CN111053119B - Preparation method of soybean milk with improved stability and soybean milk - Google Patents
Preparation method of soybean milk with improved stability and soybean milk Download PDFInfo
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- 239000000194 fatty acid Substances 0.000 claims description 20
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- 239000000084 colloidal system Substances 0.000 claims description 16
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 12
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- 239000002994 raw material Substances 0.000 claims description 11
- 229920000223 polyglycerol Polymers 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 4
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 4
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 4
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 14
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- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 2
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000004464 cereal grain Substances 0.000 description 1
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- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 230000006872 improvement Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 229950008882 polysorbate Drugs 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The application provides a soybean milk for improving stability and a preparation method thereof, wherein the method comprises the following steps: (1) preparing soybean milk; (2) blending: adding a thickening agent into the soybean milk, adding an emulsifying agent after 5.5-7.5 min apart, and uniformly stirring; (3) homogenizing and sterilizing: homogenizing and sterilizing the prepared solution; and (4) aseptic canning. According to the method, the thickening agent is added first in the preparation process, and then the emulsifying agent is added at intervals, so that the time of layering phenomenon of the soymilk product caused by fat floating and protein sinking is prolonged, and the stability of the soymilk product is improved. The time interval of adding the thickener and the emulsifier is optimally controlled in the preparation process, so that the obtained soymilk has good stability, better sensory evaluation, lower turbidity of soymilk products, moderate viscosity, almost no fat floating and protein sinking, fine mouthfeel and obvious characteristic taste.
Description
Technical Field
The application relates to soybean milk with improved stability and a preparation method thereof, and belongs to the technical field of bean product processing.
Background
The soybean milk is prepared from soybean as main raw material by soaking, pulping, boiling, blending, homogenizing, and sterilizing. The soymilk contains abundant proteins, multiple vitamins and minerals, has higher nutritive value, has mellow and thick taste, is smooth but not greasy, and is a very healthy and nutritive drink.
The phenomenon of fat floating in the soybean milk is that part of fat in the raw materials is separated from the system and floats on the surface of the liquid in the form of a fat layer or a fat sheet, the fat content in the soybean is high, the soybean addition amount is large, or the use of additives is reduced in the processing process, so that the fat floating amount is increased to a certain extent, and the fat is suspended. The aggregation and precipitation of proteins in a soy milk product refers to the aggregation of some proteins in a vegetable protein beverage system by interaction, which forms a darker colored, larger particle diameter product region at the bottom of the system. Generally, the higher the protein content in the soybean, the more the soybean is added, the aggregation and precipitation of the protein can be caused, the precipitation amount can be directly influenced, and meanwhile, the processing technology of the product including the pulping fineness and the homogenizing pressure can also have a certain influence on the aggregation and precipitation of the protein. The products with the phenomena of protein sinking and fat floating can be drunk normally within the shelf life, cannot harm human bodies, have unchanged nutritive value, but can reduce the tasting experience of consumers and influence the purchasing desire of the consumers.
At present, the ways of solving the problems of floating fat and sinking protein of the soymilk product in the prior art mainly comprise the steps of increasing the grinding fineness of raw materials, increasing the homogenizing strength and adding a stabilizing agent. The grinding fineness and the homogenizing strength of the raw materials have higher requirements on equipment, and the input cost of the equipment in the industrial production process is extremely high. The food stabilizer is a food additive which can make food be formed and keep stable form and texture, and has the characteristics of low cost, easy obtainment and convenient use. Therefore, the stability is improved by controlling and optimizing the adding mode of the thickening stabilizer and the emulsifying stabilizer, and the method has great application value.
