CN110235953A - The production method of novel plant protein drink - Google Patents
The production method of novel plant protein drink Download PDFInfo
- Publication number
- CN110235953A CN110235953A CN201910617114.3A CN201910617114A CN110235953A CN 110235953 A CN110235953 A CN 110235953A CN 201910617114 A CN201910617114 A CN 201910617114A CN 110235953 A CN110235953 A CN 110235953A
- Authority
- CN
- China
- Prior art keywords
- soybean
- temperature
- protein
- soya
- bean milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of production methods of novel plant protein drink, include the following steps: (S1), select beans: selection high quality soybean；(S2), it impregnates: (S3), defibrination separation: (S4), mashing off；(S5), albumen is extracted: (S6), drying: (S7), to impregnate: (S8), defibrination shortening: (S9), allotment homogeneous: (S10), filling sterilization: (S11), storage.With the drink mouth that makes of the present invention have the advantages that mouthfeel more preferably, nutritive value is higher, it is wider array of to fit the crowd that drinks.
Description
Technical field
The present invention relates to vegetable protein beverage field more particularly to a kind of production methods of novel plant protein drink.
Background technique
Vegetable protein beverage on the market at present, most of is all directly to be process using the high plant of protein content,
Anti-nutritional factors content therein is high, and nutritive value is low, and beany flavor and bitterness are highly seasoned, and mouthfeel is bad, influences the drink of people
With.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeels more preferably, nutritive value is higher, the suitable wider array of novel plant of crowd drunk
The production method of object protein drink.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of production method of novel plant protein drink, includes the following steps:
(S1), beans are selected: carrying out selecting beans by soybean acceptance requirement；
(S2), it impregnates:
The ratio soaking soybean for being 1:2-5 in solid-liquid ratio, makes soybean maceration, to prevent from going mouldy, the dietary alkali of 0.01%-2% is added,
0.01%-2% edible salt, and make ph control in 7-8.5,2-9h is impregnated, soaked soybean water suction is original 0.9-2 times；
(S3), defibrination separates:
Defibrination is carried out in the ratio of solid-liquid ratio 1:3.5-8, slurry separation is carried out by centrifuge, repeats the 2-3 above centrifugation
Operation, the sediment after making centrifugation return to grinding, by amount of water size and reflux size control slurry concentration, and are measured with pol
Concentration is tried, makes concentration in 6-12 degree, residue protein matter≤3% after separation；
(S4), mashing off；
Isolated soya-bean milk is subjected to mashing off shortening, 0.05%-0.8% methionine is added, 0.05-2% glycerol changes amino acid ratio,
Moisture is kept, the extraction of soybean protein is promoted, boils to 4-20min, crosses twice vibrating screen；
(S5), albumen is extracted:
Cooked soya-bean milk temperature is controlled at 70-90 DEG C, using evaporation at constant temperature principle, keeps concentration of slurry, evaporation excessive moisture makes
Its natural peeling, the albumen of condensation is provoked, and 0.05-2% glycerol is sprayed on surface, is dried, is repeated the operation several times, until cannot condense
Until；
(S6), drying:
The soybean protein film provoked is carried out it is drying, using dehumidifier freeze-day with constant temperature, 40 DEG C -80 DEG C of temperature, time 2-8h, moisture≤
15%, remove water-soluble anti-nutritional factors；
(S7), it impregnates:
Drying soybean protein film is impregnated into 1-6h, 10-60 DEG C of temperature, solid-liquid ratio 1:2-10；
(S8), defibrination shortening:
The soybean protein film repeated flushing soaked is multiple, and water-soluble anti-nutritional factors is further removed, add water to grind, albumen
Quality Control system heats shortening 4-15min in 0.5%-5%；
(S9), homogeneous is deployed:
Homogenizer is crossed after the auxiliary materials such as addition 1-9% white granulated sugar, essence are deployed, using low temperature homogeneous method, to keep the solidifying of protein
Colloidality, temperature≤80 DEG C, homogenization pressure 10Mpa-40Mpa；
(S10), filling sterilization:
Resulting vegetable protein soya-bean milk is through high-temperature short-time sterilization, and 120 DEG C -140 DEG C, 3-15s, high-temperature process is further destroyed and dropped
Anti-nutritional factors in low soybean, filling sterilization after cooling, by 80 DEG C -121 DEG C, 15min-60min is sterilized；
(S11), it stores
Resulting albumen soya-bean milk is in 0-10 DEG C of storage or normal temperature storage.
