Ingredients and preparation method of soybean milk ice cream

Abstract

The invention discloses ingredients and a preparation method of soybean milk ice cream, and belongs to the field of soybean milk application. The preparation method comprises the following steps: S1, preparing soybean milk, namely cleaning, soaking and draining soybeans, grinding to obtain soybean milk, filtering the ground soybean milk, heating and boiling the soybean milk to obtain cooked soybean milk, and filtering the cooked soybean milk to obtain the soybean milk; s2, soybean milk ice cream preparation: soybean milk and ice cream powder are uniformly mixed to obtain a mixed material, then the mixed material is filtered and homogenized, then the homogenized mixed material is sterilized and cooled and then pumped into an aging cylinder to be aged, the aged mixed material is pumped into a congelation machine to be congealed, and the soybean milk ice cream is obtained. And canning the soybean milk ice cream into an ice cream container through a filling machine, and finally performing quick freezing to obtain an ice cream product. Every 100g of the prepared ice cream finished product contains 6.26 g of protein, the fat content is only 6.3 g / 00g, and the ice cream is nutritional, healthy and safe.

Description

Technical Field

[0001] The present invention relates to the field of soybean milk applications, and specifically relates to an ingredient and preparation method of soybean milk ice cream. Background Art

[0002] Traditional ice cream is a frozen dairy product and belongs to the category of solid cold drinks. With its light, smooth and delicate texture, tight and soft shape, mellow and lasting flavor, cold and sweet taste, etc., it is deeply welcomed by consumers. However, currently, ice cream uses relatively more chemical additives in its ingredients, and its main raw materials are milk, milk powder, cream, sugar, etc. Generally, every 100 grams of ice cream contains only 2 - 3wt% protein, and the fat content is relatively high. Every 100 grams of ice cream contains at least 11 - 12wt% fat. Therefore, most of the commercially available ice creams currently have a relatively greasy taste and are easy to cause weight gain. While using soybean milk to prepare ice cream can increase the protein content and reduce the fat content in the ice cream.

[0003] Currently, the processes related to soybean milk ice cream mainly include two types. One is the process of soybean milk ice cream powder, and the other is the preparation process of soybean milk (soybean milk) ice cream.

[0004] Regarding the process of soybean milk ice cream powder, CN 1698452A discloses an ice cream soybean milk powder, which is made of 10 - 60% of full-fat sweet soybean milk powder, 10 - 30% of 50% plant oil powder, 15 - 30% of white granulated sugar, 5 - 15% of fructooligosaccharide or isomaltooligosaccharide, 0.1 - 0.5% of stabilizer, 0.1 - 0.3% of buffer, and 2 - 5% of water by weight percentage.

[0005] CN 1985616A discloses a soybean ice cream powder, which is composed of 45 - 60 parts of sugar, 10 - 40 parts of milk powder, 8 - 15 parts of non-dairy creamer, 8 - 12 parts of maltodextrin, 0.3 - 0.8 parts of monoglyceride, 0.2 - 0.8 parts of sucrose ester, 0.3 - 0.8 parts of guar gum, 0.3 - 0.8 parts of carboxymethyl cellulose sodium CMC, and 200 - 300 parts of soybean slurry by weight.

[0006] CN 104431280A discloses a soybean ice cream powder, soybean ice cream and a preparation method of soybean ice cream. The soybean ice cream powder is mixed by 10 - 70 parts of soybean milk powder, 20 - 40 parts of sugar, 2 - 10 parts of milk powder and 0.5 - 4 parts of stabilizer.

[0007] CN 108260704 A discloses a soybean milk flavored ice cream powder, including 34 - 40% of soybean milk powder, 33 - 38% of white granulated sugar, 10 - 17% of milk powder, 12 - 18% of maltodextrin and 0.5 - 2% of emulsifying thickener by weight percentage.

