WO2021017695A1 - 一种不致腹胀的豆浆粉及其制作方法 - Google Patents

一种不致腹胀的豆浆粉及其制作方法 Download PDF

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WO2021017695A1
WO2021017695A1 PCT/CN2020/097898 CN2020097898W WO2021017695A1 WO 2021017695 A1 WO2021017695 A1 WO 2021017695A1 CN 2020097898 W CN2020097898 W CN 2020097898W WO 2021017695 A1 WO2021017695 A1 WO 2021017695A1
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milk powder
fermentation
soy milk
soybean
bloating
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PCT/CN2020/097898
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English (en)
French (fr)
Inventor
邓毛程
李静
王瑶
谢俊宏
黄怀兴
蔡亮
王富程
黄洁华
赵祥源
林铿淳
廖民聪
邹小娜
吴志东
周秋桃
吴林杰
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广东轻工职业技术学院
广东创新科技职业学院
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Priority to AU2020322835A priority Critical patent/AU2020322835B2/en
Publication of WO2021017695A1 publication Critical patent/WO2021017695A1/zh

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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
    • A23C11/106—Addition of, or treatment with, microorganisms

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  • the invention belongs to the technical field of food processing, and specifically relates to a soybean milk powder that does not cause abdominal distension and a preparation method thereof.
  • Soy milk is a delicious drink loved by many consumers. It is rich in nutrients such as protein, fat, minerals and vitamins, and is known as "plant milk".
  • soybeans are also rich in soybean oligosaccharides, mainly raffinose and stachyose, which can promote the growth of beneficial bacteria such as bifidobacteria and lactobacilli in the intestinal tract.
  • beneficial bacteria such as bifidobacteria and lactobacilli in the intestinal tract.
  • the digestive system of some people lacks ⁇ -galactosidase and cannot directly decompose raffinose and stachyose.
  • raffinose and stachyose are fermented by intestinal microorganisms, the microorganisms produce gas and cause discomfort of bloating. symptom.
  • Soy milk powder is one of the important soybean products. Whether it is soy milk or soy milk powder, it contains high levels of soy oligosaccharides such as raffinose and stachyose. At present, most of the commercially available soybean milk powders (commodities containing about 50% sucrose) have a raffinose content of 4-6g/kg and a stachyose content of 8-12g/kg. Some consumers will experience abdominal distension after eating. symptom. In order to reduce the symptoms of bloating caused by the consumption of soy milk and generally meet the needs of various consumer groups, it is necessary to develop soy milk powder that reduces or removes soy oligosaccharides.
  • soy milk powder that reduces or removes soy oligosaccharides.
  • the main methods for reducing or removing raffinose and stachyose are dissolution and enzymatic hydrolysis.
  • the dissolution method is a process in which raffinose and stachyose are dissolved by soaking soybeans, but the raffinose and stachyose in soy milk are reduced to a small extent.
  • Enzymatic hydrolysis is mainly a process of enzymatically hydrolyzing raffinose and stachyose using ⁇ -galactosidase, but the high price of ⁇ -galactosidase preparations is not conducive to industrial production and application.
  • the primary purpose of the present invention is to overcome the shortcomings and deficiencies in the prior art and provide a method for making soy milk powder that does not cause bloating.
  • Another object of the present invention is to provide a soybean milk powder that does not cause bloating.
  • a preparation method of soy milk powder without bloating including the following steps:
  • soybean milk medium dissolve the malt extract in soybean soybean milk, adjust the pH to 6-7, sterilize, and cool to obtain a soybean milk medium;
  • the malt extract in step (1) is preferably malt extract; more preferably food grade malt extract.
  • the soybean soy milk described in step (1) is preferably prepared by the following steps: washing with clear water, soaking soybeans, peeling, and draining water; adding water to the drained soybeans for beating and filtering to obtain soybean milk.
  • the soaking time is preferably 6-8h.
  • the rotation speed of the beating process is preferably 6000-8000 r/min.
  • the filtration is preferably passed through a 150-250 mesh sieve; more preferably, passed through a 200 mesh sieve.
  • the sterilization conditions described in step (1) are preferably sterilization at 121°C for 10-15 minutes.
  • the microorganisms mentioned in step (2) are one or two of Kluyveromyces lactis and Bacillus coagulans; preferably Kluyveromyces lactis and Bacillus coagulans are 1:1 The ratio is obtained.
  • the Kluyveromyces lactis is preferably at least one of Kluyveromyces lactis CICC 32413 and Kluyveromyces lactis CICC 33259 deposited at the China Industrial Microorganism Strain Collection Management Center.
  • Bacillus coagulans is preferably Bacillus coagulans (Bacillus coagulans) ACCC 00402 which is deposited in the China Agricultural Microbe Collection.
  • the microbial cells are preferably bacteria in the logarithmic growth phase or stable phase; more preferably, they are prepared by the following steps: inoculate the microbial slant strains in a seed culture medium, shake culture, and obtain a logarithmic growth phase The culture medium of the microbial cells in the stable or stable period; when the microbial cells are a mixture of Kluyveromyces lactis and Bacillus coagulans cells, the Kluyveromyces lactis and Bacillus coagulans are respectively inoculated In the seed medium, shake culture to obtain a culture solution containing microbial cells in the logarithmic growth phase or stable phase.
