CN110338228A - It is a kind of will not abdominal distension soybean milk powder and preparation method thereof - Google Patents
It is a kind of will not abdominal distension soybean milk powder and preparation method thereof Download PDFInfo
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- CN110338228A CN110338228A CN201910681895.2A CN201910681895A CN110338228A CN 110338228 A CN110338228 A CN 110338228A CN 201910681895 A CN201910681895 A CN 201910681895A CN 110338228 A CN110338228 A CN 110338228A
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- milk powder
- soybean milk
- soybean
- abdominal distension
- fermentation
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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
- A23C11/106—Addition of, or treatment with, microorganisms
Abstract
The invention discloses it is a kind of will not abdominal distension soybean milk powder and preparation method thereof.Soya-bean milk and malt extract are configured to fermentation medium first by method provided by the invention, are fermented using the microorganism that can be used for field of food, and gossypose and stachyose in soya-bean milk are decomposed；Then, through processing steps such as filtering, concentration, addition sweetener, sterilizing, homogeneous, dryings, soybean milk powder is made in fermentation liquid.Soybean milk powder produced by the present invention is free of gossypose and stachyose, reconstitutes resulting soya-bean milk with strong beans Flavor with water, does not occur abdominal distension symptom after drinking, have a good application prospect.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to it is a kind of will not abdominal distension soybean milk powder and preparation method thereof.
Background technique
Soya-bean milk is the favorite delicious drink of numerous consumers, protein rich in, fat, minerals and vitamins etc.
Nutriment is described as " vegetable milk " by people.Meanwhile soybean is also rich in the soyabean oligosaccharides based on gossypose and stachyose,
It can promote the flourish of the beneficial bacteriums such as Bifidobacterium in enteron aisle, Bacillus acidi lactici.But the digestive system of part population lacks
Alpha-galactosidase cannot directly decompose gossypose and stachyose etc., when gossypose and stachyose are fermented by enteric microorganism,
Microorganism produces gas and causes the malaise symptoms of abdominal distension.Soybean milk powder is important one of bean product, either soya-bean milk or soybean milk powder,
All soyabean oligosaccharides such as the gossypose containing higher level and stachyose.Currently, most commercial soybean milk powder (contains 50% or so sugarcane
The commodity of sugar) cotton seed sugared content be 4~6g/kg, content of stachyose is 8~12g/kg, be will appear after some consumers are edible
The malaise symptoms of abdominal distension.Lead to abdominal distension symptom to reduce edible soya-bean milk, generally meet the needs of all kinds of consumer groups, it is necessary to
Develop the soybean milk powder for reducing or removing soyabean oligosaccharides.Currently, reducing or removing gossypose, the method for stachyose mainly has dissolution
Method and enzymatic isolation method.Leaching is the process for making gossypose, stachyose dissolution by soaking soybean, but gossypose and water in soya-bean milk
It is smaller that threose reduces amplitude.Enzymatic isolation method is mainly the process digested using alpha-galactosidase to gossypose, stachyose, but
It is that alpha-galactoside enzyme preparation price is high, is unfavorable for industrialized production and application.
Summary of the invention
The primary purpose of the present invention is that overcome shortcoming and deficiency in the prior art, provide it is a kind of will not abdominal distension soya-bean milk
The production method of powder.
Another object of the present invention is to provide it is a kind of will not abdominal distension soybean milk powder.
The purpose of the invention is achieved by the following technical solution:
It is a kind of will not abdominal distension soybean milk powder production method, include the following steps:
(1) preparation of soya-bean milk culture medium: malt extract is dissolved in soybean milk, adjusts pH to 6~7, and sterilizing is cold
But, soya-bean milk culture medium is obtained；
(2) fermentation of soyabean oligosaccharides is decomposed: being fermented, is fermented in soya-bean milk inoculation of medium microbial cell
Liquid；
(3) by gained filtering fermentation liquor, filtrate the drying process of fermentation liquid: is adjusted into pH to 6.5~7.5；To filtrate into
Row concentration, is added sweetener, is stirred, and sterilizes, and homogeneous is dry, obtain will not abdominal distension soybean milk powder.
Malt extract described in step (1) is preferably fructus hordei germinatus leaching powder；More preferably food-grade fructus hordei germinatus leaching powder.
