CN105580906A - Soybean milk, soybean milk beverage and manufacturing methods thereof - Google Patents
Soybean milk, soybean milk beverage and manufacturing methods thereof Download PDFInfo
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- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a soybean milk, a soybean milk beverage and manufacturing methods thereof. The manufacturing method of the soybean milk consists of the following steps: the soybean raw materials are ground to obtain soybean dregs, the obtained soybean dregs are mixed with vegetable oil and/or functional oil, the mixture is ground to obtain a soybean meal sauce, and then the soybean meal sauce is mixed with degassed slurry liquid. The manufacturing method of the soybean milk beverage consists of the following steps: the soybean milk is prepared; and the prepared soybean milk is mixed with water, and the mixture is subjected to homogenization and the homogenized materials are subjected to sterilization treatment to obtain the soybean milk beverage. The present invention also provides the soybean milk and the soybean milk beverage which are manufactured by the above corresponding method. The provided soymilk manufacturing method is a manufacturing method which fully utilizes the soybean nutrition. The prepared soybean milk by the method has nutrition of the whole soybean raw materials and also a smooth texture. By using a mixing and grinding method of the soybean dregs and the vegetable oil, the problem that the produced waste (soybean hulls and soybean dregs) in the traditional soybean milk manufacturing method cannot be fully utilized is effectively solved and the soybean milk yield is greatly improved.
Description
Technical field
The present invention has about a kind of soya-bean milk, soyabean milk beverage and manufacture method thereof, belongs to bean products preparing technical field.
Background technology
In recent years, consumer is to healthy care just growing, and natural food and functional food are just causing peopleConcern, the soya-bean milk of (such as black soya bean, soybean etc.) particularly taking beans as raw material. Excellent owing to wherein containing on the one handMatter protein, vitamin E, lecithin and vegetal linoleic acid; On the other hand because it is not containing cholesterol, so doFor a kind of natural function food, its consumption figure is just at increase year after year. Meanwhile, different beans also has different separatelyNutritive value, for example, the Daidezin of one of Testa sojae atricolor composition, as promotion health, anti-ageing material,Cause the concern of healthy food industry. The isoflavones of one of soybean component, as having prevention of osteoporosis, relaxing moreThe bioactivator of the physiological functions such as term syndrome malaise symptoms and prevention of arterial sclerosis, is causing healthy foodThe concern of industry.
So soya-bean milk is becoming payes attention to the drink that functional consumer groups preferentially select. But because traditional soya-bean milk addsIt is residual that the soybean milk product that work production technology is produced has more bean dregs, makes a large number of nutrients having in bean dregsCannot be fully utilized. So had a strong impact on production efficiency and the utilization rate of bean product.
In order to improve the effective rate of utilization of black soya bean in soya-bean milk production process, people are attempting several different methods in recent years. ExampleIf No. 201080047166.9 disclosed technical schemes of Chinese patent application are to use black soya bean to grind and make after bakingThe production technology of full soya-bean milk. But these techniques are all first black soya bean to be toasted, and baking temperature is substantially all 120Between 160 DEG C, although the black soya bean after baking brings good abrasive characteristic, must cause black soya bean albumen simultaneouslyHeated denaturalization and the heat loss of thermal sensitivity nutriment, can not ensure the full effect utilization of nutritious black bean.
200910261200.1 mention in number Chinese patent application and No. 201110206888.0 Chinese patent applicationProcessing technology is all that skin of beancurd bean dregs are filtered and do not re-used.
At present, also do not occur realizing the production method of utilizing for the full effect of the nutrition of bean material, this is alsoOne of this area problem demanding prompt solution.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of manufacture method of soya-bean milk, by bean dregsIn add oily substance, solved and produced in traditional soya-bean milk manufacture method through the mode of mixing with slurries after grindingThe problem that waste material (skin of beancurd and bean dregs) can not utilize completely, and greatly improved the output of soya-bean milk.
The present invention also aims to provide a kind of manufacture method of the soyabean milk beverage based on above-mentioned manufacture method.
