CN111134195A - Preparation method of whole soybean milk by using high-pressure jet homogenization as main process - Google Patents
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Abstract
The invention provides a preparation method of whole soybean milk by using high-pressure jet homogenization as a main process. The method comprises the following steps: baking soybeans and separating soybean hulls; mixing the soybean obtained by separating the bean skin with hot water, and performing dry grinding; carrying out high-pressure jet homogenization on the soybean milk raw pulp obtained by dry pulping; and (3) boiling and inactivating enzyme of the soybean milk raw stock subjected to high-pressure jet homogenization to obtain the whole soybean milk. The invention also provides the whole-bean soybean milk prepared by the method. The invention provides a preparation method of whole soybean milk by using a dry grinding mode as a main grinding mode and a high-pressure jet homogenization mode as a main crushing mode, which can meet the requirement of high-yield production of the existing enterprises, the yield of the whole soybean milk can be basically consistent with that of common normal-temperature dairy products, the processing steps are greatly optimized, the processing steps and the energy consumption are greatly reduced, the processing time is shortened, and the excessive loss of soybean nutrient substances caused by long-term high temperature in the process is reduced.
Description
Technical Field
The invention relates to a preparation method of whole soybean milk by using high-pressure jet homogenization as a main process, belonging to the technical field of whole soybean milk preparation.
Background
The general processing method of the soybean milk at present mainly comprises the steps of grinding peeled soybeans into thick liquid, then carrying out a pulp-residue separation step to remove bean residues, and carrying out a series of homogenization and blending on the remained raw pulp to obtain a final product. It should be noted that the removed bean dregs take away 35% of protein of soybean and other nutrient substances such as soybean fiber with abundant content, lecithin and other trace elements, and the discharged bean dregs need to be treated as soon as possible, otherwise, the environment is unnecessarily polluted.
As a solution to this problem, whole soybean milk is produced at the same time. As the name suggests, the whole soybean milk refers to a soybean milk product processed by using peeled soybeans or peeled soybeans, no bean dregs and other substances are discharged in the preparation process, and all components of the soybeans are fed into the hands of consumers to become the whole soybean milk. At present, no whole soybean milk product processed by using the soybean with the skin appears in the global soybean milk market, only a series of whole soybean milk products which are declared to be whole components are provided in 2013 by the Korean market, namely a series of whole soybean milk provided by Korean and American companies, peeled soybeans are used as processing raw materials of the whole soybean milk, and meanwhile, bean dregs are subjected to superfine grinding and are mixed with soybean milk primary pulp for blending.
Through the combing of the processing technology of korean whole soybean milk, it was found that the development process can be summarized into two stages: (1) the technical breakthrough of the whole-bean soybean milk is placed on the processing of the bean dregs, and the whole-bean soybean milk is prepared by mainly refining the bean dregs by a certain technical means and then mixing the refined bean dregs with the primary pulp after deslagging; (2) after the soybeans are coarsely ground, finely ground and finely homogenized, all the particles in the soybeans are finely ground, thereby obtaining whole soybean milk. Through continuous improvement of the process, korea has now disclosed a latest method for making whole soybean milk, and disclosed a whole soybean milk manufacturing method (CN103651863 a) with improved storage stability, which describes the processing steps of soybean baking, peeling → soybean cooking → soybean coarse crushing → micro homogenization → whole soybean milk is obtained. The method can grind the particle size of the whole soybean milk to be finer, has stronger processing step realizability, and can meet the requirement of industrial production. According to the method, the main steps of crushing soybeans include 3 steps, namely coarse crushing, micro crushing and fine homogenization, wherein the micro crushing is divided into 2 steps: the 1 st pulverization → the 2 nd pulverization, the fine homogenization is divided into the 1 st fine homogenization (300bar) → sterilization, cooling, sterilization (98 ℃, 30s) → storage → sterilization (150 ℃, 5s) → the 2 nd fine homogenization (150 bar) → 300bar), and after a series of pulverization and homogenization, the average particle size of the final product can reach 25-35 μm, the viscosity of 34-55cp is presented, the product stability is good, and the long shelf life can be kept. However, the processing process still has several problems, which causes that the method can not be popularized in a large range: problem 1: the grinding and fine homogenization steps are relatively complicated, the idea is that the grain size of the product is gradually finest after 5 steps from the coarse grinding in the first step, and due to the high grain size and high viscosity of the whole soybean liquid, long pipelines and a heating process in the preparation process cause great risks to production continuity and are easy to cause pipeline blockage, meanwhile, the long pipelines cause great difficulty to maintenance, cannot meet the requirement of modern processing on high yield, and simultaneously consume great energy consumption in the process; problem 2: the method comprises the following steps of heating soybeans: (1) a cooking process at a temperature of more than 95 ℃ for 3-10 minutes, (2) a sterilization process at a temperature of 95-99 ℃ for 30-60 seconds, (3) a sterilization process at a temperature of 135-151 ℃ for 3-200 seconds, wherein a part of protein is denatured by more high-temperature steps in the process, and the nutrition loss rate in the soybeans is higher.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the whole-bean soybean milk and the preparation method thereof, the whole-bean soybean milk prepared by the method has the characteristics of smaller granularity and smooth mouthfeel, can realize longer shelf life, and simultaneously has good product stability in the shelf life and no bad mouthfeel.
