CN108208183B - Soybean powder raw material and preparation method thereof - Google Patents
Soybean powder raw material and preparation method thereof Download PDFInfo
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- CN108208183B CN108208183B CN201611153142.7A CN201611153142A CN108208183B CN 108208183 B CN108208183 B CN 108208183B CN 201611153142 A CN201611153142 A CN 201611153142A CN 108208183 B CN108208183 B CN 108208183B
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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 provides a soybean powder raw material and a preparation method thereof. The bean flour of the invention comprises the following components by total weight of the bean flour: 15-60% of carbohydrate; 25-45% of protein; 10-25% of fat; 1.8-5% of water; wherein the TI content of the bean flour is 10-38 mg TI/g protein; and diluting the soybean powder by 10 times of water, wherein the pH value of the obtained solution is 6.0-7.0. The soybean powder can be prepared by using the conventional process and equipment for pulping and pulverizing, and has high gel property and typical soybean milk flavor.
Description
Technical Field
The invention relates to a soybean powder raw material and a preparation method thereof.
Background
The instant soybean powder is a powdery or particulate food (G B/T18738-. The food can be drunk after being mixed with hot water, has the natural color, fragrance and taste of soybean, and is fine and smooth in taste, rich in fragrance and rich in nutrition, so that the food is popular with the masses.
However, compared with the existing ground soybean milk, the instant soybean powder has the advantages of easy storage and transportation and convenient use, but generally has no gel property, which seriously restricts the use mode of the instant soybean powder, so that the instant soybean powder cannot be well utilized in the soybean deep processing field such as bean curd jelly, bean curd and the like.
Although some applications of instant soybean powder in the aspect of gelation appear in China, the instant soybean powder generally appears in the form of convenient jellied bean curd (jelly).
CN 1145739A introduces a wet-process jellied bean curd powder and a manufacturing method thereof. CN 1229608A relates to a process for producing instant uncongealed beancurd by a semidry method. CN1082344A and CN1145737A describe methods for making uncongealed beancurd powder by a dry method. However, these processes involve ultra-micro grinding techniques, require the use of precision equipment, and are difficult to popularize.
CN1561802A and CN101731362A improve the gel property of the soybean powder by carrying out enzymolysis on the soybean milk raw material; CN1283410A improves the gel property of the soybean powder by carrying out high-frequency electric field treatment on the soybean milk raw material; CN 1267477a modified soybean material to obtain soybean powder with good gel property. However, the processes of the bean flour in the applications are defined strictly, and the production line needs to be modified correspondingly, so that the cost is high.
CN 1267477A is prepared by soaking in water of fixed temperature and pH, adding small amount of sodium erythorbate, ED20 dextrin and sodium carbonate, sterilizing at low temperature (60-100 deg.C, 10-60s), and inactivating enzyme to obtain bean flour with good gel property. Although the method can be applied to a common production line, the quality of the product is easy to be problematic, and the urease-negative requirement of the instant soybean powder can not be obviously met by a 60s sterilization and enzyme-deactivation mode at 100 ℃.
Therefore, the current products sold in the market can only cover the deficiency of the gel property of the soybean protein by adding a large amount of saccharides, so that the products have single type and poor quality, and similar products with higher cost performance do not appear in the market.
Meanwhile, the effect of dextrin on increasing the solubility and dispersibility of products has been widely reported, and there are known some examples of dextrin applied to powdered soybean protein. CN102639002A provides a novel powdery soybean protein material and a method for producing the same, which is improved in transparency of an aqueous solution or aqueous gel thereof by adding an emulsifier and dextrin. CN1551730 provides a method for producing a powdery soybean protein material in which dispersibility of soybean protein is improved by spraying dextrin on soybean powder. However, these documents aim to use the above-mentioned properties of dextrin, and the gel property of the product is not improved by the addition of dextrin, so that there has not been found an example of using dextrin for changing the dried state of soybean flour to improve the gel strength, particularly the gel strength of soybean protein in instant soybean flour.
Disclosure of Invention
The invention aims to provide a method for preparing novel instant soybean powder with high gelling property and typical soybean milk flavor, which is suitable for the conventional pulping and milling process and equipment.
It is still another object of the present invention to provide an instant soybean powder having high gelling properties and typical soybean milk flavor.
Accordingly, in a first aspect the present invention provides a soy flour comprising, based on total weight of the flour:
15-60% of carbohydrate;
25-45% of protein;
10-25% of fat;
1.8-5% of water;
wherein the TI content of the bean flour is 10-38 mg TI/g protein; and the pH value of the solution obtained after the soybean powder is diluted by 10 times of water by weight is 6.0-7.0.
