CN111053119A - Soymilk preparation method for improving stability and soymilk - Google Patents
Soymilk preparation method for improving stability and soymilk Download PDFInfo
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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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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention provides soymilk with improved stability and a preparation method thereof, wherein the method comprises the following steps: (1) preparing soybean milk; (2) blending: adding a thickening agent into the soybean milk, adding an emulsifier at intervals of 5.5-7.5 min, and uniformly stirring; (3) homogenizing and sterilizing: homogenizing and sterilizing the prepared solution; (4) and (6) aseptic canning. According to the method, the thickening agent is added at first and then the emulsifying agent is added at intervals in the blending process, so that the time of layering phenomena of the soybean milk product caused by fat floating and protein sinking is prolonged, and the stability of the soybean milk product is improved. According to the invention, the time interval for adding the thickening agent and the emulsifying agent is optimized and controlled in the preparation process, so that the obtained soymilk has good stability and good sensory property evaluation, and through the sensory evaluation, the soymilk product has low turbidity, moderate viscosity, almost no fat floating and protein sinking, delicate mouthfeel of the soymilk and obvious characteristic taste.
Description
Technical Field
The invention relates to soymilk with improved stability and a preparation method thereof, belonging to the technical field of processing of bean products.
Background
The soybean milk is prepared by using soybean as main raw material and through soaking, grinding, boiling, blending, homogenizing and sterilizing. The soymilk contains rich protein, various vitamins and mineral substances, has higher nutritional value, has thick and fragrant taste, is smooth but not greasy, and is a very healthy and nutritional drink.
The fat floating phenomenon in the soymilk is caused by the fact that part of fat separation systems in raw materials float on the liquid surface in a fat layer or fat sheet mode, the fat content in soybeans is high, the addition amount of the soybeans is large, or the use of additives is reduced in the processing process, so that the fat floating amount is increased to a certain extent, and the fat is suspended. The aggregation and precipitation of protein in the soybean milk product mean that partial protein in a vegetable protein beverage system is aggregated together through interaction, and a product area with darker color and larger particle diameter is formed at the bottom of the system. Generally, the higher the protein content in soybean, the more the soybean is added, the protein aggregation and precipitation can be caused, the precipitation amount can be directly influenced, and meanwhile, the processing technology of the product including the pulping fineness and the homogenizing pressure can also have certain influence on the protein aggregation and precipitation. The product with the phenomena of protein sinking and fat floating can be normally drunk in the shelf life, does not cause harm to human bodies, does not change the nutritive value, but reduces the taste experience of consumers and influences the repurchase desire of the consumers.
The prior art mainly solves the problems of fat floating and protein sinking of the soymilk product by increasing the grinding fineness of raw materials, increasing the homogenizing strength and adding a stabilizing agent. The grinding fineness and the homogenizing strength of the raw materials have high requirements on equipment, and the investment cost of the equipment in the industrial production process is very expensive. The food stabilizer is a food additive which can make food form and keep form and texture stable, and has the characteristics of low cost, easy obtaining and convenient use. Therefore, the stability is improved by controlling and optimizing the addition modes of the thickening stabilizer and the emulsion stabilizer, and the method has great application value.
CN106387067A discloses a chocolate soymilk and a preparation method thereof. The chocolate soymilk consists of 8-9% of soybeans, 0.1-1% of whole milk powder, 6-8% of white granulated sugar, 0.1-1% of cocoa powder, 0.3-0.5% of compound emulsifying thickener and the balance of water; the chocolate soymilk disclosed by the invention can resist high temperature and long-time sterilization by optimizing the proportion of the emulsifier and the stabilizer, and can be kept stable in the long-time storage process without fat floating and protein precipitation. CN108013149A discloses a soymilk and its preparation method; the soymilk is mainly prepared from the following components in parts by weight: 1 part of soybean, 0.22-0.56 part of cane sugar and 0.014-0.068 part of stabilizer; the stabilizer comprises the following components in percentage by weight: microcrystalline cellulose, carrageenan, wherein 65-77% of diacetyl tartaric acid monoglyceride, 2.4-3.8% of diacetyl tartaric acid monoglyceride and 19.2-32.5% of diacetyl tartaric acid monoglyceride are added; the invention uses a special process to process the soybean milk without bean flavor, and then uses the soybean milk without bean flavor and a self-made stabilizing system to prepare the soybean milk containing grain particles. None of the above patents relate to the operation of adding thickening stabilizers and emulsion stabilizers at intervals in the process of preparing soymilk.
