CN109169939A - A kind of preparation method of soybean milk powder - Google Patents
A kind of preparation method of soybean milk powder Download PDFInfo
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- CN109169939A CN109169939A CN201811194483.8A CN201811194483A CN109169939A CN 109169939 A CN109169939 A CN 109169939A CN 201811194483 A CN201811194483 A CN 201811194483A CN 109169939 A CN109169939 A CN 109169939A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The present invention relates to a kind of preparation methods of soybean milk powder.Using full-cream dregs of beans as raw material, full-cream dregs of beans is mixed with water by 1:3-8 this method, adjusts pH6.5-7.3, carries out one cycle shearing extraction respectively and secondary cycle shearing is extracted；Gained mixing soya-bean milk liquid is sterilized and is flashed, is concentrated, sized mixing, soybean milk powder is made after homogeneous and drying and other steps.The method of invention changes traditional handicraft, improving production efficiency；Obtained soybean milk powder product water-soluble dietary fiber with higher and protein content, and have the function of to adjust intestinal flora balance, it is full of nutrition, brew that rear beany flavour is strong, and beany flavor is very light.
Description
Technical field
The present invention relates to a kind of preparation methods of soybean milk powder, belong to soybean milk powder food processing field.
Background technique
Soybean milk powder is a kind of food full of nutrition, is good protein, containing amino acid necessary to human body, wherein not
Saturated fatty acid content is higher, and cholesterol level is low, can be hardened with prevention of arterial.Contain several mineral materials and Wei Sheng in soybean milk powder
Element, soyabean oligosaccharides can be improved body immunity, delay senescence.
Prebiotics (Prebiotics) are a kind of dietary supplements, pass through stimulating in a kind of or a small number of kind of bacterium colonies for selectivity
Bacterium growth with activity and to host generate wholesome effect so as to improve host health the food that can not be digested at
Point.Most importantly it only stimulates the growth of profitable strain, rather than has potential pathogenic or corrupt active harmful bacteria.
Celestial functional oligose [M] Chemical Industry Press, 2004-04-01 are built referring to Zheng.
Existing soya-bean milk powder preparation technique is using conventional method, i.e., using soybean as raw material, after fiberizer is ground, into
Row separation, sterilizing, concentration, drying.It is at high cost due to complex process, it is not easy to operate, and there are beany flavors.For this purpose, people for
Soybean milk powder preparation traditional handicraft has carried out improving research and development, for example, patent document CN107811046A provides a kind of high-quality beans
The preparation method of starch selects soybean for raw material, carries out Screening Treatment, carries out defibrination, separation, sterilization, is concentrated, sizes mixing, drying,
Its innovative point is to have carried out cellulase and xylanase preparation processing in defibrination process, to improve water-soluble dietary fiber and big
The dissolution rate of legumin, while being added to soluble dietary fiber.CN108323573A discloses a kind of preparation side of soybean milk powder
Method, comprising: dehulled soybeans are impregnated in 25-35 DEG C of water, then carry out making soy milk in wet method, defibrination water temperature is 80-90 DEG C, screenings point
From；It is deodorized enzyme deactivation sterilization, soya-bean milk clear liquid is digested into 0.5-1h at 40-55 DEG C, the soya-bean milk clear liquid after centrifuge separation carries out triple effect
Concentration, the solid content that discharging is concentrated is 15-25%；The material being concentrated is spray-dried, collection powder is cooling, packaging；
The invention improves the brew of soybean milk powder by enzymatic removal beany flavor.But enzyme treatment process meeting in both the above technical solution
Lead to high production cost.A kind of preparation method for prebiotics soymilk powder that patent document CN103583698A is provided, passes through soybean
Removal of impurities decortication impregnates, scalds beans, cooling, defibrination, ingredient allotment, homogeneous, sterilization, concentration, drying, adds auxiliary material corn syrup, low
Fructooligosaccharides, finally obtains a kind of prebiotics soymilk powder, and this method is only added to oligofructose, and beans on the basis of traditional handicraft
Fishy smell solution not yet in effect.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, of the invention the present invention provides a kind of preparation method of soybean milk powder
Method can make water-soluble dietary fiber and soybean protein dissolution rate height and free from beany flavor in raw material.