In one or more embodiments, the carbohydrate content of the soy flour is 25 to 55%.
In one or more embodiments, the protein content of the soy flour is 28-40%.
In one or more embodiments, the fat content of the soy flour is 12-20%.
In one or more embodiments, the moisture content of the soy flour is 2 to 4.5%.
In one or more embodiments, the soy flour has a pH of between 6.5 and 6.8 after dilution with 10 times the weight of water.
The invention provides a soybean milk stock solution, wherein the TI of the soybean milk stock solution is in the range of 125-275 mg/g protein, such as 175-275 mg/g protein, and the pH value is 6.0-7.0, such as 6.5-6.8.
In one or more embodiments, the NSI of the soymilk stock solution is in the range of 60-90%, such as 70-90%.
In a third aspect, the present invention provides a soy milk formulation comprising the soy milk stock solution of the present invention, additionally added with carbohydrate.
In one or more embodiments, the soy milk formulation has a solids content (BX) of 18 to 30% and a soy protein content of 6 to 10% based on the total weight of the formulation.
In one or more embodiments, the additional addition of the carbohydrate is selected from one or more of starch, starch hydrolysate, dextrin and sugar.
In one or more embodiments, the sugars are monosaccharides, disaccharides, and polysaccharides.
In one or more embodiments, the sugar is maltose and/or sucrose.
In one or more embodiments, the carbohydrate is added in an amount of 1-60% by weight of the dry matter of the soybean milk stock solution.
In one or more embodiments, the pH of the soy milk formulation is 6.0 to 7.0, such as 6.5 to 6.8.
In a fourth aspect, the present invention provides a method for preparing soy flour, said method comprising:
(1) grinding to obtain raw paste with the pH value of 6.0-7.0;
(2) cooking the pulp, namely cooking the raw paste obtained in the step (1) to obtain cooked paste;
(3) separating the cooked paste and the pulp residue obtained in the step (2) to obtain a soybean milk stock solution; and
(4) concentrating and drying the soybean milk stock solution obtained in the step (3) to control the TI content of the dried soybean powder within the range of 10-38 mg TI/g protein;
thereby preparing the bean flour.
In one or more embodiments, the cooking of the pulp in step (2) is performed at 90 to 100 ℃ for 5 to 30 minutes.
In one or more embodiments, the separation of the soybean milk residue in the step (3) is to obtain the soybean milk stock solution with the particle size D90 of 5-100 microns.
In one or more embodiments, the concentrating comprises removing a portion of the water from the soy milk stock to raise the protein content of the soy milk to above 6%, such as 6-10% or 6-9%.
In one or more embodiments, the drying is spray drying, the air inlet temperature is controlled to be 135-150 ℃, and the air outlet temperature is controlled to be 60-80 ℃.
In one or more embodiments, the method further comprises, after the step (3), a step of blending the soybean milk raw liquid obtained in the step (3).
In one or more embodiments, the formulation is performed using a carbohydrate.
In one or more embodiments, the carbohydrate is selected from one or more of starch, starch hydrolysate, dextrin, and sugar.
In one or more embodiments, the sugars are monosaccharides, disaccharides, and polysaccharides.
In one or more embodiments, the sugar is maltose and/or sucrose.
In one or more embodiments, after blending, the blended soybean milk is concentrated to a solid content of 18-30% and a soy protein content of 6-10%.
In one or more embodiments, the amount of the carbohydrate added for blending is 1-60% by weight of the dry matter of the soybean milk stock solution.
In one or more embodiments, the method further comprises the step of soaking the legume raw material.
In a fifth aspect, the present invention provides a method for improving gel strength of soybean flour, said method comprising concentrating and drying a soybean milk stock solution or a soybean milk formulation having a pH of 6.0 to 7.0, such as 6.5 to 6.8, to control the TI content of the dried soybean flour to be within a range of 10 to 38mg TI/g protein.
In one or more embodiments, the concentrating comprises removing a portion of the water from the soy milk stock or soy milk formulation to increase the protein content of the soy milk to above 6%, such as 6-10% or 6-9%.
In one or more embodiments, the drying is spray drying, the air inlet temperature is controlled to be 135-150 ℃, and the air outlet temperature is controlled to be 60-80 ℃.
