CN111296578A

CN111296578A - A nutritional health soybean milk and its preparation method

Info

Publication number: CN111296578A
Application number: CN201811512706.0A
Authority: CN
Inventors: 蓝程光
Original assignee: Wuhan Jiren Industrial Co Ltd
Current assignee: Wuhan Jiren Industrial Co Ltd
Priority date: 2018-12-11
Filing date: 2018-12-11
Publication date: 2020-06-19

Abstract

The invention discloses a preparation method of nutritional and health-care soymilk, which comprises the steps of ⑴ cleaning and cutting, dragon fruit cleaning, draining and cutting, pericarp taking, ⑵ pericarp pulping, pericarp cutting into blocks, adding softened color protection liquid, stirring, mixing and pulping to obtain pericarp pulp, ⑶ softening and extracting, heating and extracting the pericarp pulp, neutralizing to obtain pericarp extracting solution, ⑷ mixing and dissolving, mixing, dissolving and stirring and emulsifying the components according to a proportion to obtain mixed emulsified pulp, ⑸ preparing deodorized soymilk, soaking, grinding and vacuum deodorizing to obtain deodorized soymilk, ⑹ mixing, homogenizing and sterilizing, mixing the mixed emulsified pulp and deodorized soymilk according to a proportion, carrying out colloid mill treatment, homogenizing, sterilizing and aseptic filling to obtain the nutritional and health-care soymilk product.

Description

A nutritional health soybean milk and its preparation method

Technical Field

The invention belongs to the technical field of fruit processing and comprehensive utilization, and particularly relates to nutritional health-care soymilk and a preparation method thereof.

Background

Dragon fruit (or Pitaya), a plant of the family cactaceae, genus gastrocnidium, is native to latin america, and is now widely grown in tropical and subtropical countries, including south-east asia, including china, vietnam, malaysia, and the like. In addition to the early planting in taiwan, mainland china has been planted in many provinces in south in recent years, such as: guangxi, Guangdong, Hainan, Fujian and Zhejiang provinces. The dragon fruit blooms half night and closes in the morning, so it is also called "night fairy". According to the different colors of the pulp, the dragon fruit is divided into: red peel, ginkgo flesh (Hylocereus undatus), yellow peel, ginkgo flesh (Hylocereus megalanthus), red peel, red pulp (Hylocereus costariensis), red peel, and purple red pulp (Hylocereus).

The dragon fruit is rich in nutrition, has the characteristics of high vitamin, low sugar and low fat, and is also rich in sugar, organic acid, protein, amino acid, vitamin, mineral elements and dietary fiber, so that the dragon fruit has good medicinal value and health care function. In the nutrient components of the dragon fruit, the protein content is 1.5-3 times of that of other tropical fruits such as litchi, waxberry, loquat and olive, as well as ginseng fruit and pineapple, and the protein content of the red-pulp dragon fruit is 21% higher than that of the white-pulp dragon fruit. Of course, in actual product testing, there may be some deviation in the determination of protein content due to differences in the methods used and the varieties of pitaya tested, and there is also a possibility that betalains contained in red pitaya interfere with the determination of total nitrogen content. In the nutrient analysis of the white-pulp dragon fruit, the determination result of the protein structure and the amino acid content in the white-pulp dragon fruit seed shows that the content of 8 essential amino acids in the 17 amino acids is 24.38%, which indicates that the white-pulp dragon fruit has better protein quality. The protein fraction was highest after protein analysis of red-fleshed pitaya and the other 9 tropical fruits. The amino acid determination result shows that the total amount of the essential amino acid is slightly lower than that of the waxberry, and is closer to the ideal protein requirement. The dragon fruit also contains amino acid Taurine (Taurine) which is not protein source, and the content of the Taurine reaches 155 mg/L. According to research, the dragon fruit contains plant albumin which is rare in general plants. Albumin is a viscous and colloidal substance and has the effect of detoxifying heavy metal poisoning. When meeting heavy metal ions in human body, the albumin can be automatically combined with the heavy metal ions and is discharged out of the body by an excretion system, thereby playing a role in detoxification. Therefore, the edible dragon fruit containing rich albumin can avoid poisoning caused by the absorption of heavy metal ions. Albumin also has a protective effect on the stomach wall.

The acid value of the pitaya is low, generally 2-3 g/L, the main organic acids are citric acid and L-lactic acid, the sugar content is high, and the sugar-acid ratio is high, so that a more acidic fruit juice such as lemon juice needs to be added when the pitaya is used for processing a beverage so as to improve the sensory characteristics of the pitaya. The mineral contents of the red pulp and the white pulp dragon fruit are slightly different, and researches show that the contents of elements such as phosphorus, potassium, calcium, magnesium, zinc, iron and the like are different, and the red pulp dragon fruit obviously has higher content level in the mineral contents, which indicates that the red pulp dragon fruit is better than the ginkgo pulp dragon fruit in the aspect of nutrient components. Besides the high nutritive value of the red pulp dragon fruit, the contained substances such as polysaccharide, polyphenol and the like enable the dragon fruit to have efficacy and more health-care functions. The pharmacological actions relate to a plurality of aspects such as bacteriostasis, anti-inflammation, immunity regulation, blood sugar reduction, blood fat reduction, cancer resistance and the like. These potencies also indicate the potential economic value of pitaya.

