Soybean milk processing method adopting whole bean enzyme deactivation

Abstract

The invention discloses a soybean milk processing method adopting whole bean enzyme deactivation. The soybean milk processing method comprises the steps of performing whole bean enzyme deactivation, performing wet bean peeling, performing shearing and accurate grinding, performing continuous high-pressure homogenization twice, performing homogenization again after cooling and the like. In the stepof performing whole bean enzyme deactivation, soaked beans are transferred to an enzyme deactivation device, the enzyme deactivation temperature is controlled to be 93-98 DEG C, the beans are spirally propelled, and water of 93-98 DEG C is used for spraying and flushing the beans to a suspended and turnover state; and after continuous propelling for enzyme deactivation for 15-20 minutes, the beans are discharged from the enzyme deactivation device. According to the soybean milk processing method adopting whole bean enzyme deactivation, during enzyme deactivation, spiral continuous propellingand spraying and flushing are combined, so that the beans can be suspended, turned over and heated uniformly, and particularly fibers fully absorb water, expand and soften. After the beans subjected to the whole bean enzyme deactivation are processed into soybean milk, the special fragrance of cooked beans can be generated. On the basis of sufficient enzyme deactivation, harmful microorganisms canbe treated at the same time. The whole bean enzyme deactivation is adopted, enzymes are inactivated before enzyme release (namely beans breaking), and subsequent bad flavors such as beany flavor areeradicated.

Description

technical field [0001] The invention relates to a soybean milk processing method, in particular to a soybean milk processing method for eliminating enzymes from whole beans. Background technique [0002] Soybean is an important source of nutrition, how to make more effective use of soybean nutrition is the direction we are pursuing. The current soymilk production process mostly adopts slag removal process, the utilization rate of nutrients in soybean is not comprehensive enough, and a large amount of waste will be generated during production, and food processing plants often do not have a good way to deal with it. [0003] In traditional soybean milk processing, enzymes are mainly inactivated by boiling pulp after soybeans and other beans are broken (refined). Atmospheric pressure cooking to inactivate enzymes Because the saponin contained in soy milk will expand when heated to about 80°C, float to the surface of soy milk and form white bubbles, resulting in false boiling. ...

AI Technical Summary

Problems solved by technology

Refining with hot water has a good effect on removing the beany smell, but it cannot completely remove the beany smell

[0005] With the improvement of people's living standards, the quality requirements for products are also gradually increasing. According to market research, consumers report that the flavor of traditional soy milk products on the market is relatively general, such as the lack of aroma of cooked beans.

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