CN106387067a discloses chocolate bean milk and a preparation method thereof. The chocolate bean milk consists of 8-9% of soybean, 0.1-1% of whole milk powder, 6-8% of white granulated sugar, 0.1-1% of cocoa powder, 0.3-0.5% of compound emulsifying thickener and the balance of water; the chocolate soybean milk disclosed by the application can resist high-temperature long-time sterilization by optimizing the proportion of the emulsifying agent and the stabilizing agent, and can be kept stable in a long-time storage process without fat floating and protein precipitation. CN108013149a discloses a soymilk and a preparation method thereof; the soymilk is mainly prepared from the following components in parts by weight: 1 part of soybean, 0.22 to 0.56 part of sucrose and 0.014 to 0.068 part of stabilizer; the stabilizer comprises the following components in parts by weight: microcrystalline cellulose, carrageenan and diacetyl tartaric acid monoglyceride 65-77%, 2.4-3.8%, 19.2-32.5%; the application uses the special technology to process the soybean milk without bean flavor, and then prepares the soybean milk containing cereal grains by using the soybean milk without bean flavor and a self-made stabilizing system. None of the above patents relates to the separate addition of thickening stabilizers and emulsion stabilizers during the soymilk making process.
Disclosure of Invention
In order to solve the problems, the application provides the soymilk with improved stability and the preparation method thereof, and the time for layering phenomenon of soymilk products caused by fat floating and protein sinking is prolonged by controlling the time interval of adding the thickening agent and the emulsifying agent in the preparation process, so that the stability of the soymilk products is improved.
The technical scheme adopted by the application is as follows:
the application provides a preparation method of soybean milk with improved stability, which comprises the following steps:
(1) Preparing soybean milk: preparing soybean milk by taking beans as raw materials;
(2) And (3) blending: adding a thickening agent into the soybean milk, adding an emulsifying agent after 5.5-7.5 min apart, and uniformly stirring;
(3) Homogenizing and sterilizing: homogenizing and sterilizing the solution prepared in the step (3);
(4) And (5) aseptic canning.
According to the soymilk preparation method, the thickener is added first in the preparation process, and then the emulsifier is added for a certain time at intervals for micro adjustment, so that the unexpected technical effect of prolonging the occurrence time of the soymilk layering phenomenon is achieved; the stability of the soymilk product is effectively improved under the conditions of not changing the process flow and increasing the process equipment.
In the application, the thickener is microcrystalline cellulose, carboxymethyl cellulose or hydroxypropyl methyl cellulose; the emulsifier is polyglycerol fatty acid ester or polyoxyethylene stearate.
Preferably, the thickener is microcrystalline cellulose, and the emulsifier is a polyglycerin fatty acid ester; more preferably, the microcrystalline cellulose and the polyglycerin fatty acid ester are added after being dispersed and dissolved by hot water. Microcrystalline cellulose is used as an edible fiber, is a safe and reliable food additive, and polyglycerin fatty acid ester is a polyhydroxy ester nonionic surfactant with excellent performance. The time interval of adding microcrystalline cellulose and polyglycerol fatty acid ester is optimally controlled, so that layering of soymilk can be effectively inhibited.
In the application, the mass percentage of the thickener in the soymilk is 0.01 to 0.1 percent, the mass percentage of the emulsifier is 0.01 to 0.1 percent, and the mass percentage of the beans is 8 to 16 percent. Preferably, the mass percentage of the thickener is 0.05%, the mass percentage of the emulsifier is 0.05%, and the mass percentage of the beans is 10%. The soymilk further comprises water, preferably deionized water. The soybean milk can also comprise white granulated sugar, salt and the like, wherein the white granulated sugar, the salt and the like are added in the blending process, the mass percent of the added white granulated sugar is 3-10%, and the mass percent of the salt is 0.1-0.5%; preferably, the weight percentage of the white granulated sugar is 5 percent, and the weight percentage of the salt is 0.4 percent.
In the step (2) of the present application, the interval time of adding the thickener and the emulsifier is 5.5 to 7.5 minutes, preferably, the interval time of adding the thickener and the emulsifier is 5 to 7 minutes, more preferably, the interval time of adding the thickener and the emulsifier is 6 minutes. After the time interval of adding the thickening agent and the emulsifying agent is shortened or prolonged, the time of fat floating and protein sinking layering phenomena of the soymilk are advanced to different degrees.
In the step (1), the soybean milk is prepared by peeling beans by a dry method, soaking by a wet method, grinding to remove residues and boiling the beans. The application combines the two pretreatment processes of the dry method and the wet method in the preparation process, improves the efficiency of preparing the soybean milk and the stability of the flavor of the soybean milk product, and ensures the stability of the flavor and the property of the obtained soybean milk product by matching with the process of controlling the time interval of adding the thickening agent and the emulsifying agent in the preparation process.
