CN115251310A - High-stability low-fat soybean milk powder and preparation method thereof - Google Patents
High-stability low-fat soybean milk powder and preparation method thereof Download PDFInfo
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- 238000010438 heat treatment Methods 0.000 claims abstract description 39
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000003381 stabilizer Substances 0.000 claims abstract description 25
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- 238000001694 spray drying Methods 0.000 claims description 15
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- 238000007580 dry-mixing Methods 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 239000001103 potassium chloride Substances 0.000 description 1
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
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- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of high-stability low-fat soybean milk powder, which comprises the following steps: a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract; b) Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose. The invention adds the stabilizer and the emulsifier with specific proportion and combination into the soybean milk extract, utilizes the synergistic action of all the components and the Maillard reaction generated by the thermal treatment of the components and the soybean protein to combine partial colloid and protein to generate partial glycosylated protein, and the like, and is beneficial to improving the solubility, the emulsification and the precipitation stability of the protein.
Description
Technical Field
The invention relates to the technical field of food, in particular to high-stability low-fat soybean milk powder and a preparation method thereof.
Background
The soybean protein is a complete vegetal protein, has complete amino acid composition, contains essential amino acids required by a human body, is closest to the amino acids of the human body in the gene structure, and is the most nutritious plant protein. In recent years, with the advocation of green and low-carbon life style, the plant-based hot tide is overlapped, which also makes the plant protein drink attract wide attention.
At present, the number of drinks produced by adding soybean protein in the market is increasing, but the soybean protein is often added together with other proteins and the addition amount is small. This is because soy protein is likely to produce beany flavor and astringent taste during processing, and soy protein is likely to produce precipitation and fat floating during storage due to the interaction between proteins and the influence of pH, temperature, etc. in vegetable protein beverage emulsion systems, especially high protein beverage systems, which seriously affects product quality and taste. The existing products such as soybean protein, soybean milk powder and the like have the problem of poor stability in a long-shelf-life beverage system, and the stability effect of the beverage is greatly influenced by processing conditions, the proportion of a stabilizer system and the like due to the fact that the stabilizer system is added, and on one hand, the beverage is inconvenient to use.
Therefore, in order to solve the problem of instability of a solution system such as easy precipitation of proteins in a drink, it is necessary to develop a low-fat soymilk powder having high stability and dispersible solubility in a drink system.
Disclosure of Invention
In view of this, the technical problem to be solved by the present invention is to provide a method for preparing a low-fat soymilk powder with high stability, and the low-fat soymilk powder prepared by the present invention has good stability.
The invention provides a preparation method of high-stability low-fat soybean milk powder, which comprises the following steps:
a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract liquor;
b) Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose.
Preferably, the mass ratio of the xanthan gum to the pectin to the carrageenan to the microcrystalline cellulose is (0.25-0.45): (0.25 to 0.75): (0.27-0.47): 0.36.
preferably, the emulsifier comprises sucrose fatty acid ester and mono-and diglycerol fatty acid ester; the mass ratio of the sucrose fatty acid ester to the mono-diglycerol fatty acid ester is 1.
Preferably, the stabilizer accounts for 1.13-2.03 wt% of the solid content of the soybean milk extract;
the emulsifier accounts for 0.5wt% of the solid content of the soybean milk extract.
Preferably, the mass ratio of the defatted soybean meal to water in the step A) is 1: (6-7); the heating temperature is 45-60 ℃; the pH value is adjusted to 6.9-7.1 by using sodium hydroxide solution.
Preferably, the extraction time of the step A) is 40-50 min; centrifuging after the extraction; the centrifugation is carried out for 5-7 min under the condition of 4000 r/min.
Preferably, the pH value of the soybean milk extract liquid in the step B) needs to be adjusted to 7.1-7.3; the stirring and mixing time is 25-40 min.
Preferably, the temperature of the heat treatment in the step B) is 148-152 ℃; the time is 15s; the drying is spray drying; the parameters of the spray drying are as follows: the air inlet temperature is 170-180 ℃, and the air outlet temperature is 73-77 ℃.
The invention provides high-stability low-fat soybean milk powder which is prepared by the preparation method in any one of the technical schemes.
The invention provides a beverage, which comprises the high-stability low-fat soybean milk powder.