Disclosure of Invention
In order to solve the problems, the invention provides soymilk with improved stability and a preparation method thereof, which prolong the time of the soymilk product in the layering phenomenon caused by fat floating and protein sinking by controlling the time interval of the addition of a thickening agent and an emulsifying agent in the preparation process and improve the stability of the soymilk product.
The technical scheme adopted by the application is as follows:
the invention provides a preparation method of soymilk with improved stability, which comprises the following steps:
(1) preparing soybean milk: preparing soybean milk by using beans as raw materials;
(2) blending: adding a thickening agent into the soybean milk, adding an emulsifying agent at an interval of 5.5-7.5 min, and uniformly stirring;
(3) homogenizing and sterilizing: homogenizing and sterilizing the solution prepared in the step (3);
(4) and (6) aseptic canning.
In the preparation method of the soymilk, the thickening agent is added firstly in the blending process, and the emulsifier is added at certain intervals for micro adjustment, so that the unexpected technical effect of prolonging the time of the layering phenomenon of the soymilk is achieved; under the condition of not changing the process flow and increasing the process equipment, the stability of the soymilk product is effectively improved.
In the invention, the thickening agent is microcrystalline cellulose, hydroxyethyl cellulose, carboxymethyl cellulose or hydroxypropyl methyl cellulose; the emulsifier is polyglycerol fatty acid ester, polysorbate fatty acid ester or polyoxyethylene stearate.
Preferably, the thickener is microcrystalline cellulose, and the emulsifier is a polyglycerin fatty acid ester; more preferably, the microcrystalline cellulose and the polyglycerin fatty acid ester are added after dispersed and dissolved in hot water. The microcrystalline cellulose is used as edible fiber and is a safe and reliable food additive, and the polyglycerol fatty acid ester is a polyhydroxy ester nonionic surfactant with excellent performance. The time interval of adding the microcrystalline cellulose and the polyglycerol fatty acid ester is optimally controlled, and the layering phenomenon of the soymilk can be effectively inhibited.
In the invention, the soybean milk contains 0.01-0.1% by mass of a thickening agent, 0.01-0.1% by mass of an emulsifier and 8-16% by mass of beans. Preferably, the weight percentage of the thickening agent is 0.05%, the weight percentage of the emulsifying agent is 0.05%, and the weight percentage of the beans is 10%. The soy milk also contains water, preferably deionized water. The soybean milk can also contain white granulated sugar, salt and the like, wherein the white granulated sugar, the salt and the like are added in the blending process, the mass percentage of the white granulated sugar can be 3-10%, and the mass percentage of the salt can be 0.1-0.5%; preferably, the mass percentage of the white granulated sugar is 5 percent, and the mass percentage of the salt is 0.4 percent.
In the step (2), the interval time between the addition of the thickening agent and the emulsifier is 5.5-7.5 min, preferably, the interval time between the addition of the thickening agent and the emulsifier is 5-7 min, and more preferably, the interval time between the addition of the thickening agent and the emulsifier is 6 min. After the time interval of adding the thickening agent and the emulsifying agent is shortened or prolonged, the time of the soybean milk showing fat floating and protein sinking layering phenomena is advanced to different degrees.
In the step (1), the soybean milk is prepared by peeling beans by a dry method, soaking by a wet method, grinding the beans into thick liquid, removing residues and boiling the thick liquid. The invention combines the dry method and the wet method two-step pretreatment process in the manufacturing process, improves the efficiency of preparing the soybean milk and the stability of the flavor of the soybean milk product, and ensures the stability of the flavor and the property of the obtained soybean milk product by matching with the process of controlling the time interval of adding the thickening agent and the emulsifying agent in the blending process.