  • the inoculation amount of the slant strains is preferably based on inoculating 1 inoculation ring lawn per 200 mL of seed culture medium.
  • the temperature of the shaking culture is preferably 26-28°C.
  • the rotation speed of the shaking culture is preferably 160-200 r/min.
  • the time of the shaking culture is preferably 20-24h.
  • the seed culture medium is preferably prepared by the following steps: dissolving the malt extract in water, adjusting the pH to 6-7, and sterilizing to obtain the seed culture medium.
  • the malt extract is preferably malt extract; more preferably, food grade malt extract.
  • the sterilization conditions are preferably 110-130°C for 10-20 minutes; more preferably 121°C for 15 minutes.
  • the fermentation described in step (2) is preferably aerobic fermentation.
  • the conditions of the aerobic fermentation are as follows: sterile air is introduced and stirred, the aeration ratio is 0.2-0.7 vvm, and the temperature is controlled at 26-28°C for 60-84 hours of fermentation.
  • the aeration ratio control is preferably as follows: during 0-24h fermentation, the aeration ratio is controlled to 0.3-0.4vvm; during 24-36h fermentation, the aeration ratio is controlled to 0.3-0.7vvm; during 36-84h fermentation, the aeration ratio is controlled to 0.4 ⁇ 0.7vvm.
  • the rotation speed of the stirring is preferably 200-240 r/min.
  • the filtration in step (3) is preferably ultrafiltration.
  • the molecular weight cut-off of the ultrafiltration membrane of the ultrafiltration is preferably 200-250kDa.
  • the concentration ratio of the ultrafiltration is preferably (8-12):1.
  • the regulator for adjusting the pH to 6.5-7.5 in step (3) is preferably a sodium bicarbonate solution; more preferably a food-grade sodium bicarbonate solution.
  • Adjusting the pH to 6.5-7.5 in step (3) is preferably adjusting the pH to 7.
  • the concentration in step (3) is preferably concentrated by vacuum evaporation.
  • the temperature of the liquid concentrated by vacuum evaporation is preferably controlled at 46-50°C.
  • the degree of concentration in step (3) is preferably to control the concentration ratio (2 to 4):1.
  • the sweetener described in step (3) is preferably maltitol.
  • the sterilization method described in step (3) is preferably ultra-high temperature instantaneous sterilization.
  • the ultra-high temperature instantaneous sterilization conditions are preferably: temperature 130-140°C, time 4-6s; more preferably: temperature 130-140°C, time 5-6s.
  • the homogenization in step (3) preferably adopts ultra-high pressure homogenization.
  • the pressure of the ultra-high pressure homogenization is preferably 30-40Mpa; more preferably 30-35Mpa.
  • the drying described in step (3) is preferably spray drying.
  • a soy milk powder that does not cause bloating is prepared by the above-mentioned preparation method of soy milk powder that does not cause bloating.
  • the present invention has the following advantages and effects:
  • the present invention uses Kluyveromyces lactis and Bacillus coagulans to ferment soy milk to obtain soy milk powder that does not cause bloating.
  • the soy milk powder fails to detect raffinose and stachyose, which is an intestinal discomfort, raffinose and water Consumers of threose sugar provide a beneficial soy milk powder.
  • the method provided by the invention has the advantages of thorough biodegradation, low production cost and the like.
  • Figure 1 is a flow chart of the production process of soy milk powder without abdominal distension of the present invention.
  • the present invention will be further described in detail below in conjunction with the examples and drawings, but the implementation of the present invention is not limited thereto.
  • the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field. Unless otherwise specified, all reagents and materials used in the present invention are commercially available.
  • Kluyveromyces lactis (Kluyveromyces lactis) CICC 32413 and CICC 33259 in the examples of the present invention were purchased from the China Industrial Microbial Culture Collection and Management Center, and Bacillus coagulans (Bacillus coagulans) ACCC 00402 was purchased from the China Agricultural Microbial Culture Collection .
  • yeast culture medium Divide the yeast culture medium into 9 1000mL Erlenmeyer flasks, each with a volume of 200mL, sterilize at 121°C for 15 minutes, after cooling, connect one loop (inoculation loop) of Kluyveromyces lactis CICC 32413 to each bottle. Species lawn, and one loop (inoculation loop) of Bacillus coagulans ACCC 00402 slope strain. Place the Erlenmeyer flask in a shaking incubator, control the temperature at 27°C, control the speed at 180r/min, and cultivate for 22 hours to obtain a mixed bacterial culture solution.
  • the 1692mL mixed bacteria culture solution was connected to the fermentor, the stirring was started, and sterile air was introduced.
  • the stirring speed is controlled to 220r/min, and the temperature is controlled to 26-28°C; the fermentation is 0-24h, and the aeration ratio is controlled to 0.3-0.4vvm; the fermentation is 24 to 72h, and the aeration ratio is controlled to be 0.4-0.7vvm.
