CN105532893A - Process for preparing soybean milk by applying compound enzymatic hydrolysis technology - Google Patents
Process for preparing soybean milk by applying compound enzymatic hydrolysis technology Download PDFInfo
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- CN105532893A CN105532893A CN201610077758.4A CN201610077758A CN105532893A CN 105532893 A CN105532893 A CN 105532893A CN 201610077758 A CN201610077758 A CN 201610077758A CN 105532893 A CN105532893 A CN 105532893A
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- soymilk
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- 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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
Abstract
The invention relates to a process for preparing soybean milk by applying a compound enzymatic hydrolysis technology. The process comprises the following steps: immersing soybeans and grinding the soybeans to obtain a first thick liquid; sequentially boiling the first thick liquid, carrying out enzymatic hydrolysis by using a compound enzyme, separating a thick liquid and dreg, and filtering to obtain a second thick liquid; adding other raw materials into the second thick liquid, and carrying out blending, homogenization and sterilization treatment in sequence; and finally, preparing finished-product soybean milk. The beany flavor and bitter taste in the soybeans can be effectively removed and other peculiar smell is not generated at the same time; the soybean milk has aroma under a controllable reaction condition and has a relatively good mouth feel; the utilization rate of protein and other components also can be effectively improved; and a test shows that the concentration of solids in the soybean milk prepared by the process provided by the invention is improved by more than 1%, and the soybean milk yield is improved by about 10%.
Description
Technical field
The invention belongs to technical field prepared by soymilk, be specifically related to the technique that a kind of applying composite enzyme solution technology prepares soymilk.
Background technology
Soybean is a kind of food of abundance in China.Its kind is a lot, according to coat color, can be divided into soya bean, green soya bean, black soya bean etc., wherein based on soya bean.Soya bean because containing abundant nutrition, therefore has the laudatory title of " kings in beans ", " flower of nutrition ".Soybean contains rich in protein, and these protein are in quality with quantitatively all can match in excellence or beauty, so also known as " Vegetable meat ", " reputation of green cow " with animal foods such as meat, egg, milk.
Protein contained by soybean is about about 40%, and wherein the necessary amino acid classes of human body 8 kinds is complete, and ratio is appropriate, is a kind of high-quality protein.Soybean is rich in lysine, can supplement the defect of cereal preparation lysine deficiency.Fat content in soybean is also up to 20%, and its point more superior than animal tallow is to be rich in oleic acid and linoleic acid, and this kind of unrighted acid has the effect reducing cholesterol, benefits for preventing vascular sclerosis, hypertension and coronary heart disease.Soybean also has the anti-ageing materials such as the material of health-care effect and vitamin E containing abundant phosphatide, choline etc. to nervous system.Soyasaponins can prevent lipid peroxide from generating, and delays organism aging process.Soybean lecithin has special efficacy to preventing senile dementia and failure of memory.
At present, soybean can be used for being processed into soymilk and bean product.Only have by abundant processing, the nutriment in soybean just can be absorbed by the body, and data show, during dry stir-fry soybean, protein digestibility is generally 48%, and whole grain when boiling soybean protein digestibility be only 65%, and after soybean is made soymilk, protein digestibility rises to more than 90% quickly.But, owing to containing more volatility smell component and fixedness smell component in soybean, also containing lipoxidase, and the lipoxidase linoleic acid acted in soybean generates hydroperoxylinoleic acid, it is different product that hydroperoxylinoleic acid produces hundreds of difference by number of ways, thus the soymilk that employing art methods is produced is all containing beany flavor and bitter taste, this also becomes the biggest obstacle that people accept soymilk.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides the technique that a kind of applying composite enzyme solution technology effectively removing beany flavor and bitter taste in soybean prepares soymilk.