Particularly preferably, the dry peeling operation is as follows: roasting beans at 70-90 ℃ for 60-70 min, carrying out dry treatment, and then cooling and peeling; preferably, the beans are baked at 85 deg.C for 65min and then rapidly cooled for dehulling.
The specific operation of the wet soaking is as follows: adding the peeled beans into hot water at the temperature of 80-90 ℃, adding baking soda (sodium bicarbonate), soaking for 10-20 min, and washing for 2-4 times; preferably, hot water of 90 ℃ and 5% of baking soda are added for dissolution, stirring and soaking for 15min, and then washing is carried out for 3 times.
The specific operations of grinding and deslagging are as follows: grinding soaked beans in a colloid mill centrifuge for deslagging, grinding diluted bean dregs in a secondary colloid mill centrifuge for deslagging, and filtering the soybean milk after deslagging.
The specific operation of the soybean milk cooking is as follows: and when the temperature of the soybean milk reaches 90-95 ℃, boiling for 5-15 min. Preferably, the soybean milk is cooked for 9min at a temperature of 93 deg.C.
In the step (2), the soybean milk is placed in a shearing tank, the thickening agent is added, the emulsifying agent is added after the interval of 5.5-7.5 min, and the soybean milk is sheared for 5-15 min. Preferably, the thickening agent is added, the emulsifying agent is added after 6min of interval, and the shearing is carried out for 10 min.
In the step (3), the homogenizing pressure is 20-30 MPa, and the temperature is 70-75 ℃; the sterilization is ultrahigh-temperature instantaneous sterilization, the temperature of the ultrahigh-temperature instantaneous sterilization is 130-140 ℃, and the time is 5-15 s. Preferably, the homogenizing pressure is 25MPa, and the temperature is 72 ℃; UHT sterilization was carried out at 135 ℃ for 10 s.
Preferably, the beans are one or more than two of soybeans, black beans, red beans and chickpeas, and soybeans are more preferred. The soybeans, the black beans, the red beans and the chickpeas have slight difference in the aspects of soaking, pulp boiling temperature, time and the like in the preparation process, but the stability of the product can be improved by controlling the time interval of adding the thickening agent and the emulsifying agent.
In the step (4), the PET (polyethylene terephthalate) bottle is used as a container for aseptic filling. The combination of ultra-high temperature instantaneous sterilization ensures the aseptic condition required by the preservation of the soymilk product and improves the stability of the soymilk product.
The present invention also provides the soymilk prepared by the above preparation method, which has good stability by controlling the time interval of the addition of the thickener and emulsifier during the preparation process. The prepared soymilk product not only has good stability, but also has higher sensory evaluation score.
The invention has the beneficial effects that:
(1) according to the method, the thickening agent is added at first and then the emulsifying agent is added at intervals in the blending process, so that the time of layering phenomena of the soybean milk product caused by fat floating and protein sinking is prolonged, and the stability of the soybean milk product is improved.
(2) According to the invention, the time interval for adding the thickening agent and the emulsifying agent is optimized and controlled in the preparation process, so that the obtained soymilk has good stability and good sensory property evaluation, and through the sensory evaluation, the soymilk product has low turbidity, moderate viscosity, almost no fat floating and protein sinking, delicate mouthfeel of the soymilk and obvious characteristic taste.
(3) The method is simple, easy to operate, low in cost and capable of realizing large-scale production; the prepared soymilk product can not only ensure no layering phenomenon in the shelf life, but also has stable flavor and property and good taste.
Drawings
FIG. 1 is a process flow diagram of the soy milk production method of the present invention;
FIG. 2 is a graph showing the effect of time intervals between addition of thickener and emulsifier on the stratification of soy milk in the method of the present invention.
Detailed Description
The present invention is described in detail with reference to specific examples, which are provided to facilitate the understanding of the technical solutions of the present invention by those skilled in the art, and the implementation or use of the present invention is not limited by the description of the present invention.
