CN101326981A - Method for preparing double protein polypeptide soya bean milk powder solid drink - Google Patents
Method for preparing double protein polypeptide soya bean milk powder solid drink Download PDFInfo
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Abstract
The invention relates to a preparation method of double-protein polypeptide soya-bean milk powder solid beverage, which comprises the following steps: (1) soybean is used to prepare soya-bean milk; (2) the enzyme in partial soybean protein of the soya-bean milk is treated with enzymolysis by prolease into soybean polypeptide; (3) the enzyme is killed to obtain polypeptide soya-bean milk; (4) the following raw materials are first prepared: the polypeptide soya-bean milk, whole milk powder, maltose syrup, white sugar, soybean fiber, edible soybean oil, soybean oligosaccharide, edible calcium carbonate, vitamin A and vitamin D; and then the whole milk powder, the maltose syrup, the white sugar, the soybean fiber, the edible soybean oil, the soybean oligosaccharide, the edible calcium carbonate, the vitamin A and the vitamin D are added into the polypeptide soya-bean milk and mixed evenly, to obtain mixed liquid; (5) the mixed liquid receives spray drying treatment, and the double-protein polypeptide soya-bean milk powder solid beverage is obtained. The double-protein polypeptide soya-bean milk powder solid beverage prepared by the invention has vegetable protein, animal protein, the soybean polypeptide, high nutrition value and is better for the health of human body.
Description
Technical field
The present invention relates to the preparation of soya-bean milk powder, specifically, relate to a kind of preparation method of double protein polypeptide soya bean milk powder solid beverage.
Background technology
Protein is a kind of important nutrient of human body.Soybean resource is abundant, and low price is nutritious, protein content height particularly, and soybean protein contains eight seed amino acids of needed by human and does not contain cholesterol, thereby soybean protein is the suitable supply source of human body protein, has the advantage of super quality and competitive price.
But, utilize instant food such as soya-bean milk that soybean makes, soya-bean milk powder at present, only contain vegetable protein and do not contain animal protein, trophic structure is more single, can not provide than more comprehensive nutrition for human body.
In addition, traditional view is thought, protein is behind the enzymolysis of digestive enzyme, mainly be absorbed by the body with amino acid whose form, but new scientific research shows that the principal mode of absorption of human body protein is not with amino acid, but absorb with the form of polypeptide, the mechanism of absorption of polypeptide has following characteristics: (1) polypeptide does not need to be digested, and directly is absorbed; (2) polypeptide can be by fast Absorption, and oral agents is as injection; (3) polypeptide is absorbed by the body with complete form and utilizes; (4) polypeptide can absolutely be absorbed by the body; (5) polypeptide has the advantages that initiatively be absorbed by the body, and the absorption of human body polypeptide need not consume body energy, and polypeptide is to force absorption of human body with self energy; (6) polypeptide has the advantages that preferentially be absorbed by the body; (7) polypeptide has protective effect to amino acid when being absorbed by the body, and can protect amino acid not to be damaged; (8) polypeptide shows carrier function in human body, the trace element to the human body beneficial such as the people usual nutriment of eating, particularly calcium can be adsorbed, pastes, is loaded on the polypeptide body; (9) polypeptide can play the transportation instrument in human body, after the usual various nutriments of eating of people are adsorbed on the polypeptide body, be transported to each cell of human body, organ, tissue by polypeptide delivery, the homopolypeptide body is absorbed by the body together and utilizes, and brings into play different separately functions; (10) after polypeptide is absorbed by the body, play courier's effect in human body, it transmits information as neurotransmitter, allows each system of human body, organ, tissue bring into play each self-applying and mass action.By contrast, the protein in the existing soya-bean milk powder often needs to become earlier in vivo amino acid being absorbed by the body when utilizing, and synthetic again polypeptide then by little intestinal absorption, exists to absorb slow-footed shortcoming; The energy that human body need expend self removes to absorb protein, therefore be badly in need of nitrogenous source and can not increase the sportsman and the physical labourer of functions of intestines and stomach burden for the infant of digestive system undeveloped mature, the elderly that digestive system begins to degenerate and because of overexercise, should not come amino acid required in the added body by directly edible proteinaceous food, that is to say that existing soya-bean milk powder is not suitable for these crowds.