CN107927183B - Processing technology of soymilk beverage - Google Patents
Processing technology of soymilk beverage Download PDFInfo
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- CN107927183B CN107927183B CN201711146281.1A CN201711146281A CN107927183B CN 107927183 B CN107927183 B CN 107927183B CN 201711146281 A CN201711146281 A CN 201711146281A CN 107927183 B CN107927183 B CN 107927183B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/02—Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor
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Abstract
The invention discloses a processing technology of soymilk beverage, which comprises the following preparation technologies of soaking, grinding, centrifuging, preparing auxiliary materials, blending, burning, screening, homogenizing, UHT sterilizing, filling, boxing, sterilizing and warehousing. The soybean milk obtained by grinding the soybean milk in the preparation process enters the process of soybean milk burning after the auxiliary materials are added, so that the soybean milk has short retention time, is not easy to generate microorganisms and is safe to eat; the process of centrifugal separation separates the soybean milk from the soymilk more thoroughly, and the taste is good.
Description
Technical Field
The invention relates to the field of bean product processing, in particular to a soymilk beverage and a preparation process thereof.
Background
The soybean milk is a product prepared by processing soybean serving as a main raw material without adding food auxiliary materials and food additives, and can also be prepared into the soybean milk.
The soybean milk is rich in dozens of substances beneficial to human bodies, such as unsaturated fatty acid, soyasaponin, isoflavone, lecithin and the like, and has the effects of reducing cholesterol of the human bodies, preventing hypertension, coronary heart disease and diabetes, strengthening immunity, delaying aging of the human bodies and the like. Compared with cow's milk, soy milk has several advantages. The milk contains about 4.5% of lactose, and the soymilk does not contain lactose, so that the drinking people of the soymilk can not generate lactose intolerance or lactose allergy because the lactose is absorbed without being decomposed. And because the soymilk is rich in cellulose, safer food selection is provided for patients with hypertension and diabetes. Soymilk has a higher content of unsaturated fatty acids than cow's milk, and a lower content of saturated fatty acids and cholesterol than cow's milk. The soybean milk is rich in iron, phosphorus, vitamin B1 and vitamin B2, has similar content to breast milk and milk, but has better soybean isoflavone content, has health-care effects of preventing cancer, osteoporosis and the like, can increase estrogen, and is beneficial to losing weight. In addition, the contents of lecithin and vitamin E in the soybean milk are higher than those of the milk. The long-term drinking of the soymilk is helpful for regulating blood fat, protecting liver, preventing angiosclerosis and promoting thinking.
In the preparation process of the soymilk in the prior art, no matter the traditional method or the industrial production is adopted, the raw material beans are essentially ground and boiled into the soymilk, and then the soymilk is blended with the milk, so the taste of the prepared soymilk is not good.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a processing technology of a soymilk beverage, which has the characteristic of good taste.
The technical purpose of the invention is realized by the following technical scheme: a processing technology of soymilk beverage comprises the following preparation technology,
step 1: soaking, namely soaking soybeans in water according to the material-water ratio of 1:3-5, and after soaking is finished, washing the soybeans clean with clear water; then, adding alkaline water into the soybeans for soaking for 1-3 minutes, and washing the soybeans clean by clear water after soaking; then, putting soybeans into hot water of 80-90 ℃ for soaking for 3-5 minutes, and keeping the soybeans for later use after soaking;
step 2: grinding the soaked soybeans into paste by using water;
and step 3: centrifuging, grinding paste, and centrifuging to obtain raw soybean milk;
and 4, step 4: preparing auxiliary materials, namely weighing 4-6 parts of white granulated sugar, 0.1-0.2 part of monoglyceride, 0.5-1.5 parts of bean cream, 0.01-0.015 part of sweet glycan, 0.03-0.05 part of sodium citrate, 0.02-0.05 part of edible salt and 0.0001-0.0002 part of essence according to parts by weight, sequentially adding the mixture into a stirring pot, and decocting the mixture into auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 95-110 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 1-2 minutes;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soymilk obtained in the step 7 by using a homogenizer;
and step 9: UHT sterilization, namely, carrying out reflux disinfection on the plate cross system for 30 minutes; setting the temperature to be 120-126 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a slurry outlet at 60-80 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag through a packaging machine;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
and step 13, warehousing, cooling the soymilk after sterilization, boxing and storing in a refrigeration house.
