CN114128841A - Method for making additive-free automatic emulsified soybean milk - Google Patents
Method for making additive-free automatic emulsified soybean milk Download PDFInfo
- Publication number
- CN114128841A CN114128841A CN202111508844.3A CN202111508844A CN114128841A CN 114128841 A CN114128841 A CN 114128841A CN 202111508844 A CN202111508844 A CN 202111508844A CN 114128841 A CN114128841 A CN 114128841A
- Authority
- CN
- China
- Prior art keywords
- slag
- soybeans
- slurry
- weight
- grinder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 122
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 122
- 235000013336 milk Nutrition 0.000 title claims abstract description 35
- 239000008267 milk Substances 0.000 title claims abstract description 35
- 210000004080 milk Anatomy 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000002893 slag Substances 0.000 claims abstract description 121
- 239000002002 slurry Substances 0.000 claims abstract description 66
- 238000000227 grinding Methods 0.000 claims abstract description 54
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001784 detoxification Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 244000075850 Avena orientalis Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims description 5
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 238000005498 polishing Methods 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims 2
- 235000007558 Avena sp Nutrition 0.000 claims 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims 1
- 235000010777 Arachis hypogaea Nutrition 0.000 claims 1
- 235000018262 Arachis monticola Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 108091005804 Peptidases Proteins 0.000 abstract description 7
- 239000004365 Protease Substances 0.000 abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000019419 proteases Nutrition 0.000 abstract description 7
- 239000004382 Amylase Substances 0.000 abstract description 5
- 102000013142 Amylases Human genes 0.000 abstract description 5
- 108010065511 Amylases Proteins 0.000 abstract description 5
- 102000004882 Lipase Human genes 0.000 abstract description 5
- 239000004367 Lipase Substances 0.000 abstract description 5
- 108090001060 Lipase Proteins 0.000 abstract description 5
- 235000019418 amylase Nutrition 0.000 abstract description 5
- 235000019421 lipase Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 description 27
- 235000018102 proteins Nutrition 0.000 description 9
- 150000002333 glycines Chemical class 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for preparing additive-free automatic emulsified soybean milk in the technical field of agricultural product food and beverage processing, which comprises the following steps: 001. cleaning and screening soybeans; 002. drying the soybeans; 003. detoxification and curing; 004. mixing the raw materials; 005. grinding the mixed raw materials into thick liquid, and then separating pulp and residues by adopting a screen to obtain soybean milk for later use; 006. mixing materials, grinding into slurry, and then separating slag from slurry; 007. mixing the slurry; 008. carrying out homogenization treatment twice; 009. high-temperature disinfection; 010. storing at normal temperature; compared with the prior art, the method has the advantages that the soybean milk prepared by detoxifying and curing the soybeans firstly, then preserving the protein of the soybeans and then using the detoxified and cured soybeans as the raw material is more in nutrition preservation and better in taste, and after the soybean milk is placed and stored for a period of time, the activity of protease, lipase and amylase is restored, so that the soybean milk is emulsified in a package, and the taste and flavor are further enhanced.
Description
Technical Field
The invention relates to the technical field of processing of food and drink of agricultural products, in particular to a method for preparing additive-free automatic emulsified soybean milk.
Background
The soybean milk is prepared by using soybean as main raw material and through soaking, grinding, boiling, blending, homogenizing and sterilizing. The soymilk contains rich protein, various vitamins and mineral substances, has higher nutritional value, has thick and fragrant taste, is smooth but not greasy, and is a very healthy and nutritional drink.
At present, human beings need to take protein nutrition from soybeans, the conventional method comprises the steps of soaking soybeans for a long time, then grinding (crushing), separating pulp from dregs, heating at high temperature and separating cooked pulp, the processing method cannot completely remove toxins (anti-nutritional factors) in the soybeans, the soybean protein is greatly lost due to the separation of the pulp from the dregs because the soaking time and the heating time of the soybeans are long, and the produced soybean milk is poor in taste and seriously loses nutrition due to the protein loss.