The technical solution adopted in the present invention is:
Applying composite enzyme solution technology prepares a technique for soymilk, comprises the steps:
(1) immersion, defibrination: soybean is immersed in 3-4 times of quality water and carry out immersion treatment, obtain soaking rear soybean; The 0.08-0.15wt% saleratus solution adding 90-95 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The quality of soybean and the mass ratio 500:1-10 of described saleratus solution after described immersion;
(2) mashing off, enzymolysis, screenings are separated: by first for described for step (1) the first slurries mashing off to 112-115 DEG C, then be cooled to 52-58 DEG C, obtain beans and stick with paste; In described beans paste, add complex enzyme carry out enzymolysis, obtain obtaining the second slurries after enzymolysis product carries out screenings separation, filtration successively; It is 1:0.0001-0.0002 that described beans are stuck with paste with the mass ratio of described complex enzyme;
(3) allocate: in described second slurries of step (2), add blender allocate, fully mix, carry out filtration and obtain the 3rd slurries;
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 75-80 DEG C, pressure carries out homogeneous process under being 28-32MPa condition, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk.
In step (1), described immersion is soak at room temperature, and the time of carrying out described immersion is 5-20h.
In step (1), when carrying out described immersion, Xiang Shuizhong also adds sodium bicarbonate, and the quality of described sodium bicarbonate and the mass ratio of described soybean are 1-5:2000.
In step (2), described complex enzyme is that protease and cellulase form according to mass ratio 1:1.
The temperature of carrying out described enzymolysis is 54-56 DEG C, and the time of carrying out described enzymolysis is 0.5-1h.
In step (2), before carrying out described screenings separation, described enzymolysis product first carries out being warming up to 92-98 DEG C.
In step (2), described screenings is separated into extruding and is separated, and described filtration adopts 100-120 object screen.
In step (3), described blender is the combination of one or more in white granulated sugar, milk powder, stabilizing agent, salt, vanillic aldehyde, nisin, acesulfame potassium, edible oil, antistaling agent.
In step (3), described filtration adopts 100-120 object screen.
In step (4), described homogeneous process is carried out twice continuously.
Beneficial effect of the present invention is:
Applying composite enzyme solution technology of the present invention prepares the technique of soymilk, by first soaking soybean, defibrination obtains the first slurries, again successively mashing off is carried out to the first slurries, complex enzyme is adopted to carry out enzymolysis, screenings is separated, filtration obtains the second slurries, add other raw material components afterwards and allocate successively, homogeneous, sterilization treatment, in the finished product soymilk finally prepared, effectively can remove beany flavor and bitter taste in soybean, do not produce other peculiar smell simultaneously, and make it produce fragrance under controllable reaction condition, mouthfeel is better, effectively can also improve the utilization rate of protein and other compositions, after tested, the solid concentration adopting technique of the present invention to prepare described soymilk rises to more than 1%, pulping rate improves about 10%.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Following examples represent 0.5kg with 1 weight portion.
Embodiment 1
Present embodiments provide the technique that a kind of applying composite enzyme solution technology prepares soymilk, comprise the steps:
(1) soak, defibrination: 100 parts by weight of soybean after removal of impurities are immersed in 3 times of quality water and carry out immersion treatment 20h at normal temperatures, take out through clean water, drain after, obtain soaking rear soybean; The 0.08wt% saleratus solution adding 90 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The ratio 500:1 of the quality of soybean and the volume of saleratus solution after described immersion;
(2) mashing off, enzymolysis, screenings are separated: by first for described for step (1) the first slurries mashing off to 112 DEG C, then be cooled to 52 DEG C, obtain beans and stick with paste; To the complex enzyme adding protease and cellulase during described beans are stuck with paste and form according to mass ratio 1:1, control described beans and to stick with paste and the mass ratio of described complex enzyme is 1:0.0001; Make it carry out enzymolysis 1h at 54 DEG C, enzymolysis completes backward employing extruding separation and carries out screenings separation, then adopts 100 object screens to filter, and obtains the second slurries;
(3) allocate: the white granulated sugar adding 100 weight portions in described second slurries of step (2), 2 weight portion milk powder, 4 weight portion stabilizing agents (are again composite thickener, the friendly food Trade Co., Ltd. in Hefei four provides), 0.5 weight portion edible salt, 0.3 weight portion vanillic aldehyde (Shanghai Xinhua spices Co., Ltd provides), 0.1 weight portion nisin (safe and sound Bioisystech Co., Ltd provides), 0.05 weight portion acesulfame potassium (Anhui Wei Duo food ingredient Co., Ltd provides), 1 weight portion edible oil, 0.8 weight portion antistaling agent (HD-EA that Shanghai Ming Tian Food Co., Ltd provides) is also allocated, fully mix, adopt 100 object screens to carry out filtration and obtain the 3rd slurries,
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 75 DEG C, pressure carries out homogeneous process under being 28MPa condition, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk; The solid concentration adopting APU refractive power concentration meter (Ai Pu metrical instrument Co., Ltd) to detect described soymilk is 9.5%, and calculating pulping rate when fixed concentration is: the average slurry-outlet quantity of 50kg soybean is 1.1 tons of soymilk.
