CN113367288A - Production process of additive-free and processing-aid-free soymilk rich in natural dietary fibers - Google Patents
Production process of additive-free and processing-aid-free soymilk rich in natural dietary fibers Download PDFInfo
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- CN113367288A CN113367288A CN202110703297.8A CN202110703297A CN113367288A CN 113367288 A CN113367288 A CN 113367288A CN 202110703297 A CN202110703297 A CN 202110703297A CN 113367288 A CN113367288 A CN 113367288A
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- 235000013322 soy milk Nutrition 0.000 title claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 85
- 244000068988 Glycine max Species 0.000 claims abstract description 85
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 63
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 63
- 238000000265 homogenisation Methods 0.000 claims abstract description 43
- 238000002791 soaking Methods 0.000 claims abstract description 34
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 238000000227 grinding Methods 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 230000009849 deactivation Effects 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000012216 screening Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000009849 vacuum degassing Methods 0.000 claims abstract description 8
- 238000012859 sterile filling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000835 fiber Substances 0.000 claims description 9
- 230000009261 transgenic effect Effects 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000007872 degassing Methods 0.000 claims description 6
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000006057 Non-nutritive feed additive Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 239000003086 colorant Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 4
- 108010046334 Urease Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 229960002685 biotin Drugs 0.000 description 2
- 235000020958 biotin Nutrition 0.000 description 2
- 239000011616 biotin Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000371652 Curvularia clavata Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a production process of additive-free and processing-aid-free soymilk rich in natural dietary fibers, which sequentially comprises the following working procedures: screening the beans; soaking the beans; enzyme deactivation of whole bean: enzyme deactivation time is 20-25 minutes at 93-97 ℃; peeling wet beans: the peeling rate is required to be more than or equal to 90 percent; coarse grinding of soybeans; finely grinding the soybeans; first high-pressure homogenization: homogenizing at 60-75 deg.C under 40-70 MPa; and (3) second high-pressure homogenization: homogenizing at 65-80 deg.C under 40-70 MPa; low-temperature temporary storage: cooling the soybean milk to 7-13 ℃ for temporary storage after the second homogenization; and (3) performing high-pressure homogenization for the third time: the temperature is 50-70 ℃, and the pressure is 15-40 MPa; and (3) sterilization: the temperature is 137-141 ℃, and the time is 20-30 seconds; vacuum degassing; and (5) sterile filling. The invention provides a production process of soymilk which is free of beany flavor, additive and processing aid and is rich in natural dietary fiber.
Description
Technical Field
The invention relates to a production process of soymilk which is free of additives and processing aids and is rich in natural dietary fibers.
Background
Conventional soybean milk is a milky liquid product with good extraction properties of soybeans after grinding, contains soybean vegetable protein and various minerals, and is popular among many consumers. The traditional soymilk production process generally has a deslagging process, dietary fibers are simultaneously removed while deslagging, and dietary fibers are additionally added into some soymilk, for example, in the soymilk preparation method disclosed by the application number of 201610358306.3 and named as 'a black rice soymilk beverage and a preparation method thereof', the soymilk contains the dietary fibers by additionally adding the dietary fibers. In addition, the beany flavor of the traditional soymilk is not removed completely, and the mouthfeel of the soymilk is affected.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
The invention aims to provide a production process of soymilk which has no beany flavor, no additive and no processing aid and is rich in natural dietary fiber.
In order to achieve the purpose, the invention adopts the following technical scheme:
the production process of the additive-free and processing-aid-free soymilk rich in natural dietary fibers sequentially comprises the following steps:
screening beans: selecting season non-transgenic soybeans;
soaking the beans: the temperature of the bean soaking water is selected to be 20-30 ℃, and the bean soaking time is 6-10 hours;
enzyme deactivation of whole bean: preferably, the temperature is 93-97 ℃, and the enzyme deactivation time is 20-25 minutes;
peeling wet beans: the peeling rate is required to be more than or equal to 90 percent;
coarse grinding of soybeans: the water temperature of grinding is 80-88 ℃;
finely grinding the soybeans: after coarse grinding, the soybean milk passes through a high-speed rotating cutter disc to further refine the fibers of the soybean milk;
first high-pressure homogenization: homogenizing at 60-75 deg.C under 40-70 MPa;
and (3) second high-pressure homogenization: homogenizing at 65-80 deg.C under 40-70 MPa; low-temperature temporary storage: cooling the soybean milk to 7-13 ℃ for temporary storage after the second homogenization; and after temporary storage at low temperature, index standardization is carried out, so that related indexes meet the design requirements.
