CN112998207A - Additive-free whole-cotyledon soybean milk and preparation method thereof - Google Patents
Additive-free whole-cotyledon soybean milk and preparation method thereof Download PDFInfo
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- CN112998207A CN112998207A CN202110276477.2A CN202110276477A CN112998207A CN 112998207 A CN112998207 A CN 112998207A CN 202110276477 A CN202110276477 A CN 202110276477A CN 112998207 A CN112998207 A CN 112998207A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The present disclosure relates to a method for preparing whole-cotyledon soymilk without additives, which comprises: s1, cleaning and removing impurities from the bean raw materials to obtain pure beans, and soaking the pure beans in softened water to obtain soaked beans; s2, carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons; s3, carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, and carrying out fine grinding treatment on the first bean paste to obtain second bean paste; the particle size D90 of the first bean paste is below 1000 μm, and the particle size D90 of the second bean paste is below 150 μm; s4, performing degassing treatment and first homogenizing treatment on the second soybean paste to obtain soybean milk primary pulp; the grain size of D90 in the soymilk primary pulp is 30-80 μm; and S5, blending the soymilk primary pulp to a constant volume and then sterilizing. The obtained soybean milk has good flavor and smooth taste, and retains all nutrients of soybean cotyledon.
Description
Technical Field
The application relates to the field of food science, in particular to non-additive whole-cotyledon soybean milk and a preparation method thereof.
Background
The soymilk is an industrialized product of the traditional Chinese soymilk, and the main process comprises the following steps: soaking semen glycines, grinding into slurry, separating slurry and residue, decocting, blending, homogenizing, sterilizing, and packaging; ② a pulp cooking process: soaking semen glycines, grinding into slurry, decocting, separating slurry and residue, blending, homogenizing, sterilizing, and packaging. The two processes are different in the separation of soybean milk and soybean milk residue, but the soybean milk residue needs to be separated. According to the existing data, 1kg of soybean is ground into thick liquid to produce 0.8-1.2kg of wet soybean dregs with water content of 75-85%. With the increasing environmental protection pressure, the disposal of the bean dregs is a dilemma faced by the bean product factories at present. Meanwhile, the protein content in the dry bean dregs is 15-30%, the dietary fiber content is more than 50%, and all the nutrient substances cannot enter the soybean milk, so that the nutrient loss is great. How to solve the problem of utilization of the bean dregs and provide a healthier and more delicious food for consumers is a new direction for development of the soymilk.
Disclosure of Invention
The present disclosure is directed to a whole cotyledon soymilk that does not contain food additives or processing aids.
In order to achieve the above object, a first aspect of the present disclosure provides a method for preparing whole-cotyledon soymilk without additives, comprising the steps of:
s1, cleaning and removing impurities from the bean raw materials to obtain pure beans, and soaking the pure beans in softened water to obtain soaked beans;
s2, carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons;
s3, carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, and carrying out fine grinding treatment on the first bean paste to obtain second bean paste; the particle size D90 of the first bean paste is below 1000 μm, and the particle size D90 of the second bean paste is below 150 μm;
s4, performing degassing treatment and first homogenizing treatment on the second soybean paste to obtain soybean milk primary pulp; the grain size of D90 in the soymilk primary pulp is 30-80 μm;
and S5, blending the soymilk primary pulp to a constant volume and then sterilizing.
Optionally, in step S1, the soaking conditions include: the bean-water ratio is 1: 1-2.5, the soaking temperature is 10-25 ℃, and the soaking time is 6-12 hours; preferably, the soaking treatment is carried out under the condition of negative pressure, and the negative pressure is-0.05 to-0.03 MPa.
Optionally, in step S2, the enzyme deactivation conditions include: the bean-water ratio is 1: 1-2, the enzyme deactivation temperature is 85-99 ℃, and the enzyme deactivation time is 3-30 min.
Alternatively, in step S3, the conditions of the rough grinding process include: the bean-water ratio is 1: 3.5-1: 6, the coarse grinding temperature is 4-95 ℃; the conditions of the refining process include: the first batter is subjected to secondary grinding using a grinder, which is a stone grinder and/or a shear grinder.
Alternatively, in step S4, the conditions of the first homogenization process include: homogenizing under 40-150 MPa; preferably, the homogenization pressure is 60-120MPa, and the homogenization times are 2 times.
