CN105638911A - Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application - Google Patents
Preparation method of strongly-fragrant and total-nutrition soybean milk powder and application Download PDFInfo
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- 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 strongly-fragrant and total-nutrition soybean milk powder and application and belongs to the technical field of processing of soybean products. The preparation method comprises the following steps of: primarily crushing selected and impurity-removed soybeans, then carrying out microwave baking treatment, carrying out soybean soaking treatment after peeling baked soybeans, then obtaining pulp-slag mixture after grinding into pulp and boiling the pulp, carrying out composite enzymolysis treatment on soybean dregs after filtering, carrying out enzyme deactivation treatment on the soybean-dreg components treated by enzymolysis, then redissolving the treated soybean dreg components into soybean milk, adjusting a pH value, adding an additive to mix, and carrying out ultra-high-temperature instantaneous heat treatment, concentrated sterilization, spraying, drying and fluidized-bed powder sieving treatment in sequence after homogenizing treatment, thereby obtaining the strongly-fragrant and total-nutrition soybean milk powder. The preparation method disclosed by the invention has the characteristics of simple equipment and easy operation, and is applicable to preparation of the soybean milk with strong fragrance and balanced nutrition.
Description
Technical field
The present invention relates to the preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance and application, belong to bean product processing technique field.
Background technology
Along with the progress and development of the whole society mankind, living standards of the people improve constantly, diet formula also effectively adjust, therefore, soybean and soya products receive people and pay close attention to widely. In soybean, protein content enriches, can up to about 40%, as the highest plant food of protein content, alternative animal proteinum, wherein 80%��88% is soluble proteins, and soybean protein is made up of 18 seed amino acids, and the amino acid ratio forming soybean protein is close with amino acid needed by human body ratio, can compare favourably with the protein in fish, meat, egg, milk, have the laudatory title such as " kings in beans ", " meat of Tanaka ", " green cow's milk ". Research in recent years shows, many food plants property albumen can reduce the generation of cardiovascular and cerebrovascular disease, obesity, diabetes chronic diseases. The hydrolysate soybean polypeptide of soybean protein has many physiological functions, e.g., antianaphylaxis, reduce cholesterol, anti-oxidant, promote metabolism of fat, reduce blood pressure etc.
Traditional protein drinks of a kind of health deeply liked is not only by Chinese by soya-bean 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. Soya-bean milk originates between China's Western Han Dynastry's year, and nowadays, soya-bean milk is no longer solely doting on of Chinese to Chinese's diet soya-bean milk history of existing more than 2,000 year, also more and more welcome abroad. In recent years, Japanese more and more likes to drink soya-bean milk, it is believed that it is natural callisthenics beverage. America and Europe, beans prize has become the beverage matched in excellence or beauty with milk, enjoys the good reputation of " plant milk ".
Traditionally, soya-bean milk is the milk sap that soybean is made through soaking, grind the operation such as slurry, slurry slag separation. Tens kinds of mineral substance and the multivitamins such as vitamin A, vitamins B such as soya-bean milk rich in proteins and calcium, iron, phosphorus, zinc. Therefore often eat and can reduce anaemia morbidity, be the desirable food preventing and treating anemia. Comparing with human milk with cow's milk, the protein content in soya-bean milk is higher, so being the optimal selection that people obtain quality protein.And protein digestibility is higher (being about 95%) in bean product, can be made full use of by human body, be that human body obtains one of the most effective mode of nutrition from soybean. Soya-bean milk also has the specific function factor of the strong brain of anti-cancer in addition containing ovum fat, soybean saponin, soybean isoflavones etc. Soya-bean milk has not containing lactose, not containing the feature such as cholesterol, unsaturated fatty acid content height, can as good for milk-product, the crowd of lactose intolerance and trouble cardiovascular and cerebrovascular diseases can relieved be drunk, and can also effectively reduce the risk 1999 suffering from heart trouble, U.S. FDA claims soybean protein to be conducive to cardiovascular health, this report greatly have stimulated the consumption of soya-bean milk in western countries so that soya-bean milk becomes beverage very popular within the scope of the world. In recent years, in order to adapt to taste needs, multiple seasoning mode has been applied in the processing preparation of soy milk powder, but not yet find a kind of method that can increase soya-bean milk fragrance, Given this, present method is considered to strengthen soya-bean milk fragrance in the way of microwave baking, strengthening mouthfeel.
