CN115624138A - Preparation method of enzymolysis whole-bean soymilk - Google Patents

Preparation method of enzymolysis whole-bean soymilk Download PDF

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Publication number
CN115624138A
CN115624138A CN202211315192.6A CN202211315192A CN115624138A CN 115624138 A CN115624138 A CN 115624138A CN 202211315192 A CN202211315192 A CN 202211315192A CN 115624138 A CN115624138 A CN 115624138A
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soybean milk
soybean
treatment
enzymatically hydrolyzed
enzymolysis
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Inventor
莫海军
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Nanjing Huainanwang Soymilk Co ltd
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Nanjing Huainanwang Soymilk Co ltd
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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
    • 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
    • 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
    • A23L11/36—Removing undesirable substances, e.g. bitter substances using irradiation, e.g. with wave energy; Using electrical means or magnetic fields
    • 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 provides a preparation method of enzymatic hydrolysis whole soybean milk, belonging to the technical field of food processing. The preparation method comprises the steps of soaking soybeans in a sodium bicarbonate solution, performing enzymolysis treatment, performing ultrasonic treatment, then performing cooking, performing cutting coarse crushing and fine crushing, adding water, heating to boil, adding auxiliary materials, uniformly stirring, cooling to a certain temperature, performing treatment by using an ultrahigh-pressure micro-jet homogenizer, and finally sterilizing and filling to obtain a finished product. The processing method takes the whole soybean as the raw material, does not generate wastes such as bean dregs and the like, improves the utilization rate of the soybean, reduces the treatment cost of the wastes, does not generate any by-product, reserves the nutrient components of the soybean, improves the mouthfeel of the soybean milk, and is a processing method which is green, environment-friendly and healthy.

Description

Preparation method of enzymolysis whole-bean soymilk
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of enzymolysis whole soybean milk.
Background
The soybean milk is rich in unsaturated fatty acid, trace elements, protein, amino acids and vitamins, and is a food with high nutritive value and high quality plant protein content. In the existing soymilk products, because the bean dregs have rough mouthfeel, the coagulation of soybean protein and the quality of products are influenced, the utilization rate of the bean dregs is lower, most of the bean dregs are abandoned, and the bean dregs contain a large amount of protein, dietary fiber, lipoid compounds, inorganic salt and other nutritional ingredients, so the abandonment of the bean dregs undoubtedly causes the waste of resources and the pollution to the environment.
The whole soybean milk is a product processed by using the peeled soybeans or the peeled soybeans, no bean dregs and other substances are discharged in the preparation process, all the components of the soybeans are added, and the loss of the nutritional components is overcome. In the existing processing method of the whole-bean soymilk, how to ensure the effective nutrient components of the soybeans, improve the coagulability of the soybean proteins, keep the delicate taste of the soymilk and avoid precipitation and layering in the preservation process is a problem to be solved urgently by the whole-bean soymilk processing enterprises at the present stage.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of enzymatic hydrolysis whole soybean milk. In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of enzymolysis whole bean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution, performing enzymolysis, and performing ultrasonic treatment;
(2) Steaming and boiling the soybeans subjected to ultrasonic treatment to obtain cured soybeans;
(3) Cutting and coarsely pulverizing cured soybean, and finely pulverizing the coarsely pulverized soybean milk to obtain finely pulverized soybean milk powder;
(4) Adding water into the finely ground soybean milk powder, and heating to boil to obtain soybean milk slurry;
(5) Adding auxiliary materials into the soybean milk, uniformly stirring, cooling to a certain temperature, and then processing by using an ultrahigh-pressure micro-jet homogenizer;
(6) And sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Preferably, in the step (1), the mass fraction of the sodium bicarbonate solution is 0.05-0.3%, the soaking time is 6-10h, and the soaking temperature is 25-35 ℃.
Preferably, in the step (1), in the enzymolysis treatment, the amount of the added enzyme is 0.5-1% of the mass of the soybean, the enzymolysis time is 30-50min, the enzymolysis temperature is 50-60 ℃, and the enzyme is inactivated for 6-10min at 75-85 ℃.
Preferably, the enzyme is one or a combination of more than two of protease, cellulase or pectinase.
