CN112167351A - Processing method of high-quality soybean milk - Google Patents
Processing method of high-quality soybean milk Download PDFInfo
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- CN112167351A CN112167351A CN202011080482.8A CN202011080482A CN112167351A CN 112167351 A CN112167351 A CN 112167351A CN 202011080482 A CN202011080482 A CN 202011080482A CN 112167351 A CN112167351 A CN 112167351A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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Abstract
A processing method of high-quality soybean milk belongs to the technical field of soybean milk product processing. In order to further optimize the quality of the soybean milk, the method comprises the following steps: selecting clean soybeans with good quality, and controlling the water content to be 10-14%; dry cracking selected soybeans, and loosening soybean hulls through cracking; removing soybean hulls from the dehulled soybeans; adding the mixture into 2 times of ethanol solution, pouring the mixture into a grinder, and heating and grinding the mixture; adding proper amount of ethylene diamine tetraacetic acid into the soybean water slurry; the soybean water slurry is subjected to pressure cooking; carrying out high-pressure homogenization; sterilizing and removing fishy smell: pouring the soybean milk into a high-pressure reaction kettle, heating and boosting, introducing supercritical carbon dioxide, preserving heat and controlling pressure to remove fishy smell, quickly relieving pressure and standing to obtain the soybean milk for later use; concentrating and refrigerating at low temperature. The soybean milk is prepared by adding water into semen glycines, grinding into juice, and cooking. The soybean has high nutritive value, contains all the nutrient components of milk, but has the cholesterol content of nearly 0, and is a very healthy food material.
Description
Technical Field
The invention belongs to the technical field of processing of soybean milk products, and particularly relates to a processing method of high-quality soybean milk.
Background
The soybean milk is prepared from soybean by cleaning, peeling, soaking, grinding, separating pulp and residue, vacuum deodorizing, concocting, homogenizing, sterilizing, and packaging. The soybean products are deeply processed by the industrially produced soybean milk through modern scientific technology and equipment. There are many types, but the concentration of protein and the fat content vary widely from the viewpoint of the composition.
The soybean milk can be divided into 3 kinds of soybean milk, processed soybean milk and soybean milk beverage. Soybean milk is a beverage obtained by adding water to whole soybean, squeezing, heating and filtering, wherein the soybean solid content should be more than 8%, but no other components should be added. The processed soybean milk is a milky beverage prepared from whole soybean or defatted soybean by the above method, or powdered soybean milk by adding water to obtain liquid, and adding vegetable oil, sugar, salt and emulsifier, and has soybean solid content of more than 6%. The soybean milk beverage is different from the former two, and is a beverage (soybean solid content should be more than 2%) prepared by adding fruit, vegetable juice, cereal, milk and other flavor raw materials into soybean milk or processed soybean milk, and the solid content of the flavor raw materials should not exceed 2%. In addition, the soybean milk can be used as a material for fermented foods, frozen foods, seasonings, noodles, and snacks. The most important links of the preparation technology of the soybean milk are deodorization and protein extraction. The raw materials for making the soybean milk are selected more than those for making the bean curd. The raw material soybean can be used directly, or dried and peeled soybean can be used.
The soybeans should be soaked in water for one day and one night. The weight of the water-absorbing agent can reach 2.2 to 2.3 times of the original weight after the water-absorbing agent fully absorbs water. The impregnated soybeans are ground with water while being ground with a stone mortar or a grinding wheel mill, and the finer the soybean is, the better the soybean is. The ground bean juice is heated. The heating process can dissolve out protein, fat and other components in soybean to form soybean milk, deactivate harmful substances, and kill microbes attached to soybean. In order to sufficiently obtain the above-mentioned effects and not to cause browning of the soybean juice, the heating temperature and heating time of the soybean juice are also considered.
