CN108013149A - A kind of soymilk and preparation method thereof - Google Patents
A kind of soymilk and preparation method thereof Download PDFInfo
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- CN108013149A CN108013149A CN201610982969.2A CN201610982969A CN108013149A CN 108013149 A CN108013149 A CN 108013149A CN 201610982969 A CN201610982969 A CN 201610982969A CN 108013149 A CN108013149 A CN 108013149A
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- soymilk
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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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Abstract
The present invention provides a kind of soymilk and preparation method thereof.The soymilk mainly is prepared to obtain by following parts by weight ingredient：0.014~0.068 part of 1 part of soybean, 0.22~0.56 part of sucrose and stabilizer；The stabilizer includes following weight ratio component：Microcrystalline cellulose：Carragheen：Diacetyl tartarate monoglyceride is 65~77%；2.4~3.8%；19.2~32.5%.The present invention processes no beans taste soya-bean milk using peculiar technique, and then prepares soymilk containing cereal-granules using no beans taste soya-bean milk and self-control stabilising system.The denaturation of soybean protein is reduced, the utilization rate of soybean is lifted, cost-effective soya milk product is obtained while optimal chewing mouthfeel is ensured.
Description
Technical field
The present invention relates to field of food, is to be related to a kind of soymilk and preparation method thereof specifically.
Background technology
In recent years, care of the consumer to health is just growing, so natural food and functional food just cause
The concern of people, particularly soya-bean milk with soybeans as raw materials.On the one hand due to wherein containing good protein, vitamin E, lecithin
Fat and vegetal linoleic acid；On the other hand because it is free of cholesterol, so as a kind of natural function food, its consumption figure
Increase year by year.Meanwhile the isoflavones of one of soybean component, as with pre- preventing bone rarefaction, mitigation climacteric syndrome
The bioactive substance of the physiological function such as malaise symptoms and prevention of arterial hardening, is causing the concern of healthy food industry.Institute
With soya-bean milk, which is becoming, payes attention to the drink that feature consumer groups preferentially select.But due to traditional soya-bean milk producing process
The soybean milk product produced has larger beany flavor, and cause consumer drinks difficulty.Bean product is seriously affected
Production efficiency and utilization rate.
Not a product for adding particle in country's soya milk product at present, and domestic soya milk product is due to production technology
With the limitation of equipment, mostly solving the problems, such as removal soymilk beany flavor, and there is the soya milk product of most of enterprise direct
With soybean milk powder reconstitute filling, not only taste can not also can not solve to add compared with this patent product in stability
Add raw material in the product even suspension the problem of.
In view of the foregoing, it is special to propose the present invention.
The content of the invention
It is an object of the present invention to provide a kind of soymilk；
Another object of the present invention is to provide the preparation method of the soymilk.
In order to achieve the above object, on the one hand, the present invention provides a kind of soymilk, wherein, the soymilk is mainly by following weight
Part obtains into assignment system：0.014~0.068 part of 1 part of soybean, 0.22~0.56 part of sucrose and stabilizer；The stabilizer includes
Following weight ratio component：Microcrystalline cellulose：Carragheen：Diacetyl tartarate monoglyceride is 65~77%；2.4~3.8%；19.2
~32.5%.
The present invention can lift the dissolved efficiency of stabilizer by adding sucrose in material link.
Some specific embodiments according to the present invention, wherein, the soymilk mainly is prepared to obtain by following parts by weight ingredient：
1 part of soybean, 0.22~0.56 part of sucrose, 0.014~0.068 part of stabilizer, 0.05~0.23 part of vegetable oil；Cereal 0.05~
0.33 part.
Some specific embodiments according to the present invention, wherein, the vegetable oil is coconut oil.
Some specific embodiments according to the present invention, wherein, preferably cereal is (0.02-0.5) by weight ratio：(0.05-
0.23) grain dust and cereal-granules composition.
Some specific embodiments according to the present invention, wherein, counted using prepared soymilk total weight parts as 1000, the beans
Milk mainly is prepared to obtain by following parts by weight ingredient：80-200 parts of soybean, 40-80 parts of sucrose, 1-5 parts of microcrystalline cellulose, OK a karaoke club
0.1-0.5 parts of glue, 0.3-3 parts of diacetyl tartarate monoglyceride, 10-20 parts of vegetable oil, 3-150 parts of grain dust, cereal-granules 10-
40 parts and surplus are water.
Some specific embodiments according to the present invention, wherein, counted using prepared soymilk total weight parts as 1000, the beans
Milk mainly is prepared to obtain by following parts by weight ingredient：90-180 parts of soybean, 45-60 parts of sucrose, 2-4 parts of microcrystalline cellulose, OK a karaoke club
0.1-0.15 parts of glue, 0.5-2 parts of diacetyl tartarate monoglyceride, 10-20 parts of vegetable oil, 5-100 parts of grain dust, cereal-granules
10-30 parts and surplus are water.
Some specific embodiments according to the present invention, wherein, the soymilk also contains 1~1.5 part of essence and compound battalion
Support 0.1~0.2 part of element.
Some specific embodiments according to the present invention, wherein, one kind in corn, oat and walnut of the cereal or
A variety of mixing.
