CN1757291A - Method for producing soymilk of removed anti-nutrition factor type - Google Patents
Method for producing soymilk of removed anti-nutrition factor type Download PDFInfo
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- CN1757291A CN1757291A CNA2005100171650A CN200510017165A CN1757291A CN 1757291 A CN1757291 A CN 1757291A CN A2005100171650 A CNA2005100171650 A CN A2005100171650A CN 200510017165 A CN200510017165 A CN 200510017165A CN 1757291 A CN1757291 A CN 1757291A
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Abstract
A nutritive soybean milk without anti-nutrition factors is prepared from soybean, white sugar, milk powder and sodium chloride through immersing, passivating lip-oxidase and urease by boiling and adding sodium dicarbonate, grinding, enzymolyzing by adding alkaline proteinase, reacting and fast heating, separating milk from dregs, colloid grinding, mixing it with additive, homogenizing, vacuum degassing and sterilizing.
Description
Technical field
The invention belongs to beans processing technique field in the food industry, particularly remove the production technology of the good quality bean milk of ANFs.
Background technology
The amino acid A wide selection of colours and designs of soybean protein, biological value and albumen net utilization be near animal protein, and do not contain cholesterol, is a kind of desirable vegetable protein.Be processed into digestibility height after the soya-bean milk, can be fully absorbed by human body.But, in soybean protein, contain some ANFs, wherein trypsin inhibitor, lipoxidase and urase are several main ANFs in the soybean protein.It is reported that soybean trypsin inhibitor produces inhibitory action to various growth of animal, as cause the pancreas enlargement of mouse, chicken and hyperplasia and influence the digestion of protein, so suppress the activity of trypsin inhibitor, the nutritive value that improvement is contained the soymilk of protease inhibitors is very important.Lipoxidase active higher, after soybean was broken, the linoleic acid plus linolenic acid of lipoxidase in can the oxidation soybean produced tangible beany flavor.Urase can decompose urea in the soymilk and acid amides produces carbon dioxide and ammonia, and the quality of soymilk is exerted an influence.
Make the method for trypsin inhibitor inactivation that physics inactivation method and chemical inactivation method be arranged.
Heat treatment is the most frequently used physics inactivation method, but the method complexity, and technology is loaded down with trivial details, and effect is undesirable, influences product quality.But the activity of long-time and strong heat treatment part passivation trypsin inhibitor, but also usually cause the loss of the essential amino acid (especially lysine) in the food and the change of food physicochemical property, have influence on nutritive value of food and processing characteristics.In fact, protease inhibitors has the characteristic of highly heat-resistant mostly, with the thorough trypsin inhibitor in the passivation peas protein of conventional heating means.
There are some patented technologies to adopt chemical method to remove ANFs, as Chinese patent application " green soya bean flour and production technology thereof " CN1098601A, its production technology be picking of raw material, sodium bicarbonate solution soak 16～24 hours, grind, remove slag, the enzyme that goes out under 95～98 ℃ takes off raw meat 5～10 minutes, slurrying, concentrating sterilizing deodorization, homogeneous, spray-drying forms.This invention does not remove injurious factor through enzymolysis." wet method is taken off raw meat non-residue instant soybean powder (comprising mung bean and red bean) production new technology CN1097558A, and its production technology comprises two kinds of methods: (1) raw material steams by poach or steam Chinese patent application, and raw meat is taken off in slaking, drying, wholegrain abrasive dust; (2) to after the raw material wet-milling, take high-temperature maturing to take off raw meat, ultra micro defibrination, homogeneous, emulsification, row is dried to powder again.These two kinds of methods are not to adopt enzyme solution that injurious factor is degraded.
The prior art the most close with the present invention is that Chinese patent application " is removed the soymilk powder and the production technology of injurious factor ", publication number CN1185912A, its production technology is that raw material is selected, steam blanching, the enzyme that goes out, defibrination, vacuum outgas, enzymolysis, sterilization make soya-bean milk.Steam blanching process temperature in this patent application very high (125～135 ℃) is just in order to remove the peel; This patent application uses the method for two step enzymolysis to remove phytic acid, stachyose, gossypose and trypsin inhibitor, but two step enzyme solutions are unsatisfactory to the removal of trypsin inhibitor, and technology is more loaded down with trivial details; This patent application only discloses " adopting complex enzyme I and compound enzyme II to carry out enzymolysis ", and " complex enzyme I is the mixture of two kinds of enzymes; Compound enzyme II is the mixture of three kinds of enzymes ", and the composition of unexposed complex enzyme or composition.