In summary, the applicant has proposed a method for making an additive-free self-emulsifying soy milk.
Disclosure of Invention
In view of the problems of excessive nutrient loss and poor taste of the manufactured soymilk in the prior art, the technical scheme of the invention provides a manufacturing method of the additive-free automatic emulsified soymilk, which solves the problems.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a preparation method of additive-free automatic emulsified soybean milk comprises mixing semen glycines, semen Sesami, herba Avenae Fatuae powder, semen Maydis powder, semen Arachidis Hypogaeae, and semen Juglandis; the method comprises the following steps:
001. cleaning soybeans for hydrophilic treatment, and then polishing and screening the cleaned soybeans;
002. drying the screened soybeans for later use;
003. detoxification and curing, adding ethanol with the weight of 2-6% of that of the soybeans into a steam source for distillation for 5-8 minutes, and then adding acetic acid with the weight of 0.5-4% of that of the soybeans into the steam source for distillation for 15-30 minutes;
004. mixing detoxicated semen glycines, cooked and peeled semen Arachidis Hypogaeae 0.2-0.3 weight of semen glycines, cooked and peeled semen Juglandis 0.2-0.4 weight of semen glycines, and semen Sesami 0.1-0.2 weight of semen glycines;
005. synchronously adding the uniformly mixed raw materials in the step 004 into a material groove, adding the uniformly mixed raw materials into a No. 1 grinding machine at a constant speed, adding a proper amount of boiled water, and starting the No. 1 grinding machine to grind; the pulp from the No. 1 grinder directly enters a No. 1 large pulp tank, the raw slag from the No. 1 grinder directly enters a No. 1 slag combining machine, a proper amount of boiled water is added to uniformly stir the raw slag and the boiled water, then the No. 2 grinder is started, and a pump of the No. 1 slag combining machine is started to pump the uniformly stirred raw slag in the No. 1 slag combining machine into the No. 2 grinder for secondary grinding; the slurry from the No. 2 grinder directly enters a No. 1 large slurry tank, the raw slag of the No. 2 grinder enters a No. 2 slag mixer to perform the same operation as the No. 1 slag mixer, and the raw slag uniformly stirred in the No. 2 slag mixer is pumped into a No. 3 grinder to perform grinding for three times; the slurry from the No. 3 grinder also directly enters a No. 1 large slurry tank, and the raw slag of the No. 3 grinder enters a No. 4 grinder to grind for four times by the same operation; slurry discharged from the No. 4 grinding machine enters a No. 2 slag combining machine to be mixed and stirred with raw slag discharged from the No. 2 grinding machine, the raw slag discharged from the No. 4 grinding machine is placed into a raw slag collecting device for other use, then boiled water is stopped to be added into the No. 2 slag combining machine, and then the mixture in the No. 2 slag combining machine is pumped into a No. 3 grinding machine to be operated in the same way, so that circular grinding is formed; pumping the slurry in the No. 1 large slurry tank into the No. 5 and No. 6 mills for secondary grinding and separating the slurry from the slag, storing the slurry from the No. 5 and No. 6 mills in the No. 2 large slurry tank for later use, and putting the raw slag from the No. 5 and No. 6 mills into a raw slag collecting device for other use;
006. mixing corn flour with the weight of 0.5-0.6 soybean and oat flour with the weight of 0.4-0.5 soybean for later use, adding crystal sugar with the weight of 1-1.5 times of the weight of the soybean and boiled water with the weight of 2-3 times of the weight of the soybean, fully and uniformly stirring, then carrying out slag-slurry separation to obtain syrup and ingredient slag, and putting the ingredient slag into a raw slag collecting device for other use;
007. mixing the syrup containing sugar in the step 006 and the syrup obtained in the step 005, and fully and uniformly stirring for later use;
008. placing the slurry mixed in the step 007 into homogenizing equipment for homogenizing treatment twice, wherein the homogenizing pressure is 20-40MPa, the homogenizing temperature is 65-80 ℃, measuring the pH value after homogenizing treatment, controlling the pH value to be 7.1, and performing acid-base balance as required;
009. performing high-temperature instantaneous sterilization on the slurry subjected to twice homogenization in the step 009 by using a sterilization machine, wherein the sterilization temperature is 133 ℃ and 141 ℃, the sterilization time is 6-10 seconds, and performing sterile closed filling after the sterilization is finished;
010. storing the packaged soybean milk at normal temperature for 14-30 days for full emulsification.
