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Food raw material for preparing soybean milk or soybean serum and method for processing same

A raw material and food technology, which is applied in the field of making soy milk or soy milk food raw materials and its processing, can solve the problems of ineffective utilization of biological resources, environmental pollution, etc., and achieve the effects of saving time, being convenient to use, and having a good taste

Inactive Publication Date: 2010-03-03
苏州城市磨房食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the pulping process, a considerable proportion of bean dregs is often produced. The bean dregs are mainly the skins of beans, embryos (roots, shafts, stems), crude fiber tissues in cotyledons, and uncracked protein bodies during water milling. The bean dregs produced are often thrown away, which is easy to cause environmental pollution and cannot effectively utilize biological resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Biochemical Soy Milk Raw Material and Its Processing Method

[0032] The first is the processing of soy bean kernels, the specific steps are as follows:

[0033] a) Heating: Put the soybeans into a far-infrared oven for heating at a constant temperature of 130°C and time control for 25 seconds for dry heat treatment; or put the various beans into a microwave oven for microwave irradiation with a microwave frequency of 2450MHZ and time control 75 seconds for dry heat treatment;

[0034] b) Cooling: Take the heated soybeans out of the far-infrared oven or microwave oven and cool them to room temperature with an electric fan or place them on a vibrating bed cooler;

[0035] c) Dehulled embryo: Load the cooled beans into the bean dehulling and degerming machine, adjust the milling distance of the grinding disc according to the size of the bean grains, and strive to increase the dehulling and degerming rate under the premise of ensuring the integrity of the seeds. The de-...

Embodiment 2

[0044] Example 2 Nourishing soy milk raw material and its processing method

[0045] The first is the processing process of soy bean kernels, the process is as described in Example 1. Then the clinker and raw meal of the dehulled peanuts are mixed according to the mass ratio of 1:9 to make ingredients; finally, the ingredients and soybeans The soybean kernels are mixed according to the mass ratio of 1:4, and after the mixing is uniform, they are measured and packed. Household packaging: 60g per pack; industrial packaging: 5kg per pack.

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PUM

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Abstract

The invention discloses a food raw material for preparing soybean milk or soybean serum and a method for processing the same. The main raw material of the food raw material is heated, peeled and smashed soybean kernel. Since soybean hull is not contained, soybean dreg is hardly generated in the process of grinding the raw material to prepare soybean milk. Moreover, the raw material is heated to purify soybean enzyme, remove the peculiar smell of the soybean and cause the ground soybean milk to have no beany flavor and become more delicious. The raw material uses the heated, peeled and smashedsoybean kernel as the main raw material and is added with different auxiliary materials to prepare soybean milk or soybean serum with different tastes and richer nutrition.

Description

Technical field [0001] The invention relates to a food raw material and a processing method thereof, in particular to a food raw material used for making soy milk or soy milk and a processing method thereof. Background technique [0002] The proverb says that "one cannot be without beans for a day", which means that in the process of pursuing health, one must consume some soy products every day. Soybeans are rich in nutrients and have long been recognized as nutritious foods. However, in the process of eating, these nutrients can only be absorbed by the body through sufficient processing. For example, the protein digestibility of dry-fried soybeans is generally 48%, while the digestibility of whole soybeans is only 65%. After soybeans are blistered, milled, made into soy milk, and fully heated, the digestibility of soy protein can be increased to 90% at once. Medical scientists have affirmed the health benefits of soy milk for a long time, believing that the nature of soy milk ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/10A23C11/10A23L11/00
Inventor 刘守杰王克俊
Owner 苏州城市磨房食品有限公司
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