The present invention also aims to provide the soya-bean milk and the soyabean milk beverage that adopt above-mentioned manufacture method to manufacture.
For achieving the above object, the invention provides a kind of manufacture method of soya-bean milk, it comprise by soybean carry out defibrination itAfter the bean dregs that obtain and vegetable oil and/or functional grease mixed grinding prepare dregs of beans sauce, then with degassed quiet breastAfter slurries mix step.
According to specific embodiment of the invention scheme, preferably, the manufacture method of above-mentioned soya-bean milk comprises the following steps:
Utilize hot water that soybean is carried out on-line cleaning and precooked;
To grinding for the first time and obtain mixed serum with the soybean of precooking through on-line cleaning, then go out for the first timeEnzyme;
Mixed serum through the enzyme that goes out is for the first time carried out to screenings for the first time and separate, obtain slurries and bean dregs;
Slurries are carried out for the second time to screenings and separate, merge the bean dregs that twice screenings after separating obtains;
To the slurries that slurries after separating obtains for the second time enzyme and degassed that goes out for the second time;
Be combined the bean dregs that obtain and dry and pulverize, then grind for the second time, grinding in process for the second timeAdd vegetable oil and/or functional grease, obtain dregs of beans sauce;
Dregs of beans sauce is mixed with the slurries through degassed quiet breast, through homogeneous, cooling, obtain described soya-bean milk.
In the manufacture method of above-mentioned soya-bean milk, preferably, the soybean adopting is Northeast Africa's genetically engineered soybean, in soybeanProtein content between 38-42wt%, more preferably, the soybean adopting is that protein content is greater than the large of 40wt%Beans. In use, can carry out conventional selecting to soybean, with pick out full maturity not or rot largeBeans, preferably adopt this season non-transgenic soybean, after selecting tower, selecting order and look choosing, select granular size at 4-5Object soybean.
In the manufacture method of above-mentioned soya-bean milk, in on-line cleaning and pre-cooking process, the hot water that described on-line cleaning adoptsTemperature be 45-50 DEG C, the temperature of the adopted hot water of precooking is 90-92 DEG C, on-line cleaning and pre-cooking process timeBetween be 30-60 second; On-line cleaning process can adopt on-line cleaning device to carry out, and can wash away greatly by on-line cleaningBeans with impurity. Content of starch in soybean is higher, and the temperature and time of precooking by control can make the paste of starchChange more thorough, thereby promote the rate that draws and the mouthfeel of slurries.
In the manufacture method of above-mentioned soya-bean milk, preferably, the pH value of the hot water that on-line cleaning adopts is 6.6-8.0,Can be by adding target quantum of output (being the amount of the soya-bean milk of final output) 0-0.05wt% in the hot water of using in on-line cleaningSodium bicarbonate solution control.
In the manufacture method of above-mentioned soya-bean milk, preferably, the vegetable oil adopting comprises non-transgenic soybean oil, cornThe group of one or more in oil, peanut oil, sunflower oil, rice oil, olive oil, maize germ oil and walnut oilClose; The functional grease adopting comprises one or more the combination in deep sea fish oil, algae oil and phosphatide. MixingTime, both can adopt separately vegetable oil or functional grease, also can the two mix use.
In the manufacture method of above-mentioned soya-bean milk, preferably, the fat content of the dregs of beans sauce preparing is 30-40wt%.The fat content of dregs of beans sauce can add vegetable oil and/or functional grease and bean dregs (after preferably drying) by controlRatio adjust.
In the manufacture method of above-mentioned soya-bean milk, by make soybean and water on-line mixing and grind, degassed, can makeThe beany flavor that bean material is intrinsic and herbaceous taste or " stench " taste are removed to greatest extent. Preferably, degassedTemperature control is 75-85 DEG C, and degassed pressure control is-0.3 to-0.8bar.
