CN116686947A - High-protein nutritional whole soybean milk and preparation method thereof - Google Patents

High-protein nutritional whole soybean milk and preparation method thereof Download PDF

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Publication number
CN116686947A
CN116686947A CN202210187171.4A CN202210187171A CN116686947A CN 116686947 A CN116686947 A CN 116686947A CN 202210187171 A CN202210187171 A CN 202210187171A CN 116686947 A CN116686947 A CN 116686947A
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soybean milk
grinding
soybean
soybeans
protein
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王小璐
钱文涛
李洪亮
魏恩慧
陈静
李文静
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Dairy Products (AREA)

Abstract

The invention discloses a high-protein nutritional whole soybean milk and a preparation method thereof, wherein the raw materials of the high-protein nutritional whole soybean milk comprise soybeans, a stabilizer and water, and the content of the soybeans is 140-210 per mill of the total raw material content; the mass ratio of the soybean is (1-1.5): (2-3): 1, roasted soybeans and raw soybeans. The invention improves the problem of obvious beany flavor in the soybean milk by optimizing the composition and the proportion of the soybean raw materials, and can obviously improve the bean flavor, the oil flavor and the fineness at the same time, thereby achieving the effect of obviously improving the flavor of the soybean milk.

Description

High-protein nutritional whole soybean milk and preparation method thereof
Technical Field
The invention relates to the field of soymilk, in particular to high-protein nutritional whole soybean milk and a preparation method thereof.
Background
The soybean has very rich nutrition and protein content far higher than that of cereal and tuber crops; the food contains calcium, phosphorus, iron, vitamin B1, vitamin B2 and other nutrients necessary for human bodies, and the content of the nutrients is higher than that of cereal and potato foods, so that the food is ideal high-quality plant food.
The soybean milk is prepared by soaking soybean in water, grinding, filtering, and boiling (without bean dregs); or soaking soybean in water, pulverizing, and boiling (including bean dregs). The soybean milk has rich nutrition, is easy to digest and absorb, is suitable for a wide range of people to eat, and is an important vegetable protein drink.
However, the soy milk containing the bean dregs or not has the defect of obvious fishy smell of the soy milk, and particularly when the soy milk is improperly prepared, unpleasant flavor is hardly accepted by consumers. The method disclosed in the prior art for weakening beany flavor is mostly a method for inhibiting the activity of lipase in soybean milk, for example, an ultra-high temperature instantaneous method or an oxygen-isolation pulping method.
In practice, the beany flavor can be reduced in the treatment process by adopting the mode, but the flavor and taste such as bean flavor, grease flavor and fineness can be influenced.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect of insufficient flavor and taste of the existing soybean milk, thereby providing the high-protein nutritional whole soybean milk capable of solving the problems and the preparation method thereof.
For this purpose, the invention provides the following technical scheme:
the high-protein nutritional whole soybean milk comprises raw materials including soybeans, a stabilizer and water, wherein the content of the soybeans is 140-210 per mill of the total raw material content; the mass ratio of the soybean is (1-1.5): (2-3): 1, roasted soybeans and raw soybeans.
The raw materials also comprise neutral protease, wherein the content of the neutral protease is 0.2-1 per mill of the total raw material content.
The raw materials also comprise dietary fiber, and the content of the dietary fiber is 30-40 per mill.
The dietary fiber is at least one of inulin, pea fiber, resistant dextrin and polydextrose.
The stabilizer comprises at least one of microcrystalline cellulose, sodium carboxymethylcellulose, gellan gum, carrageenan, konjac gum, citrus fiber and sodium alginate.
The stabilizer comprises microcrystalline cellulose 0.8-2.5%o, sodium carboxymethylcellulose 0.3-2%o, gellan gum 0.15-0.5%o, carrageenan 0.25-0.85%o, sodium tripolyphosphate 0.5-1%o, konjac gum 0-1%o, citrus fiber 0-2%o, and sodium alginate 0-1%o.