Optionally, the method further comprises: carrying out micro-pressure pulp boiling on the pulp obtained by the degassing treatment; the micro-pressure pulp cooking is carried out in a micro-pressure pulp cooking tank, and the conditions of the micro-pressure pulp cooking comprise: the pressure is 0.05-0.1MPa, the boiling time is 5-10min, and the liquid level of the serous fluid is controlled at 1/2-1/3 of the micro-pressure boiling pot body; the temperature is increased in the pulp boiling process by adopting a steam heating or jacket heating mode; and in the Zhujiang process, the pressure in the micro-pressure cooking pulp tank is kept constant in a steam intermittent heating mode.
Optionally, in step S5, the conditions of the sterilization process include: the sterilization temperature is 135-142 ℃, and the sterilization time is 5-10 s.
Optionally, the method further comprises: performing second homogenization treatment on the sterilized product; the conditions of the second homogenization treatment include: the homogenizing pressure is 20-40 mpa.
A second aspect of the disclosure provides a whole cotyledon soy milk without added additives.
Optionally, the whole-cotyledon soymilk comprises 5-20 parts of soybeans and 70-95 parts of water by weight.
Through the technical scheme, the whole cotyledon soybean milk process without the additives provided by the disclosure has the advantages that the product is good in flavor and smooth in taste, all nutritional ingredients of the soybean cotyledon are reserved, and the proportion of unsaturated fatty acid and dietary fiber in the product is greatly increased. All the processes disclosed by the invention are physical, simple in components, nutrient and healthy, and the product can be preserved for 6-12 months without obvious fat floating and precipitation. The process and the equipment are original. Meanwhile, the fermented product further developed by the soymilk prepared by the process has obviously improved flavor purity, gel strength and water retention.
Additional features and advantages of the disclosure will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the description serve to explain the disclosure without limiting the disclosure. In the drawings:
fig. 1 is a flow diagram of the whole cotyledon soymilk process without additives of the present disclosure.
Detailed Description
The following describes in detail specific embodiments of the present disclosure. It should be understood that the detailed description and specific examples, while indicating the present disclosure, are given by way of illustration and explanation only, not limitation.
A first aspect of the present disclosure provides a method of preparing whole cotyledon soymilk without additives, comprising the steps of:
s1, cleaning and removing impurities from the bean raw materials to obtain pure beans, and soaking the pure beans in softened water to obtain soaked beans;
s2, carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons;
s3, carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, and carrying out fine grinding treatment on the first bean paste to obtain second bean paste; the particle size D90 of the first bean paste is below 1000 μm, and the particle size D90 of the second bean paste is below 150 μm;
s4, performing degassing treatment and first homogenizing treatment on the second soybean paste to obtain soybean milk primary pulp; the grain size of D90 in the soymilk primary pulp is 30-80 μm;
and S5, blending the soymilk primary pulp to a constant volume and then sterilizing.
According to the additive-free whole-cotyledon soybean milk process, the product is good in flavor and smooth in taste, all nutritional ingredients of the soybean cotyledons are reserved, the proportion of unsaturated fatty acid and dietary fiber in the product is greatly increased, and the product is delicious and healthy. Meanwhile, the fermented product further developed by the soymilk has obviously improved flavor purity, gel strength and water retention property, and has great advantages for developing other products on the basis of the flavor purity, the gel strength and the water retention property. The additive-free whole-cotyledon soymilk prepared based on the process can be directly filled into drinks and is also a basic raw material for preparing various fermented or non-fermented beverages taking soybeans as raw materials.
According to the present disclosure, in step S1, the conditions of the soaking process may include: the bean-water ratio is 1: 1-2.5, the soaking temperature is 10-25 ℃, and the soaking time is 6-12 hours; preferably, the soaking treatment is carried out under the condition of negative pressure, and the negative pressure is-0.05 to-0.03 MPa.
According to the present disclosure, the enzyme deactivation process may deactivate lipoxygenase in soybeans in step S2, and a pusher-type enzyme deactivation machine may be used in the present disclosure, and the continuous production may be realized by direct steam injection or hot water, and carrying while deactivating the enzyme. Specifically, the conditions of the enzyme deactivation treatment may include: the bean-water ratio is 1: 1-2, the enzyme deactivation temperature is 85-99 ℃, and the enzyme deactivation time is 3-30 min.
According to the present disclosure, in step S3, the conditions of the rough grinding process may include: the bean-water ratio is 1: 3.5-1: 6, the coarse grinding temperature is 4-95 ℃; the conditions of the refining process may include: the first batter is subjected to secondary grinding using a grinder, which is a stone grinder and/or a shear grinder.