By adopting the technical scheme, the normal-temperature water in the step 1 can soften the soybeans, so that the subsequent pulping operation is facilitated; the activity of lipoxidase can be destroyed in the processes of alkaline water soaking and hot water soaking to a certain extent, the beany flavor is reduced, and meanwhile, the damage to the nutritional ingredients in the soybeans is reduced as the time for soaking with alkaline water and hot water is shorter; step 2, adding the paste into a centrifuge for separation to obtain raw soymilk; step 4, adding white granulated sugar into the auxiliary materials to increase the sweetness of the soybean milk; the addition of the monoglyceride increases the fine and greasy feeling of the soymilk and reduces the phenomenon of nonuniform layering of the soymilk; the addition of the soybean cream can improve the mouthfeel of the soybean milk, supplement necessary vegetable fat for human body, and can be matched with nutritional components contained in the soybean; the sweet glycan can increase the sweetness of the soymilk; the sodium citrate is used as a stabilizer, so that the soymilk has high stability and is not easy to generate coagulation; the addition of edible salt and essence increases the taste of the soymilk; then the effects of sterilization, impurity removal and uniform mixing can be achieved through the processes of slurry burning, slurry screening and homogenization; the bacteria possibly generated in the homogenizing and pulp screening process can be killed and killed after UHT sterilization; the addition of the auxiliary agent of the soymilk ensures that the mouthfeel of the soymilk is high; and the process of burning the soybean milk, UHT sterilization and sterilization can ensure that the bacteria and microorganism generated in the preparation of the soybean milk are basically eliminated and the soybean milk is safe to eat.
The invention is further configured to: and (2) when soaking in the step (1), putting the soybeans into water firstly and then putting the soybeans into the water, turning over the soybeans for 3-8 times, and fishing out floating soybean hulls and impurities.
Through the technical scheme, soybeans contact water and can absorb water to swell, the soybeans with good quality can gather and sink, and impurities and bean skins can float on the water surface.
The invention is further configured to: soaking time of the soybeans in the step 1: 15-20 hours in winter, 8-15 hours in summer, and 10-12 hours in spring and autumn.
Through above-mentioned technical scheme, different soaking time is chooseed for use in the season of difference, can control to soak more thoroughly, and the bean cotyledon core does not have hard core.
The invention is further configured to: the fineness of the paste in the step 2 is 1-3 mu m.
By the technical scheme, the fineness is controlled within the range, and the mouthfeel is high when the food is used.
The invention is further configured to: step 3, a centrifugation step is to add the paste into a centrifuge to primarily separate the soymilk and the bean dregs, add the bean dregs obtained by centrifugation into the centrifuge, add water into the centrifuge for washing, and separate the water from the bean dregs; and continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating the water from the bean dregs, concentrating the bean dregs for three times, and mixing the bean milk obtained by the centrifugation for three times according to a proportion.
Through the technical scheme, the separation effect achieved by the three times of separation operation is good, the bean dregs and the soymilk are basically separated, the separated bean dregs are further separated, the residual protein in the bean dregs is collected again, meanwhile, the twice and three times of centrifuged soymilk can be used for the pulping operation in the step 2, and the resource utilization is reasonable.
The invention is further configured to: the centrifugal mesh number of the centrifugal filtration is 100-120 meshes, and the centrifugal speed is 1600-2200 revolutions per minute.
Through the technical scheme, the bean dregs and the soymilk can be better separated by controlling the centrifugal net number and the centrifugal number.
The invention is further configured to: in step 8, the homogenizing pressure is stabilized at 20-25 MPa.
Through the technical scheme, the protein in the soymilk is uniformly dispersed through the homogeneous operation, and the mouthfeel smoothness of the soymilk is improved.
The invention is further configured to: the color of the soymilk filled in the step 10 is milk white.
Through above-mentioned technical scheme, probably there is the contaminated condition or filled the soybean milk of other varieties in equipment when filling equipment does not use for a long time, so preliminary soybean milk that passes through can be abandoned until the soybean milk colour is milk white, the phenomenon of the difficult appearance of the cross color of soybean milk, cross flavor this moment.