And (3) performing high-pressure homogenization for the third time: the temperature is 50-70 ℃, and the pressure is 15-40 MPa;
and (3) sterilization: the temperature is 137-141 ℃, and the time is 20-30 seconds;
vacuum degassing: the temperature is 75-85 ℃, and the degassing vacuum degree is-0.4 to-0.7 bar;
and (5) sterile filling.
As a preferred mode of the invention, white granulated sugar is added for blending after the low-temperature temporary storage process, and the weight of the white granulated sugar is less than 80% of the weight of the soybeans.
In a preferred embodiment of the present invention, the water temperature for soaking the beans is 20 ℃ and the bean soaking time is 6 hours.
In a preferred embodiment of the present invention, the temperature of the first homogenization is 60 ℃, the homogenization pressure is 40MPa, the temperature of the second homogenization is 60 ℃, the homogenization pressure is 50MPa, and the homogenization pressure of the third homogenization is 20MPa, the temperature is 60 ℃.
In a preferred embodiment of the present invention, the sterilization is performed by steam injection.
By adopting the technical scheme of the invention, the residue removal treatment is not carried out after the soybean is finely ground, the dietary fiber in the soybean is retained to the maximum extent, and the whole production process does not need to add additives and processing aids, thereby conforming to the health concept. Preferably, in the invention, the enzyme deactivation temperature is 93-97 ℃, the enzyme deactivation time is 20-25 minutes, the cooked bean flavor of the soybeans can be increased, and the biological active enzymes such as urease in the soybeans are inactivated before the soybeans are crushed, so that the beany flavor of the soybeans is removed; the enzyme deactivation of the soybean milk in the conventional production process is to treat the ground soybean milk, the soybean is physically crushed at the moment, and the biotin such as urease and the like contained in the soybean is released to react with oxygen in the air, the process is the most main source for generating beany flavor, and all manufacturers avoid the biotin in the soybean milk production process; in the present application, biologically active enzymes such as urease in beans are inactivated when the beans are not broken. Through a large amount of test data, the enzyme deactivation temperature is low, the urease and other bioactive enzymes cannot be completely inactivated, and the soybean fibers are not softened enough; the viscosity of the whole soybean milk can be improved when the temperature is high, and the taste is sticky; 93-97 deg.C is the most suitable temperature for inactivating enzyme of whole bean.
Detailed Description
In order to further explain the technical solution of the present invention, the following detailed description is made with reference to the embodiments.
Screening beans: selecting season non-transgenic soybeans; the soybean with complete granules can be soybean, green soybean and other soybean varieties after impurity removal and color selection.
Soaking the beans: the temperature of the bean soaking water is selected to be 20-30 ℃, and the bean soaking time is 6-10 hours;
enzyme deactivation of whole bean: preferably, the enzyme deactivation temperature of the whole bean is 93-97 ℃, the enzyme deactivation time is 20-25 minutes, and specifically, the enzyme deactivation is carried out by adopting a conventional enzyme deactivation machine;
peeling wet beans: the peeling rate is required to be more than or equal to 90 percent, and the influence on the taste of the whole product is large due to the low peeling rate;
coarse grinding of soybeans: the temperature of the ground pulp is 80-88 ℃, the softening of soybean fibers is insufficient when the temperature is low, the treatment of the subsequent process is influenced, and the taste of the product is influenced because the ground pulp feels sticky when the temperature is high;
finely grinding the soybeans: after coarse grinding, the soybean milk passes through a high-speed rotating cutter disc to further refine the fibers of the soybean milk; according to the existing pulping process, soybean fibers in pulp are removed after coarse grinding of soybeans, the scheme creatively retains the soybean fibers, and the utilization rate of the soybeans is improved.
First high-pressure homogenization: homogenizing at 60-75 deg.C under 40-70MPa, and refining;
and (3) second high-pressure homogenization: homogenizing at 65-80 deg.C under 40-70MPa to refine and round the fiber;
low-temperature temporary storage: cooling the soybean milk to 7-13 ℃ for temporary storage after the second homogenization;
and (3) performing high-pressure homogenization for the third time: the temperature is 50-70 ℃, and the pressure is 15-40 MPa;
and (3) sterilization: the temperature is 137-141 ℃, the time is 20-30 seconds, and steam injection sterilization is adopted for sterilization;
vacuum degassing: the temperature is 75-85 ℃, and the degassing vacuum degree is-0.4 to-0.7 bar;
and (4) performing sterile storage after vacuum degassing, and then performing sterile filling.
Example 1
Screening beans: selecting season non-transgenic soybeans, and removing impurities, selecting colors and selecting soybeans with complete particles.
Soaking soybeans: the traditional soaking process is selected, the water temperature of the optimal bean soaking is selected to be 20 ℃, and the bean soaking time is 6 hours.
