CN101828600A - Process for manufacturing instant soybean milk powder - Google Patents
Process for manufacturing instant soybean milk powder Download PDFInfo
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- CN101828600A CN101828600A CN201010125435.0A CN201010125435A CN101828600A CN 101828600 A CN101828600 A CN 101828600A CN 201010125435 A CN201010125435 A CN 201010125435A CN 101828600 A CN101828600 A CN 101828600A
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- milk
- soybean
- soya
- bean
- milk powder
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Abstract
The invention relates to a process for manufacturing instant soybean milk powder and belongs to the field of foods. The process comprises the steps of soybean milk blending, soy protein blending, mixing, drying and the like. The soy protein is blended by using alkaline protease, the steps of blending the soybean milk and blending the soy protein are separate, so the instant soybean milk powder which has high protein content and protects the unique flavor of the soybean milk from being damaged by concentration and emulsification.
Description
Technical field
The present invention relates to a kind of manufacturing process of instant soybean milk powder, belong to field of food.
Background technology
Soya-bean milk is a kind of drink that Chinese people like, is again a kind of all-ages nutraceutical, enjoys the good reputation of " plant milk " the America and Europe.Soya-bean milk contains rich vegetable protein and phosphatide, also contains Cobastab
1, B
2And nicotinic acid.In addition, soya-bean milk also contains mineral matter, especially its contained calcium such as iron, calcium, though not as good as bean curd, all higher than other any newborn classes, be very suitable for old man and baby.
The fresh soya-bean milk four seasons are all drinkable.Drink soya-bean milk spring and autumn, nourshing Yin and drynsessmoistening prescription, YIN and YANG balance regulating; Summer drink soya-bean milk, the hot heatstroke prevention that disappears is promoted the production of body fluid and is quenched one's thirst; Winter drink soya-bean milk, dispelling cold warms up stomach, and nourishing is nourished.In fact, except traditional soya bean slurry, soya-bean milk also has a lot of styles, and red date, matrimony vine, mung bean, lily etc. can become the batching of soya-bean milk.
Instant soybean milk powder is a kind of derived product of soya-bean milk, and is easy to carry, can brew at any time and drink, and uses very conveniently, and instant soybean milk powder is generally made by whole soybeans, perhaps made by defatted soybean, needs to add grease.The protein content of these two kinds of soya-bean milk is all very low, makes the high protein soya-bean milk as if it is concentrated, emulsification, then diminishes the peculiar taste of soya-bean milk again.
Summary of the invention
The present invention is intended to overcome above-mentioned defective, a kind of employing alkali protease modulation soybean protein is provided, and the instant soybean milk powder manufacturing process that the operation branch that will modulate soya-bean milk and modulation soybean protein comes, the alkali protease that this method adopts can modulate the high soybean protein of protein content, the operation of modulation soya-bean milk and modulation soybean protein separately makes this procedure of modulation soybean protein can not influence the distinctive local flavor of soya-bean milk.
In order to realize above-mentioned technical purpose, technical scheme of the present invention is as follows:
A kind of manufacturing process of instant soybean milk powder is characterized in that: comprise following operation: modulation soya-bean milk, modulation soybean protein, mixing, drying.
A kind of manufacturing process of instant soybean milk powder is characterized in that: concrete processing step is as follows:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean of 0.1-0.3mm, join in 75-95 ℃ 0.1% sodium bicarbonate aqueous solution, add cold water, make it to be cooled to 55-70 ℃, continuous stirring 25-45min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean, add and after water stirs 30-50min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 3.5-5.5, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use alkali protease to modulate then, get semi-finished product, then through 100-180 ℃ of sterilization 8-15s, 50-100 ℃ of spray drying treatment 5-15s gets Powdered soybean protein;
C, mixing: get the Powdered soybean protein of previous step gained and join in the A step gained skimmed soy milk, wait to dissolve the back and add sunflower seed oil, adopt high pressure homogenizer to carry out homogenizing and handle, impose 120-200 ℃ of sterilization processing 1-10s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out drying with drying machine, and final powder is broken into 300-400 order powder and promptly obtains instant soybean milk powder.
Mass ratio at the defatted soybean of sheet described in the steps A, 0.1% sodium bicarbonate aqueous solution and cold water is 1: 5: 1.5.
Mass ratio at low sex change defatted soybean described in the step B and water is 1: 15.
Enzyme/matrix ratio at the alkali protease described in the step B is 0.05-2%.
Mass ratio at Powdered soybean protein, skimmed soy milk and the sunflower seed oil described in the step C is 1: 2: 1.
At the drying machine described in the step D is spray dryer, and baking temperature is 85-120 ℃, and be 10-30s drying time.
