CN117044888A - Sterile cold-filled wall-broken whole soybean milk with long shelf life and preparation method thereof - Google Patents
Sterile cold-filled wall-broken whole soybean milk with long shelf life and preparation method thereof Download PDFInfo
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 133
- 244000068988 Glycine max Species 0.000 title claims abstract description 133
- 235000013336 milk Nutrition 0.000 title claims abstract description 92
- 239000008267 milk Substances 0.000 title claims abstract description 92
- 210000004080 milk Anatomy 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000011049 filling Methods 0.000 claims abstract description 21
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004537 pulping Methods 0.000 claims abstract description 11
- 241001506047 Tremella Species 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 229940046009 vitamin E Drugs 0.000 claims abstract description 8
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 8
- 239000011709 vitamin E Substances 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims description 38
- 239000002002 slurry Substances 0.000 claims description 21
- 241000233866 Fungi Species 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000009775 high-speed stirring Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 230000009261 transgenic effect Effects 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 238000007872 degassing Methods 0.000 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 240000001980 Cucurbita pepo Species 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 238000000265 homogenisation Methods 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000009837 dry grinding Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000013322 soy milk Nutrition 0.000 description 35
- 230000000052 comparative effect Effects 0.000 description 19
- 230000001953 sensory effect Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000013049 sediment Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention discloses sterile cold-filling long-shelf-life wall-broken whole soybean milk and a preparation method thereof, wherein the sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following components in percentage by weight: 6-10% of soybean, 0.05-0.5% of tremella, 0-7% of white granulated sugar, 0.01-0.02% of vitamin E, 0.01-0.1% of sodium bicarbonate, 0-8% of plant raw materials and the balance of purified water; the raw materials of the sterile cold-filled wall-broken whole soybean milk with long shelf life are simple in ingredients, healthy and safe, whole beans are used, no stable thickening agent is added, and good taste similar to that of common deslagged soybean milk is obtained through the synergistic cooperation of soybeans and tremella, and no obvious precipitate exists in the shelf life of 9 months; the existing preparation method is improved, the traditional long-time soaking is omitted by dry grinding, two-step pulping and high-pressure homogenization, slag is not needed, waste can be reduced, and the sterile cold-filling wall-broken whole soybean milk with fine and smooth mouthfeel and long shelf life is obtained.
Description
Technical Field
The invention relates to the technical field of soymilk processing, in particular to a sterile cold-filling long-shelf-life wall-broken whole-bean soymilk and a preparation method thereof.
Background
Soymilk (soya-bean milk) is a traditional drink favored by people in China, and because the soybean protein accounting for 35 percent of the soybean content is vegetable complete protein, the people enjoy the reputation of vegetable milk in Europe. The soybean comprises 8% of husk, 90% of cotyledon and 2% of hypocotyl, the husk and the dregs are rich in insoluble dietary fiber, have strong toughness and are difficult to break, and can bring unacceptable coarse feel and granular feel to the soybean milk, so the soybean milk which is commonly prepared in the market at present, i.e. instant soybean milk or brewing soybean milk is subjected to peeling and deslagging treatment such as centrifugation, multi-channel filtration and the like, but the peeling and deslagging can lose 20-30% of protein and more than 90% of dietary fiber. It is counted that 1kg soybean date produces 3kg wet bean dregs, most of which are used for producing feed or are discarded directly as waste, so that not only is environment pollution caused, but also huge resource waste is caused. The industrialized whole soybean milk does not remove the bean skin and the bean dregs in the soybean, and retains all nutrient components, but has the problems of larger particles, burnt mouthfeel, serious precipitation of particles in shelf life and the like. If the household wall breaking machine is used for grinding soymilk, the problems of high noise, long time consumption, large soymilk particles and incapability of long-term storage exist.
Disclosure of Invention
The invention aims to provide sterile cold-filled wall-broken whole soybean milk with long shelf life and a preparation method thereof, and the method omits the traditional long-time soaking, does not need slag, can reduce waste, and obtains the sterile cold-filled wall-broken whole soybean milk with long shelf life, which has fine and smooth taste and no obvious sediment within the shelf life of 9 months by dry grinding, two-step pulping and high-pressure homogenization in advance.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
the sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following components in percentage by weight:
preferably, the particle size D90 of the whole soybean milk is less than or equal to 60um, the protein content is more than 2.0%, and the dietary fiber content is more than 1.0%.
Preferably, the plant material is one or more of nuts, grains and fruits and vegetables.
Preferably, the fruits and vegetables are one or more of pumpkin and carrot.
Preferably, the soybean is a non-transgenic soybean.
A preparation method of sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following steps: s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 10-30min, taking out and draining the soaked white fungus, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping mixer;
s4, grinding the slurry subjected to the heat cycle treatment and the soaked and minced tremella together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, cooling the semi-finished soybean milk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soybean milk to obtain the aseptic cold-filled wall-broken whole soybean milk with long shelf life.
