CN101658298B - Novel acid double-protein polypeptide soymilk drink and preparation method thereof - Google Patents
Novel acid double-protein polypeptide soymilk drink and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a novel acid double-protein polypeptide soymilk drink and a preparation method thereof. The novel acid double-protein polypeptide soymilk drink adopts the following raw materials according to the weight percentage by dry weight: 3 to 5 percent of soybean milk containing soy polypeptide, 2 to 3 percent of milk powder, 3 to 8 percent of white sugar and the balance of purified water. The preparation method of the novel acid double-protein polypeptide soymilk drink comprises the following steps of: (1) preparing the soybean milk containing soy polypeptide; (2) mixing; and (3) mixing acid; in the process of mixing, by screening the varieties, using amount and product formula of optimum a stabilizing agent, the problem of mutual fusing and coordination of two different types of proteins is solved; the stabilizing agent and a buffering agent are added before mixing acid, the stabilizing agent can embed and protect protein molecules, and the difficulty that the protein is easy to denature and condense under the acid condition to form precipitate; in addition, the invention prevents the protein from denaturing, condensing, precipitating and layering by an unique low-temperature atomizing acid-mixing technique.
Description
Technical field
The present invention relates to a kind of soyabean milk beverage and manufacturing approach thereof, more particularly, relate to a kind of acid double-protein polypeptide soymilk drink and manufacturing approach thereof.
Background technology
Soyabean milk beverage is that employing soybean and milk powder are the beverage of primary raw material, is recommended as the ultimate food of diseases such as control high fat of blood, hypertension, diabetes by China nutritionist.
At present, milk drink kind on the market is a lot, and soyabean milk beverage especially the double protein soyabean milk beverage is considerably less, also be neutral even have, the pH value is about 7.0.
Protein is easy sex change cohesion under acid condition, forms sediment, and the pH value is when the isoelectric point 4.3-4.5 of protein, and the solubility of protein is minimum.And the pH value of acid double protein soyabean milk beverage approaches the isoelectric point of protein just, therefore, and the easy sex change cohesion of the protein in the acidic beverages, deposition and layering, the poor stability of beverage.
The isoelectric point of above-mentioned protein is meant protein oleophylic and hydrophilic equalization point, and above-mentioned isoelectric point is a pH value, i.e. the pH value of protein condenses, and when this pH value, the solubility of protein is minimum, easily polymerization and produce deposition.
Summary of the invention
The technical problem that the present invention will solve provides a kind of acid double-protein polypeptide soymilk drink of good stability.
In order to solve the problems of the technologies described above, the technical scheme that the present invention adopts is following:
A kind of acid double-protein polypeptide soymilk drink; It adopts following raw material by weight percentage: by the dry weight (dry of soybean; Removing the part anhydrate in the soya-bean milk) meter accounts for the soya-bean milk that contains soya-bean polypeptides of raw material weight 3-5%; Account for the milk powder of raw material weight 2-3%, account for the white sugar of raw material weight 3-8%, all the other are for purifying waste water; This acid double-protein polypeptide soymilk drink is made through following steps by above-mentioned raw materials:
(1) preparation contains the soya-bean milk of soya-bean polypeptides;
(2) allotment
With above-mentioned milk powder, white sugar and pure water according to the above ratio (percentage by weight of each raw material) add in the above-mentioned soya-bean milk that contains soya-bean polypeptides and allocate, thereby form the double-protein polypeptide soymilk slurry, the allotment temperature is between 58 ℃-62 ℃; In allocation process, add stabilizing agent, the aforementioned stable agent comprises that (its specification is: SE-15), sodium carboxymethylcellulose (CMC-Na-9 type), xanthans, lecithin, single diglycerol fat and gellan gum for sodium alginate, sucrose ester; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of aforementioned stable agent is following:
The above-mentioned soya-bean milk that contains soya-bean polypeptides is a primary raw material; The soya-bean milk that contains soya-bean polypeptides is mainly used in provides vegetable protein and soya-bean polypeptides; Above-mentioned milk powder is preferably selected whole milk powder for use, and it is mainly used in provides animal protein and strengthen mouthfeel, contains double protein in the product thereby make; Animal protein and vegetable protein respectively have characteristics, and nutritive validity is different; Owing to contain lactose in the milk, unsuitable lactose intolerance crowd is edible; Be eight seed amino acids that the vegetable protein of representative contains needed by human with the soybean protein, approach ideal protein, and do not contain cholesterol; Double protein soyabean milk beverage so that vegetable protein and animal protein double nutrition unite two into one more helps health; Above-mentioned white sugar is mainly used in the enhancing mouthfeel;
