CN111134196A - Whole-bean brown soybean milk and preparation method thereof - Google Patents
Whole-bean brown soybean milk and preparation method thereof Download PDFInfo
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- CN111134196A CN111134196A CN201811311480.8A CN201811311480A CN111134196A CN 111134196 A CN111134196 A CN 111134196A CN 201811311480 A CN201811311480 A CN 201811311480A CN 111134196 A CN111134196 A CN 111134196A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 23
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- 239000000216 gellan gum Substances 0.000 claims abstract description 5
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- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims abstract description 3
- 229960000673 dextrose monohydrate Drugs 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 28
- 238000002791 soaking Methods 0.000 claims description 22
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 9
- 235000013322 soy milk Nutrition 0.000 claims description 8
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
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- 102000004190 Enzymes Human genes 0.000 claims description 5
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- 238000001514 detection method Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003346 palm kernel oil Substances 0.000 claims description 5
- 235000019865 palm kernel oil Nutrition 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
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- 230000009849 deactivation Effects 0.000 claims description 2
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- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 239000002585 base Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 238000006243 chemical reaction Methods 0.000 abstract description 11
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013736 caramel Nutrition 0.000 abstract description 2
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- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- -1 alkaline salt sodium carbonate Chemical class 0.000 description 1
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- 238000004364 calculation method Methods 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
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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)
Abstract
The invention provides whole-bean brown soybean milk and a preparation method thereof. The whole-bean brown soybean milk is prepared by browning the following raw materials; the whole-bean brown soybean milk comprises the following raw materials in parts by weight, wherein the raw materials are calculated by 1000 parts by weight: 800 parts of whole soybean milk, 0.1-0.5 part of gellan gum, 5-20 parts of vegetable oil, 5-70 parts of white granulated sugar, 10-70 parts of dextrose monohydrate, 1-20 parts of starch or grain powder rich in starch, 1-20 parts of isomaltulose and the balance of water. The invention also provides a preparation method of the whole-bean brown soybean milk. The production process of the whole-bean brown soybean milk provided by the invention applies Maillard reaction to the browning process of the soybean milk, the prepared soybean milk not only removes the beany flavor which is difficult to accept, but also solves the problem of bean dreg treatment, and the obtained brown soybean milk has special flavor, full bean flavor, thick mouthfeel, light caramel flavor and grain flavor.
Description
Technical Field
The invention relates to whole-bean brown soybean milk and a preparation method thereof, belonging to the technical field of soybean milk preparation.
Background
At present, fast-paced work and study make our lives overwhelmed, and how to ensure the quality of life and the intake of sufficient nutrition in the fast-paced life becomes the urgent requirement of people for healthy life. The soybean milk as a health beverage is rich in high-quality protein, vitamins, lecithin, vegetal linoleic acid and other nutrient substances, does not contain cholesterol, and has the effects of preventing osteoporosis, arteriosclerosis, hyperlipidemia, hypertension and other symptoms.
The traditional soybean milk is a milky white beverage prepared by adding water, squeezing, heating, filtering and other processes to whole soybeans, the product of the milk usually contains beany flavor which is difficult to accept by other consumers, the phenomena of troublesome bean dreg cleaning and bean dreg waste exist, the technology of the whole soybean milk is mature day by day, the problem of bean dreg pollution is solved while nutritional ingredients such as dietary fibers in the soybeans are reserved, and the milk is healthy and environment-friendly.
The Maillard reaction is widely applied to dairy products in recent years, is a common non-enzymatic browning phenomenon, and the reaction between carbonyl compounds and amino compounds finally generates brown and even black macromolecular substance melanoidin or melanoid through a complex process, so that the food is provided with unique color and fragrance, reaction substrates of the melanoidin have large influence on the final flavor of the product, and the melanoidin is mainly used for producing and blending essence at present.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the whole-bean brown soybean milk and the preparation method thereof.
In order to achieve the aim, the invention provides whole-bean brown soybean milk which is prepared by browning the following raw materials;
the whole-bean brown soybean milk comprises the following raw materials in parts by weight, wherein the raw materials are calculated by 1000 parts by weight:
800 parts of whole soybean milk, 0.1-0.5 part of gellan gum, 5-20 parts of vegetable oil, 5-70 parts of white granulated sugar, 10-70 parts of dextrose monohydrate, 1-20 parts of starch or grain powder rich in starch, 1-20 parts of isomaltulose and the balance of water.
