CN110731385A - raw material soybean, its processing method and soybean milk prepared from the same - Google Patents
raw material soybean, its processing method and soybean milk prepared from the same Download PDFInfo
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- CN110731385A CN110731385A CN201810803415.0A CN201810803415A CN110731385A CN 110731385 A CN110731385 A CN 110731385A CN 201810803415 A CN201810803415 A CN 201810803415A CN 110731385 A CN110731385 A CN 110731385A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
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Abstract
The invention provides raw material soybeans, a processing method thereof and soymilk prepared from the raw material soybeans, wherein the processing method of the raw material soybeans comprises the steps of centrifugal peeling treatment, grinding peeling treatment and baking treatment on the soybeans, and the raw material soybeans obtained by the processing method and the soymilk prepared from the soybeans.
Description
Technical Field
The invention relates to raw material soybeans, a processing method thereof and soybean milk prepared from the raw material soybeans, and belongs to the technical field of preparation of bean beverages.
Background
In recent years, health concerns of consumers have been increasing, and natural foods and functional foods have attracted attention, particularly soymilk made from soybeans as a raw material, since soymilk contains high-quality proteins, vitamin E, lecithin and vegetable linoleic acid, since soymilk does not contain cholesterol, the consumption of soymilk as natural functional foods has been increasing year by year, and meanwhile, soymilk has also become a preferred beverage for people who pay attention to functional consumers.
However, the soymilk products produced by the existing soymilk processing and producing process have larger beany flavor and poor taste and flavor, which causes the drinking difficulty of consumers; the product can generate unstable conditions such as precipitation, taste and flavor change, and the production efficiency and the utilization rate of the soybean product are seriously influenced.
In order to improve the effective utilization of soybean and the flavor of soybean milk in the production process of soybean milk, various methods have been tried in recent years. For example, chinese patent application No. 201080047166.9 discloses a production process of whole soybean milk using soybeans which are roasted and then ground. The baked soybeans can bring better baking fragrance, but the baked soybeans with skins have the problems of uneven heating, large change of taste and flavor of products and the like.
In addition, in the prior art, most of soybean milk uses emulsifiers and thickeners such as glyceryl monostearate, lecithin and xanthan gum, fat floating and protein precipitation phenomena exist in the quality guarantee period of products using the stabilizers, and upgrading of a stable formula and improvement of related processes are needed to obtain a state that the emulsion is uniform and the mouth feel is thick in the quality guarantee period of 6 months.
Disclosure of Invention
In order to solve the above technical problems, an object of the present invention is to provide a method for processing kinds of soybeans, which improves the beany flavor of soymilk and improves the stability of soymilk products by performing a dehulling process and a baking process on the soybeans.
In order to achieve the above object, the present invention provides a method for processing kinds of raw soybeans, which comprises the steps of subjecting soybeans to centrifugal dehulling treatment, milling dehulling treatment and baking treatment.
According to a specific embodiment of the present invention, preferably, the method for treating the raw material soybean comprises the steps of:
(1) performing bean skin crisping treatment on the soybeans;
(2) carrying out centrifugal peeling treatment on the soybeans subjected to the bean skin crisping treatment;
(3) performing times of soybean hull separation on the soybeans subjected to centrifugal peeling treatment;
(4) cooling the soybeans subjected to the bean hull separation for times;
(5) grinding and peeling the cooled soybeans;
(6) carrying out secondary bean skin separation on the soybeans subjected to milling and peeling treatment;
(7) and (4) roasting the soybeans subjected to the secondary soybean hull separation, and soaking to finish the treatment of the raw material soybeans.
In the above method for processing raw material soybeans, preferably, in the step (1), the skin-crisping process is performed in the following manner: heating the soybeans to more than 80 ℃ within the time of 180 seconds of 120-. The bean skin is easy to fall off after becoming crisp, and is convenient for subsequent treatment. The crusting treatment of the bean curd skin can be carried out by adopting a fluidized bed.
In the above-mentioned method for treating raw material soybean, preferably, in the step (2), the rotation speed of the centrifugal peeling treatment is 1000-2000 rpm. The centrifugal peeling treatment of the soybeans can be carried out by using a peeling device based on the centrifugal collision principle, so that the first peeling of the soybeans is realized. The centrifugal peeling treatment time is short, and peeling can be almost completed along with acceleration.
