A safe and nutritious soybean milk preparation method

Abstract

The invention relates to a safe and nutritious soybean milk production method, which provides a motor, a crushing tool, a heating device and a cup body, and at least includes the following stages: (1) The crushing stage: including the step that the motor drives the crushing tool to rotate and crush materials, and the motor The step of stopping work; (2) heating stage: including the step of heating the liquid in the cup body by the heating device, and the step of stopping the heating by the heating device; the total heat radiated by the heating device in the safe and nutritious soybean milk production method is Q, so The total amount of pulping is V, and the ratio of Q to V is 300 to 800 kJ / liter. In this way, the urease and trypsin inhibitors in the soymilk can be fully inactivated, thereby making the soymilk more nutritious and safe.

Description

technical field [0001] The invention relates to a pulping method, in particular to a safe and nutritious soybean milk preparation method. Background technique [0002] Soymilk is a traditional food in China. The principle of making soymilk is to break the original structure of soybean cells through mechanical external force, resulting in the destruction of soybean cell walls, and the protein, fat and other nutrients in soybean cells dissolve in water to form a milky yellow emulsion. [0003] In order to adapt to the fast-paced life, it is expected that the pulping time will be shorter and shorter, but the trypsin inhibitors and urease in soy milk must be inactivated by sufficient heat, otherwise, there will be active trypsin inhibitors, urease, etc. in soy milk. Urease, etc. can cause allergic reactions and affect the digestion and utilization of proteins and other risk situations. Therefore, the applicant conducted research on the conditions of trypsin inhibitor and urease...

AI Technical Summary

Problems solved by technology

[0003] In order to adapt to the fast-paced life, it is expected that the pulping time will be shorter and shorter, but the trypsin inhibitors and urease in soy milk must be inactivated by sufficient heat, otherwise, there will be active trypsin inhibitors, urease, etc. in soy milk. Urease, etc. can cause allergic reactions and affect the digestion and utilization of proteins and other risk situations

Images