The dragon fruit contains abundant vitamins, and every 100g of dragon fruit contains vitamin B₁0.028-0.043 mg vitamin B₂0.043-0.045 mg vitamin B₃0.297-0.430 mg, 8.0-9.0 mg vitamin C, and 0.005-0.012 mg carotene. Chenjie et al analyzed the content (μ g/g) of mineral elements in dragon fruits cultivated in the suburb area of the Zhanjiang city, and the measurement results were as follows: calcium (Ca)386.11, cobalt (Co)4.01, nickel (Ni)3.68, manganese (Mn)43.20, zinc (Zn)28.06, copper (Cu)4.53, magnesium (Mg)2091.20, iron (Fe)13.54, aluminum (Al)5.42, PbO.36, Ba<0.01、Cd<0.01、As<0.01. The content of Mg element in the sample is particularly high, the content of beneficial elements such As Ca, Zn, Cu, Mn, Co and the like is also high, and the content of harmful elements such As As, Pb, Cd and the like is very low.

Every 100g of dragon fruit contains 2.83g of fructose and 7.83g of glucose. In addition to vitamin C, the organic acid also contains 23.3mg of malic acid, 2.8mg of shikimic acid, 20mg of oxalic acid, 19.1mg of quinic acid, succinic acid, fumaric acid and the like, and the pH value of the pitaya reaches 5.8-6.4 due to the low content of the organic acid.

The dragon fruit contains rich dietary fiber components, and the content of the dietary fiber can reach 16.2 mg/kg. The dietary fiber contains pectin 70.3%, hemicellulose, cellulose and lignin 15.5%, 14.2% and 0.01%, respectively. From the monosaccharide composition, 24.6% of arabinose, 40.1% of galactose, 13.1% of rhamnose and 22.2% of xylose are contained. Dietary fiber is called the seventh nutrient element of human body, and has effects of reducing plasma cholesterol, improving blood glucose production response, preventing constipation and colon cancer, controlling body weight, reducing estrogen level, and removing toxic substance. In addition, the dragon fruit also contains functional components such as polyphenol, flavone and the like, and the polyphenol content in the fruit juice can reach 393 mg/kg.

Meanwhile, the pitaya also contains rich dietary fibers which are 2 to 3 times of fruits such as apples, sweet oranges, peaches and the like, wherein 70 percent of the dietary fibers are water-soluble dietary fibers and have the functions of losing weight, reducing blood sugar, lubricating intestines and preventing colorectal cancer, the phytosterol is a common active ingredient in plants, has the functions of reducing the content of cholesterol and reducing the risk of cardiovascular diseases, and has obvious curative effects on coronary atherosclerosis, ulcer, cervical cancer and the like, and researchers respectively detect the brassicasterol, β -sitosterol, ergosterol, stigmasterol, α -balsamiferol, taraxasterol and the like in the stems and the seeds of the pitaya.

In the case of dragon fruit, the red pigment is derived from betalain, and the water-soluble pigments include purplish red betacyanin and yellow betaxanthin, which are products formed by the respective combination of betalain with cyclodopa and amino acids/amines to form imine conjugates. Unlike other red beet and cactus fruits that contain betalains, the red pulp dragon fruit (Hylocereus polyrhizus) contains only betacyanin, but no betaxanthin, so the pulp will appear purely purple-red. Subsequent studies have shown that this betacyanin comprises at least 10 compounds, all presenting the same red color and having an absorption peak at 535 nm. Pengzhijun et al respectively extracted the pigments of three varieties of dragon fruits, namely ginkgo flesh, pink flesh and red flesh, by using distilled water, 20% ethanol, 20% methanol and 0.20mol/L HCl, and respectively measured the light absorption at visible wavelength, and only in the pigment extract of the red flesh dragon fruits, the maximum absorption peak near 535nm was observed in any extract, which also proves the conclusion of Stintzing et al. The dragon fruit juice containing betacyanin can be used as edible pigment, and has high free radical resisting activity and antioxidant effect, so as to avoid certain oxidative stress disorder. The dragon fruit contains not only dietary fiber, a kind of polysaccharide, but also other polysaccharides, including pectin. In recent years, the extraction of betacyanin in dragon fruits, particularly red pulp dragon fruits, is more studied, and in practice, the peel which accounts for nearly one third of the weight of the dragon fruits is usually discarded in the processing process, which is quite a disadvantage. However, it has been shown that the pitaya peel contains high-quality pectin, and the pectin extracted by 1% citric acid is obtained by mixing the raw materials according to the optimal process conditions (extraction temperature is 73 ℃, time is 67min, pH is 2.03, and ratio of material to liquid is 1: 4(w/V) ], the yield of the pectin can reach 26.38 percent. The pectin product is identified to be high methoxyl pectin with DE more than 50%, and can be used as stabilizer and thickener of low viscosity food and beverage, thereby improving the economic value of dragon fruit.