In the above method for processing raw material soybeans, it is preferable that times of soybean hull separation are performed by vertical blowing separation in step (3), which is mainly used for separating soybean hulls from dehulled soybeans, so that the firstly dehulled soybeans enter a vertical suction system to separate lighter soybean hulls and particles from soybean materials.
In the above method for processing raw material soybeans, preferably, in the step (4), the cooling means that the soybeans subjected to the times of soybean hull separation are cooled to normal temperature or below 20 ℃.
In the above-mentioned soybean dehulling method, preferably, in step (5), the milling dehulling treatment is carried out by dehulling equipment based on the milling principle, and the soybeans are extruded and rubbed by a fixed milling part and a movable milling part, the step (5) uses dehulling equipment based on the milling principle to carry out the second soybean dehulling treatment, which is composed of a fixed milling part, a movable milling part, a gap regulator, etc., the fixed milling part and the movable milling part have proper tooth shapes to extrude and rub the soybeans, the soybean is crushed, the soybean is rubbed to separate soybean hulls from kernels, after the soybeans are centrifugally dehulling for times, most of the soybeans are dehulling, the soybean hulls are well separated, but 5-6% of the soybeans are in a semi-hull wrapping state, the soybean hulls are actually separated from the soybeans, the husks are rubbed by a rotor (movable milling part) on an internal rotating roller by using milling equipment, the husks of the semi-wrapped soybeans are rubbed, the soybean hulls and the husking efficiency is increased by a milling equipment operating at a zero-load milling speed of a single mill under the conditions of ZKG milling machine (3615, 33, the limited milling efficiency of a single mill, the invention is adjusted by a zero-load milling speed adjustment mill, a mill under the weight adjusting mill under the weight of ZK-load type milling equipment, wherein the invention is adopted.
In the soybean dehulling method, the secondary soybean hull separation means the separation of the soybean hulls and the soybean petals by blowing wind, preferably, in the step (6), the secondary soybean hull separation is performed by vertically blowing wind, and a vibrating screen is used in cooperation, and specifically, the following method can be adopted: the soybean to be separated is laid on a vibrating screen, the germ powder is firstly removed by vibration, and then the skin of beancurd and the bean cotyledon are separated by vertical blowing.
In the above method for processing raw material soybeans, it is preferable that in the step (7), the dehydration rate of the soybeans subjected to the roasting treatment is controlled to be 1% to 5%. The roasting process comprises the steps of bean spreading, conveying, roasting, cooling, detection and the like. In the roasting treatment, the bean spreading operation can adopt a mode of combining a quantitative hopper and a conveyor belt, and the thickness of the bean layer can be controlled to be 1-15 cm. The speed of the conveyor belt for conveying the bean layer is 0.5-2 m/min, and the speed of the conveyor belt can be controlled by a motor. During the baking process, the soybeans can be heated by hot air, and the heating temperature is controlled to be 50-150 ℃. The time of the baking treatment is preferably controlled to be 30 to 50 minutes. And finally, cooling the soybeans by using cold air, reducing the temperature to be below 20 ℃, detecting the dehydration rate of the soybeans, and controlling the dehydration rate of the roasted soybeans to be 1-5%, namely, the moisture content is 6-9%.
In the above method for treating raw material soybeans, preferably, in step (7), the soaking treatment is carried out by soaking soybeans in an aqueous sodium bicarbonate solution at 80-95 ℃ for 5-35 minutes at a pH of 8.0-8.5.
The invention also provides raw material soybeans, which are obtained by processing the soybeans by the processing method.
The invention also provides kinds of soybean milk, wherein each 1000 parts by weight of the soybean milk comprises 50-250 parts by weight of soybean, 1.5-3.5 parts by weight of microcrystalline cellulose or 0.1-0.5 part by weight of gellan gum, 5-20 parts by weight of composite vegetable oil, 20-70 parts by weight of white granulated sugar, 0.5-2.5 parts by weight of salt and the balance of water, wherein the adopted soybean is the processed raw material soybean, and the stability of the product can be improved by selectively adding the microcrystalline cellulose or the gellan gum.
