Chocolate Soya Milk Production Process
Chocolate is a sweet dessert based on cocoa paste and cocoa butter. It is not only sweet and delicate, but also has a rich aroma. Soybeans, a plant whose seeds are rich in plant proteins, are often used to make a variety of soy products such as tofu, soy milk and the like. Soy milk as a plant health drink, because of its high nutritional value, by everyone's favorite. Will be sweet and mellow chocolate into the soy milk, the double taste of the intersection of fusion, they made chocolate soy milk. Which formed a unique delicious taste.
Production of chocolate soy milk raw materials needed: soy, cocoa powder, whole milk powder, sugar, microcrystalline cellulose, carrageenan and other food additives.
Equipment used to make chocolate soy milk: stainless steel colloid mill, homogenizer, filter, ultra-high temperature sterilization machine.
The production process of chocolate soya milk is as follows:
1. The selection of raw materials: the quality of soybean directly affects the quality of the products. We should choose soybean with full size, good maturity and high protein content.
2, soak: clean the soybean, soak 4~6h at room temperature. When soaking, the ratio of material to water is 1: 3, and 0.05% sodium bicarbonate is added at the same time.
3, pulp: pulp mill raw material heating good soaking, the ratio of material to water was 1:8~1:10, the coarse grinding and fine grinding into colloid.
4, pulping: the liquid is filtered by 200 mesh double filter, and then the slurry after the filtration is heated to 85~90 C, and the 10~15min is kept for use.
5, cocoa powder pretreatment: the cocoa powder is boiled with 4~6 times of water for 10~15min. After the static cooling, then the 100~200 binocular double filter is used for filtering.
6, deployment: 30% thermal Soybean Milk liquid heating to 45~50 deg.c, dissolving the whole milk powder; at the same time, take 30% hot liquid heating to 80 DEG C Soybean Milk 75~, dissolved compound stabilizer (compound stabilizer and sugar in advance by 1: 5 ratio of dry mix evenly, 15~20min), add cocoa pretreatment liquid, stir that is, mixed.
7, homogenization: the material is heated to 70~75 centigrade, homogenizing machine for homogeneous treatment. The first homogeneous pressure was 20 ~ 25MPa with two homogeneous homogenization, and the second homogenization pressure was 30 ~ 35MPa.
8, sterilization: the use of ultra high temperature instantaneous sterilization (142± 2, 10~15s). Through these steps, the chocolate bean milk is made in this way. The aroma of chocolate bean milk is full and smooth and smooth, and the delicious taste spreads in the tip of the tongue.
Contact information:
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