Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of primary-taste soybean milk and making method of blended soybean milk

A production method, soy milk technology, applied in milk substitutes, food preservation, dairy products, etc., can solve the problems of high loss of nutrients, poor taste of soy milk, difficulty in effectively removing the beany and bitter taste of soybeans, etc., to ensure the elimination of enzymes effect, improving the dissolution rate and extraction rate, and promoting the effect of dissolution

Active Publication Date: 2018-05-08
JINCAIDI FOOD CO LTD
View PDF7 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the disadvantages that it is difficult to effectively remove the beany smell and bitterness in soybeans by using the existing production technology, the taste of the obtained soy milk is relatively poor, and the nutrients in the soy milk are lost more, and provide a kind of original flavor of soy milk and blending Production method of soymilk

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0061] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0062] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 88°C for 3 hours, so that the moisture content in the soybeans is controlled at 9.7%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the peeling of the soybeans The rate is above 95%, which reduces the loss of soybeans.

[0063] (3) Refining: coarsely grind the peeled soybeans, control the gap between the blades, cut the soybeans into flakes with a thickness of 1.7mm, add 80°C water 5 times the total amount of soybeans during coarse grinding, At the same time, according to the amount of 1.0g / kg soybean milk, add baking soda to it for preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding, and contr...

Embodiment 2

[0071] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0072] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0073] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 92°C for 2.5 hours, so that the moisture content in the soybean is controlled at 10%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the soybean The peeling rate is above 95%, which reduces the loss of soybeans.

[0074] (3) Refining: coarsely grind the peeled soybeans, control the gap between the blades, cut the soybeans into flakes with a thickness of 2.3mm, and add 6 times the total amount of soybeans at 85°C during coarse grinding. At the same time, according to the amount of 1.4g / kg soybean milk, add baking soda to it to carry out preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding, and con...

Embodiment 3

[0082] A kind of production method of original flavor soybean milk of the present embodiment, its steps are as follows:

[0083] (1) Material selection: choose plump, undamaged, and impurity-free soybeans as raw materials.

[0084] (2) Peeling: the soybean raw material is placed in a fluidized bed and dried at 90°C for 2.8 hours, so that the moisture content in the soybean is controlled at 9.5%, and then the soybean dry peeling machine is used for peeling treatment, thereby ensuring the soybean The peeling rate is above 95%, which reduces the loss of soybeans.

[0085] (3) Refining: coarsely grind the peeled soybeans first, control the gap between the blades, cut the soybeans into flakes with a thickness of 2.0 mm, add 90 ° C water 5 times the total amount of soybeans during coarse grinding, At the same time, according to the amount of 1.5g / kg soybean milk, add baking soda to it to carry out preliminary enzyme inactivation; then finely grind the soybeans after coarse grinding...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of primary-taste soybean milk and a making method of blended soybean milk, and belongs to the technical field of food processing. The making method comprises the following steps of selecting materials, performing peeling, performing refining, performing cooking, performing heat insulating, performing milk and dreg separation, performing enzyme deactivation for the second time, performing raw milk regulation, performing blending, performing sterilization and performing homogenizing. Primary enzyme deactivation treatment is performed in the working procedure of the coarse grinding of refining, after milk boiling and milk-dreg separation, enzyme deactivation is performed for the second time, and besides, in a blending technology, litesse is added, so that the activity of lipoxygenase in soybeans can be effectively reduced, bean astringent taste and bitterness of the obtained soybean milk can be removed, the mouth feel of the soybean milk is notablyimproved, and the running off of nutrient substances is reduced.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and more specifically relates to a production method of original flavor soybean milk and blended soybean milk. Background technique [0002] Soymilk is not only a favorite drink of our people, but also a nutritious food suitable for all ages. Soymilk contains many nutrients necessary for the human body, such as protein, fat, carbohydrates, amino acids, and fatty acids. In addition, it also contains a variety of trace elements, as well as functional factors such as soybean oligosaccharides and soybean isoflavones. , anti-oxidation, etc. have positive effects, and enjoy the reputation of "plant milk" in Europe and America. Every 100g of soybean milk contains about 2.56g protein, 0.98g fat, 1.65g carbohydrate, 0.25mg zinc, 154.83mg potassium, 1.37mg iron, 0.16mg manganese, 15.00mg calcium, 49.82mg phosphorus, its appearance and shape are similar to milk Similar, but compared wit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C11/10A23L3/16A23L11/65
CPCA23C11/103A23L3/16
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com