CN103783613A - Method for preparing soybean-polysaccharide-containing beverage by use of soybean whey - Google Patents
Method for preparing soybean-polysaccharide-containing beverage by use of soybean whey Download PDFInfo
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- CN103783613A CN103783613A CN201410035624.7A CN201410035624A CN103783613A CN 103783613 A CN103783613 A CN 103783613A CN 201410035624 A CN201410035624 A CN 201410035624A CN 103783613 A CN103783613 A CN 103783613A
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- whey
- soybean
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- bean
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- 244000068988 Glycine max Species 0.000 title claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 52
- 239000005862 Whey Substances 0.000 title claims abstract description 48
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 48
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 229920001282 polysaccharide Polymers 0.000 title abstract description 7
- 239000005017 polysaccharide Substances 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims abstract description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 239000011347 resin Substances 0.000 claims abstract description 4
- 229920005989 resin Polymers 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000010612 desalination reaction Methods 0.000 claims description 8
- 238000004061 bleaching Methods 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000002351 wastewater Substances 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 235000020510 functional beverage Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000010413 mother solution Substances 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000003687 soy isoflavones Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000010865 sewage Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 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 description 1
- 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 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 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 description 1
- 239000002994 raw material Substances 0.000 description 1
- 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 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing soybean-polysaccharide-containing beverage by use of soybean whey. The method comprises the steps of heating the soybean whey to 55-60 DEG C, regulating pH value of whey liquid to be 3.8-4.2 with citric acid, separating protein in whey with a centrifugal machine, pumping the whey after separation into an activated carbon decoloring tank for decoloring for 40min, desalting by a resin tank to prepare mother solution; adding fruit juice, diluting to a constant volume, homogenizing, carrying out ultra-high-temperature sterilization and filling at medium temperature. According to the method, soybean whey wastewater is used for preparing a functional beverage, the waste is turned into wealth, active ingredients such as soybean polysaccharide and soy isoflavone can be effectively kept, the production steps are simple and easy to realize, and the product taste and the nutrition are excellent, the soybean-polysaccharide-containing beverage is a healthy beverage.
Description
Technical field
The present invention relates to food processing technology technical field, relate in particular to the method for utilizing soy-bean whey to prepare beverage.
Background technology
China is the native place of soybean, and many outstanding traditional soybean products are made, in recent years along with the development of new and high technology, the kind of bean product also day by day increases, but produce the whey wastewater of discharging, the bottleneck that has become soybean processing industry to exist, reclaims the polysaccharide in whey wastewater, be prepared into function beverage, meet people's door to healthy demand.Though there is patent (CN102919939A) " a kind of preparation method containing Soybean Peptide and soybean polyoses beverage ", it is to be that raw material carries out ground time dissolving and processes with the Soybean Peptide of having extracted and soybean polyoses, and production cost is higher.
In recent years along with the development of new and high technology, the kind of bean product also day by day increases, but produce the whey wastewater of discharging, the bottleneck that has become soybean processing industry to exist, due to bean product, manufacturing enterprise does not fully utilize soy-bean whey substantially, directly processes but set it as waste water.If soya whey wastewater is processed and is calculated with cod20000mg/l, it is approximately 2.0-3.0 unit that soy-bean whey per ton is processed operating cost, the waste water disposal facility construction cost of day discharge 1t soy-bean whey approximately needs ten thousand yuan of 1.0-1.5, the whole nation for the treatment of the capital cost of the waste water disposal facility of soy-bean whey and daily operation and maintenance cost by shocking.There is quite a few sewage disposal to be difficult to qualified discharge and the sewage treatment facility that has often can not even be shut down in running at full capacity in China still more; so; the resource that is rich in soyabean oligosaccharides has not only been wasted in the non-comprehensive utilization of soy-bean whey, and the harm that the environment of China is caused is also surprising.Effectively reclaim wherein compound sugar, not only reclaimed useful resources, and purified sewage, alleviated the pressure of environmental pollution, can realize the unification of environment and economy benefit.