The additional amount of malt extract described in step (1) preferably presses malt extract: soybean=mass ratio (0.3~
0.5): 1 calculates.
Soybean milk described in step (1) is preferably made by the steps to obtain: it is cleaned with clear water, soaking soybean,
Decortication, drains away the water；Water mashing is added in the soybean after draining, filtering obtains soya-bean milk.
The time of the immersion is preferably 6~8h.
The amount of water of the pulping process preferably presses water: soybean=(10~14): 1 mass ratio calculates.
The revolving speed of the pulping process is preferably 6000~8000r/min.
The filtering was preferably 150~250 meshes；More preferably cross 200 meshes.
The condition of sterilizing described in step (1) 10~15min of sterilizing preferably at 121 DEG C.
Microorganism described in step (2) is Kluyveromyces lactis (Kluyveromyces lactis) and condensation gemma
One or both of bacillus (Bacillus coagulans)；Preferably Kluyveromyces lactis and bacillus coagulans press 1:
1 proportion obtains.
The Kluyveromyces lactis is preferably the lactic acid for being preserved in Chinese industrial Microbiological Culture Collection administrative center
At least one of kluyveromyces CICC 32413 and Kluyveromyces lactis CICC 33259.
The bacillus coagulans are preferably the condensation gemma bar for being preserved in Chinese agriculture Culture Collection
Bacterium (Bacillus coagulans) ACCC 00402.
The microbial cell is preferably in the thallus of logarithmic growth phase or stationary phase；More preferably as follows
It is prepared: the microorganism inclined plane strain being inoculated in seed culture medium, shaken cultivation is obtained containing in logarithmic growth phase
Or the culture solution of the microbial cell of stationary phase；When the microbial cell is Kluyveromyces lactis and bacillus coagulans
It is that Kluyveromyces lactis slant strains and bacillus coagulans slant strains are inoculated in seed training respectively when cell mixture
Base is supported, shaken cultivation is obtained containing the culture solution in logarithmic growth phase or the microbial cell of stationary phase.
The inoculum concentration of the slant strains is preferably based on every 200mL seed culture medium 1 oese lawn of inoculation.
The temperature of the shaken cultivation is preferably 26~28 DEG C.
The revolving speed of the shaken cultivation is preferably 160~200r/min.
The time of the shaken cultivation is preferably 20~for 24 hours.
The seed culture medium is prepared to obtain preferably by following steps: malt extract being dissolved in water, adjusts pH
To 6~7, sterilizing obtains seed culture medium.
The malt extract is preferably fructus hordei germinatus leaching powder；More preferably food-grade fructus hordei germinatus leaching powder.
The dosage of the malt extract preferably presses malt extract: water=proportion of mass ratio 1:18~22 calculates.
The condition of the sterilizing 10~20min of sterilizing preferably at 110~130 DEG C；More preferably go out at 121 DEG C
Bacterium 15min.
The inoculum concentration of microbial cell described in step (2) preferably presses the culture solution containing microbial cell: soya-bean milk culture
Base=2~10:100 of volume ratio is calculated.
Fermentation described in step (2) is preferably aerobic fermentation.
The condition of the aerobic fermentation are as follows: be passed through filtrated air and stirred, ventilation ratio is 0.2~0.7vvm, control
Temperature processed is 26~28 DEG C of 60~84h of fermentation.
The control of the ventilation ratio is preferably as follows: fermentation 0~period, ventilation ratio control for 24 hours is 0.3~0.4vvm；Hair
During 24~36h of ferment, ventilation ratio control is 0.3~0.7vvm；Ferment during 36~84h, ventilation ratio control for 0.4~
0.7vvm。
The revolving speed of the stirring is preferably 200~240r/min.
Filtering described in step (3) is preferably ultrafiltration.
The ultrafiltration retaining molecular weight of the ultrafiltration is preferably 200~250kDa.
The cocnentration factor of the ultrafiltration is preferably (8~12): 1.
It is preferably sodium bicarbonate solution that the regulator of pH to 6.5~7.5 is adjusted described in step (3)；More preferably eat
Grade sodium bicarbonate solution.
Adjusting pH to 6.5~7.5 described in step (3) is excellent for adjusting pH to 7.
Concentration described in step (3) preferably uses vacuum evaporation.
The fluid temperature of the vacuum evaporation is preferably controlled in 46~50 DEG C.
