CN110547333A - preparation process of soymilk - Google Patents
preparation process of soymilk Download PDFInfo
- Publication number
- CN110547333A CN110547333A CN201810558373.9A CN201810558373A CN110547333A CN 110547333 A CN110547333 A CN 110547333A CN 201810558373 A CN201810558373 A CN 201810558373A CN 110547333 A CN110547333 A CN 110547333A
- Authority
- CN
- China
- Prior art keywords
- slurry
- soybean
- soymilk
- soybean milk
- process according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The invention discloses a preparation process of soymilk. The process breaks through the inspiration that in the prior art, in order to avoid fat floating and precipitation of soybean milk, the bean dregs are required to be completely separated, if the separation is not complete, an additive is required to be added to avoid the fat floating and precipitation of the soybean milk, the inventor initiatively mixes the soybean and the water for pulping, and homogenizes the obtained pulp directly under 1150-1300bar, and can expand the spatial structure of the dietary fiber of the soybean, and the expanded spatial structure of the dietary fiber of the soybean can play a role in stabilizing a soybean milk system, so that the soybean milk is ensured not to have the fat floating and precipitation, the bean dregs are not required to be separated, the additive is not required to be added, and meanwhile, the soybean milk has fine and smooth mouthfeel and is mellow and thick. Meanwhile, the soybean milk of the invention does not separate soybean dietary fiber at all, and prepares a brand new whole soybean milk.
Description
Technical Field
The invention belongs to the technical field of soymilk preparation, and particularly relates to a soymilk preparation process.
background
In recent years, the soybean milk is a popular product in China, contains soybean plant protein and various vitamins and minerals, has higher nutritional value, and can fully utilize the plant protein to improve the titer and biological value of the plant protein.
At present, the preparation process of the soymilk is mainly divided into two processes, one is a process for producing the soymilk with low beany flavor represented by soybean peeling and dry grinding, and the other is a domestic traditional soybean soaking wet-process soymilk grinding process. For example, chinese patent document CN1120901A discloses a process for producing soybean milk. The method comprises the steps of taking soybeans as raw materials, screening the soybeans, removing impurities, drying, cooling, peeling, coarse grinding, fine grinding and separating, defoaming and degassing in vacuum, adding sugar for modulation, homogenizing under high pressure, sterilizing, degassing in vacuum, cooling, storing in an aseptic manner, and bagging in an aseptic manner to obtain finished products for sale.
the obtained soybean milk contains no testa Sojae Atricolor and lipoxygenase, and has bean flavor. However, in any process, the soybeans are ground into slurry, bean dregs are separated, and the slurry is finally processed into the milk-like soymilk. Because soybeans have more soybean dietary fibers, and have larger granularity and rough mouthfeel in the grinding process, the soybean dregs are almost completely separated in the soybean dreg separation process, so that the soybean milk can be prevented from floating and precipitating fat; if the separation is not complete, an additive is added to avoid the floating and precipitation of the fat of the soybean milk. Therefore, how to provide the soymilk which contains the soybean fibers, does not need an additive, does not cause fat floating and precipitation and has fine and smooth mouthfeel is a technical problem to be solved in the field.
disclosure of Invention
Therefore, the invention aims to solve the problems that the bean dregs are required to be completely separated in the existing soymilk preparation process, and if the separation is not complete, an additive is required to be added to avoid the defects of fat floating and precipitation of the soymilk, so that the preparation process of the soymilk, which does not need to separate the soybean dietary fiber, does not need to add the additive, does not cause fat floating and precipitation of the soymilk, and has fine and smooth mouthfeel, is provided.
in order to solve the technical problems, the technical scheme adopted by the invention is as follows:
The preparation process of the soymilk provided by the invention comprises the following steps:
Mixing soybeans with water for pulping to obtain a pulp;
Homogenizing the slurry at 1150-1300bar to obtain the soybean milk.
Further, the slurry was homogenized at 1150-1300 bar.
Further, the temperature of the homogenization is 0-10 ℃.
Further, the slurry is injected into a homogeneous system at a speed of 350-450m/s, and the homogenization is carried out. Preferably, the slurry is pressurized by a plunger pump, sprayed into a homogeneous system at the speed of 350-450m/s, and subjected to homogenization.
further, the average diameter of the particles in the slurry is 100 μm, and the diameter of the largest particles is not more than 500 μm.
Further, drying and peeling the soybeans to obtain bean cotyledons, and mixing the bean cotyledons with water at the temperature of 70-80 ℃ in a mass ratio of 1: (5-7) mixing and grinding to obtain the pulp.
