CN107801783A - A kind of method for preparing soybean milk for improving viscosity and flavor - Google Patents
A kind of method for preparing soybean milk for improving viscosity and flavor Download PDFInfo
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- CN107801783A CN107801783A CN201711257717.4A CN201711257717A CN107801783A CN 107801783 A CN107801783 A CN 107801783A CN 201711257717 A CN201711257717 A CN 201711257717A CN 107801783 A CN107801783 A CN 107801783A
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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Abstract
The invention discloses a kind of method for preparing soybean milk for improving viscosity and flavor, its step are as follows：Selected high quality soybean, soaking germination, decortication, defibrination, automatic continuous boiling sizing process obtain original soya-bean milk, add that stabilizer, whole milk powder, vegetable oil, essence carry out homogeneous, degassing, plate kill process and obtain finished product soymilk into original soya-bean milk, finished product soymilk through sterilization, canned obtain final products.The beneficial effects of the invention are as follows：（1）Increase the benefit, energy-saving and emission-reduction, water consumption for immersion reduces more than 50%, reduces displacement so as to reduce sewage load.（2）Improve soymilk viscosity, improve stability of soybean milk, for mashing off technique using continuity, Segmented heating mode, more existing one-time heating mode has very big lifting to soya-bean milk viscosity, and the influence that xanthans avoids the excessively multipair soymilk of additive is not contained in system.（3）The present invention uses automatic continuous boiling sizing process, can accomplish to heat in pulp, be passivated lipoxidase in time, effectively remove beany flavor.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of method for preparing soybean milk for improving viscosity and flavor.
Background technology
The food of soymilk class is increasingly welcome by consumer, but the removal of its beany flavor in soymilk processing technology and
Stability of soybean milk control is always difficult point, in soymilk process the generation of beany flavor crushed and defibrination mainly due in soybean
Lipoxidase during process in soybean is activated by oxygen and water, the polyvalent unsaturated fatty acid such as linoleic acid therein, leukotrienes
It is oxidized, generates hydroperoxides, then be degraded into a variety of small molecular alcohol, aldehyde, ketone, acid and amine with different degrees of peculiar smell etc. and wave
Hair property compound, so as to form beany, beany has very big harmful effect to the flavor of soya milk product.
The method for being passivated or inactivating lipoxidase in soymilk process is broadly divided into Physical, chemical method and biology
Method.The method commonly used in Physical in most important and production and processing is exactly heat treating process, including dry heating method, wet heating, heat
Method and hot-mill method etc. are scalded, mainly by heating suppression lipoxidase or making its deactivation, reaches the purpose for reducing beany flavor.
Chemical method includes acid-alkali treatment method, adds antioxidant or reducing agent and add metal-chelator method etc., mainly by adjusting p
H values, destroy fat oxidation enzyme molecule disulfide bond and sulfydryl, chelated iron ion and suppress the activity of lipoxidase.Biology
Method includes enzymatic isolation method and fermentation method.Its beany flavor mainly is eliminated by adding appropriate protease in soya-bean milk, soymilk is through hair
Ferment can effectively remove its beany flavor.Mainly have in the method that the final stage of soymilk processing eliminates or covers established beany flavor
Vacuum deodorization, addition flavor cover material etc..
Excessive heat treatment can cause protein denaturation, product brown stain in Physical, destroy trypsin ihhibitor, blood
The ANFs such as ball lectin and urase, so as to influence the nutritive value of soymilk；Chemical method and bioanalysis draw when being handled
The additive entered is more, it is impossible to keeps the original flavor of soymilk well.
Soya-bean milk handling process in soymilk processing at present is mainly using the technique of defibrination and then a step mashing off after immersion.This work
Removal of the skill to beany flavor in soya-bean milk is had certain effect, but obvious boiling flavor can be also produced in soya-bean milk, is produced
The soya-bean milk viscosity come is relatively low, and mouthfeel plumpness is poor.To find out its cause, be because soybean in protein content be about more than 38%, its
Middle globulin accounts for more than 90%, and in globulin based on 7s and 11s, a step mashing off technique heating-up temperature is more than 100 DEG C, heating
Time is grown, and this temperature causes the same time variation of 7s and 11s albumen.
