Processing process of soybean milk powder

Abstract

The invention provides a processing process of soybean milk powder. The processing process comprises the following steps of: preparing the following five raw material beans in percentage by weight: 15% of red beans, 20% of soybeans, 15% of mung beans, 20% of white beans, 15% of black beans and 15% of maltodextrin; finely sorting the five raw material beans and removing impurities; removing iron substances out of the raw material beans by using an ion-removing device; sorting all the raw material beans and removing the impurities of all the beans; washing by using pure water to remove dust and removing bean surface dust from the raw material beans; drying all the raw material beans separately and frying the beans to be 60% cooked; peeling separately; removing hilums: collecting bean hilums of all the raw material beans in a hilum collection bucket by using a hot steam peeling process; mixing all the the raw material beans without hilums and agitating uniformly; carrying out inactivation and enzyme deactivation on the agitated raw material beans; carrying out rough milling and fine milling: carrying out the rough milling after the inactivation and enzyme deactivation processes and then carrying out the fine milling; filtering; proportioning materials; homogenizing; deodorizing and removing bean smell; sterilizing at a high temperature; cooling: instantly reducing the temperature of soybean milk by a plate type heat exchanger and reducing the temperature to 60 DEG C from 110 DEG C; preparing the soybean milk powder; enabling the soybean milk powder in a tower to automatically fall down by using an external vibration hammer; collecting the soybean milk powder in vacuum. According to the processing process of the five-bean soybean milk powder provided by the invention, the prepared soybean milk powder has good mouth feel and high nutritive value.

Description

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AI Technical Summary

Benefits of technology

The inventors have developed an improved process that produces pure vegetable beans with enhanced flavor without containing excessive sugars or adding too much calories compared to traditional methods like coffee brewing. They also found out how they added more zinc, selenite, manganese, copper, cobalt, niacin, riboflavin, beta carotene, lycopherol accharide (LCA), chlorophyll glycerols, phosphorus acid) among others which can help improve their overall quality and make them easier to consume over time.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the flavor quality or palatability of soybean milk by providing an improved method for producing it with fewer ingredients than previously used while maintaining good taste without increasing production costs.