CN102177972A - Novel process for preparing soybean milk - Google Patents
Novel process for preparing soybean milk Download PDFInfo
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- CN102177972A CN102177972A CN201110093713.3A CN201110093713A CN102177972A CN 102177972 A CN102177972 A CN 102177972A CN 201110093713 A CN201110093713 A CN 201110093713A CN 102177972 A CN102177972 A CN 102177972A
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Abstract
The invention relates to a novel process for preparing soybean milk. The process comprises a raw material supply stage at which a soybean raw material is provided, and a user side pulverization and pulping stage, wherein the raw material supply stage comprises the steps of crushing whole soybeans into a plurality of soybean petals and curing the soybean petals; and the user side pulverization and pulping stage comprises the steps of mixing the soybean petals and water, pulverizing and pulping. By the novel preparation process, the soybean petals are cured in the raw material supply stage, so that a step of boiling the soybean milk is not required in the user side pulverization and pulping stage, namely when people want to prepare the soybean milk, the cured soybean petals provided in the raw material supply stage are directly mixed with water for pulverization and pulping, so that the pulping time of a user side is greatly shortened.
Description
Technical field
The present invention relates to a kind of food processing technology, relate in particular to a kind of novel soybean milk preparation technology.
Background technology
The technology that existing household soy milk machine is made soya-bean milk needs user side to finish steps such as bubble beans, defibrination, mashing off, filtration usually.Yet above-mentioned soya-bean milk preparation technology is loaded down with trivial details at the making step of user side, the cycle is long, influenced by the limitation of soya-bean milk storage, processing conditions, can not make new fresh soya-bean milk fast, easily.And, for example need to be provided with structures such as heater, anti-overflow device and TEMP rod for the soy bean milk making machine structure that demand was equipped with that satisfies above-mentioned steps is also comparatively complicated.
Summary of the invention
In view of this, be necessary to provide a kind of user side slurrying time short novel soybean milk preparation technology.
The present invention is achieved through the following technical solutions:
A kind of novel soybean milk preparation technology, comprise and provide the raw material supply of bean or pea raw material stage and user side to pulverize the slurrying stage, the described raw material supply stage comprises that with the broken lobe of whole grain beans be the some bean cotyledons and the step of slaking in addition, and user side is pulverized the slurrying stage bean cotyledon is mixed pulverizing slurrying with water.
Described every whole grain beans are become 2～10 lobes of even particle size by broken lobe.
Carry out vacuum packaging again after bean cotyledon is ripened earlier in the described raw material supply stage.
Bean cotyledon is carried out slaking earlier again in the described raw material supply stage after the Vacuum Package.
Described slaking bean cotyledon adopts the mode of autoclaving to carry out, and wherein pressure is 0.1～0.5Mpa, and digestion time is 5～60 minutes.
The described raw material supply stage also comprises the enzymolysis processing step of protein in degraded bean or pea leaf wall and the cotyledon, and the duration of enzymolysis processing continues 20～300 minutes.
The described raw material supply stage also comprises the step of oven dry slaking bean cotyledon, and wherein bake out temperature is 50～150 ℃, and the bean cotyledon water content after oven dry is handled is positioned at 5%～25% scope.
The described raw material supply stage also comprises the step of adding auxiliary material toward the slaking bean cotyledon.
The described raw material supply stage also comprises the bean cotyledon treatment step of peeling.
It is frozen water, warm water or boiling water that described user side is pulverized the water of using in the slurrying stage.
The beneficial effect that the present invention brought is:
Novel preparation process of the present invention is about to the bean cotyledon maturation process in the raw material supply stage, so make the user pulverize the step that the slurrying stage need not the infusion soya-bean milk, promptly when people want to prepare soya-bean milk, then directly adopt the bean cotyledon of the slaking that the stage of raw material supply provides to mix and pulverize slurrying with water, so shorten the slurrying time of user side greatly, and avoided a series of problems such as anti-spilled problem.Owing to not be used in rear end slaking soya-bean milk, the user then can adopt the water of different temperatures such as cold water, warm water or boiling water to pulverize beans, thereby can prepare differently flavoured soya-bean milk, especially in the process of preparation ice soya-bean milk, save because of what need heat of cooling soya-bean milk brought and wait as long for problem.In addition, the bean dregs of ripe beans slurrying are different from traditional soybean milk processing, and fibre structure is through short texture after the maturation process in the bean dregs, and moisture-holding capacity is big, and mouthfeel is good after the pulverizing slurrying, and no grains of sand sense enters the mouth.
