AU2020322835A1 - Soybean milk powder without causing abdominal distension and preparation method thereof - Google Patents
Soybean milk powder without causing abdominal distension and preparation method thereof Download PDFInfo
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- AU2020322835A1 AU2020322835A1 AU2020322835A AU2020322835A AU2020322835A1 AU 2020322835 A1 AU2020322835 A1 AU 2020322835A1 AU 2020322835 A AU2020322835 A AU 2020322835A AU 2020322835 A AU2020322835 A AU 2020322835A AU 2020322835 A1 AU2020322835 A1 AU 2020322835A1
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 158
- 244000068988 Glycine max Species 0.000 title claims abstract description 157
- 235000013336 milk Nutrition 0.000 title claims abstract description 107
- 239000008267 milk Substances 0.000 title claims abstract description 107
- 210000004080 milk Anatomy 0.000 title claims abstract description 107
- 239000000843 powder Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 206010000060 Abdominal distension Diseases 0.000 title claims abstract description 27
- 239000001963 growth medium Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 241001138401 Kluyveromyces lactis Species 0.000 claims abstract description 20
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 15
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 23
- 238000005273 aeration Methods 0.000 claims description 21
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 238000004537 pulping Methods 0.000 claims description 18
- 230000000813 microbial effect Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000845 maltitol Substances 0.000 claims description 13
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 13
- 229940035436 maltitol Drugs 0.000 claims description 13
- 235000010449 maltitol Nutrition 0.000 claims description 13
- 229920001542 oligosaccharide Polymers 0.000 claims description 11
- 150000002482 oligosaccharides Chemical class 0.000 claims description 11
- 238000011218 seed culture Methods 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000000354 decomposition reaction Methods 0.000 claims description 8
- 230000003698 anagen phase Effects 0.000 claims description 6
- 238000010564 aerobic fermentation Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000007738 vacuum evaporation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 abstract description 20
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 abstract description 20
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 abstract description 20
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 abstract description 20
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 abstract description 20
- 208000024891 symptom Diseases 0.000 abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 8
- 230000035622 drinking Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 8
- 241000233866 Fungi Species 0.000 description 7
- 210000001015 abdomen Anatomy 0.000 description 7
- 206010016766 flatulence Diseases 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000235649 Kluyveromyces Species 0.000 description 2
- 208000019790 abdominal distention Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011978 dissolution method Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Provided are a soybean milk powder without causing abdominal distension and a preparation method thereof, wherein the method comprises the following steps: preparing soybean milk and malt extract into a fermentation culture medium; fermenting by using one or two of kluyveromyces lactis and bacillus coagulans, and decomposing raffinose and stachyose in the soybean milk; and then filtering, concentrating, adding a sweetening agent, sterilizing, homogenizing, drying and the like, and preparing the fermented liquid into soybean milk powder. The soybean milk powder prepared by the invention does not contain raffinose and stachyose, and the soybean milk brewed with water has a strong bean fragrance flavor, and there is no symptoms of abdominal distension after drinking.
Description
Technical Field The present invention belongs to the technical field of food processing, specifically relates 6 to a soybean milk powder without causing abdominal distension and preparation method thereof.
Background Soybean milk is a popular and delicious drink for many consumers. It is rich in nutrients such as protein, fat, minerals, vitamins, etc., and is known as "plant milk". At the same time, 12 soybean is also rich in soybean oligosaccharides, mainly raffinose and stachyose, which can promote the propagation and growth of beneficial bacteria such as bifidobacteria, lactobacilli and the like in the intestinal tract. However, the digestive system of some people lacks a-galactosidase and cannot directly decompose raffinose, stachyose, etc. When raffinose and stachyose are fermented by intestinal microorganisms, the microorganisms produce gas and cause a discomfort symptom of abdominal distention. Soybean milk powder is one of the 18 important soybean products. Soybean milk and soybean milk powder both contain higher level of soy oligosaccharides such as raffinose, stachyose, etc. At present, most of the commercial soybean milk powders (commodities containing about 50% sucrose) have a raffinose content of 4-6 g/kg and a stachyose content of 8-12 g/kg, and some consumers have the discomfort symptom of abdominal distention after eating them. In order to reduce the symptom of abdominal distension caused by the consumption of soybean milk and generally meet the needs 24 of various consumer groups, it is necessary to develop a soybean milk powder which reduces or removes soybean oligosaccharides. Currently, the methods for reducing or removing raffinose and stachyose are mainly a dissolution method and an enzymatic hydrolysis method. The dissolution method is a process in which raffinose and stachyose are dissolved by soaking soybeans, but raffinose and stachyose in soybean milk are reduced to a smaller extent. The enzymatic hydrolysis method is mainly a process of enzymatic hydrolysis of raffinose and stachyose using a-galactosidase, however, the high prices of a-galactosidase preparations are not conducive to the industrial production and application.