The present invention also provides a kind of preparation methods of prebiotics soybean milk powder.
Summary of the invention:
Raw material of the present invention replaces soybean with full-cream dregs of beans, saves complicated soybean treatment process；By full-cream dregs of beans through one
Secondary extraction and second extraction improve water by generating strong shearing and stronger cavitation between shearing tooth in shear pump
The dissolution rate of soluble dietary fiber and soybean protein；It sterilized again, flash and inactivate soybean fat oxidase, further remove beans
Fishy smell.It also added oligosaccharides prebiotics in sizing mixing, enhance product healthcare function.
Term is explained:
Full-cream dregs of beans: be soybean cleaned, except stone, except iron, soften, roll embryo technique and produce；It is commercially available.
Instantaneous sterilization: utilize direct steam or heat exchanger, make food under 100 DEG C or more high temperature, keep several seconds or
After the sterilization of heating in tens seconds.
Flash distillation: after the saturated liquid of high pressure enters in the container for compare low pressure, due to the unexpected reduction of pressure, keep these full
Become the saturated vapor and saturated solution under the container pressure of a part with liquid.Main function is cooling, deodorization, smelling removal.
Circulation shear: refer to successional circulation shear back and forth, keep feed liquid careful.
GMP: the term of quality of production management regulation or good manufacturing standards is write a Chinese character in simplified form.
Detailed description of the invention:
Technical scheme is as follows:
A kind of preparation method of soybean milk powder including is extracted, sterilizes and is flashed, is concentrated, homogeneous using full-cream dregs of beans as raw material
With drying steps, in which:
The extraction step is: full-cream dregs of beans raw material being mixed with water 1:3-8 in mass ratio, adjusts pH6.5-7.3, Yu Wen
Circulation shear is carried out to mixture under the conditions of 20-30 DEG C of degree and extracts 25-35min, is centrifuged after the completion of primary extraction；It protects
Gained liquid phase 1 is deposited, gained solid phase 1 is mixed with water according to 1:1-4 mass ratio, adjusts pH6.5-7.3, carries out second extraction, temperature
20-30 DEG C of circulation shear of degree extracts 5-20min, then is centrifuged, and gained liquid phase 2 mixes to obtain mixing soya-bean milk liquid with liquid phase 1；
Gained solid phase 2 is used for feed processing；
The sterilization is with flash steps: the above-mentioned soya-bean milk liquid that mixes being carried out instantaneous sterilization, is then 0.05- in vacuum degree
It is flashed under the conditions of 0.09MPa, obtains feed liquid.Preferably, instantaneous sterilization temperature is 120-135 DEG C, sterilizing time 8-12s.
Preferred according to the present invention, the concentration is: sterilization and the feed liquid after flash distillation being concentrated through triple effect, discharging is concentrated
Solid content is 20-50% mass ratio, obtains concentration soybean milk liquid.
It is further preferred that the process conditions of the triple effect concentration are as follows: 55-85 DEG C of thickening temperature of an effect, evaporation in vacuo
Spend 0.045-0.085MPa, two 46-70 DEG C of thickening temperature, evaporation in vacuo degree 0.070MPa-0.090MPa of effects, triple effect thickening temperature
45-60 DEG C, evaporation in vacuo degree 0.080-0.090MPa.
