CN112971040A - Method for preparing soybean milk, soybean milk obtained by the method and application of the soybean milk in food - Google Patents
Method for preparing soybean milk, soybean milk obtained by the method and application of the soybean milk in food Download PDFInfo
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- CN112971040A CN112971040A CN201911283484.4A CN201911283484A CN112971040A CN 112971040 A CN112971040 A CN 112971040A CN 201911283484 A CN201911283484 A CN 201911283484A CN 112971040 A CN112971040 A CN 112971040A
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- 238000000034 method Methods 0.000 title claims abstract description 55
- 235000013336 milk Nutrition 0.000 title claims abstract description 46
- 239000008267 milk Substances 0.000 title claims abstract description 46
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- 235000013305 food Nutrition 0.000 title abstract description 7
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- 229940088598 enzyme Drugs 0.000 claims abstract description 96
- 239000000463 material Substances 0.000 claims abstract description 82
- 230000009849 deactivation Effects 0.000 claims abstract description 62
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 229940106157 cellulase Drugs 0.000 claims abstract description 14
- 238000004537 pulping Methods 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 8
- 239000007791 liquid phase Substances 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 119
- 235000013322 soy milk Nutrition 0.000 claims description 60
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 27
- 239000002245 particle Substances 0.000 claims description 20
- 206010040844 Skin exfoliation Diseases 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- 238000007872 degassing Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000228245 Aspergillus niger Species 0.000 claims description 5
- 241000223262 Trichoderma longibrachiatum Species 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 108010084650 alpha-N-arabinofuranosidase Proteins 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000020124 milk-based beverage Nutrition 0.000 claims description 3
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- 102000004169 proteins and genes Human genes 0.000 claims description 3
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- 235000013361 beverage Nutrition 0.000 claims 1
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- 239000013049 sediment Substances 0.000 abstract description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 229920001277 pectin Polymers 0.000 description 2
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- 235000010987 pectin Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 102100027378 Prothrombin Human genes 0.000 description 1
- 108010094028 Prothrombin Proteins 0.000 description 1
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- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
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- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
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- 230000002070 germicidal effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940039716 prothrombin Drugs 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000005406 washing 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to a method for preparing soybean milk, which comprises the following steps: (1) soaking soybeans with a liquid enzyme preparation to obtain a mixed material; wherein the liquid enzyme preparation comprises pectinase, cellulase and water; (2) grinding the mixed material to obtain a first ground material; (3) carrying out pulping treatment on the first pulping material to obtain a second pulping material; (4) carrying out enzyme deactivation treatment on the second ground pulp material to obtain an enzyme deactivation product; (5) carrying out solid-liquid separation on the enzyme deactivation product, and collecting a liquid phase substance; (6-1) carrying out enzyme deactivation treatment on the liquid phase substance to obtain a first product. The invention also relates to the prepared soybean milk and application thereof. The soybean milk prepared by the method has fresh and cool mouthfeel, greasy feeling, weak beany flavor, good mouthfeel, high protein content of products, low sediment content and good product stability.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a method for preparing soybean milk, the prepared soybean milk and application of the soybean milk in food.
Background
The existing soybean milk preparation process generally comprises the treatment procedures of selecting soybeans, washing materials, soaking, grinding, separating, inactivating enzymes, homogenizing, sterilizing and the like. Wherein, the enzyme deactivation treatment mainly aims to deactivate the anti-nutritional factors such as trypsin inhibitor and prothrombin contained in the soybeans so as to retain the nutritional ingredients in the soybeans to a greater extent.
At present, the protein content of the soybean milk beverage appearing in the domestic market is generally remarkably lower than 6 percent. . Moreover, the soybean milk beverage prepared by the prior art also has the problems of thick and greasy taste, poor refreshing feeling, heavy beany flavor, poor drinking taste and drinking experience and the like. The soybean milk product prepared by the prior art has more precipitates in the shelf life and poor product stability, and the product quality is influenced.
Therefore, there is a need for a method for preparing soybean milk, which can increase the protein content of the product, improve the fresh taste of the product, weaken the thick and greasy taste and the beany flavor, and improve the stability of the product.
Disclosure of Invention
The soybean milk prepared by the method has fresh and cool mouthfeel, weak greasy feeling and beany flavor, good taste, high protein content of the product up to more than 6 percent, low sediment content of the product and high stability. On the basis, the invention provides the prepared soybean milk and the application thereof in food.
