CN112914036A - Method for preparing partially-deslagged soybean milk by cold milk process - Google Patents
Method for preparing partially-deslagged soybean milk by cold milk process Download PDFInfo
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- 101710162629 Trypsin inhibitor Proteins 0.000 claims abstract description 10
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- 238000002161 passivation Methods 0.000 claims abstract description 3
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- 238000010438 heat treatment Methods 0.000 claims description 12
- 230000002779 inactivation Effects 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 abstract description 17
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- 238000000265 homogenisation Methods 0.000 description 5
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- 239000012263 liquid product Substances 0.000 description 4
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 4
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- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 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)
- Dairy Products (AREA)
Abstract
The invention provides a method for preparing partially deslagging soybean milk by a cold pulp process, which comprises the following steps: (1) pulping: mixing peeled soybeans with RO water, and then carrying out oxygen-isolated pulping to obtain pulp; (2) removing bean smell: carrying out lipoxidase passivation on the slurry obtained in the step (1); (3) deslagging: centrifuging the slurry after removing the beany flavor in the step (2) to remove 20-90 wt% of bean dregs; (4) grinding and refining: grinding and refining the slurry subjected to deslagging in the step (3); (5) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (4); (6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure; (7) homogenizing and refining: and (4) homogenizing and refining the deodorized soybean milk in the step (6) under high pressure to obtain a finished product. The method retains part of original fiber in bean, enhances thickness and physical feeling of product taste, and ensures stability and smoothness of product.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for preparing partially-deslagged soybean milk by a cold milk process.
Background
The soybean milk contains a plurality of nutrient substances necessary for human bodies, such as protein, fat, carbohydrate, amino acid, fatty acid and the like, and also contains a plurality of trace elements, functional factors such as soybean oligosaccharide, soybean isoflavone and the like, and has positive effects on aging resistance, oxidation resistance and the like of the human bodies. In the industrial production of the soybean milk, the extraction rate of effective components such as protein, fat and the like in raw materials directly influences the cost, the quality and the flavor and taste of the product, so the most important problem in the production of the soybean milk is how to avoid the loss of nutrient substances of the product to the maximum extent on the premise of ensuring the cost.
At present, the liquid products in the market, which are processed by taking soybeans as main raw materials, are mostly deslagged products, and most of the original dietary fibers of the soybeans are removed. The soybean milk without dregs has the product limitations of high fiber, such as too high fiber, which easily causes the problems of poor liquidity of liquid products, gel phenomenon and the like, and is difficult to prepare products with high refinement, good mouthfeel and blending stability.
CN102138591A discloses a preparation method of high-concentration soybean milk. A method for preparing high-concentration soybean milk comprises sequentially sorting soybean, cleaning, soaking, grinding into thick liquid, compounding, boiling, inactivating enzyme, ultrafine pulverizing, homogenizing, degassing, quantitatively packaging, sterilizing, cooling, and blow-drying. According to the high-concentration soybean milk, rich edible ingredients are added, so that the soybean milk has high nutritional value, the bean dregs are fully utilized, and the content of dietary fibers in the soybean milk is increased; in addition, in the preparation process, the soybean soaking water is effectively utilized, zero-emission production is realized, and the environment is protected. However, the lipoxygenase is sufficiently activated during the soaking and refining process, and the soybean milk has strong beany flavor.
CN109566762A discloses a preparation method of high-fiber soybean milk. Soaking soybean, peeling, pulping, homogenizing under high pressure, performing enzymolysis, and decocting to obtain high fiber soybean milk; the enzymolysis is carried out by adopting a complex enzyme formed by mixing pectinase and cellulase according to the mass ratio of 1 (5-7). The soybean milk prepared by the method has high stability coefficient, small particle size and high content of water-soluble dietary fiber, but the method still keeps partial beany flavor and relatively reduces the protein content.