According to a preferred embodiment of the invention, the soy milk comprises per 1000 parts by weight of the raw materials:
100-200 parts of soybean, 2-3 parts of microcrystalline cellulose or 0.2-0.4 part of gellan gum, 10-15 parts of composite vegetable oil, 30-50 parts of white granulated sugar, 1-2 parts of salt and the balance of water.
The invention also provides a preparation method of the soybean milk, which comprises the following steps: grinding the processed soybean, inactivating enzyme, removing residue, mixing with other materials, homogenizing, sterilizing, and packaging to obtain soybean milk.
According to the technical scheme provided by the invention, soybean is peeled and roasted to obtain a soybean raw material with high cost performance, the roasting temperature, time, soybean layer thickness, soybean dehydration rate and the like are further controlled by , the denaturation of soybean protein can be reduced, the beany flavor of the soymilk can be effectively improved by combining the soymilk prepared by grinding the roasted soybeans and the scheme of the stabilizer, the stability of the soymilk product is improved, the phenomena of fat floating and soymilk layering cannot be generated in the product within the shelf life of 12 months, and the roasted flavor of is always maintained.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
This example provides kinds of soy milk, which includes the following raw material formulation (in tons):
the soybean milk is prepared by peeling and baking soybeans and then grinding the soybeans into pulp, and the preparation process specifically comprises the following steps:
1. selecting the soybeans with protein content of more than 35% as raw materials after the current season non-transgenic soybeans are subjected to tower selection, mesh selection and color selection.
2. Carrying out dehulling treatment on soybean raw materials:
2.1, first using a fluidized bed: heating the soybeans at normal temperature to more than 80 ℃ within 120 seconds and 180 seconds to ensure that the soybean hulls become crisp and are easy to peel off;
2.2, carrying out centrifugal peeling treatment on the soybeans by using a huller based on a centrifugal collision principle;
2.3, the soybeans enter a vertical air suction duct, and the bean skins and the peeled beans are separated by air blowing, so that times of bean skin separation are completed;
2.4, leading the soybeans subjected to the times of soybean hull separation to enter a cooling bin, and cooling the dehulled soybeans to the normal temperature;
2.5, carrying out secondary grinding and peeling treatment on the soybeans by using a huller based on a grinding principle;
2.6, cleaning the milled and peeled soybeans by using a vibrating screen and a vertical air suction duct, removing germ powder and small broken beans after peeling, and separating light impurities in the raw materials through the vertical air suction duct after the materials are discharged from the machine to obtain the peeled soybeans.
3. Baking the peeled soybean, wherein the baking process comprises the steps of bean spreading, conveying, baking, cooling and detecting;
3.1, a mode of combining a quantitative funnel and a conveyor belt is selected in the bean paving step, and the thickness of the bean layer is 1-15 cm;
3.2, in the conveying step, the speed of a conveyor belt for conveying the bean layer is 0.5-2 m/min;
3.3, heating the soybeans by hot air, wherein the heating temperature is controlled to be 50-150 ℃; the baking time is controlled to be 30-50 minutes;
and 3.4, cooling the soybeans by using cold air, reducing the temperature to be below 20 ℃, and then detecting the dehydration rate of the soybeans, wherein the dehydration rate of the roasted soybeans is controlled to be 1-5%.
4. Soaking roasted soybeans with hot water of 80-95 deg.C for 10 min by an on-line pipeline, and controlling the pH value of the soaking water to 8.0-8.5 by adding sodium bicarbonate solution in an amount of 0.15 wt% of the target yield on-line.
5. After soaking, separating the soybeans from the soaking water, adding grinding water to grind the soybeans (including vacuum coarse grinding and vacuum fine grinding), and controlling the pH value of the grinding water to be 7.0-7.5 by adding 0.12% sodium bicarbonate solution to obtain mixed pulp.
Wherein the grinding temperature is controlled at 75-85 deg.C, the grain size of the product after vacuum coarse grinding is above 100 meshes, and the grain size of the product after vacuum fine grinding is above 200 meshes.