The soybean milk is prepared by detoxifying and curing soybeans and then using the soybeans as a raw material, so that the prepared soybean milk has more protein and more nutrition, the taste of the soybean milk is better, the activities of amylase, lipase and protease can be recovered after the soybean milk is stored for 15-30 days, and certain flavor substances combined with the protein can be released under the action of the protease, so that the flavor is stronger and the taste is better.
Further limiting, in the step 003, the concentration of the ethanol is 37% -46%, and the concentration of the acetic acid is 1.8% -2.5%; the ethanol and acetic acid with the concentrations have better effect and the safety can be ensured.
Further limiting, the temperature of the boiled water added in the steps 005 and 006 is 94-97 ℃, and the total weight of the boiled water added for a plurality of times is 6-10 times of the weight of the soybeans.
Compared with the prior art, the method has the advantages that the soybean milk prepared by detoxifying and curing the soybeans firstly, then preserving the protein of the soybeans and then using the detoxified and cured soybeans as the raw material is more in nutrition preservation and better in taste, and after the soybean milk is placed and stored for a period of time, the activity of protease, lipase and amylase is restored, so that the soybean milk is emulsified in a package, and the taste and flavor are further enhanced.
Detailed Description
In order that those skilled in the art can better understand the present invention, the following embodiments are further described.
Example 1:
a preparation method of additive-free automatic emulsified soybean milk comprises mixing semen glycines, semen Sesami, herba Avenae Fatuae powder, semen Maydis powder, semen Arachidis Hypogaeae, and semen Juglandis; the method comprises the following steps:
001. cleaning soybeans for hydrophilic treatment, and then polishing and screening the cleaned soybeans;
002. drying the screened soybeans for later use;
003. detoxification and curing, namely adding 42 percent ethanol with the weight of 4 percent of that of the soybeans into a steam source for distillation for 6 minutes, and then adding 2 percent acetic acid with the weight of 2 percent of that of the soybeans into the steam source for distillation for 25 minutes;
004. uniformly mixing detoxified and cured soybeans, cured and peeled peanuts with the weight 0.25 time that of the soybeans, cured and peeled walnut kernels with the weight 0.3 time that of the soybeans and sesame with the weight 0.15 time that of the soybeans for later use;
005. synchronously adding the uniformly mixed raw materials in the step 004 into a material groove, adding the uniformly mixed raw materials into a No. 1 grinding machine at a constant speed, adding a proper amount of boiled water, and starting the No. 1 grinding machine to grind; the pulp from the No. 1 grinder directly enters a No. 1 large pulp tank, the raw slag from the No. 1 grinder directly enters a No. 1 slag combining machine, a proper amount of boiled water is added to uniformly stir the raw slag and the boiled water, then the No. 2 grinder is started, and a pump of the No. 1 slag combining machine is started to pump the uniformly stirred raw slag in the No. 1 slag combining machine into the No. 2 grinder for secondary grinding; the slurry from the No. 2 grinder directly enters a No. 1 large slurry tank, the raw slag of the No. 2 grinder enters a No. 2 slag mixer to perform the same operation as the No. 1 slag mixer, and the raw slag uniformly stirred in the No. 2 slag mixer is pumped into a No. 3 grinder to perform grinding for three times; the slurry from the No. 3 grinder also directly enters a No. 1 large slurry tank, and the raw slag of