[0008] Each of the aforementioned patents provides a soy milk ice cream powder containing soy milk powder or soy milk powder. However, those skilled in the art will understand that soy milk powder or soy milk powder is made by drying soy milk. During this process, the high-temperature drying process can destroy some of the soy milk's nutrients, such as heat-sensitive vitamins. In comparison, freshly ground soy milk, since it has not undergone extensive processing, better retains nutrients such as protein, dietary fiber, vitamins, minerals, and soy isoflavones, resulting in a relatively high nutritional value. Furthermore, freshly ground soy milk has a richer, fuller flavor, with a robust bean flavor. Therefore, for soy milk ice cream, using freshly ground soy milk provides more nutrition and a better taste than using soy milk powder or soy milk powder.

[0009] Regarding the preparation process of soy milk (soy milk) ice cream, CN 103960456 A discloses a method for making whole soybean milk ice cream, which uses whole soybean milk, milk powder, vegetable oil, sugar, emulsifier, stabilizer, and water as raw materials; the whole soybean milk is obtained by screening soybeans, soaking in clean water, washing, hot grinding, deodorizing, and wet grinding. The whole soybean milk, including soybean dregs, is then compounded with a portion of milk powder to prepare a whole soybean milk ice cream rich in dietary fiber, low in fat and energy, and having health benefits. However, because the method uses whole soybean milk (without removing the soybean dregs and undergoing ultrafine grinding), the present invention found that the ice cream product produced according to the method still has a rough taste and lacks practical sales value.

[0010] Patent CN 105767447 A discloses a completely vegan ice cream, its preparation method, and application. The vegan ice cream includes soy milk, nuts, fruit, berry jam, and sugar. The soy milk is prepared by selecting and soaking soy beans, then mixing the swollen beans in a mass ratio of beans to water of 1:3-1:8. Based on 100% soy milk, the weight percentages of the various components are as follows: nuts 0-35%, fruit 0-100%, berry jam 20-200%, and sugar 0-20% of the total weight of the soy milk and nuts. However, the soy milk preparation process only involves beating the milk, without boiling it, and the subsequent sterilization process is only at 85°C. This process poses potential safety risks, as uncooked soy milk contains anti-nutritional factors and toxic substances, which can easily cause poisoning.

[0011] Patent CN 119033022 A discloses a soy milk ice cream, which comprises the following components in parts by weight: 120 - 140 parts of soybeans, 80 - 90 parts of water, 40 - 60 parts of white sugar, 1 - 2 parts of stabilizer, 3 - 5 parts of β - cyclodextrin, 8 - 10 parts of egg yolk liquid, 7 - 9 parts of honey, 10 - 20 parts of vegetable fat, 7 - 9 parts of emulsifier, and 4 - 5 parts of NaHCO₃ solution. However, in this method, the soybeans are soaked, then frozen and thawed before grinding to obtain soy milk. The freezing process takes as long as 20 - 22 hours, which is time - consuming and costly, and also damages the nutrients in the soybeans.

[0012] Patent CN 107019090 A discloses a preparation method of fresh soy milk ice cream, which includes the following steps: The first step is to prepare fresh soy milk; the second step is batching: in parts by mass, 1 part of fresh soy milk, 1 part of dextrin, 1 part of granulated sugar, and 7 parts of water are fully stirred to make ice cream base; the third step is sterilization: the ice cream base is sterilized with 120 °C steam; the fourth step is homogenization: the sterilized ice cream base is homogenized; the fifth step is aging: the homogenized ice cream base is left standing for 8 hours for aging treatment, and the discharging temperature reaches 5 °C; the sixth step is freezing and expansion: the aged ice cream base is frozen and expanded; the seventh step is freezing: the fresh soy milk ice cream obtained after freezing and expansion treatment is frozen, and the freezing temperature is - 30 °C to - 35 °C. In this process, it is frozen and expanded first and then thawed, the process is complex and costly, and if only soy milk is used in the product, the nutritional value is not high.

[0013] Although the above - mentioned patents all relate to the preparation of soy milk ice cream, they all have more or less problems, not only in the preparation process of soy milk, but also in the sensory evaluation and nutritional value of the ice cream product, which ultimately leads to the lack of practical application value of the soy milk ice cream in the above - mentioned patents. Summary of the Invention

[0014] Technical Problem

[0015] Using soy milk to prepare ice cream can increase the protein content and reduce the fat content. However, in terms of the current preparation process of soy milk ice cream, there are various problems and it cannot meet the requirement of preparing a soy milk ice cream with good sensory evaluation and high nutritional value.

