Method for preparing high-concentration soya-bean milk

Abstract

The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.

Description

technical field [0001] The invention relates to a method for preparing beverages, in particular to a method for preparing soybean milk. Background technique [0002] In the existing method of preparing soybean milk from soybeans, it is usual to first soak the soybeans, then refine the pulp, then boil the pulp to eliminate enzymes, then remove the bean dregs and put them in bottles / boxes / bags for sale over the counter. protein, and contains a large amount of dietary fiber, discarding the bean dregs rich in protein and natural dietary fiber will not only waste resources, but also prevent people from taking in more dietary fiber when drinking soybean milk. [0003] In the prior art, there have also been some methods for preparing whole bean high-fiber high-concentration soybean milk. Soybeans are sequentially soaked, coarsely refined, boiled to eliminate enzymes, ultra-fine refined, batched, homogenized, degassed, quantitatively packaged and Sterilization, etc., however, addin...

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Problems solved by technology

[0002] In the existing soymilk prepared from soybeans, it is usual to soak the soybeans first, then refine the pulp, then boil the pulp to eliminate enzymes, then remove the bean dregs and put them in bottles / boxes / bags for sale over the counter. protein, and contains a lot of dietary fiber, discarding the bean dregs rich in protein and natural dietary fiber will not only waste resources, but also prevent people from taking more dietary fiber when drinking soybean milk

[0003] In the prior art, there have also been some methods for preparing whole bean high-fiber high-concentration soybean milk, in which soybeans are sequentially soaked, coarsely refined, boiled to eliminate enzymes, ultra-fine refined, batched, homogenized, degassed, quantitatively packaged and Sterilization, etc., however, adding ingredients after ultra-fine crushing, the crushing and mixing effect of ingredients is poor, and there will be restrictions on the form of ingredients, for example, the shape of ingredients can only be fine powder or liquid, larger particles Ingredients will affect its mixing effect

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