Therefore, the development of a method for preparing soybean milk, which can well retain a part of the endogenous fiber in the bean and is highly refined, is the focus of research in the art.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a method for preparing partially deslagged soybean milk by a cold pulp process. The method retains the original fiber of the soybean, increases the fiber content of the product, avoids the product limitation of overhigh fiber (such as overhigh fiber, poor liquidity of liquid products and gel phenomenon), ensures nutrition and enhances the application suitability of the soybean milk.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing partially skimmed soymilk by a cold soymilk process, said method comprising the steps of:
(1) pulping: mixing peeled soybeans with RO water, and then carrying out oxygen-isolated pulping to obtain pulp;
(2) removing bean smell: carrying out lipoxidase passivation on the slurry obtained in the step (1);
(3) deslagging: centrifuging the slurry after removing the beany flavor in the step (2) to remove 20-90 wt% of bean dregs;
(4) grinding and refining: grinding and refining the slurry subjected to deslagging in the step (3);
(5) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (4);
(6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure;
(7) homogenizing and refining: and (4) homogenizing and refining the deodorized soybean milk in the step (6) under high pressure to obtain a finished product.
Wherein, the 'cold slurry process' refers to that: after the soybean milk is made into slurry, the process of directly carrying out deslagging treatment without a high-temperature section of which the temperature is more than 100 ℃ for a period of time is called a cold slurry process. In the invention, the peeled soybeans are subjected to grinding, enzyme deactivation, deslagging, homogenization and other processes to prepare the low-beany flavor partially-deslagging soybean milk, so that native fibers in partial soybeans are reserved, the thickness and the physical feeling of the taste of the product are enhanced, and the stability and the smoothness of the product are ensured. The method disclosed by the invention retains the original fiber of the soybean, increases the fiber content of the product, avoids the product limitation of overhigh fiber (such as overhigh fiber, poor liquidity of a liquid product and occurrence of a gel phenomenon), ensures nutrition and enhances the application suitability of the soybean milk.
Preferably, in the step (1), the peeled soybeans are half-grains peeled soybeans.
Preferably, the peeled soybean has a peeling ratio of 90 wt% or more, for example, 90 wt%, 91 wt%, 92 wt%, 93 wt%, 94 wt%, 95 wt%, 96 wt%, 97 wt%, 98 wt%, 99 wt%, or the like.
Preferably, the peeled soybean has a crumb amount of 10 wt% or less, and may be, for example, 10 wt%, 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, or the like.
Preferably, in the step (1), the mass ratio of the peeled soybeans to the RO water is 1 (3-15), and may be, for example, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, etc.
Preferably, in the step (1), the RO water is heated at 50 to 90 ℃ and may be, for example, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃ or the like.
Preferably, in the step (1), the oxygen-isolated pulping is performed by pipeline refining.
Preferably, in step (1), the particle size DV90 value of the slurry is 1000 μm or less, and may be, for example, 1000 μm, 900 μm, 800 μm, 750 μm, 700 μm, 650 μm, 600 μm, 550 μm, 500 μm, 450 μm, 400 μm, 350 μm, 300 μm, 250 μm, 200 μm, 150 μm, 100 μm, or the like.
In the present invention, all the particle size values mentioned are the value of the particle size DV90, and if the particle size is 700 μm, the value of DV90 is 700 μm, that is, the volume of the particles is less than or equal to 700 μm and accounts for 90% of the total volume.
Preferably, in step (2), the lipoxygenase inactivation is carried out by heating inactivation, the temperature of the heating inactivation is 50-100 ℃, for example, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃ and the like, and the time of the heating inactivation is 1-5min, for example, 1min, 1.5min, 2min, 2.5min, 3min, 3.5min, 4min, 4.5min, 5min and the like.
Preferably, in the step (3), the centrifugal separation is performed by using a two-stage horizontal centrifugal separator.
Preferably, in step (3), the particle diameter DV90 value of the slurry after deslagging is 200-600 μm, such as 200 μm, 250 μm, 300 μm, 350 μm, 400 μm, 450 μm, 500 μm, 550 μm, 600 μm, etc.
Preferably, in the step (4), the grinding and refining are carried out by a Yousso mill.