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of double protein polypeptide soya bean milk powder solid beverage, contain vegetable protein, animal protein and polypeptide in the double protein polypeptide soya bean milk powder solid beverage of making by this method, be of high nutritive value, and human body is had regulating action, more help health.The technical scheme that adopts is as follows:
A kind of preparation method of double protein polypeptide soya bean milk powder solid beverage comprises that step (1) utilizes soybean to make soya-bean milk, it is characterized in that: also comprise the steps: successively
(2) adding protease in soya-bean milk, is soya-bean polypeptides with protease with the part soybean protein enzymolysis in the soya-bean milk; This step has improved the soya-bean polypeptides content in the soya-bean milk powder;
(3) finish enzymolysis after, the enzyme that goes out makes the protease inactivation rate in the soya-bean milk reach 100%, obtains polypeptide soybean milk;
(4) carry out nutrition deployment, earlier by every production double centner double protein polypeptide soya bean milk powder solid beverage, be equipped with following raw material: polypeptide soybean milk is pressed 50～60 kilograms of dry weight basis (promptly in the polypeptide soybean milk of Pei Beiing, the gross weight of the composition beyond dewatering is 50～60 kilograms), 10～15 kilograms of whole milk powders, malt syrup is by 12～20 kilograms of dry weight basis (promptly containing 12～20 kilograms of maltose in the malt syrup of Pei Beiing), 8～10 kilograms of white sugar, 1～2 kilogram of soybean cellulose, 3～4 kilograms of edible soybean oils, 1.5～2.5 kilograms of soyabean oligosaccharides, 1.0～1.5 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds; Then whole milk powder, malt syrup, white sugar, soybean cellulose, edible soybean oil, soyabean oligosaccharides, edible calcium carbonate, vitamin A and vitamin D are joined in the polypeptide soybean milk, and mix, obtain mixed liquor;
(5) mixed liquor is carried out spray drying treatment, obtain double protein polypeptide soya bean milk powder solid beverage.
Preferred above-mentioned steps (1) comprises the steps: the impurity (as earth, sandstone, metal, assorted beans, mashed beans etc.) in (1.1) removal soybean successively; (1.2) soybean is dried (oven dry can make soybean become fragile, and helps the skin of beancurd that comes off), after the oven dry, moisture is 6.0～7.0% in the soybean, and the lipoxidase deactivation rate reaches 90%; (1.3) skin of beancurd of soybean and plumule are come off, and remove skin of beancurd and plumule, obtain bean cotyledon; (1.4) bean cotyledon is put into water and soak, the ratio of bean cotyledon and water is 1: (4.95～5.05), the pH value of water is 8～9, and water temperature is at 30～40 ℃, and soak time is 60～70 minutes, and the suction ratio of soaking the back bean cotyledon is 1: 1 (being 1 times of bean cotyledon weightening finish); (1.5) to put into water temperature be 96～100 ℃ water to the bean cotyledon that step (1.4) is obtained, and makes the further passivation of lipoxidase of bean cotyledon, and passivation time is 56～60 seconds, and deactivation rate reaches 98.5%; (1.6) bean cotyledon that step (1.5) is obtained carries out defibrination processing (part by weight of used bean cotyledon and water is 1: 1), and the fineness of defibrination reaches 100 orders, obtains slurry (concentration of slurry is about 25～30%); (1.7) bean dregs in the slurry that elimination step (1.6) obtains obtain soya-bean milk (rate that removes slag about 40%, the soymilk concentration that obtains is about 15%～20%).
In the preferred steps (1.2), bake out temperature is 93～97 ℃, and temperature is even, and local temperature difference is less than 0.2 ℃; Make the fat oxidation enzymatic inactivation can prevent that product from producing beany flavor.Step (1.5) makes the further passivation of lipoxidase of bean cotyledon, can guarantee the little beany flavor of soya-bean milk powder solid beverage product.