  • the fermentation period is controlled to 72h.
  • the soybean milk was filtered with an ultrafiltration machine, the molecular weight cut-off of the ultrafiltration membrane was selected as 200kDa, and the ultrafiltration concentration ratio was controlled at 10:1 to obtain 26.9L of permeate.
  • the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • Use a vacuum evaporator to concentrate the permeate to 8.97L at 46 ⁇ 50°C, add 1.1kg of maltitol, sterilize at 135°C for 5s, perform ultra-high pressure homogenization at 35Mpa, and finally spray After drying, 2.29 kg of soybean milk powder was obtained.
  • raffinose and stachyose were not detected.
  • soybeans Weigh 2.5 kg of soybeans, soak the soybeans in clean water for 6 hours, remove the hulls, and drain the water. Put the dehulled soybeans into the beater, add 0.75kg of food-grade wort extract powder, add 25L of purified water, and beat at 8000r/min. Filter with a 200-mesh sieve and take the liquid under the sieve to obtain 30.8L of soybean milk medium. Put the soymilk culture medium into the fermenter, adjust the pH to 6.0, sterilize at 121°C for 10 minutes, and cool for use.
  • the stirring speed is controlled at 200r/min, the temperature is controlled at 26-28°C; the fermentation is 0-36h, and the aeration ratio is controlled at 0.3-0.4vvm; the fermentation is 36-84h, and the aeration ratio is controlled at 0.4-0.7vvm.
  • the fermentation period is controlled to 84h.
  • the soybean milk was filtered with an ultrafiltration machine, the molecular weight cut-off of the ultrafiltration membrane was selected as 250kDa, the ultrafiltration concentration ratio was controlled at 12:1, and 28.8L of permeate was obtained, and the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • soybeans Weigh 2.5 kg of soybeans, soak the soybeans in clean water for 8 hours, remove the hulls, and drain the water. Put the dehulled soybeans into the beater, add 1.25kg of food-grade wort powder, add 35L of purified water, and beat at 6000r/min. Filter with a 200-mesh sieve and take the liquid under the sieve to obtain 40.6L of soybean milk medium. Put the soymilk culture medium into the fermenter, adjust the pH to 7.0, sterilize at 121°C for 15 minutes, and cool for use.
  • yeast culture medium Divide the yeast culture medium into 21 1000mL Erlenmeyer flasks, each with a volume of 200mL, sterilize at 121°C for 15min, after cooling, connect 1 loop (inoculation loop) of Kluyveromyces lactis CICC 32413. Species lawn, and one loop (inoculation loop) of Bacillus coagulans ACCC 00402 slope strain. Place the Erlenmeyer flask in a shaking incubator, control the temperature at 28°C, control the speed at 200 r/min, and cultivate for 24 hours to obtain a mixed bacterial culture solution.
  • the stirring speed is controlled at 240r/min, the temperature is controlled at 26-28°C; the fermentation is 0-24h, and the aeration ratio is controlled at 0.3-0.4vvm; the fermentation is 24-60h, and the aeration ratio is controlled at 0.4-0.7vvm.
  • the fermentation cycle is controlled to 60h.
  • the soybean milk was filtered with an ultrafiltration machine, the molecular weight cut-off of the ultrafiltration membrane was selected as 250kDa, the ultrafiltration concentration ratio was controlled to 8:1, and 39.1L of permeate was obtained.
  • the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • Use a vacuum evaporator to concentrate the permeate to 9.78L at 46 ⁇ 50°C, add 1.5kg of maltitol, sterilize at 130°C for 6s, perform ultra-high pressure homogenization at 30Mpa, and finally spray After drying, 2.95 kg of soybean milk powder was obtained.
  • raffinose and stachyose were not detected.
  • the stirring speed is controlled to 220r/min, and the temperature is controlled to 26-28°C; the fermentation is 0-24h, and the aeration ratio is controlled to 0.3-0.4vvm; the fermentation is 24 to 72h, and the aeration ratio is controlled to be 0.4-0.7vvm.
  • the fermentation period is controlled to 72h.
  • the soybean milk was filtered with an ultrafiltration machine, the molecular weight cut-off of the ultrafiltration membrane was selected as 200kDa, the ultrafiltration concentration ratio was controlled to 10:1, 26.81L of permeate was obtained, and the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • Use a vacuum evaporator to concentrate the permeate to 8.94L at 46 ⁇ 50°C, add 1.1kg of maltitol, sterilize at 135°C for 5s, perform ultra-high pressure homogenization at 35Mpa, and finally spray After drying, 2.32 kg of soybean milk powder was obtained.
  • the raffinose and stachyose contents of the prepared soybean milk powder were 3.57g/kg and 8.64g/kg, respectively.
  • yeast culture medium Divide the yeast culture medium into 9 1000mL Erlenmeyer flasks, each with a volume of 200mL, sterilize at 121°C for 15 minutes, after cooling, connect each bottle with 1 loop (inoculation loop) of Kluyveromyces lactis CICC 33259. kind of lawn. Place the Erlenmeyer flask in a shaking incubator, control the temperature at 27°C, control the speed at 180r/min, and cultivate for 22 hours to obtain a mixed bacterial culture solution.
