Soymilk with good stability and preparation method thereof

Abstract

The present invention relates to the field of plant food processing, and in particular to a soymilk with good stability and a preparation method thereof. The preparation method of the soymilk comprises: grinding the soaked soybeans once, mixing the obtained first grinding product with bean dregs and swelling them at 50-55°C, and then performing ultrasonic treatment at 25-50kHz and 20-40°C; grinding the material after ultrasonic treatment twice, centrifuging the obtained second grinding product at 4000-8000rpm, and taking the supernatant; passing the supernatant through a 170-250 mesh sieve, and then filtering it with an organic polysulfone membrane. The soymilk prepared by the present invention has the following characteristics: 1. The protein content in the soymilk is higher than 50%; 2. It has good stability and no precipitation after centrifugation for 5000 revolutions; 3. The color is clear and there is no sense of suspension; and the soybean flavor is strong.

Description

Technical Field

[0001] The present invention relates to the field of plant food processing, in particular to soy milk with good stability and a preparation method thereof. Background Art

[0002] Soy protein is a complete plant protein. In terms of nutritional value, the amino acid composition of soy protein is similar to that of milk protein, and its genetic structure is also the closest to the amino acids in the human body. Soy protein not only does not contain cholesterol, but the isoflavones it contains also have the effect of lowering cholesterol. Therefore, soy protein has incomparable advantages over animal protein and is also the most nutritious plant protein.

[0003] With the continuous innovation of food technology in recent years, the number of vegetarians and lactose intolerant people has gradually increased, making plant-based milks increasingly popular in the market. The development of a stable soy protein milk is an urgent need for the development of the times. Currently, soy protein milk is mainly produced by adding weak alkaline salts as processing aids during the soybean refining process, which keeps the solution alkaline and maintains the soy protein in an "alkaline-soluble" state to achieve product stability. However, soy protein drinks are subject to temperature fluctuations during long-distance transportation, which can lead to protein precipitation in soy protein drinks. The main reason for precipitation is that soy protein contains glycinin and β-conglycinin. Glycinin is a protein that easily precipitates when cooled, and temperature fluctuations cause glycinin to precipitate.

[0004] CN202010545397.8 discloses a method for extracting soybean protein, which comprises mixing soybean powder with a sodium hydroxide solution, and separating the solid material and two groups of leaching solutions after two alkaline leachings, mixing the two groups of leaching solutions so that the pH of the mixture reaches 4-5, and then precipitating to obtain a precipitate. CN201911283474.0 discloses a method for preparing soy milk, which comprises grinding soybeans to obtain a first grinding material; grinding the first grinding material to obtain a second grinding material; and then performing two enzyme inactivation treatments to obtain soy milk. However, the above technical solutions all use a large amount of alkaline solution, and the use of chemical reagents pollutes the environment. Moreover, the protein solution in CN201911283474.0 will precipitate protein under non-alkaline conditions, which reduces the nutritional value of the soy milk.

[0005] In view of this, the present invention is proposed. Summary of the Invention

[0006] The present invention aims to provide a method for preparing soymilk, wherein the soymilk prepared by the method has good stability; another object of the present invention is to provide soymilk prepared by the method.

[0007] Specifically, the present invention provides the following technical solutions:

[0008] The present invention provides a method for preparing soymilk, comprising:

[0009] The soaked soybeans are subjected to a first grinding process, and the obtained first grinding product is mixed with soybean dregs and then swelled at 50-55° C., and then subjected to ultrasonic treatment at 25-50 kHz and 20-40° C.;

[0010] The ultrasonically treated material is subjected to secondary refining, and the obtained second refining product is centrifuged at 4000-8000 rpm to collect the supernatant;

[0011] The supernatant is passed through a 170-250 mesh sieve and then filtered using an organic polysulfone membrane.

[0012] In the prior art, soy milk is usually prepared by heating and adding chemical reagents such as acids and alkalis, but the above processing methods will destroy the protein structure; however, if the above processing methods are not used, the stability of the soy milk is difficult to ensure.

