Whole soybean milk preparation method with high-pressure jet homogenization as main process

Abstract

The invention provides a whole soybean milk preparation method with high-pressure jet homogenization as a main process. The method comprises the following steps: baking soybeans and performing soybeanhull separation; mixing the obtained soybeans after soybean hull separation with hot water, and performing dry refining; performing high-pressure jet homogenization on the soybean milk raw pulp obtained by dry refining; and performing pulp-boiling and enzyme inactivation on the soybean milk raw milk after high-pressure jet homogenization to obtain the whole soybean milk. The invention also provides the whole soybean milk prepared by the method. The invention provides the whole soybean milk preparation method using dry refining as a main refining manner and high-pressure jet homogenization asa main crushing manner. The method can meet high-capacity production of enterprises at present, and the production capacity of the method can be basically the same as that of common normal-temperaturedairy products. At the same time, the processing steps are greatly optimized, and the processing steps and energy consumption are greatly reduced. At the same time, the processing time is shortened,and the excessive loss of soybean nutrients caused by long-term high temperature in the process is reduced.

Description

technical field [0001] The invention relates to a method for preparing whole soymilk with high-pressure jet homogenization as the main process, and belongs to the technical field of whole soymilk preparation. Background technique [0002] At present, the general processing method of soy milk is mainly to grind the dehulled soybeans, and then carry out the step of separating the pulp and residue to remove the bean dregs, and the remaining puree is then subjected to a series of homogenization and batching to become the final product. It should be noted that the removed bean dregs take away 35% of the protein of the soybean itself and nutrients such as soybean fiber, lecithin and other trace elements that are rich in content. In addition, the discharged bean dregs need to be disposed of as soon as possible, otherwise it will cause unnecessary damage to the environment. pollution. [0003] As a solution to this problem, whole soy milk came into being. As the name implies, whol...

AI Technical Summary

Problems solved by technology

However, there are still several problems in the processing process, which make this method unable to be widely promoted: Problem 1: The steps of crushing and fine homogenization are relatively cumbersome. Gradually make the particle size of the product the smallest. Due to the high particle size and high viscosity of the whole soybean liquid itself, the lengthy pipeline and heating process in the preparation process will cause a greater risk to the continuity of production and easily cause pipeline blockage , at the same time, the long pipeline will cause great difficulties in maintenance, and cannot meet the requirements of high production capacity of modern processing, and will consume a lot of energy consumption in the process; problem 2: the steps of soybean heating in this method include: (1) 95 Above ℃, 3-10 minutes cooking process, (2) 95-99 ℃, 30-60 seconds sterilization process, (3) 135-151 ℃, 3-200 seconds sterilization process, more high temperature in the process step will denature part of the protein, and the rate of nutrient loss in soybeans becomes higher

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