Enzyme deactivation of whole bean: the enzyme deactivation of the whole beans is carried out in an enzyme deactivation machine at the temperature of 93 ℃ for 25 minutes;
peeling wet beans: the peeling rate is required to be more than or equal to 90 percent.
Coarse grinding of soybeans; the water temperature of the grinding is 80 ℃.
Finely grinding the soybeans: after coarse grinding, the soybean milk passes through a high-speed rotating cutter disc to further refine the fibers of the soybean milk.
Homogenizing for the first time; the homogenization temperature is 60 ℃, and the homogenization pressure is 40 MPa.
Homogenizing for the second time; the homogenization temperature is 65 ℃ and the homogenization pressure is 50 MPa.
And (3) low-temperature storage: further cooling the soybean milk to 7-13 deg.C for storage. After low-temperature storage, water and white granulated sugar are added for standardization, so that the protein index is more than or equal to 3 percent, the fat content is more than or equal to 2.0, the soybean milk subjected to grinding in the field has higher protein content and can meet the requirement of formula design, the index standardization is mainly realized by adding water and other substances for dilution, so that the corresponding index meets the design requirement of the soybean milk, and the index standardization is a conventional process in the soybean milk production process. And (3) third homogenization: the homogenizing pressure is 20MPa, and the temperature is 60 ℃.
Sterilizing by steam spraying at 137 deg.C for 20 s.
Vacuum degassing: the temperature was 75 ℃ and the degassing vacuum was-0.5 bar.
And (4) aseptically storing.
And (5) sterile filling.
Example 2
Screening beans: selecting season non-transgenic soybeans, and removing impurities, selecting colors and selecting soybeans with complete particles.
Soaking soybeans: the traditional soaking process is selected, the water temperature of the optimal bean soaking is selected to be 20 ℃, and the bean soaking time is 6 hours.
Enzyme deactivation of whole bean: the enzyme deactivation of the whole bean is carried out in an enzyme deactivation machine at the temperature of 93-97 ℃ for 20-25 minutes.
The peeling rate of the wet beans is more than or equal to 95 percent.
Coarse grinding of soybeans; the temperature of the ground pulp is required to be 85 ℃.
Finely grinding the soybeans: after coarse grinding, the soybean milk passes through a cutter disc rotating at high speed.
Homogenizing for the first time; the homogenization temperature is 70 ℃, and the homogenization pressure is 50 MPa.
Homogenizing for the second time; the homogenization temperature is 65 ℃, and the homogenization pressure is 55 MPa.
Further cooling the soybean milk to 7-13 deg.C for storage. And (3) index standardization: after low-temperature storage, water and white granulated sugar are added for standardization, so that the protein index is more than or equal to 3 percent, and the fat content is more than or equal to 2.0.
And (3) third homogenization: the homogenizing pressure is 20MPa, and the temperature is 66 ℃.
And (4) sterilizing by steam spraying at 141 ℃ for 20 s.
Vacuum degassing: the temperature was 80 ℃ and the degassing vacuum was-0.7 bar.
And (4) aseptically storing.
And (5) sterile filling.
Example 3
Screening beans: selecting season non-transgenic soybeans, and removing impurities, selecting colors and selecting soybeans with complete particles.
Soaking soybeans: the traditional soaking process is selected, the water temperature of the optimal bean soaking is selected to be 20 ℃, and the bean soaking time is 10 hours.
Enzyme deactivation of whole bean: the whole bean enzyme deactivation is carried out in an enzyme deactivation machine at the temperature of 96 ℃ for 24 minutes.
Peeling wet beans: the peeling rate is required to be more than or equal to 95 percent.
Coarse grinding of soybeans; the temperature of the ground pulp is required to be 90 ℃.
Finely grinding the soybeans: after coarse grinding, the soybean milk passes through a cutter disc rotating at high speed.
Homogenizing for the first time; the homogenization temperature is 70 ℃, and the homogenization pressure is 70 MPa.
Homogenizing for the second time; the homogenization temperature is 70 ℃, and the homogenization pressure is 70 MPa.
Further cooling the soybean milk to 7-13 ℃ for storage, and standardizing indexes: after low-temperature storage, water and white granulated sugar are added for standardization, so that the protein index is more than or equal to 3 percent, and the fat content is more than or equal to 2.0. And (3) third homogenization: the homogenizing pressure is 20MPa, and the temperature is 60 ℃.
And (4) sterilizing by steam spraying at 138 ℃ for 20 s.
Vacuum degassing: the temperature was 83 ℃ and the degassing vacuum was-0.6 bar.
And (4) aseptically storing.
And (5) sterile filling.
Comparative example 1
Sieving bean, soaking bean, grinding bean, removing slag, boiling bean, centrifuging, cooling, standardizing, homogenizing, sterilizing, aseptically storing, aseptically filling
The process comprises the following steps:
screening beans: selecting season non-transgenic soybeans, and removing impurities, selecting colors and selecting soybeans with complete particles.