Disclosure of Invention
The invention provides a processing method of high-quality soybean milk in order to further optimize the quality of the soybean milk.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a processing method of high-quality soybean milk comprises the following steps:
the method comprises the following steps: selecting clean soybeans with good quality, and controlling the water content to be 10-14%;
step two: dry cracking selected soybeans, and loosening soybean hulls through cracking;
step three: removing soybean hulls from the dehulled soybeans;
step four: adding the hulled soybeans into 2 times of ethanol solution, and pouring the mixture into a grinder to heat and grind the mixture into pulp;
step five: adding proper amount of ethylene diamine tetraacetic acid into the soybean water slurry;
step six: the soybean water slurry is subjected to pressure cooking at the temperature of 105-121 ℃ for 10 minutes;
step seven: carrying out high-pressure homogenization;
step eight: centrifuging the soybean water slurry for 2-5 minutes;
step nine: adding fat, carbohydrate (including sugar), vitamins and inorganic substances into the liquid obtained by centrifugal extraction;
step ten: the soybean milk prepared according to the formula is 106-246 kg/cm2Homogenizing under pressure of (1);
step eleven: sterilizing and removing fishy smell: pouring the soybean milk into a high-pressure reaction kettle, heating and boosting, introducing supercritical carbon dioxide, preserving heat and controlling pressure, removing fishy smell, quickly relieving pressure and standing to obtain the soybean milk for later use;
step twelve: concentrating and refrigerating at low temperature.
Further, in the seventh step, the high-pressure homogenizing is performed for 1-5 times at a pressure of 70-200 MPa.
Furthermore, the pressure range of the high-pressure homogenization is 100MPa, and the soybean milk flavor can be obviously improved after the homogenization is carried out for 2 times.
Further, in the eleventh step, the heat preservation time is 3-5min, the temperature of the high-pressure kettle is increased to 80-100 ℃, the pressure is increased to 15-18MPa, the fishy smell removing treatment time is 2-3h, the pressure is released, the standing temperature is 70-80 ℃, and the standing time is 10-20 min.
Further, in a twelfth step, the temperature of the concentration is 80-85 ℃.
Further, the method further comprises the step thirteen: after the processes, the soybean milk is processed into the soybean milk powder.
Further, in the thirteenth step, the method for processing the soybean milk into the soybean milk powder is spray drying, chemical drying or freeze drying.
Compared with the prior art, the invention has the beneficial effects that:
(1) the soybean milk is prepared by adding water into semen glycines, grinding into juice, and cooking. The soybean has high nutritive value, contains all the nutrient components of milk, but has the cholesterol content of nearly 0, and is a very healthy food material. The method can save soybean material by more than 15% compared with other methods. For example, a batch of products requiring 160 kg of soybean meal can be produced, and 31-36 kg of soybeans can be saved.
(2) According to the invention, the ethanol solution with the purity of 20% is mixed with the soybeans and ground into slurry, so that the nutritional ingredients in the soybeans can be effectively extracted, the purity of the solution obtained by later-stage centrifugation is higher, and meanwhile, the obtained protein is modified, so that the dissolubility of the soybean milk powder is improved, and the soybean milk powder is more convenient to brew and drink;
(3) according to the invention, the obtained soybean milk is subjected to deodorization treatment by using supercritical carbon dioxide, the supercritical carbon dioxide is introduced into the soybean milk at high temperature and high pressure to enable the carbon dioxide and the soybean milk to be mutually dissolved, after the pressure is rapidly released, the solubility of the carbon dioxide is changed, the carbon dioxide is recovered to be in a gas state and overflows from the soybean milk, the beany flavor in the soybean milk can be effectively removed, and the soybean milk powder has good flavor and taste.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art without any creative work based on the embodiments of the present invention belong to the protection scope of the present invention.
The invention provides a preparation method of soybean milk, which comprises the nutrition of whole beans, and the raw materials are fully processed and utilized; the soybean dregs in the soybean milk mainly contain soybean cellulose, so that the soybean milk can regulate intestinal tracts and promote the metabolism of other nutrient substances. The soybean milk beverage is prepared by utilizing the soybean milk and the flavor substances, and the soybean milk beverage also contains rich cellulose, can adjust intestinal tracts and promote the metabolism of other nutrient substances; and the milk powder has diversified tastes, is more popular with young people, and provides more product choices for lactose intolerance people and vegetarian people.