Particularly preferably, the dry peeling method comprises the following specific operations: baking beans at 70-90 ℃ for 60-70 min, cooling and peeling after dry treatment; preferably, the beans are quickly cooled and dehulled after being baked at 85 ℃ for 65 minutes.
The specific operation of the wet soaking method is as follows: adding peeled beans into hot water at 80-90 ℃, adding baking soda (sodium bicarbonate), soaking for 10-20 min, and washing for 2-4 times; preferably, hot water at 90 ℃ and 5% sodium bicarbonate are added for dissolution, stirring and soaking for 15min, and then the washing is carried out for 3 times.
The concrete operation of pulping and deslagging is as follows: grinding the soaked beans in a colloid mill centrifuge to remove residues, diluting bean dregs, grinding the bean dregs in a secondary colloid mill centrifuge to remove residues, and filtering the soybean milk after deslagging.
The concrete operation of the pulp boiling is as follows: when the temperature of the soybean milk reaches 90-95 ℃, boiling for 5-15 min. Preferably, the temperature of the soybean milk reaches 93 ℃, and the soybean milk is boiled for 9min.
In the step (2), the soybean milk is put into a shearing tank, the thickening agent is added, the emulsifying agent is added after 5.5-7.5 min apart, and the soybean milk is sheared for 5-15 min. Preferably, the thickener is added, the emulsifier is added after a 6min interval, and the mixture is sheared for 10min.
In the step (3), the homogenizing pressure is 20-30 MPa, and the temperature is 70-75 ℃; the sterilization is ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 130-140 ℃, and the time is 5-15 s. Preferably, the homogenizing pressure is 25MPa and the temperature is 72 ℃; the UHT sterilization temperature was 135℃for 10s.
Preferably, the beans are one or more of soybeans, black beans, red beans and chickpeas, and more preferably, soybeans. The soybeans, the black beans, the red beans and the chickpeas have slight differences in the aspects of soaking, pulp boiling temperature, time and the like in the preparation process, but the stability of the product can be improved by controlling the time interval of adding the thickening agent and the emulsifying agent.
In the step (4) of the application, aseptic filling is carried out by taking PET (polyethylene terephthalate) bottles as containers. Combines with ultra-high temperature instant sterilization, ensures the aseptic condition required by the fresh-keeping of the soymilk product and improves the stability of the soymilk product.
The application also provides the soymilk prepared by the preparation method, which has good stability by controlling the time interval of adding the thickening agent and the emulsifying agent in the preparation process. The prepared soymilk product has good stability and higher sensory evaluation score.
The beneficial effects of the application are as follows:
(1) According to the method, the thickening agent is added first in the preparation process, and then the emulsifying agent is added at intervals, so that the time of layering phenomenon of the soymilk product caused by fat floating and protein sinking is prolonged, and the stability of the soymilk product is improved.
(2) The time interval of adding the thickener and the emulsifier is optimally controlled in the preparation process, so that the obtained soymilk has good stability, better sensory evaluation, lower turbidity of soymilk products, moderate viscosity, almost no fat floating and protein sinking, fine mouthfeel and obvious characteristic taste.
(3) The method is simple, easy to operate, low in cost and capable of realizing large-scale production; the prepared soymilk product can not only ensure no layering phenomenon in the shelf life, but also has stable flavor and property and better mouthfeel.
Drawings
Figure 1 is a process flow diagram of a method of making soy milk of the present application.
FIG. 2 is a graph showing the effect of time intervals between thickener and emulsifier addition on soymilk stratification in the process of the present application.
Description of the embodiments
The present application is described in detail below with reference to specific embodiments, which are only for the purpose of facilitating understanding of the technical solutions of the present application by those skilled in the art, and are not intended to limit the scope of the present application.
In the present application, unless specified, the raw materials, equipment and the like used are commercially available or commonly used in the art. The methods of the examples, unless otherwise specified, are all conventional in the art.
The process flow diagrams of the preparation methods of the following examples 1 to 4 can be referred to in FIG. 1.
