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Green soybean milk beverage processing technology
Mung bean milk drink has the characteristics of rich nutrition, refreshing taste, heat diuresis, nourishing yin and yang, etc. It is the summer drink good product, suitable for laid-off workers and individual laborers to process and produce. The production process is as follows: l. Processing mung beans: The selection of full, non-toxic, high-fat green beans is the basis for the production of high-quality mung bean milk drinks. Before the production, remove mud sand, debris, and rotten beans. With 35 °C warm water plus appropriate amount of baking soda powder, so that the PH value between 7.2-7.5, soak for 2-3 hours. When the bean skin becomes soft, the mung bean skin is removed by hand. 2. Soaking and dislocating: Soak the mung beans that have been peeled off in a proportion of 1:12 by using beans and water, and soak the peeled mung beans for 7-10 minutes with 100°C boiling water (pH is 1l-12) added with alkali. Then rinse with water, filter the water and reserve it. 3. Grinding separation: The water temperature during refining is generally controlled at 75°C, and the slurry is refined twice with a pulp residue refiner and then filtered with a 300 mesh filter cloth to take the slurry. The separated slag slurry was micro-milled twice with a colloid mill and pumped to a sandwich pot with a beverage. 4. Heating and blending: When the temperature of the mung bean slurry is heated to 80°C, add honey, skim milk powder, white granulated sugar, blending agent, emulsifier and fresh creamer, etc., and prepare the slurry to make the pH value 7.5-8.0. Temperature 85-87°C, hold for 10 minutes. 5. Homogeneous packaging: Homogeneous pressure and slurry temperature are very important for the shelf life stability of mung bean milk drinks. That is, under the conditions of the slurry temperature of 82-85°C, the homogenous working pressure is 450 kg/cm2, and the homogenization can be obtained once. Good results. At the same time, the green soybean milk beverage is input into a filling bucket + a predetermined amount and poured into a washed and drained glass bottle and capped. After being sterilized at 121°C for 20 minutes, and then cooled to below 50°C, the baby bottle is pulled out from the sterilizing pot: the fan is quickly cooled, wiped, and checked and put on the box after inspection.