Soybean milk and dry-process preparation method thereof

A soymilk and dry process technology, which is applied to the field of low energy consumption soymilk and its dry process preparation, can solve the problems of high temperature and long processing time, and achieve the effects of improving extraction rate, simple production operation and reducing denaturation.

Inactive Publication Date: 2015-08-05
湖南湘鹰食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The dry production process has problems such as hig

Method used

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  • Soybean milk and dry-process preparation method thereof

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Example Embodiment

[0039] Example 1

[0040] A kind of soy milk, soybean 65 Kg, white sugar 60 Kg, purified water 870.75 Kg, soy milk stabilizer 3 Kg, acesulfame K 0.1 Kg, sucralose 0.05 Kg, isoantiseptic sodium 0.20 Kg, sodium tripolyphosphate 0.3 Kg , Soy milk flavor 0.2 Kg, condensed milk flavor 0.1 Kg, baking soda 0.3 Kg, pH: 7.0.

[0041] Reference figure 1 , A dry preparation method of soybean milk, including the following steps:

[0042] 1) Dry enzyme inactivation and dehulling by roasting: The soybeans are screened to remove impurities, put in the oven, and roasted at 100°C for 15 minutes. When the soybeans reach the fourth maturity, the soybeans are taken out, cooled and peeled;

[0043] 2) Refining: coarsely pulverize the dehulled soybeans in step 1) to irregular particles with a particle size of 2.5mm, and then add water 2.31 times the weight of soybeans (150Kg) to grind the soybeans with irregular particles into soybean milk ;

[0044] 3) Slurrying of auxiliary materials: mix the weighed ra...

Example Embodiment

[0050] Example 2

[0051] A kind of soy milk, soybean 68 Kg, white sugar 65 Kg, purified water 860Kg, soy milk stabilizer 4Kg, acesulfame K 0.15 Kg, sucralose 0.03Kg, isoantiseptic sodium 0.25Kg, sodium tripolyphosphate 0.3 Kg, soy milk Flavor 0.15 Kg, condensed milk flavor 0.12 Kg, baking soda 0.2 Kg, pH: 7.20.

[0052] Reference figure 1 , A dry preparation method of soybean milk, including the following steps:

[0053] 1) Dry enzyme inactivation and dehulling by roasting: The soybeans are screened to remove impurities, put in the oven, and baked at 105°C for 18 minutes, so that the soybeans are taken out when they reach the fifth maturity, cooled and peeled;

[0054] 2) Refining: coarsely pulverize the dehulled soybeans in step 1) to irregular particles with a particle size of 3.0mm, and then add 2.5 times the weight of soybeans (170Kg) of water to grind the soybeans with irregular particles into soy milk ;

[0055] 3) Adjusting the slurry of auxiliary materials: mix the weighed r...

Example Embodiment

[0061] Example 3

[0062] A soy milk, 60 Kg of soybeans, 58 Kg of white sugar, 850 Kg of purified water, 2.5 Kg of soy milk stabilizer, and other auxiliary materials as in Example 1, pH: 7.20.

[0063] Reference figure 1 , A dry preparation method of soybean milk, including the following steps:

[0064] 1) Dry enzyme inactivation and dehulling by roasting: The soybeans are screened to remove impurities, put in the oven, and baked at 110°C for 12 minutes, so that the soybeans are taken out when they reach the fourth maturity, cooled and peeled;

[0065] 2) Refining: coarsely pulverize the dehulled soybeans in step 1) to irregular particles with a particle size of 2.0mm, and then add 2.0 times the weight of soybeans (130Kg) of water to grind the soybeans with irregular particles into soybean milk ;

[0066] 3) Slurrying of auxiliary materials: mix the weighed raw and auxiliary materials and sugar into a stirring tank with a water temperature of 80°C and dissolve for 8 minutes. The wate...

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Abstract

The invention discloses soybean milk. The soybean milk comprises the following components in parts by weight: 60-68 parts of soybeans, 50-65 parts of white sugar, 850-875 parts of water, 2-4 parts of a soybean-milk stabilizing agent and 0.8-1.5 parts of other auxiliary materials, wherein the pH is 7.0-7.3. A dry-process preparation method for the soybean milk comprises the following steps: (1) adopting a baking dry process for enzyme deactivation and peeling, namely sieving the soybeans to remove impurities, putting into a baking oven, baking for 10-18 minutes under the temperature of 100-110 DEG C, taking out the soybeans when the soybeans have the 40%-50% cooking degree, cooling and peeling; (2) grinding into soybean milk, namely carrying out coarse crushing on the peeled soybeans in the step (1) till irregular particles with the particle diameter being 2-3mm appear, then adding water with the weight being 2-2.5 times of the weight of the soybeans, and grinding the soybeans in the form of irregular particles into the soybean milk; (3) adding the auxiliary materials for mixing the soybean milk: (4) blending; (5) adjusting the pH, and adding water to obtain the constant volume; (6) homogenizing and sterilizing; and (7) carrying out canning and secondary sterilization. The dry-process preparation method has the advantages that the production period is short, the cost is low and the production operation is easy.

Description

technical field [0001] The invention relates to a preparation method of soybean milk, in particular to a low-energy consumption soybean milk and a dry preparation method thereof. Background technique [0002] The production of soy products originated in the middle of Ming Dynasty in my country and has a history of more than 600 years. Soy milk is one of the soy products that people like very much. What produce soya-bean milk generally adopts in the prior art is the wet process. For example, CN 103621641 A discloses a five-grain soybean milk and its preparation method, CN 102524410 A discloses a preparation method of soybean milk, and CN 102138591 A discloses a preparation method of high-concentration soybean milk. In the wet process, soybeans need to be soaked, refined, deodorized, enzymatically hydrolyzed, blended, filtered, sterilized, etc., and bean dregs will be left. The removal of bean dregs reduces the utilization rate of soybeans, and some nutrients of soybean speci...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 李学信李学运
Owner 湖南湘鹰食品科技有限公司
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