Detailed Description
The present inventors have conducted extensive studies to solve the above problems, and as a result, have found that the gel properties of soybean flour can be effectively improved by appropriately controlling the content and pH of Trypsin Inhibitor (TI) in the process of manufacturing soybean flour, thereby completing the present invention.
The invention can improve the gel property of the instant soybean powder by a large-scale continuous process manufacturing method which is suitable for the existing production line and on the premise of ensuring the original flavor of the soybean raw material, and improves the gel property of the instant soybean powder by controlling the raw material.
The method comprises the steps of grinding, boiling, separating pulp from residue, concentrating, drying and the like.
Typically, by bean: water 1: 4-1: and 6, adjusting the pH through two procedures of coarse grinding and fine grinding, so that the pH of the raw paste obtained by grinding is 6.0-7.0.
The process of boiling the pulp is also the process of inactivating enzyme and sterilizing. In certain embodiments, the cooked mash having a TI of 125-275 mg/g protein, such as 175-275 mg/g protein, and a pH in the range of 6.0-7.0, such as 6.5-6.8 is obtained by cooking the mash. In certain embodiments, the cooked paste has an NSI of 60 to 90%, such as 70 to 90%.
Generally, the boiling of the soybean milk can be carried out at 90-100 ℃, and the time can be in the range of 5-30 minutes. In some embodiments, the cooking is performed at 95-100 ℃ for 5-10 minutes.
And (3) separating pulp from residues after the soybean milk is boiled, and separating large particle aggregation components in the soybean milk to ensure that the particle size D90 of the soybean milk is 5-100 mu m. Thereby obtaining the soybean milk stock solution. Therefore, the TI of the soybean milk stock solution is in the range of 125-275 mg/g protein, such as 175-275 mg/g protein; the pH is in the range of 6.0 to 7.0, such as 6.5 to 6.8. Preferably, the NSI of the soybean milk stock solution is in the range of 60-90%, for example, 70-90%.
After separation of the pulp and the residue, the obtained stock solution of the soybean milk can be concentrated to increase the protein content to more than 6%, for example, 6-10%. Concentration can be carried out in a conventional manner. For example, a part of water in the soy milk can be removed by filtration to increase the protein content in the soy milk to more than 6%, for example 6-10%. Or heating to evaporate water to increase the protein content in the soybean milk to more than 6%, such as 6-10%.
Alternatively, in certain embodiments, the soy milk formulation of the present invention is obtained by blending the resulting soy milk puree with the addition of additional carbohydrate. Herein, "additional carbohydrates" refers to carbohydrates other than those present in the soy milk puree. Generally, the carbohydrate used for formulation may be one or more of starch, starch hydrolysate, dextrin and sugar. In certain embodiments, the sugar may be selected from one or more of a monosaccharide, a disaccharide, and a polysaccharide. In certain embodiments, the sugar is maltose and/or sucrose. The addition amount of the carbohydrate can be 1-60% of the weight of the dry matter of the soybean milk stock solution. Typically, the carbohydrate is formulated such that the total carbohydrate content of the resulting soy flour does not exceed 60% of the total weight of the soy flour.
Thus, in certain embodiments, the present invention also includes a soy milk formulation comprising the soy milk stock of the present invention and carbohydrates. Preferably, the pH of the soy milk formulation is in the range of 6.0-7.0, such as 6.5-6.8.
In some embodiments, after blending, the blended soy milk is concentrated to a solids content of 18-30% and a soy protein content of 6-10%. Thus, in these embodiments, the soy milk formulation of the present invention is a concentrate having a solids content of 18-30% and a soy protein content of 6-10%.
And finally, drying to prepare the bean powder. TI in the soybean milk stock solution or the soybean milk preparation can be reduced by heating and instantaneous dehydration during drying.
Spray drying may be employed. When spray drying is adopted, the air inlet temperature can be controlled to be 135-150 ℃, and the air outlet temperature can be controlled to be 60-80 ℃.
Drying the obtained bean flour, wherein the TI content of the bean flour is 10-38 mg TI/g protein; and the pH value of the solution obtained after the soybean powder is diluted by 10 times of water by weight is 6.0-7.0.
Preferably, in certain embodiments, the soy flour of the present invention comprises:
15-60% of carbohydrate;
25-45% of protein;
10-25% of fat; and
1.8-5% of water.
It will be appreciated that the soy flour of the present invention will contain, in addition to carbohydrate, protein, fat and moisture, a certain amount of ash, for example not more than 5 wt% ash.
Preferably, the soy flour of the present invention is an instant soy flour. In the present invention, "instant dissolution" means that the dissolution rate is not more than 30 seconds as measured by the method described in test example 4 of the present invention.
