CN116210861A - Soybean milk containing gamma-aminobutyric acid and preparation method thereof - Google Patents
Soybean milk containing gamma-aminobutyric acid and preparation method thereof Download PDFInfo
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- CN116210861A CN116210861A CN202111511739.5A CN202111511739A CN116210861A CN 116210861 A CN116210861 A CN 116210861A CN 202111511739 A CN202111511739 A CN 202111511739A CN 116210861 A CN116210861 A CN 116210861A
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 71
- 244000068988 Glycine max Species 0.000 title claims abstract description 71
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 42
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013336 milk Nutrition 0.000 title claims description 42
- 239000008267 milk Substances 0.000 title claims description 42
- 210000004080 milk Anatomy 0.000 title claims description 42
- 235000013322 soy milk Nutrition 0.000 claims abstract description 35
- 230000035784 germination Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 40
- 238000004659 sterilization and disinfection Methods 0.000 claims description 34
- 238000000265 homogenisation Methods 0.000 claims description 30
- 238000007872 degassing Methods 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 230000009849 deactivation Effects 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 230000000949 anxiolytic effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- 238000000227 grinding Methods 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 208000019116 sleep disease Diseases 0.000 description 3
- 238000009849 vacuum degassing Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000275 quality assurance Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062519 Poor quality sleep Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 230000009323 psychological health Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
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Abstract
The invention provides soymilk containing gamma-aminobutyric acid and a preparation method thereof. The preparation of the soymilk containing gamma-aminobutyric acid is to prepare soymilk by taking germinated soybeans as raw materials, wherein the germination temperature is 15-30 ℃ and the germination time is 15-120 hours. The invention also provides the soymilk containing gamma-aminobutyric acid, which is prepared according to the preparation method. The soymilk (the soymilk containing GABA) prepared by the preparation method solves the problems of low GABA content of the background of the existing soymilk, no sleep-aiding, beautifying and anxiolytic effects (including two products including cleaning labels and additives).
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a preparation method of a soymilk product containing gamma-aminobutyric acid and the soymilk product containing gamma-aminobutyric acid prepared by the preparation method.
Background
The nielsen data shows: plant-based products grow rapidly in 2017-2019, and the sales of the market is estimated to reach 738 billion in 2022, while soymilk is one of the important factors driving the growth of plant-based large-scale products.
Consumers are increasingly favouring plant-based products for their own health, and the consumption of new chinese plant-based products is increased by up to 24%.
The world health organization counts that about 1/3 of the world has sleep problems, wherein 1 ten thousand Chinese people are investigated at random in China, and 43% of Chinese people have sleep problems. The Chinese sleep research has been published in 2016, and the incidence of insomnia in adults in China is as high as 38.2%, and more than 3 hundred million Chinese people have sleep disorders, and this data is still rising year by year.
Poor sleep quality is a risk factor of various diseases, has close relation with hypertension, coronary heart disease, diabetes and the like, and can influence the psychological health condition of people, so that people are tired, anxious and depressed, negative emotion is increased, and the attention degree and satisfaction degree to the external matters are reduced. Anxiety and depression symptoms increase the prevalence and incidence of cardiovascular diseases. Related research results show that GABA (gamma-aminobutyric acid) has obvious effects of improving sleep and beautifying.
At present, the soybean milk (soybean milk) sold in the market generally adopts the traditional pulping, pulp-residue separation, homogenization and UHT sterilization processes, contains trace GABA or is almost absent, and in order to meet the demands of consumers, especially consumers who like soybean milk and have the attention to sleeping and beautifying demands, new technologies are urgently needed to be searched for to solve the problem.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the soymilk containing the gamma-aminobutyric acid and the preparation method thereof, and the soymilk product containing the gamma-aminobutyric acid is prepared by soaking soybeans, sprouting, pulping, pulp-residue separation, enzyme deactivation, degassing, homogenization and sterilization of raw pulp, and particularly by a sprouting process, the content of the gamma-aminobutyric acid in the soymilk is improved.
In order to achieve the above purpose, the invention provides a preparation method of soymilk containing gamma-aminobutyric acid, wherein the preparation method is to prepare soymilk by taking germinated soybeans as raw materials, and the germination temperature is 15-30 ℃ and the germination time is 15-120 hours.