The useful technique effect that the present invention brings: the manufacturing process of a kind of instant soybean milk powder provided by the invention, adopt alkali protease modulation soybean protein, and the operation branch that will modulate soya-bean milk and modulation soybean protein comes, can produce the protein content height like this, and can be because of the instant soybean milk powder that concentrates, emulsification diminishes the soya-bean milk peculiar taste.
The specific embodiment
Embodiment 1
The manufacturing process of instant soybean milk powder:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean 500g of 0.1mm, join among 77 ℃ the 0.1% sodium bicarbonate aqueous solution 2500g, add cold water 750g, make it to be cooled to 58 ℃, continuous stirring 27min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean 700g, add and after water 10500g stirs 47min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 5.4, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use enzyme/matrix to modulate then than the alkali protease that is 1.8%, get semi-finished product,, get Powdered soybean protein then through 100 ℃ of sterilization 8s, 50 ℃ of spray drying treatment 9s;
C, mixing: get the Powdered soybean protein 150g of previous step gained and join among the A step gained skimmed soy milk 300g, wait to dissolve the back and add sunflower seed oil 150g, adopt high pressure homogenizer to carry out homogenizing and handle, impose 120 ℃ of sterilization processing 4s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out dry 10s with spray dryer under 95 ℃, final powder is broken into 300 order powder and promptly obtains instant soybean milk powder.
Embodiment 2
The manufacturing process of instant soybean milk powder:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean 750g of 0.3mm, join among 75 ℃ the 0.1% sodium bicarbonate aqueous solution 3750g, add cold water 1125g, make it to be cooled to 63 ℃, continuous stirring 39min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean 550g, add and after water 8250g stirs 36min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 4, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use enzyme/matrix to modulate then than the alkali protease that is 0.05%, get semi-finished product,, get Powdered soybean protein then through 180 ℃ of sterilization 15s, 100 ℃ of spray drying treatment 15s;
C, mixing: get the Powdered soybean protein 200g of previous step gained and join among the A step gained skimmed soy milk 400g, wait to dissolve the back and add sunflower seed oil 200g, adopt high pressure homogenizer to carry out homogenizing and handle, impose 200 ℃ of sterilization processing 1s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out dry 20s with spray dryer under 120 ℃, final powder is broken into 400 order powder and promptly obtains instant soybean milk powder.
Embodiment 3
The manufacturing process of instant soybean milk powder:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean 370g of 0.15mm, join among 91 ℃ the 0.1% sodium bicarbonate aqueous solution 1850g, add cold water 555g, make it to be cooled to 70 ℃, continuous stirring 25min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean 460g, add and after water 6900g stirs 48min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 3.9, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use enzyme/matrix to modulate then than the alkali protease that is 0.1%, get semi-finished product,, get Powdered soybean protein then through 150 ℃ of sterilization 11s, 70 ℃ of spray drying treatment 5s;
C, mixing: get the Powdered soybean protein 120g of previous step gained and join among the A step gained skimmed soy milk 240g, wait to dissolve the back and add sunflower seed oil 120g, adopt high pressure homogenizer to carry out homogenizing and handle, impose 150 ℃ of sterilization processing 10s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out dry 15s with spray dryer at 85 ℃, and final powder is broken into 300 order powder and promptly obtains instant soybean milk powder.
Embodiment 4
The manufacturing process of instant soybean milk powder:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean 440g of 0.2mm, join among 65 ℃ the 0.1% sodium bicarbonate aqueous solution 2200g, add cold water 660g, make it to be cooled to 57 ℃, continuous stirring 30min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean 510g, add and after water 7650g stirs 31min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 3.5, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use enzyme/matrix to modulate then than the alkali protease that is 0.07%, get semi-finished product,, get Powdered soybean protein then through 165 ℃ of sterilization 9s, 65 ℃ of spray drying treatment 7s;
C, mixing: get the Powdered soybean protein 250g of previous step gained and join among the A step gained skimmed soy milk 500g, wait to dissolve the back and add sunflower seed oil 250g, adopt high pressure homogenizer to carry out homogenizing and handle, impose 185 ℃ of sterilization processing 8s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out dry 30s with spray dryer at 115 ℃, and final powder is broken into 400 order powder and promptly obtains instant soybean milk powder.
Claims (7)
1. the manufacturing process of an instant soybean milk powder is characterized in that: comprise following operation: modulation soya-bean milk, modulation soybean protein, mixing, drying.