In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, if not specified. The methods in the examples are conventional in the art unless otherwise specified.
Referring to FIG. 1, the process flow diagram of the preparation method of the following examples 1 to 4 can be seen.
Example 1
A preparation method of soymilk with improved stability comprises the following raw materials by mass percent: 10% of soybean, 0.05% of microcrystalline cellulose, 0.05% of polyglycerol fatty acid ester and 5% of white granulated sugar, wherein the specific operation steps of the soybean milk are as follows:
(1) preparing soybean milk:
① preprocessing semen glycines, baking qualified semen glycines at 85 deg.C for 65min, drying, rapidly cooling, peeling, adding 90 deg.C hot water, adding sodium bicarbonate (the weight of sodium bicarbonate is 5% of the final soybean milk), dissolving, stirring, soaking for 15min, and washing for 3 times;
② grinding, grinding soaked semen glycines into slurry with colloid mill centrifuge with 150 mesh sieve, diluting bean dregs with water, grinding with colloid mill centrifuge for the second time, removing residue, and filtering with vibrating screen (200 mesh sieve);
③ decocting the soybean milk at 93 deg.C for 9 min;
(2) blending: adding white sugar into cooked slurry, stirring to dissolve completely, adding microcrystalline cellulose, adding polyglycerol fatty acid ester at intervals of 6min, and shearing for 10 min;
(3) homogenizing and sterilizing: homogenizing the prepared solution at 72 ℃ and 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 135 deg.C for 10 s;
(4) aseptic canning
Sterilizing, and performing aseptic cold filling by using PET as a container.
Example 2
A preparation method of soymilk with improved stability comprises the following raw materials by mass percent: 12% of soybean, 0.02% of hydroxyethyl cellulose, 0.04% of polyoxyethylene stearate and 4% of white granulated sugar, wherein the preparation method of the soybean milk comprises the following specific operation steps:
(1) preparing soybean milk:
① preprocessing semen glycines, baking qualified semen glycines at 80 deg.C for 70min, drying, rapidly cooling, peeling, adding 90 deg.C hot water, adding sodium bicarbonate (the weight of sodium bicarbonate is 6% of the final soybean milk), dissolving, stirring, soaking for 20min, and washing for 4 times;
② grinding, grinding soaked semen glycines into slurry with colloid mill centrifuge with 150 mesh sieve, diluting bean dregs with water, grinding with colloid mill centrifuge for the second time, removing residue, and filtering with vibrating screen (200 mesh sieve);
③ decocting the soybean milk at 90 deg.C for 15 min;
(2) blending: adding white sugar into the cooked slurry, stirring to dissolve completely, adding hydroxyethyl cellulose, adding polyoxyethylene stearate at an interval of 7min, and shearing for 8 min;
(3) homogenizing and sterilizing: homogenizing the prepared solution at 70 deg.C under 28 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 130 deg.C for 15 s;
(4) aseptic canning
Sterilizing, and performing aseptic cold filling by using PET as a container.
Example 3
A preparation method of soymilk with improved stability comprises the following raw materials by mass percent: 14% of soybean, 0.05% of carboxymethyl cellulose, 0.03% of polysorbate, and 8% of white granulated sugar, wherein the specific operation steps of the soymilk preparation method are as follows:
(1) preparing soybean milk:
① preprocessing semen glycines, baking qualified semen glycines at 90 deg.C for 60min, drying, rapidly cooling, peeling, adding 90 deg.C hot water, adding sodium bicarbonate (the weight of sodium bicarbonate is 5% of the final soybean milk), dissolving, stirring, soaking for 10min, and washing for 2 times;
② grinding, grinding soaked semen glycines into slurry with colloid mill centrifuge with 150 mesh sieve, diluting bean dregs with water, grinding with colloid mill centrifuge for the second time, removing residue, and filtering with vibrating screen (200 mesh sieve);
③ decocting the soybean milk at 95 deg.C for 12 min;
(2) blending: adding white sugar into the cooked slurry, stirring to dissolve completely, adding carboxymethyl cellulose, adding polysorbate after 4.5min, and shearing for 12 min;
(3) homogenizing and sterilizing: homogenizing the prepared solution at 72 ℃ and 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 140 deg.C for 5 s;
(4) aseptic canning
Sterilizing, and performing aseptic cold filling by using PET as a container.