Summary of the invention
The technical problem to be solved in the present invention is the enzyme solution that utilizes in the chemical inactivation method, the quality that can improve albumen in the food again can single-minded effective removal trypsin inhibitor, can produce some functional little peptides, be beneficial to the product quality of absorption by human body and raising soymilk.
The production method of the soymilk of removal ANFs of the present invention, being raw material through soybean, white sugar, milk powder, the sodium chloride selecting and clean, raw material by quality than soybean: white sugar: milk powder: sodium chloride is 60～90: 40～70: 1.5～1.7: 0.2; Technical process through immersion, passivation, defibrination, enzyme engineering processing, screenings separation, colloid mill pulverizing, batching modulation, homogeneous, vacuum outgas, ultra high temperature short time sterilization makes soymilk.
Said passivating process is that the soybean after soaking was boiled in 85～90 ℃ hot water 1～5 minute, and adds sodium bicarbonate (NaHCO
3).
Said enzyme engineering processing procedure, be that the slurries after the defibrination filtration are put into biological reactor, the adding final concentration is the alkali protease of 0.08～40.09U/g (unit of activity/gram soybean protein), under 58～62 ℃ condition, reacted 2～2.5 hours, heat up rapidly then, be heated to 100 ℃, kept 5 minutes.
Soybean protein content in the soya-bean milk can record fast with existing device, and measurement device is such as " soybean protein content detector ".
Reasonable raw material mass mixture ratio is a soybean: white sugar: milk powder: sodium chloride is 75～80: 50～60: 1.6: 0.2.
Alkali protease of the present invention is preferably selected the industrial enzyme of subtilopeptidase A---alkali protease 2.4L (Alcalase2.4L).Use alkali protease 2.4L degraded trypsin inhibitor, can remove trypsin inhibitor by single step reaction, and effect is fine.
Adopt improved BAPNA method to measure tryptic vigor.
Can be represented by the formula the relative vigor size of hydrolysis by novo trypsin inhibitor:
Sample liquid in its Chinese style, to be the light absorption value at 410nm place with the OD of trypsase vigor in the same old way.
When alkali protease energy complete hydrolysis trypsin inhibitor, trypsase shows the highest vigor, the light absorption value maximum of reactant liquor at this moment, and when trypsin inhibitor is not hydrolyzed, trypsase shows minimum vigor, at this moment the light absorption value minimum of reactant liquor.
Through measuring, the optimal reaction temperature of alkali protease 2.4L hydrolysis trypsin inhibitor is 60 ℃, and optimum reacting time is 2-2.5 hour, and best enzyme concentration is 0.08～0.09U/g (unit of activity/gram soybean protein).Alkali protease 2.4L is as shown in the table to the inhibition ability of trypsin inhibitor under this condition:
Table 1
| Sample | Light absorption value (410nm) | The relative vigor % of enzyme hydrolysis inhibitor |
| Blank sample | 0.05 | -- |
| The trypsin inhibitor component | 0.742 | -- |
| Alkali protease 2.4L hydrolysis component | 0.544 | 72.6％ |
Visible alkali protease 2.4L has very strong removal ability to trypsin inhibitor under suitable condition at last table, can make tryptic vigor return to 72.6%.
Soybean select and clean the quality that is determining product quality to a great extent.The soybean that selects bright in color, full grains, free from insect pests and go mouldy washes surperficial dust and microorganism.
The purpose of soaking is for softening eucaryotic cell structure, and energy consumption and wearing and tearing when reducing defibrination improve colloid degree of scatter and suspension, increase yield.
Passivating process is the soybean of soaking by boiling in the hot water, with lipoxidase in the passivation soybean and urase, guarantees that product does not have fishy smell.Before poach, add and be about 0.25% NaHCO by quality
3To improve the taste of soya milk product.
Two kinds of nutrition inhibiting factors of lipoxidase and urase are to responsive to temperature, and easy inactivation is heated.The present invention makes two kinds of above-mentioned nutrition inhibiting factors by effective passivation and inactivation by the regulation and control to passivation temperature.Remaining lipoxidase and urase also can be decomposed by the alkali protease 2.4L in the enzyme reaction process and subsequently UHTS remove and passivation, can or remove lipoxidase and urase passivation through above several steps.
