Production process of additive-free walnut whole-soybean milk

A production process and additive-free technology, applied in the fields of milk substitutes, dairy products, food science, etc., can solve the problems of poor taste of soy milk, loss of nutrients, and limited powdering effect of soy milk machine.

Pending Publication Date: 2021-05-28
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation method, the soy milk is prepared by a soymilk machine. Due to the limited beating

Method used

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  • Production process of additive-free walnut whole-soybean milk
  • Production process of additive-free walnut whole-soybean milk

Examples

Experimental program
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Effect test

Embodiment 1

[0048] The present embodiment provides a kind of production process of walnut-free whole soybean soymilk, and described production process comprises the following steps:

[0049] (1) Using peeled soybeans as raw materials, mix them with water according to the soybean water ratio of 1:3, and then carry out coarse grinding at least twice under the condition of oxygen barrier;

[0050] Inactivate the lipoxygenase at 50°C for 300s on the coarsely ground slurry, and finely grind it in a shearing mill;

[0051] Inactivate the trypsin inhibitor at 80°C for 300s on the finely ground slurry;

[0052] Remove the bad smell of soymilk under negative pressure 0.5bar, and homogenize under 300bar to obtain soymilk;

[0053] (2) mixing the soybean milk described in step (1) with walnut pulp and an aqueous solution of sugar to obtain a mixed slurry;

[0054] The walnut pulp is obtained by pulping walnut kernel raw materials through primary grinding equipment and primary shearing equipment. T...

Embodiment 2

[0057] The present embodiment provides a kind of production process of walnut-free whole soybean soymilk, and described production process comprises the following steps:

[0058] (1) Using peeled soybeans as raw materials, mix them with water according to the soybean water ratio of 1:10, and then carry out coarse grinding at least twice under the condition of oxygen barrier;

[0059] Inactivate lipoxygenase at 100°C for 50 s on the coarsely ground slurry, and finely grind it in a shearing mill;

[0060] Inactivate the trypsin inhibitor at 150°C for 30s on the finely ground slurry;

[0061] Remove the bad smell of soymilk under negative pressure 1.0bar, and homogenize under 1000bar to obtain soymilk;

[0062] (2) mixing the soybean milk described in step (1) with walnut pulp and an aqueous solution of sugar to obtain a mixed slurry;

[0063] The walnut pulp is obtained by pulping walnut kernel raw materials through primary grinding equipment and primary shearing equipment. Th...

Embodiment 3

[0066] The present embodiment provides a kind of production process of walnut-free whole soybean soymilk, and described production process comprises the following steps:

[0067] (1) Using peeled soybeans as raw materials, mix them with water according to the soybean water ratio of 1:5, and carry out coarse grinding at least twice under oxygen barrier conditions;

[0068] Inactivate lipoxygenase at 70°C for 200s on the coarsely ground slurry, and finely grind it in a shearing grinding device;

[0069] Inactivate the trypsin inhibitor at 100°C for 200s on the finely ground slurry;

[0070] Remove the bad smell of soymilk under negative pressure 0.6bar, and homogenize under 500bar to obtain soymilk;

[0071] (2) mixing the soybean milk described in step (1) with walnut pulp and an aqueous solution of sugar to obtain a mixed slurry;

[0072] The walnut pulp is obtained by pulping walnut kernel raw materials through primary grinding equipment and primary shearing equipment. The ...

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Abstract

The invention provides a production process of additive-free walnut whole-soybean milk. The production process comprises the following steps: (1) taking peeled soybeans as raw materials, and sequentially performing coarse grinding, a first enzyme deactivation process, fine grinding, a second enzyme deactivation process, deodorization and homogenization to obtain soybean milk; (2) mixing the soybean milk obtained in the step (1) with walnut pulp and sugar to obtain mixed pulp; and (3) sequentially carrying out volume metering, first homogenization, degassing, sterilization and second homogenization on the mixed slurry obtained in the step (2) to obtain the additive-free whole-soybean walnut milk. According to the production technology, whole beans are ground, the nutrition of the whole beans is reserved, and the prepared whole-bean soybean milk has high dietary fiber content and is good in nutrition and taste.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a production process of walnut-free whole soybean milk. Background technique [0002] Soymilk is a much-loved drink and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people, including the elderly, adults, teenagers and children. At present, most of the liquid products processed with soybeans as the main raw material in the Chinese market are deslagging products, which remove most of the original dietary fiber of soybeans. [0003] CN110742126A discloses a five-grain seasoning soymilk and its preparation method. The five-grain seasoning soymilk is made of the following...

Claims

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Application Information

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IPC IPC(8): A23L11/65
CPCA23C11/103
Inventor 赵慧博夏君霞路敏齐兵张博戴胜兴王俊转王雅宁
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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