CN107927183A - A kind of processing technology of soy milk drinks - Google Patents
A kind of processing technology of soy milk drinks Download PDFInfo
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- CN107927183A CN107927183A CN201711146281.1A CN201711146281A CN107927183A CN 107927183 A CN107927183 A CN 107927183A CN 201711146281 A CN201711146281 A CN 201711146281A CN 107927183 A CN107927183 A CN 107927183A
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- soymilk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/02—Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention discloses a kind of processing technology of soy milk drinks, including following preparation process, immersion, defibrination, centrifugation, auxiliary material preparation, allotment, plasma burning, screening the pulp, homogeneous, UHT sterilizations, filling, vanning, sterilization, storage.The soymilk that defibrination obtains in preparation process enters the process of plasma burning after auxiliary material has been added, then province's soymilk residence time is shorter, is not likely to produce microorganism, edible safety；The process of centrifugation more thoroughly separates soya-bean milk with soymilk, and eating mouth feel is high-quality.
Description
Technical field
The present invention relates to bean product manufacture field, more particularly to a kind of soy milk drinks and its preparation process.
Background technology
Soymilk, refers to using soybean as primary raw material, does not add food auxiliary material and food additives, it is processed made of product,
Also soya-bean milk can be become.
Rich in tens kinds of things beneficial to human body such as unrighted acid, soyasaponins, isoflavones, lecithin in soymilk
Matter, has and reduces body's cholesterol, prevent hypertension, coronary heart disease, diabetes, booster immunization, delay senility of humanbody and other effects.With
Milk is compared, and soymilk has several big advantages.Milk contains lactose about 4.5%, lactose is free of in soymilk, so that soymilk drinks crowd
" lactose intolerance " or " lactose allergy " will not be produced by absorption since lactose is undecomposed.And due to being rich in fibre in soymilk
Dimension element, safer Food choice is provided for hypertension, diabetic.Unsaturated fatty acid content is higher than ox in soymilk
Milk, and the content of saturated fatty acid and cholesterol is less than milk.Iron content, phosphorus, vitamin B 1, vitamin B2 are relatively abundant in soya-bean milk,
It is close with breast milk and milk level, but soya-bean milk is even better on isoflavone content, has anti-cancer, prevents osteoporosis etc.
Health-care effect, and female hormone can be increased, help to lose weight.In addition, the content of lecithin and vitamin E is above in soymilk
Milk.Long-term soymilk of drinking helps to adjust blood fat, protects liver, prevents vascular sclerosis, promotes thinking.
In the prior art in the preparation process of soymilk, either conventional method or industrialized production inherently will all
It is that soya-bean milk is made through defibrination, mashing off in material bean, is then allocated with milk, the unexcellent matter of mouthfeel of the soymilk of preparation.
The content of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of processing technology of soy milk drinks, tool
There is the characteristics of mouthfeel is excellent.
The present invention above-mentioned technical purpose technical scheme is that：A kind of processing work of soy milk drinks
Skill, including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:3-5, which puts into soya bean in water, to be soaked, and after the completion of immersion, clear water rinses soya bean
Totally；Alkaline soak will be put into soya bean 1~3 minute afterwards, clear water rinses soya bean well after the completion of immersion；Soya bean is put into afterwards
Soaked 3~5 minutes in 80~90 DEG C of hot water, it is spare after immersion；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk；
Step 4：Prepared by auxiliary material, weigh 4~6 parts of white granulated sugar, 0.1~0.2 part of monoglyceride, soymilk oil 0.5~1.5 in parts by weight
Part, 0.01~0.015 part of sweet glycan, 0.03~0.05 part of sodium citrate, 0.02~0.05 part of edible salt, essence 0.0001~
0.0002 part, sequentially add be brewed into agitated kettle auxiliary material slurry it is spare；
Step 5：Allotment, 95~110 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains beans
Milk；
Step 6：Plasma burning, soymilk is burnt to boiling, and is seethed with excitement 1~2 minute；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate；It is 120~126 DEG C by temperature setting, adds water, will open
Pass is beaten to reflux, is turned at starting switch to sterilization, is started to start, stock inlet puts on filter screen；Open cooling water inlet pipe valve
Door, and adjusting size, grout outlet temperature control is at 60~80 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Step 13, be put in storage, sterilization terminates postcooling soymilk, and vanning, enters freezer preservation.
