CN1269415C - Processing technology of high dispersion instant sugarless soymilk powder - Google Patents

Abstract

The present invention relates to a processing technology of high dispersion instant sugarless soy milk powders, which belongs to the field of food biotechnology. In the present invention, peeled soybeans as raw materials are blanched, pulped at a high temperature and boiled; a combined additive which is composed of 0.01% to 0.05% of microbial polysaccharide, 0.1% to 0.5% of animal colloid, 0.03% to 0.06% of hydrophilic lecithin and 0.1% to 0.3% of tween-80 is added while boiling operation is carried out; the temperature of slurry is then lowered to 50 to 90 DEG C, and 0.1% to 0.4% of protease is immediately added for hydrolysis for 10 to 20 minutes; after hydrolysis is finished, homogenization and spray-drying operation are carried out immediately. Consequently, sugarless soy milk powders with excellent instant performance are obtained.

Description

The process technology of the instant sugar-free soybean milk powder of a kind of polymolecularity

Technical field

The process technology of the instant sugar-free soybean milk powder of a kind of polymolecularity, the present invention relates to the deep processing of bean product, be specifically related to soymilk be handled with high-new biotechnology zymotechnic, and add the instant capacity that rational combined additive improves the sugar-free soybean milk powder, belong to food biotechnology and food additives field.

Background technology

The soybean source is abundant, and cheap, nutritive value is very high, and particularly protein and fat content are abundant.Soybean protein almost contains each seed amino acid that needed by human body is wanted, and various amino acid whose ratio collocation is more suitable, and the biological value of protein is very high.The PDCAAS (protein digestibility is proofreaied and correct the amino acid score value) that recommends according to food and drug administration gives a mark, and its score value and egg, casein is the same all is 1.0.That is to say,, can provide 100% essential amino acid behind the protein of a unit of digestion for the child in 2-5 year.85% is unrighted acid in the soybean fat, and mainly is some essential fatty acids that human body needs, as linoleic acid, leukotrienes and arachidonic acid etc.

Many materials in the soybean all have the important physical active function.Soybean protein has the content that reduces cholesterol in serum, the hypotensive and effect of removing human free radical.Soybean fat can suppress clot and gather condensing of cardiovascular and cerebrovascular, thereby helps prevention of stroke and angiocardiopathy.Soy carbohydrates can promote bifidobacterium growth, is a kind of important dietary fiber.Isoflavones is a kind of important plant hormone, can remove human free radical, suppresses the growth of cancer cell, has very important anticancer property, and it can also angiocardiopathy preventing in addition, prevents osteoporosis, alleviates women's climacteric syndrome shape etc.Soybean vitamin has anti-ageing, and is anti-oxidant, the effect of anticancer and angiocardiopathy preventing.Therefore, the superior health care of soybean makes it more and more receive common people's concern.Recent years, the consumption figure along with the raising cow's milk of people's living standard increased severely, and the production of cows'milk amount can not satisfy people's demand.And some people is owing to have lactose intolerance and be not suitable for drinking cow's milk, and therefore developing a kind of popular soymilk product of accepting has very important realistic meaning as the substitute of cow's milk.

At present the sugar-free soybean milk powder has carried out suitability for industrialized production in many enterprises, and as Xuzhou Wei Wei group, what great majority were produced all is the sugaring bean powder, though dissolubility has improved, this but makes manyly likes drinking salt soya-bean milk and have the crowd of diabetes to hang back.The brew of the sugar-free bean powder of selling on the market is not too desirable, lump easily when reconstituting, and the stability after disperseing is not high, can very fast layering.

Summary of the invention

The process technology that the purpose of this invention is to provide the instant sugar-free soybean milk powder of a kind of polymolecularity is succession and the development to conventional production methods, develops the sugar-free soybean milk powder that the good masses of a kind of instant capacity are easy to accept.

Technical solution of the present invention: the process technology of the instant sugar-free soybean milk powder of a kind of polymolecularity, this sugar-free soybean milk powder is to be raw material with the decortication soybean, adds the combined additive batching through conventional blanching, high temperature making beating, boiling, in boiling, adds protease again and carry out enzymolysis, make through homogeneous, spray-drying.

Enzymatic hydrolysis process adds the protease in total protein 0.1%-0.4% then immediately for cooling to 50-90 ℃ behind the soya-bean milk mashing off, and hydrolysis 10-20 minute, the enzyme digestion reaction homogeneous immediately that finishes.Can control degree of hydrolysis like this to 2-8%, it is desirable that the functional character of protein reaches.

The combined additive that the present invention uses is to screen one by one from numerous additives, adds in mashing off.The concrete prescription that adds is counted with the soya-bean milk volume: microbial polysaccharide 0.01%-0.05%, animal colloid 0.1%-0.5%, hydrophily lecithin 0.03%-0.06%, Tween-80 0.1%-0.3%.Can make spray-dried gained soymilk powder reach very good instant capacity, its dispersiveness is 14.18 seconds, and wetability is 97.80 seconds, reduces respectively more than 360 second and more than 100 second before not adding.