Bean dregs are the by products produced in soymilk or bean curd process, the nutritive ingredients such as rich in proteins, fat, carbohydrate, Mierocrystalline cellulose. Along with the development of agriculture production and the raising of cities and towns living standards of the people, the bean product that people eat also get more and more, and the output of corresponding by-products of soybean bean dregs is also very big. Wet about 2,800 ten thousand tons, the bean dregs of domestic soybean food industry production in 2011. Research proves, in soybean, bigger part nutritive ingredient remains in bean dregs, has abundant protein, fat, cellulosic, composition VITAMIN, phospholipids compounds and alcohol compound. In addition, also containing mineral elements such as calcium, phosphorus, iron, there is bigger recycle value. Soybean dreg dietary fiber have reduce cholesterol in human body content, prevent human intestinal canceration, the effect such as improve the sugared tolerance of diabetic subject. Often edible bean dregs, can reduce blood cholesterol level, also have effect of prevention intestinal cancer and fat-reducing, and it is a new health foodstuff. Although bean dregs output is extremely abundant, but multiplex make feed or fertilizer, even it is dropped as refuse, so not only contaminate environment but also cause the waste of resource, therefore the comprehensive utilization of soybean bean dregs is had important meaning for the full nutrition soy milk powder of exploitation.
Summary of the invention
For solving the deficiencies in the prior art, it is provided that the preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance, reaching the object improving soy milk powder nutritive value, the present invention provides the preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance, and the technical scheme of employing is as follows:
It is an object of the invention to provide the preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance, the method is by selected, soybean after impurity elimination is tentatively pulverized, then microwave baking process is carried out, bubble beans process will be carried out after soybean peeling after baking, then through mill slurry, slurry slag mixture is obtained after boiling slurry, after filtration, bean dregs part is carried out complex enzyme hydrolysis process, through going out, ferment treatment redissolves in soya-bean milk bean dregs component after enzymolysis processing, adjust pH, add additive to allocate, ultrahigh-temperature transient heat process is carried out successively after homogenization treatment, condensed sterilised, spraying dry and fluidized-bed sieve powder process, obtain the full nutrition soy milk powder of giving off a strong fragrance.
Preferably, described method steps is as follows:
1) soybean is selected, impurity elimination, preliminary pulverize be placed in microwave baking machine in carry out microwave baking process, obtain microwave baking soybean;
2) by step 1) the microwave baking soybean peeling that obtains, then use NaHCO3The aqueous solution carries out bubble beans, then obtains slurry slag mixture after mill is starched, boiled slurry, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with neutral cellulase and low-temperature amylase complex enzyme hydrolysis, then carry out enzymolysis processing with flavor protease, obtain enzymolysis processing bean dregs;
4) to step 3) the enzymolysis processing bean dregs that obtain go out and redissolve in soya-bean milk after ferment treatment, adjust ph, add additive to allocate, carry out ultrahigh-temperature transient heat process, condensed sterilised, spraying dry and fluidized-bed sieve powder process after homogenization treatment successively, obtain the full nutrition soy milk powder of giving off a strong fragrance.
Preferably, step 1) process of described microwave baking, microwave output power is 7kW-12kW, and baking time is 5-12min.
Preferably, step 2) described NaHCO3The aqueous solution, concentration is 0.5%-1.0%; Step 2) the described bubble beans time is 12h-16h; Step 2) described in boil slurry, temperature is 91 DEG C-95 DEG C, and the time is 10min.
Preferably, step 3) described neutral cellulase addition is 200U/mL-400U/mL, described low-temperature amylase addition is 50U/mL-100U/mL, and described complex enzyme hydrolysis is at 40 DEG C-50 DEG C, complex enzyme hydrolysis 1h-2h under pH6.0-8.0; Step 3) described flavor protease addition is 100U/mL-200U/mL, described flavor protease enzymolysis is at 40 DEG C-50 DEG C, enzymolysis 0.5h-1h under pH7.0-7.6.