Summary A primary object of the present invention is to overcome shortcomings and deficiencies of the prior art, and to provide a preparation method for a soybean milk powder without causing abdominal distension. Another object of the present invention is to provide a soybean milk powder without 6 causing abdominal distension. The object of the present invention is realized by the following technical solutions: A preparation method for a soybean milk powder without causing abdominal distension, comprising the following steps: (1) preparation for culture medium of soybean milk: dissolving a malt extract in a soybean milk, adjusting pH to 6 to 7, sterilizing, and cooling, to obtain a culture medium of soybean 12 milk; (2) fermentation and decomposition of soybean oligosaccharide: inoculating a microbial cell in the culture medium of soybean milk for fermenting, to obtain a fermentation broth; (3) drying treatment of the fermentation broth: filtering the obtained fermentation broth, adjusting pH of a filtrate to 6.5 to 7.5; concentrating the filtrate, adding a sweetening agent, stirring and mixing, sterilizing, homogenizing, and drying, to obtain a soybean milk powder 18 without causing abdominal distension. The malt extract in the step (1) is preferably a malt extract powder; more preferably a food-grade malt extract powder. The malt extract in the step (1) has preferably an adding amount calculated based on a mass ratio of malt extract: soybean = (0.3 to 0.5):1. The soybean milk in the step (1) is prepared preferably by the following steps: subjecting a 24 soybean to washing and soaking with clean water, peeling, and draining off the water; adding water into the drained soybean, pulping, and filtering, to obtain a soybean milk. A time for the soaking is preferably 6 to 8 h. An amount of water added during the pulping process is preferably calculated based on a mass ratio of water: soybean = (10 to 14):1. A rotating speed during the pulping process is preferably 6000 to 8000 r/min. The filtering is preferably performed through a 150 to 250 mesh sieve; more preferably performed through a 200-mesh sieve. A condition for the sterilizing in the step (1) is preferably sterilizing for 10 to 15 min at 121 °C. The microorganism in the step (2) is one or both of Kluyveromyces lactis and Bacillus coagulans;preferably Kluyveromyces lactis and Bacillus coagulans in a ratio of 1: 1. The Kluyveromyces lactis is preferably at least one of Kluyveromyces lactis CICC 32413 and Kluyveromyces lactis CICC 33259 deposited in China Center of Industrial Culture Collection. The Bacillus coagulans is preferably Bacillus coagulans ACCC 00402 deposited in 6 Agricultural Culture Collection of China. The microbial cell is preferably cells during a logarithmic growth phase or a stable phase; more preferably prepared by the following steps: inoculating a strain from a slant in a seed culture medium, and cultivating upon shaking, to obtain a culture solution containing microbial cells during a logarithmic growth phase or a stable phase; while the microbial cell is a mixture of Kluyveromyces lactis cell and Bacillus coagulans cell, respectively inoculating the 12 Kluyveromyces lactis strain from a slant and the Bacillus coagulans strain from a slant in the seed culture medium, and cultivating upon shaking, to obtain a culture solution containing the microbial cell during the logarithmic growth phase or the stable phase. The strain from the slant has preferably an inoculating amount calculated based on inoculating 1 loop of lawn per 200 mL of the seed culture medium. The temperature for the cultivating upon shaking is preferably 26 to 28 °C. 18 The rotating speed for the cultivating upon shaking is preferably 160 to 200 r/min. The time for the cultivating upon shaking is preferably 20 to 24 h. The seed culture medium is preferably prepared by the following steps: dissolving a malt extract in water, adjusting pH to 6 to 7, and sterilizing, to obtain the seed culture medium. The malt extract is preferably a malt extract powder; more preferably a food-grade malt extract powder. 24 The malt extract has preferably a using amount calculated based on a mass ratio of malt extract: water = 1:18 to 22. A condition for the sterilizing is preferably sterilizing for 10 to 20 min at 110 to 130 °C; more preferably sterilizing for 15 min at 121 °C. The microbial cell in the step (2) has preferably an inoculating amount calculated based on a volume ratio of culture solution containing microbial cell: culture medium of soybean milk = 2 to 10:100. The fermentation in the step (2) is preferably aerobic fermentation. A condition for the aerobic fermentation is: stirring upon introducing a sterile air at an aeration ratio of 0.2 to 0.7 vvm (air volume/culture volume/min), controlling the temperature to 26 to 28 °C and fermenting for 60 to 84 h.