The invention applies the Maillard reaction to the production of the whole soybean milk, and reducing sugar is added to perform Maillard browning while the soybean milk is blended, so that the protein and the reducing sugar perform condensation reaction. Because different reducing sugars are used as substrates to participate in the reaction, the product is provided with multiple special flavors, wherein the effect of the substrate starch on the final flavor of the product is particularly remarkable.
In the above whole-bean brown soybean milk, preferably, the vegetable oil comprises one or more of soybean oil, corn oil, palm oil and palm kernel oil.
The browning of the whole-bean brown soybean milk of the present invention is preferably carried out by adjusting the pH of the mixture of the various raw materials to 7 to 9 and homogenizing, and then placing the mixture at 95 to 98 ℃ for 2 to 5 hours. Preferably, the raw materials are uniformly mixed by stirring at a low rotating speed in the browning process; more preferably, the speed of the low-speed stirring is controlled to be 200-500 r/min.
The invention also provides a preparation method of the whole-bean brown soybean milk, which comprises the following steps:
mixing whole soybean milk, gellan gum, vegetable oil, white granulated sugar, glucose monohydrate, starch or grain powder rich in starch, isomaltulose and water to obtain soybean milk, adjusting the pH of the soybean milk to 7-9, and homogenizing for the first time; preferably, the pressure of the primary homogenization is 100-200bar, more preferably 160 bar;
placing the homogenized soybean milk at 95-98 ℃ for browning for 2-5 h; preferably, the raw materials are uniformly mixed by stirring at a low rotating speed in the browning process; more preferably, the speed of the low-speed stirring is controlled to be 200-500 r/min;
and (3) carrying out secondary homogenization, sterilization and cooling on the browned soybean milk to obtain the whole-soybean brown soybean milk.
In the above preparation method, preferably, the pressure of the secondary homogenization is 120 bar.
In the preparation method, preferably, the sterilization is carried out by ultrahigh temperature instant sterilization, the sterilization temperature is 137-141 ℃, and the sterilization time is 4-12 s; more preferably, the temperature of the sterilization is 141 ℃ and the time is 6 s.
In the above preparation method, adjusting the pH to alkaline can reduce the browning time, and preferably, the pH is adjusted by adding an alkali or an alkaline buffer salt. The alkali comprises sodium hydroxide and/or potassium hydroxide; the alkaline buffer salt comprises sodium carbonate and/or sodium dihydrogen phosphate.
In the above preparation method, preferably, the whole soybean milk is prepared by: soaking the baked soybean in 80-95 deg.C hot water for 5-35 min, wherein the pH value of the soaking water is controlled at 8.0-8.5. Experiments prove that when the pH value of the water for soaking is adjusted to 8.0, the beany flavor of the obtained product is minimum. In the soaking treatment, the mass ratio of the soybeans to water is 1:6-1: 8; after soaking, performing coarse grinding, secondary grinding, high-pressure jet flow homogenization or fine grinding and enzyme deactivation on the soybeans to obtain the whole soybean milk.
In the process of preparing the whole soybean milk, preferably, the pH of the water for soaking is controlled by adding a sodium bicarbonate solution.
In the process of preparing the whole soybean milk, it is preferable that the particle size of the secondary ground product (in the present invention, the particle sizes are all particle size) is d90 controlled to 400-600. mu.m.
In the process of preparing the whole soybean milk, preferably, the pressure of the high-pressure jet homogenization is controlled to be 100-140 MPa.
In the process of preparing the whole soybean milk, it is preferable that the particle size of the whole soybean milk is controlled to d90 at 80-120 μm.
In the process of preparing the whole soybean milk, preferably, the soybeans are roasted by:
1) soybean peeling:
s1: heating the soybeans to more than 80 ℃ within 180 seconds of 120-;
s2: carrying out centrifugal peeling treatment on the soybeans treated in the step S1 in a huller, and then feeding the soybeans into a vertical air suction duct to separate light particles from particulate materials;
s3: feeding the soybeans processed in the step S2 into a cooling bin, and cooling to obtain first dehulled soybeans;
s4: grinding and peeling the soybeans subjected to primary hulling in a huller, separating light particles and crushed beans from particulate materials by using a vibrating screen and a vertical air draft channel, and separating light impurities in the particulate materials by using an air draft device after the particulate materials are discharged from the huller to obtain the soybeans subjected to secondary hulling;
2) baking soybeans:
baking the second hulled soybean, wherein the baking process comprises bean spreading, conveying, baking, cooling and detecting;
the bean paving step adopts a mode of combining a quantitative funnel and a conveyor belt, and the thickness of a bean layer is 1-15 cm;
the conveying step controls the speed of a conveyor belt through a motor, and the speed of the conveyor belt for conveying the bean layer is 0.5-2 m/min;
in the baking step, the soybeans are heated by hot air, the heating temperature is controlled to be 50-150 ℃, and the baking time is controlled to be 30-50 minutes;
the cooling step uses cold air to cool the baked soybeans to a temperature lower than 20 ℃;
the detection step is used for detecting the dehydration rate of the soybeans, and the dehydration rate of the baked soybeans is controlled to be 1% -5%.
