Preparation method of non-soaking soybean milk suitable for industrialized bean curd production

Abstract

The invention discloses a preparation method of non-soaking soybean milk suitable for industrialized bean curd production. The preparation method comprises the followings steps: step (1), first pulp-grinding, namely mixing the crushed soybeans with aqueous solution of small-molecule substances and carrying out the first pulp-grinding, so that a mixture of pulp and residue is obtained; step (2), mixed extraction, namely keeping the mixture of pulp and residue mixed during extracting; step (3), second pulp-grinding, namely performing the second pulp-grinding on the mixture of pulp and residue treated in step (2), so that a soybean paste is obtained; and step (4), carrying out the following process (1) or process (2) to the soybean paste obtained in the step (3), so that the soybean milk suitable for industrialized bean curd production is obtained. The process (1) comprises the following procedures: separating the residue from the pulp, namely removing the soybean residues from the soybean paste so as to obtain raw soybean milk; and then cooking the pulp, namely heating the raw soybean milk. The process (2) comprises the following procedures: cooking the pulp, namely heating the soybean paste; and then separating the residue from the pulp, namely removing the soybean residues. The preparation method solves the problem of eliminating smell of lipid oxidation in the soybean milk, so that the obtained soybean milk is suitable for industrialized bean curd production; and the preparation method is also capable of improving gelatin property of the bean curd. Moreover, the bean curd prepared by the preparation method is free of any bad flavor.

Description

technical field [0001] The invention relates to a method for preparing non-soaked soybean milk suitable for industrialized tofu production, belonging to the field of food processing. Background technique [0002] The preparation of soybean milk is a very important link in the process of tofu processing. The traditional soybean milk preparation methods in my country mainly include raw pulp method, cooked pulp method and hot water jacket pulp method. On the whole, these three methods are roughly the same. The raw soybeans must be soaked, ground, etc., and then filtered and heated to obtain the finished soybean milk. They only differ in the amount of water added when soybeans are ground, the order of pulping and pulp separation, and can be collectively referred to as soaking pulping methods. The non-soaking pulping method refers to the method in which raw soybeans are directly refined without soaking for a long time, and then filtered and heated to obtain soybean milk. At pr...

AI Technical Summary

Problems solved by technology

However, the soymilk produced by this non-soaking method is often accompanied by bad flavors such as oil oxidation, and the toughness of tofu is poor, thus affecting the sensory quality of tofu

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