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Preparation method of soya-bean milk

A soybean milk and soybean technology, applied in the field of food processing, to achieve the effect of increasing yield, meeting demand and reducing waste

Inactive Publication Date: 2016-05-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cellulase is very common in beverages. Applying cellulase to fruit and vegetable juices and pollen beverages can increase the extraction rate of juice and promote juice clarification, making the juice transparent without precipitation and increasing the content of soluble solids. The addition of cellulase in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Take an appropriate amount of dried soybeans, beat them with hot water with a temperature of 85° C. and a quality 6 times that of soybeans, to obtain a soybean milk mixture;

[0025] (2) Adding 0.001% of the mass of cellulase to the soybean milk mixture, enzymatically hydrolyzing it for 30 minutes in a constant temperature water bath at 40° C., to obtain the enzymatic hydrolysis soybean milk mixture;

[0026] (3) using a pulp and residue separator to separate the soybean milk and the soybean residue in the enzymatic soybean milk mixture to obtain clarified soybean milk;

[0027] (4) After adding 1% of its quality emulsifier in the clarified soybean milk, homogenize under the condition of 15Mpa to obtain raw soybean milk with uniform properties;

[0028] (5) Finally, boil the raw soybean milk with uniform properties at 95° C. for 5 minutes.

[0029] It was found that the soybean milk obtained from the control group without enzymatic hydrolysis was darker in color, b...

Embodiment 2

[0031] (1) Take an appropriate amount of dried soybeans, beat them with hot water with a temperature of 90° C. and a quality 7 times that of soybeans, to obtain a soybean milk mixture;

[0032] (2) Adding 0.005% of the mass of cellulase to the soybean milk mixture, enzymatically hydrolyzing it in a constant temperature water bath at 55° C. for 30 minutes, to obtain the enzymatic hydrolysis soybean milk mixture;

[0033] (3) using a pulp and residue separator to separate the soybean milk and the soybean residue in the enzymatic soybean milk mixture to obtain clarified soybean milk;

[0034] (4) after adding 2% emulsifier of its quality in the clarified soya-bean milk, under the condition that pressure is 18Mpa, carry out homogenization, obtain the raw soya-bean milk of uniform property;

[0035] (5) Finally, boil the raw soybean milk at 95°C for 5 minutes.

[0036] As a result, it was found that the soybean milk obtained from the control group without enzymatic hydrolysis was ...

Embodiment 3

[0038] (1) Take an appropriate amount of dried soybeans, beat them with hot water with a temperature of 95° C. and a quality 8 times that of soybeans, to obtain a soybean milk mixture;

[0039] (2) Adding 0.01% of the mass of cellulase to the soybean milk mixture, enzymatically hydrolyzing it in a constant temperature water bath at 70°C for 15 minutes, to obtain the enzymatic hydrolysis soybean milk mixture;

[0040] (3) using a pulp and residue separator to separate the soybean milk and the soybean residue in the enzymatic soybean milk mixture to obtain clarified soybean milk;

[0041] (4) After adding 2.5% of its quality emulsifier in the clarified soybean milk, homogenize under the condition of 18Mpa to obtain raw soybean milk with uniform properties;

[0042] (5) Finally, boil the raw soybean milk at 95°C for 5 minutes.

[0043] As a result, it was found that the soya-bean milk obtained by the control group without enzymolysis was darker in color, bitter in taste, and poo...

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PUM

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Abstract

The present invention discloses a preparation method of soya-bean milk and belongs to the technical field of food processing. The preparation method is as follows: weighing the dried beans, adding water, beating, and then adding cellulase or a compound enzyme of cellulase and other enzymes for enzymolysis; after enzymolysis, separating soybean milk and soybean residue to obtain clarified soybean milk; and homogenizing and sterilizing the clarified soybean milk. The preparation method uses in the enzymatic process, so that the soybean milk has taste and flavor better than the ordinary milk added with alkali; the yield of milk is improved; the produced soybean milk has the nutrition and health effects, in order to meet the demand for soybean products of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of soybean milk. Background technique [0002] Soymilk is not only a favorite drink of our people, but also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. As a water extract of soybean protein, its appearance and shape are similar to milk, but compared with milk, soybean milk contains more protein, unsaturated fatty acids and isoflavones, etc., and does not contain cholesterol. Soymilk is the only vegetable protein product similar to animal protein. Its amino acid ratio is similar to that required by the human body, and its biological value is high, which is conducive to human absorption; the health functions of lecithin and isoflavones in soymilk are also the advantages of soymilk . Every 100g of soybean milk contains about 2.56g protein, 0.98g fat, 1.65g carbohydrate, ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 程永强裴静刘宣伯周炜杰
Owner CHINA AGRI UNIV
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