1. Key points control of soy milk semi-finished product process
1.1 Selection of Raw Soybeans
Soybeans used for producing solidified soy milk should be of good quality, mature and intact, with high protein content, high extraction rate, and free of residual pesticides and antibiotics; Raw soybeans that are moldy, spoiled, or have a long storage period shall not be used for production.
1.2 Soaking of raw soybeans
The purpose of soybean soaking is to soften the tissue structure, improve the colloidal dispersion, facilitate the extraction of protein, and increase the protein recovery rate. Insufficient or excessive soaking will affect the quality of finished products. Adding appropriate amount of NaHCO3 during soaking can effectively soften the tissue structure, shorten the soaking time, and also have a significant effect on removing fishy smell. The determination of soaking degree is based on the fact that there is a small amount of foam on the water surface, the bean skin is tight, the hand rub is divided into half, and the central part is consistent with the edge color. 1.3 Crushing and Grinding of Raw Soybeans
After soybean crushing, it is advisable to use thermal grinding method (above 90 ℃) to grind the pulp to prevent the action of lipoxygenase under certain temperature, moisture content, and oxygen presence. In addition, blanching can also be performed before grinding to inactivate fat itch enzymes, but protein denaturation should be prevented to remove the bean odor to a large extent and ensure the final flavor of the product.
1.4 Separation and homogenization of pulp and slag
The soybean slurry needs to be separated from the pulp residue, and then homogenized at 60 ℃ and 18-25MPa for later use.
2. Quality requirements for fresh milk, whole milk powder, and sucrose
The fresh milk used for producing solidified soy milk should be fresh and high-quality milk, without colostrum; Acidity not exceeding 18 ° T; The total number of bacteria shall not exceed 500000/ml; Having the taste and aroma that fresh milk should have; No other odors. Whole milk powder must use low form milk powder made from high-quality cow's milk; Antibiotic test negative, physical and chemical bacteria meet the standards. Sucrose is required to be high-quality sand sugar, with all indicators meeting the standards.
3. Raw material pretreatment and blending
3.1 Preprocessing
Raw milk needs to be filtered and purified by a milk purifier before being mixed with soy milk.
Preparation of emulsion stabilizer: First, grind Span60 finely, then mix it with BE~2, monoglyceride, xanthan gum, CMC according to the formula, add 10 times the weight of sugar, and mix well. Mix 30-40 parts of 95 ℃~98 ℃ hot water with one part of emulsion stabilizer, sprinkle the stabilizer mixed with sugar while stirring, maintain the liquid temperature at 85 ℃~95 ℃, stir until dissolved, and set aside for later use.
Mix hawthorn fruit powder with 8-10 times hot water to make juice, filter and set aside.
Add an appropriate amount of fresh milk to the formula and grind it with a colloid mill before setting it aside. Dissolve and filter white sugar in hot milk at around 50 ℃ and set aside for later use.
3.2 Allocation
Mix the pre treated raw materials thoroughly, adjust the pH to 6.5-7.0 with organic acids or bases, and require a solid content of 15-16 ° Bx.
4. Homogenization
The prepared mixed raw materials are homogenized at 60 ℃ and 18-25Mpa conditions to refine their fat globules and other particles, improve the emulsification stability of soy milk, and maintain a uniform and stable state of the product with a delicate taste.
5 Sterilization, cooling, vacuum, deodorization
The mixture is usually sterilized by ultra-high temperature instantaneous sterilization at 130 ℃~140 ℃ for about 8 seconds to kill microorganisms in the mixture, inactivate natural inhibitors that have inhibitory effects on fermentation strains in the mixture, and ensure the normal growth and reproduction of lactic acid bacteria. The sterilized material is instantly cooled to 45 ℃ by vacuum flash evaporation, which helps to remove the bean odor and cooking odor generated during the sterilization process, and effectively prevents oxygen absorption during the cooling process, preparing for the next process.
6. Vaccination and filling
Stir the fermenting agent thoroughly until the curd state is completely destroyed, dilute it with the treated mixture or sterile water, filter it, and then add it to the balanced milk tank and stir well, so that the bacteria can fully contact the mixture. The thoroughly mixed mixture after vaccination should be immediately poured into the sales container. During operation, the weight should be accurate and uniform, the speed should be fast, and the time should be short, so that the temperature of the raw milk is basically maintained at around 42 ℃.
7. Fermentation cultivation
The pre infused soy milk should be immediately placed in a constant temperature chamber at 41 ℃~45 ℃ for cultivation. Due to various factors, the time for reaching the fermentation endpoint varies. Generally, it takes 3-4 hours. The fermentation status should be checked at all times within the fermentation endpoint time range in order to correctly determine the fermentation endpoint. If the fermentation endpoint is determined earlier, the soy milk tissue will be soft and tender, and the flavor will be poor; If it is too late, the acidity will be high, whey will precipitate, affecting the senses, and the flavor will also be poor. Practice has proven that the fermentation endpoint should be determined based on the following conditions: A、 Titration acidity 70 ° T~80 ° T;
B. PH<4.6; C、 There are a few water marks on the surface; D、 Tilting the packaging container causes the soy milk to become viscous.
During fermentation, the indoor temperature should be kept balanced to avoid mechanical vibration; Otherwise, it will affect the tissue state and cause whey precipitation.
8. Matured after cooling
The stable ratio of the product is: fermented curd 25%, sugar 5.5%, stabilizer 0.35%, spice 0.05%, natural juice 5-7%, and the rest is clean water. As soon as the fermentation endpoint is reached, the soy milk is sent to the cooling position for air cooling or direct cooling to around 10 ℃, and then placed in a cold storage at 2 ℃~7 ℃ for refrigeration and ripening. Generally, after 12 to 24 hours, the flavor compounds reach their peak. At this time, soy milk has a better flavor.

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