Soybean milk powder and preparation method thereof, salty soybean milk powder, and salty soybean milk

Abstract

The invention discloses soybean milk powder and a preparation method thereof, salty soybean milk powder prepared by using the soybean milk powder, and salty soybean milk. The preparation method of thesoybean milk powder comprises: 1) immersing peeled soybeans in 25-35 DEG C water, soaking for 2-4 h, carrying out wet grinding to obtain a slurry, and separating the slurry and the residue, wherein the temperature of the water for grinding is 80-90 DEG C; 2) carrying out deodorization, enzyme inactivation and sterilization, carrying out enzymolysis on the soybean milk supernatant for 0.5-1 h at atemperature of 40-55 DEG C, carrying out centrifugation, and carrying out three-effect concentration on the separated soybean milk supernatant, wherein the first-effect concentration temperature is 60-75 DEG C, the evaporation vacuum degree is 0.055-0.065 MPa, the second-effect concentration temperature is 50-63 DEG C, the evaporation vacuum degree is 0.065-0.070 MPa, the third-effect concentration temperature is 42-55 DEG C, the evaporation vacuum degree is 0.075-0.095 MPa, and the solid content of the discharged concentrated material is 15-25%; and 3) carrying out spray drying on the concentrated material, collecting the power, cooling, and packaging. According to the present invention, the soybean milk powder has characteristics of easy brewing, no odor, no bean flavor, good taste andhigh protein digestion and absorption rate; and with the salty soy milk, people can enjoy the delicious taste of the soybean milk and can chew the fresh fragrance of vegetables.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to soybean milk powder and a preparation method thereof, and salty soybean milk powder and salty soybean milk prepared by using the soybean milk powder. Background technique

[0002] The taste of instant soybean milk powder sold on the market is mainly sweet, and for some consumers who avoid sweet food, even if soybean milk is rich in nutrients, they can only stay away. In order to meet the market demand and enrich the nutrition and diversity of soy milk, there is an urgent need for a salty soy milk to be born, which can provide richer and healthier nutrition while satisfying consumers' taste buds.

[0003] Freeze-dried vegetables have less nutrient loss and less tissue damage, and can be restored to a state and nutrition similar to fresh vegetables after rehydration. The combination of freeze-dried vegetables and soy milk is not only rich in nutrition, but also has a uniqu...