In the manufacture method of above-mentioned soya-bean milk, preferably, the temperature of the enzyme that goes out is for the first time 75-85 DEG C, and the time is 60-80Second; The temperature of enzyme of going out is for the second time 120-125 DEG C, and the time is 80-180 second.
In the manufacture method of above-mentioned soya-bean milk, preferably, the temperature when being combined the bean dregs that obtain and drying is 50-60DEG C, more preferably adopt the mode of hot-air seasoning.
In the manufacture method of above-mentioned soya-bean milk, preferably, described homogeneous is for the first time one-level homogeneous, and the pressure of homogeneous is300-400bar。
In the manufacture method of above-mentioned soya-bean milk, preferably, described homogeneous for the second time comprises two-stage homogeneous, the pressure of homogeneousFor first class pressure 200-250bar, secondary pressure 40-50bar; Superhigh temperature disinfecting machine is all with homogenizer, therefore,Homogeneous can carry out in UHTS for the second time.
In the manufacture method of above-mentioned soya-bean milk, preferably, the temperature of sterilizing is 137-150 DEG C, and the time is 4-6 second.
In the manufacture method of above-mentioned soya-bean milk, grind for twice and all can adopt common equipment to carry out, so that by soybean, beansUltra-fine grain is made in sizing, preferably, comprises vacuum corase grind and vacuum fine for soybean grind (grinding for the first time)Grind two steps, vacuum corase grind is that soybean is ground into the powder of particle diameter more than 100 orders, and vacuum fine grinding is by process vacuumThe soybean (powder) of corase grind further grinds the powder of finished product grain size more than 200 orders, and vacuum is to grinding journey in additionDegree is impact not, by adopting vacuum environment can reduce the contact preventing soya-bean milk oxidation of oxygen and soya-bean milk, avoids oxidationProduct special flavour mouthfeel is impacted. Grind (grinding for the second time) for bean dregs comprises corase grind and fine gtinding, thickMill is that bean dregs are ground into particle diameter is powder more than 80 orders, is will be through the beans of corase grind for the fine gtinding of bean dregsThe powder of 200 mesh sieve percent of pass more than 99% made in sizing. The pH of the water adopting in corase grind, fine grinding processValue can control bit 6.6-8.0, can control by the sodium bicarbonate solution that adds target quantum of output 0-0.05wt%.
The present invention also provides a kind of manufacture method of soyabean milk beverage, and wherein, the method comprises the following steps:
Manufacture method manufacture according to soya-bean milk obtains soya-bean milk;
Soya-bean milk is mixed with water, thickener, emulsifying agent, then through homogeneous, sterilization treatment for the third time, described in obtainingSoyabean milk beverage, preferably adds additive.
In the manufacture method of above-mentioned soyabean milk beverage, preferably, homogeneous comprises two-stage homogeneous for the third time, the pressure of homogeneousFor: first class pressure 200-250bar, secondary pressure 40-50bar. Superhigh temperature disinfecting machine is all with homogenizer, therefore,Homogeneous can carry out in UHTS for the third time.
In the manufacture method of above-mentioned soyabean milk beverage, preferably, the temperature of sterilizing is 137-150 DEG C, the time of sterilizingFor 4-6 second.
In the manufacture method of above-mentioned soyabean milk beverage, preferably, the thickener adopting comprise gellan gum, carragheen,The combination of one or more in microcrystalline cellulose, xanthans, sodium carboxymethylcellulose; The emulsifying agent adopting comprisesGlycerin monostearate, sucrose fatty ester, stearoyl lactate, diacetyl tartarate list double glyceride, polyglycereolThe combination of one or more in fatty acid ester, the sour sodium of junket unit, lecithin, the water adopting is according to finished product protein contentInterpolation is calculated in requirement.
According to specific embodiment of the invention scheme, if produce with differently flavoured soya-bean milk (for example coffee soya-bean milk, smearTea soya-bean milk, fruit aroma soya-bean milk), can in blend step, add the additives such as corresponding concentrated material. If produce bandThere are all types of soya-bean milk (for example adding fish oil soya-bean milk, strengthening lecithin soya-bean milk etc.) of the functional component of grease, canIn the fine gtinding step of preparing dregs of beans sauce, amount is added corresponding additive on demand.