The invention therefore also provides a method for improving the gel strength of soybean flour, which comprises concentrating and drying a soybean milk stock solution or a soybean milk formulation with the pH of 6.0-7.0, such as 6.5-6.8, so as to control the TI content of the dried soybean flour within the range of 10-38 mg TI/g protein. The concentration and drying may be carried out as described above.
The gel strength of the bean flour of the present invention can be up to 17g or more, for example, 18g or more, 19g or more, or 20g or more.
In certain embodiments, the methods of the present invention further comprise soaking the legume material. Preferably, the raw material used in the present invention is whole soybean or a soybean portion containing soybean protein after being treated by a process such as crushing and peeling, and a mixture of the above material as a main component and a small amount of other materials.
Before grinding, soybeans need to be soaked in natural water or water treated by raising or lowering the temperature, changing the pH, removing or adding components, etc. to hydrate the soybeans.
The steps described herein before may be followed. Thus, in certain embodiments, the methods of the present invention comprise the steps of soaking, grinding, degerming with enzymes, separating pulp from residue, blending or not blending, concentrating, and drying the legume material.
The invention has at least the following advantages:
1. the invention can be used for large-scale continuous production by depending on a bean flour production line.
2. The invention does not bring extra taste, smell and mouthfeel to the product, has wide applicability, and simultaneously leads the beancurd flower to have more delicate mouthfeel by standardizing the particle size of the soybean milk molecules.
3. Trypsin Inhibitor (TI) is an anti-nutritional factor in soybean, and a small amount of TI can affect the absorption of protein by human body, and can cause adverse symptoms such as nausea, dizziness, emesis, diarrhea, etc. when the amount of TI is large. The TI is strictly controlled in the production process, and the content of the finished product is far less than that of the same type of product.
The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and not limiting of the invention.
The gel strength in the examples was measured as follows: the sample is detected and heat treated for 10min at 100 ℃ according to the concentration of 3 percent of soybean protein; adding 0.2% gluconic acid-delta-lactone, keeping the temperature and standing for 30min, and measuring the gel strength by using a TA.XTplus texture analyzer by taking the gel center as a probe point. A P/0.5R cylindrical probe is used, the movement speed of the probe is 0.50mm/sec, the trigger force is 4.0g, the probing depth is 10.0mm, and the maximum force borne by the probe during the movement is the gel strength.
The NSI detection method is as follows: weighing 5g (accurate to 0.01g) of sample, and adding into a 500ml beaker; measuring 200ml of distilled water, heating to 30 ℃, and mixing with a sample for several times to fully dissolve the sample; shaking the solution at 25-30 deg.C for 2 h; transferring the vibrated dissolved solution into a 250ml volumetric flask, fixing the volume, and standing for 1-2 min; centrifuging the solution at 1500r/min for 10 min; filtering the centrifugate with rapid filter paper or glass fiber to obtain centrifugate; the protein content of the centrate and untreated sample was measured and the NSI was calculated as follows:
NSI ═ centrifuge filtrate protein content/untreated sample protein content × 100%
The TI detection method comprises the following steps:
1. solution preparation
1)0.05M Tris-CaCl2Buffer pH 8.2: 6.05g Tris +2.94g CaCl2·2H2O (anhydrous CaCl)2) Dissolving in 900ml water, adjusting pH to 8.2 with concentrated hydrochloric acid, and diluting to 1000 ml.
2) Trypsin solution: 4mg of typsin solution 200ml, 0.001M HCl (maintained at 37 ℃ C. when used).
3) 30% acetic acid solution: 30ml of acetic acid is added to 100 ml.
4) BAPA (benzoyl-arginine-p-nitroanilide) solution: 50mg BAPA was dissolved in 1.0ml dimethyl sulfoxide and washed with Tris-CaCl preheated to 37 deg.C2The buffer was diluted to 100ml (constant volume, daily formulation,use with maintenance at 37 ℃).
2. Experimental procedure
1) Weighing 1g of sample, adding the sample into 50ml of 0.01mol/l NaOH solution, stirring the mixture for 3h at room temperature and 150r/min by using a magnetic stirrer, and adjusting the pH value to 9.5-9.8 by using hydrochloric acid or NaOH.
2) Standing and layering to obtain supernatant extracting solution, estimating the content of TI in the sample according to the sample, and performing filtration according to GB/T21498-2008/ISO 14902: 2001 appendix A Table for different fold dilutions of sample supernatants.
