CN105638909A - Preparation method of low-7S globulin soybean milk powder - Google Patents
Preparation method of low-7S globulin soybean milk powder Download PDFInfo
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- CN105638909A CN105638909A CN201511003544.4A CN201511003544A CN105638909A CN 105638909 A CN105638909 A CN 105638909A CN 201511003544 A CN201511003544 A CN 201511003544A CN 105638909 A CN105638909 A CN 105638909A
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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
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention discloses a preparation method of low-7S globulin soybean milk powder, and belongs to the technical field of bean product processing. The method comprises the following steps: baking impurity removed soybeans, carrying out peeling immersion, pulping the immersed soybeans with a pulping machine, boiling the obtained pulp to obtain a pulp and residue mixture, filtering the mixture, carrying out ultrasonic treatment on the obtained filtrate, adjusting the pH value of the filtrate, carrying out enzymatic hydrolysis treatment, adding an additive to the above obtained enzymatic hydrolysis solution, blending, homogenizing, carrying out sterilization concentration, and drying the obtained concentrate to obtain the low-7S globulin soybean milk powder. The method provided by the invention has the characteristics of safe operation and easy control; and the prepared soybean milk has rich fragrance and fine mouthfeel, the content of 7S globulins in the soybean milk powder is reduced by near 35%, and the sensitization effect of the soybean milk powder is substantially reduced.
Description
Technical field
The preparation method that the present invention relates to a kind of low 7S soy milk powder, belongs to bean product processing technique field.
Background technology
The traditional protein beverage of a kind of health deeply liked is not only by Chinese by soyabean milk, and is the intermediate raw material of the emerging bean product processing of traditional soybean product and the soy milk powder etc. such as bean curd. Soyabean milk originates between China's Western Han Dynastry's year, and nowadays, soyabean milk is no longer Chinese solely dote on to Chinese's diet soyabean milk history of existing more than 2,000 year, is also becoming increasingly popular abroad. In recent years, Japanese feels increasingly affectionate toward and drinks soyabean milk, it is believed that it is natural callisthenics beverage. America and Europe, bean prize has become the beverage matched in excellence or beauty with milk, enjoys the good reputation of " vegetable milk ".
Traditionally, soyabean milk is the emulsion that Semen sojae atricolor is made through operations such as immersion, defibrination, screenings separation. Tens kinds of mineral and the multivitamins such as vitamin A, vitamin B such as soyabean milk rich in proteins and calcium, ferrum, phosphorus, zinc. Therefore often eat and can reduce prevalence of anemia, be the exsanguine desirable food of preventing and treating. Compared with Lac Bovis seu Bubali and human milk, the protein content in soyabean milk is higher, so being people's optimum selections of obtaining high-quality protein. And protein digestibility is higher (being about 95%) in bean product, can be made full use of by human body, it is that human body obtains one of nutrition most effective way from Semen sojae atricolor. Soyabean milk additionally has the specific function factor of anti-cancer brain-strengthening possibly together with ovum fat, soybean saponin, soybean isoflavone etc. Soyabean milk has without lactose, without cholesterol, unsaturated fatty acid content high, can as good for milk product, the crowd of lactose intolerance and suffer from cardiovascular and cerebrovascular disease and can relieved drink, and can also effectively reduce the risk that suffers from a heart complaint 1999, U.S. FDA claims soybean protein to be conducive to cardiovascular health, this report greatly have stimulated soyabean milk in Hesperian consumption so that soyabean milk becomes beverage very popular in world wide.
