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Preparation method of whole-soybean soymilk

A technology of whole soybean soymilk and soymilk, which is used in food ingredients as thickeners, food science, application, etc., can solve the problems of high grinding fineness and homogeneous strength, high equipment investment cost, etc., and achieves good stability and good stability. Market prospects, nutrient-rich effects

Pending Publication Date: 2021-09-17
广西六点半豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The grinding fineness and homogeneity strength of raw materials have high requirements on equipment, and the input cost of equipment in the industrial production process is extremely expensive

Method used

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  • Preparation method of whole-soybean soymilk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method of preparing a whole bean soy milk, including the following steps:

[0034] (1) Take soybeans, add 15 minutes in the fried bean machine, control the heating temperature of the fried bean machine to 245 ° C, then peeling, so that the peeling rate of soy is not less than 95%.

[0035] (2) For foaming and thermal bubbles, the cacisted soy is soaked in the cold bubble moietary water soaked for 3.0 h, and the soy of the thermal bubble portion is soaked in hot water for 95 ° C for 15 min; cold bubbles and hot bubbles used The ratio of soybean mass is 52: 8, and the mass ratio of soybeans and water is 1: 5, and the temperature of the water is maintained, and the pH of the soaking water is 7.0.

[0036] (3) Mix the soaking soybeans, add 18 min, and maintain the temperature of 95 ° C, over 400 mesh sieve, and the mass of the slurry is 2 times the mass of soy after peeling.

[0037] (4) Take the microcrystalline cellulose, polysorberride fatty acid ester and sucrose, and sti...

Embodiment 2

[0042] A method of preparing a whole bean soy milk, including the following steps:

[0043] (1) Take soybeans, add 16 minutes in the fried bean machine, control the heating temperature of the fried bean machine to 240 ° C, then peeling, so that the peeling rate of soy is not less than 95%.

[0044] (2) For foaming and hot bubbles after peeling, the cacisted portion of the soy of the cacisted portion is soaked for 3.1 h, and the soy of the thermal bubble portion is soaked in hot water in 96 ° C for 14 minutes; cold bubbles and hot bubbles used. The ratio of soy mass is 50: 5, and the mass ratio of soybeans and water is 1: 5, and the temperature of the soaking water is maintained, and the pH of the soaking water is 7.0.

[0045] (3) Mixing soaked soybeans, water grinding 19min, maintaining the temperature of 94 ° C, over 400 mesh sieve, the mass of the slurry is 2.2 times the mass of soy of soy after peeling.

[0046] (4) Hydroxyethylcellulose, polyoxyethylene stearate, and sucrose,...

Embodiment 3

[0051] A method of preparing a whole bean soy milk, including the following steps:

[0052] (1) Take soybeans, add 17 minutes in the fried bean machine, control the heating temperature of the fried bean machine to 236 ° C, then peeling, so that the peeling rate of soy is not less than 95%.

[0053] (2) For cold bubbles and hot bubbles after peeling, the cacisted portion of the soy of the cacisted portion is soaked in 30 ° C for 3.2 h, the hot water of the thermos is soaked in hot water at 97 ° C for 12 minutes; cold bubbles and hot bubbles used The soy mass ratio is 60:10, soaking, the mass ratio of soy and water is 1: 5, and maintains the temperature of the soaking water, the pH of the soaking water is 7.5.

[0054] (3) Mix the soaking soybeans, add water to 20 min, keep the temperature of 93 ° C, over 400 mesh sieve, the mass of the slurry is 2.5 times that of the soy mass after peint.

[0055] (4) Take hydroxypropylmethylcellulose, polyglycerol fatty acid ester and sucrose, and...

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Abstract

The invention discloses a preparation method of whole-soybean soymilk. The preparation method comprises the following steps of taking stir-fried and peeled soybeans, carrying out cold soaking and hot soaking, mixing, grinding and sieving to obtain slurry, adding a stabilizer and cane sugar, stirring, fixing the volume, carrying out vacuum degassing, homogenizing, filling and sterilizing to obtain the whole-soybean soymilk. According to the preparation method of the whole soybean soymilk, the small-particle-size whole-soybean soymilk can be easily obtained by strictly controlling the process parameters, the process sequence and the process content of all the processing steps, so that the soymilk preparation time can be shortened, and meanwhile, the prepared soymilk product can be ensured not to have any layering phenomenon in the shelf life, the product is stable in flavor and property, relatively good in taste and rich in nutrition, integrates flavor, nutrition and health care, and can greatly prolong the circulation period. And the method is simple, easy to operate and low in cost, can be used for large-scale production, and has a good market prospect.

Description

Technical field [0001] The present invention relates to the field of food processing, and more particularly to a method of preparing a whole bean soy milk. Background technique [0002] Soymilk is made of soybean as the main raw material, soaking, grinding, cooled seedling, blending, homogeneous, sterilization. Soymilk is rich in protein, a variety of vitamins and minerals, with higher nutritional value, whose mouth is rich in fragrant, not greasy, is a very healthy nutritious drink. [0003] For the normal soy milk manufacturing method, the weight of the raw material soybean is discarded as a by-product of the soybean, which can be ingestted from soybeans, a large amount of fibrous, lipid, amino acid, and inorganic. Qualitive ingredients and functional substances are lost in the shape of soybean. [0004] Whole bean soy milk is a problem with the loss of this nutrient ingredient, manufacturing soy milk containing all soybean nutrient ingredients. In the process of preparing soyb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L29/10A23L11/30A23L29/262
CPCA23L11/65A23L29/10A23L11/30A23L29/262A23V2002/00A23V2200/222A23V2200/242A23V2250/51088A23V2250/51084A23V2250/51082A23V2250/628
Inventor 莫海军
Owner 广西六点半豆制品有限公司
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