the No. 3 grinder enters a No. 4 grinder to grind for four times by the same operation; slurry discharged from the No. 4 grinding machine enters a No. 2 slag combining machine to be mixed and stirred with raw slag discharged from the No. 2 grinding machine, the raw slag discharged from the No. 4 grinding machine is placed into a raw slag collecting device for other use, then boiled water is stopped to be added into the No. 2 slag combining machine, and then the mixture in the No. 2 slag combining machine is pumped into a No. 3 grinding machine to be operated in the same way, so that circular grinding is formed; pumping the slurry in the No. 1 large slurry tank into the No. 5 and No. 6 mills for secondary grinding and separating the slurry from the slag, storing the slurry from the No. 5 and No. 6 mills in the No. 2 large slurry tank for later use, and putting the raw slag from the No. 5 and No. 6 mills into a raw slag collecting device for other use; the total amount of the added boiled water is 8 times of the weight of the soybeans, and the temperature of the boiled water is 96 ℃;
006. mixing corn flour with the weight of 0.5-0.6 of soybeans and oat flour with the weight of 0.45 of soybeans for later use, adding crystal sugar with the weight of 1.2 times of the soybeans and boiled water with the weight of 2.5 times of the soybeans, fully and uniformly stirring, then carrying out slag-slurry separation to obtain syrup and ingredient slag, and putting the ingredient slag into a raw slag collecting device for other use;
007. mixing the syrup containing sugar in the step 006 and the syrup obtained in the step 005, and fully and uniformly stirring for later use;
008. placing the slurry mixed in the step 007 into homogenizing equipment for homogenizing treatment twice, wherein the homogenizing pressure is 30MPa, the homogenizing treatment temperature is 70 ℃, measuring the pH value after homogenizing, controlling the pH value to be 7.1, and carrying out acid-base balance according to needs;
009. carrying out high-temperature instantaneous sterilization on the slurry which is subjected to twice homogenization in the step 009 by using a sterilization machine, wherein the sterilization temperature is 137 ℃, the sterilization time is 8 seconds, and carrying out sterile closed filling after the sterilization is finished;
010. and storing the packaged soybean milk at normal temperature for 20 days for full emulsification.
The soybean milk is prepared by detoxifying and curing soybeans and then using the soybeans as a raw material, so that the prepared soybean milk has more protein and more nutrition, and has better taste, the activities of amylase, lipase and protease can be recovered after the soybean milk is stored for 15-30 days, and certain flavor substances combined with the protein can be released under the action of the protease, so that the flavor is stronger and the taste is better; the ethanol and acetic acid with the concentrations have better effect and the safety can be ensured.
Example 2:
a preparation method of additive-free automatic emulsified soybean milk comprises mixing semen glycines, semen Sesami, herba Avenae Fatuae powder, semen Maydis powder, semen Arachidis Hypogaeae, and semen Juglandis; the method comprises the following steps:
001. cleaning soybeans for hydrophilic treatment, and then polishing and screening the cleaned soybeans;
002. drying the screened soybeans for later use;
003. detoxification and curing, adding ethanol with concentration of 46% and 2% of the weight of the soybeans into a steam source for distillation for 8 minutes, and then adding acetic acid with concentration of 2.5% of the weight of the soybeans into the steam source for distillation for 30 minutes;