Preferred according to the present invention, step of also sizing mixing after concentration step, the step of sizing mixing is: to concentration soybean milk liquid
It is middle that the prebiotics for accounting for butt quality 8%-60% are added；It is further preferred that the prebiotics are oligofructose, oligomeric different malt
One of sugar, galactooligosaccharide, xylo-oligosaccharide, oligomeric maltose, resistant dextrin or a variety of combinations.It is a kind of particularly preferred
Scheme is: the prebiotic component is as follows:
A oligofructose,
B galactooligosaccharide and
One of c oligoisomaltose, xylo-oligosaccharide, resistant dextrin or combination；
It is further preferred that the prebiotic component is a oligofructose: b galactooligosaccharide: c oligoisomaltose, oligomeric
The combination of the mass ratio of 50:20~25:20~30 is pressed in one of xylose, resistant dextrin or combination.
Preferred according to the present invention, the homogeneous is with drying steps: concentrate by concentrate or after sizing mixing through in
18-20MPa is high-pressure homogeneous and is uniformly sent into spray drying tower, dry with 170-200 DEG C of hot-air dewatering, obtains soybean milk powder.Further
Preferably, the dry blast temperature is 170-200 DEG C, and temperature of outgoing air is 65-85 DEG C.It is a kind of Preferable scheme is that, high-pressure pump
Upper installation homogenizing valve makes material more careful, while sending under 18-20MPa high pressure to drying tower with this.
It is preferred according to the present invention, it further include packaging step after homogeneous and drying steps, the packaging is by soya-bean milk
Powder carries out aseptic packaging, carries out by GMP standard requirements.It is transported convenient for being stored in.
Preferred according to the present invention, extraction vessel used is extractor in the extraction step, is equipped with extracting pot bottom
Circulation shear pump carries out circulation shear to the mixture.It is further preferred that in extractor material outlet equipped with two series connection
Circulation shear pump, to the further circulation shear of the material of output.Device therefor of the present invention is existing known device.
Preferred according to the present invention, centrifuge separation described in the extraction step is sleeping spiral shell centrifugation.Decanter centrifuge city
Field is on sale.
Technical characterstic of the invention and the utility model has the advantages that
Raw material selection of the present invention replaces soybean with full-cream dregs of beans, saves complicated soybean treatment process, and saving working hour mentions
High efficiency；Full-cream dregs of beans is once extracted and second extraction simultaneously, passes through shearing cavitation, improves water solubility meals
Eat the dissolution rate of fiber and soybean protein.Compared with prior art, the present invention has following technical advantage:
1, it is combined in invention preparation method using instantaneous sterilization and flash evaporation technology, inactivates soybean fat oxidase, most
The removal beany flavor of limits；And guarantee soybean protein without denaturation.
2. strong by being generated between shearing tooth in shear pump using primary extraction and second extraction in preparation method of the present invention
Strong shearing and stronger cavitation improve the dissolution rate of water-soluble dietary fiber and soybean protein, simple for process, if
Standby device is of less demanding, is suitble to enterprise practical on a large scale.
3. the present invention also added prebiotic oligosaccharide constituents, has relax bowel and defecation, balance intestinal Tiny ecosystem is promoted and produced
The healthcare function of product.
Specific embodiment
Of the invention for ease of understanding, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for helping to understand the present invention, should not be regarded as a specific limitation of the invention.
% in embodiment is mass percent, except special instruction.
Full-cream dregs of beans raw material used in embodiment and comparative example is commercial products, wherein full-cream dregs of beans moisture≤12%,
Crude protein >=39%, crude fat >=18%, roll flake thickness degree 0.36-0.39mm.
