阅读说明：本技术 一种豆乳原浆及其制法和装置与包含该豆乳原浆的豆乳 (Soybean milk raw stock, preparation method and device thereof, and soybean milk containing soybean milk raw stock ) 是由 杜阳 孟蝶 黄福添 孙彦文 王彦平 樊启程 巴根纳 于 2019-11-29 设计创作，主要内容包括：本发明提供一种豆乳原浆及其制法和装置与包含该豆乳原浆的豆乳。该豆乳原浆制备方法采用熟浆工艺,包括将原料豆加水磨浆、熟化后得到的豆浆分流得第一部分豆浆和第二部分豆浆,第一部分豆浆超细磨浆使豆浆的颗粒度不超过150微米后射流粉碎得第一部分处理后豆浆,第二部分豆浆豆渣分离得第二部分处理后豆浆,第一部分处理后豆浆与第二部分处理后豆浆混合的步骤；以熟化后豆浆质量为100％计,第一部分豆浆占15-25％。使用该方法制得的豆乳原浆制备豆乳,所的豆乳不添加稳定剂即可具备与现有添加稳定剂产品相近似的优异稳定性能与口感,该方法尽可能提取原料豆中的营养物质使豆乳营养更丰富且所得豆乳产品具备“豆粉感”。(The invention provides soybean milk raw stock, a preparation method and a device thereof, and soybean milk containing the soybean milk raw stock. The preparation method of the soybean milk raw stock adopts a cooked soybean milk process, and comprises the steps of adding water into raw material soybeans, grinding the raw material soybeans into soybean milk, and performing curing to obtain soybean milk, shunting to obtain first part soybean milk and second part soybean milk, performing superfine grinding on the first part soybean milk to ensure that the granularity of the soybean milk is not more than 150 microns, performing jet flow crushing to obtain first part processed soybean milk, separating bean dregs of the second part soybean milk to obtain second part processed soybean milk, and mixing the first part processed soybean milk and the second part processed soybean milk; the first part of soybean milk accounts for 15-25% of the cooked soybean milk by taking the mass of the soybean milk as 100%. The soybean milk prepared from the soybean milk raw stock prepared by the method has excellent stability and taste similar to those of the existing product added with the stabilizer without adding the stabilizer, and the method extracts the nutrient substances in the raw material beans as far as possible so that the soybean milk is richer in nutrition and the obtained soybean milk product has bean flour taste.)

1. A preparation method of soybean milk primary pulp is carried out by a cooked pulp process, and comprises the steps of adding water into raw material beans, grinding and curing the raw material beans, shunting the obtained soybean milk to obtain a first part of soybean milk and a second part of soybean milk, carrying out superfine grinding on the first part of soybean milk to ensure that the granularity of the obtained soybean milk is not more than 150 microns, then carrying out jet flow crushing treatment to obtain first part of processed soybean milk, carrying out bean dreg separation on the second part of soybean milk to obtain second part of processed soybean milk, and then mixing the first part of processed soybean milk with the second part of processed soybean milk; wherein the first part of soybean milk accounts for 15-25% of the total mass of the soybean milk obtained after aging as 100%.

2. The preparation method according to claim 1, wherein the preparation method specifically comprises:

1) adding water and grinding into slurry: adding water into raw material beans and grinding the raw material beans into thick liquid;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) to inactivate a protease inhibitor in the soybean milk; fully contacting the nutrient substances in the soybeans with water in the soybean milk curing process, and extracting the nutrient substances to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the aged soybean milk as 100%;

4) treating the whole soybean milk: carrying out superfine grinding on the first part of soybean milk, and then carrying out jet flow crushing to obtain first part of processed soybean milk;

and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing to obtain the soybean milk raw stock.

3. The preparation method according to claim 1 or 2, wherein the particle size of the first partially processed soybean milk is not more than 51 μm; preferably 45-51 microns;

preferably, the granularity of the soybean milk obtained by performing superfine grinding on the first part of the soybean milk is 130-150 microns.

4. The production method according to claim 1 or 2,

the granularity of the soybean milk obtained by adding water into raw material beans and grinding the raw material beans into slurry is not more than 850 microns; preferably 650- & 850 microns.

5. The production method according to claim 1 or 2, wherein the raw material beans are dehulled soybeans; preferably, the raw material beans are ground with water in a ratio of raw material beans to water of 1:5 to 1: 6.

6. The preparation process as claimed in claim 1 or 2, wherein the pressure of the jet comminution is 1000-1400bar, preferably the temperature of the jet is 40-50 ℃.