The raw materials also comprise a nutrition enhancer, wherein the nutrition enhancer comprises at least one of sodium ferric ethylenediamine tetraacetate, zinc citrate, tricalcium phosphate, vitamin E and taurine.
The nutrition enhancer comprises 0.01-0.02 per mill of sodium ferric ethylenediamine tetraacetate, 0.003-0.02 per mill of zinc citrate, 0.16-1.35 per mill of tricalcium phosphate, 0.005-0.015 per mill of vitamin E (d-alpha-tocopherol), and 0.06-0.1 per mill of taurine (aminoethyl sulfonic acid).
A preparation method of high-protein nutritional whole soybean milk adopts the high-protein nutritional whole soybean milk.
The preparation method of the invention comprises the following steps:
grinding: mixing soybean particles with 80-90deg.C water according to a ratio of 1:3-6, performing oxygen isolation grinding until the average particle size is smaller than 30 mu m to obtain soybean milk;
and (3) batching: mixing the raw materials to obtain a mixture;
homogenizing for the first time: treating the mixture under 600-800bar by adopting a micro-jet process;
sterilizing;
homogenizing for the second time: the secondary homogenization mode is adopted, the secondary homogenization pressure is 40-60bar, and the total pressure is 250-300bar. Further, the total pressure is 4-5 times the secondary pressure.
Before the ingredients are mixed, neutral protease is adopted to carry out enzymolysis and inactivation on the soybean milk;
preferably, the enzymolysis time is 30-50min; inactivating at 120-130deg.C for 50-70s; more preferably, the enzymolysis time is 40-50min; inactivating the mixture at 125-130 ℃ for 55-70s;
the temperature of water in the oxygen-isolated grinding is 82-87 ℃, and the mass ratio of soybean particles to water is 1:3.5-5;
the times of the oxygen isolation grinding are three, the average grain diameter after the first grinding is smaller than 700 mu m, the average grain diameter after the second grinding is smaller than 100 mu m, and the average grain diameter after the third grinding is smaller than 30 mu m;
the temperature of the soybean milk is 80-90 ℃ during the material mixing, preferably 80-85 ℃;
the pressure of the micro-jet process is 700-800bar;
sterilizing by steam injection at 128-145 deg.C for 2-20s; preferably, the sterilization parameters are 134-145 ℃ and 2-12s.
The technical scheme of the invention has the following advantages:
1. the high-protein nutritional whole soybean milk provided by the invention adopts steamed soybeans, roasted soybeans and raw soybeans as soybean raw materials, and improves the problem of obvious beany flavor in the soybean milk through optimization of the composition and the proportion of the soybean raw materials, and meanwhile, the soybean flavor, the oil flavor and the fineness can be obviously improved, so that the effect of obviously improving the flavor of the soybean milk is achieved.
2. The high-protein nutritional whole soybean milk provided by the invention also comprises neutral protease in raw materials, wherein the neutral protease can hydrolyze protein into polypeptide, so that the solubility of the protein in the soybean milk is improved, and the precipitation is reduced in the shelf life; meanwhile, the addition of neutral protease can be matched with a stabilizer, so that the purposes of obviously improving the system stability and the taste and flavor are achieved, and the effect is obvious.
3. The high-protein nutrient whole soybean milk provided by the invention further comprises a nutrition enhancer, and the nutrition of the soybean milk can be effectively improved through the proportioning scheme of the nutrition enhancer.
