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Soybean milk cooking technology, whole soybean milk manufacturing technology and cooking device

A production process and curing technology, applied in the field of food processing, can solve the problem of not providing high-temperature pre-cooking or curing mechanical equipment, etc., and achieve the effects of easy control of water content, high nutrition, and short curing time.

Pending Publication Date: 2019-11-12
豆源和(山东)食品饮料有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

And "cooking beans" is also a way to soften and ripen soybeans. The patent with publication number CN1845682A firstly adopts high-temperature precooking (95±5°C, 5min) for softening soybeans, but it does not provide corresponding information. Mechanical equipment related to high-temperature precooking or curing

Method used

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  • Soybean milk cooking technology, whole soybean milk manufacturing technology and cooking device
  • Soybean milk cooking technology, whole soybean milk manufacturing technology and cooking device
  • Soybean milk cooking technology, whole soybean milk manufacturing technology and cooking device

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Embodiment approach

[0050] According to an embodiment of the present application, the maturation process of soybean milk includes the following steps:

[0051] 1) Under the condition of 0.15MPa pressure, the aging treatment is 30s-20 minutes.

[0052] 2) Under the condition of 0.1MPa pressure, the aging treatment is 20s-10 minutes.

[0053] The specific operating parameters and evaluation structure are shown in Table 2, and the scoring standards are shown in Table 1.

[0054] Table 1 Sensory scoring standard of soybean after ripening

[0055]

[0056] Table 2 Sensory scores of soybeans under different conditions

[0057]

[0058] According to an embodiment of the present application, the production process of all-soybean milk: soybeans → impurity removal → washing → soaking beans → maturation → refining → boiled pulp → ingredients → homogenization → canning → autoclaving → boxing and storing .

[0059] reference figure 1 The maturation device used in the soymilk maturation process includes a maturation tank...

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Abstract

The present invention discloses a soybean milk cooking technology, a manufacturing technology and a cooking device, and belongs to the field of food processing. The soybean milk cooking technology comprises conducting water steam cooking of raw materials containing soybeans under high pressure conditions. High pressure water steam is used for cooking, cooking time is short, a protein denaturationrate of the soybeans is low, and the obtained soybean milk has high nutrition and good mouthfeel. The manufacturing technology of the whole soybean milk comprises conducting soybean washing of the rawmaterials containing the soybeans, soybean soaking, cooking, slurry grinding and slurry boiling. The manufacturing technology of the whole soybean milk does not remove soybean hulls and soybean dregsof the soybeans, can retain all nutrition of the soybeans, also enables the manufactured soybean milk to be good in mouthfeel, and is high in efficiency for preparing the soybean milk. The cooking device is suitable for the cooking of the raw materials of the soybean milk, also high in the cooking efficiency, uniform in the cooking of the raw materials, and not liable to clog, and easily controlswater content in the raw materials.

Description

Technical field [0001] The application relates to a maturation equipment and process for producing whole soybean milk, and belongs to the field of food processing. Background technique [0002] In the existing technology for producing all-soybean milk, soybeans need to be softened before processing, and the most commonly used softening treatment is "soaking beans". "Boiled beans" is also a way to soften and mature soybeans. The patent with publication number CN1845682A first uses a high-temperature pre-cooking method (95±5°C, 5min) for soybean softening, but it does not provide a corresponding The high-temperature pre-cooking or cooking-related mechanical equipment. Summary of the invention [0003] In order to solve the above-mentioned problems, the present application uses high-pressure water medium to mature the raw materials for making soybean milk, such as soybeans, with a short curing time, and furthermore, the protein denaturation rate of soybeans is low, and the prepared ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 王一帆王传彭刘功明
Owner 豆源和(山东)食品饮料有限公司
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