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Method for producing soymilk through opposite bumping and dispersion

A soymilk and soybean technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of thermodynamic instability, affecting product quality, protein and solid particles coagulation and fat floating phenomena, etc. The effect of the magnification effect

Inactive Publication Date: 2017-07-21
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material refinement: take 60 kilograms of soybeans, add 240 kilograms of drinking water, mix and refine the slurry to 320 mesh;

[0018] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, adjust the temperature to 44°C, add cellulase, and the dosage of cellulase is 24U / g substrate;

[0019] (3) Collision dispersion: when the slurry is pressurized to 170MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.5mm and collides, and the pressure of the slurry drops at a rate of 10MPa / min, and the pressure drops and collides. After 6 minutes, the depressurization was stopped, the slurry continued to collide for 10 minutes, and then stood at 44°C for 2.8 hours to form a dispersed slurry;

[0020] (4) Composite pulping: Add 640 kg of drinking water, 14 kg of carrageenan, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and soybean o...

Embodiment 2

[0023] Embodiment 2 Comparative Test 1

[0024] (1) Raw material refinement: take 60 kilograms of soybeans, add 240 kilograms of drinking water, mix and refine the slurry to 320 mesh;

[0025] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, and adjust the temperature to 44°C;

[0026] (3) Collision dispersion: when the slurry is pressurized to 170MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.5mm and collides, and the pressure of the slurry drops at a rate of 10MPa / min, and the pressure drops and collides. After 6 minutes, the depressurization was stopped, the slurry continued to collide for 10 minutes, and then stood at 44°C for 2.8 hours to form a dispersed slurry;

[0027] (4) Composite pulping: Add 640 kg of drinking water, 14 kg of carrageenan, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and soybean oil into the dispe...

Embodiment 3

[0030] Embodiment 3 Comparative Test 2

[0031] (1) Raw material refinement: take 60 kilograms of soybeans, add 240 kilograms of drinking water, mix and refine the slurry to 320 mesh;

[0032] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, adjust the temperature to 44°C, add cellulase to hydrolyze for 2.8 hours, and the dosage of cellulase is 24U / g substrate;

[0033] (3) Composite pulping: add 640 kg of drinking water, 14 kg of carrageenan, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 4 kg of soybean oil into the slurry. kg, mix well, and stir at 48°C for 22 minutes at a stirring speed of 3400 rpm;

[0034] (4) Filling and sterilization: the slurry is sterilized at 115° C., cooled, and filled to obtain the product.

[0035] After evaluation, the average particle size of the product is 687nm, and the storage period is less than 3 months at 8-32°C.

[0036] C...

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Abstract

The invention relates to a method for producing soymilk through opposite bumping and dispersion. The method comprises the following steps of raw material refining, slurry regulation, opposite bumping and dispersion, compounding and blending, filling and sterilization and the like. The method is characterized in that different from a traditional protein beverage making process, raw materials can be made into a uniform and stable 'protein- emulsified and stabilized-fat' beverage after specific processing without colloid milling and refining and processing of a homogenizer.

Description

technical field [0001] The invention relates to a method for producing soybean milk by collision dispersion and belongs to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as peanut kernels). Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and enriches the market for beverage products. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/106
Inventor 钟业俊
Owner NANCHANG UNIV