Whole grain beans are processed into 2～10 lobes of even particle size, not only make the easier slaking of bean cotyledon, and guarantee the even slaking of each bean cotyledon, and pulverize in the slurrying stage the easier quilt of bean or pea at user side and pulverize, shortened the pulverizing time.It is to be noted, bean cotyledon can not be too thin, can not be too thick, too detailed rules and regulations make protein sex change in broken lobe process easily, and fat oxidation takes place, and are not easy to preserve, influence the slurrying quality, the too thick phenomenon that slaking then occurs being difficult to, and increased the difficulty that pulverize the rear end, crushing knife tool is had relatively high expectations.
Bean cotyledon carried out vacuum packaging after both can being ripened earlier again in the described raw material supply stage, also can be carried out slaking after the Vacuum Package more earlier.The vacuum-packed shelf-life that can prolong bean cotyledon, usually can be stored refrigerated more than seven days through the ripe bean cotyledon of vacuum packaging bag packing.
Described slaking bean cotyledon can adopt the mode of autoclaving to carry out, and wherein pressure is 0.1～0.5Mpa, and digestion time is 5～60 minutes.The mode of autoclaving makes on the one hand as ANFs inactivations such as urase, trypsin inhibitor, hemagglutinins, fully water absorption and swelling and slaking of bean cotyledon on the other hand, increase pressure, utilize high-temperature steam can make the beans rapid aging, and reduced the degree of protein denaturation, the stripping of protein when so helping slurrying, and hypertonia also can increase the cost of equipment, and overlong time is also uneconomical.Consider above-mentioned factor, it is comparatively reasonable that the condition of autoclaving is decided to be pressure 0.1～0.5Mpa and digestion time 5～60 minutes.
Through protein portion sex change in the big bean cotyledon of the thorough slaking of humid heat treatment, dissolubility reduces, and on this basis bean cotyledon is carried out enzymolysis processing 20～300 minutes, increases the dissolubility of bean or pea leaf fibre element, protein.Utilize lignocellulosic enzyme degraded soybean cotyledon cells wall, increase the dissolubility of cotyledon fiber element and be easy to the proteasome degradation soybean protein.Utilize protease that part legumin matter is degraded to peptide class and free amino acid, thereby improved the dissolubility and the digestibility of protein.If the time of enzymolysis processing is too short, the legumin matter enzymolysis that considerable part then can occur is insufficient; If legumin matter enzymolysis over-education phenomenon then can appear in the overlong time of enzymolysis processing, solubility reduces, nor economical.Consider above-mentioned reason, the time of enzymolysis processing fix on 20～300 minutes comparatively suitable.
The described raw material supply stage also comprises the step of oven dry slaking bean cotyledon, and wherein bake out temperature is 50～150 ℃, and the bean cotyledon water content after oven dry is handled is positioned at 5%～25% scope.Low excessively as the bean cotyledon water content, the soya-bean milk taste that then prepares is not delicious, and more painstaking when user side is pulverized; Then be difficult for to preserve and transportation as the bean cotyledon water content is too high, consider above-mentioned factor after, it is comparatively suitable that the bean cotyledon water content after oven dry handled fixes on 5%～15% scope.
Described past slaking bean cotyledon adds auxiliary material and can make the various soya-bean milk of local flavor.
Peel behind the described broken lobe, soybean swelling absorption speed in follow-up digesting technoloy is accelerated, easier shortening also can make the soya-bean milk dregginess that finally makes reduce the step of removing filtration from.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment:
Embodiment:
A kind of novel soybean milk preparation technology may further comprise the steps at least:
(1) provides raw material supply stage of bean or pea raw material, comprise at least that in this stage with the broken lobe of whole grain beans be the some bean cotyledons and the step of slaking in addition;
(2) user side is pulverized the slurrying stage, and this stage need be mixed bean cotyledon pulverizing slurrying with water.
In the stage (1), described every whole grain beans are become 2～10 lobes of even particle size by broken lobe, so not only make the easy slaking of bean cotyledon, and guarantee the even slaking of each bean cotyledon, and pulverize in the slurrying stage the easier quilt of bean or pea at user side and pulverize, shortened the pulverizing time.It is to be noted, bean cotyledon can not be too thin, can not be too thick, too detailed rules and regulations make protein sex change in broken lobe process easily, and fat oxidation takes place, and are not easy to preserve, influence the slurrying quality, the too thick phenomenon that slaking then occurs being difficult to, and increased the difficulty that pulverize the rear end, crushing knife tool is had relatively high expectations.