The first aspect of the present invention relates to a method for preparing soybean milk, comprising the steps of:
(1) soaking soybeans with a liquid enzyme preparation to obtain a mixed material; wherein the liquid enzyme preparation comprises pectinase, cellulase and water;
(2) grinding the mixed material to obtain a first ground material;
(3) carrying out pulping treatment on the first pulping material to obtain a second pulping material;
(4) carrying out enzyme deactivation treatment on the second ground pulp material to obtain an enzyme deactivation product;
(5) carrying out solid-liquid separation on the enzyme deactivation product, and collecting a liquid phase substance;
(6-1) carrying out enzyme deactivation treatment on the liquid phase substance to obtain a first product.
In some embodiments of the first aspect of the present invention, the first product is soy milk, or the first product is further processed to obtain soy milk.
In some embodiments of the first aspect of the present invention, in the step (2), the refining process is a coarse grinding process, and the obtained first refined material is a coarse ground material, and the particle size of the particles in the coarse ground material is not less than 100 mesh.
In certain embodiments of the first aspect of the present invention, in step (3), the refining process is a fine grinding process, and the obtained second refined material is a fine ground material, and the particle size of the particulate matter in the fine ground material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh, 190 mesh.
In some embodiments of the first aspect of the present invention, step (1) comprises one or more of the following a to E:
A. the total content of pectase and cellulase in each liter of liquid enzyme preparation is 10-5～10-3g, e.g. 10-4g；
B. In the liquid enzyme preparation, the weight ratio of pectinase to cellulase is 1 (0.8-5), such as 1:1, 1:2, 1:3 and 1: 4;
C. the pectinase is selected from polygalacturonase and alpha-N-arabinofuranosidase;
D. the pectinase is produced by fermenting aspergillus niger;
E. the cellulase is produced by fermenting trichoderma longibrachiatum.
In some embodiments of the first aspect of the invention, Aspergillus niger, Trichoderma longibrachiatum, is commercially available.
In some embodiments of the first aspect of the present invention, the method further comprises the steps of:
(7) the first product is continuously stirred at 2 to 15 ℃ (e.g., 3 ℃, 5 ℃, 7 ℃, 9 ℃, 10 ℃, 11 ℃, 12 ℃ and 14 ℃) for 2 to 10 hours (e.g., 4 hours, 5 hours, 7 hours, 8 hours and 9 hours) to obtain a second product.
In some embodiments of the first aspect of the present invention, the second product is soy milk, or the second product is further processed to obtain soy milk.
In some embodiments of the first aspect of the present invention, in the step (7), the stirring speed is 100 to 700rpm, for example, 200rpm, 300rpm, 400rpm, 500rpm, 600 rpm.
In some embodiments of the first aspect of the present invention, between steps (6-1) and (7), further comprising step (6-2): and degassing the first product to obtain a degassed material.
In certain embodiments of the first aspect of the present invention, in step (6-2), the first product is degassed until no further gas bubbles appear in the first product, resulting in a degassed material.
In certain embodiments of the first aspect of the present invention, the degassing treatment is carried out at a temperature of 75 ℃ to 95 ℃, for example 80 ℃, 85 ℃, 90 ℃.
In some embodiments of the first aspect of the invention, the degassing treatment is carried out at a pressure of-0.5 to-0.1 bar, for example-0.4 bar, -0.3bar, -0.2 bar.
In some embodiments of the first aspect of the present invention, between steps (6-2) and (7), further comprising step (6-3): and homogenizing the degassed material to obtain a homogenized material.
In some embodiments of the first aspect of the invention, the temperature of the homogenization treatment is between 65 ℃ and 85 ℃, e.g.70 ℃, 75 ℃, 80 ℃.
In some embodiments of the first aspect of the present invention, the pressure of the homogenization treatment is 300 to 500bar, such as 350bar, 400bar, 450 bar.
In certain embodiments of the first aspect of the present invention, the degassed material from step (6-2) or the homogenized material from step (6-3) is subjected to stirring in step (7).
In some embodiments of the first aspect of the present invention, prior to step (1), the method further comprises the following pretreatment steps:
baking semen glycines, and peeling the baked semen glycines to obtain peeled semen glycines.
In some embodiments of the first aspect of the present invention, the method comprises one or more of the following (a) to (D):
(A) the baking temperature is 95-140 deg.C, such as 100 deg.C, 110 deg.C, 120 deg.C, 130 deg.C;
(B) the baking time is 100-200 seconds, such as 120 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds and 190 seconds;
(C) cooling the roasted soybeans before the dehulling treatment;
preferably, cooling to below 35 ℃, e.g., below 30 ℃, 28 ℃, 20 ℃, 15 ℃, 10 ℃;
(D) peeling treatment is carried out by a vacuum vibration type peeling machine.
