CN110692733A - Preparation method of low-oligosaccharide high-protein soymilk - Google Patents
Preparation method of low-oligosaccharide high-protein soymilk Download PDFInfo
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- CN110692733A CN110692733A CN201911074948.0A CN201911074948A CN110692733A CN 110692733 A CN110692733 A CN 110692733A CN 201911074948 A CN201911074948 A CN 201911074948A CN 110692733 A CN110692733 A CN 110692733A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention discloses a preparation method of low-oligosaccharide high-protein soymilk, belonging to the technical field of food processing. The invention comprises the following steps: soaking soybean, grinding into thick liquid, carrying out primary enzyme deactivation, stewing, carrying out flash evaporation and deodorization, separating pulp and residue, carrying out acid precipitation, carrying out centrifugal separation, blending, carrying out cavitation jet emulsification and sterilizing. The centrifugal separation adopts a disc centrifuge, high-speed centrifugation generates electric charge, an air blower such as air bubbles is added at an outlet, and the acid-precipitated protein floats above clear liquid through double actions of the air bubbles and the electric charge. Adding soybean phospholipid, lauric acid, maltose syrup and sodium bicarbonate, emulsifying, and performing cavitation jet treatment to completely emulsify into stable soybean milk with particle size below 100 nm. The taste of the soymilk is obviously improved, the mouthfeel is more delicate, and the content of stachyose and raffinose which can not be utilized by human bodies is obviously reduced. Meanwhile, the protein content is obviously improved, and the obtained soymilk has excellent stability and no fat floating phenomenon.
Description
Technical Field
The invention relates to the technical field of soymilk processing, in particular to a preparation method of low-oligosaccharide high-protein soymilk.
Background
Soybeans are rich in nutrients and widely used for producing various processed bean products. The protein content in soybean is about 40%, which is 3-6 times higher than that of other crops such as wheat, corn and rice. Besides the low content of methionine, the soybean protein has rich amino acids, is complete vegetal protein, has the composition similar to that of egg milk, has high nutritive value, is a beverage popular among people in China, and is a nutritional food suitable for people of all ages. The soymilk contains a plurality of nutrient substances necessary for human bodies, such as protein, fat, carbohydrate, amino acid, fatty acid and the like, and also contains a plurality of trace elements and mineral substances, and functional factors such as soybean oligosaccharide, soybean isoflavone and the like, has positive effects on aging resistance, oxidation resistance and the like of the human bodies, and enjoys the reputation of 'plant milk' in Europe and America. Every 100g of soymilk contains about 2.56g of protein, 0.98g of fat, 1.65g of carbohydrate, 0.25mg of zinc, 154.83mg of potassium, 1.37mg of iron, 0.16mg of manganese, 15.00mg of calcium and 49.82mg of phosphorus, and the appearance and the form of the soymilk are similar to those of milk, but compared with the milk, the soymilk contains more protein, unsaturated fatty acid, isoflavone and the like.
Therefore, soy milk can be used as a substitute for cow's milk, which is inexpensive and highly nutritious, especially for infants and children in areas with insufficient supply of animal milk, who need sufficient amounts of protein, or who are allergic to cow's milk and who suffer from lactose intolerance, and which does not contain cholesterol.
The soybean oligosaccharide is the general term of soluble oligosaccharide in soybean, and the main components of the soybean oligosaccharide are sucrose, raffinose, stachyose and other oligosaccharides. Raffinose is a trisaccharide formed by connecting galactosyl with glucose of sucrose by alpha- (1,6) -glycosidic bond, for example, the galactosyl is connected with galactose of raffinose by alpha- (1,6) -glycosidic bond to form stachyose. In the past, soybean oligosaccharide has been considered as an anti-nutritional factor and is the main cause of flatulence, so that no oligosaccharide or oligosaccharide content is removed or cultured in the soybean processing extremely. The reduction of oligosaccharides such as raffinose and stachyose is to be solved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of low-oligosaccharide high-protein soymilk, which reduces the activity of soybean lipoxidase and effectively reduces the generation of fishy smell substances by carrying out metabolic intervention in the soybean soaking process, and can effectively reduce the activity of the lipoxidase in soybeans and effectively reduce the generation of the fishy smell substances by carrying out enzyme inactivation twice and flash evaporation deodorization twice.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
the preparation method of the low-oligosaccharide high-protein soymilk is characterized by comprising the following steps of:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
Preferably, the slurry-residue separation is performed by adopting a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are blown into the outlet.
Preferably, citric acid is used as an acidity regulator for acid precipitation, the pH of the soymilk is adjusted to 4.3, the soymilk is kept still for 0.5h, and after the protein floats upwards, the lower clear liquid is drained.
Preferably, 3.1 parts of the blended soybean phospholipid, 9.3 parts of lauric acid, 57.66 parts of maltose syrup (solid content is 75%), 55.5-77.6 parts of the soybean protein of claim 3 and water are added to the mixture until the total weight is 1000 parts.
Preferably, the treatment is carried out in the cavitation jet device, the cavitation pressure is 150MPa, and the circulation treatment is carried out for 20 s.
The invention provides a preparation method of low-oligosaccharide high-protein soymilk, which has the advantages that compared with the prior art:
1) removing the clear liquid by centrifuging after acid precipitation, thereby removing stachyose and raffinose which can not be utilized by human body in the soybean milk. The content of stachyose and raffinose which can not be utilized by human body is obviously reduced. The content of stachyose and raffinose is reduced by 83%.
