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Nutritive soybean milk and preparing method thereof

A soymilk and nutrition technology, which is applied to the field of nutritious soymilk and its production, can solve the problems of being unsuitable for direct human consumption, poor taste, and heavy fishy smell of fresh bean dregs, and achieve the effects of rich nutrition, comfortable taste and good bean flavor.

Active Publication Date: 2013-04-10
深圳市汇林大豆技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, because the fresh bean dregs has a strong fishy smell and poor taste, it is not suitable for direct consumption by humans.

Method used

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  • Nutritive soybean milk and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]Press the fresh bean dregs with a filter press until no water drips down; take 60KG of processed bean dregs, 10KG of wheat bran; 0.5KG of ammonium sulfate, 0.5KG of magnesium sulfate, 1.5KG of ammonium bicarbonate and 1.5KG of glucose, and mix well; Part adjustment, the moisture content of the evenly mixed mixture of the second step is adjusted to water content 55-65% (percentage by weight); Packing, with the plastic bag of one end sealing, qualified mixture is filled plastic bag, with Press it by hand, and then seal the other end of the plastic bag; put the plastic bag containing the mixture into an autoclave, and sterilize it at 121 degrees Celsius for 1 hour; put the sterilized plastic Bag is moved into aseptic inoculation room, is cooled to room temperature; In aseptic inoculation room, mixed bacterial classification is inserted in the plastic bag; Described mixed bacterial classification is that aspergillus niger, saccharomyces cerevisiae and candida utilis are by we...

Embodiment 2

[0054] Press the fresh bean dregs with a filter press until there is no water dripping down; take 65KG of processed bean dregs, 15KG of wheat bran; 1KG of ammonium sulfate, 1KG of magnesium sulfate, 2KG of ammonium bicarbonate and 2KG of glucose, and mix evenly; The moisture content of the evenly mixed mixture of the second step is adjusted to water content 55-65% (percentage by weight); Packing, with the plastic bag of one end sealing, qualified mixture is filled plastic bag, compacts with hand, Then seal the other end of the plastic bag; put the plastic bag containing the mixture into an autoclave, and sterilize it for 1 hour at 121 degrees Celsius; move the sterilized plastic bag into a sterile Inoculation room, cooled to room temperature; in the aseptic inoculation room, the mixed strains were inserted into plastic bags; the mixed strains were prepared with Aspergillus niger, Saccharomyces cerevisiae and Candida utilis in a weight ratio of 1:3:2 The resulting mixed strain;...

Embodiment 3

[0056] Press the fresh bean dregs with a filter press until there is no water dripping; take 70KG of the treated bean dregs, 20KG of wheat bran; 1.5KG of ammonium sulfate, 1.5KG of magnesium sulfate, 2.5KG of ammonium bicarbonate and 2.5KG of glucose, mix well; Part adjustment, the moisture content of the evenly mixed mixture of the second step is adjusted to water content 55-65% (percentage by weight); Packing, with the plastic bag of one end sealing, qualified mixture is filled plastic bag, with Press it by hand, and then seal the other end of the plastic bag; put the plastic bag containing the mixture into an autoclave, and sterilize it at 121 degrees Celsius for 1 hour; put the sterilized plastic Bag is moved into aseptic inoculation room, is cooled to room temperature; In aseptic inoculation room, mixed bacterial classification is inserted in the plastic bag; Described mixed bacterial classification is that aspergillus niger, saccharomyces cerevisiae and candida utilis are...

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Abstract

The invention relates to nutritive soybean milk and a preparing method thereof. The nutritive soybean milk comprises the following ingredients in percent by weight: 4-8% of white granulated sugar, 0.1-0.4% of soybean milk stabilizer, 0.6-1% of soybean milk additive and the balance of cooked soybean milk, wherein the soybean milk additive is prepared by the following steps of: squeezing the bean dregs to be dry; taking 60-80 parts by weight of bean dregs, 10-30 parts by weight of wheat bran, 0.5-1.5 parts by weight of ammonium sulfate, 0.5-1.5 parts by weight of magnesium sulfate, 1.5-2.5 parts by weight of ammonium bicarbonate and 1.5-2.5 parts by weight of glucose, stirring uniformly, bagging, performing high-pressure sterilization and inoculation, and culturing till the mycelium grows to be full in the plastic bag at the temperature of 20-30 DEG C; removing the plastic bag and drying the remaining mixture full of the mycelium till the water content in the mixture is less than 8%; and crushing, and sieving with a 120-mesh sieve. In the nutritive soybean milk disclosed by the invention, the content of natural soybean protein and the content of natural soybean dietary fiber in the soybean milk are increased and the nutrition of the soybean milk is enriched, the soybean milk has better soybean fragrance and more comfortable taste.

Description

technical field [0001] The invention relates to nutritious soybean milk and a preparation method thereof, in particular to a nutritious soybean milk prepared by adding soybean dregs, a by-product of bean products, to the nutritious soybean milk and a preparation method thereof. Background technique [0002] Soy milk is one of the drinks that modern people love in their daily lives. There are many varieties. Among them, in order to meet the nutritional needs of modern people, various nutritionally fortified soy milks have emerged, but basically by adding food to soy milk products Nutritional enhancers such as vitamins, amino acids, mineral ions, etc., this kind of soy milk is highly targeted. Although these trace elements are strengthened, soy milk cannot meet people's needs for natural dietary fiber. [0003] 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 sol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 徐康王礼强
Owner 深圳市汇林大豆技术有限公司
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