Soya Milk Manufacturing Process
Dec23, 2017
By Serena
Technological process:
Soybean, miscellaneous (peeling), soaking, hot blanching, hot grinding, extraction, separation, heat treatment and deodorization, high pressure homogenization, packaging, sterilization and finished products
Soya Milk Manufacturing Process:
(1) removing miscellaneous and peeling. Remove rotten stones and other impurities in soy beans, ensure the production of soybean pure and fresh, thin skin, large plump grain, clean and free of impurities. For large-scale production, there should be impurity removal equipment and soybean skin removing machine. Through mechanical screening, impurities in soybean can be removed, and then soybean will be transported to the next process by lifting machinery or raw material conveyor.
(2)soaking. Soaking can soften the cell tissue of soybeans to facilitate the extraction of effective components. Soaking water should be 3 times the weight of soybean raw material. As the water temperature and soaking time, when the water temperature is below 10 DEG C, soaking time at 10 to 12 hours; the water temperature at 10 ~ 25 C, the general soaking time in the 6 to 10 hours; can also be used to soak the heating way to shorten the time of soaking, but the water temperature is not higher than 60 DEG C.
In the soaking water, an appropriate amount of NaHCO3 can be added to shorten the soaking time, remove the pigment from soybean, increase the milk whiteness and improve the homogenization effect, and help to remove oligosaccharides and trypsin inhibitor, and improve the flavor of soybean milk.
(3) blanching and rinsing. Blanching with waste water or steam to passivate fat oxidase, reducing the smell of beans. Temperature control at 95~100 centigrade, time about 2~3 minutes is appropriate to ensure protein invariance and improve the extraction rate.
(4) hot mill extraction and separation. Using hot water above 80 centigrade, adding 0.25% of NaHCO3, the water amount is 8~10 times the dry weight of soybean. The slurry is pulping with a soya milk grinder to separate the slurry from the bean dregs.
(5) heat treatment and deodorization. Soy milk is sterilized by high temperature sterilizer. It can kill pathogenic bacteria and spoilage bacteria at 100~110 degree instant sterilization, destroy harmful factors, passivate lipoxygenase and urease and other ingredients, and achieve the effect of removing the smell of soy milk.
(6) high pressure homogenization. Under the pressure of 80 and 15~23 MPa, the material is homogenized to ensure the delicate taste of the soybean milk and improve the stability of the product.
(7) packing. The soybean milk was cooked at 80~100 C, then the bottle was bottled and pressed. At last, the temperature of 121 C was used for 30 minutes. After cooling, the product was finished.
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