WO2021115487A1 - Procédé de préparation de lait de soja, lait de soja obtenu et son application dans des aliments - Google Patents

Procédé de préparation de lait de soja, lait de soja obtenu et son application dans des aliments Download PDF

Info

Publication number
WO2021115487A1
WO2021115487A1 PCT/CN2020/136217 CN2020136217W WO2021115487A1 WO 2021115487 A1 WO2021115487 A1 WO 2021115487A1 CN 2020136217 W CN2020136217 W CN 2020136217W WO 2021115487 A1 WO2021115487 A1 WO 2021115487A1
Authority
WO
WIPO (PCT)
Prior art keywords
treatment
product
soy milk
enzyme
temperature
Prior art date
Application number
PCT/CN2020/136217
Other languages
English (en)
Chinese (zh)
Inventor
黄福添
孙超
巴根纳
樊启程
刘华
王妮妮
刘亚鹏
张亮
杜阳
李云峰
张博
赛音呼格吉乐
Original Assignee
内蒙古伊利实业集团股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 内蒙古伊利实业集团股份有限公司 filed Critical 内蒙古伊利实业集团股份有限公司
Priority to SG11202107898PA priority Critical patent/SG11202107898PA/en
Publication of WO2021115487A1 publication Critical patent/WO2021115487A1/fr

Links

Classifications

    • 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
    • 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
    • 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
    • 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

