CN111631266A - Preparation method of peptide-containing high-protein soybean milk powder - Google Patents
Preparation method of peptide-containing high-protein soybean milk powder Download PDFInfo
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- CN111631266A CN111631266A CN202010501876.XA CN202010501876A CN111631266A CN 111631266 A CN111631266 A CN 111631266A CN 202010501876 A CN202010501876 A CN 202010501876A CN 111631266 A CN111631266 A CN 111631266A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The invention discloses a preparation method of peptide-containing high-protein soybean milk powder, which specifically comprises the following steps: (1) removing impurities and peeling raw materials, soaking in 35-40 deg.C warm water for 8-12 hr, and performing high temperature steam treatment; (2) cleaning the raw material subjected to steam treatment, adding protease, and performing coarse grinding and filtration to obtain coarse grinding slurry; (3) adding strains into the coarse ground slurry, and fermenting for 2-4h at 30-40 ℃; (4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder. The soybean milk powder prepared by the preparation method contains rich active peptide, is rich in nutrition and good in storage stability, and has rich bean fragrance and no beany flavor after being brewed.
Description
Technical Field
The invention belongs to the technical field of food production and processing, and particularly relates to a preparation method of peptide-containing high-protein soybean milk powder.
Background
The soybean has high nutritive value, is the food most advocated by nutriologists in hundreds of natural foods, is called 'green milk', and the soybean milk is the food with the highest nutrient absorption rate in soybean products and is the ideal food which is rare for patients with 'three high' diseases such as diabetes mellitus and the like. However, the soymilk machine has the defects of one time of drinking, incapability of storing and transporting and inconvenience in carrying, and office workers do not have time to self-make along with the acceleration of life pace; although some breakfast takeouts keep fresh soybean milk at low temperature for a short time and put the fresh soybean milk into a plastic bag or paper cup for carrying, the eating period is prolonged and the fresh soybean milk can be carried outside, but the quality hygiene cannot be controlled, the fresh soybean milk is easy to deteriorate, difficult to store and incapable of realizing quality guarantee, and the problems of unnecessary energy waste, deterioration pollution, health hazard and the like are generated. Therefore, in order to meet the requirements, the soybean milk powder convenient to eat enters thousands of households along with the acceleration of life rhythm and the enhancement of health care consciousness of people.
The peptide is a compound with a molecular structure between amino acid and protein, is a structural unit for embodying the functions of human protein, is an essential active substance for life activities, is widely distributed in various tissues and organs of a human body, regulates various physiological functions, and generally has the effects of resisting oxidation, regulating immunity, reducing blood fat, blood pressure and blood sugar, promoting calcium absorption, resisting fatigue, resisting aging, helping weight loss, resisting tumors and the like. The traditional soybean peptide is mostly prepared by adopting soybean protein isolate through a chemical hydrolysis method, and most of the soybean peptide is inactive nutrient peptide after being degraded by strong acid and strong alkali although the yield is high. In addition, the problem of removing beany flavor of the soybean milk in the production process of the traditional soybean milk powder preparation process is not solved well all the time, the beany flavor of the prepared soybean milk powder is heavier, and unnecessary chemical substances can be introduced by additionally adding chemical additives such as a defoaming agent and the like, so that potential influence is generated on the health of consumers.
Therefore, the preparation process of the soybean milk powder, which is high in peptide content, safe, good in taste and long in storage time, is a problem to be solved by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a preparation method of peptide-containing high-protein soybean milk powder, and the soybean milk powder prepared by the preparation method contains rich active peptides, is rich in nutrition and good in storage stability, and has rich bean fragrance and no bean smell after being brewed.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following steps:
(1) removing impurities and peeling raw materials, soaking in 35-40 deg.C warm water for 8-12 hr, and performing high temperature steam treatment;
(2) cleaning the raw material subjected to steam treatment, adding protease, and performing coarse grinding and filtration to obtain coarse grinding slurry;
(3) adding strains into the coarse ground slurry, and fermenting for 2-4h at 30-40 ℃;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
On the basis of the traditional soybean milk powder preparation method, the protease is added in the coarse grinding process, the protein in the soybeans is subjected to enzymolysis to obtain the soybean polypeptide preliminarily, so that the release of nutrient substances from the soybeans is promoted, the dissolution rate of the soybean protein is improved, the beany flavor is reduced, and then the protein is further hydrolyzed by using strains, so that the content of the polypeptide in the soybean milk powder is improved.