The content of the invention
The purpose of the present invention is to overcome the defects of ferrous bisglycinate chelate stability is poor, bioavailability is low, there is provided a kind of
Improve the method for preparing soybean milk of viscosity and flavor.
To achieve the above object, the present invention uses following technical proposals：
A kind of method for preparing soybean milk for improving viscosity and flavor, step are as follows：
（1）It is selected：Raw soybeans are carried out selected, by self-balance vibration cleaner, specific-gravity stoner, turn into clean after magnetic separator
Soybean；
（2）Immersion is sprouted：Add the normal-temperature water of 3 ~ 4 times of soybean weight, NaHCO3PH value is adjusted to 8.0 ~ 10.0, soaks 10 ~ 24
Hour, observation soybean sprouts situation, and control big bean sprout grows 0.1 ~ 5mm, and immersion germination process changes water once；
（3）Decortication：Skin of beancurd, beans eye are sloughed using peeling machine, band bud soybean is quantitatively delivered into enzyme deactivation and inactivates softening unit；
（4）Enzyme deactivation inactivates：2.5 ~ 4.0kg/cm of steam is passed through in enzyme deactivation inactivation softening unit2, under the promotion of auger conveyor,
Enzyme deactivation operation is completed by 40s；
（5）Defibrination：Band bud soybean after enzyme deactivation inactivation is ground into fiberizer, and the soymilk concentration after defibrination is controlled in 3-
5%；
（6）Mashing off：After ground soya-bean milk enters mill paste bucket, automatic continuous boiling is pumped into by feeding and starches system, automatically continuously
Mashing off system by connect 10 respectively temperature automatically controlled soybean milk boiling tank form, soya-bean milk flows into from No. 1 mashing off pot bottom successively, from 1
The bottom that No. 2 soybean milk boiling tanks are flowed out at the top of number soybean milk boiling tank flows into, by that analogy to flowing out at the top of No. 10 soybean milk boiling tanks, No. 1
Soybean milk boiling tank temperature requirement controls 60-70 DEG C, and 2 ~ 3min of soya-bean milk residence time, No. 2 to No. 3 soybean milk boiling tank soybean milk liquid temperature controls exist
70-75 DEG C, the soya-bean milk residence time is 2 ~ 3min；No. 4 to No. 7 soybean milk boiling tank soybean milk liquid temperature controls are at 70 ~ 90 DEG C, when soya-bean milk stops
Between be 2 ~ 5min；No. 8 to No. 10 soybean milk boiling tank soybean milk liquid temperature controls of soya-bean milk at 90-110 DEG C, control by residence time soya-bean milk residence time
System is in 2 ~ 5min；
（7）Centrifugation：Enter unloader slurry after mashing off to separate, the remaining slurry after feeding in cooker is walked by remaining slurry pumping, slurry warp
Constant volume or shearing are sent into after crossing the filtering of 200 mesh；The bean dregs of separation are sent into centrifuge after adding normal-temperature water stirring for the first time, after centrifugation
For defibrination, bean dregs are transferred out by airduct；
（8）Prepare auxiliary material：90 DEG C of process above water dissolve white sugar, then put into stabilizer, the stabilizer is single, double stearic acid
Glyceride and microcrystalline cellulose, after 70 ~ 85 DEG C are sheared 10 ~ 20min, input whole milk powder, vegetable oil, essence, continue emulsification extremely
Exist in auxiliary material without particulate matter, the auxiliary material prepared is well mixed with soya-bean milk and is sent into homogenizer, the auxiliary material and soya-bean milk
Mass fraction is 25 ~ 45：100；
（9）Homogeneous, degassing：Twice homogenization, degassing operation, first time 31 ~ 40Mpa of homogenization pressure, temperature 70 ~ 75 are carried out respectively
DEG C, second of 41 ~ 50Mpa of homogenization pressure, 70 ~ 75 DEG C of temperature, devolatilization vacuum degree -0.02MPa；.The principle of homogeneous is in high pressure
It is lower to press out slit of the soymilk through homogenizing valve, fatty particle is smashed, makes soymilk emulsion stable, there is creamy viscosity,
It is easy to digest, so as to improve soymilk mouthfeel and stability.Vacuum outgas removes the peculiar smell in soya-bean milk.
