CN105265587A - Soymilk with original flavor, and preparation method thereof - Google Patents
Soymilk with original flavor, and preparation method thereof Download PDFInfo
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- CN105265587A CN105265587A CN201510704124.2A CN201510704124A CN105265587A CN 105265587 A CN105265587 A CN 105265587A CN 201510704124 A CN201510704124 A CN 201510704124A CN 105265587 A CN105265587 A CN 105265587A
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- soymilk
- soya
- coconut oil
- stabilizing agent
- white sugar
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Abstract
The invention discloses soymilk with an original flavor. The soymilk is prepared from raw materials with the following parts by weight: 90 to 100 parts of soybeans, 70 to 80 parts of white granulated sugar, 8 to 10 parts of coconut oil, 3 to 4 parts of a stabilizer, 0.1 to 0.2 part of D-sodium erythorbate, 0.3 to 0.4 part of sodium tripolyphosphate, 0.2 to 0.3 part of sodium citrate, 0.04 to 0.05 part of ethyl maltol, 0.3 to 0.4 part of table salt, and 0.7 to 0.8 part of baking soda. A preparation method comprises the following steps: a. peeling; b. soaking; c. soybean grinding; d. primary filtration; e. refined filtration; f. soymilk boiling and enzyme deactivation; g. volume fixing of the ingredients; h. homogenization; i. filling; j. sterilization.
Description
Technical field
The present invention relates to a kind of bean product, particularly relate to a kind of original flavor soymilk, also relate to a kind of preparation method of this soymilk.
Background technology
Soymilk is raw material with good quality soybeans, and it makes full use of plant protein resource, appliable plant albumen, improves albumen and tire and biological value, containing multivitamin and mineral matter, have better nutritivity to be worth.The aromatic alcohol of mouthfeel and, sliding and oiliness, normal drink is useful, is a kind of soy milk drinks of health-nutrition.According to analysis, soymilk contains abundant nutritional labeling, particularly containing rich in protein and more trace element magnesium, in addition, also containing vitamin B1, B2 etc., and a kind of nutraceutical preferably really.Soymilk is also called " brain tonic " food by west nutritionist, because soybean lecithin contained in soymilk can activate brain cell, improves memory and the notice of the elderly.Soymilk is of high nutritive value, and is rich in amino acid and the aliphatic acid of needed by human, and lecithin, cephalin and the isoflavones etc. needed badly in human physiological metabolism's process.The protein content of soya-bean milk is the highest, is the high protein beverage that a class meets ideal protein requirement.And the content of fat and sugar class is minimum.Therefore, it is subject to liking of more and more consumer as a kind of pure natural, vegetable protein beverage.
The soymilk sold in the market, various in style, product quality is uneven.Because soya bean price is higher, some businessman reduces the content of soya bean in order to reduce costs.But the protein of the rear soymilk of soya bean minimizing must reduce, mouthfeel is also deteriorated, so just add milk powder to improve protein and to improve mouthfeel.But milk powder contains cholesterol, the soymilk added after milk powder contains cholesterol, and changing the composition of soymilk, is no longer natural plant beverage.Meanwhile, soymilk belongs to acidic products, is not easy a control products quality in manufacture process, therefore generally can add anticorrisive agent as potassium sorbate, Sodium Benzoate; In order to cost-saving, in the production method of prior art, soya bean is not peeled, therefore the mouthfeel of soymilk and color impure, so also will pigment be added and sweetener is in harmonious proportion.These soymilk products can cause adverse effect to health after drinking, and do not meet the needs of modern health health, because which limit the market development of soymilk product.
How to overcome the defect of prior art, develop a kind of containing anticorrisive agent, containing pigment, not containing cholesterol, do not add sweetener, nutritious original flavor soymilk, become those skilled in the art thirst for solve technical problem.
Summary of the invention
The technical problem to be solved in the present invention be just to provide a kind of containing anticorrisive agent, containing pigment, not containing cholesterol, do not add sweetener, nutritious original flavor soymilk.A kind of method of producing this soymilk is also provided.