According to a specific embodiment of the present invention, preferably, the preparation method comprises the steps of:
and (3) germination: sprouting the soaked soybeans to obtain sprouted soybeans;
and (3) pulping: pulping germinated soybean to obtain soybean milk raw pulp;
and (3) slurry and slag separation: centrifuging the ground soybean milk raw pulp to obtain soybean milk raw pulp from which bean dregs are separated;
the step of primary pulp enzyme deactivation, degassing and homogenizing: performing enzyme deactivation, degassing and homogenization treatment on the soybean milk raw pulp from which the bean dregs are separated to obtain enzyme-deactivated, degassed and homogenized soybean milk raw pulp;
and (3) sterilization: sterilizing and cooling the filtered soybean milk primary pulp to obtain the soybean milk containing gamma-aminobutyric acid.
According to a specific embodiment of the present invention, preferably, the preparation method further comprises a dosing step: i.e. before the sterilization step, adding other raw materials and/or water into the soybean milk raw juice, for example, selectively adding other raw materials, ingredient water and the like according to the indexes of the finished product and the taste requirement to obtain a semi-finished product, and then sterilizing the semi-finished product.
According to a specific embodiment of the invention, preferably, the germination temperature is 20-25 ℃ and the time is 48-72 hours.
According to a specific embodiment of the present invention, preferably, the soaking treatment temperature is 10-40 ℃ and the soaking time is 3-7 hours; more preferably, the soaking treatment temperature is 30-40 ℃ and the soaking time is 4-6 hours.
According to a specific embodiment of the invention, preferably, in the step of de-enzyming, degassing and homogenizing the raw pulp, the de-enzyming is carried out at 110-130 ℃ for 40-80 seconds; more preferably, the deactivation is performed at 120-130℃for 60-80 seconds.
According to a specific embodiment of the present invention, preferably, in the step of homogenizing the raw pulp by inactivating enzymes, said degassing is carried out at a vacuum level of-30 kpa to-85 kpa; more preferably, the degassing is performed at a vacuum level of-50 kpa to-65 kpa.
According to a specific embodiment of the present invention, preferably, in the step of homogenizing the raw pulp by enzyme deactivation and degassing, the homogenization is carried out at a temperature of 60-80 ℃ and a homogenizing pressure of 250-400 bar; more preferably, the homogenization is performed at a homogenization pressure of from 300 to 400bar at a temperature of from 60 to 70 ℃.
According to a specific embodiment of the present invention, preferably, the preparation method further comprises a filtering step of filtering the enzyme-inactivated, degassed and homogenized soybean milk raw stock to obtain filtered soybean milk raw stock, wherein the step of adding other raw materials and/or water to the soybean milk raw stock is performed on the filtered soybean milk raw stock; more preferably, the filtration is carried out with a filter of ≡40 mesh.
According to a specific embodiment of the present invention, it is preferable that the protein content of the soybean milk puree against which sterilization is aimed is 2.0-4.0% and the gamma-aminobutyric acid content is 15-40mg/100g. Preferably, the protein content is 3.0-4.0% and the gamma-aminobutyric acid content is 22.5-40mg/100g. When the preparation method comprises a filtering step but does not comprise a batching step, the protein content and the gamma-aminobutyric acid content refer to the protein content and the gamma-aminobutyric acid content of the filtered soybean milk raw pulp; when the preparation method comprises a batching step, the protein content and the gamma-aminobutyric acid content refer to the protein content and the gamma-aminobutyric acid content of a semi-finished product obtained by batching.
According to a specific embodiment of the present invention, preferably, the sterilization comprises UHT homogenization and UHT sterilization processes.
According to a specific embodiment of the present invention, preferably, the UHT homogenization comprises performing a secondary homogenization at a temperature of 50-80 ℃, wherein the primary homogenization pressure is 250-600bar and the secondary homogenization pressure is 50-120bar; more preferably, the second homogenizing comprises performing a second homogenizing at a temperature of 60-80deg.C, wherein the first homogenizing pressure is 250-400bar and the second homogenizing pressure is 50-100bar.
According to a specific embodiment of the present invention, preferably, said UHT sterilization comprises 4-15s at a temperature of 132-145 ℃; more preferably, the sterilization is performed at a temperature of 136-145 ℃ for 4-12s.
The invention also provides soymilk containing gamma-aminobutyric acid, which is prepared according to the preparation method.
The soymilk (the soymilk containing GABA) prepared by the preparation method solves the problems of low content of the existing soymilk background gamma-aminobutyric acid, no sleep aiding, beautifying and anxiolytic effects (including cleaning labels and products containing additives).