（10）Plate kills：120 ~ 121 DEG C of plate murderous intention sterilization temperature, 15S；
（11）Packaging：70 ~ 75 DEG C filling, 121 DEG C, sterilizes 15 ~ 20min, temperature is slowly dropped into 40 DEG C or so using cold drawing.
As optimization, the step（7）In auxiliary material, by 5 ~ 8 parts of white sugar, 0.2 ~ 0.3 part of single, double tristerin,
0.1 ~ 0.2 part of microcrystalline cellulose is dissolved in 50 ~ 60 parts of 90 DEG C of process above water, after 70 ~ 85 DEG C of 10 ~ 20min of shearing, input 1
~ 2 portions of whole milk powders, 2 ~ 3 parts of vegetable oil, 0.02 ~ 0.05 part of essence, continue emulsification and exist into auxiliary material without particulate matter, will match somebody with somebody
The auxiliary material made is the same as the well mixed feeding homogenizer of soya-bean milk.
Single, double tristerin is nonionic emulsifier, HLB value 2.5 ~ 3.0,《Food additives are marked using health
It is accurate》（GB2760—2007）In be approved as food emulsifying agent, appropriate use can be needed by production in varieties of food items；Microcrystalline cellulose
Plain main component is the straight chain formula polysaccharose substance combined with β-Isosorbide-5-Nitrae-glucoside bond, has low degree and larger ratio
Surface area, adsorbent, suspending agent, diluent, disintegrant can be used as.
Technical solution of the present invention has the following advantages compared with prior art：
（1）Using the soya-bean milk of this technique preparation, the content of mineral substances such as calcium, zinc, iron, magnesium significantly improves in soya-bean milk, vitamin C, dimension
Raw plain B1, vitamin B2 and Nicotinic Acid Content increase considerably, and have adjusted the trophic structure of soybean, reduce ANFs.
（2）Improve soymilk viscosity, improve stability of soybean milk, mashing off technique first will using continuity, Segmented heating mode
Soya-bean milk is heated at 70 DEG C, then temperature is stepped up and heated, and the more existing one-time heating mode of this mode of heating is to beans
Slurry viscosity has very big lifting, and xanthans is not contained in system, on the one hand reduces cost, on the other hand improves soymilk
Mouthfeel, product stability and flavor are improved by lifting soya-bean milk oneself viscosity, avoids the influence of the excessively multipair soymilk of additive.
（3）Beany flavor effectively removes, one-time heating technique, it is necessary to by the storage of the soya-bean milk of grinding it is a certain amount of after added again
Heat treatment, such low production efficiency, the soya-bean milk ground can not be heated in time, and lipoxidase is activated by oxygen and water, shape
Into beany, the present invention uses automatic continuous boiling sizing process, can accomplish to heat in pulp, be passivated fat oxidation in time
Enzyme, effectively remove beany flavor.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the required accompanying drawing used in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the structural representation of the automatic continuous mashing off system of the present invention；
Shown in figure：1st, fiberizer, 2, mill paste bucket, 3, feeding engine, 4, soybean milk boiling tank, 5, jet chimney, 6, unloader, 7, clout
Pump, 8, pressure gauge, 9, accurate filter, 10, pressure-reducing valve, 11, steam pneumatic operated valve.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.The experimental method of unreceipted actual conditions in the following example, generally according to normal condition, or according to proposed by manufacturer
Condition, unless stated otherwise, ratio and percentage are based on weight.
The raw materials used embodiment of the present invention is commercially available.