Preferably, in step (4), the particle diameter DV90 value of the slurry after being refined by the Eusso grinding is 120-180 μm, such as 120 μm, 125 μm, 130 μm, 135 μm, 140 μm, 145 μm, 150 μm, 155 μm, 160 μm, 165 μm, 170 μm, 175 μm, 180 μm, etc.
Preferably, in step (5), the trypsin inhibitor is inactivated by heating, the temperature for heating inactivation is 80-150 ℃, for example, 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃, 110 ℃, 120 ℃, 130 ℃, 140 ℃, 150 ℃ and the like, and the time for heating inactivation is 1-5min, for example, 1min, 1.5min, 2min, 2.5min, 3min, 3.5min, 4min, 4.5min, 5min and the like.
Preferably, in step (6), the negative pressure is in the range of-0.5 to-1.0 bar, such as-0.5 bar, -0.6bar, -0.7bar, -0.8bar, -0.9bar, -1.0bar, etc.
Preferably, in the step (7), the pressure of the high-pressure homogenizing refinement is 300-1000 bar, and may be 300bar, 400bar, 500bar, 600bar, 700bar, 800bar, 900bar, 1000bar, and the like, for example.
Preferably, in step (7), the particle size DV90 value of the slurry after high pressure homogenization and refinement is 40-100 μm, and can be 40 μm, 45 μm, 50 μm, 55 μm, 60 μm, 65 μm, 70 μm, 75 μm, 80 μm, 85 μm, 90 μm, 100 μm and the like.
Preferably, step (7) is followed by step (8) for cooling: cooling the homogenized and refined product at 5-20 deg.C (such as 5 deg.C, 6 deg.C, 7 deg.C, 8 deg.C, 9 deg.C, 10 deg.C, 12 deg.C, 14 deg.C, 16 deg.C, 18 deg.C, 20 deg.C).
Compared with the prior art, the invention has the following beneficial effects:
(1) grinding peeled soybeans under an oxygen-isolated condition by using a pulping machine for coarse grinding and a fine grinding of a YOU grinder, and removing most of beany flavor and ensuring good absorption of protein by matching with two enzyme deactivation processes in the process;
(2) partial bean dregs in the soybean milk are removed through a horizontal centrifugal separator, and the subsequent high-pressure homogenization and refinement are matched to highly refine the remained soybean fiber, so that the good taste and blending stability of the soybean milk are ensured.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Example 1
The embodiment provides a method for preparing partially deslagged soybean milk by a cold pulp process, which comprises the following steps:
(1) pulping: mixing peeled soybeans with a mass ratio of 1:10 and RO water at 70 ℃, and then carrying out pipeline transportation and closed pulping to avoid oxygen contact in the process so as to obtain a slurry with a particle size DV90 value of 700 mu m;
wherein the peeled soybeans are half peeled soybeans without impurities, the peeling rate is 95 wt%, and the broken grain content is 5 wt%;
(2) removing bean smell: directly feeding the pulp obtained in the step (1) into a lipoxygenase inactivating procedure through a closed pipeline, and keeping the pulp at 80 ℃ for 3min to obtain deodorized soybean milk;
(3) deslagging: centrifuging the slurry subjected to beany flavor removal in the step (2) to remove 50 wt% of bean dregs;
(4) grinding and refining: grinding and refining the slurry obtained after deslagging in the step (3) into slurry with the particle size DV90 value of 140 mu m by a Eudragit mill;
(5) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (4) at 120 ℃ for 2 min;
(6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure of-0.8 bar;
(7) homogenizing and refining: homogenizing and refining the deodorized soybean milk in the step (6) under high pressure at 500bar to obtain a finished product with the particle size DV90 value of 70 μm;
(8) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (7) at the temperature of 10 ℃ for later use.
