CN115104703B - Preparation method of enzymolysis high dietary fiber soybean milk - Google Patents
Preparation method of enzymolysis high dietary fiber soybean milk Download PDFInfo
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- CN115104703B CN115104703B CN202210638131.7A CN202210638131A CN115104703B CN 115104703 B CN115104703 B CN 115104703B CN 202210638131 A CN202210638131 A CN 202210638131A CN 115104703 B CN115104703 B CN 115104703B
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Classifications
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- 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
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- 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
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
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- Microbiology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of soybean milk preparation, and discloses a preparation method of enzymatic hydrolysis high dietary fiber soybean milk, which aims to solve the problems that a large amount of soybean dregs are generated in the soybean milk preparation process and water-soluble dietary fiber is less in the soybean milk in the prior art, and comprises the following steps: (1) Screening soybean, removing impurities, drying, cutting, crushing, peeling, removing embryo, soaking in water at constant temperature; (2) Coarsely grinding soaked soybeans, and adding mixed enzyme into the obtained ground paste; (3) The evenly mixed paste is ground into a micro-jet mill, and then enzymolysis is carried out; (4) The high dietary fiber soybean milk is obtained by cooling the ground paste after enzymolysis, homogenizing under high pressure and sterilizing, the dietary fiber content of the obtained soybean milk is high and can reach more than 4.5g/100mL, wherein the SDF accounts for more than 35 percent, the soybean milk is a high-quality dietary fiber food, and meanwhile, the soybean milk is mellow and sweet in taste, is not sticky and greasy, and has no bean dreg in the preparation process.
Description
Technical Field
The invention relates to the technical field of soybean milk preparation, in particular to a preparation method of enzymatic hydrolysis high dietary fiber soybean milk.
Background
Dietary fiber is generally referred to as a generic term for polymeric polysaccharides that are difficult to digest enzymatically in humans, and is the "seventh macronutrient" following carbohydrates, proteins, fats, water, minerals and vitamins. In recent years, with the continuous improvement of the living standard of people, the dietary structure and the eating habit of people are greatly changed, the intake of high calorie, high protein, high fat and fine food is greatly increased, and the intake of dietary fiber is relatively reduced, so that diabetes mellitus, cardiovascular diseases, obesity, intestinal cancer, constipation and the like are more and more common. Many experts consider dietary fiber products to be one of the leading foods in the 21 st century. Dietary fibers are classified into water-Soluble Dietary Fibers (SDF) and Insoluble Dietary Fibers (IDF) by solubility. Since SDF not only has unique physiological functions, but also has good physicochemical properties, and its performance as a food ingredient in foods is superior to that of insoluble dietary fiber, the product enriched in water-soluble dietary fiber is a highly active dietary fiber. The soybean dietary fiber mainly refers to the general name of macromolecular saccharides which cannot be digested by human digestive enzymes, and mainly comprises cellulose, pectin, xylan, mannose and the like. The soybean has rich dietary fiber content of about 15-20%, but SDF only accounts for 5-8% of total fiber, and the content is low.
The traditional soymilk making process comprises the steps of soaking beans, pulping and deslagging, so that the waste water and waste residues are more, the utilization rate of materials is low, and about 2 tons of bean dregs can be produced when 1 ton of soybeans are consumed. Soymilk processing enterprises produce tens or even hundreds of tons of okara per day. The harmless treatment of the bean dregs consumes huge amounts. At present, the whole soybean milk product is also prepared by singly using physical crushing methods such as high-pressure homogenization or high-pressure jet homogenization, the method has high energy consumption, the prepared product has a paste taste under the condition of high dietary fiber content, the content ratio of the soluble dietary fiber is not high, and the requirement of nutritional dietary fiber cannot be met. The patent publication No. CN105638910A discloses a preparation method and application of the hypoglycemic high dietary fiber soybean milk powder, which comprises the steps of selecting soybean, removing impurities, drying, peeling, soaking the soybean, drying, carrying out superfine grinding, pulping, boiling to obtain a pulp-residue mixture, filtering to obtain soybean milk, regulating the pH value, adding pumpkin powder and xylitol for blending, carrying out primary high-pressure homogenization, carrying out micro-jet high-pressure homogenization treatment, and sequentially carrying out ultrahigh-temperature instantaneous heat treatment, concentration sterilization, spray drying and fluidized bed powder screening treatment on the homogenized soybean milk to obtain the hypoglycemic high dietary fiber soybean milk powder. In the preparation method, bean dregs are required to be treated, and simultaneously, the superfine grinding treatment has larger energy consumption and high cost.