Compared with the prior art, the invention provides a preparation method of high-stability low-fat soybean milk powder, which comprises the following steps: a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract; b) Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose. The invention adds the stabilizer and the emulsifier with specific proportion and combination into the soybean milk extract, utilizes the synergistic action of all the components and the Maillard reaction generated by the thermal treatment of the soybean protein to combine partial colloid and the protein to generate partial glycosylated protein, and is beneficial to improving the solubility, the emulsification and the precipitation stability of the protein.
Detailed Description
The invention provides high-stability low-fat soybean milk powder and a preparation method thereof, and a person skilled in the art can use the contents for reference and appropriately improve process parameters to realize the low-fat soybean milk powder. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations and modifications in the methods and applications disclosed herein, or appropriate variations and combinations thereof, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of high-stability low-fat soybean milk powder, which comprises the following steps:
a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract;
b) Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose.
The preparation method of the high-stability low-fat soybean milk powder provided by the invention is characterized in that firstly, defatted soybean meal and water are mixed.
The defatted soybean meal of the present invention is not limited, and may be defatted soybean meal known to those skilled in the art.
The specific operation of mixing the defatted soybean meal and water in the present invention is not limited, and may be a conventional stirring and mixing operation. Specifically, the mass ratio of the defatted soybean meal to water is 1: (6-7); may be 1:6 or 1:7; or a point value therebetween.
And mixing the defatted soybean meal and water, heating, adjusting the pH value, stirring and extracting to obtain the soybean milk extract. The specific heating mode is not limited, and the heating temperature is preferably 45-60 ℃; the pH value is adjusted to 6.9-7.1 by using sodium hydroxide solution.
The extraction is constant temperature extraction, namely extraction is carried out for 40-50 min at the temperature of 45-60 ℃; centrifuging after the extraction; and centrifuging for 5-7 min under the condition of 4000r/min to obtain the soybean milk extract.
The invention takes the defatted soybean meal as a raw material, removes the soybean dregs through aqueous alkali extraction, but retains the soybean oligosaccharide components beneficial to intestinal health, so that the product has more delicate mouthfeel and lower beany flavor.
Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier.
Adjusting the pH value of the soybean milk extract; the pH value of the soybean milk extract needs to be adjusted to 7.1-7.3. Then stirring and mixing with a stabilizer and an emulsifier. The operation of the specific stirring and mixing is not limited, and the low-speed stirring and mixing is preferred; the stirring and mixing time is 25-40 min.
The stabilizer of the invention comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose. The mass ratio of the xanthan gum to the pectin to the carrageenan to the microcrystalline cellulose is preferably (0.25-0.45): (0.25-0.75): (0.27 to 0.47): 0.36.
according to the invention, the stabilizer accounts for 1.13-2.03 wt% of the solid content of the soybean milk extract;
in one preferred embodiment of the present invention, the mass ratio of xanthan gum, pectin, carrageenan and microcrystalline cellulose is 0.25:0.75:0.27:0.36;
in one preferred embodiment of the present invention, the mass ratio of xanthan gum, pectin, carrageenan and microcrystalline cellulose is 0.45:0.25:0.47:0.36;
in one preferred embodiment of the present invention, the mass ratio of xanthan gum, pectin, carrageenan and microcrystalline cellulose is 0.35:0.45:0.32:0.36;
the inventor shows through a large amount of researches that the four stabilizers can achieve a synergistic effect by matching, are beneficial to improving the solubility and the emulsification and precipitation stability of protein, and have a very good effect on reducing the centrifugal precipitation rate.
The emulsifier comprises sucrose fatty acid ester and mono-and diglycerol fatty acid ester; the mass ratio of the sucrose fatty acid ester to the mono-diglycerol fatty acid ester is 1.
According to the invention, the emulsifier represents 0.5 wt.% of the solids content of the soy milk extract.
The combination of the emulsifiers of the invention can further improve the emulsibility by combining with a specific proportion.
Heat treatment is carried out after stirring and mixing; the heat treatment is preferably sterilization flash evaporation heat treatment; preferably, the temperature is specifically 148-152 ℃; the time period was 15s.
Drying after heat treatment; the drying is preferably spray drying; the optimized parameters of the spray drying are that the air inlet temperature is 170-180 ℃, and the air outlet temperature is 73-77 ℃.
