Soybean milk production technology and soybean milk

Abstract

The invention provides a soybean milk production technology and soybean milk produced through the technology. The soybean milk production technology is characterized by comprising the following stepsof soaking soybeans; performing grinding to obtain primary soybean milk; performing soybean dreg separation on the primary soybean milk for the first time so as to obtain first-time soybean dregs andfirst-time raw soybean milk; adding water to the first-time soybean dregs, performing boiling over, performing separation to obtain second-time soybean dregs and second-time boiled soybean milk, mixing the first-time raw soybean milk with the second-time boiled soybean milk, performing boiling over so as to obtain soybean milk, and then cooling the soybean milk; performing high-pressure homogenizing: performing homogenizing on the cooled soybean milk; performing ultrahigh-temperature instantaneous sterilization: sterilizing the homogenized soybean milk; and performing cooling, and performing sterile filling so as to obtain packaged soybean milk. Through the adoption of the technology, original flavor of the soybean milk is not destroyed, besides, the soybean milk is good in mouth feel, rich in nutrition and long in quality guarantee period, the protein of the soybean milk is not destructed, residual protein in the soybeans can be sufficiently extracted, the protein content can reach the demand of filled soybean milk, and besides, the input-output ratio of the soybeans and the soybean milk is reduced.

Description

technical field [0001] The invention relates to a food production process, in particular to a soybean milk production process and the soybean milk produced by the process. Background technique [0002] The traditional soy milk production is basically workshop-style production, mainly in store direct sales, the main reason is the short shelf life of soy milk. The main reason causing the short shelf life is that the traditional soybean milk production process is soybean soaking-grinding-one-time separation-boiling-preparation-cooling-soymilk finished product. To kill bacteria, it often takes a long time to boil for sterilization. But the soya-bean milk that only separates and cooks through once pulp dregs will have the following deficiencies: 1. Because the soya-bean skin is promptly removed during separation, the carbohydrates, collagen, cellulose, etc. contained in the soya-bean skin are not dissolved in the soya-bean milk , will make the final filling soymilk lack the abo...

AI Technical Summary

Problems solved by technology

[0002] The traditional soy milk production is basically workshop-style production, mainly in store direct sales, the main reason is the short shelf life of soy milk

The main reason causing the short shelf life is that the traditional soybean milk production process is soybean soaking-grinding-one-time separation-boiling-preparation-cooling-soymilk finished product. To kill bacteria, it often takes a long time to boil for sterilization

But the soya-bean milk that only separates and cooks through once pulp dregs will have the following deficiencies: 1. Because the soya-bean skin is promptly removed during separation, the carbohydrates, collagen, cellulose, etc. contained in the soya-bean skin are not dissolved in the soya-bean milk , will make the final filling soymilk lack the above nutrients; 2. This method makes the protein in the soybean not fully extracted, and the protein content in the soymilk is relatively low. In order to ensure the 1.8g / 10ml protein required for the production of filling soymilk content, can only reduce the amount of water mixed, so that the input-output ratio of soybeans and soy milk is reduced); 3, because this method only boils the milk once, it cannot completely remove the beany smell, which will affect the flavor of the filled soy milk

And long-term heat sterilization will cause 1. The original flavor of soy milk will change, which will affect the taste of soy milk

2. After boiling at high temperature for a long time, the protein in soybean milk is destroyed

At the same time, in the prior art, filling after sterilization is carried out in a non-sterile state, which is likely to cause secondary pollution and affect the shelf life of finished products

Images