6. After refining, the mixed pulp is maintained in the pipeline for times of enzyme deactivation to stabilize protein and kill lipoxygenase, the temperature of enzyme deactivation is 75-85 deg.C, and the time is controlled at 60-80 s.
7. And (3) carrying out slurry-residue separation for times on the mixed slurry subjected to enzyme deactivation for times to obtain slurry and bean dregs, and then carrying out secondary slurry-residue separation on the slurry.
8. And (3) carrying out secondary enzyme deactivation on the slurry after secondary slurry residue separation to inactivate heat-resistant enzymes, mainly trypsin, at the temperature of 120 ℃ for 180 seconds, then carrying out degassing at the degassing temperature of 85 ℃ under the degassing pressure of-0.3 bar, and feeding the slurry into a mixing tank after degassing.
9. Mixing the slurry and other raw materials in a mixing tank, homogenizing with a homogenizer (the pressure of the homogenizer is set to -level 400bar), and performing ultra-high temperature sterilization (the ultra-high temperature sterilization comprises times of homogenization, namely the second time of homogenization, the second time of homogenization comprises two-level homogenization, the pressure of the homogenization is -level 250bar, the second-level pressure is 50bar, and the temperature of the ultra-high temperature sterilization is 137 ℃, and the time is 30 seconds) to obtain the soybean milk.
After step 4, the skin ratio of the dehulled soybeans was measured according to the following steps:
randomly taking samples of 5 points, weighing 10g of each sample;
the weighed samples were spread in a pan, the skins were picked step by step (skins adhered to the beans were manually pulled down), collected and counted for weight: the soybean hull content is (soybean hull mass/10 g) × 100%.
Through the measurement, the following results are found: in this example, 100% dehulling of the soybean material was achieved.
The finished product index of the soybean milk prepared in the example is as follows: the protein content is more than or equal to 3.6 percent; the fat content is more than or equal to 3.8 percent; the total solid content is more than or equal to 12 percent. The product has refreshing and smooth taste, low beany flavor and slight roasting flavor. The soybean milk is uniformly mixed, and tests show that the soybean milk product has no delamination phenomenon basically and no serious soybean protein precipitation and has good stability when being stored and placed at normal temperature for 7 months.
Example 2
This example provides kinds of soy milk, which includes the following raw material formulation (in tons):
the soybean milk is prepared by peeling and baking soybeans and then grinding the soybeans into pulp, and the preparation process specifically comprises the following steps:
1. selecting the soybeans with protein content of more than 35% as raw materials after the current season non-transgenic soybeans are subjected to tower selection, mesh selection and color selection.
2. Carrying out dehulling treatment on soybean raw materials:
2.1, first using a fluidized bed: heating the soybeans at normal temperature to more than 80 ℃ within 180 seconds of 120-;
2.2, carrying out centrifugal peeling treatment on the soybeans based on a centrifugal collision principle;
2.3, the soybeans enter a vertical air suction duct, and the bean skins and the peeled beans are separated by air blowing, so that times of bean skin separation are completed;
2.4, leading the soybeans subjected to the bean skin separation for times to enter a cooling bin, and cooling the dehulled soybeans to room temperature;
2.5, performing secondary grinding and peeling treatment on the soybeans in a huller by using a grinding principle;
2.6, the soybeans subjected to grinding and peeling treatment are cleaned by using the vibrating screen and the vertical air suction duct, small broken beans after peeling are removed, and light impurities in the raw materials are separated again through the vertical air suction duct after the materials are discharged from the machine, so that peeled soybeans are obtained.
3. Baking the peeled soybean, wherein the baking process comprises the steps of bean spreading, conveying, baking, cooling and detecting;
3.1, a mode of combining a quantitative funnel and a conveyor belt is selected in the bean paving step, and the thickness of the bean layer is 1-15 cm;
3.2, in the conveying step, the speed of a conveyor belt for conveying the bean layer is 0.5-2 m/min;
3.3, heating the soybeans by hot air, wherein the heating temperature is controlled to be 50-150 ℃; the baking time is controlled to be 30-50 minutes;
3.4, cooling the soybeans by using cold air until the temperature is reduced to below 20 ℃; then detecting the dehydration rate of the soybeans, and controlling the dehydration rate of the roasted soybeans to be 1-5%.