7. The method according to claim 1 or 2, wherein the second portion of the soybean milk is subjected to the separation of the soybean dregs to obtain the soybean dregs, and the soybean dregs are subjected to the secondary protein extraction with water, and the obtained clear solution is used as the raw material soybean, and the water is added to the soybean milk to obtain the water for the grinding.

8. A raw soybean milk prepared by the preparation method of any one of claims 1 to 7;

preferably, the particle size of the soybean milk raw pulp is 20-25 microns, and the viscosity is 13-23 cp.

9. A system for preparing soymilk puree for carrying out the method for preparing soymilk puree according to any one of claims 1 to 7, wherein the system comprises: the device comprises a first pulping device, a curing device, a shunting device, an ultrafine pulping device, a jet mill, a bean dreg separation device and a homogenizing device;

the first pulping equipment is used for mixing raw material beans with water for pulping;

the slurry outlet of the pulping equipment is connected with the slurry inlet of the curing equipment, the slurry outlet of the curing equipment is connected with the slurry inlet of the shunting equipment, and the shunting equipment is respectively connected with the superfine pulping equipment and the bean dreg separation equipment, so that cured slurry enters the shunting equipment and is shunted into two parts, one part of slurry enters the superfine pulping equipment for pulping, and the other part of slurry enters the bean dreg separation equipment for bean dreg separation;

the slurry outlet of the superfine grinding equipment is connected with the jet mill;

the slurry outlet of the bean dreg separation equipment and the slurry outlet of the jet mill are both connected with the slurry inlet of the homogenizing equipment, so that the slurry after being treated by the jet mill and the slurry obtained after the bean dreg separation are mixed and then homogenized in the homogenizing equipment.

10. The system of claim 9, wherein the okara separation device comprises a primary separation device and a secondary separation device, the okara outlet of the primary separation device is connected with the material inlet of the secondary separation device, the slurry outlet of the primary separation device is connected with the slurry inlet of the homogenizing device so as to realize the connection of the slurry outlet of the okara separation device and the slurry inlet of the homogenizing device, the secondary separation device is additionally provided with a clear liquid inlet, the primary separation device is used for realizing the separation of okara, and the secondary separation device is used for realizing the secondary extraction of soybean protein in okara;

preferably, a slurry outlet of the secondary separation device is connected with a water inlet of the first refining equipment, so that clear liquid obtained by extracting the bean dregs enters the first refining equipment to be used as water for adding water into raw material beans for refining.

11. A soy milk wherein the ingredients of the soy milk comprise the soy milk puree of claim 8.

12. The soy milk as claimed in claim 11, wherein the ingredients of the soy milk do not contain a stabilizer.

13. The soymilk according to claim 11 or 12, wherein the ingredients of the soymilk consist of the soymilk puree according to claim 8, water and sugar; or consists of the soymilk puree, water, sugar and flavor ingredients according to claim 8.

Technical Field

The invention belongs to the field of soybean milk preparation, and particularly relates to soybean milk raw stock, a preparation method and a device thereof, and soybean milk containing the soybean milk raw stock.

Background

At present, the conventional process flow adopted for preparing the soybean milk comprises the following steps: soybean → soybean soaking → jordaning → enzyme deactivation → bean dregs separation → homogenization → cooling storage → batching → sterilization and filling.

The currently prepared soybean milk contains a stabilizer, however, based on the reasons that consumers prefer zero-added green food, cost is saved and the like, the development of the soybean milk without any stabilizer is needed.

The existing soybean milk preparation method and the existing soybean milk product have the following problems:

problem 1: in the existing production of the dreg-removed soybean milk raw pulp, 4 tons of soybean milk raw pulp (the protein content is 5.2%) can be produced per 1 ton of soybeans, 1.6 tons of soybean dregs are produced in the process, and about 30% of protein, abundant dietary fiber and other nutrient substances in the discharged soybean dregs are carried away.

Problem 2: the viscosity and the taste of the soybean milk are increased by using a stabilizer in the existing soybean milk products, and the conventional soybean milk products do not accord with the formulation concept of zero-added green food, so that the experience of consumers is influenced.

Problem 3: in the existing soybean milk preparation process, the enzyme deactivation process has high intensity, so that the protein in the soybean milk is easily subjected to thermal denaturation under the high-temperature condition, and the protein yield is influenced.