According to the present disclosure, in step S4, the degassing process conditions may include: -0.4 to-0.9 Mpa; the conditions of the first homogenization treatment may include: homogenizing under 40-150 MPa; preferably, the homogenization pressure is 60-120 MPa.
According to the present disclosure, the method may further include: carrying out micro-pressure pulp boiling on the pulp obtained by the degassing treatment so as to ensure the inactivation of trypsin inhibitor and the formation of flavor and viscosity; the micro-pressure pulp cooking is carried out in a micro-pressure pulp cooking tank, and the conditions of the micro-pressure pulp cooking comprise: the pressure is 0.05-0.1MPa, the boiling time is 5-15min, and the liquid level of the serous fluid is controlled at 1/2-1/3 of the micro-pressure boiling pot body; the temperature is increased in the pulp boiling process by adopting a steam heating or jacket heating mode; and in the Zhujiang process, the pressure in the micro-pressure cooking pulp tank is kept constant in a steam intermittent heating mode. The soybean milk can be boiled under a slight pressure to achieve the effects of killing trypsin inhibitor, increasing viscosity, removing bad flavor and reducing foaming.
According to the present disclosure, in step S5, the conditions of the sterilization process may include: the sterilization temperature is 135-142 ℃, and the sterilization time is 5-10 s.
According to the present disclosure, the method may further include: performing second homogenization treatment on the sterilized product; the conditions of the second homogenization treatment include: the homogenizing pressure is 20-40 mpa.
Further, the method of the present disclosure may further comprise filling the sterilized product.
In the present disclosure, the bean material may be well known to those skilled in the art, and may be selected from at least one of soybeans, black beans, red beans and mung beans, for example.
A second aspect of the disclosure provides a whole cotyledon soy milk without added additives.
According to the present disclosure, the whole-cotyledon soymilk may contain 5-20 parts of soybeans, 70-95 parts of water, by weight.
The present disclosure is further illustrated by the following examples. The raw materials used in the examples are all available from commercial sources.
Example 1
This example provides a whole cotyledon soy milk prepared by the following steps:
(1) cleaning and impurity removing are carried out on bean raw materials to obtain pure beans, and the specific operation steps are as follows: 14 parts of soybeans are cleaned by a cleaner to remove floating dust, stones, metals and bad soybean residues on the surface of the soybeans, so as to obtain clean soybeans.
(2) Soaking: putting soybeans into a soybean soaking tank, wherein the ratio of soybean water to soybean water is 1: 3, soaking for 12 hours at the water temperature of 20 ℃.
(3) Carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons, wherein the enzyme deactivation treatment conditions are as follows: blanching with 3 times of water at 95 deg.C for 15 min.
(4) Carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, wherein the coarse grinding conditions are as follows: using a ceramic mill, mixing the raw materials in a bean-water ratio of 1: 4, grinding in hot water at 85 ℃ to obtain a first bean paste with a particle size D90 of less than 1000 μm;
(5) subjecting the first paste to a refining process to obtain a second paste, the refining process being performed under conditions of: the resulting mixture was ground twice with a stone mill, and the primary grinding particle size D90 was 122 μm, and the secondary grinding particle size D90 was 72 μm.
(6) Degassing and homogenizing the second bean paste to obtain primary soybean milk; wherein the degassing treatment is carried out by using a centrifugal degassing machine, and the conditions of the first homogenizing treatment are as follows: homogenizing twice under 80mpa pressure to obtain soybean milk with particle size D90 ═ 46 μm;
(7) the soymilk raw stock is prepared to a constant volume, and the preparation method comprises the following steps: adding 3 times of purified water of the dried beans for constant volume;
(8) sterilizing the prepared constant-volume soymilk, wherein the sterilization conditions are as follows: the temperature is 142 ℃, and the treatment time is 5 s;
(9) and (5) filling the sterilized product at normal temperature.
The product obtained in this example had a particle size D90 of 51 μm, a protein content of 3.5%, fat 2.0%, and dietary fiber 1.8%. Reach the alleged standard of rich dietary fiber.
Example 2
This example provides a whole cotyledon soy milk prepared by the following steps:
(1) cleaning and impurity removing are carried out on bean raw materials to obtain pure beans, and the specific operation steps are as follows: and removing floating dust, stones, metals and bad bean residues on the surface of 7 parts of soybeans by a cleaning and sorting machine to obtain clean soybeans.