On the other hand, present invention also offers the preparation method of the soymilk, wherein, the method includes at least as follows
Step：
(1) the step of soybean being prepared into soya-bean milk；
(2) stabilizer is mixed with sucrose, material is carried out in the soya-bean milk being then added to, is uniformly mixed
The step of compound；Wherein stabilizer and sucrose weight ratio are 1：3-1：5.
Some specific embodiments according to the present invention, wherein, when the soymilk also contains grain dust and cereal-granules, institute
State method and include at least following steps：
(1) soybean is prepared into soya-bean milk；
(2) stabilizer is mixed with sucrose, be then added to weight for 30-40 times of stabilizer the step of (1) obtain
Soya-bean milk in carry out material, homogeneous, obtains uniform mixture；Or stabilizer will be mixed with part sucrose, then
Be added to weight for 30-40 times of stabilizer the step of (1) obtained soya-bean milk in carry out material, added after stirring evenly remaining
Sucrose, homogeneous, obtains uniform mixture；The wherein front and rear sucrose weight ratio added twice is (6~7):(3~4)；
(3) grain dust is uniformly mixed with the cereal concentrated slurry that water is prepared with the uniform mixture that step (2) obtains, then
Add remaining soya-bean milk and with water constant volume, obtain the material after constant volume；The wherein weight for the soya-bean milk that step (2) is added with step (3)
Amount is than being 3：7-4：6；
(4) material after the constant volume for obtaining step (3) carries out full homogeneous, cools down after homogeneous and obtains soymilk liquid；It is preferred that
Essence and nutrient are additionally added after cooling, soymilk liquid is obtained after stirring evenly；
(5) add cereal-granules in the soymilk liquid obtained to step (4), after ultra-high temperature sterilization it is filling both the soymilk.
Some specific embodiments according to the present invention, wherein, the step of soybean is prepared into soya-bean milk, includes：
(a) screen；
(b) toast；
(c) peel；
(d) soak；
(e) defibrination；
(f) enzyme deactivation, obtains the soya-bean milk.
Some specific embodiments according to the present invention, wherein, step (a) includes selecting tower, selecting mesh and color sorting.
Some specific embodiments according to the present invention, wherein, step (a) is to select soybean of the protein content more than 35% to make
For raw material.
Some specific embodiments according to the present invention, wherein, step (a) is the soybean conduct for selecting beans footpath to be more than 6.5mm
Raw material.
Some specific embodiments according to the present invention, wherein, step (b) is to be baked to water content less than 10%.
Some specific embodiments according to the present invention, wherein, step (b) is toasted at 60-75 DEG C.
Some specific embodiments according to the present invention, wherein, step (c) is that decortication to peeling rate is more than 95%.
Some specific embodiments according to the present invention, wherein, step (d) is to soak 3-8min at more than 85-95 DEG C.
Some specific embodiments according to the present invention, wherein, step (e) is the defibrination at more than 90-95 DEG C.
Some specific embodiments according to the present invention, wherein, step (d) is the enzyme deactivation 80s at 120-140 DEG C.
Some specific embodiments according to the present invention, wherein, step (2) is mixed stabilizer with sucrose, Ran Houjia
It is that material is carried out at 70-80 DEG C after entering into soya-bean milk.
Some specific embodiments according to the present invention, wherein, step (2) is mixed stabilizer with sucrose, Ran Houjia
It is that material is carried out at 75 DEG C after entering into soya-bean milk.
Some specific embodiments according to the present invention, wherein, step (2) be first by after the temperature of heating soybean milk to material,
Then the mixture for adding stabilizer and sucrose carries out material.
Some specific embodiments according to the present invention, wherein, the front and rear sucrose weight ratio added twice of step (2) is 7:3.
Some specific embodiments according to the present invention, wherein, after step (3) adds sucrose, carried out under 18MPa
Matter.
Some specific embodiments according to the present invention, wherein, the secondary pressure of step (3) homogeneous is 5MPa, first class pressure
For 18MPa.
Some specific embodiments according to the present invention, wherein, step (5) is the material after the constant volume for obtaining step (4)
70-75 DEG C is warming up to, full homogeneous is then carried out under 25MPa.
Some specific embodiments according to the present invention, wherein, the secondary pressure of the full homogeneous of step (5) is 5MPa, level-one pressure
Power is 25MPa.
In conclusion the present invention provides a kind of soymilk and preparation method thereof.The solution of the present invention has the following advantages that：
As described above, a kind of preparation method of soymilk containing cereal-granules we have developed this patent, the characteristics of the technique
It is to process no beans taste soya-bean milk using peculiar technique, and then prepares using no beans taste soya-bean milk and self-control stabilising system and contain cereal-granules
Soymilk.The denaturation of soybean protein is reduced, the utilization rate of soybean is lifted, is obtained while optimal chewing mouthfeel is ensured cost-effective
Soya milk product.
Brief description of the drawings
Fig. 1 is equipment schematic diagram used in the embodiment of the present invention 1.
Embodiment
Below by way of the specific embodiment implementation process that the present invention will be described in detail and the beneficial effect produced, it is intended to which help is read
Reader more fully understand the present invention essence and feature, not as to this case can practical range restriction.