Disclosure of Invention

The invention aims to provide a preparation method of soymilk raw stock, which is used for preparing soymilk, can ensure that the prepared soymilk has excellent stability and taste similar to the existing product added with a stabilizer without adding a stabilizer, and aims to extract nutrient substances in raw material soybeans as much as possible so as to ensure that the soymilk has richer nutrition and the beany feeling of the obtained soymilk product.

In order to achieve the purpose, the invention provides a preparation method of soybean milk primary pulp, which adopts a cooked pulp process and specifically comprises the steps of adding water into raw material beans, grinding the raw material beans into pulp, curing the pulp to obtain soybean milk, dividing the soybean milk to obtain a first part of soybean milk and a second part of soybean milk, and performing superfine grinding on the first part of soybean milk to obtain the soybean milk with granularity not more than the granularity of the soybean milk150Carrying out jet flow crushing treatment after micron size to obtain a first part of treated soybean milk, carrying out bean dreg separation on a second part of soybean milk to obtain a second part of treated soybean milk, and then mixing the first part of treated soybean milk and the second part of treated soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the soybean milk obtained after aging as 100%.

In the above preparation method of the raw soybean milk, preferably, the preparation method specifically comprises the following steps:

1) adding water and grinding into slurry: adding water into raw material beans and grinding the raw material beans into thick liquid;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) to inactivate a protease inhibitor in the soybean milk; fully contacting the nutrient substances in the soybeans with water in the soybean milk curing process, and extracting the nutrient substances to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the aged soybean milk as 100%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity not more than 150 microns, and performing jet flow crushing to obtain first part of processed soybean milk;

and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing to obtain the soybean milk raw stock.

In the above method for preparing raw soybean milk, preferably, the raw soybean is dehulled soybean.

In the above method for preparing raw soybean milk, preferably, the particle size (i.e. particle size, the size of particle size in the present invention is the size of particle size) of the soybean milk obtained by grinding raw soybean with water is not more than 850 μm; more preferably 650-850 microns.

In the above method for preparing soybean milk puree, the ratio of raw material beans to water in the water-added grinding of raw material beans is preferably 1:5 to 1:6, more preferably 1: 6.

In the above method for preparing the raw soybean milk, preferably, the particle size of the soybean milk obtained by performing the ultra-fine grinding on the first part of the soybean milk is 130-150 μm.

In the above method for preparing soybean milk puree, preferably, the particle size of the first partially processed soybean milk is not more than 51 μm; more preferably 45-51 microns.

In the preparation method of the soybean milk raw stock, the pressure of jet flow crushing is preferably 1000-1400 bar. The jet milling treatment may be carried out using a jet mill. During jet flow crushing, multiphase flow containing solid particles or liquid drops to be refined is led into a high-pressure micro-channel, jet flow generating cavitation effect is subjected to opposite jet impact and oscillation, and comprehensive high-density energy generated by cavitation and impact is utilized to efficiently homogenize, emulsify and crush the multiphase flow. In a specific embodiment, the jet mill is used for carrying out jet crushing on the soybean milk obtained after the superfine grinding under the pressure of 1000-1400bar, and the granularity of the soybean milk obtained after the jet crushing treatment is about 45-51 microns.

In the preparation method of the soybean milk puree, the temperature of the jet flow is preferably 40-50 ℃.

In a specific embodiment, preferably, the preparation method of the raw soybean milk comprises the following steps:

1) adding water and grinding into slurry: adding water into raw material beans (such as peeled soybeans) for grinding to obtain soybean milk with particle size of not more than 850 microns (preferably 650 and 850 microns);

2) curing the soybean milk: aging the soybean milk to inactivate protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the aged soybean milk as 100%;

4) treating the whole soybean milk: the granularity of the soybean milk obtained by performing superfine grinding on the first part of soybean milk is not more than 150 microns (preferably 130-150 microns), and then performing jet flow crushing (the jet flow temperature is preferably 40-50 ℃) under the conditions of 1000-1400-bar to obtain the first part of processed soybean milk; wherein the particle size of the first treated soybean milk is not more than 51 microns (preferably 45-51 microns);

and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing to obtain the soybean milk raw stock. The homogenization treatment makes the granularity of the material more uniform and finer, and the granularity of the soybean milk primary pulp obtained after the homogenization treatment is usually not higher than 25 microns (preferably 20-25 microns).

In the above method for preparing soybean milk puree, preferably, the soybean dregs obtained by separating the second part of soybean milk are added with water for secondary protein extraction, and the obtained clear liquid is used as raw material soybean, and water is added for grinding. The extraction and utilization of the bean dregs are favorable for improving the yield of the protein.