Preferably, the ultrasonic treatment frequency is 30-50KHz, the temperature is 40-60 ℃, and the treatment time is 15-30min.
Preferably, in step (2), the soybeans are cooked using steam for 15-50min.
Preferably, in the step (3), the particle size after coarse grinding is 30 to 100 mesh, and the particle size after fine grinding is 200 to 400 mesh.
Preferably, in the step (4), the mass ratio of the finely pulverized soybean milk powder to water is 1.
Preferably, in the step (5), the auxiliary materials comprise a sweetener and/or edible salt, the mass concentration of the sweetener is 2-5%, the sweetener is one or a combination of more than two of xylitol, galacto-oligosaccharide, fructo-oligosaccharide or isomalto-oligosaccharide, and the mass concentration of the edible salt is 0.2-0.5%.
Preferably, in the step (5), the temperature is reduced to 50-60 ℃ and the ultrahigh pressure microjet treatment pressure is 100-130MPa.
In summary, due to the adoption of the technical scheme, the invention has the following technical effects:
(1) According to the preparation method, after the soybean milk is soaked in the sodium bicarbonate, the original beany flavor of the soybeans is removed by combining enzymolysis and ultrasonic treatment, and macromolecules of the bean dregs are decomposed into micromolecules, so that the bean dregs can be degraded in a solution to keep the nutritional ingredients of the bean dregs, the problem of bean dreg treatment is solved, the effective nutritional ingredients in the soybeans can be kept by the treatment of the method, the soybean milk contains rich dietary fibers, has high consistency and is fine and thick in taste.
(2) The invention solves the problem of viscosity by boiling, cutting and coarsely crushing the soybean milk powder, finely crushing the soybean milk powder, adding water into the finely crushed soybean milk powder for heating and boiling, solidifying the soybean milk protein and keeping the soybean milk with fine taste, adding water into the soybean milk powder for boiling after crushing, so that the soybean milk powder particles are uniform and can be uniformly mixed in a water body in the boiling stage without generating precipitation and layering.
(3) The invention combines the ultrahigh pressure jet flow homogenization to ensure that the particles are more uniform in the system and the probability of particle precipitation is greatly reduced, the soybean is adopted for crushing after being cooked, the crushing efficiency is improved, the production cost is reduced, and the ultrahigh pressure micro jet flow homogenizer is combined for processing, so that the particle size is below 20 mu m.
(4) The method takes the whole soybeans as the raw material, does not generate wastes such as bean dregs and the like, improves the utilization rate of the soybeans, reduces the treatment cost of the wastes, does not generate any by-product, keeps the nutritional ingredients of the soybeans, improves the taste of the soymilk, and is a processing method which is green, environment-friendly and healthy.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
A preparation method of enzymolysis whole bean milk comprises the following specific preparation steps:
(1) Soaking soybeans in a sodium bicarbonate solution at a temperature of between 25 and 35 ℃ for 6 to 10 hours, wherein the mass fraction of the sodium bicarbonate solution is 0.05 to 0.3 percent, the soaking time is between 6 and 10 hours, the soaking temperature is between 25 and 35 ℃, protease and cellulase are added for enzymolysis, the amount of the added enzyme is 0.5 to 1 percent of the mass of the soybeans, the enzymolysis time is between 30 and 50 minutes, the enzymolysis temperature is between 50 and 60 ℃, the enzyme is inactivated at a temperature of between 75 and 85 ℃ for 6 to 10 minutes, and then ultrasonic treatment is carried out, the frequency of the ultrasonic treatment is between 30 and 50KHz, the temperature is between 40 and 60 ℃, and the treatment time is between 15 and 30 minutes;
(2) Steaming the ultrasonically treated soybean with water vapor for 15-50min to obtain aged soybean;
(3) Cutting cooked soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(4) Adding water into the finely ground soybean milk powder, and heating to boil, wherein the mass ratio of the finely ground soybean milk powder to the water is 1;
(5) Adding auxiliary materials into the soybean milk, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then processing for 3-4 times by using an ultrahigh pressure microjet homogenizer with the pressure of 100-130 MPa;
(6) And sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 1
