CN108208183A - A kind of bean powder raw material and preparation method thereof - Google Patents
A kind of bean powder raw material and preparation method thereof Download PDFInfo
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- CN108208183A CN108208183A CN201611153142.7A CN201611153142A CN108208183A CN 108208183 A CN108208183 A CN 108208183A CN 201611153142 A CN201611153142 A CN 201611153142A CN 108208183 A CN108208183 A CN 108208183A
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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 present invention provides a kind of bean powder raw material and preparation method thereof.With the total restatement of bean powder, bean powder of the invention contains：Carbohydrate, 15~60%；Protein, 25~45%；Fat, 10~25%；Moisture, 1.8~5%；Wherein, the TI contents of the bean powder are 10~38 milligrams of TI/ grams of albumen；With the bean powder after the water dilution of 10 times of weight, the pH of acquired solution is between 6.0~7.0.Existing slurrying powder common process, equipment can be used to be prepared for the bean powder of the present invention, and have high gelation and typical soya-bean milk flavor.
Description
Technical field
The present invention relates to a kind of bean powder raw materials and preparation method thereof.
Background technology
Instant bean is using soybean as primary raw material, through defibrination, heating enzyme deactivation, concentration, spray drying and manufactured powdery
Or microgranular food (G B/T 18738-2006), it is a kind of very high vegetable protein food of nutritive value.This food heat
Water reconstitutes i.e. drinkable, it has natural color of soybean, and delicate mouthfeel gives off a strong fragrance, full of nutrition, therefore deep by wide
The welcome of the big masses.
However compared with existing mill soya-bean milk, although instant bean have it is easily stored, transport, advantage easy to use, one
As do not have gelation, this serious occupation mode for constraining instant bean, make its can not the soybean such as Tofu pudding, bean curd deeply plus
Work field obtains to be utilized well.
Although the utilization in terms of some instant bean gelations also occurs in the country, the shape of (brain) is generally spent with instant beancurd
Formula occurs.
CN 1145739A describe jellied bean curd powder and its manufacturing method that a kind of wet method makes.CN 1229608A are related to one
The technique of kind Semi-dry process instant jellied bean curd.CN1082344A, CN1145737A are described through dry fabrication jellied bean curd powder
Method.But these techniques are directed to the technology of superfine grinding, need using precision equipment, Difficulty.
CN1561802A, CN101731362A improve the gelation of bean powder by way of being digested to soya-bean milk material
Energy；CN1283410A improves the gelling performance of bean powder by carrying out high-frequency electric field processing to soya-bean milk material；CN 1267477A lead to
It crosses and soybean material is modified to obtain the good bean powder of gelation.But the technique of bean powder is carried out in these applications more tight
Lattice define, and need to carry out corresponding transformation to production line, cost is higher.
CN 1267477A in the water of fixed temperature and pH by impregnating, adding in micro different Vc sodium, ED20 dextrin and carbon
Sour sodium, cold sterilization enzyme deactivation (60-100 DEG C, 10-60s) mode obtain the good bean powder of gelation.Although this method can fit
Problem is susceptible to for the quality of common production line, but product, 100 DEG C, the sterilising and enzyme inactivating mode of 60s can not significantly meet
The requirement of instant bean urease negative.
Therefore presently commercially available product can only cover the deficiency of soy protein gel by adding a large amount of carbohydrates, make
It is single to obtain product category, inferior quality never the higher similar product of sexual valence occurs in the market.
Meanwhile dextrin increases the effect of product dissolubility and dispersibility by wide coverage, it is known that there are also should by dextrin
For the example of powdered soy bean albumen.CN102639002A provides a kind of novel powdery soybean protein material and its manufacture
Method improves the transparency of its aqueous solution, aqueous gel by adding emulsifier and dextrin.CN1551730 provides one kind
The manufacturing method of the powdery soybean protein material of soybean protein dispersibility is improved by spraying dextrin in bean powder.But this
The purpose of a little document addition dextrin is the above-mentioned characteristic in order to use dextrin, and there is no adding with dextrin for the gelation of product
Add and make moderate progress, so do not find dextrin also for changing the dried state of bean powder to improve gel strength at present, it is special
It is not the example of the soy protein gel intensity in instant bean.
Invention content
The purpose of the present invention is to provide one kind to be suitable for existing slurrying powder common process, equipment, and preparing has height
The method of the novel instant bean of gelation and typical soya-bean milk flavor.
Another object of the present invention is to provide a kind of instant bean with high gelation and typical soya-bean milk flavor.