In the step (1.3), skin of beancurd is removed totally more, and crude fibre is few more, and product is more fine and smooth.
Preferred steps (1.7) is filtered by coarse filtration (crossing 120 orders) and smart filter (crossing 160 orders) twice, and the elimination bean dregs make the slurry fineness reach 160 orders.
Contain urase in the soybean, if thoroughly do not make the urase inactivation, product urase qualitative detection is positive, and is unfavorable for digestion after then eating, easily diarrhoea, therefore preferably increase step (1.8) afterwards in step (1.7), soya-bean milk is carried out boiling, and boiling is 2.5～3.5 minutes under 95～105 ℃ temperature, and the soya-bean milk rate of boiling reaches 100%, urase inactivation rate 100%, the urase qualitative detection is negative.
Preferably increase step (1.7 ') between step (1.7) and step (1.8), soya-bean milk is concentrated, thickening temperature is 45～55 ℃, concentrate pressure and be-0.70～-0.80MPa, the soymilk concentration after concentrated is 45～50%.The soymilk concentration height helps energy-saving and emission-reduction on the one hand, helps environmental protection; Make the particle after the spray-drying bigger on the other hand, improved instant capacity; The utilization rate of protease when having improved the soybean protein enzymolysis on the one hand again.
Preferably increase step (1.9) afterwards in step (1.8), soya-bean milk is carried out homogeneous micronization, homogenization pressure is 23～27Mpa, and feed rate is 5950～6050 kilograms/hour, and the soya-bean milk temperature is 58～60 ℃, and the soya-bean milk fineness reaches 250 orders behind the homogeneous.Soya-bean milk is thin more, and mouthfeel is sliding more, and helps improving follow-up protein digestion degree, shortens enzymolysis time, improves the enzyme utilization rate, saves cost.
In the preferred above-mentioned steps (2), enzymatic hydrolysis condition is: hydrolysis temperature is 48～52 ℃, enzymolysis pH value is 6.8～7.3, and the activity of enzyme (activity of enzyme is meant the unit of activity concentration of enzyme in reaction substrate protein) is 2.5 ten thousand units/gram～3.5 ten thousand units/gram, and enzymolysis time is 50～60 minutes.Preferred used protease is compound protease, and compound protease is made up of papain, bromelain and neutral proteinase; In per 10,000 unit compound proteases, 4000～6000 units are from papain, and 2000～3500 units are from bromelain, and 2000～3000 units are from neutral proteinase.After finishing enzymolysis, soy proteinaceous enzymolysis degree can reach 20% at least, and promptly having 20% soybean protein enzymolysis in the soya-bean milk at least is soya-bean polypeptides.
In the preferred above-mentioned steps (3), make the temperature of soya-bean milk reach 80～90 ℃, enzyme goes out.
Increase step (3 ') between preferred steps (3) and the step (4), utilize the method for charcoal absorption, resin adsorption, and binding film isolation technics, molecular sieving effect and charge effect according to film, the polypeptide of different molecular weight, different electric charges in the polypeptide soybean milk is separated step by step, making molecular weight is that the positively charged polypeptide of 3000～10000D (dalton) is retained in the polypeptide soybean milk, and with other polypeptide filtering.In the polypeptide, the composition that the various physiological activities of human body and biochemical reaction is played regulating action mainly is positively charged polypeptide.
Because having formed some in the protein digestion process contains the short-chain peptide (being bitter peptide) of hydrophobic amino acid, therefore having some bitter tastes behind the protein digestion produces, increase step (3 "); in polypeptide soybean milk, add flavor protease; utilize flavor protease (containing excision enzyme in the flavor protease); cut off from the peripheral ends of bitter peptide, constantly discharge amino acid, the bitter peptide in the polypeptide soybean milk thoroughly is degraded to amino acid between preferred steps (3) and the step (4).More preferably increase step (3 ") between step (3 ") and the step (4), that is to say, between step (3) and step (4), increase step (3 ') and step (3 ") successively.(in 3 "), per 50 kilograms of polypeptide soybean milks (pressing dry weight basis) are with the flavor protease of 1200～1,800 ten thousand units for preferred steps.
