CN117770394A - Preparation method of soybean milk - Google Patents
Preparation method of soybean milk Download PDFInfo
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- CN117770394A CN117770394A CN202410101620.8A CN202410101620A CN117770394A CN 117770394 A CN117770394 A CN 117770394A CN 202410101620 A CN202410101620 A CN 202410101620A CN 117770394 A CN117770394 A CN 117770394A
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- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of soybean milk, and belongs to the technical field of soybean product development. The invention adds complex enzyme preparation into soybean milk raw pulp to carry out enzymolysis treatment; filtering after enzymolysis, removing soybean dregs, boiling, adding auxiliary materials for flavor blending, homogenizing, sterilizing and canning to obtain the soybean milk product; the complex enzyme preparation is a compound of protease and cellulase, and the protease is at least one of alkaline protease, papain and flavourzyme. The soybean milk subjected to enzymolysis has finer taste, is easier to digest and absorb, and simultaneously effectively reduces sensitization.
Description
Technical Field
The invention belongs to the technical field of soybean product development, and particularly relates to a preparation method of soybean milk.
Background
The soybean is one of important sources of high-quality protein, the amino acid composition is reasonable, and the amino acid content meets the closest amino acid proportioning mode of human bodies. The soybean products are various, the highest protein digestibility of the soybean milk is about 95%, and the soybean milk can be fully digested and absorbed by human bodies, so the soybean milk also stands out from various soybean products, and becomes one of the plant-based drinks favored by consumers. The soybean milk is used as a traditional vegetable protein beverage, which is prepared by soaking soybean in water, grinding, filtering, boiling, and blending. Compared with cow milk, the soybean milk does not contain lactose, and the protein is superior to casein in cow milk, so that the soybean milk is a good protein supplementing drink for lactose intolerant people. Due to the limitation of technical conditions, the currently marketed soy milk has a certain problem, such as that the heat stability anti-nutritional factors, especially some sensitization factors, remain in the soy milk to cause IgE-mediated immediate type I allergic reaction to the population allergic to soy protein.
At present, the method for eliminating the allergen in the soybean mainly comprises the following steps: physical (heat treatment, irradiation, static high pressure, etc.), chemical (inorganic chemical agents such as copper sulfate, sodium sulfate, ferrous sulfate, etc. destroy disulfide bonds in the molecular structure of the antinutritional factors), and biological (enzymatic hydrolysis, microbial fermentation, germination treatment, etc.) three general classes. Among them, heat treatment is the most common method for eliminating anti-nutritional factors in soy milk, but its effect of reducing allergy to soy milk is not ideal because some allergens have heat resistance and are difficult to eliminate only by heat treatment. The biological enzymolysis method is an effective method for reducing or even eliminating the antigenicity of the soybean protein by changing the linear epitope and the spatial epitope of the allergen through enzyme preparations, and has mild enzymolysis condition, green and healthy performance, safety and easy control. The proteolysis in the soybean milk is converted into amino acid and polypeptide, so that the sensitization is effectively reduced, and the edible quality of the soybean milk and the digestion and absorption of human bodies are improved.
It has been found that it is difficult to hydrolyze the β -subunit of soybean β -conglycinin thoroughly using proteases of animal origin. Therefore, it is needed to provide a preparation method of soybean milk which can degrade soybean milk protein better, improve the commercial value of soybean products and expand the application field of soybean products.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention aims to provide a preparation method of soybean milk.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a preparation method of soybean milk comprises adding complex enzyme preparation into soybean milk raw slurry for enzymolysis treatment; filtering after enzymolysis, removing large-grain bean dregs, boiling, adding auxiliary materials for flavor blending, homogenizing, sterilizing and canning;
the complex enzyme preparation is the combination of protease and cellulase.
On the basis of the scheme, the protease is at least one of alkaline protease, papain and flavourzyme.
Based on the scheme, the dosage of the cellulase is 0.05% of the mass of the soybean milk.
Based on the scheme, the amount of the protease is 1500-3000U of protease added to each gram of soybean milk protein.