[0016] Technical Content

[0017] To solve the above problems, the technical solution involved in the present invention includes a soy milk preparation process, ice cream batching, and a method for preparing soy milk ice cream.

[0018] The present invention provides a method for preparing soy milk ice cream, and the preparation method includes the following steps:

[0019] S1. Preparation of soy milk: Soybeans are washed, soaked, drained, and then milled twice to obtain soy milk. The soy milk is then heated and boiled to obtain cooked pulp, which is then filtered to obtain soy milk.

[0020] S2. Preparation of soy milk ice cream: Soy milk and ice cream powder are mixed evenly to obtain a mixture, which is then filtered and homogenized. The homogenized mixture is then sterilized and cooled. The mixture is then pumped into an aging tank for aging. The aged mixture is pumped into a freezer for freezing to obtain soy milk ice cream. The soy milk ice cream is then canned into ice cream containers using a filling machine and quickly frozen to obtain an ice cream product.

[0021] Furthermore, in step S1, the soybeans are selected from high-quality non-GMO soybeans from Northeast China.

[0022] Furthermore, the soaking time in step S1 is 4 to 12 hours; specifically, 8 to 12 hours in winter and 4 to 6 hours in summer.

[0023] Furthermore, the amount of water added during grinding in step S1 is 7 to 9 times the weight of the soybeans.

[0024] Preferably, the amount of water added during grinding in step S1 is 8 times the weight of the soybeans.

[0025] Furthermore, the filtering operation in step S1 is performed 2 to 3 times.

[0026] Furthermore, in step S1, the soy milk is heated and boiled by steam in an open tank, and a steam pipe is installed inside the bottom of the barrel to pass steam for heating; the amount of soy milk added is three-quarters of the capacity of the open tank, and one-quarter of the capacity is left to prevent the soy milk from boiling and overflowing.

[0027] Furthermore, in the heating and boiling process in step S1, the steam valve needs to be opened and closed three times, that is, when the soy milk boils, the steam valve is closed, and the soy milk is kept for 2 or 3 minutes before the steam is released and boiled again, and this process is repeated three times.

[0028] Furthermore, in step S1, the cooked pulp is filtered using a vibrating screen.

[0029] Furthermore, the components of the ice cream powder in step S2 are: by mass, 380-400 parts of glucose, 200-220 parts of milk powder, 180-220 parts of non-dairy creamer, 110-150 parts of whey powder, 20-40 parts of concentrated whey protein, 10-30 parts of maltodextrin, 10-20 parts of thickener and 1-2 parts of acidity regulator.

[0030] Furthermore, the thickener includes one or more of carrageenan, locust bean gum, guar gum, and xanthan gum.

[0031] Furthermore, the acidity regulator includes one or both of citric acid and steviol glycosides.

[0032] Further, in step S2, the mass ratio of soy milk to ice cream powder is 2 to 2.2:1.

[0033] Preferably, in step S2, the mass ratio of soy milk to ice cream powder is 2.1:1.

[0034] Further, in step S2, the temperature for uniform mixing is 50 - 60°C.

[0035] Further, in step S2, the filtration is carried out using a double - stage filter; the mesh number of the filter screen in the double - stage filter is 30 - 50 meshes.

[0036] Further, in step S2, the homogenization is carried out using a two - stage homogenizer.

[0037] Further, in step S2, the temperature for homogenization is 50 - 65°C.

[0038] Further, during the homogenization process in step S2, the mixed material is pumped into the homogenizer and preliminarily refined through the first - stage homogenization valve, and the homogenization pressure is controlled at 15 - 20 MPa. The mixed material after the first - stage homogenization enters the second - stage homogenization valve to further refine the mixed material, and the second - stage homogenization pressure is controlled between 5 - 10 MPa.

[0039] Further, in step S2, the sterilization temperature is 85 - 90°C, and the sterilization time is 20 - 30 seconds.