3) Determination of TI Activity
A) A quantity of solution was pipetted into a stoppered tube as in Table 1.
Dilutions of the extracts from each sample were prepared as blanks. The sample extraction solution and the corresponding blank solution should be operated simultaneously during the measurement.
B) Incubating at 37 ℃ for 10min, adding 2ml of trypsin, incubating at 37 ℃ for 10min for 5s, adding 1ml of acetic acid solution to the standard solution (b) and the sample (d), filtering, and measuring the absorbance at 410 nm.
Table 1: TI Activity determination Each solution was added to a scale (unit: mL/mL)
| Adding the materials | Blank standard (a) | Standard (b) | Blank sample (c) | Sample (d) |
| BAPNA solution | 5 | 5 | 5 | 5 |
| Sample dilution liquid | 0 | 0 | 1 | 1 |
| Water (W) | 2 | 2 | 1 | 1 |
| Acetic acid solution | 1 | 0 | 1 | 0 |
3. Calculation of results
1) The percentage inhibition of the sample extract was calculated according to the formula (1):
wherein:
i is the inhibition percentage of TI (40-60%);
Aris the absorbance of the standard solution;
Asis the absorbance of the sample solution;
Absabsorbance of the sample blank solution.
2) Determination of the Activity of TI
The activity of TI (TIA) was calculated as formula (2) and expressed as milligrams of trypsin inhibition per gram of sample (mg/g).
Wherein:
AI＝Ar－(As－Abs)；
v is the volume of the sample extracting solution;
d is the dilution multiple of the sample extracting solution;
and m is the mass of the sample.
Other methods, reagents and equipment in the examples are conventional in the art unless otherwise indicated.
Example 1
1. Grinding:
according to the bean: water 1: and 5, adjusting the pH value of the used water through two procedures of coarse grinding and fine grinding, so that the pH value of the ground soybean milk is 6.0-7.0.
2. Enzyme deactivation and sterilization:
boiling the soybean milk for 5-10 minutes at 95-100 ℃, inactivating enzyme and sterilizing, controlling the sterilization temperature and time, and ensuring the TI and NSI (nitrogen solubility index) of the soybean milk after enzyme inactivation to be within a certain range.
3. Separating pulp from slag:
separating large-particle aggregation components in the soybean milk to ensure that the particle size D90 of the soybean milk is 5-100 mu m.
4. Blending and concentrating:
and blending the soybean milk and concentrating, wherein the content of the soybean protein is 6-10%.
5. Spray drying:
the temperature of the dry inlet air is controlled to be 135-150 ℃, and the temperature of the exhaust air is controlled to be 60-80 ℃.
Test example 1: comparison of soybean milk TI with different heating degrees
A soybean milk stock solution was prepared as in example 1, and various soybean milk test solutions were prepared by adjusting the heating temperature and time. The following table 1 shows the changes of the soymilk TI with different heat exposure degrees.
TABLE 1
Soybean milk stock solution was prepared as in example 1, and soybean milk test solutions of different NSI were prepared by adjusting the sterilization and enzyme deactivation temperatures. Table 2 below shows the gel strength (g) of soymilk stock solutions with different NSI.
TABLE 2
| NSI(％) | Gel Strength (g) |
| 50 | 15.5 |
| 60 | 17 |
| 65 | 20 |
| 70 | 26 |
| 85 | 26.2 |
| 90 | 26.5 |
The moisture content of the bean flour depends on the degree of drying during the drying process of the bean flour. Soybean powders having different water contents were prepared by preparing a soybean milk stock solution according to example 1 and then adjusting the temperature of inlet and outlet air of spray drying and the atomization speed, and the gel strength was measured, and the results are 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 |
The soybean powder prepared in example 1 or a soybean milk stock solution (TI was 10 to 15 times) was diluted with 10 times of deionized water, and the gel strength was measured after adjusting to different pH, and the results are 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 a heat-sensitive component in soybeans and can be inactivated by heating or the like, and the higher the heating temperature, the longer the time, and the more TI is inactivated. The gel strength of bean flour with different TI contents (pH value after 10-fold dilution is 6.5-6.8) was measured, and the results are shown in the following table 5.
TABLE 5
| Bean flour TI (mg/g protein) | Gel Strength (g) |
| 80 | 0 |
| 62 | 13 |
| 38 | 20.2 |
| 24 | 23.2 |
| 10 | 20.3 |
| 7 | 11.3 |
The results in table 5 show that there is a close correlation between TI and the gelling properties of the soybean flour.
