Method for preparing safe and nutritional soybean milk

A production method and nutritional technology, applied in dairy products, milk replacers, applications, etc., can solve problems affecting protein digestion and utilization, allergic reactions, etc.

Pending Publication Date: 2016-09-14
JOYOUNG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to adapt to the fast-paced life, it is expected that the pulping time will be shorter and shorter, but the trypsin inhibitors and urease in soy milk must be inactivated by sufficient heat, otherwise, there will be active trypsin inhibitors, urease, etc. in soy milk. Urease, etc. can cause allergic reactions and affect the digestion and utilization of proteins and other risk situations

Method used

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  • Method for preparing safe and nutritional soybean milk
  • Method for preparing safe and nutritional soybean milk
  • Method for preparing safe and nutritional soybean milk

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Experimental program
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Embodiment approach 1

[0022] A safe and nutritious soybean milk production method provides a motor, a crushing cutter, a heating device and a cup body, and at least includes a crushing stage and a heating stage.

[0023] (1) Crushing stage: including the step that the motor drives the crushing tool to rotate and crush the material, and the step that the motor stops working;

[0024] (2) Heating stage: including the step of heating the liquid in the cup by the heating device, and the step of stopping the heating by the heating device.

[0025] In the present embodiment, researches were carried out according to the timing of each pulverization stage, and the optimal heating time was obtained for the timing of each pulverization stage.

[0026] When the crushing stage is carried out when the liquid temperature is above 80°C, the optimum time for the heating device to heat the liquid in the cup after the temperature of the liquid in the cup is above 80°C is 6 to 15 minutes.

[0027] When the crushing ...

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Abstract

The invention relates to a method for preparing safe and nutritional soybean milk; a motor, a crushing cutter, a heating device and a cup body are provided; the method at least includes a crushing stage and a heating stage; the crushing stage includes a step of adopting the motor to drive the crushing cutter to rotatingly crush a material and a step of allowing the motor to stop working; the heating stage includes a step of adopting the heating device to heat a liquid in the cup body and a step of allowing the heating device to stop heating, wherein after the temperature of the liquid in the cup body is 80 DEG C or more, the total time for heating the liquid in the cup body by the heating device is 4 to 15 minutes. Therefore, urease and trypsin inhibitors in the soybean milk can be fully inactivated, and thus the soybean milk is allowed to be more nutritional and safer.

Description

technical field [0001] The invention relates to a pulping method, in particular to a safe and nutritious soybean milk preparation method. Background technique [0002] Soymilk is a traditional food in China. The principle of making soymilk is to break the original structure of soybean cells through mechanical external force, resulting in the destruction of soybean cell walls, and the protein, fat and other nutrients in soybean cells dissolve in water to form a milky yellow emulsion. [0003] In order to adapt to the fast-paced life, it is expected that the pulping time will be shorter and shorter, but the trypsin inhibitors and urease in soy milk must be inactivated by sufficient heat, otherwise, there will be active trypsin inhibitors, urease, etc. in soy milk. Urease, etc. can cause allergic reactions and affect the digestion and utilization of proteins and other risk situations. Therefore, the applicant conducted research on the conditions of trypsin inhibitor and urease...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/10
Inventor 王旭宁胡芬梅秀丽
Owner JOYOUNG CO LTD
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