4. Soaking roasted soybeans with hot water of 80-95 deg.C for 10 min by an on-line pipeline, and controlling the pH value of the soaking water to 8.0-8.5 by adding sodium bicarbonate solution in an amount of 0.15 wt% of the target yield on-line.
5. After soaking, separating the soybeans from the soaking water, adding grinding water to grind the soybeans (including vacuum coarse grinding and vacuum fine grinding), wherein the pH value of the grinding water is controlled to be 7.0-7.5 by adding 0.12% sodium bicarbonate solution to obtain mixed pulp;
wherein the grinding temperature is controlled at 75-85 deg.C, the grain size of the product after vacuum coarse grinding is above 100 meshes, and the grain size of the product after vacuum fine grinding is above 200 meshes.
6. After refining, the mixed pulp is maintained in the pipeline for times of enzyme deactivation to stabilize protein and kill lipoxygenase, the temperature of enzyme deactivation is 75-85 deg.C, and the time is controlled at 60-80 s.
7. And (3) carrying out slurry-residue separation for times on the mixed slurry subjected to enzyme deactivation for times to obtain slurry and bean dregs, and then carrying out secondary slurry-residue separation on the slurry.
8. And (3) carrying out secondary enzyme deactivation on the slurry after secondary slurry residue separation to inactivate heat-resistant enzymes, mainly trypsin, at the temperature of 120 ℃ for 180 seconds, then carrying out degassing at the degassing temperature of 85 ℃ under the degassing pressure of-0.3 bar, and feeding the slurry into a mixing tank after degassing.
9. Mixing the slurry and other raw materials in a mixing tank, homogenizing with a homogenizer (the pressure of the homogenizer is set to -level 400bar), and performing ultra-high temperature sterilization (the ultra-high temperature sterilization comprises times of homogenization, namely the second time of homogenization, the second time of homogenization comprises two-level homogenization, the pressure of the homogenization is -level 250bar, the second-level pressure is 50bar, and the temperature of the ultra-high temperature sterilization is 137 ℃, and the time is 30 seconds) to obtain the soybean milk.
The finished product index of the soybean milk prepared in the example is as follows: the protein content is more than or equal to 4.0 percent; the fat content is more than or equal to 4.1 percent; the total solid content is more than or equal to 14 percent. The product has refreshing and smooth taste, low beany flavor and slight roasting flavor. The soybean milk is uniformly mixed, and tests show that the soybean milk product has no delamination phenomenon basically and no serious soybean protein precipitation and has good stability when being stored and placed at normal temperature for 7 months.
Comparative example 1
The comparative example provides a method for preparing types of soy milk, which specifically comprises the following steps:
1. selecting the soybeans with protein content of more than 35% as raw materials after the current season non-transgenic soybeans are subjected to tower selection, mesh selection and color selection.
2. The soybeans are subjected to on-line washing with hot water of 80-95 ℃ for 30 seconds through an on-line pipe, precooked with hot water of 90-97 ℃ for 5 seconds after the on-line washing, and the pH of the washing water and the precooked water are controlled to 7.0-7.5 by on-line addition of a sodium bicarbonate solution at 0.1 wt% of the target yield, respectively.
3. After cleaning, separating the soybeans from the cleaning water, adding grinding water to grind the soybeans (including vacuum coarse grinding and vacuum fine grinding), wherein the pH value of the grinding water is controlled to be 7.0-7.5 by adding 0.1% sodium bicarbonate solution to obtain mixed pulp; wherein the grinding temperature is controlled at 75-85 deg.C, the grain size of the product after vacuum coarse grinding is above 100 meshes, and the grain size of the product after vacuum fine grinding is above 200 meshes.
4. After refining, the mixed pulp is maintained in the pipeline for times of enzyme deactivation to stabilize protein and kill lipoxygenase, the temperature of enzyme deactivation is 75-85 deg.C, and the time is controlled at 60-80 s.
5. And (3) carrying out slurry-residue separation for times on the mixed slurry subjected to enzyme deactivation for times to obtain slurry and bean dregs, and then carrying out secondary slurry-residue separation on the slurry.
