WO2021115487A1 - Method for preparing soy milk, obtained soy milk, and application thereof in food - Google Patents

Method for preparing soy milk, obtained soy milk, and application thereof in food Download PDF

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Publication number
WO2021115487A1
WO2021115487A1 PCT/CN2020/136217 CN2020136217W WO2021115487A1 WO 2021115487 A1 WO2021115487 A1 WO 2021115487A1 CN 2020136217 W CN2020136217 W CN 2020136217W WO 2021115487 A1 WO2021115487 A1 WO 2021115487A1
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WIPO (PCT)
Prior art keywords
treatment
product
soy milk
enzyme
temperature
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PCT/CN2020/136217
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French (fr)
Chinese (zh)
Inventor
黄福添
孙超
巴根纳
樊启程
刘华
王妮妮
刘亚鹏
张亮
杜阳
李云峰
张博
赛音呼格吉乐
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内蒙古伊利实业集团股份有限公司
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Priority to SG11202107898PA priority Critical patent/SG11202107898PA/en
Publication of WO2021115487A1 publication Critical patent/WO2021115487A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • 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

Definitions

  • the invention belongs to the field of food technology, and specifically relates to a method for preparing soy milk, and also to the prepared soy milk and its application in food.
  • the existing soymilk preparation process generally includes processing steps such as bean selection, washing, soaking, grinding, separation, enzyme inactivation, homogenization, and sterilization.
  • processing steps such as bean selection, washing, soaking, grinding, separation, enzyme inactivation, homogenization, and sterilization.
  • the main purpose of enzymatic inactivation treatment is to inactivate the anti-nutritional factors such as trypsin inhibitor and thrombin contained in soybeans, so as to retain the nutrients in soybeans to a greater extent.
  • soy milk beverages in the domestic market is generally significantly lower than 6%.
  • soybean milk beverage prepared by the prior art still has problems such as thick taste, poor refreshing feeling, heavy beany flavor, poor drinking taste and drinking experience, and the like.
  • the soymilk products produced by the existing technology have a lot of sediment during the shelf life, and the product stability is poor, which affects the product quality.
  • the soymilk prepared by the method has a refreshing taste, weak greasiness and beany taste, good taste, and the protein content of the product is as high as over 6%, and the product has a low sediment content and high stability.
  • the present invention provides the prepared soy milk and its application in food.
  • the first aspect of the present invention relates to a method for preparing soymilk, which includes the following steps:
  • liquid enzyme preparation includes pectinase, cellulase and water;
  • the first product is soy milk, or the first product is further processed to obtain soy milk.
  • the refining treatment is coarse grinding treatment
  • the obtained first refining material is coarse grinding material
  • the particle size of the coarse grinding material is not less than 100 mesh.
  • the refining treatment is a fine grinding treatment
  • the second refining material obtained is a finely ground material
  • the particle size of the finely ground material is 230 mesh to 180 mesh.
  • Mesh such as 220 mesh, 200 mesh, 190 mesh.
  • step (1) includes one or more of the following A to E:
  • the total content of pectinase and cellulase per liter of liquid enzyme preparation is 10 -5 ⁇ 10 -3 g, such as 10 -4 g;
  • the weight ratio of pectinase and cellulase is 1:(0.8-5), for example, 1:1, 1:2, 1:3, 1:4;
  • the pectinase is selected from polygalacturonase and ⁇ -N-arabinofuranosidase;
  • the pectinase is produced by fermentation of Aspergillus niger;
  • the cellulase is produced by fermentation of Trichoderma longibrachiatum.
  • Aspergillus niger and Trichoderma longibrachia can be purchased from the market.
  • the method further includes the following steps:
  • the first product is continuously stirred at 2°C to 15°C (for example, 3°C, 5°C, 7°C, 9°C, 10°C, 11°C, 12°C, 14°C) for 2 to 10 hours (for example, 4 hours, 5 hours, 7 hours, 8 hours, 9 hours) to obtain the second product.
  • 2°C to 15°C for example, 3°C, 5°C, 7°C, 9°C, 10°C, 11°C, 12°C, 14°C
  • 2 to 10 hours for example, 4 hours, 5 hours, 7 hours, 8 hours, 9 hours
  • the second product is soy milk, or the second product is further processed to obtain soy milk.
  • the stirring speed is 100-700 rpm, such as 200 rpm, 300 rpm, 400 rpm, 500 rpm, 600 rpm.
  • step (6-2) the first product is subjected to degassing treatment until no more bubbles appear in the first product to obtain a degassed material.
  • the temperature of the degassing treatment is 75°C to 95°C, such as 80°C, 85°C, or 90°C.
  • the pressure of the degassing treatment is -0.5 to -0.1 bar, for example -0.4 bar, -0.3 bar, -0.2 bar.