Because of unique flavor, outstanding nutrition and health care value and high market value, the dragon fruit is mainly used for fresh sale and fresh food at present. However, the processing and transformation of the fresh dragon fruits are imperative because the fresh dragon fruits are easy to rot and deteriorate, are not durable to store, have short harvesting period and are concentrated, and the planting area and the yield are increased year by year. The technology of dragon fruit food such as dragon fruit beverage, dragon fruit powder, dragon fruit pigment, etc. has been studied by many people. Chinese patent CN103519270A discloses a method for preparing raw juice of dragon fruit by using whole dragon fruit; chinese patent CN107981148A discloses a production technology of selenium-rich pitaya granules; chinese patent CN107549248A discloses a production process of dragon fruit biscuits; chinese patent CN107889867A discloses a preparation method of a dragon fruit deep-processed product; chinese patent CN106135778A discloses a pitaya jam product; chinese patent CN107981267A discloses a preparation method of dragon fruit turbid juice; chinese patent CN105494648A discloses a dragon fruit soymilk; chinese patent CN107821537A discloses a method for making dragon fruit bread; chinese patent CN107892724A discloses a preparation method of dragon fruit flower polysaccharide; chinese patent CN106579122A discloses a dragon fruit buccal tablet; chinese patent CN104255860A discloses a preparation method of red-core pitaya and mochi bread. In summary, the following steps: these patented technologies have the following problems: 1. the raw materials of the dragon fruit are not fully utilized, only the pulp of the dragon fruit is utilized, but the peel of the dragon fruit is not utilized; 2. the destruction degree of the effective components of the dragon fruit is high; 3. the effective components of the dragon fruit are not released sufficiently. Therefore, the research fully utilizes the raw materials of the dragon fruit, promotes the release of the effective components and maintains the new technology of the structural stability of the dragon fruit, develops the corresponding new products of the dragon fruit, and has the realization urgency and important social and economic significance.

Disclosure of Invention

Aiming at the defects of insufficient processing and utilization of pitaya and the defects in the prior art, the invention aims to provide the preparation method of the nutritional health-care soymilk, and the method has the advantages of simple and easy operation, low cost, good flavor of the prepared product, long shelf life at normal temperature, sufficient retention and utilization of nutrients and active ingredients, outstanding health-care function, high utilization rate of raw materials, high content of crude fiber, reasonable proportion of various nutritional ingredients, outstanding nutritional health-care effect, good dissolving and dispersing performance and capability of mechanically preparing the nutritional health-care soymilk.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a preparation method of nutritional health soybean milk comprises the following steps:

(1) cleaning and cutting: cleaning the dragon fruits by flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; cutting the dragon fruit by a stainless steel knife, separating the pulp and the peel of the dragon fruit, and storing the peel of the dragon fruit in a clean container for later use;

(2) pulping the dragon fruit peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 2cm multiplied by 0.5 cm-5 cm multiplied by 2.0cm by a stainless steel knife or a stainless steel chopper; adding 0.5-2.5 times of softened color protection liquid into the small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.05 to 0.25 mass percent of edible softening agent prepared by purified water and 0.05 to 0.15 mass percent of edible antioxidant;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to the extraction temperature and maintaining the extraction temperature under the condition of continuously stirring, continuously stirring for 0.5-5.5 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain a filtrate; under the condition of stirring, adjusting the pH of the filtrate to 6.0-7.5 by using 10-20% by mass of edible alkali liquor to obtain a pitaya peel extracting solution for later use;

(4) mixing and grinding: weighing each ingredient according to 0.5-2.0 parts of composite emulsion stabilizer, 20-50 parts of sweetener, 0.1-1 part of sweetener and 0.1-1 part of methionine by weight, putting the ingredients into a dry stainless steel mixer, stirring and mixing uniformly to obtain mixed ingredients, and dividing the mixed ingredients into 3-5 equal parts by mass for later use; taking 100 parts of the pitaya peel extract obtained in the step (3), adding the mixed ingredients into a mixing cylinder for 3-5 times under the condition of continuous stirring, completely dissolving or uniformly dispersing the mixed ingredients, adding 0.5-20 parts of salad oil, and continuously stirring for 10-30 minutes to emulsify oil to obtain mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a soaking accelerator aqueous solution with the mass percentage concentration of 0.05-0.25% and 3 times of the mass of dry soybeans, and soaking the soybeans for 0.5-10 hours at the temperature of 15-85 ℃; draining the soaked soybeans, adding hot water which is 7-11 times of the weight of the original dried soybeans and has the temperature of 80-90 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk by using a vacuum deodorizer under the condition that the vacuum degree is 0.65-0.85 MPa to obtain deodorized soybean milk for later use;

(6) mixing, homogenizing and sterilizing, namely mixing the mixed emulsified formula slurry obtained in the step ⑷ and the deodorized soybean milk obtained in the step ⑸ according to the mass ratio of 1:9 under the condition of stirring to obtain a soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain a soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer to obtain a soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution to obtain the nutritional and health-care soybean milk product.

Preferably, the pitaya in the step (1) is red peel ginkgo pulp pitaya, yellow peel ginkgo pulp pitaya, red peel red pulp pitaya or red peel purple red pulp pitaya with the maturity of seven or more.

Preferably, the purified water in step (2) has a conductivity of less than 10^-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water; the edible softener is one or more of food-grade phosphoric acid, phytic acid or fumaric acid; the edible antioxidant is one or more of food-grade ascorbic acid, isoascorbic acid or tea polyphenol.

