CN114246298A - Preparation method of sugar-free product and sugar-free product - Google Patents
Preparation method of sugar-free product and sugar-free product Download PDFInfo
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- CN114246298A CN114246298A CN202010954729.8A CN202010954729A CN114246298A CN 114246298 A CN114246298 A CN 114246298A CN 202010954729 A CN202010954729 A CN 202010954729A CN 114246298 A CN114246298 A CN 114246298A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000001728 nano-filtration Methods 0.000 claims abstract description 79
- 239000012530 fluid Substances 0.000 claims abstract description 65
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 59
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- 244000068988 Glycine max Species 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 230000000149 penetrating effect Effects 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000000047 product Substances 0.000 claims description 44
- 239000012465 retentate Substances 0.000 claims description 15
- 235000013322 soy milk Nutrition 0.000 claims description 15
- 239000011148 porous material Substances 0.000 claims description 10
- 239000012466 permeate Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 description 18
- 230000008569 process Effects 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 238000011049 filling Methods 0.000 description 7
- 238000000227 grinding Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000002791 soaking Methods 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 239000000919 ceramic Substances 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- 238000009849 vacuum degassing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 210000000805 cytoplasm Anatomy 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention provides a preparation method of a sugar-free product and the sugar-free product prepared by the method. The preparation method comprises the following steps: an ultrafiltration step: ultrafiltering the soybean milk to obtain ultrafiltration trapped fluid and ultrafiltration penetrating fluid; and (3) nanofiltration: carrying out nanofiltration treatment on the ultrafiltration penetrating fluid to obtain nanofiltration trapped fluid and nanofiltration penetrating fluid; a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to a certain proportion to obtain mixed feed liquid; and (3) sterilization: and homogenizing, sterilizing and cooling the mixed material liquid. The total sugar content of the soybean milk product prepared by the method is below 0.5g/100 mL.
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a preparation method of a sugar-free product and the sugar-free product prepared by the preparation method.
Background
Nielsen data show: 2017-2019-year plant-based products grow rapidly, the market sales is estimated to reach 738 billion yuan in 2022, and soybean milk is one of the important factors for driving the plant-based large-class growth.
With the implementation of the national nutrition program of the national health commission 2030, more and more consumers pay more attention to the health of foods, particularly sugar-free foods.
The conventional processes of grinding milk, separating milk from residues, homogenizing and UHT sterilizing are commonly adopted in the soybean milk (soybean milk) sold on the market at present, and the soybean milk cannot meet the sugar-free standard (the total sugar content is less than or equal to 0.5g/100mL, including the sugar carried by the raw material at the bottom) required by the state, so that the soybean milk cannot be declared to be a sugar-free product. In order to meet the consumer demand for sugar-free products, there is an urgent need to find new technologies to address this problem.
Disclosure of Invention
The invention aims to provide a preparation method of a sugar-free product, which separates components of soybean milk raw pulp, particularly separates the sugar at the background of the soybean milk, and mixes the separated components as required, so that the sugar content of the soybean milk product meets the sugar-free food standard, and the taste of the product is maintained.
According to one aspect of the present invention, there is provided a method of making a sugarless product, comprising the steps of:
an ultrafiltration step: ultrafiltering the soybean milk to obtain ultrafiltration trapped fluid and ultrafiltration penetrating fluid;
and (3) nanofiltration: carrying out nanofiltration treatment on the ultrafiltration penetrating fluid to obtain nanofiltration trapped fluid and nanofiltration penetrating fluid;
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to a certain proportion to obtain mixed feed liquid;
and (3) sterilization: and homogenizing, sterilizing and cooling the mixed material liquid.
Preferably, the ultrafiltration treatment is carried out with an ultrafilter having a pore size in the range of 1000Da to 400 nm.
Preferably, the nanofiltration treatment is performed with a nanofiltration device having a pore size ranging from 500nm to 1000 nm.
