CN102138591A - Method for preparing high-concentration soya-bean milk - Google Patents
Method for preparing high-concentration soya-bean milk Download PDFInfo
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- CN102138591A CN102138591A CN201110061256XA CN201110061256A CN102138591A CN 102138591 A CN102138591 A CN 102138591A CN 201110061256X A CN201110061256X A CN 201110061256XA CN 201110061256 A CN201110061256 A CN 201110061256A CN 102138591 A CN102138591 A CN 102138591A
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Abstract
The invention relates to a method for preparing high-concentration soya-bean milk. In the method for preparing the high-concentration soya-bean milk, the high-concentration soya-bean milk is prepared by sorting, cleaning and immersing soybeans, pulping, batching, stewing pulp, deactivating enzyme, performing superfine grinding, homogenizing, degassing, performing quantitative packaging, sterilizing, cooling, and blowing dry sequentially. Compared with the prior art, the method for preparing the high-concentration soya-bean milk has the advantages that: the high-concentration soya-bean milk has high nutritional value by adding abundant edible ingredients, and due to the full utilization of bean dregs, the content of dietary fibers in the soya-bean milk is improved. In addition, in the preparation process, bean immersing water is utilized effectively to realize the zero release of production and protect environment.
Description
Technical field
The present invention relates to a kind of drink preparation method, relate in particular to a kind of preparation method of soya-bean milk.
Background technology
Existing utilize soybean to prepare in the soya-bean milk usually: earlier with soybeans soaking, carry out defibrination then, the then mashing off enzyme that goes out, remove again that bean dregs are canned to be advanced in bottle/box/bag Over-The-Counter and sell, the not only residual protein that is not dissolved in soya-bean milk in the bean dregs, and contain a large amount of dietary fibers, the bean dregs that are rich in protein and natural dietary fiber are abandoned, not only waste resource, also make the picked-up dietary fiber that people can not be more when drinking soya-bean milk.
The preparation method who has also occurred some whole bean high-fiber high-concentration soya-bean milk in the prior art, slurry, mashing off go out enzyme, ultra-fine defibrination, batching, homogeneous, the degassing, quantitative package and sterilization etc. are soaked, roughly ground to soybean successively, yet, after ultra-fine grinding, add batching again, pulverizing, the mixed effect of batching are relatively poor, and can limit to some extent the form of batching, for example, the form of batching can only be fine powder or liquid, and the batching that particle is bigger then can influence its mixed effect.
Summary of the invention
In view of this, be necessary to provide a kind of nutritious mouthfeel preparation method of high dense soy milk preferably.
The present invention is achieved through the following technical solutions:
A kind of preparation method of high dense soy milk may further comprise the steps: soaking soybean; The weight ratio of soybean and water is adjusted to 1:2 ~ 1:8 carries out defibrination; The mashing off enzyme that goes out; With the further ultra-fine grinding of soya-bean milk; Soya-bean milk after the ultra-fine grinding is carried out homogeneous to be handled; With the processing that outgases of the soya-bean milk behind the homogeneous; Soya-bean milk after the degassing is carried out quantitative package; The soya-bean milk that quantitative package is good carries out sterilization processing; Through cooling and dry back warehouse-in, the preparation method of described high dense soy milk mashing off after defibrination goes out and also comprises that the interpolation edible prepares burden to the step of soya-bean milk before the enzyme with the soya-bean milk product after the sterilization.
The form of described edible batching is powder, particle, liquid or paste.
Granularity after the described soya-bean milk ultra-fine grinding is more than 120 orders.
Keep 70 ~ 100 ℃ of defibrination water temperatures in the described defibrination process.
Described mashing off goes out, and the temperature of mashing off is 90 ~ 100 ℃ in the enzyme process, and the mashing off time is 3 ~ 10 minutes.
The described mashing off enzyme that goes out adopts Steam Heating or the water-bath heating mashing off enzyme that goes out.
The homogenizer that adopts in the homogeneous processing procedure is high pressure homogenizer or high-shear homogenizing machine, and homogenization pressure is 0 ~ 60MPa.
Degassing processing procedure adopts vacuum degassing machine to carry out, and the vacuum of this vacuum degassing machine is 0.03 ~ 0.09MPa.
Described cooling procedure adopts cold water soak cooling, the cooling of fountain cold water or cold wind cooling; Drying means is that cold wind or normal temperature wind are done.
Also adopt ultrasonic unit to quicken the hydrone motion in the described immersion cooling.