In order to achieve the purpose, the invention provides a preparation method of whole soybean milk by taking high-pressure jet homogenization as a main process, which comprises the following steps:
baking soybeans and separating soybean hulls;
mixing the soybean obtained by separating the bean skin with hot water, and performing dry grinding;
carrying out high-pressure jet homogenization on the soybean milk raw pulp obtained by dry pulping;
and (3) boiling and inactivating enzyme of the soybean milk raw stock subjected to high-pressure jet homogenization to obtain the whole soybean milk.
The whole soybean milk referred to herein refers to a product that is refined and blended using dehulled soybeans, all of which are contained in the final product, and no okara component is discharged during the preparation process. Dehulled, rather than skinned, soybeans are used because the presence of the hulls causes the viscosity of the product to become so great that the normal texture of the product is compromised, and the hulls impart significant beany flavor to the seed product, thereby making the flavor of the seed product unacceptable.
In the preparation method, the soybean is preferably baked by adopting a hot air heating mode or a microwave heating mode and the like, the baked soybean is rapidly cooled to be less than or equal to 30 ℃, and finally the soybean becomes dry, and the soybean hulls are cracked and are easy to peel; the capacity of the step can reach 10-12 tons/hour. Preferably, the microwave heating temperature is 70-90 ℃, the baking time is 5-10 minutes, and the microwave power is 10-12 kW; the hot air temperature for heating the hot air is 110-160 ℃, and the heating time is 1-5 minutes. The rapid cooling of the roasted soybeans may be carried out in any suitable manner, preferably by rapid heat exchange with air.
In the above preparation method, preferably, the separation of the soybean hulls is performed by using a dehuller, and the final soybean hull peeling rate is more than 90%; the capacity of the step can reach 10-12 tons/hour.
In the preparation method, the soybean milk is preferably prepared by directly mixing dry soybeans with hot water in proportion for milk grinding, namely so-called dry milk grinding in the industry, the soybeans are subjected to superfine grinding by utilizing the cutting, impacting and cavitation effects by virtue of a controlled knife set structure of a dry milk grinder, and the average particle size of the ground soybean milk primary pulp can reach 65-100 mu m; the capacity of the step can reach 10-20 tons/hour. Preferably, the mass ratio of the soybeans to the hot water is 1 (8.0-12.0); the temperature of the hot water is more than or equal to 85 ℃, and more preferably 85-95 ℃. The refiners are set up according to the equipment operating standards.
In the preparation method, the principle of high-pressure jet flow homogenization is that primary pulp containing particles is injected into a micro-channel of a high-pressure jet flow homogenizer to ensure that jet flow generating a cavitation effect is subjected to jet impact, and the primary pulp of the whole beans is efficiently homogenized, emulsified and crushed by utilizing comprehensive high-density energy generated by cavitation and collision, wherein the working pressure range is 1100-1400 bar; the capacity of the step can reach 10-20 tons/hour. Preferably, the pressure of the high-pressure jet employed in the present invention is 1200-1300 bar. The average particle size of the soybean milk raw stock subjected to high-pressure jet homogenization is preferably below 35.0 μm.
In the above preparation method, the cooking of the soybean milk is a process of aging the protein of the raw soybean milk by forming a gel by heating. The soybean milk can remove beany flavor and generate fragrance by boiling the soybean milk, and simultaneously can inactivate various enzymes which are unfavorable for human bodies in the raw milk and has the bactericidal effect. The enzyme deactivation by cooking may be performed by a continuous cooking machine. Preferably, the temperature for boiling and inactivating the enzyme is 95-105 ℃ for 5-10 minutes.