The first embodiment is as follows: the embodiment describes a processing method of high-quality soybean milk, which comprises the following steps:
the method comprises the following steps: selecting clean soybeans with good quality, and controlling the water content to be 10-14%;
step two: dry cracking selected soybeans, and loosening soybean hulls through cracking;
step three: sieving the dehulled soybeans to remove the hulls, i.e., passing the cracked soybeans through an air stream between one end of a conveyor and the other end of the conveyor to allow the hulls to fall freely away from the soybeans; this step can be performed using a suitable machine for shelling;
step four: adding the hulled soybeans into 2 times of ethanol solution, and pouring the mixture into a grinder to heat and grind the mixture into pulp; according to the invention, the ethanol solution with the purity of 20% is mixed with the soybeans and ground into slurry, so that the nutritional ingredients in the soybeans can be effectively extracted, the purity of the solution obtained by later-stage centrifugation is higher, and meanwhile, the obtained protein is modified, so that the dissolubility of the soybean milk powder is improved, and the soybean milk powder is more convenient to brew and drink;
step five: adding proper amount of ethylene diamine tetraacetic acid into the soybean water slurry;
step six: the soybean water slurry is subjected to pressure cooking at the temperature of 105-121 ℃ for 10 minutes;
step seven: directly homogenizing the cooked soybean water slurry under high pressure without any separation; the aqueous slurry formed by the soybean flakes is also good in dispersibility after being steamed at high pressure.
Step eight: centrifuging the soybean water slurry for 2-5 minutes;
step nine: adding fat, carbohydrate (including sugar), vitamins and inorganic substances into the liquid obtained by centrifugal extraction;
step ten: the soybean milk prepared according to the formula is 106-246 kg/cm2Homogenizing under pressure of (1); there are no special requirements for the homogenizer;
step eleven: sterilizing and removing fishy smell: pouring the soybean milk into a high-pressure reaction kettle, heating and boosting, introducing supercritical carbon dioxide, preserving heat and controlling pressure to remove fishy smell, quickly relieving pressure and standing to obtain the soybean milk for later use;
step twelve: concentrating and refrigerating at low temperature. The concentrated soy milk is placed in a freezer to meet the temperature requirements of the product. The soybean milk is packaged after being refrigerated, and the effect is the same as that of fresh soybean milk when being sold.
The second embodiment is as follows: in the seventh step, the high-pressure homogenization is performed for 1-5 times under a pressure of 70-200 MPa.
The third concrete implementation mode: in the processing method of high-quality soybean milk according to the second embodiment, the high-pressure homogenization pressure range is 100MPa, and the high-pressure homogenization is performed for 2 times, so that the flavor of the soybean milk can be obviously improved.
The fourth concrete implementation mode: in the eleventh step, the heat preservation time is 3-5min, the autoclave is heated to 80-100 ℃, the pressure is increased to 15-18MPa, the fishy smell removing treatment time is 2-3h, the pressure is released, the standing temperature is 70-80 ℃, and the standing time is 10-20 min.
The fifth concrete implementation mode: in a specific embodiment, the processing method of high-quality soybean milk includes a twelfth step, in which the concentration temperature is 80-85 ℃.
The sixth specific implementation mode: the processing method of high-quality soybean milk in the specific embodiment one further comprises the thirteen steps: after the processes, the soybean milk is processed into the soybean milk powder.
The seventh embodiment: in a thirteenth embodiment, the method for processing soybean milk into soybean milk powder includes spray drying, chemical drying or freeze drying. The drying oven can introduce nitrogen or carbon dioxide by using a compressor, and the produced soybean milk powder is milky in color, loose in structure, unique in instant property and satisfactory in taste. The water content of the box is 2-4.5%, and nitrogen can be further filled after the box is placed in the box.