Embodiment 1, a kind of preparation method of soybean milk powder include the following steps: using full-cream dregs of beans as raw material
(1) primary extraction and second extraction:
Full-cream dregs of beans is mixed with water by 1:5 mass ratio, adjusts pH7.0,25 DEG C of Extracting temperature, mixture is mentioned through circulation shear
30min is taken, sleeping spiral shell centrifuge separation is carried out, gained liquid phase 1 enters soya-bean milk holding vessel, and gained solid phase 1 carries out second extraction:
By solid phase 1: water is mixed according to 1:2 mass ratio, is adjusted pH7.0,25 DEG C of Extracting temperature, is extracted through circulation shear
10min carries out sleeping spiral shell centrifuge separation, and gained solid phase 2 can be used for feed processing, and gained liquid phase 2 enters soya-bean milk holding vessel, with liquid phase
1 mixing；Soya-bean milk liquid must be mixed；
(2) it sterilizes, flash: mixing soya-bean milk liquid being subjected to instantaneous sterilization, temperature is 130 DEG C, sterilizing time 10s, then
It is sent into flash tank, flash vacuum degree is 0.07MPa；Obtain feed liquid；
(3) be concentrated: it is 25% that the feed liquid after sterilization flash distillation, which is concentrated into concentration through triple effect,；Soybean milk liquid must be concentrated；
(4) it sizes mixing: the prebiotic compositions for accounting for butt quality 30%, the combination of prebiotics being added into concentration soybean milk liquid
The group of object is divided into oligofructose: oligoisomaltose: the mixing of galactooligosaccharide=50:25:25 mass ratio；It is uniformly mixed to adjust
Slurries；
(6) homogeneous, drying: adjusting slurry is uniformly sent into spray drying tower after 18MPa is high-pressure homogeneous under 18MPa, is sent
Air temperature is 190 DEG C, and leaving air temp is 70 DEG C；Obtain soybean milk powder product.
(7) it packs: dry soybean milk powder product is subjected to sterile GMP packaging.
Embodiment 2, a kind of preparation method of soybean milk powder include the following steps: using full-cream dregs of beans as raw material
(1) extract: full-cream dregs of beans is mixed with water by 1:6, is adjusted pH7.0,25 DEG C of Extracting temperature, is extracted through circulation shear
30min carries out sleeping spiral shell centrifuge separation, and liquid phase 1 enters soya-bean milk holding vessel, and solid phase 1 carries out second extraction；By solid phase 1: water is according to 1:
2 mixing, adjust pH7.0,25 DEG C of Extracting temperature, extract 15min through circulation shear, carry out sleeping spiral shell centrifuge separation, solid phase 2 is for raising
Material processing, liquid phase 2 enter soya-bean milk holding vessel, mix with liquid phase 1；Soya-bean milk liquid must be mixed；
(2) sterilize, flash: mixing soya-bean milk liquid is sterilized, and temperature is 135 DEG C, sterilizing time 8s, is sent into flash tank,
Flash vacuum degree is 0.07MPa；
(3) be concentrated: it is 30% that the feed liquid after sterilization, flash distillation, which is concentrated into concentration through triple effect,；
(4) it sizes mixing: the prebiotics for accounting for butt quality 30% being added into concentration soybean milk liquid, group is divided into oligofructose: low
Xylan: galactooligosaccharide: resistant dextrin=50:10:20:20；
(5) homogeneous, drying: adjusting slurry is uniformly mixed, and is uniformly sent into spray drying tower under high-pressure homogeneous 18MPa, is blown
Temperature is 190 DEG C, and leaving air temp is 72 DEG C；
(6) it packs: sterile GMP packaging.
Embodiment 3, a kind of preparation method of soybean milk powder include the following steps: using full-cream dregs of beans as raw material
(1) primary extraction and second extraction:
Full-cream dregs of beans is mixed with water by 1:5 mass ratio, adjusts pH7.0,25 DEG C of Extracting temperature, mixture is mentioned through circulation shear
30min is taken, sleeping spiral shell centrifuge separation is carried out, gained liquid phase 1 enters soya-bean milk holding vessel, and gained solid phase 1 carries out second extraction:
By solid phase 1: water is mixed according to 1:2 mass ratio, is adjusted pH7.0,25 DEG C of Extracting temperature, is extracted through circulation shear
10min carries out sleeping spiral shell centrifuge separation, and gained solid phase 2 can be used for feed processing, and gained liquid phase 2 enters soya-bean milk holding vessel, with liquid phase
1 mixing；Soya-bean milk liquid must be mixed；
(2) it sterilizes, flash: mixing soya-bean milk liquid being subjected to instantaneous sterilization, temperature is 130 DEG C, sterilizing time 10s, then
It is sent into flash tank, flash vacuum degree is 0.07MPa；Obtain feed liquid；
(3) be concentrated: it is 25% that the feed liquid after sterilization flash distillation, which is concentrated into concentration through triple effect,；Soybean milk liquid must be concentrated；
(4) homogeneous, drying: by adjusting slurry through being uniformly sent into spray drying tower under high-pressure homogeneous 18MPa, supply air temperature is