4. When the whole soybean milk is produced, the protein and fiber content in the soybean milk is high, and when the traditional tube type sterilization is used, the protein and fiber are easy to adhere to the tube wall, so that the temperature difference of the feed liquid is large, the tube is easy to paste, the tube is blocked, and the waste or the continuous production cannot be carried out; meanwhile, the addition of a nutritional supplement to soy milk generally results in the generation of a precipitate, but the inventors found that: through the optimization of the composition and the proportion of the nutrition enhancer, the invention not only can not cause precipitation, but also can achieve the purpose of protecting protein and reduce the denaturation of the protein during ultrahigh temperature sterilization. The solubility of the conventional protein is reduced after denaturation, and precipitation is easy to occur when the protein is placed still, and the protein is prevented from being denatured during ultrahigh-temperature sterilization by the protection of the nutrition enhancer, so that the protein precipitation is effectively reduced; therefore, the invention can achieve a certain protection effect on protein in the soybean milk by adding the nutrition enhancer with a specific proportion, reduce the precipitation of the protein, reduce the adhesion of the protein and fiber on the pipe wall, reduce the occurrence of pipe pasting in production, improve the production stability and efficiency and reduce the waste of raw materials. Meanwhile, the nutrition enhancer can be matched with the stabilizer to achieve the purpose of improving the stability of the system, and the effect is remarkable.
5. In the preparation method of the high-protein nutritional whole soybean milk provided by the invention, soybean particles and 80-90 ℃ hot water are mixed according to the following ratio of 1:3-6, and in the soybean grinding process, under the catalysis of lipoxygenase, polyunsaturated fatty acids in the soybean are oxidized and then rapidly decomposed to generate low molecular compounds such as aldehyde, alcohol and ketone, so that obvious beany flavor is generated; the invention adopts 80-90 ℃ hot water to inactivate lipoxygenase, thereby reducing beany flavor; meanwhile, the vacuum grinder is used for avoiding the contact of soybean milk and oxygen in the grinding process, so that the oxidation of lipoxygenase is further reduced, and the occurrence of beany flavor is prevented.
6. In the preparation method provided by the invention, the combination of oxygen isolation grinding and micro-jet high-pressure homogenization is optimally adopted, so that the catalysis of lipoxygenase is avoided during grinding, and the beany flavor is weakened; meanwhile, the grain size of the soybean milk is obviously reduced by the process matching, so that the steps of deslagging and separating are not needed in the production process, all nutrients of the soybean are effectively reserved, and the ground soybean milk has fine and smooth taste and no obvious fiber feel.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
The steamed soybean in the invention is soybean obtained by steam heating of raw soybeans, specifically, soybean obtained by steam heating of raw soybeans at 120-140 ℃ for 120-240 min. The roasted soybean is obtained by heating raw soybean in tunnel, specifically, is obtained by roasting raw soybean at 100-130deg.C for 120-240 min.
Examples 1 to 8:
the compositions and proportions (in kg) of the raw materials of the examples are shown in Table 1 below.
TABLE 1
Among the above raw materials, the dietary fiber is selected from Tay Li Jie II type polydextrose, the neutral protease is selected from NoveXin neutral protease, and other components are commercially available conventional raw materials, and are not described herein.
A method for preparing high-protein nutrition whole soybean milk,
1) Soybean raw material ratio under different curing process conditions: in the invention, the steamed soybean is obtained by heating raw soybean with steam at 130 ℃ for 200min. The roasted soybean is obtained by heating raw soybean in tunnel at 120deg.C for 200min.
2) Grinding: the cleaned and drained soybean particles were added to a vacuum grinder with hot water at 85 ℃ in the ratio of table 1, and three-stage oxygen-isolated grinding was performed, which included one coarse grinding, breaking the soybean particles, and two fine grinding, further refining the ground soybean milk. Specifically, the average grain diameter after the first grinding is smaller than 700 mu m, the average grain diameter after the second grinding is smaller than 100 mu m, the average grain diameter after the third grinding is smaller than 30 mu m, and the vacuum grinding machine can avoid the contact of soybean milk and oxygen in the grinding process, further reduce the oxidation of lipoxygenase and prevent the occurrence of beany flavor.
3) Enzymolysis: and (3) completely pouring the ground soybean milk into a material mixing tank, pouring neutral protease into a tank opening of the material mixing tank, and carrying out enzymolysis for 45min, wherein stirring in the tank is normally carried out, and the stirring speed is 30-45 r/min.