Therefore, first aspect present invention provides a kind of bean powder, and with its total restatement, the bean powder contains：
Carbohydrate, 15~60%；
Protein, 25~45%；
Fat, 10~25%；
Moisture, 1.8~5%；
Wherein, the TI contents of the bean powder are 10~38 milligrams of TI/ grams of albumen；And water of the bean powder through 10 times of weight is dilute
The pH of rear acquired solution is released between 6.0~7.0.
In one or more embodiments, the content of carbohydrate is 25~55% in the bean powder.
In one or more embodiments, the content of protein is 28~40% in the bean powder.
In one or more embodiments, fatty content is 12~20% in the bean powder.
In one or more embodiments, moisture is 2~4.5% in the bean powder.
In one or more embodiments, the pH of bean powder acquired solution after the water dilution of 10 times of weight is 6.5
Between~6.8.
Second aspect of the present invention provides a kind of soya-bean milk stoste, and the TI of the soya-bean milk stoste is in 125~275mg/g albumen, example
As in the range of 175~275mg/g albumen, pH is between 6.0~7.0, such as 6.5~6.8.
In one or more embodiments, the NSI of the soya-bean milk stoste is in 60~90%, such as 70~90% range
It is interior.
Third aspect present invention provides a kind of soya-bean milk allotment product, and the soya-bean milk allotment product contain the soya-bean milk stoste of the present invention,
And additionally it is added to carbohydrate.
In one or more embodiments, solid content (BX) is 18~30% in the soya-bean milk allotment product, and with
The total restatement soybean protein content of the allotment product is 6~10%.
In one or more embodiments, the carbohydrate additionally added is selected from starch, glucidtemns, paste
It is one or more in essence and sugar.
In one or more embodiments, the sugar is monosaccharide, disaccharides and polysaccharide.
In one or more embodiments, the sugar is maltose and/or sucrose.
In one or more embodiments, with soya-bean milk stoste dry matter weight gauge, the additive amount of carbohydrate for 1~
60%.
In one or more embodiments, the pH of the soya-bean milk allotment product is 6.0~7.0, such as 6.5~6.8.
Fourth aspect present invention provides a kind of preparation method of bean powder, the method includes：
(1) defibrination obtains life pastes of the pH between 6.0~7.0；
(2) mashing off, the life paste mashing off that step (1) is obtained, obtains ripe paste；
(3) the ripe paste screenings for obtaining step (2) detaches, and obtains soya-bean milk stoste；With
(4) the soya-bean milk stoste that concentration and drying steps (3) obtain makes the TI contents of dry gained bean powder control 10~38
In the range of TI/ grams of albumen of milligram；
So as to which the bean powder be prepared.
In one or more embodiments, the mashing off of step (2) carries out at 90~100 DEG C, and the time is 5~30 points
Clock.
In one or more embodiments, the screenings separation described in step (3) obtains grain size D90 at 5~100 microns
Soya-bean milk stoste.
In one or more embodiments, the concentration includes removing the portion of water in soya-bean milk stoste, makes soya-bean milk
In protein content rise to more than 6%, such as 6~10% or 6~9%.
In one or more embodiments, the drying is spray drying, and inlet air temperature control is 135~150 DEG C, row
Air temperature is controlled between 60~80 DEG C.
In one or more embodiments, the method further includes, and adaptation step (3) is obtained after step (3)
Soya-bean milk stoste the step of.
In one or more embodiments, allocated using carbohydrate.
In one or more embodiments, the carbohydrate is in starch, glucidtemns, dextrin and sugar
It is one or more.
In one or more embodiments, the sugar is monosaccharide, disaccharides and polysaccharide.
In one or more embodiments, the sugar is maltose and/or sucrose.
In one or more embodiments, after allotment, by the soya-bean milk for allocating gained be concentrated into solid content for 18~
30, and soybean protein content is 6~10%.
In one or more embodiments, with soya-bean milk stoste dry matter weight gauge, for the carbohydrate of allotment
Additive amount is 1~60%.
In one or more embodiments, the step of the method further includes the immersion of bean material.
Fifth aspect present invention provides a kind of method for improving bean powder gel strength, and the method includes concentrating, dry pH
Soya-bean milk stoste or soya-bean milk allotment product between 6.0~7.0, such as 6.5~6.8, will dry the TI contents control of gained bean powder
In the range of 10~38 milligrams of TI/ grams of albumen.