Preferably, the raw material in the step (1) comprises at least one of soybeans, black beans, red beans, mung beans, peas and other beans.
The preparation method is not only suitable for soybeans, but also suitable for black beans, red beans, mung beans, peas and other beans, has a wide application range and is suitable for popularization.
Preferably, the conditions of the high-temperature steam treatment in the step (1) are as follows: the vapor pressure is 0.1-0.2Mpa, the temperature is 120-.
The soybean lipoxidase is further passivated by the action of high-temperature steam pressure before grinding, so that the generation of beany flavor is greatly reduced, and the quality guarantee period of the product can be effectively prolonged.
Preferably, the protease of step (2) consists of papain, acid protease and neutral protease.
Preferably, the activity of the protease is 1.0-2.0 ten thousand units/g, and the mass ratio of the papain, the acid protease and the neutral protease is (1-5): (2-4): (1-3).
Papain is a low-specificity proteolytic enzyme contained in papaya (Carieapaya), widely exists in roots, stems, leaves and fruits of papaya, is most abundant in immature milk, contains cysteine in the active center of papain, belongs to thiol protease, has the characteristics of high enzyme activity, good thermal stability, nature, sanitation, safety and the like, and is widely applied to the industries of food, medicine, feed, daily chemicals, leather, textile and the like; the enzymatic reaction of neutral protease is utilized to hydrolyze macromolecular proteins of animals and plants into small molecular peptides or amino acids, which is beneficial to the effective absorption and utilization of the proteins, the hydrolysate AN% is high, the hydrolysis degree is high, the flavor is good, the hydrolysate is widely used for producing high-grade seasonings and food nutrition enhancers, various extracts from animals are used for producing functional bones, meat extracts (ossein), aquatic extracts, peptone, peptides and the like, and some functional foods with high added values are researched and developed;
according to the invention, 3 proteases in the proportion are added in the coarse grinding, so that the soybean flavor is improved, and meanwhile, the protease is utilized to carry out enzymolysis on the proteins in the soybeans, so that the dissolution rate of the soybean proteins is improved, and the beany flavor is reduced.
Preferably, the coarse grinding in the step (2) is carried out for 20-30min, the temperature is 40-50 ℃, and the pH value is 5-8; the screen mesh for filtering is 140 meshes and 160 meshes.
Preferably, the strain in step (3) consists of bacillus, lactobacillus and yeast.
Preferably, the inoculum size of the strain is 4-7% of the mass of the kibble slurry.
Preferably, the mass ratio of the bacillus to the lactobacillus to the yeast is (1-3) to (3-5).
The invention further hydrolyzes the serous fluid by adopting the strains according to the proportion, the strains can orderly degrade macromolecular proteins in the raw materials, and the macromolecular proteins in the raw materials are degraded into peptides and small peptides with the protein molecular weight less than 5000 daltons, so that the peptides and the small peptides become ideal protein sources, the digestibility of the proteins in vivo is greatly improved, the energy consumption is reduced, and meanwhile, the common proteins are converted into functional protein sources, thereby playing positive roles in the aspects of improving the immunity against diseases, strengthening the mineral absorption and the like.
Preferably, before the fine grinding in the step (4), adding auxiliary materials, wherein the auxiliary materials comprise at least one of polydextrose, xylose, xylitol, arabinose and xylo-oligosaccharide.
Preferably, the screen for filtering in step (4) is 280-320 mesh.
Preferably, the sterilization conditions in step (4) are: sterilizing at 110-120 deg.C for 3-5 min.
