Preparation method of residue-removed soybean milk
The invention provides a preparation method of residue-removed soybean milk. The preparation method comprises the following steps: (1) pulping, specifically, mixing peeled soybeans with RO water, and performing oxygen-isolated pulping to obtain pulp; (2) removing beany smell, specifically, performin...
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| creator | WU YANBING LIU LEI DAI SHENGXING XIA JUNXIA ZHANG BO QI BING ZHAO HUIBO WANG YANING |
| description | The invention provides a preparation method of residue-removed soybean milk. The preparation method comprises the following steps: (1) pulping, specifically, mixing peeled soybeans with RO water, and performing oxygen-isolated pulping to obtain pulp; (2) removing beany smell, specifically, performing lipoxygenase passivation on the pulp obtained in the step (1) to obtain beany smell removed soybean milk; (3) removing residues, specifically, performing centrifugal separation on the beany smell removed soybean milk obtained in the step (2) for residue removal to obtain residue-removed soybean milk; (4) performing enzyme deactivation, specifically, performing trypsin inhibitor inactivation on the residue-removed soybean milk obtained in the step (3) to obtain enzyme-deactivated soybean milk; and (5) deodorizing, specifically, deodorizing the enzyme-deactivated soybean milk obtained in the step (4) through negative pressure to obtain the residue-removed soybean milk. According to the preparation method of the res |
| format | Patent |
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The preparation method comprises the following steps: (1) pulping, specifically, mixing peeled soybeans with RO water, and performing oxygen-isolated pulping to obtain pulp; (2) removing beany smell, specifically, performing lipoxygenase passivation on the pulp obtained in the step (1) to obtain beany smell removed soybean milk; (3) removing residues, specifically, performing centrifugal separation on the beany smell removed soybean milk obtained in the step (2) for residue removal to obtain residue-removed soybean milk; (4) performing enzyme deactivation, specifically, performing trypsin inhibitor inactivation on the residue-removed soybean milk obtained in the step (3) to obtain enzyme-deactivated soybean milk; and (5) deodorizing, specifically, deodorizing the enzyme-deactivated soybean milk obtained in the step (4) through negative pressure to obtain the residue-removed soybean milk. According to the preparation method of the res</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112914034A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112914034A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WU YANBING</creatorcontrib><creatorcontrib>LIU LEI</creatorcontrib><creatorcontrib>DAI SHENGXING</creatorcontrib><creatorcontrib>XIA JUNXIA</creatorcontrib><creatorcontrib>ZHANG BO</creatorcontrib><creatorcontrib>QI BING</creatorcontrib><creatorcontrib>ZHAO HUIBO</creatorcontrib><creatorcontrib>WANG YANING</creatorcontrib><title>Preparation method of residue-removed soybean milk</title><description>The invention provides a preparation method of residue-removed soybean milk. The preparation method comprises the following steps: (1) pulping, specifically, mixing peeled soybeans with RO water, and performing oxygen-isolated pulping to obtain pulp; (2) removing beany smell, specifically, performing lipoxygenase passivation on the pulp obtained in the step (1) to obtain beany smell removed soybean milk; (3) removing residues, specifically, performing centrifugal separation on the beany smell removed soybean milk obtained in the step (2) for residue removal to obtain residue-removed soybean milk; (4) performing enzyme deactivation, specifically, performing trypsin inhibitor inactivation on the residue-removed soybean milk obtained in the step (3) to obtain enzyme-deactivated soybean milk; and (5) deodorizing, specifically, deodorizing the enzyme-deactivated soybean milk obtained in the step (4) through negative pressure to obtain the residue-removed soybean milk. 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The preparation method comprises the following steps: (1) pulping, specifically, mixing peeled soybeans with RO water, and performing oxygen-isolated pulping to obtain pulp; (2) removing beany smell, specifically, performing lipoxygenase passivation on the pulp obtained in the step (1) to obtain beany smell removed soybean milk; (3) removing residues, specifically, performing centrifugal separation on the beany smell removed soybean milk obtained in the step (2) for residue removal to obtain residue-removed soybean milk; (4) performing enzyme deactivation, specifically, performing trypsin inhibitor inactivation on the residue-removed soybean milk obtained in the step (3) to obtain enzyme-deactivated soybean milk; and (5) deodorizing, specifically, deodorizing the enzyme-deactivated soybean milk obtained in the step (4) through negative pressure to obtain the residue-removed soybean milk. According to the preparation method of the res</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of residue-removed soybean milk |
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