As an improvement of the present invention, the novel plant protein drink contains the component of following weight percentage: soybean protein film
1%-20%, glycerol 0.01-2%, sodium carbonate 0.01%-0.05%, methionine 0.05%-0.8%, edible essence 0.01%-1%, surplus are
Water.
As an improvement of the present invention, white granulated sugar 1%-9%.
The beneficial effects of the present invention are: in the present invention, the anti-battalion in soybean is removed or reduced using this production method
The factor is supported, content, beany flavor and the bitter taste of Soybean Anti-nutritional Factors are eliminated using method physically or chemically, it is pollution-free,
The protein characteristic for improving soya-bean milk improves the mouthfeel of soya-bean milk.The controllability of technique of the invention enhances, and gained soya-bean milk cost can
Control, nutritive value is high, and the suitable crowd drunk is wider.Wherein, the present invention utilizes the Plant Protein Films≤20%(component purified), no
Only in technique, and in the proportion of its production method, the raw material used is soybean protein film, compared with the existing technology in
For directlying adopt soybean, in the ingredient of soybean protein film, protein accounting about 45.5%, carbohydrate accounting about 25.7%,
Fat about 14.4%, moisture 9.2%, ash content 5.2%, and also the dosage of soybean protein film is≤20% in this formula, compared to existing
The content of anti-nutritional factors in soybean in technology, present invention process greatly reduce the anti-nutritional factors in soybean, while beans
Fishy smell and bitter taste also lighter or even free from beany flavor and bitter taste, it is pollution-free, the protein characteristic of soya-bean milk is improved, beans are improved
The mouthfeel of slurry, nutritive value is higher, and the suitable crowd drunk is wider.
Specific embodiment
A kind of production method of novel plant protein drink, includes the following steps:
(S1), beans are selected: carrying out selecting beans by soybean acceptance requirement, carry out selecting beans generally according to China national soybean standard, it can also be with
It is carried out selecting beans according to industry or company standard；
(S2), it impregnates:
The ratio soaking soybean for being 1:2 in solid-liquid ratio, makes soybean maceration, to prevent from going mouldy, 2% dietary alkali is added, 2% is edible
Salt, and make ph control 8.5,2-9h is soaked, soaked soybean water suction is original 2 times；
(S3), defibrination separates:
In solid-liquid ratio 1:3.5 ratio carry out defibrination, by centrifuge carry out slurry separation, be repeated 3 times more than centrifugally operated,
Sediment return grinding after making centrifugation controls slurry concentration by amount of water size and reflux size, and dense with saccharometer test
Degree, makes concentration in 6-1 degree, and the residue protein matter after separation is 3%；
(S4), mashing off；
Isolated soya-bean milk is subjected to mashing off shortening, 0.05% methionine is added, 0.05% glycerol changes amino acid ratio, keeps water
Point, promote the extraction of soybean protein, boils to 20min, cross twice vibrating screen；
(S5), albumen is extracted:
Cooked soya-bean milk temperature is controlled at 70 DEG C, using evaporation at constant temperature principle, keeps concentration of slurry, evaporation excessive moisture makes it certainly
Right peeling provokes the albumen of condensation, and 0.05% glycerol is sprayed on surface, dries, repeats the operation several times, until it cannot condense；
(S6), drying:
The soybean protein film provoked progress is drying, and using dehumidifier freeze-day with constant temperature, 80 DEG C of temperature, time 8h, moisture 15% is gone
Except water-soluble anti-nutritional factors；
(S7), it impregnates:
Drying soybean protein film is taken into 20% immersion 6h, 10 DEG C of temperature, solid-liquid ratio 1:2；
(S8), defibrination shortening:
The soybean protein film repeated flushing soaked is multiple, and water-soluble anti-nutritional factors is further removed, add water to grind, albumen
Quality Control system heats shortening 4min 0.5%；
(S9), homogeneous is deployed:
The deployed mistake homogenizer afterwards of the auxiliary materials such as 1% white granulated sugar, essence is added, using low temperature homogeneous method, to keep the gel of protein
Property, temperature is 80 DEG C, homogenization pressure -40Mpa；
(S10), filling sterilization:
Resulting vegetable protein soya-bean milk is through high-temperature short-time sterilization, and 140 DEG C, 3s, high-temperature process is further destroyed and reduced in soybean
Anti-nutritional factors, filling sterilization after cooling, by 80 DEG C DEG C, 15min is sterilized；
(S11), it stores
Resulting albumen soya-bean milk is in 0 DEG C of storage or normal temperature storage.
