Title:
METHOD FOR PREPARING SOY MILK, OBTAINED SOY MILK, AND APPLICATION THEREOF IN FOOD
Document Type and Number:
WIPO Patent Application WO/2021/115487
Kind Code:
A1
Abstract:
A method for preparing soy milk, comprising the following steps: (1) using a liquid enzyme preparation to soak soybeans to obtain a mixture, the liquid enzyme preparation comprising pectinase, cellulase, and water; (2) performing grinding treatment on the mixture to obtain a first grinding material; (3) performing grinding treatment on the first grinding material to obtain a second grinding material; (4) performing enzyme deactivation treatment on the second grinding material to obtain an enzyme deactivation product; (5) performing solid-liquid separation on the enzyme deactivation product and collecting a liquid phase substance; and (6-1) performing enzyme deactivation treatment on the liquid phase substance to obtain a first product. The soy milk prepared by the method for preparing soy milk tastes refreshing, and has weak greasiness and beany flavor, good taste, high protein content, low sediment content, and good stability.
Inventors:
HUANG FUTIAN (CN)
SUN CHAO (CN)
BA GENNA (CN)
FAN QICHENG (CN)
LIU HUA (CN)
WANG NINI (CN)
LIU YAPENG (CN)
ZHANG LIANG (CN)
DU YANG (CN)
LI YUNFENG (CN)
ZHANG BO (CN)
SAIYIN HUGEJILE (CN)
SUN CHAO (CN)
BA GENNA (CN)
FAN QICHENG (CN)
LIU HUA (CN)
WANG NINI (CN)
LIU YAPENG (CN)
ZHANG LIANG (CN)
DU YANG (CN)
LI YUNFENG (CN)
ZHANG BO (CN)
SAIYIN HUGEJILE (CN)
Application Number:
PCT/CN2020/136217
Publication Date:
June 17, 2021
Filing Date:
December 14, 2020
Export Citation:
Assignee:
INNER MONGOLIA YILI IND GROUP (CN)
International Classes:
A23C11/10
Domestic Patent References:
| WO2007052903A1 | 2007-05-10 |
Foreign References:
| CN109566762A | 2019-04-05 | |||
| CN107996725A | 2018-05-08 | |||
| CN105594873A | 2016-05-25 | |||
| CN105638911A | 2016-06-08 | |||
| CN105638909A | 2016-06-08 | |||
| CN109601631A | 2019-04-12 | |||
| CN110089572A | 2019-08-06 | |||
| CN110192577A | 2019-09-03 |
Other References:
LIU, ENQI ET AL.: "Primary Research on the Preparation Conditions and Emulsifying Stability of Black Soybean Milk Prepared by Enzymatic Hydrolysis", JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, 30 June 2005 (2005-06-30), pages 70 - 73, XP055820104
Attorney, Agent or Firm:
BEIJING SANYOU INTELLECTUAL PROPERTY AGENCY LTD. (CN)
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