004. uniformly mixing detoxified and cured soybeans, cured and peeled peanuts with the weight 0.2 time that of the soybeans, cured and peeled walnut kernels with the weight 0.2 time that of the soybeans and sesame with the weight 0.1 time that of the soybeans for later use;
005. synchronously adding the uniformly mixed raw materials in the step 004 into a material groove, adding the uniformly mixed raw materials into a No. 1 grinding machine at a constant speed, adding a proper amount of boiled water, and starting the No. 1 grinding machine to grind; the pulp from the No. 1 grinder directly enters a No. 1 large pulp tank, the raw slag from the No. 1 grinder directly enters a No. 1 slag combining machine, a proper amount of boiled water is added to uniformly stir the raw slag and the boiled water, then the No. 2 grinder is started, and a pump of the No. 1 slag combining machine is started to pump the uniformly stirred raw slag in the No. 1 slag combining machine into the No. 2 grinder for secondary grinding; the slurry from the No. 2 grinder directly enters a No. 1 large slurry tank, the raw slag of the No. 2 grinder enters a No. 2 slag mixer to perform the same operation as the No. 1 slag mixer, and the raw slag uniformly stirred in the No. 2 slag mixer is pumped into a No. 3 grinder to perform grinding for three times; the slurry from the No. 3 grinder also directly enters a No. 1 large slurry tank, and the raw slag of the No. 3 grinder enters a No. 4 grinder to grind for four times by the same operation; slurry discharged from the No. 4 grinding machine enters a No. 2 slag combining machine to be mixed and stirred with raw slag discharged from the No. 2 grinding machine, the raw slag discharged from the No. 4 grinding machine is placed into a raw slag collecting device for other use, then boiled water is stopped to be added into the No. 2 slag combining machine, and then the mixture in the No. 2 slag combining machine is pumped into a No. 3 grinding machine to be operated in the same way, so that circular grinding is formed; pumping the slurry in the No. 1 large slurry tank into the No. 5 and No. 6 mills for secondary grinding and separating the slurry from the slag, storing the slurry from the No. 5 and No. 6 mills in the No. 2 large slurry tank for later use, and putting the raw slag from the No. 5 and No. 6 mills into a raw slag collecting device for other use; the total amount of the added boiled water is 6 times of the weight of the soybeans, and the temperature of the boiled water is 94 ℃;
006. mixing corn flour with the weight of 0.5 soybean and oat flour with the weight of 0.4 soybean for later use, adding crystal sugar with the weight 1 time of that of the soybean and boiled water with the weight 2 times of that of the soybean, fully and uniformly stirring, then carrying out slag-pulp separation to obtain syrup and ingredient slag, and putting the ingredient slag into a raw slag collecting device for other use;
007. mixing the syrup containing sugar in the step 006 and the syrup obtained in the step 005, and fully and uniformly stirring for later use;
008. placing the slurry mixed in the step 007 into homogenizing equipment for homogenizing treatment twice, wherein the homogenizing pressure is 20MPa, the homogenizing treatment temperature is 65 ℃, measuring the pH value after homogenizing, controlling the pH value to be 7.1, and carrying out acid-base balance according to needs;
009. carrying out high-temperature instantaneous sterilization on the slurry which is subjected to twice homogenization in the step 009 by using a sterilization machine, wherein the sterilization temperature is 133 ℃, the sterilization time is 6 seconds, and carrying out sterile closed filling after the sterilization is finished;
010. and storing the packaged soybean milk at normal temperature for 14 days for full emulsification.