The degree of concentration described in step (3) is preferably controlled concentration ratio (2~4): 1.
Sweetener described in step (3) is preferably maltitol.
The additive amount of the maltitol preferably presses maltitol: soybean=0.5~0.6:1 mass ratio calculates.
Sterilizing methods described in step (3) are preferably ultra high temperature short time sterilization.
The ultra high temperature short time sterilization condition is preferred are as follows: and 130~140 DEG C of temperature, 4~6s of time；More preferably: temperature
130~140 DEG C, 5~6s of time.
Homogeneous described in step (3) preferably uses super-high-pressure homogenization.
The pressure of the super-high-pressure homogenization is preferably 30~40Mpa；More preferably 30~35Mpa.
Drying described in step (3) is preferably spray-dried.
It is a kind of will not abdominal distension soybean milk powder, by it is above-mentioned will not the production method of soybean milk powder of abdominal distension be made.
The present invention has the following advantages and effects with respect to the prior art:
The present invention carries out fermentation process to soya-bean milk using Kluyveromyces lactis and bacillus coagulans, and can be made will not abdomen
Swollen soybean milk powder, soybean milk powder fails to detect gossypose and stachyose, the consumer for enteron aisle discomfort gossypose and stachyose provide
A kind of beneficial soybean milk powder.Method provided by the invention has the advantages that biodegrade is thorough, production cost is low etc..
Detailed description of the invention
Fig. 1 be the present invention will not abdominal distension soybean milk powder fabrication processing figure.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.Unless stated otherwise, the present invention uses reagent, method and apparatus is the art conventional reagents, method and apparatus.
Unless stated otherwise, agents useful for same and material of the present invention can pass through commercially available acquisition.
Kluyveromyces lactis (Kluyveromyces lactis) CICC 32413, CICC in the embodiment of the present invention
33259 are purchased from Chinese industrial Microbiological Culture Collection administrative center, bacillus coagulans (Bacillus coagulans)
ACCC 00402 is purchased from Chinese agriculture Culture Collection.
Embodiment 1
It is a kind of will not abdominal distension soybean milk powder fabrication, as shown in Figure 1, being described in detail below:
(1) preparation of soya-bean milk culture medium
2kg soybean is weighed, with clear water soaking soybean 7h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 0.8kg food-grade brewer's wort and soaks powder, 24L pure water is added, is beaten under conditions of 7000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 28.2L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 6.5 is adjusted, in 121
Sterilize 12min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
90g food-grade fructus hordei germinatus leaching powder is weighed, 1800mL water is added, stirring and dissolving adjusts pH to 6.5, and preparing becomes yeast
Culture medium.Yeast culture medium is dispensed to 9 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 32413 slant strains, Yi Jijie
Enter the lawn of 1 ring (oese) bacillus coagulans (Bacillus coagulans) ACCC, 00402 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 27 DEG C, and revolving speed control is 180r/min, cultivates 22h, obtains multi strain co cultivation
Liquid.
1692mL multi strain co cultivation liquid is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation,
Speed of agitator control is 220r/min, and temperature control is 26~28 DEG C；Fermentation 0~for 24 hours, ventilation ratio control is 0.3~0.4vvm；
Ferment 24~72h, and ventilation ratio control is 0.4~0.7vvm.Fermentation period control is 72h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 200kDa, is concentrated by ultrafiltration than control
For 10:1,26.9L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46~
It will transmit through liquid at 50 DEG C and be concentrated into 8.97L, 1.1kg maltitol is added, sterilize 5s under conditions of 135 DEG C, in the pressure of 35Mpa
Super-high-pressure homogenization is carried out under power, it is last spray-dried, obtain 2.29kg soybean milk powder.It is detected, gossypose and wood is not detected
Sugar.Soybean milk powder is reconstituted into soya-bean milk with 6~8 times of water, sugariness is moderate, and beans Flavor is strong, does not occur belly flatulence after drinking
Symptom.
Embodiment 2
(1) preparation of soya-bean milk culture medium
2.5kg soybean is weighed, with clear water soaking soybean 6h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 0.75kg food-grade brewer's wort and soaks powder, 25L pure water is added, is beaten under conditions of 8000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 30.8L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 6.0 is adjusted, in 121
Sterilize 10min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
44.4g food-grade fructus hordei germinatus leaching powder is weighed, 800mL water is added, stirring and dissolving adjusts pH to 6.0, and preparing becomes yeast
Culture medium.Yeast culture medium is dispensed to 4 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 33259 slant strains, Yi Jijie
Enter the lawn of 1 ring (oese) bacillus coagulans (Bacillus coagulans) ACCC, 00402 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 26 DEG C, and revolving speed control is 160r/min, and culture for 24 hours, obtains multi strain co cultivation
Liquid.
