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Processing method of soybeans special for soybean milk

A treatment method, soybean technology, applied in the fields of application, freezing/cooling preservation of seeds, milk substitutes, etc., can solve the problems of low pulp yield, food safety hazards, cumbersome operation procedures, etc., to improve pulp yield and avoid The effect of food safety hazards and simple operation procedures

Pending Publication Date: 2020-07-03
五大连池风景区铭膳豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the operating procedures in the prior art are cumbersome, the soy milk has a beany smell, the pulp yield is low, and there are problems such as potential food safety hazards.

Method used

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  • Processing method of soybeans special for soybean milk

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Embodiment Construction

[0036] In order to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the described embodiments are some, not all, embodiments of the present invention. The following examples are only used to explain the present invention, but not to limit the present invention. All other embodiments obtained by those skilled in the art based on the described embodiments of the present invention belong to the protection scope of the present invention. Unless otherwise specified, the technical means and related devices or equipment used in the embodiments are conventional means well known to those skilled in the art.

[0037] It should be noted that in this article, relative terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and...

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Abstract

The invention relates to the technical field of soybean processing methods, and provides a processing method of soybeans special for soybean milk. The processing method comprises the following steps:an open-fire cooking step, a peeling step, a separation step, a polishing step and a constant-temperature preservation step. Through adoption of the technical scheme, selected soybeans are slowly stir-fried in the open-fire cooking step, peeling is performed in the peeling step, separation is performed in the separation step, polishing is performed in the polishing step, and constant-temperature preservation is performed in the constant-temperature preservation step. The outer epidermis and germs of the soybeans are removed; the soybean milk obtained by squeezing has no beany flavor; the yieldcan be improved; the hidden danger of food safety is avoided; and the operation procedure is simple.

Description

technical field [0001] The invention relates to the technical field of soybean processing methods, in particular to a processing method for soybeans specially used for soybean milk. Background technique [0002] Soymilk is a nutritional drink suitable for all ages. The rich plant protein in soymilk is an important source of human protein, which can synthesize enzymes, hormones, antibodies and other biologically active substances needed in the body, thereby improving the body's immunity force. The raw material of soymilk in the prior art is processed and ground from skinned soybeans. The main components of the outer skin and navel of soybeans are crude fiber and ash, which protect the soybeans and have no edible value. The fishy smell affects the taste of soy milk. Moreover, after processing the soybean milk, it is necessary to separate the bean dregs formed by the outer skin of the soybeans and the bean navel. When the dregs are separated, the dregs contain a large amount ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/30A23L11/00A23B9/10A23C11/10
CPCA23L11/31A23L11/30A23L11/03A23B9/10A23C11/103
Inventor 王秀东王荣铭
Owner 五大连池风景区铭膳豆制品有限公司