In one or more embodiments, the concentration includes removing the part in soya-bean milk stoste or soya-bean milk allotment product
Moisture makes the protein content in soya-bean milk rise to more than 6%, such as 6~10% or 6~9%.
In one or more embodiments, the drying is spray drying, and inlet air temperature control is 135~150 DEG C, row
Air temperature is controlled between 60~80 DEG C.
Specific embodiment
The above subject has been repeated further investigation in the inventors of the present invention, as a result, it has been found that in the manufacturing process of bean powder rationally
Trypsin inhibitor (TI) content and pH value are controlled, the gelling performance of bean powder can be effectively improved, so as to complete the present invention.
The present invention can improve instant suitable for existing production line and under the premise of ensureing soybean material original local flavor
The extensive continuous processing autofrettage of bean powder gelation and instant bean gelation is improved by the control to raw material.
The method of the present invention includes defibrination, mashing off, screenings separation, concentration and drying and other steps.
In general, press beans：Water=1：4~1：6 ratio by roughly grinding and refining two procedures, adjusts pH, obtains grinding
Life paste pH 6.0~7.0.
The process of mashing off is also a process for enzyme deactivation degerming.In certain embodiments, TI is obtained as 125 by mashing off
~275mg/g albumen, such as 175~275mg/g albumen, ripe pastes of the pH in the range of 6.0~7.0, such as 6.5~6.8.At certain
In a little embodiments, the NSI of the ripe paste is 60~90%, such as 70~90%.
In general, mashing off can be carried out at 90~100 DEG C, the time can be in the range of 5~30 minutes.In certain embodiments
In, mashing off is carried out at 95~100 DEG C 5~10 minutes.
Screenings separation is carried out after mashing off, the bulky grain aggregation ingredient in soya-bean milk is isolated, makes soya-bean milk grain size D90 5
~100 μm.So as to obtain soya-bean milk stoste of the present invention.Therefore, its TI of soya-bean milk stoste of the invention is in 125~275mg/g
In the range of albumen, such as in the range of 175~275mg/g albumen；PH is in the range of 6.0~7.0, such as 6.5~6.8.
Preferably, the NSI of the soya-bean milk stoste is in the range of 60~90%, such as in the range of 70~90%.
After screenings separation, obtained soya-bean milk stoste can be concentrated, protein content is improved to more than 6%, such as 6~
10%.Conventional mode can be used to be concentrated.For example, the mode filtered can be used to remove the portion of water in soya-bean milk, make
Protein content in soya-bean milk rises to more than 6%, such as 6~10%.Or by way of heating evaporation moisture, make in soya-bean milk
Protein content rise to more than 6%, such as 6~10%.
Alternatively, in certain embodiments, allocated as adding in additional carbohydrate soya-bean milk magma to obtained by,
Obtain the soya-bean milk allotment product of the present invention.Herein, " additional carbohydrate " refers to the carbon hydrate in the presence of soya-bean milk magma
Carbohydrate except object.The carbohydrate for being commonly used for allotment can be in starch, glucidtemns, dextrin and sugar
It is one or more.In certain embodiments, sugar may be selected from one or more in monosaccharide, disaccharides and polysaccharide.In certain realities
It applies in scheme, sugar is maltose and/or sucrose.The additive amount of carbohydrate can be soya-bean milk stoste dry matter weight 1~
60%.In general, after being allocated with carbohydrate so that the total content of carbohydrate is no more than beans in preparation-obtained bean powder
The 60% of powder gross weight.
Therefore, in certain embodiments, the present invention also includes a kind of soya-bean milk allotment product, and soya-bean milk allotment product contain this hair
Bright soya-bean milk stoste and carbohydrate.Preferably, the soya-bean milk allotment product pH in the range of 6.0~7.0, such as 6.5~
6.8。
In certain embodiments, after allotment, it is 18~30% that the soya-bean milk for allocating gained is concentrated into solid content, and
Soybean protein content is 6~10%.Therefore, in these embodiments, soya-bean milk of the invention allotment product are a kind of concentrates,
Solid content is 18~30%, and soybean protein content is 6~10%.
It is finally dried, you can the bean powder of the present invention is prepared.By it is dry when heating and instantaneous dehydration can drop
TI in low soya-bean milk stoste or soya-bean milk allotment product.
Spray drying can be used.When using being spray-dried, inlet air temperature is controllable to 135~150 DEG C, and temperature of outgoing air can
Control is between 60~80 DEG C.