4) Enzyme deactivation: heating soybean milk to 128 deg.C, maintaining for 60s, inactivating soybean trypsin inhibitor, inactivating neutral protease, and cooling to 83 deg.C.
5) And (3) batching: adding ferric sodium ethylenediamine tetraacetate, zinc citrate, tricalcium phosphate, vitamin E (d-alpha-tocopherol), taurine (aminoethylsulfonic acid) and dietary fiber from a high-speed shearing machine port, circularly shearing and stirring for 5min, and continuously adding microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, konjac gum, citrus fiber and sodium alginate.
6) And (3) micro-jet homogenization: the homogenization pressure was 750bar.
7) And (3) ultrahigh temperature sterilization: steam injection type sterilization is carried out at 140 ℃ for 6s.
8) Homogenizing after sterilization: the total pressure was 250bar and the secondary pressure was 50bar.
Example 9:
the preparation method of the high-protein nutritional whole soybean milk is different from example 2 in terms of process parameters, and specifically comprises the following steps:
1) Soybean raw material ratio under different curing process conditions: in the invention, the steamed soybean is obtained by heating raw soybean by steam, the steam temperature is 120 ℃, and the time is 240min. The roasted soybean is obtained by heating raw soybean in tunnel at 130deg.C for 120min.
2) Grinding: the cleaned and drained soybean particles were added to a vacuum grinder in the ratio of 80 ℃ hot water according to example 2 in table 1, and three-stage oxygen-isolated grinding was performed, which includes one coarse grinding, breaking the soybean particles, and two fine grinding, further refining the ground soybean milk. Specifically, the average grain diameter after the first grinding is smaller than 700 mu m, the average grain diameter after the second grinding is smaller than 100 mu m, the average grain diameter after the third grinding is smaller than 30 mu m, and the vacuum grinding machine can avoid the contact of soybean milk and oxygen in the grinding process, further reduce the oxidation of lipoxygenase and prevent the occurrence of beany flavor.
3) Enzymolysis: and (3) completely pouring the ground soybean milk into a material mixing tank, pouring neutral protease into a tank opening of the material mixing tank, and carrying out enzymolysis for 40min, wherein stirring in the tank is normally carried out, and the stirring speed is 30-45 r/min.
4) Enzyme deactivation: heating soybean milk to 125 deg.c, maintaining for 70s, inactivating soybean trypsin inhibitor as one kind of toxic and harmful matter, inactivating neutral proteinase and cooling to 85 deg.c.
5) And (3) batching: adding ferric sodium ethylenediamine tetraacetate, zinc citrate, tricalcium phosphate, vitamin E (d-alpha-tocopherol), taurine (aminoethylsulfonic acid) and dietary fiber from a high-speed shearing machine port, circularly shearing and stirring for 5min, and continuously adding microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, konjac gum, citrus fiber and sodium alginate.
6) And (3) micro-jet homogenization: the homogenizing pressure is 800bar.
7) And (3) ultrahigh temperature sterilization: steam injection sterilization is carried out at 130 ℃ for 15s.
8) Homogenizing after sterilization: total pressure 270bar, secondary pressure 60bar.
Example 10:
the preparation method of the high-protein nutritional whole soybean milk is different from example 2 in terms of process parameters, and specifically comprises the following steps:
1) Soybean raw material ratio under different curing process conditions: in the invention, the steamed soybean is obtained by heating raw soybean with steam at 140 ℃ for 120min. The roasted soybean is obtained by heating raw soybean in tunnel at 100deg.C for 240min.
2) Grinding: the cleaned and drained soybean particles were added to a vacuum grinder in the ratio of example 2 in table 1 with hot water at 82 c, and three-stage oxygen-isolated grinding was performed, which included one coarse grinding, breaking the soybean particles, and two fine grinding, further refining the ground soybean milk. Specifically, the average grain diameter after the first grinding is smaller than 700 mu m, the average grain diameter after the second grinding is smaller than 100 mu m, the average grain diameter after the third grinding is smaller than 30 mu m, and the vacuum grinding machine can avoid the contact of soybean milk and oxygen in the grinding process, further reduce the oxidation of lipoxygenase and prevent the occurrence of beany flavor.