6. And (3) carrying out secondary enzyme deactivation on the slurry after secondary slurry residue separation to inactivate heat-resistant enzymes, mainly trypsin, at the temperature of 120 ℃ for 180 seconds, then carrying out degassing at the degassing temperature of 85 ℃ under the degassing pressure of-0.3 bar, and feeding the slurry into a mixing tank after degassing.
7. Mixing the slurry and other raw materials in a mixing tank, homogenizing with a homogenizer (the pressure of the homogenizer is set to -level 400bar), and performing ultra-high temperature sterilization (the ultra-high temperature sterilization comprises times of homogenization, namely the second time of homogenization, the second time of homogenization comprises two-level homogenization, the pressure of the homogenization is -level 250bar, the second-level pressure is 50bar, and the temperature of the ultra-high temperature sterilization is 140 ℃, and the time is 4 seconds) to obtain the soybean milk.
The raw material formula of the soybean milk provided by the comparative example is as follows (calculated by tons)
The finished product indexes of the soybean milk prepared by the comparative example are as follows: the protein content is more than or equal to 3.6 percent; the fat content is more than or equal to 3.8 percent; the total solid content is more than or equal to 12 percent. The product has refreshing and smooth taste, but has obvious beany flavor. The soybean milk products of the comparative example can be stored and placed at normal temperature for 10 months, and the products basically have no layering phenomenon, no serious soybean protein precipitation and good stability through tests.
Comparative example 2
The comparative example provides a method for preparing types of soy milk, which specifically comprises the following steps:
1. selecting the soybeans with protein content of more than 35% as raw materials after the current season non-transgenic soybeans are subjected to tower selection, mesh selection and color selection.
2. Putting the soybean raw material into an electric oven, and adjusting the parameters of the equipment as follows: baking at 90 deg.C, baking bean with thickness of 3cm, and dewatering rate of soybean of 2.0-2.3%.
3. The obtained roasted soybeans were subjected to on-line washing with hot water of 80 to 95 ℃ for 30 seconds through an on-line pipe, precooking the soybeans with hot water of 90 to 97 ℃ for 5 seconds after the on-line washing, and the pH values of the washing water and the precooking water were controlled to 7.0 to 7.5 by adding a sodium bicarbonate solution in an amount of 0.1 wt% based on the target yield on line, respectively.
4. After cleaning, separating the soybeans from the cleaning water, adding grinding water to grind the soybeans (including vacuum coarse grinding and vacuum fine grinding), wherein the pH value of the grinding water is controlled to be 7.0-7.5 by adding 0.1% sodium bicarbonate solution to obtain mixed pulp; wherein the grinding temperature is controlled at 75-85 deg.C, the grain size of the product after vacuum coarse grinding is above 100 meshes, and the grain size of the product after vacuum fine grinding is above 200 meshes.
5. After refining, the mixed pulp can be maintained in the pipeline for times of enzyme deactivation to stabilize protein and kill lipoxygenase, wherein the temperature of enzyme deactivation is 75-85 deg.C, and the time is controlled at 60-80 s.
6. And (3) carrying out slurry-residue separation for times on the mixed slurry subjected to enzyme deactivation for times to obtain slurry and bean dregs, and then carrying out secondary slurry-residue separation on the slurry.
7. And (3) carrying out secondary enzyme deactivation on the slurry after secondary slurry residue separation to inactivate heat-resistant enzymes, mainly trypsin, at the temperature of 120 ℃ for 180 seconds, then carrying out degassing at the degassing temperature of 85 ℃ under the degassing pressure of-0.3 bar, and feeding the slurry into a mixing tank after degassing.
8. Mixing the slurry and other raw materials in a mixing tank, homogenizing with a homogenizer (the pressure of the homogenizer is set to -level 400bar), and performing ultra-high temperature sterilization (the ultra-high temperature sterilization comprises times of homogenization, namely the second time of homogenization, the second time of homogenization comprises two-level homogenization, the pressure of the homogenization is -level 250bar, the second-level pressure is 50bar, and the temperature of the ultra-high temperature sterilization is 140 ℃, and the time is 4 seconds) to obtain the soybean milk.