Example 1
A preparation method of soybean milk with improved stability comprises the following raw materials in percentage by mass: 10% of soybean, 0.05% of microcrystalline cellulose, 0.05% of polyglycerol fatty acid ester and 5% of white granulated sugar, wherein the specific operation steps of the soybean milk are as follows:
(1) Preparing soybean milk:
(1) pretreatment of soybeans: baking qualified soybean at 85deg.C for 65min, dry-treating, cooling rapidly, peeling, adding 90deg.C hot water, adding sodium bicarbonate (the added mass of sodium bicarbonate is 5% of the final soybean milk mass), dissolving, stirring, wet-soaking for 15min, and washing for 3 times;
(2) pulping: grinding soaked soybean with a colloid mill centrifuge to remove residues, wherein the filter screen of the colloid mill centrifuge is 150 meshes, adding water to dilute the bean dregs, performing secondary colloid mill centrifuge grinding to remove residues, the filter screen is 150 meshes, and filtering the soybean milk after deslagging with a vibrating screen (200 meshes filter screen);
(3) boiling pulp: boiling the ground soybean milk at 93 ℃ for 9min;
(2) And (3) blending: adding white granulated sugar into the cooked pulp, stirring until the white granulated sugar is fully dissolved, adding microcrystalline cellulose, adding polyglycerol fatty acid ester after 6min interval, and shearing for 10min;
(3) Homogenizing and sterilizing: homogenizing the prepared solution at 72 ℃ and 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 135 ℃ for 10s;
(4) Aseptic canning: and (5) sterilizing, and then carrying out aseptic cold filling by taking PET as a container.
Example 2
A preparation method of soybean milk with improved stability comprises the following raw materials in percentage by mass: 12% of soybean, 0.02% of hydroxyethyl cellulose, 0.04% of polyoxyethylene stearate and 4% of white granulated sugar, and the specific operation steps of the soymilk preparation method are as follows:
(1) Preparing soybean milk:
(1) pretreatment of soybeans: baking qualified soybean at 80deg.C for 70min, dry-treating, cooling rapidly, peeling, adding 90deg.C hot water, adding sodium bicarbonate (the added mass of sodium bicarbonate is 6% of the final soybean milk mass), dissolving, stirring, wet-soaking for 20min, and washing for 4 times;
(2) pulping: grinding soaked soybean with a colloid mill centrifuge to remove residues, wherein the filter screen of the colloid mill centrifuge is 150 meshes, adding water to dilute the bean dregs, performing secondary colloid mill centrifuge grinding to remove residues, the filter screen is 150 meshes, and filtering the soybean milk after deslagging with a vibrating screen (200 meshes filter screen);
(3) boiling pulp: boiling the ground soybean milk at 90 ℃ for 15min;
(2) And (3) blending: adding white granulated sugar into the cooked pulp, stirring until the white granulated sugar is fully dissolved, then adding hydroxyethyl cellulose, adding polyoxyethylene stearate after 7min interval, and shearing for 8min;
(3) Homogenizing and sterilizing: homogenizing the prepared solution at 70deg.C under 28 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 130deg.C for 15s;
(4) Aseptic canning: and (5) sterilizing, and then carrying out aseptic cold filling by taking PET as a container.
Example 3
A preparation method of soybean milk with improved stability comprises the following raw materials in percentage by mass: 14% of soybean, 0.05% of carboxymethyl cellulose, 0.03% of sorbitan fatty acid ester and 8% of white granulated sugar, and the specific operation steps of the soymilk preparation method are as follows:
(1) Preparing soybean milk:
(1) pretreatment of soybeans: baking qualified soybean at 90deg.C for 60min, dry-treating, cooling rapidly, peeling, adding 90deg.C hot water, adding sodium bicarbonate (the added mass of sodium bicarbonate is 5% of the final soybean milk mass), dissolving, stirring, wet-soaking for 10min, and washing for 2 times;
(2) pulping: grinding soaked soybean with a colloid mill centrifuge to remove residues, wherein the filter screen of the colloid mill centrifuge is 150 meshes, adding water to dilute the bean dregs, performing secondary colloid mill centrifuge grinding to remove residues, the filter screen is 150 meshes, and filtering the soybean milk after deslagging with a vibrating screen (200 meshes filter screen);
(3) boiling pulp: boiling the ground soybean milk at 95 ℃ for 12min;
(2) And (3) blending: adding white granulated sugar into the cooked pulp, stirring until the white granulated sugar is fully dissolved, then adding carboxymethyl cellulose, adding polysorbate fatty acid ester after 4.5min interval, and shearing for 12min;
(3) Homogenizing and sterilizing: homogenizing the prepared solution at 72 ℃ and 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 140 ℃ for 5s;
(4) Aseptic canning: and (5) sterilizing, and then carrying out aseptic cold filling by taking PET as a container.