The aeration ratio is preferably controlled as follows: during fermenting from 0 to 24 h, the aeration ratio is controlled to 0.3 to 0.4 vvm; during fermenting from 24 to 36 h, the aeration ratio is controlled to 0.3 to 0.7 vvm; and during fermenting from 36 to 84 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The rotating speed for the stirring is preferably 200 to 240 r/min. 6 The filtering in the step (3) is preferably ultrafiltration. An ultrafiltration membrane for the ultrafiltration has preferably a molecular weight cut-off of 200 to 250 kDa. A concentrating ratio for the ultrafiltration is preferably (8 to 12):1. An adjustor for the adjusting pH to 6.5 to 7.5 in the step (3) is preferably a sodium bicarbonate solution; more preferably a food-grade sodium bicarbonate solution. 12 The adjusting pH to 6.5 to 7.5 in the step (3) is preferably adjusting pH to 7. The concentrating in the step (3) is preferably by means of vacuum evaporation concentrating. A temperature of the liquid in the vacuum evaporation concentrating is preferably controlled to 46 to 50 °C. An extent of the concentrating in the step (3) is preferably controlled to a concentration 18 ratio of (2 to 4): 1. The sweetening agent in the step (3) is preferably maltitol. The maltitol has preferably an adding amount calculated based on a mass ratio of maltitol: soybean = 0.5 to 0.6:1. A method for the sterilizing in the step (3) is preferably instantaneously sterilizing at ultrahigh temperature. 24 A condition for the instantaneously sterilizing at ultrahigh temperature is preferably: a temperature of 130 to 140 °C, and a time of 4 to 6 s; more preferably: the temperature of 130 to 140 °C, and the time of 5 to 6 s. The homogenizing in the step (3) is preferably by means of ultrahigh-pressure homogenizing. A pressure for the ultrahigh-pressure homogenizing is preferably 30 to 40 Mpa; more preferably 30 to 35 Mpa. The drying in the step (3) is preferably spray drying. A soybean milk powder without causing abdominal distension, is prepared by the above-described preparation method for the soybean milk powder without causing abdominal distension.
Relative to the prior art, the present invention has the following advantages and effects: The present invention can prepare a soybean milk powder without causing abdominal distension by subjecting a soybean milk to fermenting treatment using Kluyveromyces lactis and Bacillus coagulans, from which raffinose and stachyose can't be detected, and provides a beneficial soybean milk powder for consumers whose intestinal tracts are not suitable for 6 raffinose and stachyose. The method provided by the present invention has advantages of complete biodegradation, low production cost and the like.
Description of Drawings Figure 1 is a flow diagram of the preparing process for the present invention soybean milk powder without causing abdominal distension. 12 Detailed Description of Embodiments The present invention will be further described in detail below in conjunction with examples and the drawings, but embodiments of the present invention are limited thereto. Unless otherwise stated, reagents, methods and apparatuses adopted by the present invention are conventional reagents, methods and apparatuses in this technical field. Unless otherwise 18 stated, reagents and materials used by the present invention are all commercially available. Kluyveromyces lactis CICC 32413, and CICC 33259 in the Examples of the present invention are both purchased from China Center of Industrial Culture Collection, and Bacillus coagulansACCC 00402 is purchased from Agricultural Culture Collection of China.