It is 5% to 35% that high dense soy milk described in the present invention refers to the total solid accounting, and the solubility accounting is 5% to 30% soya-bean milk, and its soya-bean milk can directly be drunk or water is drunk after reconstituting.
The beneficial effect that the present invention brought is:
Go out by mashing off after corase grind slurry and to add the edible batching before the enzyme, batching and soya-bean milk carry out ultra-fine grinding together and handle subsequently, and making has more selection preparing burden on form, for example can be the bigger batchings of particle such as meat, nut fruits, vegetable and fruit; Can be fine and smooth more after batching is handled through ultra-fine grinding, its soya-bean milk and batch mixes more even, mixed effect is better, thereby makes the delicate mouthfeel of soya-bean milk smooth; In addition, batching is carried out ultra-fine grinding handle, make that the scope of batching granular size also can be more extensive, thereby the kind of batching can be rich and varied, further promote the taste and the nutritive value of soya-bean milk, satisfy the different demand of people, be fit to more colony and drink; In addition, add the flowability that batchings such as sugar, milk powder can improve underflow, the underflow good fluidity helps carrying out smoothly of technologies such as ultra-fine grinding, homogeneous, the degassing; In addition, the preparation method of this high dense soy milk need not to filter bean dregs, and resource is not wasted in reasonable utilization to bean dregs, and has improved the content of dietary fiber in the soya-bean milk, makes the nutritional labeling of soya-bean milk more comprehensive.
Described edible batching is powder, particle, liquid or paste, and its batching has variform, and the scope of its granular size is wider, makes that the batching kind is not single.
Described edible batching is a raw product, or through baking and banking up with earth, the processed goods of frying mode shortening or half-mature system, or the shortening of processing through modes such as steaming, boil, fry in shallow oil, explode, be expanded or the processed goods of half-mature system, make the kind of preparing burden enrich, satisfy the different demand of people.
Described edible batching can be cereal, potato class and starch based, sugar and sweet taste class, beans, nut and kind subclass, vegetable and fruit class, bacterium and algae, meat, fish, eggs, newborn class, grease class, cake class, beverage class, flavoring and spice class, food additives, nutrition fortifier, probio, make that the batching kind is abundant, satisfy the different demand of people.
Keep 70 ~ 100 ℃ of defibrination water temperatures by insulation or heating in the described defibrination process, so, make soybean further passivation lipoxidase on the basis of hot-water soak, effectively remove the beany flavor of soybean, and make soybean protein keep higher dissolution rate; To steep the hot water of beans in addition and roughly grind slurry together, make the soluble nutrient that is dissolved in soaking bean water utilization also in full force and effect, and not have the discharging of soaking bean water, reduce pollution environment with soybean.
Described mashing off goes out, and the temperature of mashing off is 90 ~ 100 ℃ in the enzyme process, and the mashing off time is 3 ~ 10 minutes, so, makes enzymatic inactivation effectively, and removes the ANFs in the soybean effectively.
Granularity after the ultra-fine grinding is more than 120 orders, and so, mouthfeel was smooth when soya-bean milk was drunk.
The homogenizer that adopts in the homogeneous processing procedure is high pressure homogenizer or high-shear homogenizing machine, and homogenization pressure is 0 ~ 60MPa, so, improves its homogenizing effect effectively.
Adopting the vacuum of vacuum degassing machine in the degassing processing procedure is 0.03 ~ 0.09MPa, so, effectively removes the gas that adheres on the suspended particulates, suppresses the soya-bean milk brown stain, thereby improves the outward appearance of soya-bean milk; In addition, the foaming characteristic the when degassing has reduced high-temperature sterilization and can is improved its bactericidal effect.
Also adopt ultrasonic unit to quicken the hydrone motion in the described immersion cooling, improve cooling effectiveness.
Description of drawings
Below in conjunction with accompanying drawing the present invention is described in further detail:
Fig. 1 is the preparation method's of a high dense soy milk of the present invention FB(flow block).
The specific embodiment
The present invention is described in further detail below in conjunction with drawings and the embodiments:
See also the preparation method's of the described high dense soy milk of Fig. 1 FB(flow block), the present invention with soybean carry out successively sorting, cleaning, immersion, defibrination, batching, mashing off go out enzyme, ultra-fine grinding, homogeneous, the degassing, quantitative package, sterilization, cool off, dry up and make high dense soy milk, concrete preparation process is as follows:
(1) sorting, cleaning;
(2) soak;
(3) defibrination;
(4) batching;
(5) the mashing off enzyme that goes out;
(6) ultra-fine grinding;
(7) homogeneous, the degassing;
(8) quantitative package;
(9) sterilization;
(10) cool off, dry up;
In step (1), mainly be to remove the impurity in the soybean and clean.