More preferably, step 3) described neutral cellulase addition is 330U/mL, described low-temperature amylase addition is 80U/mL, and described complex enzyme hydrolysis is at 45 DEG C, complex enzyme hydrolysis 1.5h under pH6.5; Step 3) described flavor protease addition is 120U/mL, described flavor protease enzymolysis is at 45 DEG C, enzymolysis 0.5h under pH7.0.
Preferably, step 4) described in go out enzyme, temperature is 90 DEG C; Step 4) described pH value is 8.0.
Preferably, step 4) described homogeneous, pressure is 25MP; Step 4) process of described ultrahigh-temperature transient heat, temperature is 125 DEG C-145 DEG C, and the time is 30s; Step 4) described condensed sterilised, temperature is 88 DEG C-95 DEG C.
Preferably, described method concrete steps are:
1) soybean is through selecting, after impurity elimination, tentatively pulverizes, and is placed in microwave baking machine and carries out microwave baking process 5min-12min under microwave output power is 7kW-12kW;
2) by step 1) the microwave baking soybean peeling that obtains, then use 0.5%-1.0%NaHCO3The aqueous solution carries out bubble beans 12h-16h, the boiling water then adding 8 times mill slurry, then boils slurry 10min at 91 DEG C-95 DEG C and obtains slurry slag mixture, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with 200U/mL-400U/mL neutral cellulase and 50U/mL-100U/mL low-temperature amylase at 40 DEG C-50 DEG C, complex enzyme hydrolysis 1h-2h under pH6.0-8.0, then with 100U/mL-200U/mL flavor protease at 40 DEG C-50 DEG C, enzymolysis 0.5h-1h under pH7.0-7.6, enzymolysis processing bean dregs are obtained;
4) to step 3) the enzymolysis processing bean dregs that obtain go out at 90 DEG C and redissolve in soya-bean milk after ferment treatment, adjust ph to 8.0, add white sugar, malt syrup allocates, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 70 DEG C-80 DEG C, soya-bean milk is carried out at 125 DEG C-145 DEG C ultrahigh-temperature transient heat process 30s, carrying out condensed sterilised at 88 DEG C-95 DEG C and reach 30-40% to soya-bean milk solid content, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
More preferably, described method concrete steps are:
1) soybean is through selecting, after impurity elimination, tentatively pulverizes, and is placed in microwave baking machine and carries out microwave baking process 8min under microwave output power is 9kW;
2) by step 1) the microwave baking soybean peeling that obtains, then use 0.5%NaHCO3The aqueous solution carries out bubble beans 12h, the boiling water then adding 8 times mill slurry, then boils slurry 10min at 92 DEG C and obtains slurry slag mixture, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with 330U/mL neutral cellulase and 80U/mL low-temperature amylase at 45 DEG C, complex enzyme hydrolysis 1.5h under pH6.5, then with 120U/mL flavor protease at 45 DEG C, enzymolysis 0.5h under pH7.0, enzymolysis processing bean dregs are obtained;
4) to step 3) the enzymolysis processing bean dregs that obtain go out at 90 DEG C and redissolve in soya-bean milk after ferment treatment, adjust ph to 8.0, add white sugar, malt syrup allocates, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 80 DEG C, soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 135 DEG C, carries out condensed sterilised and reach 30-40% to soya-bean milk solid content at 90 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance
The application of the above either method in preparation soy milk powder, especially in the application prepared in the full nutrition soy milk powder of giving off a strong fragrance.
The useful effect of the present invention:
Present method United microwave baking processing and complex enzyme hydrolysis technology achieve the full nutrient laden of soya-bean milk, develop the preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance. The method has the advantages that equipment is simple, be easy to operation, the fragrant strong flavor of the soya-bean milk of preparation, balanced in nutrition. The present invention adopts complex enzyme hydrolysis to improve the content of food fibre, makes soy milk powder nutrition more comprehensively.
Accompanying drawing explanation
Fig. 1 is overall process route figure of the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not by the restriction of embodiment.
