Soybean milk crystal refers to the condensed solid of soybean milk after dehydration, which can be eaten after adding boiling water or hot water. Because the condensed solid is like powder and fine sand after crushing, fine sand is a bit like crystal, so it is called soybean milk crystal.

Production process:

1 peeling

After the screened soybeans are peeled by the peeler, the peeling rate can reach 80%-90%, and the weight loss during peeling is about 10%. Peeling can reduce the heat-resistant bacteria brought by soil, improve the flavor of soybean milk and reduce foaming; At the same time, it can also reduce the heating time required for enzyme inactivation, thus reducing the denaturation of protein and preventing browning.

2 Passivation

Peeled soybeans enter the passivator through the feeder to inactivate lipoxygenase activity. The pressure of heating steam used in passivator is 35-45 kg/cm, and sodium bicarbonate solution with pH value of 8-9 is added to soybean.

3 grinding and sterilization

After peeling, the soybean is passivated and then enters the refiner for rough grinding. At the same time, the temperature is raised to 90- 100℃. Roughly ground soybean milk should have no coarse grains of douban. Then fine grinding, while separating the pulp residue, the PH value of the obtained soybean milk should be 6.5-7.0. Pump the ground soybean milk into a sterilization cylinder, heat it to boiling with steam, keep the temperature for 8- 10 minutes, and then filter it with a 80- 100 mesh screen.

4 vacuum concentration

Pump the filtered soybean milk into the vacuum concentration tank, open the steam valve to slowly raise the temperature, and gradually increase the vacuum degree. In the initial stage, the material is easy to bubble and overflow. The vacuum valve should be kept open to eliminate foam and prevent material from overflowing. The vacuum degree should be controlled at 82.6- 98.6 kPa and the temperature should be controlled at 45-65℃. Higher vacuum degree and temperature should be controlled in the later stage of concentration.

5 ingredients, plates

Put the concentrated slurry into dosing machine, and add sugar, malt, vitamins and spices. Start the agitator to stir and keep the temperature below 78℃. After the sugar is completely dissolved and the materials are mixed evenly, plate them quantitatively and put them in the oven. In the mixed material, the content of solid soybean milk should be 60%-70%.

6 drying

After the baking tray enters the oven, open the vacuum valve to raise the vacuum degree to 93.3-98.6 kPa, and at the same time, gently open the steam valve to control the lower temperature to prevent the baking tray from overflowing. If overflow occurs, you can open the valve on the box to release part of the vacuum. The overflow phenomenon can disappear. During the drying process, the vacuum degree is controlled at 82.4-98.6 kPa and the temperature is controlled at 50-65℃. After the material is molded and dried, close the steam valve, open the cooling water valve, and cool for 10- 16 minutes until the material foams, that is, complete the whole drying procedure, and then take it out of the box.

7 packaging damage

Dry soybean milk crystals are crushed by a crusher, and then screened by 8- 16 mesh to make the particles uniform. The temperature should be constant and the relative humidity should be below 50%. C when packed in food bags, the relative humidity should be below 45%. The temperature should be 28℃ in summer and 18℃ in winter.