Embodiment 1
The soymilk formulations containing corn particle that the present embodiment 1 provides are as follows：(in terms of one ton)
The present embodiment 1 provides a kind of preparation method of the soymilk containing cereal-granules, its flow is as shown in the figure, specifically include
Following steps：
1. after selecting beans requirement selection this season Non-transgenic soybean by selecting tower, selecting mesh and color sorting, select protein content big
In 35% soybean as raw material；
2. baking requires soybean material to be less than 10% by 60-75 DEG C of baking, moisture；
3. decortication requires peeling rate to be more than 95%；
4. immersion requires soaking temperature to be more than 85 DEG C, time 3-8 minute；
5. defibrination requires defibrination temperature to be more than 85 DEG C；
6. enzyme deactivation requires enzyme-removal temperature control at 120-140 DEG C, the 80 seconds time, using steam injection type destroy the enzyme treatment；
7. the proportioning process of soya milk product
(1), a certain amount of soymilk base-material is squeezed into material-compound tank in advance.
(2), the mixed solution of stabilizer and sugar is prepared：
(a) dispensing of appropriate (about 30~40 times of stabilizer weight) is heated to 75 DEG C ± 5 DEG C with soymilk base-material；
(b) stabilizer and white granulated sugar are mixed with about 1: 3 ratio, add the dispensing of step (a) with soymilk base-material into
Row material, material temperature are maintained at 75 DEG C ± 5 DEG C；And using with mixing, scattered, the material equipment of shear effect, make feed liquid
As homogeneous mixture；
(c) about 10 minutes before homogeneous (step (d)) is carried out to material, remaining white granulated sugar is added to the mixing of step (b)
Fully dissolving mixes in feed liquid；
(d) material obtained in step (c) is subjected to homogeneous, homogenization pressure (first adjusts two level to indicate pressure gauge for 18MPa
For 5MPa, then level-one is adjusted pressure gauge is designated as 18MPa)；
(e) material after homogeneous is cooled to less than 10 DEG C；
(3), cereal concentrated slurry is prepared：The hot dispensing water of appropriate (about 10 times of oatmeal weight) is added into material equipment
In, grain dust or paddy slurry are added in the case where being stirred continuously, it is fully dissolved；
(4), the dispensing in step (1), (2), (3) is uniformly mixed with solution, the cereal concentrated slurry of milk, stabilizer and sugar,
And material is settled to dosage with soymilk base-material with water and remaining dispensing with remaining dispensing；
(5), the good feed liquid of above-mentioned constant volume is warming up to 70 DEG C to 75 DEG C, carries out full homogeneous, homogenization pressure is (first for 25MPa
Adjust two level pressure gauge is designated as 5MPa, then adjust level-one pressure gauge is designated as 25MPa)；
(6), the good material of homogeneous is carried out being cooled to less than 10 DEG C, deposited in material-compound tank 4, then added essence, answer
Nutrient is closed, is stirred, the soya milk product prepared.
(2) the online addition of particle：
As shown in Figure 1, cereal-granules are added in the hopper of granulate material conveyer (auger conveyor) 2；
The soya milk product of particle to be added is pumped into compensating groove 1 using pump 5；
Cereal-granules are added to compensating groove using auger conveyor while soya milk product is fed into compensating groove 1
In feed pipe 12, and positive displacement pump 3 is opened, with the pumping material of positive displacement pump 3, the soya milk product in compensating groove 1 passes through 12 wall of feed pipe
On perforate 201 enter in feed pipe 12, cereal-granules and the soya milk product added from 12 upper port of feed pipe is realized equal online
Even mixing, the mixed soya milk product containing particle continuously extract compensating groove 1 out by positive displacement pump 3, and in static mixer 7 again
Secondary progress uniformity configuration.So as to be obviously improved particle uniformity.At the same time from being introduced by pump 6 into compensating groove 1 in feed pipe
Feed liquid, the introducing of the feed liquid can be effectively improved the situation that particle blocks feed pipe 12.
In the present embodiment, a diameter of 80mm of the feed pipe 12 (immersing the subsurface part of feed liquid), opening on tube wall
Hole 201 is 7 groups, totally 28 perforates, every group of 4 perforates, same level high degree of symmetry distribution of the every group of perforate on charging tube wall,
Highest group perforate about 5 centimeters below compensating groove minimum liquid level, the height distance about 5cm of adjacent sets perforate, feeds on tube wall
201 gross area of perforate be substantially equal to balance the area of the outlet of the mixed material containing particle 103 set in groove bottom.Produced
Cheng Zhong, the flow that control milk liquid base material enters compensating groove 1 is essentially 5.4 ton hours, while controls the flow velocity of pump 6, can be effective
Improve the situation that particle blocks feed pipe 12.The speed that cereal-granules enter compensating groove is essentially 10kg/ minutes, and controls balance
Fluid change height is within 30mm in groove.
(3) ultra-high temperature sterilization, aseptic tank mixing and it is filling：The online uniformly mixing of particle is realized in above-mentioned steps (two)
Feed liquid afterwards is transported to sterilization machine by positive displacement pump and carries out 137 DEG C~139 DEG C/6S sterilizations, and sterilization postcooling is extremely deposited in for≤25 DEG C
Aseptic tank is mixed, and carries out sterile filling afterwards, obtains the soya milk product containing cereal-granules of the present embodiment, further
Packaging, examine, can dispatch from the factory after qualification.