In the preparation method of the soybean milk raw stock, the raw material beans can be raw material beans which are not soaked or raw material beans which are soaked; the soybean milk can be cured by adopting a conventional curing mode, such as steam direct-injection enzyme deactivation; the bean dregs can be separated by adopting a conventional bean dregs separation mode, and the content of sediments is controlled not to exceed 2 percent in the bean dregs separation under the common condition. The homogenization treatment after mixing the first partially treated soymilk and the second partially treated soymilk can be carried out in a conventional homogenization manner, for example, at the conditions of 350-400bar and 70-75 ℃.

The soybean milk raw stock prepared by the preparation method of the soybean milk raw stock can be cooled to 4-8 ℃ by a cooling system and temporarily stored for later use.

The invention also provides the soybean milk raw stock prepared by the preparation method of the soybean milk raw stock, and preferably, the soybean milk raw stock has the granularity of 20-25 microns and the viscosity of 13-23 cp.

The invention also provides the soybean milk, and the ingredients of the soybean milk comprise the soybean milk raw stock.

In the above-mentioned soybean milk, preferably, the ingredients of the soybean milk do not contain a stabilizer.

In the soybean milk, preferably, the ingredients of the soybean milk consist of the soybean milk puree, water and sugar or consist of the soybean milk puree, water, sugar and flavor ingredients. When the soybean milk ingredient does not contain the flavor ingredient, the soybean milk is the original soybean milk. The selection of the flavor ingredients is determined according to the taste of the soybean milk; for example, the soy milk obtained when the flavor ingredient selects the matcha flavor ingredient is matcha soy milk, the soy milk obtained when the flavor ingredient selects the corn flavor ingredient is corn soy milk, the soy milk obtained when the flavor ingredient selects the peanut flavor ingredient is peanut soy milk, and the soy milk obtained when the flavor ingredient selects the black bean and black sesame flavor ingredient is black bean and black sesame soy milk. In a specific embodiment, the ingredient sugar in the original soybean milk accounts for 30-50 per mill of the total mass of the ingredients, and the soybean milk primary pulp accounts for 55-62% of the total mass of the ingredients. The soybean milk formula realizes that the soybean milk has better viscosity and finer granularity under the environment-friendly and additive-free condition, and shows excellent stability.

The soybean milk is preferably prepared by the following soybean milk preparation method:

A. mixing a part of the ingredient water with other ingredients except the soybean milk raw stock to carry out material dissolving treatment to obtain a feed liquid;

B. and mixing the feed liquid with the raw soybean milk and the rest of the auxiliary water to obtain a semi-finished soybean milk product, and homogenizing and sterilizing the semi-finished soybean milk product to obtain the soybean milk.

In the above method for preparing soybean milk, a part of the ingredient water in step a preferably accounts for 15-20% of the total mass of all ingredients. The temperature of the sterilization treatment in step B is preferably 139-141 ℃, and the time is preferably 6S.

In the preparation method of the soybean milk, the prepared soybean milk can be subjected to subsequent filling and other steps after being cooled.

The invention also provides a system for preparing the soybean milk raw stock, which is used for realizing the preparation method of the soybean milk raw stock, wherein the system comprises the following components: the device comprises a first pulping device, a curing device, a shunting device, an ultrafine pulping device, a jet mill, a bean dreg separation device and a homogenizing device;

the first pulping equipment is used for mixing raw material beans with water for pulping;

the slurry outlet of the pulping equipment is connected with the slurry inlet of the curing equipment, the slurry outlet of the curing equipment is connected with the slurry inlet of the shunting equipment, and the shunting equipment is respectively connected with the superfine pulping equipment and the bean dreg separation equipment, so that cured slurry enters the shunting equipment and is shunted into two parts, one part of slurry enters the superfine pulping equipment for pulping, and the other part of slurry enters the bean dreg separation equipment for bean dreg separation.

The slurry outlet of the superfine grinding equipment is connected with the jet mill;

the slurry outlet of the bean dreg separation equipment and the slurry outlet of the jet mill are both connected with the slurry inlet of the homogenizing equipment, so that the slurry after being treated by the jet mill and the slurry obtained after the bean dreg separation are mixed and then homogenized in the homogenizing equipment.

In the above system for preparing raw soybean milk, preferably, the first refining device can realize that the granularity of the soybean milk obtained after refining by using the device is not more than 850 microns (preferably 650-850 microns).

In the above system for preparing raw soybean milk, preferably, the ultra-fine grinding device can realize that the particle size of the soybean milk flowing out of the slurry outlet of the device is not more than 150 microns (preferably 130-150 microns).