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
The invention provides a preparation method of soymilk containing gamma-aminobutyric acid, which comprises the following steps:
screening: screening soybeans to obtain soybeans from which half beans and bad beans are removed;
soaking: soaking the screened soybeans to obtain soybeans before sprouting;
and (3) germination: carrying out germination process treatment on soybeans before germination to obtain germinated soybeans;
and (3) pulping: pulping germinated soybean to obtain soybean milk raw pulp;
and (3) slurry and slag separation: centrifuging the ground soybean milk to obtain soybean milk with soybean dregs separated;
the step of primary pulp enzyme deactivation, degassing and homogenizing: performing enzyme deactivation, degassing and homogenization treatment on the soybean milk from which the bean dregs are separated to obtain the soybean milk from which the enzyme deactivation, the degassing and the homogenization are performed;
and (3) proportioning: according to the indexes of the finished products and the taste requirements, other raw materials, ingredient water and the like are selectively added to obtain a semi-finished product before sterilization;
and (3) sterilization: and sterilizing, cooling and filling the semi-finished product to obtain the gamma-aminobutyric acid-containing soymilk product.
Wherein:
the soaking treatment temperature of the soybeans is 10-40 ℃ and the soaking time is 3-7 hours.
The germination temperature of the soybeans is 15-30 ℃ and the germination time is 15-120 hours.
Bean pulping: and (5) pulping by adopting a bean grinding device.
Enzyme deactivation of the primary pulp: treating with 110-130 deg.C/40-80 s.
Degassing raw pulp: vacuum treatment of-30 kpa to-85 kpa was used.
Homogenizing raw pulp: homogenizing at 60-80deg.C under 250-400 bar.
Sterilization includes UHT homogenization and UHT sterilization processes: UHT homogenizing: adopting 50-80 ℃ and primary homogenizing pressure of 250-600bar, and secondary homogenizing pressure of 50-120bar for treatment; UHT sterilization: and (3) treating with 132-145 ℃/4-15 s.
Cooling and storing the soybean milk raw juice: 1-8 ℃.
Cooling and storing the semi-finished soybean milk: 1-8 ℃.
And (3) filtering: filtering with a filter with a mesh size of more than or equal to 40.
The beans can be one or more of soybean and black bean, or can be compounded with other plant-based products.
At present, after soybean milk raw pulp is prepared by adopting a traditional process in the industry, ingredients (including cleaning labels and products containing additives) can be prepared according to the needs, and ultrahigh temperature sterilization, cooling and filling are carried out, so that the GABA content of the prepared soybean milk is almost zero.
Preferably, the soaking treatment temperature is 30-40 ℃ and the soaking time is 4-6 hours.
Preferably, the germination temperature is 20-25 ℃ and the germination time is 48-72 hours.
Preferably, the protein content of the soy milk puree is 3.0-4.0% and the GABA content is 22.5-40mg/100g.
Preferably, the enzyme deactivation of the puree is carried out at 120-130℃for 60-80 seconds, the degassing of the puree is carried out at a vacuum level of-50 kpa to-65 kpa, and the homogenization of the puree is carried out at a homogenization pressure of 300-400bar at 60-70 ℃.
Preferably, the UHT homogenization treatment comprises a secondary homogenization at a temperature of 60-80 ℃, wherein the primary homogenization pressure is 250-400bar and the secondary homogenization pressure is 50-100bar.
Preferably, UHT sterilization is performed at a temperature of 136-145 ℃ for 4-12s.
According to one embodiment, the sterilization step includes: vacuum degassing: vacuum degree-50 kPa; homogenizing: homogenizing at 70-75deg.C under the first stage 400Bar and the second stage 80Bar; and (3) ultrahigh temperature sterilization: 139℃for 8s.
After the ultra-high temperature sterilization treatment, the soy milk product is cooled to below 40 ℃ and filled at a temperature below 40 ℃ (preferably 28 ℃). And then can be packaged, boxed, code sprayed and sold.
The invention can determine the main ingredient proportioning according to the requirements of the quality standard of the finished product of the product, and can also add other additives and raw materials.
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Examples
Preparation of GABA-containing soymilk:
screening: screening soybeans to obtain semi-soybean and bad soybean free of naked eyes;
soaking soybeans: soaking at 30-40deg.C for 4.5 hr;
sprouting of soybeans: the germination temperature is 20-26 ℃ and the germination time is 65 hours.