Test example 2: gel strength and mouthfeel comparison of different bean flour
Commercial soybean flour products were selected and compared in gel strength, molding state and texture, and the results are shown in table 6 below.
TABLE 6
| Gel strength | In the formed state | Taste of the product | |
| Products of the invention | ≥20 | Fine and firm structure | Has good taste |
| Golden dragon fish original taste soybean milk powder | Can not be gelled | Is not formed | - |
| Isolated soy protein (gel type) | 15 | Fine structure and easy dispersion | Soft and sticky mouthfeel |
| Soybean pollen powder sold on market | 11 | Soft structure and lack of elasticity | Tasty noodles |
In Table 6, the product of the invention, which was obtained as in example 1, had a protein content of 30%, a fat content of 16%, a carbohydrate content of 45%, a TI content of 13mg/g protein, an NSI content of 75%, and a pH of 6.8 after the soybean flour was diluted with 10 times the weight of water;
the protein content of the original taste soybean milk powder of the golden dragon fish is 37 percent;
the soybean protein isolate is gel type soybean protein isolate CP101, and the protein content is 90 percent;
the commercially available bean pollen is commercially available instant bean curd jelly with a certain brand, and the protein content is 11%.
Test example 3: TI comparison of different Soybean raw Material products
Commercial soybean raw material products were selected and TI thereof was examined, and the results are shown in the following 7.
TABLE 7
| TI (mg/g protein) | |
| Products of the invention | 13 |
| Golden dragon fish original taste soybean milk powder | ≤10 |
| Laboratory sample | 265 |
| Bagged soybean milk for breakfast | 175 |
| Soybean milk as raw material of bean product factory | 312 |
In Table 7, the product of the invention, obtained according to example 1, had a protein content of 30%, a fat content of 16%, a carbohydrate content of 45%, an NSI content of 75%, and a pH of 6.8 after diluting bean flour with 10 times the weight of water;
the protein content of the original taste soybean milk powder of the golden dragon fish is 37 percent;
the laboratory sample is a bean flour sample prepared according to the method of CN 1267477A, and the protein content is 30 percent;
the bagged soybean milk for breakfast is commercially available, is produced by a certain soybean milk enterprise in Shanghai, and has a protein content of 3.2%;
the soybean milk used as the raw material of the bean product factory is the soybean milk obtained by sampling certain bean product enterprises in Shanghai, and the protein content is 3.5 percent.
Example 2
1. Grinding pulp
According to the bean: water 1: 5, by two procedures of rough grinding and fine grinding. The particle size of the soymilk particles is adjusted to 5-20 μm by adjusting the gap of the refiner grinding disc to obtain raw mash. The pH of the water was adjusted using baking soda to bring the pH of the raw paste obtained by milling to 6.0.
2. Enzyme-killing and sterilizing
Boiling the paste for 5 minutes at 95-100 ℃ under a closed condition, and carrying out enzyme inactivation and sterilization to obtain cooked paste. The TI of the enzyme-inactivated soymilk was 275mg/g protein, at which point the NSI was 90%.
3. Slurry and slag separation
Adjusting the mesh size of the filter screen, removing fiber components and macromolecular aggregation particles in the cooked paste to obtain soybean milk raw material with particle diameter of 5-20 μm.
4. Blending
Adding a certain amount of maltodextrin into the soybean milk raw material to ensure that the weight ratio of carbohydrate to protein in the soybean milk raw material is 12: 5.
5. Concentrating
Removing a part of water in the soybean milk by using an evaporation mode to increase the protein content in the soybean milk to 10%.
6. Spray drying
Drying the soybean milk raw material into powder at the air inlet temperature of 135-150 ℃ and the air exhaust temperature of 60-80 ℃, and controlling the water content of the product by controlling the feeding speed to ensure that the water content of the finished product is between 4.5 and 5 percent.
7. Detection of
Detecting the components of the obtained product, wherein the carbohydrate in the bean flour is 60%, the protein is 25% and the fat is 10%; the average gel strength was 22.3g, TI was 38mg/g protein, and pH after 10-fold dilution was about 6.5.
Example 3
1. Grinding pulp
According to the bean: water 1: 5, by two procedures of rough grinding and fine grinding. The particle size of the soymilk particles is adjusted to 80-100 μm by adjusting the gap of the refiner plates to obtain raw mash. The pH of the water was adjusted using citric acid so that the pH of the raw slurry obtained by milling was 7.0.