2. the manufacturing process of a kind of instant soybean milk powder according to claim 1 is characterized in that: concrete processing step is as follows:
A, modulation soya-bean milk: getting thickness is the sheet defatted soybean of 0.1-0.3mm, join in 75-95 ℃ 0.1% sodium bicarbonate aqueous solution, add cold water, make it to be cooled to 55-70 ℃, continuous stirring 25-45min, with decanter bean dreg separation is removed, obtaining the pH value is 7.2, and solid constituent accounts for 8.5% skimmed soy milk;
B, modulation soybean protein: get low sex change defatted soybean, add and after water stirs 30-50min bean dreg separation is removed, get skimmed soy milk; In this soya-bean milk, add acid and transfer pH to 3.5-5.5, remove supernatant with centrifuge, get curdled milk, with alkali this curdled milk is neutralized to ph=7.0 again, use alkali protease to modulate then, get semi-finished product, then through 100-180 ℃ of sterilization 8-15s, 50-100 ℃ of spray drying treatment 5-15s gets Powdered soybean protein;
C, mixing: get the Powdered soybean protein of previous step gained and join in the A step gained skimmed soy milk, wait to dissolve the back and add sunflower seed oil, adopt high pressure homogenizer to carry out homogenizing and handle, impose 120-200 ℃ of sterilization processing 1-10s then, promptly get high protein soya-bean milk product;
D, drying: the high protein soya-bean milk that obtains is carried out drying with drying machine, and final powder is broken into 300-400 order powder and promptly obtains instant soybean milk powder.
3. the manufacturing process of a kind of instant soybean milk powder according to claim 2, it is characterized in that: the mass ratio at the defatted soybean of sheet described in the steps A, 0.1% sodium bicarbonate aqueous solution and cold water is 1: 5: 1.5.
4. the manufacturing process of a kind of instant soybean milk powder according to claim 2, it is characterized in that: the mass ratio at low sex change defatted soybean described in the step B and water is 1: 15.
5. the manufacturing process of a kind of instant soybean milk powder according to claim 2 is characterized in that: in the enzyme/matrix of the alkali protease described in the step B than being 0.05-2%.
6. the manufacturing process of a kind of instant soybean milk powder according to claim 2, it is characterized in that: the mass ratio at Powdered soybean protein, skimmed soy milk and the sunflower seed oil described in the step C is 1: 2: 1.
7. the manufacturing process of a kind of instant soybean milk powder according to claim 2, it is characterized in that: at the drying machine described in the step D is spray dryer, and baking temperature is 85-120 ℃, and be 10-30s drying time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101254350A CN101828600B (en) | 2010-03-16 | 2010-03-16 | Process for manufacturing instant soybean milk powder |
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|---|---|---|---|
| CN2010101254350A CN101828600B (en) | 2010-03-16 | 2010-03-16 | Process for manufacturing instant soybean milk powder |
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| CN101828600A true CN101828600A (en) | 2010-09-15 |
| CN101828600B CN101828600B (en) | 2012-06-27 |
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| CN2010101254350A Expired - Fee Related CN101828600B (en) | 2010-03-16 | 2010-03-16 | Process for manufacturing instant soybean milk powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN104705402A (en) * | 2015-04-09 | 2015-06-17 | 辽宁天赐农产品开发有限公司 | Preparation method of soybean yogurt |
| CN107960478A (en) * | 2017-11-23 | 2018-04-27 | 山东渤海实业股份有限公司 | A kind of method for preparing low purine soybean protein food and manufactured soybean protein food |
| CN108497087A (en) * | 2018-02-28 | 2018-09-07 | 李波兴 | A kind of Se-enriched yeast bean powder |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59192055A (en) * | 1983-04-13 | 1984-10-31 | Kyushu Nyugyo Kk | Preparation of concentrated soya milk |
| CN1172599A (en) * | 1996-06-25 | 1998-02-11 | 利乐拉瓦尔集团及财务有限公司 | Method for producing aseptic packaged tofu product |
-
2010
- 2010-03-16 CN CN2010101254350A patent/CN101828600B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59192055A (en) * | 1983-04-13 | 1984-10-31 | Kyushu Nyugyo Kk | Preparation of concentrated soya milk |
| CN1172599A (en) * | 1996-06-25 | 1998-02-11 | 利乐拉瓦尔集团及财务有限公司 | Method for producing aseptic packaged tofu product |
Non-Patent Citations (1)
| Title |
|---|
| 《粮食与饲料工业》 20031231 曾鹏等 低温大豆粕生产豆浆的工艺研究 第42-43页 1-7 , 第11期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160574A (en) * | 2011-02-19 | 2011-08-24 | 深圳市福荫食品有限公司 | Nutritive soybean milk and preparing method thereof |
| CN104705402A (en) * | 2015-04-09 | 2015-06-17 | 辽宁天赐农产品开发有限公司 | Preparation method of soybean yogurt |
| CN107960478A (en) * | 2017-11-23 | 2018-04-27 | 山东渤海实业股份有限公司 | A kind of method for preparing low purine soybean protein food and manufactured soybean protein food |
| CN108497087A (en) * | 2018-02-28 | 2018-09-07 | 李波兴 | A kind of Se-enriched yeast bean powder |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
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| Publication number | Publication date |
|---|---|
| CN101828600B (en) | 2012-06-27 |
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Granted publication date: 20120627 Termination date: 20130316 |