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Soybean milk and dry-process preparation method thereof

A soymilk and dry process technology, which is applied to the field of low energy consumption soymilk and its dry process preparation, can solve the problems of high temperature and long processing time, and achieve the effects of improving extraction rate, simple production operation and reducing denaturation.

Inactive Publication Date: 2015-08-05
湖南湘鹰食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry production process has problems such as high heat treatment temperature or long treatment time

Method used

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  • Soybean milk and dry-process preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0040] A kind of soybean milk, soybean 65 Kg, white sugar 60 Kg, purified water 870.75 Kg, soybean milk stabilizer 3 Kg, acesulfame potassium 0.1 Kg, sucralose 0.05 Kg, 0.20 Kg of sodium erythorbate, 0.3 Kg of sodium tripolyphosphate , soy milk essence 0.2 Kg, condensed milk essence 0.1 Kg, baking soda 0.3 Kg, pH: 7.0.

[0041] refer to figure 1 , a dry preparation method of soybean milk, comprising the following steps:

[0042] 1) Enzyme elimination and peeling by drying method: Soybeans are screened to remove impurities, put into the oven, and baked at 100°C for 15 minutes. When the soybeans reach four maturity, the soybeans are taken out, cooled and peeled;

[0043] 2) Refining: Coarsely crush the peeled soybeans in step 1 to irregular particles with a particle size of 2.5mm, and then add 2.31 times the weight of soybeans (150Kg) of water to grind the irregular soybeans into soybean milk ;

[0044] 3) Blending of auxiliary materials: mix the weighed raw materials and sug...

Embodiment 2

[0051] A kind of soybean milk, soybean 68 Kg, white sugar 65 Kg, purified water 860Kg, soybean milk stabilizer 4Kg, acesulfame potassium 0.15 Kg, sucralose 0.03Kg, sodium erythorbate 0.25Kg, sodium tripolyphosphate 0.3 Kg, soybean milk Essence 0.15 Kg, condensed milk essence 0.12 Kg, baking soda 0.2 Kg, pH: 7.20.

[0052] refer to figure 1 , a dry preparation method of soybean milk, comprising the following steps:

[0053] 1) Enzyme elimination and peeling by drying method: Soybeans are screened to remove impurities, put into the oven, and baked at 105°C for 18 minutes. When the soybeans reach five maturity, the soybeans are taken out, cooled and peeled;

[0054] 2) Refining: Coarsely crush the peeled soybeans in step 1 to irregular particles with a particle size of 3.0mm, and then add 2.5 times the weight of soybeans (170Kg) of water to grind the irregular soybeans into soybean milk ;

[0055] 3) Blending of auxiliary materials: mix the weighed raw materials and sugar into...

Embodiment 3

[0062] A kind of soybean milk, soybean 60 Kg, white sugar 58 Kg, purified water 850Kg, soybean milk stabilizer 2.5Kg, other auxiliary materials are the same as embodiment 1, pH: 7.20.

[0063] refer to figure 1 , a dry preparation method of soybean milk, comprising the following steps:

[0064] 1) Enzyme elimination and peeling by drying method: Soybeans are screened to remove impurities, put into the oven, and baked at 110°C for 12 minutes. When the soybeans reach four maturity, the soybeans are taken out, cooled and peeled;

[0065] 2) Refining: Coarsely pulverize the peeled soybeans in step 1 to irregular particles with a particle size of 2.0mm, and then add 2.0 times the weight of soybeans (130Kg) of water to grind the irregular soybeans into soybean milk ;

[0066] 3) Blending of auxiliary materials: mix the weighed raw materials and sugar into a stirring tank with a water temperature of 80°C for 8 minutes, and the water consumption for blending of auxiliary materials i...

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Abstract

The invention discloses soybean milk. The soybean milk comprises the following components in parts by weight: 60-68 parts of soybeans, 50-65 parts of white sugar, 850-875 parts of water, 2-4 parts of a soybean-milk stabilizing agent and 0.8-1.5 parts of other auxiliary materials, wherein the pH is 7.0-7.3. A dry-process preparation method for the soybean milk comprises the following steps: (1) adopting a baking dry process for enzyme deactivation and peeling, namely sieving the soybeans to remove impurities, putting into a baking oven, baking for 10-18 minutes under the temperature of 100-110 DEG C, taking out the soybeans when the soybeans have the 40%-50% cooking degree, cooling and peeling; (2) grinding into soybean milk, namely carrying out coarse crushing on the peeled soybeans in the step (1) till irregular particles with the particle diameter being 2-3mm appear, then adding water with the weight being 2-2.5 times of the weight of the soybeans, and grinding the soybeans in the form of irregular particles into the soybean milk; (3) adding the auxiliary materials for mixing the soybean milk: (4) blending; (5) adjusting the pH, and adding water to obtain the constant volume; (6) homogenizing and sterilizing; and (7) carrying out canning and secondary sterilization. The dry-process preparation method has the advantages that the production period is short, the cost is low and the production operation is easy.

Description

technical field [0001] The invention relates to a preparation method of soybean milk, in particular to a low-energy consumption soybean milk and a dry preparation method thereof. Background technique [0002] The production of soy products originated in the middle of Ming Dynasty in my country and has a history of more than 600 years. Soy milk is one of the soy products that people like very much. What produce soya-bean milk generally adopts in the prior art is the wet process. For example, CN 103621641 A discloses a five-grain soybean milk and its preparation method, CN 102524410 A discloses a preparation method of soybean milk, and CN 102138591 A discloses a preparation method of high-concentration soybean milk. In the wet process, soybeans need to be soaked, refined, deodorized, enzymatically hydrolyzed, blended, filtered, sterilized, etc., and bean dregs will be left. The removal of bean dregs reduces the utilization rate of soybeans, and some nutrients of soybean speci...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 李学信李学运
Owner 湖南湘鹰食品科技有限公司
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