In order to solve the problems of the technologies described above, the original flavor soymilk raw material of following weight portion of the present invention is made: soya bean 90-100, white sugar 70-80, coconut oil 8-10, the different sodium isoascorbate 0.1-0.2 of stabilizing agent 3-4, D-, sodium phosphate trimer 0.3-0.4, natrium citricum 0.2-0.3, ethyl maltol 0.04-0.05, salt 0.3-0.4, sodium bicarbonate 0.7-0.8.
Preferably make with the raw material of following weight portion: soya bean 100, white sugar 70, coconut oil 8, stabilizing agent 3, D-araboascorbic acid sodium 0.1, sodium phosphate trimer 0.3, natrium citricum 0.2, ethyl maltol 0.04, salt 0.3, sodium bicarbonate 0.7.
The method of the described soymilk of preparation provided by the invention comprises the steps:
A. peel, soya bean is peeled;
B. soak, the normal-temperature water of the soya bean after decortication is soaked 4-5 hour;
C. defibrination, by soaked soya bean grinding pulping;
Soya-bean milk 120 mesh filter screens are filtered by d. initial filter;
E. essence filter, filters the soya-bean milk just filtered with 200 mesh filter screens again;
F. mashing off goes out enzyme, and heating soybean milk after filter boiled, mashing off temperature is 95-98 DEG C, 5 minutes time;
G. to prepare burden constant volume, first in well-done soya-bean milk, add D-araboascorbic acid sodium, sodium phosphate trimer, natrium citricum, ethyl maltol, salt, sodium bicarbonate, then add the mixed liquor made with white sugar, coconut oil and stabilizing agent, stir constant volume, tune pH value is 7.35-7.55, and blending is 75-80 DEG C;
H. homogeneous, first with 40MPa homogeneous, then with 25MPa homogeneous;
I. filling, by the soymilk bottling capping after homogeneous;
J. sterilization, by soymilk high-temperature sterilization good for bottling capping, sterilising temp is 121 DEG C, 28 minutes time.
The preparation method of the mixed liquor of described white sugar, coconut oil and stabilizing agent is first mixed with stabilizing agent by white sugar, then add coconut oil, enters to shear tank and shears, then filter with 120 mesh filter screens.
Soy milk production equipment of the present invention comprises dejacketer, infuser device, refining device, the first separating and filtering device, the second separating and filtering device, soya-bean milk cooking device, shear, filter, deployment device, homogeneous device, gravity tank, filling apparatus, sterilizing unit; The soybean discharging opening of described dejacketer is connected with the charging aperture of infuser device; The discharging opening of described infuser device is connected with the charging aperture of refining device; The discharging opening of described refining device is connected with the charging aperture of the first separating and filtering device; The discharging opening of described first separating and filtering device is connected with the charging aperture of the second separating and filtering device; The described discharging opening of the second separating and filtering device is connected with the charging aperture of soya-bean milk cooking device; The discharging opening of described soya-bean milk cooking device is connected with the charging aperture of deployment device; The discharging opening of described deployment device is connected with the charging aperture of homogeneous device; The discharging opening of described homogeneous device is connected with the charging aperture of gravity tank; The discharging opening of described gravity tank is connected with the charging aperture of filling apparatus; The discharging opening of described filling apparatus is connected with the charging aperture of sterilizing unit; The discharging opening of described shear is connected with the charging aperture of filter; The discharging opening of described filter is connected with the charging aperture of deployment device.
Original flavor soymilk of the present invention adds original-pack coconut oil, does not add milk powder, and after overcoming prior art interpolation milk powder, soymilk contains the defect of cholesterol and melamine danger.Containing free fatty, linoleic acid, palmitic acid, caprylic acid, Stearic Acid, capric acid, oleic acid, laurate in coconut oil, also containing sterol.Containing stigmastatrienol, stigmasterol and fucosterol, hitodesterol and sterol, cupreol in the sterol of coconut oil.Coconut oil is the grease be uniquely made up of medium chain fatty acid in our conventional food, and the long-chain fat molecule of other foods of Medium chain fatty molecular proportion is little, easily digested.Coconut oil digestion without the need to employing human body pancreas digestive ferment system, very little pressure is applied to the enzyme of health and hormonal system.And liver is more prone to the fuel source of use medium chain fatty acid as production capacity, and then improve metabolic efficiency.Medium chain fatty acid has natural comprehensive antibacterial ability, when we absorb MCT, it is converted into monoglyceride and medium chain fatty acid in our body, and this different material has powerful antibacterial ability, can kill cause disease bacterium, fungi, virus and parasite.This saturated fatty acid of coconut oil also plays antioxidant, and it can be used for treating the rickets of children, the osteoporosis of adult, and protection bone is not by radical damage.Original flavor soymilk of the present invention adds coconut oil, not only can increase the nutritional labeling in soymilk, can also strengthen mouthfeel.