In step (2), the soybean after the cleaning is soaked 5 minutes～2 hours hot water in 70～100 ℃ hot water, and its hot water temperature's maintenance can adopt feeding steam or heating equipment (heating tube, heating plate etc.) to heat during immersion.
Hot water short time bubble beans have played the passivation to lipoxidase to a certain extent, can reduce or avoid soya-bean milk to produce beany flavor; In addition, adopt hot-water soak to be not only the process of a preliminary sterilization, also can shorten the bubble beans time greatly and enhance productivity,, reduce in the soya-bean milk production because the excessive and rotten risk of long microorganism process time with the pathogenic bacteria deactivation to a certain extent on soybean surface.
Certainly, soaking soybean also can directly soak 5～16 hours with normal-temperature water.
In step (3), above-mentioned steps (2) is soaked when adopting hot water bubble beans, will mix defibrination together with soaking bean water after the hot-water soak and beans, and the soluble nutrient that is dissolved in the soaking bean water also can effectively be utilized, and do not have the discharging of soaking bean water, reduced pollution to environment; The weight ratio of its dried soybean and water is 1:2～1:8 in the defibrination process, makes the defibrination water temperature remain at 70～100 ℃ by insulation or heating during defibrination; Can adopt emery wheel mill colloid mill or other general refining equipments to carry out defibrination in this defibrination process.
When above-mentioned steps (2) soak to adopt normal temperature bubble beans, then soybean drop from normal-temperature water is gone out, the soybean that drop is gone out mixes with the normal temperature drinking water or through 70～100 ℃ of drinking water that heat and carries out defibrination.
In the defibrination process, adopt the water of 70～100 ℃ of water temperatures to carry out defibrination and make soybean further passivation lipoxidase on the basis of hot-water soak, effectively remove the beany flavor of soybean, and make soybean protein keep higher dissolution rate.
In step (4), in order to improve soya-bean milk mouthfeel and nutritive value, the demand that is fit to people's different taste, quantitatively add edible batching and mixing to soya-bean milk according to formula rate through defibrination, the edible batching can be a powder, granule, liquid or paste, the edible batching can be one or more, and kind is a cereal, potato class and starch based, sugar and sweet taste class, beans, nut and kind subclass, the vegetable and fruit class, bacterium and algae, meat, fish, eggs, the breast class, the grease class, the cake class, the beverage class, flavoring and spice class, food additives, nutrition fortifier, food such as probio, food additives and processed goods thereof; All kinds of edibles batching and processed goods thereof can be raw products, through baking and banking up with earth, the processed goods of frying mode shortening or half-mature system, or the shortening of processing through modes such as steaming, boil, fry in shallow oil, explode, be expanded or the processed goods of half-mature system.
Interpolation edible batching before the ultra-fine grinding makes the edible batching further to pulverize after defibrination, and is more thorough thereby batching is pulverized, and the granular size of interpolation batching is wider; In addition, add the flowability that batchings such as sugar, milk powder can increase underflow, the underflow good fluidity helps carrying out smoothly of technologies such as follow-up ultra-fine grinding, the homogeneous degassing; In addition, through follow-up ultramicro grinding technology, soya-bean milk and batch mixes ground are more even.
In step (5), the mixture through the soya-bean milk of defibrination and bean dregs to be added heat the mashing off enzyme that goes out after the edible batching, the mashing off temperature is controlled at 90～100 ℃, and boiling time is 3 minutes～10 minutes; Because the soya-bean milk underflow of preparation is higher, state is dense thick, flowability than common soya-bean milk is poor, at the heating mashing off can be simultaneously with uniform whipping process, soya-bean milk, bean dregs and batching are fully mixed, heat more even, thereby make that the passivation of enzyme is more thorough, and remove the ANFs in the soybean effectively; In addition, whipping process can prevent effectively that also the soya-bean milk local temperature that causes because of heating is too high, thereby has reduced soya-bean milk because of brown stain variable color or paste Jiao.Wherein the mashing off enzyme mode of going out can be the directly or indirectly heating or the combined heated of several modes wherein such as electrothermal tube (dish), steam, water-bath, oil bath.The mashing off enzyme process that goes out further soaks into bean dregs, and bean dregs fully absorb water and swell, and help ensuing ultra-fine grinding.
