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Method for treating soya-bean milk material using ultrasonic wave

A soymilk raw material, ultrasonic technology, applied in the application, milk substitutes, dairy products and other directions, can solve the problems of affecting the taste of soymilk, produce odor, etc., and achieve the effects of better taste, enhanced water absorption, and easy water absorption

Inactive Publication Date: 2013-02-27
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, soybeans soaked in water for a long time will ferment, produce odor, and affect the taste of soybean milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First, add the soybean raw material to be processed into a solution mixed with ethanol (25% by mass fraction), hydrochloric acid and water and soak for 1 hour (it is advisable to cover the surface of soybean with water 3-4cm), the alcohol in the aqueous ethanol solution and the water The mass ratio is 1:15, the pH of the mixed solution is 6.5, then the soybeans are taken out, and washed repeatedly with clear water for 2-3 times to wash away the ethanol and hydrochloric acid attached to the surface of the soybeans, and the time of each washing is 15-30min. After cleaning, the soybeans are put into enough water (the mass ratio of soybeans to water is 1:10) and the soybeans are ultrasonically treated by intermittent treatment. The treatment temperature is 25-35°C, the ultrasonic frequency is 20khz, and the power is 1.5kw, the continuous time is 10s, the intermittent time is 10s, and the whole process is 20min. After the ultrasonic treatment is completed, the soybeans are p...

Embodiment 2

[0019] First, the soybean raw material to be processed is added into a solution mixed with ethanol (25% by mass fraction), hydrochloric acid and water and soaked for 2 hours (it is advisable to cover the soybean surface with water for 3-4 cm). The mass ratio is 1:20, the pH of the mixed solution is 5, then the soybeans are taken out, and washed repeatedly with clear water for 2-3 times to wash away the ethanol and hydrochloric acid attached to the surface of the soybeans, and the time of each washing is 15-30min. After cleaning, put the soybeans into enough water (mass ratio of soybeans to water is 1:10) and ultrasonically treat the soybeans in an intermittent manner. The processing temperature is 25-35°C, the ultrasonic frequency is 25khz, and the power is 2kw, the continuous time is 10s, the intermittent time is 10s, and the whole process is 15min. After the ultrasonic treatment, the soybeans are put into a vacuum drying oven for drying at 50° C., and when the moisture conte...

Embodiment 3

[0021] First, soak the soybean raw material to be processed in a solution mixed with ethanol (mass fraction 25%), hydrochloric acid and water for 1.5 hours (it is advisable for the water to overflow the soybean surface for 3-4cm), and the alcohol and water in the ethanol aqueous solution The mass ratio of the mixed solution is 1:18, the pH of the mixed solution is 6, then the soybeans are pulled out, and washed repeatedly with clear water for 2-3 times to wash away the ethanol and hydrochloric acid attached to the surface of the soybeans, and the time of each washing is 15-30min. . After cleaning, put the soybeans into enough water (mass ratio of soybeans to water is 1:10) and ultrasonically treat the soybeans in an intermittent manner. The processing temperature is 30°C, the ultrasonic frequency is 25khz, and the power is 2kw. The continuous time is 10s, the intermittent time is 10s, and the whole process is 15min. After the ultrasonic treatment, the soybeans are put into a ...

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PUM

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Abstract

The invention discloses a method for treating a soya-bean milk raw material using ultrasonic wave, which comprises the following steps of: dipping soybeans in a mixed solution of ethanol, hydrochloric acid and water for 1-2h; then washing ethanol and hydrochloric acid in the soybeans with water after the soybeans are dipped; placing the soybeans into water after the soybeans are completely washed, and treating with the ultrasonic wave; after ultrasonic wave treatment, drying the soybeans in vacuum until the water content is less than 15 percent, and vacuumizing. In the invention, the soybeans are dipped in the water solution of ethanol and hydrochloric acid so that dusts and microorganisms on the surfaces of the soybeans are eliminated more easily, the soybeans absorb water more easily, and the dipping time is reduced; and because the soybeans are treated by the ultrasonic wave, the water absorbability of the soybeans is further enhanced. The soybeans treated through the method can be put into a soya-bean milk machine for grinding by only dipping for 15-20min, the soybean dreg quantity in the soya-bean milk is reduced, the beany flavor is weakened, the concentration is thicker, and the mouth feel is better when people drink the soya-bean milk.

Description

technical field [0001] The invention relates to a method for processing soybean milk raw materials, in particular to a method for processing soybean milk raw materials by ultrasonic waves. Background technique [0002] Soy milk contains nutrients such as vegetable protein, phospholipids, vitamins B1, B2, niacin, iron and calcium, which can prevent aging, beautify the skin, prevent diabetes, hypertension, coronary heart disease, cerebral apoplexy and bronchitis and other diseases. Soymilk is cheap, suitable for all ages, and is loved by the people of our country. Soybean milk needs to be cleaned and then fully soaked before it can be ground into soymilk. Generally, it takes a long time to soak before grinding, so it is time-consuming to make and cannot meet the needs at any time. Moreover, soybeans soaked in water for a long time will ferment, produce odor, and affect the taste of soybean milk. Therefore, the long time-wasting drawback of soaking soybeans is a problem that ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 王文亮陈相艳宋康周启刚徐同成弓志青程安玮陶海腾靳琼
Owner 山东创新源农业技术开发有限公司
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