[0040] Further, after sterilization in step S2, the cooling temperature is 4 - 10°C.

[0041] Further, during the aging process in step S2, low - speed stirring is adopted, the rotation speed is 10 - 30 revolutions per minute, the aging temperature is controlled at 2 - 4°C, and the aging time is 4 - 8 hours.

[0042] Further, during the freezing process in step S2, the feeding temperature is 4 - 10°C, and the discharging temperature is between - 4°C and - 6°C.

[0043] Further, the expansion ratio after freezing in step S2 is 60% - 80%.

[0044] Further, the specification of the ice cream container in step S2 is not limited.

[0045] Further, in step S2, the temperature for quick - freezing is from - 23°C to - 25°C, the relative humidity is controlled at 85% - 95%, and the quick - freezing time is 3 - 4 hours.

[0046] Beneficial effects

[0047] 1. Compared with other existing technologies, the present invention has more practical production value. According to the sensory evaluation results, it can be found that the product of Example 1 of the present invention has uniform color, rich and pure aroma, delicate and smooth taste, no particles and ice crystal feeling, refreshing and not greasy, uniform and tight texture, and delicate tissue without obvious bubbles, cavities and delamination phenomena.

[0048] 2. This product adopts the process of combining fresh soy milk with ice cream ingredients, making the finished product have a strong soy bean flavor and a unique taste, which is a cross-border product in the soy product industry. Moreover, due to the high content of plant protein in soy milk and the dairy animal protein in ice cream ingredients, the ice cream finished product contains 6.26 grams of protein per 100 grams, which is higher than that of other similar ice cream finished products. Secondly, the complementarity of plant protein and animal protein makes the amino acid types in ice cream more comprehensive, which is helpful for human health and the maintenance of muscle tissue. In addition, the fat content of the soy milk ice cream of the present invention is only 6.3g / 100g, which is lower than that of other similar ice cream finished products, and it is a nutritious, healthy and safe ice cream. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 It is a product diagram of the soy milk ice cream obtained in Example 1.

[0050] Figure 2 It is a product diagram of the soy milk ice cream obtained in Comparative Example 1.

[0051] Figure 3 It is a product diagram of the soy milk ice cream obtained in Comparative Example 2.

[0052] Figure 4 It is a product diagram of the soy milk ice cream obtained in Comparative Example 3.

[0053] Figure 5 It is a product diagram of the soy milk ice cream obtained in Comparative Example 4. DETAILED DESCRIPTION OF THE INVENTION

[0054] Example 1

[0055] 1. Soy milk preparation

[0056] 1) Material preparation: Use high-quality non-genetically modified soybeans from Northeast China, wash and soak them. The soaking time is 8 - 12 hours in winter and 4 - 6 hours in summer. The purpose of soaking is to make the protein colloid in the soybean tissue absorb water and expand, and the softening of the soybean tissue is beneficial to the extraction of protein.

[0057] 2) Grinding: After the soybeans are soaked, drain the soaking water. After rubbing, rinsing and draining the remaining water, put the soybeans into a grinding wheel mill for grinding. When feeding, add water quantitatively with the material. Under the action of grinding, make the water and soybean protein mix into a uniform colloidal solution. The amount of water added for grinding is 8 times that of the soybeans, and the water inlet is controlled by a flow meter.

[0058] 3) Filtration: The purpose of filtration is to separate the dregs from the soy milk, making it smooth and tender, and improving its nutritional value. Filtration uses a centrifugal sieve, and three filtrations are required to fully extract the protein from the soybeans.

[0059] 4) Cooking: Heating soybeans removes the raw, fishy odor of soy protein, enhances the soy flavor, and eliminates pathogens introduced during soybean and soymilk processing. Cooking is done in open-top steam tanks. A cooking bucket, installed as needed, is fitted with a steam pipe at the bottom to allow steam to flow through. Filtered soymilk is placed in the bucket, filling it three-quarters of the bucket's capacity, leaving a quarter to prevent overflow from boiling over. Cooking requires a "three-open, three-close" process: once the soymilk boils, close the steam valve, wait for 2-3 minutes, then resume steam cooking. Repeat this three times to fully cook the soymilk.