The bean powder of dry gained, TI contents are 10~38 milligrams of TI/ grams of albumen；And water of the bean powder through 10 times of weight
The pH of acquired solution is between 6.0~7.0 after dilution.
Preferably, in certain embodiments, bean powder of the invention contains：
Carbohydrate, 15~60%；
Protein, 25~45%；
Fat, 10~25%；With
Moisture, 1.8~5%.
It should be understood that in the bean powder of the present invention, in addition to carbohydrate, protein, fat and moisture, it can also contain one
Determine the ash content of content, such as the ash content not higher than 5wt%.
Preferably, bean powder of the invention is instant bean.In the present invention, " instant " refers to as described in test case 4 of the present invention
Method is tested, solution rate≤30 second.
Therefore the present invention also provides a kind of method for improving bean powder gel strength, this method includes concentration, dry pH 6.0
~7.0, the soya-bean milk stoste between such as 6.5~6.8 or soya-bean milk allotment product, will dry the TI contents control of gained bean powder 10~
In the range of 38 milligrams of TI/ grams of albumen.The concentration, drying can be implemented as mentioned before.
The gel strength of the bean powder of the present invention is up to more than 17g, such as more than 18g, more than 19g or more than 20g.
In certain embodiments, method of the invention further includes the immersion of bean material.Preferably, the present invention uses
The raw material part containing soybean protein that is whole soybeans or soybean after the process such as broken, decortication and with above-mentioned material
Expect for main component, to adulterate the mixture of a small amount of unclassified stores.
It is needed before soybean grinding by soybeans soaking in natural water or by lifting temperature, change pH, removal or increase ingredient
In the water for waiting processing, it is made to carry out aquation.
Step described previously herein can be carried out later.Therefore, in certain embodiments, the method for the present invention includes bean materials
Immersion, grind, go enzyme degerming, screenings separation, allotment or the step not allocating, concentrate and dry.
The present invention has at least the following advantages：
1. the present invention can rely on bean powder producing line and carry out large-scale continuous production.
2. the present invention will not bring additional flavour, smell and mouthfeel to product, there is wide applicability, pass through simultaneously
The mode of specification soya-bean milk molecular particle size makes Tofu pudding mouthfeel more fine and smooth.
3. trypsin inhibitor (TI) is the anti-nutritional factors in soybean, a small amount of trypsin inhibitor can influence human body
Absorption to albumen can also cause the ill symptoms such as nausea, dizziness, vomiting, diarrhea when intake is big.The present invention is in production process
In carried out stringent control to TI, content is much smaller than the product of same type in finished product.
Hereafter the present invention will be illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
Do not limit the present invention.
Gel strength in embodiment detects as follows：Detect the concentration that sample presses 3% soybean protein, 100 DEG C of heat treatments
10min；After adding 0.2% glucono-δ-lactone, heat preservation stands 30min, using gel center as spy point TA.XT plus matter
Structure instrument measures gel strength.Using P/0.5R cylindrical probes, probe movement speed 0.50mm/sec, trigger force 4.0g, depth sounding
10.0mm, when probe movement, suffered maximum, force was gel strength.
NSI detection methods are as follows：Sample 5g (being accurate to 0.01g) is weighed, is added in 500ml beakers；200ml is measured to steam
Distilled water is heated to 30 DEG C, divides and is mixed several times with sample, sample is made fully to dissolve；Lysate shakes 2h at 25-30 DEG C；Concussion
Lysate afterwards moves into 250ml volumetric flasks, and constant volume stands 1-2min；Lysate centrifuges 10min under 1500r/min；Centrifugation
Liquid fast grade filter paper or glass fiber filter obtain centrifugal filtrate；The protein for measuring the centrifugal filtrate and untreated samples contains
Amount, and NSI is calculated as follows：
NSI=centrifugal filtrates protein content/untreated samples protein content × 100%
TI detection methods are as follows：
1st, solution allocation
1) Tris-CaCl of 0.05M2PH of buffer=8.2：6.05g Tris+2.94g CaCl2·2H2O is (anhydrous
CaCl2) be dissolved in about 900ml water, with concentrated hydrochloric acid tune pH to 8.2, it is settled to 1000ml.
2) Trypsin solution：The HCl (37 DEG C are maintained at during use) of 4mg typsin solution 200ml, 0.001M.
3) 30% acetic acid solution：30ml acetic acid is settled to 100ml.
4) BAPA (benzoyl-arginine-p-nitroanilide) solution：50mgBAPA is dissolved in 1.0ml Dimethyl Asian Maple, with pre-
The Tris-CaCl of heat to 37 DEG C2Buffer solution is diluted to 100ml (constant volume, daily preparation, be maintained at 37 DEG C of uses).
