Preparation method of bean milk, capable of increasing stickiness and flavor

Abstract

The invention discloses a preparation method of bean milk, capable of increasing stickiness and flavor. The preparation method comprises the following steps of carefully selecting superior soybeans, performing soaking until the soybeans are germinated, performing peeling, performing refining, performing automatic and continuous cooking so as to obtain original soybean milk; adding a stabilizing agent, whole milk powder, vegetable oil and essence to the original soybean milk, performing homogenizing, performing degassing, and performing sterilization treatment with a plate sterilization machine, so that finished products of the bean milk are obtained; sterilizing the finished products of the bean milk, and performing canning so as to obtain finished products. The preparation method has thebeneficial effects that the benefits are increased, energy is saved, and emission is reduced; the water consumption for soaking is reduced by 50% or above, and the water drainage amount is reduced, sothat the treatment amount of wastewater is reduced; the stickiness of the bean milk is improved, the stability of the bean milk is improved, for a milk boiling technology, a continuous sectional heating manner is adopted, and the stickiness of the soybean milk is greatly increased than that by adopting a one-time heating manner in the prior art; the bean milk is free from xanthan gum and influence on the bean milk due to too many additives is avoided; and an automatic continuous milk boiling technology is adopted, so that the milk production and heating are performed at the same time, lipoxygenase is timely deactivated, and beany flavor is effectively removed.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing soybean milk with improved viscosity and flavor. Background technique [0002] Soy milk food is more and more popular among consumers, but it has always been difficult to remove the beany smell and control the stability of soy milk in the soy milk processing technology. During the refining process, the lipoxygenase in soybeans is activated by oxygen and water, and the polyvalent unsaturated fatty acids such as linoleic acid and linolenic acid are oxidized to generate hydroperoxides, which are then degraded into various small flavors with different degrees of odor. Molecular alcohols, aldehydes, ketones, acids and amines and other volatile compounds form soybean off-flavor, which has a great adverse effect on the flavor of soy milk products. [0003] The methods of passivating or inactivating lipoxygenase during soybean milk processing are mainly d...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing soybean milk with improved viscosity and flavor in order to overcome the defects of poor stability and low bioavailability of ferrous glycinate

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