The preparation method of the full nutrition soy milk powder of a kind of giving off a strong fragrance, the method comprises the following steps: (1) soybean is through selecting, after impurity elimination, tentatively it is crushed to 10-15 lobe, it is placed in microwave baking machine and carries out microwave baking process, described microwave output power is 7-12kW, and baking time is 5-12min; (2) after microwave baking soybean peeling, being the NaHCO3 aqueous solution bubble beans 12h-16h of 0.5%-1.0% by concentration, the boiling water mill slurry then adding 8 times with paste roller mill, soya-bean milk boils slurry 10min at 91 DEG C-95 DEG C, obtains slurry slag mixture. The residue part that filtering separation obtains carries out complex enzyme hydrolysis process, described complex enzyme hydrolysis condition is first neutral cellulase and low-temperature amylase complex enzyme hydrolysis pH6.0-8.0, hydrolysis temperature 40-50 DEG C, neutral cellulase addition 200-400U/mL, low-temperature amylase addition 50-100U/mL, enzymolysis time 1-2h, then flavor protease enzymolysis pH7.0-7.6 is carried out, enzyme addition 100-200U/mL, enzymolysis time 0.5-1h, hydrolysis temperature 40-50 DEG C; (3) bean dregs component after enzymolysis processing is redissolved to, in soya-bean milk, mixing soya-bean milk NaOH adjusts pH to 8.0 through 90 DEG C of ferment treatment that go out, and with white sugar, malt syrup allotment, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 70 DEG C-80 DEG C; (4) soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 125-145 DEG C, carries out condensed sterilised and reach 30-40% to soya-bean milk solid content at 88-95 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
Described microwave baking process preferred parameter is: microwave output power is 9kW, and baking time is 8min.
Described complex enzyme hydrolysis preferred parameter is: first neutral cellulase and low-temperature amylase complex enzyme hydrolysis pH6.5, hydrolysis temperature 45 DEG C, neutral cellulase addition 330U/mL, low-temperature amylase addition 80U/mL, enzymolysis time 1.5h, then carries out flavor protease enzymolysis pH7.0, enzyme addition 120U/mL, enzymolysis time 0.5h, hydrolysis temperature 45 DEG C.
Overall process route figure of the present invention is shown in Fig. 1.
Embodiment 1:
Soybean, through selecting, after impurity elimination, is tentatively crushed to 10-15 lobe, is placed in microwave baking machine and carries out microwave baking process, and microwave output power is 9kW, and baking time is 8min; After microwave baking soybean peeling, it is the NaHCO of 0.5% by concentration3Aqueous solution bubble beans 12h, the boiling water mill slurry then adding 8 times with paste roller mill, soya-bean milk boils slurry 10min at 92 DEG C, obtains slurry slag mixture. The residue part that filtering separation obtains carries out complex enzyme hydrolysis process, wherein neutral cellulase and low-temperature amylase complex enzyme hydrolysis pH6.5, hydrolysis temperature 45 DEG C, neutral cellulase addition 300U/mL, low-temperature amylase addition 80U/mL, enzymolysis time 1.5h, then flavor protease enzymolysis pH7.0 is carried out, enzyme addition 120U/mL, enzymolysis time 0.5h, hydrolysis temperature 45 DEG C; Bean dregs component after enzymolysis processing is redissolved to, in soya-bean milk, mixing soya-bean milk NaOH adjusts pH to 8.0 through 90 DEG C of ferment treatment that go out, and with white sugar, malt syrup allotment, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 80 DEG C; Soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 135 DEG C, carries out condensed sterilised and reach 30% to soya-bean milk solid content at 90 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
Embodiment 2
Soybean, through selecting, after impurity elimination, is tentatively crushed to 10-15 lobe, is placed in microwave baking machine and carries out microwave baking process, and microwave output power is 7kW, and baking time is 12min; After microwave baking soybean peeling, it is the NaHCO of 0.5% by concentration3Aqueous solution bubble beans 16h, the boiling water mill slurry then adding 8 times with paste roller mill, soya-bean milk boils slurry 10min at 95 DEG C, obtains slurry slag mixture. The residue part that filtering separation obtains carries out complex enzyme hydrolysis process, wherein neutral cellulase and low-temperature amylase complex enzyme hydrolysis pH6.0, hydrolysis temperature 50 DEG C, neutral cellulase addition 200U/mL, low-temperature amylase addition 100U/mL, enzymolysis time 1h, then flavor protease enzymolysis pH7.6 is carried out, enzyme addition 100U/mL, enzymolysis time 1h, hydrolysis temperature 50 DEG C; Bean dregs component after enzymolysis processing is redissolved to, in soya-bean milk, mixing soya-bean milk NaOH adjusts pH to 8.0 through 90 DEG C of ferment treatment that go out, and with white sugar, malt syrup allotment, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 75 DEG C; Soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 125 DEG C, carries out condensed sterilised and reach 35% to soya-bean milk solid content at 88 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
