Preparation method of soybean milk

Abstract

The invention relates to a preparation method of soybean milk. The preparation method at least comprises the following stages: (a), flour preparation stage: providing a crushing container, a heating element for heating the crushing container and a crushing device, directly heating the crushing container through the heating element, so as to ensure that the temperature of the crushing container is increased to 70-90 DEG C, adding dried beans into the crushing container, crushing the dried beans into bean flour through the crushing device, and ensuring that lipase and beany flavor of the bean flour are removed in the crushing container at ambient temperature; (b), preparation and boiling stage: adding water to the bean flour, so as to prepare the bean flour into pulp, and heating and boiling the pulp till the pulp is well cooked. By adopting the air temperature inside the crushing device, crushing, lipase removal and beany flavor removal are performed at the same time, protein can keep invariant, beany flavor can be effectively removed, and crushing the beans into bean flour firstly can greatly enhance the crushing fineness, so that the soybean milk concentration can be effectively enhanced. In addition, water vapor can be evaporated during crushing of the beans in the high-temperature environment, the bean flour is not easy to agglomerate, and the crushing effect is good.

Description

technical field [0001] The invention relates to a method for preparing beverages, in particular to a method for preparing soybean milk. Background technique [0002] The existing soymilk production method is usually divided into three stages, (1) preheating stage: heating water and materials to about 90°C; (2) crushing stage: motor drives the crushing cutter to crush water and materials into slurry; (3) boiling Boiling stage: Heat the boiled slurry until cooked. Yet material is pulverized in water, and its pulverization effect is limited, and the bean dregs is thicker in the prepared soya-bean milk, and the concentration of its soya-bean milk also can be limited in addition. In addition, the material is crushed in water, and the lipoxygenase in soybeans during the production process causes the soy milk to have a beany smell, which affects the taste. [0003] In the existing soymilk production methods, soybeans are roasted and then mixed with water to form soymilk to remove...

AI Technical Summary

Problems solved by technology

However, the material is pulverized in water, and the pulverization effect is limited. The soybean dregs in the prepared soybean milk are relatively thick, and the concentration of the soybean milk is also limited.

In addition, the material is crushed in water. During the production process, the lipoxygenase of the soybean itself causes the soy milk to have a beany smell, which affects the taste.

[0003] In the existing soymilk production methods, soybeans are roasted and then mixed with water to form soymilk to remove the beany smell. However, due to the high temperature of the roasted soybeans, most of the proteins are denatured and difficult to dissolve in water, making the taste worse.

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