  • the method further includes step (6-3): homogenizing the degassed material to obtain a homogeneous material.
  • the temperature of the homogenization treatment is 65°C to 85°C, for example, 70°C, 75°C, or 80°C.
  • the pressure of the homogenization treatment is 300-500 bar, for example, 350 bar, 400 bar, 450 bar.
  • the degassed material obtained in step (6-2) or the homogeneous material obtained in step (6-3) is stirred in step (7).
  • the method before step (1), further includes the following preprocessing step:
  • the soybeans are roasted, and the roasted soybeans are dehulled to obtain dehulled soybeans.
  • the method includes one or more of the following (A) to (D):
  • the baking temperature is 95°C to 140°C, such as 100°C, 110°C, 120°C, 130°C;
  • the baking time is 100 to 200 seconds, such as 120 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds;
  • it is cooled to below 35°C, for example below 30°C, 28°C, 20°C, 15°C, 10°C;
  • a hot air roaster is used for roasting.
  • the surface of the roasted soybeans is dry and the hulls are cracked.
  • the dehulled soybeans are soybean watercress.
  • the obtained dehulled soybeans are used in the refining treatment in step (1).
  • the enzyme inactivation treatment is steam enzyme inactivation treatment
  • the temperature of the enzyme inactivation treatment is 40°C to 65°C (for example, 45°C, 50°C, 55°C, 60°C).
  • the time of enzymatic inactivation treatment is 110-200 seconds (for example, 120 seconds, 140 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds).
  • the steam pressure used in the enzymatic inactivation treatment is 0.05-0.25 MPa, for example, 0.1 MPa, 0.2 MPa.
  • the enzyme inactivation treatment is steam enzyme inactivation treatment
  • the temperature of the enzyme inactivation treatment is 100°C to 150°C (for example, 105°C, 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C)
  • the enzymatic inactivation treatment time is 40 to 180 seconds (for example, 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 120 Seconds, 130 seconds, 150 seconds, 160 seconds, 170 seconds).
  • the steam pressure used in the enzymatic inactivation treatment is 0.3-3 MPa, such as 0.4 MPa, 0.6 MPa, 0.8 MPa, 1 MPa, 1.2 MPa, 1.5 MPa, 1.7 MPa, 2MPa, 2.2MPa, 2.4MPa, 2.6MPa, 2.8MPa.
  • the method includes one or more of the following a to i:
  • step (2) the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the soaking temperature is 35°C to 65°C, for example, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C;
  • the soaking time is 1-30 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes;
  • step (1) the weight ratio of soybean to liquid enzyme preparation is 1:(1-10), for example, 1:2, 1:4, 1:5, 1:7, 1:8, 1:9;
  • step (2) the particle size of the particles in the first refining material is not less than 100 mesh;
  • the particle size of the particles in the second refining material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh;
  • step (5) solid-liquid separation is performed by a slurry separator
  • the method also includes step (8): sterilizing the first product or the second product.
  • step (8) the first product or the second product is subjected to steam immersion sterilization treatment.
  • the temperature of the steam immersion sterilization treatment is 110°C to 150°C, for example, 120°C, 130°C, or 140°C.
  • the steam immersion sterilization treatment time is 2 seconds to 1 minute, for example, 5 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds.
  • the product of the sterilization treatment is soy milk.
  • the second aspect of the present invention relates to a soy milk prepared by the method described in the first aspect of the present invention.
  • the weight content of protein in the soy milk is not less than 6%, for example, not less than 6.1%, not less than 6.2%, and not less than 6.3%.
  • the weight content of the precipitate in the soy milk is not higher than 5%, for example, not higher than 4%, not higher than 3%.
  • the shelf life of the soymilk is not less than half a year.
  • the third aspect of the present invention relates to a soy milk beverage, which comprises the soy milk according to the second aspect of the present invention, optional fat-providing raw materials, optional carbohydrate-providing raw materials, optional food additives, and optional water.
  • the raw materials for providing fat include, but are not limited to, vegetable fats and animal fats.
  • the raw materials for providing carbohydrates include, but are not limited to, maltodextrin, malto-oligosaccharides, white sugar, and starch.
  • food additives include, but are not limited to, preservatives, thickeners, sweeteners, emulsifiers, nutritional fortifiers, flavor enhancers, and flavors.
  • the water is selected from distilled water, deionized water, medicinal water, tap water, purified water and mineral water.
  • the fourth aspect of the present invention relates to the application of the soymilk in the second aspect of the present invention in making soymilk beverages.
  • soybean milk also known as soy milk, is a product made from soybeans as a raw material and processed through enzyme inactivation, grinding, slag removal, deodorization, homogenization, and sterilization. Generally, food supplements and food additives are not added in the processing process.