3) Enzymolysis: and (3) completely pouring the ground soybean milk into a material mixing tank, pouring neutral protease into a tank opening of the material mixing tank, and carrying out enzymolysis for 50min, wherein stirring in the tank is normally carried out at a stirring speed of 30-45 r/min.
4) Enzyme deactivation: heating soybean milk to 130deg.C, maintaining for 55s, inactivating soybean trypsin inhibitor, inactivating neutral protease, and cooling to 80deg.C.
5) And (3) batching: adding ferric sodium ethylenediamine tetraacetate, zinc citrate, tricalcium phosphate, vitamin E (d-alpha-tocopherol), taurine (aminoethylsulfonic acid) and dietary fiber from a high-speed shearing machine port, circularly shearing and stirring for 5min, and continuously adding microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, konjac gum, citrus fiber and sodium alginate.
6) And (3) micro-jet homogenization: the homogenizing pressure was 600bar.
7) And (3) ultrahigh temperature sterilization: steam injection sterilization, the parameters are 145 ℃ and 4s.
8) Homogenizing after sterilization: total pressure 300bar, secondary pressure 60bar.
Comparative example 1:
this comparative example differs from example 2 in that the whole of the cooked soybeans and the roasted soybeans were replaced with raw soybeans, and the other conditions were the same as in example 2.
Comparative example 2:
this comparative example differs from example 2 in that the raw material composition is different and the other process conditions are the same as example 2. The raw materials are as follows:
832.562kg of water, 70kg of roasted soybeans, 35kg of steamed soybeans, 30kg of raw soybeans, 30kg of dietary fibers, 0.2kg of protease, 0.8kg of microcrystalline cellulose, 0.3kg of sodium carboxymethylcellulose, 0.25kg of carrageenan, 0.15kg of gellan gum, 0.5kg of sodium tripolyphosphate, 0.01kg of sodium ferric ethylenediamine tetraacetate, 0.003kg of zinc citrate, 0.16kg of tricalcium phosphate, 0.005kg of vitamin E (d-alpha-tocopherol) and 0.06kg of taurine (aminoethylsulfonic acid).
Experimental example 1:
the soybean milk samples were evaluated by 50 consumers at random, and the soybean milk samples were comprehensively scored from soybean flavor, fat flavor and fineness, and were classified into 10 points, with the scoring criteria shown in table 2 below.
TABLE 2
The results obtained after scoring the bean flavor, fat flavor, and fineness are shown in table 3 below,
TABLE 3 Table 3
As can be seen from the comparison of the comparative example 1 and the example 2, the problem of obvious beany flavor in the soybean milk is improved by optimizing the composition and the proportion of the soybean raw materials, and the soybean flavor, the oil flavor and the fineness can be obviously improved, so that the effect of obviously improving the flavor of the soybean milk is achieved.
Experimental example 2:
the viscosity, particle size, stability and centrifugal sedimentation rate of the products of examples 1-8 and comparative examples 1-2 were determined, wherein the viscosity was measured using a bock DV2T, the particle size was measured using a beckman LS 13320 laser diffraction particle size analyzer, the stability was measured using a LUM stability analyzer, and the centrifugal sedimentation rate was measured after 15 minutes of treatment at 4500 rpm, the centrifugal sedimentation rate = sedimentation weight/total weight x 100%. The test results of this test example are shown in Table 4 below.
