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Preparation method of freshly ground soybean milk

A technology for preparing soymilk and raw materials, applied in dairy products, milk substitutes, applications, etc., can solve the problems of soybean spoilage, soymilk having a beany smell, affecting the taste of soymilk, etc., to improve the taste, avoid aerobic respiration, and ensure quality. Effect

Pending Publication Date: 2020-02-18
FUYANG XINRONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production process of existing soybean milk, the selected high-quality soybeans are generally soaked directly. Because the soybeans are active, the soybeans undergo aerobic respiration. After soaking for a long time, the soybeans deteriorate, and untreated soybeans are directly processed Grinding production will make the produced soy milk have a beany smell, which will affect the taste of soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing original ground soybean milk, comprising the steps of:

[0025] Step 1, raw material preparation: select soybean raw materials that are pure, fresh, large and full, and free of impurities;

[0026] Step 2, soybean roasting: place the soybean raw material prepared in step 1 inside the roasting chamber, set the internal temperature of the roasting chamber to 110°C, and the roasting time to 30 minutes;

[0027] Step 3, Soybean Soaking: Soybean raw materials are taken out after roasting, soaked, and the roasted soybeans are placed in clear water with a water temperature of 18°C, and the soaking time is controlled at 7 hours;

[0028] Step 4, soybean peeling: Drain the soaked soybeans, and then place them in a peeling machine for peeling operation, and the skin of the soybeans will be squeezed out by the peeling machine;

[0029] Step 5, coarse crushing: crushing the peeled soybeans, placing the soybeans in a grinder for coarse crushing, and then addi...

Embodiment 2

[0041] A method for preparing original ground soybean milk, comprising the steps of:

[0042] Step 1, raw material preparation: select soybean raw materials that are pure, fresh, large and full, and free of impurities;

[0043] Step 2, soybean roasting: place the soybean raw material prepared in step 1 inside the roasting chamber, set the internal temperature of the roasting chamber to 115°C, and the roasting time to 40 minutes;

[0044] Step 3, soaking soybeans: take out the soybean raw materials after roasting, soak them, place the roasted soybeans in clear water with a water temperature of 20°C, and control the soaking time at 8 hours;

[0045] Step 4, soybean peeling: Drain the soaked soybeans, and then place them in a peeling machine for peeling operation, and the skin of the soybeans will be squeezed out by the peeling machine;

[0046] Step 5, coarse crushing: crushing the peeled soybeans, placing the soybeans in a grinder for coarse crushing, and then adding clean wat...

Embodiment 3

[0058] A method for preparing original ground soybean milk, comprising the steps of:

[0059] Step 1, raw material preparation: select soybean raw materials that are pure, fresh, large and full, and free of impurities;

[0060] Step 2, soybean roasting: place the soybean raw material prepared in step 1 inside the roasting chamber, set the internal temperature of the roasting chamber to 120°C, and the roasting time to 50 minutes;

[0061] Step 3, soaking soybeans: take out the soybean raw materials after roasting, soak them, place the roasted soybeans in clear water with a water temperature of 22°C, and control the soaking time at 9 hours;

[0062] Step 4, soybean peeling: Drain the soaked soybeans, and then place them in a peeling machine for peeling operation, and the skin of the soybeans will be squeezed out by the peeling machine;

[0063] Step 5, coarse crushing: crushing the peeled soybeans, placing the soybeans in a grinder for coarse crushing, and then adding clean wat...

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PUM

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Abstract

The invention discloses a preparation method of freshly ground soybean milk. The preparation method comprises the steps of raw material preparation, soybean baking, soybean soaking, soybean peeling, coarse crushing, soybean milk boiling, soybean milk gelatinizing, soybean milk homogenizing, soybean milk storage, soybean milk filling, boxing and the like, wherein the soybean baking operation comprises the following steps of placing a prepared soybean raw material in a baking chamber, and setting the temperature in the baking chamber to be 110-120 DEG C and the baking time to be 30-50min. According to the invention, before soybeans are soaked, soybeans are subjected to baking process operation for inactivating the soybeans, and then aerobic respiration of the soybeans is avoided, and deterioration of the soybeans due to long-time soaking is avoided. In addition, beany flavor carried by the soybeans can be removed after the soybeans are subjected to the baking process operation, so that mouthfeel of the prepared soybean milk is improved.

Description

technical field [0001] The invention relates to the technical field of preparation methods of soybean milk, in particular to a preparation method of raw ground soybean milk. Background technique [0002] Soymilk is a milky white to light yellow milky liquid product with good extraction properties after soybeans are ground. It uses high-quality soybeans as raw materials, makes full use of plant protein resources, applies plant protein, increases protein titer and biological value, and contains a variety of Vitamins and minerals have high nutritional value. [0003] In the production process of the existing soybean milk, the selected high-quality soybeans are generally directly soaked directly. Because soybeans are active, soybeans undergo aerobic respiration. After soaking for a long time, the soybeans will deteriorate, and untreated soybeans are directly processed Grinding production will make the produced soy milk have a beany smell, which will affect the taste of soy milk...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 张海涛
Owner FUYANG XINRONG FOOD CO LTD
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