The present invention also provides a kind of soya-bean milk, and it is to be obtained by the manufacture method manufacture of above-mentioned soya-bean milk; Preferably, shouldTotal solids content >=the 4.0g/100g of soya-bean milk, protein content >=2.0g/100g, fat content >=0.8g/100g.
The present invention also provides a kind of soyabean milk beverage, and it is to be obtained by the manufacture method manufacture of above-mentioned soyabean milk beverage; ExcellentSelection of land, the total solids content >=2.0g/100g in this soyabean milk beverage, protein content >=1.0g/100g, fat content >=0.4g/100g。
The manufacture method of soya-bean milk provided by the invention is the soya-bean milk manufacture method that a kind of full effect is utilized soybean (soya bean) nutrition,Soya-bean milk prepared by the method has the nutrition of full bean material, and has fine and smooth mouthfeel, and by utilize bean dregs withThe mode of vegetable oil mixed grinding, efficiently solves the waste material (skin of beancurd and bean dregs) producing in traditional soya-bean milk manufacture methodThe problem that can not utilize completely, and greatly improved the output of soya-bean milk, simultaneously functional grease be added on full effect utilizationWhen soybean nutritional, also strengthen targetedly the functional characteristic of soya-bean milk.
Brief description of the drawings
The preparation method's of the full soya-bean milk that Fig. 1 provides for embodiment 1 schematic flow sheet;
The preparation method's of the full soyabean milk beverage that Fig. 2 provides for embodiment 2 schematic flow sheet.
Detailed description of the invention
Understand for technical characterictic of the present invention, object and beneficial effect being had more clearly, existing to skill of the present inventionArt scheme is carried out following detailed description, but can not be interpreted as restriction that can practical range of the present invention.
Embodiment 1
The present embodiment provides a kind of preparation method of full soya-bean milk, and its flow process as shown in Figure 1, specifically comprises the steps:
1, choose this season non-transgenic soybean by after selecting tower, selecting order and look choosing, select granular size at 4-5 orderBetween soybean as raw material.
2, use the hot water of 45-50 DEG C and by online pipeline, soybean carried out the on-line cleaning of 30 seconds, carrying outLine uses the hot water of 90-92 DEG C to carry out 5 seconds precooking to soybean after cleaning, and accounts for target output by adding onlineThe pH value of water for cleaning and the water of precooking is controlled at respectively 7.0-7.5 by the method for the sodium bicarbonate solution of 0.05wt%.
3, after cleaning, soybean is separated with rinse water, then add defibrination water to carry out defibrination to soybean (to comprise vacuumCorase grind and vacuum are refined), the water that defibrination adopts is also by adding the method for 0.05% sodium bicarbonate solution by pH valueBe controlled at 7.0-7.5, obtain mixed serum;
Wherein, the temperature of defibrination is controlled at 75-85 DEG C, the product cut size after vacuum corase grind more than 100 orders, vacuumProduct cut size after fine grinding is more than 200 orders.
4,, after defibrination, can make mixed serum remain on to go out for the first time in pipeline enzyme, with stabilize proteins, killDead lipoxidase, the first temperature of going out enzyme is 75-85 DEG C, the time is controlled at 60-80 second.
5, separate for carry out screenings for the first time through the mixed serum after the enzyme that goes out for the first time, obtain slurries and bean dregs,Then slurries are carried out for the second time to screenings and separate, merge the bean dregs that twice screenings after separating obtains.
6, the slurries after screenings separation for the second time being gone out to enzyme for the second time with deactivation thermostable enzyme, is mainly trypsase,Temperature is 120 DEG C, and the time is 180 seconds, then carries out degassedly, and degassed temperature is 85 DEG C, and degassed pressure is-0.3bar,After degassed, make slurry enter mixing tank.
