Making method for deodorization purine soybean milk

Abstract

The invention relates to the technical field of the food making and in particular to a making method for deodorization purine soybean milk. The method specifically comprises the following steps: washing soybeans and steaming, removing lipoxidase by the rapid low-temperature refrigeration and deodorizing, mashing and adequately dissolving out purine by the rapid high-temperature treatment after the vacuum low-temperature treatment, removing by washing, adequately dissolving protein in bean dregs by the oxygen centrifugal treatment after pulp grinding, and adequately passivating trypsin after the high-pressure stirring, to obtain the deodorization purine soybean milk finally. The finally obtained deodorization purine soybean milk has the characteristics of rich bean smell, no beany flavor, lower purine content, and yellowish color.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production method of deodorized and low-purine soybean milk. Background technique [0002] China is the hometown of soybeans. China has cultivated soybeans with a history of 5,000 years. It is also the first country to develop and produce soybean products. Soft tofu is a kind of soybean products. Soft tofu is also called southern tofu, soft tofu, and gypsum tofu. , white in color, very tender, soft tofu and other soy products are rich in protein, and tofu protein is a complete protein, not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, the nutritional value is high, and the egg Phospholipids can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, protect the heart, and contain a variety of minerals, supplement calcium, prevent osteo...

AI Technical Summary

Problems solved by technology

[0002] China is the hometown of soybeans. China has cultivated soybeans with a history of 5,000 years. It is also the first country to develop and produce soybean products. Soft tofu is a kind of soybean products. Soft tofu is also called southern tofu, soft tofu, and gypsum tofu. , white in color, very tender, soft tofu and other soy products are rich in protein, and tofu protein is a complete protein, not only contains 8 kinds of amino acids necessary for the human body, but also its ratio is close to the needs of the human body, the nutritional value is high, and the egg Phospholipids can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, protect the heart, and contain a variety of minerals, supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development. The bone growth of children and the elderly is extremely beneficial. At present, the production of soft tofu mainly includes four production processes: soaking beans, pulping, boiling pulp, filtering, and coagulating. pulp, but the current soaking process is not standardized, and the time control is not precise, and the soaking time is too long, and the water consumption is large. It is solidified by adding gypsum liquid to the filter slurry, and the concentration is generally about 8%. Gypsum contains a variety of heavy metal impurities, especially arsenic, lead and other components that are extremely harmful to the human body. Adding gypsum at this high concentration for a long time It is used to make gypsum tofu, which is easy to endanger health