Soybean milk rich in activated soybean dietary supplement and making method of soybean milk

Abstract

The invention discloses soybean milk rich in activated soybean dietary supplement and a making method of the soybean milk. The soybean milk is made from soybeans, activated soybean dietary supplement, emulsification agent, sweetening agent and water. The mass concentration of the soybean is 8-10%, the activated soybean dietary supplement accounts for 3-8% of the weight of the soybean, the emulsification agent accounts for 0.3-0.8% of the weight of the soybean, and the sweetening agent accounts for 0-10% of the weight of the soybean. The making method includes the following steps that the raw materials, namely soybeans, are preprocessed, soaked, pulped, boiled, separated, mixed, deodorized, homogenized and packaged, wherein in the mixing process, the activated soybean dietary supplement obtained through deep processing of soybean residues and yellow serofluid is added. The making process is simple and easy to operate, and the produced soybean milk is rich in functional component, low in fat and high in plant protein, good in taste and free of pollution, has the health-care function, has no side effects on human body health and is suitable for drink by all kinds of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a functional soybean milk and a preparation method thereof, in particular to a functional soybean milk rich in functional components and a preparation method thereof. Background technique [0002] Soymilk is an intermediate raw material for the processing of various soy products. Simply put, it is the primary product obtained by washing, soaking and grinding soybeans, and it can also be drunk directly. According to the properties and needs of various final products, the production process of soybean milk will also have appropriate changes. [0003] Existing soya-bean milk production method mainly is after bean defibrination, filters and removes bean dregs. Okara accounts for about 15-20% of the dry weight of whole beans. Okara contains about 60-70% carbohydrates, 15-20% protein and various trace elements. Soybean dietary fiber has obvious physiological and medical functi...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defects of relatively simple nutritional components of existing traditional soybean milk products, biotechnology is used to effectively develop soybean dietary fiber and soybean active peptides from soybean dregs and yellow syrup, which are directly added to soybean milk. The new product not only meets people's demand for healthy food It also solves the difficult problem of bean dregs and yellow pulp, which are the by-products of soybean product production, which is of great significance to the healthy development of the soybean processing industry.

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