CN112869034A - Soybean milk raw stock, soybean milk containing soybean milk raw stock, and preparation method and device of soybean milk raw stock - Google Patents
Soybean milk raw stock, soybean milk containing soybean milk raw stock, and preparation method and device of soybean milk raw stock Download PDFInfo
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- CN112869034A CN112869034A CN201911205076.7A CN201911205076A CN112869034A CN 112869034 A CN112869034 A CN 112869034A CN 201911205076 A CN201911205076 A CN 201911205076A CN 112869034 A CN112869034 A CN 112869034A
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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 invention provides soybean milk raw stock, soybean milk containing the same, and a preparation method and a preparation device of the soybean milk raw stock. The preparation method of the soybean milk raw stock adopts a raw soybean milk process, and comprises the steps of adding water into raw soybean and grinding the raw soybean into thick liquid to obtain soybean milk, and shunting the soybean milk to obtain first part soybean milk and second part soybean milk; grinding the first part of soybean milk again and carrying out high-pressure homogenization treatment to obtain first part of processed soybean milk, and separating bean dregs from the second part of soybean milk to obtain second part of processed soybean milk; mixing the first part of processed soybean milk with the second part of processed soybean milk, and then carrying out enzyme deactivation and degassing; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%. The soybean milk raw stock prepared by the method is used for preparing the soybean milk, and the prepared soybean milk has excellent stability, fresh, fine and smooth mouthfeel without adding a stabilizer, and has relatively strong soybean flavor.
Description
Technical Field
The invention belongs to the field of soybean milk preparation, and particularly relates to soybean milk raw stock, soybean milk containing the same, and a preparation method and a preparation device of the soybean milk raw stock.
Background
Currently, the common types of soy milk are divided into two types, one being made by an extraction process and the other being made by whole-bean milling. The first soybean milk has fresh and cool taste, but low protein extraction rate, and generates bean dregs in the production process, thereby causing pollution to the environment; the second soybean milk adopts a technology without residue discharge, and is prepared by completely grinding soybeans, so that the protein yield of the soybeans is obviously improved, but the soybean milk has a too thick taste, is not smooth and has obvious granular sensation. And the two kinds of soybean milk need to be added with a stabilizer to realize the stabilization of the soybean milk.
Disclosure of Invention
The invention aims to provide a preparation method of soybean milk raw stock, which is used for preparing soybean milk, and can ensure that the soybean milk has excellent stability and fresh, fine and smooth mouthfeel without adding a stabilizer, and simultaneously pursues relatively rich soybean fragrance.
In order to achieve the purpose, the invention provides a preparation method of soybean milk primary pulp, which adopts a raw pulp process and specifically comprises the steps of splitting soybean milk obtained after raw material beans are added with water and ground into slurry to obtain first part soybean milk and second part soybean milk, sequentially carrying out secondary grinding and high-pressure homogenization treatment on the first part soybean milk to obtain first part processed soybean milk, carrying out bean dreg separation on the second part soybean milk and then carrying out enzyme deactivation and degassing on the second part processed soybean milk and the first part processed soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%.
In the above preparation method of the raw soybean milk, preferably, the preparation method specifically comprises the following steps:
1) soaking the beans: soaking raw material beans and draining;
2) adding water and grinding into slurry: adding water into the drained raw material beans in the step 1) for grinding into thick liquid;
3) shunting: dividing the soybean milk obtained by adding water and grinding into soybean milk of a first part and a second part; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%;
4) treating the whole soybean milk: grinding the first part of soybean milk again, and then homogenizing under high pressure to obtain first part of processed soybean milk;
and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, inactivating enzyme to make urease activity of the soybean milk negative, and degassing to remove water entering the soybean milk during the enzyme inactivation process;
6) homogenizing: and homogenizing the enzyme-deactivated and degassed soybean milk to obtain the soybean milk raw stock.
In the above method for preparing raw soybean milk, preferably, the particle size (i.e. particle size, the size of particle size in the present invention is the size of particle size) of the soybean milk obtained by grinding raw soybean with water is not more than 1000 μm; more preferably 700 and 900 microns, for example 800 microns.
In the above method for preparing soybean milk puree, preferably, the raw material beans are ground with water at a ratio of 1:5-1: 6.
In the preparation method of the soybean milk raw stock, the granularity of the soybean milk obtained by re-grinding the first part of the soybean milk is preferably not more than 400 microns, and more preferably 150-350 microns.
