CN102125137A - Process for processing liquid nutritional soymilk tea - Google Patents
Process for processing liquid nutritional soymilk tea Download PDFInfo
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- CN102125137A CN102125137A CN2010100114837A CN201010011483A CN102125137A CN 102125137 A CN102125137 A CN 102125137A CN 2010100114837 A CN2010100114837 A CN 2010100114837A CN 201010011483 A CN201010011483 A CN 201010011483A CN 102125137 A CN102125137 A CN 102125137A
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- liquid nutritional
- soymilk
- soya
- soybean
- processing technology
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Abstract
The invention discloses a process for processing a liquid nutritional soymilk tea, and the process comprises the following steps: preprocessing, continuous sterilization, peeling, milling, separation, pulp boiling, vacuum degasification, material feeding, homogenizing, ultra-heat treatment (UHT), filling, packing, and putting in storage. The product produced by utilizing the process disclosed by the invention integrates the advantages of isoflavones, dietary fibers, vegetable proteins, trace elements, and the like in the aspect of uptake; and with fruit juices, fresh milks and tea powder which are rich in various vitamins, the product makes up the vacancy in all-round nutrition in the beverage industry. The process disclosed by the invention is advanced and reasonable in design and high in development and application values.
Description
Technical field
The present invention relates to a kind of processing technology of drinking the type nutraceutical, relate in particular to a kind of liquid nutritional soymilk tea processing technology.
Background technology
Current, the soymilk on the market, dairy products, fruit drink and teas goods nutrient are single, if will obtain more nutrition, will constantly absorb multiple drink, but because these drinks of picked-up are too much, not only do not reach ideal effect, may run counter to desire.Because the processing and fabricating method difference of these drinks also can cause the nutritional labeling in the product fully not absorbed by human body and to utilize, do not have health-care effect simultaneously to human body.
Summary of the invention
The objective of the invention is in order to solve the single production of various drinks, and multiple nutritional components can not be integrated in one, be the problem that human body absorbed simultaneously, provide a kind of and can promote that human body fully absorbs nutritional labeling, collection isoflavones, dietary fiber, vegetable protein and micro-full nutrition drink, and prepare rational liquid nutritional soymilk tea processing technology.
The present invention solves the technical scheme that its problem adopts and realizes according to following steps.
The processing technology of liquid nutritional soymilk tea may further comprise the steps:
Step 1: preliminary treatment.Screening, removal impurity, soaking soybean.
Step 2: continuous sterilization.Soaked soybean enters sterilization in the spiral enzyme-removal machine.
Step 3: decortication.Soybean after the sterilization is peeled through entering in the soybean dehulling machine after the cool water shower in the exit, removes skin of beancurd and plumule.
Step 4: defibrination, separation.Successively utilize the soybean after stainless steel fiberizer and colloid mill grind decortication, utilize centrifugal separator to extract soya-bean milk.
Step 5: mashing off.The soya-bean milk that extracts enters pulp boiling machine and carries out continuous automatic control mashing off.
Step 6: vacuum outgas.The oxygen that utilizes the degassing of vacuum outgas unit to remove the bad flavor in the soya-bean milk to greatest extent and contain guarantees the soya-bean milk mouthfeel.
Step 7: batching.Auxiliary materials such as the white granulated sugar that is pre-mixed are poured mixing in the water feed mixer into, squeeze in the emulsion tank fully stirring and dissolving then after, in material-compound tank with vacuum outgas after the soya-bean milk mixing, add milk then, fruit juice fully merges.
Step 8: homogeneous.Utilize pressure 15MPa, 35MPa homogenizer that confected materials is carried out homogeneous.
Step 9: UHT.Utilize two cover coiled sterilizers that soymilk tea is carried out ultra high temperature short time sterilization, kill the microorganism that grows in the soymilk tea leading portion operation,
Step 10: can.Fluid product can through UHT is advanced in the bottle.
Step 11: vanning, packing.After utilizing the can of fully automatic liquid soft-packaged machine according to packing instructions, determine errorless carton, the warehouse-in sealed of vanning.
Described liquid nutritional soymilk tea processing technology, its continuous sterilization time is 3-4 minute, temperature is 95 ℃-100 ℃.
Described liquid nutritional soymilk tea processing technology, its mashing off time is 240s, temperature is 100 ℃.
Described liquid nutritional soymilk tea processing technology, its homogenization pressure is 15MPa, 35MPa, temperature is 70 ℃.
Described liquid nutritional soymilk tea processing technology, the time of its UHT is 4s, temperature is 120 ℃-125 ℃.
The invention has the beneficial effects as follows: the advantage of picked-up aspect of utilizing product collection isoflavones, dietary fiber, vegetable protein and the trace element etc. of this explained hereafter, mix and be rich in multivitamin fruit juice, fresh milk, remedied the vacancy of beverage industry full nutrition.Technological design is rationally advanced, has the higher development using value.
The invention will be further described below in conjunction with the specific embodiment.