In the present invention, the novel plant protein drink contains the component of following weight percentage: soybean protein film 1%-20%, sweet
Oily 0.01-2%, sodium carbonate 0.01%-0.05%, methionine 0.05%-0.8%, edible essence 0.01%-1%, surplus are water.
It further include the component of following weight percentage: white granulated sugar 1%-9% in the present invention.
Test:
As above-mentioned experimental result it is found that using vegetable protein beverage made from formula of the invention, for control group,
Beany flavor, bitter taste be lighter or even free from beany flavor and bitter taste, and mouthfeel is more preferable, more suitable for public taste.
Subjective appreciation is carried out to the vegetable protein beverage (by taking embodiment 1 as an example) of present invention process preparation, to sell on the market
The common soya-bean milk directly ground using soybean sold is control group.Subjective appreciation is completed by 20 assessment officers.Each index expires
It is divided into 10 points, 8-10 points are beany flavor, bitter highly seasoned, poor taste, and 5-7 points are beany flavor, bitter taste is heavier, mouthfeel is general, 3-4
It is light, good in taste to be divided into beany flavor, bitter taste, 1-2 point is basic free from beany flavor, bitter taste, in good taste.The results are shown in Table 1:
Table 1 is vegetable protein beverage results of sensory evaluation:
As above-mentioned experimental result it is found that using vegetable protein beverage made from technique of the invention, for control group,
Beany flavor, bitter taste be lighter or even free from beany flavor and bitter taste, and mouthfeel is more preferable, more suitable for public taste.
In the present invention, the anti-nutritional factors in soybean is removed or reduced using this production method, using physically or chemically
Method eliminate content, beany flavor and the bitter taste of Soybean Anti-nutritional Factors, it is pollution-free, improve the protein characteristic of soya-bean milk,
Improve the mouthfeel of soya-bean milk.The controllability of technique of the invention enhances, and gained soya-bean milk cost is controllable, and nutritive value is high, suitable to drink
Crowd it is wider.Wherein, the present invention utilizes the Plant Protein Films≤20%(component purified), not only in technique, but also in its system
Make in the proportion of method, the raw material used is soybean protein film, compared with the existing technology in directly adopt soybean for, soybean
In the ingredient of protein film, protein accounting about 45.5%, carbohydrate accounting about 25.7%, fat about 14.4%, moisture 9.2%,
Ash content 5.2%, and in this formula soybean protein film dosage be≤20%, compared with the prior art in soybean in anti-nutrition because
The content of son, present invention process greatly reduces the anti-nutritional factors in soybean, while beany flavor and bitter taste are also lighter, even
Free from beany flavor and bitter taste, it is pollution-free, the protein characteristic of soya-bean milk is improved, the mouthfeel of soya-bean milk is improved, nutritive value is higher, fits
The crowd drunk is wider.