The method for preparing soybean milk preparation method of embodiment 1, a kind of raising viscosity and flavor is as follows：
（1）It is selected：Raw soybeans are carried out selected, color and luster gold is obtained by self-balance vibration cleaner, specific-gravity stoner, magnetic separator
Huang, full grains, the clean soybean rotted without worm-eaten, nothing；
（2）Immersion is sprouted：Add the normal-temperature water of 3 times of soybean weight, NaHCO3PH value is adjusted to 8.0, is soaked 16 hours, observation is big
Beans are sprouted situation, control the long 0.5mm of big bean sprout, and immersion germination process changes water once；
（3）Decortication：Skin of beancurd, beans eye are sloughed using peeling machine, band bud soybean is quantitatively delivered into enzyme deactivation and inactivates softening unit；
（4）Enzyme deactivation inactivates：2.5 ~ 4.0kg/cm of steam is passed through in enzyme deactivation inactivation softening unit2, under the promotion of auger conveyor,
Enzyme deactivation operation is completed by 40s；
（5）Defibrination：Band bud soybean after enzyme deactivation inactivation is ground into fiberizer 1, and the soymilk concentration after defibrination is controlled 3%；
（6）Mashing off：After ground soya-bean milk enters mill paste bucket 2, automatic continuous mashing off system is sent into by feeding engine 3, it is described from
Dynamic mashing off system includes the temperature automatically controlled soybean milk boiling tank 4 of 10 difference, jet chimney 5, unloader 6, clout pump 7, the soybean milk boiling tank
The jet chimney of front end is provided with pressure gauge 8, accurate filter 9, pressure-reducing valve 10, and it is to control the pressure of steam and right that it, which is acted on,
Steam is filtered, and is prevented the non-principal component in steam from entering in soymilk, is influenceed the quality of soymilk.The soybean milk boiling tank 4 is gone here and there successively
Connection connection, in the presence of feeding engine, the soymilk in system flows through soybean milk boiling tank 4 successively, and each soybean milk boiling tank 4 passes through steam pneumatic operated valve
11 independent temperature controls, realize segmented laser heating, and discharging is carried out by unloader 6 after the completion of heating, realize soya-bean milk and bean dregs point
From；Also have part clout after having sent material, in cooker 4, it is necessary to which the valve below each soybean milk boiling tank 4 is opened, clout is used more than
Material pump 7 is sent in unloader 6.
Soya-bean milk is flowed into from No. 1 mashing off pot bottom successively, and the bottom of No. 2 soybean milk boiling tanks is flowed out at the top of No. 1 soybean milk boiling tank
Portion, 65 DEG C, soya-bean milk residence time 2.5min are controlled to outflow at the top of No. 10 soybean milk boiling tanks, No. 1 soybean milk boiling tank temperature requirement by that analogy,
For No. 2 to No. 3 soybean milk boiling tank soybean milk liquid temperature controls at 75 DEG C, the soya-bean milk residence time is 3min；No. 4 to No. 7 soybean milk boiling tank soya-bean milk liquid temperatures
At 80 DEG C, the soya-bean milk residence time is 5min for degree control；No. 8 to No. 10 soybean milk boiling tank soybean milk liquid temperature controls of soya-bean milk are at 110 DEG C, soya-bean milk
Residence time residence time is controlled in 2min；
（7）Centrifugation：Enter unloader slurry after mashing off to separate, the remaining slurry after feeding in cooker is walked by remaining slurry pumping, slurry warp
Constant volume or shearing are sent into after crossing the filtering of 200 mesh；The bean dregs of separation are sent into centrifuge after adding normal-temperature water stirring for the first time, after centrifugation
For defibrination, bean dregs are transferred out by airduct；
（8）Prepare auxiliary material：By 5 parts of white sugar, 0.2 part of single, double tristerin, 0.2 part of microcrystalline cellulose is dissolved in 50 part 90
In DEG C process above water, after 70 ~ 85 DEG C of 10 ~ 20min of shearing, 1 portion of whole milk powder of input, 2 parts of vegetable oil, 0.02 part of essence, after
Continuous emulsification exists into auxiliary material without particulate matter, by the auxiliary material prepared with the well mixed feeding homogenizer of soya-bean milk, the auxiliary material
Mass ratio with soya-bean milk is 35：100.