Disclosure of Invention
The invention provides a preparation method of enzymatic hydrolysis high dietary fiber soybean milk, which aims to solve the problems that a large amount of soybean dregs are generated in the soybean milk preparation process in the prior art and the water-soluble dietary fiber is less in the soybean milk, and the obtained soybean milk has high dietary fiber content which can reach more than 4.5g/100mL, wherein SDF accounts for more than 35%, is a high-quality dietary fiber food, and meanwhile, the soybean milk has mellow and sweet taste and is not sticky and greasy, and no soybean dregs are generated in the preparation process.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of enzymatic hydrolysis high dietary fiber soybean milk comprises the following steps:
(1) Screening soybean, removing impurities, drying, cutting, crushing, peeling, removing embryo, soaking in water at constant temperature;
(2) Coarsely grinding soaked soybeans, and adding mixed enzyme into the obtained ground paste;
(3) The evenly mixed paste is ground into a micro-jet mill, and then enzymolysis is carried out;
(4) And cooling the ground paste after enzymolysis, homogenizing under high pressure, and sterilizing to obtain the high dietary fiber soybean milk.
The invention adopts the synergistic effect of enzymolysis and microjet to accelerate the breaking and decomposition of soybean fibers, does not generate bean dregs, improves the utilization rate of dietary fibers in soybean, saves energy consumption, improves the content of dietary fibers in soybean milk, particularly the proportion of SDF, not only can increase the added value of soybean products, but also can meet the increasing dietary fiber demands of people, and has certain theoretical significance and economic value. In the manufacturing process, the high dietary fiber soybean milk raw pulp can be prepared according to the packaging form, taste requirement and the like, and then high-pressure homogenization, sterilization and packaging are carried out, so that different high dietary fiber soybean milk products are obtained; the high dietary fiber soybean milk raw juice can also be directly homogenized and sterilized under high pressure, and then packaged in large packages to obtain the high dietary fiber soybean milk which can be used as a raw material in various foods and has wide application range.
Preferably, in the step (1), the soybeans after the screening and impurity removal are dried in a hot air circulation at 70-85 ℃ until the water content of the soybeans is below 10%.
The soybean is dried by adopting 70-85 ℃ hot air circulation, so that the surface moisture of the soybean can be effectively dried, the purpose of separating soybean cotyledon from soybean hull is achieved, meanwhile, the effect of inhibiting lipoxygenase is also achieved, the peculiar smell of soybean milk is reduced, and the taste of the soybean milk is ensured.
Preferably, the soybeans dried in the step (1) are soaked in water at a constant temperature of 40-60 ℃ for 1-3 hours.
The bean soaking link adopts full-closed constant temperature control, and compared with the traditional open-mouth bean soaking, the traditional bean soaking needs to determine bean soaking time according to temperature change, generally 7-16h, the span time is long, uncontrollable factors exist, the number of bean soaking grooves is large, the occupied area is large, and the full-closed constant temperature bean soaking needs only 1-3h at the set temperature.
Preferably, the refining temperature in the step (2) coarse grinding process is 50-60 ℃, and the feed water ratio is 1 (4-7).
Preferably, the enzyme mixture in the step (2) includes cellulase, pectinase and xylanase.
The soybean fiber can be partially converted into substances such as polysaccharide, oligosaccharide, monosaccharide and the like by compounding cellulase, pectase and xylanase; enzymes such as protease and amylase can be added according to the flavor of soybean milk.
Preferably, the mass ratio of the cellulase, the pectase and the xylanase in the mixed enzyme in the step (2) is (30-70): 10-40.
Preferably, the addition amount of the mixed enzyme in the step (2) is 0.2 to 0.5% of the mass of the paste.
Preferably, the pressure of the micro-jet mill in the step (3) is 40-100MPa, and the milling is carried out until the number of the milling paste reaches 200-350 meshes.
Under the combined action of enzyme and high-pressure microfluidics, dietary fibers in the paste are accelerated to be modified, macromolecular component connecting bonds are broken and converted into micromolecular components, and part of insoluble components are converted into soluble components.
Preferably, the enzymolysis temperature in the step (3) is 50-70 ℃ and the enzymolysis time is 10-60min.