  • pectinase refers to an enzyme that decomposes pectin, the main component of plants.
  • cellulase refers to a group of enzymes that catalyze the degradation of cellulose to produce glucose and low-polymer fibers.
  • polygalacturonase is a cell wall binding protein that can catalyze the cleavage of ⁇ -(1,4)-polygalacturonic acid in pectin molecules, participate in the degradation of pectin, and disintegrate the cell wall structure, resulting in The fruit softens.
  • Aspergillus niger is a common species in the subphylum Deuteromycotina, Hyphospora, Hyphospora, Arbuscularis, and Aspergillus. It is widely distributed in grains, plant products and soils all over the world, and is an important fermentation industry strain.
  • Trichoderma longibrachiatum (Trichoderma longibrachiatum) belongs to the phylum Deuteromycota. At first, it is white, dense, and round, and expands around. After a period of growth, green spores are produced from the center of the colony, and the center becomes green. The colony grows quickly, with obvious rims, and there is a growth zone of white hyphae around it. Finally, the entire colony turns green.
  • steam to kill enzyme refers to a treatment method in which the sample to be treated is sprayed with hot steam or placed in a hot steam environment to inactivate the enzyme.
  • steam immersion sterilization refers to a treatment method in which a sample to be processed is immersed in hot steam for sterilization.
  • enzyme preparation refers to a product made using enzymes.
  • the soymilk prepared by the method of the present invention has a refreshing taste, weak greasiness and beany taste, and good taste.
  • the soymilk prepared by the method of the present invention has a high protein content, which can reach over 6%.
  • the soymilk prepared by the method of the present invention has low sediment content, high stability and long shelf life.
  • the method of the present invention has high process stability and stable product quality, and is suitable for continuous industrial production.
  • Water with a pH value of 7.0 to 7.5 is adjusted by adding 0.05% (W/W) sodium bicarbonate solution to distilled water.
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the steam enzyme killer is used to conduct the first steam enzyme kill treatment on the refined materials.
  • the temperature of the steam enzyme killer is 50°C
  • the pressure of the steam enzyme killer is 0.1MPa (normal pressure)
  • the steam enzyme killer time is 140 Seconds, get the first product;
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
  • the particle size of the finely ground material is about 200 mesh
  • the first product is separated by a slurry separator, and the separated slurry is collected;
  • the second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
  • the degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
  • step (2) of Example 1 The enzyme preparation in step (2) of Example 1 was replaced with an equal weight of water with a pH of 7.0 to 7.5, and the rest was the same as in Example 1, to obtain a soy milk product A.
  • Step (10) in Example 1 is omitted, and the homogeneous material is directly subjected to steam immersion sterilization treatment, and the rest is the same as in Example 1, to obtain the soy milk product B.
  • the 10 kg of soybeans that were removed and screened were cleaned with water with a pH of 7.0 to 7.5 at 45°C to 50°C without peeling, and then the washed and non-peeled soybeans were washed according to steps (2) to (11) in Example 1.
  • the preparation is carried out to obtain the soy milk product C.
  • step (11) of Example 1 is replaced with tubular ultra-high temperature sterilization, the sterilization temperature and sterilization time are the same as those of Example 1, and the rest are the same as those of Example 1, and soy milk product F is obtained.
  • a milk component analyzer was used to detect the protein weight content in soy milk products 1 to 3 and soy milk products A to F, and the results are shown in Table 1.
  • Soy milk products 3 6.31 Soy milk product A 6.35 Soy milk product B 6.35 Soy Milk Product C 5.67 Soy milk product D 6.21 Soy milk product E 5.54 Soy milk product F 6.27
  • the full score of taste preference is 5 points, the higher the score, the higher the taste preference;
  • the full score of refreshing feeling is 5 points, the higher the score, the stronger the refreshing feeling
  • the full score of greasiness is 5 points, the lower the score, the weaker the greasiness, and vice versa, the stronger the greasiness;
  • soymilk products prepared by the method of the present invention have a more popular taste and a stronger refreshing feeling; compared with soymilk products A to D and soymilk product F, the method of the present invention
  • the resulting soymilk product has a weaker greasiness and a weaker beany taste. This shows that the preparation method of the present invention can obviously improve the taste of the product, enhance the refreshing taste of the product, and reduce the greasy feeling and beany taste of the product.
  • Soymilk products 1 to 3 and soymilk products A to F were allowed to stand at room temperature for 6 months, and then the stability of the products was observed. The results are shown in Table 5.

