Method for preparing soymilk additive and soymilk additive adopting same

Abstract

The invention discloses a method for preparing a soymilk additive and the soymilk additive adopting the same. The method comprises the following steps: squeezing bean dregs until the bean dregs are dried; taking materials according to part by weight: 60-80 portions of the bean dregs, 10-30 portions of wheat bran, 0.5-1.5 portions of ammonium sulphate, 0.5-1.5 portions of magnesium sulphate, 1.5-2.5 portions of ammonium bicarbonate and 1.5-2.5 portions of glucose, and mixing the materials uniformly; packaging the materials, sterilizing and inoculating the materials in high pressure, and cultivating the materials at the temperature of 20-30 DEG C until hypha is full of a plastic bag; removing the plastic bag, and drying the rest mixture full of the hypha until water content is lower than 8%; and crushing the mixture and screening the mixture with 120 meshes. The soymilk additive produced by the method is added into soymilk according to certain proportion, so that not only is the content of natural soybean protein and natural soybean dietary fiber in the soymilk enhanced, but also the soymilk can have better bean smell and more comfortable mouthfeeling. Due to the method, byproducts, bean dregs, in the production of bean products can be processed, so that the bean dregs can be utilized fully so as to avoid waste and pollution.

Description

technical field [0001] The present invention relates to a method for treating bean dregs, a by-product of bean products, and bean dregs products produced by the method, in particular to a method for preparing a soymilk additive and the soymilk additive. Background technique [0002] As we all know, okara is a by-product of processing tofu or soymilk. According to data records, okara mainly contains dietary fiber, and insoluble dietary fiber and soluble dietary fiber together account for more than 40% of the total amount of okara. In addition, okara is also rich in crude protein, Elements such as crude fat, calcium and phosphorus, and vitamin B, etc. Regular consumption of bean dregs can help prevent diseases such as colon cancer, high blood pressure, high fat and high cholesterol, and diabetes. But, because fresh bean dregs has heavy fishy smell and poor mouthfeel, it is not suitable for direct consumption by humans. [0003] One of the traditional ways to eat bean dregs i...

AI Technical Summary

Problems solved by technology

However, this method of processing bean dregs is only suitable for small-batch family-style production, and is not suitable for the processing of a large amount of bean dregs produced after large bean product processing factories produce tofu or soy milk

[0004] In addition, there are still people who want to use bean dregs to produce bean dregs soy sauce, etc., but there are only written records of these, but no actual products have been produced. This is due to the immature technology on the one hand, and the low cost of the produced products on the other hand.

[0005] Therefore, except for a small amount of bean dregs sold in large bean product factories as feed, most of the bean dregs are discarded, which is a waste on the one hand and pollutes the environment on the other hand