The enzyme engineering processing procedure is that the slurries after filtering are put into biological reactor, the adding final concentration is the alkali protease of 0.085U/g (unit of activity/gram soybean protein), under the condition about 60 ℃, reacted 2～2.5 hours, most of trypsin inhibitor is removed, heat up rapidly then, be heated to 100 ℃, kept 5 minutes.Residual trypsin inhibitor can be removed in last ultra high temperature short time sterilization process fully.
Separate and adopt centrifugal separator that the heat slurry is carried out centrifugation under 3000 rpms, separate while hot and can reduce slurry viscosity, help separating and improving yield.
The colloid mill process is that slurry is further levigate by colloid mill, regulates colloid mill and makes fineness at 2～5 μ m.
Modulated process is to mix in the agitator tank in modulation to carry out, and main purpose is to add white sugar, milk powder, sodium chloride in drink, and they fully are dissolved in the soymilk.White sugar can be that white granulated sugar is or/and soft white sugar etc.
Homogenizing process is that the drink that will modulate carries out homogeneous by homogenizer.Preferably adopt the method for 2 homogeneous, the pressure of homogeneous is 60～80MPa for the first time, and the pressure of homogeneous is 40MPa for the second time, and the temperature during homogeneous is between 70～80 ℃.Homogenizing process can make soymilk component and grease be dispersed in the soymilk.
Vacuum outgas is the material behind the homogeneous to be fed in the vacuum tank carry out vacuumize degassing, deodorization.Under 80kPa, bled 10 minutes.The air pressure of vacuum outgas is higher than background technology, process conditions relax the production that helps soymilk.
Ultra high temperature short time sterilization claims the UHT sterilization again, passes through the vapours sterilization in drink.Temperature is 130～138 ℃, and the time is 8～12 seconds.
The present invention can also carry out the ultramicro grinding technical process after the defibrination process, promptly use supermicro mill to grind slurry.Do the productive rate that can improve soymilk like this.
The present invention is a primary raw material with the soybean, uses a kind of new production technology and the method for enzyme engineering, produces a kind of soymilk of removing trypsin inhibitor, passivation lipoxidase and urase.Adopt the method for enzyme engineering, under optimal enzymatic hydrolysis condition, remove the trypsin inhibitor in the soymilk, and effectively remove lipoxidase and urase by the method for multiple high temp heating.The step of this production technology is simple, and efficient height, alkali protease are existing cheap industrial products, can reduce production costs, and is better than the method for background technology to the effect of the removal of various nutrition inhibiting factors and passivation.Soymilk by this explained hereafter has not only kept original nutritional labeling, and multiple nutrients inhibiting factors such as the trypsin inhibitor in the soymilk, lipoxidase and urase have effectively been removed again, also having characteristics such as mouthfeel is good, nutritious, is the edible soybean milk that a kind of suitable masses drink.
The specific embodiment:
Embodiment 1:
Commercially available soybean selects high quality soybean by sorter, cleans 2-3 time, and in the water of 3 times of volumes, soak time is 8-24 hour with clean soybeans soaking, and soaking temperature is 15～20 ℃.
Soaked soybean is about 0.25% by mass ratio adds NaHCO
3, in 85～90 ℃ of hot water, boiled 1.5～4.5 minutes, to cool off then, peel, the soybean after the decortication is worn into slurry with fiberizer and supermicro mill respectively, discards bean dregs.
Soya-bean milk slurries after the ultra-fine grinding are added in the biological reactor, add alkali protease again.60 ℃ of reactions were warmed up to 100 ℃ rapidly after 2～2.5 hours, kept 5 minutes.The addition of alkali protease adds the alkali protease of 0.085 unit of activity by the every gram soybean protein in the soya-bean milk slurries.
The soya-bean milk that heated is removed precipitation through 3000 rpms of centrifugations, and slurry filters by 150 mesh filter screens, and soya-bean milk is carried out ultra-fine grinding through colloid mill, makes fineness be lower than 5 μ m.Mix in the agitator tank in modulation and mix with white granulated sugar, milk powder, the sodium chloride of dissolving, stirred 10 minutes, the soymilk drink that obtains modulating carries out homogeneous with soymilk 2 times by homogenizer again.
Soymilk behind the homogeneous is passed in the vacuum tank again, 80kPa lower pumping 10 minutes, at last soymilk is fed 138 ℃ of ultra high temperature short time sterilization devices sterilization 8～12 seconds.
