CN113974083A - Stable high-calcium soybean milk powder and preparation method thereof - Google Patents
Stable high-calcium soybean milk powder and preparation method thereof Download PDFInfo
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- CN113974083A CN113974083A CN202111332960.4A CN202111332960A CN113974083A CN 113974083 A CN113974083 A CN 113974083A CN 202111332960 A CN202111332960 A CN 202111332960A CN 113974083 A CN113974083 A CN 113974083A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 144
- 244000068988 Glycine max Species 0.000 title claims abstract description 144
- 239000011575 calcium Substances 0.000 title claims abstract description 144
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 137
- 239000000843 powder Substances 0.000 title claims abstract description 129
- 235000013336 milk Nutrition 0.000 title claims abstract description 113
- 239000008267 milk Substances 0.000 title claims abstract description 113
- 210000004080 milk Anatomy 0.000 title claims abstract description 113
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000000034 method Methods 0.000 claims abstract description 23
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 22
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- 238000001694 spray drying Methods 0.000 claims abstract description 17
- 238000000227 grinding Methods 0.000 claims abstract description 16
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- 108010011619 6-Phytase Proteins 0.000 claims abstract description 11
- 229940085127 phytase Drugs 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 235000013322 soy milk Nutrition 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 239000001506 calcium phosphate Substances 0.000 claims description 11
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 11
- 235000011010 calcium phosphates Nutrition 0.000 claims description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
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- 238000003756 stirring Methods 0.000 claims description 7
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229910052588 hydroxylapatite Inorganic materials 0.000 claims description 3
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 claims description 3
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000008347 soybean phospholipid Substances 0.000 claims description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 2
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 229940088598 enzyme Drugs 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000011282 treatment Methods 0.000 abstract description 6
- 230000009849 deactivation Effects 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
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- 238000001914 filtration Methods 0.000 abstract 1
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- 229910000389 calcium phosphate Inorganic materials 0.000 description 7
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- 159000000007 calcium salts Chemical class 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
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- 238000009736 wetting Methods 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- INAPMGSXUVUWAF-GCVPSNMTSA-N [(2r,3s,5r,6r)-2,3,4,5,6-pentahydroxycyclohexyl] dihydrogen phosphate Chemical compound OC1[C@H](O)[C@@H](O)C(OP(O)(O)=O)[C@H](O)[C@@H]1O INAPMGSXUVUWAF-GCVPSNMTSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 238000010812 external standard method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- WPEXVRDUEAJUGY-UHFFFAOYSA-B hexacalcium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O WPEXVRDUEAJUGY-UHFFFAOYSA-B 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses stable high-calcium soybean milk powder and a preparation method thereof, belonging to the technical field of food processing; the method comprises the steps of soybean selection, cleaning, soaking, coarse grinding, fine grinding, filtering and deslagging, enzyme deactivation, fishy smell removal, phytase enzymolysis, blending, sterilization and enzyme deactivation, high-pressure micro-jet, vacuum concentration, spray drying, crushing and collection, packaging, inspection and the like. The invention adopts vacuum deodorization, which can effectively remove beany flavor in the soybean milk powder; the phytase enzymolysis, phospholipid coating and high-pressure microjet treatment improve the wettability, the dispersibility and the solubility of the high-calcium soybean milk powder, so that the obtained high-calcium soybean milk powder is easy to brew, good in calcium suspension stability and excellent in taste and flavor. Non-transgenic soybeans and no sucrose are selected to be added, so that the obtained high-calcium soybean milk powder is healthier.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of stable high-calcium soybean milk powder.
Background
Calcium is one of the most important elements in the human body, plays an important role in regulating and controlling a series of physiological and biochemical reactions, is one of the mineral substances with the highest content in the human body, and has very large demand for human beings. However, the calcium intake of Chinese residents is far lower than the recommended intake, and the importance of calcium supplement is well recognized by people of all ages. The high-calcium milk, milk powder, yoghurt, cheese, milk beverage and other calcium-strengthened dairy products are ideal food for calcium supplement.
