Raw soy bean milk production process

Abstract

The technological process of produce raw soybean milk includes the steps of dry material sorting, soaking, water sorting, milling, filtering to separate, filling milk, etc. The present invention has high production efficiency and is suitable for mass production. Compared with cooked soybean milk producing process, the present invention has the advantages of easy to control milk concentration, easy filtering, water content of coarse protein after filtering lower than 2.5 %, low power consumption, no denaturing of protein, etc.

Description

Technical field: [0001] The invention relates to a production process of raw soybean milk. Background technique: [0002] Extracting protein and other nutrients in soybeans to make tofu, bean products and their food, beverages, etc., the most important process is to first make soybeans into raw soymilk, and then use the production process to form further deep-processed products. [0003] The conventional method for preparing soybean milk in the market is: first soak the raw materials in water, then add water to grind them, and heat to separate the bean dregs. In the above process, it is necessary to boil the slurry at a temperature of about 80-100° C. for about 30 seconds to 10 minutes. The purpose of heating is the mild denaturation of soybean protein, which can make the final product such as tofu retain more water and make the tofu taste better. However, because soybeans contain colloid, the viscosity increases after boiling, which increases the difficulty of filtration....

AI Technical Summary

Problems solved by technology

Usually filter with 0.5\kw, 23 rpm separator, the filter effect is poor

Filtration is not clean, the wet base crude protein content in bean dregs is high, generally above 3%, up to 5.5%, resulting in a large waste

In addition, after the pulp is boiled, there is a problem of heat dissipation during the filtration process, and the temperature is not enough, so it needs to be heated again

Furthermore, after boiling at high temperature, the pigment of the bean skin dissolves in the soy milk, which makes the color of the tofu yellow and affects the appearance.