Preferably, the protein content of the soybean milk protoplasm is 5.0-7.5%, and the total sugar content is 1.0-2.2%; the protein content of the ultrafiltration retentate is 2.0-9.0%, and the total sugar content is 0-1.5%; the nanofiltration trapped fluid has a protein content of 0 and a total sugar content of 1.0-5.0%; the nanofiltration penetrating fluid has a protein content of 0 and a total sugar content of 0.
Preferably, the protein content of the mixed material liquid is 2.0-7.0%, and the total sugar content is 0-0.5%.
Preferably, the mixed feed liquid is obtained by mixing the ultrafiltration trapped liquid, the nanofiltration trapped liquid and the nanofiltration penetrating liquid according to the mass ratio of (20-100) to (0-50) to (0-100).
Preferably, the homogenization treatment comprises a two-stage homogenization at a temperature of 50-80 ℃, wherein the one-stage homogenization pressure is 250-600bar and the two-stage homogenization pressure is 50-120 bar.
Preferably, the sterilization treatment is carried out at a temperature of 132-145 ℃ for 4-15 s.
Preferably, the preparation method further comprises the steps of sequentially performing primary pulp enzyme deactivation and primary pulp homogenization on the soybean milk primary pulp before the ultrafiltration step, wherein the primary pulp enzyme deactivation is performed at the temperature of 110-130 ℃ for 40-80 seconds, and the primary pulp homogenization is performed at the homogenization temperature of 60-80 ℃ and the homogenization pressure of 250-400 bar.
According to another aspect of the present invention, there is provided a sugarless product, made according to the above-described method of preparation.
According to the preparation method disclosed by the invention, the components of the soybean milk raw pulp are separated, so that the problem that the total sugar content of the existing soybean milk is higher than 0.5g/100mL and the existing soybean milk cannot be declared to be sugar-free is solved, and the problem that the taste of the product becomes thin after the product is sugar-free is also solved. Moreover, the separated components can be suitable for the production of various products, such as sugar-free high-protein soymilk, sugar-free high-protein oats and other sugar-free products (including cleaning labels and additive-containing products).
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a preparation method of a sugar-free product, which comprises the following steps:
an ultrafiltration step: ultrafiltering the soybean milk to obtain ultrafiltration trapped fluid and ultrafiltration penetrating fluid;
and (3) nanofiltration: carrying out nanofiltration treatment on the ultrafiltration penetrating fluid to obtain nanofiltration trapped fluid and nanofiltration penetrating fluid;
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to a certain proportion,
obtaining mixed feed liquid;
and (3) sterilization: and homogenizing, sterilizing and cooling the mixed material liquid.
Before the step of ultrafiltration, the preparation process of the soybean milk protoplasm also comprises the following steps:
bean soaking: the soaking temperature is 40-85 ℃, and the soaking time is 5 minutes-24 hours;
grinding beans into thick liquid: grinding the soybean milk by using soybean grinding equipment;
separating pulp from slag: using a centrifugal machine to separate pulp and slag, wherein the centrifugal speed is more than 3000 rpm;
killing enzyme by using primary pulp: the sterilization temperature is 110-;
homogenizing primary pulp: the homogenization temperature is 60-80 ℃, and the homogenization pressure is 250-400 bar;
and (4) cooling and storing: 1-8 ℃.
And (3) filtering: filtering with filter of 40 meshes or more.
The beans can be selected from one or more of semen glycines and semen Sojae Atricolor.
At present, the soybean milk raw stock is prepared by the process commonly adopted in the industry, ingredients (including cleaning labels and additive-containing products) are prepared according to requirements, ultra-high temperature sterilization, cooling and filling are carried out, and the prepared soybean milk product has higher sugar content than the standard of a sugar-free product and cannot be declared as a sugar-free product. Generally, the protein content of the soybean milk puree prepared according to the conventional process is 5.0-7.5%, and the total sugar content is 1.0-2.2%.