Because the molecular structure and the characteristic of animal protein, vegetable protein are variant, the mutual fusion of the two is coordinated extremely important; In allocation process,, handle the problem of the mutual fusion coordination of two kinds of dissimilar protein through kind, use amount and the formula for a product of screening and optimizing stabilizing agent.Before acid adjustment, add stabilizing agent, stabilizing agent just can protect the protein molecule embedding, and promptly the outer surface at protein molecule forms layer protective layer, has reduced the contact of protein molecule with acid; Simultaneously, in system, form a kind of network molecular structure, be fixed on the protein molecule support in the netted system, increased the denseness and the viscosity of slurry in addition, thereby solved protein easy sex change cohesion under acid condition, form a sedimentary difficult problem;
(3) acid adjustment
Prepare buffer and acid, above-mentioned buffer comprises sodium phosphate trimer, natrium citricum, and above-mentioned acid comprises malic acid, citric acid and lactic acid; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned buffer, acid is following:
Earlier above-mentioned buffer and acid respectively with the dissolving of purifying waste water; Form buffer solution and acid solution; Respectively with above-mentioned buffer solution and acid solution atomizing, in 3000 rev/mins of stirrings, spray into the buffer solution of above-mentioned atomizing and acid solution in the above-mentioned double-protein polypeptide soymilk slurry again; Form acid double-protein polypeptide soymilk drink, and the pH value that makes acid double-protein polypeptide soymilk drink is between 3.8-4.2; The temperature of above-mentioned acid adjustment is between 20 ℃-35 ℃;
Above-mentioned double-protein polypeptide soymilk slurry makes acid double-protein polypeptide soymilk drink after acid adjustment.
Like this,, both prevented local overacidification, made quick isoelectric point again, prevented protein denaturation cohesion, deposition and layering through protein through unique low-temperature atomizing acid adjustment technology;
In order to increase the local flavor of acid double-protein polypeptide soymilk drink; Strengthen the mouthfeel of acid double-protein polypeptide soymilk drink; Add flavor enhancement in the said allocation process; Above-mentioned flavor enhancement comprises Aspartame, acesulfame potassium (AK sugar), inspissated juice, salt and essence (being mainly sour milk essence), and by the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned flavor enhancement is following:
Above-mentioned flavor enhancement except the local flavor that increases soyabean milk beverage, strengthen soyabean milk beverage mouthfeel, inspissated juice can also provide vitamin, salt also has synergy;
Said acid double-protein polypeptide soymilk drink reaches following technical indicator:
1) total solid (the solid thing of beverage the inside except that anhydrating) >=8.0%,
2) protein (vegetable protein and animal protein) >=1.2%,
3) fat >=1.0%,
4) total reducing sugar≤10%,
5) total acid (with citrometer)≤0.45%,
6) pH value 3.8-4.2;
After making above-mentioned acid double-protein polypeptide soymilk drink, can it be carried out can through following steps:
(4.1) high-pressure homogeneous refinement
Homogenization pressure is between 38Mpa-40Mpa, and behind the homogeneous, the fineness of acid double-protein polypeptide soymilk drink reaches 300 orders;
(4.2) constant volume
The concentration and the composition of adjustment acid double-protein polypeptide soymilk drink make its requirement that touches the mark;
(4.3) ultra high temperature sterilization
Sterilization temperature is between 135 ℃-140 ℃, and sterilizing time is at 4-6 between second;
(4.4) clean hot filling
The can temperature is between 88 ℃-92 ℃; Adopt UHT superhigh temperature instantaneously sterilising and clean hot filling process combined, shorten heated time as much as possible on the one hand, alleviate the influence of protein receptor thermal denaturation, play the effect of thorough sterilization simultaneously, and guarantee the freshness date of product through clean filling environment;
(4.5) back sterilization
Adopt the mode of spray to carry out the back sterilization, sterilization temperature between 95 ℃-105 ℃, time 15-20 minute; To solve beverage receives pipeline and bottle at pouring process secondary pollution problem.Too high or time of temperature is oversize all can to cause protein heat denaturation, and influence is stable.After the back sterilization, pack again.
