Preparation method of whole-bean soybean milk taking high-pressure homogenization as main process

Abstract

The invention provides a preparation method of whole-bean soybean milk taking high-pressure homogenization as a main process. The preparation method of the whole-bean soybean milk taking the high-pressure homogenization as the main process comprises the following steps: baking soybeans so as to have husk of the soybeans separated; mixing the husk-separated soybeans with hot water, and carrying outdry pulp-grinding so as to obtain an original soybean milk solution; performing high-pressure homogenizing on the original soybean milk solution; and then, cooking the original soybean milk solutionsubjected to the high-pressure homogenizing, and carrying out enzyme inactivation so as to obtain the whole-bean soybean milk. The invention further provides the whole-bean soybean milk prepared by the preparation method. The preparation method of the whole-bean soybean milk provided by the invention takes the dry pulp-grinding as the main pulp grinding means and the high-pressure homogenizing asthe main crushing means, so that high-capacity production requirements in modern enterprises can be met; and moreover, the capacity of the preparation method of the whole-bean soybean milk can be basically the same as the capacities of common normal-temperature dairy product preparation methods. In addition, the preparation method of the whole-bean soybean milk is greatly optimized in processing steps, and greatly reduced in processing steps and energy consumption; and moreover, the preparation method is shortened in processing time, and reduced in excessive loss of soybean nutrients caused bylong-time high temperature in the process of soybean milk preparation.

Description

technical field [0001] The invention relates to a method for preparing whole soymilk with high-pressure homogenization as the main process, and belongs to the technical field of whole soymilk preparation. Background technique [0002] At present, the general processing method of soy milk is mainly to grind the dehulled soybeans, and then carry out the step of separating the pulp and residue to remove the bean dregs, and the remaining puree is then subjected to a series of homogenization and batching to become the final product. It should be noted that the removed bean dregs take away 35% of the protein of the soybean itself and nutrients such as soybean fiber, lecithin and other trace elements that are rich in content. In addition, the discharged bean dregs need to be disposed of as soon as possible, otherwise it will cause unnecessary damage to the environment. pollution. [0003] As a solution to this problem, whole soy milk came into being. As the name implies, whole so...

AI Technical Summary

Problems solved by technology

However, there are still several problems in the processing process, which make this method unable to be widely promoted: Problem 1: The steps of crushing and fine homogenization are relatively cumbersome. Gradually make the particle size of the product the smallest. Due to the high particle size and high viscosity of the whole soybean liquid itself, the lengthy pipeline and heating process in the preparation process will cause a greater risk to the continuity of production and easily cause pipeline blockage , at the same time, the long pipeline will cause great difficulties in maintenance, and cannot meet the requirements of high production capacity of modern processing, and will consume a lot of energy consumption in the process; problem 2: the steps of soybean heating in this method include: (1) 95 Above ℃, 3-10 minutes cooking process, (2) 95-99 ℃, 30-60 seconds sterilization process, (3) 135-151 ℃, 3-200 seconds sterilization process, more high temperature in the process step will denature part of the protein, and the rate of nutrient loss in soybeans becomes higher

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