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Abstract

A method for preparing soy milk, comprising the following steps: (1) using a liquid enzyme preparation to soak soybeans to obtain a mixture, the liquid enzyme preparation comprising pectinase, cellulase, and water; (2) performing grinding treatment on the mixture to obtain a first grinding material; (3) performing grinding treatment on the first grinding material to obtain a second grinding material; (4) performing enzyme deactivation treatment on the second grinding material to obtain an enzyme deactivation product; (5) performing solid-liquid separation on the enzyme deactivation product and collecting a liquid phase substance; and (6-1) performing enzyme deactivation treatment on the liquid phase substance to obtain a first product. The soy milk prepared by the method for preparing soy milk tastes refreshing, and has weak greasiness and beany flavor, good taste, high protein content, low sediment content, and good stability.

Description

制备豆乳的方法、得到的豆乳及其在食品中的应用Method for preparing soy milk, obtained soy milk and application in food 技术领域Technical field
本发明属于食品技术领域，具体涉及一种制备豆乳的方法，还涉及制备得到的豆乳及其在食品中的应用。The invention belongs to the field of food technology, and specifically relates to a method for preparing soy milk, and also to the prepared soy milk and its application in food.
背景技术Background technique
现有的豆乳制备工艺一般包括选豆、洗料、浸泡、磨制、分离、灭酶、均质和杀菌等处理工序。其中，灭酶处理的主要目的是使大豆中所含的胰蛋白酶抑制剂和凝血素等抗营养因子失去活性，以更大程度地保留大豆中的营养成分。The existing soymilk preparation process generally includes processing steps such as bean selection, washing, soaking, grinding, separation, enzyme inactivation, homogenization, and sterilization. Among them, the main purpose of enzymatic inactivation treatment is to inactivate the anti-nutritional factors such as trypsin inhibitor and thrombin contained in soybeans, so as to retain the nutrients in soybeans to a greater extent.
目前，国内市场出现的豆乳饮品的蛋白质含量普遍显著低于6％。。而且，现有工艺制作的豆乳饮品还存在口感稠腻、清爽感不佳、豆腥味较重，饮用口感和饮用体验不佳等问题。现有工艺制作的豆乳产品在货架期内的沉淀物较多，产品稳定性差，影响了产品品质。At present, the protein content of soy milk beverages in the domestic market is generally significantly lower than 6%. . In addition, the soybean milk beverage prepared by the prior art still has problems such as thick taste, poor refreshing feeling, heavy beany flavor, poor drinking taste and drinking experience, and the like. The soymilk products produced by the existing technology have a lot of sediment during the shelf life, and the product stability is poor, which affects the product quality.
因此，目前亟需一种能提高产品的蛋白质含量，提升产品的清爽口感并减弱稠腻口感及豆腥味，提高产品稳定性的制备豆乳的方法。Therefore, there is an urgent need for a method for preparing soy milk that can increase the protein content of the product, enhance the refreshing taste of the product, reduce the thick taste and beany taste, and improve the stability of the product.
发明内容Summary of the invention
本发明方法制备的豆乳口感清爽，腻感及豆腥感微弱，口味良好，产品的蛋白质含量高达6％以上，产品的沉淀物含量低、稳定性高。在此基础上，本发明提供了制得的豆乳及其在食品中的应用。The soymilk prepared by the method has a refreshing taste, weak greasiness and beany taste, good taste, and the protein content of the product is as high as over 6%, and the product has a low sediment content and high stability. On this basis, the present invention provides the prepared soy milk and its application in food.
本发明第一方面涉及一种制备豆乳的方法，包括如下步骤：The first aspect of the present invention relates to a method for preparing soymilk, which includes the following steps:
(1)采用液体酶制剂浸泡大豆，得到混合物料；其中，所述液体酶制剂包含果胶酶、纤维素酶以及水；(1) Soaking soybeans with a liquid enzyme preparation to obtain a mixture material; wherein the liquid enzyme preparation includes pectinase, cellulase and water;
(2)将混合物料进行磨浆处理，得到第一磨浆物料；(2) Refining the mixed material to obtain the first refining material;
(3)将第一磨浆物料进行磨浆处理，得到第二磨浆物料；(3) Refining the first refining material to obtain the second refining material;
(4)将第二磨浆物料进行灭酶处理，得到灭酶产物；(4) Subjecting the second refining material to enzyme inactivation treatment to obtain an enzyme inactivation product;
(5)将灭酶产物进行固液分离，收集液相物；(5) Solid-liquid separation of the enzyme inactivation product, and the liquid phase is collected;
(6-1)将液相物进行灭酶处理，得到第一产物。(6-1) The liquid phase is subjected to enzyme inactivation treatment to obtain the first product.
本发明第一方面的一些实施方式中，所述第一产物为豆乳，或者将第一产物进一步处理得到豆乳。In some embodiments of the first aspect of the present invention, the first product is soy milk, or the first product is further processed to obtain soy milk.