It is obvious to the person skilled in the art that the invention is not restricted to details of the above-described exemplary embodiments, but that the invention can be implemented in other combinations without departing from the spirit or essential characteristics of the invention. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A processing method of high-quality soybean milk is characterized in that: the method comprises the following steps:
the method comprises the following steps: selecting clean soybeans with good quality, and controlling the water content to be 10-14%;
step two: dry cracking selected soybeans, and loosening soybean hulls through cracking;
step three: removing soybean hulls from the dehulled soybeans;
step four: adding the hulled soybeans into 2 times of ethanol solution, and pouring the mixture into a grinder to heat and grind the mixture into pulp;
step five: adding proper amount of ethylene diamine tetraacetic acid into the soybean water slurry;
step six: the soybean water slurry is subjected to pressure cooking at the temperature of 105-121 ℃ for 10 minutes;
step seven: carrying out high-pressure homogenization;
step eight: centrifuging the soybean water slurry for 2-5 minutes;
step nine: adding fat, carbohydrate, vitamins and inorganic substances into the centrifugally extracted liquid;
step ten: the soybean milk prepared according to the formula is 106-246 kg/cm2Homogenizing under pressure of (1);
step eleven: sterilizing and removing fishy smell: pouring the soybean milk into a high-pressure reaction kettle, heating and boosting, introducing supercritical carbon dioxide, preserving heat and controlling pressure to remove fishy smell, quickly relieving pressure and standing to obtain the soybean milk for later use;
step twelve: concentrating and refrigerating at low temperature.
2. The processing method of high-quality soybean milk according to claim 1, characterized in that: the method further comprises a seventh step of homogenizing for 1-5 times under the pressure of 70-200 MPa.
3. The processing method of high-quality soybean milk according to claim 2, characterized in that: the method also comprises the step of homogenizing for 2 times at the high-pressure homogenizing pressure range of 100 MPa.
4. The processing method of high-quality soybean milk according to claim 1, characterized in that: in the eleventh step, the heat preservation time is 3-5min, the temperature of the high-pressure kettle is raised to 80-100 ℃, the pressure is raised to 15-18MPa, the fishy smell removing treatment time is 2-3h, the pressure is relieved, the standing temperature is 70-80 ℃, and the standing time is 10-20 min.
5. The processing method of high-quality soybean milk according to claim 1, characterized in that: in a twelfth step, the temperature of the concentration is 80-85 ℃.
6. The processing method of high-quality soybean milk according to claim 1, characterized in that: the method further comprises the step thirteen: after the processes, the soybean milk is processed into the soybean milk powder.
7. The processing method of high-quality soybean milk according to claim 6, characterized in that: in the thirteen step, the method for processing the soybean milk into the soybean milk powder is spray drying, chemical drying or freeze drying.
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| CN202011080482.8A CN112167351A (en) | 2020-10-10 | 2020-10-10 | Processing method of high-quality soybean milk |
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| CN202011080482.8A CN112167351A (en) | 2020-10-10 | 2020-10-10 | Processing method of high-quality soybean milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176971A (en) * | 2022-06-24 | 2022-10-14 | 黑龙江冰泉多多保健食品有限责任公司 | Radix puerariae soybean protein powder with liver protection effect and preparation method thereof |
| CN115251307A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Preparation method of soybean milk powder with low beany flavor |
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| CN86101740A (en) * | 1985-03-19 | 1986-09-17 | 韦恩州立大学 | Calcium fortified soy milk |
| CN103583699A (en) * | 2013-11-22 | 2014-02-19 | 东北农业大学 | Preparation method of high-nutrition instant soybean milk powder |
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- 2020-10-10 CN CN202011080482.8A patent/CN112167351A/en active Pending
Patent Citations (5)
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| CN86101740A (en) * | 1985-03-19 | 1986-09-17 | 韦恩州立大学 | Calcium fortified soy milk |
| CN103583699A (en) * | 2013-11-22 | 2014-02-19 | 东北农业大学 | Preparation method of high-nutrition instant soybean milk powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176971A (en) * | 2022-06-24 | 2022-10-14 | 黑龙江冰泉多多保健食品有限责任公司 | Radix puerariae soybean protein powder with liver protection effect and preparation method thereof |
| CN115251307A (en) * | 2022-07-06 | 2022-11-01 | 东北农业大学 | Preparation method of soybean milk powder with low beany flavor |
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