In the process of the present invention, the ultrafiltration treatment is carried out with an ultrafilter having a pore size in the range of 1000Da to 400nm, preferably a ceramic ultrafilter having a pore size in the range of 4000Da to 200nm, more preferably a ceramic ultrafilter having a pore size in the range of 8000Da to 100nm, such as a tubular ultrafilter or a roll-to-roll ultrafilter.
After the soybean milk raw stock is subjected to ultrafiltration treatment, protein components are intercepted to form ultrafiltration intercepted liquid of protein concentrated solution, and ultrafiltration penetrating fluid penetrating through an ultrafilter is total sugar solution.
The nanofiltration treatment is carried out using a nanofiltration membrane having an aperture ranging from 500nm to 1000nm, preferably from 600nm to 800nm, and may be carried out using a conventional nanofiltration membrane.
After the ultrafiltration penetrating fluid is subjected to nanofiltration treatment, the total sugar components are intercepted to obtain nanofiltration intercepting fluid of total sugar concentrated solution, and the nanofiltration penetrating fluid penetrating through the nanofiltration device is nanofiltration water mainly containing monovalent ions such as sodium ions and potassium ions, and is beneficial to improving the mouthfeel of products.
In the method, the protein content of the soybean milk raw pulp is 5.0 to 7.5 percent, and the total sugar content is 1.0 to 2.2 percent; the protein content of the ultrafiltration retentate is 2.0-9.0%, and the total sugar content is 0-1.5%; the protein content of the ultrafiltration penetrating fluid is 0, and the total sugar content is 0.5-2.5%; the nanofiltration trapped fluid has a protein content of 0 and a total sugar content of 1.0-5.0%; the nanofiltration permeate had a protein content of 0 and a total sugar content of 0. The content of 0 here means that the content is very small, approximately 0, relative to the other components.
In the material mixing step, according to the requirements of the product on protein content, total sugar content and taste, the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid are mixed according to a certain proportion, optionally, various additives and raw materials can be added according to the requirements, and the mixture is stirred uniformly to obtain mixed material liquid (namely a semi-finished product).
In order to meet the requirement of sugar-free products, the protein content of the mixed material liquid is 2.0-7.0%, and the total sugar content is 0-0.5%. The protein content of the mixed material liquid obtained by the conventional process is 2.0-7.0%, and the total sugar content is 0.6-2.0%.
According to one embodiment, the mixed feed liquid is obtained by mixing the ultrafiltration retentate, the nanofiltration retentate and the nanofiltration permeate in a mass ratio of (20-100): 0-50): 0-100, preferably (40-80): 0-40): 0-80, more preferably (40-60): 0-30): 0-60.
The sterilization step comprises the steps of homogenizing, sterilizing and cooling the mixed feed liquid. The homogenizing treatment comprises two-stage homogenizing at 50-80 deg.C, wherein the first-stage homogenizing pressure is 250-600bar, and the second-stage homogenizing pressure is 50-120 bar.
Preferably, the vacuum degassing treatment is performed before the homogenization treatment, and the vacuum degree is preferably-35 to-80 kPa.
The sterilization treatment is preferably ultra-high temperature sterilization treatment, i.e. at the temperature of 132-.
According to a specific embodiment, the sterilizing step includes: vacuum degassing: the vacuum degree is-50 kPa; homogenizing: the homogenization temperature is 70-75 ℃, the homogenization pressure is 400Bar at the first stage and 80Bar at the second stage; ultra-high temperature sterilization: 139 ℃ for 8 s.
After the ultra-high temperature sterilization treatment, the soy milk product is cooled to 40 ℃ or lower and filled at a temperature of 40 ℃ or lower (preferably 28 ℃). And then packaging, boxing, code spraying and selling can be carried out.