In the above method for preparing soybean milk puree, preferably, the particle size of the first part of processed soybean milk is not more than 80 μm; more preferably 65-75 microns.
In the preparation method of the soybean milk raw stock, the pressure for high-pressure homogenization is preferably 800-1500 bar. The high-pressure homogenization can effectively play roles of shearing, collision and cavitation, so that the particle size of the soybean milk primary pulp is reduced, and the particle size of the first part of processed soybean milk is not more than 80 microns under the homogenization pressure condition of 800-1500 bar. More preferably, the high pressure homogenization temperature is 45-55 ℃.
In a specific embodiment, preferably, the preparation method of the raw soybean milk comprises the following steps:
1) soaking the beans: soaking raw material beans and draining;
2) adding water and grinding into slurry: adding water into the raw material beans drained in the step 1) for grinding into slurry, wherein the granularity of the obtained soybean milk is not more than 1000 microns (preferably 700 and 900 microns);
3) shunting: dividing the soybean milk obtained by adding water and grinding into soybean milk of a first part and a second part; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity not more than 500 microns, and then carrying out high-pressure homogenization (the high-pressure homogenization temperature is preferably 45-55 ℃) under the conditions of 800-1500bar to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is not 80 microns (preferably 65-75 microns);
and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, inactivating enzyme to make urease activity of the soybean milk negative, and degassing to remove water entering the soybean milk during the enzyme inactivation process;
6) homogenizing: and homogenizing the enzyme-deactivated and degassed soybean milk to obtain the soybean milk raw stock. The homogenization treatment makes the granularity of the material more uniform and finer, and the granularity of the soybean milk primary pulp obtained after the homogenization treatment is usually not higher than 45 microns (preferably 39-45 microns).
In the above method for preparing soybean milk puree, preferably, the soybean dregs obtained by separating the second part of soybean milk are added with water for secondary protein extraction, and the obtained clear liquid is used as raw material soybean, and water is added for grinding. The extraction and utilization of the bean dregs are favorable for improving the yield of the protein.
In the preparation method of the raw soybean milk, the enzyme can be inactivated by adopting a conventional enzyme inactivating mode, such as a steam direct injection type enzyme inactivating mode; the bean dregs can be separated by adopting a conventional bean dregs separation mode, and the content of sediments is controlled not to exceed 2 percent in the bean dregs separation under the common condition. The homogenization treatment of the soybean milk after enzyme deactivation and degassing can be carried out in a conventional homogenization way, for example, at the conditions of 350-400bar and 70-75 ℃.
The soybean milk raw stock prepared by the preparation method of the soybean milk raw stock can be cooled to 4-8 ℃ by a cooling system and temporarily stored for later use.
The invention also provides the soybean milk raw pulp prepared by the preparation method of the soybean milk raw pulp, and the soybean milk raw pulp has the granularity of 39-45 microns and the viscosity of 8-18 cp.
The invention also provides the soybean milk, and the ingredients of the soybean milk comprise the soybean milk raw stock.
In the above-mentioned soybean milk, preferably, the ingredients of the soybean milk do not contain a stabilizer.
In the soybean milk, preferably, the ingredients of the soybean milk consist of the soybean milk puree, water and sugar or consist of the soybean milk puree, water, sugar and flavor ingredients. When the soybean milk ingredient does not contain the flavor ingredient, the soybean milk is the original soybean milk. The selection of the flavor ingredients is determined according to the taste of the soybean milk; for example, the soy milk obtained when the flavor ingredient selects the matcha flavor ingredient is matcha soy milk, the soy milk obtained when the flavor ingredient selects the corn flavor ingredient is corn soy milk, the soy milk obtained when the flavor ingredient selects the peanut flavor ingredient is peanut soy milk, and the soy milk obtained when the flavor ingredient selects the black bean and black sesame flavor ingredient is black bean and black sesame soy milk. When the flavor ingredient is a black bean and black sesame flavor ingredient, the flavor ingredient preferably comprises sesame paste and black bean concentrate. In a specific embodiment, the ingredient sugar in the primary taste soybean milk accounts for 30-50 per mill of the total mass of the ingredients, and the primary taste soybean milk accounts for 60-65% of the total mass of the ingredients. The soybean milk formula realizes that the soybean milk has better viscosity and finer granularity under the environment-friendly and additive-free condition, and shows excellent stability.