It will be apparent to those skilled in the art that can make various other according to the above description of the technical scheme and ideas
Corresponding change and deformation, and all these changes and deformation all should belong to the protection scope of the claims in the present invention
Within.
Claims (3)
1. a kind of production method of novel plant protein drink, it is characterised in that: include the following steps:
(S1), beans are selected: carrying out selecting beans by soybean acceptance requirement；
(S2), it impregnates:
The ratio soaking soybean for being 1:2-5 in solid-liquid ratio, makes soybean maceration, to prevent from going mouldy, the dietary alkali of 0.01%-2% is added,
0.01%-2% edible salt, and make ph control in 7-8.5,2-9h is impregnated, soaked soybean water suction is original 0.9-2 times；
(S3), defibrination separates:
Defibrination is carried out in the ratio of solid-liquid ratio 1:3.5-8, slurry separation is carried out by centrifuge, repeats the 2-3 above centrifugation
Operation, the sediment after making centrifugation return to grinding, by amount of water size and reflux size control slurry concentration, and are measured with pol
Concentration is tried, makes concentration in 6-12 degree, residue protein matter≤3% after separation；
(S4), mashing off；
Isolated soya-bean milk is subjected to mashing off shortening, 0.05%-0.8% methionine is added, 0.05-2% glycerol changes amino acid ratio,
Moisture is kept, the extraction of soybean protein is promoted, boils to 4-20min, crosses twice vibrating screen；
(S5), albumen is extracted:
Cooked soya-bean milk temperature is controlled at 70-90 DEG C, using evaporation at constant temperature principle, keeps concentration of slurry, evaporation excessive moisture makes
Its natural peeling, the albumen of condensation is provoked, and 0.05-2% glycerol is sprayed on surface, is dried, is repeated the operation several times, until cannot condense
Until；
(S6), drying:
The soybean protein film provoked is carried out it is drying, using dehumidifier freeze-day with constant temperature, 40 DEG C -80 DEG C of temperature, time 2-8h, moisture≤
15%, remove water-soluble anti-nutritional factors；
(S7), it impregnates:
Drying soybean protein film is impregnated into 1-6h, 10-60 DEG C of temperature, solid-liquid ratio 1:2-10；
(S8), defibrination shortening:
The soybean protein film repeated flushing soaked is multiple, and water-soluble anti-nutritional factors is further removed, add water to grind, albumen
Quality Control system heats shortening 4-15min in 0.5%-5%；
(S9), homogeneous is deployed:
Homogenizer is crossed after the auxiliary materials such as addition 1-9% white granulated sugar, essence are deployed, using low temperature homogeneous method, to keep the solidifying of protein
Colloidality, temperature≤80 DEG C, homogenization pressure 10Mpa-40Mpa；
(S10), filling sterilization:
Resulting vegetable protein soya-bean milk is through high-temperature short-time sterilization, and 120 DEG C -140 DEG C, 3-15s, high-temperature process is further destroyed and dropped
Anti-nutritional factors in low soybean, filling sterilization after cooling, by 80 DEG C -121 DEG C, 15min-60min is sterilized；
(S11), it stores
Resulting albumen soya-bean milk is in 0-10 DEG C of storage or normal temperature storage.
2. the production method of novel plant protein drink according to claim 1, it is characterised in that: the novel plant
Protein drink contains the component of following weight percentage: soybean protein film 1%-20%, glycerol 0.01-2%, sodium carbonate 0.01%-
0.05%, methionine 0.05%-0.8%, edible essence 0.01%-1%, surplus are water.