Example 1 24 A preparing process of a soybean milk powder without causing abdominal distension is shown as Figure 1, and specifically described as followed: (1) Preparation for culture medium of soybean milk 2 kg of a soybean is weighed, the soybean is soaked with clean water for 7 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 0.8 kg food-grade malt juice extract powder is added, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 28.2 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 6.5, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation and decomposition of soybean oligosaccharide
90 g food-grade malt extract powder is weighed, 1800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.5 to prepare a yeast culture medium. The yeast culture medium is divided and filled into nine 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces 6 lactis CICC 32413 strain from a slant, and 1 loop (inoculating loop) of a lawn of Bacillus coagulans ACCC 00402 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 180 r/min, a cultivation is performed for 22 h, to obtain a mixing culture solution of the fungus (CICC 32413) and the bacteria (ACCC 00402). 1692 mL of the mixing culture solution of the fungus and the bacteria is introduced into a 12 fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; and during the fermentation from 24 to 72 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 72 h. (3) Drying treatment of fermentation broth 18 The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 26.9 L of a permeated liquid, pH of which is adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 8.97 L using a vacuum evaporator at 46 to 50 °C, 1.1 kg maltitol is added, a sterilization is performed for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization 24 is performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 2.29 kg of a soybean milk powder. Upon detecting, raffinose and stachyose are not detected. The soybean milk powder is brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity and strong bean fragrance flavor, and without abdomen flatulence symptom after drinking.
Example 2 (1) Preparation for culture medium of soybean milk 2.5 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 0.75 kg food-grade malt juice extract powder is added, 25 L pure water is added, and pulping is performed at a condition of 8000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 30.8 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 6.0, a sterilization is performed at 121 °C for 10 min, and cooling is performed for later use. (2) Fermentation and decomposition of soybean oligosaccharide 6 44.4 g food-grade malt extract powder is weighed, 800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.0 to prepare a yeast culture medium. The yeast culture medium is divided and filled into four 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces lactis CICC 33259 strain from slant, and 1 loop (inoculating loop) of a lawn of Bacillus 12 coagulans ACCC 00402 strain from slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 26 °C, a rotating speed is controlled to 160 r/min, and a cultivation is performed for 24 h, to obtain a mixing culture solution of the fungus and the bacteria. 616 mL of the mixing culture solution of the fungus and the bacteria is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 200 r/min, and a temperature is controlled to 26 to 28 °C; 18 during the fermentation from 0 to 36 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; and during the fermentation from 36 to 84 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 84 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 250 kDa and a concentrating ratio for 24 the ultrafiltration being controlled to 12:1, to obtain 28.8 L of a permeated liquid, pH of which is adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 14.4 L using a vacuum evaporator at 46 to 50 °C, 1.25 kg maltitol is added, a sterilization is for 6 s performed at a condition of 130 °C, a ultrahigh-pressure homogenization is performed at a pressure of 30 Mpa, and spray drying is finally carried out, to obtain 2.72 kg of a soybean milk powder. Upon detecting, raffinose and stachyose are not detected. The soybean milk powder is brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity and strong bean fragrance flavor, and without abdomen flatulence symptom after drinking.
