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A kind of production method of original flavor soybean milk and blended soybean milk

A production method and technology for soybean milk, which are applied in the fields of milk replacer, food science, food preservation, etc., can solve the problems of difficulty in effectively removing the beany and bitter taste of soybeans, poor taste of soybean milk, and more loss of nutrients, so as to promote dissolution, Improve the dissolution rate and extraction rate, and ensure the effect of enzyme inactivation

Active Publication Date: 2021-03-16
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the disadvantages that it is difficult to effectively remove the beany smell and bitterness in soybeans by using the existing production technology, the taste of the obtained soy milk is relatively poor, and the nutrients in the soy milk are lost more, and provide a kind of original flavor of soy milk and blending Production method of soymilk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0061] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0062] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 88°C for 3 hours, so that the moisture content in the soybeans is controlled at 9.7%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the peeling of the soybeans The rate is above 95%, which reduces the loss of soybeans.

[0063] (3) Refining: coarsely grind the peeled soybeans, control the gap between the blades, cut the soybeans into flakes with a thickness of 1.7mm, add 80°C water 5 times the total amount of soybeans during coarse grinding, At the same time, according to the amount of 1.0g / kg soybean milk, add baking soda to it for preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding, and contr...

Embodiment 2

[0071] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0072] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0073] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 92°C for 2.5 hours, so that the moisture content in the soybean is controlled at 10%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the soybean The peeling rate is above 95%, which reduces the loss of soybeans.

[0074] (3) Refining: coarsely grind the peeled soybeans, control the gap between the blades, cut the soybeans into flakes with a thickness of 2.3mm, and add 6 times the total amount of soybeans at 85°C during coarse grinding. At the same time, according to the amount of 1.4g / kg soybean milk, add baking soda to it to carry out preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding, and con...

Embodiment 3

[0082] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0083] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0084] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 90°C for 2.8 hours, so that the moisture content in the soybean is controlled at 9.5%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the soybean The peeling rate is above 95%, which reduces the loss of soybeans.

[0085] (3) Refining: coarsely grind the peeled soybeans first, control the gap between the blades, cut the soybeans into flakes with a thickness of 2.0 mm, add 90 ° C water 5 times the total amount of soybeans during coarse grinding, At the same time, according to the amount of 1.5g / kg soybean milk, add baking soda to it to carry out preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding...

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Abstract

The invention discloses a production method of original soymilk and blended soymilk, belonging to the technical field of food processing. The present invention comprises the following steps: material selection, peeling, pulp refining, cooking, heat preservation, separation of pulp and slag, secondary enzyme elimination, raw pulp adjustment, blending, sterilization and homogenization. The primary enzyme-inactivating treatment, followed by the second enzyme-inactivating treatment after boiling and pulp separation, and at the same time, through the addition of lipoxin in the blending process, can effectively reduce the activity of lipoxygenase in soybeans and remove the soy astringency of the obtained soy milk And bitter taste, significantly improve the taste of soy milk, and reduce the loss of nutrients.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and more specifically relates to a production method of original flavor soybean milk and blended soybean milk. Background technique [0002] Soymilk is not only a favorite drink of our people, but also a nutritious food suitable for all ages. Soymilk contains many nutrients necessary for the human body, such as protein, fat, carbohydrates, amino acids, and fatty acids. In addition, it also contains a variety of trace elements, as well as functional factors such as soybean oligosaccharides and soybean isoflavones. , anti-oxidation, etc. have positive effects, and enjoy the reputation of "plant milk" in Europe and America. Every 100g of soybean milk contains about 2.56g protein, 0.98g fat, 1.65g carbohydrate, 0.25mg zinc, 154.83mg potassium, 1.37mg iron, 0.16mg manganese, 15.00mg calcium, 49.82mg phosphorus, its appearance and shape are similar to milk Similar, but compared wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/65A23L11/30A23L33/125A23L3/16
CPCA23C11/103A23L3/16
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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