2nd, experimental procedure
1) it weighs 1g samples to add in the NaOH solution of 50ml 0.01mol/l, 150r/min is stirred magnetic stirring apparatus at room temperature
3h is mixed, pH to 9.5-9.8 is adjusted with hydrochloric acid or NaOH.
2) after stratification, supernatant extracting solution is obtained, the content of TI in sample is estimated according to sample, according to GB/T21498-
2008/ISO 14902：2001 appendix A tables carry out sample supernatant the dilution of different multiples.
3) measure of TI activity
A) certain solution is drawn by table 1 to add in into tool plug test tube.
The dilution of extracting solution per a sample is both needed to prepare corresponding blank solution.Sample extracting solution and corresponding blank
Solution should be carried out at the same time operation in continuous mode.
B) 37 DEG C of heat preservation 10min, each to add in 2ml trypsase, 37 DEG C of heat preservation 10min 5s, then in titer (b) and
1ml acetic acid solutions are respectively added in sample (d), are filtered, 410nm measures absorbance.
Table 1：Each solution adds in scale (unit during TI determinations of activity：Milliliter/mL)
| Admixture | Zero standard (a) | Standard (b) | Blank sample (c) | Sample (d) |
| BAPNA solution | 5 | 5 | 5 | 5 |
| Sample dilution | 0 | 0 | 1 | 1 |
| Water | 2 | 2 | 1 | 1 |
| Acetic acid solution | 1 | 0 | 1 | 0 |
3rd, result calculates
1) the inhibition percentage of sample extracting solution is calculated by (1) formula：
Wherein：
I is the inhibition percentage (40%~60%) of TI；
ArAbsorbance for standard solution；
AsAbsorbance for sample solution；
AbsAbsorbance for sample blank solution.
2) measure of the activity of TI
The activity (TIA) of TI is calculated by formula (2), trypsase milligram number (mg/g) is inhibited to represent with every gram of sample.
Wherein：
AI=Ar(As- Abs)；
V is the volume of sample extracting solution；
D is the extension rate of sample extracting solution；
M is the quality of sample.
Other methods, reagent and equipment in embodiment, unless otherwise stated, be this field routine method,
Reagent and equipment.
Embodiment 1
1st, defibrination：
Press beans：Water=1：5 ratio, by roughly grinding and refining two procedures, the pH of water used in adjustment makes what grinding obtained
Soya-bean milk pH is 6.0~7.0.
2nd, enzyme deactivation is sterilized：
95~100 DEG C of mashing offs 5~10 minutes carry out enzyme deactivation sterilization, control sterilization temperature and time, ensure soya-bean milk after enzyme deactivation
TI and NSI (nitrogen solubility index) are in a certain range.
3rd, screenings detaches：
The bulky grain aggregation ingredient in soya-bean milk is isolated, makes soya-bean milk grain size D90 at 5~100 μm.
4th, allotment concentration：
It is concentrated after soya-bean milk allotment, wherein soybean protein content is 6~10%.
5th, it is spray-dried：
Between 135~150 DEG C, temperature of outgoing air is controlled between 60~80 DEG C for dry inlet air temperature control.
Test case 1：Different heating degree soya-bean milk TI comparisons
Soya-bean milk stoste is produced by embodiment 1, different soya-bean milk detection liquid is produced by adjusting acid extraction.Following table
The variation of the different heating degree soya-bean milk TI of 1 display.
Table 1
Soya-bean milk stoste is produced by embodiment 1, the soya-bean milk test fluid of different NSI is produced by adjusting sterilising and enzyme inactivating temperature.Under
The gel strength (g) of soya-bean milk stoste of the display of table 2 with different NSI.
Table 2
| NSI (%) | Gel strength (g) |
| 50 | 15.5 |
| 60 | 17 |
| 65 | 20 |
| 70 | 26 |
| 85 | 26.2 |
| 90 | 26.5 |
Moisture in bean powder depends on the degree of drying in bean powder drying process.Soya-bean milk stoste is produced by embodiment 1,
Then disengaging air temperature and atomization speed are dried by adjustable spraying, produces the bean powder of different in moisture content, detection gel is strong
Degree, it is as a result as shown in table 3 below.
