Nut soymilk without beany flavor and preparation method thereof

The technology of beany smell and soy milk is applied in the field of vegetable protein beverage processing, which can solve the problem of fishy smell of soy milk, and achieve the effects of improving color and taste, reducing beany smell and promoting nutty flavor.

Pending Publication Date: 2022-02-08
莱蒂斯(黑龙江)生物科技集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the invention is to solve the problem of fishy smell in soybean milk

Method used

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  • Nut soymilk without beany flavor and preparation method thereof
  • Nut soymilk without beany flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Preparation of peeled soybean watercress: select 1000 parts of soybeans with full grains and bright color, preheat to 55°C in a heater and stay for 20min, and then heat them in a fluidized bed dryer at a hot air temperature of 110°C Soybeans are processed by hot air heating and drying technology, and the heating is stopped when the temperature rises to 80°C and the moisture content is 8%. The peeling machine is used to crush the heat-treated soybeans, combined with the suction fan to realize the separation and conditioning of the skin and kernel, and stop when the temperature of the soybean kernel is 50 ° C, to obtain peeled soybean watercress;

[0028] (2) Grinding: Soak the peeled soybean watercress in 0.1% sodium bicarbonate solution for 10 minutes. After soaking, transport it to the soybean refining extraction system for dry hot water grinding. Use the grinding unit to grind it to 100nm, and then directly mix it with Mix and grind hot water at 70°C to form a slu...

Embodiment 2

[0039] (1) Preparation of peeled soybean watercress: select 500 parts of soybeans with plump grains and bright color, preheat to 70°C in a heater and stay for 30min, and then heat them in a fluidized bed dryer at a hot air temperature of 135°C Soybeans are processed by hot air heating and drying technology, and the heating is stopped when the temperature rises to 95°C and the moisture content is 15%. The peeling machine is used to crush the heat-treated soybeans, combined with the suction fan to realize the separation and conditioning of the skins and kernels, and stop when the temperature of the soybean kernels is 65°C to obtain peeled soybeans;

[0040] (2) Grinding: Soak the peeled soybean watercress in 0.5% sodium bicarbonate solution for 40 minutes. After soaking, transport it to the soybean refining extraction system for dry hot water grinding. Use the grinding unit to grind it to 30 μm, and then directly mix it with Mix and grind hot water at 95°C to form a slurry to ob...

Embodiment 3

[0051] (1) Preparation of peeled soybean watercress: select 600 parts of soybeans with full grains and bright color, preheat to 65°C in a heater and stay for 25min, and then heat them in a fluidized bed dryer at a hot air temperature of 120°C Soybeans were processed by hot air heating and drying technology, and the heating was stopped when the temperature rose to 85°C and the moisture content was 12%. The peeling machine is used to crush the heat-treated soybeans, combined with the suction fan to realize the separation and conditioning of the skins and kernels, and stop when the temperature of the soybean kernels is 60°C to obtain peeled soybean watercress;

[0052] (2) Grinding: After soaking the peeled soybean watercress in 0.25% sodium bicarbonate solution for 25 minutes, transport it to the soybean refining extraction system for dry hot water grinding, use the grinding unit to grind it to 20 μm, and then directly heat it at 75°C Water is mixed and ground into slurry to obt...

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Abstract

The invention discloses nut soymilk without beany flavor and a preparation method of the nut soymilk, belonging to the technical field of vegetable protein beverage processing. The invention aims to solve the technical problem of how to remove beany smell of soymilk. The method provided by the invention comprises the following steps: preparing the halves of peeled soybeans, conducting grinding, centrifugally removing residues, deactivating enzyme, preparing auxiliary materials, and then successively carrying out blending, sterilizing, homogenizing and aseptic filling. Through organic combination of nuts and soymilk, perfect compounding of nutritional ingredients in the soybeans and nutritional ingredients in the nuts is achieved; meanwhile, the beany flavor of the nut soymilk is removed through dry-method hot water grinding, steam jet type enzyme deactivation and VTIS sterilization technologies, the color, luster and taste of the nut soymilk are improved, the beany flavor is reduced, the smoothness and lubrication degree of the product are improved, and the palatability and the nutritional value of the nut soymilk are enhanced; and consumers can obtain maximum nutritional ingredients and relatively perfect taste experience while drinking the nut soymilk.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein beverage processing, and in particular relates to a bean-free nut soybean milk and a preparation method thereof. Background technique [0002] Soymilk is a product developed on the basis of the traditional product soymilk, and is favored by many consumers. However, there are still some problems in the production process of existing soy milk, such as the local flavor of soy milk is in urgent need of improvement. This is mainly due to the special beany smell produced by soybeans during the production process, which greatly limits the consumption of soybean milk and has become a technical bottleneck problem in the soybean milk industry. The main reason for the beany smell is that soybeans contain lipoxygenase (LOX), which accounts for 1% of the protein content. After oxidation, it will generate intermediates with fatty acid hydroperoxides, which will then be enzymatically decomposed into a...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L25/00A23L11/30A23L3/16
CPCA23L11/65A23L25/30A23L11/30A23L3/16A23V2002/00A23V2250/51088A23V2250/5054A23V2250/5086A23V2250/5024A23V2250/182A23V2250/192
Inventor 韩晓燕
Owner 莱蒂斯(黑龙江)生物科技集团股份有限公司
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