The soybean is rich in high-quality vegetable protein, mineral elements and vitamin B1、B2And beneficial substances such as niacin. The soybean milk is a drink which is loved by Chinese consumers and is a nutritional food which is suitable for all ages and enjoys the reputation of 'plant milk' in Europe and America. The soybean milk powder is also widely applied to dairy products, beverages and other foods due to the advantage of convenient transportation. Therefore, the high-calcium soybean milk powder is an ideal calcium supplement food, not only meets the consumption requirements of the market, but also has wide industrial development prospect.
At present, insoluble calcium agents such as calcium carbonate and the like are generally adopted in high-calcium soybean milk powder products as calcium supplements and are added into the soybean milk powder in a direct dry powder mixing mode. Although the insoluble calcium supplement has high calcium content and low price, and does not cause thermodynamic instability of the soybean protein, the insoluble calcium salt is easy to precipitate in a liquid system and has poor solubility, so the insoluble calcium salt easily has adverse effects on the taste of a high-calcium soybean milk powder product and the absorption of calcium.
The invention improves the wettability, the dispersibility and the solubility of the high-calcium soybean milk powder by the methods of phytase enzymolysis, phospholipid wrapping, high-pressure micro-jet treatment and the like, so that the obtained high-calcium soybean milk powder is easy to brew, has good calcium suspension stability and has good taste and flavor.
The phytase can convert phytic acid and phytate into inositol and inositol phosphate, and remarkably reduce the generation of calcium phytate, thereby remarkably improving the calcium suspension stability of the calcium-containing soybean milk powder. The phospholipid is a natural and safe bioactive small molecule and has wide application in the aspects of food, medicine and the like. If the calcium powder is coated by the phospholipid, the calcium suspension stability of the high-calcium soybean milk powder is improved, so that the high-calcium soybean milk powder is safe, and the nutritional value, the taste and the flavor of the high-calcium soybean milk powder are also better improved.
High calcium soymilk prepared by conventional crushing equipment (such as colloid mill or homogenizer) is generally rough in mouthfeel and easily precipitated. As a high-efficiency ultramicro crushing means, the high-pressure micro jet can crush materials to micron or submicron grade by using complex mechanical forces such as strong shearing force, turbulent force, high-speed impact force, high-frequency vibration force, instantaneous pressure drop force, cavitation force and the like. Through high-pressure micro-jet treatment, the particle size of the high-calcium soybean milk particles is obviously reduced, so that the stability of the final high-calcium soybean milk powder product is obviously improved.
Disclosure of Invention
The invention aims to provide a preparation method of stable high-calcium soybean milk powder with high nutritional value and good taste and flavor, and the method overcomes the defects of low calcium suspension rate, easy precipitation, poor solubility and adverse effect on the taste of the product in the existing preparation method of the high-calcium soybean milk powder. The invention adopts vacuum deodorization, which can effectively remove beany flavor in the soybean milk powder; the phytase enzymolysis, phospholipid coating and high-pressure microjet treatment improve the wettability, the dispersibility and the solubility of the high-calcium soybean milk powder, so that the obtained high-calcium soybean milk powder is easy to brew, good in calcium suspension stability and excellent in taste and flavor.
The purpose of the invention is realized by the following technical scheme:
a preparation method of stable high-calcium soybean milk powder comprises the following steps:
(1) cleaning: selecting high-quality soybeans and washing the soybeans with clear water; soaking bean in 30-60 deg.C pure water for 2-6 hr, and washing with 10-30 deg.C pure water for more than 1 time before pulping;
(2) grinding: grinding soybean milk with water temperature of 30-70 deg.C and water amount 8-10 times of soybean weight, adding sodium bicarbonate to ensure pH of the soybean milk at 6.0-8.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues;
(3) preparing high-calcium soybean milk: de-enzyming and sterilizing the soybean milk with hot water of 80-90 deg.C; removing beany flavor in vacuum; adding phytase for enzymolysis for 1-4 h; adding maltose syrup, phospholipid and calcium powder, and stirring and dispersing uniformly; carrying out high-pressure microjet on the blended high-calcium soybean milk;
(4) sterilizing and concentrating the high-calcium soybean milk: the sterilization temperature is 110-; vacuum concentrating at 70-100 deg.C, and controlling final concentration at 20-50%;
(5) spray drying: spray drying the concentrated high-calcium soybean milk, wherein the air inlet temperature of a spray drying tower is 140-; uniformly feeding the collected powder into a fluidized bed for mixing and screening; and finally, packaging and checking.