Preferably, the extraction temperature in the step (3) is 40-90 ℃; the edible alkali is one or more of food-grade sodium hydroxide, potassium hydroxide, sodium carbonate or potassium carbonate.

Preferably, the sweetener in the step (4) is one or more of food-grade white granulated sugar, brown granulated sugar, soft white sugar, rock sugar, honey and high fructose corn syrup; the sweetening agent is one or more of food-grade sucralose, neotame, aspartame, acesulfame potassium, stevioside and glycyrrhizin; the methionine is food grade or pharmaceutical grade methionine; the salad oil is one or more of soybean salad oil, corn germ salad oil, cotton seed salad oil, sunflower seed salad oil or olive salad oil.

Preferably, the soaking accelerator in step (5) is one or more of food grade trisodium phosphate, potassium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium tripolyphosphate and potassium tripolyphosphate.

In addition, the invention also claims the nutritional health-care soymilk prepared by the preparation method.

The technical concept of the invention is as follows: the method utilizes the properties that different components of the pitaya peel have different solubilities in water, the peel polysaccharide compound can be softened and dissolved, and the pitaya peel polysaccharide and the active component are suitable for being compatible with soymilk, and the pitaya peel extract is obtained by softening, color protection, extraction and neutralization of pitaya peel slurry obtained by pulping the pitaya peel; the nutrient health-care soymilk product is obtained by mixing the mixed emulsified formula slurry obtained by formulating the pitaya peel extract with the deodorized soybean milk in proportion, grinding colloid into fine powder, homogenizing to obtain a soymilk homogenized liquid, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling.

Compared with the prior art, the method has the advantages and beneficial effects that:

(1) the method mainly solves the problems of antioxidation of natural pigments in the pitaya peel through the use of an antioxidant, degradation of protopectin in the pitaya peel, solubilization of pectin and release of active ingredients through the use of an edible softener and heating extraction, solves the problems of single nutrient content of the pitaya peel and incomplete nutrition of soybean milk through formulation, solves the technical problems and difficulties of insufficient protein extraction and low stability and the like during soybean grinding through the use of a soaking promoter, and mainly achieves the technical effects of solubilizing pectin substances in the pitaya peel, stabilizing the pitaya pigment, promoting the release and dissolution of the nutrition and the active ingredients and fully utilizing the reasonable ratio of the pitaya peel and the nutrient ingredients. Compared with the prior art, the invention has the advantages that the dragon fruit powder and the dragon fruit food can be prepared only by utilizing the dragon fruit pulp in the prior art, and the invention realizes the technical breakthrough of preparing the nutritional health-care soymilk and other dragon fruit peel foods by utilizing the dragon fruit peel as the raw material through formulation;

(2) through the technical treatment of the invention, the utilization rate of the pitaya peel is more than 98%, the dissolution rate of pectin in the pitaya peel is 100%, the retention rate of pigment is more than 95%, and the retention rate of nutrients and active ingredients is 100%. The obtained nutritional health-care soymilk is uniform reddish emulsion, has uniform and turbid appearance, has the original flavor and taste of the soymilk, reasonable proportion of all nutritional components and outstanding nutritional health-care effect, and meets the requirements of the national relevant standard GB/T30885-;

(3) the preparation method has the advantages of low cost, full retention and utilization of the nutrients and active ingredients of the pitaya, high crude fiber content, reasonable proportion of each nutrient ingredient, high utilization rate of raw materials, outstanding nutrition and health care effects, long shelf life at normal temperature, high stability, capability of realizing mechanical production and suitability for large-scale and small-scale production.

Drawings

FIG. 1 is a process flow chart of the nutritional health soybean milk of the present invention.

Detailed Description

The applicant shall now describe the process of the present invention in further detail with reference to specific examples.

Example 1:

(1) cleaning and cutting: cleaning pitaya with peel and pulp of red fruit with flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 50kg of drained dragon fruit, cutting the dragon fruit by using a stainless steel knife, separating pulp and peel to obtain 16kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 4.5cm multiplied by 2cm by using a stainless steel knife or a stainless steel chopper; adding 24kg of softening color protection liquid into 16kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 40kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.15 mass percent of phosphoric acid and 0.1 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 75 ℃ and maintaining at 75 ℃ under the condition of continuously stirring, continuously stirring for 3 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 15%, and adjusting the pH of the filtrate to 6.75 to obtain 39kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing various ingredients according to the weight parts of 0.4875kg of composite emulsion stabilizer, 13.65kg of white granulated sugar, 0.2145kg of sucralose and 0.2145kg of methionine, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 39kg of the pitaya peel extract obtained in the step (3) into a proportioning cylinder, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 2.145kg of soybean salad oil, and continuously stirring for 20 minutes to emulsify oil to obtain 55.7115kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding trisodium phosphate aqueous solution with the mass percentage concentration of 0.15 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 10 hours at 15 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 501.4kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 55.7115kg of mixed emulsified formula slurry obtained in the step ⑷ with 501.4kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 25MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

The obtained nutritional health-care soymilk is a uniform reddish emulsion, has uniform and turbid appearance and has the original flavor and taste of the soymilk; the content of reducing sugar (calculated by glucose) in the obtained nutritional health-care soymilk is less than or equal to 0.5 percent; the content of total sugar (calculated as glucose) is not less than 3%; the content of soluble polysaccharide (calculated by glucose) is not less than 0.15%, and the pH value is 6.5-7.1; the content of insoluble crude fiber (calculated as glucose) is not less than 0.01%; the content of total methionine (calculated as methionine) is not less than 0.01%; the content of total protein (calculated by Nx 6.25) is ≧ 1.0%; the total fat content is less than or equal to 1.5%; the ash content is less than or equal to 2%; the content of total flavone (in terms of rutin) is not less than 0.005%; the content of the pitaya betanin is not less than 0.0001%; the total solid content is not less than 4.5 percent and the water content is not less than 95 percent; the physical and chemical indexes and the microbial indexes both meet the requirements of the national relevant standard GB/T30885-.