本发明第一方面的一些实施方式中，步骤(2)中，磨浆处理为粗磨处理，得到的 第一磨浆物料为粗磨物料，粗磨物料中颗粒物的粒径不小于100目。In some embodiments of the first aspect of the present invention, in step (2), the refining treatment is coarse grinding treatment, and the obtained first refining material is coarse grinding material, and the particle size of the coarse grinding material is not less than 100 mesh.
本发明第一方面的一些实施方式中，步骤(3)中，磨浆处理为细磨处理，得到的第二磨浆物料为细磨物料，细磨物料中颗粒物的粒径为230目～180目，例如220目、200目、190目。In some embodiments of the first aspect of the present invention, in step (3), the refining treatment is a fine grinding treatment, and the second refining material obtained is a finely ground material, and the particle size of the finely ground material is 230 mesh to 180 mesh. Mesh, such as 220 mesh, 200 mesh, 190 mesh.
本发明第一方面的一些实施方式中，步骤(1)中，包括如下A至E中的一项或多项：In some embodiments of the first aspect of the present invention, step (1) includes one or more of the following A to E:
A.每升液体酶制剂中果胶酶和纤维素酶的总含量为10 -5～10 -3g，例如10 -4g； A. The total content of pectinase and cellulase per liter of liquid enzyme preparation is 10 -5 ～10 -3 g, such as 10 -4 g;
B.所述液体酶制剂中，果胶酶和纤维素酶的重量比为1:(0.8～5)，例如1:1、1:2、1:3、1:4；B. In the liquid enzyme preparation, the weight ratio of pectinase and cellulase is 1:(0.8-5), for example, 1:1, 1:2, 1:3, 1:4;
C.所述果胶酶选自多聚半乳糖醛酸酶和α-N-***呋喃糖苷酶；C. The pectinase is selected from polygalacturonase and α-N-arabinofuranosidase;
D.所述果胶酶由黑曲霉发酵生产；D. The pectinase is produced by fermentation of Aspergillus niger;
E.所述纤维素酶由长枝木霉发酵生产。E. The cellulase is produced by fermentation of Trichoderma longibrachiatum.
本发明第一方面的一些实施方式中，黑曲霉、长枝木霉可从市场购买获得。In some embodiments of the first aspect of the present invention, Aspergillus niger and Trichoderma longibrachia can be purchased from the market.
本发明第一方面的一些实施方式中，所述方法还包括如下步骤：In some embodiments of the first aspect of the present invention, the method further includes the following steps:
(7)将第一产物在2℃～15℃(例如3℃、5℃、7℃、9℃、10℃、11℃、12℃、14℃)持续搅拌2～10小时(例如4小时、5小时、7小时、8小时、9小时)，得到第二产物。(7) The first product is continuously stirred at 2°C to 15°C (for example, 3°C, 5°C, 7°C, 9°C, 10°C, 11°C, 12°C, 14°C) for 2 to 10 hours (for example, 4 hours, 5 hours, 7 hours, 8 hours, 9 hours) to obtain the second product.
本发明第一方面的一些实施方式中，所述第二产物为豆乳，或者将第二产物进一步处理得到豆乳。In some embodiments of the first aspect of the present invention, the second product is soy milk, or the second product is further processed to obtain soy milk.
本发明第一方面的一些实施方式中，步骤(7)中，所述搅拌的速度为100～700rpm，例如200rpm、300rpm、400rpm、500rpm、600rpm。In some embodiments of the first aspect of the present invention, in step (7), the stirring speed is 100-700 rpm, such as 200 rpm, 300 rpm, 400 rpm, 500 rpm, 600 rpm.
本发明第一方面的一些实施方式中，在步骤(6-1)和(7)之间，还包括步骤(6-2)：将第一产物进行脱气处理，得到脱气物料。In some embodiments of the first aspect of the present invention, between steps (6-1) and (7), it further includes step (6-2): degassing the first product to obtain degassed materials.
本发明第一方面的一些实施方式中，步骤(6-2)中，将第一产物进行脱气处理，直至第一产物中再无气泡出现，得到脱气物料。In some embodiments of the first aspect of the present invention, in step (6-2), the first product is subjected to degassing treatment until no more bubbles appear in the first product to obtain a degassed material.
本发明第一方面的一些实施方式中，脱气处理的温度为75℃～95℃，例如80℃、85℃、90℃。In some embodiments of the first aspect of the present invention, the temperature of the degassing treatment is 75°C to 95°C, such as 80°C, 85°C, or 90°C.
本发明第一方面的一些实施方式中，脱气处理的压力为-0.5～-0.1bar，例如-0.4bar、-0.3bar、-0.2bar。In some embodiments of the first aspect of the present invention, the pressure of the degassing treatment is -0.5 to -0.1 bar, for example -0.4 bar, -0.3 bar, -0.2 bar.