[0060] 5) Cooked Milk Filtration: After filtering the raw soy milk and cooking it, the remaining dregs expand in volume and require further filtration to remove the remaining dregs and improve the quality of the soy milk. The cooked milk is filtered using a vibrating screen with a high amplitude oscillation. During this process, the dregs are not subjected to much pressure and rarely filter back into the soy milk, thus largely removing the dregs. After filtration, soy milk is obtained.

[0061] 2. Preparation of soy milk ice cream

[0062] 1) Mixing and stirring the raw materials: Pour the prepared soy milk into a mixing bowl equipped with a stirring device. Turn on the mixer to stir the soy milk. While stirring continuously, slowly add the ice cream powder (the ratio of soy milk to ice cream powder is 2.1:1 by weight). Stir for at least 10 minutes until the soy milk and ice cream powder are evenly mixed. During stirring, maintain the temperature at 50-60°C. The composition of the ice cream powder is shown in Table 1 below. The thickener is composed of carrageenan, locust bean gum, guar gum, and xanthan gum in a ratio of 5:5:3:3. The acidity regulator is composed of citric acid and steviol glycosides in a ratio of 5:5.

[0063] Table 1

[0064]

[0065]

[0066] 2) Filtration: Use a beverage pump to pump the stirred mixture into a double filter to filter out impurities and agglomerates in the mixture. The filter uses a 40-mesh filter.

[0067] 3) Homogenization: Use a two-stage homogenizer to homogenize the filtered mixed materials, and control the homogenization temperature at 50 - 65°C. The temperature of the filtered mixed materials is between 50 - 65°C. Pump the mixed materials into the homogenizer, and initially refine the materials through the first-stage homogenization valve. Control the homogenization pressure at 15 - 20 MPa. The mixed materials after the first-stage homogenization enter the second-stage homogenization valve to further refine the mixed materials, making the fat globules more evenly and stably dispersed in the materials. Control the second-stage homogenization pressure between 5 - 10 MPa.

[0068] 4) Sterilization and cooling: Pump the homogenized mixed materials into a tubular sterilizer-cooler for sterilization first and then cooling. The sterilization temperature is 85°C, and the sterilization time is 30 seconds. The temperature of the cooled materials is 4 - 10°C.

[0069] 5) Aging: Pump the cooled mixed materials into an aging tank. During the aging process, use low-speed stirring with a rotation speed of about 10 - 30 revolutions per minute. Control the aging temperature at 2 - 4°C, and the aging time is 4 - 8 hours.

[0070] 6) Freezing: Pump the aged fluid-like mixed materials into a continuous freezer. The feeding temperature is 4 - 10°C, and the discharging temperature is between -4°C and -6°C. Different models of freezers can be matched according to the production capacity. The expansion rate after freezing is 60% - 80%.

[0071] 7) Canning: Fill the frozen mixed materials into ice cream containers through a filling machine. The containers can be cups, boxes, barrels, etc., and the container specifications are not limited and can be determined according to customer needs.

[0072] 8) Quick freezing: Put the canned ice cream into a quick-freezing cabinet for quick freezing. The quick-freezing temperature is -23°C to -25°C, and the relative humidity is controlled at 85% - 95%. The quick-freezing time is 3 - 4 hours.

[0073] Comparative Example 1

[0074] Follow the steps in Example 1, only adjust the water addition amount in the soymilk preparation process to 4 times that of soybeans, and keep other parameters and steps unchanged. Finally, a soymilk ice cream product is obtained.

[0075] Comparative Example 2

[0076] Follow the steps in Example 1, only adjust the water addition amount in the soymilk preparation process to 10 times that of soybeans, and keep other parameters and steps unchanged. Finally, a soymilk ice cream product is obtained.

[0077] Comparative Example 3

[0078] Follow the steps in Example 1, only adjust the ratio of soymilk to powder in the soymilk ice cream preparation process to 2.5:1, and keep other parameters and steps unchanged. Finally, a soymilk ice cream product is obtained.