Example 3 (1) Preparation for culture medium of soybean milk 2.5 kg of a soybean is weighed, the soybean is soaked with clean water for 8 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 1.25 kg food-grade malt juice extract powder is added, 35 L pure water is added, and 6 pulping is performed at a condition of 6000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 40.6 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 7.0, sterilization is performed for 15 min at 121 °C, and cooling is performed for later use. (2) Fermentation and decomposition of soybean oligosaccharide 190.9 g food-grade malt extract powder is weighed, 4200 mL water is added, stirring and 12 dissolving are performed, and pH is adjusted to 7.0 to prepare a yeast culture medium. The yeast culture medium is divided and filled into twenty-one 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces lactis CICC 32413 strain from a slant, and 1 loop (inoculating loop) of a lawn of Bacillus coagulans ACCC 00402 strain from a slant. The conical flasks are put in a shaking 18 incubator, a temperature is controlled to 28 °C, a rotating speed is controlled to 200 r/min, and a cultivation is performed for 24 h, to obtain a mixing culture solution of the fungus and the bacteria. 4060 mL of the mixing culture solution of the fungus and the bacteria is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 240 r/min, and a temperature is controlled to 26 to 28 °C; 24 during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; during the fermentation from 24 to 60 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 60 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 250 kDa and a concentrating ratio for the ultrafiltration being controlled to 8:1, to obtain 39.1 L of a permeated liquid, pH of which is adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 9.78 L using a vacuum evaporator at 46 to 50 °C, 1.5 kg maltitol is added, a sterilization is for 6 s performed at a condition of 130 °C, a ultrahigh-pressure homogenization is performed at a pressure of 30 Mpa, and spray drying is finally carried out, to obtain 2.95 kg of a soybean milk powder. Upon detecting, raffinose and stachyose are not detected. The soybean milk powder is brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity and strong bean fragrance flavor, and without abdomen flatulence symptom after drinking.
6 Example 4 (1) Preparation for culture medium of soybean milk 2 kg of a soybean is weighed, the soybean is soaked with clean water for 7 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 0.8 kg food-grade malt juice extract powder is added, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh 12 sieve, and a sieved liquid is taken to obtain 28.1 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 6.5, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation and decomposition of soybean oligosaccharide 90 g food-grade malt extract powder is weighed, 1800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.5 to prepare a yeast culture medium. The 18 yeast culture medium is divided and filled into nine 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces lactis CICC 32413 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 180 r/min, a cultivation is performed for 22 h, to obtain a mixing culture solution of the fungus and the bacteria. 24 1686 mL of the mixing culture solution is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; and during the fermentation from 24 to 72 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 72 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 26.81 L of a permeated liquid, pH of which is adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 8.94 L using a vacuum evaporator at 46 to 50 °C, 1.1 kg maltitol is added, a sterilization is performed for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 2.32 kg of a soybean milk powder. Upon detecting, contents of raffinose and stachyose in the prepared soybean milk powder are respectively 3.57 g/kg and 8.64 g/kg. The soybean milk powder is 6 brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity, strong bean fragrance flavor, and abdomen flatulence symptom after drinking.
Example 5 (1) Preparation for culture medium of soybean milk 2 kg of a soybean is weighed, the soybean is soaked with clean water for 7 h, a skin of the 12 soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 0.8 kg food-grade malt juice extract powder is added, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 27.9 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 6.5, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. 18 (2) Fermentation and decomposition of soybean oligosaccharide 90 g food-grade malt extract powder is weighed, 1800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.5 to prepare a yeast culture medium. The yeast culture medium is divided and filled into nine 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces 24 lactis CICC 33259 strain from slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 180 r/min, a cultivation is performed for 22 h, to obtain a mixing culture solution. 1674 mL of the mixing culture solution is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; and during the fermentation from 24 to 72 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 72 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 26.62 L of a permeated liquid, pH of which is adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 8.87 L using a vacuum evaporator at 46 to 50 °C, 1.1 kg maltitol is added, a sterilization is performed for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization 6 is performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 2.39 kg of a soybean milk powder. Upon detecting, contents of raffinose and stachyose in the prepared soybean milk powder are respectively 3.89 g/kg and 8.95 g/kg. The soybean milk powder is brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity, strong bean fragrance flavor, and abdomen flatulence symptom after drinking.