A preparation method of enzymolysis whole bean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution at 25-35 deg.C for 6-10h, adding protease and cellulase for enzymolysis at 0.5-1% of the weight of soybean for 30-50min at 50-60 deg.C and 75-85 deg.C for 6-10min, and performing ultrasonic treatment at 30-50KHz and 40-60 deg.C for 15-30min;
(2) Steaming the ultrasonically treated soybeans for 15-50min with water vapor to obtain cured soybeans;
(3) Cutting cooked soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(4) Adding water into the finely ground soybean milk powder, and heating to boil, wherein the mass ratio of the finely ground soybean milk powder to the water is 1;
(5) Adding auxiliary materials into the soybean milk, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then processing for 3-4 times by using an ultrahigh pressure microjet homogenizer with the pressure of 100-130 MPa;
(6) And sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 2
A preparation method of enzymolysis whole soybean milk comprises the following specific preparation steps:
(1) Soaking soybean in water for 6-10h at 25-35 deg.C, adding protease and pectinase for enzymolysis at 0.5-1% of the weight of soybean for 30-50min at 50-60 deg.C for 6-10min at 75-85 deg.C, and performing ultrasonic treatment at 30-50KHz frequency and 40-60 deg.C for 15-30min;
(2) Steaming the ultrasonically treated soybeans for 15-50min with water vapor to obtain cured soybeans;
(3) Cutting cooked soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(4) Adding water into the fine-ground soybean milk powder, and heating to boil, wherein the mass ratio of the fine-ground soybean milk powder to the water is 1-3, so as to obtain soybean milk slurry;
(5) Adding auxiliary materials into the soymilk liquid, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then carrying out treatment for 3-4 times by using an ultrahigh pressure micro-jet homogenizer with the pressure of 100-130 MPa;
(6) Sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 3
A preparation method of enzymolysis whole soybean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution at 25-35 deg.C for 6-10h at 0.05-0.3 wt% for 15-30min under 30-50KHz and 40-60 deg.C for ultrasonic treatment;
(2) Steaming the ultrasonically treated soybeans for 15-50min with water vapor to obtain cured soybeans;
(3) Cutting cooked soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(4) Adding water into the fine-ground soybean milk powder, and heating to boil, wherein the mass ratio of the fine-ground soybean milk powder to the water is 1-3, so as to obtain soybean milk slurry;
(5) Adding auxiliary materials into the soymilk liquid, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then carrying out treatment for 3-4 times by using an ultrahigh pressure micro-jet homogenizer with the pressure of 100-130 MPa;
(6) Sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 4
A preparation method of enzymolysis whole soybean milk comprises the following specific preparation steps:
(1) Soaking soybeans in a sodium bicarbonate solution at a temperature of between 25 and 35 ℃ for 6 to 10 hours, wherein the mass fraction of the sodium bicarbonate solution is 0.05 to 0.3 percent, the soaking time is between 6 and 10 hours, adding protease and cellulase for enzymolysis, the amount of the added enzyme is 0.5 to 1 percent of the mass of the soybeans, the enzymolysis time is between 30 and 50 minutes, the enzymolysis temperature is between 50 and 60 ℃, and the enzyme is inactivated at a temperature of between 75 and 85 ℃ for 6 to 10 minutes;
(2) Steaming semen glycines with water vapor for 15-50min to obtain cooked semen glycines;
(3) Cutting cooked soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(4) Adding water into the finely ground soybean milk powder, and heating to boil, wherein the mass ratio of the finely ground soybean milk powder to the water is 1;
(5) Adding auxiliary materials into the soymilk liquid, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then carrying out treatment for 3-4 times by using an ultrahigh pressure micro-jet homogenizer with the pressure of 100-130 MPa;
(6) And sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 5
A preparation method of enzymolysis whole soybean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution at 25-35 deg.C for 6-10h, adding protease and cellulase for enzymolysis at 0.5-1% of the weight of soybean for 30-50min at 50-60 deg.C and 75-85 deg.C for 6-10min, and performing ultrasonic treatment at 30-50KHz and 40-60 deg.C for 15-30min;
(2) Cutting soybean, coarsely pulverizing to obtain powder of 30-100 mesh, finely pulverizing the coarse powder to obtain powder of 200-400 mesh to obtain fine powder;