2. Enzyme-killing and sterilizing
Boiling the paste for 10 minutes at 95-100 ℃ under a closed condition, and carrying out enzyme inactivation and sterilization to obtain cooked paste. The TI of the enzyme-inactivated soymilk was 175mg/g protein, at which the NSI was 60%.
3. Slurry and slag separation
Adjusting the mesh size of the filter screen, removing fiber components and macromolecular aggregation particles in the cooked paste to obtain soybean milk raw material with particle diameter of 80-100 μm.
4. Concentrating
Removing a part of water in the soybean milk by using a filtering mode to increase the protein content in the soybean milk to 6%.
5. Spray drying
Drying the soybean milk raw material into powder at the air inlet temperature of 135-150 ℃ and the air exhaust temperature of 60-80 ℃, and controlling the water content of the product by controlling the feeding speed to ensure that the water content of the finished product is between 1.8-2%.
6. Detection of
Detecting the components of the product, wherein the carbohydrate content of the bean flour is 25 percent, the protein content is 45 percent, and the fat content is about 25 percent; the average gel strength was 20.5g, TI was 10mg/g protein, and pH after 10-fold dilution was about 6.8.
Test example 4: comparison of instant solubility of different Bean powders
400g of purified water (25 ℃. + -. 2 ℃) is accurately weighed into a 500mL beaker, and 40g of the sample to be tested is weighed at the same time for standby.
Placing the beaker on a magnetic stirrer, adding a 4cm rotor, adjusting the rotating speed to 500rpm, and slowly rotating the water surface; slowly adding the sample to be tested into water, starting timing, and testing the speed required by complete dissolution of the sample.
The test results are shown in Table 8 below.
TABLE 8
| Dissolution Rate(s) | |
| Product 1 according to the invention | ≤30 |
| Inventive product 2 | ≤30 |
| Golden dragon fish original taste soybean milk powder | ≤30 |
| Isolated soy protein (gel type) | Can not be dissolved |
| Soybean pollen powder sold on market | ≤30 |
In table 8, inventive product 1 is the product prepared according to example 2, with a protein content of 25%;
product 2 of the invention is the product prepared according to example 3, with a protein content of 45%;
the protein content of the original taste soybean milk powder of the golden dragon fish is 37 percent;
the soybean protein isolate is gel type soybean protein isolate CP101, and the protein content is 90 percent;
the commercially available bean pollen is commercially available instant bean curd jelly with a certain brand, and the protein content is 11%.
Claims (38)
1. A soy flour comprising, based on total weight of the flour:
15-60% of carbohydrate;
25-45% of protein;
10-25% of fat;
1.8-5% of water;
wherein the TI content of the bean flour is 10-38 mg TI/g protein; and
after the soybean powder is diluted by 10 times of water, the pH value of the obtained solution is 6.0-7.0.
2. The soy flour of claim 1, wherein said soy flour has one or more of the following characteristics:
the content of carbohydrate in the bean flour is 30-55%;
the content of protein in the bean flour is 28-40%;
the content of fat in the bean flour is 12-20%;
the water content in the bean flour is 2-4.5%; and
the pH value of the solution obtained after the soybean powder is diluted by 10 times of water is 6.5-6.8.
3. A soybean milk stock solution, wherein the TI of the soybean milk stock solution is in the range of 125-275 mg/g protein, the pH value is 6.0-7.0, and the NSI of the soybean milk stock solution is in the range of 60-90%.
4. The soymilk stock solution according to claim 3, wherein the TI of the soymilk stock solution is in the range of 175-275 mg/g protein.
5. The soymilk raw liquid according to claim 3, characterized in that the pH of the soymilk raw liquid is between 6.5 and 6.8.
6. The soymilk raw liquid according to claim 3, characterized in that the NSI of said soymilk raw liquid is in the range of 70 to 90%.
7. A soybean milk formulation comprising the soybean milk stock solution of any one of claims 3 to 6, and additionally comprising a carbohydrate.
8. The soy milk formulation of claim 7, wherein the soy milk formulation has a solids content of 18 to 30% and a soy protein content of 6 to 10% based on the total weight of the formulation.
9. The soymilk formulation according to claim 7, wherein said additionally added carbohydrate is selected from one or more of starch and starch hydrolysate.
10. The soy milk formulation of claim 9, wherein the starch hydrolysate is dextrin.
11. The soymilk formulation according to claim 7, wherein said carbohydrate additionally added is sugar.
12. The soy milk formulation of claim 11, wherein the sugar is a monosaccharide, a disaccharide, or a polysaccharide.
13. The soy milk formulation of claim 11, wherein the sugar is maltose and/or sucrose.
14. The soy milk formulation of claim 7, wherein said carbohydrate is added in an amount of 1-60% by weight of dry matter of the soy milk stock solution.
