Protoplasm soymilk and preparation method thereof

A technology of soy milk and processing method, which is applied in the field of raw soy milk and its preparation, can solve the problems of nutrient loss and bad taste of soy milk, and achieve the effect of rich bean flavor and high nutritional value

Inactive Publication Date: 2014-03-12
SUZHOU JINJI FOODS
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  • Abstract
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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 im

Method used

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Example Embodiment

[0023] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to make a clearer and clearer definition of the protection scope of the present invention.

[0024] The embodiment of the present invention includes: the raw material formula of the virgin soy milk is composed of the following materials with mass percentage:

[0025] Purified water 86.00%;

[0026] Non-GMO soybeans 10.00%;

[0027] Sucrose 3.38%;

[0028] Stabilizer 0.30%;

[0029] Soy cream 0.30%;

[0030] Acesulfame 0.02%;

[0031] According to the method for preparing pure soybean milk according to the above-mentioned raw material formula, the steps of the processing method include:

[0032] First, the raw materials are washed and soaked; 500Kg will clean the filter residue of soybeans to remove dirt; the temperature of t...

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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...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 林华梁
Owner SUZHOU JINJI FOODS
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