616mL multi strain co cultivation liquid is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation, it stirs
Mixing revolving speed control is 200r/min, and temperature control is 26~28 DEG C；Ferment 0~36h, and ventilation ratio control is 0.3~0.4vvm；Hair
36~84h of ferment, ventilation ratio control are 0.4~0.7vvm.Fermentation period control is 84h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 250kDa, is concentrated by ultrafiltration than control
For 12:1,28.8L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46~
It will transmit through liquid at 50 DEG C and be concentrated into 14.4L, 1.25kg maltitol is added, sterilize 6s under conditions of 130 DEG C, 30Mpa's
Super-high-pressure homogenization is carried out under pressure, it is last spray-dried, obtain 2.72kg soybean milk powder.It is detected, gossypose and water is not detected
Threose.Soybean milk powder is reconstituted into soya-bean milk with 6~8 times of water, sugariness is moderate, and beans Flavor is strong, and it is swollen not occur belly after drinking
Gas symptom.
Embodiment 3
(1) preparation of soya-bean milk culture medium
2.5kg soybean is weighed, with clear water soaking soybean 8h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 1.25kg food-grade brewer's wort and soaks powder, 35L pure water is added, is beaten under conditions of 6000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 40.6L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 7.0 is adjusted, in 121
Sterilize 15min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
190.9g food-grade fructus hordei germinatus leaching powder is weighed, 4200mL water is added, stirring and dissolving adjusts pH to 7.0, and preparing becomes ferment
Female culture medium.Yeast culture medium is dispensed to 21 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 32413 slant strains, Yi Jijie
Enter the lawn of 1 ring (oese) bacillus coagulans (Bacillus coagulans) ACCC, 00402 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 28 DEG C, and revolving speed control is 200r/min, and culture for 24 hours, obtains multi strain co cultivation
Liquid.
4060mL multi strain co cultivation liquid is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation,
Speed of agitator control is 240r/min, and temperature control is 26~28 DEG C；Fermentation 0~for 24 hours, ventilation ratio control is 0.3~0.4vvm；
Ferment 24~60h, and ventilation ratio control is 0.4~0.7vvm.Fermentation period control is 60h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 250kDa, is concentrated by ultrafiltration than control
For 8:1,39.1L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46~
It will transmit through liquid at 50 DEG C and be concentrated into 9.78L, 1.5kg maltitol is added, sterilize 6s under conditions of 130 DEG C, in the pressure of 30Mpa
Super-high-pressure homogenization is carried out under power, it is last spray-dried, obtain 2.95kg soybean milk powder.It is detected, gossypose and wood is not detected
Sugar.Soybean milk powder is reconstituted into soya-bean milk with 6~8 times of water, sugariness is moderate, and beans Flavor is strong, does not occur belly flatulence after drinking
Symptom.
Embodiment 4
(1) preparation of soya-bean milk culture medium
2kg soybean is weighed, with clear water soaking soybean 7h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 0.8kg food-grade brewer's wort and soaks powder, 24L pure water is added, is beaten under conditions of 7000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 28.1L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 6.5 is adjusted, in 121
Sterilize 12min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
90g food-grade fructus hordei germinatus leaching powder is weighed, 1800mL water is added, stirring and dissolving adjusts pH to 6.5, and preparing becomes yeast
Culture medium.Yeast culture medium is dispensed to 9 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 32413 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 27 DEG C, and revolving speed control is 180r/min, cultivates 22h, obtains multi strain co cultivation
Liquid.