15. The soy milk formulation of claim 7, wherein the pH of the soy milk formulation is between 6.0 and 7.0.
16. The soy milk formulation of claim 15, wherein the pH of the soy milk formulation is between 6.5 and 6.8.
17. A method for improving gel strength of soybean flour, which comprises concentrating and drying a soybean milk stock solution or a soybean milk formulation with pH of 6.0-7.0 to control TI content of the dried soybean flour within the range of 10-38 mg TI/g protein.
18. The method of claim 17, wherein the pH of the soy milk stock or formulation is between 6.5 and 6.8.
19. The method of claim 17 or 18,
the concentration comprises removing part of water in the soybean milk stock solution or the soybean milk concoction product to increase the protein content in the soybean milk to more than 6%; and
the drying is spray drying, the air inlet temperature is controlled to be 135-150 ℃, and the air exhaust temperature is controlled to be 60-80 ℃.
20. The method according to claim 19, wherein the concentrating comprises removing a portion of water from the soy milk stock solution or the soy milk formula to increase the protein content of the soy milk to 6-10%.
21. The method according to claim 20, wherein the concentrating comprises removing a portion of water from the soy milk stock solution or the soy milk formula to increase the protein content of the soy milk to 6-9%.
22. A method of making soy flour, the method comprising:
(1) grinding to obtain raw paste with the pH value of 6.0-7.0;
(2) cooking the pulp, namely cooking the raw paste obtained in the step (1) to obtain cooked paste;
(3) separating the cooked paste and the pulp residue obtained in the step (2) to obtain a soybean milk stock solution; and
(4) concentrating and drying the soybean milk stock solution obtained in the step (3) to control the TI content of the dried soybean powder within the range of 10-38 mg TI/g protein;
thereby preparing the bean flour;
wherein the soy flour is as claimed in any one of claims 1-2.
23. The method of claim 22, wherein the method has one or more of the following features:
boiling the pulp in the step (2) at 90-100 ℃ for 5-30 minutes;
separating the pulp and the residue in the step (3) to obtain a soybean milk stock solution with the particle size D90 of 5-100 microns;
the concentration in the step (4) comprises removing part of water in the soybean milk stock solution to increase the protein content in the soybean milk to more than 6%; and
the drying in the step (4) is spray drying, the air inlet temperature is controlled to be 135-150 ℃, and the air exhaust temperature is controlled to be 60-80 ℃.
24. The method of claim 23, wherein the cooked paste has a TI of 125 to 275mg/g protein, a pH of 6.0 to 7.0, and an NSI of 60 to 90%.
25. The method of claim 24, wherein the cooked syrup has a TI of 175 to 275mg/g protein.
26. The method of claim 24, wherein the cooked paste has a pH of between 6.5 and 6.8.
27. The method of claim 24, wherein the cooked paste has an NSI of 70 to 90%.
28. The method according to claim 23, wherein the concentrating in step (4) comprises removing a portion of water from the soy milk stock solution to increase the protein content of the soy milk to 6-10%.
29. The method according to claim 28, wherein the concentrating of step (4) comprises removing a portion of water from the soy milk stock solution to increase the protein content of the soy milk to 6-9%.
30. The method according to any one of claims 22 to 29, further comprising the step of blending the soymilk raw liquid obtained in step (3) after step (3).
31. The method of claim 30, wherein the formulating is performed using a carbohydrate.
32. The method of claim 31, wherein the carbohydrate is selected from one or more of starch and starch hydrolysate.
33. The method of claim 32, wherein the starch hydrolysate is dextrin.
34. The method of claim 31, wherein the carbohydrate is a sugar.
35. The method of claim 34, wherein the sugar is a monosaccharide, a disaccharide, or a polysaccharide.
36. The method of claim 35, wherein the sugar is maltose and/or sucrose.
37. The method according to claim 30, wherein after the blending, the blended soy milk is concentrated to a solids content of 18-30% and a soy protein content of 6-10%.
38. The method of claim 32, wherein the carbohydrate is added in an amount of 1-60% by weight of dry matter of the soy milk.
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| BR112022024810A2 (en) * | 2020-06-24 | 2022-12-27 | Nestle Sa | PROCESS FOR PREPARING A LIQUID CONTAINING VEGETABLE PROTEIN |
| 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 |
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