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

A dry enzyme and enzyme treatment technology, applied in the field of food processing, can solve the problems of low quality stability of soybean milk, easy loss of nutrients, restricting mainstream products, etc. small effect

Inactive Publication Date: 2017-02-22
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The specific implementation of the present invention will be described in conjunction with the examples.

[0018] The preparation method of dry enzyme treatment whole soybean milk comprises the following process:

[0019] (1) Soybean screening: select soybeans with full grains, no insects, and light yellow or yellow color as raw materials for making soymilk; clean the screened soybeans with tap water, and dry them with hot air at 80°C.

[0020] (2) Soybean crushing: Put the screened soybeans in the crushing cavity of a high-speed grinder. The volume of soybeans accounts for 1 / 2 to 2 / 3 of the crushing cavity volume. It is crushed 4 times at a speed of 26000r / min. is 35s, and the crushing interval is 6s;

[0021] (3) Production of raw soymilk: add soybean powder in the blender, add 0.3% defoamer of soybean powder dry weight at the same time, and add drinking water, the mass volume ratio of soybean powder and drinking water is 1g: 12mL, drinking water average Divided int...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 张清李琳王宸之李伯康秦文刘江刘卫国杨文钰
Owner SICHUAN AGRI UNIV
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