The said soya-bean milk that contains soya-bean polypeptides makes through following steps:
(1.1) preparation soya-bean milk
(1.2) low temperature enzymolysis
Add compound protease to above-mentioned soya-bean milk, above-mentioned compound protease is a soya-bean polypeptides with the part soybean protein enzymolysis in the above-mentioned soya-bean milk;
The condition of above-mentioned enzymolysis is following:
1. concentration of substrate is between 6%-8%,
2. the activity of enzyme is 25000-35000u/g (units/gram), and deviation is less than 0.1%,
3. hydrolysis temperature is between 50 ℃-55 ℃,
4. enzymolysis time is between 60-65 minute,
5. enzymolysis pH value is between 6.5-7.0;
Above-mentioned compound protease comprises papain, bromelain and neutral proteinase; In the compound protease of per 10000 units; The protease of 4000-6000 unit is from papain; The protease of 2000-5000 unit is from bromelain, and the protease of 2000-3000 unit is from neutral proteinase;
The activity of above-mentioned enzyme is meant the unit concentration of the enzyme that every gram protein digestion is required; Above-mentioned enzymolysis degree reaches (with proteinometer) more than 20%, and between 20%-30%, promptly 20% above soybean protein in the soya-bean milk is a soya-bean polypeptides by enzymolysis usually, thereby has improved the soya-bean polypeptides content in the soymilk powder;
The basic role of enzyme is the key in the material molecular structure or chain are cut off, and plays the decomposed substance molecular structure and changes the effect of its characteristic.Enzyme is divided into restriction endonuclease and excision enzyme.Common enzyme has protease, lipase, amylase, pectase etc., and common protease has papain, bromelain, alkali protease, neutral proteinase etc.;
Because protease has strict selectivity to the reaction substrate that is acted on, a kind of protease only can act on peptide bond certain in the protein molecule.Different types of protease except to reaction substrate targetedly; Its characteristic and reaction condition also have than big-difference; Show parameters such as concentration of substrate, pH value, enzyme (vigor concentration), reaction temperature alive, reaction time, and the unit of activity of various enzyme preparation itself is also different; Under same reaction condition, be difficult to bring into play simultaneously the optimal vigor and the effect of various enzymes; In using practice, compound protease is often effective than using simple a kind of enzyme, uses the key of compound protease to be, needs through a large amount of tests for a long time, and the screening and optimizing response parameter obtains best joint;
Acid double-protein polypeptide soymilk drink of the present invention has used biotechnology, is soya-bean polypeptides with soybean protein part enzymolysis, has increased the trophism of product and functional, and helps the combination of vegetable protein and animal protein; Like this, acid double-protein polypeptide soymilk drink of the present invention is not only a kind of soyabean milk beverage of protein type, is again a kind of functional food simultaneously; Polypeptide is the intermediate product (end product is an amino acid) of the hydrolysis of protein, but more advantages of easy digesting absorption of polypeptide, polypeptide has plurality of health care functions as a kind of bioactivator;
(1.3) debitterize
Producing owing to have some bitter tastes behind the proteolysis, mainly is to contain the short-chain peptide of hydrophobic amino acid owing in hydrolytic process, formed some, and we are referred to as bitter peptide; So, behind the low temperature enzymolysis, preferably carry out debitterize and handle: the method for utilizing charcoal absorption, resin adsorption through following method; In conjunction with nanofiltration; At first the bitter peptide of major part is separated, utilize flavor protease then, remaining bitter peptide is carried out the secondary enzymolysis; Because flavor protease contains restriction endonuclease and excision enzyme, during the secondary enzymolysis, acting mainly is excision enzyme; The excision enzyme of flavor protease cuts off from the end of bitter peptide; Constantly discharge amino acid, thereby thoroughly be degraded to amino acid to bitter peptide, reach the purpose of debitterize; Above-mentioned charcoal absorption, resin adsorption method and the nanofiltration of utilizing is prior art; By the every 50kg of dry weight basis contain the soya-bean polypeptides soya-bean milk, the consumption of above-mentioned flavor protease is 600-800 ten thousand units;