3. the production method of novel plant protein drink according to claim 1 or 2, it is characterised in that: further include following
The component of weight percent: white granulated sugar 1%-9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617114.3A CN110235953A (en) | 2019-07-10 | 2019-07-10 | The production method of novel plant protein drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910617114.3A CN110235953A (en) | 2019-07-10 | 2019-07-10 | The production method of novel plant protein drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110235953A true CN110235953A (en) | 2019-09-17 |
Family
ID=67891569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910617114.3A Pending CN110235953A (en) | 2019-07-10 | 2019-07-10 | The production method of novel plant protein drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110235953A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4241100A (en) * | 1975-07-21 | 1980-12-23 | Kibun Co., Ltd. | Process for producing soybean milk |
| CN87106253A (en) * | 1987-09-08 | 1988-05-18 | 上海市粮食科学研究所 | The production technology of high protein soymilk and prescription |
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| US20090317533A1 (en) * | 2006-03-29 | 2009-12-24 | Westfalia Separator Ag | Method for producing a soy milk |
| CN102687759A (en) * | 2011-03-24 | 2012-09-26 | 温州市华威机械有限公司 | Production process of soya milk film |
| CN104448845A (en) * | 2014-11-18 | 2015-03-25 | 黑龙江省大豆技术开发研究中心 | High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof |
-
2019
- 2019-07-10 CN CN201910617114.3A patent/CN110235953A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4241100A (en) * | 1975-07-21 | 1980-12-23 | Kibun Co., Ltd. | Process for producing soybean milk |
| CN87106253A (en) * | 1987-09-08 | 1988-05-18 | 上海市粮食科学研究所 | The production technology of high protein soymilk and prescription |
| CN1757291A (en) * | 2005-09-27 | 2006-04-12 | 吉林大学 | Method for producing soymilk of removed anti-nutrition factor type |
| US20090317533A1 (en) * | 2006-03-29 | 2009-12-24 | Westfalia Separator Ag | Method for producing a soy milk |
| CN102687759A (en) * | 2011-03-24 | 2012-09-26 | 温州市华威机械有限公司 | Production process of soya milk film |
| CN104448845A (en) * | 2014-11-18 | 2015-03-25 | 黑龙江省大豆技术开发研究中心 | High-barrier isolated soybean protein edible membrane liquid as well as preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1907121A (en) | Zanthoxylum oil production process | |
| KR101687790B1 (en) | Wild plants samgyetang and manufacturing method thereof | |
| KR101386259B1 (en) | Functional food compositon for reducing body weight and improving metabolic syndrome and manufacturing method of the same | |
| CN110235953A (en) | The production method of novel plant protein drink | |
| KR102009378B1 (en) | Method for preparating processed food of laver shape using cirsium setidens nakai | |
| CN106720801B (en) | Burdock tea rich in inulin | |
| KR102327588B1 (en) | Method for manufacturing natural fermented seasoning | |
| CN110279000A (en) | Novel plant protein drink | |
| KR20030078107A (en) | Process for Preparing Ginseng-Jelly | |
| CN111066894A (en) | Solid beverage of marine swimming bladder collagen and preparation method thereof | |
| JPH08322525A (en) | Production of tea of totyuu(bark of euonymus tircocarpus) | |
| KR100314181B1 (en) | Production of seasoning sauce using anchovy soup | |
| CN109567144A (en) | Vegetable meat of leaf and preparation method thereof | |
| CN109601966A (en) | A kind of preparation method of fish-bone thick chilli sauce | |
| KR101376134B1 (en) | method for processing Sasa borealis extract and method for processing Sasa borealis doenjang | |
| KR100461663B1 (en) | A process for preparing roasted-rice tea by a carbonization of grains | |
| CN107177412A (en) | A kind of camellia oil emulsion preparation method for being conducive to improving health-care efficacy | |
| KR102542539B1 (en) | Red bean porridge manufacturing method | |
| RU2275149C2 (en) | Method for producing grape juice-base radioprotective beverage | |
| CN107821888A (en) | Tara vine fruit juice and its processing technology | |
| KR100736004B1 (en) | Traditional fermented source using the green onion and a method thereof | |
| JP2007262061A (en) | Adipocytokine production improver | |
| SU1517913A1 (en) | Method of producing semi-finished product for clear meat soup | |
| KR20230103480A (en) | Manufacturing method for soybean paste dressing sauce | |
| KR20140120529A (en) | Sprouts Corbicula fluminea Bureau and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190917 |