The D-araboascorbic acid sodium that original flavor soymilk of the present invention uses has another name called erythorbic acid sodium, take rice as primary raw material, employing fermentable production acquisition product, it is the fresh-keeping assistant toner of a kind of new bio type food antioxidant, the formation of carcinogen-nitrosamine in curing food can be prevented, eradicate the bad phenomenon such as the variable color of food and drink, peculiar smell and muddiness, be widely used in meat, fish, veterinary antibiotics, drinks, beverage and tinned food anti-corrosive fresh-keeping help look.Through test, after original flavor soymilk of the present invention uses D-araboascorbic acid sodium, can prevent soymilk from going bad, extending the shelf life, not add any anticorrisive agent, the shelf-life can reach 240 days under normal circumstances; Especially about the 20 days shelf-life of soymilk can be extended after being combined coconut oil further.
Soymilk of the present invention does not need to add any pigment.
Soymilk of the present invention does not need to add sweetener, pure in mouth feel, genuine.
Soymilk of the present invention is a kind of real containing anticorrisive agent, containing pigment, not containing cholesterol, do not add sweetener, nutritious original flavor soymilk.
Method of the present invention, first peels and soaks, can ensure the pure mouthfeel of soymilk, does not therefore need to add pigment, sweetener.Through secondary filter after defibrination, can improve quality and the mouthfeel of soymilk further, compare through test, its mouthfeel significantly improves than the product once filtered, mouthfeel is purer, has the unexistent alcohol fragrance of a kind of product once filtered.In batching step, first white sugar, coconut oil and stabilizing agent are made mixed liquor and add in soya-bean milk again and prepare burden, the mouthfeel of soymilk can be improved further.
Method of the present invention is simple to operate, and cost is low.
Detailed description of the invention
The present invention is described in detail below:
Embodiment one
The original flavor soymilk raw material of following weight portion of the present invention is made: soya bean 100, white sugar 70, coconut oil 8, stabilizing agent 3, D-araboascorbic acid sodium 0.1, sodium phosphate trimer 0.3, natrium citricum 0.2, ethyl maltol 0.04, salt 0.3, sodium bicarbonate 0.7.
Preparation method comprises the steps:
A. peel, soya bean is peeled;
B. soak, the soya bean after decortication is soaked 4 hours by normal-temperature water;
C. defibrination, by soaked soya bean grinding pulping;
Soya-bean milk 120 mesh filter screens are filtered by d. initial filter;
E. essence filter, filters the soya-bean milk just filtered with 200 mesh filter screens again;
F. mashing off goes out enzyme, and heating soybean milk after filter boiled, mashing off temperature is 95 DEG C, 5 minutes time;
G. to prepare burden constant volume, first in well-done soya-bean milk, add D-araboascorbic acid sodium, sodium phosphate trimer, natrium citricum, ethyl maltol, salt, sodium bicarbonate, then add the mixed liquor made with white sugar, coconut oil and stabilizing agent, stir constant volume, adjust pH value to be 7.35, blending is 75 DEG C;
H. homogeneous, first with 40MPa homogeneous, then with 25MPa homogeneous;
I. filling, by the soymilk bottling capping after homogeneous;
J. sterilization, by soymilk high-temperature sterilization good for bottling capping, sterilising temp is 121 DEG C, 28 minutes time.
The preparation method of the mixed liquor of white sugar, coconut oil and stabilizing agent is first mixed with stabilizing agent by white sugar, then add coconut oil, enters to shear tank and shears, then filter with 120 mesh filter screens.