The soybean milk is preferably prepared by the following soybean milk preparation method, and the soybean milk preparation method specifically comprises the following steps:
A. mixing a part of the ingredient water with other ingredients except the soybean milk raw stock to carry out material dissolving treatment to obtain a feed liquid;
B. and mixing the feed liquid with the raw soybean milk and the rest of the auxiliary water to obtain a semi-finished soybean milk product, and homogenizing and sterilizing the semi-finished soybean milk product to obtain the soybean milk.
In the above method for preparing soybean milk, preferably, a part of the ingredient water in step a accounts for 15-20% of the total mass of all ingredients.
In the above preparation method, preferably, the temperature of the sterilization treatment is 141-143 ℃ for 6S.
The prepared soybean milk can be subjected to subsequent filling and other steps after being cooled.
The invention also provides a system for preparing the soybean milk raw stock, which is used for realizing the preparation method of the soybean milk raw stock, wherein the system comprises the following components: the device comprises a first pulping device, a flow dividing device, a second pulping device, a high-pressure homogenizer, a bean dreg separation device, an enzyme-inactivating degassing device and a homogenizing device;
the slurry outlet of the first pulping equipment is connected with the slurry inlet of the shunting equipment, and the shunting equipment is respectively connected with the second pulping equipment and the bean dreg separation equipment, so that the slurry obtained by pulping by the first pulping equipment enters the shunting equipment and is shunted into two parts, one part of the slurry enters the second pulping equipment for pulping, and the other part of the slurry enters the bean dreg separation equipment for bean dreg separation;
the slurry outlet of the second pulping equipment is connected with the high-pressure homogenizer;
the enzyme deactivation and degassing equipment comprises an enzyme deactivation device and a degassing device, wherein a slurry outlet of the high-pressure homogenizer and a slurry outlet of the bean dreg separation equipment are both connected with a slurry inlet of the enzyme deactivation device, so that the purpose that the enzyme deactivation is carried out in the enzyme deactivation device after the slurry treated by the high-pressure homogenizer is mixed with the slurry obtained after the bean dreg is separated is realized, and a slurry outlet of the enzyme deactivation device is connected with a slurry inlet of the degassing device;
the slurry outlet of the degasser is connected with the slurry inlet of the homogenizing device.
In the above system for preparing raw soybean milk, preferably, the system further comprises a soybean soaking device connected to the first refining device for soaking raw soybean before refining. The bean soaking equipment comprises a soaking device and a draining device, and is used for draining raw material beans in the draining device after the raw material beans are soaked in the soaking device.
In the above system for preparing raw soybean milk, preferably, the first refining device can realize that the granularity of the soybean milk obtained after refining by using the device is not more than 1000 microns (preferably 700 and 900 microns).
In the above system for preparing raw soybean milk, preferably, the second refining device can realize that the particle size of the soybean milk flowing out from the pulp outlet of the device is not more than 400 microns (preferably 150 and 350 microns).
In the system for preparing the raw soybean milk, preferably, the high-pressure homogenizer can realize homogenization treatment under the conditions of 800-1500 bar; more preferably, the high-pressure homogenizer can realize that the particle size of the soybean milk obtained after high-pressure homogenization under the conditions of 800-1500bar is not more than 80 microns (preferably 65-75 microns).
In the above system for preparing soymilk raw slurry, preferably, the soymilk separating equipment comprises a primary separating device and a secondary separating device, the soymilk outlet of the primary separating device is connected with the material inlet of the secondary separating device, the soymilk outlet of the primary separating device is connected with the soymilk inlet of the homogenizing device so as to realize that the soymilk outlet of the soymilk separating device is connected with the soymilk inlet of the homogenizing device, the secondary separating device is additionally provided with a clear liquid inlet, the primary separating device is used for realizing the separation of the soymilk, and the secondary separating device is used for realizing the secondary extraction of the soybean protein in the soymilk; more preferably, the slurry outlet of the secondary separation device is connected with the water inlet of the first refining equipment, so that clear liquid obtained by extracting the bean dregs enters the first refining equipment to be used as water for adding water for refining raw material beans.