1686mL mixed-culture medium is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation, it stirs
Mixing revolving speed control is 220r/min, and temperature control is 26~28 DEG C；Fermentation 0~for 24 hours, ventilation ratio control is 0.3~0.4vvm；Hair
24~72h of ferment, ventilation ratio control are 0.4~0.7vvm.Fermentation period control is 72h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 200kDa, is concentrated by ultrafiltration than control
For 10:1,26.81L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46
It will transmit through liquid at~50 DEG C and be concentrated into 8.94L, 1.1kg maltitol is added, sterilize 5s under conditions of 135 DEG C, 35Mpa's
Super-high-pressure homogenization is carried out under pressure, it is last spray-dried, obtain 2.32kg soybean milk powder.Through detecting, the cotton of obtained soybean milk powder
Sub- sugar and content of stachyose are respectively 3.57g/kg and 8.64g/kg.Soybean milk powder is reconstituted into soya-bean milk, sugariness with 6~8 times of water
Moderate, beans Flavor is strong, there is belly flatulence symptom after drinking.
Embodiment 5
(1) preparation of soya-bean milk culture medium
2kg soybean is weighed, with clear water soaking soybean 7h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 0.8kg food-grade brewer's wort and soaks powder, 24L pure water is added, is beaten under conditions of 7000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 27.9L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 6.5 is adjusted, in 121
Sterilize 12min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
90g food-grade fructus hordei germinatus leaching powder is weighed, 1800mL water is added, stirring and dissolving adjusts pH to 6.5, and preparing becomes yeast
Culture medium.Yeast culture medium is dispensed to 9 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 33259 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 27 DEG C, and revolving speed control is 180r/min, cultivates 22h, obtains multi strain co cultivation
Liquid.
1674mL mixed-culture medium is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation, it stirs
Mixing revolving speed control is 220r/min, and temperature control is 26~28 DEG C；Fermentation 0~for 24 hours, ventilation ratio control is 0.3~0.4vvm；Hair
24~72h of ferment, ventilation ratio control are 0.4~0.7vvm.Fermentation period control is 72h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 200kDa, is concentrated by ultrafiltration than control
For 10:1,26.62L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46
It will transmit through liquid at~50 DEG C and be concentrated into 8.87L, 1.1kg maltitol is added, sterilize 5s under conditions of 135 DEG C, 35Mpa's
Super-high-pressure homogenization is carried out under pressure, it is last spray-dried, obtain 2.39kg soybean milk powder.Through detecting, the cotton of obtained soybean milk powder
Sub- sugar and content of stachyose are respectively 3.89g/kg and 8.95g/kg.Soybean milk powder is reconstituted into soya-bean milk, sugariness with 6~8 times of water
Moderate, beans Flavor is strong, there is belly flatulence symptom after drinking.
Embodiment 6
(1) preparation of soya-bean milk culture medium
2kg soybean is weighed, with clear water soaking soybean 7h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 0.8kg food-grade brewer's wort and soaks powder, 24L pure water is added, is beaten under conditions of 7000r/min.With 200 meshes
Filtering takes the lower liquid of sieve, obtains 28.3L soya-bean milk culture medium.Soya-bean milk culture medium is put into fermentor, pH to 6.5 is adjusted, in 121
Sterilize 12min at DEG C, spare after cooling.
(2) fermentation of soyabean oligosaccharides is decomposed
90g food-grade fructus hordei germinatus leaching powder is weighed, 1800mL water is added, stirring and dissolving adjusts pH to 6.5, and preparing becomes yeast
Culture medium.Yeast culture medium is dispensed to 9 1000mL triangular flasks, is 200mL per bottled liquid measure, sterilizes at 121 DEG C
15min, after cooling, the lawn of every bottle of access 1 ring (oese) Kluyveromyces lactis CICC, 33259 slant strains.By triangle
Bottle is placed in shaken cultivation case, and temperature control is 27 DEG C, and revolving speed control is 180r/min, cultivates 22h, obtains multi strain co cultivation
Liquid.
1698mL mixed-culture medium is accessed into fermentor, starting stirring, and is passed through filtrated air.During the fermentation, it stirs
Mixing revolving speed control is 220r/min, and temperature control is 26~28 DEG C；Fermentation 0~for 24 hours, ventilation ratio control is 0.3~0.4vvm；Hair
24~72h of ferment, ventilation ratio control are 0.4~0.7vvm.Fermentation period control is 72h.