In some embodiments of the first aspect of the present invention, the baking is performed using a hot air roaster.
In some embodiments of the first aspect of the present invention, the roasted soybeans are surface-dried and the hulls are split.
In some embodiments of the first aspect of the present invention, the dehulled soybeans are soybean flakes.
In certain embodiments of the first aspect of the present invention, the dehulled soybeans obtained are used in the refining process of step (1).
In some embodiments of the first aspect of the present invention, in the step (4), the enzyme deactivation treatment is steam enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 40 ℃ to 65 ℃ (for example, 45 ℃, 50 ℃, 55 ℃, 60 ℃), and the time of the enzyme deactivation treatment is 110 seconds to 200 seconds (for example, 120 seconds, 140 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds).
In some embodiments of the first aspect of the present invention, in the step (4), the steam pressure used for the enzyme deactivation treatment is 0.05 to 0.25MPa, such as 0.1MPa or 0.2 MPa.
In some embodiments of the first aspect of the present invention, in the step (6-1), the enzyme inactivation treatment is steam enzyme inactivation treatment, the temperature of the enzyme inactivation treatment is 100 ℃ to 150 ℃ (e.g., 105 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃, 130 ℃, 135 ℃, 140 ℃, 145 ℃), and the time of the enzyme inactivation treatment is 40 to 180 seconds (e.g., 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 120 seconds, 130 seconds, 150 seconds, 160 seconds, 170 seconds).
In some embodiments of the first aspect of the present invention, in the step (6-1), the steam pressure used for the enzyme deactivation treatment is 0.3 to 3MPa, such as 0.4MPa, 0.6MPa, 0.8MPa, 1MPa, 1.2MPa, 1.5MPa, 1.7MPa, 2MPa, 2.2MPa, 2.4MPa, 2.6MPa, 2.8 MPa.
In some embodiments of the first aspect of the present invention, the method comprises one or more of the following a to i:
a. in the step (2), the temperature of the refining treatment is 35-65 ℃, for example, 40 ℃, 45 ℃, 50 ℃, 55 ℃ and 60 ℃;
b. in the step (3), the temperature of the refining treatment is 35-65 ℃, for example, 40 ℃, 45 ℃, 50 ℃, 55 ℃ and 60 ℃;
c. in the step (1), the soaking temperature is 35-65 ℃, for example, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃ and 60 ℃;
d. in the step (1), the soaking time is 1-30 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes and 25 minutes;
e. in the step (1), the weight ratio of the soybean to the liquid enzyme preparation is 1 (1-10), such as 1:2, 1:4, 1:5, 1:7, 1:8 and 1: 9;
f. in the step (2), the particle size of the particles in the first grinding material is not less than 100 meshes;
g. in the step (3), the particle size of the particles in the second grinding material is 230-180 meshes, such as 220-200 meshes;
h. in the step (5), performing solid-liquid separation by using a slurry separator;
i. the method further comprises a step (8): and (4) sterilizing the first product or the second product.
In certain embodiments of the first aspect of the present invention, in step (8), the first product or the second product is subjected to steam immersion sterilization.
In some embodiments of the first aspect of the present invention, the steam immersion sterilization process is performed at a temperature of 110 ℃ to 150 ℃, for example, 120 ℃, 130 ℃, 140 ℃.
In some embodiments of the first aspect of the present invention, the steam immersion sterilization process is performed for a period of time ranging from 2 seconds to 1 minute, such as 5 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds.
In some embodiments of the first aspect of the present invention, the product of the germicidal process is soy milk.
In a second aspect, the present invention relates to a soy milk, obtainable by the process of the first aspect of the invention.
In some embodiments of the second aspect of the present invention, the protein content of the soy milk is not less than 6% by weight, such as not less than 6.1%, not less than 6.2%, not less than 6.3%.
In some embodiments of the second aspect of the present invention, the weight content of the precipitate in the soy milk is not higher than 5%, such as not higher than 4%, not higher than 3%.
In some embodiments of the second aspect of the present invention, the soy milk has a shelf life of not less than half a year.
A third aspect of the present invention relates to a soy milk drink comprising the soy milk of the second aspect of the present invention, optionally a fat-providing raw material, optionally a carbohydrate-providing raw material, optionally a food additive, and optionally water.