Table 3
| Moisture (%) | Gel strength (g) |
| 1 | 15.5 |
| 1.8 | 17 |
| 2 | 17.8 |
| 2.5 | 20.2 |
| 3 | 25.9 |
| 4 | 28.8 |
| 5 | 25.5 |
Dilute bean powder that embodiments 1 are prepared with 10 times of deionized waters or take soya-bean milk stoste (TI to 10~15 it
Between), gel strength is detected after adjusting to different pH, it is as a result as shown in table 4 below.
Table 4
| pH | Gel strength (g) |
| 5 | 0 |
| 5.5 | 10.8 |
| 6 | 18.2 |
| 6.5 | 21.9 |
| 6.8 | 25.0 |
| 7.0 | 15.5 |
Trypsin inhibitor (TI) is the heat-sensitive ingredients in soybean, can make its inactivation by modes such as heating, add
Hot temperature is higher, and the time is longer, and TI inactivations are more.Detecting the different bean powder of TI contents, (pH after 10 times of dilution is 6.5~6.8
Between) gel strength, it is as a result as shown in table 5 below.
Table 5
| Bean powder TI (mg/g albumen) | Gel strength (g) |
| 80 | 0 |
| 62 | 13 |
| 38 | 20.2 |
| 24 | 23.2 |
| 10 | 20.3 |
| 7 | 11.3 |
Table 5 the result shows that, there are close correlations between TI and bean powder gelation.
Test case 2：Different bean powder gel strengths, mouthfeel comparison
The bean powder product of commercialization is selected, carries out the comparison of gel strength and completed state and mouthfeel, as a result such as the following table 6
It is shown.
Table 6
| Gel strength | Completed state | Mouthfeel | |
| Product of the present invention | ≥20 | Structure exquisiteness is firm | Smooth in taste |
| Golden dragonfish original flavor soybean milk powder | It can not gel | It is unformed | - |
| Soybean protein isolate (gel-type) | 15 | Structure exquisiteness is fugitive | Mouthfeel is soft viscous |
| Commercially available tofu pudding | 11 | Structure is soft, lacks flexibility | Mouthfeel face |
In table 6, product of the present invention be the product as made from embodiment 1, protein content 30%, fat content 16%, carbon
Hydrate content 45%, TI content 13mg/g albumen, NSI contents 75%, bean powder gained after the water dilution of 10 times of weight are molten
The pH of liquid is 6.8；
The protein content 37% of golden dragonfish original flavor soybean milk powder；
Soybean protein isolate be gel-type soybean protein isolate CP101 types, protein content 90%；
Commercially available tofu pudding be certain commercially available brand fast food jellied bean curd, protein content 11%.
Test case 3：Different initial soybean material product TI comparisons
Commercialized initial soybean material product is selected, its TI is detected, as a result shown in following 7.
Table 7
| TI (mg/g albumen) | |
| Product of the present invention | 13 |
| Golden dragonfish original flavor soybean milk powder | ≤10 |
| Laboratory sample | 265 |
| Breakfast packed soy milk | 175 |
| Bean product factories soya-bean milk | 312 |
In table 7, product of the present invention be the product as made from embodiment 1, protein content 30%, fat content 16%, carbon
Hydrate content 45%, NSI contents 75%, bean powder pH of acquired solution after the water dilution of 10 times of weight is 6.8；
The protein content 37% of golden dragonfish original flavor soybean milk powder；
Laboratory sample is according to bean powder sample made from mode described in CN 1267477A, protein content 30%；
Breakfast packed soy milk is commercially available packed soy milk, and Shanghai soya-bean milk enterprise produces, protein content 3.2%；
Bean product factories soya-bean milk samples to obtain soya-bean milk, protein content 3.5% for Shanghai bean product enterprise.
Embodiment 2
1st, defibrination
Press beans：Water=1：5 ratio, by roughly grinding and refining two procedures.By adjusting the gap of refiner mill, make
The grain size of soya-bean milk particle obtains raw paste at 5-20 μm.Use the pH of sodium bicarbonate adjustment water, the life paste pH for obtaining grinding
6.0.
2nd, enzyme deactivation is sterilized
Under confined conditions in 95-100 DEG C of mashing off 5 minutes, enzyme deactivation sterilization is carried out, obtains ripe paste.Soya-bean milk TI is after enzyme deactivation
275mg/g albumen, NSI is 90% at this time.
3rd, screenings detaches
Filter screen width of mesh is adjusted, the fibre composition and macromolecular aggregated particle in ripe paste is removed, obtains soya-bean milk
Raw material, the grain size of soya-bean milk particle is at 5-20 μm.