In the above preparation method, preferably, the preparation method further comprises the step of concentrating the soybeans before roasting to remove impurities. The soybean selection is to remove various impurities in the soybean raw material through the steps of stone removal, color separation, magnetic separation and the like, and finally the impurity removal rate is more than or equal to 99.5 percent; the capacity of the step can reach 10-12 tons/hour.
In the above preparation method, preferably, the preparation method further comprises the step of ultra-high temperature sterilization of the soybean puree after the enzyme is boiled and deactivated, preferably, the temperature of the ultra-high temperature sterilization is 137.0-139.0 ℃, and the time is 4.0-6.0 seconds.
According to a specific embodiment of the present invention, the main process of the method for producing whole soybean milk using high-pressure jet homogenization as a main technique provided by the present invention may include the following specific steps: soybean selection → soybean baking → soybean peeling → soybean hull separation → soybean dry pulping → high pressure jet homogenization → pulp boiling and enzyme killing → soybean milk raw pulp degassing → cooling and storage → batching → ultra high temperature sterilization → filling → boxing → spot inspection → leaving factory.
The invention also provides whole soybean milk which is prepared by the preparation method; preferably, the whole soybean milk has an average particle size of 35 μm or less.
The invention provides a method for preparing whole-soybean milk by using dry-method grinding as a main grinding mode and high-pressure jet homogenization as a main crushing mode, which can meet the requirement of high-yield production of the existing enterprises, the yield of the whole-soybean milk can be basically consistent with that of common normal-temperature dairy products, and meanwhile, the processing steps are greatly optimized, so that the processing steps and energy consumption are greatly reduced, the processing time is shortened, and the excessive loss of soybean nutrient substances caused by long-term high temperature in the process is reduced.
The main advantages of the solution of the invention compared to the presently disclosed method include the following aspects.
1. The preparation method of the invention omits the common soaking process in the industry at present, directly adopts dry grinding, can directly grind the dry beans by adopting hot water with the temperature of more than 85 ℃, greatly shortens the pretreatment time, and also avoids the potential risk of microorganism breeding which is possibly entangled in the soaking process.
2. The high-pressure jet homogenizing technology is adopted to replace the processes of fine grinding, common homogenizing and the like which are commonly used at present, so that the process steps are greatly reduced, the protein denaturation caused by the continuous heating process is reduced, the cost of three expenses such as energy sources and the like is reduced, and the equipment investment and the occupied space of a workshop are effectively reduced. The average particle size of the primary pulp can be reduced from 65-100 μm to below 35 μm by this step.
3. By adopting the advanced continuous soybean milk boiling enzyme deactivation technology, the product has strong bean fragrance and mellow flavor on the basis of effective enzyme deactivation, and the soybean milk has no beany flavor.
4. In terms of economic advantages, soaking system equipment is reduced, a wet workshop is changed into a dry workshop, closed production is realized, GMP requirements of higher standards and management and operation costs are lower.
Drawings
Fig. 1 is a graph showing the average particle size distribution of soybean puree obtained by dry refining in example 1.
FIG. 2 is a graph showing the distribution of the average particle size of the soybean puree obtained by homogenizing the soybean puree in example 1 with high pressure jet.
FIG. 3 is a graph showing the distribution of the average particle size of the whole soybean milk obtained in example 1.
FIG. 4 is a graph showing the distribution of the average particle size of the soybean puree obtained by homogenizing comparative example 1.
Fig. 5 is a graph showing the distribution of the average particle size of the whole soybean milk obtained in comparative example 1.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
The embodiment provides a preparation method of whole soybean milk, which comprises the following steps:
1) after the soybeans are screened and impurities are removed, weighing 10kg of the soybeans, baking the soybeans by using a soybean baking machine (microwave infrared baking, the baking temperature is 80 ℃, the baking time is 7 minutes, and the microwave power is 11kW), and then rapidly cooling the soybeans to be less than or equal to 30 ℃; after cooling, the soybeans are quickly peeled by using a soybean peeling machine, so that the soybeans are changed into two petals, and the peeling rate is 92%.
2) The dehulled soybeans were ground with 90 ℃ hot water at a ratio of 1:7.45 using a dry refiner to obtain a raw pulp having an average particle size of 96.4 μm (see FIG. 1).