7, make bean dregs carry out, after drying and processing, entering pulverizer and tentatively pulverizing, then through the hot blast of 50-60 DEG CRoughly grind, fine gtinding, by with the walnut oil that adds proper proportion, make the dregs of beans sauce of fat content 40%.
8, in mixing tank, slurries, dregs of beans sauce and other raw materials are mixed, through homogenizer (homogenizer settingFor first class pressure 400bar) after homogeneous through UHTS (UHTS comprises homogeneous one time, i.e. homogeneous for the second time,Homogeneous comprises two-stage homogeneous for the second time, and the pressure of homogeneous is first class pressure 250bar, secondary pressure 50bar; Superhigh temperatureThe temperature of sterilizing is 140 DEG C, and the time is 4 seconds) make full soya-bean milk.
The composition of raw materials of the full soya-bean milk that the present embodiment provides is as follows: (in one ton)
The finished product index of full soya-bean milk prepared by the present embodiment: protein content >=3.0%; Fat content >=2.0%; Total solidShape thing content >=5.0%.
Embodiment 2
The present embodiment provides a kind of full soyabean milk beverage, and as shown in Figure 2, it prepares by following steps its flow process:
Prepare full soya-bean milk according to the step of embodiment 1, composition of raw materials is different from embodiment 1;
That carries out respective additive and pure water according to the concrete composition of raw materials of product adds that (pure water is according to finished product protein contentCalculate interpolation), mix after homogeneous and carry out ultra high temperature sterilization, this ultra high temperature sterilization comprises homogeneous one time, the 3rdInferior homogeneous, homogeneous comprises two-stage homogeneous for the third time, the pressure of homogeneous is first class pressure 200bar, secondary pressure 40bar;Sterilization temperature is 140 DEG C, and sterilizing time is 5 seconds, obtains full soyabean milk beverage;
Product after sterilization is packed.
The composition of raw materials of the full soyabean milk beverage that the present embodiment provides is as follows: (in one ton)
The finished product index of full soyabean milk beverage prepared by the present embodiment: protein content >=1.5%; Fat content >=1.0%;Total solids content >=2.0%.
Comparative example 1
This comparative example provides a kind of soybean milk product, and it is a kind of soybean milk product that does not add vegetable fat defibrination, exceptIn step 7, do not add outside walnut oil, other preparation processes are with embodiment 1.
The composition of raw materials of this soybean milk product is as follows: (in one ton)
The finished product index of this soybean milk product: protein content >=2.3%; Fat content >=1.4%; Total solids content >=4.0％。
Products taste and local flavor are tasted experiment
Get the product of embodiment 1,2 and comparative example 1 as sample, carry out taste flavor and taste experiment. Taste peopleNumber is totally 200 people (18-28 year each 100 people of masculinity and femininity), product and the contrast to embodiment 1,2 respectivelyThe product of example 1 is tasted (taste sample and be the fresh sample that in a week, production obtains), adopts blank markingSystem, 20 points of every full marks, mark height represents effective, and to whether liking product degree to carry out overall assessment.
Experimental result is recorded in table 1.
Table 1
| Embodiment 1 | Embodiment 2 | Comparative example 1 | |
| Mouthfeel smoothness | 17.5 points | 18.5 points | 17.5 points |
| Local flavor | 17.5 points | 18 points | 17.5 points |
| Nutrition | 19 points | 18 points | 19 points |
| Like | 191 people | 183 people | 191 people |
| Generally | 9 people | 16 people | 9 people |
| Do not like | 0 people | 1 people | 0 people |
Can find out from the result of this experiment, all in all, the product of embodiments of the invention is at the smooth degree of mouthfeel, windIn taste and nutrition, obtain liking of most people.
Product stability test experiments
Place at normal temperature (18-25 DEG C of left and right) taking the product of embodiment 1,2 and comparative example 1 as test sample, 37 DEG CUnder oven conditions, leave standstill and observe, by the distribution situation to product and precipitation capacity, the stability of product is analyzed.