Compared with the traditional soybean milk, the whole-bean brown soybean milk provided by the invention completely reserves nutritional ingredients in soybeans, especially some ingredients such as dietary fibers with poor water solubility and the like contained in the soybeans, so that the whole-bean brown soybean milk has high viscosity and thick mouthfeel.
The production process of the whole-bean brown soybean milk provided by the invention applies Maillard reaction to the browning process of the soybean milk, the prepared soybean milk not only removes the beany flavor which is difficult to accept, but also solves the problem of bean dreg treatment, meanwhile, the invention adopts the browning temperature to prolong the browning time, and solves the problem that the whole-bean soybean milk is not beneficial to the browning reaction due to viscosity through a stirring process, and the obtained whole-bean brown soybean milk has special flavor, full bean flavor, thick mouthfeel, light caramel flavor and grain flavor.
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 a whole-soybean brown soymilk product, which is prepared by three processes, i.e., soybean baking, whole-soybean milk preparation, soymilk blending, and browning:
1. baking soybeans:
1) soybean peeling:
s1: heating the soybeans to more than 80 ℃ within 120 seconds by using a fluidized bed to crisp the soybean hulls;
s2: carrying out centrifugal peeling treatment on the soybeans treated in the step S1 in a huller, and then feeding the soybeans into a vertical air suction duct to separate light particles from particulate materials;
s3: feeding the soybeans processed in the step S2 into a cooling bin, and cooling to obtain first dehulled soybeans;
s4: grinding and peeling the soybeans subjected to primary hulling in a huller, separating light particles and crushed beans from particulate materials by using a vibrating screen and a vertical air draft channel, and separating light impurities in the particulate materials by using an air draft device after the particulate materials are discharged from the huller to obtain the soybeans subjected to secondary hulling;
2) baking soybeans:
baking the second hulled soybean, wherein the baking process comprises bean spreading, conveying, baking, cooling and detecting;
the bean paving step adopts a mode of combining a quantitative funnel and a conveyor belt, and the thickness of a bean layer is 1-15 cm;
in the conveying step, the speed of a conveyor belt is controlled by a motor, and the speed of the conveyor belt for conveying the bean layer is 1.2 m/min;
in the baking step, the soybeans are heated by hot air, the heating temperature is controlled to be 50-150 ℃, and the baking time is controlled to be 30 minutes;
the cooling step uses cold air to cool the baked soybeans to a temperature lower than 20 ℃;
the detection step is used for detecting the dehydration rate of the soybeans, and the dehydration rate of the baked soybeans is controlled to be 5%.
2. Preparing whole soybean milk: after the baking and cooling of the soybeans are finished, soaking the obtained baked soybeans for 10 minutes by using hot water with the temperature of 85 ℃ through an online pipeline, and controlling the pH value of the water for soaking to be 8.0 by adding a sodium bicarbonate solution online; in the soaking treatment, the mass ratio of the bean water is 1:6-1: 8; after soaking, coarse grinding, secondary grinding (d90 controlled at 500 μm), high pressure jet homogenizing (100MPa), and inactivating enzyme to obtain whole soybean milk (d90 controlled at 100 μm).
3. Blending and browning soybean milk:
s1: the soybean milk is obtained by mixing various raw materials with each other, and comprises the following raw materials in parts by weight in 1000 parts by weight:
wherein the composite vegetable oil comprises soybean oil, palm oil and palm kernel oil.
