Whole bean soymilk and its preparation method and application

By crushing and grinding, a whole bean bean milk with fine and uniformity and good stability is prepared, which solves the problems of complex processes and high costs in the existing process, and realizes efficient utilization of resources and environmentally friendly production process.

CN119732460APending Publication Date: 2025-04-01GUANGZHOU HANFANG PHARMA CO LTD
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Patent Information

Application Number
CN202411991160.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-31
Publication Date
2025-04-01

AI Technical Summary

Technical Problem

The existing whole bean milk preparation process is complex, requiring multiple steps to process and additional stabilizers, resulting in high production costs, waste of resources and environmental pollution, and poor product stability and taste.

Method used

By adding whole beans to water for crushing and combining with the grinding process of the grinding machine, whole bean milk is prepared. The soy milk particles are refined using specific grinding conditions (grinding gap, number of grinding disks, rotation speed, temperature) to achieve production without filtering bean dregs and adding stabilizers.

Benefits of technology

It has achieved the fineness and uniformity of all bean milk, smooth taste and good stability, reducing resource waste and environmental pollution, reducing production costs, and simplifying the process flow.

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Abstract

The present invention provides a whole bean soymilk and a preparation method and application thereof, and relates to the field of food processing technology. The preparation method of the whole bean soymilk comprises: adding whole beans to water for crushing treatment to obtain a crushed liquid; then grinding the liquid to obtain the whole bean soymilk; the grinding conditions of the grinding treatment include: a grinding gap of ‑50 to 50 μm, a grinding disc mesh of 100 to 1000, a grinding speed of 500 to 2000 rpm, and a grinding temperature of 15 to 40 ° C. The preparation method of the whole bean soymilk of the present application does not require soaking beans, filtering bean dregs, or adding additional stabilizers. Only by selecting the above-mentioned grinding process parameters, a whole bean soymilk with a smooth taste and stable storage properties can be obtained. It has been experimentally verified that the whole bean soymilk can completely retain the nutritional components of the whole bean, and the prepared whole bean soymilk is delicate and uniform, has good stability, and is not easy to settle and stratify.
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