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A soy milk and brown technology, applied in dairy products, milk substitutes, applications, etc., to achieve the effect of harmonious valley flavor, strong bean flavor, and full taste
Pending Publication Date: 2020-05-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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[0004] The phenomenon of browning is widespread in the process of food processing, part of which is due to the reaction between carbonyl compounds and amino compounds. After a complicated process, brown or even black macromolecular substances called melanoidins or melanoids, brown Allergic reaction can provide food with unique color and fragrance. Currently, it is mostly used in the production and deployment of flavors in food. In recent years, it has been involved in yogurt, beverage and other industries, but no soy milk products have appeared in the market.
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Embodiment 2
[0067] This embodiment provides a brown soy milk, which is prepared by the following steps:
[0068] The preparation process of soy milk is the same as in Example 1;
[0069] Soymilk blending and browning:
[0070] Various raw materials are mixed with each other to obtain soy milk, based on 1000 parts by weight, the soy milk in this embodiment includes the following raw materials by weight:
[0071]
[0072] The balance is water.
[0073] Homogenize the soymilk prepared above (the homogenization pressure is 160bar at the first stage and 50bar at the second stage), and then browned at 90℃ for 5h;
[0074] The brown soy milk is homogenized twice (first-stage pressure 200bar, second-stage pressure 50bar), and then subjected to ultra-high temperature sterilization (temperature is 137℃, time is 4 seconds) to obtain a typical browning reaction flavor Soy milk products.
Embodiment 3
[0076] The preparation process of soy milk is the same as in Example 1.
[0077] Soy milk blending and browning:
[0078] Various raw materials are mixed with each other to obtain soy milk, based on 1000 parts by weight, the soy milk in this embodiment includes the following raw materials by weight:
[0079]
[0080]
[0081] The balance is water.
[0082] Homogenize the soymilk prepared above (the homogenization pressure is 250bar at the first level and 50bar at the second level), and then browned for 2h at 98°C;
[0083] The brown soy milk is homogenized twice (first-stage pressure 200bar, second-stage pressure 50bar), and then subjected to ultra-high temperature sterilization (temperature is 137℃, time is 4 seconds) to obtain a typical browning reaction flavor Of soy milk products.
[0084] Sensory analysis:
[0085] According to the ranking method of GBT12315-2008 sensory analysis method, the samples of the above three examples were ranked and analyzed, and the scores from good to ba...
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Abstract
The invention provides brown soybean milk and a preparation method thereof. The brown soybean milk is prepared by browning the following raw materials. On a basis of 1, 000 parts by weight, the brownsoybean milk comprises the following raw materials in parts by weight: 200-800 parts of soybean milk, 0.1-0.5 part of gellan gum, 5-30 parts of vegetable oil, 5-50 parts of white granulated sugar, 5-50 parts of dextrose monohydrate, 2-15 parts of starch and 2-20 parts of isomaltulose, with the balance being water. According to the invention, the soybeans are baked, skins of the soybeans are crisped in the baking process, the lipase activity of the soybeans is inhibited, and the soybeans have browning reaction, so that the soybeans have a burnt flavor; in the processes of soybean milk blendingand browning, decomposition products of proteins and fats in the soybeans are reacted with the white granulated sugar in the ingredients for further browning, so that the soybean milk product has thecharacteristics of strong soybean flavor, full mouthfeel and coordinated grain flavor.
Description
Technical field [0001] The invention relates to a brown soybean milk and a preparation method thereof, and belongs to the technical field of soybean milk preparation. Background technique [0002] With the continuous improvement of consumption level and quality of life, people's requirements for a healthy life are becoming more and more urgent. How to ensure a healthy diet and how to obtain the required nutrients from the diet has become the focus of attention. As a common food in people's daily life, soy products are deeply loved by consumers for their rich nutrients and health effects. As the hometown of soybeans, China has derived a variety of soybean products, such as tofu and soy milk. [0003] As a derivative of soy products, soy milk has the reputation of "plant milk", and its nutritional value is comparable to milk. Soymilk retains the rich nutrients of soybeans, is rich in protein, vitamins, lecithin, plant-based linoleic acid and other nutrients. It does not contain cho...
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