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Nutritional soybean milk and preparation process thereof

A preparation process, soybean milk technology, applied in the field of food processing, can solve the problem of isoflavone aglycone loss and other problems, achieve high nutritional content, improve market competitiveness, and good thermal stability

Inactive Publication Date: 2014-04-30
安徽省徽州印象农业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soymilk needs to be heat-treated, but heat-treatment can cause loss of isoflavone aglycone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 10kg of high-quality soybeans without bad beans and worm-bitten beans, clean the beans, soak them for 8 hours, remove them, then add 100L of water to grind them, grind them into a slurry, and filter them through 150 mesh to obtain a slurry; add hypromellose to the resulting slurry 0.65kg of cellulose and 0.42kg of xanthan gum, heated and boiled until boiling for 3 minutes, quickly cooled to 45-50°C through a plate heat exchanger, boiled again until boiling for 5 minutes, and then rapidly cooled by a plate heat exchanger Pack after cooling, seal and sterilize to obtain finished soybean milk. Sampling test stability, the stability coefficient is 0.773, can be placed at 4 ℃ for 1 month without delamination.

Embodiment 2

[0026] Weigh 10kg of high-quality soybeans without bad beans and worm-bitten beans, clean the beans, soak them for 6 hours, remove them, then add 80L of water to grind them, grind them into a slurry, and filter them with 150 mesh to obtain a slurry; add hypromellose to the resulting slurry 0.80kg of cellulose and 0.39kg of xanthan gum, heated and boiled until boiling for 4 minutes, quickly cooled to 45-50°C through a plate heat exchanger, boiled again until boiling for 4 minutes, and then rapidly cooled by a plate heat exchanger Pack after cooling, seal and sterilize to obtain finished soybean milk. Sampling test stability, the stability coefficient is 0.810, can be placed at 4 ℃ for 2 months without delamination.

Embodiment 3

[0028] Weigh 15kg of high-quality soybeans without bad beans and worm-bitten beans, clean the beans, soak them for 6 hours, remove them, then add 120L of water to grind them, grind them into a slurry, and filter them through 150 mesh to obtain a slurry; add hypromellose to the resulting slurry 0.84kg of cellulose and 0.38kg of xanthan gum, heated and boiled until boiling for 3 minutes, quickly cooled to 45-50°C through a plate heat exchanger, boiled again until boiling for 4 minutes, and then rapidly cooled by a plate heat exchanger Pack after cooling, seal and sterilize to obtain finished soybean milk. Sampling test stability, the stability coefficient is 0.895, can be placed at 4 ℃ for 3 months without delamination.

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Abstract

The invention discloses nutritional soybean milk and a preparation process of the nutritional soybean milk; the soybean milk is prepared from soybean and auxiliaries, the auxiliaries comprise hydropropyl methylcellulose and xanthan gum. The soybean milk prepared by the invention is hard to layer after being placed for a long time, good in heat stability and high in nutritional ingredient content, thereby improving the product quality and market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritional soybean milk and a preparation process thereof. Background technique [0002] my country is the birthplace of soybeans, and China's soybean production and consumption rank among the top in the world. Soybeans are very rich in nutrients. In addition to being used to make edible oil and feed, they can also be made into soybean foods such as soymilk, tofu, and fermented products, and are widely consumed. Among them, soymilk is a beverage that is widely welcomed and favored by people. However, due to the limitation of traditional processing technology, the research and development of deep processing of soybeans in China is insufficient. Most processing enterprises have simple processes and backward scientific research and technology. [0003] Because of its convenient drinking and rich nutrition, soy milk has become an important drink in people's da...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 刘超
Owner 安徽省徽州印象农业科技有限责任公司
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