Protoplasm soymilk and preparation method thereof

Abstract

The invention discloses protoplasm soymilk and a preparation method thereof. The protoplasm soymilk comprises the following materials by percent: 86% of purified water, 10% of non-GMO (non-Genetically Modified Organism) soybean, 3.38% of saccharose, 0.3% of a stabilizer, 0.3% of soymilk oil and 0.02% of acesulfame. The preparation method comprises the following steps: cleaning and steeping raw materials, and refining, wherein the slurry obtained for the first time as the raw material; carrying out colloid grinding so that the thickness of the slurry is uniform, centrifuging to remove slag, boiling the slurry continuously, filtering the slurry, emulsifying and shearing, fully mixing an emulsifier with the slurry, sterilizing with UHT (Ultra Heat Treated) sterilization equipment, canning and carrying out pasteurization, quenching with ice water, and cooling the bottled protoplasm soymilk with ice water at the temperature of 2-5 DEG C for 30-35 minutes. According to the protoplasm soymilk and the preparation method thereof, the soymilk is ground by the most proper material ratio, and the protoplasm soybean milk is processed with the slurry obtained from soybean for the first time, so that the bean flavor is strong and the nutritive value is high.

Description

technical field [0001] The invention relates to the field of soy-based beverages and a preparation method thereof, in particular to raw soymilk and a preparation method thereof. Background technique [0002] Soy milk is made of high-quality soybeans and raw milk as the main raw materials, and is prepared by a specific process. At present, there are many kinds of soymilk (soymilk, soymilk) products on the market with different tastes. However, due to cost factors, soybeans are soaked and ground for more than three times, and the mixed slurry is processed, which not only reduces the taste of soymilk , and the nutritional content of soy milk is also damaged. Secondly, there is also a powdered soybean milk powder, which can be brewed with warm water for drinking. However, such soybean milk powder products need to be dried during the preparation process, and the soybean milk stock solution is concentrated, which easily causes nutrient loss and greatly reduces the nutritional...

AI Technical Summary

Problems solved by technology

[0003] The technical problem mainly solved by the present invention is to provide a raw soy milk and its preparation method, which improves the traditional soy milk formula and its production process, and solves the problems of bad taste and nutrient loss of soy milk