An American patent introduces a soybean milk beverage that can avoid deterioration after bottling. The product can be mixed with other spices, and the whole bean powder used contains the following components:
Protein 45% ash 5% carbohydrate 23% fat 20% fiber 3% moisture 4%.
Method of making bean flour: (1) Select soybeans. (2) The roasting temperature is close to 65438 049℃. (3) rapid cooling is easy to peel. (4) pressing the raw materials into cakes. (5) pressure cooking with steam at 100℃, and squeezing to obtain bean powder with spherical structure. (6) baking to reduce the water content to about 4%. (7) cooling. (8) polishing.
It was found that soybean extrusion can remove growth inhibin from soybean and make soybean odorless. This is suitable for adding various spices.
1. In order to produce soybean beverage containing all insoluble carbohydrates, whole soybean powder can be mixed with stabilizers, spices, other additives and water phase, the mixture is heated and cooked, then the solution is homogenized under high pressure, and then the beverage is bottled, disinfected and sterilized. The particle size of the homogenized raw material is 2 ~ 10 micron.
2. Sometimes, drinks need to contain a small amount of insoluble carbohydrates, because such drinks are more suitable for some special purposes because of their low concentration. For this reason, soybean powder is boiled in water, homogenized under high pressure and centrifuged to remove about 15% of coarse particles, then a small amount of stabilizer, such as carrageenan, water and other additives are added, and cooked again. Then the raw materials are homogenized under low pressure, bottled, disinfected and sterilized.
3. To make a beverage without insoluble carbohydrates, it is necessary to mix full-fat soybean powder with water, then homogenize and centrifuge to remove about 30% coarse particles, and then repeat the above two processes of cooking and homogenization. But the step of adding stabilizer is omitted. Finally, the product is bottled and sterilized.
The size of solid particles in this beverage is below 10 micron, that is, it is small enough to be suspended in liquid.
According to the invention, a fresh, delicious and nutritious soybean beverage suitable for bottling can be produced. The produced soybean beverage has no peculiar smell and is suitable for mixing with other spices.
Flow 1 illustrates the production process of full-fat powder in the form of plan. This kind of bean powder contains active enzymes because it is not cooked. This kind of soybean meal is called "full lipase live soybean meal". The growth inhibin in this soybean beverage is treated in subsequent cooking and disinfection.
Process flow 1 Select soybean → coarse grinding → water washing → cake pressing → grinding → classification → full-fat enzyme live soybean powder.
Scheme 2 illustrates the production process of soybean beverage containing all insoluble carbohydrates.
Process flow 2 Full lipase live soybean meal additive (stabilizer)
Soaking, steaming, homogenizing under high pressure, bottling, and sterilizing.
Soy beverage containing all carbohydrates and protein.
Flow 3 illustrates the production process of soybean beverage containing only a small amount of insoluble carbohydrates and soybean beverage containing no insoluble carbohydrates.
Process flow 3: soaking, cooking, centrifugal preparation and high-pressure or low-pressure homogenization of full-fat enzyme live soybean powder.
Bottle, sterilizing and disinfect that beverage containing soybean insoluble carbohydrate and protein.
Insoluble carbohydrates of soybeans and protein drinks are excluded.
Various additives such as sucrose, vegetable oil, salt, sodium bicarbonate and vitamins can be added into the soybean beverage produced by the invention.
Example 1 Select full-fat soybean to remove impurities and foreign bodies. Then, the soybeans are crushed by a conveyor belt with a metal screen and extruded into a roller mill. This separates the bean skin from the cotyledons. Use conventional methods such as peeling soybeans with a washing machine. Stir in the washing machine so that the soybean skin is discharged from the top of the machine and the soybean cotyledons sink into the bottom of the machine. Then the peeled soybeans are sent to an extruder, such as a hammer mill, and extruded into cakes. Then, the raw materials are crushed into fine powder by a fixed hammer crusher, and the crushed fine powder is sieved by a 270-300 mesh sieve to obtain full lipase live soybean powder.
Example 2 This example introduces the production method of soybean beverage containing all insoluble carbohydrates and protein. 60 pounds of soybean flour produced in Example 1 was soaked in water at 2 10℃, and the weight ratio of soybean flour to water was 1: 8, and soaked for 30 minutes with stirring, then steam at 99℃ was directly introduced for cooking for 30 minutes. The main purpose of cooking is to soften soybean flour and remove growth inhibin. After the mixture is cooked, add the following ingredients to the soybean milk.
Sugar 22.7kg vitamin A5.8 1g carrageenan 0.22kg VB11g refined vegetable oil 3.40kg VB2 1.56 refined salt 0.28kg nicotinamide 14.0g sodium bicarbonate 0.
Carrageenan should be diluted with a small amount of water and then added to the bean powder solution. Add all additives into the soybean meal solution, and then homogenize with a homogenizer. Homogenization requires high pressure, the pressure is about 562.4 kg/cm2. The product is a beverage containing protein with a particle size of 2 ~ 10 micron. The ingredients of this soybean beverage are as follows:
Protein 2.5% cellulose 0.2% sucrose 5.0% fat 2.0% carbohydrate 1.4% moisture 88.4% ash 0.4%.
Example 3 This is a method of manufacturing a beverage that limits the content of insoluble carbohydrates in soybeans. Soak 27 kg of soybean flour in 100 gallon (British system) of water. In order to make the mixture boil violently, steam should be sprayed straight while stirring, and the adjustment process lasts for about 30 minutes. In this case, the mixture must be centrifuged to remove 15% of the total soybean flour. Then, add the following ingredients into the soybean flour together:
Sucrose 5 1 lb * 1 lb =454 g, refined vegetable oil 5.9 lb, refined salt 0.63 lb, sodium bicarbonate 0.4 1 lb, vitamin B 1 1.3 1 g, and vitamin.
The mixture was adjusted again at 12 1℃ for 15 minutes, and then homogenized at a high pressure of 562.4 kg/cm2, so that the particle size of the powder reached 2 ~ 10 micron. The bottled sterilized beverage is a stable suspension with a solid particle size of 2 ~ 10 micron. The composition of this beverage is as follows:
Protein 2.5% Fat 2.0 Sucrose 5.0% Carbohydrate * * Carbohydrate contained in soybean may be dispersed due to water solubility. 0.4% ash 0.04% moisture 89.7% Example 4 This example introduces the production method of a beverage, which contains 70% enzyme-activated soybean powder and does not contain insoluble carbohydrates.
Raw material formula water 455 liters refined salt 0.29 kg vitamin B2 1.56 g 1 soybean meal 32.7 kg sodium bicarbonate 0. 19 kg vitamin A5.8 1 g sucrose 23. 1 kg vitamin b1/kloc.
The soaking and cooking procedure is the same as the above example. About 365438 0% of the total bean dregs can be removed by centrifugation. The preparation and cooking procedures were the same as those described in Example 3, except that homogenization was carried out at a high pressure of 175.8kg cm2. The final product is suspended matter, which contains stable and uniform grease and solids.