The invention is further configured to: the protein content of the soybean milk is 2-3%.
Through the technical scheme, the degree of the soybean milk corresponding to the protein content of 2% -3% is approximately 5-8 degrees, the degree is used for measuring the protein content in the soybean milk, and the refractive index of a solid body is usually measured by a glucometer in the production process, so that the protein content is indirectly monitored. The protein content of the soybean milk is 2% -3%, the production cost is proper, and the nutrition also meets the requirement.
In summary, compared with the prior art, the beneficial effects of the invention are as follows:
1. the soybean milk obtained by grinding the soybean milk in the preparation process enters the process of soybean milk burning after the auxiliary materials are added, so that the soybean milk has short retention time, is not easy to generate microorganisms and is safe to eat;
2. the process of centrifugal separation is relatively thorough to separate the soybean milk from the soymilk, and the eating taste is good;
3. the addition of monoglyceride and soybean cream in the auxiliary materials improves the mouthfeel of the soybean milk;
4. the steps of pulp burning, UHT sterilization and sterilization are reasonably arranged, and microorganisms are not easy to generate in the whole process, so that the food is safe to eat.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
A processing technology of soymilk beverage comprises the following preparation technology,
step 1: soaking, namely soaking soybeans in water according to a material-water ratio of 1:3, washing the soybeans clean with clear water after soaking, soaking the soybeans in alkaline water for 1 minute, and washing the soybeans clean with clear water after soaking; then, putting the soybeans into hot water of 80 ℃ for soaking for 3 minutes for later use after soaking; wherein the soaking process comprises adding water and then adding semen glycines, turning semen glycines in water for 3 times, taking out floating testa glycines and impurities, and soaking for 15 hr in winter, 8 hr in summer, and 10 hr in spring and autumn;
step 2: grinding, namely grinding the soaked soybeans with water to obtain paste with the fineness of 1 mu m;
and step 3: centrifuging, namely adding the milled paste into a centrifuge to primarily separate the soymilk and the bean dregs, adding the bean dregs obtained by centrifuging into the centrifuge again, adding water into the centrifuge for washing, and separating the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, mixing the bean milk obtained by the three-time centrifugation in proportion, and centrifuging at a centrifugation speed of 1600 revolutions per minute and with a centrifugal mesh number of 10 meshes;
and 4, step 4: preparing auxiliary materials, namely weighing 4 parts of white granulated sugar, 0.1 part of monoglyceride, 0.5 part of bean cream, 0.01 part of sweet glycan, 0.03 part of sodium citrate, 0.02 part of edible salt and 0.0001 part of essence according to parts by weight, and decocting auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 95 parts of the soybean milk obtained by the treatment in the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 1 minute;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soybean milk obtained in the step 7 by using a homogenizer, wherein the homogenizing pressure is stabilized at 20 Mpa;
and step 9: UHT sterilizing, and sterilizing the plate-crossing system for 30 min. Setting the temperature to 120 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a pulp outlet at 60 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag by a packaging machine, wherein the color of the filled soymilk is milk white;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
example 13, put in storage, after sterilization, the soymilk was cooled, packed into boxes and stored in a freezer.
Example 2
A processing technology of soymilk beverage comprises the following preparation technology,
step 1: soaking, namely soaking soybeans in water according to the material-water ratio of 1:3.5, washing the soybeans clean with clear water after soaking, soaking the soybeans in alkaline water for 2 minutes, and washing the soybeans clean with clear water after soaking; soaking semen glycines in 80-90 deg.C hot water for 4 min; wherein the soybeans are added with water and then are enlarged in the soaking process, the soybeans are added with water and turned over for 3-8 times, and floating soybean hulls and impurities are fished out, and the soaking time is 16 hours in winter, 10 hours in summer and 11 hours in spring and autumn;
step 2: grinding the soaked soybeans into paste with water, wherein the fineness of the paste is 2 mu m;
and step 3: centrifuging, namely adding the milled paste into a centrifuge to primarily separate the soymilk and the bean dregs, adding the bean dregs obtained by centrifuging into the centrifuge again, adding water into the centrifuge for washing, and separating the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, mixing the bean milk obtained by the three-time centrifugation in proportion, and centrifuging at a centrifugal speed of 1700 revolutions per minute and with a centrifugal mesh number of 105 meshes;
and 4, step 4: preparing auxiliary materials, namely weighing 5 parts of white granulated sugar, 0.2 part of monoglyceride, 0.7 part of soybean cream, 0.011 part of sweet glycan, 0.04 part of sodium citrate, 0.03 part of edible salt and 0.00015 part of essence according to parts by weight, and decocting auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 100 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 2 minutes;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soybean milk obtained in the step 7 by using a homogenizer, wherein the homogenizing pressure is stabilized at 22 Mpa;
and step 9: UHT sterilization, namely, carrying out reflux disinfection on the plate cross system for 30 minutes; setting the temperature to 122 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a pulp outlet at 65 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag by a packaging machine, wherein the color of the filled soymilk is milk white;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
example 13, put in storage, after sterilization, the soymilk was cooled, packed into boxes and stored in a freezer.
