CN112914037A - Preparation method of whole soybean milk - Google Patents
Preparation method of whole soybean milk Download PDFInfo
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- CN112914037A CN112914037A CN202110258514.7A CN202110258514A CN112914037A CN 112914037 A CN112914037 A CN 112914037A CN 202110258514 A CN202110258514 A CN 202110258514A CN 112914037 A CN112914037 A CN 112914037A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000007670 refining Methods 0.000 claims abstract description 38
- 238000000227 grinding Methods 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 21
- 230000009849 deactivation Effects 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 12
- 101710162629 Trypsin inhibitor Proteins 0.000 claims abstract description 10
- 229940122618 Trypsin inhibitor Drugs 0.000 claims abstract description 10
- 239000002753 trypsin inhibitor Substances 0.000 claims abstract description 10
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 8
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 8
- 230000000415 inactivating effect Effects 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000002161 passivation Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 41
- 239000002245 particle Substances 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000002779 inactivation Effects 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 229940088598 enzyme Drugs 0.000 description 17
- 235000013325 dietary fiber Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 230000008569 process Effects 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
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- 238000012360 testing method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 210000004911 serous fluid Anatomy 0.000 description 6
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- 229910052760 oxygen Inorganic materials 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
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- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 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
- 102000004169 proteins and genes Human genes 0.000 description 4
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- 238000010008 shearing Methods 0.000 description 3
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 2
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- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- -1 lipid compounds Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002331 protein detection Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
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- 238000010998 test method Methods 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)
Abstract
The invention provides a preparation method of whole soybean milk. The preparation method of the whole soybean milk 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) grinding and refining: grinding and refining the slurry subjected to beany flavor removal in the step (2); (4) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (3); (5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure; (6) homogenizing and refining: and (5) homogenizing and refining the deodorized soybean milk in the step (5) under high pressure to obtain a finished product. The preparation method of the invention aims to retain the nutrition of the whole beans and obtain the product base stock with guaranteed nutrition, mouthfeel and stability.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of whole soybean milk.
Background
The soybean milk is produced by a method comprising the steps of crushing, cooking, filtering and the like of soybeans. The cell wall of soybean contains a large amount of cellulose, hemicellulose, pectin, and water-insoluble substances, and is composed of an extremely complex and strong structure. 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. However, the bean dregs contain a large amount of nutrients such as cellulose, lipid compounds and inorganic substances, and direct filtration causes the nutrients contained in the bean dregs to be lost. However, if the bean dregs are not removed, the particle size of the soybean milk is greatly deviated, and there is a problem that the soybean milk is not uniform and precipitates are generated in the soybean milk.
CN106417631A discloses a method for preparing whole soybean milk by dry enzymatic treatment, which comprises the following steps of screening soybeans, crushing the soybeans at a high speed to prepare soybean powder, adding water according to a certain proportion to prepare raw soybean milk, boiling the soybean milk, cooling, adding cellulase, cooling and preserving. The preparation method of the dry enzymatic treatment whole soybean milk provided by the invention obviously shortens the preparation period of the soybean milk, retains the bean dregs, and ensures that the nutrient substances are not easy to lose, so that the nutrition is richer; the soybean milk has small average particle size and higher stability and yield than the traditional soybean milk.
CN110089574A discloses a method for preparing whole bean powder containing peptide and the prepared soybean milk, thick pulp and bean powder, the steps are: pretreatment of soybean raw materials: thermally grinding into thick liquid; and (3) enzymatic hydrolysis: performing protease hydrolysis or complex enzyme hydrolysis on the soybean milk prepared in the step two, and generating soybean peptide in the soybean milk after the soybean milk is subjected to enzyme hydrolysis to prepare peptide-containing soybean milk; and adding one or more of seasonings, food ingredients and functional ingredients into the peptide-containing soybean milk hydrolyzed by the enzyme in the step three to prepare the peptide-containing soybean milk with compound taste. The method has the advantages of simple process steps, low production cost, no discharge of bean dregs, full utilization of soybean fibers and full utilization of full soybean resources.