Preferably, in the step (3), the adding amount of the phytase is 0.1-1.0% of the protein content of the soybean milk, and the enzymolysis temperature is 20-80 ℃.
Preferably, in the step (3), the concentration of the malt syrup is 65-85%; the phospholipid is a food-borne phospholipid or a mixture of several food-borne phospholipids, such as soybean phospholipid, lecithin and other phospholipids; the poorly soluble calcium includes, but is not limited to, calcium carbonate (CaCO)3) Or calcium phosphates (e.g. tricalcium phosphate (TC)P), and Hydroxyapatite (HA), etc.).
Preferably, in the step (3), the malt syrup is added in an amount to ensure that the protein content of the mixed stable high-calcium soybean milk powder is 20-40%; the amount of the added calcium powder is required to ensure that the calcium content of the mixed stable high-calcium soybean milk powder is 20-50 mg Ca/g protein; the addition amount of phospholipid is 0.5-5.0% of the amount of calcium powder.
Preferably, in the step (3), after the maltose syrup and the calcium powder are added, the mixture is stirred for 10-30 min at the temperature of 75-95 ℃ and the rotation speed of 100-.
Preferably, in the step (3), the pressure of the high-pressure microjet is 20-200 MPa, and the circulation is carried out for 1-10 times.
Preferably, in the step (4), the sterilization and enzyme deactivation time is 1-5 min, and the cooling time is 1-3 min.
A stable high-calcium soybean milk powder is prepared by the preparation method: the calcium suspension rate after being brewed and kept stand for 30 min according to the water-powder ratio of 11:1 is more than or equal to 85 percent, and the soybean milk has rich flavor.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention uses vacuum to remove fishy smell, and adds maltose syrup to carry out Maillard reaction. Not only removes beany flavor, but also can effectively improve the beany flavor of the calcium-containing soybean milk powder.
(2) The stable calcium salt is added into the soybean milk powder prepared by the method, so that the calcium content in the soybean milk powder can be obviously increased, and the nutritional value of the soybean milk powder is far higher than that of the common soybean milk powder. Meanwhile, the phytase enzymolysis, phospholipid wrapping and high-pressure microjet treatment not only improve the calcium suspension stability of the high-calcium soybean milk powder, but also obviously improve the taste of the high-calcium soybean milk powder.
(3) The stable high-calcium soybean milk powder prepared by the method can greatly retain the nutrient components in the soybean milk because of extraction with skin; because the non-transgenic soybean is adopted and no sucrose is added, the natural safety feeling can be provided for consumers; it is popular in the market because of its long storage period, easy to carry and convenient to brew.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Comparative example 1:
selecting high-quality soybeans and washing the soybeans with clear water; soaking bean with 50 deg.C pure water for 3 hr, and washing with 25 deg.C pure water for 2 times before pulping; grinding soybean milk with water temperature of 55 ℃ and water amount 9 times of the weight of the soybean, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 7.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues; deactivating enzyme with 90 deg.C hot water and sterilizing; removing beany flavor in vacuum; adding maltose syrup to make the protein content of the mixed stable high-calcium soybean milk powder 38%; the boiling sterilization temperature is 130 ℃, the vacuum degree is 0.3 MPa, and the material cooling temperature is 25 ℃; the vacuum concentration temperature is 80 ℃, and the final concentration is controlled to be 40%; the air inlet temperature of the spray drying tower is 175 ℃, the air outlet temperature is 80 ℃, the spray pressure is 30 MPa, the pressure of the high-pressure pump is 30 MPa, and the spray drying is stopped when no small lumps exist on the surface; uniformly feeding the collected powder into a fluidized bed for mixing and screening; adding calcium carbonate powder to make the calcium content of the mixed high-calcium soybean milk powder be 35 mg Ca/g protein, and finally carrying out packaging inspection.