（9）Homogeneous, degassing：Progress twice homogenization, degassing operation respectively, first time homogenization pressure 35Mpa, temperature 70 C,
Second of homogenization pressure 45Mpa, 75 DEG C of temperature, devolatilization vacuum degree -0.02MPa；
（10）Plate kills：120 DEG C of plate murderous intention sterilization temperature, 15S；
（11）Packaging：75 DEG C filling, 121 DEG C, sterilizes 15min, temperature is slowly dropped into 40 DEG C using cold drawing.
What the soya-bean milk viscosity of common step milk cooking process production was produced for 5mpas ~ 8mpas using the method for embodiment 1
Soya-bean milk viscosity is 31 mpas.
The method for preparing soybean milk preparation method of embodiment 2, a kind of raising viscosity and flavor is as follows：
（1）It is selected：Raw soybeans are carried out selected, color and luster gold is obtained by self-balance vibration cleaner, specific-gravity stoner, magnetic separator
Huang, full grains, the clean soybean rotted without worm-eaten, nothing；
（2）Immersion is sprouted：Add the normal-temperature water of 3 times of soybean weight, NaHCO3PH value is adjusted to 10.0, is soaked 24 hours, observation
Soybean sprouts situation, controls the long 5mm of big bean sprout, and immersion germination process changes water once；
（3）Decortication：Skin of beancurd, beans eye are sloughed using peeling machine, band bud soybean is quantitatively delivered into enzyme deactivation and inactivates softening unit；
（4）Enzyme deactivation inactivates：2.5 ~ 4.0kg/cm of steam is passed through in enzyme deactivation inactivation softening unit2, under the promotion of auger conveyor,
Enzyme deactivation operation is completed by 40s；
（5）Defibrination：Band bud soybean after enzyme deactivation inactivation is ground into fiberizer 1, and the soymilk concentration after defibrination is controlled 5%；
（6）Mashing off：After ground soya-bean milk enters mill paste bucket 2, automatic continuous boiling is pumped into by feeding and starches system, is connected automatically
Continuous mashing off system by connect 10 respectively temperature automatically controlled soybean milk boiling tank 4 form, soya-bean milk flows into from No. 1 mashing off pot bottom successively,
The bottom that No. 2 soybean milk boiling tanks are flowed out at the top of No. 1 soybean milk boiling tank flows into, and is flowed out by that analogy to No. 10 soybean milk boiling tanks tops, 1
Number soybean milk boiling tank temperature requirement controls 70 DEG C, soya-bean milk residence time 2min, No. 2 to No. 3 soybean milk boiling tank soybean milk liquid temperature controls at 75 DEG C,
The soya-bean milk residence time is 2min；For No. 4 to No. 7 soybean milk boiling tank soybean milk liquid temperature controls at 70 DEG C, the soya-bean milk residence time is 5min；Soya-bean milk
At 90 DEG C, residence time soya-bean milk residence time controls in 5min No. 8 to No. 10 soybean milk boiling tank soybean milk liquid temperature controls；
（7）Centrifugation：Enter unloader slurry after mashing off to separate, the remaining slurry after feeding in cooker is walked by remaining slurry pumping, slurry warp
Constant volume or shearing are sent into after crossing the filtering of 200 mesh；The bean dregs of separation are sent into centrifuge after adding normal-temperature water stirring for the first time, after centrifugation
For defibrination, bean dregs are transferred out by airduct；
（8）Prepare auxiliary material：By 8 parts of white sugar, 0.25 part of single, double tristerin, 0.1 part of microcrystalline cellulose is dissolved in 60 part 90
In DEG C process above water, after 70 ~ 85 DEG C of 10 ~ 20min of shearing, 2 portions of whole milk powders of input, 3 parts of vegetable oil, 0.03 part of essence, after
Continuous emulsification exists into auxiliary material without particulate matter, by the auxiliary material prepared with the well mixed feeding homogenizer of soya-bean milk, the auxiliary material
Mass ratio with soya-bean milk is 25：100.
（9）Homogeneous, degassing：Progress twice homogenization, degassing operation respectively, first time homogenization pressure 40Mpa, temperature 70 C,
Second of homogenization pressure 41Mpa, 7 DEG C of temperature, devolatilization vacuum degree -0.02MPa；
（10）Plate kills：120 DEG C of plate murderous intention sterilization temperature, 15S；
（11）Packaging：75 DEG C filling, 121 DEG C, sterilizes 18min, temperature is slowly dropped into 40 DEG C using cold drawing.