本发明第一方面的一些实施方式中，在步骤(6-2)和(7)之间，还包括步骤(6-3)：将脱气物料进行均质化处理，得到均质物料。In some embodiments of the first aspect of the present invention, between steps (6-2) and (7), the method further includes step (6-3): homogenizing the degassed material to obtain a homogeneous material.
本发明第一方面的一些实施方式中，均质化处理的温度为65℃～85℃，例如70℃、75℃、80℃。In some embodiments of the first aspect of the present invention, the temperature of the homogenization treatment is 65°C to 85°C, for example, 70°C, 75°C, or 80°C.
本发明第一方面的一些实施方式中，均质化处理的压力为300～500bar，例如350bar、400bar、450bar。In some embodiments of the first aspect of the present invention, the pressure of the homogenization treatment is 300-500 bar, for example, 350 bar, 400 bar, 450 bar.
本发明第一方面的一些实施方式中，步骤(6-2)得到的脱气物料或步骤(6-3)得到的均质物料进行步骤(7)中的搅拌。In some embodiments of the first aspect of the present invention, the degassed material obtained in step (6-2) or the homogeneous material obtained in step (6-3) is stirred in step (7).
本发明第一方面的一些实施方式中，在步骤(1)之前，所述方法还包括如下的预处理步骤：In some embodiments of the first aspect of the present invention, before step (1), the method further includes the following preprocessing step:
将大豆进行烘烤，将烘烤过的大豆进行脱皮处理，得到脱皮大豆。The soybeans are roasted, and the roasted soybeans are dehulled to obtain dehulled soybeans.
本发明第一方面的一些实施方式中，所述方法包括如下(A)至(D)中的一项或多项：In some embodiments of the first aspect of the present invention, the method includes one or more of the following (A) to (D):
(A)烘烤的温度为95℃～140℃，例如100℃、110℃、120℃、130℃；(A) The baking temperature is 95°C to 140°C, such as 100°C, 110°C, 120°C, 130°C;
(B)烘烤的时间为100～200秒，例如120秒、140秒、150秒、160秒、170秒、180秒、190秒；(B) The baking time is 100 to 200 seconds, such as 120 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds;
(C)在脱皮处理之前，将烘烤过的大豆进行冷却；(C) Cool the roasted soybeans before the peeling treatment;
优选地，冷却至35℃以下，例如30℃以下、28℃、20℃、15℃、10℃；Preferably, it is cooled to below 35°C, for example below 30°C, 28°C, 20°C, 15°C, 10°C;
(D)通过真空振动式脱皮机进行脱皮处理。(D) The peeling process is performed by a vacuum vibration peeling machine.
本发明第一方面的一些实施方式中，采用热风烘烤机进行烘烤。In some embodiments of the first aspect of the present invention, a hot air roaster is used for roasting.
本发明第一方面的一些实施方式中，烘烤过的大豆表面干燥、豆皮开裂。In some embodiments of the first aspect of the present invention, the surface of the roasted soybeans is dry and the hulls are cracked.
本发明第一方面的一些实施方式中，脱皮大豆为大豆豆瓣。In some embodiments of the first aspect of the present invention, the dehulled soybeans are soybean watercress.
本发明第一方面的一些实施方式中，将得到的脱皮大豆用于步骤(1)中的磨浆处理。In some embodiments of the first aspect of the present invention, the obtained dehulled soybeans are used in the refining treatment in step (1).
本发明第一方面的一些实施方式中，步骤(4)中，灭酶处理为蒸汽灭酶处理，灭酶处理的温度为40℃～65℃(例如45℃、50℃、55℃、60℃)，灭酶处理的时间为110～200秒(例如120秒、140秒、160秒、170秒、180秒、190秒)。In some embodiments of the first aspect of the present invention, in step (4), the enzyme inactivation treatment is steam enzyme inactivation treatment, and the temperature of the enzyme inactivation treatment is 40°C to 65°C (for example, 45°C, 50°C, 55°C, 60°C). ), the time of enzymatic inactivation treatment is 110-200 seconds (for example, 120 seconds, 140 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds).
本发明第一方面的一些实施方式中，步骤(4)中，灭酶处理采用的蒸汽压力为0.05～0.25MPa，例如0.1MPa、0.2MPa。In some embodiments of the first aspect of the present invention, in step (4), the steam pressure used in the enzymatic inactivation treatment is 0.05-0.25 MPa, for example, 0.1 MPa, 0.2 MPa.