(2) Soaking: putting soybeans into a soybean soaking tank, wherein the ratio of soybean water to soybean water is 1: 3, soaking for 10 hours at the water temperature of 15 ℃ and the relative vacuum degree of-0.03 MPa.
(3) Carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons, wherein the enzyme deactivation treatment conditions are as follows: blanching with 3 times of water at 95 deg.C for 15 min.
(4) Carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, wherein the coarse grinding conditions are as follows: using a ceramic mill, mixing the raw materials in a bean-water ratio of 1: 3.5 grinding in hot water at 90 ℃ to obtain a first paste with a particle size D90 of <1000 μm;
(5) subjecting the first paste to a refining process to obtain a second paste, the refining process being performed under conditions of: the second bean paste was ground once using a stone mill, and the particle size D90 was 138 μm.
(6) Degassing and homogenizing the second bean paste to obtain primary soybean milk; wherein the degassing treatment is carried out by using a centrifugal degassing machine, and the conditions of the first homogenizing treatment are as follows: homogenizing at 80mpa to obtain soybean milk with particle size D90 ═ 74 μm;
(7) the soymilk raw stock is prepared to a constant volume, and the preparation method comprises the following steps: adding 3 times of purified water of the dried beans for constant volume;
(8) sterilizing the prepared constant-volume soymilk, wherein the sterilization conditions are as follows: the temperature is 142 ℃, and the treatment time is 5 s;
(9) carrying out secondary homogenization on the sterilized product, wherein the pressure of the secondary homogenization is 40 mpa;
(10) and filling the product subjected to secondary homogenization at normal temperature.
The particle size D90 of the product obtained in the embodiment is 63 μm, the protein content is 2.0%, the fat is 1.1%, the dietary fiber is 1.1%, and the total energy is 84kJ/100ml, which reaches the declared standard of low-energy drinks.
Example 3
This example provides a whole cotyledon soy milk prepared by the following steps:
(1) cleaning and impurity removing are carried out on bean raw materials to obtain pure beans, and the specific operation steps are as follows: and removing floating dust, stones, metals and bad bean residues on the surface of 10 parts of soybeans by a cleaning and sorting machine to obtain clean soybeans.
(2) Soaking: putting soybeans into a soybean soaking tank, wherein the ratio of soybean water to soybean water is 1: 3, soaking for 6 hours at the water temperature of 25 ℃.
(3) Carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons, wherein the enzyme deactivation treatment conditions are as follows: blanching with 4 times of water at 95 deg.C for 8 min.
(4) Carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, wherein the coarse grinding conditions are as follows: using a ceramic mill, mixing the raw materials in a bean-water ratio of 1: 5 grinding in hot water at 90 ℃ to obtain a first paste having a particle size D90 of <1000 μm;
(5) subjecting the first paste to a refining process to obtain a second paste, the refining process being performed under conditions of: the slurry was twice ground by a stone mill, and the primary grinding particle size D90 was 134 μm, and the secondary grinding particle size D90 was 76 μm.
(6) Carrying out micro-pressure cooking on the second bean paste, wherein the cooking temperature is 105 ℃, and the cooking time is 5 min;
(7) degassing and carrying out first homogenization treatment on the soybean paste subjected to micro-pressure soybean paste boiling to obtain soybean milk primary pulp; wherein the degassing treatment is carried out by using a centrifugal degassing machine, and the conditions of the first homogenizing treatment are as follows: homogenizing twice under 60mpa pressure to obtain soybean milk with particle size D90 ═ 82 μm;
(8) the soymilk raw stock is prepared to a constant volume, and the preparation method comprises the following steps: adding 4 times of purified water of the dried beans for constant volume;
(9) sterilizing the prepared constant-volume soymilk, wherein the sterilization conditions are as follows: the temperature is 139 ℃, and the treatment time is 5 s;
(10) carrying out secondary homogenization on the sterilized product, wherein the pressure of the secondary homogenization is 40 mpa;
(11) and filling the product subjected to secondary homogenization at normal temperature.
The product obtained in this example had a particle size D90 ═ 76 μm, a protein content of 3.0%, fat 1.7%, and dietary fiber 1.6%.