Further, before homogenizing, the method also comprises the steps of heating and enzyme deactivation, vacuum flash evaporation and cooling of the slurry in sequence.
further, the temperature for heating and enzyme deactivation is 115-120 ℃, and the time is 80 s;
The vacuum degree of the vacuum flash evaporation is-40 KPa to-60 KPa.
Further, the cooling temperature is 0-10 ℃. Preferably, the homogenized slurry must be rapidly cooled.
Further, the method comprises the steps of adding sugar, salt and water into the homogenized slurry to mix the slurry, and carrying out ultra-high temperature sterilization at 140-145 ℃ for not less than 8s after the mixing is finished. Preferably, the homogenized slurry is formulated to have a protein content of 2.5%.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation process of the soymilk provided by the invention breaks through the inspiration that the soybean dregs are required to be completely separated to avoid the fat floating and precipitation of the soymilk in the prior art, and if the separation is not complete, an additive (such as a stabilizing agent) is required to be added to avoid the fat floating and precipitation of the soymilk, the inventor initiatively mixes the soybeans and the water for pulping, and homogenizes the obtained pulp directly under 1150-1300bar, and can expand the spatial structure of the dietary fiber of the soybeans, and the expanded spatial structure of the dietary fiber of the soybeans can play a role in stabilizing the soymilk system, thereby ensuring that the fat floating and precipitation of the soymilk can not occur, so the soybean dregs are not required to be separated, and the additive is not required to be added, and meanwhile, the soymilk has fine, smooth, mellow and thick taste. Meanwhile, the soybean milk of the invention does not separate soybean dietary fiber at all, and prepares a brand new whole soybean milk.
(2) according to the preparation process of the soybean milk, the expansion degree of the spatial structure of the soybean dietary fiber is further improved by optimizing the homogenization temperature, the spraying speed of the slurry and the homogenization pressure of the slurry, so that the soybean milk is further ensured not to have floating fat and precipitation, and is fine, smooth, mellow and thick in taste; furthermore, the bean cotyledon and water with a specific temperature are mixed and ground into pulp at a specific mass ratio, so that the soybean dietary fiber is favorably dispersed in the water, and the subsequent homogenization is facilitated; by sequentially heating, vacuum flashing and cooling the slurry prior to homogenization, it further helps to improve the mouthfeel and flavor of the soy milk, as well as to aid subsequent homogenization.
Detailed Description
the technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
example 1
This example provides a process for preparing soy milk. The process comprises the following steps:
(1) Drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) mixing 133kg of bean cotyledon with 665kg of water at 70 ℃, and grinding until the average diameter of particles in the pulp is 100 mu m to obtain pulp;
(3) Heating the slurry at 115 deg.C for 80s, vacuum flashing at-40 KPa, wherein the temperature of the slurry after vacuum flashing is 85 deg.C, and cooling to 5 deg.C;
(4) Pressurizing the cooled slurry to an ultrahigh pressure of 1150bar by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at an average speed of 350m/s, and carrying out microjet homogenization treatment at 5 ℃ at 1150 bar;
(5) raising the temperature of the slurry after the micro-jet homogenization to 40 ℃, and cooling the slurry to 5 ℃;
(6) After detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(7) And finally, sterilizing the pulp at 143 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
Example 2
This example provides a process for preparing soy milk. The process comprises the following steps:
(1) drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) Mixing 133kg of bean and 732kg of water at 73 ℃ and grinding the mixture until the average diameter of particles in the pulp is 100 mu m to obtain pulp;
(3) heating the slurry at 115 deg.C for 80s, vacuum flashing at-50 KPa, wherein the temperature of the slurry after vacuum flashing is 85 deg.C, and cooling to 8 deg.C;
(4) pressurizing the cooled slurry to the ultrahigh pressure of 1200bar by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at the average speed of 380m/s, and carrying out microjet homogenization treatment at the temperature of 10 ℃ at 1200 bar;
(5) the temperature of the homogenized slurry is raised to 40 ℃, and the homogenized slurry is rapidly cooled to 5 ℃;
(6) After detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(7) and finally, sterilizing the pulp at 143 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
example 3
This example provides a process for preparing soy milk. The process comprises the following steps:
(1) Drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) mixing 133kg of bean cotyledon with 800kg of water at 75 ℃ and grinding until the average diameter of particles in the pulp is 100 mu m to obtain pulp;
(3) heating the slurry at 115 ℃ for 80s, then carrying out vacuum flash evaporation at-60 KPa, wherein the temperature of the slurry after vacuum flash evaporation is 85 ℃, and finally, cooling to 5 ℃;
(4) Pressurizing the cooled slurry to 1250bar ultrahigh pressure by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at the average speed of 400m/s, and carrying out microjet homogenization treatment at 1250bar and 0 ℃;