Embodiment
Remove impurity in the soybean with screening machine, bean washer,, behind bubble beans drill traverse bubble, help the extraction of protein more as the dust and the microorganism of grass bits, earth, sand, stone and metal and soybean surface adhesion.Through 3-4 minute, peeled through entering in the soybean dehulling machine after the cool water shower in the exit, removes skin of beancurd and plumule by the beans behind 95 ℃ of-100 ℃ of enzymes that go out in the spiral enzyme-removal machine for soybean.After utilizing stainless steel fiberizer and colloid mill to grind, utilize centrifugal separator to extract soya-bean milk, mashing off in continuous automatic control pulp boiling machine, temperature is 100 ℃, the time is 240s.The oxygen that utilizes the degassing of vacuum outgas unit to remove the bad flavor in the soya-bean milk to greatest extent and contain guarantees the soya-bean milk mouthfeel.Auxiliary materials such as the white granulated sugar that is pre-mixed are poured mixing in the water feed mixer into, squeeze in the emulsion tank fully stirring and dissolving then after, in material-compound tank with vacuum outgas after the soya-bean milk mixing, add milk then, fruit juice fully merges.For prevent that soya-bean milk product generation breast is separated, fat floating, protein precipitation phenomenon, can improve soymilk tea mouthfeel and stability, utilize pressure 15MPa, 35MPa homogenizer to carry out homogeneous.Utilize two cover coiled sterilizers that soymilk tea is carried out ultra high temperature short time sterilization, the time is 4s, and temperature is 120～125 ℃; Kill the microorganism that grows in the soymilk tea leading portion operation, guarantee product safety.After utilizing the can of fully automatic liquid soft-packaged machine according to packing instructions, determine errorless carton, the warehouse-in sealed of vanning.
Claims (5)
1. liquid nutritional soymilk tea processing technology comprises preliminary treatment, continuous sterilization, decortication, defibrination, separation, mashing off, vacuum outgas, batching, homogeneous, UHT, can, vanning warehouse-in.Its step is as follows:
Step 1: preliminary treatment.Screening, removal impurity, soaking soybean.
Step 2: continuous sterilization.Soaked soybean enters sterilization in the spiral enzyme-removal machine.
Step 3: decortication.Soybean after the sterilization is peeled through entering in the soybean dehulling machine after the cool water shower in the exit, removes skin of beancurd and plumule.
Step 4: defibrination, separation.Successively utilize the soybean after stainless steel fiberizer and colloid mill grind decortication, utilize centrifugal separator to extract soya-bean milk.
Step 5: mashing off.The soya-bean milk that extracts enters pulp boiling machine and carries out continuous automatic control mashing off.
Step 6: vacuum outgas.The oxygen that utilizes the degassing of vacuum outgas unit to remove the bad flavor in the soya-bean milk to greatest extent and contain guarantees the soya-bean milk mouthfeel.
Step 7: batching.Auxiliary materials such as the white granulated sugar that is pre-mixed are poured mixing in the water feed mixer into, squeeze in the emulsion tank fully stirring and dissolving then after, in material-compound tank with vacuum outgas after the soya-bean milk mixing, add milk then, fruit juice fully merges.
Step 8: homogeneous.Utilize pressure 15MPa, 35MPa homogenizer that confected materials is carried out homogeneous.
Step 9: UHT.Utilize two cover coiled sterilizers that soymilk tea is carried out ultra high temperature short time sterilization, kill the microorganism that grows in the soymilk tea leading portion operation,
Step 10: can.Fluid product can through UHT is advanced in the bottle.
Step 11: vanning, packing.After utilizing the can of fully automatic liquid soft-packaged machine according to packing instructions, determine errorless carton, the warehouse-in sealed of vanning.
2. liquid nutritional soymilk tea processing technology according to claim 1, its continuous sterilization time is 3-4 minute, temperature is 95 ℃-100 ℃.
3. liquid nutritional soymilk tea processing technology according to claim 1, its mashing off time is 240s, temperature is 100 ℃.
4. liquid nutritional soymilk tea processing technology according to claim 1, its homogenization pressure is 15MPa, 35MPa, temperature is 70 ℃.
5. liquid nutritional soymilk tea processing technology according to claim 1, the time of its UHT is 4s, temperature is 120 ℃-125 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100114837A CN102125137A (en) | 2010-01-19 | 2010-01-19 | Process for processing liquid nutritional soymilk tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100114837A CN102125137A (en) | 2010-01-19 | 2010-01-19 | Process for processing liquid nutritional soymilk tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102125137A true CN102125137A (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010100114837A Pending CN102125137A (en) | 2010-01-19 | 2010-01-19 | Process for processing liquid nutritional soymilk tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271178A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Oat milk tea and processing method thereof |
| CN103621644A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method of original pulp soybean milk |
| CN106259951A (en) * | 2016-08-17 | 2017-01-04 | 福建绿宝食品集团有限公司 | A kind of mushroom flavour milk tea and preparation method thereof |
-
2010
- 2010-01-19 CN CN2010100114837A patent/CN102125137A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271178A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Oat milk tea and processing method thereof |
| CN103621644A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Preparation method of original pulp soybean milk |
| CN106259951A (en) * | 2016-08-17 | 2017-01-04 | 福建绿宝食品集团有限公司 | A kind of mushroom flavour milk tea and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110720 |