[0013] The present invention has discovered that extracting soy protein through physical methods can avoid the structural damage to the protein caused by the aforementioned processing methods, leaving the primary structure of the protein unchanged and preserving its original properties. Furthermore, through in-depth research, the present invention has discovered that subjecting soaked soybeans to a single refining, swelling, ultrasonic treatment, secondary refining, centrifugation, screening, and filtration under specific conditions prevents denaturation due to heat treatment, thereby preserving the original properties of the soy protein, increasing the extraction rate, and improving the protein's stability.

[0014] Preferably, the organic polysulfone membrane has a molecular weight cut-off of 50-100k;

[0015] Furthermore, the filtration time is 120-180 minutes.

[0016] The present invention also found that by using an organic polysulfone membrane with a molecular weight cut-off of 50-100k and controlling the filtration time between 120-180 minutes, the stability of the obtained soymilk is better.

[0017] Preferably, the primary refining and the secondary refining are both performed by stone mill; the rotation speed of the stone mill is 2500-2700 rpm, and the injection flow rate is 2-5 L / min.

[0018] The present invention also found that compared with other refining methods (such as colloid mills), the use of graphite to refine soybeans has a higher pulping rate; further controlling the rotation speed and injection flow rate of the graphite within the above range can achieve the best pulping rate.

[0019] In the present invention, water can be added to the soybeans before the refining process, or water can be added to the soybeans during the refining process; the water used here is the water used to soak the soybeans. The advantage of this operation is that the beneficial ingredients in the soybeans are retained to the greatest extent.

[0020] Preferably, the particle size of the second refining product is 80-100 meshes; controlling the particle size of the second refining product within the above range is beneficial to improving the efficiency of subsequent centrifugation.

[0021] Preferably, the soaking is carried out at 25-60° C., and the mass ratio of soybeans to water is 1:(5-7); soaking the soybeans in the above manner can ensure that the soybeans are completely soaked in water, laying the foundation for the subsequent preparation of soymilk with good stability.

[0022] Preferably, the soybeans are pretreated before soaking;

[0023] The pretreatment comprises: peeling the soybeans and then sieving to remove the germ;

[0024] Furthermore, the crushed soybean hulls and bean cracks are separated during the crushed bean sedimentation process by means of circulating air separation and impact separation, and then centrifugal dehulling is performed at 1000-2000 rpm.

[0025] By adopting the above method to dehull soybeans, the soybean removal rate can reach more than 95%.

[0026] As a preferred technical solution, the preparation method comprises the following steps:

[0027] S1. Separating the crushed soybean hulls from the soybeans during the crushed soybean sedimentation process by circulating air separation and impact separation, and then centrifuging and dehulling at 1000-2000 rpm;

[0028] S2. Sieve the peeled soybeans to remove the germ, then mix with water in a mass ratio of 1:(5-7), and soak at 25-60°C for 3-8 hours;

[0029] S3, refining the liquid from step S2 once to obtain a first refining product and bean dregs;

[0030] Wherein, the primary grinding adopts a stone mill; the rotation speed of the stone mill is 2500-2700rpm, and the injection flow rate is 2-5L / min;

[0031] S4, mixing the first refining product and the bean dregs, swelling them at 50-55° C. for 20-80 min, and then ultrasonically treating them at 25-50 kHz and 20-40° C. for 15-30 min;

[0032] S5, refining the liquid from step S4 for the second time to obtain a second refining product;

[0033] The secondary refining is performed by a stone mill; the rotation speed of the stone mill is 2500-2700 rpm, and the injection flow rate is 2-5 L / min; the particle size of the second refining product is 80-100 mesh;

[0034] S6. Centrifuge the second refined product at 4000-8000 rpm for 18-22 min, and collect the supernatant;

[0035] S7, passing the supernatant through a 170-250 mesh sieve, and then filtering using an organic polysulfone membrane with a molecular weight cut-off of 50-100k for 120-180 min, and collecting the retentate;

[0036] S8. performing UHT sterilization on the retentate.

