Preparation method of freshly ground soybean milk raw material

Abstract

The invention discloses a preparation method of a freshly ground soybean milk raw material. The preparation method comprises the following steps: 1. selecting beans, and removing moldy beans, moth-eaten beans and hard beans; 2. cleaning and peeling the selected beans; 3. soaking the cleaned beans for 4-8 hours; 4. cleaning the soaked beans once again; 5. steaming the beans cleaned once again in a steam jacket kettle, wherein the beans are boiled through strong fire and are kept slightly boiled for 1-4 hours with slow fire; and 6. draining off the steamed beans, pouring the beans to a stirring pan when the beans are still hot, adding white sugar to the beans in the ratio of (0.5-0.8): 1, completely and uniformly stirring through the stirring pan, and roasting in an electric heating oven for 1min-5min to obtain the sugar beans. The processing method disclosed by the invention is simple and convenient; with the help of the product disclosed by the invention, soybean milk can be directly produced through a soybean milk making machine within 2min, thus greatly facilitating processing of soybean milk.

Description

technical field [0001] The invention relates to the field of food processing and manufacturing methods, in particular to a method for manufacturing freshly ground soybean milk raw materials. Background technique [0002] At present, the traditional steps of making soymilk are: washing beans, soaking beans, washing again, grinding soymilk, separating pulp residue and boiling the finished product. The soymilk processed by this method often has the following disadvantages: [0003] 1. In the traditional process of making soy milk, the bean dregs are filtered out. The main component of bean dregs is dietary fiber, which is a carbohydrate that cannot be digested by the human body, but it is an indispensable nutrient for the human body. Now The diet of Chinese residents is mainly "three highs and one low". The three highs are: high salt, high sugar, and high oil, and the one low is: low fiber. Proper intake of cellulose can effectively inhibit diabetes, lower cholesterol, lower b...

AI Technical Summary

Problems solved by technology

[0004] 2. In the traditional production of soy milk, raw beans are directly ground into bean paste without being cooked, and then heated after filtering the residue. However, during the cooking process, false boiling is often caused by foam overflow, and the temperature is not enough to reach For the purpose of high-temperature sterilization, a variety of anti-nutritional factors represented by trypsin in soybeans have high thermal stability. When soybean milk is heated at 100°C for 60 minutes, more than 89% of trypsin remains, which is the national standard. GB-T2206 stipulates that the urease test standard in the inspection of finished soybean milk must be negative. If it is not cooked thoroughly, it cannot be completely destroyed. If the human body consumes too much, it will cause poisoning;

[0005] In order to solve these problems, a new method of making soybean milk has emerged on the market. The steps of this method are: washing beans, soaking beans, cleaning again, boiling beans at high temperature and pressure, and high-speed grinding. Although this method can maintain dietary fiber At the same time, it can effectively sterilize and improve the quality and flavor of soymilk. However, due to the emerging soymilk production methods such as soaking beans, washing beans, and boiling beans, the production process is more particular, such as the length of soybean cooking time, the ratio of sugar and water added and The grinding time must be very accurate to make soy milk with a mellow taste and a good taste. Because the whole processing steps are relatively complicated and the time process is relatively long, it is often difficult to master. If you are not careful, the processed soy milk will not taste good. Bigger difference each time