(1.4) enzyme deactivation that goes out
Behind the enzymolysis, the soya-bean milk that will contain soya-bean polypeptides is warming up between 85 ℃-90 ℃, and the duration made the protease inactivation between 5-6 minute, thereby made the soya-bean milk that contains soya-bean polypeptides; Said method generally can make the protease inactivation rate reach 100%;
From the above-mentioned soya-bean milk that contains soya-bean polypeptides that makes, take out a certain amount of soya-bean milk that contains soya-bean polypeptides, it accounts for raw material weight 3-5% by dry weight basis, so that allocate;
Said soya-bean milk makes through following steps:
(1.1.1) prepare soybean, and carry out the soybean pre-treatment
Above-mentioned soybean pre-treatment comprises the steps:
1. the impurity in the soybean is removed in impurity elimination, according to the principle of proportion, the earth in the soybean, sandstone, metallic screen is removed, and simultaneously, removes assorted beans, mashed beans, and impuriting rate reaches 99%;
2. dry by the fire beans baking bean temperature between 93 ℃-95 ℃, after the oven dry, soybean moisture is between 6.0%-7.0%; The baking bean temperature is even, and local temperature difference is less than 0.5 ℃, and the lipoxidase deactivation rate reaches 90%, prevents that product from producing beany flavor;
3. the soybean of decortication oven dry is under certain shearing force effect, and crust and plumule come off, and the bean cotyledon after the decortication is separated with skin of beancurd; Peeling rate reaches 99%, and it is clean more to peel, and crude fibre is few more, and product is more fine and smooth;
(1.1.2) soak
Water temperature is between 45 ℃-65 ℃, and the pH value is immersed between 50-60 minute between 8.2-8.5;
(1.1.3) passivation
Soak good beans and soak 50-55 second fast at 96 ℃-99 ℃, and then be lower than in 40 ℃ the water cooling 30-35 second fast, the passivation lipoxidase prevents to produce beany flavor;
(1.1.4) defibrination
With beans and water is preparation in 1: 2 by weight proportion, and the temperature of water is between 84 ℃-86 ℃, and with beans and water mill form slurry, the fineness of defibrination reaches 100 orders again, and thick slag is less than 2%, and the concentration of slurry is 25-30%, and deviation is less than 1%;
(1.1.5) take off slag
To starch to separate and obtain pure soya-bean milk with slag, take off slag after soymilk concentration between 15-20%, the rate that removes slag is about 40%, at this moment, the soya-bean milk protein content is between 6-8%;
(1.1.6) high-pressure homogeneous refinement
The temperature of slurry homogeneous is between 62 ℃-65 ℃, and homogenization pressure is between 28Mpa-32Mpa, and homogeneous disposed slurry fineness reaches 200 orders, and slightly the slurry rate is less than 1%;
Slurry is thin more, and mouthfeel is more sliding, and helps improving the enzymolysis degree of back segment, shortens enzymolysis time, improves the enzyme utilization rate, practices thrift cost;
The present invention's beneficial effect against existing technologies is, because the molecular structure and the characteristic of animal protein, vegetable protein are variant, the mutual fusion of the two is coordinated extremely important; In allocation process,, handle the problem of the mutual fusion coordination of two kinds of dissimilar protein through kind, use amount and the formula for a product of screening and optimizing stabilizing agent; Simultaneously, before acid adjustment, add stabilizing agent and buffer, stabilizing agent just can protect the protein molecule embedding; Promptly the outer surface at protein molecule forms layer protective layer, has reduced the contact of protein molecule with acid, simultaneously; In system, form a kind of network molecular structure, be fixed on the protein molecule support in the netted system, increased the denseness and the viscosity of slurry in addition; Thereby solved protein easy sex change cohesion under acid condition, formed a sedimentary difficult problem; In addition, the present invention had both prevented local overacidification through unique low-temperature atomizing acid adjustment technology, made quick isoelectric point through protein again, prevented protein denaturation cohesion, deposition and layering, thereby acid double-protein polypeptide soymilk drink good stability of the present invention.
Description of drawings
Accompanying drawing is the flow sheet of the preferred embodiment of the present invention 1.