  • the stirring speed is controlled to 220r/min, and the temperature is controlled to 26-28°C; the fermentation is 0-24h, and the aeration ratio is controlled to 0.3-0.4vvm; the fermentation is 24 to 72h, and the aeration ratio is controlled to be 0.4-0.7vvm.
  • the fermentation period is controlled to 72h.
  • the soybean milk was filtered with an ultrafiltration machine.
  • the molecular weight cut-off of the ultrafiltration membrane was selected as 200kDa, and the ultrafiltration concentration ratio was controlled at 10:1 to obtain 26.62L of permeate.
  • the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • Use a vacuum evaporator to concentrate the permeate to 8.87L at 46 ⁇ 50°C, add 1.1kg maltitol, sterilize at 135°C for 5s, perform ultra-high pressure homogenization at 35Mpa, and finally spray After drying, 2.39 kg of soybean milk powder was obtained.
  • the raffinose and stachyose contents of the prepared soybean milk powder were 3.89 g/kg and 8.95 g/kg, respectively.
  • yeast culture medium Divide the yeast culture medium into 9 1000mL Erlenmeyer flasks, each with a volume of 200mL, sterilize at 121°C for 15 minutes, after cooling, connect each bottle with 1 loop (inoculation loop) of Kluyveromyces lactis CICC 33259. kind of lawn. Place the Erlenmeyer flask in a shaking incubator, control the temperature at 27°C, control the speed at 180r/min, and cultivate for 22 hours to obtain a mixed bacterial culture solution.
  • the stirring speed is controlled at 220r/min, and the temperature is controlled at 26-28°C; the fermentation is 0-24h, and the aeration ratio is controlled at 0.3-0.4vvm; and the fermentation is 24-72h, the aeration ratio is controlled at 0.4-0.7vvm.
  • the fermentation period is controlled to 72h.
  • the soybean milk was filtered with an ultrafiltration machine.
  • the molecular weight cut-off of the ultrafiltration membrane was selected as 200kDa, and the ultrafiltration concentration ratio was controlled at 10:1 to obtain 27L of permeate.
  • the pH was adjusted to 7.0 with food-grade sodium bicarbonate solution.
  • Use a vacuum evaporator to concentrate the permeate to 9L at 46 ⁇ 50°C, add 1.1kg of maltitol, sterilize at 135°C for 5s, perform ultra-high pressure homogenization at 35Mpa, and finally spray dry , To obtain 2.48kg soy milk powder.
  • the raffinose and stachyose contents of the prepared soybean milk powder were 2.44g/kg and 4.62g/kg, respectively.
  • the soybean milk was filtered with an ultrafiltration machine, the molecular weight cut-off of the ultrafiltration membrane was selected to be 200kDa, and the ultrafiltration concentration ratio was controlled to 10:1 to obtain 24.75L of permeate.
  • 2.44 kg of soybean milk powder was obtained.
  • the raffinose and stachyose contents of the prepared soybean milk powder were 5.94 g/kg and 11.65 g/kg, respectively.

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Abstract

