Preparation method of soybean milk

Abstract

The invention provides a preparation method of soybean milk. The preparation method includes 1) adopting soybean cotyledon particles subjected to breaking, embryo removal, fine powder removal and soybean skin removal to serve as a raw material; 2) soaking the soybean cotyledon particles in water for 30-60 minutes, milling the soybean cotyledon particles to obtain raw soybean milk after removing bean dregs; 3) boiling the raw soybean milk, and maintaining temperature at over 85 DEG C for 30-45 minutes to obtain the soybean milk. Hardness of the water for soaking the cotyledon particles is 2-4.5 mmol / l, and water temperature is at room temperature. The pH value of the raw soybean milk is adjusted to 6.6-7.2 prior to boiling or in the boiling process; and preferably, the pH value of the raw soybean milk is adjusted to 6.8-7.0, and the pH value is adjusted through NaOH or KOH. The preparation method of soybean milk shortens soaking time of soybean, and obtains the soybean milk which is white in color and good in creaming state while saving investment and reducing energy consumption. When the soybean milk produced through the preparation method is used for production of bean curd, the yield rate, water-retaining property and hardness of the bean curd are greatly improved.

Description

technical field [0001] The invention relates to a preparation method of soybean milk, in particular to a preparation method of soybean milk with less investment and low energy consumption, and the soybean milk can be used to produce various tofu. Background technique [0002] Soymilk can be said to be an intermediate raw material for the processing of various soy products. Simply put, it is the primary product obtained by washing, soaking and grinding soybeans. According to the properties and needs of various final products, the production process of soybean milk will also have appropriate changes. Of course, soybeans can also be used as soymilk drinks (also known as soymilk) for drinking after deodorization, soaking, grinding and later cooking. [0003] The soybean milk recorded in the specification and claims of the present invention mainly refers to the intermediate raw material used to produce various soybean products, such as tofu. Tofu is an ancient and mysterious pr...

AI Technical Summary

Problems solved by technology

However, in the past 50 years, although tofu production has undergone numerous "revolutions", it is nothing more than the replacement of some processing equipment. The two key processes of soaking beans and dotting brains still follow the principles and operations of manual production. Practice has proved that soybeans are directly refined without sufficient soaking, not only the color of soybean milk is gray, but also the water retention is extremely poor when it is cooked, it is difficult to complete the molding of tofu, and it is impossible to produce southern tofu and boxed tofu, which currently have a high market share. High water-retaining tofu products, even if dry tofu products are produced, not only lack the aroma that tofu should have, but also have poor elasticity and toughness

In order to shorten the soaking time, related attempts include peeling soybeans by hot air peeling process and then soaking them. Although this shortens the soaking time of soybeans to a certain extent, the hot air drying process not only consumes a lot of energy and is complicated to operate, but also Part of the soybean protein is inactivated by heating, and the water retention is uneven, which is not conducive to the full water absorption and hydration of soybeans, resulting in a decline in emulsification function, which directly manifests as dark gray color of the formed soybean milk and large oil particles.