Grinding soybean into pulp: bean grinding is carried out by adopting bean grinding equipment;
and (3) slurry-residue separation: using a centrifugal machine to separate slurry and slag, wherein the centrifugal rotation speed is more than 3000rpm;
enzyme deactivation of the primary pulp: sterilizing at 121 ℃/80 seconds;
degassing raw pulp: degassing vacuum degree-50 kpa;
homogenizing raw pulp: homogenizing at 70deg.C under 400bar;
cooling and storing temperature of the raw pulp: 6-8 ℃;
and (3) filtering: filtering with a filter with a mesh size of not less than 40 to obtain soybean milk primary pulp, wherein the protein content of the soybean milk primary pulp is 4.0%, and the GABA content is 35mg/100g.
And (3) batching: and adding the ingredient water according to the quality assurance requirement of the finished product, and blending the protein content to 3.0% to obtain a semi-finished product.
UHT sterilization: performing UHT sterilization on the semi-finished product, wherein the steps comprise vacuum degassing (vacuum degree-50 kPa), homogenizing (homogenizing temperature 70 ℃, primary homogenizing pressure 400bar, secondary homogenizing pressure 80 bar) and ultra-high temperature sterilization (142 ℃/8 s);
and (3) cooling: cooling the mixed feed liquid after the ultrahigh temperature sterilization to 25 ℃;
and (3) filling: the filling temperature was 26 ℃.
The soymilk prepared in the above example was tested for protein and GABA content, and the results are shown in Table 1:
TABLE 1
Comparative example
The comparative example provides a method for preparing soymilk, which comprises the following steps:
screening: screening soybeans to remove stones;
soaking soybeans: soaking temperature is 60 ℃ and soaking time is 10 minutes;
grinding soybean into pulp: bean grinding is carried out by adopting bean grinding equipment;
and (3) slurry-residue separation: using a centrifugal machine to separate slurry and slag, wherein the centrifugal rotation speed is more than 3000rpm;
enzyme deactivation of the primary pulp: sterilizing at 121 ℃/80 seconds;
degassing raw pulp: degassing vacuum degree-50 kpa;
homogenizing raw pulp: homogenizing at 60deg.C under 250bar;
cooling and storing temperature of the raw pulp: 6-8 ℃;
and (3) filtering: filtering with a filter with a mesh size of not less than 40 to obtain soybean milk primary pulp, wherein the protein content of the soybean milk primary pulp is 3.8%, and the GABA content is almost 0.
And (3) batching: and adding the ingredient water according to the quality assurance requirement of the finished product, and blending the protein content to 3.0% to obtain a semi-finished product.
UHT sterilization: performing UHT sterilization on the semi-finished product, wherein the steps comprise vacuum degassing (vacuum degree-50 kPa), homogenizing (homogenizing temperature 70 ℃, primary homogenizing pressure 400bar, secondary homogenizing pressure 80 bar) and ultra-high temperature sterilization (142 ℃/8 s);
and (3) cooling: cooling the mixed feed liquid after the ultrahigh temperature sterilization to 25 ℃;
and (3) filling: the filling temperature was 26 ℃.
The soymilk prepared in the above example was tested for protein and GABA content, and the results are shown in Table 2:
TABLE 2
| Sequence number | Name of the name | Protein content (%) | GABA(mg/100g) |
| 1 | Soybean milk raw juice | 3.8 | 0 |
| 2 | Semi-finished product | 3.0 | 0 |
| 3 | Soymilk prepared by traditional process | 3.0 | 0 |
Note that: 0 represents little, almost no content.
In summary, the germination process adopted in the invention can prepare the primary GABA-containing soymilk product, can meet the demands of consumers, especially consumers who like soymilk and have the demands of sleeping and beautifying, and the need of searching for new technology is urgent.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A preparation method of soymilk containing gamma-aminobutyric acid is characterized in that germinated soybeans are used as raw materials to prepare soymilk, and the germination temperature is 15-30 ℃ and the germination time is 15-120 hours.