In order to realize the preparation of the non-additive soybean milk, the invention firstly provides a technical scheme for realizing the non-additive of the stabilizer in the soybean milk product by partially whole-soybean superfine grinding and backfilling. Compared with the prior art, the invention has the following advantages:
1. the raw soybean milk prepared by the preparation method of the raw soybean milk provided by the invention can realize excellent stability and fresh, fine and smooth mouthfeel without adding a stabilizer (such as gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose and mixed vegetable oil) in the soybean milk product, is beneficial to realizing green and non-additive formulation of the soybean milk product, and improves the application experience of consumers.
2. The soybean milk raw stock prepared by the preparation method of the soybean milk raw stock provided by the invention contains all nutrient components of part of soybeans, is rich in dietary fibers and has more comprehensive nutrition.
3. The preparation method of the soybean milk protoplasm improves the utilization rate of the bean dregs by deep processing of partial bean dregs, realizes the utilization of protein in the bean dregs, improves the protein yield, and improves the grinding efficiency of the existing soybean milk due to the improvement of the soybean milk protein.
4. The preparation method of the soybean milk raw stock adopts the raw stock preparation process, and the prepared soybean milk has relatively stronger soybean flavor.
5. The preparation method of the soybean milk raw stock provided by the invention obviously reduces the emission of the soybean dregs and reduces the pollution to the environment.
Drawings
Fig. 1 is a flow chart of a process for preparing soybean milk in example 2.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
In a specific embodiment, the preparation method of the soybean milk provided by the invention is shown in fig. 1, and specifically comprises the following steps:
I. preparing soybean milk raw stock:
1) soaking the beans: soaking raw material beans and draining;
2) adding water and grinding into slurry: adding water into the raw material beans drained in the step 1) for grinding into slurry, wherein the granularity of the obtained soybean milk is not more than 1000 microns (preferably 700 and 900 microns);
3) shunting: dividing the soybean milk obtained by adding water and grinding into soybean milk of a first part and a second part; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity not more than 400 microns, and then carrying out high-pressure homogenization (the high-pressure homogenization temperature is preferably 45-55 ℃) under the conditions of 800-1500bar to obtain first part of processed soybean milk; wherein the particle size of the first treated soymilk is no more than 80 microns (preferably 65-75 microns);
and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, performing enzyme deactivation treatment to enable urease activity of the soybean milk to be negative, and then performing degassing to remove water entering the soybean milk in the enzyme deactivation process;
6) homogenizing: and homogenizing the enzyme-deactivated and degassed soybean milk to obtain the soybean milk raw stock. The particle size of the raw soybean milk obtained after homogenization treatment is usually not more than 45 microns (preferably 39-45 microns).
II. Preparing soybean milk:
7) and (4) cooling and storing: cooling the soybean milk raw stock to 4-8 ℃ by a cooling system for temporary storage for later use;
8) preparing materials: A. mixing a part of the ingredient water (the part of water accounts for 15-20% of the total mass of all ingredients) with other ingredients except the soybean milk raw stock to carry out material dissolving treatment, and filtering to obtain a feed liquid; B. mixing the feed liquid with the raw soybean milk and the rest of the water to obtain semi-finished soybean milk;
9) and (3) sterilization and filling: and homogenizing the semi-finished product of the soybean milk, performing 6S high-temperature sterilization treatment at the temperature of 141-143 ℃ to obtain the soybean milk, and cooling the soybean milk and filling for sale.
Example 1
The embodiment provides a system for preparing soybean milk primary pulp, wherein, this system includes: the soybean soaking device, the first pulping device, the shunt device, the second pulping device, the high-pressure homogenizer, the bean dreg separation device, the enzyme-inactivating degassing device and the homogenizing device;
the bean soaking equipment is connected with the first pulping equipment and used for soaking raw material beans before pulping, and comprises a soaking device and a draining device, wherein the soaking device is used for draining the raw material beans in the draining device after soaking the raw material beans in the soaking device;
the first pulping equipment is used for mixing raw material beans with water for pulping; the first grinding equipment can realize that the granularity of the soybean milk obtained after grinding by using the equipment is 700-900 microns;
the slurry outlet of the first pulping equipment is connected with the slurry inlet of the shunting equipment, and the shunting equipment is respectively connected with the second pulping equipment and the bean dreg separation equipment, so that the slurry obtained by pulping by the first pulping equipment enters the shunting equipment to be shunted into two parts, one part of the slurry enters the second pulping equipment to be pulped, and the other part of the slurry enters the bean dreg separation equipment to be separated from the bean dregs.