Example 3:
a preparation method of additive-free automatic emulsified soybean milk comprises mixing semen glycines, semen Sesami, herba Avenae Fatuae powder, semen Maydis powder, semen Arachidis Hypogaeae, and semen Juglandis; the method comprises the following steps:
001. cleaning soybeans for hydrophilic treatment, and then polishing and screening the cleaned soybeans;
002. drying the screened soybeans for later use;
003. detoxification and curing, namely adding ethanol with concentration of 37 percent and weight of 6 percent of the soybean into a steam source for distillation for 5 minutes, and then adding acetic acid with concentration of 1.8 percent and weight of 4 percent of the soybean into the steam source for distillation for 15 minutes;
004. uniformly mixing detoxified and cured soybeans, cured and peeled peanuts with the weight 0.3 time that of the soybeans, cured and peeled walnut kernels with the weight 0.4 time that of the soybeans and sesame with the weight 0.2 time that of the soybeans for later use;
005. synchronously adding the uniformly mixed raw materials in the step 004 into a material groove, adding the uniformly mixed raw materials into a No. 1 grinding machine at a constant speed, adding a proper amount of boiled water, and starting the No. 1 grinding machine to grind; the pulp from the No. 1 grinder directly enters a No. 1 large pulp tank, the raw slag from the No. 1 grinder directly enters a No. 1 slag combining machine, a proper amount of boiled water is added to uniformly stir the raw slag and the boiled water, then the No. 2 grinder is started, and a pump of the No. 1 slag combining machine is started to pump the uniformly stirred raw slag in the No. 1 slag combining machine into the No. 2 grinder for secondary grinding; the slurry from the No. 2 grinder directly enters a No. 1 large slurry tank, the raw slag of the No. 2 grinder enters a No. 2 slag mixer to perform the same operation as the No. 1 slag mixer, and the raw slag uniformly stirred in the No. 2 slag mixer is pumped into a No. 3 grinder to perform grinding for three times; the slurry from the No. 3 grinder also directly enters a No. 1 large slurry tank, and the raw slag of the No. 3 grinder enters a No. 4 grinder to grind for four times by the same operation; slurry discharged from the No. 4 grinding machine enters a No. 2 slag combining machine to be mixed and stirred with raw slag discharged from the No. 2 grinding machine, the raw slag discharged from the No. 4 grinding machine is placed into a raw slag collecting device for other use, then boiled water is stopped to be added into the No. 2 slag combining machine, and then the mixture in the No. 2 slag combining machine is pumped into a No. 3 grinding machine to be operated in the same way, so that circular grinding is formed; pumping the slurry in the No. 1 large slurry tank into the No. 5 and No. 6 mills for secondary grinding and separating the slurry from the slag, storing the slurry from the No. 5 and No. 6 mills in the No. 2 large slurry tank for later use, and putting the raw slag from the No. 5 and No. 6 mills into a raw slag collecting device for other use; the total amount of the added boiled water is 10 times of the weight of the soybeans, and the temperature of the boiled water is 97 ℃;
006. mixing corn flour with the weight of 0.6 soybean and oat flour with the weight of 0.5 soybean for later use, adding crystal sugar with the weight of 1 time of the weight of the soybean and boiled water with the weight of 3 times of the weight of the soybean, fully and uniformly stirring, then carrying out slag-pulp separation to obtain syrup and ingredient slag, and putting the ingredient slag into a raw slag collecting device for other use;
007. mixing the syrup containing sugar in the step 006 and the syrup obtained in the step 005, and fully and uniformly stirring for later use;
008. placing the slurry mixed in the step 007 into homogenizing equipment for homogenizing treatment twice, wherein the homogenizing pressure is 40MPa, the homogenizing treatment temperature is 80 ℃, measuring the pH value after homogenizing, controlling the pH value to be 7.1, and carrying out acid-base balance according to needs;
009. carrying out high-temperature instantaneous sterilization on the slurry which is subjected to twice homogenization in the step 009 by using a sterilization machine, wherein the sterilization temperature is 141 ℃, the sterilization time is 10 seconds, and carrying out sterile closed filling after the sterilization is finished;
010. and storing the packaged soybean milk at normal temperature for 30 days for full emulsification.
Compared with the prior art, the method has the advantages that the detoxified and cured soybeans firstly retain the protein of the soybeans, and then the detoxified and cured soybeans are used as raw materials to prepare the soybean milk, so that more nutrition is retained, the taste is better, and the soybean milk is emulsified in a package after being placed due to the recovery of the activity of protease, lipase and amylase, so that the taste and flavor are further enhanced.
