Soybean milk processing technology through hot grinding of cooked pulp
A processing technology and soybean milk technology, which is applied in milk substitutes, dairy products, food science, etc., can solve problems such as monotonous taste, reduced nutritional value of soybean milk, and influence on taste, so as to achieve the effect of rich nutrition, shortened cooking time, and full taste
Pending Publication Date: 2017-11-21
FUJIAN DALI FOOD TECH CO LTD
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Problems solved by technology
[0003] At present, there are many soy milks made from peeled soybeans on the market, and their taste is relatively simple
Soymilk made from peeled soybeans reduces nutritional value and affects taste
Method used
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[0055] In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.
[0056] In order to further explain the technical solution of the present invention, the present invention will be described in detail below through specific examples.
[0057] One, a kind of soya-bean milk processing technology of cooked pulp thermal grinding of the present invention, comprises the steps:
[0058] (1) Preprocessing:
[0059] a. Material selection: choose organic soybeans with large and full grains, no mildew, no impurities or less impurities as raw materials;
[0060] b. Removal of impurities: select one or more methods of air separation, magnetic separation or gravity separation to remove impurities to obtain selected organic soybeans;
[0061] c. Soaking beans: Put the selected organic soybeans in step b in a soaking bean tank for constant temperature and timing soaking treatment, wherein t...
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Abstract
The invention discloses a soybean milk processing technology through hot grinding of cooked pulp. The soybean milk processing technology comprises the following steps of performing impurity removal and soybean selection, soaking the treated soybeans, and performing grinding to obtain pulp; performing micro-pressure boiling on the pulp; performing extruded separation; performing centrifugal separation; performing sterilization; and performing homogenizing and the like. The soybean milk processing technology through hot grinding of cooked pulp disclosed by the invention is advanced and reasonable in design, easy to operate, and high-efficiency and hygienic in pulp making, and is obviously better than a conventional soybean milk processing technology. Soybean milk products made by the soybean milk processing technology are full in flavor, rich in bean aroma, and free from beany flavor. During grinding to obtain pulp, a hot-grinding technology is adopted, soybean cream skim contains soybean polysaccharides, and after being boiled repeatedly, the soybean polysaccharides can better dissolve in the soybean milk; through hot grinding, more soybean polysaccharides can dissolve in the soybean milk and can be released, so that rich taste of the soybean milk products is improved, the soybean milk products are rich in nutrition and full in mouth feel; and in addition, hot grinding can inactivate lipoxygenase which is sufficiently released after soybeans are ground, so that the fat oxidation reaction of the soybeans is restrained, and the generation of beany flavor substances is restrained.
Description
technical field [0001] The invention relates to a soybean milk processing technology, in particular to a soybean milk processing technology of thermally grinding cooked pulp. Background technique [0002] Soy milk is rich in high-quality protein and a variety of trace elements needed by the human body, and its nutritional value is similar to that of milk. Soy milk does not contain lactose, but there is lactose in milk, and lactose can only be absorbed by the human body under the action of lactase, but most adults in our country lack lactase and suffer from "lactose intolerance", which is why most people drink Milk is the main cause of diarrhea. In addition, soybean milk is rich in unsaturated fatty acids, soybean isoflavones and lecithin and other substances that are beneficial to the human body. It has the effects of lowering human cholesterol, preventing hypertension, coronary heart disease and diabetes, and enhancing immunity , The function of delaying matrix aging. Th...
Claims
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Login to View More IPC IPC(8): A23C11/10A23L11/30A23L11/65
CPCA23C11/103A23L11/30
Inventor 陈宝国孟海鹏李小俊温文仙
Owner FUJIAN DALI FOOD TECH CO LTD