4th, it allocates
A certain amount of maltodextrin is added in soya-bean milk material, makes the weight of the carbohydrate and protein in soya-bean milk material
Amount is than being 12:5.
5th, it concentrates
The portion of water in soya-bean milk is removed using the mode of evaporation, the protein content in soya-bean milk is made to rise to 10%.
6th, it is spray-dried
Soya-bean milk material is dried to powder at 135~150 DEG C of inlet air temperature, 60~80 DEG C of temperature of outgoing air, by control into
Expect speed regulation product moisture, make its moisture content of finished products between 4.5-5%.
7th, it detects
Obtained product composition is detected, carbohydrate is 60% in bean powder, protein 25%, and fat is 10%；
Gel strength average value is 22.3g, and TI is 38mg/g albumen, and the pH after 10 times of dilution is about 6.5.
Embodiment 3
1st, defibrination
Press beans：Water=1：5 ratio, by roughly grinding and refining two procedures.By adjusting the gap of refiner mill, make
The grain size of soya-bean milk particle obtains raw paste at 80-100 μm.Using the pH of citric acid adjustment water, the life paste for obtaining grinding
PH is 7.0.
2nd, enzyme deactivation is sterilized
Under confined conditions in 95-100 DEG C of mashing off 10 minutes, enzyme deactivation sterilization is carried out, obtains ripe paste.Soya-bean milk TI is after enzyme deactivation
175mg/g albumen, NSI is 60% at this time.
3rd, screenings detaches
Filter screen width of mesh is adjusted, the fibre composition and macromolecular aggregated particle in ripe paste is removed, obtains soya-bean milk
Raw material, the grain size of soya-bean milk particle is at 80-100 μm.
4th, it concentrates
The portion of water in soya-bean milk is removed using the mode of filtering, the protein content in soya-bean milk is made to rise to 6%.
5th, it is spray-dried
Soya-bean milk material is dried to powder at 135~150 DEG C of inlet air temperature, 60~80 DEG C of temperature of outgoing air, by control into
Expect speed regulation product moisture, make its moisture content of finished products between 1.8~2%.
6th, it detects
Product composition is detected, carbohydrate is 25% in bean powder, protein 45%, fat about 25%；
Gel strength average value is 20.5g, and TI is 10mg/g albumen, and the pH after 10 times of dilution is about 6.8.
Test case 4：Different bean powder instant capacity comparisons
Accurately 400g pure water (25 DEG C ± 2 DEG C) is weighed in 500mL beakers, while weigh 40g samples to be tested, it is spare.
Beaker is placed on magnetic stirring apparatus, 4cm rotors is added in, rotating speed is adjusted to 500rpm, the water surface is made slowly to rotate；It will
Sample to be tested is slowly added in water, starts timing, and test sample is completely dissolved required speed.
Test result is as follows shown in 8.
Table 8
| Solution rate (s) | |
| Product 1 of the present invention | ≤30 |
| Product 2 of the present invention | ≤30 |
| Golden dragonfish original flavor soybean milk powder | ≤30 |
| Soybean protein isolate (gel-type) | It can not dissolve |
| Commercially available tofu pudding | ≤30 |
In table 8, product 1 of the present invention be the product as made from embodiment 2, protein content 25%；
Product 2 of the present invention be the product as made from embodiment 3, protein content 45%；
The protein content 37% of golden dragonfish original flavor soybean milk powder；
Soybean protein isolate be gel-type soybean protein isolate CP101 types, protein content 90%；
Commercially available tofu pudding be certain commercially available brand fast food jellied bean curd, protein content 11%.
Claims (10)
1. a kind of bean powder, with the total restatement of bean powder, the bean powder contains：
Carbohydrate, 15~60%；
Protein, 25~45%；
Fat, 10~25%；
Moisture, 1.8~5%；
Wherein, the TI contents of the bean powder are 10~38 milligrams of TI/ grams of albumen；With
The bean powder is after the water dilution of 10 times of weight, and the pH of acquired solution is between 6.0~7.0.
2. bean powder as described in claim 1, which is characterized in that the bean powder has following one or more features：
The content of carbohydrate is 30~55% in the bean powder；
The content of protein is 28~40% in the bean powder；
Fatty content is 12~20% in the bean powder；
Moisture is 2~4.5% in the bean powder；With
The pH of bean powder acquired solution after the water dilution of 10 times of weight is between 6.5~6.8.