In some embodiments of the third aspect of the present invention, the source for providing fat includes, but is not limited to, vegetable fats and oils and animal fats and oils.
In some embodiments of the third aspect of the present invention, the carbohydrate-providing source includes, but is not limited to, maltodextrin, malto-oligosaccharide, white granulated sugar, starch.
In some embodiments of the third aspect of the present invention, the food additive includes, but is not limited to, preservatives, thickeners, sweeteners, emulsifiers, fortifiers, flavour enhancers, and flavors.
In the present invention, the water is selected from distilled water, deionized water, medicinal water, tap water, purified water and mineral water.
A fourth aspect of the present invention relates to the use of the soy milk of the second aspect of the present invention for the manufacture of a soy milk drink.
In the present invention, unless otherwise specified, wherein:
the term "soymilk", also known as soymilk, is a product prepared from soybeans as a raw material by the processes of enzyme inactivation, grinding, deslagging, deodorization, homogenization, sterilization and the like. Food auxiliary materials and food additives are not generally added in the processing process.
The term "pectinase" refers to an enzyme that breaks down the pectic substance, the major component of plants.
The term "cellulase" refers to a generic term for a group of enzymes that catalytically degrade cellulose to form glucose and low-degree-of-polymerization fibers.
The term "polygalacturonase" is a cell wall-binding protein that catalyzes the breakdown of alpha- (1,4) -polygalacturonic acid in pectin molecules, participates in pectin degradation, disintegrates cell wall structures, and causes fruit softening.
The term "Aspergillus niger" is a common species of fungi of the genera Aspergillus, Deuteromycotina, class Hyphomycetes, order Hyphomycetales, family Moniliaceae. Widely distributed in grains, plant products and soil all over the world, and is an important fermentation industrial strain.
The term "Trichoderma longibrachiatum" belongs to the phylum deuteromycota, is initially white, dense, round, expands around, produces green spores from the center of the colony after a period of growth, and changes the center to green. The colony grows rapidly, has obvious ring lines, and has a growth band of white hyphae around the colony. Eventually the entire colony turned green.
The term "steam-inactivated enzyme" refers to a treatment mode in which a sample to be treated is subjected to a hot steam spray or is placed in a hot steam environment to inactivate an enzyme.
The term "steam immersion sterilization" refers to a treatment mode in which a sample to be treated is immersed in hot steam to perform sterilization.
The term "enzyme preparation" refers to a product made using an enzyme.
The invention obtains at least one of the following beneficial effects:
1. the soybean milk prepared by the method has fresh and cool taste, weak greasy feeling and beany flavor and good taste.
2. The soybean milk prepared by the method has high protein content which can reach more than 6 percent.
3. The soybean milk prepared by the method has low sediment content, high stability and long shelf life.
4. The method has high process stability and stable product quality, and is suitable for continuous industrial production.
Detailed Description
Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. 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.
Enzyme preparation with an enzyme content of 0.01% (g/L): the cellulase is prepared by mixing pectinase, cellulase and distilled water, wherein the weight ratio of the pectinase to the cellulase is (40-50): (60-50), the pectinase is polygalacturonase and alpha-N-arabinofuranosidase which are produced by fermenting Aspergillus niger (the ratio of the polygalacturonase to the alpha-N-arabinofuranosidase has no specific requirement), and the cellulase is produced by fermenting Trichoderma longibrachiatum.
The water with the pH value of 7.0-7.5 is obtained by adding 0.05% (W/W) sodium bicarbonate solution into distilled water for regulation.