Example 4
A preparation method of soybean milk with improved stability comprises the following raw materials in percentage by mass: 10% of soybean, 0.05% of hydroxypropyl methyl cellulose, 0.05% of polyglycerol fatty acid ester and 5% of white granulated sugar, wherein the specific operation steps of the soybean milk are as follows:
(1) Preparing soybean milk:
(1) pretreatment of soybeans: baking qualified soybean at 85deg.C for 65min, dry-treating, cooling rapidly, peeling, adding 90deg.C hot water, adding sodium bicarbonate (the added mass of sodium bicarbonate is 4% of the final soybean milk mass), dissolving, stirring, wet-soaking for 12min, and washing for 2 times;
(2) pulping: grinding soaked soybean with a colloid mill centrifuge to remove residues, wherein the filter screen of the colloid mill centrifuge is 150 meshes, adding water to dilute the bean dregs, performing secondary colloid mill centrifuge grinding to remove residues, the filter screen is 150 meshes, and filtering the soybean milk after deslagging with a vibrating screen (200 meshes filter screen);
(3) boiling pulp: boiling the ground soybean milk at 95 ℃ for 10min;
(2) And (3) blending: adding white granulated sugar into the cooked pulp, stirring until the white granulated sugar is fully dissolved, then adding hydroxypropyl methylcellulose, adding polyglycerol fatty acid ester after 6.5min intervals, and shearing for 12min;
(3) Homogenizing and sterilizing: homogenizing the prepared solution at 70deg.C under 25 MPa; homogenizing, and performing ultra-high temperature instantaneous sterilization (UHT) at 130 ℃ for 12s;
(4) Aseptic canning: and (5) sterilizing, and then carrying out aseptic cold filling by taking PET as a container.
Comparative example 1
A preparation method of soybean milk comprises the following specific operation steps:
microcrystalline cellulose and polyglyceryl fatty acid ester were added simultaneously in step (2), and shearing was performed for 10 minutes, and the other steps were the same as in example 1.
Comparative example 2
A preparation method of soybean milk comprises the following specific operation steps:
the microcrystalline cellulose was added in step (2), and after a 2min interval, the polyglycerin fatty acid ester was added and sheared for 10min, and the other steps were the same as in example 1.
Comparative example 3
A preparation method of soybean milk comprises the following specific operation steps:
the microcrystalline cellulose was added in step (2), and after a 4min interval, the polyglycerin fatty acid ester was added and sheared for 10min, and the other steps were the same as in example 1.
Comparative example 4
A preparation method of soybean milk comprises the following specific operation steps:
the microcrystalline cellulose was added in step (2), and after 8min of interval, the polyglycerin fatty acid ester was added, followed by shearing for 10min, and the other steps were the same as in example 1.
Comparative example 5
A preparation method of soybean milk comprises the following specific operation steps:
the microcrystalline cellulose was added in step (2), and after a 10 minute interval, the polyglycerin fatty acid ester was added and sheared for 10 minutes, and the other steps were the same as in example 1.
Experimental example
The soymilk obtained in example 1 and comparative examples 1 to 5 was stored at room temperature of 23.+ -. 2 ℃ and humidity of 50% -60%, and the time for occurrence of delamination of the soymilk product was observed to obtain the results shown in FIG. 2.
As shown in FIG. 2, the soybean milk prepared in example 1 has layering phenomena of rising fat and sinking protein on day 21, and the time of layering phenomena is advanced to different degrees after the time interval of adding microcrystalline cellulose and polyglycerol fatty acid ester is shortened or increased in comparative examples 1-5, which shows that the soybean milk preparation method has a certain inhibition effect on the layering phenomena of the soybean milk by adding a thickening agent and an emulsifying agent at proper intervals.