By the end of JIUYUE in 2012 approved 7 class original soybean sensitive on the 24th in official website of anaphylactogen name branch of International Union of Immunological Societies, it is Glym1 (hydrophobin), Glym2 (Buchner's bodies), Glym3 (cytosol albumen), Glym4 (pathogenesis-related proteins), Glym5 (7S), Glym6 (11S globulin), Glym7 (seed biotinylated protein) respectively.Wherein Glym1 and Glym3 includes two anaphylactogen hypotypes respectively; Glym5 include 7S ��, �� ', �� subunit and �� subunit hypotype; Glym6 includes 11S globulinG1, G2, G3, G4, G5 subunit; Glym2, Glym4, Glym7 not yet find anaphylactogen hypotype, so original soybean sensitive adds up to 17 kinds, molecular weight ranges is 7��76.2kD. Research shows that the ��-subunit of beta-conglycinin is sensitinogen main in 7S component, can cause allergic dermatitis. And for Japanese soybean allergic human population, main sensitinogen is the �� subunit of P34, GlymBd28K and 7S. So reducing 7S content pointedly to advantageously reduce the sensitization of soyabean milk.
Summary of the invention
The technical problem to be solved is to overcome the deficiencies in the prior art, it is provided that the preparation method of a kind of low 7S soy milk powder, reduces the purpose of 7S content in soy milk powder.
The preparation method that it is an object of the invention to provide a kind of low 7S soy milk powder, this preparation method is that the Semen sojae atricolor through remove impurity is carried out baking process, after baking, peeling is soaked, then mashing off after defibrination is carried out with fiberizer again, obtain screenings mixture, after filtration, filtrate is carried out supersound process, after toning pH, carry out enzymolysis processing, after adding additive allotment in enzymolysis solution, homogenizing processes, and sterilization is dry after concentrating obtains finished product.
The step of described preparation method is as follows:
1) Semen sojae atricolor is carried out after selecting remove impurity baking process, it is thus achieved that baking Semen sojae atricolor;
2) to step 1) gained baking Semen sojae atricolor carry out decortication process after through soak after utilize fiberizer to carry out defibrination process, after mashing off obtain screenings mixture;
3) filtration step 2) gained screenings mixture after leave and take filtrate, obtain ultrasonic bean milk after gained filtrate is carried out supersound process;
4) regulating step 3) the ultrasonic bean milk of gained pH after, utilize trypsin to carry out enzymolysis processing, it is thus achieved that Semen sojae atricolor enzymolysis solution;
5) to step 4) the Semen sojae atricolor enzymolysis solution of gained adds dispensing allotment after carry out homogenizing process, it is thus achieved that Semen sojae atricolor homogenizing fluid;
6) to step 5) the Semen sojae atricolor homogenizing fluid of gained obtains finished product after carrying out sterilization concentration after spray drying and fluid bed sieve powder.
Preferably, step 1) described baking, baking temperature is 100-140 DEG C, and baking time is 25-45min.
It is highly preferred that described baking, baking temperature is 120 DEG C, and baking time is 30min.
Preferably, step 2) described immersion, be utilize 0.5% NaHCO3Aqueous solution soaking Semen sojae atricolor 12h; Described defibrination, the ratio added water is: water with Semen sojae atricolor according to quality than water: Semen sojae atricolor=8:1; Described mashing off, is mashing off 10min at 91 DEG C-95 DEG C.
Preferably, step 3) described supersound process, treatment conditions are ultrasonic power 300-500W, ultrasonic time 10-20min, and ultrasonic temperature controls as 25-35 DEG C.
It is highly preferred that described supersound process, treatment conditions are ultrasonic power 450W, ultrasonic time 13min, and it is 30 DEG C that ultrasonic temperature controls.
Preferably, step 4) described tune pH is to utilize NaHCO3Adjust pH to 8; Described enzymolysis processing, enzymatic hydrolysis condition is: hydrolysis temperature 35-45 DEG C, and trypsin addition is 2-4%, and enzymolysis time is 45-65min.
It is highly preferred that the enzymatic hydrolysis condition of described enzymolysis processing is hydrolysis temperature 37 DEG C, trypsin addition is 3.5%, and enzymolysis time is 52min.