2) The centrifugal separation adopts a disc centrifuge, high-speed centrifugation generates electric charge, an air blower such as air bubbles is added at an outlet, and the acid-precipitated protein floats above clear liquid through double actions of the air bubbles and the electric charge. Thereby achieving effective separation in production.
3) Adding soybean phospholipid, lauric acid, maltose syrup and sodium bicarbonate, emulsifying, and performing cavitation jet treatment to completely emulsify into stable soybean milk with particle size below 100 nm. The mouthfeel of the soymilk is obviously improved, the mouthfeel is finer and smoother, the protein content is obviously improved, and the obtained soymilk has excellent stability and no fat floating phenomenon. The protein content of the produced soymilk is up to 5-7 percent, which is 2-4 percent higher than that of the commercially available soymilk.
Detailed Description
The following detailed description of specific embodiments of the invention:
the preparation method of the low-oligosaccharide high-protein soymilk is characterized by comprising the following steps of:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
Preferably, the slurry-residue separation is performed by adopting a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are blown into the outlet.
Preferably, citric acid is used as an acidity regulator for acid precipitation, the pH of the soymilk is adjusted to 4.3, the soymilk is kept still for 0.5h, and after the protein floats upwards, the lower clear liquid is drained.
Preferably, 3.1 parts of the blended soybean phospholipid, 9.3 parts of lauric acid, 57.66 parts of maltose syrup (solid content is 75%), 55.5-77.6 parts of the soybean protein of claim 3 and water are added to the mixture until the total weight is 1000 parts.
Preferably, the treatment is carried out in the cavitation jet device, the cavitation pressure is 150MPa, and the circulation treatment is carried out for 20 s.
Example 1:
a method for preparing low-oligosaccharide high-protein soymilk comprises the following steps:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
Preferably, the slurry-residue separation is performed by adopting a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are blown into the outlet.
Preferably, citric acid is used as an acidity regulator for the acid precipitation, the pH of the soymilk is regulated to 4.3, the soymilk is kept still for 0.5h, and after the protein floats upwards, the lower clear liquid is drained.
Preferably, 3.1 parts of the blended soybean phospholipid, 9.3 parts of lauric acid, 57.66 parts of maltose syrup (solid content is 75%), 55.5 parts of the soybean protein of claim 3 and water are added to the mixture to reach 1000 parts.
Preferably, the treatment is carried out in the cavitation jet device, the cavitation pressure is 150MPa, and the circulation treatment is carried out for 20 s.
Example 2:
a method for preparing low-oligosaccharide high-protein soymilk comprises the following steps:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
Preferably, the slurry-residue separation is performed by adopting a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are blown into the outlet.
Preferably, citric acid is used as an acidity regulator for the acid precipitation, the pH of the soymilk is regulated to 4.3, the soymilk is kept still for 0.5h, and after the protein floats upwards, the lower clear liquid is drained.
Preferably, 3.1 parts of the blended soybean phospholipid, 9.3 parts of lauric acid, 57.66 parts of maltose syrup (solid content is 75%), 66.7 parts of the soybean protein of claim 3 and water are added to the mixture to reach 1000 parts.
Preferably, the treatment is carried out in the cavitation jet device, the cavitation pressure is 150MPa, and the circulation treatment is carried out for 20 s.
Example 3:
a method for preparing low-oligosaccharide high-protein soymilk comprises the following steps:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
Preferably, the slurry-residue separation is performed by adopting a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are blown into the outlet.
Preferably, citric acid is used as an acidity regulator for the acid precipitation, the pH of the soymilk is regulated to 4.3, the soymilk is kept still for 0.5h, and after the protein floats upwards, the lower clear liquid is drained.
Preferably, 3.1 parts of the blended soybean phospholipid, 9.3 parts of lauric acid, 57.66 parts of maltose syrup (solid content is 75%), 77.6 parts of the soybean protein of claim 3 and water are added to the mixture to reach 1000 parts.
Preferably, the treatment is carried out in the cavitation jet device, the cavitation pressure is 150MPa, and the circulation treatment is carried out for 20 s.
Claims (5)
1. The preparation method of the low-oligosaccharide high-protein soymilk is characterized by comprising the following steps of:
soaking bean, grinding into thick liquid and inactivating enzyme for the first time, stewing, flash evaporating to remove fishy smell, separating pulp and residue, acid precipitating, centrifugally separating, blending, cavitation jet emulsifying and sterilizing.
2. The method for preparing low-oligosaccharide high-protein soymilk according to claim 1, wherein the separation of the pulp and the dregs is carried out by a disk centrifuge, the centrifugal speed is 20000r/min, an air blower is added at the outlet of the disk centrifuge, and small bubbles are injected at the outlet.
3. The method of claim 1, wherein the acid precipitation is performed by using citric acid as acidity regulator to adjust the pH of the soy milk to 4.3, standing for 0.5h, and discharging the supernatant after the protein is floated.
4. The method for preparing low-oligosaccharide high-protein soymilk according to claim 1, characterized in that 3.1 parts of soybean phospholipids, 9.3 parts of lauric acid and 57.66 parts of maltose syrup (solid content: 75%), 55.5-77.6 parts of soybean protein according to claim 3 are blended, and water is added to 1000 parts.
5. The method of claim 1, wherein the cavitation pressure is 150MPa and the cycle treatment is 20 s.
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| CN201911074948.0A CN110692733A (en) | 2019-11-05 | 2019-11-05 | Preparation method of low-oligosaccharide high-protein soymilk |
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| CN201911074948.0A CN110692733A (en) | 2019-11-05 | 2019-11-05 | Preparation method of low-oligosaccharide high-protein soymilk |
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