According to the method, the raw soybean milk is separated into ultrafiltration trapped fluid (protein concentrated solution), nanofiltration trapped fluid (total sugar concentrated solution) and nanofiltration penetrating fluid (nanofiltration water) by performing a raw soybean milk component separation process, and then the separated components are recombined according to the performance index requirements of target products. Specifically, the dosage of the main components can be determined according to the product requirements, for example, the dosage of the ultrafiltration trapped fluid can be determined according to the protein content index of the product, and the dosage of the nanofiltration trapped fluid can be determined according to the total sugar content index of the product. Other additives and raw materials may also be added as necessary.
According to another embodiment of the present invention, there is provided a sugarless product made according to the above method. Preferably, the sugar-free product may be sugar-free soy milk, particularly sugar-free high protein soy milk, sugar-free high protein oats, or the like. These products include both cleaning label-containing and additive-containing products. The sugar-free products prepared according to the invention have a sugar content of less than 0.5g/100mL, while still maintaining a good mouthfeel.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
Firstly, preparing soybean milk raw stock:
soaking soybeans: the soaking temperature is 60 ℃, and the soaking time is 10 minutes;
soybean grinding: grinding the beans by adopting bean grinding equipment;
separating pulp from slag: using a centrifugal machine to separate pulp and slag, wherein the centrifugal speed is more than 3000 rpm;
killing enzyme by using primary pulp: the sterilization temperature is 110 ℃/80 seconds;
homogenizing primary pulp: the homogenization temperature is 60 ℃, and the homogenization pressure is 250 bar;
and (4) cooling and storing: 8 ℃;
and (3) filtering: filtering with a filter with a mesh size of 40 or more to obtain soybean milk raw stock.
Preparation of sugar-free soybean milk
An ultrafiltration step: passing the soybean milk raw stock through a ceramic ultrafilter with the pore diameter of 1000Da to obtain ultrafiltration trapped fluid (protein concentrated solution) and ultrafiltration penetrating fluid (total sugar solution);
and (3) nanofiltration: passing the ultrafiltration retentate through a nanofiltration membrane with an aperture of 500nm to obtain nanofiltration retentate (total sugar concentrate) and nanofiltration permeate (nanofiltration water);
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to the mass ratio of 83:0:17 to obtain mixed feed liquid;
and (3) sterilization:
vacuum degassing: the vacuum degree is-35 kPa,
homogenizing: homogenizing at 50 deg.C under first-stage homogenizing pressure of 250bar and second-stage homogenizing pressure of 50bar,
ultra-high temperature sterilization: the temperature of the mixture is 132 ℃, the temperature of the mixture is 15s,
and (3) cooling: cooling the mixed feed liquid after ultra-high temperature sterilization to below 40 ℃;
filling: the filling temperature was 28 ℃.
The soy milk prepared in the above example was tested for protein and total sugar content and the results are shown in the following table:
note: 0 represents a very small, almost none, amount relative to the other components.
Example 2
Firstly, preparing soybean milk primary pulp by the same method as the embodiment 1
Preparation of sugar-free soybean milk
An ultrafiltration step: passing the soybean milk raw stock through a ceramic ultrafilter with a pore size of 100nm to obtain ultrafiltration trapped fluid (protein concentrated solution) and ultrafiltration penetrating fluid (total sugar solution);
and (3) nanofiltration: passing the ultrafiltration retentate through a nanofiltration membrane with an aperture of 600nm to obtain nanofiltration retentate (total sugar concentrate) and nanofiltration permeate (nanofiltration water);
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to the mass ratio of 88:0:12 to obtain mixed feed liquid;
and (3) sterilization:
vacuum degassing: the vacuum degree is-60 kPa,
homogenizing: the homogenization temperature is 65 ℃, the primary homogenization pressure is 450bar, the secondary homogenization pressure is 85bar,
ultra-high temperature sterilization: the temperature of the mixture is 138 ℃, the temperature of the mixture is 10s,
and (3) cooling: cooling the mixed feed liquid after ultra-high temperature sterilization to below 40 ℃;
filling: the filling temperature was 28 ℃.
