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Production process of soybean milk rich in natural dietary fiber without additives and processing aids

A processing aid, additive-free technology, applied in the fields of food science, food heat treatment, food homogenization, etc., can solve the problems of insufficient removal of beany odor, affecting the taste of soy milk, etc.

Inactive Publication Date: 2021-09-10
FUJIAN DALI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the removal of the beany smell of traditional soy milk is not thorough enough, which will affect the taste of soy milk

Method used

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  • Production process of soybean milk rich in natural dietary fiber without additives and processing aids
  • Production process of soybean milk rich in natural dietary fiber without additives and processing aids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0040] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 6 hours.

[0041] Whole bean enzyme deactivation: the whole bean enzyme deactivation is to deactivate enzyme in an enzyme deactivation machine, the temperature is 93°C, and the deactivation time is 25 minutes;

[0042] Wet bean peeling: the peeling rate is required to be greater than or equal to 90%.

[0043] Coarse grinding of soybeans; the temperature of the refining water is 80°C.

[0044] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head to further refine the fiber.

[0045] The first homogenization; the homogenization temperature is 60°C, and the homogenization pressure is 40MPa.

[0046] The second homogenization; the homogeniz...

Embodiment 2

[0053] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0054] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 6 hours.

[0055] Whole bean enzyme deactivation: the whole bean enzyme deactivation is carried out in an enzyme deactivation machine at a temperature of 93-97° C. and an enzyme deactivation time of 20-25 minutes.

[0056] The peeling rate of wet beans is greater than or equal to 95%.

[0057] Coarse grinding of soybeans; the refining water temperature is required to be 85°C.

[0058] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head.

[0059] The first homogenization; the homogenization temperature is 70°C, and the homogenization pressure is 50MPa.

[0060] The second homogenization; the homogenization temperature is 65°C, and the h...

Embodiment 3

[0068] Bean sifting: use non-GMO soybeans in the current season, and soybeans with complete grains after impurity removal and color selection.

[0069] Soybean soaking: use the traditional soaking process, the preferred water temperature for soaking beans is 20°C, and the soaking time is 10 hours.

[0070] Enzyme inactivation of whole beans: the inactivation of enzymes in whole beans is carried out in an enzyme inactivator at a temperature of 96° C. and an inactivation time of 24 minutes.

[0071] Wet bean peeling: the peeling rate is required to be greater than or equal to 95%.

[0072] Coarse grinding of soybeans; the refining water temperature is required to be 90°C.

[0073] Soybean fine grinding: After coarse grinding, soybean milk passes through a high-speed rotating cutter head.

[0074] The first homogenization; the homogenization temperature is 70°C, and the homogenization pressure is 70MPa.

[0075] The second homogenization; the homogenization temperature is 70°C...

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Abstract

The invention relates to a production process of soymilk rich in natural dietary fiber without additives and processing aids, which comprises the following steps in sequence: screening soybeans; soaking the soybeans; performing enzyme deactivation on the whole soybeans: the temperature is 93-97 DEG C, and the enzyme deactivation time is 20-25 minutes; peeling wet soybeans: the peeling rate is required to be greater than or equal to 90%; roughly grinding the soybeans; finely grinding the soybeans; first-time high-pressure homogenization: the homogenization temperature is 60-75 DEG C, and the homogenization pressure is 40-70 MPa; second-time high-pressure homogenization: the homogenization temperature is 65-80 DEG C, and the homogenization pressure is 40-70 MPa; low-temperature temporary storage: cooling the soybean milk to 7-13 DEG C for temporary storage after second-time homogenization; third-time high-pressure homogenization: the homogenization temperature is 50-70 DEG C, and the homogenization pressure is 15-40 MPa; performing sterilization: the temperature is 137-141 DEG C, and the time is 20-30 seconds; performing vacuum degassing; and performing sterile filling. The invention provides a production process of soymilk which is free of beany flavor, free of additives, free of processing aids and rich in natural dietary fibers.

Description

technical field [0001] The invention relates to a production process of soybean milk rich in natural dietary fiber without additives or processing aids. Background technique [0002] Traditional soybean milk is a milky liquid product with good extraction properties after soybeans are ground. It contains soybean plant protein and various minerals, and is favored by many consumers. The traditional soybean milk production process generally has a slag removal process. The dietary fiber is also removed at the same time as the slag is removed. Some soybean milk will add dietary fiber. In the soymilk preparation method disclosed in "method", the soymilk contains dietary fiber by additionally adding dietary fiber. In addition, the removal of the beany smell of traditional soy milk is not thorough enough, which will affect the taste of soy milk. [0003] In view of this, the inventor of this case conducted in-depth research on the above-mentioned problem, and then this case was pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/30
CPCA23L11/65A23L11/31A23V2002/00A23V2300/24A23V2300/26
Inventor 陈宝国孟海鹏李小俊潘健江孙圣峰
Owner FUJIAN DALI FOOD TECH CO LTD
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