3) And (3) carrying out high-pressure jet flow homogenization on the ground raw pulp by using a high-pressure jet flow homogenizer, wherein the jet flow pressure is 1200bar, and the average particle size of the jetted raw pulp is 30.2 mu m (refer to figure 2).
4) And (3) using a steam type continuous pulp boiling machine to boil pulp and inactivate enzyme of the primary pulp, wherein the pulp boiling parameters are 100 ℃ and 300 seconds.
5) The sterilization was carried out using an ultra high temperature sterilizer with sterilization parameters of 138 ℃ for 4 seconds, and the average particle size of the final product was 26.9 μm (refer to FIG. 3).
6) And (3) detecting the protein index of the final product: the protein index of the final product was 4.23g/100 g.
Comparative example 1
Whole soymilk was made in the manner described in chinese patent application publication CN103651863 a, specifically according to the following steps:
1) after selecting soybeans and removing foreign matters, 10kg of the soybeans were weighed, and the temperature of the soybeans in the hot air baker before being charged was fixed at about 110 ℃ for 10 minutes.
2) Rapidly cooling the baked soybean to about 30 ℃, screening out the soybean with approximate grain size, and removing the outer skin by using a peeling machine to divide the bean into two halves.
3) The peeled soybean was cooked at 98 ℃ for 4 minutes using a cooker.
4) The mixture was ground at a ratio of 1:7.45 (based on the weight of the dry beans) and then homogenized using a homogenizer at 0/300 bar. The whole bean puree obtained after this step averaged 47.6 μm (see fig. 4).
5) The whole bean puree was placed in a water bath at 98 ℃ for 30 seconds, followed by rapid cooling to below 5 ℃ using ice water.
6) And (3) putting the mixture into a steam type pulp boiling machine for pulp boiling and sterilization, wherein the operation parameters are 150 ℃ and 5 seconds.
7) Homogenizing the whole soybean raw pulp for the second time at 0/300 bar.
8) The sterilization was carried out using an ultra high temperature sterilizer with sterilization parameters of 138 ℃ for 4 seconds, and the average particle size of the final product was 28.9 μm (refer to FIG. 5).
9) The protein index of the final product is detected, and the result is as follows: the final product has a protein index of 3.93g/100 g.
Average particle size distribution of each fraction of the product during the preparation of example 1 and comparative example 1
In FIGS. 1 to 5, D3, 2 represents the surface area average particle diameter, D4, 3 represents the volume average particle diameter, Dx (10) represents 10% or less of the particle diameter, Dx (50) represents 50% or less of the particle diameter, and Dx (90) represents 90% or less of the particle diameter. Specific data for each figure are shown in table 1.
TABLE 1
Comparative analysis of preparation Processes of example 1 and comparative example 1
The core method for preparing the whole-bean soybean milk primary pulp in the embodiment 1 can be summarized as follows: the core method for preparing the whole soybean milk primary pulp in the comparative example 1 can be summarized as follows: soybean cooking → grinding of milk → homogenization → sterilization → cooling → pulp cooking sterilization → homogenization → ultra high temperature sterilization. It can be seen that the soybeans were subjected to the heat treatment 3 times in total in example 1 and 5 times in total in comparative example 1, and that comparative example 1 was more than example 1 regardless of the number of heat treatments or the process steps. Compared with the preparation process of the comparative example 1, the preparation process of the embodiment 1 can greatly reduce the process steps, reduce the protein denaturation caused by the continuous heating process, reduce the cost of three expenses such as energy and the like, and effectively reduce the equipment investment and the occupied space of a factory building.
Protein index analysis of Whole Soybean milks prepared in example 1 and comparative example 1
Example 1 used 10kg of soy to finally obtain a whole soybean soymilk puree with a protein content of 4.23g/100g, while comparative example 1 used 10kg of soy to finally obtain a protein content of 3.93g/100 g. In the preparation processes of the example 1 and the comparative example 1, the proportion of the added water is the same, the ratio of the added water to the added bean milk is 1:7.45, and the protein content of the two products shows that the protein denaturation degree of the whole bean milk protoplasm obtained by the method of the comparative example 1 is higher than that of the example 1. Through process comparative analysis and protein index analysis, the invention can be seen to solve the problems 1 and 2 in the whole soybean milk manufacturing method (CN 103651863A) with improved storage stability.