Example 4
This example provides a whole cotyledon soy milk prepared by the following steps:
(1) cleaning and impurity removing are carried out on bean raw materials to obtain pure beans, and the specific operation steps are as follows: and removing floating dust, stones, metals and bad bean residues on the surface of 10 parts of soybeans by a cleaning and sorting machine to obtain clean soybeans.
(2) Soaking: putting soybeans into a soybean soaking tank, wherein the ratio of soybean water to soybean water is 1: 3, soaking for 5 hours at the water temperature of 18 ℃.
(3) Carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons, wherein the enzyme deactivation treatment conditions are as follows: blanching with 4 times of water at 95 deg.C for 5 min.
(4) Carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, wherein the coarse grinding conditions are as follows: using a ceramic mill, mixing the raw materials in a bean-water ratio of 1: 4 grinding in hot water at 90 ℃ to obtain a first paste having a particle size D90<1000 μm;
(5) subjecting the first paste to a refining process to obtain a second paste, the refining process being performed under conditions of: the slurry was twice ground by a stone mill, and the primary grinding particle size D90 was 104 μm and the secondary grinding particle size D90 was 62 μm.
(6) Carrying out micro-pressure cooking on the second bean paste, wherein the cooking temperature is 108 ℃, and the cooking time is 5 min;
(7) degassing and carrying out first homogenization treatment on the soybean paste subjected to micro-pressure soybean paste boiling to obtain soybean milk primary pulp; wherein the degassing treatment is carried out by using a centrifugal degassing machine, and the conditions of the first homogenizing treatment are as follows: homogenizing twice under 100mpa pressure to obtain soybean milk with particle size D90 ═ 38 μm;
(8) the soymilk raw stock is prepared to a constant volume, and the preparation method comprises the following steps: adding 4 times of purified water of the dried beans for constant volume;
(9) sterilizing the prepared constant-volume soymilk, wherein the sterilization conditions are as follows: the temperature is 139 ℃, and the treatment time is 5 s;
(10) carrying out secondary homogenization on the sterilized product, wherein the pressure of the secondary homogenization is 40 mpa;
(11) and filling the product subjected to secondary homogenization at normal temperature.
The particle size D90 obtained in this example was 32 μm, the protein content was 3.0%, the fat was 1.7%, and the dietary fiber was 1.5%.
Comparative example 1
The soymilk of this comparative example was prepared by the following steps:
(1) cleaning and impurity removing are carried out on bean raw materials to obtain pure beans, and the specific operation steps are as follows: and removing floating dust, stones, metals and bad bean residues on the surface of 10 parts of soybeans by a cleaning and sorting machine to obtain clean soybeans.
(2) Soaking: putting soybeans into a soybean soaking tank, wherein the ratio of soybean water to soybean water is 1: 3, soaking for 5 hours at the water temperature of 27 ℃.
(3) Fishing out the soaked beans, recovering bean soaking water and adding clear water until the total water amount is 2.5 times of the weight of the soaked beans; grinding the soaked beans by using a grinder, and adding the prepared bean soaking water in the grinding process to obtain first bean paste;
(4) adding water to the first bean paste, and colloid milling to obtain bean paste with D90<350 μm and water content of 90% to obtain second bean paste;
(5) homogenizing the second bean paste at 50mpa for 3 times;
(6) and heating and boiling the homogenized product, and then filling at normal temperature.
The particle size D90 ═ 74 μm, protein content 3.1%, fat 1.8%, dietary fiber 1.5% obtained in this comparative example.
Test example 1
The sensory and stability indicators were measured on the products prepared according to the formulations and process equipment described in examples 1-4 and comparative example 1 as experimental samples, and the results are shown in table 1. The examples all obtained good evaluation results.
TABLE 1
Test example 2
8% of white granulated sugar and lactic acid bacteria were added to the products obtained in example 3 and comparative example 1 for fermentation, and the obtained products were subjected to sensory evaluation, the evaluation results being shown in table 2.
TABLE 2
As can be seen from table 2, the sensory quality of the fermented yogurt prepared from the product of example 3 is significantly higher than that of the product of comparative example 1, and it can be seen that the purity of the flavor of the fermented product further developed from the soy milk prepared by the method of the present disclosure is significantly improved.
Test example 3
The products prepared in the embodiment 3 and the comparative example 1 are added with 8% of white granulated sugar and lactobacillus for fermentation, and the gel strength and the water retention of the fermented yoghurt prepared in the embodiment 3 and the comparative example 1 are tested, wherein the test method comprises the following steps: the ratio of the supernatant was determined using a 50ml centrifuge tube, centrifugation at 3000rpm for 10min, and the results are shown in Table 3.