The paste after micro-jet milling is further subjected to enzymolysis until the enzymolysis is complete, so that cellulose is decomposed into saccharides such as oligosaccharides or monosaccharides, the soybean milk has natural sweet taste, the content of dietary fiber is improved, especially the content of SDF (sodium hydroxide) is improved, meanwhile, the viscosity of materials is effectively reduced, the taste is not sticky and greasy under the condition of high dietary fiber content, the problems of pasting mouth, sticking throat and the like of the whole soybean milk are solved, and the taste of the soybean milk is improved.
Preferably, the pulp cooking process in the step (4) is micro-pressure pulp cooking or continuous pulp cooking, the end point temperature is 105-115 ℃, and the pulp cooking time is 10-20min.
The soybean paste is thoroughly boiled and enzyme is inactivated in the process of boiling the soybean paste, so that the special flavor and taste of the enzymatic high dietary fiber soybean milk are generated.
Therefore, the invention has the following beneficial effects: (1) The enzymolysis high dietary fiber soybean milk has high dietary fiber content, and the water-soluble dietary fiber accounts for more than 35 percent, is a high-quality dietary fiber food, is rich in nutrition, natural and slightly sweet, has unique taste, has high dietary fiber content, contains dozens of substances beneficial to human bodies such as high-quality soybean protein, unsaturated fatty acid, soyasaponin, isoflavone, lecithin, prebiotics and the like, has the effects of reducing cholesterol in human bodies, regulating gastrointestinal functions and insulin levels, preventing various diseases such as hypertension, coronary heart disease, diabetes and the like, and also has the effects of enhancing immunity and delaying aging of the human bodies; (2) The invention solves the problems of more waste water and waste residue, low material utilization rate and the like in the traditional pulping and deslagging process, the preparation method of the soybean milk does not generate soybean residue, has high material utilization rate, and is very suitable for industrial production compared with the whole soybean milk product prepared by singly using physical crushing methods such as high-pressure homogenization or high-pressure jet homogenization.
Detailed Description
The invention is further described below in connection with specific embodiments.
Example 1
An enzymatic hydrolysis high dietary fiber soybean milk is prepared by the following steps:
1. peeling and degerming soybean: the soybeans are subjected to screening, impurity removal, hot air circulation drying at 85 ℃ for 4 hours, cutting, crushing, peeling and embryo removal;
2. Soaking beans: metering peeled soybean, sucking into a constant temperature soaking tank, adding water at 50 ℃ and soaking for 2 hours at constant temperature;
3. pulping: coarsely grinding the soaked beans to obtain ground paste, wherein the grinding temperature is controlled at 60 ℃, and the ratio of material to water is 1:6;
4. on-line enzyme adding: quantitatively adding mixed enzyme of cellulase, pectase and xylanase in the mass ratio of 60:20:20 into the paste by an on-line enzyme adding device, wherein the adding amount of the mixed enzyme is 3 kg/ton of paste;
5. and (3) microjet: enabling the uniformly mixed paste to enter a micro-jet mill, controlling the pressure to be 100Mpa, and enabling the paste milling mesh number to reach 350 meshes; 6. enzymolysis: grinding the paste into an enzymolysis tank, wherein the enzymolysis temperature is 70 ℃, and the enzymolysis is carried out for 60min;
7. boiling pulp: boiling the soybean milk under micro pressure for 20min at the end point temperature of 105 ℃, cooling the high dietary fiber soybean milk to below 10 ℃, and placing the soybean milk in a storage tank for standby;
8. Homogenizing the high dietary fiber soybean milk raw pulp at 30MPa under high pressure twice, and performing ultrahigh temperature instantaneous heat treatment at 130deg.C for 30s for sterilization.