Carry out vacuum packaging again after bean cotyledon is ripened earlier in the described stage (1).The vacuum-packed shelf-life that can prolong bean cotyledon, usually can be stored refrigerated more than seven days through the ripe bean cotyledon of vacuum packaging bag packing.Also comprise the enzymolysis processing step of degraded bean or pea leaf wall in the described stage (1), the duration of enzymolysis processing continues 20～300 minutes.Through protein portion sex change in the big bean cotyledon of the thorough slaking of humid heat treatment, dissolubility reduces, and on this basis bean cotyledon is carried out enzymolysis processing 20～300 minutes, increases the dissolubility of bean or pea leaf fibre element, protein.Utilize lignocellulosic enzyme degraded soybean cotyledon cells wall, increase the dissolubility of cotyledon fiber element and be easy to the proteasome degradation soybean protein.Utilize protease that part legumin matter is degraded to peptide class and free amino acid, thereby improved the dissolubility and the digestibility of protein.If the time of enzymolysis processing is too short, the legumin matter enzymolysis that considerable part then can occur is insufficient; If legumin matter enzymolysis over-education phenomenon then can appear in the overlong time of enzymolysis processing, solubility reduces, nor economical.Consider above-mentioned reason, the time of enzymolysis processing fix on 20～300 minutes comparatively suitable.Certainly bean cotyledon also can be carried out slaking earlier again after the Vacuum Package.But this moment is because bean cotyledon by Vacuum Package, so just be not easy to the carrying out of enzymolysis processing step, can save the enzymolysis processing step in such cases.
Slaking bean cotyledon described in the described stage (1) can adopt the mode of autoclaving to carry out, and wherein pressure is 0.1～0.5Mpa, and digestion time is 5～60 minutes.The mode of autoclaving makes on the one hand as ANFs inactivations such as urase, trypsin inhibitor, hemagglutinins, fully water absorption and swelling and slaking of bean cotyledon on the other hand, increase pressure, utilize high-temperature steam can make the beans rapid aging, and reduced the degree of protein denaturation, the stripping of protein when so helping slurrying, and hypertonia also can increase the cost of equipment, and overlong time is also uneconomical.Consider above-mentioned factor, it is comparatively reasonable that the condition of autoclaving is decided to be pressure 0.1～0.5Mpa and digestion time 5～60 minutes.
The described raw material supply stage also comprises the step of oven dry slaking bean cotyledon, and wherein bake out temperature is 50～150 ℃, and the bean cotyledon water content after oven dry is handled is positioned at 5%～25% scope.Low excessively as the bean cotyledon water content, the soya-bean milk taste that then prepares is not delicious, and more painstaking when user side is pulverized; Then be difficult for to preserve and transportation as the bean cotyledon water content is too high, consider above-mentioned factor after, it is comparatively suitable that the bean cotyledon water content after oven dry handled fixes on 5%～25% scope.
The described raw material supply stage also comprises the step of adding auxiliary material toward the slaking bean cotyledon.Described past slaking bean cotyledon adds auxiliary material and can make the various soya-bean milk of local flavor.
The described raw material supply stage also comprises the bean cotyledon treatment step of peeling.Peel behind the described broken lobe, soybean swelling absorption speed in follow-up digesting technoloy is accelerated, easier shortening also can make the soya-bean milk dregginess that finally makes reduce the step of removing filtration from.
The water that user side was used in the pulverizing slurrying stage in the described stage (2) is frozen water, warm water or boiling water.Thereby can prepare differently flavoured soya-bean milk, especially in the process of preparation ice soya-bean milk, save because of what need heat of cooling soya-bean milk brought and wait as long for problem.
Novel preparation process of the present invention is about to the bean cotyledon maturation process in the raw material supply stage, so make the user pulverize the step that the slurrying stage need not the infusion soya-bean milk, promptly when people want to prepare soya-bean milk, then directly adopt the bean cotyledon of the slaking that the stage of raw material supply provides to mix and pulverize slurrying with water, so shorten the slurrying time of user side greatly, and avoided a series of problems such as anti-spilled problem.Owing to not be used in rear end slaking soya-bean milk, the user then can adopt the water of different temperatures such as cold water, warm water or boiling water to pulverize beans, thereby can prepare differently flavoured soya-bean milk, especially in the process of preparation ice soya-bean milk, save because of what need heat of cooling soya-bean milk brought and wait as long for problem.In addition, the bean dregs of ripe beans slurrying are different from traditional soybean milk processing, and fibre structure is through short texture after the maturation process in the bean dregs, and moisture-holding capacity is big, and mouthfeel is good after the pulverizing slurrying, and no grains of sand sense enters the mouth.
Claims (10)
1. novel soybean milk preparation technology, comprise and provide the raw material supply of bean or pea raw material stage and user side to pulverize the slurrying stage, it is characterized in that: the described raw material supply stage comprises that with the broken lobe of whole grain beans be the some bean cotyledons and the step of slaking in addition, and user side is pulverized the slurrying stage bean cotyledon is mixed pulverizing slurrying with water.
2. novel soybean milk preparation technology as claimed in claim 1 is characterized in that: described every whole grain beans are become 2～10 lobes of even particle size by broken lobe.