本发明第一方面的一些实施方式中，步骤(6-1)中，灭酶处理为蒸汽灭酶处理，灭酶处理的温度为100℃～150℃(例如105℃、110℃、115℃、120℃、125℃、130℃、135℃、140℃、145℃)，灭酶处理的时间为40～180秒(例如50秒、60秒、70秒、80 秒、90秒、100秒、120秒、130秒、150秒、160秒、170秒)。In some embodiments of the first aspect of the present invention, in step (6-1), the enzyme inactivation treatment is steam enzyme inactivation treatment, and the temperature of the enzyme inactivation treatment is 100°C to 150°C (for example, 105°C, 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C), the enzymatic inactivation treatment time is 40 to 180 seconds (for example, 50 seconds, 60 seconds, 70 seconds, 80 seconds, 90 seconds, 100 seconds, 120 Seconds, 130 seconds, 150 seconds, 160 seconds, 170 seconds).
本发明第一方面的一些实施方式中，步骤(6-1)中，灭酶处理采用的蒸汽压力为0.3～3MPa，例如0.4MPa、0.6MPa、0.8MPa、1MPa、1.2MPa、1.5MPa、1.7MPa、2MPa、2.2MPa、2.4MPa、2.6MPa、2.8MPa。In some embodiments of the first aspect of the present invention, in step (6-1), the steam pressure used in the enzymatic inactivation treatment is 0.3-3 MPa, such as 0.4 MPa, 0.6 MPa, 0.8 MPa, 1 MPa, 1.2 MPa, 1.5 MPa, 1.7 MPa, 2MPa, 2.2MPa, 2.4MPa, 2.6MPa, 2.8MPa.
本发明第一方面的一些实施方式中，所述方法包括如下a至i中的一项或多项：In some embodiments of the first aspect of the present invention, the method includes one or more of the following a to i:
a.步骤(2)中，磨浆处理的温度为35℃～65℃，例如40℃、45℃、50℃、55℃、60℃；a. In step (2), the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
b.步骤(3)中，磨浆处理的温度为35℃～65℃，例如40℃、45℃、50℃、55℃、60℃；b. In step (3), the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
c.步骤(1)中，浸泡的温度为35℃～65℃，例如35℃、40℃、45℃、50℃、55℃、60℃；c. In step (1), the soaking temperature is 35°C to 65°C, for example, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C;
d.步骤(1)中，浸泡的时间为1～30分钟，例如5分钟、10分钟、15分钟、20分钟、25分钟；d. In step (1), the soaking time is 1-30 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes;
e.步骤(1)中，大豆与液体酶制剂的重量比为1:(1～10)，例如1:2、1:4、1:5、1:7、1:8、1:9；e. In step (1), the weight ratio of soybean to liquid enzyme preparation is 1:(1-10), for example, 1:2, 1:4, 1:5, 1:7, 1:8, 1:9;
f.步骤(2)中，第一磨浆物料中颗粒物的粒径不小于100目；f. In step (2), the particle size of the particles in the first refining material is not less than 100 mesh;
g.步骤(3)中，第二磨浆物料中颗粒物的粒径为230目～180目，例如220目、200目；g. In step (3), the particle size of the particles in the second refining material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh;
h.步骤(5)中，通过渣浆分离器进行固液分离；h. In step (5), solid-liquid separation is performed by a slurry separator;
i.所述方法还包括步骤(8)：对第一产物或第二产物进行杀菌处理。i. The method also includes step (8): sterilizing the first product or the second product.
本发明第一方面的一些实施方式中，步骤(8)中，对第一产物或第二产物行蒸汽浸入式杀菌处理。In some embodiments of the first aspect of the present invention, in step (8), the first product or the second product is subjected to steam immersion sterilization treatment.
本发明第一方面的一些实施方式中，蒸汽浸入式杀菌处理的温度为110℃～150℃，例如120℃、130℃、140℃。In some embodiments of the first aspect of the present invention, the temperature of the steam immersion sterilization treatment is 110°C to 150°C, for example, 120°C, 130°C, or 140°C.
本发明第一方面的一些实施方式中，蒸汽浸入式杀菌处理的时间为2秒～1分钟，例如5秒、10秒、20秒、30秒、40秒、50秒。In some embodiments of the first aspect of the present invention, the steam immersion sterilization treatment time is 2 seconds to 1 minute, for example, 5 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds.
本发明第一方面的一些实施方式中，所述杀菌处理的产物为豆乳。In some embodiments of the first aspect of the present invention, the product of the sterilization treatment is soy milk.
本发明第二方面涉及一种豆乳，由本发明第一方面所述方法制得。The second aspect of the present invention relates to a soy milk prepared by the method described in the first aspect of the present invention.
本发明第二方面的一些实施方式中，所述豆乳中蛋白质的重量含量不低于6％，例如不低于6.1％、不低于6.2％、不低于6.3％。In some embodiments of the second aspect of the present invention, the weight content of protein in the soy milk is not less than 6%, for example, not less than 6.1%, not less than 6.2%, and not less than 6.3%.