Based on the scheme, the enzymolysis temperature is 50-55 ℃ and the enzymolysis time is 120-150min.
On the basis of the scheme, the soybean milk raw juice is prepared by the following method:
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Formulation of 0.5% NaHCO 3 Adding the solution into the cleaned soybeans according to a feed-liquid ratio of 1:5, and soaking for 10 hours at room temperature to enable the soybeans to fully absorb water and expand;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the blanched soybeans according to a soybean-water ratio of 1:8 for 6min to obtain soybean milk primary pulp.
On the basis of the scheme, the auxiliary materials are 0.3% of sorbitol, 0.3% of sodium caseinate and 0.5% of sodium carboxymethyl cellulose.
On the basis of the scheme, the homogenization is high-pressure homogenization, the homogenization time is 3-5min, the pressure is 200MPa, and the homogenization is carried out twice.
Based on the scheme, the sterilization is high-pressure steam sterilization, and the temperature is 121 ℃ for 15min.
The technical scheme of the invention has the advantages that:
the invention adopts a compound enzyme preparation of microorganism and plant sources for hydrolysis. Because different enzymes have different enzymolysis cleavage sites, antigenic determinants can be destroyed, and the hydrolysis of the complex enzyme can produce a synergistic effect, thereby effectively reducing sensitization. Meanwhile, macromolecular proteins are hydrolyzed into amino acid and polypeptide through enzymolysis, so that the system stability is improved, the taste is fine and smooth, the digestion and absorption are facilitated, and the overall edible quality of the soybean milk is improved.
Drawings
FIG. 1 is a graph of the stability factor of soy milk;
FIG. 2 shows the molecular weight distribution of proteins from soy milk prepared by SDS-PAGE using different methods (M: maker; A, B, C, D, E represents soy milk samples prepared in examples 1, 2, 3, 4 and comparative examples, respectively).
Detailed Description
The terms used in the present invention generally have meanings commonly understood by those of ordinary skill in the art unless otherwise indicated.
The invention will be described in further detail below in connection with specific embodiments and with reference to the data. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
In the following examples of the present invention,
the alkaline protease, papain, flavourzyme and cellulase were all purchased from Solarbio company, alkaline protease: CAS 9014-01-1, enzyme activity of 20 ten thousand U/g; papain: CAS 9001-73-4, enzyme activity 10 ten thousand U/g; flavourzyme: CAS 9001-92-7, enzyme activity 1.5 ten thousand U/g; cellulase: the enzyme activity is 5 ten thousand U/g.
The 'feed liquid ratio' refers to the ratio of soybean to NaHCO 3 Mass ratio of the solution;
the term "bean water ratio" refers to the mass ratio of soybean to water.
Example 1
A preparation method of soybean milk comprises the following steps:
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Preparing NaHCO with mass fraction of 0.5% 3 Adding the cleaned soybeans into the solution according to the feed liquid ratio (m/m) of 1:5, soaking for 10 hours at room temperature, so that the soybeans fully absorb water and expand, on one hand, endogenous enzymes in the soybeans can fully play a role, and part of anti-nutritional factors which are easily dissolved in water are removed, on the other hand, the soybeans fully swell in water, and the solid matters in the pulping process can be better dispersed in the water;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the blanched soybeans according to a soybean-water ratio of 1:8 for about 6min to obtain soybean milk raw pulp;
(5) Adding a compound enzyme preparation into the soybean milk raw slurry for enzymolysis treatment, wherein the enzymolysis temperature is 55 ℃, the enzymolysis time is 120min, and the mixture is continuously stirred in the enzymolysis process;
the complex enzyme preparation is prepared by compounding alkaline protease, flavourzyme and cellulase according to a certain proportion; the complex enzyme preparation consists of alkaline protease, flavor protease and cellulase, wherein the dosage of the alkaline protease and the flavor protease is 1500U of alkaline protease and 1500U of flavor protease are added into each gram of soybean milk protein; the dosage of the cellulase is 0.05 percent of the mass of the soybean milk.