Embodiment 2
Present embodiments provide the technique that a kind of applying composite enzyme solution technology prepares soymilk, comprise the steps:
(1) soak, defibrination: 100 parts by weight of soybean after removal of impurities are immersed in 4 times of quality water, and Xiang Shuizhong also adds the sodium bicarbonate of 0.05 weight portion, carries out immersion treatment 5h at normal temperatures afterwards, take out through clean water, drain after, obtain soaking rear soybean; The 0.15wt% saleratus solution adding 95 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The ratio 50:1 of the quality of soybean and the volume of saleratus solution after described immersion;
(2) mashing off, enzymolysis, screenings are separated: by first for described for step (1) the first slurries mashing off to 115 DEG C, then be cooled to 58 DEG C, obtain beans and stick with paste; To the complex enzyme adding protease and cellulase during described beans are stuck with paste and form according to mass ratio 1:1, control described beans and to stick with paste and the mass ratio of described complex enzyme is 1:0.0002; Make it carry out enzymolysis 0.5h at 56 DEG C, after enzymolysis completes, obtain enzymolysis product, be first warming up to 92 DEG C, then adopt extruding separation to carry out screenings separation, adopt 120 object screens to filter afterwards, obtain the second slurries;
(3) allocate: the white granulated sugar adding 120 weight portions in described second slurries of step (2), 4 weight portion milk powder, 5 weight portion stabilizing agents (are again composite thickener, the friendly food Trade Co., Ltd. in Hefei four provides), 0.8 weight portion edible salt, 0.4 weight portion vanillic aldehyde (Shanghai Xinhua spices Co., Ltd provides), 0.2 weight portion nisin (safe and sound Bioisystech Co., Ltd provides), 0.1 weight portion acesulfame potassium (Anhui Wei Duo food ingredient Co., Ltd provides), 2 weight portion edible oils, 1.2 weight portion antistaling agents (HD-EA that Shanghai Ming Tian Food Co., Ltd provides) are also allocated, fully mix, adopt 120 object screens to carry out filtration and obtain the 3rd slurries,
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 80 DEG C, pressure carries out twice homogenization process under being 32MPa condition continuously, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk; The solid concentration adopting APU refractive power concentration meter (Ai Pu metrical instrument Co., Ltd) to detect described soymilk is 9.5%, and calculating pulping rate when fixed concentration is: the average slurry-outlet quantity of 50kg soybean is 1.05 tons of soymilk.