3. novel soybean milk preparation technology as claimed in claim 1 is characterized in that: carry out vacuum packaging again after bean cotyledon is ripened earlier in the described raw material supply stage.
4. novel soybean milk preparation technology as claimed in claim 1 is characterized in that: bean cotyledon is carried out slaking earlier again in the described raw material supply stage after the Vacuum Package.
5. as any described novel soybean milk preparation technology of claim 1 to 4, it is characterized in that: described bean cotyledon adopts the mode of autoclaving to carry out slaking, and wherein pressure is 0.1～0.5Mpa, and digestion time is 5～60 minutes.
6. as any described novel soybean milk preparation technology of claim 1 to 4, it is characterized in that: the described raw material supply stage also comprises the enzymolysis processing step of protein in degraded bean or pea leaf wall and the cotyledon, and the duration of enzymolysis processing continues 20～300 minutes.
7. novel soybean milk preparation technology as claimed in claim 6 is characterized in that: the described raw material supply stage also comprises the step of oven dry slaking bean cotyledon, and wherein bake out temperature is 50～150 ℃, and the bean cotyledon water content after oven dry is handled is positioned at 5%～25% scope.
8. as any described novel soybean milk preparation technology of claim 1 to 4, it is characterized in that: the described raw material supply stage also comprises the step of adding auxiliary material toward the slaking bean cotyledon.
9. as any described novel soybean milk preparation technology of claim 1 to 4, it is characterized in that: the described raw material supply stage also comprises the bean cotyledon treatment step of peeling.
10. as any described novel soybean milk preparation technology of claim 1 to 4, it is characterized in that: it is frozen water, warm water or boiling water that described user side is pulverized the water of using in the slurrying stage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110093713.3A CN102177972A (en) | 2011-04-14 | 2011-04-14 | Novel process for preparing soybean milk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110093713.3A CN102177972A (en) | 2011-04-14 | 2011-04-14 | Novel process for preparing soybean milk |
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| CN102177972A true CN102177972A (en) | 2011-09-14 |
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| CN201110093713.3A Pending CN102177972A (en) | 2011-04-14 | 2011-04-14 | Novel process for preparing soybean milk |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660872A (en) * | 2016-01-22 | 2016-06-15 | 渤海大学 | Method for preparing fresh edible soybean fermented beverage |
| CN105746718A (en) * | 2014-12-15 | 2016-07-13 | 曾世勋 | Preparation method of pure natural freshly ground soybean milk without beany flavor |
| CN109169941A (en) * | 2018-10-30 | 2019-01-11 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing |
| CN110432331A (en) * | 2019-08-12 | 2019-11-12 | 山东亿尚同颜生物科技有限公司 | Soya-bean milk curing process, soybean milk manufacture craft and ripening device used |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031929A (en) * | 1988-05-30 | 1989-03-29 | 云南省粮油科学研究所 | Beans, grain freezing food production method for pulp |
| CN1208566A (en) * | 1998-08-20 | 1999-02-24 | 维维集团股份有限公司 | Method for producing instant soya powder of soya milk powder |
| CN1296758A (en) * | 2000-11-21 | 2001-05-30 | 陈勇 | Bean milk beverage and its preparing process |
| CN101632432A (en) * | 2009-07-27 | 2010-01-27 | 美的集团有限公司 | Soybean milk making method |
-
2011
- 2011-04-14 CN CN201110093713.3A patent/CN102177972A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031929A (en) * | 1988-05-30 | 1989-03-29 | 云南省粮油科学研究所 | Beans, grain freezing food production method for pulp |
| CN1208566A (en) * | 1998-08-20 | 1999-02-24 | 维维集团股份有限公司 | Method for producing instant soya powder of soya milk powder |
| CN1296758A (en) * | 2000-11-21 | 2001-05-30 | 陈勇 | Bean milk beverage and its preparing process |
| CN101632432A (en) * | 2009-07-27 | 2010-01-27 | 美的集团有限公司 | Soybean milk making method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746718A (en) * | 2014-12-15 | 2016-07-13 | 曾世勋 | Preparation method of pure natural freshly ground soybean milk without beany flavor |
| CN105660872A (en) * | 2016-01-22 | 2016-06-15 | 渤海大学 | Method for preparing fresh edible soybean fermented beverage |
| CN109169941A (en) * | 2018-10-30 | 2019-01-11 | 九阳股份有限公司 | A kind of manufacturing soya-bean milk of soy bean milk making machine efficient pulverizing |
| CN110432331A (en) * | 2019-08-12 | 2019-11-12 | 山东亿尚同颜生物科技有限公司 | Soya-bean milk curing process, soybean milk manufacture craft and ripening device used |
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Application publication date: 20110914 |