Example 3
A processing technology of soymilk beverage comprises the following preparation technology,
step 1: soaking, namely soaking soybeans in water according to a material-water ratio of 1:4, washing the soybeans clean with clear water after soaking, soaking the soybeans in alkaline water for 2 minutes, and washing the soybeans clean with clear water after soaking; then, putting the soybeans into 85 hot water for soaking for 4 minutes for later use; wherein the soaking process comprises adding water and then adding semen glycines, turning semen glycines in water for 5 times, taking out floating testa glycines and impurities, and soaking for 17 hr in winter, 12 hr in summer, and 12 hr in spring and autumn;
step 2: grinding the soaked soybeans into paste with water, wherein the fineness of the paste is 2 mu m;
and step 3: centrifuging, namely adding the milled paste into a centrifuge to primarily separate the soymilk and the bean dregs, adding the bean dregs obtained by centrifuging into the centrifuge again, adding water into the centrifuge for washing, and separating the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, mixing the bean milk obtained by the three-time centrifugation according to a proportion, wherein the centrifugal mesh number of the centrifugal filtration is 120 meshes, and the centrifugal speed is 1800 rpm;
and 4, step 4: preparing auxiliary materials, weighing 6 parts of white granulated sugar, 0.2 part of monoglyceride, 0.8 part of soybean cream, 0.012 part of sweet glycan, 0.04 part of sodium citrate, 0.04 part of edible salt and 0.00015 part of essence according to parts by weight, and decocting auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 105 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 2 minutes;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soybean milk obtained in the step 7 by using a homogenizer, wherein the homogenizing pressure is stabilized at 25 Mpa;
and step 9: UHT sterilizing, and sterilizing the plate-crossing system for 30 min. Setting the temperature to 124 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a pulp outlet at 70 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag by a packaging machine, wherein the color of the filled soymilk is milk white;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
example 13, put in storage, after sterilization, the soymilk was cooled, packed into boxes and stored in a freezer.
Example 4
A processing technology of soymilk beverage comprises the following preparation technology,
step 1: soaking, namely soaking soybeans in water according to the material-water ratio of 1:4.5, washing the soybeans clean with clear water after soaking, soaking the soybeans in alkaline water for 3 minutes, and washing the soybeans clean with clear water after soaking; then, putting the soybeans into hot water at 87 ℃ for soaking for 4 minutes for later use after soaking; wherein, in the soaking process, water is firstly put in and then beans are put in, soybeans are put in the water and turned over for 3-8 times, and floating bean skins and impurities are fished out, and the soaking time is 17 hours in winter, 12 hours in summer and 10 hours in spring and autumn;
step 2: grinding the soaked soybeans into paste with water, wherein the fineness of the paste is 3 mu m;
and step 3: centrifuging, namely adding the milled paste into a centrifuge to primarily separate the soymilk and the bean dregs, adding the bean dregs obtained by centrifuging into the centrifuge again, adding water into the centrifuge for washing, and separating the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, mixing the bean milk obtained by the three-time centrifugation in proportion, wherein the centrifugal mesh number of the centrifugal filtration is 115 meshes, and the centrifugal speed is 2000 revolutions per minute;
and 4, step 4: preparing auxiliary materials, namely weighing 5 parts of white granulated sugar, 015 parts of monoglyceride, 1.3 parts of soybean cream, 0.012 part of sweet glycan, 0.045 part of sodium citrate, 0.04 part of edible salt and 0.00018 part of essence according to parts by weight, and decocting auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 105 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 2 minutes;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soybean milk obtained in the step 7 by using a homogenizer, wherein the homogenizing pressure is stabilized at 25 Mpa;
and step 9: UHT sterilizing, and sterilizing the plate-crossing system for 30 min. Setting the temperature to 126 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a pulp outlet at 75 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag by a packaging machine, wherein the color of the filled soymilk is milk white;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
example 13, put in storage, after sterilization, the soymilk was cooled, packed into boxes and stored in a freezer.