Example 2:

(1) cleaning and cutting: cleaning pitaya with peel and pulp of red fruit with flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 517kg of drained dragon fruits, cutting the dragon fruits by a stainless steel knife, separating pulp and peel to obtain 140kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 4.5cm multiplied by 2cm by using a stainless steel knife or a stainless steel chopper; adding 210kg of softening color protection liquid into 140kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 350kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of phytic acid with the mass percentage concentration of 0.15 percent and erythorbic acid with the mass percentage concentration of 0.1 percent which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 75 ℃ and maintaining at 75 ℃ under the condition of continuously stirring, continuously stirring for 3 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 15%, and adjusting the pH of the filtrate to 6.75 to obtain 341kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing the ingredients according to the weight parts of 4.2625kg of the composite emulsion stabilizer, 119.35kg of white granulated sugar, 1.8755kg of neotame and 1.8755kg of methionine, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 341kg of the pitaya peel extract obtained in the step (3) into a mixing tank, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 18.755kg of soybean salad oil, and continuously stirring for 20 minutes to emulsify oil to obtain 487.1185kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a tripotassium phosphate aqueous solution with the mass percentage concentration of 0.15 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 10 hours at 15 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain deodorized soybean milk 4384 kg;

(6) mixing, homogenizing and sterilizing, namely mixing 487.1185kg of mixed emulsified formula slurry obtained in the step ⑷ with 4384kg of deodorized soybean milk obtained in the step ⑸ to obtain a soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain a soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 22.5MPa to obtain a soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution at the temperature of 147 ℃ for 2 seconds to obtain the nutritional and health-care soybean milk product.

Example 3:

(1) cleaning and cutting: cleaning pitaya with exocarpium rubrum and pulp by flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 722kg of drained dragon fruit, cutting the dragon fruit by using a stainless steel knife, separating pulp and peel to obtain 210kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 3cm multiplied by 2cm by using a stainless steel knife or a stainless steel chopper; adding 210kg of softening color protection liquid into 210kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.20 mass percent of phosphoric acid and 0.05 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 80 ℃ and maintaining the temperature at 80 ℃ under the condition of continuously stirring, continuously stirring for 1.5 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 10%, and adjusting the pH of the filtrate to 7.0 to obtain 409kg of dragon fruit peel extracting solution for later use;

(4) mixing and grinding: weighing various ingredients according to the weight parts of 4.7035kg of composite emulsion stabilizer, 122.7kg of white granulated sugar, 2.454kg of acesulfame potassium and 4.09kg of methionine, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 3 equal parts by mass for later use; 409kg of the pitaya peel extract obtained in the step (3) is taken and placed in a mixing cylinder, the mixed ingredients are added for 3 times under the condition of continuous stirring, so that the mixed ingredients are completely dissolved or uniformly dispersed, 26.585kg of soybean salad oil is added, and the stirring is continued for 15 minutes to emulsify the grease, so that 569.5325kg of mixed emulsified formula slurry is obtained for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium pyrophosphate aqueous solution with the mass percentage concentration of 0.20 percent, which is 3 times of the mass of the dried soybeans, and soaking the soybeans for 1 hour at 85 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 5125.8kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 569.5325kg of mixed emulsified formula slurry obtained in the step ⑷ with 5125.8kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 25MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

Example 4:

(1) cleaning and cutting: cleaning the pitaya with the peel, the ginkgo flesh and the dragon fruit by flowing tap water, washing off dust, silt and other impurities on the surface, taking out and draining; weighing 81kg of drained dragon fruit, cutting the dragon fruit by using a stainless steel knife, separating pulp and peel to obtain 23kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 3.5m multiplied by 1.5cm by using a stainless steel knife or a stainless steel chopper; adding 34.5kg of softening color protection liquid into 23kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 57.5kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of phytic acid with the mass percentage concentration of 0.25 percent and ascorbic acid with the mass percentage concentration of 0.04 percent which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 85 ℃ and maintaining at 85 ℃ under the condition of continuously stirring, continuously stirring for 1 hour, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain a filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 15%, and adjusting the pH of the filtrate to 6.5 to obtain 56kg of pitaya peel extracting solution for later use;

