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Full bean milk and preparation method thereof

A soy milk and soybean technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of affecting appetite, unsatisfactory, poor taste of soy milk, etc., and achieve the effect of thick taste, balanced and comprehensive nutrition, and long shelf life

Active Publication Date: 2015-01-21
山西地卡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soymilk that can retain bean dregs has a poor taste, affects appetite, and cannot meet people's needs for nutrition and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this embodiment, a kind of whole bean soymilk is weighed: 50 parts of soybeans, 30 parts of white granulated sugar, 0.4 parts of sucrose fatty acid ester, and 0.6 parts of xanthan gum;

[0025] Concrete preparation method comprises the following steps:

[0026] 1) Soaking: add 5 times the weight of soybeans to 20°C water, soak for 10 hours, until the beans are fully swollen and wrinkled;

[0027] 2) Germination treatment: put the soaked soybeans in the hopper of the automatic bean sprout machine, then put them into a germination room with a temperature of 25°C and a humidity of 75%, and pour water at 28°C every 3 hours for 3 times. Until the bean sprouts grow but the bean skin is not broken;

[0028] 3) Enzyme elimination by boiling beans: wash the soybeans prepared in step 2) with water, add 3 times the amount of water, and cook at 95°C for 30 minutes;

[0029] 4) Refining: use a rice milk machine to refine the soybeans cooked in step 3) with 80°C water at 3 times...

Embodiment 2

[0036] In this embodiment, a kind of whole bean soymilk is weighed: 90 parts of soybeans, 50 parts of white granulated sugar, 1.65 parts of sucrose fatty acid ester, and 1.35 parts of xanthan gum;

[0037] Concrete preparation method comprises the following steps:

[0038] 1) Soaking: add 5 times the weight of the above soybeans to water at 23°C, and soak for 12 hours until the beans are fully swollen and wrinkled;

[0039] 2) Germination treatment: put the soaked soybeans in the hopper of the automatic bean sprout machine, then put them into a germination room with a temperature of 28°C and a humidity of 85%, and shower them with water at 30°C every 4 hours for 4 times. Until the bean sprouts grow but the bean skin is not broken;

[0040] 3) Enzyme elimination by boiling beans: wash the soybeans prepared in step 2) with water, add 3 times the amount of water, and cook at 100°C for 30 minutes;

[0041] 4) Refining: use a rice milk machine to refine the soybeans cooked in ste...

Embodiment 3

[0048] In this embodiment, a kind of whole bean soymilk is weighed: 70 parts of soybeans, 40 parts of white granulated sugar, 1 part of sucrose fatty acid ester, and 1 part of xanthan gum.

[0049] Concrete preparation method comprises the following steps:

[0050] 1) Soaking: add 5 times the weight of the above soybeans to water at 22°C, and soak for 11 hours until the beans are fully swollen and wrinkled;

[0051] 2) Germination treatment: put the soaked soybeans in the hopper of an automatic bean sprout machine, then put them into a germination room with a temperature of 26°C and a humidity of 80%, and spray them with water at 29°C every 3.5 hours for 3 times. Until the bean sprouts grow but the bean skin is not broken;

[0052] 3) Enzyme elimination by boiling beans: wash the soybeans prepared in step 2) with water, add 3 times the amount of water, and cook at 98°C for 30 minutes;

[0053] 4) Refining: use a rice milk machine to refine the soybeans after step 3) with 82°...

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Abstract

The invention discloses full bean milk and a preparation method thereof, belonging to the technical field of foods. The preparation method comprises the following steps: with soybeans, white granulated sugar and a stabilizer as raw materials, soaking the soybeans, germinating the soaked soybeans, boiling the soybeans for enzyme deactivation, pulping, dissolving, blending, performing high pressure homogenization, sterilizing, cooling and performing sterile filling. The bean milk prepared by the method is rich in dietary fibers, balanced and comprehensive in nutrition and thick in taste. The bean milk is subjected to sterile filling and thus has long shelf life. The germinated soybeans are subjected to boiling for enzyme deactivation and then pulping, and although residues are not removed, the taste of the bean milk is smoother and thicker than that of bean milk with dregs pulped by raw beans.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to whole bean soymilk prepared after biological germination treatment and a preparation method thereof. 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 folic acid. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people, including the elderly, adults, teenagers, children and so on. [0003] However, most of the current soymilk production processes are soaking, beating, and drinking after removing the slag. Soybeans contain anti-nutritional factors such as trypsin inhibitors and phytic acid, which directly affect the bioavailability of...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 张国宴陈立平
Owner 山西地卡食品有限公司
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