(6) Filtering the enzymatic hydrolyzed soybean milk with 100-mesh nylon filter cloth to remove soybean dregs;
(7) Boiling soybean milk (100deg.C), and maintaining at 95deg.C for 15min;
(8) Adding sorbitol, sodium caseinate and sodium carboxymethylcellulose into soybean milk, and performing flavor blending; the addition amounts of sorbitol, sodium caseinate and sodium carboxymethylcellulose are respectively 0.3%, 0.3% and 0.5% of the mass of the soybean milk.
(9) Homogenizing the prepared soybean milk under high pressure for 3-5min under 200MPa for two times;
(10) Sterilizing with high pressure steam (121deg.C, 15 min), and canning to obtain soybean milk product.
Example 2
A preparation method of soybean milk comprises the following steps:
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Preparing NaHCO with mass fraction of 0.5% 3 Adding the solution into the cleaned soybeans according to the feed-liquid ratio (m/m) of 1:5, and soaking for 10 hours at room temperature to ensure that the soybeans fully absorb water and expand;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the blanched soybeans according to a soybean-water ratio of 1:8 for about 6min to obtain soybean milk raw pulp;
(5) Adding a compound enzyme preparation into the soybean milk raw slurry, performing enzymolysis treatment at 50 ℃ for 120min, and continuously stirring in the enzymolysis process;
the complex enzyme preparation is prepared by compounding papain, flavourzyme and cellulase according to a certain proportion; the compound enzyme preparation consists of papain, flavourzyme and cellulase, wherein the dosage of the papain and the flavourzyme is 1500U of papain and 1500U of flavourzyme are added into each gram of soybean milk protein; the dosage of the cellulase is 0.05 percent of the mass of the soybean milk.
(6) Filtering the enzymatic hydrolyzed soybean milk with 100-mesh nylon filter cloth to remove soybean dregs;
(7) Boiling soybean milk (100deg.C), and maintaining at 95deg.C for 10-15min;
(8) Adding sorbitol, sodium caseinate and sodium carboxymethylcellulose into soybean milk, and performing flavor blending; the addition amounts of sorbitol, sodium caseinate and sodium carboxymethylcellulose are respectively 0.3%, 0.3% and 0.5% of the mass of the soybean milk.
(9) Homogenizing the prepared soybean milk under high pressure for 3-5min under 200MPa for two times;
(10) Sterilizing with high pressure steam (121deg.C, 15 min), and canning to obtain soybean milk product.
Example 3
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Preparing NaHCO with mass fraction of 0.5% 3 Adding the solution into the cleaned soybeans according to the feed-liquid ratio (m/m) of 1:5, and soaking for 10 hours at room temperature to ensure that the soybeans fully absorb water and expand;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the soybean milk according to the soybean-water ratio of 1:8 for about 6min to obtain soybean milk raw pulp;
(5) Adding a compound enzyme preparation into the soybean milk raw slurry for enzymolysis treatment, wherein the enzymolysis temperature is 50 ℃, the enzymolysis time is 120min, and the mixture is continuously stirred in the enzymolysis process;
the complex enzyme preparation is prepared by compounding flavourzyme and cellulase according to a certain proportion; wherein, the dosage of the flavourzyme is 1500U of flavourzyme added into each gram of soybean milk protein, and the dosage of the cellulase is 0.05% of the mass of the soybean milk;
(6) Filtering the enzymatic hydrolyzed soybean milk with 100-mesh nylon filter cloth to remove soybean dregs;
(7) Boiling soybean milk (100deg.C), and maintaining at 95deg.C for 10-15min;
(8) Adding sorbitol, sodium caseinate and sodium carboxymethylcellulose into soybean milk, and performing flavor blending; the addition amounts of sorbitol, sodium caseinate and sodium carboxymethylcellulose are respectively 0.3%, 0.3% and 0.5% of the mass of the soybean milk.
(9) Homogenizing the prepared soybean milk under high pressure for 3-5min under 200MPa for two times;
(10) Sterilizing with high pressure steam (121deg.C, 15 min), and canning to obtain soybean milk product.