Concrete steps:

1) blanching: with the decortication soybean is raw material, 80 ℃-90 ℃ blanching 3-8 minute, the recycling of blanching water.

2) making beating: with 80 ℃ of-100 ℃ of hot water making beating, material (butt): water is than=1: 4-1: 8.

3) mashing off: 80 ℃-100 ℃ following 20-40 minute.

4) add batching: with the soya-bean milk stereometer, microbial polysaccharide 0.01%-0.05%, animal colloid 0.1%-0.5%,

Hydrophily lecithin 0.03%-0.06%, Tween-80 0.1%-0.3%.

5) enzymolysis: the soymilk behind the mashing off, cool to 50-90 ℃, add the protease of counting 0.1%-0.4% with total protein, hydrolysis 10-20 minute;

6) homogeneous: twice, homogenization pressure 20-40MPa of homogeneous immediately after enzyme reaction finishes, second homogenate pressure 20-40MPa.

7) spray-drying: EAT 180-220 ℃, leaving air temp 60-90 ℃, materialization speed 0.1Mpa-0.6Mpa.

Beneficial effect of the present invention: the present invention in food, develops the instant sugar-free soybean milk powder of a kind of polymolecularity to high-new biotechnology applications.It is by soymilk being carried out restricted hydrolysis and add the sugar-free soybean milk powder that combined additive is produced, can reach instant purpose, and the stability of product and organoleptic quality also are very good.Operating procedure is to carry out suitable improvement on the basis of existing equipment substantially, and producing cost is low, and product is satisfactory for result.Technological process is simple, is convenient to operation, is a kind of production method efficiently, can directly carry out suitability for industrialized production.

The specific embodiment

Embodiment 1

Carried out the processing of sugar-free soybean milk powder according to above technological process, 20 kilograms of soybean of decortication feed intake.Table 1 has been listed the basis of the sugar-free soybean milk powder of preparation, and table 2 has been listed its basic physical character.

The basis analysis of table 1. sugar-free soybean milk powder

Protein content (%)	Fat content (%)	Moisture (%)	The ash content of coal (%)
				46.80	17.02	3.39	3.89

The basic physical property of table 2. sugar-free soybean milk powder

Protein dissolving index	Bulk density (g/ml)	Dispersed (second)	Wetability (second)
				64％	0.3346	14.18	97.80

Other index: add the protease complete deactivation, do not have remaining;

Trypsin ihhibitor (TI) remaining 3.5%;

PH value 6.43.

The sugar-free soybean milk amyloid proteins matter content that makes is abundant, surpasses 45%, can be used as an important protein matter supplement, is expected to become an important dairy substitute prod.

The brew of this sugar-free soybean milk powder has reached more satisfactory effect, and hot water is taken after mixing it with water under the situation of sugar-free, just can reach fully decentralized purpose as long as stir a little, forms apparent uniform emulsion, does not have macroscopic suspension granule; The soymilk stability that forms is than higher, and the short time (in 40 minutes) layering can not take place, and can not influence it substantially and drink.Can see that by table 2 wetability of sample dropped to below 100 seconds, the time of disperseing in cold water also reduced to about 15 seconds, compared with the sample that does not add any additives and had reduced 360 seconds respectively and 100 seconds.

The residual volume of the trypsin ihhibitor of this sugar-free soybean milk powder is also very low, and remaining vigor is no more than 5%, can guarantee security of products substantially.By the mensuration of sample residual protein enzyme activity, find the protease complete deactivation of interpolation, also can guarantee the biological safety of product.

Claims (1)

1. the processing method of a soymilk powder, this soymilk powder is a raw material with the decortication soybean, through conventional blanching, high temperature making beating, boiling, it is characterized in that in boiling adding the combined additive batching, add protease again and carry out enzymolysis, make instant sugar-free soybean milk powder through homogeneous, spray-drying again, procedure of processing is:

A) blanching: with the decortication soybean is raw material, 80 ℃-90 ℃ blanching 3-8 minute, the recycling of blanching water;

B) making beating: with 80 ℃ of-100 ℃ of hot water making beating, material: water is than=1: 4-1: 8;

C) mashing off: 80 ℃-100 ℃, 20-40 minute;

D) add batching: with the soya-bean milk stereometer, microbial polysaccharide 0.01%-0.05%, animal colloid 0.1%-0.5%, hydrophily lecithin 0.03%-0.06% and Tween-80 0.1%-0.3%;

E) enzymolysis: the soymilk behind the mashing off, cool to 50-90 ℃, add the protease of counting 0.1%-0.4% with total protein, hydrolysis 10-20 minute;

F) homogeneous: twice, homogenization pressure 20-40MPa of homogeneous immediately after enzyme reaction finishes, second homogenate pressure 20-40Mpa;

G) spray-drying: EAT 180-220 ℃, leaving air temp 60-90 ℃, materialization speed 0.1Mpa-0.6Mpa.