(3) Adding water into the fine-ground soybean milk powder, and heating to boil, wherein the mass ratio of the fine-ground soybean milk powder to the water is 1-3, so as to obtain soybean milk slurry;
(4) Adding auxiliary materials into the soybean milk, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then processing for 3-4 times by using an ultrahigh pressure microjet homogenizer with the pressure of 100-130 MPa;
(5) Sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 6
A preparation method of enzymolysis whole soybean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution at 25-35 deg.C for 6-10h, adding protease and cellulase for enzymolysis at 0.5-1% of the weight of soybean for 30-50min at 50-60 deg.C and 75-85 deg.C for 6-10min, and performing ultrasonic treatment at 30-50KHz and 40-60 deg.C for 15-30min;
(2) Steaming the ultrasonically treated soybean with water vapor for 15-50min to obtain aged soybean;
(3) Adding water into soybeans, and heating to boil, wherein the mass ratio of soybean water is 1;
(4) Adding auxiliary materials into the soymilk liquid, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%, uniformly stirring, reducing the temperature to 50-60 ℃, and then carrying out treatment for 3-4 times by using an ultrahigh pressure micro-jet homogenizer with the pressure of 100-130 MPa;
(5) And sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
Example 7
A preparation method of enzymolysis whole bean milk comprises the following specific preparation steps:
(1) Soaking soybean in sodium bicarbonate solution at 25-35 deg.C for 6-10h, adding protease and cellulase for enzymolysis at 0.5-1% of the weight of soybean for 30-50min at 50-60 deg.C and 75-85 deg.C for 6-10min, and performing ultrasonic treatment at 30-50KHz and 40-60 deg.C for 15-30min;
(2) Steaming the ultrasonically treated soybean with water vapor for 15-50min to obtain aged soybean;
(3) Cutting and coarsely pulverizing aged soybean, coarse pulverizing to obtain particle size of 30-100 mesh, and finely pulverizing the coarse pulverized soybean milk to obtain fine pulverized soybean milk powder with particle size of 200-400 mesh;
(4) Adding water into the fine-ground soybean milk powder, and heating to boil, wherein the mass ratio of the fine-ground soybean milk powder to the water is 1-3, so as to obtain soybean milk slurry;
(5) Adding auxiliary materials into the soybean milk, wherein the auxiliary materials comprise xylitol and edible salt, the mass concentration of the xylitol is 2-5%, and the mass concentration of the edible salt is 0.2-0.5%;
(6) Sterilizing and filling the soymilk liquid to obtain a finished product.
In the above examples, example 1 was carried out entirely using the method of the present invention; example 2 the method was used but without the sodium bicarbonate soak treatment; example 3 the method was used but not enzymatically; example 4 the method was used but no sonication was performed; example 5 the process was used without cooking; example 6 the method was used without cutting and crushing; example 7 the invention was used without ultra high pressure microfluidization.
Examples of the applications
Application example 1 the products prepared in examples 1 to 7 were examined for particle size data using a laser particle sizer (particle size detection parameters: particle refractive index 1.52, absorption 0.1), and the results are shown in Table 1
Name(s) Dx(50)/μm Dx(90)/μm Dx(100)/μm
Example 1 33.3 58 93
Example 2 43.6 66 126
Example 3 56.6 69 134
Example 4 53.4 87 146
Example 5 63.6 99 156
Example 6 79 183 399
Example 7 78 188 396
The results in table 1 show that the soymilk prepared by the method of the invention in example 1 has smaller particle size, the particles can be completely dissolved in the solution, the mouthfeel is fine and smooth, and no precipitation phenomenon occurs. In the examples 2 to 4 in which the soaking with sodium bicarbonate, the enzymolysis and the ultrasonic treatment were not performed, large particles of bean dregs and other macromolecules were not decomposed, and large particles of bean dregs and other macromolecules were not completely processed by the subsequent pulverization treatment and the ultrahigh pressure microjet homogenization treatment, and the soybean dregs contained the fishy smell of soybeans, had a coarse taste and a granular feeling, and had precipitates. In example 5, the particles were not completely decomposed into small particles without cooking, and the particles had a fishy smell, a granular feeling, and a precipitate. Examples 6 to 7 had large particle size, fishy smell, coarse texture, granular feel, and a large amount of precipitates, because they were not cut and pulverized or homogenized by ultrahigh pressure jet.