Specifically comprising the following steps that of described method
1) by Semen sojae atricolor after selecting remove impurity, it is 120 DEG C at baking temperature, after carrying out baking process when baking time is 30min, it is thus achieved that baking Semen sojae atricolor;
2) to step 1) gained baking is after Semen sojae atricolor carries out decortication process, utilizes the NaHCO of 0.5%3Aqueous solution soaking Semen sojae atricolor 12h, at Yi Shui: the mass ratio of Semen sojae atricolor=8:1 carries out defibrination process after adding water, at 91 DEG C-95 DEG C after mashing off 10min, it is thus achieved that screenings mixture;
3) filtration step 2) gained screenings mixture after leave and take filtrate, then at 30 DEG C, when 450W, filtrate is carried out supersound process 13min, it is thus achieved that ultrasonic bean milk;
4) NaHCO is utilized3By step 3) after the ultrasonic bean milk of gained adjusts pH to 8, utilize trypsin to carry out enzymolysis processing, enzymatic hydrolysis condition is: hydrolysis temperature 37 DEG C, and trypsin addition is 3.5%, and enzymolysis time is 52min, it is thus achieved that Semen sojae atricolor enzymolysis solution;
5) to step 4) the Semen sojae atricolor enzymolysis solution of gained adds adjuvant allotment bean milk, then at 70-80 DEG C, carry out homogenizing process when 25MPa, it is thus achieved that Semen sojae atricolor homogenizing fluid;
6) by step 5) the Semen sojae atricolor homogenizing fluid of gained carries out superhigh temperature transient heat at 125-145 DEG C and processes 30s, and at 88-95 DEG C, carry out concentrating sterilizing reach 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains low 7S soy milk powder.
What the present invention obtained has the beneficial effect that:
This method utilizes baking to process the feature increasing soybean 7 S globulin denaturation degrees, strengthening soyabean milk mouthfeel, in conjunction with the supersound process deactivation to the trypsin inhibitor that soybean natural exists and the improvement to soyabean milk sophistication, solubility thereof, trypsin is further utilized to be prone to the feature of enzymolysis 7S, not easily other globulin fraction of enzymolysis, the preparation method developing a kind of low 7S content soy milk powder. The method has operation safety, an easily controllable feature, the soyabean milk aromatic flavor of preparation, delicate mouthfeel, and in soy milk powder, 7S content reduces nearly 35%, Semen Glycines powder sensitization and also significantly reduces.
Accompanying drawing explanation
Fig. 1 is overall process route figure of the present invention.
Fig. 2 is the electrophoretic analysis of protein 7S content in conventional preparation soy milk powder in embodiment 4;
(in figure, M is protein Marker, A, B, C, D respectively conventional preparation soy milk powder).
Fig. 3 is the electrophoretic analysis of protein 7S content in the soy milk powder according to embodiment 1,2 preparation;
(in figure, M is protein Marker, and 8.30 and 8.31 respectively according to the soy milk powder of embodiment 1 and 2 preparation).
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention should not be limited by the examples.
Material therefor, reagent, method and instrument in following example, without specified otherwise, be this area conventional material, reagent, method and instrument, and those skilled in the art all can be obtained by commercial channel.
Embodiment 1
By Semen sojae atricolor through selecting, after roguing, carrying out baking process in being placed in industrial baking oven, baking temperature is 120 DEG C, and baking time is 30min; After baking soybean peeling, it is the NaHCO of 0.5% by concentration3Water-soluble vacuole bean 12h, then Semen sojae atricolor paste mill grinding, amount of water during defibrination and Semen sojae atricolor mass ratio are 8:1, the bean milk obtained after defibrination is mashing off 10min at 92 DEG C, obtain screenings mixture, being filtered to remove the bean milk that residue obtains is 30 DEG C in temperature, and power is carry out supersound process 13min under 450W, the bean milk NaHCO after supersound process3Adjusting pH to 8, carry out trypsin digestion process and obtain enzymolysis solution, trypsin digestion temperature is 37 DEG C, and trypsin addition is 3.5%, and enzymolysis time is 52min;Obtaining soyabean milk liquid with white sugar, maltose syrup allotment in enzymolysis solution, by deployed soyabean milk liquid at 25MP homogenizing, during homogenizing, feed temperature is maintained at 70 DEG C-80 DEG C; Soyabean milk liquid is carried out at 125-145 DEG C superhigh temperature transient heat and processes 30s, at 88-95 DEG C, carry out concentrating sterilizing reach about 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains low 7S soy milk powder, and in soy milk powder, 7S content reduces by 40%.