[0037] Furthermore, the UHT sterilization temperature is 138-142° C. and the time is 4-10 seconds.

[0038] Furthermore, the preparation method further comprises the step of filling;

[0039] The filling is specifically as follows: cooling the sterilized material to 20-25° C. and then performing aseptic filling.

[0040] Thus, the present invention successfully produces soymilk with good stability by optimizing the processing technology.

[0041] The present invention also provides soymilk, which is prepared using the above preparation method.

[0042] Based on the above technical solution, the beneficial effects of the present invention are as follows:

[0043] The soymilk prepared by the present invention has the following advantages: 1. the protein content in the soymilk is higher than 50%; 2. good stability, no precipitation after centrifugation at 5000 revolutions; 3. clear color without turbidity; and strong soybean aroma.

[0044] In addition, the present invention utilizes physical methods such as centrifugation and membrane filtration to prepare soymilk with good stability. No chemical agents are added during the preparation process, thus achieving the goals of being green, environmentally friendly, and low in energy consumption, and is suitable for wide application. DETAILED DESCRIPTION

[0045] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0046] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0047] Example 1

[0048] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0049] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 1000 rpm;

[0050] (2) The peeled soybeans were sieved to remove the germ, and then mixed with water at a mass ratio of 1:6 and soaked at 25°C for 5 h;

[0051] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0052] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 5 L / min;

[0053] (4) mixing the first refined product and the okara, swelling the mixture at 50° C. for 50 min, and then ultrasonically treating the mixture at 25 kHz and 20° C. for 15 min;

[0054] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0055] The secondary refining was performed by a stone mill; the rotation speed of the stone mill was 2600 rpm, and the injection flow rate was 2 L / min; the particle size of the second refining product was 80 mesh;

[0056] (6) centrifuging the second refined product at 6000 rpm for 20 min and collecting the supernatant;

[0057] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 120 min using an organic polysulfone membrane with a molecular weight cut-off of 50k, and the retentate was collected;

[0058] (8) The retentate is subjected to UHT sterilization at a temperature of 138° C. for 4 seconds;

[0059] (9) The sterilized material is cooled to 20°C and then aseptically filled.

[0060] Example 2

[0061] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0062] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 2000 rpm;

[0063] (2) The peeled soybeans were sieved to remove the germ, and then mixed with water at a mass ratio of 1:6 and soaked at 50°C for 3 h;

[0064] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0065] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 5 L / min;

[0066] (4) mixing the first refining product and the okara, swelling the mixture at 50° C. for 20 minutes, and then ultrasonically treating the mixture at 25 kHz and 20° C. for 30 minutes;

[0067] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0068] The secondary refining was performed using a stone mill; the rotation speed of the stone mill was 2600 rpm, and the injection flow rate was 5 L / min; the particle size of the second refining product was 80 mesh;

[0069] (6) centrifuging the second refined product at 4000 rpm for 20 min and collecting the supernatant;

[0070] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 120 min using an organic polysulfone membrane with a molecular weight cut-off of 50k, and the retentate was collected;

[0071] (8) The retentate is subjected to UHT sterilization at a temperature of 138° C. for 4 seconds;

[0072] (9) The sterilized material is cooled to 20°C and then aseptically filled.

[0073] Example 3

[0074] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0075] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 1500 rpm;

[0076] (2) The peeled soybeans were sieved to remove the germ, and then mixed with water at a mass ratio of 1:6 and soaked at 40°C for 3 h;

[0077] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0078] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 5 L / min;

[0079] (4) mixing the first refining product and the okara, swelling the mixture at 50° C. for 80 minutes, and then ultrasonically treating the mixture at 50 kHz and 20° C. for 15 minutes;

[0080] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0081] The secondary refining was performed by a stone mill; the rotation speed of the stone mill was 2600 rpm, and the injection flow rate was 4 L / min; the particle size of the second refining product was 100 mesh;

[0082] (6) centrifuging the second refined product at 8000 rpm for 20 min and collecting the supernatant;

[0083] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 120 min using an organic polysulfone membrane with a molecular weight cut-off of 80k, and the retentate was collected;

[0084] (8) The retentate is subjected to UHT sterilization at a temperature of 142° C. for 4 seconds;

[0085] (9) The sterilized material is cooled to 25°C and then aseptically filled.