Preferably, the colloid mill in step S4 is further added with plant materials for grinding together.
After the technical scheme is adopted, compared with the background technology, the invention has the following beneficial effects: the raw materials of the invention are simple in ingredients, healthy and safe, the whole beans are used, no stable thickening agent is added, and the good taste similar to the common deslagging soymilk is obtained through the synergistic combination of the soybeans and the tremella, and no obvious precipitate exists within the shelf life of 9 months; the invention omits the traditional long-time soaking, does not need slag, can reduce waste and obtain the soymilk with fine and smooth taste by pre-dry grinding, secondary pulping and high-pressure homogenization; in the invention, the UHT instantaneous tube type heat exchange sterilization and aseptic cold filling are adopted to obtain the product with moderate viscosity and long shelf life.
Drawings
FIG. 1 is a bottom sediment plot of the soymilk of example 1 of the invention after 9 months of standing;
FIG. 2 is a bottom sediment plot of the soymilk of comparative example 2 of the present invention after being placed for 9 months;
FIG. 3 is a bottom sediment plot of the soymilk of comparative example 3 of the present invention after being placed for 9 months.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1 (original taste)
The sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following components in percentage by weight:
a preparation method of sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following steps: s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 20min, taking out the soaked white fungus, draining, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping machine;
s4, grinding the slurry subjected to the heat cycle treatment and the soaked and minced tremella together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, cooling the semi-finished soybean milk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soybean milk to obtain the aseptic cold-filled wall-broken whole soybean milk with long shelf life.
Example 2 (pumpkin and carrot added)
The sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following components in percentage by weight:
the plant material is pumpkin and carrot.
A preparation method of sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following steps:
s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 20min, taking out the soaked white fungus, draining, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping machine;
s4, grinding the slurry subjected to heat cycle treatment, the soaked and minced tremella, pumpkin and carrot together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, cooling the semi-finished soybean milk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soybean milk to obtain the aseptic cold-filled wall-broken whole soybean milk with long shelf life.
Comparative example 1 (Sterilization after can sealing)
The soymilk comprises the following components in percentage by weight:
a method of preparing soymilk, the method comprising the steps of:
s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 20min, taking out the soaked white fungus, draining, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping machine;
s4, grinding the slurry subjected to the heat cycle treatment and the soaked and minced tremella together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, filling the homogenized semi-finished product of the soymilk at 50 ℃, and then sterilizing at 127 ℃ for 7min to obtain a finished product.
Comparative example 2 (No 80MPa high pressure homogenization)
The soymilk comprises the following components in percentage by weight:
a method of preparing soymilk, the method comprising the steps of:
s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 20min, taking out the soaked white fungus, draining, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping machine;
s4, grinding the slurry subjected to the heat cycle treatment and the soaked and minced tremella together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, cooling the semi-finished product of the soymilk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soymilk to obtain the finished product.
Comparative example 3 (white fungus not added)
The sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following components in percentage by weight:
a preparation method of sterile cold-filling long-shelf-life wall-broken whole soybean milk comprises the following steps:
s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, grinding the slurry subjected to the heat cycle treatment through a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s4, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s5, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s6, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s7, cooling the semi-finished product of the soymilk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soymilk to obtain the finished product.
Comparative example 4 (household wall breaking machine)
A method of preparing soymilk, the method comprising the steps of:
s1, selecting non-transgenic soybean raw materials, and soaking the non-transgenic soybean raw materials in water at normal temperature for 6 hours;
s2, adding hot water and soaked soybeans into a wall breaking machine, and finishing the pulping and boiling process according to a preset procedure to obtain self-made soymilk.
The soymilk obtained in examples 1-2, comparative examples 1-4 and commercially available soymilk were subjected to sensory and physical and chemical tests with reference to GB30885-2014 vegetable protein beverage soymilk and soymilk beverage, and the total dietary fiber content of examples 1, 2 and commercially available soymilk was tested with reference to GB5009.88-2014 determination of dietary fiber in food safety national standard foods, the results of the determinations are shown in Table 1 below, and the scoring criteria are shown in Table 2.
