Soybean milk production process:

Moderately soaked soybeans, brittle state, in the research

mill protein body right to get fully broken, so that the protein can maximize the dissolution. Soaking water is best used in soft

water, the amount of water is three times the original soybeans, water temperature 60 ℃, time 5

hours. Water temperature 80 ℃ rubbing ha, 1-2

hours.

b

, soybean peeling: soybean peeling can usually be before the soaking process, or wet peeling, that is, after the

soybean soaking and then peeling. Soybeans through the peeling, can reduce the soil brought heat-resistant bacteria, improve soy milk flavor

flavor, limit foaming, shorten the time of fat oxidase passivation, reduce the protein in the product in the storage of thermal

denaturation, to prevent non-enzymatic browning, to give the soy milk products to a good color.

c

Milling and inactivation of the enzyme: fat oxidase activity in soybeans is very high, it can catalyze the oxidation of oxygen molecules in lipid

cis-1.4 penta-

dien unsaturated fatty acids and fatty acid esters, generating peroxides. When the cell

walls of soybeans are broken, with only a small amount of water present, fat oxidase can react with linoleic acid, imoic acid

and other substrates in soybeans to undergo oxidative degradation, resulting in a pronounced soya flavor. The pathway is as follows:

Milling and enzyme inactivation by hot milling: drain the soaked soybeans of the soaking water, add another boiling water to grind the slurry,

and keep the slurry warm for 10-15 minutes at conditions higher than 80°C, so that the fat oxidizing enzyme can be thoroughly chemicalized (see Fig. 1). The pulp

fineness should be 90% or more solids passing through a 150

mesh screen.

d

, separation and degassing: soymilk is separated by separating the slurry from the dregs. Separation of soybean slurry using hot slurry centrifugal separation

Separation, which can reduce the viscosity of the slurry, help separation. Separation is generally controlled so that the water content of the dregs in 85% to

below.

Vacuum degassing is mainly to maximize the removal of odor substances in soy milk. Usually completed in two parts,

moral heating of soybean milk to 140

-150

℃, and then the hot slurry quickly into the vacuum cooling chamber, the overheated

soybean milk vacuum, soybean milk in the odor material with the water vapor quickly discharged. After vacuum degassing, the material temperature

degree drops to about 75-80℃.

e

, soybean milk modulation:

Soybean milk modulation in accordance with the product formula and standard requirements, in the ingredient tank will be soybean milk, sweeteners, vegetable oils,

emulsifiers, calcium fortification agent, spices, etc. Fully stirred and mixed, and adjusted to the specified concentration.

Vegetable oil is added at 1

% of the finished product, and refined soybean oil is usually used. The sweetener is usually sugar,

the amount added is 3

% of the finished product.