Soybean walnut milk and preparation method thereof

Abstract

The invention provides soybean walnut milk and a preparation method thereof. In the preparation method of the soybean walnut milk, the soybean walnut milk is formed by grinding and mixing soybean and walnut kernel which serve as main raw materials, and according to the total weight of the soybean and the walnut kernel, the walnut kernel accounts for at least 20%. The preparation method at least comprises the following deodorization treatment procedures for soybean raw materials: breaking soybean into particles so as to obtain soybean cotyledon particles after removing fine powder and soybean skin, and soaking the soybean cotyledon particles in water at the temperature ranging from 65 DEG C to 95 DEG C for 2 to 6 hours. According to the preparation method of the soybean walnut milk, the soybean walnut milk which combines aroma of soy milk with aroma of walnuts while removing odor of the soybean milk.

Description

technical field [0001] The invention relates to a soybean walnut milk and a preparation method thereof, in particular to a soybean walnut milk with a fusion of soybean milk flavor and walnut flavor and a preparation method thereof. Background technique [0002] Soybeans and walnuts are rich in protein and unsaturated fatty acids, and are rich in nutrients. Therefore, the development of related food products using soybeans and walnuts as raw materials has always been the focus of the industry. Related Products. Judging from the current market situation, due to the influence of raw material distribution and output, soybean processed products have obvious advantages over walnuts. There are not many varieties of walnut milk beverages, which are limited by raw materials and production costs. The amount of raw materials added is controlled within a certain range, so that the nutritional value of the product is greatly reduced. Although they are both plant protein providers, beve...

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Problems solved by technology

[0003] In the past two decades, the R&D and production industries of soybean products have researched many methods for the removal of "beany smell", but each has its own advantages and disadvantages, and there is no perfect deodorization method that can be combined with walnut smell

[0004] For example, the hot alkaline water refining method uses hot alkaline water to refine the soybean after peeling, and removes the beany smell by inactivating lipoxygenase. The soymilk obtained by this method has a poor taste, and it is difficult to apply it to the soybean walnut drink. Production; vacuum deodorization method, pressurize and heat soybean milk to 121°C, and then spray it into a vacuum tank. By semi-atomizing and flashing the material quickly, the "beany smell" can be volatilized, but the equipment of this method is complicated and the cost is relatively high. High; boiled or blanched soybeans, the soaked soybeans are boiled or blanched, the internal lipoxygenase is inactivated, and then ground to separate the soybean milk. Due to the increase in the viscosity of the material, this method makes filtration difficult and leads to protein extraction. The rate is low; the germination method, after soaking the beans, put the beans in the air and pour water to germinate them, and then grind and heat, although the beany smell can be removed, but the smell of bean sprouts is produced, and the aftertaste is bitter after drinking; The endogenous enzyme method activates the protease of soybean itself to trigger enzymolysis. Although the beany smell is removed and soy milk with good taste is obtained, it may be due to the influence of enzymolysis. After mixing with walnut milk, walnuts can still be tasted separately Fragrance and soy milk flavor, that is, the effect of blending soy milk and walnut flavor is still obvious

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