Soy Milk Production Process
Category: Blog
Process:
Soybean → peeling → soaking → blanching → hot grinding and extraction → separation → heat treatment and deodorization → high pressure homogenization → packaging → sterilization → finished product
Soy Milk Production Process:
(1) Sorting Peeling Soybean. Soy bean ruby beans and stone impurities must be removed to ensure that the production of beans pure, fresh, thin skin, large grains full, clean and free of impurities. Large-scale production, there should be to sorting machines and soybean peeling machine, through mechanical screening to remove impurities in soybeans, and then use lifting machinery or raw material conveyor to send soybeans to next step.
(2) Soaking. Soybean can soften cells by soaking, in order to facilitate the extraction of active ingredients. Soaking water should be 3 times the weight of raw soybeans is appropriate. Soaking time depending on the water temperature, when the water temperature below 10 ℃, soaking time control in 10 to 12 hours; water temperature at 10 ~ 25 ℃, the general soaking time of 6 to 10 hours; can also be used to soak water heating method To shorten the soaking time, but the water temperature can not exceed 60 ℃ Soaking water can be added to the right amount of NaHCO3 to shorten the soaking time, and can better remove soy pigment, soy milk to increase the whiteness, improve the homogenization effect and help Remove oligosaccharides and trypsin inhibitor plus passivation to improve the flavor of soy milk.
(3) Blanching. Soybean is blanched with wastewater or steam using to passivate lipoxygenase and reduce beany flavor. Temperature control at 95 ~ 100 ℃, time is about 2 ~ 3 minutes is appropriate to ensure protein invariance, increase extraction rate.
(4) hot mill extraction, separation. The use of more than 80 ℃ hot water, which added 0.25% of NaHCO3, the amount of water is 8 to 10 times the dry weight of soybeans.
Grinding soybeans using a soy milk grinding machine, the slurry and the residue separated.
(5) heat treatment and deodorization. Soybean milk through high temperature sterilization deodorizer, 100 ~ 110 ℃ instantaneous sterilization can kill pathogens and spoilage bacteria, destruction of bad factors, passivation of lipoxygenase and urease and other ingredients, to remove the smell of soy milk smell.
(6) high-pressure homogenization. At 80 ℃, 15 ~ 23 MPa under pressure, the material homogenization, to ensure delicate taste soy milk, improve product stability.
(7) Packaging. Soybean milk at 80 ~ 100 ℃ under the conditions of cooking slurry, and then bottling, gland, the final temperature of 121 ℃, sterilization for 30 minutes, after cooling is the finished product.