In the system for preparing the raw soybean milk, preferably, the jet mill can realize homogenization treatment under the conditions of 1000-1400 bar; more preferably, the jet mill can realize that the particle size of the soybean milk obtained after jet crushing under the conditions of 1000-1400bar is not more than 51 microns (preferably 45-51 microns).

In the above system for preparing soymilk raw slurry, preferably, the soymilk separating equipment comprises a primary separating device and a secondary separating device, the soymilk outlet of the primary separating device is connected with the material inlet of the secondary separating device, the soymilk outlet of the primary separating device is connected with the soymilk inlet of the homogenizing device so as to realize that the soymilk outlet of the soymilk separating device is connected with the soymilk inlet of the homogenizing device, the secondary separating device is additionally provided with a clear liquid inlet, the primary separating device is used for realizing the separation of the soymilk, and the secondary separating device is used for realizing the secondary extraction of the soybean protein in the soymilk; more preferably, the slurry outlet of the secondary separation device is connected with the water inlet of the first refining equipment, so that clear liquid obtained by extracting the bean dregs enters the first refining equipment to be used as water for adding water for refining raw material beans.

The invention starts from the production of the non-additive soybean milk, and firstly proposes that the non-additive of the stabilizer in the soybean milk product is realized through the superfine grinding and backfilling of partial whole soybeans. Compared with the prior art, the invention has the following advantages:

1. the raw soybean milk prepared by the preparation method of the raw soybean milk provided by the invention can achieve excellent stability and taste similar to those of soybean milk obtained by adding a stabilizer in the prior art without adding a stabilizer (such as gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose and mixed vegetable oil), so that the green and non-additive formula of the raw soybean milk product is realized, and the application experience of consumers is improved.

2. The soybean milk raw stock prepared by the preparation method of the soybean milk raw stock provided by the invention contains all nutritional ingredients of soybeans to a certain extent, and the product is healthier.

3. The preparation method of the soybean milk protoplasm improves the utilization rate of the bean dregs by deep processing of partial bean dregs, realizes the utilization of protein in the bean dregs, improves the protein yield, and improves the grinding efficiency of the existing soybean milk due to the improvement of the soybean milk protein.

4. The preparation method of the soybean milk raw stock adopts the cooked pulp preparation process, on one hand, nutrient substances in the soybeans are fully contacted with water, the nutrient substances are extracted to the maximum extent, and the soybean milk is richer in nutrition; on the other hand, the prepared soybean milk has a certain soybean powder feeling.

5. The technical scheme provided by the invention adopts a process combining superfine grinding and jet grinding, on one hand, the stability is improved by matching with partial bean dregs backfilling, and on the other hand, the soybean milk is more exquisite and smooth.

Drawings

Fig. 1 is a flow chart of a process for preparing soybean milk in example 2.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.

In a specific embodiment, the preparation method of the soybean milk provided by the invention is shown in fig. 1, and specifically comprises the following steps:

I. preparing soybean milk raw stock:

1) coarse grinding (i.e. adding water and grinding) of soybean: adding water into the peeled beans for grinding, wherein the granularity of the obtained soybean milk is not more than 850 microns (preferably 650-850 microns), and the mass ratio of the peeled beans to the water is preferably 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk; the first part of soybean milk accounts for 15-25% of the total mass of the aged soybean milk as 100%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity not more than 150 microns (preferably 130-150 microns), and performing jet flow crushing (jet flow temperature is preferably 40-50 ℃) under the conditions of 1000-1400bar to obtain first part of processed soybean milk; wherein the particle size of the first treated soybean milk is not more than 51 microns (preferably 45-51 microns);

and (3) treating the second part of soybean milk: separating bean dregs of the second part of soybean milk to obtain second part of processed soybean milk;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing to obtain the soybean milk raw stock. The particle size of the raw soybean milk obtained after homogenization treatment is usually not more than 25 microns (preferably 20-25 microns).

II. Preparing soybean milk:

6) and (4) cooling and storing: cooling the soybean milk raw stock to 4-8 ℃ by a cooling system for temporary storage for later use;

7) preparing materials: A. mixing a part of the ingredient water (the part of water accounts for 15-20% of the total mass of all ingredients) with other ingredients except the soybean milk raw stock to carry out material melting treatment to obtain a feed liquid; B. mixing the feed liquid with the raw soybean milk and the rest of the water to obtain semi-finished soybean milk;

8) and (3) sterilization and filling: and homogenizing the semi-finished product of the soybean milk, sterilizing at the high temperature of 139-141 ℃ for 6S to obtain the soybean milk, and cooling the soybean milk and filling for sale.