Stability analysis of Whole Soybean milks prepared in example 1 and comparative example 1
After preparing the whole soybean milk according to example 1 and comparative example 1, respectively, the sample was left to stand in an environment of normal temperature for observation, and the observation record was outputted every month. The results are shown in Table 2.
TABLE 2
As can be seen from the record in Table 2, the stability of the two kinds of whole soybean milks is relatively similar, and the stability of the sample after being placed for 10 months at normal temperature is good.
Mouthfeel comparative test of whole soybean milks prepared in example 1 and comparative example 1
As can be seen from fig. 3 and 5, the average particle sizes of the whole soybean puree obtained by the methods of example 1 and comparative example 1 are not very different.
The method for comparing the mouthfeel comprises the following steps: the protein indexes of the two kinds of whole soybean milk were mixed to be the same 3.0g/100g (detected by using a milk component analyzer), and 30 experimenters were used to taste (blind test) and perform taste ranking and taste description, wherein the first one of the two kinds of whole soybean milk scored 2 points and the second one scored 1 point. The results are shown in Table 3.
TABLE 3
| Sample (I) | Total score of mouthfeel | Taste description summary |
| Example 1 | 50 | Has good taste, strong bean flavor, and no other odor |
| Comparative example 1 | 40 | Has fine taste and slight beany flavor |
As can be seen from Table 3, the whole soybean milk obtained by the method of the present invention has a higher taste acceptance, mainly shows no obvious beany flavor, and has a more prominent beany flavor. The reason for this was analyzed as follows: the main beany flavor source of the soybean milk is caused by the activation of lipoxygenase by water and oxygen, compared with a comparison method, the method has the advantages that the time for processing the soybean milk is shorter, the steps are fewer, the time for exposing the soybean milk in the air and the water is shorter, the lipoxygenase is activated less, and therefore, the beany flavor is weaker in mouthfeel, and the overall mouthfeel is better.
Claims (10)
1. A preparation method of whole soybean milk with high-pressure jet homogenization as a main process comprises the following steps:
baking soybeans and separating soybean hulls;
mixing the soybean obtained by separating the bean skin with hot water, and performing dry grinding;
carrying out high-pressure jet homogenization on the soybean milk raw pulp obtained by dry pulping;
and (3) boiling and inactivating enzyme of the soybean milk raw stock subjected to high-pressure jet homogenization to obtain the whole soybean milk.
2. The preparation method of claim 1, wherein the roasting is to roast the soybeans by hot air heating or microwave heating, the roasted soybeans are rapidly cooled to less than or equal to 30 ℃, and preferably, the soybeans are cooled by means of rapid heat exchange with air;
preferably, the microwave heating temperature is 70-90 ℃, the baking time is 5-10 minutes, and the microwave power is 10-12 kW;
preferably, the temperature of the hot air heated by the hot air is 110-160 ℃, and the heating time is 1-5 minutes.
3. The method according to claim 1, wherein the soybean hull separation is performed using a dehuller, and a final soybean dehulling rate is 90% or more.
4. The production method according to claim 1, wherein in the dry refining, the mass ratio of the soybeans to the hot water is 1: (8.0-12.0);
preferably, the temperature of the hot water used is greater than or equal to 85 ℃, more preferably 85-95 ℃;
preferably, the average particle size of the soybean milk puree obtained by dry milling is 65-100 μm.
5. The preparation method according to claim 1, wherein the pressure of the high-pressure jet is 1200-1300 bar.
6. The method according to claim 1 or 5, wherein the mean particle size of the raw soybean milk homogenized by the high-pressure jet is 35 μm or less.
7. The preparation method according to claim 1, wherein the temperature for boiling and inactivating the enzyme is 95-105 ℃ for 5-10 minutes.
8. The method of claim 1, further comprising the step of selecting the soybeans to remove impurities before roasting.
9. The preparation method according to claim 1, further comprising the step of ultra-high temperature sterilizing the soybean puree after enzyme deactivation in pulp boiling, preferably, the ultra-high temperature sterilizing is performed at 137.0-139.0 ℃ for 4.0-6.0 seconds.
10. A whole soybean milk produced by the production method according to any one of claims 1 to 9; preferably, the whole soybean milk has an average particle size of 35 μm or less.
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| CN116686947A (en) * | 2022-02-28 | 2023-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-protein nutritional whole soybean milk and preparation method thereof |
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