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Making method of soybean milk being stable and free from layering

A production method and technology of soy milk, applied in dairy products, milk replacers, applications, etc., can solve the problems of large influence, low denaturation temperature, loss of solubility, etc.

Active Publication Date: 2018-03-23
HONGYANG HOME APPLIANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the cooking process, the temperature has a great influence on these two proteins. The denaturation temperature of 7S is low. If the cooking temperature is too high, the 7S protein and 11S protein will denature at the same time and form agglomerates, thus losing solubility, making the soymilk system not stable. Stablize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0023] A method for making stable non-layered soybean milk, which is characterized in that it includes at least the following stages: (a) crushing stage: crushing water and materials into slurry;

[0024] (b) Cooking stage: including the step of heating the above slurry to the first temperature T1 and maintaining the first temperature for 2 to 10 minutes; and the step of continuing to heat up to the second temperature T2 and maintaining the second temperature for 2 to 10 minutes ; T1 is 65°C to 75°C, T2 is 75°C to 95°C, T2 is greater than T1.

[0025] In this embodiment, a preheating stage is also included before the pulverizing stage, heating the water and materials to T3°C, and T3 is less than 60°C. The purpose of this step is to pulverize and extract the nutrients in soybeans. The protein in soybeans begins to denature as the temperature rises. The higher the temperature, the greater the degree of denaturation. Pulverization above 60°C will easily affect the decomposition o...

Embodiment approach 2

[0045] A method for making stable non-layered soybean milk, characterized in that it at least includes the following stages:

[0046] (a) Pulverization stage: including the steps of heating water and materials to the first temperature T1, coarsely pulverizing the materials, and then continuing to heat and maintaining the first temperature for 2 to 10 minutes; Carry out fine pulverization, and then continue to heat and maintain the second temperature for 2 to 10 minutes; T1 is 65°C to 75°C, T2 is 75°C to 95°C, and T2 is greater than T1;

[0047] (b) Cooking stage: continue heating the above slurry intermittently until ripening.

[0048] Coarsely pulverizing the material after heating the water and the material to the first temperature T1 can denature the protein of lipoxygenase, thereby reducing the beany smell of soybean milk. The purpose of the step of maintaining the first temperature for 2 to 10 minutes is to make the 7S protein first It is separated from the oil body of t...

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PUM

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Abstract

The invention relates to a making method of soybean milk being stable and free from layering. The making method is characterized by at least comprising the following stages of (a) crushing stage: crushing water and materials into slurry; and (b) boiling stage which comprises the steps of heating the slurry to first temperature T1, and maintaining the first temperature for 2-10 minutes, and the step of continuing performing warming to second temperature T2, and maintaining the second temperature for 2-10 minutes, wherein the T1 is 65-75 DEG C, the T2 is 75-95 DEG C, and the T2 is greater than the T1. Compared with the prior art, the soybean milk is stable and free from layering, and good in mouth feel.

Description

technical field [0001] The invention relates to a method for preparing soybean milk, in particular to a method for preparing stable and non-layered soybean milk. Background technique [0002] Two protein groups play a decisive role in the emulsification stability of soybean milk, 7S protein and 11S protein. 7S protein is a soluble protein, which is still soluble after denaturation, so it has strong stability and plays a role in the stability of the soybean milk system. Larger effect; 11S protein is an insoluble protein after denaturation, and protein aggregates, so it is easy to precipitate. The size of 11S protein aggregates also determines the stability and taste attributes of soy milk. During the cooking process, the temperature has a great influence on these two proteins. The denaturation temperature of 7S is low. If the cooking temperature is too high, the 7S protein and 11S protein will denature at the same time and form agglomerates, thus losing solubility, making the...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 王旭宁胡芬
Owner HONGYANG HOME APPLIANCES
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