The raw material formula of the soybean milk provided by the comparative example is as follows (calculated by tons)
The soymilk prepared in this example was darker in color with a few black spots. The finished product index of the soybean milk prepared in the example is as follows: the protein content is more than or equal to 3.5 percent; the fat content is more than or equal to 3.8 percent; the total solid content is not less than 9%, and the product has refreshing taste, but has a strong roast flavor. Tests prove that the soybean milk product of the comparative example has no delamination phenomenon and no serious soybean protein precipitation basically in the storage and placement process of 4 months at normal temperature.
Taste and flavor test of the product
The products of example 1 and comparative examples 1 and 2 were subjected to taste and flavor taste tests, wherein the number of tasters was 200 (100 for each of 18-28 year old men and women), the products of example 1 and comparative examples 1 and 2 were tasted (the tasters were all fresh samples produced within weeks), the products were scored by a bar mark, each full score was 20 points, and the score was high, indicating that the effect was good, and the degree of the product was generally evaluated, and the test results are shown in table 1.
TABLE 1
From the experimental results, it can be seen that the soymilk product of the present invention is generally liked by most people in terms of smooth mouthfeel, flavor and nutrition. The main difference between example 1 and comparative example 1 is the presence or absence of a baking process step, the baking in example 1 is carried out by a fluidized bed, the baking in comparative example 2 is different, and the product in example 1 is seen to have greatly improved smoothness in mouthfeel, flavor and nutrition and is favored by consumers.
Product stability test experiment
The test samples of example 1 and comparative examples 1 and 2 were left to stand at normal temperature (about 18-25 ℃) and observed in an oven at 37 ℃ and the stability of the product was analyzed by observing the distribution and the amount of precipitation.
(1) The visual observation method comprises the following steps: the product was aseptically filled into 250mL German SCHOTT DURAN glass test bottles and left to stand. The whole and local states in the product are observed visually through a glass bottle in a standing state, and the following aspects of the product are mainly focused: whether the organization state is layered or not; whether the liquid level has a water precipitation phenomenon or not; whether there is gelling and caking in the product.
(2) The detection method of the milk protein precipitation comprises the following steps: the product is aseptically filled in a colorimetric tube of 100mL and is placed in a standing way. The thickness of the dark-colored sediment layer at the bottom of the product is measured with a ruler with the precision of 0.5mm in the standing state through the wall of the glass bottle, and the vision is looked at when the reading is carried out.
The results of the experiments are shown in tables 2 and 3.
TABLE 2 observations at Normal temperature (18-25 deg.C, 240 days)
The results were observed at 337 deg.C (36-38 deg.C, 60 days)
From the above stability experiment examination results, it can be seen that: the prepared soybean milk (example 1) product has uniform tissue state after being stored at normal temperature for 12 months and placed at 37 ℃ for 3 months, has only a small amount of precipitation phenomenon, has the same stability as that of comparative example 1, has obvious advantages compared with comparative example 2, and has good stability and long shelf life.
Flavor and taste change test experiment
The taste test of the acidic milk beverage containing fruit vinegar is mainly carried out according to the change of flavor and mouthfeel of the acidic milk beverage in the shelf life.
The test experiment method is that the product of the embodiment 1 is taken as a test sample to carry out a taste experiment (triangle test method, three-point test method) of 'two out of three', the change condition of the product flavor in the shelf life is mainly considered, the sample of each embodiment is respectively subjected to taste and mouth feel tests in each month, the number of tasters in each group is about 50, and men and women account for half, and all have a taste experience of .
And each group of samples comprises two test samples and control samples or two control samples and test samples when the samples are evaluated in a defective taste, the arrangement sequence of the samples adopts a random sequence, the appearance of the samples has no obvious characteristic difference, if a taster correctly selects two samples with the same smell from the three samples according to the taste and smell difference, the taste and smell difference between the test samples and the control samples is proved, and if the selection is wrong, the taste and smell difference between the test samples and the control samples is proved.
After tasting, the tasting results are counted, and according to a three-point test method inspection table in the food sensory evaluation method (food sensory evaluation, second edition 2 month in 2003 of southern marble university press 2003), if more than 24 people make correct selection, the taste and mouthfeel of the two groups of products are considered to have obvious difference on a 5% significant level. The product flavor and mouthfeel differences of the various examples are compared and the results are shown in Table 4.