In the preferred steps (4), in the nutrition deployment process, the temperature of mixed liquor is controlled between 53～57 ℃.
In the preferred steps (5), adopt spray drying tower that mixed liquor is carried out spray drying treatment, feed rate is 3950～4050 kilograms/hour, EAT is 155～165 ℃, 0.5～1 second high-temperature heating time moment, temperature is 90～100 ℃ in 85～95 ℃ of the temperature of outgoing airs, tower.The double protein polypeptide soya bean milk powder solid beverage water content that makes is less than 3.0%, and the particle diameter of double protein polypeptide soya bean milk powder solid beverage is less than 150 microns.
Increase step (4 ') between preferred steps (4) and the step (5), mixed liquor is carried out homogeneous micronization, the discharge pressure of mixed liquor is 38～42Mpa, makes the fineness of mixed liquor reach 300 orders.Homogeneous micronization can make various composition emulsifications in the mixed liquor, mixes more evenly, makes the double protein polypeptide soya bean milk powder solid beverage mouthfeel more fine and smooth, and improves the instant capacity of double protein polypeptide soya bean milk powder solid beverage.
Preferred steps (5) increases step (6) afterwards, utilizes fluid bed that the double protein polypeptide soya bean milk powder solid beverage that step (5) obtains is cooled off, and the intake of fluid bed is 2 meters
3/ second, EAT are lower than 10 ℃, and the temperature in the fluid bed is 35～40 ℃, and drop temperature is lower than 35 ℃.
Preparation method's overall process utilization Numeric Control Technology of preferred above-mentioned double protein polypeptide soya bean milk powder solid beverage is controlled technological parameter, technical indicator, nutritional labeling, promptly use PLC large-scale digital ic system to production monitor, measure, analysis and automatic deviation correction, greatly improved the production accuracy, and saved the natural nutrient component and the pure local flavor of product from damage, to reach best production effect.
The double protein polypeptide soya bean milk powder solid beverage that the present invention makes, per 100 grams contain: moisture≤3.0 grams, than low 1.0 grams of common soya-bean milk powder national standard; Fat 〉=9 grams is than high 1 gram of common soya-bean milk powder national standard; Protein 〉=20 gram, than high 5 grams of common soya-bean milk powder national standard, and protein has vegetable protein and animal protein concurrently, and animal protein is different with characteristic with the vegetable protein molecular structure, and the mutual fusion of the two is coordinated; Total reducing sugar (in sucrose)≤30 gram is at half than common soya-bean milk powder national standard; Soya-bean polypeptides 〉=3 restrain, and are 30 times of common soya-bean milk powder; Nutritional labelings such as dietary fiber, compound sugar, calcareous, vitamin A and vitamin D have also been strengthened in addition.Therefore this double protein polypeptide soya bean milk powder solid beverage is of high nutritive value, be soya-bean polypeptides particularly with soybean protein part enzymolysis, polypeptide is easier to be digested and assimilated, polypeptide is as a kind of bioactivator, has plurality of health care functions, human body is had regulating action, can regulate various physiological activities of human body and biochemical reaction, more help health.In addition, this double protein polypeptide soya bean milk powder solid beverage solubility height (〉=98%, higher 10 percentage points), precipitation index low (≤0.1, be half of common soya-bean milk powder) than common soya-bean milk powder; Mouthfeel is fine and smooth aromatic, pure, does not have beany flavor basically.
Description of drawings
Accompanying drawing is the process chart of the preferred embodiment of the present invention.