Stabilizing agent used, sodium phosphate trimer, natrium citricum, ethyl maltol, salt, sodium bicarbonate are all conventional, the safe food processing articles for use of market public offering.
Refining step can adopt three times defibrinations: first pass defibrination, by soaked soya bean grinding pulping, adds hot water and make temperature be 60-70 DEG C before defibrination in soya bean; Second time defibrination, grinds the soya-bean milk after first pass defibrination again, adds hot water and make temperature be 60-70 DEG C before defibrination; 3rd time defibrination, grinds the soya-bean milk after second time defibrination again, adds hot water and make temperature be 60-70 DEG C before defibrination.Like this, pulping rate and the slurry-outlet quantity of defibrination can be improved.
Soymilk after homogeneous can be put into gravity tank to store, more filling.Gravity tank plays the temporary effect of material, and filling for bottle placer, the position of gravity tank is higher than bottle placer position, adopts the mode of gravity flow to bottle placer feed, is convenient to realize continuous controlled operation; Can also reduce by a pump, save cost.
Soy milk production equipment of the present invention comprises dejacketer, infuser device, refining device, the first separating and filtering device, the second separating and filtering device, soya-bean milk cooking device, shear, filter, deployment device, homogeneous device, gravity tank, filling apparatus, sterilizing unit.The soybean discharging opening of dejacketer is connected with the charging aperture of infuser device.The discharging opening of infuser device is connected with the charging aperture of refining device.The discharging opening of refining device is connected with the charging aperture of the first separating and filtering device.The discharging opening of the first separating and filtering device is connected with the charging aperture of the second separating and filtering device.The discharging opening of the second separating and filtering device is connected with the charging aperture of soya-bean milk cooking device.The discharging opening of soya-bean milk cooking device is connected with the charging aperture of deployment device.The discharging opening of deployment device is connected with the charging aperture of homogeneous device.The discharging opening of homogeneous device is connected with the charging aperture of gravity tank.The discharging opening of gravity tank is connected with the charging aperture of filling apparatus.The discharging opening of filling apparatus is connected with the charging aperture of sterilizing unit.The discharging opening of shear is connected with the charging aperture of filter.The discharging opening of filter is connected with the charging aperture of deployment device.
Embodiment two
The original flavor soymilk raw material of following weight portion is made: soya bean 100, white sugar 80, coconut oil 10, stabilizing agent 4, the different sodium isoascorbate 0.2 of D-, sodium phosphate trimer 0.4, natrium citricum 0.3, ethyl maltol 0.05, salt 0.4, sodium bicarbonate 0.8.
Preparation method comprises the steps:
A. peel, soya bean is peeled;
B. soak, the soya bean after decortication is soaked 5 hours by normal-temperature water;
C. defibrination, by soaked soya bean grinding pulping;
Soya-bean milk 120 mesh filter screens are filtered by d. initial filter;
E. essence filter, filters the soya-bean milk just filtered with 200 mesh filter screens again;
F. mashing off goes out enzyme, and heating soybean milk after filter boiled, mashing off temperature is 98 DEG C, 5 minutes time;
G. to prepare burden constant volume, first in well-done soya-bean milk, add D-araboascorbic acid sodium, sodium phosphate trimer, natrium citricum, ethyl maltol, salt, sodium bicarbonate, then add the mixed liquor made with white sugar, coconut oil and stabilizing agent, stir constant volume, adjust pH value to be 7.55, blending is 80 DEG C;
H. homogeneous, first with 40MPa homogeneous, then with 25MPa homogeneous;
I. filling, by the soymilk bottling capping after homogeneous;
J. sterilization, by soymilk high-temperature sterilization good for bottling capping, sterilising temp is 121 DEG C, 28 minutes time.
The preparation method of the mixed liquor of white sugar, coconut oil and stabilizing agent is first mixed with stabilizing agent by white sugar, then add coconut oil, enters to shear tank and shears, then filter with 120 mesh filter screens.
Equipment is the same.