Embodiment 3
Soybean, through selecting, after impurity elimination, is tentatively crushed to 10-15 lobe, is placed in microwave baking machine and carries out microwave baking process, and microwave output power is 12kW, and baking time is 5min; After microwave baking soybean peeling, it is the NaHCO of 1% by concentration3Aqueous solution bubble beans 12h, the boiling water mill slurry then adding 8 times with paste roller mill, soya-bean milk boils slurry 10min at 91 DEG C, obtains slurry slag mixture.The residue part that filtering separation obtains carries out complex enzyme hydrolysis process, wherein neutral cellulase and low-temperature amylase complex enzyme hydrolysis pH8.0, hydrolysis temperature 40 DEG C, neutral cellulase addition 400U/mL, low-temperature amylase addition 50U/mL, enzymolysis time 2h, then flavor protease enzymolysis pH7.4 is carried out, enzyme addition 200U/mL, enzymolysis time 1h, hydrolysis temperature 40 DEG C; Bean dregs component after enzymolysis processing is redissolved to, in soya-bean milk, mixing soya-bean milk NaOH adjusts pH to 8.0 through 90 DEG C of ferment treatment that go out, and with white sugar, malt syrup allotment, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 70 DEG C; Soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 145 DEG C, carries out condensed sterilised and reach 40% to soya-bean milk solid content at 95 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
Embodiment 4
For the technique effect acquired by the inventive method is described, carry out following controlled trial explanation.
Reference examples 1: this reference examples is with the difference of embodiment 1: only with neutral cellulase and low-temperature amylase complex enzyme hydrolysis, without flavor protease enzymolysis;
Reference examples 2: this reference examples is with the difference of embodiment 1: without neutral cellulase and low-temperature amylase complex enzyme hydrolysis, only use flavor protease enzymolysis;
Reference examples 3: this reference examples is with the difference of embodiment 1: without neutral cellulase and low-temperature amylase complex enzyme hydrolysis, also without flavor protease enzymolysis;
Reference examples 4: this reference examples is with the difference of embodiment 1: first uses neutral cellulase enzymolysis, then uses flavor protease enzymolysis
Reference examples 5: this reference examples is with the difference of embodiment 1: first uses low-temperature amylase enzymolysis, then uses flavor protease enzymolysis
Reference examples 6: the difference of this reference examples and embodiment 1 is: first use flavor protease enzymolysis, and then with neutral cellulase and low-temperature amylase complex enzyme hydrolysis
The effect of reference examples 1-3 and embodiment 1 being compared, comparative result is as shown in table 1:
Table 1 embodiment 1 and the soy milk powder comparative result prepared by reference examples 1-6
| Protein content | Lipid content | Dietary fiber content | |
| Embodiment 1 | 39.36% | 19.49% | 8.06% |
| Reference examples 1 | 28.57% | 16.87% | 7.99% |
| Reference examples 2 | 38.67% | 18.45% | 2.58% |
| Reference examples 3 | 28.57% | 16.87% | 2.36% |
| Reference examples 4 | 26.91% | 17.01% | 2.98% |
| Reference examples 5 | 29.84% | 16.99% | 2.45% |
| Reference examples 6 | 30.15% | 16.74% | 2.57% |
By table 1 data: adopt enzymolysis processing can improve dietary fiber content, neutral cellulase and low-temperature amylase complex enzyme hydrolysis and flavor protease enzymolysis conbined usage can effectively be improved the content of food fibre simultaneously, improve 241.5% compared to not using any enzyme enzymolysis. Be used alone neutral cellulase or low-temperature amylase to carry out process effect not good, simultaneously, there is sequence requirement in the enzymolysis process of neutral cellulase and low-temperature amylase complex enzyme hydrolysis and flavor protease, only by neutral cellulase and low-temperature amylase complex enzyme hydrolysis with best with flavor protease enzymolysis conbined usage effect, the i.e. soy milk powder just more nutrition of only preparation under Method and process step provided by the invention, better effects if.
Embodiment 5
Choose several parts of existing commercially available conventional soy milk powder at random, detection protein, food fibre and lipid content index.Being detected by the content of isoflavones in soy milk powder prepared by embodiment 1-3, the indexs such as the quality guaranteed period of Simultaneously test soy milk powder, compare the soy milk powder prepared by embodiment 1-5 and commercially available soy milk powder, and comparative result is as shown in table 2:
Soy milk powder comparative result prepared by table 2 embodiment 1-5
| Protein content | Lipid content | Dietary fiber content | Fragrance taste | |
| Commercially available conventional soy milk powder | 25.32-35.48% | 12.14-16.02% | 1.51-3.2% | Lighter beany flavour |
| Embodiment 1 | 39.36% | 19.49% | 8.06% | Strong beany flavour |
| Embodiment 2 | 37.25% | 18.79% | 7.86% | Strong beany flavour |
| Embodiment 3 | 38.64% | 18.99% | 7.67% | Strong beany flavour |
Existing commercially available conventional soy milk powder is compared with the soy milk powder (embodiment 1-3) utilizing the inventive method to prepare, as can be seen from Table 1, the soy milk powder that prepared by the inventive method is obviously better than soy milk powder prepared by existing method in protein, fat and dietary fiber content etc. The soy milk powder fragrance being prepared by the inventive method because of the Maillard reaction in bake process in addition is strong, delicate mouthfeel.
Although the present invention is with preferred embodiment openly as above; but it also is not used to limit 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 claim book defines.
Claims (10)
1. the preparation method of the full nutrition soy milk powder of giving off a strong fragrance, it is characterized in that, by selected, soybean after impurity elimination is tentatively pulverized, then microwave baking process is carried out, bubble beans process will be carried out after soybean peeling after baking, then through mill slurry, slurry slag mixture is obtained after boiling slurry, after filtration, bean dregs part is carried out complex enzyme hydrolysis process, through going out, ferment treatment redissolves in soya-bean milk bean dregs component after enzymolysis processing, adjust pH, add additive to allocate, ultrahigh-temperature transient heat process is carried out successively after homogenization treatment, condensed sterilised, spraying dry and fluidized-bed sieve powder process, obtain the full nutrition soy milk powder of giving off a strong fragrance.
2. method according to claim 1, it is characterised in that, step is as follows:
1) soybean is selected, impurity elimination, preliminary pulverize be placed in microwave baking machine in carry out microwave baking process, obtain microwave baking soybean;
2) by step 1) the microwave baking soybean peeling that obtains, then use NaHCO3The aqueous solution carries out bubble beans, then obtains slurry slag mixture after mill is starched, boiled slurry, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with neutral cellulase and low-temperature amylase complex enzyme hydrolysis, then carry out enzymolysis processing with flavor protease, obtain enzymolysis processing bean dregs;
4) to step 3) the enzymolysis processing bean dregs that obtain go out and redissolve in soya-bean milk after ferment treatment, adjust ph, add additive to allocate, carry out ultrahigh-temperature transient heat process, condensed sterilised, spraying dry and fluidized-bed sieve powder process after homogenization treatment successively, obtain the full nutrition soy milk powder of giving off a strong fragrance.
3. method according to claim 2, it is characterised in that, step 1) process of described microwave baking, microwave output power is 7kW-12kW, and baking time is 5min-12min.
4. method according to claim 2, it is characterised in that, step 2) described NaHCO3The aqueous solution, concentration is 0.5%-1.0%; Step 2) the described bubble beans time is 12h-16h; Step 2) described in boil slurry, temperature is 91 DEG C-95 DEG C, and the time is 10min.