190 DEG C, leaving air temp is 70 DEG C；Obtain soybean milk powder product.
(5) it packs: dry soybean milk powder product is subjected to sterile GMP packaging.
Comparative example 1: a kind of preparation method of soybean milk powder includes the following steps:
(1) raw material: full-cream dregs of beans；
(2) extract: full-cream dregs of beans is mixed with water by 1:9, is adjusted pH7.4,25 DEG C of Extracting temperature, is extracted through circulation shear
30min carries out sleeping spiral shell centrifuge separation, and liquid phase 1 enters soya-bean milk holding vessel, and solid phase 1 carries out second extraction；By solid phase 1: water is according to 1:
2 mixing, adjust pH7.4,25 DEG C of Extracting temperature, extract 10min through circulation shear, carry out sleeping spiral shell centrifuge separation, and solid phase 2 is raised
Material processing, liquid phase 2 enter soya-bean milk holding vessel, mix with liquid phase 1；
(3) sterilize, flash: mixing soya-bean milk liquid is sterilized, and temperature is 100 DEG C, sterilizing time 10s, is sent into flash tank,
Flash vacuum degree is 0.04MPa；
(4) be concentrated: it is 25% that the feed liquid after sterilization flash distillation, which is concentrated into concentration through triple effect,；
(5) it sizes mixing: the prebiotics for accounting for butt quality 30% being added into concentration soybean milk liquid, group is divided into oligofructose: low
Polyisomaltose: galactooligosaccharide=50:25:25；
(6) homogeneous, drying: adjusting slurry is uniformly mixed, and is uniformly sent into spray drying tower under high-pressure homogeneous 18MPa, is blown
Temperature is 190 DEG C, and leaving air temp is 90 DEG C；
(7) it packs: sterile GMP packaging.
Experimental example one: the sensory evaluation of the product of embodiment and comparative example preparation
Sensory evaluation is given a mark according to 9 points of systems, and 1 point worst, and 9 points best.According to mouthfeel, fine and smooth degree, beany flavor, hardship
Astringent taste and overall acceptance 5, invite 6 valuation officers to give a mark, and mouthfeel, fine and smooth degree, overall acceptance score are got over
Big better, beany flavor, bitter taste score are bigger, and peculiar smell is smaller, and can to mouthfeel, fine and smooth degree, beany flavor, bitter taste and totality
Analysis is described in acceptance.
The Analyses Methods for Sensory Evaluation Results of 1 embodiment and comparative example of table
It follows that the product mouthfeel of the method for the present invention preparation, fine and smooth degree, beany flavor, bitter taste and totality are acceptable
Property is better than comparative example and commercial product.
Experimental example two, the test of soybean milk powder eficac Clinical
Selection 8 people of habitual constipation person (4 male 4 female) enters group and participates in the experiment.
Test personnel continuously take soybean milk powder totally 10 days that embodiment 1 is produced, as a result the start recording after taking 3 days is shown
Show that whole test personnel's constipation situations make moderate progress than before, wherein number is No. 2, No. 3, No. 5, No. 6, No. 7, No. 8 ginsengs
Examination personnel's constipation significantly improves.
Table 2 takes front and back bowel movement visits
The non-defecation of A；B defecation；C defecation, it is slightly difficult.
