no mildew, and no damage, and bake them at 125°C for 20 minutes.

[0084] 2. Coarse crushing.

[0085] 3. Pass the coarsely crushed beans through a 60-mesh sieve.

[0086] 4. The sieved soybean powder is pulverized for the second time with an ultrafine pulverizer.

[0087] 5. Collect the ultrafinely pulverized soybean flour and use it as raw material powder for subsequent use.

[0088] (b) Add 80g, 100g, 120g, and 152g of soybean powder into the soymilk maker, add water to the mark (the total weight of solid and liquid is 1520g), and stir evenly to make pulp. The measurement indicators are: soybean milk concentration, starch content, protein content, fat content, viscosity, soluble matter content, burnt degre...

example 2

[0094] Specific implementation steps:

[0095] (a) Raw material pretreatment (selection, drying, coarse grinding, passing through a 60-mesh sieve, superfine pulverization).

[0096] 1. Select high-quality soybeans, red beans, and mung beans with full grains, luster, no peculiar smell, no moths, no mildew, and no damage, and bake them at 125°C for 20 minutes.

[0097] 2. Coarse crushing.

[0098] 3. Pass the coarsely crushed beans through a 60-mesh sieve.

[0099] 4. The sieved soybean powder is pulverized for the second time with an ultrafine pulverizer.

[0100] 5. Collect the ultrafinely pulverized soybean flour and use it as raw material powder for subsequent use.

[0101] (b) Add 20g, 25g and 30g of soybean powder, red bean powder and mung bean powder respectively into the soymilk machine, add water to the scale line (the total weight of solid and liquid is 1520g) and stir evenly to make pulp. The measurement indicators are: soybean milk concentration, starch content, ...

example 3

[0107] Specific implementation steps:

[0108] (a) Raw material pretreatment (selection, drying, coarse grinding, passing through a 60-mesh sieve, superfine pulverization).

[0109] (b) Soybean powder and red bean powder are compounded (①30g red bean powder+50g soybean powder; ②35g red bean powder+45g soybean powder; ③40g red bean powder+40g soybean powder). Put the compound soybean powder in a soymilk machine, add water to the mark (the total weight of solid and liquid is 1520g) and stir evenly to make pulp. The measurement indicators are: soybean milk concentration, starch content, protein content, fat content, viscosity, soluble matter content, burnt degree.

[0110] (c) Soybean flour and mung bean flour are compounded (①25g mung bean flour+25g soy flour;②25g mung bean flour+40g soy flour;③25g mung bean flour+55g soy flour). Put the compound soybean powder in a soymilk machine, add water to the mark (the total weight of solid and liquid is 1520g) and stir evenly to make p...

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Abstract

The invention discloses a raw material for making soybean milk and a preparation method thereof. Based on the total weight of the raw material and water, the raw material accounts for less than or equal to 6 weight part.

Description

technical field [0001] The invention relates to the field of food, in particular to raw materials for processing soybean milk by using a household soybean milk machine and a preparation method thereof. Background technique [0002] At present, the use of household soybean milk machines has become more and more common. Generally, it is necessary to soak raw materials such as soybeans overnight, and then use soybean milk to make milk. Raw materials have deteriorated; if the dried beans are directly used for beating, the pulp yield will be low and the nutrient absorption will be poor. [0003] Commercially available soymilk makers often come with recipes. Depending on the type of soymilk makers, some soymilk makers can also include high-starch ingredients such as whole grains in their recipes. However, it is extremely difficult to control the amount of high-starch ingredients added. Therefore, according to the limited amount of raw materials added in the current commercially a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/10A23L1/36A23L1/212A23L1/28A23L1/30A23C11/10A23L2/38A23L11/60A23L11/65A23L31/00A23L33/10
Inventor 黄小林朱丽娟关文峰
Owner 秦皇岛金海食品工业有限公司
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