Example 1

The embodiment provides a system for preparing soybean milk primary pulp, wherein, this system includes: the soybean milk production device comprises a first soybean milk grinding device, a soybean milk curing device, a flow dividing device, an ultrafine milk grinding device, a jet mill, a bean dreg separation device and a homogenizing device;

the first pulping equipment is used for mixing raw material beans with water for pulping; the first grinding equipment can realize that the granularity of the soybean milk obtained after grinding by using the equipment is 650-850 microns;

the soybean milk curing equipment is a steam direct-injection enzyme deactivation device, a soybean milk outlet of the pulping equipment is connected with a soybean milk inlet of the soybean milk curing equipment, and a soybean milk outlet of the soybean milk curing equipment is connected with a soybean milk inlet of the shunting equipment;

the flow dividing equipment is respectively connected with the superfine grinding equipment and the bean dreg separation equipment, so that degassed slurry enters the flow dividing equipment to be divided into two parts, one part of the slurry enters the superfine grinding equipment to be ground into thick liquid, and the other part of the slurry enters the bean dreg separation equipment to be separated from bean dregs.

The slurry outlet of the superfine grinding equipment is connected with the jet mill; the superfine grinding equipment can realize that the granularity of the soybean milk flowing out of a pulp outlet of the superfine grinding equipment is 130-150 microns; the jet mill can realize that the granularity of the soybean milk obtained after jet crushing is carried out under the conditions of 1000-1400bar and 40-50 ℃ is 45-51 microns;

the bean dreg separation equipment comprises a primary separation device and a secondary separation device, wherein a bean dreg outlet of the primary separation device is connected with a material inlet of the secondary separation device, a clear liquid inlet is formed in the secondary separation device, the primary separation device is used for separating bean dregs, and the secondary separation device is used for performing secondary extraction on soybean protein in the bean dregs; the slurry outlet of the secondary separation device is connected with the water inlet of the first pulping equipment, so that clear liquid obtained by extracting bean dregs enters the first pulping equipment to be used as raw material beans and water for adding water and pulping;

the slurry outlet of the primary separation device in the bean dregs separation equipment and the slurry outlet of the jet mill are both connected with the slurry inlet of the homogenizing equipment, so that the slurry after being treated by the jet mill and the slurry obtained after the bean dregs are separated are mixed and then homogenized in the homogenizing equipment.

Example 2

This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding to obtain soybean milk with the granularity of 650 microns, wherein the mass ratio of the peeled beans to the water is 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; the total mass of the aged soybean milk is 100%, the first part of soybean milk accounts for 15%, and the second part of soybean milk accounts for 85%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 130 microns, and performing jet flow crushing on the soybean milk at 1400bar and 40 ℃ by using a jet flow grinder to obtain first part of processed soybean milk; wherein the granularity of the soybean milk after the first part of treatment is 45 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 400bar pressure and 75 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 20 microns, and the viscosity of the prepared soybean milk raw stock is 13 cp.

And cooling the prepared soybean milk raw stock to 4 ℃ by a cooling system for temporary storage for later use.

The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:

6) adding ingredient water (the temperature of the ingredient water is 15 ℃) which accounts for 15% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) using soybean milk raw stock accounting for 62% of the ingredient amount and the residual ingredient water required by the ingredients to fix the volume of the feed liquid to the ingredient amount to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 70 ℃ and 350bar, then carrying out ultra-high temperature sterilization treatment (sterilization condition temperature 139 ℃ and time 6S) to obtain the soybean milk, cooling the soybean milk, and filling to obtain the No. 1 soybean milk.

Example 3

This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding to obtain soybean milk with granularity of 850 microns, wherein the mass ratio of the peeled beans to the water is 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; the total mass of the aged soybean milk is 100%, the first part of soybean milk accounts for 25%, and the second part of soybean milk accounts for 75%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 140 microns, and performing jet flow crushing on the soybean milk by a jet flow grinder under the conditions of 1000bar and 50 ℃ to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 51 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 350bar pressure and 70 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 25 microns, and the viscosity of the prepared soybean milk raw stock is 23 cp.

And cooling the prepared soybean milk raw stock to 8 ℃ through a cooling system for temporary storage for later use.

The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:

6) adding ingredient water (the temperature of the ingredient water is 35 ℃) which accounts for 20% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) the raw soybean milk accounting for 55 percent of the ingredient amount and the residual ingredient water required by the ingredients are used for fixing the volume of the feed liquid to the ingredient amount to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 75 ℃ and 400bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 141 ℃, the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 2 soybean milk.