[0086] Example 4

[0087] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0088] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 1500 rpm;

[0089] (2) sieving the peeled soybeans to remove the germ, then mixing them with water at a mass ratio of 1:6 and soaking them at 25°C for 5 h;

[0090] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0091] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 5 L / min;

[0092] (4) mixing the first refining product and the okara, swelling the mixture at 52° C. for 30 min, and then ultrasonically treating the mixture at 45 kHz and 30° C. for 20 min;

[0093] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0094] The secondary refining was performed by a stone mill; the rotation speed of the stone mill was 2600 rpm, and the injection flow rate was 3 L / min; the particle size of the second refining product was 85 mesh;

[0095] (6) centrifuging the second refined product at 4500 rpm for 20 min and collecting the supernatant;

[0096] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 130 min using an organic polysulfone membrane with a molecular weight cut-off of 60k, and the retentate was collected;

[0097] (8) The retentate is subjected to UHT sterilization at a temperature of 140° C. for 5 seconds;

[0098] (9) The sterilized material is cooled to 22°C and then aseptically filled.

[0099] Example 5

[0100] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0101] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 1500 rpm;

[0102] (2) The peeled soybeans were sieved to remove the germ, and then mixed with water at a mass ratio of 1:6 and soaked at 45°C for 5 h;

[0103] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0104] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 3 L / min;

[0105] (4) mixing the first refining product and the okara, swelling the mixture at 52° C. for 50 min, and then ultrasonically treating the mixture at 35 kHz and 25° C. for 20 min;

[0106] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0107] The secondary refining was performed by a stone mill; the rotation speed of the stone mill was 2600 rpm, and the injection flow rate was 4 L / min; the particle size of the second refining product was 100 mesh;

[0108] (6) centrifuging the second refined product at 8000 rpm for 18 min and collecting the supernatant;

[0109] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 180 min using an organic polysulfone membrane with a molecular weight cut-off of 100k, and the retentate was collected;

[0110] (8) The retentate is subjected to UHT sterilization at a temperature of 139° C. for 5 seconds;

[0111] (9) The sterilized material is cooled to 24°C and then aseptically filled.

[0112] Example 6

[0113] This embodiment provides a soymilk, and the preparation method thereof is as follows:

[0114] (1) Select soybeans with uniform, full particles and no impurities, separate the crushed soybean hulls from the soybeans during the crushed bean sedimentation process by circulating air separation and impact separation, and then perform centrifugal dehulling at 1800 rpm;

[0115] (2) The peeled soybeans were sieved to remove the germ, and then mixed with water at a mass ratio of 1:6 and soaked at 40°C for 4 h;

[0116] (3) refining the liquid from step (2) to obtain a first refining product and bean dregs;

[0117] The primary grinding process is performed using a stone mill; the rotation speed of the stone mill is 2600 rpm, and the injection flow rate is 4 L / min;

[0118] (4) mixing the first refined product and the okara, swelling the mixture at 50° C. for 30 minutes, and then ultrasonically treating the mixture at 50 kHz and 20° C. for 30 minutes;

[0119] (5) refining the liquid obtained in step (4) for a second time to obtain a second refining product;

[0120] The secondary refining adopts a stone mill; the rotation speed of the stone mill is 2600 rpm, the injection flow rate is 3 L / min; the particle size of the second refining product is 90 mesh;

[0121] (6) centrifuging the second refined product at 5000 rpm for 20 min and collecting the supernatant;

[0122] (7) The supernatant was passed through a 200-mesh sieve, and then filtered for 150 min using an organic polysulfone membrane with a molecular weight cut-off of 50k, and the retentate was collected;

[0123] (8) The retentate is subjected to UHT sterilization at a temperature of 139° C. for 5 seconds;

[0124] (9) The sterilized material is cooled to 23°C and then aseptically filled.