5. method according to claim 2, it is characterized in that, step 3) described neutral cellulase addition is 200U/mL-400U/mL, described low-temperature amylase addition is 50U/mL-100U/mL, and described complex enzyme hydrolysis is at 40 DEG C-50 DEG C, complex enzyme hydrolysis 1h-2h under pH6.0-8.0; Step 3) described flavor protease addition is 100U/mL-200U/mL, described flavor protease enzymolysis is at 40 DEG C-50 DEG C, enzymolysis 0.5h-1h under pH7.0-7.6.
6. method according to claim 5, it is characterised in that, step 3) described neutral cellulase addition is 330U/mL, described low-temperature amylase addition is 80U/mL, and described complex enzyme hydrolysis is at 45 DEG C, complex enzyme hydrolysis 1.5h under pH6.5; Step 3) described flavor protease addition is 120U/mL, described flavor protease enzymolysis is at 45 DEG C, enzymolysis 0.5h under pH7.0.
7. method according to claim 2, it is characterised in that, step 4) described in go out enzyme, temperature is 90 DEG C; Step 4) described pH value is 8.0; Step 4) described homogeneous, pressure is 25MP; Step 4) process of described ultrahigh-temperature transient heat, temperature is 125 DEG C-145 DEG C, and the time is 30s; Step 4) described condensed sterilised, temperature is 88 DEG C-95 DEG C.
8. method according to claim 2, it is characterised in that, concrete steps are:
1) soybean is through selecting, after impurity elimination, tentatively pulverizes, and is placed in microwave baking machine and carries out microwave baking process 5min-12min under microwave output power is 7kW-12kW;
2) by step 1) the microwave baking soybean peeling that obtains, then use 0.5%-1.0%NaHCO3The aqueous solution carries out bubble beans 12h-16h, the boiling water then adding 8 times mill slurry, then boils slurry 10min at 91 DEG C-95 DEG C and obtains slurry slag mixture, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with 200U/mL-400U/mL neutral cellulase and 50U/mL-100U/mL low-temperature amylase at 40 DEG C-50 DEG C, complex enzyme hydrolysis 1h-2h under pH6.0-8.0, then with 100U/mL-200U/mL flavor protease at 40 DEG C-50 DEG C, enzymolysis 0.5h-1h under pH7.0-7.6, enzymolysis processing bean dregs are obtained;
4) to step 3) the enzymolysis processing bean dregs that obtain go out at 90 DEG C and redissolve in soya-bean milk after ferment treatment, adjust ph to 8.0, add white sugar, malt syrup allocates, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 70 DEG C-80 DEG C, soya-bean milk carrying out ultrahigh-temperature transient heat process 30s at 125 DEG C-145 DEG C, carries out condensed sterilised at 88 DEG C-95 DEG C, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
9. method according to claim 2, it is characterised in that, concrete steps are:
1) soybean is through selecting, after impurity elimination, tentatively pulverizes, and is placed in microwave baking machine and carries out microwave baking process 8min under microwave output power is 9kW;
2) by step 1) the microwave baking soybean peeling that obtains, then use 0.5%NaHCO3The aqueous solution carries out bubble beans 12h, the boiling water then adding 8 times mill slurry, then boils slurry 10min at 92 DEG C and obtains slurry slag mixture, and filtering separation obtains bean dregs;
3) to step 2) bean dregs that obtain first with 330U/mL neutral cellulase and 80U/mL low-temperature amylase at 45 DEG C, complex enzyme hydrolysis 1.5h under pH6.5, then with 120U/mL flavor protease at 45 DEG C, enzymolysis 0.5h under pH7.0, enzymolysis processing bean dregs are obtained;
4) to step 3) the enzymolysis processing bean dregs that obtain go out at 90 DEG C and redissolve in soya-bean milk after ferment treatment, adjust ph to 8.0, add white sugar, malt syrup allocates, by deployed soya-bean milk at 25MP homogeneous, during homogeneous, feed temperature remains on 80 DEG C, soya-bean milk is carried out at 135 DEG C ultrahigh-temperature transient heat process 30s, carrying out condensed sterilised at 90 DEG C and reach 30-40% to soya-bean milk solid content, then spray-dried and fluidized-bed sieve powder processes and obtains the full nutrition soy milk powder of giving off a strong fragrance.
10. either method described in claim 1-9 is in the application prepared in soy milk powder.
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