Example 4

This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1, by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding to obtain soybean milk with the granularity of 700 microns, wherein the mass ratio of the peeled beans to the water is 1: 5.5;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; the total mass of the aged soybean milk is 100%, the first part of soybean milk accounts for 20%, and the second part of soybean milk accounts for 80%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 135 microns, and performing jet flow crushing on the soybean milk at 1200bar and 45 ℃ by using a jet flow grinder to obtain first part of processed soybean milk; wherein the granularity of the soybean milk after the first part of treatment is 48 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 380bar pressure and 73 ℃ to obtain the soybean milk raw stock, wherein the particle size of the prepared soybean milk raw stock is 23 microns, and the viscosity of the prepared soybean milk raw stock is 19 cp.

And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.

The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:

6) adding ingredient water (the temperature of the ingredient water is 35 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) using soybean milk raw stock which is required by ingredients and accounts for 58 percent of the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredients to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 140 ℃, and the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the 3# soybean milk.

Comparative example 1

This comparative example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding to obtain soybean milk with granularity of 780 microns, wherein the mass ratio of the peeled beans to the water is 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; based on the total mass of the aged soybean milk as 100%, the first part of soybean milk accounts for 14%, and the second part of soybean milk accounts for 86%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 135 microns, and performing jet flow crushing on the soybean milk at 1100bar and 46 ℃ by using a jet flow grinder to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 44 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 360bar pressure and 71 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 22 microns.

And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.

The comparative example also provides a raw soy milk prepared by the following method:

6) adding ingredient water (the temperature of the ingredient water is 80 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 thousandths of the total mass of the ingredients and gellan gum which accounts for 0.15 thousandths of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) the raw soybean milk accounting for 55 percent of the ingredient amount and the residual ingredient water required by the ingredients are used for fixing the volume of the feed liquid to the ingredient amount to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 141 ℃, the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 4 soybean milk.

Comparative example 2

This comparative example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding the peeled beans into milk to obtain soybean milk with the granularity of 800 microns, wherein the mass ratio of the peeled beans to the water is 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; based on the total mass of the aged soybean milk as 100%, the first part of soybean milk accounts for 26%, and the second part of soybean milk accounts for 74%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 125 microns, and performing jet flow crushing on the soybean milk at 1350bar and 41 ℃ by using a jet flow grinder to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 46 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 400bar pressure and 74 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 24 microns.

And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.

The comparative example also provides a raw soy milk prepared by the following method:

6) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) the raw soybean milk accounting for 55 percent of the ingredient amount and the residual ingredient water required by the ingredients are used for fixing the volume of the feed liquid to the ingredient amount to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of soybean milk at 73 deg.C and 380bar, performing ultra-high temperature sterilization (sterilization condition temperature 141 deg.C and time 6S) to obtain the soybean milk, cooling, and packaging to obtain 5# soybean milk.

Comparative example 3

This example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 (wherein the splitting device, the fine soybean milling device are not activated) by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding to obtain soybean milk with the granularity of 700 microns, wherein the mass ratio of the peeled beans to the water is 1: 5.5;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) bean dreg separation: separating bean dregs of the cured soybean milk obtained in the step 2) through a primary separation device; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

4) homogenizing: and 3) homogenizing the soybean milk obtained after the bean dregs are separated at the pressure of 380bar and the temperature of 73 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 11 microns.

And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.

The embodiment also provides original-taste soybean milk, which is prepared by the following preparation method:

5) adding ingredient water (the temperature of the ingredient water is 35 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

6) using soybean milk raw stock which is 63 percent of the ingredient amount and is required by the ingredients and the residual ingredient water to fix the volume of the feed liquid to the ingredient amount to obtain a semi-finished product of the soybean milk; homogenizing the semi-finished product of the soybean milk at 73 ℃ and 380bar, then carrying out ultra-high temperature sterilization treatment (the sterilization condition temperature is 140 ℃, and the time is 6S) to obtain the soybean milk, and filling the cooled soybean milk to obtain the No. 6 soybean milk.