TABLE 3
| Item | Comparative example 1 | Example 3 |
| Height of supernatant | 4mm | 0mm |
As can be seen from table 3: the supernatant of the centrifuged fermented yogurt prepared by the product of example 3 is significantly lower than that of the fermented yogurt prepared by the product of comparative example 1, so that the fermented product further developed by the soymilk prepared by the method disclosed by the invention has better gel strength and water retention.
The preferred embodiments of the present disclosure have been described in detail above, however, the present disclosure is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present disclosure within the technical idea of the present disclosure, and these simple modifications all fall within the protection scope of the present disclosure.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. In order to avoid unnecessary repetition, various possible combinations will not be separately described in this disclosure.
In addition, any combination of various embodiments of the present disclosure may be made, and the same should be considered as the disclosure of the present disclosure, as long as it does not depart from the spirit of the present disclosure.
Claims (10)
1. A method for preparing whole-cotyledon soymilk without additives is characterized by comprising the following steps:
s1, cleaning and removing impurities from the bean raw materials to obtain pure beans, and soaking the pure beans in softened water to obtain soaked beans;
s2, carrying out enzyme deactivation treatment and peeling treatment on the soaked beans to obtain bean cotyledons;
s3, carrying out coarse grinding treatment on the bean cotyledon to obtain first bean paste, and carrying out fine grinding treatment on the first bean paste to obtain second bean paste; the particle size D90 of the first bean paste is below 1000 μm, and the particle size D90 of the second bean paste is below 150 μm;
s4, performing degassing treatment and first homogenizing treatment on the second soybean paste to obtain soybean milk primary pulp; the grain size of D90 in the soymilk primary pulp is 30-80 μm;
and S5, blending the soymilk primary pulp to a constant volume and then sterilizing.
2. The production method according to claim 1, wherein, in step S1,
the soaking treatment conditions include: the bean-water ratio is 1: 1-2.5, the soaking temperature is 10-25 ℃, and the soaking time is 6-12 hours; preferably, the soaking treatment is carried out under the condition of negative pressure, and the negative pressure is-0.05 to-0.03 MPa.
3. The production method according to claim 1, wherein in step S2, the conditions of the enzyme deactivation treatment include: the bean-water ratio is 1: 1-2, the enzyme deactivation temperature is 85-99 ℃, and the enzyme deactivation time is 3-30 min.
4. The production method according to claim 1, wherein, in step S3,
the conditions of the rough grinding treatment include: the bean-water ratio is 1: 3.5-1: 6, the coarse grinding temperature is 4-95 ℃;
the conditions of the refining process include: the first batter is subjected to secondary grinding using a grinder, which is a stone grinder and/or a shear grinder.
5. The production method according to claim 1, wherein in step S4, the conditions of the first homogenization treatment include: homogenizing under 40-150 MPa; preferably, the homogenization pressure is 60-120MPa, and the homogenization times are 2 times.
6. The method of manufacturing according to claim 5, wherein the method further comprises: carrying out micro-pressure pulp boiling on the pulp obtained by the degassing treatment;
the micro-pressure pulp cooking is carried out in a micro-pressure pulp cooking tank, and the conditions of the micro-pressure pulp cooking comprise: the pressure is 0.05-0.1MPa, the pulp boiling temperature is 102-110 ℃, the pulp boiling time is 3-15min, and the liquid level of the pulp is controlled at 1/2-1/3 of the body of the micro-pressure pulp boiling tank; the temperature is raised in the pulp boiling process by adopting a mode of direct steam heating or jacket heating; and in the pulp cooking process, the pressure in the micro-pressure pulp cooking tank is kept constant in a steam intermittent heating mode.
7. The production method according to claim 1, wherein in step S5, the conditions of the sterilization process include: the sterilization temperature is 135-142 ℃, and the sterilization time is 5-10 s.
8. The method of manufacturing of claim 1, wherein the method further comprises: performing second homogenization treatment on the sterilized product;
the conditions of the second homogenization treatment include: the homogenizing pressure is 20-40 mpa.
9. Whole cotyledon soy milk produced without the addition of the additive according to the method of any one of claims 1 to 8.
10. The whole cotyledon soymilk without additives of claim 9, wherein the whole cotyledon soymilk contains 5 to 20 parts of soybeans and 70 to 95 parts of water by weight.
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