The slurry outlet of the second pulping equipment is connected with the high-pressure homogenizer; the second grinding device can realize that the granularity of the soybean milk flowing out of the soybean milk outlet of the device is not more than 400 microns; the high-pressure homogenizer can realize that the granularity of the soybean milk obtained after high-pressure homogenization at the conditions of 800-1500bar and 45-55 ℃ is 65-75 microns;
the bean dreg separation equipment comprises a primary separation device and a secondary separation device, wherein the primary separation device and the secondary separation device are both horizontal screw separators, a bean dreg outlet of the primary separation device is connected with a material inlet of the secondary separation device, the secondary separation device is additionally provided with a clear liquid inlet, the primary separation device is used for separating bean dregs, and the secondary separation device is used for realizing secondary extraction of soybean protein in the bean dregs; the slurry outlet of the secondary separation device is connected with the water inlet of the first pulping equipment, so that clear liquid obtained by extracting bean dregs enters the first pulping equipment to be used as raw material beans and water for adding water and pulping;
the slurry outlet of the primary separation device in the bean dreg separation equipment and the slurry outlet of the high-pressure homogenizer are both connected with the slurry inlet of the homogenizing equipment, so that the slurry treated by the high-pressure homogenizer and the slurry obtained after the bean dreg separation are mixed and then homogenized in the homogenizing equipment;
the enzyme deactivation and degassing equipment comprises an enzyme deactivation device and a degassing device, a slurry outlet of the high-pressure homogenizer and a slurry outlet of a primary separation device in the bean dregs separation equipment are both connected with a slurry inlet of the enzyme deactivation device, so that the purpose that the slurry treated by the high-pressure homogenizer is mixed with the slurry obtained after the separation of the bean dregs is realized, the enzyme deactivation is carried out in the enzyme deactivation device, and the slurry outlet of the enzyme deactivation device is connected with the slurry inlet of the degassing device; the enzyme killing device is a steam direct-injection enzyme killing device;
the slurry outlet of the degasser is connected with the slurry inlet of the homogenizing device.
Example 2
This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 700 microns, and the mass ratio of the soybeans to the water is 1: 6;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; the first part of soybean milk accounts for 15 percent and the second part of soybean milk accounts for 85 percent based on 100 percent of the total mass of the first part of soybean milk and the second part of soybean milk;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 160 microns, and then homogenizing under high pressure by a high-pressure homogenizer at 1500bar and 45 ℃ to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 65 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 105 ℃ in a steam direct-injection enzyme inactivating mode to ensure that the urease activity of the soybean milk is negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 70 deg.C under 350bar pressure to obtain the soybean milk raw pulp with granularity of 39 μm and viscosity of 10 cp.
And cooling the prepared soybean milk raw stock to 4 ℃ by a cooling system for temporary storage for later use.
The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:
7) adding ingredient water (the temperature of the ingredient water is 15 ℃) which accounts for 15% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 65% of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 70 ℃ and 350bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 141 ℃, the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 1 soybean milk.
Example 3
This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 900 microns, and the mass ratio of the soybeans to the water is 1: 5;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; the first part of soybean milk accounts for 25 percent and the second part of soybean milk accounts for 75 percent based on 100 percent of the total mass of the first part of soybean milk and the second part of soybean milk;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 350 microns, and then homogenizing the soybean milk at high pressure by a high-pressure homogenizer at 800bar and 60 ℃ to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 75 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 122 ℃ in a steam direct-injection enzyme inactivating mode to ensure that the urease activity of the soybean milk is negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 75 deg.C under 400bar pressure to obtain the soybean milk raw pulp with particle size of 45 μm and viscosity of 18 cp.
And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.
The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:
7) adding ingredient water (the temperature of the ingredient water is 35 ℃) which accounts for 20% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 45 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 60 percent of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 75 ℃ and 400bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 143 ℃, the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 2 soybean milk.
Example 4
This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 800 microns, and the mass ratio of the soybeans to the water is 1: 5.5;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; the first part of soybean milk accounts for 20 percent and the second part of soybean milk accounts for 80 percent based on 100 percent of the total mass of the first part of soybean milk and the second part of soybean milk;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 200 microns, and then homogenizing the soybean milk at high pressure by a high-pressure homogenizer at 1200bar and 55 ℃ to obtain first part of processed soybean milk; wherein the granularity of the soybean milk after the first part of treatment is 70 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 111 ℃ in a steam direct-injection enzyme inactivating mode to make the urease activity of the soybean milk negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 380bar pressure and 73 deg.C to obtain the soybean milk raw pulp with granularity of 40 μm and viscosity of 15 cp.