Example 1
(1) Baking 10kg of soybeans subjected to impurity removal and screening by using a hot air baking machine at the baking temperature of 110 ℃ for 120 seconds, cooling to 30 ℃, and peeling the soybeans by using a vacuum vibration type peeling machine to obtain peeled soybeans;
(2) soaking peeled soybean in an enzyme preparation with the enzyme content of 0.01% (g/L) at a weight ratio of 1:4.5 and a soaking temperature of 55 ℃ for 10 minutes to obtain a mixed material;
(3) coarsely grinding the mixed material at 50 ℃ through a first pulping machine to obtain a coarsely ground material, wherein the particle size of particles in the coarsely ground material is more than 100 meshes;
(4) the coarse ground material is continuously refined at 50 ℃ through a second refiner to obtain refined ground material, and the grain size of particles in the refined ground material is about 200 meshes;
(5) carrying out first steam enzyme deactivation treatment on the fine-ground material by using a steam enzyme deactivation machine, wherein the temperature of the steam enzyme deactivation is 50 ℃, the pressure of the steam enzyme deactivation is 0.1MPa (normal pressure), and the time of the steam enzyme deactivation is 140 seconds to obtain a first product;
(6) separating the first product through a residue-slurry separator, and collecting the separated slurry;
(7) carrying out secondary steam enzyme deactivation treatment on the slurry by using a steam enzyme deactivation machine, wherein the steam enzyme deactivation temperature is 120 ℃, the steam enzyme deactivation pressure is 0.6MPa, and the steam enzyme deactivation time is 90 seconds to obtain a second product;
(8) degassing the second product at 85 ℃ under the pressure of-0.3 bar to obtain a degassed material without obvious bubbles;
(9) homogenizing the degassed material at 73 deg.C under 400bar to obtain homogenized material;
(10) stirring the homogeneous material at the temperature of 4-12 ℃ for 4 hours at the rotating speed of 300rpm to obtain a cured material;
(11) and (3) performing steam immersion sterilization on the cured material, wherein the sterilization temperature is 138 ℃, and the sterilization time is 12 seconds, so as to obtain the soybean milk product 1, and filling and leaving the factory.
Example 2
(1) Baking 10kg of soybeans subjected to impurity removal and screening by using a hot air baking machine at the baking temperature of 110 ℃ for 120 seconds, cooling to 30 ℃, and peeling the soybeans by using a vacuum vibration type peeling machine to obtain peeled soybeans;
(2) soaking peeled soybean in an enzyme preparation with the enzyme content of 0.01% (g/L) at 50 ℃ for 15 minutes at a weight ratio of 1:4.5 to obtain a mixed material;
(3) coarsely grinding the mixed material at 50 ℃ through a first pulping machine to obtain a coarsely ground material, wherein the particle size of particles in the coarsely ground material is more than 100 meshes;
(4) the coarse ground material is continuously refined at 50 ℃ through a second refiner to obtain refined ground material, and the grain size of particles in the refined ground material is about 200 meshes;
(5) carrying out first steam enzyme deactivation treatment on the fine-ground material by using a steam enzyme deactivation machine, wherein the temperature of the steam enzyme deactivation is 50 ℃, the pressure of the steam enzyme deactivation is 0.1MPa (normal pressure), and the time of the steam enzyme deactivation is 140 seconds to obtain a first product;
(6) separating the first product through a residue-slurry separator, and collecting the separated slurry;
(7) carrying out secondary steam enzyme deactivation treatment on the slurry by using a steam enzyme deactivation machine, wherein the steam enzyme deactivation temperature is 120 ℃, the steam enzyme deactivation pressure is 0.6MPa, and the steam enzyme deactivation time is 90 seconds to obtain a second product;
(8) degassing the second product at 85 ℃ under the pressure of-0.3 bar to obtain a degassed material without obvious bubbles;
(9) homogenizing the degassed material at 73 deg.C under 400bar to obtain homogenized material;
(10) stirring the homogeneous material at the temperature of 4-12 ℃ for 4 hours at the rotating speed of 300rpm to obtain a cured material;
(11) and (3) performing steam immersion sterilization on the cured material, wherein the sterilization temperature is 138 ℃, and the sterilization time is 12 seconds, so as to obtain the soybean milk product 2, and filling and leaving the factory.
Example 3
(1) Baking 10kg of soybeans subjected to impurity removal and screening by using a hot air baking machine at the baking temperature of 110 ℃ for 120 seconds, cooling to 30 ℃, and peeling the soybeans by using a vacuum vibration type peeling machine to obtain peeled soybeans;
(2) soaking peeled soybean in an enzyme preparation with the enzyme content of 0.01% (g/L) at a weight ratio of 1:4.5 and a soaking temperature of 55 ℃ for 10 minutes to obtain a mixed material;
(3) coarsely grinding the mixed material at 50 ℃ through a first pulping machine to obtain a coarsely ground material, wherein the particle size of particles in the coarsely ground material is more than 100 meshes;
(4) the coarse ground material is continuously refined at 50 ℃ through a second refiner to obtain refined ground material, and the grain size of particles in the refined ground material is about 200 meshes;
(5) carrying out first steam enzyme deactivation treatment on the fine-ground material by using a steam enzyme deactivation machine, wherein the temperature of the steam enzyme deactivation is 50 ℃, the pressure of the steam enzyme deactivation is 0.1MPa (normal pressure), and the time of the steam enzyme deactivation is 150 seconds to obtain a first product;
(6) separating the first product through a residue-slurry separator, and collecting the separated slurry;
(7) carrying out secondary steam enzyme deactivation treatment on the slurry by using a steam enzyme deactivation machine, wherein the steam enzyme deactivation temperature is 120 ℃, the steam enzyme deactivation pressure is 0.6MPa, and the steam enzyme deactivation time is 80 seconds to obtain a second product;
(8) degassing the second product at 85 ℃ under the pressure of-0.3 bar to obtain a degassed material without obvious bubbles;
(9) homogenizing the degassed material at 73 deg.C under 400bar to obtain homogenized material;
(10) stirring the homogeneous material at the temperature of 4-12 ℃ for 4 hours at the rotating speed of 300rpm to obtain a cured material;
(11) and (3) performing steam immersion sterilization on the cured material, wherein the sterilization temperature is 138 ℃, and the sterilization time is 12 seconds, so as to obtain the soybean milk product 3, and filling and leaving the factory.