Experimental example three, dissolution rate experiment
Test 1 is to carry out secondary cycle shearing with method of the invention to extract, and test 2 is not have to circulation shear, is directly used
Making soy milk in wet method extracts in the way of comparative example 2.Water-soluble dietary fiber, soybean protein after last Detection and Extraction in slurry
Dissolution rate.Since experiment test materials are few, extract the stirring in experiment and use electric mixer, shearing uses small hand-held
The FLUKO blender of type, centrifuge separation use plate centrifuge.
Test 1: full-cream dregs of beans extracts experiment:
1. primary extract: weighing the full-cream dregs of beans of 500 ± 0.01g, by material: water=1:6 weighs extraction, it is ensured that the egg in dregs of beans
It is white to be fully extracted, it is stirred using electric mixer and extracts 25min, preceding 10min low speed (700r/min) stirring, so
High speed shear emulsifies 2min (according to 4min/kg dregs of beans) while stirring afterwards, is finally stirred with electric mixer to 25min；
2. centrifuge separation: it is placed on and mixes up in the flat centrifuge of revolving speed (2400r/min) in advance, charging to centrifugation knot
Beam amounts to 15min；Gained liquid phase soya-bean milk 1 is spare；
3. second extraction: filter residue obtained in taking 2. carries out second extraction, solid-liquid ratio 1:2；With electric mixer high speed
(1100r/min) shear agitation 10min；
4. centrifuge separation: charging to centrifugation terminates, and amounts to 10min, obtains solid phase bean dregs and record its quality, spare；Institute
Liquid phase soya-bean milk 2 is obtained to merge with soya-bean milk 1, it is spare；
5. detection: referring to national standard method (GB5009.5-2016), to the solid phase bean dregs in full-cream dregs of beans raw material and 4 into
The measurement of row protein content；And soya-bean milk soy oligosaccharides sugared content is measured.
It is primary to repeat the above test 1, is as a result denoted as that full-cream dregs of beans is parallel 1, full-cream dregs of beans parallel 2 respectively.
Test 2: soybean extracts experiment
1. weighing 500 ± 0.01g soybean, solid phase bean dregs are obtained using immersion, refining process；Albumen in detection bean dregs contains
Amount；Gained liquid phase soya-bean milk saves backup.
2. detection: referring to national standard method (GB5009.5-2016), to the solid phase bean dregs in full-cream dregs of beans raw material and 4 into
The measurement of row protein content；And soya-bean milk soy oligosaccharides sugared content is measured.
The above test 2 is repeated once, and is as a result denoted as that soybean is parallel 1, soybean parallel 2 respectively.
One, protein extraction rate
Total protein concentration (g) * 100% in residual protein amount (g) raw material in total protein concentration g- bean dregs in raw material
The comparison of 3 protein extraction rate of table
Two, water-soluble dietary fiber
Water-soluble dietary fiber content about 10%, predominantly soyabean oligosaccharides in soybean, by national standard method (GB
5009.88-2014) the soy oligosaccharides sugared content in the soya-bean milk that the above test 1 of test, test 2 are extracted is as comparing, as a result such as
Under:
By being tested above it is found that the product soybean protein of the method for the present invention preparation and the dissolution rate of water-soluble dietary fiber are high
In the soya-bean milk material with soybean material and refining process preparation.
Claims (8)
1. a kind of preparation method of soybean milk powder, be using full-cream dregs of beans as raw material, including extract, sterilize and flash, be concentrated, homogeneous with
Drying steps, in which:
The extraction step is: full-cream dregs of beans raw material being mixed with water 1:3-8 in mass ratio, pH6.5-7.3 is adjusted, in temperature
Circulation shear is carried out to mixture under the conditions of 20-30 DEG C and extracts 25-35min, primary extract is centrifuged after the completion；It saves
Gained liquid phase 1 mixes gained solid phase 1 with water according to 1:1-4 mass ratio, adjusts pH6.5-7.3, carries out second extraction, temperature
20-30 DEG C of circulation shear extracts 5-20min, then is centrifuged, and gained liquid phase 2 mixes to obtain mixing soya-bean milk liquid with liquid phase 1；Institute
It obtains solid phase 2 and is used for feed processing；
The sterilization is with flash steps: the above-mentioned soya-bean milk liquid that mixes being carried out instantaneous sterilization, is then 0.05- in vacuum degree
It is flashed under the conditions of 0.09MPa, obtains feed liquid.
