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Soybean milk preparation method for improving mouthfeel and soybean milk yield

A soymilk and mouthfeel technology, applied in the field of soymilk preparation, can solve the problems of not being able to fully extract the bean aroma, affect the taste of soymilk, and high production costs, and achieve the effects of low cost, cost saving, and improved quality and taste

Inactive Publication Date: 2018-01-16
HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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  • Summary
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The pulping process is a key link in the complex process module of soybean product processing, which mainly includes soybean component extraction, pulping and pulp cooking. However, the extraction processes of soybean components such as grinding and separation in the prior art have the following problems: ( 1) The process of refining and filtering is often performed only once, which cannot fully extract the bean aroma of beans, which affects the taste of soy milk; (2), the pulp yield is low, and the production cost is high

Method used

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Effect test

preparation example Construction

[0014] The invention provides a method for preparing soybean milk that can not only improve the taste, but also increase the yield of soybean milk. The method specifically includes the following steps: soaking, refining, filtering, boiling the pulp to eliminate enzymes, homogenizing, filling, and sterilizing; The soaking step is: soak the peeled beans in normal temperature water for 4-5 hours; the refining step is divided into three refining steps; the filtering step is divided into primary filtering and fine filtering; the specific operation of the refining step is:

[0015] (1), the first refining: grind the soaked beans into pulp, add hot water to the beans before refining, and control the refining temperature to 60-70°C;

[0016] (2), the second refining: regrind the soybean milk after the first refining, add hot water before refining, and control the refining temperature to be 60-70°C;

[0017] (3), the third refining: regrind the soybean milk after the second refining, a...

Embodiment

[0025] A method for preparing soybean milk for improving mouthfeel and milk yield, comprising the following steps:

[0026] a. peeling, peeling the beans after screening;

[0027] b. soaking, soaking the peeled beans in normal temperature water for 5 hours;

[0028] c. For the first refining, grind the soaked beans into a slurry, add hot water to the beans before refining, and control the temperature to 65°C; the amount of hot water added is 6% of the mass of the beans;

[0029] d. For the second refining, regrind the soybean milk after the first refining, add hot water before refining, and control the temperature at 65°C; the amount of hot water added is 6% of the mass of beans;

[0030] e. For the third refining, regrind the soybean milk after the second refining, add hot water before refining, and control the temperature to 65°C; the addition of the hot water is 6% of the mass of beans;

[0031] f. Preliminary filtration, filtering the soybean milk after the third pass of...

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PUM

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Abstract

The invention belongs to the field of preparation of soybean milk and particularly discloses a soybean milk preparation method for improving mouthfeel and soybean milk yield. The method specifically comprises the steps of soaking, pulping, filtering, boiling for enzyme deactivation, homogenization, filtration and sterilization, wherein in the step of soaking, soybeans of which the hulls are removed are soaked with water at normal temperature for 4-5h; the step of pulping is performed thrice; and the step of filtration includes preliminary filtration and refined filtration. The method disclosedby the invention sequentially performs hull removal, soaking, pulping thrice and filtration twice, and the pulping temperature is strictly controlled, so that the quality, mouthfeel and yield of thesoybean milk can be further improved, and the cost of the soybeans can be saved.

Description

technical field [0001] The invention belongs to the field of soybean milk preparation, and in particular relates to a preparation method of soybean milk for improving taste and milk yield. Background technique [0002] The pulping process is a key link in the complex process module of soybean product processing, which mainly includes soybean component extraction, pulping and pulp cooking. However, the extraction processes of soybean components such as grinding and separation in the prior art have the following problems: ( 1), the process of refining and filtering is often performed only once, and the bean aroma of beans cannot be fully extracted, which affects the taste of soy milk; (2), the pulp yield is low, and the production cost is high. Therefore, it is necessary to develop a method for preparing soybean milk that can not only enhance the mouthfeel, but also increase the milk yield. Contents of the invention [0003] The technical problem to be solved by the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 欧阳政宁伯凤
Owner HUNAN JINGXIANGYUAN FOOD BEVERAGE CO LTD
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