The specific embodiment
As shown in drawings, the preparation method of this double protein polypeptide soya bean milk powder solid beverage comprises the steps: successively
(1) utilize soybean to make soya-bean milk, detailed process is:
(1.1) impurity in the removal soybean (as earth, sandstone, metal, assorted beans, mashed beans etc.);
(1.2) soybean is dried, bake out temperature is 93～97 ℃, and temperature is even, and local temperature difference is less than 0.2 ℃; After the oven dry, moisture is 6.0～7.0% in the soybean, and the lipoxidase deactivation rate reaches 90%;
(1.3) skin of beancurd of soybean and plumule are come off, and remove skin of beancurd and plumule, obtain bean cotyledon;
(1.4) bean cotyledon is put into water and soak, the ratio of bean cotyledon and water is 1: (4.95～5.05), the pH value of water is 8～9, and water temperature is at 30～40 ℃, and soak time is 60～70 minutes, and the suction ratio of soaking the back bean cotyledon is 1: 1 (being 1 times of bean cotyledon weightening finish);
(1.5) to put into water temperature be 96～100 ℃ water to the bean cotyledon that step (1.4) is obtained, and makes the further passivation of lipoxidase of bean cotyledon, and passivation time is 56～60 seconds, and deactivation rate reaches 98.5%;
(1.6) bean cotyledon that step (1.5) is obtained carries out defibrination processing (part by weight of used bean cotyledon and water is 1: 1), and the fineness of defibrination reaches 100 orders, obtains slurry (concentration of slurry is about 25～30%);
(1.7) by coarse filtration (cross 120 orders) and the filtration of smart filter (crossing 160 orders) twice, the bean dregs in the slurry that elimination step (1.6) obtains make the slurry fineness reach 160 orders, obtain soya-bean milk (rate that removes slag about 40%, the soymilk concentration that obtains is about 15%～20%);
(1.8) soya-bean milk is concentrated, thickening temperature is 45～55 ℃, concentrate pressure and be-0.70～-0.80MPa, the soymilk concentration after concentrating is 45～50%, the protein content in the soya-bean milk is about 18～20% at this moment;
(1.9) soya-bean milk is carried out boiling, boiling is 2.5～3.5 minutes under 95～105 ℃ temperature, and the soya-bean milk rate of boiling reaches 100%, urase inactivation rate 100%, and the urase qualitative detection is negative;
(1.10) soya-bean milk is carried out homogeneous micronization, homogenization pressure is 23～27Mpa, and feed rate is 5950～6050 kilograms/hour, and the soya-bean milk temperature is 58～60 ℃, and the soya-bean milk fineness reaches 250 orders behind the homogeneous;
(2) in soya-bean milk, add protease, is soya-bean polypeptides with protease with the part soybean protein enzymolysis in the soya-bean milk, enzymatic hydrolysis condition is: hydrolysis temperature is 48～52 ℃, enzymolysis pH value is 6.8～7.3, the activity of enzyme is 2.5 ten thousand units/gram～3.5 ten thousand units/gram (unit that is enzyme in every gram reaction substrate protein is 2.5 ten thousand～3.5 ten thousand), and enzymolysis time is 50～60 minutes; Used protease is compound protease, compound protease is made up of papain, bromelain and neutral proteinase, in per 10,000 unit compound proteases, 4000～6000 units are from papain, 2000～3500 units are from bromelain, and 2000～3000 units are from neutral proteinase.After finishing enzymolysis, soy proteinaceous enzymolysis degree can reach 20% at least, and promptly having 20% soybean protein enzymolysis in the soya-bean milk at least is soya-bean polypeptides.