The finished product index of soymilk manufactured in the present embodiment containing corn particle：Protein content >=3.0%；Fat content >=
3.2%；Total solids content >=10%.；Corn particle content >=5%, product smooth in taste when drinking, has strong
Corn flavor, no beans taste.The particle even suspension in the stabilising system of the soymilk containing corn particle.After tested, the present embodiment
Soya milk product containing corn particle can be in the room temperature storage placement process of 8 months, and product sinks without lamination, no particle substantially
Form sediment, it is with good stability.
Embodiment 2
The formula of the soya milk product containing oat grain that the present embodiment 2 provides is as follows：(in terms of one ton)
A kind of preparation method of the soya milk product containing oat grain is present embodiments provided, its flow is as shown in the figure, specific
Include the following steps：
1. after selecting beans requirement selection this season Non-transgenic soybean by selecting tower, selecting mesh and color sorting, select protein content big
In 35% soybean as raw material；
2. baking requires soybean material to be less than 10% by 60-75 DEG C of baking, moisture；
3. decortication requires peeling rate to be more than 95%；
4. immersion requires soaking temperature to be more than 85 DEG C, time 3-8 minute；
5. defibrination requires defibrination temperature to be more than 85 DEG C；
6. enzyme deactivation requires enzyme-removal temperature control at 120-140 DEG C, the 80 seconds time, using steam injection type destroy the enzyme treatment；
7. the proportioning process of soya milk product
(1), a certain amount of soymilk base-material is squeezed into material-compound tank in advance.
(2), the mixed solution of stabilizer and sugar is prepared：
(a) dispensing of appropriate (about 30~40 times of stabilizer weight) is heated to 75 DEG C ± 5 DEG C with soymilk base-material；
(b) stabilizer and white granulated sugar are mixed with about 1: 3 ratio, add the dispensing of step (a) with soymilk base-material into
Row material, material temperature are maintained at 75 DEG C ± 5 DEG C；And using with mixing, scattered, the material equipment of shear effect, make feed liquid
As homogeneous mixture；
(c) about 10 minutes before homogeneous (step (d)) is carried out to material, remaining white granulated sugar is added to the mixing of step (b)
Fully dissolving mixes in feed liquid；
(d) material obtained in step (c) is subjected to homogeneous, homogenization pressure (first adjusts two level to indicate pressure gauge for 18MPa
For 5MPa, then level-one is adjusted pressure gauge is designated as 18MPa)；
(e) material after homogeneous is cooled to less than 10 DEG C；
(3), cereal concentrated slurry is prepared：The hot dispensing water of appropriate (about 10 times of oatmeal weight) is added into material equipment
In, grain dust or paddy slurry are added in the case where being stirred continuously, it is fully dissolved；
(4), the dispensing in step (1), (2), (3) is uniformly mixed with solution, the cereal concentrated slurry of milk, stabilizer and sugar,
And material is settled to dosage with soymilk base-material with water and remaining dispensing with remaining dispensing；
(5), the good feed liquid of above-mentioned constant volume is warming up to 70 DEG C to 75 DEG C, carries out full homogeneous, homogenization pressure is (first for 25MPa
Adjust two level pressure gauge is designated as 5MPa, then adjust level-one pressure gauge is designated as 25MPa)；
(6), the good material of homogeneous is carried out being cooled to less than 10 DEG C, deposited in material-compound tank 4, then added essence, answer
Nutrient is closed, is stirred, the soya milk product prepared.
(2) the online addition of particle：
Cereal-granules are added in the hopper of granulate material conveyer (auger conveyor) 2；
The soya milk product of particle to be added is pumped into compensating groove 1 using pump 5；
Cereal-granules are added to compensating groove using auger conveyor while soya milk product is fed into compensating groove 1
In feed pipe 12, and positive displacement pump 3 is opened, with the pumping material of positive displacement pump 3, the soya milk product in compensating groove 1 passes through 12 wall of feed pipe
On perforate 201 enter in feed pipe 12, cereal-granules and the soya milk product added from 12 upper port of feed pipe is realized equal online
Even mixing, the mixed soya milk product containing particle continuously extract compensating groove 1 out by positive displacement pump 3, and in static mixer 7 again
Secondary progress uniformity configuration.So as to be obviously improved particle uniformity.At the same time from being introduced by pump 6 into compensating groove 1 in feed pipe
Feed liquid, the introducing of the feed liquid can be effectively improved the situation that particle blocks feed pipe 12.
In the present embodiment, a diameter of 80mm of the feed pipe 12 (immersing the subsurface part of feed liquid), opening on tube wall
Hole 201 is 7 groups, totally 28 perforates, every group of 4 perforates, same level high degree of symmetry distribution of the every group of perforate on charging tube wall,
Highest group perforate about 5 centimeters below compensating groove minimum liquid level, the height distance about 5cm of adjacent sets perforate, feeds on tube wall
201 gross area of perforate be substantially equal to balance the area of the outlet of the mixed material containing particle 103 set in groove bottom.Produced
Cheng Zhong, the flow that control milk liquid base material enters compensating groove 1 is essentially 5.4 ton hours, while controls the flow velocity of pump 6, can be effective
Improve the situation that particle blocks feed pipe 12.The speed that cereal-granules enter compensating groove is essentially 10kg/ minutes, and controls balance
Fluid change height is within 30mm in groove.