The Maillard reaction of the soybean protein after heat treatment enables partial colloid to be combined with the protein to generate partial glycosylated protein, and the like, which is beneficial to improving the solubility, emulsification and precipitation stability of the protein.
The invention provides high-stability low-fat soybean milk powder which is prepared by the preparation method in any one of the technical schemes.
The preparation method of the invention has already been clearly described, and is not repeated herein.
Aiming at the problem that the solution system of protein is unstable, such as easy precipitation and the like in a beverage, the invention provides the low-fat soybean milk powder with high stability and dispersive solubility in the beverage system by adding colloid and emulsifier substances which are reasonably proportioned and combined to interact with the protein in the processing process.
The invention provides a beverage, which comprises the high-stability low-fat soybean milk powder.
The invention is not limited to the rest of the ingredients of the beverage, and the ingredients are well known to those skilled in the art.
The invention provides a preparation method of high-stability low-fat soybean milk powder, which comprises the following steps: a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract; b) Mixing the soybean milk extract, the stabilizer and the emulsifier, stirring and mixing, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose. The invention adds the stabilizer and the emulsifier with specific proportion and combination into the soybean milk extract, utilizes the synergistic action of all the components and the Maillard reaction generated by the thermal treatment of the soybean protein to combine partial colloid and the protein to generate partial glycosylated protein, and is beneficial to improving the solubility, the emulsification and the precipitation stability of the protein.
In order to further illustrate the present invention, the following examples are provided to describe a high stability and low fat soymilk powder and its preparation method in detail.
Example 1
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting the pH of the soybean milk extract to 7.2, adding 0.25% of xanthan gum, 0.75% of pectin, 0.27% of carrageenan, 0.36% of microcrystalline cellulose, 1% of sucrose fatty acid ester and 0.4% of mono-diglycerol fatty acid ester according to the solid content of the soybean milk extract, stirring and mixing at a low speed for 30min, and then carrying out sterilization flash evaporation heat treatment at 150 ℃ for 15s; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soybean milk powder.
Example 2
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting for 45min at constant temperature, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of soybean milk extract to 7.2, adding 0.45% xanthan gum, 0.25% pectin, 0.47% carrageenan, 0.36% microcrystalline cellulose, 1% sucrose fatty acid ester, 0.4% mono-diglycerol fatty acid ester based on solid content of soybean milk extract, stirring and mixing at low speed for 30min, and sterilizing at 150 deg.C for 15s and flash evaporating for heat treatment; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soybean milk powder.
Example 3
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of soybean milk extract to 7.2, adding 0.35% xanthan gum, 0.45% pectin, 0.32% carrageenan, 0.36% microcrystalline cellulose, 1% sucrose fatty acid ester, 0.4% mono-diglycerol fatty acid ester based on solid content of soybean milk extract, stirring and mixing at low speed for 30min, and sterilizing at 150 deg.C for 15s and flash evaporating for heat treatment; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soybean milk powder.
Comparative example 1
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of the soybean milk extract to 7.2 with sodium hydroxide, and performing sterilization flash evaporation heat treatment at 150 deg.C for 15s; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soymilk powder.
Comparative example 2
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting for 45min at constant temperature, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of soybean milk extract to 7.2 with sodium hydroxide, adding 0.25% xanthan gum, 0.75% pectin, 0.27% carrageenan and 0.36% microcrystalline cellulose based on solid content of soybean milk extract, stirring at low speed for 30min, sterilizing at 150 deg.C for 20s, and flash evaporating for heat treatment; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soymilk powder.
Comparative example 3
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of soybean milk extractive solution to 7.2 with sodium hydroxide, adding 1% sucrose fatty acid ester and 0.4% mono-and diglycerol fatty acid ester based on solid content of soybean milk extractive solution, stirring at low speed for 30min, sterilizing at 150 deg.C for 20s, and flash evaporating for heat treatment; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soybean milk powder.
Comparative example 4
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting pH of soybean milk extract to 7.2, sterilizing at 150 deg.C for 15s, flash evaporating, and spray drying at air inlet temperature of 175 deg.C and air outlet temperature of 75 deg.C to obtain low-fat soybean milk powder. Adding 0.25% of xanthan gum, 0.75% of pectin, 0.27% of carrageenan, 0.36% of microcrystalline cellulose, 1% of sucrose fatty acid ester and 0.4% of mono-diglycerol fatty acid ester in a dry mixing manner, and uniformly mixing to obtain the low-fat soybean milk powder.