2. The preparation method according to claim 1, characterized in that the preparation method comprises the steps of:
and (3) germination: sprouting the soaked soybeans to obtain sprouted soybeans;
and (3) pulping: pulping germinated soybean to obtain soybean milk raw pulp;
and (3) slurry and slag separation: centrifuging the ground soybean milk raw pulp to obtain soybean milk raw pulp from which bean dregs are separated;
the step of primary pulp enzyme deactivation, degassing and homogenizing: performing enzyme deactivation, degassing and homogenization treatment on the soybean milk raw pulp from which the bean dregs are separated to obtain enzyme-deactivated, degassed and homogenized soybean milk raw pulp;
and (3) sterilization: sterilizing and cooling the soybean milk raw pulp to obtain the soybean milk containing gamma-aminobutyric acid.
3. The preparation method according to claim 2, characterized in that the preparation method further comprises: and (3) adding other raw materials and/or water into the soybean milk raw pulp before the sterilization step to obtain a semi-finished product.
4. A method according to any one of claims 1 to 3, wherein the germination temperature is 20 to 25 ℃ for 48 to 72 hours.
5. A method according to claim 2 or 3, wherein the soaking treatment temperature is 10-40 ℃ and the soaking time is 3-7 hours; preferably, the soaking treatment temperature is 30-40 ℃ and the soaking time is 4-6 hours.
6. A method according to claim 2 or 3, wherein the deactivation is carried out at 110-130 ℃ for 40-80 seconds; preferably, the enzyme deactivation is carried out at 120-130 ℃ for 60-80 seconds;
preferably, the degassing is carried out at a vacuum of from-30 kpa to-85 kpa; more preferably, the degassing is carried out at a vacuum of-50 kpa to-65 kpa;
preferably, the homogenization is carried out at a homogenization pressure of from 60 to 80 ℃ and from 250 to 400bar; more preferably, the homogenization is performed at a homogenization pressure of from 300 to 400bar at a temperature of from 60 to 70 ℃.
7. A method according to claim 2 or 3, characterized in that the method further comprises a filtering step of filtering the de-enzymed, de-aerated and homogenized soy milk puree to obtain a filtered soy milk puree;
preferably, the filtration is carried out using a filter of 40 mesh or more.
8. The method according to claim 2, 3 or 7, wherein the protein content of the soybean milk puree against which sterilization is aimed is 2.0-4.0%, and the gamma-aminobutyric acid content is 15-40mg/100g;
preferably, the protein content is 3.0-4.0% and the gamma-aminobutyric acid content is 22.5-40mg/100g.
9. A method of preparation according to claim 2 or 3, wherein the sterilization comprises UHT homogenisation and UHT sterilization processes;
preferably, the UHT homogenization comprises a second-stage homogenization at a temperature of 50-80 ℃, wherein the first-stage homogenization pressure is 250-600bar and the second-stage homogenization pressure is 50-120bar; more preferably, the second homogenizing comprises performing a second homogenizing at a temperature of 60-80deg.C, wherein the first homogenizing pressure is 250-400bar and the second homogenizing pressure is 50-100bar;
preferably, said UHT sterilization comprises 4-15s at a temperature of 132-145 ℃; more preferably, the sterilization is performed at a temperature of 136-145 ℃ for 4-12s.
10. A soymilk containing gamma-aminobutyric acid, obtainable by a process according to any one of claims 1 to 9.
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| CN202111511739.5A Pending CN116210861A (en) | 2021-12-06 | 2021-12-06 | Soybean milk containing gamma-aminobutyric acid and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070092588A1 (en) * | 2005-10-21 | 2007-04-26 | The Nisshin Oillio Group, Inc. | Soy milk made from germinated soy beans |
| CN107410508A (en) * | 2017-05-05 | 2017-12-01 | 扬州大学 | A kind of production method of the fermented soybean milk rich in gamma aminobutyric acid |
| CN107549321A (en) * | 2017-10-13 | 2018-01-09 | 密山市中豆食品有限公司 | A kind of plumule soymilk and preparation method thereof |
-
2021
- 2021-12-06 CN CN202111511739.5A patent/CN116210861A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070092588A1 (en) * | 2005-10-21 | 2007-04-26 | The Nisshin Oillio Group, Inc. | Soy milk made from germinated soy beans |
| CN107410508A (en) * | 2017-05-05 | 2017-12-01 | 扬州大学 | A kind of production method of the fermented soybean milk rich in gamma aminobutyric acid |
| CN107549321A (en) * | 2017-10-13 | 2018-01-09 | 密山市中豆食品有限公司 | A kind of plumule soymilk and preparation method thereof |
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