(5) the temperature of the homogenized slurry is raised to 40 ℃, and the homogenized slurry is rapidly cooled to 5 ℃;
(6) after detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(7) and finally, sterilizing the pulp at 144 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
Example 4
this example provides a process for preparing soy milk. The process comprises the following steps:
(1) drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) Mixing 133kg of bean cotyledon with 865kg of water at 80 ℃, and grinding until the average diameter of particles in the pulp is 100 μm to obtain pulp;
(3) heating the slurry by a steam direct-injection type to isolate the mixing of oxygen, instantly heating to 115 ℃ at the temperature, keeping the temperature for 80s, then carrying out vacuum flash evaporation at-60 KPa, keeping the temperature of the slurry after the vacuum flash evaporation to be 85 ℃, and finally cooling to 10 ℃ by a cold plate;
(4) pressurizing the cooled slurry to the ultrahigh pressure of 1280bar by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at the average speed of 420m/s, and carrying out microjet homogenization treatment at 1280bar and 7 ℃;
(5) The temperature of the homogenized slurry is raised to 40 ℃, and the homogenized slurry is rapidly cooled to 5 ℃;
(6) After detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(7) and finally, sterilizing the pulp at 142 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
Example 5
this example provides a process for preparing soy milk. The process comprises the following steps:
(1) Drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) mixing 133kg of bean cotyledon with 931kg of water at 80 ℃, and grinding until the average diameter of particles in the pulp is 100 μm to obtain pulp;
(3) Heating the slurry by a steam direct-injection type to isolate the mixing of oxygen, instantly heating to 120 ℃ at the temperature, keeping the temperature for 80s, then carrying out vacuum flash evaporation at-55 KPa, keeping the temperature of the slurry after vacuum flash evaporation to 85 ℃, and finally cooling to 8 ℃ by a cold plate;
(4) Pressurizing the cooled slurry to 1300bar ultrahigh pressure by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at the average speed of 450m/s, and carrying out microjet homogenization treatment at 1300bar and 8 ℃;
(5) the temperature of the homogenized slurry is raised to 40 ℃, and the homogenized slurry is rapidly cooled to 5 ℃;
(6) After detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(7) and finally, sterilizing the pulp at 145 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
Comparative example 1
the comparative example provides a process for preparing soymilk. The process comprises the following steps:
(1) Drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) Mixing 133kg of bean cotyledon with 665kg of water at 70 ℃, and grinding until the average diameter of particles in the pulp is 100 mu m to obtain pulp;
(3) heating the slurry at 115 deg.C for 80s, vacuum flashing at-40 KPa, wherein the temperature of the slurry after vacuum flashing is 85 deg.C, and cooling to 5 deg.C;
(4) After detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(5) finally, the slurry was sterilized at 140 ℃ for 8 s.
(6) the sterilized materials are sterilized and homogenized at the temperature of 80 ℃ under 200bar, and then the temperature is reduced to 25 ℃;
(7) And then carrying out aseptic cold filling to obtain the finished product of the soymilk.
Comparative example 2
The comparative example provides a process for preparing soymilk. The process comprises the following steps:
(1) drying semen glycines containing 35% of wet base protein, peeling, and making into bean paste;
(2) Mixing 133kg of bean and 732kg of water at 73 ℃ and grinding the mixture until the average diameter of particles in the pulp is 100 mu m to obtain pulp;
(3) separating the pulp by a horizontal high-speed centrifugal separator, wherein a roller is arranged in the separator, the pulp rotates along with the roller, the rotating speed of the roller is 3500rpm, the liquid level depth of the separator (namely the distance from a liquid level line of the discharge of the roller to the inner wall of the roller) is 115mm, the centrifugal precipitation rate of the pulp is not more than 2.0 wt% and the NDS is not more than 0.3 wt% in the separation process, only part of soybean dietary fiber is separated, part of the soybean dietary fiber is still remained in the pulp, and the separated pulp is collected;
(4) Heating the separated slurry at 115 ℃ for 80s, then carrying out vacuum flash evaporation at-50 KPa, wherein the temperature of the slurry after vacuum flash evaporation is 85 ℃, and finally, cooling to 8 ℃;
(5) Pressurizing the cooled slurry to the ultrahigh pressure of 1200bar by using a high-pressure plunger pump, spraying the slurry into a microjet homogenization system at the average speed of 380m/s, and carrying out microjet homogenization treatment at the temperature of 10 ℃ at 1200 bar;
(6) the temperature of the homogenized slurry is raised to 40 ℃, and the homogenized slurry is rapidly cooled to 5 ℃;
(7) after detecting the protein content of the slurry, taking a certain amount of slurry according to a 2.5% soymilk protein formula, adding 45kg of white granulated sugar and 0.95kg of salt into the slurry, stirring and dissolving, and adding water to prepare 1000 kg;
(8) And finally, sterilizing the pulp at 143 ℃ for 8s, and then carrying out aseptic cold filling to obtain the finished soymilk product.
