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Processing method for deodorized soybean milk

A processing method and soymilk technology, applied in milk substitutes, dairy products, food science, etc., can solve problems such as ineffective removal and heavy beany smell of soymilk, improve product flavor and taste, aggravate soybean protein denaturation, and process steps simple effect

Inactive Publication Date: 2016-04-27
包宇青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem that the soy milk in the prior art has a heavy beany smell and cannot be effectively removed, and provides a de-fishy soy milk with simple process steps and strong operability, which can eliminate the beany smell of the product, and has a good product flavor and taste. processing methods

Method used

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  • Processing method for deodorized soybean milk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Soaking: Select clean, mature and fresh soybeans, and add them into the sodium erythorbate solution with a temperature of 20°C and a mass percentage concentration of 0.03% according to the mass ratio of soybeans to sodium erythorbate solution of 1:5. Soak for 6-8 hours, peel and remove the germ to obtain peeled soybeans for later use.

[0027] (2) Refining: dissolving sodium bicarbonate in water to form a sodium bicarbonate solution with a concentration of 0.2%, mixing the dehulled soybeans with the sodium bicarbonate solution at a mass ratio of 1:8, and refining under anaerobic conditions , the specific steps of refining are: first grind to a coarsely ground paste with a fineness of 400 μm, and then grind the coarsely ground paste to a finely ground paste with a fineness of 180 μm.

[0028] (3) Centrifuge to remove slag: add a deodorizing agent of 3% of the mass of the finely ground paste to the finely ground paste, in a stirring state, incubate at a temperature of...

Embodiment 2

[0034] (1) Soaking: Select clean, mature and fresh soybeans, and add them into the sodium erythorbate solution with a temperature of 25°C and a mass percent concentration of 0.04% according to the mass ratio of soybeans to sodium erythorbate solution at a ratio of 1:7. Soak for 7 hours, peel and remove the germ to obtain peeled soybeans for later use.

[0035] (2) Refining: dissolving sodium bicarbonate in water to form a sodium bicarbonate solution with a concentration of 0.25%, mixing the dehulled soybeans with the sodium bicarbonate solution at a mass ratio of 1:9, and refining under anaerobic conditions , the specific steps of refining are: first grind to a coarsely ground paste with a fineness of 600 μm, and then grind the coarsely ground paste to a finely ground paste with a fineness of 190 μm.

[0036](3) Centrifuge to remove slag: Add a deodorizing agent with 4% of the quality of the finely ground paste into the finely ground paste, in a stirring state, incubate at a t...

Embodiment 3

[0042] (1) Soaking: Select clean, mature and fresh soybeans, and add them into the sodium erythorbate solution with a temperature of 30°C and a mass percentage concentration of 0.05% according to the mass ratio of soybeans and sodium erythorbate solution at a ratio of 1:10. Soak for 8 hours, peel and remove the germ to obtain peeled soybeans for later use.

[0043] (2) Refining: dissolving sodium bicarbonate in water to form a sodium bicarbonate solution with a concentration of 0.3%, mixing the dehulled soybeans with the sodium bicarbonate solution at a mass ratio of 1:10, and refining under anaerobic conditions , the specific steps of refining are: first grind to a coarsely ground paste with a fineness of 800 μm, and then grind the coarsely ground paste to a finely ground paste with a fineness of 200 μm.

[0044] (3) Centrifuge to remove slag: add a deodorizing agent with 5% of the quality of the finely ground paste into the finely ground paste, keep it warm at 50°C for 4 hou...

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Abstract

The invention discloses a processing method for deodorized soybean milk. The processing method includes the steps of (1), soaking, (2), grinding, (3), centrifugation for dregs removal, (4), boiling, (5), vacuum degassing, (6), high-pressure homogenization and (7), sterilizing and packing. The processing method for the deodorized soybean milk has the advantages that process steps are simple, operability is high, beany flavor of soybean milk can be eliminated thoroughly without production efficiency reduction, production cost increase and soybean protein modification enhancement, product flavor and taste can be improved, acceptability of customers is greatly improved, and accordingly, the processing method has high promotion and application value.

Description

technical field [0001] The invention relates to the technical field of soybean milk processing, in particular to a processing method of depigmented soybean milk. Background technique [0002] Soymilk is rich in vegetable protein, fat, vitamins, minerals, etc. that are easily absorbed by the human body, and does not contain cholesterol. It is a high-quality health drink. However, soybeans contain highly active lipoxygenase, which can catalyze the oxidation and degradation of lipid substrates in the presence of a small amount of water after the soybean cell wall is broken, and produce an obvious beany smell with n-hexanal as the main component, which makes some It is difficult for people to accept it, causing the restriction of edible objects and affecting consumption. Therefore how to eliminate the beany smell of soymilk and improve the local flavor of product is an urgent task and a technical problem that must be solved again. [0003] At present, the most commonly used de...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L29/238A23L29/269A23L29/30A23L29/256A23L11/65
CPCA23C11/103
Inventor 包宇青
Owner 包宇青
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