Through the above technical solutions, the normal-temperature water in step 1 can soften soya bean, follow-up defibrination is facilitated to operate；And alkali
Water soaks and the process of hot-water soak can necessarily destroy the activity of lipoxidase on Chengdu, reduces beany flavor, while buck
It is fewer with the time of hot-water soak, then reduce the destruction to the nutritional ingredient in soya bean；Step 2 mill paste adds centrifuge point
From obtaining raw soymilk；The addition of white granulated sugar can increase the sugariness of soymilk in step 4 auxiliary material；The addition of monoglyceride adds soymilk
Fine and smooth sense, reduce soymilk and be layered non-uniform phenomenon；The addition of soymilk oil can improve the mouthfeel of soymilk, and can give people
Body supplements necessary plant fat, and can cooperate between the nutrition composition contained by soybean；Sweet glycan can increase soymilk
Sugariness；Sodium citrate used as stabilizers so that the stability of soymilk is high, is less prone to coagulation phenomenon；Edible salt, essence plus
Enter to add the mouthfeel of soymilk；Process again through plasma burning, screening the pulp, homogeneous can play sterilizing, removal of impurities and uniformly mixed effect；
By UHT sterilization can by homogeneous, screening the pulp during issuable killing bacteria fall；The addition of the auxiliary addition agent of soymilk makes
The mouthfeel for obtaining soymilk is high-quality；And the process by plasma burning, UHT sterilizations and sterilization to produce in the preparation of soymilk bacterium,
Microorganism is destroyed edible safety substantially.
The present invention is further arranged to：When step 1 is soaked, amplify beans after being first put into water, soybean stirs 3~8 into the water
It is secondary, pull the skin of beancurd and impurity of floating out.
Through the above technical solutions, soybean and water contact meeting water swelling, the good soybean meeting coagulation of matter, and impurity and skin of beancurd
It can swim on the water surface.
The present invention is further arranged to：The soaking time of soybean in step 1：When winter 15~20 is small, summer 8~15 is small
When, when spring, autumn 10~12 are small.
Through the above technical solutions, different seasons selects different soaking times, immersion ratio can be controlled more thoroughly, beans
Valve core is without hard core.
The present invention is further arranged to：The fineness that paste is ground in step 2 is 1~3 μm.
Through the above technical solutions, fineness control is within the range, the mouthfeel that for using when is realized is high-quality.
The present invention is further arranged to：The centrifugation step of step 3 is to paste mill to add at the beginning of soymilk and bean dregs in centrifuge
Step separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dreg separation；
The bean dregs for continuing to isolate are added into centrifuge, and water washing is added in centrifuge, by water and bean dreg separation, beans three times
Slag is concentrated, and the soymilk being centrifuged out three times mixes in proportion.
Through the above technical solutions, the good separating effect that lock out operation three times is realized, substantially by bean dregs and soymilk point
From, and the bean dregs isolated further are separating, and remaining protein in bean dregs is collected again, meanwhile, it is secondary and three times from
The soymilk of the heart can be used for the defibrination operation in step 2, and the utilization of resources is reasonable.
The present invention is further arranged to：The centrifugal network mesh number of centrifugal filtration is 100~120 mesh, centrifugal speed for 1600~
2200 revs/min.
Through the above technical solutions, control centrifugation netting index can be preferably so that bean dregs and soymilk separate with centrifugation number.
The present invention is further arranged to：The pressure stability of homogeneous is in 20-25Mpa in step 8.
Through the above technical solutions, the operation of homogeneous make it that the protein dispersibility in soymilk is uniform, increase the mouthfeel of soymilk
Fine and smooth degree.