Test example 1
NDS (insoluble solids) and centrifugal sedimentation rate of the homogenized slurry obtained in each of the above examples and comparative examples were measured, and the average particle size of the finally obtained soybean milk was measured, and the corresponding test results are shown in Table 1 below:
TABLE 1 average particle size of soymilk and the slurry NDS and the sedimentation rate after homogenization
From table 1 it can be seen that: the NDS, the centrifugal precipitation rate and the average particle size of the prepared soymilk are relatively low, so that the phenomena of fat floating and precipitation are not easy to occur.
test example 2
The soymilk prepared in each of the above examples and comparative examples was stored at 37 ℃ for 30 days, and the morphology was observed, and the amount of sediment was calculated, wherein the evaluation criteria for the fat-floating state was evaluated based on the degree of fat aggregation (lump, granular) and the number of floating matters, and the range was 0 to 10 points, with 10 points being the smallest and 0 point being the largest; the apparent description is in order:
0-system collapse, and the condition of upward floating delamination is obvious;
1, the floating object is thick and is paved on the upper layer to be condensed into a block;
2, the floating object is thin and is paved with the upper layer to be condensed into a block;
3, paving a large number of blocky floating objects on the upper layer;
4-a large amount of block-shaped floating objects exist in the upper layer;
5, a small amount of blocky floating objects and a large amount of granular floating objects exist in the upper layer;
6, the upper layer has no blocky floating objects and has a large amount of granular floating objects;
7-a larger amount of granular supernatant is present in the upper layer;
8-a small amount of granular floating materials exist in the upper layer;
9-no visible supernatant on the upper layer;
10-the upper layer is homogeneous without any supernatant;
the corresponding test results are shown in table 2 below:
TABLE 2 fat-floating state and amount of sediment of soybean milk
| item | fat floating condition/min | Amount of precipitate/g |
| Example 1 | 9 | 1.6 |
| example 2 | 9 | 1.63 |
| Example 3 | 9 | 1.65 |
| example 4 | 10 | 1.2 |
| Example 5 | 10 | 1.1 |
| comparative example 1 | 6 | 5.1 |
| Comparative example 2 | 8 | 2.5 |
From table 2, it can be seen that: after the soymilk prepared by the invention is placed for a long time, the fat floats slightly and the precipitation amount is low.
Test example 3
the sensory evaluation of the soymilk prepared in each of the above examples and comparative examples was carried out according to the sensory requirements of the products in GB30885-2014, and the evaluation contents include color, taste and odor, texture state, and rating scale, 0-10, 10 being the best, 0 being the worse, wherein the mellow and strong taste is evaluated separately, and the rating scale is still according to the above scale, 0-10, 10 being the best, 0 being the worse. The corresponding test results are shown in table 3 below:
TABLE 3 sensory evaluation of soymilk
From table 3, it can be seen that: the prepared soymilk has fine, smooth and mellow taste.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. a preparation process of soymilk comprises the following steps:
Mixing soybeans with water for pulping to obtain a pulp;
Homogenizing the slurry at 1150-1300bar to obtain the soybean milk.
2. The process of claim 1, wherein the slurry is homogenized at 1150-1300 bar.
3. The process according to claim 1 or 2, wherein the homogenization temperature is 0-10 ℃.
4. the process according to any one of claims 1 to 3, wherein the slurry is injected into the homogeneous system at a velocity of 350-450m/s and the homogenization is carried out.
5. the process according to claim 4, wherein the average diameter of the particles in the slurry is 100 μm and the diameter of the largest particles is not more than 500 μm.
6. the process according to any one of claims 1 to 5, wherein the soybeans are dried and peeled to obtain the bean cotyledon, and the bean cotyledon is mixed with water of 70 to 80 ℃ in a mass ratio of 1: (5-7) mixing and grinding to obtain the pulp.
7. the process according to any one of claims 1 to 6, further comprising the steps of heating to inactivate enzyme, vacuum flashing and cooling the slurry in sequence before homogenizing.
8. the process according to claim 7, wherein the temperature for heating and enzyme deactivation is 115 ℃ and 120 ℃ for 80 s;
the vacuum degree of the vacuum flash evaporation is-40 KPa to-60 KPa.