(4) mixing and grinding: weighing each ingredient according to the weight parts of 0.756kg of the composite emulsion stabilizer, 22.4kg of white granulated sugar, 0.252kg of sucralose and 0.392kg of methionine, putting each ingredient into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 3 equal parts by mass for later use; putting 56kg of the pitaya peel extract obtained in the step (3) into a mixing tank, adding the mixed ingredients for 3 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 2.52kg of soybean salad oil, and continuously stirring for 10 minutes to emulsify oil to obtain 82.32kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium pyrophosphate aqueous solution with the mass percentage concentration of 0.15 percent, which is 3 times of the mass of the dried soybeans, and soaking the soybeans for 1.5 hours at the temperature of 80 ℃; draining the soaked soybeans, adding hot water with the weight 8 times that of the original dried soybeans and the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 740.9kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 82.32kg of mixed emulsified formula slurry obtained in the step ⑷ with 740.9kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 20MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

Example 5:

(1) cleaning and cutting: cleaning pitaya with peel and pulp of red fruit with flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 28.5kg of drained dragon fruit, cutting the dragon fruit by a stainless steel knife, separating pulp and peel to obtain 8.8kg of dragon fruit peel, and storing in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 4.5cm multiplied by 1.5cm by using a stainless steel knife or a stainless steel chopper; adding 17.6kg of softening color protection liquid into 8.8kg of pitaya peel small blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 26.4kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.25 mass percent of phosphoric acid and 0.05 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 82.5 ℃ and maintaining at 82.5 ℃ under the condition of continuously stirring, continuously stirring for 1.5 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 20%, and adjusting the pH of the filtrate to 6.9 to obtain 25.8kg of pitaya peel extracting solution for later use;

(4) mixing and grinding: weighing various ingredients according to the weight parts of 0.3741kg of composite emulsion stabilizer, 6.45kg of white granulated sugar, 0.1755kg of sucralose and 0.1935kg of methionine, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 25.8kg of the pitaya peel extract obtained in the step (3) into a proportioning cylinder, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 0.903kg of soybean salad oil, and continuously stirring for 15 minutes to emulsify oil to obtain 33.8961kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a potassium pyrophosphate aqueous solution with the mass percentage concentration of 0.13 percent, which is 3 times of the mass of the dried soybeans, and soaking the soybeans for 9.5 hours at the temperature of 20 ℃; draining the soaked soybean, adding hot water with the weight 8.5 times of that of the original dried soybean and the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain deodorized soybean milk 305.1 kg;

(6) mixing, homogenizing and sterilizing, namely mixing 33.8961kg of mixed emulsified formula slurry obtained in the step ⑷ with 305.1kg of deodorized soybean milk obtained in the step ⑸ to obtain a soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain a soybean milk colloid mill treatment solution, homogenizing the soybean milk colloid mill treatment solution by using a homogenizer under the pressure of 25MPa to obtain a soybean milk homogenized solution, carrying out ultrahigh temperature instant sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃, and obtaining the nutritional and health-care soybean milk product.

Example 6:

(1) cleaning and cutting: cleaning pitaya with exocarpium rubrum and pulp by flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 129kg of drained dragon fruit, cutting the dragon fruit by using a stainless steel knife, separating pulp and peel to obtain 39kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 2cm multiplied by 0.5cm by using a stainless steel knife or a stainless steel chopper; adding 58.5kg of softening color protection liquid into 39kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 97.5kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.1 mass percent of phosphoric acid and 0.13 mass percent of erythorbic acid which are prepared by purified water;

(3) softening and extracting: putting the pitaya peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 78 ℃ under the condition of continuously stirring, maintaining the temperature at 78 ℃, continuously stirring for 3.5 hours, softening, dissolving and extracting the pitaya peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 20%, and adjusting the pH of the filtrate to 6.8 to obtain 95kg of dragon fruit peel extract for later use;

(4) mixing and grinding: weighing each ingredient according to the weight parts of 1.4725kg of the composite emulsion stabilizer, 19kg of white granulated sugar, 0.684kg of sucralose and 0.285kg of methionine, putting each ingredient into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 95kg of the pitaya peel extract obtained in the step (3) into a mixing tank, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 2.145kg of soybean salad oil, and continuously stirring for 15 minutes to emulsify oil to obtain 118.8165kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a potassium pyrophosphate aqueous solution with the mass percentage concentration of 0.13 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 8 hours at 25 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 1069.3kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 118.8165kg of mixed emulsified formula slurry obtained in the step ⑷ with 1069.3kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 20MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

Example 7:

(1) cleaning and cutting: cleaning pitaya with exocarpium rubrum and pulp by flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 157kg of drained dragon fruits, cutting the dragon fruits by using a stainless steel knife, separating pulp and peel to obtain 44kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 3.5cm multiplied by 2cm by using a stainless steel knife or a stainless steel chopper; adding 66kg of softening color protection liquid into 44kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 110kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.15 mass percent of phosphoric acid and 0.1 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 75 ℃ and maintaining at 75 ℃ under the condition of continuously stirring, continuously stirring for 3 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 15%, and adjusting the pH of the filtrate to 6.7 to obtain 107kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing each ingredient according to the weight parts of 1.712kg of the composite emulsion stabilizer, 32.1kg of white granulated sugar, 0.6153kg of sucralose and 0.5885kg of methionine, putting each ingredient into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 107kg of the pitaya peel extract obtained in the step (3) into a mixing tank, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 5.35kg of soybean salad oil, and continuously stirring for 15 minutes to emulsify oil to obtain 147.3658kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium tripolyphosphate aqueous solution with the mass percentage concentration of 0.15 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 10 hours at 15 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 1326.3kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 147.3658kg of mixed emulsified formula slurry obtained in the step ⑷ with 1326.3kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 25MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

