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Method for prolonging soybean milk shelf life

A shelf life and soy milk technology, applied in the field of food processing, can solve the problems of lack of health and short shelf life of freshly squeezed soy milk, and achieve excellent antibacterial effect, prolong shelf life, and strong antibacterial ability

Pending Publication Date: 2017-10-17
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After the soy milk is made, the shelf life is very short, and it is often made and drunk immediately, while the existing bagged soy milk is brewed with soy milk powder or added with preservatives, which is not as healthy as freshly squeezed soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for extending the shelf life of soybean milk, specifically comprising the following steps:

[0019] (1) Antibacterial treatment of soybeans

[0020] During soaking of soybeans, use bacteriostatic solution instead of soaking in clear water, the mass ratio of the bacteriostatic solution to soybeans is 2:1, the bacteriostatic solution consists of 2 parts of dandelion, 1 part of Chinese wolfberry, 1 part of honeysuckle 2 parts and 1 part of fetal chrysanthemum were wrapped in gauze, added 30 parts of water, heated to 75°C and kept warm, soaked for 60 minutes, and diluted with water for 5 times; the active ingredients in the antibacterial solution can fully kill the soybeans. At the same time, soybeans soak for a long time to absorb the active ingredients in the antibacterial solution, which can ensure that the active ingredients in the antibacterial solution will be contained in the soymilk after it is ready, effectively extending the shelf life of the soy milk;

...

Embodiment 2

[0027] A method for extending the shelf life of soybean milk, specifically comprising the following steps:

[0028] (1) Antibacterial treatment of soybeans

[0029] During soaking of soybeans, use bacteriostatic solution instead of soaking in clear water, the mass ratio of the bacteriostatic solution to soybeans is 2:1, the bacteriostatic solution consists of 3 parts of dandelion, 2 parts of medlar, 2 parts of honeysuckle 4 parts and 2 parts of fetal chrysanthemum were wrapped with gauze, added 50 parts of water, heated to 85°C and kept warm, soaked for 90 minutes, and then diluted with water 5 times; the active ingredients in the antibacterial solution can fully kill the soybeans. At the same time, soybeans soak for a long time to absorb the active ingredients in the antibacterial solution, which can ensure that the active ingredients in the antibacterial solution will be contained in the soymilk after it is ready, effectively extending the shelf life of the soy milk;

[003...

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PUM

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Abstract

The invention relates to a method for prolonging a soybean milk shelf life. The method particularly comprises the following steps: (1) conducting bacteriostasis treatment on soybeans; (2) boiling soybean milk; (3) packing the soybean milk and conducting pasteurization; and (4) refrigerating the soybean milk and transporting the soybean milk. According to experiments, the soybean milk prepared by the invention has stronger bacteriostasis capability whether in a low-temperature refrigerating environment or in a room temperature storage environment. The purely natural method is utilized to achieve a so excellent bacteriostasis effect, and the method greatly prolongs the soybean milk shelf life under the premise that soybean milk quality is not impacted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for extending the shelf life of soybean milk. Background technique [0002] Soymilk, a traditional drink of the Han nationality in China, is made by soaking soybeans in water, grinding them, filtering them, and boiling them. Soy milk is very nutritious and easy to digest and absorb. Different from western milk, soy milk is a food with very Chinese national characteristics and is widely popular all over the country. [0003] After soymilk is made, the shelf life is very short, and it is often made and drunk immediately. However, the existing bagged soymilk is brewed with soymilk powder or added with preservatives, which is not as healthy as freshly squeezed soymilk. Contents of the invention [0004] In order to solve the above problems, the invention provides a method for extending the shelf life of soybean milk. [0005] The present invention is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L3/3472A23L3/3562A23L11/65
CPCA23C11/10A23L3/3472A23L3/3562
Inventor 赵大鹏
Owner 蚌埠市星光豆制品厂
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