TABLE 1 test results for examples 1-2, comparative examples 1-4 and commercially available soymilk
TABLE 1 taste and appearance scoring criteria
As can be seen from the data of examples 1 and 2 in Table 1, the present process provides soy milk having a good mouthfeel, a moderate viscosity, and a small particle size. The sensory evaluation score of the sterile cold-filled long-shelf-life wall-broken whole soybean milk produced in the example 1 is obviously superior to that of the comparative example 1, the viscosity is obviously lower than that of the comparative example 1, and the UHT sterilization and sterile cold-filling process proves that compared with the secondary sterilization process, the obtained soybean milk has more moderate viscosity and better taste; the soymilk produced in example 1 has a particle size significantly smaller than that of comparative example 2, and the sensory evaluation score is significantly higher than that of comparative example 2, which indicates that the high-pressure homogenization treatment significantly reduces the particle size of the product and improves the mouthfeel of the product; the sensory evaluation score of the sterile cold-filled long-shelf-life wall-broken whole soybean milk produced in the example 1 is obviously better than that of the whole soybean milk produced in the comparative example 3, which shows that the addition of tremella effectively improves the taste of the soybean milk; the sensory evaluation score of the soymilk produced in example 1 is obviously higher than that of the soymilk produced in comparative example 4 by a household wall breaking machine, and the particle size is far lower than that of comparative example 4, which shows that the flavor and fineness of the soymilk produced by the process of the invention are far better than those of the household wall breaking machine. The sensory evaluation score of the sterile cold-filled long-shelf-life wall-broken whole soybean milk produced in example 1 is similar to that of the commercial ordinary soybean milk, the dietary fiber content of the sterile cold-filled long-shelf-life wall-broken whole soybean milk is higher than that of the commercial ordinary soybean milk, and the series of production processes of the soybean milk in example 1 are demonstrated to keep the sensory quality of the soybean milk and the nutritional ingredients of the soybean milk.
The bottom pellet pairs such as shown in fig. 1 to 3 were shown after the soymilk of example 1, comparative example 2 and comparative example 3 was left for 9 months. As can be seen from fig. 1 to 3, the soymilk of example 1 was substantially free of sedimentation after being left for 9 months, whereas the sedimentation after being left for 9 months was evident in the soymilk of comparative example 2 and comparative example 3.
The present invention is not limited to the above-mentioned embodiments, and any changes or substitutions that can be easily understood by those skilled in the art within the technical scope of the present invention are intended to be included in the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.
Claims (7)
1. The sterile cold-filling long-shelf-life wall-broken whole soybean milk is characterized by comprising the following components in percentage by weight:
2. the sterile cold-filled long shelf life wall-broken whole soybean milk of claim 1, wherein: the particle size D90 of the whole soybean milk is less than or equal to 60um, the protein content is more than 2.0%, and the dietary fiber content is more than 1.0%.
3. The sterile cold-filled long shelf life wall-broken whole soybean milk of claim 1, wherein: the plant material is one or more of nuts, grains and fruits and vegetables.
4. A sterile cold-filled long shelf life wall-broken whole soybean milk as claimed in claim 3, wherein: the fruits and vegetables are one or more of pumpkin and carrot.
5. The sterile cold-filled long shelf life wall-broken whole soybean milk of claim 1, wherein: the soybean is a non-transgenic soybean.
6. A method for preparing the sterile cold-filled long-shelf-life wall-broken whole soybean milk according to any one of claims 1 to 5, comprising the following steps:
s1, taking non-transgenic soybeans as raw materials, adopting a pulverizer to perform dry coarse grinding and fine grinding, and then sieving the whole soybeans with a 100-mesh sieve to obtain soybean whole powder;
s2, adding purified water into a high-speed stirring tank, adding crushed soybean whole powder, vitamin E and sodium bicarbonate into the high-speed stirring tank for fully dispersing and stirring, maintaining the temperature at more than or equal to 85 ℃ for heat cycle treatment for 15min, and performing enzyme and fishy smell removal treatment to obtain slurry;
s3, soaking the white fungus in normal-temperature water for 10-30min, taking out and draining the soaked white fungus, selecting, removing pedicel, removing impurities and removing metal, and mincing the white fungus for later use by using a phi 1.0cm porous plate mincing machine or a chopping mixer;
s4, grinding the slurry subjected to the heat cycle treatment and the soaked and minced tremella together by a colloid mill; carrying out secondary grinding on the slurry subjected to primary grinding by an ultra-micro pulping machine to obtain concentrated soybean milk;
s5, preheating the concentrated soybean milk to be more than or equal to 75 ℃, degassing, homogenizing under 80MPa, and then cooling to below 25 ℃;
s6, adding white granulated sugar and normal-temperature purified water into the concentrated soybean milk to fix the volume, and sampling to detect the mouthfeel and physical and chemical indexes;
s7, homogenizing the soybean milk subjected to volume fixing under 20MPa after the taste and physical and chemical indexes are detected to be qualified, so as to obtain a semi-finished product of the soybean milk;
s8, cooling the semi-finished soybean milk to 30+/-2 ℃ after tubular heat exchange treatment at the high temperature of 137 ℃ for 30 seconds, and then carrying out aseptic cold filling on the soybean milk to obtain the aseptic cold-filled wall-broken whole soybean milk with long shelf life.
7. The method for preparing the sterile cold-filled long-shelf-life wall-broken whole soybean milk, as claimed in claim 6, which is characterized in that: the colloid mill in the step S4 is also added with plant raw materials for grinding together.
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| CN202311060670.8A CN117044888A (en) | 2023-08-22 | 2023-08-22 | Sterile cold-filled wall-broken whole soybean milk with long shelf life and preparation method thereof |
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