Processing method of bean-dreg-free bean milk

A processing method and technology without bean dregs, applied in milk substitutes, dairy products, applications, etc., can solve the problems of reduced production efficiency, waste of nutrients, poor taste, etc., and achieve increased production, high nutritional value, and high utilization of soybeans Effect

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

The existing soybean milk generally has more bean dregs after production, which causes bad taste when drinking; in order to solve this problem, some processing methods physically filter the bean dregs, which causes waste of nutrients and reduces production; and reduces production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of bean dregs-free soybean milk, its concrete steps are as follows:

[0023] Step (1), screening of raw materials: the selected soybeans are plump, and the soybeans are of the Fudou variety.

[0024] 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.

[0025] 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%.

[0026] Step (4), crushing: put the peeled soybean particles into a pulverizer to pulverize, and the pulverized fineness reaches 90 mesh.

[0027] Step (5), Soybean Flour Soaking: Add the crushed soybean powder into demineralized water for soaking, the weight ratio of water to soybean powder i...

Embodiment 2

[0035] A kind of processing method of bean dregs-free soybean milk, its concrete steps are as follows:

[0036] Step (1), screening of raw materials: the selected soybeans have full grains, and the soybeans are of the Fudou variety.

[0037] 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.

[0038] 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%.

[0039] Step (4), crushing: put the peeled soybean particles into a pulverizer to pulverize, and the pulverized fineness reaches 90 mesh.

[0040] Step (5), Soybean Flour Soaking: Add the crushed soybean powder into demineralized water for soaking, the weight ratio of water to soybean p...

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PUM

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Abstract

The invention discloses a processing method of bean-dreg-free 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 homogenizing treatment, performing sterilizing, and performing filling and packing. Through the adoption of the processing method, bean-dreg-free production of the bean milk is realized, finished products of the bean milk are fine and smooth in mouth feel, and are high in nutrient value, and the utilization rate of raw materials namely soybeans is high.

Description

technical field [0001] The invention relates to the technical field of soybean milk processing, in particular to a processing method of soybean milk without bean dregs. Background technique [0002] Soy milk is a favorite drink of the Chinese people. Soy milk is rich in vegetable protein and phospholipids, and also contains vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produce body fluid and quench thirst; The existing soybean milk generally has more bean dregs after production, which causes bad taste when drinking; in order to solve this problem, some processing methods physically filter the bean dregs, which causes waste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 张海涛
Owner FUYANG XINRONG FOOD CO LTD
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