一种不致腹胀的豆浆粉及其制作方法，将豆浆与麦芽提取物配制成发酵培养基，利用乳酸克鲁维酵母(Kluyveromyces lactis)和凝结芽孢杆菌(Bacillus coagulans)中的一种或两种进行发酵，分解豆浆中的棉子糖和水苏糖；然后，经过滤、浓缩、添加甜味剂、灭菌、均质、干燥等处理步骤，将发酵液制成豆浆粉。本发明制得的豆浆粉不含棉子糖和水苏糖，用水冲调所得的豆浆具有浓郁的豆香风味，饮用后不出现腹胀症状。

Description

一种不致腹胀的豆浆粉及其制作方法 技术领域
本发明属于食品加工技术领域，具体涉及一种不致腹胀的豆浆粉及其制作方法。
背景技术
豆浆是众多消费者喜爱的美味饮品，含有丰富的蛋白质、脂肪、矿物质和维生素等营养物质，被人们誉为“植物奶”。同时，大豆还富含以棉子糖和水苏糖为主的大豆低聚糖，能够促进肠道中双歧杆菌、乳酸杆菌等有益菌的繁殖生长。但是，部分人群的消化系统缺乏α-半乳糖苷酶，不能直接分解棉子糖和水苏糖等，当棉子糖和水苏糖被肠道微生物发酵时，微生物产气而引起腹胀的不适症状。豆浆粉是重要的大豆制品之一，无论是豆浆或豆浆粉，都含有较高水平的棉子糖和水苏糖等大豆低聚糖。目前，大多数市售豆浆粉(含50％左右蔗糖的商品)的棉子糖含量为4～6g/kg，水苏糖含量为8～12g/kg，部分消费者食用后会出现腹胀的不适症状。为了减小食用豆浆导致腹胀症状，普遍满足各类消费群体的需求，有必要研制降低或去除大豆低聚糖的豆浆粉。目前，降低或去除棉子糖、水苏糖的方法主要有溶出法和酶解法。溶出法是通过浸泡大豆使棉子糖、水苏糖溶出的过程，但豆浆中的棉子糖和水苏糖降低幅度较小。酶解法主要是利用α-半乳糖苷酶对棉子糖、水苏糖进行酶解的过程，但是α-半乳糖苷酶制剂价格高，不利于工业化生产应用。
发明内容
本发明的首要目的在于克服现有技术中的缺点与不足，提供一种不致腹胀的豆浆粉的制作方法。
本发明的另一目的在于提供一种不致腹胀的豆浆粉。
本发明的目的通过下述技术方案实现：
一种不致腹胀的豆浆粉的制作方法，包括如下步骤：
(1)豆浆培养基的制备：将麦芽提取物溶于大豆豆浆中，调节pH至6～7，灭菌，冷却，得到豆浆培养基；
(2)大豆低聚糖的发酵分解：在豆浆培养基中接种微生物细胞进行发酵，得到发酵液；
(3)发酵液的干燥处理：将所得发酵液过滤，将滤液调节pH至6.5～7.5；对滤液进行浓缩，加入甜味剂，搅拌混合，灭菌，均质，干燥，获得不致腹胀的豆浆粉。
步骤(1)中所述的麦芽提取物优选为麦芽浸粉；更优选为食品级麦芽浸粉。
步骤(1)中所述的麦芽提取物的加入量优选按麦芽提取物：大豆＝质量比(0.3～0.5)：1 计算。
步骤(1)中所述的大豆豆浆优选通过如下步骤制备得到：用清水清洗、浸泡大豆，脱皮，沥干水分；在沥干后的大豆中再加入水打浆，过滤，得到豆浆。
所述的浸泡的时间优选为6～8h。
所述的打浆过程的加水量优选按水：大豆＝(10～14)：1的质量比计算。
所述的打浆过程的转速优选为6000～8000r/min。
所述的过滤优选为过150～250目筛；更优选为过200目筛。
步骤(1)中所述的灭菌的条件优选为于121℃下灭菌10～15min。
步骤(2)中所述的微生物为乳酸克鲁维酵母(Kluyveromyces lactis)和凝结芽孢杆菌(Bacillus coagulans)中的一种或两种；优选为乳酸克鲁维酵母和凝结芽孢杆菌按1:1配比得到。
所述的乳酸克鲁维酵母优选为保藏于中国工业微生物菌种保藏管理中心的乳酸克鲁维酵母CICC 32413和乳酸克鲁维酵母CICC 33259中的至少一种。
所述的凝结芽孢杆菌优选为保藏于中国农业微生物菌种保藏中心的凝结芽孢杆菌(Bacillus coagulans)ACCC 00402。
所述的微生物细胞优选为处于对数生长期或稳定期的菌体；更优选通过如下步骤制备得到：将所述的微生物斜面菌种接种于种子培养基，振荡培养，得到含处于对数生长期或稳定期的微生物细胞的培养液；当所述的微生物细胞为乳酸克鲁维酵母和凝结芽孢杆菌细胞混合物时，是分别将乳酸克鲁维酵母斜面菌种和凝结芽孢杆菌斜面菌种接种于种子培养基，振荡培养，得到含处于对数生长期或稳定期的微生物细胞的培养液。
所述的斜面菌种的接种量优选按每200mL种子培养基接种1接种环菌苔计。
所述的振荡培养的温度优选为26～28℃。
所述的振荡培养的转速优选为160～200r/min。
所述的振荡培养的时间优选为20～24h。
所述的种子培养基优选为通过如下步骤配制得到：将麦芽提取物溶于水，调节pH至6～7，灭菌，得到种子培养基。
所述的麦芽提取物优选为麦芽浸粉；更优选为食品级麦芽浸粉。
所述的麦芽提取物的用量优选按麦芽提取物：水＝质量比1:18～22配比计算。
所述的灭菌的条件优选为于110～130℃下灭菌10～20min；更优选为于121℃下灭菌15min。
步骤(2)中所述的微生物细胞的接种量优选按含微生物细胞的培养液：豆浆培养基＝体积比2～10：100计算。
步骤(2)中所述的发酵优选为好氧发酵。
所述的好氧发酵的条件为：通入无菌空气并加以搅拌，通气比为0.2～0.7vvm，控制温 度为26～28℃发酵60～84h。
所述的通气比的控制优选如下：发酵0～24h期间，通气比控制为0.3～0.4vvm；发酵24～36h期间，通气比控制为0.3～0.7vvm；发酵36～84h期间，通气比控制为0.4～0.7vvm。
所述的搅拌的转速优选为200～240r/min。
步骤(3)中所述的过滤优选为超滤。
所述的超滤的超滤膜截留分子量优选为200～250kDa。
所述的超滤的浓缩比优选为(8～12)：1。
步骤(3)中所述的调节pH至6.5～7.5的调节剂优选为碳酸氢钠溶液；更优选为食品级碳酸氢钠溶液。
步骤(3)中所述的调节pH至6.5～7.5优为调节pH至7。
步骤(3)中所述的浓缩优选为采用真空蒸发浓缩。
所述的的真空蒸发浓缩的液体温度优选控制在46～50℃。
步骤(3)中所述的浓缩的程度优选为控制浓度比(2～4)：1。
步骤(3)中所述的甜味剂优选为麦芽糖醇。
所述的麦芽糖醇的添加量优选按麦芽糖醇：大豆＝0.5～0.6：1的质量比计算。
步骤(3)中所述的灭菌方法优选为超高温瞬时灭菌。
所述的超高温瞬时灭菌条件优选为：温度130～140℃，时间4～6s；更优选为：温度130～140℃，时间5～6s。
步骤(3)中所述的均质优选采用超高压均质。
所述的超高压均质的压力优选为30～40Mpa；更优选为30～35Mpa。
步骤(3)中所述的干燥优选为喷雾干燥。
一种不致腹胀的豆浆粉，通过上述的不致腹胀的豆浆粉的制作方法制成。
本发明相对于现有技术具有如下的优点及效果：
本发明利用乳酸克鲁维酵母和凝结芽孢杆菌对豆浆进行发酵处理，可制得不致腹胀的豆浆粉，豆浆粉未能检出棉子糖和水苏糖，为肠道不适棉子糖和水苏糖的消费者提供一种有益的豆浆粉。本发明提供的方法具有生物降解彻底、生产成本低等优点。
附图说明
图1为本发明不致腹胀的豆浆粉的制作工艺流程图。
具体实施方式
