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Soybean milk powder and preparation method thereof, salty soybean milk powder, and salty soybean milk

A soymilk powder and soymilk technology, which is applied in the field of food processing, can solve the problems of salty soymilk beany smell, etc., and achieve the effects of good taste, high protein digestion and absorption rate, and easy brewing

Pending Publication Date: 2018-07-27
永和食品(中国)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of beany smell in salty soy milk in the prior art, the object of the present invention is to provide a soy milk powder and its preparation method. Bean flavor, to meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of soybean milk powder

[0027] 1) Immerse the peeled soybeans in water at 25°C, the volume ratio of the peeled soybeans to water is 1:3, soak for 2 hours, and then carry out wet refining, the refining water temperature is 80-90°C, and the slurry is separated after refining , the concentration of soya-bean milk clear liquid obtained is 10%;

[0028] 2) Deodorization, enzyme sterilization, enzymatic hydrolysis of soymilk at 40°C for 0.5h, centrifugation, and three-effect concentration of soymilk after centrifugation, in which the concentration temperature of the first effect is 60°C, the vacuum degree of evaporation is 0.055MPa, and the concentration of the second effect is The concentration temperature is 50°C, the evaporation vacuum is 0.065MPa, the three-effect concentration temperature is 42°C, the evaporation vacuum is 0.075 MPa, and the solid content of the concentrated discharge is 20%;

[0029] 3) Spray-dry the concentrated material, colle...

Embodiment 2

[0031] The preparation method of soybean milk powder

[0032] 1) Soak the peeled soybeans in water at 30°C, the volume ratio of the peeled soybeans to water is 1:10, soak for 3 hours, and then carry out wet refining, the refining water temperature is 80-90°C, after refining, the pulp and slag are separated , the concentration of soya-bean milk clear liquid obtained is 10%;

[0033] 2) Deodorization, enzyme sterilization, enzymatic hydrolysis of soymilk at 50°C for 1 hour, centrifugation, and three-effect concentration of the soymilk after centrifugation, in which the first-effect concentration temperature is 70°C, the evaporation vacuum is 0.06MPa, and the second-effect concentration The temperature is 55°C, the evaporation vacuum is 0.065MPa, the three-effect concentration temperature is 45°C, the evaporation vacuum is 0.08 MPa, and the solid content of the concentrated discharge is 15%;

[0034] 3) Spray-dry the concentrated material, collect the powder, cool it, and pack i...

Embodiment 3

[0036] The preparation method of soybean milk powder

[0037] 1) Immerse the peeled soybeans in water at 35°C, the volume ratio of the peeled soybeans to water is 1:15, soak for 4 hours, and then carry out wet refining, the refining water temperature is 80-90°C, after refining, the pulp and slag are separated , the concentration of soya-bean milk clear liquid obtained is 10%;

[0038] 2) Deodorization, enzyme sterilization, enzymatic hydrolysis of soymilk at 55°C for 1 hour, centrifugation, and three-effect concentration of the soymilk after centrifugation, in which the first-effect concentration temperature is 75°C, the evaporation vacuum is 0.065MPa, and the second-effect concentration The temperature is 63°C, the evaporation vacuum is 0.07MPa, the three-effect concentration temperature is 55°C, the evaporation vacuum is 0.095 MPa, and the solid content of the concentrated discharge is 25%;

[0039] 3) Spray-dry the concentrated material, collect the powder, cool it, and pa...

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PUM

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Abstract

The invention discloses soybean milk powder and a preparation method thereof, salty soybean milk powder prepared by using the soybean milk powder, and salty soybean milk. The preparation method of thesoybean milk powder comprises: 1) immersing peeled soybeans in 25-35 DEG C water, soaking for 2-4 h, carrying out wet grinding to obtain a slurry, and separating the slurry and the residue, wherein the temperature of the water for grinding is 80-90 DEG C; 2) carrying out deodorization, enzyme inactivation and sterilization, carrying out enzymolysis on the soybean milk supernatant for 0.5-1 h at atemperature of 40-55 DEG C, carrying out centrifugation, and carrying out three-effect concentration on the separated soybean milk supernatant, wherein the first-effect concentration temperature is 60-75 DEG C, the evaporation vacuum degree is 0.055-0.065 MPa, the second-effect concentration temperature is 50-63 DEG C, the evaporation vacuum degree is 0.065-0.070 MPa, the third-effect concentration temperature is 42-55 DEG C, the evaporation vacuum degree is 0.075-0.095 MPa, and the solid content of the discharged concentrated material is 15-25%; and 3) carrying out spray drying on the concentrated material, collecting the power, cooling, and packaging. According to the present invention, the soybean milk powder has characteristics of easy brewing, no odor, no bean flavor, good taste andhigh protein digestion and absorption rate; and with the salty soy milk, people can enjoy the delicious taste of the soybean milk and can chew the fresh fragrance of vegetables.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to soybean milk powder and a preparation method thereof, and salty soybean milk powder and salty soybean milk prepared by using the soybean milk powder. Background technique [0002] The taste of instant soybean milk powder sold on the market is mainly sweet, and for some consumers who avoid sweet food, even if soybean milk is rich in nutrients, they can only stay away. In order to meet the market demand and enrich the nutrition and diversity of soy milk, there is an urgent need for a salty soy milk to be born, which can provide richer and healthier nutrition while satisfying consumers' taste buds. [0003] Freeze-dried vegetables have less nutrient loss and less tissue damage, and can be restored to a state and nutrition similar to fresh vegetables after rehydration. The combination of freeze-dried vegetables and soy milk is not only rich in nutrition, but also has a uniqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 林建雄陈芬娟孙娟娟瞿江琴
Owner 永和食品(中国)股份有限公司
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