The Optimization Of Pulping Process By Soybean Milk Maker And The Quality Analysis Of Soybean Milk

Soy milk from soybeans after soaking ground, filtered, boiled together. In China, people have been eating soy milk for more than2,000years of history. Chinese people like to drink soy milk, not only because of its delicious and refreshing, mainly because soy milk is rich in nutrition, is the ages of nutritional drinks. With the development of science and technology, soy milk grinder make complex refining process becomes quick and easy. As people’s living standards improve, people’s quality of life is becoming more and more attention. Technology has brought us convenient and efficient at the same time can ensure the nutrition and safety of soy milk? How can we make full use of soy milk grinder, in order to drink a cup of delicious and nutritious soy milk in a short period of time has become an issue of concern.This article by orthogonal test, have researched the beans soak time, weight rations of water and beans, the heating time of three factors affect on soy milk protein content, protein yield, milk yield, established a good pulping process. And compare the quality of the new process with the other three common process soy milk, the main parameters of color, particle size, soluble protein content, amino acid composition, soluble solids content, reducing sugar, fat, trace element content. Finally, use of sensory evaluation in conjunction with the electronic nose to evaluate the taste of four kinds of soy milk, in addition, have a comparative study on the four soy milk shelf life. The main conclusions are as follows:1. By orthogonal test, we get the best of the process of the preparation of soy milk, Soak beans15h, weight rations of water and beans1100:100, boiling time8min.2. Heating and pressurizing the soy milk can make urea enzyme loss of activity, the Urea enzyme activity was weakly positive in wet beans milk and dried beans milk.3. Heating and pressurizing effect on the nutrient content in soybeans milk in very significant(P＜0.01). Heating can increase the content of nutrients of soy milk, pressure to reduce the content of some nutrients.4. Sensory evaluation of four soy milk, heated soy milk get the highest score, then the wet beans milk, dried beans milk, pressure milk. Pressure affect the flavor of soy milk.5. At room temperature23℃, the four kinds of soy milk shelf life of about8to10hours. At refrigerated4℃, the four kinds of soy milk shelf life of about24to30hours. Overall, heating soy milk shelf life of the shortest, then pressurized milk, then wet beans milk and dried beans soy milk. In this regard, we can recommend that consumers, soy milk heat treatment before drinking.