Example 4
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Preparing NaHCO with mass fraction of 0.5% 3 Adding the solution into the cleaned soybeans according to the feed-liquid ratio (m/m) of 1:5, and soaking for 10 hours at room temperature to ensure that the soybeans fully absorb water and expand;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the soybean milk according to the soybean-water ratio of 1:8 for about 6min to obtain soybean milk raw pulp;
(5) Adding cellulase into the soybean milk primary pulp for enzymolysis treatment, wherein the dosage of the cellulase is 0.05% of the mass of the soybean milk, the enzymolysis temperature is 50 ℃, the enzymolysis time is 120min, and the cellulase is continuously stirred in the enzymolysis process.
(6) Filtering the enzymatic hydrolyzed soybean milk with 100-mesh nylon filter cloth to remove soybean dregs;
(7) Boiling soybean milk (100deg.C), and maintaining at 95deg.C for 10-15min;
(8) Adding sorbitol, sodium caseinate and sodium carboxymethylcellulose into soybean milk, and performing flavor blending; the addition amounts of sorbitol, sodium caseinate and sodium carboxymethylcellulose are respectively 0.3%, 0.3% and 0.5% of the mass of the soybean milk.
(9) Homogenizing the prepared soybean milk under high pressure for 3-5min under 200MPa for two times;
(10) Sterilizing with high pressure steam (121deg.C, 15 min), and canning to obtain soybean milk product.
Comparative example
The comparative examples differ from examples 1, 2, 3 and 4 in that: the method does not comprise (5) enzymolysis of the soybean milk, and directly filtering, boiling, blending, homogenizing, sterilizing and canning the soybean milk raw juice.
Measurement of the quality of soymilk prepared by different preparation methods
The soybean milk obtained in examples 1 to 4 and comparative example was measured and evaluated for stability, particle diameter, viscosity, soluble protein, content of residue and sensory properties.
1. Determination of the stability of soymilk
And diluting the soybean milk prepared by different methods by 5 times, centrifuging at 4000R/min for 5min, measuring the absorbance value of the soybean milk before and after centrifugation at 785nm, wherein the larger R is, the more stable the soybean milk system is, and calculating the stability coefficient of the soybean milk from at least 3 measured values for each sample. The formula is as follows:
R＝R front part /R Rear part (S)
Wherein R is Front part Is the absorbance value before the centrifugation of the soybean milk, R Rear part (S) The absorbance value after the soybean milk is centrifuged, and R is the stability coefficient of the soybean milk.
2. Measurement of particle size of soymilk
And measuring the particle size of the soybean milk prepared by different diluted methods by adopting a laser particle sizer. The instrument parameters were set as: the measurement temperature is 25 ℃, the particle refraction is 1.460, the particle absorptivity is 0.001, the dispersing agent is deionized water, the dispersing agent refractive index is 1.330, the balancing time is 2min, the average value is obtained by repeating the measurement for three times, and the data analysis is carried out by adopting the matched software of an instrument to obtain the average particle size and the volume average particle size of the soybean milk.
3. Determination of the viscosity of soy milk
The viscosity of the soybean milk obtained in examples 1 to 4 and comparative example was measured by calibrating an instrument (NDJ-8S, shanghai-Shanghai electronic instruments Co., ltd.) with distilled water using a rotor No. 1 at 25℃at a rotational speed of 60r/min for 30S.
4. Determination of soluble proteins in soy milk
And (3) measuring the content of soluble protein in the soybean milk by adopting a BCA kit microporous enzyme-labeled method.
(1) Preparing a working solution: adding 1 volume of Cu reagent (50:1) into 50 volumes of BCA reagent according to the number of standard substances and samples to prepare BCA working solution, and fully and uniformly mixing;
(2) Dilution of standard: mu.L of BSA standard was diluted to 100. Mu.L with PBS to a final concentration of 0.5mg/mL. The standard was added to the protein standard wells of the 96-well plate at 0,2,4,6,8,12,16,20 μl, and PBS was added to make up to 20 μl.