The present invention is further arranged to：The filling soymilk color of step 10 is in off-white color.
Through the above technical solutions, filling apparatus for a long time when not in use may equipment can there are contaminated situation or
The filling soymilk of other kinds of person, so the soymilk tentatively passed through can discard, until soymilk color is in off-white color, at this time
Soymilk is less prone to colour contamination, the phenomenon of taint of odour.
The present invention is further arranged to：The protein content of soya-bean milk is 2%~3%.
Through the above technical solutions, protein content is probably spent in the number of degrees of the corresponding soya-bean milk of 2%-3% at 5 degree -8, degree
What number was weighed is the content of protein in soya-bean milk, it will usually the refractive index of solid content is measured with saccharometer in process of production, from
And indirect monitoring protein content.For the protein content of soya-bean milk in 2%-3%, production cost is suitable, nutrition also meet demand.
In conclusion having the beneficial effect that in contrast to the prior art of the invention：
1st, the soymilk that defibrination obtains in preparation process enters the process of plasma burning after auxiliary material has been added, then when saving soymilk stop
Between it is shorter, be not likely to produce microorganism, edible safety；
2nd, the process centrifuged more thoroughly separates soya-bean milk with soymilk, and eating mouth feel is high-quality；
3rd, the addition of monoglyceride, soymilk oil improves the mouthfeel of soymilk in auxiliary material；
4th, the step of plasma burning, UHT sterilizations and sterilization arranges reasonable, and microorganism, edible safety are not likely to produce in whole technical process.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1
A kind of processing technology of soy milk drinks, including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:3 will soak in soya bean input water, and after the completion of immersion, clear water rinses soya bean dry
Only, alkaline soak will be put into soya bean 1 minute after, clear water rinses soya bean well after the completion of immersion；Soya bean is put into 80 DEG C afterwards
Hot water in soak 3 minutes, it is spare after immersion；Amplify beans after water is wherein first put into immersion process, soybean is into the water
Stir 3 times, pull the skin of beancurd and impurity of floating out, soaking time for winter 15 it is small when, when summer 8 is small, when spring, autumn 10 are small；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste, and the fineness for grinding paste is 1 μm；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk, centrifugation step be will mill paste add soymilk in centrifuge and
Bean dregs initial gross separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dregs
Separation；The bean dregs for continuing to isolate are added into centrifuge, and water washing, by water and bean dreg separation, three are added in centrifuge
Secondary bean dregs are concentrated, and the soymilk being centrifuged out three times mixes in proportion, and the centrifugal network mesh number of centrifugal filtration is 10 mesh, centrifugal speed
For 1600 revs/min；
Step 4：Prepared by auxiliary material, weigh 4 parts of white granulated sugar, 0.1 part of monoglyceride, soymilk oily 0.5 part, sweet glycan 0.01 in parts by weight
Part, 0.03 part of sodium citrate, 0.02 part of edible salt, 0.0001 part of essence, it is spare to boil auxiliary material slurry；
Step 5：Allotment, 95 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 1 minute；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous, and the pressure stability of homogeneous is in 20Mpa；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate.It is 120 DEG C by temperature setting, adds water, switch is beaten
To reflux, turn at starting switch to sterilization, start to start, stock inlet puts on filter screen；Cooling water inlet valve is opened, and
Adjusting size, grout outlet temperature control is at 60 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag, and filling soymilk color is in off-white color；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Embodiment 13, storage, sterilization terminate postcooling soymilk, and vanning, enters freezer preservation.