Embodiment 2
By Semen sojae atricolor through selecting, after roguing, carrying out baking process in being placed in industrial baking oven, baking temperature is 130 DEG C, and baking time is 30min; After baking soybean peeling, it is the NaHCO of 0.5% by concentration3Water-soluble vacuole bean 12h, then Semen sojae atricolor paste mill grinding, amount of water during defibrination and Semen sojae atricolor mass ratio are 8:1, the bean milk obtained after defibrination is mashing off 10min at 92 DEG C, obtain screenings mixture, being filtered to remove the bean milk that residue obtains is 30 DEG C in temperature, and power is carry out supersound process 15min under 450W, the bean milk NaHCO after supersound process3Adjusting pH to 8, carry out trypsin digestion process and obtain enzymolysis solution, trypsin digestion temperature is 37 DEG C, and trypsin addition is 3.5%, and enzymolysis time is 45min; Obtaining soyabean milk liquid with white sugar, maltose syrup allotment in enzymolysis solution, by deployed soyabean milk liquid at 25MP homogenizing, during homogenizing, feed temperature is maintained at 70 DEG C-80 DEG C; Soyabean milk liquid is carried out at 125-145 DEG C superhigh temperature transient heat and processes 30s, at 88-95 DEG C, carry out concentrating sterilizing reach about 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains low 7S soy milk powder, and in soy milk powder, 7S content reduces by 36%.
Embodiment 3
By Semen sojae atricolor through selecting, after roguing, carrying out baking process in being placed in industrial baking oven, baking temperature is 120 DEG C, and baking time is 30min; After baking soybean peeling, it is the NaHCO of 0.5% by concentration3Water-soluble vacuole bean 12h, then Semen sojae atricolor paste mill grinding, amount of water during defibrination and Semen sojae atricolor mass ratio are 8:1, the bean milk obtained after defibrination is mashing off 10min at 92 DEG C, obtain screenings mixture, being filtered to remove the bean milk that residue obtains is 30 DEG C in temperature, and power is carry out supersound process 13min under 300W, the bean milk NaHCO after supersound process3Adjusting pH to 8, carry out trypsin digestion process and obtain enzymolysis solution, trypsin digestion temperature is 42 DEG C, and trypsin addition is 4.0%, and enzymolysis time is 60min; Obtaining soyabean milk liquid with white sugar, maltose syrup allotment in enzymolysis solution, by deployed soyabean milk liquid at 25MP homogenizing, during homogenizing, feed temperature is maintained at 70 DEG C-80 DEG C; Soyabean milk liquid is carried out at 125-145 DEG C superhigh temperature transient heat and processes 30s, at 88-95 DEG C, carry out concentrating sterilizing reach about 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains low 7S soy milk powder, and in soy milk powder, 7S content reduces by 34%.
Embodiment 4
By Semen sojae atricolor through selecting, roguing, after decortication, be the NaHCO of 0.5% by concentration3Water-soluble vacuole bean 12h, then Semen sojae atricolor paste mill grinding, amount of water during defibrination and Semen sojae atricolor mass ratio are 8:1, and the bean milk obtained after defibrination is mashing off 10min at 92 DEG C, obtains screenings mixture, is filtered to remove the bean milk NaHCO that residue obtains3Adjust pH to 8; Obtaining soyabean milk liquid with white sugar, maltose syrup allotment in bean milk, by deployed soyabean milk liquid at 25MP homogenizing, during homogenizing, feed temperature is maintained at 70 DEG C-80 DEG C;Soyabean milk liquid is carried out at 125-145 DEG C superhigh temperature transient heat and processes 30s, at 88-95 DEG C, carry out concentrating sterilizing reach about 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains conventional preparation soy milk powder, and wherein 7S content is 32.48% (See Figure 2). And utilize embodiment 1 and 7S content respectively 19.48% and 20.78% (See Figure 3) of embodiment 2 preparation.