[0079] Comparative Example 4

[0080] Refer to the steps in Example 1, where only step (3) in the soymilk preparation process is replaced with:

[0081] Ultra-fine grinding: Use a wet stability device to ultra-finely grind the deodorized soymilk prepared in step (2) for 3 - 5 minutes. The rotational speed of the wet stability device is 500 - 600 r / min, and it is ground to below 150 μm to obtain whole soymilk.

[0082] Then, prepare according to the process of soymilk ice cream preparation, and finally obtain the soymilk ice cream product.

[0083] Detect the soymilk ice cream products prepared in the above Example 1 and Comparative Examples 1 - 4. The detection process is as follows:

[0084] 1. Detect the components of the soymilk ice cream product obtained in Example 1. The detection results are shown in Table 2 below:

[0085] Table 2

[0086] Unit Standard requirements Test results Test method Fat g / 100g ≥6.0 6.3 GB / T 31321-2014 Total solids g / 100g ≥30.0 35.5 GB / T 31321-2014 3 Protein g / 100g ≥2.5 6.26 GB 5009.5-2016 First method

[0087] As can be seen from Table 2, due to the high content of plant protein in soymilk and the addition of dairy animal protein in the ice cream ingredients, each 100 grams of the soymilk ice cream product made in the present invention can contain 6.26 grams of protein, which is more than twice that of other similar ice cream products. Secondly, because the soymilk ice cream of the present invention contains plant protein and animal protein, the two different proteins can complement each other, making the amino acid types in the ice cream more comprehensive, which is helpful for human health and the maintenance of muscle tissue. In addition, the fat content of this product is 6.3 g / 100 g, which is more than half lower than that of other ice cream products with the same formulation, and it is not greasy to eat. Considering the protein content of this ice cream, it can be seen that the soymilk ice cream of the present invention is a nutritious, healthy and safe ice cream.

[0088] 2. Sensory evaluation: Select 5 people in good health without olfactory and gustatory disorders to form an evaluation group. Arrange the soymilk ice cream products of Example 1 and Comparative Examples 1 - 4 in a random order, and then let the members of the evaluation group taste each soymilk ice cream in turn, and record its taste and appearance. There is an interval of 2 minutes between each tasting, and it is necessary to rinse the mouth with clean water before the next tasting. Finally, summarize the taste and appearance evaluations recorded by each member of the evaluation group, as shown in Table 3 below.

[0089] Table 3

[0090]

[0091]

[0092] As can be seen from Table 3, the soy milk ice cream product obtained in Example 1 of the present invention is superior in both taste and appearance. It is a soy milk ice cream with good sensory evaluation, meeting the consumption experience of general consumers for ice cream and having better market sales potential.

[0093] For the soy milk ice cream product of Comparative Example 1, since the obtained soy milk concentration is too high, after mixing with ice cream powder, the viscosity of the mixed material is also too high, and it is difficult for air to be fully incorporated during stirring, resulting in a reduction in its expansion effect. The finished product has a small volume, a large density, a hard and rough texture, which in turn affects its sensory evaluation.

[0094] For the soy milk ice cream product of Comparative Example 2, since the soy milk concentration is on the low side, after mixing with ice cream powder, the viscosity of the mixed material is relatively thin. Although air is easily incorporated during stirring, the stability is poor and the air is easily spilled. The expansion effect will increase briefly but the finished product is prone to collapse and the taste is hollow.

[0095] For the soy milk ice cream product of Comparative Example 3, due to the increase in the addition ratio of soy milk, the viscosity of the mixed material becomes thinner, the expansion effect increases briefly but the finished product is prone to collapse. As Figure 4 shown, it ultimately leads to a falsely high expansion effect but poor actual gas-holding property and a hollow taste.

[0096] For the soy milk ice cream product of Comparative Example 4, since the whole bean soy milk contains more fibers, the consistency is relatively high but the viscosity becomes poor after mixing in proportion, resulting in the material being unable to effectively adsorb and retain air bubbles. Air is easily spilled during whipping, the expansion effect decreases, the finished product has a small volume, a firm texture, and a poor taste. In addition, it is also found during actual tasting that although the soybeans contained in it have been ultra-finely ground, there will still be a granular feeling, and the taste is rough and sandy, and the overall sensory of the product is not good.

