Method for preparing high-concentration soya-bean milk

A technology for soy milk and cooking pulp, applied in dairy products, milk substitutes, applications, etc., can solve the problems of ingredient crushing, poor mixing effect, influence of mixing effect, and limitation of ingredient form, so as to improve taste and nutritional value, and achieve good mixing effect. , the effect of improving liquidity

CN102138591AInactive Publication Date: 2011-08-03JOYOUNG CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2011-08-03
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.
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Description

technical field

[0001] The invention relates to a method for preparing beverages, in particular to a method for preparing soybean milk. Background technique

[0002] In the existing method of preparing soybean milk from soybeans, it is usual to first soak the soybeans, then refine the pulp, then boil the pulp to eliminate enzymes, then remove the bean dregs and put them in bottles / boxes / bags for sale over the counter. protein, and contains a large amount of dietary fiber, discarding the bean dregs rich in protein and natural dietary fiber will not only waste resources, but also prevent people from taking in more dietary fiber when drinking soybean milk.

[0003] In the prior art, there have also been some methods for preparing whole bean high-fiber high-concentration soybean milk. Soybeans are sequentially soaked, coarsely refined, boiled to eliminate enzymes, ultra-fine refined, batched, homogenized, degassed, quantitatively packaged and Sterilization, etc., however, addin...

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Embodiment Construction

[0030] Below in conjunction with accompanying drawing and embodiment the present invention is described in further detail:

[0031] see figure 1 The flow chart of the preparation method of the high-concentration soybean milk, the present invention sequentially sorts soybeans, washes, soaks, refines pulp, batches, cooks pulp to eliminate enzymes, ultra-fine pulverizes, homogenizes, degasses, quantitatively packs, sterilizes, Cool and dry to make high-concentration soybean milk. The specific preparation process is as follows:

[0032] (1) Sorting and cleaning;

[0033] (2) Soaking;

[0034] (3) Refining;

[0035] (4) ingredients;

[0036] (5) boil pulp and inactivate enzymes;

[0037] (6) ultrafine crushing;

[0038] (7) Homogenization and degassing;

[0039] (8) Quantitative packaging;

[0040] (9) sterilization;

[0041] (10) cooling, drying;

[0042] In step (1), the impurities in soybeans are mainly removed and washed.

[0043] In step (2), the cleaned soybeans ar...