CN103330003A

CN103330003A - Soybean milk defoamer and preparation method thereof

Info

Publication number: CN103330003A
Application number: CN201310311369XA
Authority: CN
Inventors: 袁怀波
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-24
Filing date: 2013-07-24
Publication date: 2013-10-02

Abstract

The invention relates to a soybean milk defoamer and a preparation method thereof. The preparation method of the soybean milk defoamer comprises the steps that phospholipase A1, phospholipase A2 and phospholipase D are utilized to carry out enzymolysis ester bond on granulesten and soybean oil, so that the mixture which has the main compositions of phospholipid, glycerol, fatty acid with different carbon chain lengths, and soybean oil is formed, and the oleophylic and defoaming capabilities are reinforced, the HLB (hydrophile-lipophile balance) value is within the range of 2.4-2.8, the efficient and rapid defoaming effect is realized, and the use level of the defoamer is reduced due to the strong defoaming capability. As the soybean milk defoamer is a natural product and reaches the food security level, the use level is not strictly limited, and the use level reaching the defoaming effect is recommended; the phospholipid has the physiological health care efficacy, and the nutrition of the soybean milk is increased with the adoption of the soybean milk defoamer; and the soybean milk defoamer can be hermetically contained in a container for storage at the temperature of 4 DEG C below zero, and the use method of the soybean milk defoamer is as simple as that of a chemical defoamer.

Description

A kind of soya-bean milk defoamer and preparation method thereof

Technical field

The present invention relates to a kind of soya-bean milk defoamer and preparation method thereof.

Background technology

Because containing saponin and soya-bean milk in the soybean has and is the characteristic that film is bubble, so, a large amount of foams can appear frequently in process such as bean product defibrination, mashing off, separation, the existence of foam not only influences product quality and output, and bring inconvenience for the production operation process, therefore, the elimination of foam control has become indispensable link in the bean product production.

The formation of foam contacts relevant with soya-bean milk with air, therefore have by control air and contacting of soya-bean milk and realize soya-bean milk production physical defoaming method (number of patent application 88105154.3), but because its mechanical practicality is relatively poor and have relatively high expectations for operating personnel, therefore most defoamers that adopt are eliminated foam.

The froth breaking principle of various defoamers is sprinkling upon natural oil or chemical synthesis defoamer on the soya-bean milk foam exactly, and defoamer will dissolve in the foam solution, reduces the surface tension of soya-bean milk liquid simultaneously.Because these defoamers are generally less to the solubility of water, capillary reduction only limits to the part of foam, and the surface tension around the foam does not almost have to change, and to traction all around, extension, final foam breaks the part that surface tension reduces by consumingly.

The product that can be used as froth breaking at present has natural oil, polyethers chemical synthesis defoamer, higher alcohols chemical synthesis defoamer, the synthetic defoamer of silicone.Natural oil is the defoamer of usefulness the earliest, its source easily, price is low, use simple, safe, but consumption is big, benefit is low, poor hygienic, and influential to the bean product quality, limited the application of natural oil as defoamer; The application of adopting the auxiliary froth breaking of soybean lecithin is arranged in the natural defoamer, but because the soybean lecithin molecular weight is excessive, cause the limited ability that dissolves in foam, so its froth breaking is limited in one's ability, can only can not use separately as auxiliary defoamer.Though its defoaming effectiveness height of chemical synthesis defoamer has certain chemical toxicity.

Summary of the invention

Technical problem to be solved by this invention provides a kind of soya-bean milk defoamer that can eliminate the foam that heating soybean milk produces in producing, requires that this soya-bean milk defoamer is easy to use, edible safety is high, the froth breaking ability is strong, and can be the bean product material that has additional nutrients; Another technical problem to be solved by this invention provides the preparation method of this soya-bean milk defoamer.

In order to solve the problems of the technologies described above, the invention provides a kind of soya-bean milk defoamer, the step of preparation process of this soya-bean milk defoamer is: add phospholipase A in the liquid soybean lecithin respectively ₁, phospholipase A ₂And phospholipase D, be to carry out enzymolysis under the 30-50 ℃ of condition in temperature, inactivator is active when the phosphatide percent hydrolysis is 55%-70% gets final product.

To add on the liquid level that bubbles in the production process by the soybean lecithin enzymolysis concentrate of polynary enzymolysis, realize fast effectively froth breaking.

