How to make homemade instant soy milk powder, homemade instant soy milk powder

Preparation: 100 grams of soybeans, 100 grams of rice, 50 grams of white sesame seeds, 50 grams of black sesame seeds, 50 grams of black beans, 50 grams of peanuts.

1. First, cook the soybeans and black beans in the oven.

2. Then cook the peanuts.

3. Then fry the black and white sesame seeds separately.

4. Prepare fried beans and nuts.

5. Then, the rice should be cooked.

<>7. Turn on the grinding function, the machine will destroy the ingredients slightly.

How to make it: Milk production.

The soybeans are selected, impurities are removed, and soaked in 8 10 water for about 16 hours, and the soybeans can be soaked. The soaked soybeans are crushed with a stone mill with a fineness of 80 meshes, and the amount of water added is about 1:10.

Then the separation and slag removal are carried out to make soy milk. The quality of soaking and crushing is related to the extraction and pulping rate of protein.

Milling. 1) Adjust the pH value. Soy milk made from 1 10 grinding pulp has a natural pH value of about 1.

When the pH value of soybean milk, the dissolution of the main protein is the highest, which can reach 85%. Therefore, before boiling the pulp, use 10% sodium hydroxide (generally one kilogram of soy milk plus milliliters) to adjust the pH value of soy milk.

2) Boil the pulp. The boiling temperature and time directly affect the product quality, the temperature is 95 98, the time is 2 3 minutes, and the vapor pressure is 4 kg cm2. When the soy milk is heated to about 50, the soybean odor begins to appear, and 5ppm vitamin C sodium salt is added to accelerate the decomposition of the soy milk odor.

It is easy to produce a large number of bubbles when boiling the pulp, which is easy to overflow, and at the same time, it also brings difficulties to the concentrated spray, and it is necessary to add a defoamer. Adding soybean phospholipid oil according to the amount of finished product not only plays a role in defoaming, but also improves the instant solubility of the product.

3) Concentration. Due to the high viscosity of soymilk, it is difficult for the solid substance content of soymilk to exceed 15% in the process of concentrating soymilk. In the production of soybean flour, the concentrate dry matter content is the basis for granulation.

Reducing the viscosity of soymilk and increasing the dry matter content of soymilk during the concentration process are key issues. Therefore, it is necessary to find out the optimal working vapor pressure and vacuum degree of the concentration tank, so that the material can reach the appropriate concentration end point as soon as possible. Using a continuous concentration tank, the working steam pressure reaches kilogram cm2, the vacuum degree is 660 mm Hg, and the temperature is 48 50 is better.

When making light powder, sodium salt is added, and the solid content of concentrated soybean milk reaches 17%; When making sweet powder, add 30 40% sugar according to the finished powder, and the solids reach 21 22%. Sugar should be added in the early stage, such as adding sugar in the later stage is easy to increase the viscosity of soy milk. The addition of vitamin C sodium salt can increase the solids to 23%.

Thermal insulation can also stabilize the viscosity of thick soy milk, which is conducive to spraying, and the temperature should be kept at 55 60.

4) Spray. About 80% of the water in the thick soy milk will be removed in spray drying. Spray with a centrifugal sprayer, to grasp the spray temperature, when the air inlet temperature is about 145, the exhaust air temperature is 72 73 is appropriate.

Generally, the exhaust temperature is controlled by changing the flow rate of thick soybean milk, and the exhaust temperature can neither be too high nor too low, and it can be considered that the moisture of the product is a reaction of the exhaust temperature. If the temperature is too low, the moisture of the product is large, and if it is too high, the outer layer of the droplet particles will dry quickly, so that the surface of the particles will harden.

5) Spray soy phospholipid oil. Soybean flour made from full-fat soybeans contains fat, and at the same time, the surface of soybean flour particles also contains a small amount of fat, because the hydrophobicity of fat affects the dissolution rate of soybean flour in water, if a layer of phospholipids that are both hydrophilic and lipophilic is sprayed on the surface of soybean flour, the instant solubility of the product can be improved. When the temperature of the powder at the bottom of the tower reaches about 70, it is sprayed according to the finished product, and the effect is good.

How to make instant soybean milk powder.