Example 2
The embodiment provides a method for preparing partially deslagged soybean milk by a cold pulp process, which comprises the following steps:
(1) pulping: mixing peeled soybeans with a mass ratio of 1:8 and RO water at 60 ℃, and then carrying out pipeline transportation and closed pulping to avoid oxygen contact in the process so as to obtain a slurry with a particle size DV90 value of 800 microns;
wherein the peeled soybeans are half peeled soybeans without impurities, the peeling rate is 96 wt%, and the broken grain content is 4 wt%;
(2) removing bean smell: directly feeding the pulp obtained in the step (1) into a lipoxygenase passivating process through a closed pipeline, and keeping the pulp at 90 ℃ for 2min to obtain deodorized soybean milk;
(3) deslagging: removing 40 wt% of bean dregs from the slurry after removing the bean smell in the step (2) by centrifugal separation;
(4) grinding and refining: grinding and refining the slurry obtained after deslagging in the step (3) into slurry with the particle size DV90 value of 140 mu m by a Eudragit mill;
(5) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (4) at 100 ℃ for 3 min;
(6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure of-0.7 bar;
(7) homogenizing and refining: homogenizing and refining the deodorized soybean milk in the step (6) under high pressure at 400bar to obtain a finished product with the particle size DV90 value of 80 μm;
(8) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (7) at 15 ℃ for later use.
Example 3
The embodiment provides a method for preparing partially deslagged soybean milk by a cold pulp process, which comprises the following steps:
(1) pulping: mixing peeled soybeans with a mass ratio of 1:12 and RO water at 80 ℃, and then carrying out pipeline transportation and closed pulping to avoid oxygen contact in the process so as to obtain a slurry with a particle size DV90 value of 800 microns;
wherein the peeled soybeans are half peeled soybeans without impurities, the peeling rate is 92 wt%, and the broken grain content is 8 wt%;
(2) removing bean smell: directly feeding the pulp obtained in the step (1) into a lipoxygenase inactivating procedure through a closed pipeline, and keeping the pulp at 70 ℃ for 4min to obtain deodorized soybean milk;
(3) deslagging: centrifuging the slurry subjected to beany flavor removal in the step (2) to remove 60 wt% of bean dregs;
(4) grinding and refining: grinding and refining the slurry obtained after deslagging in the step (3) into slurry with the particle size DV90 value of 140 mu m by a Eudragit mill;
(5) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (4) at 110 ℃ for 2.5 min;
(6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure of-0.9 bar;
(7) homogenizing and refining: homogenizing and refining the deodorized soybean milk in the step (6) under high pressure at 600bar to obtain a finished product with the particle size DV90 value of 60 μm;
(8) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (7) at the temperature of 5 ℃ for later use.
Example 4
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that, in step (1), peeled soybeans in a mass ratio of 1:16 are mixed with RO water at 70 ℃ and then pipeline-conveyed for closed pulping, and the other steps are the same as example 1.
Example 5
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that, in step (1), peeled soybeans in a mass ratio of 1:10 are mixed with RO water at 40 ℃ and then pipeline transportation and closed pulping are performed, and other steps are the same as example 1.
Example 6
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that, in step (1), peeled soybeans in a mass ratio of 1:10 are mixed with RO water at 100 ℃ and then pipeline transportation and closed pulping are carried out, and other steps are the same as example 1.
Example 7
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that, in step (2), 40 ℃ is maintained for 6min, and the other steps are the same as example 1.
Example 8
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that 110 ℃ is maintained for 30 seconds in step (2), and the other steps are the same as example 1.
Example 9
This example provides a method for preparing partially de-slushed soybean milk by a cold slurry process, which is different from example 1 only in that 20 wt% of the soybean dregs are removed by centrifugal separation in step (3), and the other steps are the same as example 1.
Example 10
This example provides a method for preparing partially de-slushed soybean milk by a cold slurry process, which is different from example 1 only in that 90 wt% of the soybean dregs are removed by centrifugal separation in step (3), and the other steps are the same as example 1.
Example 11
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that trypsin inhibitor is inactivated at 70 ℃ for 6min in step (5), and the other steps are the same as example 1.
Example 12
This example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that trypsin inhibitor is inactivated at 160 ℃ for 30 seconds in step (5), and the other steps are the same as example 1.
