Soymilk and production method thereof

Abstract

The invention provides a soymilk and a production method thereof. The soymilk is mainly prepared from, by weight, 1 part of soybeans, 0.22-0.56 parts of sucrose and 0.014-0.068 part of a stabilizer; and the stabilizer includes 65-77 wt% of microcrystalline cellulose, 2.4-3.8 wt% of carrageenan and 19.2-32.5 wt% of diacetyl tartaric acid ester of monoglyceride. Beany flavor-free soybean milk is produced through a unique process, and the beany flavor-free soybean milk and a self-made stable system are used to produce the soymilk containing cereal grains. The production method reduces the denaturation of soy proteins, increases the utilization rate of soybeans, and allows the soymilk product having a high cost performance to be obtained while ensuring best chewing mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a soybean milk and a preparation method thereof. Background technique [0002] In recent years, consumers are increasingly concerned about health, so natural foods and functional foods are attracting attention, especially soymilk made from soybeans. On the one hand, because it contains high-quality protein, vitamin E, lecithin and plant-based linoleic acid; on the other hand, because it does not contain cholesterol, as a natural functional food, its consumption is increasing year by year. At the same time, isoflavones, one of the soybean ingredients, are attracting the attention of the health food industry as bioactive substances with physiological functions such as preventing osteoporosis, alleviating menopausal symptoms, and preventing arteriosclerosis. Therefore, soy milk is becoming the preferred drink for functional consumers. However, the soymilk products produced by the traditional s...

AI Technical Summary

Problems solved by technology

However, the soymilk products produced by the traditional soymilk processing and production process have a large beany smell, which makes it difficult for consumers to drink.

Seriously affected the production efficiency and utilization of soybean products

[0003] At present, there is no product that adds granules in domestic soy milk products, and due to the limitation of production technology and equipment, most domestic soy milk products have not solved the problem of removing the beany smell of soy milk, and most of the soy milk products of enterprises directly use soy milk powder for processing For brewing and filling, not only the taste cannot be compared with this patented product, but also the stability of the added raw materials cannot be solved evenly suspended in the product

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