Embodiment 3
Present embodiments provide the technique that a kind of applying composite enzyme solution technology prepares soymilk, comprise the steps:
(1) immersion, defibrination: 100 parts by weight of soybean after removal of impurities are immersed in 4 times of quality water, and Xiang Shuizhong also adds the sodium bicarbonate of 0.25 weight portion, carry out immersion treatment 15h at normal temperatures afterwards, take out through clean water, drain after, obtain soaking rear soybean; The 0.12wt% saleratus solution adding 92 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The ratio 200:1 of the quality of soybean and the volume of saleratus solution after described immersion;
(2) mashing off, enzymolysis, screenings are separated: by first for described for step (1) the first slurries mashing off to 113 DEG C, then be cooled to 54 DEG C, obtain beans and stick with paste; To the complex enzyme adding protease and cellulase during described beans are stuck with paste and form according to mass ratio 1:1, control described beans and to stick with paste and the mass ratio of described complex enzyme is 1:0.0002; Make it carry out enzymolysis 0.5h at 55 DEG C, after enzymolysis completes, obtain enzymolysis product, be first warming up to 96 DEG C, then adopt extruding separation to carry out screenings separation, adopt 120 object screens to filter afterwards, obtain the second slurries;
(3) allocate: the white granulated sugar adding 110 weight portions in described second slurries of step (2), 3 weight portion milk powder, 4.4 weight portion stabilizing agents (are again composite thickener, the friendly food Trade Co., Ltd. in Hefei four provides), 0.6 weight portion edible salt, 0.32 weight portion vanillic aldehyde (Shanghai Xinhua spices Co., Ltd provides), 0.18 weight portion nisin (safe and sound Bioisystech Co., Ltd provides), 0.06 weight portion acesulfame potassium (Anhui Wei Duo food ingredient Co., Ltd provides), 1.2 weight portion edible oils, 1 weight portion antistaling agent (HD-EA that Shanghai Ming Tian Food Co., Ltd provides) is also allocated, fully mix, adopt 120 object screens to carry out filtration and obtain the 3rd slurries,
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 78 DEG C, pressure carries out twice homogenization process under being 30MPa condition continuously, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk; The solid concentration adopting APU refractive power concentration meter (Ai Pu metrical instrument Co., Ltd) to detect described soymilk is 10%, and calculating pulping rate when fixed concentration is: the average slurry-outlet quantity of 50kg soybean is 1 ton of soymilk.
Comparative example
Present embodiments provide the technique that a kind of applying composite enzyme solution technology prepares soymilk, comprise the steps:
(1) immersion, defibrination: 100 parts by weight of soybean after removal of impurities are immersed in 4 times of quality water, and Xiang Shuizhong also adds the sodium bicarbonate of 0.25 weight portion, carry out immersion treatment 15h at normal temperatures afterwards, take out through clean water, drain after, obtain soaking rear soybean; The 0.12wt% saleratus solution adding 92 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The ratio 200:1 of the quality of soybean and the volume of saleratus solution after described immersion;
(2) mashing off, screenings are separated: by first for described for step (1) the first slurries mashing off to 115 DEG C, then be cooled to 55 DEG C, obtain beans and stick with paste; First described beans are stuck with paste and carry out screenings separation at 96 DEG C, then adopt 120 object screens to filter, obtain the second slurries;
(3) allocate: the white granulated sugar adding 110 weight portions in described second slurries of step (2), 3 weight portion milk powder, 4.4 weight portion stabilizing agents (are again composite thickener, the friendly food Trade Co., Ltd. in Hefei four provides), 0.6 weight portion edible salt, 0.32 weight portion vanillic aldehyde (Shanghai Xinhua spices Co., Ltd provides), 0.18 weight portion nisin (safe and sound Bioisystech Co., Ltd provides), 0.06 weight portion acesulfame potassium (Anhui Wei Duo food ingredient Co., Ltd provides), 1.2 weight portion edible oils, 1 weight portion antistaling agent (HD-EA that Shanghai Ming Tian Food Co., Ltd provides) is also allocated, fully mix, adopt 120 object screens to carry out filtration and obtain the 3rd slurries,
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 78 DEG C, pressure repeats twice homogenization process under being 30MPa condition, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk; The solid concentration adopting APU refractive power concentration meter (Ai Pu metrical instrument Co., Ltd) to detect described soymilk is 8.5%, and calculating pulping rate when fixed concentration is: the average slurry-outlet quantity of 50kg soybean is 0.9 ton of soymilk.