2. the preparation method of soybean milk powder as described in claim 1, which is characterized in that the instantaneous sterilization temperature is 120-135
DEG C, sterilizing time 8-12s.
3. the preparation method of soybean milk powder as described in claim 1, which is characterized in that the concentration is: after sterilization and flash distillation
Feed liquid be concentrated through triple effect, be concentrated discharging solid content be 20-50% mass ratio, obtain concentration soybean milk liquid.
4. the preparation method of soybean milk powder as described in claim 1, which is characterized in that step of also sizing mixing after concentration step,
The step of sizing mixing is: the prebiotics for accounting for butt quality 8%-60% being added into concentration soybean milk liquid；Preferably, the prebiotics
It is one of oligofructose, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide, oligomeric maltose, resistant dextrin or a variety of
Combination.
5. the preparation method of soybean milk powder as claimed in claim 4, which is characterized in that the prebiotics are:
A oligofructose,
B galactooligosaccharide and
One of c oligoisomaltose, xylo-oligosaccharide, resistant dextrin or combination.
6. the preparation method of soybean milk powder as claimed in claim 4, which is characterized in that the prebiotic component is a oligofructose:
B galactooligosaccharide: the mass ratio of 50:20~25:20~30 is pressed in one of c oligoisomaltose, xylo-oligosaccharide, resistant dextrin or combination
Combination.
7. the preparation method of soybean milk powder as described in claim 1, which is characterized in that the homogeneous is with drying steps: will be dense
Contracting liquid or the concentrate after sizing mixing pass through high-pressure homogeneous in 18-20MPa and are uniformly sent into spray drying tower, with 170-200 DEG C of heat
Wind dehydration and drying, obtains soybean milk powder.
8. the preparation method of soybean milk powder as claimed in claim 7, which is characterized in that the drying, supply air temperature 170-200
DEG C, temperature of outgoing air is 65-85 DEG C.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110192575A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high protein sugar-free bean powder and preparation method thereof |
| CN110638059A (en) * | 2019-10-30 | 2020-01-03 | 黑龙江劳力科技有限公司 | Method for producing second-generation dietary fiber powder by liquid-phase wall-breaking grinding of soybean dregs |
| CN111700119A (en) * | 2020-06-12 | 2020-09-25 | 福建省农业科学院农业工程技术研究所 | Process for preparing acid soybean milk leaven by taking soybean meal as raw material |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
| CN114698723A (en) * | 2022-04-21 | 2022-07-05 | 山东禹王生态食业有限公司 | High-flavor functional soybean protein isolate and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110192575A (en) * | 2019-05-13 | 2019-09-03 | 黑龙江冰泉多多保健食品有限责任公司 | A kind of high protein sugar-free bean powder and preparation method thereof |
| CN110638059A (en) * | 2019-10-30 | 2020-01-03 | 黑龙江劳力科技有限公司 | Method for producing second-generation dietary fiber powder by liquid-phase wall-breaking grinding of soybean dregs |
| CN111700119A (en) * | 2020-06-12 | 2020-09-25 | 福建省农业科学院农业工程技术研究所 | Process for preparing acid soybean milk leaven by taking soybean meal as raw material |
| CN113383910A (en) * | 2021-07-16 | 2021-09-14 | 何山 | Preparation method of soybean milk powder for improving qualification rate of high-protein soybean milk powder |
| CN114698723A (en) * | 2022-04-21 | 2022-07-05 | 山东禹王生态食业有限公司 | High-flavor functional soybean protein isolate and production method thereof |
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Application publication date: 20190111 |