Example 8:

(1) cleaning and cutting: cleaning the pitaya with the peel, the ginkgo flesh and the dragon fruit by flowing tap water, washing off dust, silt and other impurities on the surface, taking out and draining; weighing 84kg of drained dragon fruits, cutting the dragon fruits by using a stainless steel knife, separating pulp and peel to obtain 21.8kg of dragon fruit peel, and storing the dragon fruit peel in a clean container for later use;

(2) pulping the pitaya peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length multiplied by the width of 3cm multiplied by 1cm by using a stainless steel knife or a stainless steel chopper; adding 32.7kg of softening color protection liquid into 21.8kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.2 mass percent of phosphoric acid and 0.05 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 85 ℃ and maintaining at 85 ℃ under the condition of continuously stirring, continuously stirring for 1 hour, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain a filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 15%, and adjusting the pH of the filtrate to be 7.2 to obtain 53.1kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing various ingredients according to the weight parts of 0.9027kg of composite emulsion stabilizer, 13.275kg of white granulated sugar, 0.424kg of sucralose and 0.2555kg of methionine, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 53.1kg of the pitaya peel extract obtained in the step (3) into a mixing cylinder, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 2.3895kg of soybean salad oil, and continuously stirring for 15 minutes to emulsify oil, thereby obtaining 70.3467kg of mixed emulsified formula serum for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium tripolyphosphate aqueous solution with the mass percentage concentration of 0.2 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 9 hours at the temperature of 20 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.75MPa to obtain 633.1kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 70.3467kg of mixed emulsified formula slurry obtained in the step ⑷ with 633.1kg of deodorized soybean milk obtained in the step ⑸ to obtain a soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain a soybean milk colloid mill treatment solution, homogenizing the soybean milk colloid mill treatment solution by using a homogenizer under the pressure of 22.5MPa to obtain a soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution at the temperature of 147 ℃ for 2 seconds to obtain the nutritional and health-care soybean milk product.

Example 9:

(1) cleaning and cutting: cleaning the pitaya with the yellow peel and the ginkgo pulp by using flowing tap water, removing dust, silt and other impurities on the surface, taking out and draining; weighing 324kg of drained dragon fruit, cutting the dragon fruit by using a stainless steel knife, separating pulp and peel to obtain 97kg of dragon fruit peel, and storing the peel in a clean container for later use;

(2) pulping the dragon fruit peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length and the width of 4cm multiplied by 1.5cm by using a stainless steel knife or a stainless steel chopper; adding 145.5kg of softening color protection liquid into 97kg of small pitaya peel blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 242.5 parts of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.25 mass percent of phosphoric acid and 0.03 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 75 ℃ and maintaining at 75 ℃ under the condition of continuously stirring, continuously stirring for 3 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 10%, adjusting the pH of the filtrate to 7.0, and obtaining 236.4kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing 3.9kg of composite emulsion stabilizer, 59.1kg of white granulated sugar, 1.655kg of sucralose and 2.364kg of methionine according to the parts by weight, putting the ingredients into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 3 equal parts by mass for later use; 236.4kg of the pitaya peel extract obtained in the step (3) is put into a mixing cylinder, the mixed ingredients are added for 3 times under the condition of continuous stirring, so that the mixed ingredients are completely dissolved or uniformly dispersed, 7.09kg of soybean salad oil is added, and the stirring is continued for 20 minutes to emulsify the grease, so that 310.51kg of mixed emulsified formula slurry is obtained for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium tripolyphosphate aqueous solution with the mass percentage concentration of 0.25 percent, which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 10.5 hours at 15 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing the soybean milk with vacuum deodorizer under vacuum degree of 0.7MPa to obtain 2794.6kg of deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 310.51kg of mixed emulsified formula slurry obtained in the step ⑷ with 2794.6kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 20MPa to obtain soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃ to obtain the nutritional and health-care soybean milk product.

Example 10:

(1) cleaning and cutting: cleaning the pitaya with the peel, the ginkgo flesh and the dragon fruit by flowing tap water, washing off dust, silt and other impurities on the surface, taking out and draining; weighing 65.3kg of drained dragon fruit, cutting the dragon fruit by a stainless steel knife, separating pulp and peel to obtain 17.6kg of dragon fruit peel, and storing in a clean container for later use;

(2) pulping the dragon fruit peel: taking the pitaya peel obtained in the step (1), and cutting the pitaya peel into small blocks with the length multiplied by the width of 5m multiplied by 2cm by using a stainless steel knife or a stainless steel chopper; adding 26.4kg of softening color protection liquid into 17.6kg of pitaya peel small blocks, stirring and mixing, and pulping by using a stainless steel pulping machine to obtain 44kg of pitaya peel pulp for later use; wherein the softening color protection liquid consists of 0.15 mass percent of phosphoric acid and 0.07 mass percent of ascorbic acid which are prepared by purified water;