Comparative example 2:
selecting high-quality soybeans and washing the soybeans with clear water; soaking bean with 50 deg.C pure water for 3 hr, and washing with 25 deg.C pure water for 2 times before pulping; grinding soybean milk with water temperature of 55 ℃ and water amount 9 times of the weight of the soybean, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 7.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues; deactivating enzyme with 90 deg.C hot water and sterilizing; removing beany flavor in vacuum; adding maltose syrup to make the protein content of the mixed stable high-calcium soybean milk powder 38%; the boiling sterilization temperature is 130 ℃, the vacuum degree is 0.3 MPa, and the material cooling temperature is 25 ℃; the vacuum concentration temperature is 80 ℃, and the final concentration is controlled to be 40%; the air inlet temperature of the spray drying tower is 175 ℃, the air outlet temperature is 80 ℃, the spray pressure is 30 MPa, the pressure of the high-pressure pump is 30 MPa, and the spray drying is stopped when no small lumps exist on the surface; uniformly feeding the collected powder into a fluidized bed for mixing and screening; adding calcium phosphate powder to make the calcium content of the mixed high-calcium soybean milk powder be 35 mg Ca/g protein, and finally packaging and checking.
Example 1:
a preparation method of stable high-calcium soybean milk powder comprises the following steps:
(1) selecting high-quality soybeans and washing the soybeans with clear water; soaking bean with 50 deg.C pure water for 3 hr, and washing with 25 deg.C pure water for 2 times before pulping;
(2) grinding soybean milk with water temperature of 55 ℃ and water amount 9 times of the weight of the soybean, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 7.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues;
(3) deactivating enzyme with 90 deg.C hot water and sterilizing; removing beany flavor in vacuum; adding maltose syrup to make the protein content of the mixed stable high-calcium soybean milk powder 38%; adding calcium phosphate powder to make the calcium content of the mixed stable high-calcium soybean milk powder be 35 mg Ca/g protein; adding phospholipid with the addition amount of 1 percent of calcium phosphate powder, and stirring and dispersing uniformly;
(4) the sterilization temperature is 130 ℃, the vacuum degree is 0.3 MPa, and the material cooling temperature is 25 ℃; the vacuum concentration temperature is 80 ℃, and the final concentration is controlled to be 40%;
(5) the air inlet temperature of the spray drying tower is 175 ℃, the air outlet temperature is 80 ℃, the spray pressure is 30 MPa, the pressure of the high-pressure pump is 30 MPa, and the spray drying is stopped when no small lumps exist on the surface; uniformly feeding the collected powder into a fluidized bed for mixing and screening; and finally, packaging and checking.
Example 2:
a preparation method of stable high-calcium soybean milk powder comprises the following steps:
(1) selecting high-quality soybeans and washing the soybeans with clear water; soaking bean with 50 deg.C pure water for 3 hr, and washing with 25 deg.C pure water for 2 times before pulping;
(2) grinding soybean milk with water temperature of 55 ℃ and water amount 9 times of the weight of the soybean, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 7.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues;
(3) deactivating enzyme with 90 deg.C hot water and sterilizing; removing beany flavor in vacuum; adding phytase with protein content of 0.6% for enzymolysis for 1 h; adding maltose syrup to make the protein content of the mixed stable high-calcium soybean milk powder 38%; adding calcium phosphate powder to make the calcium content of the mixed stable high-calcium soybean milk powder be 35 mg Ca/g protein; adding phospholipid with the addition amount of 1 percent of calcium phosphate powder, and stirring and dispersing uniformly;
(4) the sterilization temperature is 130 ℃, the vacuum degree is 0.3 MPa, and the material cooling temperature is 25 ℃; the vacuum concentration temperature is 80 ℃, and the final concentration is controlled to be 40%;
(5) the air inlet temperature of the spray drying tower is 175 ℃, the air outlet temperature is 80 ℃, the spray pressure is 30 MPa, the pressure of the high-pressure pump is 30 MPa, and the spray drying is stopped when no small lumps exist on the surface; uniformly feeding the collected powder into a fluidized bed for mixing and screening; and finally, packaging and checking.