The soy milk prepared in the above example was tested for protein and total sugar content and the results are shown in the following table:
example 3
Firstly, preparing soybean milk primary pulp by the same method as the embodiment 1
Preparation of sugar-free soybean milk
An ultrafiltration step: passing the soybean milk raw stock through a ceramic ultrafilter with the pore diameter of 400nm to obtain ultrafiltration trapped fluid (protein concentrated solution) and ultrafiltration penetrating fluid (total sugar solution);
and (3) nanofiltration: passing the ultrafiltration retentate through a nanofiltration membrane with the aperture of 800nm to obtain nanofiltration retentate (total sugar concentrated solution) and nanofiltration permeate (nanofiltration water);
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to the mass ratio of 80:0:20 to obtain mixed feed liquid;
and (3) sterilization:
vacuum degassing: the vacuum degree is minus 80kPa,
homogenizing: homogenizing at 80 deg.C under first-stage homogenizing pressure of 600bar and second-stage homogenizing pressure of 120bar,
ultra-high temperature sterilization: the temperature of the mixture is 145 ℃, 4s,
and (3) cooling: cooling the mixed feed liquid after ultra-high temperature sterilization to below 40 ℃;
filling: the filling temperature was 28 ℃.
The soy milk prepared in the above example was tested for protein and total sugar content and the results are shown in the following table:
| serial number | Name (R) | Protein content (%) | Total sugar content (%) |
| 1 | Soybean milk raw stock | 6.0 | 1.5 |
| 2 | Ultrafiltration retentate | 7.5 | 0.4 |
| 3 | Ultrafiltration permeate | 0 | 2.3 |
| 4 | Nanofiltration retentate | 0 | 4.0 |
| 5 | Nanofiltration permeate | 0 | 0 |
| 6 | Sugar-free soymilk | 6.0 | 0.32 |
Comparative example 1
Soymilk was prepared in the same manner as in example 1, except that the ultrafiltration step and nanofiltration step were not performed.
The soymilk prepared by the above comparative example was tested for protein and total sugar content and the results are shown in the following table:
| serial number | Name (R) | Protein content (%) | Total sugar content (%) |
| 1 | Soybean milk raw stock | 6.5 | 1.8 |
| 2 | Soy milk | 6.1 | 1.7 |
Taste test of the product:
2 finished product samples with similar physical and chemical indexes (the method of example 1: 6.05% of protein content and 0.3% of total sugar content; the method of comparative example 1: 6.06% of protein content and 1.5% of total sugar content) prepared by the method of example 1 and the method of comparative example 1 of the present application were subjected to taste test. Performing an experiment in a form of selecting two from three, wherein an old process sample is marked as 1# and 2#, a new process sample is marked as an experiment sample as 3#, and the experiment samples are according to the specifications of 1#, 2# and 3 #; 2#, 3#, 1 #; 3#, 1#, 2 #; the 1#, 2#, and 3#. the 120 persons were tasted with the same taste (60 persons each for 20-50 years old men and women) in a cyclic sequence, and two samples with the same taste and flavor were selected from the three samples.
The tasting results showed that 50 of the 120 tasted correctly and 70 tasted incorrectly. According to the taste rule, more than half of people can correctly taste, and the taste difference can be judged, so that the products prepared by the two processes have no obvious difference in taste and flavor.
From the above results, it can be seen that the total sugar content of the product prepared according to the method of example 1 is less than or equal to 0.5g/100mL, and the mouthfeel of the products prepared by the two processes is not significantly different.
