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Processing method for removing beany flavor from soy milk

A processing method and a technology for beany smell are applied in the field of processing to remove the beany smell of soybean milk, which can solve the problems of limited development of soybean milk, unacceptable soybean milk, etc., and achieve the effects of promoting human metabolism, preventing the generation of beany smell, and enhancing hematopoietic function.

Inactive Publication Date: 2017-12-12
FUYANG XINRONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soy milk has always been a traditional drink for Chinese people. It is famous for its low price, convenient drinking, and rich nutrition. It is comparable to milk of Westerners. , saponins, etc.), making soybean products including soy milk a popular health food all over the world; but the development of soy milk is also subject to some restrictions due to its own characteristics, that is, the so-called beany smell unique to most soy products, Therefore, many people cannot accept soy milk, especially in western countries who are used to the mild flavor of milk; therefore, inventing a processing method that can effectively remove the beany smell of soy milk is of breakthrough significance for the development of the soy milk field

Method used

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Effect test

Embodiment 1

[0016] In the embodiment of the present invention, a processing method for removing the beany smell of soybean milk, the specific method is as follows:

[0017] (1) Wash 85 parts by weight of soybeans, soak them in warm water at a temperature of 65°C for 330 minutes, peel them, crush them to 40 meshes, mix them with pomegranate juice, and place them under the condition of 2.4 MPa for constant pressure treatment for 13 minutes 1. Boost the pressure to 9.6 MPa at a boost rate of 0.44MPa / min and continue the constant pressure treatment for 20 minutes, pass through an 80-mesh filter cloth to obtain bean dregs and post-treatment pomegranate juice;

[0018] (2) Put the bean dregs into a freezer with a temperature of -9°C and freeze them at a constant temperature for 16 minutes, take them out, place them in a steamer with a temperature of 115°C for constant temperature steam treatment for 8 minutes, and raise the temperature to 153°C at a heating rate of 3.4°C / min Continue the consta...

Embodiment 2

[0025] In the embodiment of the present invention, a processing method for removing the beany smell of soybean milk, the specific method is as follows:

[0026] (1) Wash 88 parts by weight of soybeans, immerse them in warm water at a temperature of 66°C for 3450 minutes, peel them, crush them to 45 meshes, mix them with pomegranate juice, and place them under the condition of 2.5 MPa for constant pressure treatment for 14 minutes 1. Boost the pressure to 9.7MPa at a boost rate of 0.45MPa / min and continue the constant pressure treatment for 21min, pass through an 85-mesh filter cloth to obtain bean dregs and post-treatment pomegranate juice;

[0027] (2) Put the bean dregs into a freezer at a temperature of -8.5°C for 17 minutes, take them out, place them in a steamer at a temperature of 117°C for 8.5 minutes, and raise the temperature to 155°C at a heating rate of 3.6°C / min. Continue constant-temperature steam treatment for 5.5 minutes at ℃, take out, ultrafinely pulverize to ...

Embodiment 3

[0034] In the embodiment of the present invention, a processing method for removing the beany smell of soybean milk, the specific method is as follows:

[0035] (1) Wash 90 parts by weight of soybeans, soak them in warm water at a temperature of 67°C for 350 minutes, peel them, crush them to 50 meshes, mix them with pomegranate juice, and place them under the condition of 2.6MPa for constant pressure treatment for 15 minutes 1. Boost the pressure to 9.8 MPa at a boost rate of 0.46MPa / min and continue the constant pressure treatment for 22 minutes, pass through a 90-mesh filter cloth to obtain bean dregs and post-treatment pomegranate juice;

[0036] (2) Put the bean dregs in a freezer with a temperature of -8°C and freeze them at a constant temperature for 18 minutes, take them out, place them in a steamer at a temperature of 119°C for constant temperature steam treatment for 9 minutes, and raise the temperature to 157°C at a heating rate of 3.8°C / min Continue the constant tem...

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Abstract

The invention belongs to the technical field of soy milk processing, and in particular relates to a processing method for removing beany flavor from soy milk. The processing method comprises the following steps: soaking soybeans in a heat insulating mode, mixing the soybeans with pomegranate juice, and combining variable pressure treatment to passivate lipoxygenase in the soybeans, thereby effectively interrupting the formation of abundant beany flavor substances and inhibiting the generation of a bitter taste; then conducting freezing combined with vapor treatment for further destroying the molecular chains of beany flavor factors such as the lipoxygenase and urease and inactivating the lipoxygenase and urease molecules by the fricative effect of nuclei and electrons, thereby denaturalizing and removing the beany flavor and achieving an ideal beany flavor removing purpose; and finally conducting ultrasonic treatment to inactivate the lipoxygenase and effectively prevent generation of the beany flavor.

Description

technical field [0001] The invention belongs to the technical field of soybean milk processing, in particular to a processing method for removing the beany smell of soybean milk. Background technique [0002] Soy milk has always been a traditional drink for Chinese people. It is famous for its low price, convenient drinking, and rich nutrition. It is comparable to milk of Westerners. , saponins, etc.), making soybean products including soy milk a popular health food all over the world; but the development of soy milk is also subject to some restrictions due to its own characteristics, that is, the so-called beany smell unique to most soy products, Therefore, many people cannot accept soy milk, especially in western countries that are accustomed to the mild flavor of milk; therefore, inventing a processing method that can effectively remove the beany smell of soy milk has a breakthrough significance for the development of the soy milk field. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 张海涛
Owner FUYANG XINRONG FOOD CO LTD
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