Claims (4)
1. an original flavor soymilk, is characterized in that making with the raw material of following weight portion: soya bean 90-100, white sugar 70-80, coconut oil 8-10, stabilizing agent 3-4, D-araboascorbic acid sodium 0.1-0.2, sodium phosphate trimer 0.3-0.4, natrium citricum 0.2-0.3, ethyl maltol 0.04-0.05, salt 0.3-0.4, sodium bicarbonate 0.7-0.8.
2. original flavor soymilk according to claim 1, is characterized in that making with the raw material of following weight portion: soya bean 100, white sugar 70, coconut oil 8, stabilizing agent 3, D-araboascorbic acid sodium 0.1, sodium phosphate trimer 0.3, natrium citricum 0.2, ethyl maltol 0.04, salt 0.3, sodium bicarbonate 0.7.
3. prepare a method for soymilk described in claim 1, it is characterized in that comprising the steps:
A. peel, soya bean is peeled;
B. soak, the normal-temperature water of the soya bean after decortication is soaked 4-5 hour;
C. defibrination, by soaked soya bean grinding pulping;
Soya-bean milk 120 mesh filter screens are filtered by d. initial filter;
E. essence filter, filters the soya-bean milk just filtered with 200 mesh filter screens again;
F. mashing off goes out enzyme, and heating soybean milk after filter boiled, mashing off temperature is 95-98 DEG C, 5 minutes time;
G. to prepare burden constant volume, first in well-done soya-bean milk, add D-araboascorbic acid sodium, sodium phosphate trimer, natrium citricum, ethyl maltol, salt, sodium bicarbonate, then add the mixed liquor made with white sugar, coconut oil and stabilizing agent, stir constant volume, tune pH value is 7.35-7.55, and blending is 75-80 DEG C;
H. homogeneous, first with 40MPa homogeneous, then with 25MPa homogeneous;
I. filling, by the soymilk bottling capping after homogeneous;
J. sterilization, by soymilk high-temperature sterilization good for bottling capping, sterilising temp is 121 DEG C, 28 minutes time.
4. method according to claim 3, is characterized in that: the preparation method of the mixed liquor of described white sugar, coconut oil and stabilizing agent is first mixed with stabilizing agent by white sugar, then add coconut oil, enters to shear tank and shears, then filter with 120 mesh filter screens.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106260004A (en) * | 2016-09-12 | 2017-01-04 | 河源市兴睿食品科技开发有限公司 | Soy milk drinks and preparation method thereof |
| CN106578804A (en) * | 2016-12-15 | 2017-04-26 | 湖南景湘源食品饮料有限公司 | Preservative-free and pigment-free black-rice beverage and preparation method thereof |
| CN106819131A (en) * | 2016-12-15 | 2017-06-13 | 湖南景湘源食品饮料有限公司 | Black bean milk of preservative free, pigment, cholesterol and sweetener and preparation method thereof |
| CN106982933A (en) * | 2017-05-08 | 2017-07-28 | 蚌埠市和平乳业有限责任公司 | A kind of soya bean preprocess method for soymilk allotment |
| CN109221422A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | A kind of nutrient soy milk and preparation method thereof |
| CN113974081A (en) * | 2021-10-27 | 2022-01-28 | 苏州金记食品有限公司 | Preparation method of charcoal-roasted soybean milk rich in dietary fibers |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260004A (en) * | 2016-09-12 | 2017-01-04 | 河源市兴睿食品科技开发有限公司 | Soy milk drinks and preparation method thereof |
| CN106578804A (en) * | 2016-12-15 | 2017-04-26 | 湖南景湘源食品饮料有限公司 | Preservative-free and pigment-free black-rice beverage and preparation method thereof |
| CN106819131A (en) * | 2016-12-15 | 2017-06-13 | 湖南景湘源食品饮料有限公司 | Black bean milk of preservative free, pigment, cholesterol and sweetener and preparation method thereof |
| CN106982933A (en) * | 2017-05-08 | 2017-07-28 | 蚌埠市和平乳业有限责任公司 | A kind of soya bean preprocess method for soymilk allotment |
| CN109221422A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | A kind of nutrient soy milk and preparation method thereof |
| CN113974081A (en) * | 2021-10-27 | 2022-01-28 | 苏州金记食品有限公司 | Preparation method of charcoal-roasted soybean milk rich in dietary fibers |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
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