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Soybean milk and production technology thereof

A production process and technology for soy milk, applied in milk substitutes, dairy products, applications, etc., can solve the problem of not having a strong taste, and achieve the effects of increasing dietary nutritional value, slowing growth rate, and enhancing practical taste.

Inactive Publication Date: 2019-01-25
西安古都放心早餐工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing soya-bean milk that is actually eaten does not have a strong taste, or is mixed with milk in order to increase the rich taste, so it is necessary to provide a new component of soy milk to increase the taste of soy milk

Method used

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  • Soybean milk and production technology thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The raw material components of soybean milk are 80kg of mineral water, 50kg of soybean, 30kg of composite material, 20kg of rice, 10kg of white sesame, and 60kg of white sugar.

[0046] The composite materials include 15kg of red date powder, 7.03kg of peanuts, 7.03kg of walnuts, 0.1kg of monohepatic fat, 0.8kg of soybean butter, 0.02kg of sodium citrate, 0.02kg of edible salt, and 0.0001kg of essence.

[0047] The production technology of soybean milk comprises the following steps:

[0048] Step 1: Soaking. Soak 50kg of soybeans in 150kg of water. After soaking, rinse the soybeans with clean water; soak for 7 hours from April to June; soak for 10 hours from November to March;

[0049] Step 2: Boiling: Put the soybeans into 150kg of water and boil them with steam for 25 minutes, then drain the water;

[0050] Step 3: Cooling: Repeatedly inject cold water and then discharge, the height of the injection of cold water does not exceed the upper surface of soybeans;

[005...

Embodiment 2

[0063] The raw material components of soybean milk are 85kg of mineral water, 52kg of soybean, 35kg of compound material, 25kg of rice, 12kg of white sesame, and 62kg of white sugar.

[0064] The composite material includes 16kg of red dates, 7.47kg of peanuts, 7.47kg of walnuts, 0.1kg of monohepatic fat, 0.9kg of soybean butter, 0.03kg of sodium citrate, 0.03kg of edible salt, and 0.0001kg of essence.

[0065] The production technology of soybean milk comprises the following steps:

[0066] Step 1: soaking, put the soybeans into 156kg of water for soaking, after soaking, rinse the soybeans with clean water; soak for 7 hours from April to June; soak for 10 hours from November to March;

[0067] Step 2: Boiling: Put the soybeans into 156kg of water, steam and boil for 27 minutes, then drain the water;

[0068] Step 3: Cooling: Repeatedly inject cold water and then discharge, the height of the injection of cold water does not exceed the upper surface of soybeans;

[0069] Step...

Embodiment 3

[0081] The raw material components of soybean milk are 90kg of mineral water, 55kg of soybean, 40kg of composite material, 30kg of rice, 12kg of white sesame, and 60kg of white sugar.

[0082] The composite material includes 18kg of red dates, 8.41kg of peanuts, 8.41kg of walnuts, 0.1kg of monohepatic fat, 1kg of soybean butter, 0.04kg of sodium citrate, 0.04kg of edible salt, and 0.0001kg of essence.

[0083] The production technology of soybean milk comprises the following steps:

[0084] Step 1: Soaking, put the soybeans into 165kg of water for soaking. After soaking, rinse the soybeans with clean water; soak for 7.5 hours from April to June; soak for 10.5 hours from November to March;

[0085] Step 2: Boiling: Put the soybeans into 165kg of water and boil them with steam for 30 minutes, then drain the water;

[0086] Step 3: Cooling: Repeatedly inject cold water and then discharge, the height of the injection of cold water does not exceed the upper surface of soybeans;

...

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Abstract

The invention relates to soybean milk and a production technology thereof, and relates to the field of bean product processing. The soybean milk is prepared from, by weight, 80-100 parts of mineral water, 50-60 parts of soybeans, 30-50 parts of composite material, 20-40 parts of rice, 10-15 parts of white sesame seeds and 60-65 parts of white sugar. According to the soybean milk and the productiontechnology thereof, the soybeans, the rice and the white sesame seeds are selected as main nutritive components of the soybean milk and are compatible mutually, and the diet nutrition value of the soybean milk is increased; moreover, the soybean milk has excellent mouthfeel when eaten.

Description

technical field [0001] The invention relates to the technical field of soybean product processing, in particular to a soybean milk and a production process thereof. Background technique [0002] Soymilk is a favorite drink in China and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people, including the elderly, adults, teenagers, children and so on. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produce body fluid and quench thirst; [0003] The existing soya-bean milk that is actually eaten does not ...

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 董锐雷洪
Owner 西安古都放心早餐工程有限公司
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