Preparation technology of bean milk

A preparation process, soybean milk technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of fat floating and sedimentation, and achieve the effects of optimizing temperature, improving taste and aroma, and increasing the degree of expansion

Pending Publication Date: 2019-12-10
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, what the present invention aims to solve is that in the existing soymilk preparation process, it is necessary to separate all the bean dregs. If the separation is not complete, it is necessary to add additives to avoid the defects of fat floating and precipitation in soymilk, and then provide a soybean milk that does not need to be separated. Dietary fiber, no need to add additives, soy milk will not appear fat floating and precipitation, and the preparation process of soy milk with delicate and smooth taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a preparation process of soybean milk. The process includes the following steps:

[0026] (1) drying and peeling soybeans with 35% wet-based protein to make watercress;

[0027] (2) 133kg of watercress was mixed with 665kg of water at 70°C and refined until the average diameter of the particles in the slurry was 100 μm to obtain a slurry;

[0028] (3) Heat the slurry at 115°C for 80s, then vacuum flash at -40KPa, the temperature of the slurry after vacuum flashing is 85°C, and finally, cool to 5°C;

[0029] (4) Use a high-pressure plunger pump to pressurize the cooled slurry to an ultra-high pressure of 1150bar, spray it into the micro-jet homogeneous system at an average speed of 350m / s, and carry out micro-jet homogenization at 1150bar and 5°C. quality treatment;

[0030] (5) The temperature of the slurry homogenized by microjet rises to 40°C, and is cooled to 5°C;

[0031] (6) After detecting the protein content of the slurry, take a cert...

Embodiment 2

[0034] This embodiment provides a preparation process of soybean milk. The process includes the following steps:

[0035] (1) drying and peeling soybeans with 35% wet-based protein to make watercress;

[0036] (2) 133kg of watercress was mixed with 732kg of water at 73°C and refined until the average diameter of the particles in the slurry was 100 μm to obtain a slurry;

[0037] (3) Heat the slurry at 115°C for 80s, then vacuum flash at -50KPa, the temperature of the slurry after vacuum flashing is 85°C, and finally, cool to 8°C;

[0038] (4) Use a high-pressure plunger pump to pressurize the cooled slurry to an ultra-high pressure of 1200bar, spray it into the micro-jet homogeneous system at an average speed of 380m / s, and carry out micro-jet homogenization at 1200bar and 10°C. quality treatment;

[0039] (5) The temperature of the homogenized slurry rises to 40°C, and is rapidly cooled to 5°C;

[0040] (6) After detecting the protein content of the slurry, take a certain...

Embodiment 3

[0043] This embodiment provides a preparation process of soybean milk. The process includes the following steps:

[0044] (1) drying and peeling soybeans with 35% wet-based protein to make watercress;

[0045] (2) 133kg of watercress was mixed with 800kg of water at 75°C and refined until the average diameter of the particles in the slurry was 100 μm to obtain a slurry;

[0046] (3) Heat the slurry at 115°C for 80s, then vacuum flash at -60KPa, the temperature of the slurry after vacuum flashing is 85°C, and finally, cool to 5°C;

[0047] (4) Use a high-pressure plunger pump to pressurize the cooled slurry to an ultra-high pressure of 1250bar, spray it into the micro-jet homogeneous system at an average speed of 400m / s, and perform micro-jet homogenization at 1250bar and 0°C. quality treatment;

[0048] (5) The temperature of the homogenized slurry rises to 40°C, and is rapidly cooled to 5°C;

[0049] (6) After detecting the protein content of the slurry, take a certain am...

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Abstract

The invention discloses a preparation technology of bean milk. Through adoption of the technology, the routine operation that in the prior art, in order to avoid phenomena of floating up and precipitating of fat in soybean milk, bean dregs need to be wholly separated out, and if separation is not thorough, additives need to be externally added to avoid floating up and precipitating of fat in the soybean milk can be broken through. The inventor initiatively mixes soybeans with water for preparing pulp, then the obtained pulp is directly homogenized at 1150-1300bar, the space structures of soybean dietary fibers can be expanded, and the expanded space structures of the soybean dietary fibers can achieve the effect of stabilizing a bean milk system, so that the bean milk can be guaranteed notto generate the phenomena of floating up and precipitating of the fat, the bean dregs do not need to be separated, and the additives do not need to be externally added; and in addition, the bean milkis fine, smooth and soft in mouth feel, mellow and highly-fragrant. In addition, according to the bean milk disclosed by the invention, the soybean dietary fibers are not separated completely, and bran-new whole bean milk is prepared.

Description

technical field [0001] The invention belongs to the technical field of soybean milk preparation, and in particular relates to a preparation process of soybean milk. Background technique [0002] In recent years, soybean milk has been a popular product in China. It contains soybean plant protein and various vitamins and minerals, and has high nutritional value. At the same time, it can make full use of plant protein to improve the potency and Biological value. [0003] At present, the preparation process of soybean milk is roughly divided into two types, one is the process of producing low beany flavor soybean milk represented by soybean peeling and dry grinding, and the other is the domestic traditional soybean soaking wet grinding soybean milk process. For example, Chinese patent document CN1120901A discloses a soybean milk production process. It uses soybeans as raw materials, and the soybeans are screened, impurity removed, dried, cooled, peeled, coarsely ground, finely...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 陈启俊贾雪娟施小迪
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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