Preparation Of Soybean Tableted Material For Household Soymilk Makers

Recently, preparing soymilk with household soymilk maker is getting more and more popular in China, different makers make soymilk of different quality. But now, two shortcomings are in common:the rate of soybean residue is a bit high, the protein absorption rate is a little low, that increases gritty mouth feel of soymilk; and also makes a waste. Prophase work and studies indicate that the reducing of soymilk granularity helps to improve the quality of soymilk in a certain range. It can help decrease soybean residue and reduce the particle size of soymilk by dehulling and smashing. But if use the powder directly, it can not only make the heating pipe burnt; but also make soymilk have the smell of burnt food, destroying the quality of soymilk. In order to solve this problem, as well as improve quality of soymilk, take the dehulled soybean powder as the main raw material, and use single punch tablet press to tablet. Then make some soymilk by the soymilk maker of JoYang Fine-grinding, analysis and compare the quality of the soymilk.The main results are as follows:(1) The dehulled soybean powder of different particle size was obtained by grinder. The grinding time was60s,90s,120s and150s,180s. The D[4,3] of it was132.82μm,106.42μm,92.67μm,63.20um,61.98μm, respectively. From60s to150s, the particle size of soybean powder reduced significantly with the grinding time increasing. But, over150s, the particle size of soybean powder did not reduce significantly with the grinding time increasing. Determine the best grinding time is120s by analysing results of liquidity and structure of tablets, actual operation.(2) Use the powder to tablet that made by smashing dehulled soybeans at120s (the weight of dehulled soybeans is250g), and each of the soybean tablets weighs1.5g, the hight is6mm, the diameter is12mm, and it has proved that the tablets can meet the requirement of hardness in process of packing and transportation through dropping test.(3) Prepare soymilk by soybean tablets and dehulled soybeans with household soymilk maker in Dry-bean procedure. Compare the quality of different soymilk samples through analysing these quality indexes:the residue rate, crude protein content, protein digestibility and sensory evaluation. The results showed:the soymilk, prepared by tablets, residue rate decreased to1.30%from8.51%; and protein content increased to3.08%from2.26%; and in vitro digestion experiment, nitrogen release quantity increased to64.35%from49.82%. And sensory evaluation results also showed that the soymilk made by tablets exhibited the higher quality.(4) Blend corn flour, oatmeal, black peanut powder with dehulled soybean powder in a certain proportion, and then, tablet. Choose the best grinding time and the proportion by the results of structure analysis:the grinding time is120s,120s and60s, respectively; and the proportion of corn flour with dehulled soybean powder is3:7, the proportion of oatmeal with dehulled soybean powder is3:7, the proportion of black peanut powder with dehulled soybean powder is2:8.In conclusion, It has made full use of raw materials, and it has improved the quality of soymilk to prepare soymilk by soybean tablets with household soymilk maker that made by the powder that made by smashing dehulled soybeans. At the same time, it did not made the heating tube parched.