Soaking soybeans: the water temperature for soaking the beans is 20 ℃, and the bean soaking time is 10 hours.
Grinding: the refining water is RO water at normal temperature.
Deslagging: removing residue from soybean milk by squeezing separator.
Boiling the soybean milk: the boiling time is 10min, and the temperature is 105-108 ℃.
Centrifuging: further separating dregs in the soybean milk.
Homogenizing: the temperature is 50 ℃ and the pressure is 18 MPa.
And (3) sterilization: tubular sterilization, temperature 130 ℃, time 10 s.
Comparative example 2
The method comprises the steps of screening beans, soaking beans, grinding the beans, boiling the beans, removing dregs, centrifuging, cooling, standardizing, homogenizing, sterilizing, storing in a sterile manner and filling in a sterile manner.
Screening beans: selecting season non-transgenic soybeans, and removing impurities, selecting colors and selecting soybeans with complete particles.
Soaking soybeans: the water temperature for soaking the beans is 20 ℃, and the bean soaking time is 10 hours.
Grinding: the refining water is RO water at 80 deg.C.
Boiling the soybean milk: the boiling time is 10min, and the temperature is 105-108 ℃.
Deslagging: removing residue from soybean milk by squeezing separator.
Centrifuging: further separating dregs in the soybean milk.
Homogenizing: the temperature is 50 ℃ and the pressure is 18 MPa.
And (3) sterilization: tubular sterilization, temperature 130 ℃, time 10 s.
The soymilk prepared in the examples and comparative examples were compared as follows:
the product form of the present invention is not limited to the embodiments, and any suitable changes or modifications of the similar ideas by anyone should be considered as not departing from the patent scope of the present invention.
Claims (5)
1. The production process of the additive-free and processing-aid-free soymilk rich in natural dietary fibers is characterized by sequentially comprising the following steps of:
screening beans: selecting season non-transgenic soybeans;
soaking the beans: the temperature of the bean soaking water is selected to be 20-30 ℃, and the bean soaking time is 6-10 hours;
enzyme deactivation of whole beans;
peeling wet beans: the peeling rate is required to be more than or equal to 90 percent;
coarse grinding of soybeans: the water temperature of grinding is 80-88 ℃;
finely grinding the soybeans: after coarse grinding, the soybean milk passes through a high-speed rotating cutter disc to further refine the fibers of the soybean milk;
first high-pressure homogenization: homogenizing at 60-75 deg.C under 40-70 MPa;
and (3) second high-pressure homogenization: homogenizing at 65-80 deg.C under 40-70 MPa;
low-temperature temporary storage: cooling the soybean milk to 7-13 ℃ for temporary storage after the second homogenization;
and (3) performing high-pressure homogenization for the third time: the temperature is 50-70 ℃, and the pressure is 15-40 MPa;
and (3) sterilization: the temperature is 137-141 ℃, and the time is 20-30 seconds;
vacuum degassing: the temperature is 75-85 ℃, and the degassing vacuum degree is-0.4 to-0.7 bar;
and (5) sterile filling.
2. The process for producing an additive-free, processing aid-free soy milk enriched with natural dietary fibers as claimed in claim 1, wherein: and adding white granulated sugar for blending after the low-temperature temporary storage process, wherein the weight of the white granulated sugar is less than 80% of the weight of the soybeans.
3. The process for producing an additive-free, processing aid-free soy milk enriched with natural dietary fibers as claimed in claim 1, wherein: the water temperature of the bean soaking is 20 ℃, and the bean soaking time is 6 hours.
4. A process for producing an additive-free, process-aid-free soy milk enriched with natural dietary fibers as claimed in claim 3, wherein: the temperature of the first homogenization is 60 ℃, the homogenization pressure is 40MPa, the temperature of the second homogenization is 60 ℃, the homogenization pressure is 50MPa, and the homogenization pressure of the third homogenization is 20MPa and 60 ℃.
5. The process for producing an additive-free, processing aid-free soy milk enriched with natural dietary fibers as claimed in claim 4, wherein: the sterilization adopts steam injection sterilization.
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Cited By (3)
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| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
| CN115444104A (en) * | 2022-08-19 | 2022-12-09 | 福建达利食品科技有限公司 | Black sesame black soymilk and preparation method thereof |
| CN115669866A (en) * | 2022-11-30 | 2023-02-03 | 四川塞克雅食品科技有限公司 | Production process of whole-bean plant protein milk |
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| CN112998207A (en) * | 2021-03-15 | 2021-06-22 | 北京康得利智能科技有限公司 | Additive-free whole-cotyledon soybean milk and preparation method thereof |
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