And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.
The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:
7) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 40 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 62 percent of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 140 ℃, and the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the 3# soybean milk.
Comparative example 1
This comparative example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 800 microns, and the mass ratio of the soybeans to the water is 1: 6;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; based on the total mass of the first part of soybean milk and the second part of soybean milk as 100%, the first part of soybean milk accounts for 14%, and the second part of soybean milk accounts for 86%;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 200 microns, and then homogenizing under high pressure at 1300bar and 50 ℃ by a high-pressure homogenizer to obtain first part of processed soybean milk; wherein the granularity of the soybean milk after the first part of treatment is 63 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 111 ℃ in a steam direct-injection enzyme inactivating mode to make the urease activity of the soybean milk negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at a pressure of 400bar and a temperature of 74 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 35 microns.
And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.
The comparative example also provides a raw soy milk prepared by the following method:
7) adding ingredient water (the temperature of the ingredient water is 80 ℃) which accounts for 20 percent of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 40 thousandths of the total mass of the ingredients and gellan gum which accounts for 0.1 thousandths of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 65% of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 139 ℃ and the sterilization time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 4 soybean milk.
Comparative example 2
This comparative example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 800 microns, and the mass ratio of the soybeans to the water is 1: 6;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; the first part of soybean milk accounts for 26% and the second part of soybean milk accounts for 74% based on 100% of the total mass of the first part of soybean milk and the second part of soybean milk;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 200 microns, and then homogenizing under high pressure by a high-pressure homogenizer at 1100bar and 50 ℃ to obtain first part of processed soybean milk; wherein the granularity of the soybean milk after the first part of treatment is 70 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 111 ℃ in a steam direct-injection enzyme inactivating mode to make the urease activity of the soybean milk negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 380bar pressure and 72 deg.C to obtain the soybean milk primary pulp with granularity of 30 μm.
And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.
The comparative example also provides a raw soy milk prepared by the following method:
7) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 40 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 58% of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 139 ℃ and the sterilization time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the 5# soybean milk.
Comparative example 3
This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 (wherein the splitting device, the fine soybean milling device are not activated) by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 800 microns, and the mass ratio of the soybeans to the water is 1: 5.5;
3) bean dreg separation: separating bean dregs of the soybean milk prepared in the step 2) by primary separation device equipment, feeding the separated bean dregs into a secondary separation device, adding water to perform secondary protein extraction, and feeding the extracted clear liquid into first pulping equipment to be used as water for adding water to pulp the raw material beans;
4) enzyme deactivation and degassing: step 3), inactivating enzyme of the soybean milk after the bean dregs are separated by a steam direct-injection type enzyme inactivation mode at 111 ℃ so that the urease activity of the soybean milk is negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
5) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 380bar pressure and 73 deg.C to obtain the soybean milk raw pulp with granularity of 40 μm and viscosity of 8 cp.
6) And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.
The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:
7) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 40 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 65% of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 140 ℃, and the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 6 soybean milk.
Comparative example 4
This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:
1) soaking the beans: draining the soaked soybeans;
2) adding water and grinding into slurry: adding water into the drained soybeans for grinding into soybean milk, wherein the granularity of the obtained soybean milk is 800 microns, and the mass ratio of the soybeans to the water is 1: 5.5;
3) shunting: the soybean milk obtained in the step 2) is divided into a first part of soybean milk and a second part of soybean milk by a dividing device; the first part of soybean milk accounts for 30 percent and the second part of soybean milk accounts for 70 percent based on 100 percent of the total mass of the first part of soybean milk and the second part of soybean milk;
4) treating the whole soybean milk: grinding the first part of soybean milk again to obtain soybean milk with granularity of 200 microns, and then homogenizing the soybean milk at high pressure by a high-pressure homogenizer at 1200bar and 55 ℃ to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 75 microns;
and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, and inactivating enzyme at 111 ℃ in a steam direct-injection enzyme inactivating mode to make the urease activity of the soybean milk negative; removing water entering the soybean milk in the enzyme deactivation process through a degassing device after enzyme deactivation treatment;
6) homogenizing: homogenizing the enzyme-deactivated and degassed soybean milk at 380bar pressure and 73 deg.C to obtain the soybean milk raw pulp with granularity of 40 μm and viscosity of 25 cp.