Example 5
Step 1: soaking, namely soaking soybeans in water according to a material-water ratio of 1:5, washing the soybeans clean with clear water after soaking, soaking the soybeans in alkaline water for 3 minutes, and washing the soybeans clean with clear water after soaking; then, soaking soybeans in hot water at 90 ℃ for 5 minutes for later use; wherein the soaking process comprises adding water and then adding semen glycines, turning semen glycines in water for 8 times, taking out floating testa glycines and impurities, and soaking for 20 hr in winter, 15 hr in summer, and 2 hr in spring and autumn;
step 2: grinding the soaked soybeans into paste with water, wherein the fineness of the paste is 3 mu m;
and step 3: centrifuging, namely adding the milled paste into a centrifuge to primarily separate the soymilk and the bean dregs, adding the bean dregs obtained by centrifuging into the centrifuge again, adding water into the centrifuge for washing, and separating the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, mixing the bean milk obtained by the three-time centrifugation in proportion, wherein the centrifugal mesh number of the centrifugal filtration is 120 meshes, and the centrifugal speed is 2200 revolutions per minute;
and 4, step 4: preparing auxiliary materials, namely weighing 6 parts of white granulated sugar, 0.2 part of monoglyceride, 1.5 parts of bean cream, 0.015 part of sweet glycan, 0.05 part of sodium citrate, 0.05 part of edible salt and 0.0002 part of essence according to parts by weight, and decocting auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 10 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 2 minutes;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soybean milk obtained in the step 7 by using a homogenizer, wherein the homogenizing pressure is stabilized at 25 Mpa;
and step 9: UHT sterilizing, and sterilizing the plate-crossing system for 30 min. Setting the temperature to 126 ℃, adding water, driving a switch to a backflow position, driving a starting switch to a sterilization position, starting, and sleeving a filter screen on a pulp inlet; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a slurry outlet at 60-80 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag by a packaging machine, wherein the color of the filled soymilk is milk white;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine;
example 13, put in storage, after sterilization, the soymilk was cooled, packed into boxes and stored in a freezer.
Test determination
Sensory: color: milk white, yellowish, or have a color consistent with the raw materials or the added components;
taste and smell: has the taste and smell of the soymilk or the fermented soymilk or has the taste and smell consistent with the original added components; no peculiar smell exists;
tissue morphology: the tissue is uniform, no clot exists, a small amount of protein precipitation and fat floating are allowed to exist, and no foreign impurities can be seen in normal vision;
total solids: according to GB 5413.39-2010 determination of nonfat milk solids in milk and dairy products, the total solid content of total solids is required to be more than or equal to 6 percent;
protein: according to the standard GB5009.5-2010 determination of protein in national food safety standard, the protein content is required to be more than or equal to 1.0 percent;
total arsenic: according to the standard GB5009.11-2014 (determination of total arsenic and inorganic arsenic in national food Standard for food safety), the total arsenic content is required to be less than or equal to 0.2 mg/l;
lead: according to the standard GB5009.12-2010 determination of lead in national food safety standard, the lead content is required to be less than or equal to 0.3 mg/l;
urease test: according to GB/T5009.183-2003 qualitative determination of urease in vegetable protein beverages, the total number of colonies is required: according to GB 4789.2-2010 food safety national standard food microbiology test colony total number determination, negative is required to be displayed; the total number of colonies is required to be less than or equal to 750CFU/mL
Coliform group bacteria: GB/T4789.3-2003 'determination of coliform group for food hygiene microbiological inspection' requires no more than 40MPN/100 mL;
staphylococcus aureus, salmonella: GB 29921 + 2013 pathogenic bacteria limit in national food Standard for food safety: the requirement of staphylococcus aureus is less than or equal to 10 CFU/mL; salmonella n-5, c-0, m-0/25 mL; labeling: GB 7718 + 2011 national Standard for food safety prepackaged food Label convention and GB 28050 + 2011 national Standard for food safety prepackaged food Nutrition Label convention require compliance with the convention rules.
