Processing method of soybean milk raw material and preparation technology of soybean milk

Abstract

The invention relates to a processing method of soybean milk raw material and a preparation process of soybean milk. The method comprises the following steps: steaming and ripening soybeans; microwave-drying the steamed and ripened soybeans; vacuum-packing the microwave-dried soybeans, adjusting the weight ratio of soybean milk raw materials to water to 1:2 to 1:18, mixing and pulverizing, and then preparing Fresh soy milk. Compared with the prior art, the soymilk raw material processed by the present invention can realize long-term storage at room temperature, and the degree of browning of the soymilk prepared by using the soymilk raw material is light, which ensures the sensory quality of the ripened soybean, high protein dissolution efficiency, and also retains the browning degree of the soymilk. Flavoring substances make the flavor of soy milk more mellow.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to View More

AI Technical Summary

Benefits of technology

The technical effects described for this patented technology include improved nutrients content during food production without compromising its quality or flavor; reduced browning caused by excessive moisture from boiled vegetables during storage at room temperature (approaching 30 degrees Celsius) while maintaining good texture and appearance throughout distribution channels such as frozen pies; increased solubility due to small particles formed within it with fewer bonds between them compared to regular oils used in other methods like sausage making processes where steam distributes hydrophobic molecules around each particle's interface rather than penetrating into it; effective removal of unwanted components including antioxidants found naturally occurring in many types of fava bean products made up mostly of proteins called phytate, reducing their chelates and improving digestibility. Microwaves treated soymea greens were able to break down large amounts of carbohydroxy acids contained therein resulting in less bitterness ingredients remaining behind. Additionally, they showed no significant changes in color tone over time indicating an increase in freshness levels.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the efficiency and convenience of producing high quality soymeal (soya) protein from domesticated soyselinkers during commercial manufacturing processes due to their complex structures that require specific equipment or procedures.

Images