Definitions

  • the invention belongs to the field of food technology, and specifically relates to a method for preparing soy milk, and also to the prepared soy milk and its application in food.
  • the existing soymilk preparation process generally includes processing steps such as bean selection, washing, soaking, grinding, separation, enzyme inactivation, homogenization, and sterilization.
  • processing steps such as bean selection, washing, soaking, grinding, separation, enzyme inactivation, homogenization, and sterilization.
  • the main purpose of enzymatic inactivation treatment is to inactivate the anti-nutritional factors such as trypsin inhibitor and thrombin contained in soybeans, so as to retain the nutrients in soybeans to a greater extent.
  • soy milk beverages in the domestic market is generally significantly lower than 6%.
  • soybean milk beverage prepared by the prior art still has problems such as thick taste, poor refreshing feeling, heavy beany flavor, poor drinking taste and drinking experience, and the like.
  • the soymilk products produced by the existing technology have a lot of sediment during the shelf life, and the product stability is poor, which affects the product quality.
  • the soymilk prepared by the method has a refreshing taste, weak greasiness and beany taste, good taste, and the protein content of the product is as high as over 6%, and the product has a low sediment content and high stability.
  • the present invention provides the prepared soy milk and its application in food.
  • the first aspect of the present invention relates to a method for preparing soymilk, which includes the following steps:
  • liquid enzyme preparation includes pectinase, cellulase and water;
  • the first product is soy milk, or the first product is further processed to obtain soy milk.
  • the refining treatment is coarse grinding treatment
  • the obtained first refining material is coarse grinding material
  • the particle size of the coarse grinding material is not less than 100 mesh.
  • the refining treatment is a fine grinding treatment
  • the second refining material obtained is a finely ground material
  • the particle size of the finely ground material is 230 mesh to 180 mesh.
  • Mesh such as 220 mesh, 200 mesh, 190 mesh.
  • step (1) includes one or more of the following A to E:
  • the total content of pectinase and cellulase per liter of liquid enzyme preparation is 10 -5 ⁇ 10 -3 g, such as 10 -4 g;
  • the weight ratio of pectinase and cellulase is 1:(0.8-5), for example, 1:1, 1:2, 1:3, 1:4;
  • the pectinase is selected from polygalacturonase and ⁇ -N-arabinofuranosidase;
  • the pectinase is produced by fermentation of Aspergillus niger;
  • the cellulase is produced by fermentation of Trichoderma longibrachiatum.
  • Aspergillus niger and Trichoderma longibrachia can be purchased from the market.
  • the method further includes the following steps:
  • the first product is continuously stirred at 2°C to 15°C (for example, 3°C, 5°C, 7°C, 9°C, 10°C, 11°C, 12°C, 14°C) for 2 to 10 hours (for example, 4 hours, 5 hours, 7 hours, 8 hours, 9 hours) to obtain the second product.
  • 2°C to 15°C for example, 3°C, 5°C, 7°C, 9°C, 10°C, 11°C, 12°C, 14°C
  • 2 to 10 hours for example, 4 hours, 5 hours, 7 hours, 8 hours, 9 hours
  • the second product is soy milk, or the second product is further processed to obtain soy milk.
  • the stirring speed is 100-700 rpm, such as 200 rpm, 300 rpm, 400 rpm, 500 rpm, 600 rpm.
  • step (6-2) the first product is subjected to degassing treatment until no more bubbles appear in the first product to obtain a degassed material.
  • the temperature of the degassing treatment is 75°C to 95°C, such as 80°C, 85°C, or 90°C.
  • the pressure of the degassing treatment is -0.5 to -0.1 bar, for example -0.4 bar, -0.3 bar, -0.2 bar.
  • the method further includes step (6-3): homogenizing the degassed material to obtain a homogeneous material.
  • the temperature of the homogenization treatment is 65°C to 85°C, for example, 70°C, 75°C, or 80°C.
  • the pressure of the homogenization treatment is 300-500 bar, for example, 350 bar, 400 bar, 450 bar.
  • the degassed material obtained in step (6-2) or the homogeneous material obtained in step (6-3) is stirred in step (7).
  • the method before step (1), further includes the following preprocessing step:
  • the soybeans are roasted, and the roasted soybeans are dehulled to obtain dehulled soybeans.
  • the method includes one or more of the following (A) to (D):
  • the baking temperature is 95°C to 140°C, such as 100°C, 110°C, 120°C, 130°C;
  • the baking time is 100 to 200 seconds, such as 120 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds;
  • it is cooled to below 35°C, for example below 30°C, 28°C, 20°C, 15°C, 10°C;
  • a hot air roaster is used for roasting.
  • the surface of the roasted soybeans is dry and the hulls are cracked.
  • the dehulled soybeans are soybean watercress.
  • the obtained dehulled soybeans are used in the refining treatment in step (1).
  • the enzyme inactivation treatment is steam enzyme inactivation treatment
  • the temperature of the enzyme inactivation treatment is 40°C to 65°C (for example, 45°C, 50°C, 55°C, 60°C).