(1) visual observations method is: product sterile filling is in the pilot scale of 250ml Germany SCHOTTDURAN glassIn bottle, leave standstill and place. Under static condition, see through the whole and part state in vial visual observations product, mainFocus on the following aspects of product: whether structural state has layering, liquid level whether whether to have in bleed phenomenon, productThere are gel and caking phenomenon.
(2) fat floating detection method is: product sterile filling, in the colorimetric cylinder of 100ml, leaves standstill and places. ?The ruler that is 0.5mm across vial wall by precision under static condition is measured the fat deposit thickness of milk surface white,When reading, sight is looked squarely. Specific experiment result is as following table 2 and table 3.
Observed result (18-25 DEG C, 240 days) under table 2 normal temperature
Observed result (36-38 DEG C, 60 days) at table 337 DEG C
Investigating result from above stability experiment can find out: utilize the product of embodiment 1,2 to preserve 6 months at normal temperatureWith 37 DEG C to place after 2 months structural state even, only have a small amount of fat floating and albumen precipitation phenomenon, with comparative example1 product is compared, and product stability of the present invention is better, and shelf life is longer.
Claims (16)
1. a manufacture method for soya-bean milk, it comprise by soybean carry out the bean dregs that obtain after defibrination and vegetable oil with/Or functional grease mixed grinding prepares dregs of beans sauce, then with degassed after the slurries step of mixing.
2. manufacture method according to claim 1, wherein, this manufacture method comprises the following steps:
Utilize hot water that soybean is carried out on-line cleaning and precooked;
To grinding for the first time and obtain mixed serum with the soybean of precooking through on-line cleaning, then go out for the first timeEnzyme;
Mixed serum through the enzyme that goes out is for the first time carried out to screenings for the first time and separate, obtain slurries and bean dregs;
Slurries are carried out for the second time to screenings and separate, merge the bean dregs that twice screenings after separating obtains;
To the slurries that slurries after separating obtains for the second time enzyme and degassed that goes out for the second time;
Be combined the bean dregs that obtain and dry and pulverize, then grind for the second time, grinding in process for the second timeAdd vegetable oil and/or functional grease, obtain dregs of beans sauce;
The slurries that dregs of beans sauce is degassed with process mix, through homogeneous, cooling, homogeneous, sterilizing for the second time for the first time,Obtain described soya-bean milk.
3. manufacture method according to claim 2, wherein, described soybean is Northeast Africa's genetically engineered soybean, largeProtein content in beans is 38-42wt%, and preferably, described soybean is the soybean that protein content is greater than 40wt%.
4. manufacture method according to claim 2, wherein, in on-line cleaning and pre-cooking process, described onlineThe temperature of cleaning the hot water adopting is 45-50 DEG C, and the temperature of the adopted hot water of precooking is 90-92 DEG C, clear onlineThe time of washing and precook is 30-60 second; Preferably, the pH value of described hot water is 6.6-8.0.
5. manufacture method according to claim 1 and 2, wherein, described vegetable oil comprises non-transgenic soybeanA kind of in oil, corn oil, peanut oil, sunflower oil, rice oil, olive oil, maize germ oil and walnut oil orSeveral combinations; Described functional grease comprises one or more in deep sea fish oil, algae oil, phytosterol and phosphatideCombination.
6. manufacture method according to claim 1 and 2, wherein, the fat content of described dregs of beans sauce is30-40wt％。
7. manufacture method according to claim 2, wherein, described degassed temperature control is 75-85 DEG C, de-The pressure control of gas is-0.3 to-0.8bar.
8. manufacture method according to claim 2, wherein, the temperature of the described enzyme that goes out is for the first time 75-85 DEG C,Time is 60-80 second; The temperature of the described enzyme that goes out is for the second time 120-125 DEG C, and the time is 80-180 second.
9. manufacture method according to claim 2, wherein, the temperature when being combined the bean dregs that obtain and dryingDegree is 50-60 DEG C, preferably adopts the mode of hot-air seasoning.