Different sterilization conditions have no obvious influence on the stability of the feed liquid, but have influence on the insolubility index of the product, so that the insolubility index of the product is higher under the conventional sterilization conditions, and the sterilization conditions meet the national standard.
Preferably, the spray drying in the step (4) adopts a spray drying tower, the feeding flow is 3500-3900kg/h, the air inlet temperature is 155-165 ℃, the instant high-temperature heating time is 0.5-1s, the air exhaust temperature is 80-90 ℃, and the temperature in the tower is 80-90 ℃; the obtained soybean milk powder has water content less than 3.0% and diameter less than 150 μm.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: the preparation method of the invention is characterized in that the soybean protein is enzymolyzed into the soybean polypeptide, the polypeptide is easier to digest and absorb, the polypeptide is used as a bioactive substance, has various health care functions, has the function of regulating the human body, can regulate various physiological activities and biochemical reactions of the human body, and is more beneficial to the health of the human body; in addition, the soybean milk powder has high solubility (more than or equal to 98 percent), low precipitation index (less than or equal to 0.1), smooth, fragrant and pure mouthfeel, basically no beany flavor and long shelf life of 24 months.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peeling semen glycines, soaking in 35 deg.C warm water for 8 hr, and performing high temperature steam treatment at steam pressure of 0.1Mpa and temperature of 120 deg.C for 5 min;
(2) cleaning the treated bean curd with clear water, adding water and protease 2 times the volume of the soybean, coarsely grinding at 40 ℃ for 20min, and filtering with a 140-mesh screen to obtain coarsely ground pulp; the activity of the protease is 1.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 1:2: 1.
(3) Adding strains with the mass of 4% into the coarse grinding slurry, and fermenting for 2h at the temperature of 30 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 1:3: 3;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
Example 2
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peel of semen glycines and semen Sojae Atricolor, soaking in 40 deg.C warm water for 12 hr, and performing high temperature steam treatment at steam pressure of 0.2Mpa and temperature of 130 deg.C for 10 min;
(2) cleaning the treated bean curd with clear water, adding water and protease 2 times the volume of the soybean and black bean, coarsely grinding at 50 deg.C for 30min, and filtering with 160 mesh screen to obtain coarsely ground pulp; the activity of the protease is 2.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 5:4: 3.
(3) Adding 7% of strains by mass into the coarse grinding slurry, and fermenting for 4h at 40 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 3:3: 5;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
Example 3
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peel from semen glycines and semen Phaseoli Radiati, soaking in 35 deg.C warm water for 10 hr, and performing high temperature steam treatment at steam pressure of 0.2Mpa and temperature of 120 deg.C for 8 min;
(2) cleaning the treated bean curd with clear water, adding 3 times of water and protease of semen glycines and semen Phaseoli Radiati, coarsely grinding at 50 deg.C for 20min, and filtering with 150 mesh screen to obtain coarsely ground pulp; the activity of the protease is 2.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 3:4: 2.
(3) Adding strains accounting for 5% of the mass of the coarse grinding slurry into the coarse grinding slurry, and fermenting for 3 hours at 40 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 3:3: 5;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
Example 4
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peeling semen glycines, soaking in 35 deg.C warm water for 11 hr, and performing high temperature steam treatment at steam pressure of 0.1Mpa and temperature of 120 deg.C for 8 min;
(2) cleaning the treated bean curd with clear water, adding 3 times of water and protease of semen glycines, coarsely grinding at 50 deg.C for 20min, and filtering with 150 mesh screen to obtain coarsely ground pulp; the activity of the protease is 2.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 2:3: 2.
(3) Adding strains with the mass of 6% into the coarse grinding slurry, and fermenting for 3h at 40 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 3:3: 5;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
Example 5
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peeling semen glycines, soaking in 35 deg.C warm water for 8 hr, and performing high temperature steam treatment at steam pressure of 0.2Mpa and temperature of 120 deg.C for 8 min;
(2) cleaning the treated bean curd with clear water, adding water and protease 2 times the volume of the soybean, coarsely grinding at 50 ℃ for 20min, and filtering with a 160-mesh screen to obtain coarsely ground pulp; the activity of the protease is 1.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 2:3: 2.