In step (6), be transported in the high-accuracy ultra-fine grinding equipment and carry out ultra-fine grinding carrying out go out soya-bean milk behind the enzyme of mashing off in the above-mentioned steps (5), soybean milk particle size is 120 orders above (particle diameter 125 μ m are following) after the ultra-fine grinding, thereby makes that the mouthfeel of soya-bean milk is smooth.
In step (7), the soya-bean milk after above-mentioned steps (6) ultra-fine grinding is carried out homogeneous handle, this homogeneous is handled and is adopted high pressure homogenizer or shear homogenizer, and the pressure of its homogeneous is between 0～60MPa.Need to prove that can carry out repeatedly homogeneous to soya-bean milk and handle, the pressure of its homogeneous can be regulated.In the present embodiment, this homogeneous is handled and is adopted high pressure homogenizer, and its number of times that soya-bean milk homogeneous is handled is 3 times, and homogenization pressure is respectively 20MPa, 30MPa and 40MPa.Classification is high-pressure homogeneous to make that soybean milk particles is more tiny, emulsifying effectiveness is better, and can improve homogeneous efficient.
Soya-bean milk behind the homogeneous is transported in the universal vacuum degasser (jar) outgases, its vacuum is 0.03～0.09MPa, and the degassing can be removed the gas that adheres on the suspended particulates, suppresses the soya-bean milk brown stain, thereby improves the outward appearance of soya-bean milk; In addition, the foaming characteristic the when degassing has reduced high-temperature sterilization and can is improved bactericidal effect.In order to improve degassing efficiency, in Vacuum Degassing Process, can add ultrasonic equipment, utilize the ultrasonic wave principle to outgas.
In step (8), the soya-bean milk that obtains after the homogeneous degassing is carried out quantitative package (packed, cup-shaped, bottled or box-packed).
In step (9), the soya-bean milk that quantitative package is good is put into sterilizing unit and is carried out sterilization processing, under the prerequisite of guaranteeing the soya-bean milk organoleptic quality soya-bean milk is carried out sterilization, prolongs its shelf life.
In step (10), soya-bean milk product after the sterilization is cooled off fast, it can adopt the type of cooling to have: be immersed in product in the static or mobile cold water or fountain spraying cold water cooling or directly cool off or be immersed in the water with cold wind and cool off, can also add ultrasonic unit in the type of cooling in soaking water, motion by hydrone in the ultrasonic wave principle reinforcement cooling procedure improves its cooling effectiveness.
Above-mentioned cooled soya-bean milk is dried up the back warehouse-in with cold wind or normal temperature wind with it, can directly put in storage through the mode of cold wind cooling; Through cooling water, shower water temperature is 0～30 ℃, and cold wind temperature-5～15 ℃ is treated the product cool to room temperature, can put in storage.
The high dense soy milk of above-mentioned steps preparation makes soya-bean milk have higher nutritive value, and bean dregs is all utilized by adding abundant batching, improved the content of the dietary fiber in the soya-bean milk; In addition, in preparation process, effectively utilize soaking bean water, realize zero-emission production, protected environment.The high dense soy milk of this method preparation can directly be drunk or water is drunk after reconstituting, have easy to use, and advantage such as the storage time is long.
Claims (9)
1. the preparation method of a high dense soy milk may further comprise the steps: soaking soybean; The weight ratio of soybean and water is adjusted to 1:2 ~ 1:8 carries out defibrination; The mashing off enzyme that goes out; With the further ultra-fine grinding of soya-bean milk; Soya-bean milk after the ultra-fine grinding is carried out homogeneous to be handled; With the processing that outgases of the soya-bean milk behind the homogeneous; Soya-bean milk after the degassing is carried out quantitative package; The soya-bean milk that quantitative package is good carries out sterilization processing; Soya-bean milk product after the sterilization through cooling and dry back warehouse-in, be is characterized in that: the preparation method of described high dense soy milk mashing off after defibrination goes out and also comprises that the interpolation edible prepares burden to the step of soya-bean milk before the enzyme.
2. the preparation method of high dense soy milk as claimed in claim 1 is characterized in that: the form of described edible batching is powder, particle, liquid or paste.
3. the preparation method of high dense soy milk as claimed in claim 1 or 2: it is characterized in that: described edible batching is the processed goods of raw product or shortening processed goods or half-mature system.
4. the preparation method of high dense soy milk as claimed in claim 1 or 2: it is characterized in that: described edible batching is nut fruits, vegetable and fruit class, meat.
5. the preparation method of high dense soy milk as claimed in claim 1, it is characterized in that: the granularity after the described soya-bean milk ultra-fine grinding is more than 120 orders.