(3) drying process of fermentation liquid
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 200kDa, is concentrated by ultrafiltration than control
For 10:1,27L permeate is obtained, adjusts pH to 7.0 with food-grade sodium bicarbonate solution.Using cold boiler 46~50
It will transmit through liquid at DEG C and be concentrated into 9L, 1.1kg maltitol is added, sterilize 5s under conditions of 135 DEG C, under the pressure of 35Mpa
Super-high-pressure homogenization is carried out, it is last spray-dried, obtain 2.48kg soybean milk powder.Through detecting, the gossypose of obtained soybean milk powder and
Content of stachyose is respectively 2.44g/kg and 4.62g/kg.Soybean milk powder is reconstituted into soya-bean milk with 6~8 times of water, sugariness is moderate, beans
Flavor is strong, there is belly flatulence symptom after drinking.
Comparative example 1
(1) preparation of soya-bean milk
2kg soybean is weighed, with clear water soaking soybean 7h, skin of beancurd is removed, drains away the water.The soybean of decortication is put into mashing
Machine is added 24L pure water, is beaten under conditions of 7000r/min.With 200 mesh screens, the lower liquid of sieve is taken, 27.5L beans are obtained
Slurry.
(2) production of soybean milk powder
Soya-bean milk is filtered with ultrafilter, the molecular cut off of ultrafiltration membrane is selected as 200kDa, is concentrated by ultrafiltration than control
For 10:1,24.75L permeate is obtained.8.25L is concentrated into will transmit through liquid at 46~50 DEG C using cold boiler, is added
Concentrate is sterilized 5s under conditions of 135 DEG C, super-high-pressure homogenization is carried out under the pressure of 35Mpa, most by 1.1kg maltitol
By spray drying, 2.44kg soybean milk powder is obtained.Through detecting, the gossypose and content of stachyose of obtained soybean milk powder are respectively
5.94g/kg and 11.65g/kg.Soybean milk powder is reconstituted into soya-bean milk with 6~8 times of water, sugariness is moderate, and beans Flavor is strong, drinks
After there is belly flatulence symptom.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. one kind will not abdominal distension soybean milk powder production method, it is characterised in that include the following steps:
(1) preparation of soya-bean milk culture medium: malt extract is dissolved in soybean milk, adjusts pH to 6~7, is sterilized, cooling, is obtained
To soya-bean milk culture medium；
(2) fermentation of soyabean oligosaccharides is decomposed: being fermented in soya-bean milk inoculation of medium microbial cell, is obtained fermentation liquid；
(3) by gained filtering fermentation liquor, filtrate the drying process of fermentation liquid: is adjusted into pH to 6.5~7.5；Filtrate is carried out dense
Contracting is added sweetener, is stirred, and sterilizes, and homogeneous is dry, obtain will not abdominal distension soybean milk powder；
Microorganism described in step (2) is Kluyveromyces lactis (Kluyveromyces lactis) and bacillus coagulans
One or both of (Bacillus coagulans).
2. it is according to claim 1 will not abdominal distension soybean milk powder production method, it is characterised in that:
Malt extract described in step (1) is fructus hordei germinatus leaching powder；
The additional amount of malt extract described in step (1) is by malt extract: soybean=mass ratio (0.3~0.5): based on 1
It calculates；
Soybean milk described in step (1) is made by the steps to obtain: being cleaned, soaking soybean with clear water, peels, drain
Moisture；Water mashing is added in the soybean after draining, filtering obtains soya-bean milk.
3. it is according to claim 1 will not abdominal distension soybean milk powder production method, it is characterised in that:
The Kluyveromyces lactis is Kluyveromyces lactis CICC 32413 and Kluyveromyces lactis CICC 33259
At least one of；
The bacillus coagulans are bacillus coagulans (Bacillus coagulans) ACCC 00402；
The microbial cell is the thallus in logarithmic growth phase or stationary phase.
4. it is according to claim 3 will not abdominal distension soybean milk powder production method, it is characterised in that:
The microbial cell is made by the steps to obtain: the microorganism inclined plane strain is inoculated in seed culture
Base, shaken cultivation are obtained containing the culture solution in logarithmic growth phase or the microbial cell of stationary phase；When the microorganism is thin
When born of the same parents are Kluyveromyces lactis and bacillus coagulans cell mixture, be respectively by Kluyveromyces lactis slant strains and
Bacillus coagulans slant strains are inoculated in seed culture medium, shaken cultivation, obtain containing in logarithmic growth phase or stationary phase
The culture solution of microbial cell；
The seed culture medium is prepared obtain as follows: malt extract being dissolved in water, pH to 6~7 is adjusted, goes out
Bacterium obtains seed culture medium.
