Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Full-bean brown fermented soybean milk and preparation method thereof

A technology for fermenting soybean milk and browning, applied in dairy products, milk substitutes, applications, etc., can solve the problems of difficulty in cleaning bean dregs, waste of bean dregs, etc., and achieve the effects of reducing the use of food additives, increasing the browning temperature, and inhibiting growth.

Pending Publication Date: 2020-05-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soymilk is a milky white drink made from whole soybeans by adding water, pressing, heating and filtering. Traditional soymilk usually contains astringent beany smell that is unacceptable to consumers, and the remaining bean dregs after homogenization are difficult to clean up. , and there is waste of bean dregs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Full-bean brown fermented soybean milk and preparation method thereof
  • Full-bean brown fermented soybean milk and preparation method thereof
  • Full-bean brown fermented soybean milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a whole bean brown fermented soymilk, which is prepared through three processes of soybean roasting, preparation of whole bean soymilk, soymilk blending and browning:

[0041] 1. Soybean baking:

[0042] 1) Soybean peeling:

[0043] S1: Use a fluidized bed to heat soybeans to above 80°C within 120 seconds to make the skin crisp;

[0044] S2: Centrifuge and dehull the soybeans treated in step S1 in the sheller, and then enter the vertical air suction channel to separate the lighter particles from the granular materials;

[0045] S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0046] S4: The soybeans after the first husking are milled and dehulled in the sheller, and then the lighter particles and broken beans are separated from the granular materials by using the vibrating screen and the vertical suction channel at the same time, and the granular materials are dis...

Embodiment 2

[0064] This embodiment provides a whole bean brown fermented soymilk, which is prepared through three processes of soybean roasting, preparation of whole bean soymilk, soymilk blending and browning:

[0065] 1. Soybean baking:

[0066] 1) Soybean peeling:

[0067] S1: Use a fluidized bed to heat soybeans to above 80°C within 120 seconds to make the skin crisp;

[0068] S2: In the sheller, the soybeans treated in step S1 are subjected to centrifugal dehulling treatment, and then enter the vertical suction channel to separate lighter particles from the granular materials;

[0069] S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0070] S4: The soybeans after the first shelling are milled and dehulled in the sheller, and then the lighter particles and crushed beans are separated from the granular materials by using the vibrating screen and the vertical suction channel at the same time, and the gran...

Embodiment 3

[0089] This embodiment provides a whole bean brown fermented soymilk, which is prepared through three processes of soybean roasting, preparation of whole bean soymilk, soymilk blending and browning:

[0090] 1. Soybean baking:

[0091] 1) Soybean peeling:

[0092] S1: Use a fluidized bed to heat soybeans to above 80°C within 120 seconds to make the skin crisp;

[0093] S2: In the sheller, the soybeans treated in step S1 are subjected to centrifugal dehulling treatment, and then enter the vertical suction channel to separate lighter particles from the granular materials;

[0094] S3: Send the soybeans processed in step S2 into the cooling bin, and obtain the soybeans after the first husking after cooling;

[0095] S4: The soybeans after the first shelling are milled and dehulled in the sheller, and then the lighter particles and crushed beans are separated from the granular materials by using the vibrating screen and the vertical suction channel at the same time, and the gran...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention provides full-bean brown fermented soybean milk and a preparation method thereof. The method comprises the following steps: mixing whole soybean milk, gellan gum, vegetable oil, white granulated sugar, glucose monohydrate, starch, isomaltulose, sodium carbonate and water to obtain soybean milk, and carrying out primary homogenization on the soybean milk at 55-65 DEG C; carrying out browning on the homogenized soybean milk at 95-98 DEG C for 2-5h; cooling the browned soybean milk, and performing fermenting by using lactobacillus paracasei and lactic acid bacteria; and adding pectin and soybean polysaccharide into the fermented soybean milk, carrying out secondary homogenization at 55-65 DEG C, carrying out sterilization after homogenization, and then carrying out cooling to less than or equal to 35 DEG C to obtain the whole soybean brown fermented soybean milk. According to the invention, a Maillard reaction and fermentation technology are applied to production of whole soybean milk, and the prepared soybean milk not only removes the bean smell which is difficult to accept, but also solves the problem of bean dreg treatment. After browning, lactic acid bacteria are added for fermentation to provide sour taste for the whole soybean milk, so that the sour taste is coordinated, and use of food additives in subsequent acid adjusting links is reduced.

Description

technical field [0001] The invention relates to whole bean brown fermented soymilk and a preparation method thereof, belonging to the technical field of soymilk preparation. Background technique [0002] As the variety with the highest nutritional value among beans, soybean contains a large amount of unsaturated fatty acids, trace elements, vitamins and high-quality protein. It is an ideal food for preventing and treating coronary heart disease, hypertension, atherosclerosis and other diseases. In addition to its edible value, soybeans can also be processed into various derivative products, such as tofu, soybean skin, soybean milk, etc. [0003] In the current fast-paced living environment, diet is difficult to meet people's demand for health and deliciousness. As a substitute and derivative of milk, soy milk is becoming more and more popular among consumers. Soy milk has all the nutrients of milk, but does not contain cholesterol, so it is more suitable for certain groups ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 李新原侯廷帅孙超王妮妮麻立业贺保平张博
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com