Production technology of soybean milk with high content of soy isoflavone
A technology of soybean isoflavone and production process, applied in the field of food processing, can solve the problems of volatilization and waste of aromatic substances, increased equipment cost, poor taste, etc., and achieves the effects of saving energy, saving costs, and eliminating the step of cooking pulp
Inactive Publication Date: 2018-11-16
合肥慧信生态农业科技有限公司
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Problems solved by technology
[0003] 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 soy milk volatilize and waste during the cooking 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
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0007] The present invention will be described in further detail below using specific embodiments;
[0008] A production process for soybean milk with high content of soybean isoflavones, characterized in that: the soybean raw materials are mixed according to the weight portion and crushed into powder for later use; 10 times the weight of the aforementioned mixed powder is added with ethanol with a volume fraction of 80% , immerse and extract at 20-35°C for 30 days, filter through 200 mesh to take the filtrate, recover ethanol from the filtrate, and then concentrate to 60°C with a relative density of 1.10-1.20 to obtain a concentrated solution, and add lauric acid monoglycerol to the obtained concentrated solution After the ester is fully stirred, it is ready for use. After grinding and separating the slurry, the slurry is placed in a packaging bag, and the slurry is sterilized at a temperature greater than 120°C for more than 20 minutes in a sealed packaging bag.
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The invention discloses a production technology of soybean milk with high content of soy isoflavone. The production technology is characterized by comprising the following steps: mixing the soybean raw materials in parts by weight, and grinding into powder for later use; adding the mixed powder into ethanol with volume fraction of 80% and 10 times the mixed powder in weight; performing impregnation extraction for 30 days at 20-35 DEG C; filtering through 200 meshes to obtain filtrate; recycling ethanol from the filtrate; concentrating the filtrate till the relative density is 1.10-1.20 at 60 DEG C, to obtain a concentrated solution; adding glycerol monolaurate into the obtained concentrate. Compared with traditional soybean milk production technology, the production technology disclosed bythe invention leaves out the soybean milk boiling step and thus saves the energy; moreover, since the soybean milk boiling equipment is not needed, the cost is reduced.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a production process of soybean milk with high content of soybean isoflavones. 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. Raw pulp process: Soybean→Impurity removal→Cleaning→Soaking beans→Washing beans→Grinding→Pulp residue separation→Soymilk→Boiling→Batching→Filling→Autoclaving→Packing→Storage. Cooked pulp process: Soybeans→Impurities removal→Cleaning→Soaking beans→Washing beans→Refining→Boiling→Pulp residue separation→Soybean milk→Batching→Filling→Autoclaving→Packing→Storage. 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. It can be seen that no matter it is the raw pulp process or the cooked pulp process, there is a step of cooking pul...
Claims
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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 不公告发明人
Owner 合肥慧信生态农业科技有限公司