Embodiment 2
A kind of processing technology of soy milk drinks, including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:3.5 will soak in soya bean input water, and after the completion of immersion, clear water rinses soya bean
Totally, alkaline soak will be put into soya bean 2 minutes after, clear water rinses soya bean well after the completion of immersion；Soya bean is put into 80- afterwards
Soaked 4 minutes in 90 DEG C of hot water, it is spare after immersion；Amplify beans after water is wherein first put into immersion process, soybean is put into
Stirred in water 3~8 times, pull the skin of beancurd and impurity of floating out, soaking time for winter 16 it is small when, when summer 10 is small, spring, autumn
11 it is small when；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste, and the fineness for grinding paste is 2 μm；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk, centrifugation step be will mill paste add soymilk in centrifuge and
Bean dregs initial gross separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dregs
Separation；The bean dregs for continuing to isolate are added into centrifuge, and water washing, by water and bean dreg separation, three are added in centrifuge
Secondary bean dregs are concentrated, and the soymilk being centrifuged out three times mixes in proportion, and the centrifugal network mesh number of centrifugal filtration is 105 mesh, centrifugation speed
Spend for 1700 revs/min；
Step 4：Prepared by auxiliary material, weigh 5 parts of white granulated sugar, 0.2 part of monoglyceride, soymilk oily 0.7 part, sweet glycan in parts by weight
0.011 part, 0.04 part of sodium citrate, 0.03 part of edible salt, 0.00015 part of essence, boil auxiliary material slurry it is spare；
Step 5：Allotment, 100 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 2 minutes；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous, and the pressure stability of homogeneous is in 22Mpa；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate；It is 122 DEG C by temperature setting, adds water, switch is beaten
To reflux, turn at starting switch to sterilization, start to start, stock inlet puts on filter screen；Cooling water inlet valve is opened, and
Adjusting size, grout outlet temperature control is at 65 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag, and filling soymilk color is in off-white color；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Embodiment 13, storage, sterilization terminate postcooling soymilk, and vanning, enters freezer preservation.
Embodiment 3
A kind of processing technology of soy milk drinks, including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:4 will soak in soya bean input water, and after the completion of immersion, clear water rinses soya bean dry
Only, alkaline soak will be put into soya bean 2 minutes after, clear water rinses soya bean well after the completion of immersion；Afterwards by soya bean input 85
Soaked 4 minutes in hot water, it is spare after immersion；Amplify beans after water is wherein first put into immersion process, soybean turns over into the water
Dynamic 5 times, pull the skin of beancurd and impurity of floating out, soaking time for winter 17 it is small when, when summer 12 is small, when spring, autumn 12 are small；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste, and the fineness for grinding paste is 2 μm；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk, centrifugation step be will mill paste add soymilk in centrifuge and
Bean dregs initial gross separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dregs
Separation；The bean dregs for continuing to isolate are added into centrifuge, and water washing, by water and bean dreg separation, three are added in centrifuge
Secondary bean dregs are concentrated, and the soymilk being centrifuged out three times mixes in proportion, and the centrifugal network mesh number of centrifugal filtration is 120 mesh, centrifugation speed
Spend for 1800 revs/min；
Step 4：Prepared by auxiliary material, weigh 6 parts of white granulated sugar, 0.2 part of monoglyceride, soymilk oily 0.8 part, sweet glycan in parts by weight
0.012 part, 0.04 part of sodium citrate, 0.04 part of edible salt, 0.00015 part of essence, boil auxiliary material slurry it is spare；
Step 5：Allotment, 105 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 2 minutes；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous, and the pressure stability of homogeneous is in 25Mpa；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate.It is 124 DEG C by temperature setting, adds water, switch is beaten
To reflux, turn at starting switch to sterilization, start to start, stock inlet puts on filter screen；Cooling water inlet valve is opened, and
Adjusting size, grout outlet temperature control is at 70 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag, and filling soymilk color is in off-white color；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Embodiment 13, storage, sterilization terminate postcooling soymilk, and vanning, enters freezer preservation.