S2: performing primary homogenization (the homogenization pressure is 160bar) on the soybean milk obtained in the step S1 after the pH value of the soybean milk is adjusted to 7.5 by adding alkaline salt sodium carbonate;
s3: placing the soybean milk obtained in the step S2 at 95 ℃ for browning for 4 hours;
s4: and (3) carrying out secondary homogenization (the homogenization pressure is 120bar) on the brown soybean milk obtained in the step (S3), carrying out ultrahigh-temperature sterilization at 141 ℃ for 6S, cooling and filling to obtain a soybean milk product with the typical Maillard reaction flavor.
Example 2
This example provides a whole-soybean brown soymilk product, which is prepared by three processes, i.e., soybean baking, whole-soybean milk preparation, soymilk blending, and browning:
1. baking soybeans:
1) soybean peeling:
s1: heating the soybeans to more than 80 ℃ in 130 seconds by using a fluidized bed to ensure that the soybean hulls are crisp;
s2: carrying out centrifugal peeling treatment on the soybeans treated in the step S1 in a huller, and then feeding the soybeans into a vertical air suction duct to separate light particles from particulate materials;
s3: feeding the soybeans processed in the step S2 into a cooling bin, and cooling to obtain first dehulled soybeans;
s4: grinding and peeling the soybeans subjected to primary hulling in a huller, separating light particles and crushed beans from particulate materials by using a vibrating screen and a vertical air draft channel, and separating light impurities in the particulate materials by using an air draft device after the particulate materials are discharged from the huller to obtain the soybeans subjected to secondary hulling;
2) baking soybeans:
baking the second hulled soybean, wherein the baking process comprises bean spreading, conveying, baking, cooling and detecting;
the bean paving step adopts a mode of combining a quantitative funnel and a conveyor belt, and the thickness of a bean layer is 3 cm;
in the conveying step, the speed of a conveyor belt is controlled by a motor, and the speed of the conveyor belt for conveying the bean layer is 0.7 m/min;
in the baking step, the soybeans are heated by hot air, the heating temperature is controlled at 70 ℃, and the baking time is controlled at 30 minutes;
the cooling step uses cold air to cool the baked soybeans to a temperature lower than 20 ℃;
the detection step is used for detecting the dehydration rate of the soybeans, and the dehydration rate of the baked soybeans is controlled to be 5%.
2. Preparing whole soybean milk: after the baking and cooling of the soybeans are finished, soaking the obtained baked soybeans for 5-35 minutes by using hot water at the temperature of 80-95 ℃ through an online pipeline, and controlling the pH value of water for soaking to be 8.0-8.5 by adding a sodium bicarbonate solution online; in the soaking treatment, the mass ratio of the bean water is 1:6-1: 8; after soaking, performing coarse grinding, secondary grinding (d90 is controlled at 500 μm), fine grinding (d90 is controlled at 120 μm), and inactivating enzyme to obtain whole soybean milk.
3. Blending and browning soybean milk:
s1: the soybean milk is obtained by mixing various raw materials with each other, and comprises the following raw materials in parts by weight in 1000 parts by weight:
wherein the composite vegetable oil comprises soybean oil, palm oil and palm kernel oil.
S2: homogenizing the soybean milk obtained in S1 once (homogenizing pressure is 160bar) after adjusting pH of the soybean milk to 7.5 by adding sodium carbonate;
s3: placing the soybean milk obtained in the step S2 at 98 ℃ for browning for 4 hours, and stirring at a low speed in the browning process to uniformly mix the raw materials, wherein the low-speed stirring speed is controlled to be 500 r/min;
s4: and (3) carrying out secondary homogenization (the homogenization pressure is 120bar) on the brown soybean milk obtained in the step (S3), carrying out ultrahigh-temperature sterilization at 141 ℃ for 6S, cooling and filling to obtain a soybean milk product with the typical Maillard reaction flavor.