(3) ultra-high temperature sterilization, aseptic tank mixing and it is filling：The online uniformly mixing of particle is realized in above-mentioned steps (two)
Feed liquid afterwards is transported to sterilization machine by positive displacement pump and carries out 137 DEG C~139 DEG C/6S sterilizations, and sterilization postcooling is extremely deposited in for≤25 DEG C
Aseptic tank is mixed, and carries out sterile filling afterwards, obtains the soya milk product containing cereal-granules of the present embodiment, further
Packaging, examine, can dispatch from the factory after qualification.
The finished product index of soymilk containing oat grain prepared by the present embodiment 2：Protein content >=2.0%；Fat content >=
3.2%；Total solids content >=10%., product smooth in taste when drinking, has strong oat flavor, no beans taste.
Particle even suspension in the stabilising system of soymilk containing oat grain.After tested, the production of the soymilk containing oat grain of the present embodiment
Product can be in the room temperature storage placement process of 8 months, and product without lamination, is precipitated without no particle substantially, has well steady
It is qualitative.
Embodiment 3
The soya milk product formula for the particle containing walnut that the present embodiment 3 provides is as follows：(in terms of one ton)
A kind of preparation method of bean yoghourt is present embodiments provided, its flow is as shown in the figure, specifically comprise the following steps：
1. after selecting beans requirement selection this season Non-transgenic soybean by selecting tower, selecting mesh and color sorting, select protein content big
In 35% soybean as raw material；
2. baking requires soybean material to be less than 10% by 60-75 DEG C of baking, moisture；
3. decortication requires peeling rate to be more than 95%；
4. immersion requires soaking temperature to be more than 85 DEG C, time 3-8 minute；
5. defibrination requires defibrination temperature to be more than 85 DEG C；
6. enzyme deactivation requires enzyme-removal temperature control at 120-140 DEG C, the 80 seconds time, using steam injection type destroy the enzyme treatment；
7. the proportioning process of soya milk product
(1), a certain amount of soymilk base-material is squeezed into material-compound tank in advance.
(2), the mixed solution of stabilizer and sugar is prepared：
(a) dispensing of appropriate (about 30~40 times of stabilizer weight) is heated to 75 DEG C ± 5 DEG C with soymilk base-material；
(b) stabilizer and white granulated sugar are mixed with about 1: 3 ratio, add the dispensing of step (a) with soymilk base-material into
Row material, material temperature are maintained at 75 DEG C ± 5 DEG C；And using with mixing, scattered, the material equipment of shear effect, make feed liquid
As homogeneous mixture；
(c) about 10 minutes before homogeneous (step (d)) is carried out to material, remaining white granulated sugar is added to the mixing of step (b)
Fully dissolving mixes in feed liquid；
(d) material obtained in step (c) is subjected to homogeneous, homogenization pressure (first adjusts two level to indicate pressure gauge for 18MPa
For 5MPa, then level-one is adjusted pressure gauge is designated as 18MPa)；
(e) material after homogeneous is cooled to less than 10 DEG C；
(3), cereal concentrated slurry is prepared：The hot dispensing water of appropriate (about 10 times of oatmeal weight) is added into material equipment
In, grain dust or paddy slurry are added in the case where being stirred continuously, it is fully dissolved；
(4), the dispensing in step (1), (2), (3) is uniformly mixed with solution, the cereal concentrated slurry of milk, stabilizer and sugar,
And material is settled to dosage with soymilk base-material with water and remaining dispensing with remaining dispensing；
(5), the good feed liquid of above-mentioned constant volume is warming up to 70 DEG C to 75 DEG C, carries out full homogeneous, homogenization pressure is (first for 25MPa
Adjust two level pressure gauge is designated as 5MPa, then adjust level-one pressure gauge is designated as 25MPa)；
(6), the good material of homogeneous is carried out being cooled to less than 10 DEG C, deposited in material-compound tank 4, then added essence, answer
Nutrient is closed, is stirred, the soya milk product prepared.
(2) the online addition of particle：
Cereal-granules are added in the hopper of granulate material conveyer (auger conveyor) 2；
The soya milk product of particle to be added is pumped into compensating groove 1 using pump 5；
Cereal-granules are added to compensating groove using auger conveyor while soya milk product is fed into compensating groove 1
In feed pipe 12, and positive displacement pump 3 is opened, with the pumping material of positive displacement pump 3, the soya milk product in compensating groove 1 passes through 12 wall of feed pipe
On perforate 201 enter in feed pipe 12, cereal-granules and the soya milk product added from 12 upper port of feed pipe is realized equal online
Even mixing, the mixed soya milk product containing particle continuously extract compensating groove 1 out by positive displacement pump 3, and in static mixer 7 again
Secondary progress uniformity configuration.So as to be obviously improved particle uniformity.At the same time from being introduced by pump 6 into compensating groove 1 in feed pipe
Feed liquid, the introducing of the feed liquid can be effectively improved the situation that particle blocks feed pipe 12.