The method for producing the additive-free self-emulsifying soybean milk of the present invention is described in detail above, and the description of the specific embodiment is only for the purpose of helping understanding the method of the present invention and the core concept thereof. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (3)
1. A method for preparing additive-free automatic emulsified soybean milk is characterized in that: the raw materials comprise soybean, sesame, oat flour, corn flour, peanut and walnut kernel; the method comprises the following steps:
001. cleaning soybeans for hydrophilic treatment, and then polishing and screening the cleaned soybeans;
002. drying the screened soybeans for later use;
003. detoxification and curing, adding ethanol with the weight of 2-6% of that of the soybeans into a steam source for distillation for 5-8 minutes, and then adding acetic acid with the weight of 0.5-4% of that of the soybeans into the steam source for distillation for 15-30 minutes;
004. uniformly mixing detoxified and cured soybeans, cured and peeled peanuts 0.2-0.3 time of the weight of the soybeans, cured and peeled walnut kernels 0.2-0.4 time of the weight of the soybeans and sesames 0.1-0.2 time of the weight of the soybeans for later use;
005. synchronously adding the uniformly mixed raw materials in the step 004 into a material groove, adding the uniformly mixed raw materials into a No. 1 grinding machine at a constant speed, adding a proper amount of boiled water, and starting the No. 1 grinding machine to grind; the pulp from the No. 1 grinder directly enters a No. 1 large pulp tank, the raw slag from the No. 1 grinder directly enters a No. 1 slag combining machine, a proper amount of boiled water is added to uniformly stir the raw slag and the boiled water, then the No. 2 grinder is started, and a pump of the No. 1 slag combining machine is started to pump the uniformly stirred raw slag in the No. 1 slag combining machine into the No. 2 grinder for secondary grinding; the slurry from the No. 2 grinder directly enters a No. 1 large slurry tank, the raw slag of the No. 2 grinder enters a No. 2 slag mixer to perform the same operation as the No. 1 slag mixer, and the raw slag uniformly stirred in the No. 2 slag mixer is pumped into a No. 3 grinder to perform grinding for three times; the slurry from the No. 3 grinder also directly enters a No. 1 large slurry tank, and the raw slag of the No. 3 grinder enters a No. 4 grinder to grind for four times by the same operation;
slurry discharged from the No. 4 grinding machine enters a No. 2 slag combining machine to be mixed and stirred with raw slag discharged from the No. 2 grinding machine, the raw slag discharged from the No. 4 grinding machine is placed into a raw slag collecting device for other use, then boiled water is stopped to be added into the No. 2 slag combining machine, and then the mixture in the No. 2 slag combining machine is pumped into a No. 3 grinding machine to be operated in the same way, so that circular grinding is formed; pumping the slurry in the No. 1 large slurry tank into the No. 5 and No. 6 mills for secondary grinding and separating the slurry from the slag, storing the slurry from the No. 5 and No. 6 mills in the No. 2 large slurry tank for later use, and putting the raw slag from the No. 5 and No. 6 mills into a raw slag collecting device for other use;
006. mixing corn flour with the weight of 0.5-0.6 soybean and oat flour with the weight of 0.4-0.5 soybean for later use, adding crystal sugar with the weight of 1-1.5 times of the weight of the soybean and boiled water with the weight of 2-3 times of the weight of the soybean, fully and uniformly stirring, then carrying out slag-slurry separation to obtain syrup and ingredient slag, and putting the ingredient slag into a raw slag collecting device for other use;
007. mixing the syrup containing sugar in the step 006 and the syrup obtained in the step 005, and fully and uniformly stirring for later use;
008. placing the slurry mixed in the step 007 into homogenizing equipment for homogenizing treatment twice, wherein the homogenizing pressure is 20-40MPa, the homogenizing temperature is 65-80 ℃, measuring the pH value after homogenizing treatment, controlling the pH value to be 7.1, and performing acid-base balance as required;
009. performing high-temperature instantaneous sterilization on the slurry subjected to twice homogenization in the step 009 by using a sterilization machine, wherein the sterilization temperature is 133 ℃ and 141 ℃, the sterilization time is 6-10 seconds, and performing sterile closed filling after the sterilization is finished;
010. storing the packaged soybean milk at normal temperature for 14-30 days for full emulsification.