In conclusion, the process combining ultrafiltration treatment and nanofiltration treatment can be used for preparing sugar-free soymilk products, and can meet the requirements of different consumers in the market. The innovative process can solve the problems that the existing soymilk has high sugar content and can not be declared to be sugar-free, and can also solve the problem that the taste of the product becomes thin after the soymilk is sugar-free.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A method of making a sugar-free product, comprising the steps of:
an ultrafiltration step: ultrafiltering the soybean milk to obtain ultrafiltration trapped fluid and ultrafiltration penetrating fluid;
and (3) nanofiltration: carrying out nanofiltration treatment on the ultrafiltration penetrating fluid to obtain nanofiltration trapped fluid and nanofiltration penetrating fluid;
a material mixing step: mixing the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the nanofiltration penetrating fluid according to a certain proportion to obtain mixed feed liquid;
and (3) sterilization: and homogenizing, sterilizing and cooling the mixed material liquid.
2. The production method according to claim 1, wherein the ultrafiltration treatment is carried out using an ultrafilter having a pore size ranging from 1000Da to 400 nm.
3. The preparation method according to claim 1, the nanofiltration treatment is performed with a nanofiltration device having a pore size ranging from 500nm to 1000 nm.
4. The preparation method of claim 1, wherein the soy milk puree has a protein content of 5.0-7.5% and a total sugar content of 1.0-2.2%; the protein content of the ultrafiltration retentate is 2.0-9.0%, and the total sugar content is 0-1.5%; the nanofiltration trapped fluid has a protein content of 0 and a total sugar content of 1.0-5.0%; the nanofiltration penetrating fluid has a protein content of 0 and a total sugar content of 0.
5. The method according to claim 1, wherein the protein content of the mixed material liquid is 2.0-7.0%, and the total sugar content is 0-0.5%.
6. The method of claim 1, wherein the mixed feed liquid is obtained by mixing the ultrafiltration retentate, the nanofiltration retentate and the nanofiltration permeate in a mass ratio of (20-100) to (0-50) to (0-100).
7. The preparation method as claimed in claim 1, wherein the homogenizing treatment comprises performing two-stage homogenizing at 50-80 deg.C, wherein the first-stage homogenizing pressure is 250-600bar, and the second-stage homogenizing pressure is 50-120 bar.
8. The method as claimed in claim 1, wherein the sterilization is carried out at a temperature of 132-145 ℃ for 4-15 s.
9. The method as claimed in claim 1, further comprising performing a raw pulp enzyme-killing step and a raw pulp homogenizing step on the raw soybean milk in sequence before the ultrafiltration step, wherein the raw pulp enzyme-killing step is performed at a temperature of 110-130 ℃ for 40-80 seconds, and the raw pulp homogenizing step is performed at a homogenizing temperature of 60-80 ℃ and a homogenizing pressure of 250-400 bar.
10. A sugar-free product made according to the method of making of any one of claims 1 to 9.
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| CN202010954729.8A CN114246298A (en) | 2020-09-11 | 2020-09-11 | Preparation method of sugar-free product and sugar-free product |
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| CN202010954729.8A CN114246298A (en) | 2020-09-11 | 2020-09-11 | Preparation method of sugar-free product and sugar-free product |
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Citations (5)
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| CN101317599A (en) * | 2008-06-24 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Non-lactose whole milk and preparation thereof |
| CN101361507A (en) * | 2008-06-24 | 2009-02-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | No-lactose low fat milk and preparation method thereof |
| CN101669551A (en) * | 2009-09-24 | 2010-03-17 | 厦门世达膜科技有限公司 | Production method of low-sugar soya-bean milk |
| CN103118542A (en) * | 2010-07-23 | 2013-05-22 | 阿尔拉食品公司 | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
| CN105440087A (en) * | 2015-12-08 | 2016-03-30 | 李尚锋 | Extraction method for oligose in soybean deep processing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101317599A (en) * | 2008-06-24 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Non-lactose whole milk and preparation thereof |
| CN101361507A (en) * | 2008-06-24 | 2009-02-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | No-lactose low fat milk and preparation method thereof |
| CN101669551A (en) * | 2009-09-24 | 2010-03-17 | 厦门世达膜科技有限公司 | Production method of low-sugar soya-bean milk |
| CN103118542A (en) * | 2010-07-23 | 2013-05-22 | 阿尔拉食品公司 | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
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