Rushan Jinguo Food Co., Ltd , https://www.jinguofood.cn
1.1 Raw material processing Take high-quality soybeans with uniform pellets, no worms, no heat and mildew, and high protein content (protein content must reach 40% or more). Carefully clean and remove impurities, and then repeatedly wash with drinking water. Thoroughly remove them. Soybean body surface adsorption of sediment and foreign matter, so as not to affect the quality.
1.2 soaking refining soaking refining must grasp the time, temperature and moisture of soybean soaking, in the grinding, boiling, filtration and other processes in the reasonable control and regulation of the pH value, in order to improve the soy protein extraction rate. The specific method is: soak the soybeans in warm water at 14°C (the ratio of soybeans to water is 1:1.50) and soak for 8-10 hours. After soaking, soy beans are ground with 10 times the odorless water and finely ground. More than 80 mesh. After boiling the pulp, it needs to be filtered to minimize the protein residue in the soybean residue. The pH of soybean milk is adjusted to 6.50.
2 Drying, powdering, and removing tips
2.1 Drying, powdering Soybeans are first cooked at a temperature of 100°C for 45 minutes, then dried at 105°C for 10 minutes, and then the soybeans are placed in a peeling device to remove the epidermis. When the two cotyledons of soybeans are separated and slightly crushed, they are heated with warm water at 60° C., ground, filtered, and emulsified into a slurry, and then the dried soybean milk powder is obtained by spray drying.
2.2 Methods for removing maggots The activity of lipoxygenase is the main reason for soy odor produced in soy beverages. Therefore, the activity of the passivation of lipoxygenase can effectively prevent the smell of soya beans from being produced, and the method of heating can be used to remove the smell of soy milk. The soymilk powder to be obtained is placed at 95--98°C and the steam pressure is 2kg/cm2. The heating can be 2 to 3 minutes, and the temperature should be appropriately controlled when using the heat removal method to increase the protein dissolution rate, effectively remove the odor of the soybean meal, and improve the quality and texture of the soybean milk powder.
3 Emulsification instant and nutrient addition points When boiled, if soybean soybean phospholipid oil is added at a ratio of 0.30% of the weight of soybean milk, the surface expansion force of the protein can be eliminated to prevent the pan from overflowing when boiled, which is conducive to the formation of large loose particles. And to increase the wettability of soy flour, when it is dried (except for spray-dried instant soymilk particles), spraying a layer of phospholipid oil on 0.30% of the finished product can not only enhance the emulsifiability of soymilk powder, but also greatly Improve its instant performance and increase the nutritional value of instant soluble soybean milk powder.
To make milk powder
1 Selection of ingredients, soaking and pulping