下面结合实施例及附图对本发明作进一步详细的描述，但本发明的实施方式不限于此。除非特别说明，本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。除非特别说明，本发明所用试剂和材料均可通过市售获得。
本发明实施例中的乳酸克鲁维酵母(Kluyveromyces lactis)CICC 32413、CICC 33259均购于中国工业微生物菌种保藏管理中心，凝结芽孢杆菌(Bacillus coagulans)ACCC 00402购于中国农业微生物菌种保藏中心。
实施例1
一种不致腹胀的豆浆粉的制作工程，如图1所示，具体描述如下：
(1)豆浆培养基的制备
称取2kg大豆，用清水浸泡大豆7h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入0.8kg食品级麦芽汁浸粉，加入24L纯净水，于7000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得28.2L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至6.5，于121℃下灭菌12min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取90g食品级麦芽浸粉，加入1800mL水，搅拌溶解，调节pH至6.5，配制成为酵母培养基。将酵母培养基分装至9个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 32413斜面菌种的菌苔，以及接入1环(接种环)凝结芽孢杆菌(Bacillus coagulans)ACCC 00402斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为27℃，转速控制为180r/min，培养22h，获得混合菌培养液。
将1692mL混合菌培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌转速控制为220r/min，温度控制为26～28℃；发酵0～24h，通气比控制为0.3～0.4vvm；发酵24～72h，通气比控制为0.4～0.7vvm。发酵周期控制为72h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为200kDa，超滤浓缩比控制为10:1，获得26.9L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至8.97L，加入1.1kg麦芽糖醇，于135℃的条件下灭菌5s，在35Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.29kg豆浆粉。经检测，未检出棉子糖和水苏糖。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后不出现肚子胀气症状。
实施例2
(1)豆浆培养基的制备
称取2.5kg大豆，用清水浸泡大豆6h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入0.75kg食品级麦芽汁浸粉，加入25L纯净水，于8000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得30.8L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至6.0， 于121℃下灭菌10min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取44.4g食品级麦芽浸粉，加入800mL水，搅拌溶解，调节pH至6.0，配制成为酵母培养基。将酵母培养基分装至4个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 33259斜面菌种的菌苔，以及接入1环(接种环)凝结芽孢杆菌(Bacillus coagulans)ACCC 00402斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为26℃，转速控制为160r/min，培养24h，获得混合菌培养液。
将616mL混合菌培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌转速控制为200r/min，温度控制为26～28℃；发酵0～36h，通气比控制为0.3～0.4vvm；发酵36～84h，通气比控制为0.4～0.7vvm。发酵周期控制为84h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为250kDa，超滤浓缩比控制为12:1，获得28.8L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至14.4L，加入1.25kg麦芽糖醇，于130℃的条件下灭菌6s，在30Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.72kg豆浆粉。经检测，未检出棉子糖和水苏糖。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后不出现肚子胀气症状。
实施例3
(1)豆浆培养基的制备
称取2.5kg大豆，用清水浸泡大豆8h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入1.25kg食品级麦芽汁浸粉，加入35L纯净水，于6000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得40.6L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至7.0，于121℃下灭菌15min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取190.9g食品级麦芽浸粉，加入4200mL水，搅拌溶解，调节pH至7.0，配制成为酵母培养基。将酵母培养基分装至21个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 32413斜面菌种的菌苔，以及接入1环(接种环)凝结芽孢杆菌(Bacillus coagulans)ACCC 00402斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为28℃，转速控制为200r/min，培养24h，获得混合菌培养液。