  • the time of enzymatic inactivation treatment is 110-200 seconds (for example, 120 seconds, 140 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds).
  • the steam pressure used in the enzymatic inactivation treatment is 0.05-0.25 MPa, for example, 0.1 MPa, 0.2 MPa.
  • the enzyme inactivation treatment is steam enzyme inactivation treatment
  • the temperature of the enzyme inactivation treatment is 100°C to 150°C (for example, 105°C, 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C)
  • the enzymatic inactivation treatment time is 40 to 180 seconds (for example, 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 120 Seconds, 130 seconds, 150 seconds, 160 seconds, 170 seconds).
  • the steam pressure used in the enzymatic inactivation treatment is 0.3-3 MPa, such as 0.4 MPa, 0.6 MPa, 0.8 MPa, 1 MPa, 1.2 MPa, 1.5 MPa, 1.7 MPa, 2MPa, 2.2MPa, 2.4MPa, 2.6MPa, 2.8MPa.
  • the method includes one or more of the following a to i:
  • step (2) the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the soaking temperature is 35°C to 65°C, for example, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the soaking time is 1-30 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes;
  • step (1) the weight ratio of soybean to liquid enzyme preparation is 1:(1-10), for example, 1:2, 1:4, 1:5, 1:7, 1:8, 1:9;
  • step (2) the particle size of the particles in the first refining material is not less than 100 mesh;
  • the particle size of the particles in the second refining material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh;
  • step (5) solid-liquid separation is performed by a slurry separator
  • the method also includes step (8): sterilizing the first product or the second product.
  • step (8) the first product or the second product is subjected to steam immersion sterilization treatment.
  • the temperature of the steam immersion sterilization treatment is 110°C to 150°C, for example, 120°C, 130°C, or 140°C.
  • the steam immersion sterilization treatment time is 2 seconds to 1 minute, for example, 5 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds.
  • the product of the sterilization treatment is soy milk.
  • the second aspect of the present invention relates to a soy milk prepared by the method described in the first aspect of the present invention.
  • the weight content of protein in the soy milk is not less than 6%, for example, not less than 6.1%, not less than 6.2%, and not less than 6.3%.
  • the weight content of the precipitate in the soy milk is not higher than 5%, for example, not higher than 4%, not higher than 3%.
  • the shelf life of the soymilk is not less than half a year.
  • the third aspect of the present invention relates to a soy milk beverage, which comprises the soy milk according to the second aspect of the present invention, optional fat-providing raw materials, optional carbohydrate-providing raw materials, optional food additives, and optional water.
  • the raw materials for providing fat include, but are not limited to, vegetable fats and animal fats.
  • the raw materials for providing carbohydrates include, but are not limited to, maltodextrin, malto-oligosaccharides, white sugar, and starch.
  • food additives include, but are not limited to, preservatives, thickeners, sweeteners, emulsifiers, nutritional fortifiers, flavor enhancers, and flavors.
  • the water is selected from distilled water, deionized water, medicinal water, tap water, purified water and mineral water.
  • the fourth aspect of the present invention relates to the application of the soymilk in the second aspect of the present invention in making soymilk beverages.
  • soybean milk also known as soy milk, is a product made from soybeans as a raw material and processed through enzyme inactivation, grinding, slag removal, deodorization, homogenization, and sterilization. Generally, food supplements and food additives are not added in the processing process.
  • pectinase refers to an enzyme that decomposes pectin, the main component of plants.
  • cellulase refers to a group of enzymes that catalyze the degradation of cellulose to produce glucose and low-polymer fibers.
  • polygalacturonase is a cell wall binding protein that can catalyze the cleavage of ⁇ -(1,4)-polygalacturonic acid in pectin molecules, participate in the degradation of pectin, and disintegrate the cell wall structure, resulting in The fruit softens.
  • Aspergillus niger is a common species in the subphylum Deuteromycotina, Hyphospora, Hyphospora, Arbuscularis, and Aspergillus. It is widely distributed in grains, plant products and soils all over the world, and is an important fermentation industry strain.
  • Trichoderma longibrachiatum (Trichoderma longibrachiatum) belongs to the phylum Deuteromycota. At first, it is white, dense, and round, and expands around. After a period of growth, green spores are produced from the center of the colony, and the center becomes green. The colony grows quickly, with obvious rims, and there is a growth zone of white hyphae around it. Finally, the entire colony turns green.
  • steam to kill enzyme refers to a treatment method in which the sample to be treated is sprayed with hot steam or placed in a hot steam environment to inactivate the enzyme.
  • steam immersion sterilization refers to a treatment method in which a sample to be processed is immersed in hot steam for sterilization.