With the soya milk product can that obtains, carry out quality inspection at last, physical and chemical index and sanitary index are packed after the assay was approved.
The soymilk prescription: with 80 kilograms of soybean, 50 kilograms of white sugar, 1.6 kilograms of milk powder, sodium chloride 200 grams make 1000 liters of soymilk for raw material.
Embodiment 2:
Soybean select that cleaning, immersion, heat are boiled, defibrination, ultramicro grinding, enzyme engineering is handled, screenings separates, colloid mill is pulverized process be with embodiment 1.
Soya-bean milk mixes in the agitator tank in modulation and mixes with white granulated sugar, milk powder, the sodium chloride of dissolving, and add taurine, vitamin C, calcium chloride after colloid mill carries out ultra-fine grinding; stirred 10 minutes; the health beverages that obtains modulating stirred the soymilk drink that obtains modulating 10 minutes.
Again soymilk is carried out homogeneous by the homogenizer of 80MPa and 40MPa respectively, the soymilk behind the homogeneous is passed in the vacuum tank again, 80kPa lower pumping 10 minutes, at last soymilk is fed 138 ℃ of ultra high temperature short time sterilization devices sterilization 8～12 seconds.
With the soya milk product can that obtains, carry out quality inspection, physical and chemical index and sanitary index check, qualified back packing obtains a kind of health bean milk.
The health bean milk prescription: per 1000 liters of soymilk use: 80 kilograms of soybean, 50 kilograms of white sugar, 1.6 kilograms of milk powder, 0.2 kilogram in sodium chloride, 0.1 kilogram of taurine, 0.2 kilogram of vitamin C, 0.2 kilogram in calcium chloride.
Claims (4)
1, a kind of production method of removing ANFs soymilk, being raw material through soybean, white sugar, milk powder, the sodium chloride selecting and clean, raw material by quality than soybean: white sugar: milk powder: sodium chloride is 60～90: 40～70: 1.5～1.7: 0.2; Technical process through immersion, passivation, defibrination, enzyme engineering processing, screenings separation, colloid mill pulverizing, batching modulation, homogeneous, vacuum outgas, high-temperature instantaneous sterilization makes soymilk; It is characterized in that,
Said passivating process is that the soybean after soaking was boiled in 85～90 ℃ hot water 1～5 minute, and adds sodium bicarbonate;
Said enzyme engineering processing procedure, be that the slurries after the defibrination filtration are put into biological reactor, the adding final concentration is the alkali protease of 0.08～0.09U/g (unit of activity/gram soybean protein), under 58～62 ℃ condition, reacted 2～2.5 hours, heat up rapidly then, be heated to 100 ℃, kept 5 minutes.
According to the production method of the described removal ANFs of claim 1 soymilk, it is characterized in that 2, said alkali protease is alkali protease 2.4L.
According to the production method of claim 1 or 2 described removal ANFs soymilk, it is characterized in that 3, it is to regulate colloid mill to make the slurry fineness at 2～5 μ m that said colloid mill is pulverized; Said homogenizing process is that the drink that will modulate carries out homogeneous by homogenizer, adopts the method for 2 homogeneous, and the pressure of homogeneous is 60～80MPa for the first time, and the pressure of homogeneous is 40MPa for the second time, and the temperature during homogeneous is between 70～80 ℃; Said Vacuum Degassing Process is the material behind the homogeneous to be fed in the vacuum tank carry out vacuumize degassing, deodorization, under 80kPa, bleeds 10 minutes.
4, according to the production method of claim 1 or 2 described removal ANFs soymilk, it is characterized in that, after the defibrination process, carry out ultramicro grinding; Said ultramicro grinding is to use supermicro mill to grind slurry.
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|---|---|---|---|
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| CN102791147A (en) * | 2010-03-12 | 2012-11-21 | 大塚制药株式会社 | Processed soybean that reduces urease content and manufacturing method of the same |
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| CN1012459B (en) * | 1987-10-20 | 1991-05-01 | 江苏省食品发酵研究所 | Method for making smellless soya-bean milk by using proteinase |
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| CN1112108C (en) * | 2000-10-09 | 2003-06-25 | 中国人民解放军总后勤部军需装备研究所 | Instant low-sugar bean milk powder and its preparation process |
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| CN100477923C (en) | 2009-04-15 |
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