The practice of soy milk

Soybean → impurity removal (peeling) → soaking → blanching → thermal grinding extraction → separation → heat treatment to deodorize → high pressure homogenization → packaging → sterilization → finished product [1]

Production and production

(1) soybean impurity removal. Rotten beans and stone impurities in soybeans must be removed to ensure that the beans put into production are pure, fresh, thin-skinned, large and full, clean and free of impurities. In large-scale production, there should be impurity removal equipment, that is, impurity removal machine, to remove impurities from soybeans through mechanical screening, and then send soybeans to the next process by lifting machinery or raw material conveyor.

Soybean milk made from peeled soybeans has better color and flavor than soybean milk without peeling. If soybean milk is made by soaking and grinding after peeling, the water content of soybean should be lower than 12% to ensure that the peeling rate is above 90%. When the moisture content of soybean exceeds 12%, it should be dried in the dryer of 105 ~ 1 10℃ and peeled after cooling. Soybean can be peeled by gear grinding, and the spacing can be adjusted to divide most soybeans into two petals, which will crush soybean cotyledons into pieces. After peeling, the bean skin is blown out by the different gravity of watercress and bean skin, and a blower device is used. Soybean hull accounts for about 13% of soybean weight.

(2) soaking. Soaking soybean can soften cell tissue, which is beneficial to the extraction of effective components. Soaking water should be 3 times the weight of soybean raw materials. The soaking time depends on the water temperature. When the water temperature is below 10℃, the soaking time should be controlled at 10 ~ 12 hours. When the water temperature is 10 ~ 25℃, the general soaking time is 6 ~ 10 hour; The soaking time can also be shortened by heating the soaking water, but the water temperature should not exceed 60℃. Appropriate amount of NaHCO3 can be added to the soaking water to shorten the soaking time, which can better remove the pigment in soybean, increase the milky color of soybean milk, improve the homogenization effect, and help to remove oligosaccharides and add trypsin inhibitor to passivate and improve the flavor of soybean milk.

(3) blanching and rinsing. Blanching with waste water or steam to inactivate lipoxygenase and reduce beany smell. The temperature should be controlled at 95 ~ 100℃ for about 2 ~ 3 minutes to ensure protein invariance and improve the extraction rate.

(4) extraction and separation by thermal grinding. Using hot water above 80℃, adding 0.25% NaHCO3, the amount of water added is 8 ~ 10 times of the dry weight of soybean. Grinding with a separate refiner to separate the slurry from the bean dregs.

(5) heat treatment and deodorization. Using high temperature sterilizer to sterilize soybean milk at 100 ~ 1 10℃ can kill pathogenic bacteria and spoilage bacteria, destroy bad factors, inactivate lipoxygenase and urease, and achieve the effect of removing the fishy smell of soybean milk.

(6) High pressure homogenization. At 80℃ and the pressure of 15 ~ 23 MPa, the material was homogenized to ensure the delicate taste of soybean milk and improve the stability of the product.

(7) packaging. Boil soybean milk at 80 ~ 100℃, bottle it, cover it, sterilize it at 12 1℃ for 30 minutes, and cool it to get the finished product. [ 1] [2]

Soy milk breakfast

Soy milk breakfast

Edible guide

Soymilk is available in bags, bottles and cans. Bagged soybean milk has the shortest shelf life, usually only a few days. The shelf life of bottled soybean milk is slightly longer, 3-6 months; Because the bottle is transparent, some vitamins in soybean milk will be destroyed after exposure to the sun. After autoclaving, the shelf life of canned soybean milk can reach 6- 12 months. By observing whether the soybean milk has deteriorated, we can see whether there are small particles in the soybean milk. If there is a clot, it means that the soybean milk has gone bad. You can also smell it with your nose. It smells sour and tastes sour, indicating that this kind of soybean milk is no longer edible. But there is a product on the bottle marked "sour soy milk", which tastes sour. Not spoiled soybean milk, but soybean milk products that help digestion. Canned soybean milk, if the lid bulges, indicates that the soybean milk has gone bad and cannot be eaten.

Raw soybean milk can't be drunk, because raw soybean milk contains saponins, which will cause local congestion, swelling and bleeding of human mucosa, destroy red blood cells and lead to hemolysis. After boiling, sapogenin is destroyed and people can eat it safely.

Soymilk is a food suitable for all ages in Xian Yi, especially for patients with hyperlipidemia and high cholesterol. However, those who are prone to gas production in the gastrointestinal tract should use it with caution, because it is easy to flatulence after drinking soybean milk.

Babies shouldn't drink soy milk.

Children who grow up eating soy milk have a high probability of causing thyroid and reproductive system diseases in adulthood. Adults often eat soybeans, which has advantages and disadvantages. The ingredients in soybean can lower cholesterol in the body, keep hormone balance, and prevent or reduce the occurrence of breast cancer or prostate cancer. However, eating soybeans for infants does not have the above benefits, because the response of infants to the high content of disease-resistant phytoestrogens in soybeans is completely different from that of adults. Only 5% of phytoestrogens ingested by infants can bind to estrogen receptors, which makes phytoestrogens accumulate in the body, which may be harmful to the future sexual development of infants who drink a lot of soy milk every day.