Example 4
A preparation method of soymilk with improved stability comprises the following raw materials by mass percent: 10% of soybean, 0.05% of hydroxypropyl methyl cellulose, 0.05% of polyglycerol fatty acid ester and 5% of white granulated sugar, wherein the specific operation steps of the soybean milk are as follows:
(1) preparing soybean milk:
① preprocessing semen glycines, baking qualified semen glycines at 85 deg.C for 65min, drying, rapidly cooling, peeling, adding 90 deg.C hot water, adding sodium bicarbonate (the weight of sodium bicarbonate is 4% of the final soybean milk), dissolving, stirring, soaking for 12min, and washing for 2 times;
② grinding, grinding soaked semen glycines into slurry with colloid mill centrifuge with 150 mesh sieve, diluting bean dregs with water, grinding with colloid mill centrifuge for the second time, removing residue, and filtering with vibrating screen (200 mesh sieve);
③ decocting the soybean milk at 95 deg.C for 10 min;
(2) blending: adding white sugar into cooked slurry, stirring to dissolve completely, adding hydroxypropyl methylcellulose, adding polyglycerol fatty acid ester at interval of 6.5min, and shearing for 12 min;
(3) homogenizing and sterilizing: homogenizing the prepared solution at 70 deg.C under 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 130 deg.C for 12 s;
(4) aseptic canning
Sterilizing, and performing aseptic cold filling by using PET as a container.
Comparative example 1
A preparation method of soymilk comprises the following specific operation steps:
in the step (2), microcrystalline cellulose and polyglycerin fatty acid ester were added at the same time, and the mixture was sheared for 10min, and the other steps were the same as in example 1.
Comparative example 2
A preparation method of soymilk comprises the following specific operation steps:
adding microcrystalline cellulose in step (2), adding polyglycerol fatty acid ester after 2min, and shearing for 10min, wherein the other steps are the same as those in example 1.
Comparative example 3
A preparation method of soymilk comprises the following specific operation steps:
adding microcrystalline cellulose in step (2), adding polyglycerol fatty acid ester at intervals of 4min, and shearing for 10min, wherein the other steps are the same as those in example 1.
Comparative example 4
A preparation method of soymilk comprises the following specific operation steps:
adding microcrystalline cellulose in step (2), adding polyglycerol fatty acid ester after 8min, and shearing for 10min, wherein the other steps are the same as those in example 1.
Comparative example 5
A preparation method of soymilk comprises the following specific operation steps:
adding microcrystalline cellulose in step (2), adding polyglycerol fatty acid ester at an interval of 10min, and shearing for 10min, wherein the other steps are the same as those in example 1.
Examples of the experiments
The soymilk obtained in example 1 and comparative examples 1 to 5 was stored at 23 ± 2 ℃ at room temperature with a humidity of 50% to 60%, and the time for the occurrence of the delamination phenomenon of the soymilk product was observed, and the obtained results are shown in fig. 2.
As shown in fig. 2, the soymilk prepared in example 1 has layering phenomena of fat floating and protein sinking on day 21, and in comparative examples 1 to 5, the layering phenomena occur in different degrees of advance after the time interval of adding microcrystalline cellulose and polyglycerol fatty acid ester is shortened or increased, which shows that the soymilk preparation method of the invention has certain inhibition effect on the layering phenomena of the soymilk by adding the thickening agent and the emulsifying agent at proper time intervals.
Sensory evaluation criteria: taking 20 persons as an evaluation group, taking the soymilk products prepared in the examples 1-4 and the comparative examples 1-5 as samples, wherein each evaluation person independently carries out each evaluation, the evaluation persons do not communicate with each other, the samples are rinsed with clear water and are fully divided into 100 parts, the sensory evaluation standard is shown in table 1, and the sensory evaluation result is shown in table 2.