  • enzyme preparation refers to a product made using enzymes.
  • the soymilk prepared by the method of the present invention has a refreshing taste, weak greasiness and beany taste, and good taste.
  • the soymilk prepared by the method of the present invention has a high protein content, which can reach over 6%.
  • the soymilk prepared by the method of the present invention has low sediment content, high stability and long shelf life.
  • the method of the present invention has high process stability and stable product quality, and is suitable for continuous industrial production.
  • Water with a pH value of 7.0 to 7.5 is adjusted by adding 0.05% (W/W) sodium bicarbonate solution to distilled water.
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the steam enzyme killer is used to conduct the first steam enzyme kill treatment on the refined materials.
  • the temperature of the steam enzyme killer is 50°C
  • the pressure of the steam enzyme killer is 0.1MPa (normal pressure)
  • the steam enzyme killer time is 140 Seconds, get the first product;
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • step (2) of Example 1 The enzyme preparation in step (2) of Example 1 was replaced with an equal weight of water with a pH of 7.0 to 7.5, and the rest was the same as in Example 1, to obtain a soy milk product A.
  • Step (10) in Example 1 is omitted, and the homogeneous material is directly subjected to steam immersion sterilization treatment, and the rest is the same as in Example 1, to obtain the soy milk product B.
  • the 10 kg of soybeans that were removed and screened were cleaned with water with a pH of 7.0 to 7.5 at 45°C to 50°C without peeling, and then the washed and non-peeled soybeans were washed according to steps (2) to (11) in Example 1.
  • the preparation is carried out to obtain the soy milk product C.
  • step (11) of Example 1 is replaced with tubular ultra-high temperature sterilization, the sterilization temperature and sterilization time are the same as those of Example 1, and the rest are the same as those of Example 1, and soy milk product F is obtained.
  • a milk component analyzer was used to detect the protein weight content in soy milk products 1 to 3 and soy milk products A to F, and the results are shown in Table 1.
  • Soy milk products 3 6.31 Soy milk product A 6.35 Soy milk product B 6.35 Soy Milk Product C 5.67 Soy milk product D 6.21 Soy milk product E 5.54 Soy milk product F 6.27
  • the full score of taste preference is 5 points, the higher the score, the higher the taste preference;
  • the full score of refreshing feeling is 5 points, the higher the score, the stronger the refreshing feeling
  • the full score of greasiness is 5 points, the lower the score, the weaker the greasiness, and vice versa, the stronger the greasiness;
  • soymilk products prepared by the method of the present invention have a more popular taste and a stronger refreshing feeling; compared with soymilk products A to D and soymilk product F, the method of the present invention
  • the resulting soymilk product has a weaker greasiness and a weaker beany taste. This shows that the preparation method of the present invention can obviously improve the taste of the product, enhance the refreshing taste of the product, and reduce the greasy feeling and beany taste of the product.
  • Soymilk products 1 to 3 and soymilk products A to F were allowed to stand at room temperature for 6 months, and then the stability of the products was observed. The results are shown in Table 5.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de préparation de lait de soja comprenant les étapes suivantes : (1) l'utilisation d'une préparation enzymatique liquide pour tremper des fèves de soja pour obtenir un mélange, la préparation enzymatique liquide comprenant une pectinase, une cellulase et de l'eau ; (2) la réalisation d'un traitement de broyage sur le mélange pour obtenir un premier matériau broyé ; (3) la réalisation d'un traitement de broyage sur le premier matériau broyé pour obtenir un second matériau broyé ; (4) la réalisation d'un traitement de désactivation enzymatique sur le second matériau broyé pour obtenir un produit de désactivation enzymatique ; (5) la réalisation d'une séparation solide-liquide sur le produit de désactivation enzymatique et la collecte d'une substance en phase liquide ; et (6-1) la réalisation d'un traitement de désactivation enzymatique sur la substance en phase liquide pour obtenir un premier produit. Le lait de soja préparé selon le procédé de préparation du lait de soja a un goût rafraîchissant, et présente une nature graisseuse et un goût de fève faibles, un bon goût, une teneur élevée en protéines, une faible teneur en sédiments et une bonne stabilité.
PCT/CN2020/136217 2019-12-13 2020-12-14 Procédé de préparation de lait de soja, lait de soja obtenu et son application dans des aliments WO2021115487A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SG11202107898PA SG11202107898PA (en) 2019-12-13 2020-12-14 A process for preparing soymilk, soymilk as obtained and use thereof in food products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201911283484.4A CN112971040A (zh) 2019-12-13 2019-12-13 制备豆乳的方法、得到的豆乳及其在食品中的应用
CN201911283484.4 2019-12-13