TABLE 4 statistical table of taste and odor changes comparison results over shelf life of products of examples
According to the statistical result, the following results can be obtained: the mouthfeel of the product of comparative example 2 varied greatly within 6 months, and the mouthfeel and flavor of the product of example 1 of the present invention within the shelf life were not significantly different at a significant level of 5% from the new product produced in the current month within the first 6 months, demonstrating that the product of the present invention has a small change in taste and flavor within an acceptable range within the shelf life.
Claims (10)
- A method for processing raw material soybean of , which comprises the steps of centrifugal peeling, grinding and baking.
- 2. The method for processing raw material soybean according to claim 1, wherein the method comprises the steps of:(1) performing bean skin crisping treatment on the soybeans;(2) carrying out centrifugal peeling treatment on the soybeans subjected to the bean skin crisping treatment;(3) performing times of soybean hull separation on the soybeans subjected to centrifugal peeling treatment;(4) cooling the soybeans subjected to the bean hull separation for times;(5) grinding and peeling the cooled soybeans;(6) carrying out secondary bean skin separation on the soybeans subjected to milling and peeling treatment;(7) and (4) roasting the soybeans subjected to the secondary soybean hull separation, and soaking to finish the treatment of the raw material soybeans.
- 3. The method for processing raw material soybean according to claim 1 or 2, wherein the rotation speed of the centrifugal peeling process is 1000-2000 rpm.
- 4. The method for processing raw material soybean of , wherein the milling and peeling treatment is performed by a hulling device based on the milling principle, and the soybean is pressed and rubbed by a fixed mill part and a movable mill part of the hulling device.
- 5. The method for processing starting material soybean according to any one of claims 1 to 4, wherein in the step (7), the dehydration rate of the roasted soybean is controlled to 1% to 5%;preferably, in the roasting treatment, the bean spreading adopts a mode that a quantitative hopper is combined with a conveyor belt, and the thickness of the bean layer is 1-15 cm;preferably, in the roasting process, the speed of the conveyor belt conveying the bean layer is 0.5-2 m/min;preferably, in the roasting treatment, the soybeans are heated by hot air, and the heating temperature is controlled to be 50-150 ℃;preferably, the time of the baking treatment is 30 to 50 minutes.
- 6. The method for processing raw material soybeans according to claim 2, wherein in the step (1), the hull-shortening treatment is performed in the following manner: heating the soybeans to the temperature of more than 80 ℃ within the time of 180 seconds of 120-; preferably, the bean curd skin crusting treatment is performed by using a fluidized bed.
- 7. The method for processing raw material soybeans according to claim 2, wherein said times of soybean hull separation are performed by vertical blowing separation, and said secondary soybean hull separation is performed by vertical blowing separation in combination with a vibrating screen.
- 8. The method for processing raw material soybean according to claim 2, wherein in the step (4), the cooling is to room temperature or below 20 ℃, preferably by cold wind;preferably, in the step (7), the soaking treatment is to soak the soybeans in an aqueous sodium bicarbonate solution at 85-95 ℃, wherein the pH value of the aqueous sodium bicarbonate solution is 8.0-8.5, and the soaking time is 5-35 minutes.
- kinds of raw soybeans obtained by treating soybeans by the method for treating raw soybeans as recited in any one of claims 1 to 8, wherein the method is .
- 10, kinds of soybean milk, wherein each 1000 parts by weight of the soybean milk comprises the following raw materials:50-250 parts of soybean, 1.5-3.5 parts of microcrystalline cellulose or 0.1-0.5 part of gellan gum, 5-20 parts of composite vegetable oil, 20-70 parts of white granulated sugar, 0.5-2.5 parts of salt and the balance of water;wherein the soybean is the raw material soybean of claim 9;preferably, every 1000 parts by weight of the soybean milk comprises the following raw materials:100-200 parts of soybean, 2-3 parts of microcrystalline cellulose or 0.2-0.4 part of gellan gum, 10-15 parts of composite vegetable oil, 30-50 parts of white granulated sugar, 1-2 parts of salt and the balance of water.
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