In soy-bean whey, contained soybean polyoses mainly contains stachyose, raffinose, by with human body in digestive ferment can not decompose this two kinds of sugar, so can not provide energy for human body.But its can be in human body intestinal canal the breeding of Bifidobacterium; Produce Cobastab group; Prevent constipation; Improve body immunity; The important function such as decompose carcinogenic substances.
Summary of the invention
The present invention provide in order to solve deficiency of the prior art a kind of with soy-bean whey preparation the method containing soybean polyoses beverage, plant by the method for soya whey wastewater manufacturing function beverage, turn waste into wealth, be bean product enterprise increase new growth engines.
For achieving the above object, the technical solution used in the present invention is:
Utilize the method for soy-bean whey preparation containing soybean polyoses beverage, comprise the following steps:
First soy-bean whey heated and regulate pH to 3-5, then the Protein Separation in whey being gone out, the whey after separation is decoloured and desalinating process, and the whey after desalination adds fruit juice constant volume and homogeneous, final pasteurising and filling.
As a kind of preferred version of soy-bean whey preparation containing the method for soybean polyoses beverage that utilize of the present invention, comprise the following steps further:
(1) first the soy-bean whey after filtering is heated to 55-60 ℃, adjusts whey liquid pH value with citric acid and be adjusted to 3.8-4.2;
(2) with centrifuge, albumen in whey is separated, the rear whey of separation pumps into decolorizing with activated carbon tank and decolours, bleaching temperature 45-50 ℃, bleaching time 40 minutes;
(3) in resin container, carry out desalination, desalination temperature is 40-45 ℃, flow velocity 0.025-0.035cm/s;
(4) add fruit juice, constant volume, homogeneous, homogeneous, homogenization pressure is 20-25MPa;
(5) feed liquid after homogeneous is carried out UHT sterilization, sterilization temperature 132-135 ℃, time 5S;
(6) sterilized material is cooled to 60-61 ℃, carries out middle temperature filling.
As a kind of preferred version of soy-bean whey preparation containing the method for soybean polyoses beverage that utilize of the present invention, the 1-3% that in described step (4), fruit juice addition is gross weight, described fruit juice can be the taste of any fruit, preferably one or more mixing in strawberry taste, pineapple taste, apple aroma, mango taste.
Beneficial effect:
Kind by the method for soya whey wastewater manufacturing function beverage, turn waste into wealth, be that bean product enterprise increases new growth engines, production stage is simple, be easy to realization, product taste and nutrition are all good.
The specific embodiment
Embodiment 1
Utilize the method for soy-bean whey preparation containing soybean polyoses beverage, comprise the following steps:
(1) accurately take whey liquid 1200Kg after Protein Separation, in acid-regulating tank, be heated to 58 ℃, add the food-grade citric acid 0.43Kg of accurate weighing, adjust pH value to 4.1;
(2) separate mixing up sour whey liquid supercentrifuge, centrifuge speed 6500r/min, the whey-soybean polysaccharide solution after separation pumps into decolorizing with activated carbon tank and decolours, 47 ℃ of bleaching temperatures, bleaching time 40 minutes, lactalbumin is collected in addition and is processed;
(3) polysaccharide solution after decolouring is pumped into resin container and carry out desalination, 47 ℃ of desalination temperature, after flow velocity 0.025-0.031cm/s, obtain soybean polyoses solution 980Kg;
(4) 980Kg soybean polyoses solution is pumped into after constant volume tank, add strawberry fruit juice 10Kg, after-purification water 10Kg, and be uniformly mixed, be mixed with 1000Kg soybean polyoses beverage;
(5) feed liquid after homogeneous is carried out UHT sterilization, sterilization temperature 132-135 ℃, time 5S;
(6) sterilized material is cooled to 60-61 ℃, carries out middle temperature filling.
Fruit juice kind in the present embodiment can be changed as required, and the content of fruit juice also can add as required.
Although embodiments of the present invention are illustrated in description, these embodiments just, as prompting, should not limit protection scope of the present invention.Carrying out without departing from the spirit and scope of the present invention various omissions, displacement and change all should be included in protection scope of the present invention.