Comparative example 1
This comparative example provides a method for preparing partially deslagged soybean milk by a cold pulping process, which is different from example 1 only in that the pulping in step (1) is carried out in an open vessel and is in contact with oxygen in the process, and other steps are the same as example 1.
Comparative example 2
This comparative example provides a method for preparing partially de-slushed soybean milk by a cold slurry process, which is different from example 1 only in that 10 wt% of the soybean dregs are removed by centrifugal separation in step (3), and the other steps are the same as example 1.
Comparative example 3
The comparative example provides a method for preparing partially deslagged soybean milk by a cold pulp process, which is only different from the method in the example 1 in that the grinding and refining in the step (4) are not carried out, the enzyme deactivation in the step (5) is directly carried out after the slag removal in the step (3), and other steps are the same as the step (1).
Comparative example 4
The comparative example provides a method for preparing partially deslagged soybean milk by a cold pulp process, which is different from the method in example 1 only in that step (7) is not carried out for homogenizing and refining, step (6) is directly carried out for cooling after deodorization, and other steps are the same as the step (8) in example 1.
Comparative example 5
The comparative example provides a method for preparing partially deslagged soybean milk by a cold pulp process, which is different from the method in example 1 only in that step (4) is used for high-pressure homogenizing and refining, step (7) is used for grinding and refining, and other steps are the same as those in example 1.
Test example 1
Performance testing
The soymilk provided in examples 1 to 12 and comparative examples 1 to 5 above was tested for protein content, fat, total dietary fiber, stability factor and average particle size by the following specific test methods: the protein detection method is executed according to GB 5009.5-2016 (determination of protein in food safety national standard food); the fat detection method is executed according to GB 5009.6-2016 (national food safety standard for fat determination) in food; the total dietary fiber detection method is executed according to GB 5009.88-2014 (determination of dietary fiber in national food safety standard); the stability coefficient is detected by a static stability analysis analyzer; the particle size data is detected by a particle size analyzer;
the specific test results are shown in table 1:
TABLE 1
As can be seen from the test data in Table 1, the protein content of the deslagged soybean milk obtained by the preparation method is 2.20-4.10%, the fat content is 1.0-1.85%, the total dietary fiber is 0.5-1.05%, the stability coefficient is 1.2-1.6, and the particle size DV90 is less than 100 μm, which shows that the low-beany flavor partial-deslagged soybean milk is prepared from the peeled soybeans by the processes of grinding, enzyme inactivation, deslagged, homogenization and the like, retains partial protofiber in the soybeans, enhances the thickness and physical sensation of the taste of the product, and ensures the stability and smoothness of the product. Wherein, part of bean dregs in the soybean milk are removed, and the subsequent high-pressure homogenization and refinement are matched to highly refine the remained bean fiber, thereby ensuring the good taste and blending stability of the soybean milk.
Test example 2
Beany flavour test
The soybean milk mainly comprises the following substances which greatly contribute to the bad smell of the beany flavor: hexanal, hexanol, 1-octen-3-ol, trans-2-nonenal, trans-2-hexenal, the contents of the above five substances in the deslagged soybean milk provided in examples 1 to 12 and comparative examples 1 to 5 were measured by a combined method of solid phase microextraction and gas chromatography, and the measurement results are shown in Table 2;
the specific test results are shown in table 2:
TABLE 2
The results in Table 2 show that the soybean milk prepared by the preparation method of the invention has hexanal content within 0.3mg/L, hexanol content within 0.28mg/L, 1-octen-3-ol content within 0.31mg/L, trans-2-nonenal content within 0.35mg/L and trans-2-hexenal content within 0.21mg/L, which indicates that the peeled soybeans are ground under the condition of oxygen isolation by the coarse grinding of a pulping machine and the fine grinding of a Teusso grinder, and the enzyme deactivation process is matched for two times in the process to remove most of beany flavor and ensure good absorption of protein.