10. manufacture method according to claim 2, wherein, described homogeneous is for the first time one-level homogeneous, homogeneousPressure be 300-400bar.
11. manufacture methods according to claim 2, wherein, described homogeneous for the second time comprises two-stage homogeneous, allThe pressure of matter is first class pressure 200-250bar, secondary pressure 40-50bar;
The temperature of described sterilizing is 137-150 DEG C, and the time is 4-6 second.
12. manufacture methods according to claim 2, wherein, described grinding for the first time comprises vacuum corase grind and trueEmpty fine grinding, described vacuum corase grind is that soybean is ground into particle diameter is powder more than 100 orders, described vacuum fine grinding be byGrinding into particle diameter through the soybean of vacuum corase grind is powder more than 200 orders;
Described grind for the second time comprise corase grind and fine gtinding, described corase grind be by bean dregs to grind into particle diameter be 80 orders withOn powder, described fine gtinding be will through corase grind bean dregs grind into the powder of 200 mesh sieve percent of pass more than 99%End.
The manufacture method of 13. 1 kinds of soyabean milk beverages, wherein, the method comprises the following steps:
Obtain soya-bean milk according to the manufacture method manufacture described in claim 1-12 any one;
Soya-bean milk is mixed with water, thickener, emulsifying agent, then through homogeneous, sterilization treatment for the third time, described in obtainingSoyabean milk beverage, preferably adds additive;
Preferably, described homogeneous for the third time comprises two-stage homogeneous, and the pressure of homogeneous is first class pressure 200-250bar, twoStage pressure 40-50bar.
14. manufacture methods according to claim 13, wherein, the temperature of described sterilizing is 137-150 DEG C, timeBetween be 4-6 second.
15. 1 kinds of soya-bean milk, it is to be obtained by the manufacture method manufacture described in claim 1-12 any one; PreferablyGround, the total solids content >=4.0g/100g of this soya-bean milk, protein content >=2.0g/100g, fat content >=0.8g/100g.
16. 1 kinds of soyabean milk beverages, it is to be obtained by the manufacture method manufacture described in claim 13 or 14; PreferablyGround, the total solids content >=2.0g/100g in described soyabean milk beverage, protein content >=1.0g/100g, fat content >=0.4g/100g。
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| CN107410511A (en) * | 2017-07-28 | 2017-12-01 | 阜阳欣荣食品有限公司 | A kind of preparation method of full powder soya-bean milk |
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| CN110731385A (en) * | 2018-07-20 | 2020-01-31 | 内蒙古伊利实业集团股份有限公司 | raw material soybean, its processing method and soybean milk prepared from the same |
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| CN107410511A (en) * | 2017-07-28 | 2017-12-01 | 阜阳欣荣食品有限公司 | A kind of preparation method of full powder soya-bean milk |
| CN107751390A (en) * | 2017-10-25 | 2018-03-06 | 上海海洋大学 | A kind of low sugar chick-pea soymilk preparation method |
| CN110731385A (en) * | 2018-07-20 | 2020-01-31 | 内蒙古伊利实业集团股份有限公司 | raw material soybean, its processing method and soybean milk prepared from the same |
| CN110731384A (en) * | 2018-07-20 | 2020-01-31 | 内蒙古伊利实业集团股份有限公司 | Peeling method of kinds of soybeans, raw material soybeans and soybean milk |
| CN111134326A (en) * | 2018-11-02 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Black bean extracting solution and preparation method thereof |
| CN111134195A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Preparation method of whole soybean milk by using high-pressure jet homogenization as main process |
| CN111134196A (en) * | 2018-11-06 | 2020-05-12 | 内蒙古伊利实业集团股份有限公司 | Whole-bean brown soybean milk and preparation method thereof |
| CN117065859A (en) * | 2023-03-31 | 2023-11-17 | 杭州九阳豆业有限公司 | Large-capacity commercial or industrial soybean milk machine, soybean milk manufacturing method and soybean milk |
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