6. the preparation method of high dense soy milk as claimed in claim 1 is characterized in that: keep 70 ~ 100 ℃ of defibrination water temperatures in the described defibrination process.
7. the preparation method of high dense soy milk as claimed in claim 1 is characterized in that: described mashing off goes out, and the temperature of mashing off is 90 ~ 100 ℃ in the enzyme process, and the mashing off time is 3 ~ 10 minutes.
8. the preparation method of high dense soy milk as claimed in claim 7 is characterized in that: the described mashing off enzyme that goes out adopts Steam Heating or the water-bath heating mashing off enzyme that goes out.
9. the preparation method of high dense soy milk as claimed in claim 1, it is characterized in that: the homogenizer that adopts in the homogeneous processing procedure is high pressure homogenizer or high-shear homogenizing machine, homogenization pressure is 0 ~ 60MPa; Degassing processing procedure adopts vacuum degassing machine to carry out, and the vacuum of this vacuum degassing machine is 0.03 ~ 0.09MPa.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102370011A (en) * | 2011-09-28 | 2012-03-14 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
| CN103349085A (en) * | 2013-07-24 | 2013-10-16 | 北京食品科学研究院 | Soybean milk preparation method |
| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
| CN106615168A (en) * | 2016-10-11 | 2017-05-10 | 山东农业大学 | Soybean milk of coarse cereals |
| CN107996725A (en) * | 2017-12-13 | 2018-05-08 | 金菜地食品股份有限公司 | A kind of production method of original flavor soya-bean milk and reconciliation soya-bean milk |
| CN109419359A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | A kind of method that soya-bean milk is produced, control system, soy bean milk making machine and computer installation |
| CN109419404A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | Method that soya-bean milk is produced, control system, soy bean milk making machine and the computer installation produced |
| CN110692727A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | A kind of preparation method of high fiber soybean milk |
| CN111134194A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whole soybean milk by using high-pressure homogenization as main process |
| CN111631267A (en) * | 2020-06-05 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of soybean milk powder with high nutrition retention |
| CN111772108A (en) * | 2019-04-03 | 2020-10-16 | 内蒙古伊利实业集团股份有限公司 | Natural black bean extract and preparation method thereof |
| CN112998207A (en) * | 2021-03-15 | 2021-06-22 | 北京康得利智能科技有限公司 | Additive-free whole-cotyledon soybean milk and preparation method thereof |
| CN115349602A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Pulping method |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370011A (en) * | 2011-09-28 | 2012-03-14 | 浙江老爸食品有限公司 | Snack dried bean curd and preparation method thereof |
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| CN104543016A (en) * | 2013-10-24 | 2015-04-29 | 高化强 | Production method of whole-soybean soybean product |
| CN106615168A (en) * | 2016-10-11 | 2017-05-10 | 山东农业大学 | Soybean milk of coarse cereals |
| CN109419404A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | Method that soya-bean milk is produced, control system, soy bean milk making machine and the computer installation produced |
| CN109419359A (en) * | 2017-08-24 | 2019-03-05 | 佛山市顺德区美的电热电器制造有限公司 | A kind of method that soya-bean milk is produced, control system, soy bean milk making machine and computer installation |
| CN107996725A (en) * | 2017-12-13 | 2018-05-08 | 金菜地食品股份有限公司 | A kind of production method of original flavor soya-bean milk and reconciliation soya-bean milk |
| CN107996725B (en) * | 2017-12-13 | 2021-03-16 | 金菜地食品股份有限公司 | A kind of original flavor soybean milk and production method of blended soybean milk |
| CN111134194A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whole soybean milk by using high-pressure homogenization as main process |
| CN111772108A (en) * | 2019-04-03 | 2020-10-16 | 内蒙古伊利实业集团股份有限公司 | Natural black bean extract and preparation method thereof |
| CN110692727A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | A kind of preparation method of high fiber soybean milk |
| CN111631267A (en) * | 2020-06-05 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of soybean milk powder with high nutrition retention |
| CN112998207A (en) * | 2021-03-15 | 2021-06-22 | 北京康得利智能科技有限公司 | Additive-free whole-cotyledon soybean milk and preparation method thereof |
| CN115349602A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Pulping method |
| CN115349603A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Making method of ancient-method-flavor soybean milk |
| CN115349601A (en) * | 2021-09-15 | 2022-11-18 | 九阳股份有限公司 | Pulping method of soybean milk machine |
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Application publication date: 20110803 |