In the present embodiment, a diameter of 80mm of the feed pipe 12 (immersing the subsurface part of feed liquid), opening on tube wall
Hole 201 is 7 groups, totally 28 perforates, every group of 4 perforates, same level high degree of symmetry distribution of the every group of perforate on charging tube wall,
Highest group perforate about 5 centimeters below compensating groove minimum liquid level, the height distance about 5cm of adjacent sets perforate, feeds on tube wall
201 gross area of perforate be substantially equal to balance the area of the outlet of the mixed material containing particle 103 set in groove bottom.Produced
Cheng Zhong, the flow that control milk liquid base material enters compensating groove 1 is essentially 5.4 ton hours, while controls the flow velocity of pump 6, can be effective
Improve the situation that particle blocks feed pipe 12.The speed that cereal-granules enter compensating groove is essentially 10kg/ minutes, and controls balance
Fluid change height is within 30mm in groove.
(3) ultra-high temperature sterilization, aseptic tank mixing and it is filling：The online uniformly mixing of particle is realized in above-mentioned steps (two)
Feed liquid afterwards is transported to sterilization machine by positive displacement pump and carries out 137 DEG C~139 DEG C/6S sterilizations, and sterilization postcooling is extremely deposited in for≤25 DEG C
Aseptic tank is mixed, and carries out sterile filling afterwards, obtains the soya milk product containing cereal-granules of the present embodiment, further
Packaging, examine, can dispatch from the factory after qualification.
The finished product index of the soymilk of the particle containing walnut prepared by the present embodiment 3：Protein content >=4.0%；Fat content >=
3.2%；Total solids content >=10%., product smooth in taste when drinking, has strong walnut flavor, no beans taste.
Particle even suspension in the stabilising system of the soymilk of the particle containing walnut.After tested, the soymilk production of the particle containing walnut of the present embodiment
Product can be in the room temperature storage placement process of 8 months, and product without lamination, is precipitated without no particle substantially, has well steady
It is qualitative.
Comparative example 1
Weighing → material → homogeneous → constant volume → fermentation → pasteurization → cooling → filling
This comparative example provides a kind of preparation method of Fermented Soybean Milk, its flow is as shown in the figure, specifically comprise the following steps：
The composition of raw materials of soya-bean milk provided in this embodiment is as follows：(in terms of one ton)
The finished product index of Fermented Soybean Milk manufactured in the present embodiment：Protein content >=3.0%；Fat content >=3.2%；Total solid
Thing content >=10%., product smooth mouth feel when drinking, has beany flavor.The system of Sourbean milk uniformly mixes, after tested,
The Sourbean milk product of the present embodiment can be in the room temperature storage placement process of 8 months, and product is substantially without lamination, without serious big
Legumin precipitates, with good stability.
Comparative example 2
After soybean screening → soybean baking → soybean peeling → soybeans soaking → soybean defibrination → defibrination keep → it is horizontal from
Scheming formula screenings separation → soya-bean milk enzyme deactivation → soya-bean milk degassing → soya-bean milk homogeneous → semi-finished product storage → product dispensing → product homogenisation 1
Net breast → presterilization → 2 → pasteurize of the product homogenisation → cooling → storage → of → product constant volume → cooling → storage → separation is matched somebody with somebody
Material → constant volume → addition spices → vacuum outgas → 3 → sterilization of product homogenisation → cooling → inoculation fermentation → stirring → fermentation ends
→ be cooled to and treat tinning → pasteurize → cooling → aseptic tank storage → filling.
A kind of preparation method of Fermented Soybean Milk is present embodiments provided, its flow is as it appears from the above, specifically comprise the following steps：
1. after selecting beans requirement selection this season Non-transgenic soybean by selecting tower, selecting mesh and color sorting, select protein content big
In 35% soybean as raw material；
2. baking requires soybean material to be less than 10% by 60-75 DEG C of baking, moisture；
3. decortication requires peeling rate to be more than 95%；
4. immersion requires soaking temperature to be more than 85 DEG C, time 3-8 minute；
5. defibrination requires defibrination temperature to be more than 85 DEG C；
6. enzyme deactivation requires enzyme-removal temperature control at 120-140 DEG C, the 80 seconds time, using steam injection type destroy the enzyme treatment；
7. product homogenisation 1 requires 70-75 DEG C of homogenizing temperature, homogenization pressure (first adjusts two level to refer to pressure gauge for 40/200bar
40bar is shown as, then adjusts level-one pressure gauge is designated as 200bar)
8. the net breast of separation：The mechanical admixture in former milk is removed, standardizes fat protein ratio in soya-bean milk；
9. product homogenisation 2 requires 60-65 DEG C of homogenizing temperature, homogenization pressure is adjusted to 20/100bar；
It is 121 DEG C/4s that 10. pasteurize 1, which requires temperature,；
11. vacuum outgas requires 60-65 DEG C of degassing temperature, -0.4~-0.6bar of devolatilization vacuum degree；
12. product homogenisation 3 requires 60-65 DEG C of homogenizing temperature, homogenization pressure 30/160bar；
13. pasteurize 1：95℃/300s；
14. 42-44 DEG C of fermentation temperature；
15. pasteurize 2：75-77℃/25s.
