Cooked soybean milk making method

Abstract

The invention concretely relates to a cooked soybean milk making method. The method comprises the following steps: 1, choosing a material; 2, cleaning; 3, immersing; 4, cleaning to remove impurities; 5, steaming or boiling the soybean raw material; 6, mixing the soybean raw material with water, and crushing; 5, detecting the concentration of the obtained soybean milk; 8, boiling the soybean milk; 9, carrying out high pressure homogenization on the soybean milk; 10, carrying out instant high temperature disinfection on the soybean milk; and 11, cooling the soybean milk to 0-15DEG C, and filling. In the above steps, steaming or boiling of the soybean raw material is carried out at a temperature of 100-121DEG C for 1-3h, the water-containing soybean raw material is crushed to above 60 meshes, and the high pressure homogenization of the soybean milk is carried out by a high pressure homogenizer. The soybean milk making method adopting the steps changes traditional uncooked soybean crushing habit, avoids the soybean residue removal step of traditional soybean milk making methods, fully reserves the nutritional components of soybeans and crude fibers and celluloses beneficial to human bodies, improves the nutrition values of the soybean milk and guarantees the mouthfeel of the soybean milk.

Description

technical field [0001] The invention relates to the field of soymilk production, in particular to a method for producing cooked soybean soymilk. Background technique [0002] Soymilk is made from soybeans soaked in water, ground, filtered, and boiled; it is very nutritious and easy to digest and absorb. [0003] Traditional soymilk making steps include: [0004] 1. Material selection: During the process of harvesting and drying soybeans, mud, sand, stones and other sundries will be mixed in. The existence of these sundries affects the quality of finished products and is unhygienic. The purpose of material selection is to remove all kinds of sundries mixed in soybeans and ensure the cleanliness of raw materials. [0005] 2. Soaking: The protein in soybean tissue is a kind of colloid. After soaking soybeans in water, the white matter colloid can absorb water and swell, which is conducive to the extraction of protein. In addition, after soybeans are soaked, the tissue i...

AI Technical Summary

Problems solved by technology

[0008] In addition to a large amount of nutrients such as protein and fat, soybean also contains about 4.8% crude fiber, which can lower blood sugar and cholesterol and promote defecation, which is beneficial to human health; The bean dregs will be filtered and removed from the soy milk by the pulping process or the cooked pulping process. In this way, the crude fiber and residual protein and other nutrients in the soybean will also be removed along with the bean dregs, so that the nutrients and beneficial substances of the soybean cannot be 100% eaten