And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.
The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:
7) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 40 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;
8) using soybean milk raw stock which is required by ingredients and accounts for 58% of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 140 ℃, and the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain 7# soybean milk.
Experimental example 1
In order to enable part of bean dregs to be finely ground and backfilled to achieve the effect of replacing a stabilizer and develop sample taste from the taste of the soybean milk, four products which are numbered as an X1 product, an X2 product, an X3 product and an X4 product and are prepared by different processes are respectively poured into a taste cup to prepare taste samples, and each taste sample group comprises an X1 product taste sample, an X2 product taste sample, an X3 product taste sample and an X4 product taste sample; totally preparing 32 taste sample groups, and performing taste preference experimental sequencing on each sample in the 32 taste sample groups, wherein in each taste sample group, the product with the worst preference is divided into 1 point, the product with the best preference is sequentially increased, and the product with the best preference is divided into 4 points, and the result is detailed in the following table 1.
TABLE 1
| Serial number | Sample name | Sample scoring | Remarks for note |
| 1 | X1 product | 74 | Soybean milk prepared in comparative example 3 |
| 2 | X2 product | 96 | Soybean milk prepared in example 3 |
| 3 | X3 product | 81 | Soybean milk prepared in comparative example 2 |
| 4 | X4 product | 69 | Soybean milk prepared in comparative example 4 |
According to the taste preference test result, the concentration of the sample and the stability of the product are detected, and the details are shown in the following table 2.
TABLE 2
As can be seen from tables 1 and 2, the preference ranking of the soymilk with the viscosity in the range of 4-10cp is the first, and the stability of the sample is good, so the invention takes the viscosity range of 4-10cp as the product standard.
Experimental example 2
The viscosity, mouthfeel, protein yield and soluble dietary fiber results of the primary taste soybean milk provided in test examples 2 to 4 and comparative examples 1 to 2 are shown in table 3.
TABLE 3
The soybean milk products prepared in the embodiments 2 to 4 have good stability, fresh, fine and smooth mouthfeel, and rich soybean flavor, and the protein yield is higher than 70%, and the content of soluble dietary fiber is higher.
The soybean milk products with other tastes, such as black beans and black sesame, can realize zero addition of the stabilizer of the soybean milk products through contribution of 15-25% of whole soybean protein, and endow the products with fresh, fine and smooth mouthfeel.
Claims (13)
1. A preparation method of soybean milk raw pulp adopts a raw pulp process and comprises the following steps:
adding water into raw material beans, grinding the raw material beans into slurry, and then obtaining soybean milk, and shunting to obtain a first part of soybean milk and a second part of soybean milk;
the first part of soybean milk is sequentially ground again and homogenized under high pressure to obtain first part of processed soybean milk, and the second part of soybean milk is separated from bean dregs to obtain second part of processed soybean milk;
mixing the first part of processed soybean milk with the second part of processed soybean milk, and then carrying out enzyme deactivation and degassing;
wherein the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%.
2. The preparation method according to claim 1, wherein the preparation method specifically comprises:
1) soaking the beans: soaking raw material beans and draining;
2) adding water and grinding into slurry: adding water into the drained raw material beans in the step 1) according to the bean water mass ratio of 1:5-1:6 for grinding;
3) shunting: dividing the soybean milk obtained by adding water and grinding into soybean milk of a first part and a second part; the first part of soybean milk accounts for 15-25% of the total mass of the first part of soybean milk and the second part of soybean milk as 100%;
4) treating the whole soybean milk: grinding the first part of soybean milk again, and then homogenizing under high pressure to obtain first part of processed soybean milk;
and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;
5) enzyme deactivation and degassing: mixing the first part of processed soybean milk and the second part of processed soybean milk, inactivating enzyme to make urease activity of the soybean milk negative, and degassing to remove water entering the soybean milk during the enzyme inactivation process;
6) homogenizing: and homogenizing the enzyme-deactivated and degassed soybean milk to obtain the soybean milk raw stock.
