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Soymilk and preparation method thereof

A soy milk and soybean technology, applied in the field of food processing, can solve the problems of soy milk with thorns in the throat, poor taste of soy milk, and fishy smell, etc., and achieve the effect of solving fishy smell, reducing odor substances, and having a strong and mellow taste

Inactive Publication Date: 2014-08-06
贵州北极熊实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country's soybean milk products are widely welcomed by all kinds of people, and soybean milk has also become a nutritional product suitable for all ages. However, in the process of processing, its nutrients such as unsaturated fatty acids, amino acids, calcium, phosphorus, magnesium, potassium and other inorganic salts , and copper, iron, zinc, iodine, molybdenum and other trace elements and minerals are easily damaged and lost, resulting in the poor taste of the processed soy milk, and the processed soy milk always feels tingling in the throat. The main problem of its existence is the fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of soybean milk: it is composed of the following raw materials in parts by weight: 67 parts of soybeans, 30 parts of edible sugar, 2.5 parts of edible acid, 30 parts of concentrated fruit juice, 3.5 parts of opacifying agents, 2.4 parts of acidity regulators, 0.89 parts of edible flavors, 0.04 part of edible sweetener, 0.2 part of antioxidant, 0.5 part of thickener, and the balance is made into 1000 parts of water;

[0030] The preparation method of soybean milk, comprises the steps:

[0031] (1) Take soybeans without mildew or heat denaturation treatment, put water and soybeans soaked in hot water for 8-12 hours in a refining device for grinding, until all soybeans are ground into soybean milk;

[0032] (2) Preheat the soymilk in the preheating tank to 55°C-70°C, turn on the homogenizing pump at the same time, stir and shear the soymilk in the preheating tank, and then transfer it to the blending tank;

[0033] (3), deployment:

[0034] Dissolve the edible sug...

Embodiment 2

[0041] A kind of soybean milk: it is composed of the following raw materials in parts by weight: 60 parts of soybeans, 35 parts of edible sugar, 2 parts of edible acid, 35 parts of concentrated fruit juice, 3 parts of opacifying agent, 2 parts of acidity regulator, 0.80 part of food essence, 0.03 part of edible sweetener, 0.3 part of antioxidant, 0.3 part of thickener, and the remainder is made into 1000 parts of water;

[0042] The preparation method of soybean milk, comprises the steps:

[0043] (1) Take soybeans without mildew or heat denaturation treatment, put water and soybeans soaked in hot water for 10 hours in a refining device for grinding, until all soybeans are ground into soybean milk;

[0044] (2) Preheat the soymilk in the preheating tank to 65°C, turn on the homogenizing pump at the same time, stir and shear the soymilk in the preheating tank, and then transfer it to the blending tank;

[0045] (3), deployment:

[0046] Dissolve the edible sugar to obtain the e...

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Abstract

The invention relates to a soymilk and a preparation method thereof, and belongs to the field of food processing technology. The soymilk comprises the following raw materials in parts by weight: 60-70 parts of soybeans, 30-40 parts of edible sugar, 2-3 parts of edible acid, 30-40 parts of fruit concentrates, 3-4 parts of an opacifier, 2-3 parts of an acidity regulator, 0.5-1 part of edible essence, 0.01-0.05 part of an edible sweetening agent, 0.1-0.5 part of an antioxidant, 0.3-0.6 part of a thickening agent and the balance of water; the total amount reaches 1000 parts. According to the invention, the soymilk has the following benefits: the prepared soymilk is fragrant, pure and mild in taste, and smooth but not greasy, and has very high nutrition value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing soybean milk. Background technique [0002] Soy does not only refer to soybeans, it also includes black beans and green beans. Soybean has comprehensive nutrition and rich content, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid ratio is close to the ratio required by the human body, so it is easy to be digested and absorbed; if soybean is eaten with meat and eggs, its nutrition can be compared with that of eggs and milk , Even more than the nutrition of eggs and milk. Soybeans are rich in inorganic salts such as calcium, phosphorus, magnesium, and potassium, as well as trace elements such as copper, iron, zinc, iodine, and molybde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 杨雷
Owner 贵州北极熊实业有限公司
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