[0097] In summary, during the production process of soy milk ice cream, the technological process of making soy milk, too low or too high soy milk concentration, and the accuracy of the ratio of soy milk and ice cream powder all affect the taste of soy milk ice cream. Only when the soy milk concentration is maintained at about 7 degrees (without deviation of 0.1 - 0.3, this concentration of soy milk is neither thick nor thin and has the best taste), and the ratio of soy milk to powder is 2.1:1, the expansion effect is the best, the stability is excellent, the soy milk flavor is strong, and the taste is the best.

[0098] The above-provided embodiments are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art to the present invention in combination with existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing soy milk ice cream, characterized in that, The preparation method includes the following steps: S1. Soy milk preparation: After cleaning, soaking, and draining soybeans, they are ground twice to obtain soy milk. Then, the soy milk is heated and boiled to obtain cooked soy milk, and the cooked soy milk is filtered to obtain soy milk. The water addition amount during grinding is 7-9 times the weight of soybeans; S2. Soy milk ice cream preparation: The soy milk and ice cream powder are mixed evenly to obtain a mixed material. Then, the mixed material is filtered, followed by homogenization. After that, the homogenized mixed material is sterilized and cooled, and then pumped into an aging tank for aging. The aged mixed material is pumped into a freezer for freezing to obtain soy milk ice cream. Then, the soy milk ice cream is canned in an ice cream container through a filling machine, and finally, it is quickly frozen to obtain the ice cream product; The components of the ice cream powder are: by mass, 380-400 parts of glucose, 200-220 parts of milk powder, 180-220 parts of non-dairy creamer, 110-150 parts of whey powder, 20-40 parts of concentrated whey protein, 10-30 parts of maltodextrin, 10-20 parts of thickener, and 1-2 parts of acidity regulator; the mass ratio of soy milk to ice cream powder is 2-2.2:

1.

2. The preparation method according to claim 1, wherein The soaking time in step S1 is 4-12 hours.

3. According to the preparation method described in claim 1, characterized in that, The water addition amount during grinding in step S1 is 8 times the weight of soybeans.

4. According to the preparation method described in claim 1, wherein, In step S1, the heating and boiling of soy milk are carried out by using an open-top tank with steam pipes installed inside the bottom of the tank to allow steam to pass through for heating; the amount of soy milk put in is three-quarters of the capacity of the open-top tank, leaving one-quarter of the capacity to prevent the soy milk from boiling over.

5. According to the preparation method described in claim 1, characterized in that, The thickener includes one or more of carrageenan, locust bean gum, guar gum, xanthan gum; the acidity regulator includes one or two of citric acid, stevioside.

6. According to the preparation method described in claim 1, characterized in that, In step S2, the mass ratio of soy milk to ice cream powder is 2.1:

1.

7. According to the preparation method described in claim 1, it is characterized in that In step S2, homogenization is carried out by using a two-stage homogenizer; the homogenization temperature is 50-65°C; during the homogenization process, the mixed material is pumped into the homogenizer and initially refined through the first-stage homogenization valve, and the homogenization pressure is controlled at 15-2o MPa. The mixed material after the first-stage homogenization enters the second-stage homogenization valve to further refine the mixed material, and the second-stage homogenization pressure is controlled between 5-10 MPa.

8. According to the preparation method described in claim 1, characterized in that, In step S2, during the aging process, low-speed stirring is adopted, with a rotation speed of 10-30 revolutions per minute, the aging temperature is controlled at 2-4°C, and the aging time is 4-8 hours.

9. According to the preparation method described in claim 1, characterized in that, During the freezing process, the feeding temperature is 4-10°C, and the discharging temperature is between -4°C and -6°C.

10. According to the preparation method described in claim 1, characterized in that, In step S2, the temperature of the quick freezing is -23°C to -25°C, the relative humidity is controlled at 85%-95%, and the quick freezing time is 3-4 hours.

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