Publications (1)

Publication Number Publication Date
WO2021115487A1 true WO2021115487A1 (fr) 2021-06-17

Family

ID=76329643

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/136217 WO2021115487A1 (fr) 2019-12-13 2020-12-14 Procédé de préparation de lait de soja, lait de soja obtenu et son application dans des aliments

Country Status (3)

Country Link
CN (1) CN112971040A (fr)
SG (1) SG11202107898PA (fr)
WO (1) WO2021115487A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114698782A (zh) * 2022-04-06 2022-07-05 南京农业大学 一种全豆腐竹的制备方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115777789A (zh) * 2021-09-10 2023-03-14 内蒙古伊利实业集团股份有限公司 一种常温植物发酵产品及其制备方法
CN115812792A (zh) * 2021-09-17 2023-03-21 内蒙古伊利实业集团股份有限公司 一种复配稳定剂、含其的常温椰浆发酵产品及其制备方法
CN116268379B (zh) * 2023-03-30 2024-09-10 黑龙江劳力科技有限公司 一种油莎豆速溶粉的制备方法及其应用

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007052903A1 (fr) * 2005-11-07 2007-05-10 Hanmi Ft Co., Ltd. Produits de soja à haute teneur en fibres et procédé d'élaboration desdits produits
CN105594873A (zh) * 2015-12-18 2016-05-25 中国农业大学 一种豆浆的制备方法
CN105638911A (zh) * 2015-12-31 2016-06-08 黑龙江省北大荒绿色健康食品有限责任公司 一种浓香全营养豆乳粉的制备方法及应用
CN105638909A (zh) * 2015-12-28 2016-06-08 黑龙江省北大荒绿色健康食品有限责任公司 一种低7s球蛋白豆乳粉的制备方法
CN107996725A (zh) * 2017-12-13 2018-05-08 金菜地食品股份有限公司 一种原味豆浆及调和豆浆的生产方法
CN109566762A (zh) * 2019-01-21 2019-04-05 中国农业大学 一种高纤维豆浆的制备方法
CN109601631A (zh) * 2018-12-28 2019-04-12 温州瑞思生物科技有限公司 一种豆制品加工工艺
CN110089572A (zh) * 2019-04-09 2019-08-06 夏建伟 一种含肽豆浆的制备方法及其所制备的含肽豆浆
CN110192577A (zh) * 2019-05-20 2019-09-03 黑龙江省北大荒绿色健康食品有限责任公司 一种多肽强化型豆乳的生产方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011040122A1 (fr) * 2009-09-29 2011-04-07 イーエヌ大塚製薬株式会社 Procédé pour ramollir des fèves
CN105580907A (zh) * 2014-10-24 2016-05-18 内蒙古伊利实业集团股份有限公司 一种黑豆乳、黑豆乳饮料及其制造方法
CN104814156A (zh) * 2015-05-15 2015-08-05 湖南湘鹰食品科技有限公司 一种豆浆及其干法制备方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007052903A1 (fr) * 2005-11-07 2007-05-10 Hanmi Ft Co., Ltd. Produits de soja à haute teneur en fibres et procédé d'élaboration desdits produits
CN105594873A (zh) * 2015-12-18 2016-05-25 中国农业大学 一种豆浆的制备方法
CN105638909A (zh) * 2015-12-28 2016-06-08 黑龙江省北大荒绿色健康食品有限责任公司 一种低7s球蛋白豆乳粉的制备方法
CN105638911A (zh) * 2015-12-31 2016-06-08 黑龙江省北大荒绿色健康食品有限责任公司 一种浓香全营养豆乳粉的制备方法及应用
CN107996725A (zh) * 2017-12-13 2018-05-08 金菜地食品股份有限公司 一种原味豆浆及调和豆浆的生产方法
CN109601631A (zh) * 2018-12-28 2019-04-12 温州瑞思生物科技有限公司 一种豆制品加工工艺
CN109566762A (zh) * 2019-01-21 2019-04-05 中国农业大学 一种高纤维豆浆的制备方法
CN110089572A (zh) * 2019-04-09 2019-08-06 夏建伟 一种含肽豆浆的制备方法及其所制备的含肽豆浆
CN110192577A (zh) * 2019-05-20 2019-09-03 黑龙江省北大荒绿色健康食品有限责任公司 一种多肽强化型豆乳的生产方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LIU, ENQI ET AL.: "Primary Research on the Preparation Conditions and Emulsifying Stability of Black Soybean Milk Prepared by Enzymatic Hydrolysis", JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, 30 June 2005 (2005-06-30), pages 70 - 73, XP055820104 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114698782A (zh) * 2022-04-06 2022-07-05 南京农业大学 一种全豆腐竹的制备方法
CN114698782B (zh) * 2022-04-06 2023-07-25 南京农业大学 一种全豆腐竹的制备方法

Also Published As

Publication number Publication date
SG11202107898PA (en) 2021-09-29
CN112971040A (zh) 2021-06-18

Similar Documents

Publication Publication Date Title
WO2021115487A1 (fr) Procédé de préparation de lait de soja, lait de soja obtenu et son application dans des aliments
CN105638911B (zh) 一种浓香全营养豆乳粉的制备方法及应用
AU2007233835B2 (en) Method for producing a soy milk
CN103947759A (zh) 一种湿法制备的风味豆奶粉及其方法
CN103931775A (zh) 豆奶及其制备方法
CN111011526A (zh) 一种全组分豆类、坚果、谷物酸奶的生产方法及其产品
CN102232426B (zh) 一种方便豆腐脑粉的生产方法
CN114766583A (zh) 一种脱腥大豆蛋白粉及其制备方法
CN114027452B (zh) 一种芝麻豆奶及其制备方法
CN111587948A (zh) 一种速溶型大豆蛋白粉的制备方法
CN106901332A (zh) 全松籽肽营养品及其制备方法
CN112998207A (zh) 一种无添加的全子叶豆奶及其制备方法
CN111134194A (zh) 一种以高压均质为主要工艺的全豆豆乳的制备方法
CN103621642A (zh) 一种原浆豆奶及其制备方法
CN112914034A (zh) 一种脱渣豆浆的制备方法
CN112167351A (zh) 一种优质豆乳的加工方法
CN102273517A (zh) 一种吊瓜子植物蛋白饮料及其生产方法
CN115777788A (zh) 一种复合蛋白核桃乳及其生产工艺
CN111134193A (zh) 一种褐色豆乳及其制备方法
WO2021115488A1 (fr) Procédé de préparation de lait de soja, lait de soja préparé et son utilisation
CN108813239A (zh) 一种野生酸枣干果低温蒸汽浸提方法、装置及其酸枣汁
JP2008048686A (ja) 大豆加工食品
KR20070019265A (ko) 대두피 및 비지성분을 함유하는 고섬유질 대두식품 및 이의제조방법
CN112385782A (zh) 一种浓香有机豆乳及其制备方法
CN112841538A (zh) 一种无添加核桃豆乳制备工艺

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20898218

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20898218

Country of ref document: EP

Kind code of ref document: A1