Example 3:
a preparation method of stable high-calcium soybean milk powder comprises the following steps:
(1) selecting high-quality soybeans and washing the soybeans with clear water; soaking bean with 50 deg.C pure water for 3 hr, and washing with 25 deg.C pure water for 2 times before pulping;
(2) grinding soybean milk with water temperature of 55 ℃ and water amount 9 times of the weight of the soybean, adding sodium bicarbonate to ensure that the pH value of the soybean milk after grinding is 7.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues;
(3) deactivating enzyme with 90 deg.C hot water and sterilizing; removing beany flavor in vacuum; adding maltose syrup to make the protein content of the mixed stable high-calcium soybean milk powder 38%; adding 100 mesh calcium phosphate powder to obtain stable high-calcium soybean milk powder with calcium content of 35 mg Ca/g protein; adding phospholipid with the addition amount of 1 percent of calcium phosphate powder, and stirring and dispersing uniformly; making the blended stable high-calcium soybean milk pass through 120 MPa high-pressure microjet, and circulating for 5 times;
(4) the sterilization temperature is 130 ℃, the vacuum degree is 0.3 MPa, and the material cooling temperature is 25 ℃; the vacuum concentration temperature is 80 ℃, and the final concentration is controlled to be 40%;
(5) the air inlet temperature of the spray drying tower is 175 ℃, the air outlet temperature is 80 ℃, the spray pressure is 30 MPa, the pressure of the high-pressure pump is 30 MPa, and the spray drying is stopped when no small lumps exist on the surface; uniformly feeding the collected powder into a fluidized bed for mixing and screening; and finally, packaging and checking.
The determination of the apparent density, tap density and compressibility of the sample obtained by the invention adopts the following method: accurately weighing 1.0 g of stable high-calcium soybean milk powder, allowing the soybean powder to freely fall into a 10 mL measuring cylinder, recording the volume of the soybean powder at the moment, and calculating bulk density (rho) of the soybean powder according to the following formulabulk）：
Wherein: m is the mass of bean powder, i.e. 1.0 g, VbulkVolume (mL) of the bean flour in the free state.
Continuously oscillating the measuring cylinder filled with bean flour until the volume is not reduced, recording the volume of the bean flour at the moment, and calculating tap density (rho) of the bean flour according to the following formulatap）：
Wherein: m is the mass of bean powder, i.e. 1.0 g, VtapVolume (mL) of the bean flour after tapping.
The Compressibility Index (CI) of the bean flour was calculated according to the following formula:
the angle of repose of the sample obtained by the invention is measured by the following method: be fixed in the funnel from 5 cm's of horizontal plane height, get the soybean flour of certain quality in the funnel, make the soybean flour slide down naturally along the funnel wall and form the cone, when treating the contained angle of cone generating line and horizontal plane and do not take place obvious change, shoot the cone from the horizontal angle with camera equipment, bring the error for the experimental result for the asymmetry of avoiding the cone, rotate 120 and 240 with the cone on the horizontal plane, shoot once more, camera equipment's position keeps unanimous when shooing at every turn. The included angle between the generatrix of the cone and the horizontal plane of the obtained Image is measured by adopting Image J software, namely the repose angle of the sample, and each sample is repeatedly measured for three times.
The wettability of the sample obtained by the invention is measured by the following method: accurately weighing 0.5 g of stable high-calcium soybean milk powder sample, slowly spreading on 100 mL of distilled water, recording the time(s) from the start of adding the sample to the complete sedimentation of the soybean powder, and evaluating the wettability of the stable high-calcium soybean milk powder by taking the sedimentation time as an index.