Application example 2 method for testing dietary fiber content and protein content of whole soybean milk of the present invention and results thereof
The test methods for dietary fiber content of examples 1 to 7 were carried out in GB 5009.88-2014 "determination of dietary fiber in food safety national standard food", and the test methods for protein content were carried out in GB-5009.5-2016 "determination of protein in food safety national standard food", and the test results are shown in Table 2.
Name (R) Total dietary fiber (g/100 g) Protein (g/100 g)
Example 1 4.5 2.6
Example 2 2.4 1.3
Example 3 2.6 1.6
Example 4 2.6 1.2
Example 5 3.1 1.4
Example 6 4.3 2.3
Example 7 4.2 2.4
The results in Table 2 show that the soy milk prepared entirely by the method of the present invention in example 1 has the highest dietary fiber and protein content, while the dietary fiber content is correspondingly reduced and the protein content is reduced in examples 2-4 because they have not been partially treated. Example 5 without cooking, the dietary fiber content was higher than examples 2-4, but lower than example 1, and the protein content was also reduced. Examples 6-7 did not affect their dietary fiber and protein content without comminution and ultra high pressure jet homogenization.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.

Claims (10)

1. A preparation method of enzymolysis whole bean milk is characterized by comprising the following specific preparation steps:
(1) Soaking soybeans in a sodium bicarbonate solution, performing enzymolysis treatment, and performing ultrasonic treatment;
(2) Steaming the soybean subjected to ultrasonic treatment to obtain cured soybean;
(3) Cutting and coarsely pulverizing cured soybean, and finely pulverizing the coarsely pulverized soybean milk to obtain finely pulverized soybean milk powder;
(4) Adding water into the finely ground soybean milk powder, and heating to boil to obtain soybean milk slurry;
(5) Adding auxiliary materials into the soymilk, uniformly stirring, cooling to a certain temperature, and then carrying out treatment by using an ultrahigh-pressure micro-jet homogenizer;
(6) Sterilizing and filling the homogenized soymilk liquid to obtain a finished product.
2. The method for preparing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in the step (1), the sodium bicarbonate solution is used in an amount of 0.05 to 0.3% by mass, and the soaking time is 6 to 10 hours at a temperature of 25 to 35 ℃.
3. The method for preparing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in the step (1), the amount of the enzyme added in the enzymatic hydrolysis treatment is 0.5 to 1% by mass of the soybean, the enzymatic hydrolysis time is 30 to 50min, the enzymatic hydrolysis temperature is 50 to 60 ℃, and the enzyme is inactivated at 75 to 85 ℃ for 6 to 10min.
4. The method of producing enzymatically hydrolyzed whole soybean milk according to claim 3, wherein said enzyme is one or a combination of two or more of protease, cellulase and pectinase.
5. The method of preparing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein the ultrasonic treatment is performed at a frequency of 30 to 50KHz, at a temperature of 40 to 60 ℃, for a period of 15 to 30min.
6. The method of producing enzymatically hydrolyzed whole bean milk according to claim 1, wherein in the step (2), the soybeans are steamed with steam for 15 to 50min.
7. The method for producing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in the step (3), the coarsely pulverized milk has a particle size of 30 to 100 mesh, and the finely pulverized milk has a particle size of 200 to 400 mesh.
8. The method for producing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in step (4), the mass ratio of the finely pulverized soybean milk powder to water is 1 to 3.
9. The method for preparing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in step (5), the auxiliary material comprises a sweetener and/or edible salt, the sweetener is added in a mass concentration of 2 to 5%, the sweetener is one or a combination of two or more of xylitol, galactooligosaccharide, fructooligosaccharide, and isomaltooligosaccharide, and the edible salt is added in a mass concentration of 0.2 to 0.5%.
10. The method for producing enzymatically hydrolyzed whole soybean milk according to claim 1, wherein in the step (5), the temperature is lowered to 50 to 60 ℃ and the ultra-high pressure micro-jet treatment pressure is 100 to 130MPa.
CN202211315192.6A 2022-10-26 2022-10-26 Preparation method of enzymolysis whole-bean soymilk Pending CN115624138A (en)

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CN113397114A (en) * 2021-06-15 2021-09-17 南宁淮南王豆奶有限责任公司 Preparation method of whole soybean milk

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