The composition of raw materials of soya-bean milk provided in this embodiment is as follows：(in terms of one ton)
The finished product index of Fermented Soybean Milk manufactured in the present embodiment：Protein content >=3.0%；Fat content >=3.2%；Total solid
Thing content >=10%., product mouthfeel when drinking is sticky, has strong yogurt flavor, no beans taste.The system of Fermented Soybean Milk is omited
There is wall built-up phenomenon.After tested, the tamarind dairy products of the present embodiment can be in the room temperature storage placement process of 6 months, and product is basic
Without lamination, no serious soybean protein precipitation is with good stability.
Test example
1 product taste and flavor of test example tastes experiment
Example 1 and the outturn sample of comparative example 1,2, carry out taste flavor and taste experiment.Trial test number totally 200 people
(each 100 people of masculinity and femininity of 18~28 years old), the product to embodiment 1 and comparative example 1,2, which is tasted, respectively (tastes sample
Product are the fresh sample that production obtains in one week), using blank scoring mechanism, each full marks 20 divides, and fraction height then represents to imitate
Fruit is good, and to whether liking product degree to carry out overall assessment.Experimental result is recorded in following table：
Table 1
It can be seen that all in all from the experimental result, soya-bean milk product of the invention is in smooth in taste degree, flavor and nutrition
On obtain liking for most people.Embodiment 1-3 and 1 main distinction of comparative example are that whether there is self-control walks without beans taste soya-bean milk technique
Suddenly, comparative example 2 is the difference stablized and combined, and can be seen that embodiment 1-3 products in smooth in taste degree, wind from comparative example situation
Improve a lot in taste and nutrition, liked be subject to consumer.
Test example 2, product stability test experiments
By the test sample of embodiment 1-3 and comparative example 1,2 in room temperature (18~25 DEG C or so) placements, 37 DEG C of oven conditions
It is lower to stand observation, the stability of product is analyzed by observing distribution situation and precipitation capacity.
(1) visual observations method is：Product sterile filling is quiet in 250mL Germany SCHOTT DURAN glass in trial jar
Placement location.Pass through the entirety and local state in vial visual observations product under static condition, it is main focus on product with
Under several aspects：Whether structural state has layering；Whether liquid level has bleed phenomenon；Whether there are gel and caking phenomenon in product.
(2) lactoprotein precipitation detection method is：Product sterile filling stands and places in the colorimetric cylinder of 100mL.Standing
The precipitation layer thickness for the ruler measurement product bottom dark color for being 0.5mm with precision across glass bottle wall under state, sight during reading
Look squarely.
Specific experiment result such as following table：
Result is observed under table 2, room temperature：(18~25 DEG C, 240 days)
Result (36~38 DEG C, 60 days) is observed at 3,37 DEG C of table
Result is investigated from above stability experiment can be seen that：Soya-bean milk (embodiment 1) product produced by the present invention is in room temperature
Preserve the deposited phenomenon that structural state is uniform, only a small amount of after placing 2 months, its stability and 1 phase of comparative example 8 months and 37 DEG C
Together, compare and have a clear superiority with comparative example 2, soya-bean milk product stability of the invention is fine, shelf life length.
Test example 4, flavor taste change test experiments
The taste tests carried out to the acidic milk drink containing fruit vinegar, are tested primarily directed to its flavor mouth within the shelf-life
What sense changed and carried out.
Test experiments method is：The product of the embodiment of the present invention 1 is taken to carry out " taking two " product in three as test sample respectively
Experiment (triangle method of inspection, triangle test) is tasted, the main situation of change for investigating product special flavour in the shelf-life.Each embodiment
Sample is interior in every month respectively to do a taste sensory test, and every group of 50 people of trial test number or so, men and women respectively accounts for half, is respectively provided with one
Fixed trial test experience.
During each taste evaluation, every group of sample includes two test samples and a control sample, or two control samples
With a test sample, the order that sample is put uses random sequence, and sample appearance is without obvious characteristic difference.If the personnel of trial test
Two identical samples of smell are correctly have selected according to taste smell difference from three samples, then prove test sample and control sample
Product, which exist, grows smell difference；Prove test sample with control sample without taste smell difference if mistake is selected.
Counted after trial test to tasting result, " the triangle test inspection in food sense organ appraise method
Table " (《Food sense organ appraise》2 months second editions of publishing house of South China Science ＆ Engineering University 2003 year) understand, if making the people correctly selected
More than 24 people, it is believed that there are notable difference for taste and mouthfeel in 5% level of signifiance for two set products.The production of each embodiment
Product flavor taste contrast difference result statistics refers to following table：
Comparative result statistical form is tasted in the shelf life of products intussusception smell change of table 4, each embodiment
It can be learnt according to statistical result：2 product mouthfeel of comparative example changed greatly in 8 months, the embodiment of the present invention 1
The new product that taste and flavor of the product within the shelf-life produced in first 8 months with this month is in 5% level of signifiance without obvious
Difference, it was demonstrated that product of the present invention flavor taste change within the shelf-life is smaller, within tolerance interval.