The dispersibility of the sample obtained by the invention is measured by adopting the following method: accurately weighing 5.00 g of stable high-calcium soybean milk powder in a 100 mL beaker, adding 50 mL of distilled water, magnetically stirring at a constant temperature of 25 ℃ at a fixed speed, recording the time(s) from the beginning of stirring to the complete dispersion and dissolution of the soybean powder, and evaluating the dispersibility of the stable high-calcium soybean milk powder by taking the dispersion time as an index.
The solubility of the sample obtained by the invention is measured by the following method: according to the method in GB 5413.29-2016, 5 g (accurate to 0.01 g) of stable high-calcium soybean milk powder is weighed into a 50 mL centrifuge tube, 38 mL of 30 ℃ distilled water is added, and the stable high-calcium soybean milk powder is completely dissolved by magnetic stirring at the constant temperature of 30 ℃ for 15 min. Centrifuging at 4000 r/min for 10 min, discarding the supernatant, wiping the tube wall, adding 38 mL of 30 ℃ distilled water again, shaking, mixing, centrifuging at 4000 r/min for 10 min, discarding the supernatant, and wiping the tube wall. The precipitate was transferred to a weighing dish with a small amount of distilled water, dried to constant weight at 105 ℃ after evaporating the water in a boiling water bath. The solubility X of the stabilized high calcium soymilk powder was calculated as follows:
wherein: m is1Weigh dish and precipitate mass (g), m after drying0The weight of the dish (g) is weighed, B is the sample moisture (g/100 g) and m is the sample weight (g).
The calcium suspension rate of the sample obtained by the invention is measured by adopting the following method: taking a proper amount of stable high-calcium soybean milk powder sample, completely dissolving the stable high-calcium soybean milk powder sample by using pure water with the mass of 11 times and the temperature of 80 ℃, and respectively taking a proper amount of stable high-calcium soybean milk sample which is just prepared and a proper amount of stable high-calcium soybean milk sample which is kept stand for 30 min. According to the method in GB 5009.268-2016, samples are digested and then measured by an inductively coupled plasma mass spectrometer (ICP-MS). And (3) carrying out quantitative analysis by adopting an external standard method, wherein the intensity ratio of the calcium element mass spectrum signal to the internal standard element mass spectrum signal is in direct proportion to the concentration of the calcium element. The calcium suspension rate S of the stable high-calcium soybean milk powder was calculated as follows:
wherein: x0The calcium content, X, in the stabilized high-calcium soybean milk sample just after the preparation is1The calcium content of the stable high-calcium soybean milk sample after standing for 30 min.
TABLE 1
| Comparative example 1 | Comparative example 2 | Example 1 | Practice ofExample 2 | Example 3 | |
| Bulk density (g/mL) | 0.22±0.01 | 0.24±0.02 | 0.24±0.01 | 0.29±0.01 | 0.26±0.01 |
| Tap density (g/mL) | 0.40±0.02 | 0.43±0.01 | 0.43±0.02 | 0.51±0.02 | 0.44±0.01 |
| Degree of compression (%) | 45.62±2.22 | 44.28±3.08 | 44.02±2.01 | 41.59±0.72 | 42.37±1.28 |
| Angle of repose (°) | 55.38±2.47 | 57.46±1.09 | 52.29±0.31 | 54.13±0.67 | 53.67±0.17 |
| Wetting time(s) | 143.23±2.93 | 156.66±1.38 | 87.26±2.58 | 106.01±2.43 | 44.13±2.94 |
| Dispersion time(s) | 85.03±1.34 | 110.07±1.26 | 69.75±1.48 | 46.22±1.24 | 21.56±1.43 |
| Solubility (%) | 98.12±0.02 | 98.05±0.03 | 99.52±0.04 | 99.59±0.06 | 99.57±0.05 |
| Calcium suspension Rate (%) | 14.37±0.61 | 13.41±0.59 | 85.60±0.93 | 89.32±0.56 | 87.76±0.36 |
Generally, the smaller the degree of compression of the powder, the smaller the angle of repose, and the better the flowability of the powder. As can be seen from Table 1: the stabilized high calcium soymilk powders of examples 1-3 all had slightly better flowability than comparative example 1 and comparative example 2. The powder of example 1 had the best flowability.