Claims (4)
1. one kind is utilized the method for soy-bean whey preparation containing soybean polyoses beverage, it is characterized in that, comprise the following steps: first soy-bean whey heated and regulate pH to 3-5, then the Protein Separation in whey is gone out, whey after separation is decoloured and desalinating process, whey after desalination adds fruit juice constant volume and homogeneous, final pasteurising and filling.
2. the method for soy-bean whey preparation containing soybean polyoses beverage of utilizing according to claim 1, is characterized in that, comprises the following steps:
(1) first the soy-bean whey after filtering is heated to 55-60 ℃, adjusts whey liquid pH value with citric acid and be adjusted to 3.8-4.2;
(2) with centrifuge, albumen in whey is separated, the rear whey of separation pumps into decolorizing with activated carbon tank and decolours, bleaching temperature 45-50 ℃, bleaching time 40 minutes;
(3) in resin container, carry out desalination, desalination temperature is 40-45 ℃, flow velocity 0.025-0.035cm
2/ s;
(4) add fruit juice, constant volume, homogeneous, homogeneous, homogenization pressure is 20-25MPa;
(5) feed liquid after homogeneous is carried out UHT sterilization, sterilization temperature 132-135 ℃, time 5S;
(6) sterilized material is cooled to 60-61 ℃, carries out middle temperature filling.
3. the method for soy-bean whey preparation containing soybean polyoses beverage of utilizing according to claim 2, is characterized in that: the 1-3% that in step (4), fruit juice addition is gross weight.
4. the method for soy-bean whey preparation containing soybean polyoses beverage of utilizing according to claim 2, is characterized in that: the fruit juice adding in step (4) is one or more mixing in strawberry taste, pineapple taste, apple aroma, mango taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410035624.7A CN103783613A (en) | 2014-01-24 | 2014-01-24 | Method for preparing soybean-polysaccharide-containing beverage by use of soybean whey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410035624.7A CN103783613A (en) | 2014-01-24 | 2014-01-24 | Method for preparing soybean-polysaccharide-containing beverage by use of soybean whey |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783613A true CN103783613A (en) | 2014-05-14 |
Family
ID=50659999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410035624.7A Pending CN103783613A (en) | 2014-01-24 | 2014-01-24 | Method for preparing soybean-polysaccharide-containing beverage by use of soybean whey |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783613A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685752A (en) * | 2016-03-14 | 2016-06-22 | 深圳市超跃食品有限公司 | Preparation method of composite functional beverage containing Chinese red dates and yellow effluent produced during squeezing process of soybean curd |
| WO2018103118A1 (en) * | 2016-12-07 | 2018-06-14 | 深圳先进技术研究院 | Fermented soybean whey beverage and preparation method thereof |
| CN108740036A (en) * | 2018-06-29 | 2018-11-06 | 山东禹王生态食业有限公司 | A kind of technique producing acid protein beverage using soya whey wastewater |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283746A (en) * | 2008-05-14 | 2008-10-15 | 逄镜萍 | Process for extracting the soyabean oligosaccharides by air-float purification and film integration |
-
2014
- 2014-01-24 CN CN201410035624.7A patent/CN103783613A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283746A (en) * | 2008-05-14 | 2008-10-15 | 逄镜萍 | Process for extracting the soyabean oligosaccharides by air-float purification and film integration |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685752A (en) * | 2016-03-14 | 2016-06-22 | 深圳市超跃食品有限公司 | Preparation method of composite functional beverage containing Chinese red dates and yellow effluent produced during squeezing process of soybean curd |
| WO2018103118A1 (en) * | 2016-12-07 | 2018-06-14 | 深圳先进技术研究院 | Fermented soybean whey beverage and preparation method thereof |
| CN108740036A (en) * | 2018-06-29 | 2018-11-06 | 山东禹王生态食业有限公司 | A kind of technique producing acid protein beverage using soya whey wastewater |
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Application publication date: 20140514 |