12 Example 6 (1) Preparation for culture medium of soybean milk 2 kg of a soybean is weighed, the soybean is soaked with clean water for 7 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 0.8 kg food-grade malt juice extract powder is added, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh 18 sieve, and a sieved liquid is taken to obtain 28.3 L of a culture medium of soybean milk. The culture medium of soybean milk is put into a fermenting pot, pH is adjusted to 6.5, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation and decomposition of soybean oligosaccharide 90 g food-grade malt extract powder is weighed, 1800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.5 to prepare a yeast culture medium. The 24 yeast culture medium is divided and filled into nine 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of a lawn of Kluyveromyces lactis CICC 33259 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 180 r/min, a cultivation is performed for 22 h, to obtain a mixing culture solution. 1698 mL of the mixing culture solution is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.4 vvm; and during the fermentation from 24 to 72 h, the aeration ratio is controlled to 0.4 to 0.7 vvm. The fermentation period is controlled to 72 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 27 L of a permeated liquid, pH of which is 6 adjusted to 7.0 by a food-grade sodium bicarbonate solution. The permeated liquid is concentrated to 9 L using a vacuum evaporator at 46 to 50 °C, 1.1 kg maltitol is added, a sterilization is performed for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 2.48 kg of a soybean milk powder. Upon detecting, contents of raffinose and stachyose in the prepared soybean milk powder are respectively 2.44 g/kg and 4.62 g/kg. The soybean milk powder is 12 brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity, strong bean fragrance flavor, and abdomen flatulence symptom after drinking.
Comparative Example 1 (1) Preparation of soybean milk 2 kg of a soybean is weighed, the soybean is soaked with clean water for 7 h, a skin of the 18 soybean is peeled, and the water is drained off. The peeled soybean is put into a pulping machine, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 27.5 L soybean milk. (2) Preparation of soybean milk powder The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration 24 membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 24.75 L of a permeated liquid. The permeated liquid is concentrated to 8.25 L using a vacuum evaporator at 46 to 50 °C, 1.1 kg maltitol is added, the concentrated liquid is subjected to sterilization for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 2.44 kg of a soybean milk powder. Upon detecting, contents of raffinose and stachyose in the prepared soybean milk powder are respectively 5.94 g/kg and 11.65 g/kg. The soybean milk powder is brewed into a soybean milk by using 6 to 8 times water, with moderate saccharinity, strong bean fragrance flavor, and abdomen flatulence symptom appearing after drinking.
The above-described examples are preferred embodiments of the present invention, but embodiments of the present invention are not limited to the above-described examples, any other changes, modifications, substitutions, combinations, and simplifications made without departing the spirit and principle of the present invention, should all be equivalent replacement modes, and all be included within the protection scope of the present invention.
Claims (10)
1. A preparation method for a soybean milk powder without causing abdominal distension, characterized in that it comprises the following steps: (1) preparation for a culture medium of soybean milk: dissolving a malt extract in a soybean milk, adjusting pH to 6 to 7, sterilizing, and cooling, to obtain the culture medium of soybean milk; (2) fermentation and decomposition of a soybean oligosaccharide: inoculating a microbial cell in the culture medium of soybean milk for fermenting, to obtain a fermentation broth; and (3) drying treatment of the fermentation broth: filtering the obtained fermentation broth, adjusting pH of a filtrate to 6.5 to 7.5; concentrating the filtrate, adding a sweetening agent, stirring and mixing, sterilizing, homogenizing, and drying, to obtain a soybean milk powder without causing abdominal distension; the microorganism in the step (2) is one or both of kluyveromyces lactis and bacillus coagulans.
2. The preparation method for the soybean milk powder without causing abdominal distension according to claim 1, characterized in that: the malt extract in the step (1) is a malt extract powder; the malt extract in the step (1) has an adding amount calculated based on a mass ratio of malt extract: soybean = (0.3 to 0.5):1; the soybean milk in the step (1) is prepared by the following steps: subjecting the soybean to washing and soaking with clean water, peeling, and draining off the water; adding water into the drained soybean, pulping, and filtering, to obtain a soybean milk.
3. The preparation method for the soybean milk powder without causing abdominal distension according to claim 1, characterized in that: the kluyveromyces lactis is at least one of kluyveromyces lactis CICC 32413 and kluyveromyces lactis CICC 33259; the bacillus coagulans is bacillus coagulans ACCC 00402; and the microbial cell is a microbial cell during a logarithmic growth phase or a stable phase.
