The production method of super thick fresh soybean milk, which is based on natural soybeans as raw materials, including the following production methods: the newly harvested soybeans removed shriveled small grains, insect damage and mechanical injuries to the broken soybeans; wash and soak soybeans with water; soaked soybeans, in the peeling machine to remove the seed coat of the soybeans; peeled soybeans mixed with water at a ratio of 1:4 ~ 1:10 soybean whole cotyledon grinding pulp, boiling the pulp need to adjust the sugar content of the soya bean pulp material after boiling for 5 to 15 minutes; after homogenization for filling and sealing bottles, and using high temperature sterilization method. After boiling, the soymilk material is kept for 5 to 15 minutes, and the sugar content is adjusted after homogenization; after homogenization, the bottles are filled and sealed, and processed by high-temperature sterilizing method, and after sterilizing the fresh and thick soymilk material, the soymilk material is inspected and labeled at a constant temperature, packaged, and put into storage. Said soymilk production method, soybeans used for grinding must be processed by soybean dehulling, using colloid grinding equipment for whole cotyledon soybeans and water ratio for pulping, made of slurry all used for thick soymilk production, so that the utilization rate of soybeans increased by 80% to 90%. As well as the homogenization technology applied to the production of soybean milk process production method.

1. A super thick fresh soybean milk production method, it is natural soybean as raw material, characterized by, including the following production methods: (1), pick and wash raw materials: the newly harvested soybean pick shriveled small grains, insect damage and mechanical injury of broken soybeans; (2), cleaning: wash and soak the soybeans with water; (3), peeling: the soaked soybeans, in the peeling machine to remove the seed coat of soybeans; (4), Grinding: peeled soybeans and water mixed at a ratio of 1:4 ~ 1:10 for soybean whole cotyledon grinding, so that the protein content of soybean milk made of ≥ 2.0%; (5), cooking: take thick soybean milk material with indirect heating method for cooking, in the soybean milk material boiled and kept for 5 ~ 15 minutes after the adjustment of the degree of homogenization of the sugar content; (6), filling: in the homogenization of the bottles for bottling and sealing, and the use of high-temperature sterilization method of treatment, that is In 120 ~ 125 ℃ high temperature, the fresh thick soybean milk sterilization; (7), acceptance: in the fresh thick soybean milk material sterilization, acceptance and labeling at a constant temperature, packaging and storage.