CN110037118A discloses a preparation method of whole soybean milk, which comprises the following steps: providing whole-bean micro powder and water, wherein the weight ratio of the whole-bean micro powder to the water is 0.087-0.1364: 1, adding the whole-bean micro powder into the water, and shearing and dispersing to obtain raw soybean milk, wherein the shearing time of shearing and dispersing is 6-10 min; heating the raw soybean milk to 90-99 ℃ and decocting for 20-40 min to obtain cooked soybean milk, so that the whole soybean micro powder particles are dissolved in the water; and homogenizing the cooked soybean milk to obtain the whole soybean milk.
Therefore, the development of a preparation method of whole soybean milk which retains the nutrition of whole soybean and has guaranteed nutrition, mouthfeel and stability is the key point of research in the field.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of whole soybean milk. The preparation method of the whole soybean milk aims to retain the nutrition of whole soybean and obtain a product base material with guaranteed nutrition, mouthfeel and stability.
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 whole soybean milk, 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) grinding and refining: grinding and refining the slurry subjected to beany flavor removal in the step (2);
(4) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (3);
(5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure;
(6) homogenizing and refining: and (5) homogenizing and refining the deodorized soybean milk in the step (5) under high pressure to obtain a finished product.
In the invention, the peeled soybeans are subjected to processes of superfine grinding, enzyme deactivation and the like to prepare the whole soybean milk with low beany flavor. Wherein, the whole bean grinding is adopted, the original dietary fiber of the bean is kept, the content of the dietary fiber is higher, and the whole bean grinding is a good choice for people supplementing the dietary fiber. The peeled soybeans are subjected to superfine grinding under the condition of oxygen isolation by combining coarse grinding of a pulping machine and fine grinding of a YOU grinder, and the enzyme deactivation process is matched twice in the process, so that most of beany flavor is removed, and good absorption of protein is guaranteed. High-pressure homogenizing and refining, the original arrangement of the soybean fibers is broken, the particles are highly refined, and the final stability of the prepared product is ensured while the mouthfeel is ensured.
The principle of RO water is that one end of raw water is applied with pressure higher than osmotic pressure to produce reverse osmosis, at this time, dissolved and non-dissolved inorganic salt, heavy metal, organic matter thallus particles and the like can not permeate through the semipermeable membrane, so that water molecules and salts with smaller molecules permeate through the semipermeable membrane and flow to one side of purified water, and the polluted components are concentrated in the raw water.
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 grinding and refining are carried out by a Eusso mill.
Preferably, in step (3), the particle diameter DV90 value of the slurry after being refined by the Eusso milling is 140-200 μm, such as 140 μm, 145 μm, 150 μm, 155 μm, 160 μm, 165 μm, 170 μm, 175 μm, 180 μm, 185 μm, 190 μm, 195 μm, 200 μm, etc.
Wherein, for example, 140 μm is the particle diameter DV90, which means that the volume of particles is less than or equal to 140 μm and accounts for 90% of the total volume.
Preferably, in step (4), 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 (5), 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 (6), 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 (6), the particle diameter DV90 value of the slurry after high pressure homogenization and refinement is 80-130 μm, for example, 80 μm, 85 μm, 90 μm, 95 μm, 100 μm, 105 μm, 110 μm, 115 μm, 120 μm, 125 μm, 130 μm and the like.
Preferably, step (7) cooling is carried out after step (6): 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) the invention adopts a whole bean grinding mode, keeps the original dietary fiber of the bean, has higher dietary fiber content, and is a good choice for dietary fiber supplement people;
(2) the invention obtains fine and uniform slurry by three steps of grinding, grinding and refining and homogenizing and refining of oxygen-isolated pulping, and matching with two enzyme deactivation processes, and removes most beany flavor and ensures good absorption of protein.