5. it is according to claim 4 will not abdominal distension soybean milk powder production method, it is characterised in that:
The inoculum concentration of the slant strains is based on every 200mL seed culture medium 1 oese lawn of inoculation；
The temperature of the shaken cultivation is 26~28 DEG C；
The revolving speed of the shaken cultivation is 160~200r/min；
The time of the shaken cultivation be 20~for 24 hours；
The malt extract is fructus hordei germinatus leaching powder；
The dosage of the malt extract presses malt extract: water=proportion of mass ratio 1:18~22 calculates；
The condition of the sterilizing is the 10~20min that sterilizes at 110~130 DEG C.
6. it is according to claim 1 will not abdominal distension soybean milk powder production method, it is characterised in that:
The inoculum concentration of microbial cell described in step (2) presses the culture solution containing microbial cell: soya-bean milk culture medium=volume
It is calculated than 2~10:100；
Fermentation described in step (2) is aerobic fermentation.
7. it is according to claim 6 will not abdominal distension soybean milk powder production method, it is characterised in that:
The condition of the aerobic fermentation are as follows: be passed through filtrated air and stirred, ventilation ratio is 0.2~0.7vvm, control temperature
Degree is 26~28 DEG C of 60~84h of fermentation；Further are as follows: fermentation 0~period, ventilation ratio control for 24 hours is 0.3~0.4vvm；Fermentation
During 24~36h, ventilation ratio control is 0.3~0.7vvm；It ferments during 36~84h, ventilation ratio control is 0.4~0.7vvm.
8. it is according to claim 1 will not abdominal distension soybean milk powder production method, it is characterised in that:
Step is filtered into ultrafiltration described in (3)；
The regulator that pH to 6.5~7.5 is adjusted described in step (3) is sodium bicarbonate solution；
Concentration described in step (3) is using vacuum evaporation；
Sweetener described in step (3) is maltitol；
Sterilizing methods described in step (3) are ultra high temperature short time sterilization；
Homogeneous described in step (3) is super-high-pressure homogenization；
Drying described in step (3) is spray drying.
9. it is according to claim 8 will not abdominal distension soybean milk powder production method, it is characterised in that:
The ultrafiltration retaining molecular weight of the ultrafiltration is 200~250kDa；
The cocnentration factor of the ultrafiltration is (8~12): 1；
The fluid temperature of the vacuum evaporation is controlled at 46~50 DEG C；
The degree of concentration described in step (3) is controlled concentration ratio (2~4): 1；
The additive amount of the maltitol presses maltitol: soybean=0.5~0.6:1 mass ratio calculates；
The ultra high temperature short time sterilization condition are as follows: 130~140 DEG C of temperature, 4~6s of time；
The pressure of the super-high-pressure homogenization is 30~40Mpa.
10. one kind will not abdominal distension soybean milk powder, it is characterised in that: by it is according to any one of claims 1 to 9 will not abdominal distension
The production method of soybean milk powder is made.
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| AU2020322835A AU2020322835A1 (en) | 2019-07-26 | 2020-06-24 | Soybean milk powder without causing abdominal distension and preparation method thereof |
| PCT/CN2020/097898 WO2021017695A1 (en) | 2019-07-26 | 2020-06-24 | Soybean milk powder without causing abdominal distension and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
| WO2021017695A1 (en) * | 2019-07-26 | 2021-02-04 | 广东轻工职业技术学院 | Soybean milk powder without causing abdominal distension and preparation method thereof |
| CN112385851A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Method for preparing soluble dietary fiber powder by using bean dregs |
| CN115119935A (en) * | 2022-06-21 | 2022-09-30 | 广东轻工职业技术学院 | Guava fruit powder with intestinal conditioning function and preparation method and application thereof |
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| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
| CN112385851A (en) * | 2020-11-16 | 2021-02-23 | 东北农业大学 | Method for preparing soluble dietary fiber powder by using bean dregs |
| CN115119935A (en) * | 2022-06-21 | 2022-09-30 | 广东轻工职业技术学院 | Guava fruit powder with intestinal conditioning function and preparation method and application thereof |
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| AU2020322835A1 (en) | 2022-03-24 |
| CN110338228B (en) | 2022-10-14 |
| WO2021017695A1 (en) | 2021-02-04 |
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