(3) finish enzymolysis after, make the temperature of soya-bean milk reach 80～90 ℃, the enzyme that goes out makes the protease inactivation rate in the soya-bean milk reach 100%, obtains polypeptide soybean milk;
(4) utilize the method for charcoal absorption, resin adsorption, and binding film isolation technics, molecular sieving effect and charge effect according to film, the polypeptide of different molecular weight, different electric charges in the polypeptide soybean milk is separated step by step, making molecular weight is that the positively charged polypeptide of 3000～10000D (dalton) is retained in the polypeptide soybean milk, and with other polypeptide filtering; Technological means such as charcoal absorption, resin adsorption and membrane separation technique are common technology of the prior art, are not described in detail at this;
(5) in polypeptide soybean milk, add flavor protease, utilize flavor protease (containing excision enzyme in the flavor protease), cut off, constantly discharge amino acid, the bitter peptide in the polypeptide soybean milk thoroughly is degraded to amino acid from the peripheral ends of bitter peptide; By per 50 kilograms of polypeptide soybean milks (when promptly calculating the addition of flavor protease, the water in the polypeptide soybean milk is not counted in the weight of polypeptide soybean milk) of dry weight basis flavor protease with 1200～1,800 ten thousand units;
(6) carry out nutrition deployment, earlier by every production double centner double protein polypeptide soya bean milk powder solid beverage, be equipped with following raw material: the polypeptide soybean milk that step (5) obtains is by 56 kilograms of dry weight basis (promptly in the polypeptide soybean milk of Pei Beiing, the gross weight of the composition beyond dewatering is 56 kilograms), 10 kilograms of whole milk powders, malt syrup (promptly contains 15 kilograms of maltose by 15 kilograms of dry weight basis in the malt syrup of Pei Beiing, all the other compositions in the malt syrup are water), 8.5 kilograms of white sugar, 1.5 kilograms of soybean celluloses, 3.5 kilograms of edible soybean oils, 2 kilograms of soyabean oligosaccharides, 1.5 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds; Then whole milk powder, malt syrup, white sugar, soybean cellulose, edible soybean oil, soyabean oligosaccharides, edible calcium carbonate, vitamin A and vitamin D are joined in the polypeptide soybean milk, and mix, obtain mixed liquor; In the nutrition deployment process, the temperature of mixed liquor is controlled between 53～57 ℃;
(7) mixed liquor is carried out homogeneous micronization, the discharge pressure of mixed liquor is 38～42Mpa, makes the fineness of mixed liquor reach 300 orders;
(8) adopt spray drying tower that the mixed liquor that step (7) obtains is carried out spray drying treatment, feed rate is 3950～4050 kilograms/hour, EAT is 155～165 ℃, 0.5～1 second high-temperature heating time moment, 85～95 ℃ of temperature of outgoing airs, temperature obtains double protein polypeptide soya bean milk powder solid beverage for 90～100 ℃ in the tower, and the particle diameter of double protein polypeptide soya bean milk powder solid beverage is less than 150 microns;
(9) utilize fluid bed that the double protein polypeptide soya bean milk powder solid beverage that step (8) obtains is cooled off, the intake of fluid bed is 2 meters
3/ second, EAT are lower than 10 ℃, and the temperature in the fluid bed is 35～40 ℃, and drop temperature is lower than 35 ℃.
At last, utilize packing machine that cooled double protein polypeptide soya bean milk powder solid beverage is carried out quantitative package.
Preparation method's overall process utilization Numeric Control Technology of above-mentioned double protein polypeptide soya bean milk powder solid beverage is controlled technological parameter, technical indicator, nutritional labeling, promptly use PLC large-scale digital ic system to production monitor, measure, analysis and automatic deviation correction, greatly improved the production accuracy, and saved the natural nutrient component and the pure local flavor of product from damage, to reach best production effect.
In the every double centner double protein polypeptide soya bean milk powder solid beverage that makes, contain 56 kilograms of the solid thing compositions of polypeptide soybean milk (being the composition beyond dewatering in the polypeptide soybean milk), 10 kilograms of whole milk powders, 15 kilograms of maltose, 8.5 kilograms of white sugar, 1.5 kilograms of soybean celluloses, 3.5 kilograms of edible soybean oils, 2 kilograms of soyabean oligosaccharides, 1.5 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds, all the other are water (go up from raw material polypeptide soybean milk and malt syrup for water base, its content is slightly less than 2 kilograms).