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 whole soybean milk, 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) grinding and refining: grinding and refining the serous fluid after removing the beany flavor in the step (2) into serous fluid with the average particle size DV90 value of 150 mu m by using a YOUSO grinder;
(4) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (3) at 120 ℃ for 2 min;
(5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure of-0.8 bar;
(6) homogenizing and refining: homogenizing and thinning the deodorized soybean milk in the step (5) under high pressure at 500bar to obtain a finished product with the average particle size DV90 value of 103 mu m;
(7) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (6) at the temperature of 10 ℃ for later use.
Example 2
The embodiment provides a method for preparing whole soybean milk, 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) grinding and refining: grinding and refining the serous fluid after the beany flavor removal in the step (2) into serous fluid with a particle size DV90 value of 165 mu m by using a YOUSO grinder;
(4) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (3) at 100 ℃ for 3 min;
(5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure of-0.7 bar;
(6) homogenizing and refining: homogenizing and thinning the deodorized soybean milk in the step (5) under high pressure at 400bar to obtain a finished product with a particle size DV90 value of 126 μm;
(7) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (6) at 15 ℃ for later use.
Example 3
The embodiment provides a method for preparing whole soybean milk, 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) grinding and refining: grinding and refining the serous fluid after removing the beany flavor in the step (2) into serous fluid with the average particle size DV90 value of 160 mu m by using a YOUSO grinder;
(4) enzyme deactivation: inactivating the trypsin inhibitor by performing grinding and refining on the slurry obtained in the step (3) at 110 ℃ for 2.5 min;
(5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure of-0.9 bar;
(6) homogenizing and refining: homogenizing and thinning the deodorized soybean milk in the step (5) under high pressure at 600bar to obtain a finished product with the average particle size DV90 value of 98 μm;
(7) and (3) cooling: and (4) cooling the finished product obtained by homogenizing and refining in the step (6) at the temperature of 5 ℃ for later use.
Example 4
This example provides a method for producing whole soybean milk, which is different from example 1 only in that, in step (1), peeled soybeans in a mass ratio of 1:16 were mixed with RO water at 70 ℃ and then subjected to pipe-line transportation and sealing for pulping, and the other steps are the same as example 1.
Example 5
This example provides a method for producing whole soybean milk, 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 subjected to pipe-line transportation and sealing for pulping, and the other steps are the same as example 1.
Example 6
This example provides a method for producing whole soybean milk, 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 subjected to pipeline transportation and sealing for pulping, and the other steps are the same as example 1.
Example 7
This example provides a method for preparing whole soybean milk, 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 whole soybean milk, 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 whole soybean milk, which is different from example 1 only in that in step (4), trypsin inhibitor inactivation was performed at 70 ℃ for 6min, and the other steps are the same as example 1.
Example 10
This example provides a method for preparing whole soybean milk, which is different from example 1 only in that in step (4), trypsin inhibitor inactivation was performed at 160 ℃ for 30 seconds, and the other steps are the same as example 1.
Comparative example 1
This comparative example provides a method for preparing whole soybean milk, which is different from example 1 only in that the pulping in step (1) is performed in open vessel and oxygen is contacted in the process, and the other steps are the same as example 1.
Comparative example 2
This comparative example provides a method for preparing whole soybean milk, which is different from example 1 only in that the grinding and refining of step (3) are not performed, the enzyme deactivation of step (4) is directly performed after the beany flavor removal of step (2), and the other steps are the same as example 1.
Comparative example 3
This comparative example provides a method for preparing whole soybean milk, which is different from example 1 only in that step (6) is not performed for high-pressure homogenization and refinement, step (5) is performed for deodorization and then step (7) is directly performed for cooling, and the other steps are the same as example 1.
Comparative example 4
This comparative example provides a method for preparing whole soybean milk, which is different from example 1 only in that step (3) is carried out for high-pressure homogenization and refinement, step (6) is carried out for grinding and refinement, and the other steps are the same as example 1.