Embodiment 5
The present embodiment is prepared soy milk powder according to the method for embodiment 4, the difference is that at mashing off and after regulating pH, utilizes trypsin that gained soybean milk liquid is carried out enzymolysis processing, and the condition of enzymolysis processing is identical with embodiment 1. After having prepared, the 7S content of gained sample is measured. Measurement result shows, in the soy milk powder of gained, the content of 7S is 28.81%, is far from reaching the level that in embodiment 1 and 2,7S content reduces.
Although the present invention is with preferred embodiment openly as above; but it is not limited to the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; can doing various change and modification, therefore protection scope of the present invention should with being as the criterion that claims define.
Claims (10)
1. the preparation method of one kind low 7S soy milk powder, it is characterized in that, Semen sojae atricolor through remove impurity is carried out baking process, after baking, peeling is soaked, and then carries out mashing off after defibrination with fiberizer again, obtains screenings mixture, after filtration, filtrate is carried out supersound process, carrying out enzymolysis processing after toning pH, after adding additive allotment in enzymolysis solution, homogenizing processes, and sterilization is dry after concentrating obtains finished product.
2. the preparation method of a kind of low 7S soy milk powder according to claim 1, it is characterised in that step is as follows:
1) Semen sojae atricolor is carried out after selecting remove impurity baking process, it is thus achieved that baking Semen sojae atricolor;
2) to step 1) gained baking Semen sojae atricolor carry out decortication process after through soak after utilize fiberizer to carry out defibrination process, after mashing off obtain screenings mixture;
3) filtration step 2) gained screenings mixture after leave and take filtrate, obtain ultrasonic bean milk after gained filtrate is carried out supersound process;
4) regulating step 3) the ultrasonic bean milk of gained pH after, utilize trypsin to carry out enzymolysis processing, it is thus achieved that Semen sojae atricolor enzymolysis solution;
5) to step 4) the Semen sojae atricolor enzymolysis solution of gained adds dispensing allotment after carry out homogenizing process, it is thus achieved that Semen sojae atricolor homogenizing fluid;
6) to step 5) the Semen sojae atricolor homogenizing fluid of gained obtains finished product after carrying out sterilization concentration after spray drying and fluid bed sieve powder.
3. method according to claim 2, it is characterised in that step 1) described baking, baking temperature is 100-140 DEG C, and baking time is 25-45min.
4. method according to claim 3, it is characterised in that described baking, baking temperature is 120 DEG C, and baking time is 30min.
5. method according to claim 2, it is characterised in that step 2) described immersion, be utilize 0.5% NaHCO3Aqueous solution soaking Semen sojae atricolor 12h; Described defibrination, the ratio added water is: water with Semen sojae atricolor according to quality than water: Semen sojae atricolor=8:1; Described mashing off, is mashing off 10min at 91 DEG C-95 DEG C.
6. method according to claim 2, it is characterised in that step 3) described supersound process, treatment conditions are ultrasonic power 300-500W, ultrasonic time 10-20min, and ultrasonic temperature controls as 25-35 DEG C.
7. method according to claim 6, it is characterised in that described supersound process, treatment conditions are ultrasonic power 450W, ultrasonic time 13min, and it is 30 DEG C that ultrasonic temperature controls.
8. method according to claim 2, it is characterised in that step 4) described tune pH is to utilize NaHCO3Adjust pH to 8; Described enzymolysis processing, enzymatic hydrolysis condition is: hydrolysis temperature 35-45 DEG C, and trypsin addition is 2-4%, and enzymolysis time is 45-65min.