As can be seen from table 2, in the embodiments 1 to 4 of the present invention, the interval time between the addition of the thickener and the emulsifier is optimally controlled, so that the obtained soy milk product has a high sensory evaluation score, and through the sensory evaluation, the soy milk product has low turbidity, moderate viscosity, almost no fat floating and protein sinking, fine and smooth mouthfeel of the soy milk, and an obvious characteristic taste. In comparative examples 1 to 5, after the time intervals for adding the microcrystalline cellulose and the polyglycerol fatty acid ester were shortened or increased, the scores of the sensory evaluation results were decreased to different degrees, which indicates that the method for preparing soymilk of the present invention can improve the scores of the sensory evaluation results by adding the thickener and the emulsifier at appropriate time intervals.
TABLE 1 soymilk sensory Scoring standards
TABLE 2 sensory evaluation results
The above description is only an example of the present application, and the protection scope of the present application is not limited by these specific examples, but is defined by the claims of the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. A method of preparing soymilk with improved stability, said method comprising the steps of:
(1) preparing soybean milk: preparing soybean milk by using beans as raw materials;
(2) blending: adding a thickening agent into the soybean milk, adding an emulsifier at intervals of 5.5-7.5 min, and uniformly stirring;
(3) homogenizing and sterilizing: homogenizing and sterilizing the solution prepared in the step (3);
(4) and (6) aseptic canning.
2. A method of producing soymilk according to claim 1, characterized in that said thickening agent is microcrystalline cellulose, hydroxyethyl cellulose, carboxymethyl cellulose or hydroxypropylmethyl cellulose; the emulsifier is polyglycerol fatty acid ester, polysorbate fatty acid ester or polyoxyethylene stearate.
3. A method of producing soymilk according to claim 2, characterized in that said thickener is microcrystalline cellulose and said emulsifier is a polyglycerol fatty acid ester.
4. The method for preparing soymilk according to claim 1, wherein the soymilk comprises 0.01 to 0.1 mass percent of a thickener, 0.01 to 0.1 mass percent of an emulsifier, and 8 to 16 mass percent of beans.
5. The method for preparing soybean milk according to any one of claims 1 to 4, wherein the interval between the addition of the thickener and the emulsifier in the step (2) is 5 to 7 min.
6. The method for preparing soymilk according to claim 1, wherein in the step (1), the soymilk is prepared by dry-process peeling of beans, wet-process soaking, grinding into milk and removing the residue, and boiling the milk.
7. A method of producing soymilk according to claim 5, characterized in that the dry peeling is carried out as follows: roasting beans at 70-90 ℃ for 60-70 min, carrying out dry treatment, and then cooling and peeling;
and/or the wet soaking is performed as follows: adding peeled beans into hot water at the temperature of 80-90 ℃, adding baking soda, soaking for 10-20 min, and washing for 2-4 times;
and/or the specific operation of refining and deslagging is as follows: grinding the soaked beans in a colloid mill centrifuge for deslagging, grinding the diluted bean dregs in a secondary colloid mill centrifuge for deslagging, and filtering the soybean milk after deslagging;
and/or the specific operation of cooking the pulp is as follows: and when the temperature of the soybean milk reaches 90-95 ℃, boiling for 5-15 min.
8. The method for preparing soymilk according to claim 1, wherein in the step (2), the soymilk is put into a shearing tank, the thickener is added, the emulsifier is added after 5.5 to 7.5min, and the shearing is carried out for 5 to 15 min.
9. The method for preparing soybean milk according to claim 1, wherein in the step (3), the homogenization pressure is 20 to 30MPa, and the temperature is 70 to 75 ℃;
and/or the sterilization is ultrahigh-temperature instant sterilization, the temperature of the ultrahigh-temperature instant sterilization is 130-140 ℃, and the time is 5-15 s.
10. Soymilk made by the method according to any one of claims 1 to 9, having good stability by controlling the time interval between the addition of thickeners and emulsifiers during the preparation process.
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