What the soya-bean milk viscosity of common step milk cooking process production was produced for 5mpas ~ 8mpas using the method for embodiment 2
Soya-bean milk viscosity is 40 mpas.
The method for preparing soybean milk preparation method of embodiment 3, a kind of raising viscosity and flavor is as follows：
（1）It is selected：Raw soybeans are carried out selected, color and luster gold is obtained by self-balance vibration cleaner, specific-gravity stoner, magnetic separator
Huang, full grains, the clean soybean rotted without worm-eaten, nothing；
（2）Immersion is sprouted：Add the normal-temperature water of 4 times of soybean weight, NaHCO3PH value is adjusted to 9.0, is soaked 20 hours, observation is big
Beans are sprouted situation, control the long 3mm of big bean sprout, and immersion germination process changes water once；
（3）Decortication：Skin of beancurd, beans eye are sloughed using peeling machine, band bud soybean is quantitatively delivered into enzyme deactivation and inactivates softening unit；
（4）Enzyme deactivation inactivates：2.5 ~ 4.0kg/cm of steam is passed through in enzyme deactivation inactivation softening unit2, under the promotion of auger conveyor,
Enzyme deactivation operation is completed by 40s；
（5）Defibrination：Band bud soybean after enzyme deactivation inactivation is ground into fiberizer 1, and the soymilk concentration after defibrination is controlled 4%；
（6）Mashing off：After ground soya-bean milk enters mill paste bucket, automatic continuous boiling is pumped into by feeding and starches system 4, soya-bean milk is successively
Flowed into from No. 1 mashing off pot bottom, the bottom of No. 2 soybean milk boiling tanks is flowed out at the top of No. 1 soybean milk boiling tank, by that analogy to No. 10
Flowed out at the top of soybean milk boiling tank, No. 1 60 DEG C of soybean milk boiling tank temperature requirement control, soya-bean milk residence time 3min, No. 2 to No. 3 mashing off tank soya-bean milks
For liquid temperature control at 70 DEG C, the soya-bean milk residence time is 3min；At 90 DEG C, soya-bean milk stops No. 4 to No. 7 soybean milk boiling tank soybean milk liquid temperature controls
It is 4min to stay the time；No. 8 to No. 10 soybean milk boiling tank soybean milk liquid temperature controls of soya-bean milk at 100 DEG C, control by residence time soya-bean milk residence time
System is in 3min；
（7）Centrifugation：Enter unloader slurry after mashing off to separate, the remaining slurry after feeding in cooker is walked by remaining slurry pumping, slurry warp
Constant volume or shearing are sent into after crossing the filtering of 200 mesh；The bean dregs of separation are sent into centrifuge after adding normal-temperature water stirring for the first time, after centrifugation
For defibrination, bean dregs are transferred out by airduct；
（8）Prepare auxiliary material：By 6 parts of white sugar, 0.3 part of single, double tristerin, 0.2 part of microcrystalline cellulose is dissolved in 55 part 90
In DEG C process above water, after 70 ~ 85 DEG C of 10 ~ 20min of shearing, 1.5 portions of whole milk powders of input, 2.5 parts of vegetable oil, 0.05 part of perfume (or spice)
Essence, continue emulsification and exist into auxiliary material without particulate matter, it is described by the auxiliary material prepared with the well mixed feeding homogenizer of soya-bean milk
The mass ratio of auxiliary material and soya-bean milk is 45：100.
（7）Homogeneous, degassing：Progress twice homogenization, degassing operation respectively, first time homogenization pressure 31Mpa, 75 DEG C of temperature,
Second of homogenization pressure 50Mpa, 75 DEG C of temperature, devolatilization vacuum degree -0.02MPa；
（8）Plate kills：121 DEG C of plate murderous intention sterilization temperature, 15S；
（9）Packaging：70 DEG C filling, 121 DEG C, sterilizes 20min, temperature is slowly dropped into 40 DEG C using cold drawing.
