Preparation method of soybean milk with high content of nutritional ingredients

A technology for nutrients and soy milk, applied in dairy products, milk replacers, applications, etc., can solve the problems of insufficient extraction of beneficial substances in the human body, and achieve the effects of good application effect, increased penetration ability, and high yield.

Inactive Publication Date: 2015-12-16
豆源和(山东)食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the patented method for extracting nutrients is too simple, there is a technical problem of insufficient extraction of beneficial substances such as protein, fat and total sugar in the bean dregs, which can lead to the residue of these substances in the bean dregs up to 30-40%

Method used

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  • Preparation method of soybean milk with high content of nutritional ingredients
  • Preparation method of soybean milk with high content of nutritional ingredients
  • Preparation method of soybean milk with high content of nutritional ingredients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Such as figure 1 Shown, a kind of preparation method of the soya-bean milk with high nutritive ingredient content comprises steps:

[0030] 1) Soak dry beans in water, and stop soaking when the water content of wet beans meets the weight ratio of wet beans to dry beans before soaking is 2:1; add water to wet beans (the amount of water added to wet beans meets the ratio of wet beans to water The weight ratio of the bean paste is 1:7), using a grinding wheel mill to grind the wet soybeans into bean paste, and the diameter of the bean paste in the bean paste is 120 μm; separate the bean paste to obtain raw pulp and initial bean dregs;

[0031] 2) Put the initial bean dregs in a closed cooking tank 1 with ultrasonic and microwave equipment 3 on the side or bottom (such as figure 2 shown) and add water (mass ratio of initial bean dregs to added water is 1:6), turn on the ultrasonic and microwave equipment, and perform ultrasonic and microwave treatment on the initial bean ...

Embodiment 2

[0037] Such as figure 1 Shown, a kind of preparation method of the soya-bean milk with high nutritive ingredient content comprises steps:

[0038] 1) Soak dry beans in water, stop soaking when the water content of wet beans meets the weight ratio of wet beans to dry beans before soaking is 2.5:1; add water to wet beans (add water to wet beans to meet the wet beans and water The weight ratio of the bean paste is 1:4), using a grinding wheel mill, a colloid mill or a fresh mill to grind the wet soybeans into a bean paste, and the diameter of the bean paste in the bean paste is 60 μm; separate the bean paste to obtain raw pulp and initial bean paste;

[0039]2) Put the initial bean dregs in the closed pulp cooking tank 1 with ultrasonic and microwave equipment 3 on the bottom (such as figure 2 shown) and add water (mass ratio of initial bean dregs to added water is 1:4), turn on the ultrasonic and microwave equipment, and perform ultrasonic and microwave treatment on the initia...

Embodiment 3

[0045] Such as figure 1 Shown, a kind of preparation method of the soya-bean milk with high nutritive ingredient content comprises steps:

[0046] 1) Soak dry beans in water, stop soaking when the water content of wet beans meets the weight ratio of wet beans to dry beans before soaking is 2.3:1; add water to wet beans (add water to wet beans to meet the wet beans and water The weight ratio of the bean paste is 1:10), and the wet soybeans are ground into bean paste by freshly milling, and the diameter of the bean dregs in the bean paste is 180 μm; the raw bean paste and the initial bean dregs are obtained by separating the bean paste;

[0047] 2) Put the initial bean dregs in the closed pulp cooking tank 1 with ultrasonic and microwave equipment 3 on the bottom (such as figure 2 shown) and add water (mass ratio of initial bean dregs to added water is 1:8), turn on the ultrasonic equipment, and perform ultrasonic treatment on the initial bean dregs; The tank is provided with...

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Abstract

The invention discloses a preparation method of soybean milk, belonging to the field of food processing. In the invention, microwave and / or ultrasonic-assisted processing is adopted, and cavitation effect, mechanical action and stronger selectivity and penetrating power of microwave and ultrasonic wave are utilized, so that the structures of plant cells and membranes in the bean dregs are destroyed, the penetrating capability of contents of cells through the membranes is increased, and the extraction efficiency of nutritional ingredients such as proteins is improved. In addition, the physical assisted extraction means can avoid introduction of chemical substances, thereby being safe and reliable. For the soybean milk produced by the method disclosed in the invention, many defects of preparing soybean milk by mixing raw pulp and cooked pulp are overcome, the nutritional ingredients including proteins, fat and total saccharides in the bean dregs are sufficiently extracted and utilized, and the yield of the soybean milk is improved. The produced soybean milk is mellow and delicious without undesirable smell. The preparation method has low requirement on equipment.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soybean milk with high nutrient content. Background technique [0002] In the industrial production of soybean milk, the extraction rate of active ingredients such as protein, fat, and total sugar directly affects the cost, quality and flavor of the product. Therefore, the most important issue in the production of soybean milk is how to maximize the production cost while ensuring the cost. Avoid the loss of product nutrients. [0003] At present, the commonly used methods of pulping in the production of beverages such as fresh soybean food and soybean milk include raw pulp pulping and cooked pulp pulping. The raw pulp method cannot fully extract the nutrients in the soybean milk, and the taste of the soybean milk is poor; the viscosity of the soybean milk after the cooked pulp method is cooked is too high, which is not conducive to the matching of ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 王传彭武凤玲
Owner 豆源和(山东)食品饮料有限公司
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