3. The method for preparing according to claim 1 or 2, wherein the particle size of the first partially processed soybean milk is not more than 80 μm; preferably 65-75 microns;
preferably, the particle size of the soybean milk obtained by re-grinding the first part of the soybean milk is not more than 400 microns, and more preferably 150-350 microns.
4. The production method according to claim 1 or 2,
the granularity of the soybean milk obtained by adding water into raw material beans and grinding the raw material beans into slurry is not more than 1000 microns; preferably 700 and 900 microns.
5. The production method according to claim 1 or 2, wherein the raw material beans in the water-added refining have a mass ratio of 1:5 to 1: 6.
6. The preparation method according to claim 1 or 2, wherein the pressure for high-pressure homogenization is 800-1500bar, preferably the high-pressure homogenization temperature is 45-55 ℃.
7. The method according to claim 1 or 2, wherein the second portion of the soybean milk is subjected to the separation of the soybean dregs to obtain the soybean dregs, and the soybean dregs are subjected to the secondary protein extraction with water, and the obtained clear solution is used as the raw material soybean, and the water is added to the soybean milk to obtain the water for the grinding.
8. A raw soybean milk prepared by the preparation method of any one of claims 1 to 7;
preferably, the particle size of the soybean milk raw pulp is 39-45, and the viscosity is 8-18 cp.
9. A system for preparing soymilk puree for carrying out the method for preparing soymilk puree according to any one of claims 1 to 7, wherein the system comprises: the device comprises a first pulping device, a flow dividing device, a second pulping device, a high-pressure homogenizer, a bean dreg separation device, an enzyme-inactivating degassing device and a homogenizing device;
the first pulping equipment is used for mixing raw material beans with water for pulping;
the slurry outlet of the first pulping equipment is connected with the slurry inlet of the shunting equipment, and the shunting equipment is respectively connected with the second pulping equipment and the bean dreg separation equipment, so that the slurry obtained by pulping by the first pulping equipment enters the shunting equipment and is shunted into two parts, one part of the slurry enters the second pulping equipment for pulping, and the other part of the slurry enters the bean dreg separation equipment for bean dreg separation;
the slurry outlet of the second pulping equipment is connected with the high-pressure homogenizer;
the enzyme deactivation and degassing equipment comprises an enzyme deactivation device and a degassing device, wherein a slurry outlet of the high-pressure homogenizer and a slurry outlet of the bean dreg separation equipment are both connected with a slurry inlet of the enzyme deactivation device, so that the purpose that the enzyme deactivation is carried out in the enzyme deactivation device after the slurry treated by the high-pressure homogenizer is mixed with the slurry obtained after the bean dreg is separated is realized, and a slurry outlet of the enzyme deactivation device is connected with a slurry inlet of the degassing device;
the slurry outlet of the degassing device is connected with the slurry inlet of the homogenizing device;
preferably, the system further comprises a bean-steeping device comprising a soaking means and a draining means, the bean-steeping device being connected to the first refining device for performing a soaking treatment of the raw beans prior to refining.
10. The system of claim 9, wherein the okara separation device comprises a primary separation device and a secondary separation device, the okara outlet of the primary separation device is connected with the material inlet of the secondary separation device, the slurry outlet of the primary separation device is connected with the slurry inlet of the homogenizing device so as to realize the connection of the slurry outlet of the okara separation device and the slurry inlet of the homogenizing device, the secondary separation device is additionally provided with a clear liquid inlet, the primary separation device is used for realizing the separation of okara, and the secondary separation device is used for realizing the secondary extraction of soybean protein in okara;
preferably, a slurry outlet of the secondary separation device is connected with a water inlet of the first refining equipment, so that clear liquid obtained by extracting the bean dregs enters the first refining equipment to be used as water for adding water into raw material beans for refining.
11. A soy milk wherein the ingredients of the soy milk comprise the soy milk puree of claim 8.
12. The soy milk as claimed in claim 11, wherein the ingredients of the soy milk do not contain a stabilizer.
13. The soymilk according to claim 11 or 12, wherein the ingredients of the soymilk consist of the soymilk puree according to claim 8, water and sugar; or consists of the soymilk puree, water, sugar and flavor ingredients according to claim 8.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101878816A (en) * | 2010-07-02 | 2010-11-10 | 江南大学 | Method for preparing whole bean high-fiber high-concentration preserved soya-bean milk |
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Application publication date: 20210601 |