9. the process according to claim 7 or 8, wherein the cooling temperature is 0-10 ℃.
10. the method as set forth in any one of claims 1 to 9, further comprising the step of adding sugar, common salt and water to the homogenized slurry to prepare the same, and after the preparation is completed, sterilizing the same at 140 ℃ and 145 ℃ for not less than 8 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810558373.9A CN110547333A (en) | 2018-06-01 | 2018-06-01 | preparation process of soymilk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810558373.9A CN110547333A (en) | 2018-06-01 | 2018-06-01 | preparation process of soymilk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110547333A true CN110547333A (en) | 2019-12-10 |
Family
ID=68734868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810558373.9A Pending CN110547333A (en) | 2018-06-01 | 2018-06-01 | preparation process of soymilk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110547333A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120901A (en) * | 1994-09-06 | 1996-04-24 | 奚存库 | Bean milk producing technology |
| JP2002218933A (en) * | 2001-01-25 | 2002-08-06 | Mitsukan Group Honsha:Kk | Bean milk containing bean curd lees and method for producing the same and its utilization |
| US20070031576A1 (en) * | 2003-09-02 | 2007-02-08 | Hanmi Whole Soymilk Co., Ltd. | Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean |
| CN104286188A (en) * | 2014-09-22 | 2015-01-21 | 晋城市伊健食品有限公司 | Full bean milk and preparation method thereof |
-
2018
- 2018-06-01 CN CN201810558373.9A patent/CN110547333A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120901A (en) * | 1994-09-06 | 1996-04-24 | 奚存库 | Bean milk producing technology |
| JP2002218933A (en) * | 2001-01-25 | 2002-08-06 | Mitsukan Group Honsha:Kk | Bean milk containing bean curd lees and method for producing the same and its utilization |
| US20070031576A1 (en) * | 2003-09-02 | 2007-02-08 | Hanmi Whole Soymilk Co., Ltd. | Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean |
| CN104286188A (en) * | 2014-09-22 | 2015-01-21 | 晋城市伊健食品有限公司 | Full bean milk and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 姜梅: "超高压均质和热处理对豆乳、豆腐和豆腐皮特性的影响", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 林德荣等: "提高大豆膳食纤维中可溶性成分的方法", 《粮食加工》 * |
| 苏国万等: "均质压力对大豆分离蛋白乳浊液稳定性的影响", 《中国乳品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108740056B (en) | Production method of composite whole-bean curd and product thereof | |
| CN102524411B (en) | Soybean walnut milk and preparation method thereof | |
| CN106720920A (en) | A kind of soybean protein isolate preparation method for improving dissolubility, eliminating beany flavor | |
| CN107183647A (en) | A kind of preparation method of the full powder of instant type cyperue esculentus | |
| CN104256402A (en) | Pea fiber powder as well as application in meat products and production method thereof | |
| CN105595244A (en) | Preparation method of high-purity instant fruit powder | |
| CN111011526A (en) | Production method of full-component bean, nut and grain yoghourt and product thereof | |
| CN102232426B (en) | Method for producing instant uncongealed beancurd flour | |
| US20210153539A1 (en) | Production method for pure coconut powder without the use of foreign additives | |
| CN104705644B (en) | Potato nutritional rice and its manufacture method | |
| CN105104989B (en) | High cyanine vegetarian noodles and preparation method thereof | |
| CN103431328B (en) | Natural jackfruit powder and preparation method thereof | |
| CN110547333A (en) | preparation process of soymilk | |
| CN115644369B (en) | High-dietary-fiber instant chicken beancurd jelly and preparation method thereof | |
| CN107712091A (en) | A kind of inner ester bean curd and preparation method thereof | |
| CN104187790A (en) | Pea protein powder and application thereof to meat product and production method of pea protein powder | |
| CN110547332A (en) | preparation method of soybean milk | |
| CN1379990A (en) | Production method of full-utilization superfine instant soybean milk powder | |
| CN106398881A (en) | High-pressure cleaning agent for culture flask for processing of edible fungus solid drinks | |
| CN112586676A (en) | Method for preparing unfermented choerospondias axillaris flavor whole-bean soymilk | |
| CN1055470A (en) | Eliminate the beverage series and the preparation method of carrot peculiar smell | |
| CN107319213B (en) | Formula and preparation process of tasty and refreshing Chinese yam beverage | |
| CN109097500A (en) | A kind of brown sugar preparation method of rapid crystallization | |
| CN112869037B (en) | Soybean milk raw stock, preparation method thereof and soybean milk containing soybean milk raw stock | |
| CN109170764A (en) | A kind of lotus seeds mud and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |