CN107047781A - High added value soymilk prepared by a kind of profit fusion method - Google Patents
High added value soymilk prepared by a kind of profit fusion method Download PDFInfo
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- CN107047781A CN107047781A CN201710257936.6A CN201710257936A CN107047781A CN 107047781 A CN107047781 A CN 107047781A CN 201710257936 A CN201710257936 A CN 201710257936A CN 107047781 A CN107047781 A CN 107047781A
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- kilograms
- liquid
- slurries
- quenched
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Classifications
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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
Abstract
The present invention relates to high added value soymilk prepared by a kind of profit fusion method, the present invention comprises the following steps：The steps such as Feedstock treating, major ingredient are quenched, oil phase is quenched, two blend, uniform, filling and sterilizing.Being particular in that for the present invention is not required to addition emulsifying agent and stabilizer, using water as decentralized medium, using albumen, grease as the dispersion of main dispersed phase, by particular process, the uniform and stable beverage of a kind of " albumen-self-emulsifying stabilization-grease " is spontaneously formed.
Description
Technical field
The present invention relates to high added value soymilk prepared by a kind of profit fusion method, belong to food processing field.
Background technology
It with plant kernel, pulp etc. is primary raw material (such as soybean) that vegetable protein beverage, which is, it is processed be made with plant
Albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat, dimension
Indispensable nutriment in the human life activities such as raw element, mineral matter.Compared with animal protein milk beverage, vegetable protein
Beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.China
Plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich beverage
Product market.
Vegetable protein beverage is a kind of complicated thermodynamic unstable system, easily in thermal sterilization and subsequent storage
The middle rising phenomenon for producing protein and solid particle coagulation and fat, influences the quality of product.
The content of the invention
It is an object of the invention to provide high added value soymilk prepared by a kind of profit fusion method, it is desirable to provide a kind of inexpensive thing
The preparation method of the good bean milk beverage of beautiful, storage-stable.
High added value soymilk prepared by a kind of profit fusion method, comprises the following steps：
(1) Feedstock treating：60 kilograms of soybean is taken, 910 kilograms of drinking water is added, slurries is refined to 200-220 after mixing
Mesh；
(2) major ingredient is quenched：The slurries of refinement carry out limited enzymatic hydrolysis, then add 5 kilograms of maltitol, calcium gluconae
5.4-5.8 kilograms, 1.4-1.6 grams of riboflavin, are mixed, and are stirred 18-20 minutes at 46-48 DEG C, mixing speed is 4200-4400
Rev/min, form A liquid；
(3) oil phase is quenched：Weigh 4 kilograms of absolute ethyl alcohol, add in 20 kilograms of drinking water, mix and turn in 4600-4800/
Stirred under the speed of minute, 1-2 kilograms of olive oil, 1-2 kilograms of peanut oil, palm oil 1-2 were then at the uniform velocity added in 4-6 minutes
Kilogram, form B liquid；
(4) two blend：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 6-7 minutes；Then 46-
Insulated and stirred 5-6 minutes at 48 DEG C, mixing speed is 4600-4800 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
Wherein, the slurries of refinement synchronize limited enzymatic hydrolysis using cellulase and flavor protease；PH value in reaction 6.0-
6.5,52-54 DEG C of reaction temperature, enzymolysis time 2.6-2.8 hours, cellulase and flavor protease consumption are respectively 30-40U/g
Substrate and 120-140U/g substrates.
The innovation of the present invention is：
1st, the present invention obtains the Asia with self-emulsifying effect after carrying out limited enzymatic hydrolysis using the big soybean milk liquid of particular fineness
Albumen, " albumen-self-emulsifying stabilization-grease " form that can be to spontaneously form, uniform and stable provides ionic state aqueous phase.
2nd, using ethanol as initiator, it is introduced into grease is seamless in big soybean milk liquid, it is to avoid grease in fusion process
Layering, promotes the smooth formation of " albumen-self-emulsifying stabilization-grease " product, is the key of minimum energy state product formation
Control point；In addition, ethanol progressively volatilizees during follow-up insulated and stirred, colloid mill and homogenization, it is ensured that final products
Mouthfeel and performance it is unaffected.
3rd, using at the uniform velocity flow plus in the form of to carry out oil phase quenched and two blend (i.e. AB liquid is merged), and define what stream added
Time, is another CCP of the present invention, it is ensured that the formation of stable state " albumen-self-emulsifying stabilization-grease ".
4th, different from the preparation method of traditional plant protein beverage, the present invention is not added with emulsifying agent and stabilizer, using certainly
The mode of dynamic triggering system fusion reaches minimum energy state, and product stability is good, and storage performance is high.In addition, maltitol and Portugal
Grape Calciofon has synergy, can promote the absorption of calcium.