The applicant states that the present invention is illustrated by the above examples of the method for preparing partially skimmed soymilk by the cold soymilk process, but the present invention is not limited to the above examples, i.e. it does not mean that the present invention must be implemented by the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. A method for preparing partially deslagged soybean milk by a cold pulp process is characterized by comprising the following steps:
(1) pulping: mixing peeled soybeans with RO water, and then carrying out oxygen-isolated pulping to obtain pulp;
(2) removing bean smell: carrying out lipoxidase passivation on the slurry obtained in the step (1);
(3) deslagging: centrifuging the slurry after removing the beany flavor in the step (2) to remove 20-90 wt% of bean dregs;
(4) grinding and refining: grinding and refining the slurry subjected to deslagging in the step (3);
(5) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (4);
(6) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (5) by negative pressure;
(7) homogenizing and refining: and (4) homogenizing and refining the deodorized soybean milk in the step (6) under high pressure to obtain a finished product.
2. The method for preparing partially deslagged soybean milk according to claim 1, wherein in the step (1), the dehulled soybeans are dehulled half-grains soybeans;
preferably, the peeling rate of the peeled soybeans is more than or equal to 90 wt%;
preferably, the amount of the peeled soybeans is less than or equal to 10 wt%.
3. The method for preparing partially dreg removed soybean milk by cold pulping process as claimed in claim 1 or 2, wherein in the step (1), the mass ratio of the peeled soybeans to the RO water is 1 (3-15);
preferably, in the step (1), the temperature of the RO water is 50-90 ℃;
preferably, in the step (1), the oxygen-isolated pulping is performed by pipeline type refining;
preferably, in step (1), the particle size DV90 value of the slurry is below 1000 μm.
4. The method for preparing partially deslagged soybean milk according to any one of claims 1-3, characterized in that in step (2), the lipoxygenase inactivation is carried out by heating, the temperature of the heating inactivation is 50-100 ℃, and the time of the heating inactivation is 1-5 min.
5. The method for preparing partially deslagged soybean milk according to any one of claims 1-4, wherein in step (3), said centrifugal separation is performed using a two-stage horizontal centrifugal separator;
preferably, in the step (3), the particle size DV90 value of the slurry after deslagging is 200-.
6. The method for preparing partially deslagged soybean milk according to any one of claims 1-5, characterized in that, in the step (4), the grinding and refining are carried out by a Eusso mill;
preferably, in the step (4), the particle diameter DV90 value of the slurry after being ground and refined by the Eusser is 120-180 μm.
7. The method for preparing partially deslagged soybean milk according to any one of claims 1-6, characterized in that in step (5), the inactivated trypsin inhibitor is inactivated by heating, the temperature for inactivation by heating is 80-150 ℃, and the time for inactivation by heating is 1-5 min.
8. The method for preparing partially deslagged soybean milk according to any one of claims 1-7, characterized in that, in the step (6), the negative pressure is in the range of-0.5 to-1.0 bar.
9. The method for preparing partially deslagged soybean milk according to any one of claims 1-8, characterized in that in step (7), the pressure for high-pressure homogenizing and refining is 300-1000 bar;
preferably, in the step (7), the particle size DV90 value of the slurry after high-pressure homogenizing and refining is 40-100 μm.
10. The method for preparing partially deslagged soybean milk according to any one of claims 1-9, characterized in that step (7) is followed by step (8) of cooling: cooling the product at 5-20 deg.C.
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| CN107996725A (en) * | 2017-12-13 | 2018-05-08 | 金菜地食品股份有限公司 | A kind of production method of original flavor soya-bean milk and reconciliation soya-bean milk |
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| CN107996725A (en) * | 2017-12-13 | 2018-05-08 | 金菜地食品股份有限公司 | A kind of production method of original flavor soya-bean milk and reconciliation soya-bean milk |
| CN108812919A (en) * | 2018-06-21 | 2018-11-16 | 阜阳欣荣食品有限公司 | A kind of processing method of no bean dregs soymilk |
| CN112089052A (en) * | 2020-08-21 | 2020-12-18 | 宁夏沃福百瑞枸杞产业股份有限公司 | Preparation method of high-stability lycium ruthenicum raw stock |
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