The specific embodiment
Embodiment 1
A kind of acid double-protein polypeptide soymilk drink, it adopts following raw material by weight percentage: account for the soya-bean milk that contains soya-bean polypeptides of raw material weight 5% by dry weight basis, account for the whole milk powder of raw material weight 3%, account for the white sugar of raw material weight 5%, all the other are for purifying waste water;
Shown in accompanying drawing, this acid double-protein polypeptide soymilk drink is made through following steps by above-mentioned raw materials:
(1) preparation contains the soya-bean milk of soya-bean polypeptides;
(1.1) preparation soya-bean milk
(1.1.1) prepare soybean, and carry out the soybean pre-treatment
Above-mentioned soybean pre-treatment comprises the steps:
1. the impurity in the soybean is removed in impurity elimination; According to the principle of proportion, the earth in the soybean, sandstone, metallic screen are removed, simultaneously, remove assorted beans, mashed beans, impuriting rate reaches 99%;
2. drying by the fire beans baking bean temperature is 95 ℃, and the baking bean temperature is even, and local temperature difference is less than 0.5 ℃; After the oven dry, soybean moisture is 6.5%, and the lipoxidase deactivation rate reaches 90%, prevents that product from producing beany flavor;
3. the soybean of decortication oven dry is under certain shearing force effect, and crust and plumule come off, and the bean cotyledon after the decortication is separated with skin of beancurd, and peeling rate reaches 99%, and it is clean more to peel, and crude fibre is few more, and product is more fine and smooth;
(1.1.2) soak
Water temperature is 60 ℃, and the pH value is 8.3, soaks 60 minutes;
(1.1.3) passivation
Soak good beans and soaked for 50 seconds fast at 98 ℃, and then be lower than in 40 ℃ the water cooling fast 30 seconds, the passivation lipoxidase prevents to produce beany flavor;
(1.1.4) defibrination
With beans and water is preparation in 1: 2 by weight proportion, and the temperature of water is 85 ℃, and with beans and water mill form slurry, the fineness of defibrination reaches 100 orders again, and thick slag is less than 2%, and the concentration of slurry is 30%, and deviation is less than 1%;
(1.1.5) take off slag
To starch to separate with slag and obtain pure soya-bean milk, and take off that the concentration of soya-bean milk will be 20% behind the slag, the rate of removing slag is 40%, and at this moment, the soya-bean milk protein content is 8%;
(1.1.6) high-pressure homogeneous refinement
The temperature of slurry homogeneous is 63 ℃, and homogenization pressure is 30Mpa, and homogeneous disposed slurry fineness reaches 200 orders, and slightly the slurry rate is less than 1%;
(1.2) low temperature enzymolysis
Add compound protease to above-mentioned soya-bean milk, above-mentioned compound protease is a soya-bean polypeptides with the part soybean protein enzymolysis in the above-mentioned soya-bean milk;
The condition of above-mentioned enzymolysis is following:
1. concentration of substrate is 8%,
2. the activity of enzyme is 35000u/g, and deviation is less than 0.1%,
3. hydrolysis temperature is 50 ℃,
4. enzymolysis time is 65 minutes,
5. enzymolysis pH value is 7.0;
Above-mentioned compound protease comprises papain, bromelain and neutral proteinase; In the compound protease of per 10000 units; The protease of 5000 units is from papain, and the protease of 3000 units is from bromelain, and the protease of 2000 units is from neutral proteinase;
Above-mentioned reaction substrate concentration (protein content in the soya-bean milk) is between 18-20%; Above-mentioned enzymolysis degree reaches (with proteinometer) more than 20%; Usually between 20%-30%; Be that 20% above soybean protein in the soya-bean milk is a soya-bean polypeptides by enzymolysis, thereby improved the soya-bean polypeptides content in the soymilk powder;
(1.3) debitterize.
Behind the low temperature enzymolysis, carry out debitterize through following method and handle: utilize the method for charcoal absorption, resin adsorption,, at first the bitter peptide of major part is separated, utilize flavor protease (containing excision enzyme) then, remaining bitter peptide is carried out the secondary enzymolysis in conjunction with nanofiltration; Because flavor protease contains restriction endonuclease and excision enzyme, during the secondary enzymolysis, acting mainly is excision enzyme; The excision enzyme of flavor protease cuts off from the end of bitter peptide; Constantly discharge amino acid, thereby thoroughly be degraded to amino acid to bitter peptide, reach the purpose of debitterize; Above-mentioned charcoal absorption, resin adsorption method and the nanofiltration of utilizing is prior art; By the every 50kg of dry weight basis contain the soya-bean polypeptides soya-bean milk, the consumption of above-mentioned flavor protease is 8,000,000 units;
(1.4) enzyme deactivation that goes out
Behind the enzymolysis, the soya-bean milk that will contain soya-bean polypeptides is warming up to 90 ℃, and the duration is 6 minutes, makes the protease inactivation rate reach 100%, thereby makes the soya-bean milk that contains soya-bean polypeptides;
Through behind above-mentioned steps (1.1)～(1.4), make the soya-bean milk that contains soya-bean polypeptides, get a certain amount of above-mentioned soya-bean milk that contains soya-bean polypeptides, it accounts for raw material weight 5% by dry weight basis, so that allocate;