Claims (10)
1. a kind of soymilk, wherein, the soymilk mainly is prepared to obtain by following parts by weight ingredient：1 part of soybean, sucrose 0.22~
0.56 part and 0.014~0.068 part of stabilizer；The stabilizer includes following weight ratio component：Microcrystalline cellulose：Carragheen：
Diacetyl tartarate monoglyceride is 65~77%；2.4~3.8%；19.2~32.5%.
2. soymilk according to claim 1, wherein, the soymilk mainly is prepared to obtain by following parts by weight ingredient：Soybean 1
Part, 0.22~0.56 part of sucrose, 0.014~0.068 part of stabilizer, 0.05~0.23 part of vegetable oil (being preferably coconut oil)；Paddy
0.02~0.5 part of thing；Wherein preferred cereal is (0.02-0.5) by weight ratio：The grain dust and cereal-granules of (0.05-0.23)
Composition.
3. soymilk according to claim 1, wherein, counted using prepared soymilk total weight parts as 1000, the soymilk master
To prepare to obtain by following parts by weight ingredient：80-200 parts of soybean, 40-80 parts of sucrose, 1-5 parts of microcrystalline cellulose, carragheen
0.1-0.5 parts, 0.3-3 parts of diacetyl tartarate monoglyceride, 10-20 parts of vegetable oil, 3-150 parts of grain dust, cereal-granules 10-40
Part and surplus are water；Wherein it is preferably 90-180 parts of soybean, 45-60 parts of sucrose, 2-4 parts of microcrystalline cellulose, carragheen 0.1-
0.15 part, 0.5-2 parts of diacetyl tartarate monoglyceride, 10-20 parts of vegetable oil, 5-100 parts of grain dust, 10-30 parts of cereal-granules,
And surplus is water；It is preferred that the soymilk also contains 0.1~0.2 part of 1~1.5 part of essence and composite nutrient.
4. according to the soymilk described in claims 1 to 3 any one, wherein, the cereal is in corn, oat and walnut
One or more mixing.
5. the preparation method of the soymilk described in Claims 1 to 4 any one, wherein, the method includes at least following steps：
(1) the step of soybean being prepared into soya-bean milk；
(2) stabilizer is mixed with sucrose, material is carried out in the soya-bean milk being then added to, obtain uniform mixture
The step of；Wherein stabilizer and sucrose weight ratio are 1：3-1：5.
6. preparation method according to claim 5, wherein, when the soymilk also contains grain dust and cereal-granules, institute
State method and include at least following steps：
(1) soybean is prepared into soya-bean milk；
(2) stabilizer is mixed with sucrose, be then added to weight for 30-40 times of stabilizer the step of (1) obtained beans
Material is carried out in slurry, homogeneous, obtains uniform mixture；Or stabilizer will be mixed with part sucrose, then add
To weight for 30-40 times of stabilizer the step of (1) obtained soya-bean milk in carry out material, remaining sugarcane is added after stirring evenly
Sugar, homogeneous, obtains uniform mixture；The wherein front and rear sucrose weight ratio added twice is (6~7):(3~4)；
(3) grain dust is uniformly mixed with the cereal concentrated slurry that water is prepared with the uniform mixture that step (2) obtains, then added
Remaining soya-bean milk and with water constant volume, obtains the material after constant volume；The wherein weight ratio for the soya-bean milk that step (2) is added with step (3)
For 3：7-4：6；
(4) material after the constant volume for obtaining step (3) carries out full homogeneous, cools down after homogeneous and obtains soymilk liquid；It is preferred that cooling down
After be additionally added essence and nutrient, soymilk liquid is obtained after stirring evenly；
(5) add cereal-granules in the soymilk liquid obtained to step (4), after ultra-high temperature sterilization it is filling both the soymilk.
7. the preparation method according to claim 5 or 6, wherein, the step of soybean is prepared into soya-bean milk, includes：
(a) screen；Preferably include to select tower, select mesh and color sorting；Soybean of the protein content more than 35% is further preferably selected as raw material；
(b) toast；It is preferred that water content is baked to less than 10%；More preferably toasted at 60-75 DEG C；
(c) peel；It is preferred that peeling rate is more than 95%；
(d) soak；Preferably 3-8min is soaked at more than 85-95 DEG C；
(e) defibrination；The defibrination preferably at more than 90-95 DEG C；
(f) enzyme deactivation, obtains the soya-bean milk；The enzyme deactivation 80s preferably at 120-140 DEG C.
8. the preparation method according to claim 5 or 6, wherein, stabilizer is mixed with sucrose, is then added to beans
It is that material is carried out at 70-80 DEG C after in slurry；Material is preferably carried out under 75 degrees Celsius；Further preferably first heating soybean milk is arrived
After the temperature of material, the mixture for then adding stabilizer and sucrose carries out material.
9. preparation method according to claim 6, wherein, it is that homogeneous is carried out under 18MPa after step (3) adds sucrose；
Wherein preferred secondary pressure is 5MPa, first class pressure 18MPa.
10. preparation method according to claim 6, wherein, step (5) is the material after the constant volume for obtaining step (4)
70-75 DEG C is warming up to, full homogeneous is then carried out under 25MPa；It is preferred that secondary pressure is 5MPa, first class pressure 25MPa.
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Application publication date: 20180511 |