Comparative example 4

This comparative example provides a soy milk puree prepared using the system for preparing soy milk puree provided in example 1 by the following preparation method:

1) adding water and grinding into slurry: adding water into the peeled beans, and grinding the peeled beans into milk to obtain soybean milk with the granularity of 820 microns, wherein the mass ratio of the peeled beans to the water is 1: 6;

2) curing the soybean milk: curing the soybean milk obtained in the step 1) in a steam direct-injection enzyme deactivation mode to inactivate a protease inhibitor in the soybean milk; in the curing process, the nutrient substances in the soybeans are fully contacted with water, and the nutrient substances are extracted to the maximum extent;

3) shunting: dividing the cured soybean milk into a first part of soybean milk and a second part of soybean milk by a dividing device; based on the total mass of the aged soybean milk as 100%, the first part of soybean milk accounts for 31%, and the second part of soybean milk accounts for 69%;

4) treating the whole soybean milk: performing superfine grinding on the first part of soybean milk to obtain soybean milk with granularity of 149 microns, and performing jet flow crushing on the soybean milk at 1350bar and 41 ℃ by using a jet flow grinder to obtain first part of processed soybean milk; wherein the particle size of the first part of the treated soybean milk is 51 microns;

and (3) treating the second part of soybean milk: the second part of soybean milk enters a primary separation device to separate bean dregs to obtain second part of processed soybean milk; the bean dregs obtained by separation enter a secondary separation device and are added with water for secondary protein extraction, and the extracted clear liquid enters first pulping equipment as water for adding water and pulping raw material beans;

5) homogenizing: and mixing the first part of processed soybean milk and the second part of processed soybean milk, and homogenizing under 400bar pressure and 74 ℃ to obtain the soybean milk raw stock, wherein the granularity of the prepared soybean milk raw stock is 24 microns.

And cooling the prepared soybean milk raw stock to 6 ℃ through a cooling system for temporary storage for later use.

The comparative example also provides a raw soy milk prepared by the following method:

6) adding ingredient water (the temperature of the ingredient water is 20 ℃) which accounts for 18% of the total mass of the ingredients into material melting equipment, adding white granulated sugar which accounts for 35 per mill of the total mass of the ingredients, and preparing uniform and stable material liquid through high-shear material melting equipment;

7) the raw soybean milk accounting for 55 percent of the ingredient amount and the residual ingredient water required by the ingredients are used for fixing the volume of the feed liquid to the ingredient amount to obtain a semi-finished soybean milk product; homogenizing the semi-finished product of the soybean milk at 71 deg.C and 380bar, then performing ultra-high temperature sterilization treatment (sterilization condition temperature 141 deg.C and time 6S) to obtain the soybean milk, cooling the soybean milk, and packaging to obtain 7# soybean milk.

Experimental example 1

In order to enable part of bean dregs to be finely ground and backfilled to achieve the effect of replacing a stabilizer and develop sample taste from the taste of the soybean milk, four products which are numbered as an X1 product, an X2 product, an X3 product and an X4 product and are prepared by different processes are respectively poured into a taste cup to prepare taste samples, and each taste sample group comprises an X1 product taste sample, an X2 product taste sample, an X3 product taste sample and an X4 product taste sample; totally preparing 32 taste sample groups, and performing taste preference experimental sequencing on each sample in the 32 taste sample groups, wherein in each taste sample group, the product with the worst preference is divided into 1 point, the product with the best preference is sequentially increased, and the product with the best preference is divided into 4 points, and the result is detailed in the following table 1.

TABLE 1

Serial number	Sample name	Sample scoring	Remarks for note
				1	X1 product	78	Soybean milk prepared in comparative example 3
2	X2 product	94	Example 4 Soybean milk
				3	X3 product	86	Soybean milk prepared in comparative example 2
4	X4 product	62	Soybean milk prepared in comparative example 4

According to the taste preference test result, the concentration of the sample and the stability of the product are detected, and the details are shown in the following table 2.

TABLE 2

As can be seen from tables 1 and 2, the preference ranking of the soymilk with the viscosity in the range of 4-10cp is the first, and the stability of the sample is good, so the range of 4-10cp is taken as the product standard in the patent.

Experimental example 2

The viscosity, mouthfeel, protein yield and soluble dietary fiber results of the primary taste soybean milk provided in test examples 2 to 4 and comparative examples 1 to 2 are shown in table 3.

TABLE 3

The soybean milk products prepared in the embodiments 2 to 4 have good stability, fresh, fine and smooth mouthfeel, certain soybean powder feeling, higher protein yield which exceeds 70 percent and higher content of soluble dietary fiber.

The soybean milk products with other tastes, such as black beans and black sesame, can realize zero addition of the stabilizer of the soybean milk products through contribution of 15-25% of whole soybean protein, and endow the products with fresh, fine and smooth mouthfeel.