9. method according to claim 8, it is characterised in that the enzymatic hydrolysis condition of described enzymolysis processing is hydrolysis temperature 37 DEG C, and trypsin addition is 3.5%, and enzymolysis time is 52min.
10. method according to claim 2, it is characterised in that specifically comprise the following steps that
1) by Semen sojae atricolor after selecting remove impurity, it is 120 DEG C at baking temperature, after carrying out baking process when baking time is 30min, it is thus achieved that baking Semen sojae atricolor;
2) to step 1) gained baking is after Semen sojae atricolor carries out decortication process, utilizes the NaHCO of 0.5%3Aqueous solution soaking Semen sojae atricolor 12h, at Yi Shui: the mass ratio of Semen sojae atricolor=8:1 carries out defibrination process after adding water, at 91 DEG C-95 DEG C after mashing off 10min, it is thus achieved that screenings mixture;
3) filtration step 2) gained screenings mixture after leave and take filtrate, then at 30 DEG C, when 450W, filtrate is carried out supersound process 13min, it is thus achieved that ultrasonic bean milk;
4) NaHCO is utilized3By step 3) after the ultrasonic bean milk of gained adjusts pH to 8, utilize trypsin to carry out enzymolysis processing, enzymatic hydrolysis condition is: hydrolysis temperature 37 DEG C, and trypsin addition is 3.5%, and enzymolysis time is 52min, it is thus achieved that Semen sojae atricolor enzymolysis solution;
5) to step 4) the Semen sojae atricolor enzymolysis solution of gained adds adjuvant allotment bean milk, then at 70-80 DEG C, carry out homogenizing process when 25MPa, it is thus achieved that Semen sojae atricolor homogenizing fluid;
6) by step 5) the Semen sojae atricolor homogenizing fluid of gained carries out superhigh temperature transient heat at 125-145 DEG C and processes 30s, and at 88-95 DEG C, carry out concentrating sterilizing reach 30% to soyabean milk solid content, then spray-dried and fluid bed sieve powder processes and obtains low 7S soy milk powder.
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| CN106135635A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of preparation method of full-cream soyabean milk Gly-His-Lys |
| CN106135634A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of preparation method of full-fat bean Gly-His-Lys |
| CN107410502A (en) * | 2017-04-28 | 2017-12-01 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of preparation method of the instant potato soymilk powder of subsensitivety |
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| WO2021115487A1 (en) * | 2019-12-13 | 2021-06-17 | 内蒙古伊利实业集团股份有限公司 | Method for preparing soy milk, obtained soy milk, and application thereof in food |
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| CN114208891A (en) * | 2021-12-27 | 2022-03-22 | 广东一家人食品有限公司 | Preparation method of soybean milk powder |
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| CN106135635A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of preparation method of full-cream soyabean milk Gly-His-Lys |
| CN106135634A (en) * | 2016-07-09 | 2016-11-23 | 东北农业大学 | A kind of preparation method of full-fat bean Gly-His-Lys |
| CN107410502A (en) * | 2017-04-28 | 2017-12-01 | 黑龙江省北大荒绿色健康食品有限责任公司 | A kind of preparation method of the instant potato soymilk powder of subsensitivety |
| WO2021115488A1 (en) * | 2019-12-13 | 2021-06-17 | 内蒙古伊利实业集团股份有限公司 | Method for preparing soy milk, prepared soy milk and use thereof |
| WO2021115487A1 (en) * | 2019-12-13 | 2021-06-17 | 内蒙古伊利实业集团股份有限公司 | Method for preparing soy milk, obtained soy milk, and application thereof in food |
| CN113892590A (en) * | 2021-10-15 | 2022-01-07 | 龙王致新(北京)科技有限公司 | Production method of roasted fragrant instant soybean powder |
| CN113892590B (en) * | 2021-10-15 | 2024-02-06 | 龙王致新(北京)科技有限公司 | Production method of roasted fragrant instant bean powder |
| CN114208891A (en) * | 2021-12-27 | 2022-03-22 | 广东一家人食品有限公司 | Preparation method of soybean milk powder |
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