Preparation method of whole-bean soybean milk by adopting dry enzyme treatment

Abstract

The invention relates to the field of food processing, and especially relates to a preparation method of whole-bean soybean milk by adopting dry enzyme treatment. The preparation method of the whole-bean soybean milk by adopting the dry enzyme treatment comprises the following processes: screening soybeans; performing high-speed grinding on the screened soybeans so as to prepare soybean powder; adding water into the soybean powder in a certain proportion so as to prepare raw soybean milk; cooking the raw soybean milk; cooling the cooked soybean milk; adding cellulose, and carrying out cooling; and then, carrying out preservation. The preparation method of the whole-bean soybean milk by adopting the dry enzyme treatment provided by the invention obviously shortens production cycles of the soybean milk; moreover, soybean dregs are retained so as to prevent nutrients from losing, so that the prepared soybean milk is richer in nutrition. The prepared soybean milk has small average grain sizes, as well as higher stability and yield compared with tradition soybean milk.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing whole bean soymilk by dry enzyme treatment. Background technique [0002] Soy milk is a common vegetable protein beverage, which is increasingly favored by consumers because of its unique taste and rich nutrition. Soybeans need to be soaked for 8-12 hours to make traditional soymilk. The production cycle is long, nutrients are easily lost, and it is easy to be polluted by microorganisms. Moreover, the quality stability of soybean milk is not high, which restricts it from becoming a mainstream product. Contents of the invention [0003] In view of the above technical problems, the present invention provides a short-cycle soymilk production method. [0004] The specific technical solutions are: [0005] The preparation method of dry enzyme treatment whole soybean milk comprises the following process: [0006] (1) Soybean screening: select soybeans with fu...

AI Technical Summary

Problems solved by technology

Soybeans need to be soaked for 8-12 hours when making traditional soymilk, which takes a long time to make, easily loses nutrients, and is easily polluted by microorganisms

Moreover, the quality stability of soybean milk is not high, which restricts it from becoming a mainstream product