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Making method of soybean milk

A production method, soybean milk technology, applied in the field of production of soybean products, can solve problems such as waste of manpower and electricity, unstable product quality, waste of resources, etc., achieve the effect of not losing nutrients, saving plant equipment and labor input, and increasing production

Inactive Publication Date: 2013-01-30
SHANDONG KAILE BLACK BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soaking beans produces a lot of waste water, causing waste of water resources and environmental pollution
Refining and boiling produce a large amount of waste residue, resulting in the loss of soybean nutrients and waste of resources. Among them, the bitter taste of the germ cannot be removed. At the same time, soaking beans and refining require a lot of labor and equipment, resulting in waste of manpower, plant equipment, and electricity.
The quality of processed products is unstable and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Follow the steps below to make soy milk:

[0036] a. Material selection: choose soybeans that have been stored for 6 months, have bright color, full grains, and no moths;

[0037] b. Cleaning: remove 3% of impurities in soybeans such as sand, dust, metal, weeds and unqualified soybeans through vibrating screens, specific gravity machines, magnetic separators, grinders, and specific gravity soil removers in sequence;

[0038] c. Peeling: When the moisture mass fraction in soybeans is 10%, the bean skin, germ and bean kernels are separated by a toothed disc peeling machine, and finally 82% bean kernels, 10% bean skins, 2% germs, and 3% leftovers are obtained. The rest are impurities;

[0039] d. Milling of bean kernels: Put the bean kernels in a microwave oven, bake them at a high temperature of 120°C for 10 minutes, and then grind them into 300-mesh bean flour, so that the urease, trypsin, enzyme inhibitor, hemagglutinin, etc. Kill or passivate harmful components to th...

Embodiment 2

[0045] Follow the steps below to make soy milk:

[0046] a. Material selection: choose soybeans that have been stored for 3 months, have bright color, full grains, and no moths;

[0047] b. Cleaning: remove 3% of impurities in soybeans such as sand, dust, metal, weeds and unqualified soybeans through vibrating screens, specific gravity machines, magnetic separators, grinders, and specific gravity soil removers in sequence;

[0048] c. Peeling: When the moisture mass fraction in soybeans is 10%, the bean skin, germ and bean kernels are separated by a toothed disc peeling machine, and finally 82% bean kernels, 10% bean skins, 2% germs, and 3% leftovers are obtained. The rest are impurities;

[0049] d. Milling of bean kernels: Put the bean kernels in a microwave oven, bake them at a high temperature of 120°C for 15 minutes, and then grind them into 300-mesh bean flour, so that the urease, trypsin, enzyme inhibitor, hemagglutinin, etc. Kill or passivate harmful components to th...

Embodiment 3

[0055] Follow the steps below to make soy milk:

[0056] a. Material selection: choose soybeans that have been stored for 9 months, have bright color, full grains, and no moths;

[0057] b. Cleaning: remove 3% of impurities in soybeans such as sand, dust, metal, weeds and unqualified soybeans through vibrating screens, specific gravity machines, magnetic separators, grinders, and specific gravity soil removers in sequence;

[0058] c. Peeling: When the moisture mass fraction in the soybean is 9%, the bean skin, germ, and bean kernel are separated by a toothed disc peeling machine, and finally 82% bean kernel, 10% bean skin, 2% germ, and 3% leftovers are obtained. The rest are impurities;

[0059] d. Milling of bean kernels: Put the bean kernels in a microwave oven, bake them at a high temperature of 120°C for 15 minutes, and then grind them into 300-mesh bean flour, so that the urease, trypsin, enzyme inhibitor, hemagglutinin, etc. Kill or passivate harmful components to the...

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PUM

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Abstract

The invention relates to a making method of a bean product and concretely relates to a making method of soybean milk, comprising the following steps of: selecting materials, cleaning, peeling, making bean into powder, making paste, boiling soybean milk, secondarily homogenizing, sterilizing and packaging. The making method has the beneficial effects that the skin of soybean and germs are removed to clear away harmful substances in soybean, so that the produced soybean milk is excellent in color, smell and taste; the links of soybean soaking and soybean milk boiling are omitted, and therefore, a great number of plants, equipment and labor investments are saved; no waste water or sewage is generated so that the environment is not damaged; and no bean dregs are produced, and therefore, the nutritional ingredients are not lost, and then, the yield of the soybean milk is increased.

Description

technical field [0001] The invention relates to a method for preparing soybean products, more specifically a method for preparing soybean milk. Background technique [0002] Soymilk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamin B1.B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it. Although it is not as good as tofu, it is higher than any other milk. It is very suitable for various groups of people, including the elderly, adults and teenagers. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produce body fluid and quench thirst; In fact, besides the trad...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 齐岗岭李冰李新波
Owner SHANDONG KAILE BLACK BEAN PROD
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