Cured soybean milk and making method thereof

Abstract

The invention discloses cured soybean milk and a making method thereof, belongs to the field of food processing, and solves the problem that the conventional soybean milk has single nutritional taste and short quality guarantee period. The cured soybean milk is prepared from the following raw materials in part by weight: 8 to 10 parts of soybean, 4.5 to 8.5 parts of sesame paste, 4 to 6 parts of white sugar, 0.5 to 0.7 part of sodium cyclamate, 0.3 to 0.5 part of citric acid, 0.3 to 0.5 part of essence, 0.3 to 0.5 part of sodium carboxymethylcellulose, 1.5 to 3.5 parts of agar and 70 to 76 parts of water. The making method comprises the following steps of: according to the proportion, cleaning the soybean, soaking in water, grinding, filtering out dregs, boiling the soybean milk to the temperature of between 98 and 100 DEG C, respectively adding the sesame paste, the white sugar, the sodium cyclamate, the citric acid, the essence, and the sodium carboxymethylcellulose, mixing and stirring uniformly, adding the agar, homogenizing and cooling. The cured soybean milk has rich nutrients, has the effects of invigorating brain, protecting heart and reducing blood fat, maintaining blood vessels and supplementing calcium and iron, has unique flavor and mouthfeel, is added with the agar to cure the soybean milk, has the quality guarantee period of 60 days at normal temperature, and facilitates large-scale production.

Description

technical field [0001] The invention relates to a formula and a preparation method of solid soybean milk, belonging to the field of food processing. Background technique [0002] The soy milk you drink every day is the slurry after grinding the soybeans, which is in liquid state. The raw material of soy milk is soybean, which is relatively simple in nutrition and taste; in addition, the shelf life of ordinary soy milk is only about 1 day at room temperature, and 2-3 days in low temperature storage. Due to the short shelf life, it is necessary to strictly control the product output during production and processing, otherwise it will easily cause waste . Contents of the invention [0003] In order to solve the above-mentioned problems, the present invention provides a formula of solidified soybean milk with rich nutrition and long shelf life and a preparation method thereof. [0004] The object of the present invention is achieved through the following technical solutions:...

AI Technical Summary

Problems solved by technology

The raw material of soy milk is soybean, which is relatively simple in nutrition and taste; in addition, the shelf life of ordinary soy milk is only about 1 day at room temperature, and 2-3 days in low temperature storage. Due to the short shelf life, it is necessary to strictly control the product output during production and processing, otherwise it will easily cause waste