Example 2
An enzymatic hydrolysis high dietary fiber soybean milk is prepared by the following steps:
1. Peeling and degerming soybean: the soybeans are subjected to screening and impurity removal, hot air circulation drying at 70 ℃ for 6 hours, cutting, crushing, peeling and degerming;
2. Soaking beans: metering peeled soybean, sucking into a constant temperature soaking tank, adding water at 50 ℃ and soaking for 2 hours at constant temperature;
3. pulping: coarsely grinding the soaked beans to obtain ground paste, wherein the grinding temperature is controlled at 60 ℃, and the ratio of material to water is 1:5;
4. on-line enzyme adding: quantitatively adding mixed enzyme of cellulase, pectase and xylanase in the mass ratio of 70:10:20 into the paste by an on-line enzyme adding device, wherein the adding amount of the mixed enzyme is 3 kg/ton of paste;
5. and (3) microjet: enabling the uniformly mixed paste to enter a micro-jet mill, controlling the pressure to be 80Mpa, and enabling the paste grinding mesh number to reach 300 meshes;
6. Enzymolysis: grinding the paste into an enzymolysis tank, wherein the enzymolysis temperature is 60 ℃, and the enzymolysis is carried out for 30min;
7. boiling pulp: boiling the soybean milk under micro pressure for 20min at the end point temperature of 105 ℃, cooling the high dietary fiber soybean milk to below 10 ℃, and placing the soybean milk in a storage tank for standby;
8. Homogenizing the high dietary fiber soybean milk raw pulp at 30MPa under high pressure twice, and performing ultrahigh temperature instantaneous heat treatment at 130deg.C for 30s for sterilization.
Comparative example 1 (no enzymatic hydrolysis)
A soybean milk is prepared by the following steps:
1. peeling and degerming soybean: the soybeans are subjected to screening, impurity removal, hot air circulation drying at 85 ℃ for 4 hours, cutting, crushing, peeling and embryo removal;
2. Soaking beans: metering peeled soybean, sucking into a constant temperature soaking tank, adding water at 50 ℃ and soaking for 2 hours at constant temperature;
3. Pulping: coarsely grinding the soaked beans, wherein the pulping temperature is controlled at 60 ℃, and the material-water ratio is 1:6;
4. and (3) microjet: enabling the paste to enter a micro-jet mill, controlling the pressure to be 100Mpa, and enabling the paste grinding mesh number to reach 350 meshes;
5. boiling pulp: boiling the soybean milk under micro pressure for 20min at the end point temperature of 105 ℃, cooling the high dietary fiber soybean milk to below 10 ℃, and placing the soybean milk in a storage tank for standby;
6. homogenizing soybean milk under 30MPa for two times, and performing ultra-high temperature instantaneous heat treatment at 130deg.C for 30s for sterilization.
Comparative example 2 (no microjet)
A soybean milk is prepared by the following steps:
1. peeling and degerming soybean: the soybeans are subjected to screening, impurity removal, hot air circulation drying at 85 ℃ for 4 hours, cutting, crushing, peeling and embryo removal;
2. Soaking beans: metering peeled soybean, sucking into a constant temperature soaking tank, adding water at 50 ℃ and soaking for 2 hours at constant temperature;
3. pulping: coarsely grinding the soaked beans to obtain ground paste, wherein the grinding temperature is controlled at 60 ℃, and the ratio of material to water is 1:6;
4. on-line enzyme adding: quantitatively adding mixed enzyme of cellulase, pectase and xylanase in the mass ratio of 60:20:20 into the paste by an on-line enzyme adding device, wherein the adding amount of the mixed enzyme is 3 kg/ton of paste;
5. Enzymolysis: feeding the ground paste into an enzymolysis tank, and performing enzymolysis at 70 ℃ for 60min;
6. Boiling pulp: boiling the soybean milk under micro pressure for 20min at the end point temperature of 105 ℃, cooling the high dietary fiber soybean milk to below 10 ℃, and placing the soybean milk in a storage tank for standby;
7. Homogenizing soybean milk under 30MPa for two times, and performing ultra-high temperature instantaneous heat treatment at 130deg.C for 30s for sterilization.
Comparative example 3 (enzyme addition after microfluidics)
An enzymatic hydrolysis high dietary fiber soybean milk is prepared by the following steps:
1. peeling and degerming soybean: the soybeans are subjected to screening, impurity removal, hot air circulation drying at 85 ℃ for 4 hours, cutting, crushing, peeling and embryo removal;
2. Soaking beans: metering and sucking peeled soybeans into a constant-temperature soaking tank, and adding water at 50 ℃ for soaking for 2 hours at constant temperature;
3. pulping: coarsely grinding the soaked beans to obtain ground paste, wherein the grinding temperature is controlled at 60 ℃, and the ratio of material to water is 1:6;
4. And (3) microjet: enabling the uniformly mixed paste to enter a micro-jet mill, controlling the pressure to be 100Mpa, and enabling the paste milling mesh number to reach 350 meshes; 5. enzymolysis: grinding paste, quantitatively adding mixed enzyme of cellulase, pectase and xylanase in the mass ratio of 60:20:20 through an on-line enzyme adding device, wherein the adding amount of the mixed enzyme is 3 kg/ton of grinding paste, grinding paste into an enzymolysis tank, and carrying out enzymolysis at 70 ℃ for 60min; 6. boiling pulp: boiling the soybean milk under micro pressure for 20min at the end point temperature of 105 ℃, cooling the high dietary fiber soybean milk to below 10 ℃, and placing the soybean milk in a storage tank for standby;
7. homogenizing the high dietary fiber soybean milk raw pulp at 30MPa under high pressure twice, and performing ultrahigh temperature instantaneous heat treatment at 130deg.C for 30s for sterilization.