Soybeans are a high-protein plant, with a protein content of up to 40%, which is higher than milk, pork, beef, and eggs. Soy milk contains all the amino acids necessary for the human body, especially lysine, which is particularly rich in water. Instant soybean milk powder is made by extracting the nutritional essence --- soluble protein of selected soybeans through scientific methods, and adding an appropriate amount of nutrients such as milk powder.

It is a highly nutritious food that can be drunk when boiled with boiling water, especially for infants and patients with cardiovascular diseases.

1) Raw material treatment.

The soybeans are carefully selected to remove impurities and soaked in 10-12 water for 12-16 hours.

2) Milk production. The soaked soybeans are crushed with a stone mill or steel sand mill with a fineness of 80 mesh and a water addition of 1:10.

3) Adjust the pH value.

The natural pH value of soy milk was determined with pH test paper, and the pH value of soy milk was adjusted to 10% sodium hydroxide.

4) Boiling pulp. The purpose of boiling pulp is mainly to eliminate beany smell and bitterness and improve the digestibility of the product. The best way to do this is to cook at 97 for 5 minutes. In order to further eliminate the beany odor and reduce the viscosity of soymilk, 8ppm of sodium chloride and sodium sulfite were added according to the amount of soymilk.

In order to reduce the surface tension of soybean milk, soybean oil should be added to the finished product during the pulping process.

v) Enrichment. PRN-300 vacuum concentrator is used, with working steam pressure, vacuum degree of 650-690mm Hg, and temperature of 45-48. Add sugar at the later stage of concentration.

vi) Spray. It can use diameter, height, nozzle spray tower, spray pressure 106kg cm2, should control the inlet air temperature 135-140, exhaust air temperature 60-65.

Answer hello Soy milk is actually very easy to make, first prepare the main ingredients 30g of soybeans, 20g of peanuts, appropriate amount of walnuts, appropriate amount of water, and 200ml of milk. Then soak the peanuts and soybeans in advance, blanch them with boiling water, peel off the skin, and blanch the walnuts with boiling water, and peel the skin off the walnuts as well. Put walnuts, peanuts, and soybeans into the soymilk machine, select the fruit and vegetable cold drink button, and beat twice.

After filtering out the okara, put it in a pot and bring it to a boil, put in a bag of milk, and continue to boil and turn on the heat. You can drink it after it cools, or you can put it in the refrigerator to refrigerate it, and it will be more comfortable to drink in the summer.

At the same time, we should also pay attention to the fact that soybean milk must be cooked, otherwise it will be easy to have diarrhea, and it cannot be drunk on an empty stomach, otherwise it will cause slow gastrointestinal peristalsis and will not play the role of nutritional nourishment. It is recommended to drink it after meals and before bedtime, so that it can better absorb nutrients. The method of soy milk is actually not complicated, you just need to follow the above steps to operate.

Soy milk powder is a relatively convenient instant drink. After brewing directly with water, you can drink it for free use, and it is also easy to carry, and it is also liked by most people, especially during pregnancy, when pregnant mothers are not at home, they need to supplement the nutrients contained in soy milk, you can drink some instant soybean milk powder, to a certain extent, it can also supplement certain nutrients. We all know that instant soy milk powder can be bought in the supermarket, in addition to buying, it can also be made at home, so how to make instant soy milk powder at home?

The method of making homemade instant soy milk powder is not difficult, and the specific method is as follows:

1. First of all, prepare smooth and plump soybeans.

2. Put the soybeans in the pot and fry until they are slightly yellow and cooked, then put them in a bowl for later use.

3. Put the fried soybeans into the cup of the food processor.

4. Close the lid of the food processor and select the crushing function to break it.

5. After the soybeans are crushed to granularity, then select the grinding function to grind them into powder, which can be ground many times until they are finely powdered.

6. Then pour the ground powder into a sealed container, and after sealing, you can take it according to your needs.

The above is the method of homemade instant soybean milk powder, the operation process is relatively simple, it should be noted that the homemade instant soybean milk powder does not add any additives, so the shelf life.

It's not that long, so try to eat it in a short time, otherwise it is easy to get moldy and spoiled.

If you want to make soluble beans for your baby, it will be better to choose the second stage as much as possible.

Baby's infant milk powder is also available