In sum, technique of the present invention is adopted to prepare described soymilk solid concentration up to 9.5-10%, and do not add soymilk sample (comparative example 1) solid concentration that complex enzyme carries out enzymolysis obtained and be only 8.5%, meanwhile, the pulping rate adopting technique of the present invention to prepare soymilk improves about 10%.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. applying composite enzyme solution technology prepares a technique for soymilk, it is characterized in that, comprises the steps:
(1) immersion, defibrination: soybean is immersed in 3-4 times of quality water and carry out immersion treatment, obtain soaking rear soybean; The saleratus solution adding the 0.08-0.15wt% of 90-95 DEG C in soybean after described immersion carries out defibrination, obtains the first slurries; The quality of soybean and the mass ratio 500:1-10 of described saleratus solution after described immersion;
(2) mashing off, enzymolysis, screenings are separated: by first for described for step (1) the first slurries mashing off to 112-115 DEG C, then be cooled to 52-58 DEG C, obtain beans and stick with paste; In described beans paste, add complex enzyme carry out enzymolysis, obtain obtaining the second slurries after enzymolysis product carries out screenings separation, filtration successively; It is 1:0.0001-0.0002 that described beans are stuck with paste with the mass ratio of described complex enzyme;
(3) allocate: in described second slurries of step (2), add blender allocate, fully mix, carry out filtration and obtain the 3rd slurries;
(4) homogeneous: by described for step (3) the 3rd slurries temperature be 75-80 DEG C, pressure carries out homogeneous process under being 28-32MPa condition, obtains the 4th slurries;
(5) sterilizing: described for step (4) the 4th slurries are carried out sterilizing 20min at 121 DEG C, and get product soymilk.
2. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (1), described immersion is soak at room temperature, and the time of carrying out described immersion is 5-20h.
3. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (1), when carrying out described immersion, Xiang Shuizhong also adds sodium bicarbonate, and the quality of described sodium bicarbonate and the mass ratio of described soybean are 1-5:2000.
4. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (2), described complex enzyme is that protease and cellulase form according to mass ratio 1:1.
5. applying composite enzyme solution technology according to claim 4 prepares the technique of soymilk, it is characterized in that, the temperature of carrying out described enzymolysis is 54-56 DEG C, and the time of carrying out described enzymolysis is 0.5-1h.
6. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (2), before carrying out described screenings separation, described enzymolysis product first carries out being warming up to 92-98 DEG C.
7. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (2), described screenings is separated into extruding and is separated, and described filtration adopts 100-120 object screen.
8. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (3), described blender is the combination of one or more in white granulated sugar, milk powder, stabilizing agent, salt, vanillic aldehyde, nisin, acesulfame potassium, edible oil, antistaling agent.
9. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (3), described filtration adopts 100-120 object screen.
10. applying composite enzyme solution technology according to claim 1 prepares the technique of soymilk, it is characterized in that, in step (4), described homogeneous process is carried out twice continuously.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361148A (en) * | 2017-07-04 | 2017-11-21 | 福建达利食品科技有限公司 | A kind of soymilk processing technology of ripe slurry defibrator process |
| CN107691668A (en) * | 2017-10-31 | 2018-02-16 | 贵州沿河乌江竹园豆制品有限公司 | A kind of method that enzymatic isolation method makes full cotyledon bean curd |
| CN107751390A (en) * | 2017-10-25 | 2018-03-06 | 上海海洋大学 | A kind of low sugar chick-pea soymilk preparation method |
| CN108902303A (en) * | 2018-07-23 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of soymilk antistaling agent and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN105638911A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application |
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2016
- 2016-02-03 CN CN201610077758.4A patent/CN105532893A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| CN105638911A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361148A (en) * | 2017-07-04 | 2017-11-21 | 福建达利食品科技有限公司 | A kind of soymilk processing technology of ripe slurry defibrator process |
| CN107751390A (en) * | 2017-10-25 | 2018-03-06 | 上海海洋大学 | A kind of low sugar chick-pea soymilk preparation method |
| CN107691668A (en) * | 2017-10-31 | 2018-02-16 | 贵州沿河乌江竹园豆制品有限公司 | A kind of method that enzymatic isolation method makes full cotyledon bean curd |
| CN108902303A (en) * | 2018-07-23 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of soymilk antistaling agent and preparation method |
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