Processing method of fermented bean milk

A processing method and soybean milk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of unreasonable fermentation process of soybean milk, impure taste of hairpin soybean milk, rough production of soybean milk, etc., and achieve fast bacterial growth and finished products Delicate, high-efficiency finished products

Inactive Publication Date: 2018-11-16
FUYANG XINRONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The soy milk used in the existing fermented soy milk is rough, and the soy milk fermentation process is unreasonable, resulting in impure taste of hairpin soy milk and low fermentation efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of fermented soybean milk, its concrete steps are as follows:

[0024] Step (1), screening of raw materials: screening soybeans with full grains.

[0025] Step (2), soaking soybeans: soak soybeans in softened water for 10 hours, the weight ratio of soybeans to water is 1:3, the conductivity of softened water is ≤4.8μs / cm, the hardness is 450mg / L, and the ambient temperature is lower than 20 °, water temperature 10 °, drain the water after soaking.

[0026] Step (3), soybean peeling: Put the drained soybeans into a peeling machine for peeling, and the peeling rate of soybeans after peeling must reach 98.5%.

[0027] Step (4), crushing: put the peeled soybean particles into a pulverizer to pulverize, and the pulverized fineness reaches 90 mesh.

[0028] Step (5), Soybean Flour Soaking: Add the crushed soybean powder into demineralized water for soaking, the weight ratio of water to soybean powder is 1:1, soaking time is 30 minutes, soaking te...

Embodiment 2

[0037] A kind of processing method of fermented soybean milk, its concrete steps are as follows:

[0038] Step (1), screening of raw materials: screening soybeans with full grains.

[0039] Step (2), soaking soybeans: soak soybeans in softened water for 10 hours, the weight ratio of soybeans to water is 1:3, the conductivity of softened water is ≤4.8μs / cm, the hardness is 450mg / L, and the ambient temperature is lower than 20 °, water temperature 10 °, drain the water after soaking.

[0040] Step (3), soybean peeling: Put the drained soybeans into a peeling machine for peeling, and the peeling rate of soybeans after peeling must reach 98.5%.

[0041] Step (4), crushing: put the peeled soybean particles into a pulverizer to pulverize, and the pulverized fineness reaches 90 mesh.

[0042] Step (5), Soybean Flour Soaking: Add the crushed soybean powder into demineralized water for soaking, the weight ratio of water to soybean powder is 1:1, soaking time is 30 minutes, soaking te...

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PUM

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Abstract

The invention discloses a processing method of fermented bean milk, and relates to the technical field of processing of bean milk. The processing method is characterized by comprising the following steps of screening raw materials, soaking soybeans, peeling soybeans, performing breaking, soaking soybean flour, performing colloidization, performing refining and grinding, performing seasoning, performing sterilizing, performing homogenizing treatment, and performing filling and packing. Through the adoption of the processing method, fermentation of the bean milk is realized, finished products ofthe fermented bean milk are fine, smooth and good in mouth feel, the fermentation efficiency is high, and the nutrient value is high.

Description

technical field [0001] The invention relates to the technical field of soybean milk processing, in particular to a processing method of fermented soybean milk. Background technique [0002] Soy milk is a white milky beverage obtained from soybeans as the main raw material through grinding, extraction and other steps. It makes full use of plant protein resources, uses plant protein to increase protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. Soy milk is rich in nutrients, especially rich in protein and more trace element magnesium. In addition, it also contains vitamins B1, B2, etc., and is an excellent nutritious food. [0003] Fermented yogurt is a liquid or pasty product made of soymilk as a substrate and fermented by microorganisms. It is rich in vegetable protein, VE, VB, linoleic acid and linolenic acid, two essential fatty acids for human body, and also contains iron and zinc. , phosphorus and other elements...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 张海涛
Owner FUYANG XINRONG FOOD CO LTD
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