What the soya-bean milk viscosity of common step milk cooking process production was produced for 5mpas ~ 8mpas using the method for embodiment 3
Soya-bean milk viscosity is 36 mpas.
The soymilk prepared using this technique, part nutritional ingredient are as follows：
| Nutritional ingredient/100ml | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein/g | 2.5 | 2.8 | 2.7 |
| Fat/g | 3.2 | 3.1 | 3.5 |
| Carbohydrate/g | 11.0 | 11.0 | 11.0 |
| Calcium/mg | 65 | 64 | 65 |
| Zinc/mg | 0.5 | 0.5 | 0.5 |
| Iron/mg | 0.8 | 0.8 | 0.9 |
| Magnesium/mg | 48 | 48 | 48 |
| Vitamin C/mg | 0.5 | 0.5 | 0.5 |
| Vitamin B1/mg | 0.1 | 0.1 | 0.1 |
| Vitamin B2/mg | 0.1 | 0.1 | 0.1 |
| Nicotinic acid/mg | 0.3 | 0.3 | 0.3 |
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (2)
1. a kind of method for preparing soybean milk for improving viscosity and flavor, step are as follows：
（1）It is selected：Raw soybeans are carried out selected, by self-balance vibration cleaner, specific-gravity stoner, turn into clean after magnetic separator
Soybean；
（2）Immersion is sprouted：Add the normal-temperature water of 3 ~ 4 times of soybean weight, NaHCO3PH value is adjusted to 8.0 ~ 10.0, immersion 10 ~ 24 is small
When, observation soybean sprouts situation, and control big bean sprout grows 0.1 ~ 5mm, and immersion germination process changes water once；
（3）Decortication：Skin of beancurd, beans eye are sloughed using peeling machine, band bud soybean is quantitatively delivered into enzyme deactivation and inactivates softening unit；
（4）Enzyme deactivation inactivates：2.5 ~ 4.0kg/cm of steam is passed through in enzyme deactivation inactivation softening unit2, under the promotion of auger conveyor,
Enzyme deactivation operation is completed by 40s；
（5）Defibrination：Band bud soybean after enzyme deactivation inactivation is ground into fiberizer, and the soymilk concentration after defibrination is controlled in 3-
5%；
（6）Mashing off：After ground soya-bean milk enters mill paste bucket, automatic continuous boiling is pumped into by feeding and starches system, automatically continuously
Mashing off system by connect 10 respectively temperature automatically controlled soybean milk boiling tank form, soya-bean milk flows into from No. 1 mashing off pot bottom successively, from 1
The bottom that No. 2 soybean milk boiling tanks are flowed out at the top of number soybean milk boiling tank flows into, by that analogy to flowing out at the top of No. 10 soybean milk boiling tanks, No. 1
Soybean milk boiling tank temperature requirement controls 60-70 DEG C, and 2 ~ 3min of soya-bean milk residence time, No. 2 to No. 3 soybean milk boiling tank soybean milk liquid temperature controls exist
70-75 DEG C, the soya-bean milk residence time is 2 ~ 3min；No. 4 to No. 7 soybean milk boiling tank soybean milk liquid temperature controls are at 70 ~ 90 DEG C, when soya-bean milk stops
Between be 2 ~ 5min；No. 8 to No. 10 soybean milk boiling tank soybean milk liquid temperature controls of soya-bean milk at 90-110 DEG C, control by residence time soya-bean milk residence time
System is in 2 ~ 5min；
（7）Centrifugation：Enter unloader slurry after mashing off to separate, soya-bean milk filters by 200 mesh, and the bean dregs of separation add normal for the first time
Centrifuge is sent into after warm water stirring, defibrination is used for after centrifugation, bean dregs to be transferred out by airduct；
（8）Prepare auxiliary material：90 DEG C of process above water dissolve white sugar, then put into stabilizer, the stabilizer is single, double stearic acid
Glyceride and microcrystalline cellulose, after 70 ~ 85 DEG C are sheared 10 ~ 20min, input whole milk powder, vegetable oil, essence, continue emulsification extremely
Exist in auxiliary material without particulate matter, the filtering of 200 mesh, it is described auxiliary by the auxiliary material prepared with the well mixed feeding homogenizer of soya-bean milk
The mass fraction of material and soya-bean milk is 25 ~ 45：100；
（9）Homogeneous, degassing：Twice homogenization, degassing operation, first time 31 ~ 40Mpa of homogenization pressure, temperature 70 ~ 75 are carried out respectively
DEG C, second of 41 ~ 50Mpa of homogenization pressure, 70 ~ 75 DEG C of temperature, devolatilization vacuum degree -0.02MPa；
（10）Plate kills：120 ~ 121 DEG C of plate murderous intention sterilization temperature, 15S；
（11）Packaging：70 ~ 75 DEG C filling, 121 DEG C, sterilizes 15 ~ 20min, temperature is slowly dropped into 40 DEG C or so using cold drawing.