[0125] Comparative Example 1

[0126] This comparative example provides a soymilk, the preparation method of which is different from that of Example 1 in that: in step (4), the swelling temperature is 80° C. and the swelling time is 50 min.

[0127] Comparative Example 2

[0128] This comparative example provides a soymilk, the preparation method of which is different from that of Example 1 in that: in step (4), ultrasonic treatment is not performed.

[0129] Comparative Example 3

[0130] This comparative example provides a soymilk, the preparation method of which is different from that of Example 1 in that: in step (4), the frequency of ultrasonic treatment is 10 kHz, the temperature is 10° C., and the time is 10 min.

[0131] Comparative Example 4

[0132] This comparative example provides a soymilk, the preparation method of which is different from that of Example 1 in that: in step (6), the centrifugal speed is 2000 rpm and the time is 10 min.

[0133] Comparative Example 5

[0134] This comparative example provides a soymilk, the preparation method of which is different from that of Example 1 in that: in step (7), an organic polysulfone membrane with a molecular weight cut-off of 100 Da is used for 50 min filtration.

[0135] Test example

[0136] The performance tests of the soymilk of the embodiment and the comparative example were carried out as follows:

[0137] 1. Protein content test

[0138] (1) Test method: Bradford method (Coomassie brilliant blue method);

[0139] (2) The test results are shown in Table 1;

[0140] 2. Solubility test

[0141] (1) Test method: % protein in supernatant / protein in initial dispersion*100;

[0142] (2) The test results are shown in Table 1;

[0143] Table 1 Protein content and solubility of soymilk of Examples and Comparative Examples

[0144]

[0145]

[0146] 3. Stability test

[0147] (1) Test method: Changes in sedimentation under accelerated conditions;

[0148] (2) The test results are shown in Table 2;

[0149] Table 2 Test results of centrifugal sedimentation of soymilk of Examples and Comparative Examples (sedimentation / mm)

[0150] 0 months 1 month 3 months 6 months Example 1 0 0.08 0.12 0.20 Example 2 0 0 0.10 0.20 Example 3 0 0.05 0.15 0.25 Example 4 0 0.10 0.14 0.18 Example 5 0 0.06 0.12 0.17 Example 6 0 0.07 0.12 0.21 Comparative Example 1 0 0.10 0.20 0.40 Comparative Example 2 0.10 0.20 0.30 0.50 Comparative Example 3 0 0.15 0.18 0.45 Comparative Example 4 0 0.18 0.21 0.48 Comparative Example 5 0 0.13 0.28 0.42

[0151] 4. Test evaluation

[0152] (1) Test and Evaluation Method: The test and evaluation adopts a qualitative detection method. The test and evaluation team consists of 15 people with normal gastrointestinal function. They are required to drink soy milk samples at regular intervals and in fixed quantities. The evaluation index is whether there is flatulence.

[0153] (2) Test results: After drinking the soymilk of Examples 1-6, no bloating occurred, indicating that the stachyose and raffinose that cause bloating had been filtered out; while after drinking the soymilk of Comparative Examples 1-5, bloating occurred.

[0154] Although the present invention has been described in detail above using general descriptions and specific embodiments, it will be apparent to those skilled in the art that modifications and improvements may be made based on the present invention. Therefore, such modifications and improvements, which do not depart from the spirit of the present invention, are intended to be within the scope of protection claimed herein.

Claims

1. A method for preparing soymilk, characterized in that: include: The soaked soybeans are ground once, the first grinding product is mixed with soybean dregs, and then swelled at 50-55°C for 20-80 minutes, and then ultrasonically treated at 25-50kHz and 20-40°C for 15-30 minutes; The soybeans are pre-treated before soaking; the pre-treatment comprises: peeling the soybeans and then sieving to remove the germ; The ultrasonically treated material is subjected to secondary refining, and the obtained second refining product is centrifuged at 4000-8000 rpm for 18-22 minutes, and the supernatant is collected; The supernatant is passed through a 170-250 mesh sieve and then filtered using an organic polysulfone membrane; the organic polysulfone membrane has a molecular weight cut-off of 50-100k.