将4060mL混合菌培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌转速控制为240r/min，温度控制为26～28℃；发酵0～24h，通气比控制为0.3～0.4vvm； 发酵24～60h，通气比控制为0.4～0.7vvm。发酵周期控制为60h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为250kDa，超滤浓缩比控制为8:1，获得39.1L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至9.78L，加入1.5kg麦芽糖醇，于130℃的条件下灭菌6s，在30Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.95kg豆浆粉。经检测，未检出棉子糖和水苏糖。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后不出现肚子胀气症状。
实施例4
(1)豆浆培养基的制备
称取2kg大豆，用清水浸泡大豆7h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入0.8kg食品级麦芽汁浸粉，加入24L纯净水，于7000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得28.1L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至6.5，于121℃下灭菌12min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取90g食品级麦芽浸粉，加入1800mL水，搅拌溶解，调节pH至6.5，配制成为酵母培养基。将酵母培养基分装至9个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 32413斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为27℃，转速控制为180r/min，培养22h，获得混合菌培养液。
将1686mL混合培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌转速控制为220r/min，温度控制为26～28℃；发酵0～24h，通气比控制为0.3～0.4vvm；发酵24～72h，通气比控制为0.4～0.7vvm。发酵周期控制为72h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为200kDa，超滤浓缩比控制为10:1，获得26.81L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至8.94L，加入1.1kg麦芽糖醇，于135℃的条件下灭菌5s，在35Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.32kg豆浆粉。经检测，所制得豆浆粉的棉子糖和水苏糖含量分别为3.57g/kg和8.64g/kg。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后有肚子胀气症状。
实施例5
(1)豆浆培养基的制备
称取2kg大豆，用清水浸泡大豆7h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入0.8kg食品级麦芽汁浸粉，加入24L纯净水，于7000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得27.9L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至6.5，于121℃下灭菌12min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取90g食品级麦芽浸粉，加入1800mL水，搅拌溶解，调节pH至6.5，配制成为酵母培养基。将酵母培养基分装至9个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 33259斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为27℃，转速控制为180r/min，培养22h，获得混合菌培养液。
将1674mL混合培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌转速控制为220r/min，温度控制为26～28℃；发酵0～24h，通气比控制为0.3～0.4vvm；发酵24～72h，通气比控制为0.4～0.7vvm。发酵周期控制为72h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为200kDa，超滤浓缩比控制为10:1，获得26.62L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至8.87L，加入1.1kg麦芽糖醇，于135℃的条件下灭菌5s，在35Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.39kg豆浆粉。经检测，所制得豆浆粉的棉子糖和水苏糖含量分别为3.89g/kg和8.95g/kg。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后有肚子胀气症状。
实施例6
(1)豆浆培养基的制备
称取2kg大豆，用清水浸泡大豆7h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入0.8kg食品级麦芽汁浸粉，加入24L纯净水，于7000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得28.3L豆浆培养基。将豆浆培养基放入发酵罐，调节pH至6.5，于121℃下灭菌12min，冷却后备用。
(2)大豆低聚糖的发酵分解
称取90g食品级麦芽浸粉，加入1800mL水，搅拌溶解，调节pH至6.5，配制成为酵母培养基。将酵母培养基分装至9个1000mL三角瓶，每瓶装液量为200mL，于121℃下灭菌15min，冷却后，每瓶接入1环(接种环)乳酸克鲁维酵母CICC 33259斜面菌种的菌苔。将三角瓶置于振荡培养箱中，温度控制为27℃，转速控制为180r/min，培养22h，获得混合菌培养液。
将1698mL混合培养液接入发酵罐，启动搅拌，并通入无菌空气。在发酵过程中，搅拌 转速控制为220r/min，温度控制为26～28℃；发酵0～24h，通气比控制为0.3～0.4vvm；发酵24～72h，通气比控制为0.4～0.7vvm。发酵周期控制为72h。
(3)发酵液的干燥处理