The soybean milk obtained in examples 1-2 and comparative examples 1-3 were subjected to sensory and physical and chemical tests with reference to GB/T30885-2014 vegetable protein beverage soymilk and soymilk beverage, and the total dietary fiber content and the soluble dietary fiber content in the soybean milk obtained in examples 1-2 and comparative examples 1-3 were tested with reference to GB 5009.88-2014 determination of dietary fiber in food safety national standard foods, the results of which are shown in the following table.
From the data of examples 1-2, the method of the invention can obtain the soybean milk with good taste and higher dietary fiber content, and the ratio of the soluble dietary fiber in the dietary fiber of the soybean milk is more than 35%.
In the method of the invention, the ratio of dietary fiber content and soluble dietary fiber in the soybean milk is improved through the synergistic effect of enzymolysis and microjet, and as can be seen from the data in the table, the dietary fiber content in the comparative example 1 of enzymolysis alone and the dietary fiber content in the comparative example 2 of microjet alone are lower than those in the example 1, and the ratio of soluble dietary fiber in the comparative example 1 is lower than those in the comparative example 2, but the ratio of soluble dietary fiber and soluble dietary fiber are lower than those in the example 1, which indicates that the enzymolysis can improve the soluble dietary fiber content, but the effect of the enzymolysis alone is poorer than that of the synergistic use with microjet. In the method, the grinding paste and the enzyme are mixed and then subjected to the microjet, under the combined action of the enzyme and the high-pressure microjet, the dietary fiber in the grinding paste can be modified in an accelerating way, the proportion of insoluble dietary fiber to soluble dietary fiber is improved, and the detection data of comparative example 3 in the table can prove that the decomposition effect of the enzyme in the microjet is better than that of the enzyme added after the microjet is subjected to enzymolysis.
Claims (9)
1. The preparation method of the enzymatic hydrolysis high dietary fiber soybean milk is characterized by comprising the following steps of:
(1) Screening soybean, removing impurities, drying, cutting, crushing, peeling, removing embryo, soaking in water at constant temperature;
(2) Coarsely grinding soaked soybeans, and adding mixed enzymes including cellulase, pectase and xylanase into the obtained ground paste;
(3) Enabling the uniformly mixed paste to enter a micro-jet mill, and performing enzymolysis;
(4) Cooling the ground paste after enzymolysis, homogenizing under high pressure, and sterilizing to obtain high dietary fiber soybean milk;
the pressure of the micro-jet mill in the step (3) is 40-100MPa.
2. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1, wherein in the step (1), the soybeans after the screening and impurity removal are dried in a hot air circulation at 70-85 ℃ until the water content of the soybeans is below 10%.
3. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1 or 2, wherein the soybean dried in the step (1) is soaked in water at 40-60 ℃ for 1-3 hours under a closed constant temperature.
4. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1, wherein the pulping temperature in the step (2) is 50-60 ℃ and the feed water ratio is 1 (4-7).
5. The preparation method of the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1, wherein the mass ratio of cellulase, pectase and xylanase in the mixed enzyme in the step (2) is (30-70): 10-40.
6. The method for preparing enzymatic hydrolysis high dietary fiber soybean milk according to claim 4 or 5, wherein the addition amount of the mixed enzyme in the step (2) is 0.2-0.5% of the mass of the ground paste.
7. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1, wherein the micro-jet milling in the step (3) is carried out until the milling mesh number reaches 200-350 mesh.
8. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1 or 7, wherein the enzymatic hydrolysis temperature in the step (3) is 50-70 ℃ and the enzymatic hydrolysis time is 10-60min.
9. The method for preparing the enzymatic hydrolysis high dietary fiber soybean milk according to claim 1, wherein the pulp cooking process in the step (4) is micro-pressure pulp cooking or continuous pulp cooking, the end point temperature is 105-115 ℃, and the pulp cooking time is 10-20min.
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