(2) allotment
With above-mentioned whole milk powder, white sugar and pure water according to the above ratio (percentage by weight of each raw material) add in the above-mentioned soya-bean milk that contains soya-bean polypeptides and allocate, thereby form the double-protein polypeptide soymilk slurry, the allotment temperature is 58 ℃; In allocation process; Add stabilizing agent; The aforementioned stable agent comprises that (specification is: SE-15), sodium carboxymethylcellulose (CMC-Na-9 type), xanthans, lecithin, single diglycerol fat and gellan gum for sodium alginate, sucrose ester; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of aforementioned stable agent is following:
In order to increase the local flavor of acid double-protein polypeptide soymilk drink; Strengthen the mouthfeel of acid double-protein polypeptide soymilk drink; Add flavor enhancement in the said allocation process; Above-mentioned flavor enhancement comprises Aspartame, acesulfame potassium (AK sugar), inspissated juice, salt and essence (being mainly sour milk essence), and by the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned flavor enhancement is following:
Above-mentioned flavor enhancement except the local flavor that increases soyabean milk beverage, strengthen soyabean milk beverage mouthfeel, inspissated juice can also provide vitamin, salt also has synergy;
(3) acid adjustment
Prepare buffer and acid, above-mentioned buffer comprises sodium phosphate trimer, natrium citricum, and above-mentioned acid comprises malic acid, citric acid and lactic acid, and by the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned buffer, acid is following:
Earlier above-mentioned buffer and acid respectively with the dissolving of purifying waste water; Form buffer solution and acid solution; Respectively with above-mentioned buffer solution and acid solution atomizing, in 3000 rev/mins of stirrings, spray into the buffer solution of above-mentioned atomizing and acid solution in the above-mentioned double-protein polypeptide soymilk slurry again; Form acid double-protein polypeptide soymilk drink, and the pH value that makes acid double-protein polypeptide soymilk drink is between 3.8-4.2; The temperature of above-mentioned acid adjustment is between 20 ℃-35 ℃.
Above-mentioned double-protein polypeptide soymilk slurry makes acid double-protein polypeptide soymilk drink after acid adjustment.
Like this,, both prevented local overacidification, made quick isoelectric point again, prevented protein denaturation cohesion, deposition and layering through protein through unique low-temperature atomizing acid adjustment technology;
After making above-mentioned acid double-protein polypeptide soymilk drink, can it be carried out can through following steps:
(4.1) secondary high-pressure homogeneous micronization
Homogenization pressure is 40Mpa, and the acid double-protein polypeptide soymilk drink fineness reaches 300 orders behind the homogeneous;
(4.2) constant volume
The concentration and the composition of adjustment acid double-protein polypeptide soymilk drink make its requirement that touches the mark;
(4.3) ultra high temperature sterilization
Sterilization temperature is 140 ℃, and sterilizing time is 6 seconds;
(4.4) clean hot filling
The can temperature is 90 ℃; Adopt UHT superhigh temperature instantaneously sterilising and clean hot filling process combined, shorten heated time as much as possible on the one hand, alleviate the influence of protein receptor thermal denaturation; Play the effect of thorough sterilization simultaneously, and guarantee the freshness date of product through clean filling environment;
(4.5) back sterilization
Adopt the spray sterilization, sterilization temperature is 95 ℃, and the time is 15 minutes, to solve beverage receives pipeline and bottle at pouring process secondary pollution problem; After the back sterilization, pack again.
Above-mentioned acid double-protein polypeptide soymilk drink reaches following technical indicator:
1) total solid >=8.0%,
2) protein >=1.2%,
3) fat >=1.0%,
4) total reducing sugar≤10%,
5) total acid (with citrometer)≤0.45%,
6) pH value 3.8-4.2.
Embodiment 2
Acid double-protein polypeptide soymilk drink among the embodiment 2; It adopts following raw material by weight percentage: the soya-bean milk that contains soya-bean polypeptides that accounts for raw material weight 3% by dry weight basis; Account for the whole milk powder of raw material weight 2%, account for the white sugar of raw material weight 3%, all the other are for purifying waste water;
Acid double-protein polypeptide soymilk drink among the embodiment 2, the production technology of acid double-protein polypeptide soymilk drink is basic identical among its production technology and the embodiment 1.
Embodiment 3
Acid double-protein polypeptide soymilk drink among the embodiment 3; It adopts following raw material by weight percentage: the soya-bean milk that contains soya-bean polypeptides that accounts for raw material weight 4% by dry weight basis; Account for the whole milk powder of raw material weight 2%, account for the white sugar of raw material weight 4%, all the other are for purifying waste water;
Acid double-protein polypeptide soymilk drink among the embodiment 3, the production technology of acid double-protein polypeptide soymilk drink is basic identical among its production technology and the embodiment 1.
Claims (6)
1. acid double-protein polypeptide soymilk drink; It adopts following raw material by weight percentage: the soya-bean milk that contains soya-bean polypeptides that accounts for raw material weight 3-5% by dry weight basis; Account for the milk powder of raw material weight 2-3%, account for the white sugar of raw material weight 3-8%, all the other are for purifying waste water; This acid double-protein polypeptide soymilk drink is made through following steps by above-mentioned raw materials:
(1) preparation contains the soya-bean milk of soya-bean polypeptides;
(2) allotment
Above-mentioned milk powder, white sugar and pure water added in the above-mentioned soya-bean milk that contains soya-bean polypeptides in proportion allocate, thereby form the double-protein polypeptide soymilk slurry, the allotment temperature is between 58 ℃-62 ℃; In allocation process, add stabilizing agent, the aforementioned stable agent comprises sodium alginate, sucrose ester, sodium carboxymethylcellulose, xanthans, lecithin, single diglycerol fat and gellan gum; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of aforementioned stable agent is following:
(3) acid adjustment
Prepare buffer and acid, above-mentioned buffer comprises sodium phosphate trimer, natrium citricum, and above-mentioned acid comprises malic acid, citric acid and lactic acid; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned buffer, acid is following:
Earlier above-mentioned buffer and acid respectively with the dissolving of purifying waste water; Form buffer solution and acid solution; Respectively with above-mentioned buffer solution and acid solution atomizing, in 3000 rev/mins of stirrings, spray into the buffer solution of above-mentioned atomizing and acid solution in the above-mentioned double-protein polypeptide soymilk slurry again; Form acid double-protein polypeptide soymilk drink, and the pH value that makes acid double-protein polypeptide soymilk drink is between 3.8-4.2; The temperature of above-mentioned acid adjustment is between 20 ℃-35 ℃;
Above-mentioned double-protein polypeptide soymilk slurry makes acid double-protein polypeptide soymilk drink after acid adjustment.
2. acid double-protein polypeptide soymilk drink as claimed in claim 1; It is characterized in that: add flavor enhancement in the said allocation process; Above-mentioned flavor enhancement comprises Aspartame, acesulfame potassium, inspissated juice, salt and essence; By the above-mentioned double-protein polypeptide soymilk slurry of every 100g, the consumption of above-mentioned flavor enhancement is following:
3. acid double-protein polypeptide soymilk drink as claimed in claim 2 is characterized in that: said acid double-protein polypeptide soymilk drink reaches following technical indicator:
1) total solid >=8.0%,
2) protein >=1.2%,
3) fat >=1.0%,
4) total reducing sugar≤10%,
5) total acid≤0.45%,
6) pH value 3.8-4.2.
4. acid double-protein polypeptide soymilk drink as claimed in claim 2 is characterized in that: after making above-mentioned acid double-protein polypeptide soymilk drink, through following steps it is carried out can:
(4.1) high-pressure homogeneous refinement
Homogenization pressure is between 38Mpa-40Mpa, and behind the homogeneous, the fineness of acid double-protein polypeptide soymilk drink reaches 300 orders;
(4.2) constant volume
The concentration and the composition of adjustment acid double-protein polypeptide soymilk drink;
(4.3) ultra high temperature sterilization
Sterilization temperature is between 135 ℃-140 ℃, and sterilizing time is at 4-6 between second;
(4.4) clean hot filling
The can temperature is between 88 ℃-92 ℃;
(4.5) back sterilization
Adopt the mode of spray to carry out the back sterilization, sterilization temperature between 95 ℃-105 ℃, time 15-20 minute.
5. acid double-protein polypeptide soymilk drink as claimed in claim 1 is characterized in that: the said soya-bean milk that contains soya-bean polypeptides makes through following steps:
(1.1) preparation soya-bean milk
(1.2) low temperature enzymolysis
Add compound protease to above-mentioned soya-bean milk, above-mentioned compound protease is a soya-bean polypeptides with the part soybean protein enzymolysis in the above-mentioned soya-bean milk;
The condition of above-mentioned enzymolysis is following:
1. concentration of substrate is between 6%-8%,
2. the activity of enzyme is the 25000-35000 units/gram, and deviation is less than 0.1%,
3. hydrolysis temperature is between 50 ℃-55 ℃,
4. enzymolysis time is between 60-65 minute,
5. enzymolysis pH value is between 6.5-7.0;
Above-mentioned compound protease comprises papain, bromelain and neutral proteinase; In the compound protease of per 10000 units; The protease of 4000-6000 unit is from papain; The protease of 2000-5000 unit is from bromelain, and the protease of 2000-3000 unit is from neutral proteinase;
(1.3) debitterize
Behind the low temperature enzymolysis, carry out debitterize through following method and handle: utilize the method for charcoal absorption, resin adsorption,, at first the bitter peptide of major part is separated, utilize flavor protease then, remaining bitter peptide is carried out the secondary enzymolysis in conjunction with nanofiltration; By the every 50kg of dry weight basis contain the soya-bean polypeptides soya-bean milk, the consumption of above-mentioned flavor protease is 600-800 ten thousand units;
(1.4) enzyme deactivation that goes out
Behind the enzymolysis, the soya-bean milk that will contain soya-bean polypeptides is warming up between 85 ℃-90 ℃, and the duration made the protease inactivation between 5-6 minute, thereby made the soya-bean milk that contains soya-bean polypeptides.
6. acid double-protein polypeptide soymilk drink as claimed in claim 5 is characterized in that: said soya-bean milk makes through following steps:
(1.1.1) prepare soybean, and carry out the soybean pre-treatment
Above-mentioned soybean pre-treatment comprises the steps:
1. the impurity in the soybean is removed in impurity elimination;
2. dry by the fire beans baking bean temperature between 93 ℃-95 ℃, after the oven dry, soybean moisture is between 6.0%-7.0%;
3. the soybean of decortication oven dry is under certain shearing force effect, and crust and plumule come off, and the bean cotyledon after the decortication is separated with skin of beancurd;
(1.1.2) soak
Water temperature is between 45 ℃-65 ℃, and the pH value is immersed between 50-60 minute between 8.2-8.5;
(1.1.3) passivation
Soak good beans and soak 50-55 second fast, and then be lower than in 40 ℃ the water cooling 30-35 second fast at 96 ℃-99 ℃;
(1.1.4) defibrination
With beans and water is preparation in 1: 2 by weight proportion, and the temperature of water is between 84 ℃-86 ℃, and with beans and water mill form slurry, the fineness of defibrination reaches 100 orders again, and thick slag is less than 2%, and the concentration of slurry is 25-30%;
(1.1.5) take off slag
To starch to separate and obtain pure soya-bean milk with slag, take off slag after soymilk concentration between 15-20%;
(1.1.6) high-pressure homogeneous refinement
The temperature of slurry homogeneous is between 62 ℃-65 ℃, and homogenization pressure is between 28Mpa-32Mpa, and homogeneous disposed slurry fineness reaches 200 orders, and slightly the slurry rate is less than 1%.
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| CN102379344A (en) * | 2010-09-03 | 2012-03-21 | 天津市恒安食品有限公司 | Soybean milk drink and production process thereof |
| CN102138588A (en) * | 2010-12-30 | 2011-08-03 | 宾丽萍 | Method for preparing bean drink by using immobilized enzyme |
| CN102119742A (en) * | 2011-01-30 | 2011-07-13 | 张珂钧 | Soya-bean milk beverage and preparation method thereof |
| CN102640796A (en) * | 2012-04-26 | 2012-08-22 | 长春大学 | Peptide-containing low molecular plant protein milk and production method thereof |
| CN103098899A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Fruity soymilk |
| CN105379836A (en) * | 2015-11-10 | 2016-03-09 | 帝斯曼知识产权资产管理有限公司 | Method for preparing milk-containing beverage and milk-containing beverage prepared according to method |
| US10501509B2 (en) | 2016-04-11 | 2019-12-10 | Zhejiang Academy Of Agricultural Sciences | Method of preparing functional peptides from germinated beans |
| WO2017177490A1 (en) * | 2016-04-11 | 2017-10-19 | 浙江省农业科学院 | Method for preparing bean sprout-derived functional peptide |
| CN107821615B (en) * | 2017-12-04 | 2021-04-06 | 厦门唯康食品科技有限公司 | Emulsion stabilizer for soymilk beverage and preparation method thereof |
| CN108902318A (en) * | 2018-08-13 | 2018-11-30 | 安徽国科生物科技有限公司 | The method that a kind of low deuterium-oxide of rich trace elements prepares small molecular protein peptide beverage |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN110679668A (en) * | 2019-10-22 | 2020-01-14 | 河南城建学院 | Preparation method of rose soybean milk beverage |
| CN112293499A (en) * | 2020-10-30 | 2021-02-02 | 海南益洛科技有限公司 | Sugar-free pure plant protein coconut milk and preparation method thereof |
| CN114317655A (en) * | 2021-12-27 | 2022-04-12 | 广州合诚实业有限公司 | Acidic pea peptide and preparation method and application thereof |
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