Comparative example 5
Weighing 3kg of defatted soybean meal, adding 18kg of deionized water, heating to 55 ℃, adjusting the pH to 7.0 by using a sodium hydroxide solution, stirring and extracting at constant temperature for 45min, and centrifuging for 5min under the condition of 4000r/min to obtain soybean milk extract. Adjusting the pH of the soybean milk extract to 7.2, adding 0.25% of gelatin, 0.75% of guar gum, 0.27% of carrageenan, 0.36% of microcrystalline cellulose, 0.6% of sucrose fatty acid ester, 0.25% of mono-diglycerol fatty acid ester based on the solid content of the soybean milk extract, stirring and mixing at a low speed for 30min, and then carrying out sterilization flash evaporation heat treatment at 150 ℃ for 15s; and then spray drying at the air inlet temperature of 175 ℃ and the air outlet temperature of 75 ℃ to obtain the low-fat soybean milk powder.
Detection method
Determination of protein content in low-fat soymilk powder
The protein content of the low-fat soybean milk powder was measured with reference to GB5009.5-201 "measurement of protein in food", and the conversion factor of the soybean protein was 6.25 on a dry basis.
Detection of emulsifying activity and emulsifying stability of low-fat soybean milk powder
And (4) detecting the emulsifying activity and the emulsifying stability of the low-fat soybean milk powder. The specific method comprises the following steps:
(a) Preparing a phosphate buffer solution with pH = 7.0: weighing 8.0g of sodium chloride, 0.2g of potassium chloride, 1.44g of disodium hydrogen phosphate and 0.24g of monopotassium phosphate, dissolving in 800mL of distilled water, adjusting the pH to 7.4 by using hydrochloric acid, fixing the volume to 1L by using distilled water, and storing at normal temperature for later use.
(b) A protein solution having a protein concentration (c) of 0.5% (w/v) was prepared using the above buffer, and after uniformly dispersing the protein solution using an IKA stirrer at 800rpm for 10min, 33mL of primary soybean oil was added to make the oil phase volume fraction (ρ) 0.25.
(c) After homogenizing for 1min at 10000r/min using a high speed shearing machine, 50Ul of the solution was quickly sucked from the bottom and added to 10mL of the prepared 1% SDS (w/v) solution.
(d) The solution to be measured was gently shaken up and transferred to a cuvette having an optical path (L) of 1cm, and the absorbance at 500nm was measured and recorded as A0.
(e) After the emulsion was allowed to stand at room temperature for 10min (t), 50. Mu.l of the emulsion was again sucked from the bottom and added to 10mL of the prepared 1-vol% SDS solution, which was gently shaken and transferred to the cuvette, and the absorbance at 500nm was measured and recorded as A1.
(f) And (3) calculating:
stability detection and sensory evaluation of low-fat soymilk powder in beverage system
The stability of the low-fat soymilk powder in a beverage system is evaluated by a centrifugal precipitation rate method and a stability coefficient, and the mouthfeel and flavor of the prepared beverage are evaluated in a sensory manner, wherein the specific method comprises the following steps:
preparing a beverage system:
dissolving 180g of low-fat soybean milk powder in 12 times of water, and hydrating for 30min;
adding 60g of white granulated sugar and 45g of vegetable oil into the mixed solution, adding water to a constant volume of 3000g, and stirring for 30min;
adjusting pH to 7.0, keeping the temperature of the liquid above 65 deg.C, and homogenizing at 25MPa for 2 times;
and (4) sterilizing at the temperature of UHT140 ℃ for 15s, and filling to obtain a beverage sample.
And (3) detecting the centrifugal precipitation rate:
shaking the sample to be tested uniformly, accurately weighing 30g of the beverage sample (M1) by using a 50mL centrifuge tube (M0), centrifuging at 3600r/min for 15min, discarding the supernatant, inverting for 5min, and weighing (M2).
And (3) calculating: the centrifugal precipitation rate = [ M2-M0)/M1 ] is 100%, and the smaller the centrifugal precipitation rate is, the better the precipitation stability of the system is.
And (3) measuring the stability coefficient:
(a) Shaking the beverage sample evenly, using a 50mL centrifuge tube, accurately weighing 30g of the sample, centrifuging for 15min at 3600r/min, absorbing an intermediate whey phase, diluting with distilled water according to a volume ratio of 1.