Example 3
This example provides a whole-soybean brown soymilk product, which is prepared by three processes, i.e., soybean baking, whole-soybean milk preparation, soymilk blending, and browning:
1. baking soybeans:
1) soybean peeling:
s1: heating the soybeans to more than 80 ℃ in 130 seconds by using a fluidized bed to ensure that the soybean hulls are crisp;
s2: carrying out centrifugal peeling treatment on the soybeans treated in the step S1 in a huller, and then feeding the soybeans into a vertical air suction duct to separate light particles from particulate materials;
s3: feeding the soybeans processed in the step S2 into a cooling bin, and cooling to obtain first dehulled soybeans;
s4: grinding and peeling the soybeans subjected to primary hulling in a huller, separating light particles and crushed beans from particulate materials by using a vibrating screen and a vertical air draft channel, and separating light impurities in the particulate materials by using an air draft device after the particulate materials are discharged from the huller to obtain the soybeans subjected to secondary hulling;
2) baking soybeans:
baking the second hulled soybean, wherein the baking process comprises bean spreading, conveying, baking, cooling and detecting;
the bean paving step adopts a mode of combining a quantitative funnel and a conveyor belt, and the thickness of a bean layer is 3 cm;
in the conveying step, the speed of a conveyor belt is controlled by a motor, and the speed of the conveyor belt for conveying the bean layer is 0.9 m/min;
in the baking step, the soybeans are heated by hot air, the heating temperature is controlled to be 75 ℃, and the baking time is controlled to be 30 minutes;
the cooling step uses cold air to cool the baked soybeans to a temperature lower than 20 ℃;
the detection step is used for detecting the dehydration rate of the soybeans, and the dehydration rate of the baked soybeans is controlled to be 5%.
2. Preparing whole soybean milk: after the baking and cooling of the soybeans are finished, soaking the obtained baked soybeans for 12 minutes by using hot water with the temperature of 85 ℃ through an online pipeline, and controlling the pH value of the water for soaking to be 8.5 by adding a sodium bicarbonate solution online; in the soaking treatment, the mass ratio of the bean water is 1:6-1: 8; after soaking, coarse grinding, secondary grinding (d90 is controlled at 450 μm), high pressure jet homogenizing (125MPa), and inactivating enzyme to obtain whole soybean milk (d90 is controlled at 100 μm).
3. Blending and browning soybean milk:
s1: the soybean milk is obtained by mixing various raw materials with each other, and comprises the following raw materials in parts by weight in 1000 parts by weight:
wherein the composite vegetable oil comprises soybean oil, palm oil and palm kernel oil.
S2: homogenizing the soybean milk obtained in S1 once (homogenizing pressure is 160bar) after adjusting pH of the soybean milk to 7.5 by adding sodium carbonate;
s3: placing the soybean milk obtained in the step S2 at 95 ℃ for browning for 5 hours, and stirring at a low speed in the browning process to uniformly mix the raw materials, wherein the low-speed stirring speed is controlled to be 500 r/min;
s4: and (3) carrying out secondary homogenization (the homogenization pressure is 120bar) on the brown soybean milk obtained in the step (S3), carrying out ultrahigh-temperature sterilization at 141 ℃ for 6S, cooling and filling to obtain a soybean milk product with the typical Maillard reaction flavor.
Sensory analysis:
the samples of the three examples were sorted and analyzed according to the GBT12315-2008 sensory analysis method, and the scores from good to bad according to personal preference were 1, 2, and 3, respectively.
The taste results are shown in table 1.
Table 1:
by statistical and calculation, Ft is 33.07, Z is 1.96(α is 0.05), and LSD is 10.84.
Ftext (33.07) > F (5.99), which proves that the 3 groups of products have significant difference, and the specific results are shown in Table 2.
Table 2:
| sample numbering | Absolute value of sum and difference | Significant difference |
| Example 1/example 2 | 28 | Is remarkable in that |
| Example 1/example 3 | 44 | Is remarkable in that |
| Example 2/example 3 | 16 | Is remarkable in that |
As is clear from the taste test results, the taste test results of examples 2 and 3 were superior to those of example 1, and the difference was at a significant level, which demonstrates that the processes used in examples 2 and 3 have a good effect of promoting the flavor of the product.
Claims (10)
1. A whole-bean brown soybean milk is prepared by browning the following raw materials;
the whole-bean brown soybean milk comprises the following raw materials in parts by weight, wherein the raw materials are calculated by 1000 parts by weight:
800 parts of whole soybean milk, 0.1-0.5 part of gellan gum, 5-20 parts of vegetable oil, 5-70 parts of white granulated sugar, 10-70 parts of dextrose monohydrate, 1-20 parts of starch or grain powder rich in starch, 1-20 parts of isomaltulose and the balance of water.
2. The whole-bean brown soybean milk according to claim 1, wherein the browning is carried out by adjusting the pH value of a mixture of various raw materials to 7-9, homogenizing, and then placing at 95-98 ℃ for 2-5 h;
preferably, the raw materials are uniformly mixed by stirring at a low rotating speed in the browning process; more preferably, the speed of the low-speed stirring is controlled to be 200-500 r/min.