Wettability may represent the rate at which the sample particles sink upon wetting, and dispersibility may represent the rate at which the sample particles are completely dissolved and uniformly dispersed in the reconstitution fluid. As can be seen from Table 1: the wettability and dispersibility of the stabilized high-calcium soybean milk powders of examples 1 to 3 are remarkably superior to those of comparative example 1 and comparative example 2. The wettability and dispersibility of example 3 are best.
The solubility can represent the strength of the dissolving capacity of the bean flour and the stability after dissolution. As can be seen from Table 1: the solubility of the stabilized high calcium soymilk powders of examples 1-3 is slightly higher than that of comparative example 1 and comparative example 2. The solubility was highest for example 2.
The calcium suspension rate can indicate the calcium suspension stability of the high-calcium soybean milk powder after being washed and left stand. As can be seen from Table 1: the calcium suspension rate of the stabilized high-calcium soybean milk powder of examples 1-3 is significantly higher than that of comparative example 1 and comparative example 2. The calcium suspension rate was the highest for example 2.
The color of the sample obtained by the invention is measured by the following method: the color of different stable high-calcium soybean milk powder samples is measured by a CI62-900 type portable color difference meter. Before measurement, the color difference meter is calibrated by a black-white correction standard plate, then the L, a and b values of the bean dregs under different treatments are respectively measured, and the Whiteness (WI) and the color difference (Δ E) of each sample are calculated according to the following formula:
wherein: l is0、a0、b0Is the chroma value of a blank sample.
TABLE 2
| Comparative example 1 | Comparative example 2 | Example 1 | Example 2 | Example 3 | |
| L | 45.12±1.69 | 52.88±1.26 | 58.40±0.94 | 78.30±0.18 | 82.26±0.30 |
| a | -1.70±0.07 | -1.75±0.20 | -1.65±0.08 | -2.79±0.05 | -3.30±0.03 |
| b | 17.68±0.39 | 19.38±0.23 | 18.40±0.23 | 24.14±0.10 | 24.26±0.07 |
| WI | 43.26±1.48 | 49.02±1.07 | 54.48±0.76 | 67.42±0.19 | 69.76±0.14 |
| △E | 49.42±1.72 | 56.34±1.26 | 61.25±0.96 | 81.99±0.15 | 85.82±0.30 |
Generally, the apparent color of the product greatly affects consumer acceptance. The appearance of the high-quality stable high-calcium soybean milk powder product is milky white or light yellow and has certain luster. If the color of the soybean milk powder is dark, yellow or even brown, the quality of the product is relatively poor. As can be seen from Table 2: the color of the stabilized high-calcium soybean milk powder of the examples 1 to 3 is obviously better than that of the comparative example 1 and the comparative example 2. The color of example 3 is best.
The sensory evaluation of the samples obtained by the invention adopts the following method: a stable high-calcium soybean milk powder evaluation table is designed by referring to sensory requirements in GB 18738-2014 instant soybean powder and soybean milk powder.
From the sensory evaluation results, the appearance, smell, reconstitution property and taste of the stabilized high-calcium soybean milk powders of examples 1 to 3 were significantly better than those of comparative example 1 and comparative example 2. The sensory evaluation score of example 3 was the highest.