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为200kDa，超滤浓缩比控制为10:1，获得27L透过液，用食品级碳酸氢钠溶液调节pH至7.0。利用真空蒸发器在在46～50℃下将透过液浓缩至9L，加入1.1kg麦芽糖醇，于135℃的条件下灭菌5s，在35Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.48kg豆浆粉。经检测，所制得豆浆粉的棉子糖和水苏糖含量分别为2.44g/kg和4.62g/kg。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后有肚子胀气症状。
对比例1
(1)豆浆的制备
称取2kg大豆，用清水浸泡大豆7h，脱除豆皮，沥干水分。将脱皮的大豆放入打浆机，加入24L纯净水，于7000r/min的条件下打浆。用200目筛过滤，取筛下液体，获得27.5L豆浆。
(2)豆浆粉的制作
用超滤机对豆浆进行过滤，超滤膜的截留分子量选择为200kDa，超滤浓缩比控制为10:1，获得24.75L透过液。利用真空蒸发器在在46～50℃下将透过液浓缩至8.25L，加入1.1kg麦芽糖醇，将浓缩液于135℃的条件下灭菌5s，在35Mpa的压力下进行超高压均质，最后经喷雾干燥，获得2.44kg豆浆粉。经检测，所制得豆浆粉的棉子糖和水苏糖含量分别为5.94g/kg和11.65g/kg。用6～8倍的水将豆浆粉冲调成豆浆，甜度适中，豆香风味浓郁，饮用后出现肚子胀气症状。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 一种不致腹胀的豆浆粉的制作方法，其特征在于包括如下步骤：
    (1)豆浆培养基的制备：将麦芽提取物溶于大豆豆浆中，调节pH至6～7，灭菌，冷却，得到豆浆培养基；
    (2)大豆低聚糖的发酵分解：在豆浆培养基中接种微生物细胞进行发酵，得到发酵液；
    (3)发酵液的干燥处理：将所得发酵液过滤，将滤液调节pH至6.5～7.5；对滤液进行浓缩，加入甜味剂，搅拌混合，灭菌，均质，干燥，获得不致腹胀的豆浆粉；
    步骤(2)中所述的微生物为乳酸克鲁维酵母(Kluyveromyces lactis)和凝结芽孢杆菌(Bacillus coagulans)中的一种或两种。
  2. 根据权利要求1所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    步骤(1)中所述的麦芽提取物为麦芽浸粉；
    步骤(1)中所述的麦芽提取物的加入量按麦芽提取物：大豆＝质量比(0.3～0.5)：1计算；
    步骤(1)中所述的大豆豆浆通过如下步骤制备得到：用清水清洗、浸泡大豆，脱皮，沥干水分；在沥干后的大豆中再加入水打浆，过滤，得到豆浆。
  3. 根据权利要求1所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    所述的乳酸克鲁维酵母为乳酸克鲁维酵母CICC 32413和乳酸克鲁维酵母CICC 33259中的至少一种；
    所述的凝结芽孢杆菌为凝结芽孢杆菌(Bacillus coagulans)ACCC 00402；
    所述的微生物细胞为处于对数生长期或稳定期的菌体。
  4. 根据权利要求3所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    所述的微生物细胞通过如下步骤制备得到：将所述的微生物斜面菌种接种于种子培养基，振荡培养，得到含处于对数生长期或稳定期的微生物细胞的培养液；当所述的微生物细胞为乳酸克鲁维酵母和凝结芽孢杆菌细胞混合物时，是分别将乳酸克鲁维酵母斜面菌种和凝结芽孢杆菌斜面菌种接种于种子培养基，振荡培养，得到含处于对数生长期或稳定期的微生物细胞的培养液；
    所述的种子培养基通过如下步骤配制得到：将麦芽提取物溶于水，调节pH至6～7，灭菌，得到种子培养基。
  5. 根据权利要求4所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    所述的斜面菌种的接种量按每200mL种子培养基接种1接种环菌苔计；
    所述的振荡培养的温度为26～28℃；
    所述的振荡培养的转速为160～200r/min；
    所述的振荡培养的时间为20～24h；
    所述的麦芽提取物为麦芽浸粉；
    所述的麦芽提取物的用量按麦芽提取物：水＝质量比1:18～22配比计算；
    所述的灭菌的条件为于110～130℃下灭菌10～20min。
  6. 根据权利要求1所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    步骤(2)中所述的微生物细胞的接种量按含微生物细胞的培养液：豆浆培养基＝体积比2～10：100计算；
    步骤(2)中所述的发酵为好氧发酵。
  7. 根据权利要求6所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    所述的好氧发酵的条件为：通入无菌空气并加以搅拌，通气比为0.2～0.7vvm，控制温度为26～28℃发酵60～84h；进一步为：发酵0～24h期间，通气比控制为0.3～0.4vvm；发酵24～36h期间，通气比控制为0.3～0.7vvm；发酵36～84h期间，通气比控制为0.4～0.7vvm。
  8. 根据权利要求1所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    步骤(3)中所述的过滤为超滤；
    步骤(3)中所述的调节pH至6.5～7.5的调节剂为碳酸氢钠溶液；
    步骤(3)中所述的浓缩为采用真空蒸发浓缩；
    步骤(3)中所述的甜味剂为麦芽糖醇；
    步骤(3)中所述的灭菌方法为超高温瞬时灭菌；
    步骤(3)中所述的均质为超高压均质；
    步骤(3)中所述的干燥为喷雾干燥。
  9. 根据权利要求8所述的不致腹胀的豆浆粉的制作方法，其特征在于：
    所述的超滤的超滤膜截留分子量为200～250kDa；
    所述的超滤的浓缩比为(8～12)：1；
    所述的真空蒸发浓缩的液体温度控制在46～50℃；
    步骤(3)中所述的浓缩的程度为控制浓度比(2～4)：1；
    所述的麦芽糖醇的添加量按麦芽糖醇：大豆＝0.5～0.6：1的质量比计算；
    所述的超高温瞬时灭菌条件为：温度130～140℃，时间4～6s；
    所述的超高压均质的压力为30～40Mpa。
  10. 一种不致腹胀的豆浆粉，其特征在于：通过权利要求1～9任一项所述的不致腹胀的豆浆粉的制作方法制成。
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