3. The whole soy brown soy milk of claim 1, wherein the vegetable oil comprises one or a combination of soybean oil, corn oil, palm oil, and palm kernel oil.
4. A method of preparing whole bean brown soy milk as claimed in any one of claims 1 to 3, comprising the steps of:
mixing whole soybean milk, gellan gum, vegetable oil, white granulated sugar, glucose monohydrate, starch or grain powder rich in starch, isomaltulose and water to obtain soybean milk, adjusting the pH of the soybean milk to 7-9, and homogenizing for the first time; preferably, the pressure of the primary homogenization is 100-200bar, more preferably 160 bar;
placing the homogenized soybean milk at 95-98 ℃ for browning for 2-5 h; preferably, the raw materials are uniformly mixed by stirring at a low rotating speed in the browning process; more preferably, the speed of the low-speed stirring is controlled to be 200-500 r/min;
carrying out secondary homogenization, sterilization and cooling on the browned soybean milk to obtain the whole-soybean brown soybean milk;
preferably, the pressure of the secondary homogenization is 100-200bar, more preferably 120 bar;
preferably, the temperature of the sterilization is 137-141 ℃, and the time is 4-12 s; more preferably, the temperature of the sterilization is 141 ℃ and the time is 6 s.
5. The production method according to claim 4, wherein the pH is adjusted by adding an alkali or an alkaline buffer salt; preferably, the base comprises sodium hydroxide and/or potassium hydroxide; the alkaline buffer salt comprises sodium carbonate and/or sodium dihydrogen phosphate.
6. The preparation method according to claim 4, wherein the whole soybean milk is prepared by:
soaking the roasted soybeans in hot water at 80-95 deg.C for 5-35 min, wherein the pH of the soaking water is controlled to 8.0-8.5, preferably by adding sodium bicarbonate solution;
in the soaking treatment, the mass ratio of the soybeans to water is 1:6-1: 8; after soaking, performing coarse grinding, secondary grinding, high-pressure jet flow homogenization or fine grinding and enzyme deactivation on the soybeans to obtain the whole soybean milk.
7. The preparation method as claimed in claim 6, wherein the particle size of the product of the secondary grinding is controlled to d90 at 400-600 μm.
8. The preparation method according to claim 6, wherein the pressure of the high-pressure jet homogenization is controlled to be 100-140 MPa.
9. The preparation method according to claim 6, wherein the particle size of the whole soybean milk is d90 controlled to be 80-120 μm.
10. The method of claim 4, wherein the soybeans are roasted by:
1) soybean peeling:
s1: heating the soybeans to more than 80 ℃ within 180 seconds of 120-;
s2: carrying out centrifugal peeling treatment on the soybeans treated in the step S1 in a huller, and then feeding the soybeans into a vertical air suction duct to separate light particles from particulate materials;
s3: feeding the soybeans processed in the step S2 into a cooling bin, and cooling to obtain first dehulled soybeans;
s4: grinding and peeling the soybeans subjected to primary hulling in a huller, separating light particles and crushed beans from particulate materials by using a vibrating screen and a vertical air draft channel, and separating light impurities in the particulate materials by using an air draft device after the particulate materials are discharged from the huller to obtain the soybeans subjected to secondary hulling;
2) baking soybeans:
baking the second hulled soybean, wherein the baking process comprises bean spreading, conveying, baking, cooling and detecting;
the bean paving step adopts a mode of combining a quantitative funnel and a conveyor belt, and the thickness of a bean layer is 1-15 cm;
the conveying step controls the speed of a conveyor belt through a motor, and the speed of the conveyor belt for conveying the bean layer is 0.5-2 m/min;
in the baking step, the soybeans are heated by hot air, the heating temperature is controlled to be 50-150 ℃, and the baking time is controlled to be 30-50 minutes;
the cooling step uses cold air to cool the baked soybeans to a temperature lower than 20 ℃;
the detection step is used for detecting the dehydration rate of the soybeans, and the dehydration rate of the baked soybeans is controlled to be 1% -5%.
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| CN114365791A (en) * | 2020-10-15 | 2022-04-19 | 内蒙古伊利实业集团股份有限公司 | Method for preparing brown soybean milk ice cream and brown soybean milk ice cream |
| CN114521631A (en) * | 2020-11-23 | 2022-05-24 | 内蒙古伊利实业集团股份有限公司 | Process for producing milk beverage by using ultrahigh pressure to assist browning and milk beverage |
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