Preparation method of low-trypsinase inhibitor soybean milk

Abstract

The invention discloses a preparation method of low-trypsinase inhibitor soybean milk. The method is characterized by comprising the following steps of (1) soybean pretreatment: soybeans are dried at a low temperature until the moisture content is 17 percent to 20 percent; (2) fermentation liquid soaking: the dried soybeans are soaked in fermentation liquid; constant temperature fermentation and constant temperature enzymolysis effects are performed; (3) pulping: the soaked soybeans are put into a pulping machine for pulping for 10 to 15mins; repeated pulping is performed twice; (4) adsorption: purple sweet potato blocks are added into soybean milk liquid according to the quantity being 20 percent to 30 percent of the mass of the soybean milk liquid; adsorption is performed twice; the content of trypsinase inhibitors in the soybean milk is reduced; (5) heat treatment: the low-inhibitor soybean milk is subjected to heating treatment; the low-trypsinase inhibitor soybean milk is prepared; the soaked purple sweet potato blocks subjected to high-temperature steaming can be added; the soybean milk flavor is added. The method is simple and practical; the content of the trypsinase inhibitors in the soybean milk can be effectively reduced; the activity of nutritional ingredients in the soybean milk is maintained; the soybean milk flavor is added.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing soymilk with low trypsin inhibitors. Background technique [0002] Soy milk is a common nutritious food in daily life. It is made from soybeans after soaking, grinding, and steaming. It has a delicate taste and rich nutrition. It is suitable for people of all ages and is a traditional Chinese delicacy. Soymilk is rich in vegetable protein, phospholipids, dietary fiber, vitamin B and niacin. It also contains minerals such as iron and calcium, which can comprehensively supplement the nutrients needed by the human body. Heatstroke prevention, nourishing and tonic, etc. In addition, fruits, vegetables, miscellaneous grains and other ingredients can be added to the milling of soybean milk to improve the nutritional content and also increase the nutritional content of soybean milk. However, in daily life, we often see or hear the phenomenon o...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the trypsin inhibitor component, the anti-nutritional factor trypsin inhibitor contained in freshly squeezed soybean milk, which can inhibit the activity of human trypsin, inhibit the digestion and absorption of protein by the human body, and cause pancreatic enlargement in severe cases Poisoning symptoms, inhibition of growth and development of consumers and other adverse reactions; only when the fire extinguishing rate of trypsin inhibitors in soy milk is above 90%, can soy milk be safe to eat