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A process for processing soybean milk

A soymilk and process technology, applied in the field of processing technology of soymilk products, can solve the problems of depositing a large number of bean dregs particles, affecting the taste, unable to form a stable system, and sedimenting after standing, and achieving the effect of improving the utilization rate of raw materials

Active Publication Date: 2020-10-16
赵锦玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of technical principle and product cost, no matter whether the raw materials are soaked for a long time or not, there will be obvious okara in the soymilk formed after pulverization and boiling of the soymilk products processed by commercially available soymilk machines. These granular okara It cannot form a stable system with soy milk itself, and it will settle after standing. If it is not filtered, a large number of bean dregs will be deposited in the lower layer of soy milk, which will affect the taste
Even if it is an upgraded version of the household soymilk machine, such as the commercially available filter-free DJ13B-C630SG soymilk machine, there is still a large amount of sedimentable bean dregs in the processed soymilk, but it is less than the bean dregs formed by the traditional soymilk machine. The bean dregs particles are finer, but it does not fundamentally avoid the formation of bean dregs precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019]Take 100g of soybeans and 20g of shelled rice into the soymilk machine, add 1 liter of water, install the equipment, and set the program as follows: within the first 5 minutes, the micro control unit does not output a heating signal, and the heater is off. When working, the temperature of the soybean milk raw material in the system is consistent with the ambient temperature; and during this period, the micro-control unit outputs a continuous crushing signal, and the crushing motor drives the crusher to work at a speed of 3000 rpm. Next, the micro-control unit controls the breaker to work at a speed of 1200 rpm, and at the same time the micro-control unit outputs a continuous heating signal to control the heater to heat the soy milk raw material from the ambient temperature to 60 °C at a heating rate of 10 °C / min; When the system temperature rises to 60°C, the micro-control unit immediately outputs intermittent pulse crushing signals to make the crushing machine work in th...

Embodiment 2

[0022] Take 100g of soybeans and 20g of hulled rice, soak them in water for 12 hours and put them into a soymilk machine. After the same treatment process as in Example 1, all the products in the soymilk machine were poured into a large beaker with a capacity of 1.5 liters, and the results also showed that there was no observable high bean dregs precipitation.

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PUM

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Abstract

The invention relates to a process for processing soybean milk, which uses soybeans and husked rice grains as raw materials, undergoes crushing and heating treatment, and obtains a soybean milk product without precipitation of bean dregs after standing without filtering. Both the crushing and heat treatment in the process are automatically controlled by the micro-control unit, and the precise cooperation of process control can be realized between the two.

Description

technical field [0001] The invention relates to a process for processing soybean milk, in particular to a process for processing soybean milk products that do not need to filter bean dregs but have a smooth taste. Background technique [0002] Soy milk is a nutritious food suitable for all ages, and enjoys the reputation of "vegetable milk". Soy milk is rich in vegetable protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people. However, some substances in soy milk that are toxic to the human body, such as factors that hinder pepsin and trypsin, can destroy hemagglutinin with hemolysis and coagulation, etc., in order to remove the adverse effects of these toxins on the human body, soy milk must be boiled It is edible after processing. [0003] With the gradual strengthening of health awareness, many fami...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 王安桥其他发明人请求不公开姓名
Owner 赵锦玲