TABLE 3
| Comparative example 1 | Comparative example 2 | Example 1 | Example 2 | Example 3 | |
| Appearance (fen) | 7.55±0.25 | 7.49±0.13 | 8.96±0.18 | 9.35±0.21 | 9.57±0.14 |
| Smell (fen) | 7.69±0.17 | 7.71±0.21 | 9.24±0.09 | 9.16±0.19 | 9.68±0.09 |
| Brewing (fen) | 8.34±0.24 | 8.01±0.25 | 8.95±0.11 | 9.28±0.14 | 9.62±0.12 |
| Taste (fen) | 7.45±0.12 | 7.84±0.19 | 9.15±0.14 | 9.34±0.16 | 9.69±0.08 |
| General score (score) | 7.71±0.22 | 7.75±0.21 | 9.09±0.13 | 9.29±0.18 | 9.64±0.11 |
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The preparation method of the stable high-calcium soybean milk powder is characterized by comprising the following steps:
(1) cleaning: selecting high-quality soybeans and washing the soybeans with clear water; soaking in 30-60 deg.C pure water for 2-6 hr, and washing with 10-30 deg.C pure water before pulping;
(2) grinding: grinding soybean milk with water temperature of 30-70 deg.C and water amount 8-10 times of soybean weight, adding sodium bicarbonate to ensure pH of the soybean milk at 6.0-8.0; filling a filter bag, starting a centrifugal machine and a stirrer, and removing bean dregs and residues;
(3) preparing high-calcium soybean milk: de-enzyming and sterilizing the soybean milk with hot water of 80-90 deg.C; removing beany flavor in vacuum; adding phytase for enzymolysis for 1-4 h; adding maltose syrup, phospholipid and calcium powder, and stirring and dispersing uniformly; carrying out high-pressure microjet on the blended high-calcium soybean milk;
(4) sterilizing and concentrating the high-calcium soybean milk: the sterilization temperature is 110-; vacuum concentrating at 70-100 deg.C, and controlling final concentration at 20-50%;
(5) spray drying: spray drying the concentrated high-calcium soybean milk, wherein the air inlet temperature of a spray drying tower is 140-; uniformly feeding the collected powder into a fluidized bed for mixing and screening; and finally, packaging and checking.
2. The method of claim 1, wherein the stable high calcium soy milk powder is prepared by: the adding amount of the phytase in the step (3) is 0.1-1.0% of the protein content of the soybean milk, and the enzymolysis temperature is 20-80 ℃.
3. The method of claim 1, wherein the stable high calcium soy milk powder is prepared by: the concentration of the added maltose syrup in the step (3) is 65-85%; the phospholipid is a food-borne phospholipid or a mixture of several food-borne phospholipids; the calcium powder includes, but is not limited to, calcium carbonate (CaCO)3) Or calcium phosphates.
4. The method of claim 3, wherein the stable high calcium soy milk powder is prepared by: the phospholipid is preferably soybean phospholipid, lecithin and other phospholipids, and the calcium powder is preferably tricalcium phosphate TCP and hydroxyapatite HA.
5. The method of claim 3, wherein the stable high calcium soy milk powder is prepared by: the addition amount of the maltose syrup in the step (3) is to ensure that the protein content of the mixed stable high-calcium soybean milk powder is 20-40%; the amount of the added calcium powder ensures that the calcium content of the mixed stable high-calcium soybean milk powder is 20-50 mg Ca/g protein, and the addition amount of the phospholipid is 0.5-5.0% of the amount of the added calcium powder.
6. The method of claim 1, wherein the stable high calcium soy milk powder is prepared by: in the step (3), after the maltose syrup and the calcium powder are added, the mixture is stirred for 10-30 min at the temperature of 75-95 ℃ and the rotating speed of 100-.
7. The method of claim 1, wherein the stable high calcium soy milk powder is prepared by: in the step (3), the pressure of the high-pressure microjet is 20-200 MPa, and the circulation is performed for 1-10 times.
8. The method of claim 1, wherein the stable high calcium soy milk powder is prepared by: in the step (4), the sterilization time is 1-5 min, and the cooling time is 1-3 min.
9. A stable high-calcium soybean milk powder is characterized in that: the stabilized high-calcium soymilk powder prepared by the method for preparing stable high-calcium soymilk powder according to any one of claims 1 to 8, wherein the calcium suspension rate after reconstitution is more than or equal to 85 percent.
10. The stabilized, high-calcium soymilk powder of claim 9, characterized in that: the high-calcium soybean milk powder is brewed and placed for 30 min according to the water-powder ratio of 11:1, and the soybean milk is rich in flavor.
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