(3) Samples were diluted appropriately and added to sample wells of a 96-well plate at 20. Mu.L.
(4) 200. Mu.L BCA working solution was added to each well and left at 37℃for 15-30 minutes.
The absorbance at 562nm was measured with an enzyme-labeled instrument, and the protein concentration was calculated from the standard curve.
5. Determination of the content of residues of soymilk
In the preparation process of the soybean milk, when the soybean milk is filtered by using a 100-mesh nylon filter cloth, the quality of the soybean milk before and after filtration is respectively weighed, and the content of soybean milk filter residues is calculated. Three replicates were performed. The formula is as follows:
residue content (%) = [ (M) Front part -M Rear part (S) )/M Front part ]*100％
Wherein M is Front part The mass of the soybean milk before filtration, g; m is M Rear part (S) The quality g of the filtered soybean milk.
The stability, particle diameter, viscosity, soluble protein, and content data of the soybean milk residue obtained in examples 1 to 4 and comparative examples, which were measured by the above methods, are shown in table 1.
TABLE 1 determination of soymilk stability, particle size, viscosity, soluble protein and residue content
As can be seen from table 1 and fig. 1, the soy milk after enzymolysis has improved stability, more uniform taste and slightly different effects of different complex enzymes on the system, and compared with the soy milk without enzymolysis, the soy milk after enzymolysis has less sediment, on one hand, due to the depolymerization effect of alkaline protease, papain and flavourzyme on proteins, and on the other hand, the cellulase can degrade the soy fiber in the soy milk and is decomposed into substances such as polysaccharide, oligosaccharide, monosaccharide and the like.
The change in the particle size of the soy milk is mainly caused by cross-linking and aggregation within the soy milk protein molecules, and as can be seen from Table 1, the volume average particle size of the sample of example 4 is higher than that of the other examples, probably due to the decomposition of the cellulase, the increase in soluble dietary fiber and monosaccharides of the soy milk system, resulting in an increase in the volume average particle size. Compared with the comparative example, the soybean milk obtained by enzymolysis of the protease in examples 1-3 has increased volume average particle diameter, which is likely to cause aggregation of small molecules in the soybean milk, which means that the enzymolysis damages the structure of protein molecules, and the large molecules are decomposed into small polypeptides and amino acids, which is beneficial to improving the taste of the soybean milk and promoting digestion and absorption of the soybean milk in human body.
The viscosity of the soybean milk has an important influence on the sense organs of the soybean milk, and the soybean milk is fine and smooth in taste when the viscosity is moderate. Examples 1-4 were subjected to enzymatic hydrolysis, more okara was removed after filtration, the mouthfeel was better and finer, the viscosity of the soy milk was related to its concentration, and the viscosity was maximized because the concentration of soy milk without enzymatic hydrolysis was higher than that of examples 1-4.
As can be seen from Table 1, the soy milk obtained by the complex enzymolysis of alkaline protease, papain and flavourzyme in examples 1-3 has significantly reduced soluble protein compared with examples 4 and comparative examples, which means that part of the protein in the soy milk has been hydrolyzed into polypeptide and amino acid by protease hydrolysis, and is easier to digest and absorb by human body.
As can be seen from table 1, the soybean milk subjected to enzymolysis by using cellulase is filtered by 100 meshes, and the content of filter residues is increased by 4.29% compared with the comparative example without enzymolysis, which shows that the enzymolysis of a part of the soybean residues by using cellulase reduces the soybean residues in the soybean milk, thereby being beneficial to improving the taste quality.
6. Sensory evaluation of soymilk
The soybean milks produced in examples 1 to 4 and comparative example were subjected to sensory evaluation according to the following sensory evaluation criteria.
TABLE 2 Soy milk sensory evaluation criteria
The results are shown in Table 3, the total score of the soy milk after enzymolysis is higher than that of the soy milk without enzymolysis, which shows that the enzymolysis can effectively improve the taste of the soy milk, promote the release of aroma substances of the soy milk, and simultaneously increase the system stability without obvious adverse effect on the appearance and smell.