Embodiment 4
A kind of processing technology of soy milk drinks, including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:4.5 will soak in soya bean input water, and after the completion of immersion, clear water rinses soya bean
Totally, alkaline soak will be put into soya bean 3 minutes after, clear water rinses soya bean well after the completion of immersion；Soya bean is put into 87 afterwards
DEG C hot water in soak 4 minutes, it is spare after immersion；Amplify beans after water is wherein first put into immersion process, soybean is put into water
In stir 3~8 times, pull the skin of beancurd and impurity of floating out, soaking time for winter 17 it is small when, when summer 12 is small, spring, autumn 10
Hour；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste, and the fineness for grinding paste is 3 μm；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk, centrifugation step be will mill paste add soymilk in centrifuge and
Bean dregs initial gross separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dregs
Separation；The bean dregs for continuing to isolate are added into centrifuge, and water washing, by water and bean dreg separation, three are added in centrifuge
Secondary bean dregs are concentrated, and the soymilk being centrifuged out three times mixes in proportion, and the centrifugal network mesh number of centrifugal filtration is 115 mesh, centrifugation speed
Spend for 2000 revs/min；
Step 4：Prepared by auxiliary material, weigh 5 parts of white granulated sugar .015 parts of monoglyceride, soymilk oily 1.3 parts, sweet glycan in parts by weight
0.012 part, 0.045 part of sodium citrate, 0.04 part of edible salt, 0.00018 part of essence, boil auxiliary material slurry it is spare；
Step 5：Allotment, 105 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 2 minutes；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous, and the pressure stability of homogeneous is in 25Mpa；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate.It is 126 DEG C by temperature setting, adds water, switch is beaten
To reflux, turn at starting switch to sterilization, start to start, stock inlet puts on filter screen；Cooling water inlet valve is opened, and
Adjusting size, grout outlet temperature control is at 75 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag, and filling soymilk color is in off-white color；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Embodiment 13, storage, sterilization terminate postcooling soymilk, and vanning, enters freezer preservation.
Embodiment 5
Step 1：Immersion, is 1 according to material-water ratio:5 will soak in soya bean input water, and after the completion of immersion, clear water rinses soya bean dry
Only, alkaline soak will be put into soya bean 3 minutes after, clear water rinses soya bean well after the completion of immersion；Soya bean is put into 90 DEG C afterwards
Hot water in soak 5 minutes, it is spare after immersion；Amplify beans after water is wherein first put into immersion process, soybean is into the water
Stir 8 times, pull the skin of beancurd and impurity of floating out, soaking time for winter 20 it is small when, when summer 15 is small, when spring, autumn 2 are small；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste, and the fineness for grinding paste is 3 μm；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk, centrifugation step be will mill paste add soymilk in centrifuge and
Bean dregs initial gross separation, centrifuged bean dregs are added with into centrifuge, and water washing is added in centrifuge, by water and bean dregs
Separation；The bean dregs for continuing to isolate are added into centrifuge, and water washing, by water and bean dreg separation, three are added in centrifuge
Secondary bean dregs are concentrated, and the soymilk being centrifuged out three times mixes in proportion, and the centrifugal network mesh number of centrifugal filtration is 120 mesh, centrifugation speed
Spend for 2200 revs/min；
Step 4：Prepared by auxiliary material, weigh 6 parts of white granulated sugar, 0.2 part of monoglyceride, soymilk oily 1.5 parts, sweet glycan in parts by weight
0.015 part, 0.05 part of sodium citrate, 0.05 part of edible salt, 0.0002 part of essence, boil auxiliary material slurry it is spare；
Step 5：Allotment, 10 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 2 minutes；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous, and the pressure stability of homogeneous is in 25Mpa；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate.It is 126 DEG C by temperature setting, adds water, switch is beaten
To reflux, turn at starting switch to sterilization, start to start, stock inlet puts on filter screen；Cooling water inlet valve is opened, and
Adjusting size, grout outlet temperature control is at 60~80 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag, and filling soymilk color is in off-white color；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Embodiment 13, storage, sterilization terminate postcooling soymilk, and vanning, enters freezer preservation.
