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Banana soymilk and processing process thereof

A processing technology, soy milk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of soy milk taste, roughness, bitterness and astringency, etc., and achieve the effect of comprehensive nutrition, delicate and sweet taste, and good stability

Active Publication Date: 2013-05-22
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this soy milk cannot solve the problems of rough taste, beany smell, and heavy bitter taste of soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of processing technology of banana soybean milk, described processing technology step is as follows:

[0039] (1) Dehulling and degerming: Dehulling and degerming of soybeans, and the peeling rate is controlled above 97%.

[0040] (2) Soymilk preparation:

[0041] a. Mix the dehulled soybeans obtained in step (1) with water at a weight ratio of 1:5, and the water temperature is above 85°C;

[0042] b. Coarsely grinding the dehulled soybean and water mixture to obtain a coarsely ground paste with a fineness of 400-1000 μm;

[0043] c. Finely grinding the coarsely ground paste to obtain a finely ground paste with a fineness of 180-200 μm;

[0044] d. Put the finely ground paste in the heat preservation tube for 70 seconds above 80°C to obtain bean paste;

[0045] e. Soybean paste is centrifuged by a horizontal screw machine to obtain raw soy milk; the centrifugal speed of centrifugation is 3000 rpm; Raw soya-bean milk enters step a, uses as the water that mixes...

Embodiment 2

[0054] A kind of processing technology of banana soybean milk, described processing technology step is as follows:

[0055] (1) Dehulling and degerming: Dehulling and degerming of soybeans, and the peeling rate is controlled above 97%.

[0056] (2) Soymilk preparation:

[0057] a. Mix the dehulled soybeans obtained in step (1) with water at a weight ratio of 1:8, and the water temperature is above 85°C;

[0058] b. Coarsely grinding the dehulled soybean and water mixture to obtain a coarsely ground paste with a fineness of 400-1000 μm;

[0059] c. Finely grinding the coarsely ground paste to obtain a finely ground paste with a fineness of 180-200 μm;

[0060] d. Put the finely ground paste in the heat preservation tube for 100s above 80°C to obtain bean paste;

[0061] e. Soybean paste is centrifuged by a horizontal screw machine to obtain raw soy milk; the centrifugal speed of centrifugation is 4200 rpm; Raw soya-bean milk enters step a, uses as the water that mixes with ...

Embodiment 3

[0070] A kind of processing technology of banana soybean milk, described processing technology step is as follows:

[0071] (1) Dehulling and degerming: Dehulling and degerming of soybeans, and the peeling rate is controlled above 97%.

[0072] (2) Soymilk preparation:

[0073] a. Mix the dehulled soybeans obtained in step (1) with water at a weight ratio of 1:6, and the water temperature is above 85°C;

[0074] b. Coarsely grinding the dehulled soybean and water mixture to obtain a coarsely ground paste with a fineness of 400-1000 μm;

[0075] c. Finely grinding the coarsely ground paste to obtain a finely ground paste with a fineness of 180-200 μm;

[0076] d. Put the finely ground paste in the heat preservation tube for 80 seconds above 80°C to obtain bean paste;

[0077] e. Soybean paste is centrifuged by a horizontal screw machine to obtain raw soy milk; the centrifugal speed of centrifugation is 4000 rpm; Raw soya-bean milk enters step a, uses as the water that mixes...

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Abstract

The invention discloses banana soymilk and a processing process of the banana soymilk, and aims at solving the problems of coarse mouthfeel, strong beany taste, bitter taste and the like of soymilk. The banana soymilk is fine prepared through procedures, including soybean desquamation and degermination, soymilk preparation, low-temperature blending, high-pressure homogenization, instant ultra-temperature sterilization, aseptic package and the like, by selecting high-quality soybeans, banana jam and white sugar as main raw materials. The prepared banana soymilk is exquisite and mellow in mouthfeel without beany taste or bitter taste and combines with the fragrance and sweet and softness of bananas; and a banana soymilk product is superior to the traditional soymilk product on the aspects of organization state, mouthfeel flavor, nutrition balance and the like. The banana soymilk disclosed by the invention is a novel soymilk vegetable-protein beverage.

Description

Technical field [0001] The invention involves the field of soybean milk production technology, which specializes in a banana soy milk and its processing technology. Background technique [0002] The nutrition of bananas is very rich. Each hundred grams of flesh contains 1.2 grams of protein, 0.5 grams of fat, 19.5 grams of carbohydrates, 0.9 grams of crude fiber, 9 mg of calcium, 31 mg of phosphorus, 0.6 mg of iron, and contains carotene, thiaminin, thiaminin, thiaminin, thiaminin, thiaminin, thiaminin, thiaminin, thiaminin, and thiamin,, Tobaccoic acid, vitamin C, vitamin E and rich trace element potassium.It has the functions of clearing the stomach, constipation, clearing the lungs, relieving thirst, filling the essence of the essence, alcoholic alienation, helping to reduce blood pressure, and controlling the balance of water in the body. [0003] Soy milk is rich in unsaturated fatty acids, soybean saponin, isoflavones, lecithin and other dozens of substances that are benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 蔡祖明傅苏芳
Owner ZUMING BEAN PROD
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