A kind of preparation method of soybean milk

Abstract

The present invention relates to a kind of preparation method of soya-bean milk, comprises following several stages at least: (a) pulverization stage: provide pulverization container, the heating element of heating pulverization container and pulverization device, this heating element directly heats up pulverization container and makes it warm up to 70 to 90°C, then put the dried beans into the crushing container, the crushing device crushes the dried beans into bean powder, and the bean powder kills lipase at the ambient temperature of the crushing container to remove fishy smell; (b) brewing and boiling stage: for Add water to the above-mentioned soy flour to prepare slurry, heat and cook the slurry until mature. In this way, using the air temperature inside the crushing device to inactivate lipase while crushing to remove the beany smell, it can better maintain the stability of the protein and effectively remove the beany smell. Dry grinding into soybean powder first can greatly improve the crushing effect. Fineness, which can effectively increase the concentration of soybean milk. In addition, under the high temperature environment, the water vapor in the process of dry grinding the soybean material can be evaporated, the soybean powder is not easy to agglomerate, and the crushing effect is better.

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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