(3) softening and extracting: putting the dragon fruit peel slurry obtained in the step (2) into a stainless steel extraction tank, heating to 75 ℃ and maintaining at 75 ℃ under the condition of continuously stirring, continuously stirring for 3 hours, softening, dissolving and extracting the dragon fruit peel polysaccharide, and filtering by using a 80-mesh standard sieve to obtain filtrate; under the condition of stirring, using a sodium hydroxide solution with the mass percentage concentration of 20%, adjusting the pH of the filtrate to 7.1, and obtaining 42.9kg of pitaya peel extract for later use;

(4) mixing and grinding: weighing each ingredient according to the weight parts of 0.772kg of the composite emulsion stabilizer, 12.87kg of white granulated sugar, 0.279kg of sucralose and 0.386kg of methionine, putting each ingredient into a dry stainless steel mixer, uniformly stirring and mixing to obtain mixed ingredients, and dividing the mixed ingredients into 4 equal parts by mass for later use; putting 42.9kg of the pitaya peel extract obtained in the step (3) into a mixing cylinder, adding the mixed ingredients for 4 times under the condition of continuous stirring to completely dissolve or uniformly disperse the mixed ingredients, adding 2.145kg of soybean salad oil, and continuously stirring for 20 minutes to emulsify oil, thereby obtaining 59.352kg of mixed emulsified formula slurry for later use;

(5) preparing deodorized soybean milk: cleaning and washing soybeans, adding a sodium tripolyphosphate aqueous solution with the mass percentage concentration of 0.2 percent which is 3 times of the mass of the dry soybeans, and soaking the soybeans for 11 hours at 15 ℃; draining the soaked soybeans, adding hot water which is 9 times of the weight of the original dried soybeans and has the temperature of 85 ℃, pulping by using a soybean pulping machine, and separating bean dregs to obtain soybean milk; vacuum deodorizing soybean milk with vacuum deodorizing machine under vacuum degree of 0.7MPa to obtain 534.2kg deodorized soybean milk;

(6) mixing, homogenizing and sterilizing, namely mixing 59.352kg of mixed emulsified formula slurry obtained in the step ⑷ with 534.2kg of deodorized soybean milk obtained in the step ⑸ to obtain soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain soybean milk colloid mill treated solution, homogenizing the soybean milk colloid mill treated solution by using a homogenizer under the pressure of 25MPa to obtain soybean milk homogenized solution, carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution for 2 seconds at the temperature of 147 ℃, and obtaining the nutritional and health-care soybean milk product.

The specific embodiments described in this specification are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.

Claims

1. A preparation method of nutritional health-care soymilk is characterized by comprising the following steps:

(6) mixing, homogenizing and sterilizing, namely mixing the mixed emulsified formula slurry obtained in the step ⑷ and the deodorized soybean milk obtained in the step ⑸ according to the mass ratio of 1:8-9 under the condition of stirring to obtain a soybean milk mixed solution, carrying out superfine grinding on the soybean milk mixed solution by using a colloid mill, controlling the diameter of solid particles in the soybean milk mixed solution after the colloid mill treatment to be less than or equal to 0.1mm to obtain a soybean milk colloid mill treatment solution, homogenizing the soybean milk colloid mill treatment solution by using a homogenizer to obtain a soybean milk homogenized solution, and carrying out ultrahigh-temperature instantaneous sterilization and aseptic filling on the soybean milk homogenized solution to obtain the nutritional and health-care soybean milk product.

2. The method for preparing nutritional and health soybean milk according to claim 1, wherein the soybean milk comprises the following raw materials: the pitaya in the step (1) is red peel ginkgo pulp pitaya, yellow peel ginkgo pulp pitaya, red peel red pulp pitaya or red peel purple red pulp pitaya with the maturity of seven or more.

3. The method for preparing nutritional and health soybean milk according to claim 1, wherein the soybean milk comprises the following raw materials: the purified water in the step (2) has the conductivity of less than 10^-3s/m reverse osmosis process pure water, ion exchange process pure water or distillation condensation process pure water; the edible softener is one or more of food-grade phosphoric acid, phytic acid or fumaric acid; the edible antioxidant is one or more of food-grade ascorbic acid, isoascorbic acid or tea polyphenol.

4. The method for preparing nutritional and health soybean milk according to claim 1, wherein the soybean milk comprises the following raw materials: the extraction temperature in the step (3) is about 40-90 ℃; the edible alkali is one or more of food-grade sodium hydroxide, potassium hydroxide, sodium carbonate or potassium carbonate.

5. The method for preparing nutritional and health soybean milk according to claim 1, wherein the soybean milk comprises the following raw materials: the sweetener in the step (4) is one or more of food-grade white granulated sugar, brown granulated sugar, soft white sugar, rock sugar, honey and high fructose corn syrup; the sweetening agent is one or more of food-grade sucralose, neotame, aspartame, acesulfame potassium, stevioside and glycyrrhizin; the methionine is food grade or pharmaceutical grade methionine; the salad oil is one or more of soybean salad oil, corn germ salad oil, cotton seed salad oil, sunflower seed salad oil or olive salad oil.

6. The method for preparing nutritional and health soybean milk according to claim 1, wherein the soybean milk comprises the following raw materials: the soaking accelerant in the step (5) is one or more of food-grade trisodium phosphate, potassium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium tripolyphosphate and potassium tripolyphosphate.

7. A nutritious soybean milk for health promotion prepared by the preparation method according to any one of claims 1-6.