The preparation method of soya-bean milk defoamer of the present invention utilizes phospholipase A ₁, phospholipase A ₂With phospholipase D soybean lecithin and soybean oil are carried out the enzymolysis ester bond, the formation main component is the aliphatic acid of phosphatide, glycerine, multiple different carbon chain lengths and the mixture of soybean oil, reduced the molecular weight of soybean lecithin, oleophylic and froth breaking ability have been strengthened, its HLB value (hydrophilic lipophilic balance) is between 2.4-2.8, can realize efficient froth breaking effect fast, the froth breaking ability causes use amount to reduce by force; Because this soya-bean milk defoamer is natural products, aliment security level, so its consumption do not have strict restriction, amount of application reaches defoaming effect and gets final product; Phosphatide itself just has the physiological hygiene effect, uses this soya-bean milk defoamer can increase soya-bean milk nutrition; This soya-bean milk defoamer can be packed into and be placed-4 ℃ of airtight refrigerations standby in the container, and using method is the same with chemical defoamer simple.

The preparation method of this soya-bean milk defoamer is simple, has the cheap advantage of operating cost.

In sum, this soya-bean milk defoamer is easy to use, edible safety is high, the froth breaking ability is strong, and can be the bean product material that has additional nutrients.

As the preparation method's of described soya-bean milk defoamer optimization, add the 10-15U phospholipase A in every gram liquid soybean lecithin ₁, 5-10 U phospholipase A ₂With 0.2-0.8 U phospholipase D, Ca ²⁺Concentration is 0.2%-0.3%.

Content of phospholipid is not less than 60% in the described liquid soybean lecithin, and liquid partly is soybean oil in the phosphatide.Phosphatide is solid, and the present invention uses the liquid soybean lecithin to be because being conducive to enzymolysis carries out, and phosphatide is dissolved in vegetable fat, and the solvent of soybean lecithin is generally soybean oil on the market.

The active steam heating that adopts of described inactivator.

The specific embodiment

Embodiment one:

In 10kg liquid soybean lecithin, add the 150000U phospholipase A respectively ₁, 100000 U phospholipase As ₂With 8000 U phospholipase Ds, Ca ²⁺Concentration is 0.3%, is to carry out enzymolysis under 50 ℃ of conditions in temperature, adopts Steam Heating inactivator activity to get the soya-bean milk defoamer when the phosphatide percent hydrolysis is 70%.

The soya-bean milk defoamer packed into place-4 ℃ of airtight refrigerations standby in the container.

Embodiment two:

In 1kg liquid soybean lecithin, add the 10000U phospholipase A respectively ₁, the 5000U phospholipase A ₂With 200U phospholipase D, Ca ²⁺Concentration is 0.2%, is to carry out enzymolysis under 30 ℃ of conditions in temperature, adopts Steam Heating inactivator activity to get the soya-bean milk defoamer when the phosphatide percent hydrolysis is 55%.

Embodiment three:

In 5kg liquid soybean lecithin, add the 50000U phospholipase A respectively ₁, 25000 U phospholipase As ₂With 1000 U phospholipase Ds, Ca ²⁺Concentration is 0.3%, is to carry out enzymolysis under 40 ℃ of conditions in temperature, adopts Steam Heating inactivator activity to get the soya-bean milk defoamer when the phosphatide percent hydrolysis is 60%.

Claims

1. the preparation method of a soya-bean milk defoamer, its processing step is: add phospholipase A in the liquid soybean lecithin respectively ₁, phospholipase A ₂And phospholipase D, be to carry out enzymolysis under the 30-50 ℃ of condition in temperature, inactivator is active when the phosphatide percent hydrolysis is 55%-70% gets final product.

2. the preparation method of a kind of soya-bean milk defoamer according to claim 1 is characterized in that: add the 10-15U phospholipase A in every gram liquid soybean lecithin ₁, 5-10 U phospholipase A ₂With 0.2-0.8 U phospholipase D, Ca ²⁺Concentration is 0.2%-0.3%.

3. the preparation method of a kind of soya-bean milk defoamer according to claim 1, it is characterized in that: content of phospholipid is not less than 60% in the described liquid soybean lecithin, and liquid partly is soybean oil in the phosphatide.

4. the preparation method of a kind of soya-bean milk defoamer according to claim 1 is characterized in that: the active steam heating that adopts of inactivator.

5. the soya-bean milk defoamer that makes according to the preparation method of the arbitrary described a kind of soya-bean milk defoamer of claim 1 to 4.