Table 3 results of organoleptic evaluation of soy milk prepared by various methods
Sensitization detection of soybean milk prepared by different preparation methods
7. Sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE)
The proteins of the soy milks prepared in examples 1-4 and comparative example were extracted by alkali-dissolution and acid precipitation, and the molecular weight distribution of the proteins in the soy milks prepared in different methods was detected by SDS-PAGE. The final loading mass of the protein extracted from the soy milk was 15 μg. Gel electrophoresis was performed at a constant pressure of 120V, with acrylamide concentrations of 12% (V/V) and 5% (V/V) for the separation gel and the concentration gel, respectively. After electrophoresis, protein staining is carried out by using 0.1% (w/v) Coomassie brilliant blue R-250, then decolorization treatment is carried out by using decolorization liquid (prepared by methanol glacial acetic acid and deionized water according to the volume ratio of 1:1:8), and finally imaging and photographing are carried out on a gel imaging system.
As a result, as shown in FIG. 2, the beta-conglycinin in soybean allergenic proteins was about 30% of the total amount of soybean proteins, and was the main allergen of soybean. As can be seen from FIG. 2, the comparative examples have distinct bands at 67.2kDa, 63.5kDa and 47.8kDa, and the bands of the enzymatically treated samples disappear, indicating that the macromolecular allergenic proteins degrade into small molecular proteins and polypeptides after enzymatic hydrolysis, and that the allergenicity of the samples is reduced.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the invention in any way, and any person skilled in the art may make modifications or alterations to the disclosed technical content to the equivalent embodiments. However, any simple modification, equivalent variation and variation of the above embodiments according to the technical substance of the present invention still fall within the protection scope of the technical solution of the present invention.
Claims (9)
1. A preparation method of soybean milk is characterized in that a complex enzyme preparation is added into soybean milk raw pulp for enzymolysis treatment; filtering after enzymolysis, removing large-grain bean dregs, boiling, adding auxiliary materials for flavor blending, homogenizing, sterilizing and canning;
the complex enzyme preparation is the combination of protease and cellulase.
2. The method for producing soybean milk according to claim 1, wherein the protease is at least one of alkaline protease, papain and flavourzyme.
3. The method for preparing soybean milk according to claim 2, wherein the amount of the cellulase is 0.05% by mass of the soybean milk.
4. The method for producing soybean milk according to claim 2, wherein the protease is added in an amount of 1500 to 3000U per gram of soybean milk protein.
5. The process for preparing soybean milk according to any one of claims 1 to 4, wherein the enzymolysis temperature is 50 to 55 ℃ for 120 to 150min.
6. The method for preparing soybean milk according to claim 5, wherein the soybean milk raw slurry is prepared by the following method:
(1) Selecting soybean grains which are full, free of moths, breakage and mildew, removing impurities in the soybean grains, and washing surface dust with distilled water;
(2) Formulation of 0.5% NaHCO 3 Adding the solution into the cleaned soybeans according to a feed-liquid ratio of 1:5, and soaking for 10 hours at room temperature to enable the soybeans to fully absorb water and expand;
(3) Washing soaked soybeans with distilled water, and carrying out scalding treatment, wherein the scalding temperature is 85-95 ℃ and the scalding time is 10min;
(4) Grinding the blanched soybeans according to a soybean-water ratio of 1:8 for 6min to obtain soybean milk primary pulp.
7. The method for preparing soybean milk according to claim 6, wherein the auxiliary materials are 0.3% sorbitol, 0.3% sodium caseinate and 0.5% sodium carboxymethyl cellulose.
8. The method for preparing soybean milk according to claim 7, wherein the homogenization is high-pressure homogenization, the homogenization time is 3-5min, the pressure is 200MPa, and the homogenization is performed twice.
9. The method for preparing soybean milk according to claim 8, wherein the sterilization is high-pressure steam sterilization at 121 ℃ for 15min.
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