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Novel soybean milk production technology
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A production process and technology for soybean milk, applied in the field of food processing, can solve the problems of volatilization and waste of aromatic substances, increase equipment costs, waste energy, etc., and achieve the effects of reducing emission, saving costs, and reducing equipment cleaning.
Inactive Publication Date: 2018-02-16
豆源和(山东)食品饮料有限公司
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[0010] In order to make up for the deficiencies of the prior art and solve the problems in the prior art that the aromatic substances in soybean milk volatilize and waste in the boiling process, resulting in poor taste, waste of energy and increase of equipment cost due to repeated processes, the present invention provides a new Soymilk Production Process
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Embodiment 1
[0026] A new soybean milk production process, comprising steps:
[0027] Step 1, material selection: select 30kg of soybeans, and remove impurities such as soil, mud, iron, and plastics in the soybean raw materials;
[0028] Step 2, washing: washing soybeans until clean;
[0029] Step 3, soaking: Soak soybean raw materials in water for 8 hours, and stop soaking when the water content of wet beans satisfies the weight ratio of wet beans to dry beans before soaking is 2:1, and 60 kg of wet beans are obtained;
[0030] Step 4, washing beans: rinse the soaked soybean raw materials;
[0031] Step 5, refining: grind the soaked soybeans, beans and water according to the ratio of 1:10 to obtain 480kg soybean milk;
[0032] Step 6, ingredients homogenization: add white sand, and perform high-pressure homogenization;
[0033] Step 7, filling: filling the soymilk with a stand-up pouch and sealing it tightly; to reduce the oxidation of the soymilk;
[0034] Step 8, high-temperature st...
Embodiment 2
[0037] A new soybean milk production process, comprising steps:
[0038] Step 1, material selection: select 50kg of soybeans, and remove impurities such as soil, mud, iron, and plastics in the soybean raw materials;
[0039] Step 2, washing: washing soybeans until clean;
[0040] Step 3, soaking: Soak soybean raw materials in water for 8 hours, when the water content of wet beans meets the weight ratio of wet beans and unsoaked dry beans to 2:1, stop soaking to obtain 100kg wet beans;
[0041] Step 4, washing beans: rinse the soaked soybean raw materials;
[0042] Step 5, refining: grind the soaked soybeans, beans and water according to the ratio of 1:10 to obtain 900kg soybean milk;
[0043] Step 6, ingredients homogenization: add honey and other ingredients, and perform high-pressure homogenization;
[0044] Step 7, filling: under a nitrogenatmosphere, the soy milk is filled with stand-up pouches, and the seal is tight; to reduce oxidation during the filling process;
...
Embodiment 3
[0048] Step 8, high-temperature sterilization: the packaged soybean milk is subjected to high-temperature sterilization at 160° C. for 20 minutes; other steps are the same as in Example 1.
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Abstract
The invention discloses a novel soybean milk production technology and belongs to the field of food processing. After grinding and milk and dreg separation are performed, milk is placed in a closed packaging bag to be subjected to high-temperature sterilization at the temperature higher than 120 DEG C for 20 min or longer. Compared with a traditional soybean milk production technology, the novel soybean milk production technology has the advantages that a milk boiling step is omitted, energy is saved, no milk boiling equipment is required, the equipment investment is reduced, and the cost is saved. As no milk boiling equipment is required, equipment cleaning is reduced, the water resource is greatly saved, and the production efficiency is greatly improved. According to the soybean milk production technology, high-temperature sterilization is performed after sealed packaging, the aromatic substance in soybean milk is reserved to the greatest extent, and emission of soy isoflavone is reduced particularly; compared with the traditional technology, the novel soybean milk production technology has the advantages that volatilization of the aromatic substance in the obtained soybean milkduring milk boiling is reduced, the natural strong soybean aroma can be reserved, and the soybean milk tastes better.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a new soybean milk production process. Background technique [0002] Since the advent of soybean milk, generally speaking, the production methods of soybean milk mainly include two kinds of raw pulp technology and cooked pulp technology. [0003] Raw pulp process: [0004] Soybeans→Impurities removal→Cleaning→Soaking beans→Washing beans→Grinding→Pulp residue separation→Soymilk→Boiling→Batching→Filling→Autoclaving→Packing→Storage. [0005] Cooked pulp process: [0006] Soybeans→Impurities removal→Cleaning→Soaking beans→Washing beans→Pulping→Pulping→Pulp residue separation→Soymilk→Batching→Filling→Autoclaving→Packing→Storage. [0007] The production process of cooked pulp is basically the same as that of raw pulp, except that the pulp is first boiled and then separated. [0008] It can be seen that no matter it is the raw pulp process or the cooked pulp process, there is a step o...
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Application Information
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