Automatic processing technology for stand-up pouch soymilk

Abstract

The invention discloses an automatic processing technology for stand-up pouch soymilk. The automatic processing technology comprises the following main steps: material selection; soaking; enzyme killing; pulp refining; centrifugation; continuous pulp cooking; filtering; blending; homogenization; primary sterilization; filling; secondary sterilization; and cooling. The automatic processing technology has the characteristics of safety, health, high efficiency, conservation of energy, environmental protection, low processing cost, etc.; the prepared soymilk is safe, nutritious and healthy, tastes good and has quality far better than the quality of soymilk products produced by using traditional processing technology.

Description

technical field [0001] The invention relates to the technical field of soft-packaged vegetable protein beverage production, in particular to an automatic processing technology for stand-up pouch soybean milk. Background technique [0002] Soy milk is rich in high-quality protein and a variety of trace elements needed by the human body. Known as "green milk", its nutritional value is similar to that of milk, and the protein in soy milk is high-quality vegetable protein; soy milk is also rich in calcium, phosphorus, Iron and other minerals, the content of iron is 25 times that of milk; soy milk does not contain cholesterol and lactose, milk contains lactose, lactose can only be decomposed and absorbed by the body under the action of lactase, but most people in our country lack lactase , This is also the main reason why many people suffer from diarrhea when drinking milk. In addition, soy milk is rich in unsaturated fatty acids, soybean saponins, isoflavones, lecithin and othe...

AI Technical Summary

Problems solved by technology

[0005] 1. Since the filtered raw pulp will be placed for a period of time before being boiled, and exposed to room temperature for a long time, microorganisms will multiply, which is not conducive to the quality of the product, and sometimes even rancidity will occur

[0006] 2. In order to prevent the reproduction of microorganisms in the turnover process, cold filling is adopted. Cooling is required after one sterilization. After cold filling, pasteurization needs to be heated up again, which increases equipment investment and consumes a lot of energy.

The steps are complicated, the labor consumption is large, and the turnover is high. At the same time, the use of turnover baskets is easy to bring pollutants in the turnover boxes. Therefore, the hygiene requirements for turnover baskets are high, which increases cleaning costs, management costs, and difficult quality control.