Comparative example 1
The enzyme preparation in the step (2) of the example 1 is replaced by water with the same weight and the pH value of 7.0-7.5, and the rest is the same as the example 1, so that the soybean milk product A is obtained.
Comparative example 2
The step (10) in example 1 was omitted, and the homogenized material was directly subjected to steam immersion sterilization treatment, and the rest was the same as in example 1, to obtain a soybean milk product B.
Comparative example 3
10kg of the soybeans subjected to impurity removal and screening are washed and peeled off by using water with the pH value of 7.0-7.5 at the temperature of 45-50 ℃, and then the washed peeled-off soybeans are prepared according to the steps (2) to (11) in the example 1, so that a soybean milk product C is obtained.
Comparative example 4
The temperature of the steam enzyme deactivation in the step (5) of the example 1 was adjusted to 75 to 85 ℃, the time of the steam enzyme deactivation was adjusted to 60 seconds, the time of the steam enzyme deactivation in the step (7) was adjusted to 180 seconds, and the rest was the same as in the example 1, thereby obtaining a soybean milk product D.
Comparative example 5
The temperature for rough grinding in step (3) and the temperature for fine grinding in step (4) of example 1 were adjusted to 85 ℃ and the same procedure as in example 1 was repeated to obtain a soybean milk product E.
Comparative example 6
The steam immersion sterilization in the step (11) of the example 1 is replaced by tubular ultra-high temperature sterilization, the sterilization temperature and the sterilization time are the same as those of the example 1, and the rest is the same as that of the example 1, so that the soybean milk product F is obtained.
Test example 1 detection of protein content in product
The results of using a milk component analyzer to measure the weight content of protein in the soymilk products 1 to 3 and the soymilk products A to F are shown in Table 1.
TABLE 1
| Sample (I) | Protein weight content (%) |
| Soymilk product 1 | 6.35 |
| Soymilk product 2 | 6.35 |
| Soymilk product 3 | 6.31 |
| Soymilk product A | 6.35 |
| Soymilk product B | 6.35 |
| Soymilk product C | 5.67 |
| Soymilk product D | 6.21 |
| Soymilk product E | 5.54 |
| Soymilk product F | 6.27 |
As can be seen from Table 1, compared with the soymilk products C to E, the soymilk products prepared by the method of the present invention have significantly higher protein content, which indicates that the preparation method of the present invention has significant effect on the improvement of the protein content in the soymilk. Meanwhile, the protein content of the soybean milk product is not influenced by soaking with an enzyme preparation, lack of curing treatment and tubular ultra-high temperature sterilization.
Test example 2 taste evaluation of product
10 professionals taste soybean milk products 1-3 and soybean milk products A-F, the four technical indexes of taste preference, refreshing feeling, greasy feeling and beany flavor are graded according to the method in the national standard GB12315, and the average score is obtained, and the result is shown in Table 2. Wherein:
the full score of the taste preference is 5, and the higher the score is, the higher the taste preference is;
the full score of the refreshing feeling is 5, and the higher the score is, the stronger the refreshing feeling is;
the full score of the greasy feeling is 5 points, the lower the score is, the weaker the greasy feeling is, and the more the greasy feeling is on the contrary;
the full score of beany flavor is 5 points, and the lower score indicates weaker beany flavor, and vice versa indicates stronger beany flavor.