2. The method for producing additive-free self-emulsifying soybean milk according to claim 1, wherein: in the step 003, the concentration of the ethanol is 37-46 percent, and the concentration of the acetic acid is 1.8-2.5 percent.
3. The method for producing additive-free self-emulsifying soybean milk according to claim 1, wherein: the temperature of the boiled water added in the step 005 and the step 006 is 94-97 ℃, and the total weight of the boiled water added for many times is 6-10 times of the weight of the soybeans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111508844.3A CN114128841A (en) | 2021-12-10 | 2021-12-10 | Method for making additive-free automatic emulsified soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111508844.3A CN114128841A (en) | 2021-12-10 | 2021-12-10 | Method for making additive-free automatic emulsified soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114128841A true CN114128841A (en) | 2022-03-04 |
Family
ID=80385921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111508844.3A Pending CN114128841A (en) | 2021-12-10 | 2021-12-10 | Method for making additive-free automatic emulsified soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114128841A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
| CN107183543A (en) * | 2017-05-28 | 2017-09-22 | 周胜刚 | A kind of whole grain soya bean quantum detoxification curing method |
| CN110742126A (en) * | 2019-11-27 | 2020-02-04 | 河南世通食品有限公司 | Production method of five-cereal seasoning soybean milk |
-
2021
- 2021-12-10 CN CN202111508844.3A patent/CN114128841A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN107047781A (en) * | 2017-04-19 | 2017-08-18 | 南昌大学 | High added value soymilk prepared by a kind of profit fusion method |
| CN107183543A (en) * | 2017-05-28 | 2017-09-22 | 周胜刚 | A kind of whole grain soya bean quantum detoxification curing method |
| CN110742126A (en) * | 2019-11-27 | 2020-02-04 | 河南世通食品有限公司 | Production method of five-cereal seasoning soybean milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731443B (en) | All-soybean peptide nourishment and preparation method thereof | |
| CN101796980B (en) | Acidic vegetable protein drink and preparation method thereof | |
| CN102813008A (en) | Five-cereal soymilk and manufacture method | |
| CN105285242A (en) | Spleen and stomach-strengthening tartary buckwheat and callery pear tea beverage and preparation method thereof | |
| CN103224863B (en) | Coffee wine production method | |
| CN102669284A (en) | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds | |
| CN102511561A (en) | Production method of sugar-free soymilk | |
| CN102232426B (en) | Method for producing instant uncongealed beancurd flour | |
| CN1125067A (en) | Multifunctional health-care food nd its processing method | |
| CN114128841A (en) | Method for making additive-free automatic emulsified soybean milk | |
| CN102813007A (en) | Five-cereal soymilk | |
| KR20000006601A (en) | Rice beverage fabricating method | |
| CN102696768A (en) | Health-care brown rice syrup beverage and preparation method thereof | |
| CN210248245U (en) | Production device for preparing full-nutrition natural corn juice beverage | |
| US6265001B1 (en) | Rice based beverage product and process for making the same | |
| CN109965018B (en) | Production method of bitter-free red bean and coix seed beverage | |
| CN104509862A (en) | All-lotus-seed-peptide nutrition and preparation method thereof | |
| CN1099231A (en) | Milk with some meats | |
| CN101164457A (en) | Method for producing chestnut health-care beverage | |
| CN110250370B (en) | Full-nutrition natural corn juice beverage and preparation method and production device thereof | |
| CN105851244A (en) | Cordyceps sinensis soybean milk and special cordyceps militaris concentrated liquor thereof | |
| CN111820353A (en) | Black rice and coconut milk beverage without residue removal and preparation method thereof | |
| CN107460073B (en) | Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage | |
| CN104026357A (en) | Easily-digestible high protein pig feed and preparation method thereof | |
| CN110839705A (en) | Formula process and extraction method of novel bean product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |