CN107319244B - Preparation method of special soybean protein particles for liquid beverage - Google Patents
Preparation method of special soybean protein particles for liquid beverage Download PDFInfo
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- CN107319244B CN107319244B CN201710627413.6A CN201710627413A CN107319244B CN 107319244 B CN107319244 B CN 107319244B CN 201710627413 A CN201710627413 A CN 201710627413A CN 107319244 B CN107319244 B CN 107319244B
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 169
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 160
- 239000007788 liquid Substances 0.000 title claims abstract description 122
- 239000002245 particle Substances 0.000 title claims abstract description 71
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 73
- 238000005507 spraying Methods 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 32
- 244000068988 Glycine max Species 0.000 claims abstract description 32
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 23
- 239000000194 fatty acid Substances 0.000 claims abstract description 23
- 229930195729 fatty acid Natural products 0.000 claims abstract description 23
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 19
- 239000001110 calcium chloride Substances 0.000 claims abstract description 19
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 19
- 238000010008 shearing Methods 0.000 claims abstract description 19
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 16
- 238000001694 spray drying Methods 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000012670 alkaline solution Substances 0.000 claims abstract description 3
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 6
- 238000000034 method Methods 0.000 claims description 26
- 239000007921 spray Substances 0.000 claims description 17
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- 230000002255 enzymatic effect Effects 0.000 claims description 14
- 238000005469 granulation Methods 0.000 claims description 14
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- 150000001875 compounds Chemical class 0.000 claims description 10
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- 238000003756 stirring Methods 0.000 claims description 10
- 108090000145 Bacillolysin Proteins 0.000 claims description 7
- 102000035092 Neutral proteases Human genes 0.000 claims description 7
- 108091005507 Neutral proteases Proteins 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract description 17
- 239000006185 dispersion Substances 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
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- 102000004169 proteins and genes Human genes 0.000 description 43
- 108090000623 proteins and genes Proteins 0.000 description 43
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical group [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 13
- 239000008367 deionised water Substances 0.000 description 12
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- 235000019419 proteases Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 229940001941 soy protein Drugs 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 238000001914 filtration Methods 0.000 description 4
- 239000000413 hydrolysate Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 108010007119 flavourzyme Proteins 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
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- 229940071440 soy protein isolate Drugs 0.000 description 3
- 238000009736 wetting Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000005119 centrifugation Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
- 108010009355 microbial metalloproteinases Proteins 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
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- 230000037257 muscle growth Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention discloses a preparation method of special soybean protein particles for liquid beverages, which comprises the following steps: dissolving soybean protein in water, and adjusting pH with alkaline solution; adding protease for enzymolysis; heating to inactivate enzyme to obtain soybean protein enzymolysis solution; shearing, homogenizing, spray drying, and sieving to obtain enzymolysis soybean protein powder; preparation of the spray coating liquid: dissolving soybean powder phospholipid, sucrose fatty acid ester and calcium chloride in water, and shearing and homogenizing to obtain a spraying liquid; and spraying and granulating the obtained enzymolysis soybean white powder by using the spraying liquid to obtain the soybean protein powder. The preparation process is simple, easy to operate and suitable for large-scale production; the prepared soybean protein particles are applied to liquid beverages, have the functional characteristics of good dissolution, fast dispersion, high stability, low centrifugal precipitation rate and the like, and can retain the flavor of the original soybean protein powder.
Description
Technical Field
The invention relates to a preparation method of special soybean protein particles for liquid beverages, and belongs to the technical field of food raw material processing.
Background
The protein has rich nutrition value, and has effects of improving immunity, preventing osteoporosis, preventing cardiovascular disease and cerebrovascular disease, and controlling body weight. Usually these proteins are used as food raw materials, mainly in powdered form, and then subjected to further processing. In the production of food products using a soybean protein powder, particularly in the production of liquid beverages, it is common to dissolve the soybean protein powder in water, and the higher the soluble protein ratio (NSI: expressed by the water solubility index of nitrogen) contained in the soybean protein powder, the more likely it is to form a wet mass which is expressed by the fact that the surface of the powder is wetted with water but the inside is not soaked with water and suspended on the surface of the solution after the soybean protein powder is wetted with water, and such a soybean protein powder takes a long time to completely dissolve.
The soybean protein powder applied to liquid beverage at present usually shows a slow dissolving speed, and the dissolved solution is low in clarity and transparency, poor in stability and easy to form precipitate; in addition, a one-step homogenizing process is required in the processing and production process of the common liquid beverage, and after the common soybean protein powder is dissolved, the centrifugal precipitation rate (the precipitation accounts for the percentage of the solution after the solution is centrifuged) is higher. Therefore, due to the above factors, the addition amount of the common soybean protein powder is limited in the production application of the liquid beverage.
In order to solve the above problems, related reports have been reported in the prior art. For example, Japanese patent document 2000-10235(JP) adopts a method of adding oil and fat and an emulsifier to soybean protein powder; meanwhile, Japanese patent document 8-154593(JP) also adopts a method of adding an oil and fat and an emulsifier to a hydrolyzed soybean protein powder. However, although these methods can solve the stability of soy protein in application to some extent, it is difficult to satisfy the requirement of rapid dispersibility for application to liquid beverages, and the centrifugal precipitation rate increases and the precipitation is more likely to occur as the amount of addition thereof increases. Therefore, the method still cannot meet the requirements of quick dispersion, good stability, low centrifugal precipitation rate and the like of the soybean protein applied to the liquid beverage. For another example, Japanese patent document 9-275911(JP) employs spray drying by dissolving dextrin in an aqueous solution of soybean protein; the Chinese patent document CN 1551730A adopts dextrin as spraying liquid to spray and granulate the soybean protein powder. However, the method can only increase the dispersibility, and still cannot meet the requirements of rapid dispersion, good stability, low centrifugal precipitation rate and the like when the soybean protein is applied to the liquid beverage.
Disclosure of Invention
The invention provides a preparation method of special soybean protein particles for liquid beverages, and the prepared soybean protein particles are applied to the liquid beverages, have the advantages of high dispersibility, high stability, low centrifugal precipitation rate and difficult precipitation, and provide the flavor and the mouthfeel which are different from the flavor and the mouthfeel of the traditional protein powder for the liquid beverages while endowing the liquid beverages with nutritive values; the preparation method is simple in preparation process, easy to operate and suitable for large-scale production.
Description of terms:
dry matter in spray coating liquid: it is a general term for soybean powder phospholipid, sucrose fatty acid ester and calcium chloride contained in the spray coating liquid.
Room temperature: the temperature is 18-25 ℃.
The technical scheme of the invention is as follows:
a preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) dissolving soybean protein in water, and adjusting pH to 6.8-7.2 with alkaline solution; adding protease, and carrying out enzymolysis for 0.5-3h at 40-50 ℃ under the stirring condition; heating to inactivate enzyme, cooling to room temperature to obtain soybean protein enzymolysis solution;
(2) shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) for 1-10min at 8000-;
(3) dissolving soybean powder phospholipid, sucrose fatty acid ester and calcium chloride in water of 80-90 deg.C, shearing and homogenizing at 8000-;
(4) and (3) spraying and granulating the enzymolysis soybean protein powder obtained in the step (2) by using the spraying liquid obtained in the step (3).
Preferably, according to the present invention, the soy protein in step (1) is soy protein isolate or soy protein concentrate.
According to the present invention, the soy protein isolate and soy protein concentrate are both commercially available.
Preferably, according to the present invention, the water in step (1) is deionized water.
According to the invention, the mass ratio of the soybean protein to the water in the step (1) is 1: 8-9.
According to the invention, the mass concentration of the alkali liquor in the step (1) is preferably 20-40%; the alkali liquor is NaOH, KOH or Na2CO3、K2CO3、NaHCO3Or KHCO3One of the aqueous solutions of (a).
According to the invention, the mass ratio of the soybean protein to the protease in the step (1) is 1000: 0.3-1.
Preferably according to the invention, the protease in step (1) is a complex flavourzyme or a neutrase. The compound flavourzyme and the neutral proteinase are all commercially available.
Preferably, the enzyme activity of the compound flavor protease is 10000-30000U/g, and the enzyme activity of the neutral protease is 40000-60000U/g; further preferably, the enzyme activity of the compound flavor protease is 20000U/g, and the enzyme activity of the neutral protease is 50000U/g.
Preferably, the mass ratio of the soybean protein to the compound flavourzyme in the step (1) is 1000: 0.8.
Preferably, the mass ratio of the soybean protein to the neutral protease in the step (1) is 1000: 0.4.
Preferably, according to the present invention, the stirring conditions in step (1) are 100-300 r/min.
Preferably, according to the present invention, the enzyme deactivation conditions in step (1) are: heating in 100 deg.C water bath to inactivate enzyme for 10-30 min.
Preferably, according to the invention, the sieving in step (2) is a 40 mesh sieve.
Preferably according to the present invention, the spray drying conditions in step (2) are: the conveying speed of the homogenized soybean protein enzymolysis liquid is 300-600r/min, the air supply temperature is 185-195 ℃, and the air exhaust temperature is 70-80 ℃.
According to the invention, the mass ratio of the soybean powder phospholipid, the sucrose fatty acid ester and the calcium chloride in the step (3) is 5-6:3-4: 1-2; the mass concentration of dry matters in the spraying liquid in the step (3) is 2-6%.
According to the present invention, it is preferable that the sucrose fatty acid ester in the step (3) is S-15 type sucrose fatty acid ester; the soybean powder phospholipid is hydrophilic soybean powder phospholipid.
According to the invention, the S-15 type sucrose fatty acid ester and the hydrophilic soybean powder phospholipid are commercially available.
According to the invention, the spraying granulation conditions in the step (4) are: the conveying speed of the spraying liquid is 5-20r/min, the air supply temperature is 80-90 ℃, the air exhaust temperature is 40-50 ℃, and the air frequency is 30-45 Hz.
According to the invention, the mass ratio of the dry matter in the spraying liquid in the step (4) to the enzymolysis soybean protein powder is preferably 0.5-4: 100.
The invention has the following beneficial effects:
1. the soybean protein particles prepared by the invention have the functional characteristics of good dissolution, good dispersibility, high stability, low centrifugal precipitation rate and the like in normal-temperature water or beverage. The invention carries out enzymolysis on the soybean protein, and exerts the characteristics of good solubility, low viscosity, protein gel inhibition and the like of the enzymolysis type soybean protein powder; meanwhile, the spraying granulation is combined, and the dispersibility is increased on the basis of the enzymolysis type soybean protein powder, so that the soybean protein powder is dissolved more quickly; meanwhile, the enzymolysis type soybean protein powder is combined with water more stably in the water solution, and the stability of the enzymolysis type soybean protein powder is improved.
2. The soybean protein powder is sprayed and granulated on the surface, so that the use amount of auxiliary materials in the spraying liquid is effectively reduced; meanwhile, the soybean powder phospholipid in the spray liquid has strong emulsification, wetting and dispersion effects, and plays an important role in promoting fat metabolism in vivo, muscle growth, nervous system development, oxidation damage resistance in vivo and the like. The calcium chloride has a strong stabilizing effect, the sprayed soybean protein particles are applied to the beverage, the stability is enhanced, the precipitation is not easy to occur, and the calcium chloride is neutral salt, and the calcium chloride is sprayed on the surface of the soybean protein powder, so that the pH value of the protein is not influenced, the use range of the protein is not influenced, the calcium content in the protein can be increased, and the calcium content in the beverage can be reduced. The sucrose fatty acid ester adopted by the invention has stronger emulsification effect, can reduce the wetting angle of the soybean protein particles contacted with water, and simultaneously has the synergistic promotion effect with the hydrophilic soybean powder phospholipid, so that water can quickly permeate into the protein particles when the soybean protein particles are contacted with the water, the wetting of the surfaces of the protein particles and the formation of pimples containing dry powder in the protein particles are prevented, and the soybean protein particles can be effectively uniformly and stably dispersed into the water or beverage by combining the stabilizing effect of the adopted calcium chloride, and are not easy to form precipitates. Experiments show that when the spraying liquid consists of calcium chloride and sucrose fatty acid ester, the prepared soybean protein has poor solubility, dispersibility and stability, so that the prepared soybean protein particles have the functional characteristics of good solubility, good dispersibility, high stability, low centrifugal precipitation rate and the like due to the synergistic effect among the soybean powder phospholipid, the calcium chloride and the sucrose fatty acid ester.
3. The prepared soybean protein particles have the particle size of 100-150 mu m and have better dispersibility compared with powdery soybean protein; the soybean protein powder after spray drying is granulated and sprayed, so that the small spray-dried protein powder particles are adhered and wetted by hydrophilic soybean powder phospholipid, sucrose fatty acid ester and calcium chloride in the spraying liquid and collide with other surrounding small protein powder particles to form liquid bridges among the small protein powder particles, after heating, water is evaporated, the small protein powder particles are agglomerated together through solid bridges to form large porous particles inside, and at the moment, the protein particles are irregular in shape, small in particle size difference, and good in dispersity and dissolubility. Also, such inner porous protein particles facilitate their dispersion in water or beverages.
4. The invention homogenizes the enzymolysis liquid, screens the enzymolysis liquid, can reduce the viscosity of the enzymolysis liquid and reduce the conveying revolution of the enzymolysis liquid, the soybean protein powder obtained after spray drying is relatively uniform, and the particle size difference of the soybean protein particles after granulation and spraying is smaller, so that the dispersibility and the stability of the final soybean protein can be better reflected.
5. When the soybean protein particles obtained by the invention are applied to liquid beverages, the centrifugal precipitation rate is low, the soybean protein particles are not easy to precipitate, and the addition amount of the soybean protein particles is higher than that of other proteins in the liquid beverages, so that the protein content in the beverages can be increased; the prepared soybean protein particles are scientific and reasonable in formula, and have the functions of supplementing nutrition required by a human body, improving the physique, enhancing the immunity and the like.
6. The preparation process comprises four stages of preparation of the soybean protein enzymatic hydrolysate, homogenization and spray drying of the soybean protein enzymatic hydrolysate, preparation of the spray coating liquid and spray granulation, in particular to the spray granulation process of the enzymatic soybean protein powder, so that the enzymatic soybean protein powder is used as a raw material and does not need to be subjected to complex procedure treatment again in the further processing process, the nutrition of the soybean protein is kept to the maximum extent, meanwhile, the soybean protein powder has the functional characteristics of good dissolution, fast dispersion, high stability, low centrifugal precipitation rate and the like, and the flavor of the original soybean protein powder is kept. The preparation process is simple, easy to operate and suitable for large-scale production.
Detailed Description
The present invention will be further described with reference to the following examples, but is not limited thereto.
Meanwhile, the experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
In the examples, the isolated soy protein was YP901A gel-type isolated soy protein, the concentrated soy protein was YP701A functional concentrated soy protein, available from Shandong Yuwang industries, Ltd;
the compound flavor protease and the neutral protease are sold by Nanning Dong Henghuadao biological science and technology Limited liability company;
hydrophilic soybean powder phospholipid, available from Zhengzhou Fuhong Biotechnology Ltd;
s-15 type sucrose fatty acid ester, available from Shenzhen Deshenghe Biotech Limited.
Example 1
A preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) preparing soybean protein enzymolysis liquid: dissolving 1.5kg of soybean protein isolate in 12kg of deionized water, and adjusting the pH value to 7.2 by using a NaOH aqueous solution with the mass concentration of 30%; adding 1.2g of compound flavor protease (enzyme activity is 20000U/g), and performing enzymolysis for 1h at 45 deg.C and stirring rate of 200 r/min; heating in 100 deg.C water bath to inactivate enzyme for 20min, and cooling to room temperature to obtain soybean protein enzymatic hydrolysate;
(2) homogenizing and spray drying the soybean protein enzymolysis liquid: shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) at 10000r/min for 2min, and filtering through a 40-mesh sieve to obtain the homogenized soybean protein enzymolysis liquid; conveying the obtained homogenized soybean protein enzymolysis liquid into an experimental spray dryer at the rotating speed of 500r/min, and performing spray drying at the air supply temperature of 185 ℃ and the air exhaust temperature of 70 ℃ to obtain enzymolysis soybean protein powder;
(3) preparation of the spray coating liquid: dissolving 10g hydrophilic soybean powder phospholipid, 6.0g S-15 type sucrose fatty acid ester and 4.0g calcium chloride in 480g 80 ℃ deionized water, and shearing and homogenizing at 10000r/min for 2min to obtain a spray coating solution; the mass concentration of the dry matter of the spraying liquid is 4%.
(4) Spraying granulation: and (3) spraying and granulating the enzymatic soybean white powder obtained in the step (2) by using the spraying liquid obtained in the step (3), wherein the spraying conditions are as follows: the spraying liquid is input at the rotating speed of 10r/min, the spraying liquid is input at the air supply temperature of 80 ℃, the air exhaust temperature of 40 ℃ and the air frequency of 39Hz, and the soybean protein particles special for the liquid beverage are obtained.
Determination of proteins: the content of protein in the soybean protein granules prepared in this example was measured according to the method specified in GB/T5009.5 "determination of protein in food", and it was determined that the protein content in the soybean protein granules was more than 80%.
Example 2
A preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) preparing soybean protein enzymolysis liquid: dissolving 1.5kg of soybean protein isolate in 13.0kg of deionized water, and adjusting the pH value to 7.0 by using a NaOH aqueous solution with the mass concentration of 30%; adding 1.2g of compound flavor protease (enzyme activity is 10000U/g), and performing enzymolysis for 3h at a stirring speed of 100r/min and a temperature of 40 ℃; heating in 100 deg.C water bath to inactivate enzyme for 20min, and cooling to room temperature to obtain soybean protein enzymatic hydrolysate;
(2) homogenizing and spray drying the soybean protein enzymolysis liquid: shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) at 8000r/min for 10min, and filtering through a 40-mesh sieve to obtain homogenized soybean protein enzymolysis liquid; conveying the obtained homogenized soybean protein enzymolysis liquid into an experimental spray dryer at the rotating speed of 300r/min, and performing spray drying at the air supply temperature of 195 ℃ and the air exhaust temperature of 80 ℃ to obtain enzymolysis soybean protein powder;
(3) preparation of the spray coating liquid: dissolving 15g of hydrophilic soybean powder phospholipid, 7.5g S-15 type sucrose fatty acid ester and 2.5g of calcium chloride in 475g of 90 ℃ water, and shearing and homogenizing at 8000r/min for 10min to obtain a spray coating liquid; the mass concentration of the dry matter of the spraying liquid is 5 percent.
(4) Spraying granulation: and (3) spraying and granulating the enzymatic soybean white powder obtained in the step (2) by using the spraying liquid obtained in the step (3), wherein the spraying conditions are as follows: the mass of the spraying liquid is 500g, the mass of the enzymolysis soybean white powder is 1.0kg, the spraying liquid is input at the rotating speed of 5r/min, and spray granulation is carried out at the air supply temperature of 90 ℃, the air exhaust temperature of 50 ℃ and the air frequency of 45Hz, so as to obtain the soybean protein particles special for the liquid beverage.
Example 3
A preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) preparing soybean protein enzymolysis liquid: 2.0kg of soy protein isolate is dissolved in 16.0kg of deionized water, and the pH value is adjusted to 6.8 by NaOH aqueous solution with the mass concentration of 30%; adding 1.6g of compound flavor protease (enzyme activity is 20000U/g), and performing enzymolysis at 50 deg.C for 0.5h at stirring rate of 300 r/min; heating in 100 deg.C water bath to inactivate enzyme for 20min, and cooling to room temperature to obtain soybean protein enzymatic hydrolysate;
(2) homogenizing and spray drying the soybean protein enzymolysis liquid: shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) for 1min at 15000r/min, and filtering through a 40-mesh sieve to obtain the homogenized soybean protein enzymolysis liquid; conveying the obtained homogenized soybean protein enzymolysis liquid into an experimental spray dryer at the rotating speed of 600r/min, and performing spray drying at the air supply temperature of 190 ℃ and the air exhaust temperature of 75 ℃ to obtain enzymolysis soybean protein powder;
(3) preparation of the spray coating liquid: dissolving hydrophilic soybean powder phospholipid 7.0g, sucrose fatty acid ester 3.75g S-15 and calcium chloride 1.25g in water at 85 deg.C 488g, and shearing at 12000r/min for homogenizing for 1min to obtain spray solution; the mass concentration of the dry matter of the spraying liquid is 2.4%.
(4) Spraying granulation: and (3) spraying and granulating the enzymatic soybean white powder obtained in the step (2) by using the spraying liquid obtained in the step (3), wherein the spraying conditions are as follows: the mass of the spraying liquid is 500g, the mass of the enzymolysis soybean white powder is 1.5kg, the spraying liquid is input at the rotating speed of 20r/min, and spray granulation is carried out at the air supply temperature of 85 ℃, the air exhaust temperature of 45 ℃ and the air frequency of 30Hz, so as to obtain the soybean protein particles special for the liquid beverage.
Example 4
A preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) preparing soybean protein enzymolysis liquid: dissolving 1.5kg of soybean protein concentrate in 12.0kg of deionized water, and adjusting the pH value to 7.2 by using a NaOH aqueous solution with the mass concentration of 30%; adding 0.6g neutral protease (enzyme activity is 50000U/g), and performing enzymolysis for 1h at 45 deg.C under stirring rate of 200 r/min; heating in 100 deg.C water bath to inactivate enzyme for 20min, and cooling to room temperature to obtain soybean protein enzymatic hydrolysate;
(2) homogenizing and spray drying the soybean protein enzymolysis liquid: shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) at 10000r/min for 2min, and filtering through a 40-mesh sieve to obtain the homogenized soybean protein enzymolysis liquid; conveying the obtained homogenized soybean protein enzymolysis liquid into an experimental spray dryer at the rotating speed of 500r/min, and performing spray drying at the air supply temperature of 185 ℃ and the air exhaust temperature of 70 ℃ to obtain enzymolysis soybean protein powder;
(3) preparation of the spray coating liquid: dissolving 10.0g hydrophilic soybean powder phospholipid, 7.0g S-15 type sucrose fatty acid ester and 3.0g calcium chloride in 480g 80 deg.C water, and shearing and homogenizing at 10000r/min for 2min to obtain spray solution; the mass concentration of the dry matter of the spraying liquid is 4%.
(4) Spraying granulation: and (3) spraying and granulating the enzymatic soybean white powder obtained in the step (2) by using the spraying liquid obtained in the step (3), wherein the spraying conditions are as follows: the mass of the spraying liquid is 500g, the mass of the enzymolysis soybean white powder is 1.0kg, the spraying liquid is input at the rotating speed of 10r/min, and spray granulation is carried out at the air supply temperature of 80 ℃, the air exhaust temperature of 40 ℃ and the air frequency of 39Hz, so as to obtain the soybean protein particles special for the liquid beverage.
Comparative example 1
A method for producing soybean protein granules, which differs from example 1 in that the spray coating liquid of step (3) is produced using the following raw materials: dissolving 20g hydrophilic soybean powder phospholipid in 480g 80 deg.C water, shearing and homogenizing at 10000r/min for 2min to obtain spray coating solution; the mass concentration of the dry matter of the spraying liquid is 4 percent; the other steps are consistent.
Determination of proteins: the protein content in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the protein content in the soybean protein particles is detected to be more than 80%.
Comparative example 2
A method for producing soybean protein granules, which differs from example 1 in that the spray coating liquid of step (3) is produced using the following raw materials: dissolving sucrose fatty acid ester 20g S-15 in 480g 80 deg.C water, shearing and homogenizing at 10000r/min for 2min to obtain spray solution; the mass concentration of the dry matter of the spraying liquid is 4 percent; the other steps are consistent.
Determination of proteins: the content of protein in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the content of protein in the soybean protein particles is detected to be more than 80%.
Comparative example 3
A method for producing soybean protein granules, which differs from example 1 in that the spray coating liquid of step (3) is produced using the following raw materials: dissolving 12.0g hydrophilic soybean powder phospholipid and 8.0g S-15 type sucrose fatty acid ester in 480g 80 deg.C water, and shearing and homogenizing at 10000r/min for 2min to obtain spray liquid; the mass concentration of the dry matter of the spraying liquid is 4 percent; the other steps are consistent.
Determination of proteins: the content of protein in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the content of protein in the soybean protein particles is detected to be more than 80%.
Comparative example 4
A method for producing soybean protein granules, which differs from example 1 in that the spray coating liquid of step (3) is produced using the following raw materials: dissolving 16.0g hydrophilic soybean powder phospholipid and 4.0g calcium chloride in 480g 80 deg.C water, and shearing and homogenizing at 10000r/min for 2min to obtain spray coating solution; the mass concentration of the dry matter of the spraying liquid is 4 percent; the other steps are consistent.
Determination of proteins: the content of protein in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the content of protein in the soybean protein particles is detected to be more than 80%.
Comparative example 5
A method for producing soybean protein granules, which differs from example 1 in that the spray coating liquid of step (3) is produced using the following raw materials: dissolving 15.0g S-15 type sucrose fatty acid ester and 5.0g calcium chloride in 480g 80 deg.C water, shearing and homogenizing at 10000r/min for 2min to obtain spray liquid; the mass concentration of the dry matter of the spraying liquid is 4 percent; the other steps are consistent.
Determination of proteins: the content of protein in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the content of protein in the soybean protein particles is detected to be more than 80%.
Comparative example 6
A method for preparing soybean protein granules, which is different from the method in example 1 in that no protease is added in the step (1), namely the step (1) is replaced by: dissolving 1.5kg of soybean protein isolate in 12kg of deionized water, and adjusting the pH value to 7.2 by using a NaOH aqueous solution with the mass concentration of 30%; stirring for 1h at the stirring speed of 200r/min and the temperature of 45 ℃; heating in 100 deg.C water bath for 20min, and cooling to room temperature to obtain soybean protein solution; the other steps are consistent.
Determination of proteins: the content of protein in the soybean protein particles prepared by the comparative example is determined according to the method specified in GB/T5009.5 & lt & gt determination of protein in food & gt, and the content of protein in the soybean protein particles is detected to be more than 80%.
Test example 1
The solubility, dispersibility, stability, and centrifugal sedimentation rate of the soybean protein particles prepared in examples 1 to 4 and comparative examples 1 to 6 were evaluated.
For solubility, the dissolution time test method is: mixing 5.0g of soybean protein particles with 100g of normal-temperature deionized water, and testing and stirring until the mixed solution is dry-powder-free; the solubility test method comprises the following steps: after 0.4g of the soybean protein particles were dissolved in 75g of deionized water at normal temperature, the mixture was centrifuged to measure the ratio of the protein content in the supernatant to the total mass of the soybean protein particles.
In terms of dispersibility, it was observed whether 5.0g of the soybean protein particles dissolved rapidly without generating a wet mass when they were contacted with 100g of deionized water at ordinary temperature.
For stability, the time for which 5.0g of soy protein particles mixed with 100g of normal temperature deionized water did not delaminate was tested.
In terms of centrifugal precipitation rate, 7.5g of soybean protein particles were dissolved in 492.5g of deionized water at normal temperature, and the ratio of the obtained precipitate to the total mass of soybean protein particles was measured by homogenization and centrifugation.
The results are shown in Table 1.
In conclusion, the soybean protein particles specially used for the liquid beverage prepared by the invention have the characteristics of better solubility, quicker dispersibility, high stability, low centrifugal precipitation rate, difficult precipitation and the like.
Claims (9)
1. A preparation method of special soybean protein particles for liquid beverage comprises the following steps:
(1) preparing soybean protein enzymolysis liquid: dissolving soybean protein in water, and adjusting pH to 6.8-7.2 with alkaline solution; adding protease, and carrying out enzymolysis for 0.5-3h at 40-50 ℃ under the stirring condition; heating to inactivate enzyme, cooling to room temperature to obtain soybean protein enzymolysis solution; the protease is compound flavor protease or neutral protease; the enzyme activity of the compound flavor protease is 10000-30000U/g, and the enzyme activity of the neutral protease is 40000-60000U/g;
(2) homogenizing and spray drying the soybean protein enzymolysis liquid: shearing and homogenizing the soybean protein enzymolysis liquid obtained in the step (1) for 1-10min at 8000-;
(3) preparation of the spray coating liquid: dissolving soybean powder phospholipid, sucrose fatty acid ester and calcium chloride in water of 80-90 deg.C, shearing and homogenizing at 8000-; the mass ratio of the soybean powder phospholipid to the sucrose fatty acid ester to the calcium chloride is 5-6:3-4:1-2, and the mass concentration of dry substances in the spraying liquid is 2-6%;
(4) spraying granulation: and (3) spraying and granulating the enzymatic soybean white powder obtained in the step (2) by using the spraying liquid obtained in the step (3) to obtain soybean protein particles special for liquid beverages.
2. The method for preparing soybean protein particles for liquid beverages as claimed in claim 1, wherein the soybean protein in step (1) is isolated soybean protein or concentrated soybean protein.
3. The method for preparing soybean protein particles for liquid beverages according to claim 1, wherein the mass ratio of the soybean protein to water in step (1) is 1:8-9, and the mass ratio of the soybean protein to the protease is 1000: 0.3-1.
4. The method for preparing soybean protein particles for liquid beverage as claimed in claim 1, wherein the enzyme deactivation condition in step (1) is: heating in 100 deg.C water bath to inactivate enzyme for 10-30 min.
5. The method for preparing soybean protein granules dedicated to liquid beverages according to claim 1, wherein the sieving in step (2) is a 40-mesh sieve.
6. The method for preparing soybean protein particles for liquid beverage as claimed in claim 1, wherein the spray-drying conditions in step (2) are: the conveying speed of the homogenized soybean protein enzymolysis liquid is 300-600r/min, the air supply temperature is 185-195 ℃, and the air exhaust temperature is 70-80 ℃.
7. The method for preparing soybean protein particles for exclusive use in liquid beverages as claimed in claim 1, wherein the sucrose fatty acid ester in the step (3) is sucrose fatty acid ester S-15 type; the soybean powder phospholipid is hydrophilic soybean powder phospholipid.
8. The method for preparing soybean protein particles for liquid beverage as claimed in claim 1, wherein the spray granulation conditions in step (4) are: the conveying speed of the spraying liquid is 5-20r/min, the air supply temperature is 80-90 ℃, the air exhaust temperature is 40-50 ℃, and the air frequency is 30-45 Hz.
9. The method for preparing soybean protein particles for liquid beverage as claimed in claim 1, wherein the mass ratio of the dry matter in the spray coating liquid to the enzymatic soybean protein powder in step (4) is 0.5-4: 100.
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