Preparation method of whole-soybean nutritive soybean milk

Abstract

The invention discloses a preparation method of whole-soybean nutritive soybean milk. The whole-soybean nutritive soybean milk is processed through an advanced colloid mill. Through the colloid mill, foods can be ground into granules of 2-50 microns. Compared with a conventional mechanical mill, the colloid mill has the advantages that distinct granules are not generated, bean dregs are not produced, and all the nutrients of soybeans are made into the soybean milk, so that resources are saved, the nutrient value of the soybean milk is also increased, and the whole-soybean nutritive soybean milk has important significance on improving the constitutions of residents. The whole-soybean nutritive soybean milk disclosed by the invention is rich in mouth feel, fine, smooth, refreshing, rich in bean fragrance and free from beany flavor, and the total points of the whole-soybean nutritive soybean milk on sensory evaluation are higher than that of conventional soybean milk; according to the whole-soybean nutritive soybean milk processed through the colloid mill, inherent ingredients of the soybeans are wholly processed into the soybean milk, no bean dregs are discarded, the nutrient value is greatly increased, protein, fat, carbohydrate, vitamins and mineral substances of the whole-soybean nutritive soybean milk are notably improved than those of conventional soybean milk, particularly the total dietary fibers are obviously increased, and the dietary fibers have good effects of preventing diabetes, tumors and cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to a method for preparing whole soybean nutritious soybean milk, which belongs to the technical field of food production. Background technique [0002] The processing technology of traditional soybean milk in my country is the main process of selecting soybeans, washing, soaking, washing, peeling, refining, homogenizing, filtering, and boiling. Refining is the main link in the process. Traditional soybean milk is Mechanical grinding, food particles are relatively large, most of which are between 10 and 400 microns. During the production of soy milk, a large amount of bean dregs will be produced. The utilization rate of raw materials is only 55%, and these bean dregs are often used. Throw it away as feed or fertilizer, while soybean dregs have high nutritional value, containing protein, fat, dietary fiber, vitamins and minerals, phospholipids and plant compounds, etc., making the nutritional value of soybean milk far lower than that ...

AI Technical Summary

Problems solved by technology

[0002] The processing technology of traditional soybean milk in my country is the main process of selecting soybeans, washing, soaking, washing, peeling, refining, homogenizing, filtering, and boiling. Refining is the main link in the process. Traditional soybean milk is Mechanical grinding, food particles are relatively large, most of which are between 10 and 400 microns. During the production of soy milk, a large amount of bean dregs will be produced. The utilization rate of raw materials is only 55%, and these bean dregs are often used. Throw it away as feed or fertilizer, while soybean dregs have high nutritional value, containing protein, fat, dietary fiber, vitamins and minerals, phospholipids and plant compounds, etc., making the nutritional value of soybean milk far lower than that of raw soybeans In addition, during the processing of traditional soy milk, raw soybeans are used to refine the pulp, without the process of removing bean flavor. After cooking, the beany smell is strong, which affects the drinking of some people; Potential hazards of food poisoning due to the phenomenon of “false boiling” which occasionally occurs during the implementation of the Soybean Action Plan