The nutritional labeling of per 100 gram double protein polypeptide soya bean milk milk is as shown in the table:
| Moisture | ≤ 3.5g (being slightly less than 2g) |
| Protein | ≥20.0g |
| Fat | ≥9.0g |
| Total reducing sugar (in sucrose) | ≤30.0g |
| Compound sugar | ≥2.0g |
| Dietary fiber | ≥1.5g |
| Calcareous | ≥500mg |
| Vitamin A | ≥600ug |
| Vitamin D | ≥5ug |
| Soya-bean polypeptides | ≥3.0g |
In another embodiment, when carrying out nutrition deployment, by every production double centner double protein polypeptide soya bean milk powder solid beverage, be equipped with following raw material: polypeptide soybean milk is pressed 58 kilograms of dry weight basis (promptly in the polypeptide soybean milk of Pei Beiing, the gross weight of the composition beyond dewatering is 58 kilograms), 11 kilograms of whole milk powders, malt syrup is pressed 12 kilograms of dry weight basis, 8.5 kilograms of white sugar, 1.7 kilograms of soybean celluloses, 3.3 kilograms of edible soybean oils, 1.8 kilograms of soyabean oligosaccharides, 1.2 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds.After the spray drying treatment, in the double protein polypeptide soya bean milk powder solid beverage that makes, contain 58 kilograms of the solid thing compositions of polypeptide soybean milk (being the composition beyond dewatering in the polypeptide soybean milk), 11 kilograms of whole milk powders, 12 kilograms of maltose, 8.5 kilograms of white sugar, 1.7 kilograms of soybean celluloses, 3.3 kilograms of edible soybean oils, 1.8 kilograms of soyabean oligosaccharides, 1.2 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds, all the other are water (go up from raw material polypeptide soybean milk and malt syrup for water base, its content is slightly less than 2.5 kilograms).
In another embodiment, when carrying out nutrition deployment, by every production double centner double protein polypeptide soya bean milk powder solid beverage, be equipped with following raw material: polypeptide soybean milk is pressed 50 kilograms of dry weight basis (promptly in the polypeptide soybean milk of Pei Beiing, the gross weight of the composition beyond dewatering is 50 kilograms), 12.5 kilograms of whole milk powders, malt syrup is pressed 16 kilograms of dry weight basis, 9.8 kilograms of white sugar, 2 kilograms of soybean celluloses, 4.0 kilograms of edible soybean oils, 2.2 kilograms of soyabean oligosaccharides, 1.3 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds.After the spray drying treatment, in the double protein polypeptide soya bean milk powder solid beverage that makes, contain 50 kilograms of the solid thing compositions of polypeptide soybean milk (being the composition beyond dewatering in the polypeptide soybean milk), 12.5 kilograms of whole milk powders, 16 kilograms of maltose, 9.8 kilograms of white sugar, 2 kilograms of soybean celluloses, 4.0 kilograms of edible soybean oils, 2.2 kilograms of soyabean oligosaccharides, 1.3 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, 5 milligrams of vitamin Ds, all the other are water (go up from raw material polypeptide soybean milk and malt syrup for water base, its content is slightly less than 2.2 kilograms).
Claims (10)
1, a kind of preparation method of double protein polypeptide soya bean milk powder solid beverage comprises that step (1) utilizes soybean to make soya-bean milk, it is characterized in that: also comprise the steps: successively
(2) adding protease in soya-bean milk, is soya-bean polypeptides with protease with the part soybean protein enzymolysis in the soya-bean milk;
(3) finish enzymolysis after, the enzyme that goes out makes the protease inactivation rate in the soya-bean milk reach 100%, obtains polypeptide soybean milk;
(4) carry out nutrition deployment, by every production double centner double protein polypeptide soya bean milk powder solid beverage, be equipped with following raw material: polypeptide soybean milk is pressed 50～60 kilograms of dry weight basis, 10～15 kilograms of whole milk powders earlier, malt syrup is pressed 12～20 kilograms of dry weight basis, 8～10 kilograms of white sugar, 1～2 kilogram of soybean cellulose, 3～4 kilograms of edible soybean oils, 1.5～2.5 kilograms of soyabean oligosaccharides, 1.0～1.5 kilograms of edible calcium carbonates, 600 milligrams of vitamin As, Vitamin D5 milligram; Then whole milk powder, malt syrup, white sugar, soybean cellulose, edible soybean oil, soyabean oligosaccharides, edible calcium carbonate, vitamin A and vitamin D are joined in the polypeptide soybean milk, and mix, obtain mixed liquor;
(5) mixed liquor is carried out spray drying treatment, obtain double protein polypeptide soya bean milk powder solid beverage.
2, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1 is characterized in that: described step (1) comprises the steps: the impurity in (1.1) removal soybean successively; (1.2) soybean is dried, after the oven dry, moisture is 6.0～7.0% in the soybean, and the lipoxidase deactivation rate reaches 90%; (1.3) skin of beancurd of soybean and plumule are come off, and remove skin of beancurd and plumule, obtain bean cotyledon; (1.4) bean cotyledon is put into water and soak, the ratio of bean cotyledon and water is 1: (4.95～5.05), the pH value of water is 8～9, and water temperature is at 30～40 ℃, and soak time is 60～70 minutes, and the suction ratio of soaking the back bean cotyledon is 1: 1; (1.5) to put into water temperature be 96～100 ℃ water to the bean cotyledon that step (1.4) is obtained, and makes the further passivation of lipoxidase of bean cotyledon, and passivation time is 56～60 seconds, and deactivation rate reaches 98.5%; (1.6) bean cotyledon that step (1.5) is obtained carries out the defibrination processing, and the fineness of defibrination reaches 100 orders, obtains slurry; (1.7) bean dregs in the slurry that elimination step (1.6) obtains obtain soya-bean milk.
3, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 2, it is characterized in that: increase step (1.8) afterwards in step (1.7), soya-bean milk is carried out boiling, boiling is 2.5～3.5 minutes under 95～105 ℃ temperature, the soya-bean milk rate of boiling reaches 100%, urase inactivation rate 100%, the urase qualitative detection is negative.
4, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 3, it is characterized in that: between step (1.7) and step (1.8), increase step (1.7 '), soya-bean milk is concentrated, thickening temperature is 45～55 ℃, concentrate pressure and be-0.70～-0.80MPa, the soymilk concentration after concentrated is 45～50%.
5, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1, it is characterized in that: in the described step (2), enzymatic hydrolysis condition is: hydrolysis temperature is 48～52 ℃, enzymolysis pH value is 6.8～7.3, the activity of enzyme is 2.5 ten thousand units/gram～3.5 ten thousand units/gram, and enzymolysis time is 50～60 minutes.
6, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1 or 5, it is characterized in that: in the described step (2), used protease is compound protease, and compound protease is made up of papain, bromelain and neutral proteinase; In per 10,000 unit compound proteases, 4000～6000 units are from papain, and 2000～3500 units are from bromelain, and 2000～3000 units are from neutral proteinase.
7, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1, it is characterized in that: between step (3) and step (4), increase step (3 '), utilize the method for charcoal absorption, resin adsorption, and binding film isolation technics, molecular sieving effect and charge effect according to film, the polypeptide of different molecular weight, different electric charges in the polypeptide soybean milk is separated step by step, making molecular weight is that 3000～10000 daltonian positively charged polypeptide are retained in the polypeptide soybean milk, and with other polypeptide filtering.
8, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 7, it is characterized in that: between step (3 ') and step (4), increase step (3 "); in polypeptide soybean milk, add flavor protease; utilize flavor protease; cut off from the peripheral ends of bitter peptide; constantly discharge amino acid, the bitter peptide in the polypeptide soybean milk thoroughly is degraded to amino acid; Press the flavor protease of per 50 kilograms of polypeptide soybean milks of dry weight basis with 1200～1,800 ten thousand units.
9, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1, it is characterized in that: in the described step (5), adopt spray drying tower that mixed liquor is carried out spray drying treatment, feed rate is 3950～4050 kilograms/hour, EAT is 155～165 ℃, 0.5～1 second high-temperature heating time moment, temperature is 90～100 ℃ in 85～95 ℃ of the temperature of outgoing airs, tower.
10, the preparation method of double protein polypeptide soya bean milk powder solid beverage according to claim 1, it is characterized in that: between step (4) and step (5), increase step (4 '), mixed liquor is carried out homogeneous micronization, the discharge pressure of mixed liquor is 38～42Mpa, makes the fineness of mixed liquor reach 300 orders.
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