Preparation method of soybean protein health-care beverage

Abstract

The invention relates to a food processing method and especially relates to a preparation method of a soybean protein health-care beverage. The preparation method comprises the following steps of immersing soybean, carrying out grinding to obtain soybean paste, adding barley malt powder into the soybean paste, carrying out fishy smell elimination, carrying out filtration to obtain soybean mild having no soybean odor, and carrying out blending, homogenization, bottling and sterilization on the soybean mild having no soybean odor. The soybean paste is added with the barley malt powder and through rich enzymes such as aldehyde dehydrogenase in barley malt, soybean substances having soybean odor are decomposed so that soybean odor of the soybean protein health-care beverage is effectively reduced. Through the protease of barley malt, the most of the soybean proteins are decomposed so that soybean protein beverage-caused dyspepsia is prevented and soybean protein beverage-caused abdominal distension and diarrhea are avoided.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of a soybean protein health beverage. Background technique [0002] Soybean is rich in high-quality protein, unsaturated fatty acids, calcium and vitamins, and is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 35%-40%. Except for methionine, the composition and ratio of other essential amino acids are similar to those of animal protein, and it is rich in lysine, which is lacking in cereal protein. It is an ideal natural food complementary to cereal protein. The fat content in soybeans is about 15%-20%, of which unsaturated fatty acids account for 85%, linoleic acid is as high as 50%, and the digestibility is high, and it also contains more phospholipids. Soybeans are also rich in phosphorus, iron, and calcium, and the content is significantly more than that of cereals. Vitamin B in soybeans 1...

AI Technical Summary

Problems solved by technology

Although soybeans are rich in nutrition, soybeans have a special beany and bitter taste. Due to the bad flavor of soybean products, it is difficult for some consumers to accept it, thus limiting the development and wide consumption of soybean foods

At present, there are many methods for soybean deodorization, including heating method, distillation method, solvent method, chemical method, microwave treatment method, microbial method, enzymatic method, odor masking method and other methods. These methods are either costly or excessively destroy soybeans during the treatment process. Nutrients, or the deodorization effect is not good