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Soymilk processing technology

A processing technology, soy milk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of complex soy milk processing technology operation, unguaranteed soy milk quality, difficult operation, etc., and achieve high mineral utilization rate, protein Utilization rate improvement, effect of increasing utilization rate

Pending Publication Date: 2020-11-27
广西宣宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing soy milk processing technology, high temperature is often used to sterilize soy milk, but when the temperature of heat sterilization is too high or the time is too long, it will cause demulsification, fat precipitation, and it is easy to cause serious protein denaturation and flocs, etc. However, if the sterilization is insufficient, the quality of soy milk cannot be guaranteed, so the parameters of soy milk sterilization are strictly controlled, the operation is difficult, and the traditional soy milk processing technology is complicated, so it is necessary to find a soy milk that can solve the above problems Processing technology

Method used

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Effect test

Embodiment 1

[0030] A kind of soybean milk processing technology, comprises the following steps:

[0031] (1) Pre-treatment: take fresh soybeans and soak them after cleaning. After the processed soybeans are dehulled, the soybeans are scalded. The cleaning is to rinse with water for 3-5 times. For 12-24 hours, the amount of water added at the beginning of soaking is just enough to cover the soybeans. During the soaking process, the water is absorbed by the soybeans and kept adding water to keep the water just below the soybeans. The peeling is to place the soaked soybeans in a vibrating sieve Vibrate and then use a high-pressure water gun to rinse and remove the soybean skin. After the high-pressure water gun rinses, the soybean skin floats on the water surface, and the soybean skin can be removed by pouring it out. The blanching is to place the peeled soybeans in steam , tumbling and scalding soybeans for 1-3 minutes, water vapor can use waste water steam in the food production process, t...

Embodiment 2

[0037] A kind of soybean milk processing technology, comprises the following steps:

[0038](1) Pre-treatment: take fresh soybeans and soak them after cleaning. After the processed soybeans are dehulled, the soybeans are scalded. The cleaning is to rinse with water for 3-5 times. For 12-24 hours, the amount of water added at the beginning of soaking is just enough to cover the soybeans. During the soaking process, the water is absorbed by the soybeans and kept adding water to keep the water just below the soybeans. The peeling is to place the soaked soybeans in a vibrating sieve Vibrate and then use a high-pressure water gun to rinse and remove the soybean skin. After the high-pressure water gun rinses, the soybean skin floats on the water surface, and the soybean skin can be removed by pouring it out. The blanching is to place the peeled soybeans in steam , tumbling and scalding soybeans for 1-3 minutes, water vapor can use waste water steam in the food production process, tu...

Embodiment 3

[0044] A kind of soybean milk processing technology, comprises the following steps:

[0045] (1) Pre-treatment: take fresh soybeans and soak them after cleaning. After the processed soybeans are dehulled, the soybeans are scalded. The cleaning is to rinse with water for 3-5 times. For 12-24 hours, the amount of water added at the beginning of soaking is just enough to cover the soybeans. During the soaking process, the water is absorbed by the soybeans and kept adding water to keep the water just below the soybeans. The peeling is to place the soaked soybeans in a vibrating sieve Vibrate and then use a high-pressure water gun to rinse and remove the soybean skin. After the high-pressure water gun rinses, the soybean skin floats on the water surface, and the soybean skin can be removed by pouring it out. The blanching is to place the peeled soybeans in steam , tumbling and scalding soybeans for 1-3 minutes, water vapor can use waste water steam in the food production process, t...

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PUM

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Abstract

The invention discloses a soymilk processing technology. The technology comprises the following steps: taking fresh soybeans, performing cleaning and soaking, peeling the processed soybeans, and blanching the soybeans; weighing auxiliary materials in parts by weight, mixing the auxiliary materials with soybeans, performing pulping, performing filtration, adding seasonings, and performing homogenizing; introducing homogenized soymilk into a sterilization machine, performing ultraviolet sterilization on the soymilk by using a sterilization plate, and enabling the sterilized soymilk to flow intoa fermentation tank; and adding strains into a storage tank, performing uniform stirring, performing fermentation for a period of time, and performing cooling to obtain a soybean milk finished product. The method provided by the invention can be used for preparing soymilk which meets the requirements, is not easy to precipitate and has higher protein utilization rate, the preparation method is simple to operate and good in sterilization effect, protein in the soymilk cannot be damaged, and nutritional ingredients of the soymilk are guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soybean milk processing technology. Background technique [0002] Soy milk is made of high-quality soybeans. It makes full use of plant protein resources, uses plant protein, improves protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. The taste is rich and mellow, smooth but not greasy, and it is beneficial to drink regularly. It is a healthy and nutritious soybean milk drink. Soymilk sold in the market has many varieties, reasonable price and convenient consumption, so it is very popular among consumers. [0003] In the existing soy milk processing technology, high temperature is often used to sterilize soy milk, but when the temperature of heat sterilization is too high or the time is too long, it will cause demulsification, fat precipitation, and it is easy to cause serious protein denaturation and flocs, etc...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 张伟纲
Owner 广西宣宝食品有限公司