TABLE 2
| Sample (I) | Taste preference | Refreshing feeling | Greasy feeling | Beany flavor |
| Soymilk product 1 | 4.83 | 3.91 | 2 | 1.6 |
| Soymilk product 2 | 4.43 | 3.88 | 2.1 | 1.7 |
| Soymilk product 3 | 4.54 | 3.67 | 2.3 | 1.7 |
| Soymilk product A | 4.62 | 2.17 | 4.64 | 1.89 |
| Soymilk product B | 3.67 | 2.10 | 3.22 | 4.21 |
| Soymilk product C | 3.54 | 1.98 | 4.65 | 4.45 |
| Soymilk product D | 4.59 | 2.23 | 3.13 | 1.90 |
| Soymilk product E | 4.45 | 3.01 | 2.2 | 1.7 |
| Soymilk product F | 4.22 | 1.89 | 4.3 | 2.45 |
As can be seen from Table 2, compared with the soymilk products A to F, the soymilk products prepared by the method of the invention have more favorable taste and stronger refreshing feeling; compared with the soybean milk products A to D and the soybean milk product F, the soybean milk product prepared by the method has weaker greasy feeling and weaker beany flavor. The preparation method of the invention can obviously improve the taste of the product, enhance the fresh taste of the product and weaken the greasy feeling and beany flavor of the product.
Test example 3 evaluation of Process stability
The operation stability of the sterilization apparatuses in example 1 and comparative example 6 was monitored, and the results are shown in table 3.
Weighing 1-3G of soybean milk product and 100G of soybean milk product F respectively, centrifuging several samples at 1500G rotation speed for 10 minutes respectively, separating out solid phase substances, drying at 80 ℃ for 5 hours, weighing m (G) of the dried substances, and calculating the precipitation rate according to the following formula, wherein the results are shown in Table 4.
The precipitation rate was 100% x m/100
TABLE 3
TABLE 4
| Sample (I) | Precipitation Rate (%) |
| Soymilk product 1 | 1.21 |
| Soymilk product 2 | 1.24 |
| Soymilk product 3 | 1.33 |
| Soymilk product F | 10.01 |
As can be seen from tables 3 to 4, compared with the tubular ultra-high temperature sterilization process of comparative example 6, the steam immersion sterilization process adopted by the present invention can always maintain the operation temperature, and the process stability is stronger. Compared with the soybean milk product F, the soybean milk product prepared by the method has lower precipitation rate, which shows that the method has better process stability.
Test example 4 product stability test
Standing the soybean milk products 1-3 and the soybean milk products A-F for 6 months at normal temperature, and observing the stability of the products, wherein the results are shown in Table 5.
TABLE 5
| Sample (I) | Observation results |
| Soymilk product 1 | Good stability |
| Soymilk product 2 | Good stability |
| Soymilk product 3 | Good stability |
| Soymilk product A | Good stability |
| Soymilk product B | Good stability |
| Soymilk product C | Good stability, slight bottom precipitation. |
| Soymilk product D | Good stability, slight bottom precipitation. |
| Soymilk product E | Good stability, slight bottom precipitation. |
| Soymilk product F | Poor stability and obvious precipitation at the bottom. |
As can be seen from Table 5, the soy milk products produced by the process of the present invention have better stability than the soy milk products C to F. This shows that the preparation method of the invention can obviously improve the stability of the product.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A method for preparing soybean milk, comprising the steps of:
(1) soaking soybeans with a liquid enzyme preparation to obtain a mixed material; wherein the liquid enzyme preparation comprises pectinase, cellulase and water;
(2) grinding the mixed material to obtain a first ground material;
(3) carrying out pulping treatment on the first pulping material to obtain a second pulping material;
(4) carrying out enzyme deactivation treatment on the second ground pulp material to obtain an enzyme deactivation product;
(5) carrying out solid-liquid separation on the enzyme deactivation product, and collecting a liquid phase substance;
(6-1) carrying out enzyme deactivation treatment on the liquid phase substance to obtain a first product.
2. The method according to claim 1, step (1), characterized by one or more of the following a to E:
A. the total content of pectase and cellulase in each liter of liquid enzyme preparation is 10-5～10-3g；
B. In the liquid enzyme preparation, the weight ratio of pectinase to cellulase is 1 (0.8-5);
C. the pectinase is selected from polygalacturonase and alpha-N-arabinofuranosidase;
D. the pectinase is produced by fermenting aspergillus niger;
E. the cellulase is produced by fermenting trichoderma longibrachiatum.
3. The method of claim 1, further comprising the steps of:
(7) continuously stirring the first product at the temperature of 2-15 ℃ for 2-10 hours to obtain a second product;
preferably, in the step (7), the stirring speed is 100-700 rpm;
preferably, between the steps (6-1) and (7), a step (6-2) is further included: degassing the first product to obtain a degassed material;
more preferably, the degassing treatment is carried out at a temperature of 75 ℃ to 95 ℃;
more preferably, the degassing treatment is carried out at a pressure of-0.5 to-0.1 bar;
more preferably, between the steps (6-2) and (7), further comprising the step (6-3): homogenizing the degassed material to obtain a homogenized material;
further preferably, the temperature of the homogenization treatment is 65 ℃ to 85 ℃;
further preferably, the pressure of the homogenization treatment is 300 to 500 bar.