Sensory evaluation criteria: the soybean milk products prepared in examples 1 to 4 and comparative examples 1 to 5 were used as samples in 20 persons as an evaluation group, each of the assessors was individually conducted without communicating with each other at each evaluation, the samples were rinsed with clear water, 100 parts were filled, the sensory evaluation criteria were shown in Table 1, and the sensory evaluation results were shown in Table 2.
As can be seen from Table 2, in examples 1 to 4 of the present application, the obtained soymilk product has a high sensory evaluation score by optimally controlling the interval time between the addition of the thickener and the emulsifier, and the soymilk product has a low turbidity, a moderate viscosity, almost no fat floating and protein sinking, a fine and smooth taste and an obvious characteristic taste after sensory evaluation. In comparative examples 1 to 5, the sensory evaluation result scores were all decreased to different degrees after the time interval for adding microcrystalline cellulose and polyglycerin fatty acid ester was shortened or increased, indicating that the preparation method of soymilk of the present application can improve the sensory evaluation result scores by adding thickener and emulsifier at appropriate intervals.
Table 1 soymilk sensory scoring criteria
Table 2 sensory evaluation results
The above description is only an example of the present application, and the scope of the present application is not limited to the specific examples, but is defined by the claims of the present application. Various modifications and variations of the present application will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. A method for preparing soymilk with improved stability is characterized in that,
the method comprises the following steps:
(1) Preparing soybean milk: preparing soybean milk by taking beans as raw materials;
(2) And (3) blending: adding a thickening agent into the soybean milk, adding an emulsifying agent after 5-7 min apart, and shearing for 5-15 min;
(3) Homogenizing and sterilizing: homogenizing and sterilizing the solution prepared in the step (3);
(4) Aseptic canning;
in the soymilk, the mass percentage of the thickening agent is 0.01 to 0.1 percent, the mass percentage of the emulsifying agent is 0.01 to 0.1 percent, and the mass percentage of the beans is 8 to 16 percent;
the thickener is microcrystalline cellulose, carboxymethyl cellulose or hydroxypropyl methyl cellulose; the emulsifier is polyglycerol fatty acid ester or polyoxyethylene stearate.
2. A method for preparing soymilk according to claim 1, characterized in that,
the thickener is microcrystalline cellulose, and the emulsifier is a polyglycerin fatty acid ester.
3. A method for preparing soymilk according to claim 1, characterized in that,
in the step (1), the soybean milk is prepared by peeling beans by a dry method, soaking by a wet method, grinding to remove residues and boiling the beans.
4. A method for preparing soymilk according to claim 3, characterized in that,
the dry peeling method comprises the following specific operations: baking beans at 70-90 ℃ for 60-70 min, cooling and peeling after dry treatment.
5. A method for preparing soymilk according to claim 3, characterized in that,
the specific operation of the wet soaking method is as follows: the peeled beans are added into hot water with the temperature of 80-90 ℃, then baking soda is added, and the beans are soaked for 10-20 min and then washed for 2-4 times.
6. A method for preparing soymilk according to claim 3, characterized in that,
the concrete operation of pulping and deslagging is as follows: grinding the soaked beans in a colloid mill centrifuge to remove residues, diluting bean dregs, grinding the bean dregs in a secondary colloid mill centrifuge to remove residues, and filtering the soybean milk after deslagging.
7. A method for preparing soymilk according to claim 3, characterized in that,
the concrete operation of the pulp boiling is as follows: when the temperature of the soybean milk reaches 90-95 ℃, boiling for 5-15 min.
8. A method for preparing soymilk according to claim 1, characterized in that,
in the step (3), the homogenizing pressure is 20-30 MPa, and the temperature is 70-75 ℃.
9. A method for preparing soybean milk according to claim 1 or 8, wherein,
the sterilization is ultra-high temperature instantaneous sterilization, the temperature of the ultra-high temperature instantaneous sterilization is 130-140 ℃, and the time is 5-15 s.
10. A soymilk produced by the soymilk production process according to any one of claims 1 to 9, which has good stability by controlling the time interval of the addition of the thickener and emulsifier during the production process.
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| CN115568553A (en) * | 2022-10-08 | 2023-01-06 | 三明市扬晨食品有限公司 | Water-saving high-protein soymilk and production method thereof |
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