Brown soybean milk and preparation method thereof

Abstract

The invention provides brown soybean milk and a preparation method thereof. The brown soybean milk is prepared by browning the following raw materials. On a basis of 1, 000 parts by weight, the brownsoybean milk comprises the following raw materials in parts by weight: 200-800 parts of soybean milk, 0.1-0.5 part of gellan gum, 5-30 parts of vegetable oil, 5-50 parts of white granulated sugar, 5-50 parts of dextrose monohydrate, 2-15 parts of starch and 2-20 parts of isomaltulose, with the balance being water. According to the invention, the soybeans are baked, skins of the soybeans are crisped in the baking process, the lipase activity of the soybeans is inhibited, and the soybeans have browning reaction, so that the soybeans have a burnt flavor; in the processes of soybean milk blendingand browning, decomposition products of proteins and fats in the soybeans are reacted with the white granulated sugar in the ingredients for further browning, so that the soybean milk product has thecharacteristics of strong soybean flavor, full mouthfeel and coordinated grain flavor.

Description

Technical field [0001] The invention relates to a brown soybean milk and a preparation method thereof, and belongs to the technical field of soybean milk preparation. Background technique [0002] With the continuous improvement of consumption level and quality of life, people's requirements for a healthy life are becoming more and more urgent. How to ensure a healthy diet and how to obtain the required nutrients from the diet has become the focus of attention. As a common food in people's daily life, soy products are deeply loved by consumers for their rich nutrients and health effects. As the hometown of soybeans, China has derived a variety of soybean products, such as tofu and soy milk. [0003] As a derivative of soy products, soy milk has the reputation of "plant milk", and its nutritional value is comparable to milk. Soymilk retains the rich nutrients of soybeans, is rich in protein, vitamins, lecithin, plant-based linoleic acid and other nutrients. It does not contain cho...

AI Technical Summary

Problems solved by technology

[0004] The phenomenon of browning is widespread in the process of food processing, part of which is due to the reaction between carbonyl compounds and amino compounds. After a complicated process, brown or even black macromolecular substances called melanoidins or melanoids, brown Allergic reaction can provide food with unique color and fragrance. Currently, it is mostly used in the production and deployment of flavors in food. In recent years, it has been involved in yogurt, beverage and other industries, but no soy milk products have appeared in the market.

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