2. The preparation method according to claim 1, characterized in that The filtration time is 120-180 min.

3. The preparation method according to claim 1 or 2, characterized in that The primary refining and the secondary refining are both performed by stone mills; the rotation speed of the stone mill is 2500-2700 rpm, and the injection flow rate is 2-5 L / min.

4. The preparation method according to claim 1 or 2, characterized in that The particle size of the second refining product is 80-100 meshes.

5. The preparation method according to claim 3, characterized in that The particle size of the second refining product is 80-100 meshes.

6. The preparation method according to claim 1 or 2, characterized in that The soaking is carried out at 25-60° C., and the mass ratio of soybean to water is 1:(5-7).

7. The preparation method according to claim 3, characterized in that The soaking is carried out at 25-60° C., and the mass ratio of soybean to water is 1:(5-7).

8. The preparation method according to claim 4, characterized in that The soaking is carried out at 25-60° C., and the mass ratio of soybean to water is 1:(5-7).

9. The preparation method according to claim 1 or 2, characterized in that: The crushed soybean hulls and bean cracks are separated during the crushed bean sedimentation process by circulating air separation and impact separation, and then centrifugal dehulling is carried out at 1000-2000rpm.

10. The preparation method according to claim 3, characterized in that The crushed soybean hulls and bean cracks are separated during the crushed bean sedimentation process by circulating air separation and impact separation, and then centrifugal dehulling is carried out at 1000-2000rpm.

11. The preparation method according to claim 4, characterized in that The crushed soybean hulls and bean cracks are separated during the crushed bean sedimentation process by circulating air separation and impact separation, and then centrifugal dehulling is carried out at 1000-2000rpm.

12. The preparation method according to claim 6, characterized in that The crushed soybean hulls and bean cracks are separated during the crushed bean sedimentation process by circulating air separation and impact separation, and then centrifugal dehulling is carried out at 1000-2000rpm.

13. The preparation method according to claim 1, characterized in that The steps include: S1. Separating the crushed soybean hulls from the soybeans during the crushed soybean sedimentation process by circulating air separation and impact separation, and then centrifuging and dehulling at 1000-2000 rpm; S2. Sieve the peeled soybeans to remove the germ, then mix with water in a mass ratio of 1:(5-7), and soak at 25-60°C for 3-8 hours; S3, refining the liquid from step S2 once to obtain a first refining product and bean dregs; The primary grinding is performed by a stone mill; the rotation speed of the stone mill is 2500-2700 rpm, and the injection flow rate is 2-5 L / min; S4, mixing the first refining product and the bean dregs, swelling them at 50-55° C. for 20-80 min, and then ultrasonically treating them at 25-50 kHz and 20-40° C. for 15-30 min; S5, refining the liquid from step S4 for the second time to obtain a second refining product; The secondary refining is performed by a stone mill; the rotation speed of the stone mill is 2500-2700 rpm, and the injection flow rate is 2-5 L / min; the particle size of the second refining product is 80-100 mesh; S6. Centrifuge the second refined product at 4000-8000 rpm for 18-22 min, and collect the supernatant; S7, passing the supernatant through a 170-250 mesh sieve, and then filtering using an organic polysulfone membrane with a molecular weight cut-off of 50-100k for 120-180 min, and collecting the retentate; S8. performing UHT sterilization on the retentate.

14. The preparation method according to claim 13, characterized in that The UHT sterilization temperature is 138-142° C. and the time is 4-10 seconds.

15. The preparation method according to claim 13 or 14, characterized in that: Also includes the steps of filling; The filling is specifically as follows: cooling the sterilized material to 20-25° C. and then performing aseptic filling.

16. A soymilk, characterized in that The compound is prepared by the preparation method according to any one of claims 1 to 15.

Images