(3) Adding strains with the mass of 6% into the coarse grinding slurry, and fermenting for 3h at 40 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 3:3: 5;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
Example 6
A preparation method of peptide-containing high-protein soybean milk powder specifically comprises the following operation steps:
(1) removing impurities and peel of semen Sojae Atricolor, soaking in 35 deg.C warm water for 10h, and performing high temperature steam treatment at steam pressure of 0.2Mpa and temperature of 120 deg.C for 10 min;
(2) cleaning the treated bean curd with clear water, adding water and protease 2 times of the volume of black bean, coarsely grinding at 50 deg.C for 20min, and filtering with 160 mesh screen to obtain coarsely ground pulp; the activity of the protease is 1.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is 5:3: 2.
(3) Adding strains accounting for 5% of the mass of the coarse grinding slurry into the coarse grinding slurry, and fermenting for 4 hours at 40 ℃; the strain is bacillus, lactobacillus and saccharomycete in the mass ratio of 3:3: 5;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
The nutritional ingredients of the soybean milk powder prepared in the examples 1 to 6 are detected, the protein content of every 100g of the soybean milk powder is higher than 25g, the soybean polypeptide is higher than 6.0g and is higher than the soybean milk powder content in the prior art, and other substances all meet the national standard.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A preparation method of peptide-containing high-protein soybean milk powder is characterized by comprising the following steps:
(1) removing impurities and peeling raw materials, soaking in 35-40 deg.C warm water for 8-12 hr, and performing high temperature steam treatment;
(2) cleaning the raw material subjected to steam treatment, adding protease, and performing coarse grinding and filtration to obtain coarse grinding slurry;
(3) adding strains into the coarse ground slurry, and fermenting for 2-4h at 30-40 ℃;
(4) and (3) carrying out fine grinding, filtering, sterilizing, concentrating under reduced pressure and spray drying on the fermented coarse grinding liquid to obtain the peptide-containing high-protein soybean milk powder.
2. The method for preparing a peptide-containing high protein soymilk powder according to claim 1, characterized in that the raw materials in step (1) comprise at least one of soybeans, black beans, red beans, mung beans, peas and other beans.
3. The method for preparing peptide-containing high protein soybean milk powder according to claim 1, wherein the high temperature steam treatment in step (1) is performed under the following conditions: the vapor pressure is 0.1-0.2Mpa, the temperature is 120-.
4. The method for preparing peptide-containing high-protein soybean milk powder according to claim 1, wherein the protease in the step (2) is composed of papain, acid protease and neutral protease.
5. The method for preparing the peptide-containing high-protein soybean milk powder according to claim 3, wherein the activity of the protease is 1.0-2.0 ten thousand units/g, and the mass ratio of the papain, the acidic protease and the neutral protease is (1-5): (2-4): (1-3).
6. The method for preparing peptide-containing high protein soybean milk powder according to claim 1, wherein the coarse grinding in step (2) is carried out for 20-30min at 40-50 ℃ and at a pH of 5-8; the screen mesh for filtering is 140 meshes and 160 meshes.
7. The method for preparing peptide-containing high-protein soybean milk powder according to claim 1, wherein the bacterial strain in step (3) is composed of bacillus, lactobacillus, and yeast.
8. The method of claim 1, wherein the inoculum size of the bacterial strain is 4-7% of the mass of the coarse slurry.
9. The method for preparing the peptide-containing high-protein soybean milk powder according to claim 7, wherein the mass ratio of the bacillus to the lactobacillus to the yeast is (1-3) to (3-5).
10. The method for preparing peptide-containing high protein soybean milk powder as claimed in claim 1, wherein the screen for filtration in step (4) is 280-320 mesh.
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Cited By (1)
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