4. The method according to claim 1, wherein, prior to step (1), the method further comprises the following pre-processing steps:
baking soybeans, and carrying out dehulling treatment on the baked soybeans to obtain dehulling soybeans;
preferably, it is characterized by one or more of the following (a) to (D):
(A) the baking temperature is 95-140 ℃;
(B) the baking time is 100-200 seconds;
(C) cooling the roasted soybeans before the dehulling treatment;
more preferably, cooling to below 35 ℃;
(D) peeling treatment is carried out by a vacuum vibration type peeling machine.
5. The method according to claim 1, wherein in the step (4), the enzyme deactivation treatment is steam enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 40-65 ℃, and the time of the enzyme deactivation treatment is 110-200 seconds;
preferably, in the step (4), the steam pressure adopted by the enzyme deactivation treatment is 0.05-0.25 MPa.
6. The method according to claim 1, wherein in the step (6-1), the enzyme deactivation treatment is steam enzyme deactivation treatment, the temperature of the enzyme deactivation treatment is 100-150 ℃, and the time of the enzyme deactivation treatment is 40-180 seconds;
preferably, in the step (6-1), the steam pressure adopted by the enzyme deactivation treatment is 0.3-3 MPa.
7. The method according to any one of claims 1 to 6, characterized by one or more of the following a to i:
a. in the step (2), the temperature of the pulping treatment is 35-65 ℃;
b. in the step (3), the temperature of the pulping treatment is 35-65 ℃;
c. in the step (1), the soaking temperature is 35-65 ℃;
d. in the step (1), the soaking time is 1-30 minutes;
e. in the step (1), the weight ratio of the soybeans to the liquid enzyme preparation is 1 (1-10);
f. in the step (2), the particle size of the particles in the first grinding material is not less than 100 meshes;
g. in the step (3), the particle size of the particles in the second grinding material is 230-180 meshes;
h. in the step (5), performing solid-liquid separation by using a slurry separator;
i. the method further comprises a step (8): sterilizing the first product or the second product;
preferably, the first product or the second product is subjected to steam immersion sterilization treatment;
preferably, the temperature of the sterilization treatment is 110-150 ℃;
preferably, the time of the sterilization treatment is 2 seconds to 1 minute.
8. A soy milk produced by the method of any one of claims 1 to 7;
preferably, the weight content of protein in the soybean milk is not less than 6%;
preferably, the weight content of the precipitate in the soymilk is not higher than 5%;
preferably, the shelf life of the soy milk is not less than half a year.
9. A soy milk beverage comprising the soy milk of claim 8, an optional fat-providing source, an optional carbohydrate-providing source, an optional food additive, and an optional water.
10. Use of the soybean milk of claim 8 for the preparation of a soybean milk beverage.
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| CN201911283484.4A CN112971040A (en) | 2019-12-13 | 2019-12-13 | Method for preparing soybean milk, soybean milk obtained by the method and application of the soybean milk in food |
| PCT/CN2020/136217 WO2021115487A1 (en) | 2019-12-13 | 2020-12-14 | Method for preparing soy milk, obtained soy milk, and application thereof in food |
| SG11202107898PA SG11202107898PA (en) | 2019-12-13 | 2020-12-14 | A process for preparing soymilk, soymilk as obtained and use thereof in food products |
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| CN115777789A (en) * | 2021-09-10 | 2023-03-14 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature plant fermentation product and preparation method thereof |
| CN115812792A (en) * | 2021-09-17 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Compound stabilizer, normal-temperature coconut pulp fermentation product containing compound stabilizer and preparation method of normal-temperature coconut pulp fermentation product |
| CN116268379A (en) * | 2023-03-30 | 2023-06-23 | 黑龙江劳力科技有限公司 | Preparation method and application of cyperus esculentus instant powder |
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| CN114698782B (en) * | 2022-04-06 | 2023-07-25 | 南京农业大学 | Preparation method of whole-bean dried beancurd sticks |
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| SG11202107898PA (en) | 2021-09-29 |
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