Test example 1
Performance testing
The whole soybean milk provided in examples 1 to 10 and comparative examples 1 to 4 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 whole soybean milk obtained by the preparation method of the invention has the protein content of 2.5-5.0%, the fat content of 1.25-2.5%, the total dietary fiber of 0.85-1.36%, the stability coefficient of 1.3-1.6 and the average particle size of 96-126 microns, which shows that the whole soybean milk with low beany flavor is prepared by carrying out processes of superfine grinding, enzyme deactivation and the like on peeled soybeans. The whole bean grinding is adopted, the original dietary fibers of the beans are reserved, the content of the dietary fibers is high, particularly, the combination of the three grinding modes can effectively break the original arrangement of the bean fibers, highly refine the particles, and ensure the final stability of the prepared product while ensuring the taste.
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 whole soybean milk provided in the above examples 1 to 10 and comparative examples 1 to 4 were measured by a combined method of solid phase microextraction and gas chromatography, and the results of the measurements are shown in Table 2;
the specific test results are shown in table 2:
TABLE 2
As shown by the results in Table 2, the whole soybean milk prepared by the preparation method of the invention has the content of hexanal within 0.21mg/L, the content of hexanol within 0.20mg/L, the content of 1-octen-3-ol within 0.19mg/L, the content of trans-2-nonenal within 0.2mg/L and the content of trans-2-hexenal within 0.14mg/L, which indicates that the invention is ground by three steps of oxygen-isolated pulping, grinding and refining and homogenizing and refining, and is matched with two enzyme deactivation processes in the process, so as to obtain fine and uniform pulp, remove most beany flavor and ensure good absorption of protein.
The applicant states that the present invention is described by the above examples to illustrate the preparation method of whole soybean milk, 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 preparation method of whole soybean milk 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) grinding and refining: grinding and refining the slurry subjected to beany flavor removal in the step (2);
(4) enzyme deactivation: inactivating a trypsin inhibitor in the slurry ground and refined in the step (3);
(5) deodorizing: deodorizing the pulp subjected to enzyme deactivation in the step (4) by negative pressure;
(6) homogenizing and refining: and (5) homogenizing and refining the deodorized soybean milk in the step (5) under high pressure to obtain a finished product.
2. The method for producing whole soybean milk according to claim 1, wherein in the step (1), the dehulled soybeans are half-grain dehulled 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 whole soybean milk according to 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 ℃.
4. The method for preparing whole soybean milk according to any one of claims 1 to 3, wherein in the step (1), the oxygen-barrier pulping is performed by means of pipeline-type refining;
preferably, in step (1), the particle size DV90 value of the slurry is below 1000 μm.
5. The method for preparing whole soybean milk according to any one of claims 1 to 4, wherein in the step (2), the lipoxygenase inactivation is carried out by heating at a temperature of 50 to 100 ℃ for 1 to 5 min.
6. The method for preparing whole soybean milk according to any one of claims 1 to 5, wherein in the step (3), the grinding and refining are carried out using a Yousuo mill;
preferably, in the step (3), the particle diameter DV90 value of the slurry after being ground and refined by a Eusser mill is 140-200 μm.
7. The method for preparing whole soybean milk according to any one of claims 1 to 6, wherein in the step (4), the trypsin inhibitor is inactivated by heating at a temperature of 80 to 150 ℃ for 1 to 5 min.
8. The method for preparing whole soybean milk according to any one of claims 1 to 7, wherein the negative pressure in step (5) is in the range of-0.5 to-1.0 bar.
9. The method for preparing whole soybean milk according to any one of claims 1 to 8, wherein in the step (6), the pressure for the high-pressure homogenization and refinement is 300 to 1000 bar;
preferably, in the step (6), the particle size DV90 value of the slurry after high-pressure homogenizing and refining is 80-130 μm.
10. The method for preparing whole soybean milk according to any one of claims 1 to 9, wherein the step (6) is followed by the step (7) of cooling: cooling the product at 5-20 deg.C.
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