Test results
In summary, the soymilk disclosed by the application meets the standard requirements on color, taste, smell and state, so that the mouthfeel is excellent; and the protein content, the total arsenic content, the lead content and the bacteria content all meet the requirements, so the edible tea is safe to eat.
The above description is intended to be illustrative of the present invention and not to limit the scope of the invention, which is defined by the claims appended hereto.
Claims (7)
1. A processing technology of soymilk beverage is characterized in that: comprises the following preparation process of the compound preparation,
step 1: soaking, namely soaking soybeans in water according to the material-water ratio of 1:3-5, and after soaking is finished, washing the soybeans clean with clear water; then, adding alkaline water into the soybeans for soaking for 1-3 minutes, and washing the soybeans clean by clear water after soaking; soaking semen glycines in 80-90 deg.C hot water for 3-5 min;
step 2: grinding, namely grinding the soaked soybeans with water to obtain paste with the fineness of 1-3 mu m;
and step 3: centrifuging, grinding paste, and centrifuging to obtain raw soybean milk; the step of centrifugation is to add the paste into a centrifuge to primarily separate the soymilk and the bean dregs, add the bean dregs obtained by centrifugation into the centrifuge, add water into the centrifuge for washing, and separate the water from the bean dregs; continuously adding the separated bean dregs into a centrifugal machine, adding water into the centrifugal machine for washing, separating water from the bean dregs, concentrating the bean dregs for three times, and mixing the bean milk obtained by the centrifugation for three times according to a proportion;
and 4, step 4: preparing auxiliary materials, weighing 4-6 parts of white granulated sugar, 0.1-0.2 part of monoglyceride, 0.5-1.5 parts of bean cream, 0.01-0.015 part of sweet glycan, 0.03-0.05 part of sodium citrate, 0.02-0.05 part of edible salt and 0.0001-0.0002 part of essence according to parts by weight, sequentially adding into a stirring pot, and decocting into auxiliary material slurry for later use;
and 5: blending, namely uniformly mixing 95-110 parts of the soybean milk obtained by the step 3 and the auxiliary material slurry obtained in the step 4 to obtain soybean milk;
step 6: boiling the soybean milk for 1-2 min;
and 7: screening the soybean milk, namely beating the soybean milk obtained in the step 6 to a flat screen for filtering;
and 8: homogenizing, namely homogenizing the soymilk obtained in the step 7 by using a homogenizer;
and step 9: UHT sterilization, namely, carrying out reflux disinfection on the plate cross system for 30 minutes; setting the temperature to be 120-; opening a valve of a cooling water inlet pipe, adjusting the size of the cooling water inlet pipe, and controlling the temperature of a slurry outlet at 60-80 ℃;
step 10, filling, namely filling the soymilk obtained in the step 9 into a packaging bag through a packaging machine;
step 11, boxing, wherein 80 bags in each box are to be sterilized;
12, sterilizing, namely sterilizing the soymilk in the step 11 by adopting a pasteurization machine; and step 13, warehousing, cooling the soymilk after sterilization, boxing and storing in a refrigeration house.
2. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: step 1, during soaking, water is firstly added, then the soybeans are added, the soybeans are placed into the water and turned over for 3-8 times, and floating soybean hulls and impurities are fished out.
3. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: soaking time of the soybeans in the step 1: 15-20 hours in winter, 8-15 hours in summer, and 10-12 hours in spring and autumn.
4. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: the centrifugal mesh number of the centrifugal filtration is 100-120 meshes, and the centrifugal speed is 1600-2200 rpm.
5. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: the homogenizing pressure in step 8 is 20-25 Mpa.
6. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: the color of the soymilk filled in the step 10 is milk white.
7. The processing technology of the soymilk beverage according to claim 1, which is characterized in that: the protein content of the soybean milk is 2-3%.
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