Experiment measure
Sense organ：Color and luster：It is milky, yellowish, or with the color and luster being consistent with raw material or adding ingredient；
Flavour and smell：With soymilk or the due flavour of fermented soybean milk and smell, or with the taste being consistent with former adding ingredient
Taste and smell；Free from extraneous odour；
Tissue morphology：Even tissue, no grumeleuse, it is allowed to have a small amount of protein precipitation and fat floating, no twenty-twenty vision can regard sb. as an outsider
Carry out impurity；
Total solid：According to GB 5413.39-2010《The survey of non-fat solid in national food safety standard breast and dairy products
It is fixed》, it is desirable to total solid total solids content >=6%；
Protein：According to standard GB5009.5-2010《The measure of national food safety standard Protein in Food》, it is desirable to albumen
Matter content >=1.0%；
Total arsenic：According to standard GB5009.11-2014《National food safety standard total Arsenic in Food and inorganic arsenic measure》, it is desirable to
Total arsenic content≤0.2mg/l；
Lead：According to standard GB5009.12-2010《The measure of national food safety standard Pb in food》, it is desirable to lead content≤
0.3mg/l；
Urease test：According to GB/T 5009.183-2003《The qualitative determination of urase in vegetable protein beverage》, it is desirable to bacterium colony is total
Number：According to GB 4789.2-2010《National food safety standard food microbiological examination total plate count measures》, it is desirable to show
It is negative；Total plate count requirement≤750CFU/mL
Coliform：GB/T 4789.3-2003《Microbiological test of food hygiene coliform measures》It is required that≤40MPN/
100mL；
Staphylococcus aureus, salmonella：GB 29921-2013《Pathogenic bacteria are limited the quantity in national food safety standard food》：
Staphylococcus aureus requirement≤10CFU/mL；Salmonella n=5, c=0, m=0/25mL；Label：GB 7718-2011《Food
The safe national standard prepackaged food label general rule of product》、GB 28050-2011《National food safety standard prepackaged food is sought
Support label general rule》It is required that meet general rule regulation.
Result of the test
In conclusion the soymilk of present specification meets the requirements of the standard in color and luster, flavour, smell and state, so mouth
Feel excellent；And protein content, total arsenic content, lead content and bacterial content meet the requirements, so edible safety.
The above is only the exemplary embodiment of the present invention, not for limiting the scope of the invention, this hair
Bright protection domain is determined by appended claim.
Claims (9)
1. a kind of processing technology of soy milk drinks, it is characterized in that：Including following preparation process,
Step 1：Immersion, is 1 according to material-water ratio:3-5, which puts into soya bean in water, to be soaked, and after the completion of immersion, clear water rinses soya bean
Totally；Alkaline soak will be put into soya bean 1 ~ 3 minute afterwards, clear water rinses soya bean well after the completion of immersion；Soya bean is put into afterwards
Soaked 3 ~ 5 minutes in 80 ~ 90 DEG C of hot water, it is spare after immersion；
Step 2：Defibrination, the soya bean after immersion is starched to obtain with water mill and grinds paste；
Step 3：Centrifugation, mill paste are centrifuged obtaining raw soymilk；
Step 4：Auxiliary material prepare, weigh in parts by weight 4 ~ 6 parts of white granulated sugar, 0.1 ~ 0.2 part of monoglyceride, 0.5 ~ 1.5 part of soymilk oil,
0.01 ~ 0.015 part of sweet glycan, 0.03 ~ 0.05 part of sodium citrate, 0.02 ~ 0.05 part of edible salt, 0.0001 ~ 0.0002 part of essence,
Sequentially add be brewed into agitated kettle auxiliary material slurry it is spare；
Step 5：Allotment, 95 ~ 110 parts of the soya-bean milk that step 3 processing obtains is starched with the auxiliary material in step 4 and is uniformly mixed, obtains soymilk；
Step 6：Plasma burning, soymilk is burnt to boiling, and constantly boiling 1 ~ 2 minute；
Step 7：Screening the pulp, soymilk to the plansifter turned in step 6 filter；
Step 8：Homogeneous, the soymilk that step 7 is obtained utilize homogenizer homogeneous；
Step 9：UHT is sterilized, and hands over system flowback to sterilize 30 minutes plate；It is 120 ~ 126 DEG C by temperature setting, adds water, will open
Pass is beaten to reflux, is turned at starting switch to sterilization, is started to start, stock inlet puts on filter screen；Open cooling water inlet pipe valve
Door, and adjusting size, grout outlet temperature control is at 60~80 DEG C；
Step 10, filling, the packaged mechanical irrigation of soymilk in step 9 is attached to packaging bag；
Step 11, case, it is to be sterilized per 80 bags of case；
Step 12, sterilize, the soymilk in step 11 is sterilized using a bar formula sterilization machine；
Step 13, be put in storage, sterilization terminates postcooling soymilk, and vanning, enters freezer preservation.
2. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：When step 1 is soaked, water is first put into
After amplify beans, soybean stirs 3 ~ 8 times into the water, pulls the skin of beancurd and impurity of floating out.
3. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：In step 1 during the immersion of soybean
Between：When winter 15 ~ 20 is small, when summer 8 ~ 15 is small, when spring, autumn 10 ~ 12 are small.
4. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：The fineness that paste is ground in step 2 is 1
~3μm。
5. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：The centrifugation step of step 3 be by
Mill paste, which is added in centrifuge, is added with soymilk and bean dregs initial gross separation, centrifuged bean dregs into centrifuge, and centrifuges
Water washing is added in machine, by water and bean dreg separation；The bean dregs for continuing to isolate are added into centrifuge, and are added in centrifuge
Water is washed, and by water and bean dreg separation, bean dregs three times are concentrated, and the soymilk being centrifuged out three times mixes in proportion.
6. a kind of processing technology of soy milk drinks according to claim 5, it is characterized in that：The centrifugal network mesh number of centrifugal filtration
For 100 ~ 120 mesh, centrifugal speed is 1600 ~ 2200 revs/min.
7. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：The pressure of homogeneous is in step 8
20-25Mpa 。
8. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：The filling soymilk color of step 10
In off-white color.
9. a kind of processing technology of soy milk drinks according to claim 1, it is characterized in that：The protein content of soya-bean milk is 2%
~3%。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258820A (en) * | 2018-11-16 | 2019-01-25 | 西安古都放心早餐工程有限公司 | Soya-bean milk and its production technology |
| CN109287761A (en) * | 2018-09-20 | 2019-02-01 | 湖南景湘源食品饮料有限公司 | The full nutlet protein drink processing technology of soybean |
| CN110679668A (en) * | 2019-10-22 | 2020-01-14 | 河南城建学院 | Preparation method of rose soybean milk beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696765A (en) * | 2012-05-11 | 2012-10-03 | 祖名豆制品股份有限公司 | Red date rose soymilk and processing method thereof |
| CN103988915A (en) * | 2014-01-17 | 2014-08-20 | 安吉祖名豆制食品有限公司 | Automatic processing technology for stand-up pouch soymilk |
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2017
- 2017-11-17 CN CN201711146281.1A patent/CN107927183B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696765A (en) * | 2012-05-11 | 2012-10-03 | 祖名豆制品股份有限公司 | Red date rose soymilk and processing method thereof |
| CN103988915A (en) * | 2014-01-17 | 2014-08-20 | 安吉祖名豆制食品有限公司 | Automatic processing technology for stand-up pouch soymilk |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287761A (en) * | 2018-09-20 | 2019-02-01 | 湖南景湘源食品饮料有限公司 | The full nutlet protein drink processing technology of soybean |
| CN109258820A (en) * | 2018-11-16 | 2019-01-25 | 西安古都放心早餐工程有限公司 | Soya-bean milk and its production technology |
| CN110679668A (en) * | 2019-10-22 | 2020-01-14 | 河南城建学院 | Preparation method of rose soybean milk beverage |
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