4. The preparation method for the soybean milk powder without causing abdominal distension according to claim 3, characterized in that: the microbial cell is prepared by the following steps: inoculating a microbian strain from a slant in a seed culture medium, and cultivating upon shaking, to obtain a culture solution containing a microbial cell during a logarithmic growth phase or a stable phase; while the microbial cell is a mixture of Kluyveromyces lactis cell and Bacillus coagulans cell, respectively inoculating Kluyveromyces lactis slant strain and Bacillus coagulans slant strain in the seed culture medium, and cultivating upon shaking, to obtain the culture solution containing a microbial cell during the logarithmic growth phase or the stable phase; and the seed culture medium is prepared by the following steps: dissolving a malt extract in water, adjusting pH to 6 to 7, and sterilizing, to obtain the seed culture medium.
5. The preparation method for the soybean milk powder without causing abdominal distension according to claim 4, characterized in that: the strain from the slant has an inoculating amount calculated based on inoculating 1 inoculating loop of lawn per 200 mL of the seed culture medium; a temperature for the cultivating upon shaking is 26 to 28 °C; a rotating speed for the cultivating upon shaking is 160 to 200 r/min; a time for the cultivating upon shaking is 20 to 24 h; the malt extract is a malt extract powder; the malt extract has a using amount calculated based on a mass ratio of malt extract: water = 1:18 to 22; and a condition for the sterilizing is sterilizing for 10 to 20 min at 110 to 130 °C.
6. The preparation method for the soybean milk powder without causing abdominal distension according to claim 1, characterized in that: the microbial cell in the step (2) has an inoculating amount calculated based on a volume ratio of culture solution containing microbial cell: culture medium of soybean milk = 2 to :100; and the fermentation in the step (2) is aerobic fermentation.
7. The preparation method for the soybean milk powder without causing abdominal distension according to claim 6, characterized in that: a condition for the aerobic fermentation is: stirring upon introducing a sterile air at an aeration ratio of 0.2 to 0.7 vvm, controlling the temperature to 26 to 28 °C and fermenting for to 84 h; particularly, during fermenting from 0 to 24 h, the aeration ratio is controlled to 0.3 to 0.4 vvm; during fermenting from 24 to 36 h, the aeration ratio is controlled to 0.3 to 0.7 vvm; and during fermenting from 36 to 84 h, the aeration ratio is controlled to 0.4 to 0.7 vvm.
8. The preparation method for the soybean milk powder without causing abdominal distension according to claim 1, characterized in that: the filtering in the step (3) is ultrafiltration; an adjustor for the adjusting pH to 6.5 to 7.5 in the step (3) is sodium bicarbonate solution; the concentrating in the step (3) is by means of vacuum evaporation concentrating; the sweetening agent in the step (3) is maltitol; a method for the sterilizing in the step (3) is instantaneously sterilizing at ultrahigh temperature; the homogenizing in the step (3) is ultrahigh-pressure homogenizing; and the drying in the step (3) is spray drying.
9. The preparation method for the soybean milk powder without causing abdominal distension according to claim 8, characterized in that: an ultrafiltration membrane for the ultrafiltration has a molecular weight cut-off of 200 to 250 kDa; a concentrating ratio for the ultrafiltration is (8 to 12):1; a temperature of the liquid for the vacuum evaporation concentrating is controlled to 46 to °C; an extent of the concentrating in the step (3) is controlled to a concentration ratio of (2 to 4): 1; the maltitol has an adding amount calculated based on a mass ratio of maltitol: soybean= 0.5 to 0.6:1; a condition for the instantaneously sterilizing at ultrahigh temperature is: a temperature of 130 to 140 °C, and a time of 4 to 6 s; and a pressure for the ultrahigh-pressure homogenizing is 30 to 40 Mpa.
10. A soybean milk powder without causing abdominal distension, characterized in that: it is prepared by the preparation method for the soybean milk powder without causing abdominal distension according to any one of claims 1 to 9.
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Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE NAME OF THE INVENTOR TO READ DENG, MAOCHENG; LI, JING; WANG, YAO; XIE, JUNHONG; HUANG, HUAIXING; CAI, LIANG; WANG, FUCHENG; HUANG, JIEHUA; ZHAO, XIANGYUAN; LIN, KENGCHUN; LIAO, MINCONG; ZOU, XIAONA; WU, ZHIDONG; ZHOU, QIUTAO AND WU, LINJIE |