TABLE 4 Table 4
Sample of Viscosity (cP) Particle size (mum) Stability clarification index Centrifugal precipitation Rate (%)
Example 1 4.2 1.525 0.498 5.9
Example 2 11.4 1.850 0.121 2.3
Example 3 15.2 4.257 0.224 3.2
Example 4 89.8 66.945 0.307 5.1
Example 5 15.2 19.834 0.213 4.3
Example 6 18.6 1.573 0.298 3.9
Example 7 18.3 9.726 0.372 4.7
Example 8 19.7 17.622 0.449 7.2
Example 9 12.7 3.623 0.222 3.1
Example 10 11.9 9.376 0.317 3.9
Comparative example 1 10.2 2.514 0.130 2.3
Comparative example 2 3.5 0.962 0.363 5.6
As is clear from the comparison between the above examples 7 and 2, the protein was poorly suspended in the soybean milk without being hydrolyzed by protease, and the particle size was large and unstable; the addition of neutral protease can be matched with a stabilizer, so that the aim of obviously improving the stability of the system is fulfilled; and the neutral protease can also achieve the purpose of obviously improving the taste and flavor by the result of neutralizing the taste and flavor in table 3, and has obvious effect.
As can be seen from the comparison between the above examples 8 and 2, the stabilizer composition in the specific composition and ratio range of the present invention can be matched with neutral protease, so as to achieve the purpose of more effectively improving the system stability.
Experimental example 3:
the products of examples 1-8 and comparative examples 1-2 were allowed to stand at room temperature (25 ℃) for 30 days, the supernatant was slowly poured out by shearing until the dark bottom sediment flowed out, the bottom sediment thickness was measured with a vernier caliper, and the detection results are shown in Table 5.
TABLE 5
Sample of Bottom sediment (cm)
Example 1 1.3
Example 2 0
Example 3 0.1
Example 4 0.4
Example 5 0
Example 6 0.4
Example 7 0.7
Example 8 1.1
Example 9 0.2
Example 10 0.4
Comparative example 1 0
Comparative example 2 1.0
As is clear from the comparison between the above examples 6 and 2, the addition of the nutrition enhancer in a specific ratio in the present invention does not only result in the formation of precipitate, but also achieves the purpose of protecting protein. The purpose of improving the system stability is achieved by the combination of the nutrition enhancer and the stabilizer in the specific ratio, and the stability comparison data between the example 6 and the example 2 in the table 4 are shown in detail.
In addition, in the research and development process, the nutrition enhancer with the specific proportion can cause protein to adhere to a sterilized pipeline due to a larger temperature difference when a conventional sterilization mode is adopted, so that the production efficiency is affected, and even the pipeline is blocked when serious temperature difference is caused; the invention can effectively protect the protein by adding the nutrition enhancer in a specific proportion, and can prevent the protein from adhering to the pipe wall when the protein passes through a pipeline with suddenly increased temperature, thereby reducing the occurrence of pipe pasting in production.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.

Claims (10)

1. The high-protein nutritional whole soybean milk is characterized by comprising raw materials including soybeans, a stabilizer and water, wherein the content of the soybeans is 140-210 per mill of the total raw material content; the mass ratio of the soybean is (1-1.5): (2-3): 1, roasted soybeans and raw soybeans.
2. The high protein nutritious whole soybean milk according to claim 1, wherein the raw material further comprises neutral protease, wherein the content of neutral protease is 0.2-1 per mill of the total raw material.
3. The high protein nutritious whole soybean milk according to claim 1, wherein the raw materials further comprise dietary fiber, and the content of the dietary fiber is 30-40 per mill.
4. A high protein nutritional whole soy milk according to any of claims 1-3, wherein the stabilizing agent comprises at least one of microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, konjac gum, citrus fiber, sodium alginate.
5. The high protein nutritious whole soybean milk according to claim 4, wherein the stabilizer comprises microcrystalline cellulose 0.8-2.5%o, sodium carboxymethylcellulose 0.3-2%o, gellan gum 0.15-0.5%o, carrageenan 0.25-0.85%o, sodium tripolyphosphate 0.5-1%o, konjac gum 0-1%o, citrus fiber 0-2%o, and sodium alginate 0-1%o.
6. The high protein nutritional whole soybean milk of any one of claims 1-5, wherein the raw materials further comprise a nutritional enhancer, wherein the nutritional enhancer comprises at least one of sodium ferric ethylenediamine tetraacetate, zinc citrate, tricalcium phosphate, vitamin E, and taurine.