3. a kind of soya-bean milk stoste, the TI of the soya-bean milk stoste is in 125~275mg/g albumen, such as 175~275mg/g albumen
In the range of, pH is between 6.0~7.0, such as 6.5~6.8；
Preferably, the NSI of the soya-bean milk stoste is in the range of 60~90%, such as 70~90%.
4. a kind of soya-bean milk allocates product, which is characterized in that the soya-bean milk allotment product contain the soya-bean milk stoste described in claim 3, and
Additionally it is added to carbohydrate；
Preferably, solid content is 18~30% in the soya-bean milk allotment product, and is contained with the total restatement soybean protein of the allotment product
Measure is 6~10%.
5. soya-bean milk as claimed in claim 4 allocates product, which is characterized in that
The carbohydrate additionally added is one or more in starch, glucidtemns, dextrin and sugar；It is preferred that
Ground, the sugar are monosaccharide, disaccharides and polysaccharide；Preferably, the sugar is maltose and/or sucrose；
Preferably, with soya-bean milk stoste dry matter weight gauge, the additive amount of carbohydrate is 1~60%；
Preferably, the pH of the soya-bean milk allotment product is between 6.0~7.0, such as 6.5~6.8.
6. a kind of method for improving bean powder gel strength, the method includes concentrating, dry pH 6.0~7.0, such as 6.5~6.8
Between soya-bean milk stoste or soya-bean milk allotment product, will dry gained bean powder TI contents control in 10~38 milligrams of TI/ grams of albumen
In the range of.
7. method as claimed in claim 6, which is characterized in that
The concentration includes removing the portion of water in soya-bean milk stoste or soya-bean milk allotment product, and the protein content in soya-bean milk is made to increase
To more than 6%, such as 6~10% or 6~9%；With
The drying is spray drying, and inlet air temperature control is 135~150 DEG C, and temperature of outgoing air is controlled between 60~80 DEG C.
8. a kind of method for preparing bean powder, the method includes：
(1) defibrination obtains life pastes of the pH between 6.0~7.0；
(2) mashing off, the life paste mashing off that step (1) is obtained, obtains ripe paste；
(3) the ripe paste screenings for obtaining step (2) detaches, and obtains soya-bean milk stoste；With
(4) the soya-bean milk stoste that concentration and drying steps (3) obtain makes the TI contents of dry gained bean powder control at 10~38 milligrams
In the range of TI/ grams of albumen；
So as to which the bean powder be prepared；
Preferably, the bean powder is as described in any one of claim 1-2.
9. method as claimed in claim 8, which is characterized in that the method has following one or more features：
The mashing off of step (2) carries out at 90~100 DEG C, and the time is 5~30 minutes；Preferably, the TI of the ripe paste is 125
~275mg/g albumen, such as 175~275mg/g albumen, pH is between 6.0~7.0, such as 6.5~6.8；Preferably, it is described ripe
The NSI of paste is 60~90%, such as 70~90%；
Screenings separation described in step (3) obtains soya-bean milk stostes of the grain size D90 at 5~100 microns；
Concentration described in step (4) includes removing the portion of water in soya-bean milk stoste, rises to the protein content in soya-bean milk
More than 6%, such as 6~10% or 6~9%；With
Drying described in step (4) is spray drying, and inlet air temperature control is 135~150 DEG C, and temperature of outgoing air is controlled 60~80
Between DEG C.
10. method as claimed in claim 8 or 9, which is characterized in that the method further includes, and step is allocated after step (3)
Suddenly the step of soya-bean milk stoste that (3) are obtained；Preferably, it is allocated using carbohydrate；Preferably, the carbon hydrate
Object is one or more in starch, glucidtemns, dextrin and sugar；Preferably, the sugar is monosaccharide, disaccharides and polysaccharide；
Preferably, the sugar is maltose and/or sucrose；
Preferably, after allotment, it is 18~30%, and soybean protein content is that the soya-bean milk for allocating gained is concentrated into solid content
6~10%；
Preferably, with soya-bean milk dry matter weight gauge, the additive amount for the carbohydrate of allotment is 1~60%.
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| WO2021259940A3 (en) * | 2020-06-24 | 2022-02-24 | Société des Produits Nestlé S.A. | A process for preparing a plant protein containing liquid |
| CN114651942A (en) * | 2020-12-24 | 2022-06-24 | 丰益(上海)生物技术研发中心有限公司 | Edible emulsion and bean product prepared from same |
| WO2023285685A1 (en) * | 2021-07-16 | 2023-01-19 | Société des Produits Nestlé S.A. | Method of making a powder egg analogue |
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