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) Feedstock treating：60 kilograms of soybean is taken, 910 kilograms of drinking water is added, slurries is refined to 220 mesh after mixing；
(2) major ingredient is quenched：The slurries of refinement synchronize limited enzymatic hydrolysis using cellulase and flavor protease, react pH
Value 6.5,54 DEG C of reaction temperature, enzymolysis time 2.8 hours, cellulase and flavor protease consumption be respectively 40U/g substrates and
120U/g substrates；Then 5 kilograms of maltitol, 5.8 kilograms of calcium gluconae, 1.6 grams of riboflavin are added, is mixed, at 48 DEG C
Stirring 20 minutes, mixing speed is 4400 revs/min, forms A liquid；
(3) oil phase is quenched：4 kilograms of absolute ethyl alcohol is weighed, is added in 20 kilograms of drinking water, is mixed and at 4800 revs/min
Speed under stir, then at the uniform velocity added 2 kilograms of olive oil, 1 kilogram of peanut oil, 1 kilogram of palm oil in 6 minutes, form B
Liquid；
(4) two blend：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 7 minutes；Then at 48 DEG C
Insulated and stirred 6 minutes, mixing speed is 4800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, products taste is smooth, and average grain diameter is 223nm, and stability is good, can preserve 12 under 8~32 DEG C of environment
More than individual month.
The contrast test of embodiment 2
(1) Feedstock treating：60 kilograms of soybean is taken, 910 kilograms of drinking water is added, slurries is refined to 220 mesh after mixing；
(2) major ingredient is quenched：The slurries of refinement synchronize limited enzymatic hydrolysis using cellulase and flavor protease, react pH
Value 6.5,54 DEG C of reaction temperature, enzymolysis time 2.8 hours, cellulase and flavor protease consumption be respectively 40U/g substrates and
120U/g substrates；Then 5 kilograms of maltitol, 5.8 kilograms of calcium gluconae, 1.6 grams of riboflavin are added, is mixed, at 48 DEG C
Stirring 20 minutes, mixing speed is 4400 revs/min, forms A liquid；
(3) oil phase is quenched：24 kilograms of drinking water are weighed, mixes and is stirred under 4800 revs/min of speed, then 6
2 kilograms of olive oil, 1 kilogram of peanut oil, 1 kilogram of palm oil are at the uniform velocity added in minute, B liquid is formed；
(4) two blend：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 7 minutes；Then at 48 DEG C
Insulated and stirred 6 minutes, mixing speed is 4800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, product average grain diameter is 387nm, and storage period is less than 6 months under 8~32 DEG C of environment.
The Product checking result of integrated embodiment 1 and 2 understands, each implementation steps of the invention are all linked with one another, mutual collaboration, lack one
Can not, the product stability of preparation is high, in good taste；The performance of product can be greatly reduced by simplifying or ignoring committed step.
Claims (2)
1. high added value soymilk prepared by a kind of profit fusion method, it is characterised in that comprise the following steps：
(1) Feedstock treating：60 kilograms of soybean is taken, 910 kilograms of drinking water is added, slurries is refined to 200-220 mesh after mixing；
(2) major ingredient is quenched：The slurries of refinement carry out limited enzymatic hydrolysis, then add 5 kilograms of maltitol, calcium gluconae 5.4-
5.8 kilograms, 1.4-1.6 grams of riboflavin, are mixed, and are stirred 18-20 minute at 46-48 DEG C, mixing speed be 4200-4400 turn/
Minute, form A liquid；
(3) oil phase is quenched：4 kilograms of absolute ethyl alcohol is weighed, is added in 20 kilograms of drinking water, is mixed and at 4600-4800 revs/min
Speed under stir, then at the uniform velocity 1-2 kilograms of olive oil of addition, 1-2 kilograms of peanut oil, palm oil 1-2 thousand in 4-6 minute
Gram, form B liquid；
(4) two blend：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 6-7 minutes；Then 46-48 DEG C
Lower insulated and stirred 5-6 minutes, mixing speed is 4600-4800 revs/min；
(5) homogenization, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
2. the production method according to claim 1 (2) step, it is characterised in that the slurries of refinement use cellulase and wind
Taste protease synchronizes limited enzymatic hydrolysis；PH value in reaction 6.0-6.5,52-54 DEG C of reaction temperature, enzymolysis time 2.6-2.8 is small
When, the consumption of cellulase and flavor protease is respectively 30-40U/g substrates and 120-140U/g substrates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257936.6A CN107047781A (en) | 2017-04-19 | 2017-04-19 | High added value soymilk prepared by a kind of profit fusion method |
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| CN201710257936.6A CN107047781A (en) | 2017-04-19 | 2017-04-19 | High added value soymilk prepared by a kind of profit fusion method |
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| CN107047781A true CN107047781A (en) | 2017-08-18 |
Family
ID=59601182
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114128841A (en) * | 2021-12-10 | 2022-03-04 | 重庆豆玉迈科技有限公司 | Method for making additive-free automatic emulsified soybean milk |
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| CN102894444A (en) * | 2012-10-15 | 2013-01-30 | 康美药业股份有限公司 | Ginseng functional drink, preparation method of ginseng functional drink and application of ginseng functional drink |
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Application publication date: 20170818 |