7. The high protein nutritious whole soybean milk according to claim 6, wherein the nutrition enhancer comprises sodium ferric ethylenediamine tetraacetate 0.01-0.02%o, zinc citrate 0.003-0.02%o, tricalcium phosphate 0.16-1.35%o, vitamin E0.005-0.015%o, and taurine 0.06-0.1%o.
8. A method for preparing high-protein nutritional whole soybean milk, which is prepared by adopting the high-protein nutritional whole soybean milk according to any one of claims 1-7.
9. The method of manufacturing according to claim 8, comprising:
grinding: mixing soybean particles with 80-90deg.C water according to a ratio of 1:3-6, performing oxygen isolation grinding until the average particle size is smaller than 30 mu m to obtain soybean milk;
and (3) batching: mixing the raw materials to obtain a mixture;
homogenizing for the first time: treating the mixture under 600-800bar by adopting a micro-jet process;
sterilizing;
homogenizing for the second time: the secondary homogenization mode is adopted, the secondary homogenization pressure is 40-60bar, and the total pressure is 250-300bar.
10. The method of claim 9, wherein the preparing comprises the steps of performing enzymolysis and inactivation on the soybean milk with neutral protease;
preferably, the enzymolysis time is 30-50min; inactivating at 120-130deg.C for 50-70s; more preferably, the enzymolysis time is 40-50min; inactivating the mixture at 125-130 ℃ for 55-70s;
the temperature of water in the oxygen-isolated grinding is 82-87 ℃, and the mass ratio of soybean particles to water is 1:3.5-5;
the times of the oxygen isolation grinding are three, the average grain diameter after the first grinding is smaller than 700 mu m, the average grain diameter after the second grinding is smaller than 100 mu m, and the average grain diameter after the third grinding is smaller than 30 mu m;
the temperature of the soybean milk is 80-90 ℃ during the material mixing, preferably 80-85 ℃;
the pressure of the micro-jet process is 700-800bar;
sterilizing by steam injection at 128-145 deg.C for 2-20s; preferably, the sterilization parameters are 134-145 ℃ and 2-12s.
CN202210187171.4A 2022-02-28 2022-02-28 High-protein nutritional whole soybean milk and preparation method thereof Pending CN116686947A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160066136A (en) * 2014-12-02 2016-06-10 주식회사 이롬 A method for whole soy milk using unhulled soybean
CN110089572A (en) * 2019-04-09 2019-08-06 夏建伟 A kind of preparation method of the soya-bean milk containing peptide and its prepared soya-bean milk containing peptide
CN111134195A (en) * 2018-11-06 2020-05-12 内蒙古伊利实业集团股份有限公司 Preparation method of whole soybean milk by using high-pressure jet homogenization as main process
KR20200131698A (en) * 2019-05-14 2020-11-24 (주)서울에프엔비 The composition for dispersibility improvement of whole soybean milk and its preparation method
CN112914037A (en) * 2021-03-09 2021-06-08 河北养元智汇饮品股份有限公司 Preparation method of whole soybean milk

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160066136A (en) * 2014-12-02 2016-06-10 주식회사 이롬 A method for whole soy milk using unhulled soybean
CN111134195A (en) * 2018-11-06 2020-05-12 内蒙古伊利实业集团股份有限公司 Preparation method of whole soybean milk by using high-pressure jet homogenization as main process
CN110089572A (en) * 2019-04-09 2019-08-06 夏建伟 A kind of preparation method of the soya-bean milk containing peptide and its prepared soya-bean milk containing peptide
KR20200131698A (en) * 2019-05-14 2020-11-24 (주)서울에프엔비 The composition for dispersibility improvement of whole soybean milk and its preparation method
CN112914037A (en) * 2021-03-09 2021-06-08 河北养元智汇饮品股份有限公司 Preparation method of whole soybean milk

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