(b) The shaken sample to be measured was directly sucked, diluted with distilled water at a volume ratio of 1.
(c) And (3) calculating: stability factor = (a/A0) × 100%, the greater the stability factor value the more stable the system.
The result of the detection
Table 1 test results of various indexes of examples and comparative examples
Note: the capital letters in the same column indicate significant difference, and P is less than 0.01.
Compared with the comparative examples 1-3, the comparison of the example 1 and the comparative examples 1-3 shows that compared with the partial addition or complete non-addition, the addition of several stabilizers of xanthan gum, pectin, carrageenan, microcrystalline cellulose, sucrose fatty acid ester and mono-diglycerol fatty acid ester in combination with an emulsifier has a better effect of improving the emulsifying property of the low-fat soybean milk powder and the stability of the beverage prepared by taking the low-fat soybean milk powder as a raw material, wherein the addition of the gum substance and the microcrystalline cellulose has a more obvious effect of reducing the centrifugal precipitation rate of the beverage, and the sucrose fatty acid ester, the mono-diglycerol fatty acid ester has a positive effect of improving the emulsifying property of the low-fat soybean milk powder; the results of the examples and comparative examples show significant differences.
By comparing example 1 with comparative example 4, the stability effect of the low-fat soymilk powder in a beverage system is greatly improved by adding the stability component in a later dry-mixed form before the sterilization in the production process. This is because the added polysaccharide colloid component reacts with the soybean protein more uniformly by the addition in the production process, sterilization and spray drying.
It can be seen from comparative example 1 and comparative example 5 that only xanthan gum and pectin are used to significantly improve the stability of the low-fat soybean milk powder obtained.
As can be seen from comparative examples 1 to 3, when the amounts of xanthan gum, pectin, carrageenan, microcrystalline cellulose, sucrose fatty acid ester, and mono-and diglycerol fatty acid ester added were 0.25%, 0.75%, 0.27%, 0.36%, 1%, and 0.4%, respectively, the low-fat powdered soymilk prepared exhibited the best effects in terms of emulsifying power, centrifugal sedimentation rate, and stability factor.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of high-stability low-fat soybean milk powder is characterized by comprising the following steps:
a) Mixing the defatted soybean meal with water, heating to adjust the pH value, stirring and extracting to obtain soybean milk extract;
b) Stirring and mixing the soybean milk extract, the stabilizer and the emulsifier, performing heat treatment, and drying to obtain the soybean milk extract; the stabilizer comprises xanthan gum, pectin, carrageenan and microcrystalline cellulose.
2. The preparation method according to claim 1, wherein the mass ratio of xanthan gum, pectin, carrageenan and microcrystalline cellulose is (0.25-0.45): (0.25-0.75): (0.27 to 0.47): 0.36.
3. the production method according to claim 1, wherein the emulsifier comprises a sucrose fatty acid ester and a mono-and diglycerol fatty acid ester; the mass ratio of the sucrose fatty acid ester to the mono-diglycerol fatty acid ester is 1.
4. The preparation method according to claim 1, wherein the stabilizer accounts for 1.13-2.03 wt% of the solid content of the soybean milk extract;
the emulsifier accounts for 0.5wt% of the solid content of the soybean milk extract.
5. The method according to claim 1, wherein the mass ratio of the defatted soybean meal and water in step a) is 1: (6-7); the heating temperature is 45-60 ℃; the pH value is adjusted to 6.9-7.1 by using sodium hydroxide solution.
6. The method according to claim 1, wherein the extraction time in step a) is 40 to 50min; centrifuging after the extraction; the centrifugation is carried out for 5-7 min under the condition of 4000 r/min.
7. The method according to claim 1, wherein the soy milk extract of step B) is adjusted to a pH of 7.1 to 7.3; the stirring and mixing time is 25-40 min.
8. The method as claimed in claim 1, wherein the heat treatment temperature in step B) is 148 to 152 ℃; the time is 15s; the drying is spray drying; the parameters of the spray drying are as follows: the air inlet temperature is 170-180 ℃, and the air outlet temperature is 73-77 ℃.
9. A low-fat soybean milk powder with high stability, which is produced by the production method according to any one of claims 1 to 8.
10. A beverage comprising the high stability, low fat soymilk powder of claim 9.
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