2. according to a kind of method for preparing soybean milk for improving viscosity and flavor of claim 1, it is characterised in that：The step（8）It is auxiliary
In material, by 5 ~ 8 parts of white sugar, 0.2 ~ 0.3 part of single, double tristerin, 0.1 ~ 0.2 part of microcrystalline cellulose is dissolved in 50 ~ 60 parts
In 90 DEG C of process above water, 70 ~ 85 DEG C shearing 10 ~ 20min after, input 1 ~ 2 portion of whole milk powder, 2 ~ 3 parts of vegetable oil, 0.02 ~
0.05 part of essence, continue emulsification and exist into auxiliary material without particulate matter, the auxiliary material prepared is equal with the well mixed feeding of soya-bean milk
Matter machine.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109433330A (en) * | 2018-12-24 | 2019-03-08 | 天津山海关豆制品有限公司 | A kind of soybean broken wall grinding spiral filters pressing integrated equipment |
| CN110537586A (en) * | 2019-09-23 | 2019-12-06 | 湖南湘鹰食品科技有限公司 | Soymilk processing production line |
| CN112998207A (en) * | 2021-03-15 | 2021-06-22 | 北京康得利智能科技有限公司 | Additive-free whole-cotyledon soybean milk and preparation method thereof |
| CN113367290A (en) * | 2021-06-24 | 2021-09-10 | 福建达利食品科技有限公司 | Production process of bean milk without beany flavor |
| CN113545447A (en) * | 2021-03-12 | 2021-10-26 | 长春大学 | Method for preparing live seedling soymilk and powder by taking soybean biochemical proliferation protein as raw material |
| CN115568553A (en) * | 2022-10-08 | 2023-01-06 | 三明市扬晨食品有限公司 | Water-saving high-protein soymilk and production method thereof |
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| CN101703185A (en) * | 2009-08-29 | 2010-05-12 | 荆门市川合食品有限公司 | Soybean milk and production technique |
| CN103988915A (en) * | 2014-01-17 | 2014-08-20 | 安吉祖名豆制食品有限公司 | Automatic processing technology for stand-up pouch soymilk |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109433330A (en) * | 2018-12-24 | 2019-03-08 | 天津山海关豆制品有限公司 | A kind of soybean broken wall grinding spiral filters pressing integrated equipment |
| CN110537586A (en) * | 2019-09-23 | 2019-12-06 | 湖南湘鹰食品科技有限公司 | Soymilk processing production line |
| CN110537586B (en) * | 2019-09-23 | 2022-05-20 | 湖南湘鹰食品科技有限公司 | Soymilk processing production line |
| CN113545447A (en) * | 2021-03-12 | 2021-10-26 | 长春大学 | Method for preparing live seedling soymilk and powder by taking soybean biochemical proliferation protein as raw material |
| CN112998207A (en) * | 2021-03-15 | 2021-06-22 | 北京康得利智能科技有限公司 | Additive-free whole-cotyledon soybean milk and preparation method thereof |
| CN113367290A (en) * | 2021-06-24 | 2021-09-10 | 福建达利食品科技有限公司 | Production process of bean milk without beany flavor |
| CN115568553A (en) * | 2022-10-08 | 2023-01-06 | 三明市扬晨食品有限公司 | Water-saving high-protein soymilk and production method thereof |
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