本发明第二方面的一些实施方式中，所述豆乳中沉淀物的重量含量不高于5％，例如不高于4％、不高于3％。In some embodiments of the second aspect of the present invention, the weight content of the precipitate in the soy milk is not higher than 5%, for example, not higher than 4%, not higher than 3%.
本发明第二方面的一些实施方式中，所述豆乳的保质期不低于半年。In some embodiments of the second aspect of the present invention, the shelf life of the soymilk is not less than half a year.
本发明第三方面涉及一种豆乳饮料，包含本发明第二方面所述豆乳、可选的提供脂肪的原料、可选的提供碳水化合物的原料、可选的食品添加剂及可选的水。The third aspect of the present invention relates to a soy milk beverage, which comprises the soy milk according to the second aspect of the present invention, optional fat-providing raw materials, optional carbohydrate-providing raw materials, optional food additives, and optional water.
本发明第三方面的一些实施方式中，提供脂肪的原料包括但不限于植物油脂和动物油脂。In some embodiments of the third aspect of the present invention, the raw materials for providing fat include, but are not limited to, vegetable fats and animal fats.
本发明第三方面的一些实施方式中，提供碳水化合物的原料包括但不限于麦芽糊精、麦芽低聚糖、白砂糖、淀粉。In some embodiments of the third aspect of the present invention, the raw materials for providing carbohydrates include, but are not limited to, maltodextrin, malto-oligosaccharides, white sugar, and starch.
本发明第三方面的一些实施方式中，食品添加剂包括但不限于防腐剂、增稠剂、甜味剂、乳化剂、营养强化剂、增味剂和香料。In some embodiments of the third aspect of the present invention, food additives include, but are not limited to, preservatives, thickeners, sweeteners, emulsifiers, nutritional fortifiers, flavor enhancers, and flavors.
本发明中，水选自蒸馏水、去离子水、药用水、自来水、纯净水和矿物质水。In the present invention, the water is selected from distilled water, deionized water, medicinal water, tap water, purified water and mineral water.
本发明第四方面涉及本发明第二方面所述豆乳在制作豆乳饮料中的应用。The fourth aspect of the present invention relates to the application of the soymilk in the second aspect of the present invention in making soymilk beverages.
本发明中，如无另外的说明，其中：In the present invention, if there is no other description, where:
术语“豆乳”又称豆奶，是以大豆为原料，经灭酶、研磨、去渣、脱腥、均质、杀菌等加工制成的产品。其加工过程中一般不添加食品辅料和食品添加剂。The term "soymilk", also known as soy milk, is a product made from soybeans as a raw material and processed through enzyme inactivation, grinding, slag removal, deodorization, homogenization, and sterilization. Generally, food supplements and food additives are not added in the processing process.
术语“果胶酶”是指分解植物的主要成分—果胶质的一种酶类。The term "pectinase" refers to an enzyme that decomposes pectin, the main component of plants.
术语“纤维素酶”是指催化降解纤维素生成葡萄糖和低聚合度纤维的一组酶的总称。The term "cellulase" refers to a group of enzymes that catalyze the degradation of cellulose to produce glucose and low-polymer fibers.
术语“多聚半乳糖醛酸酶”是一种细胞壁结合蛋白，可以催化果胶分子中α-(1,4)-聚半乳糖醛酸的裂解，参与果胶降解，使细胞壁结构解体，导致果实软化。The term "polygalacturonase" is a cell wall binding protein that can catalyze the cleavage of α-(1,4)-polygalacturonic acid in pectin molecules, participate in the degradation of pectin, and disintegrate the cell wall structure, resulting in The fruit softens.
术语“黑曲霉(Aspergillus niger)”是半知菌亚门，丝孢纲，丝孢目，丛梗孢科，曲霉属真菌中的一个常见种。广泛分布于世界各地的粮食、植物性产品和土壤中，是重要的发酵工业菌种。The term "Aspergillus niger" is a common species in the subphylum Deuteromycotina, Hyphospora, Hyphospora, Arbuscularis, and Aspergillus. It is widely distributed in grains, plant products and soils all over the world, and is an important fermentation industry strain.
术语“长枝木霉(Trichoderma longibrachiatum)”属于半知菌门，开始时为白色，致密，圆形，向四周扩展，生长一段时间后从菌落中央产生绿色孢子，中央变成绿色。菌落生长迅速、有明显的轮纹，周围有白色菌丝的生长带。最后整个菌落全部变成绿色。The term "Trichoderma longibrachiatum (Trichoderma longibrachiatum)" belongs to the phylum Deuteromycota. At first, it is white, dense, and round, and expands around. After a period of growth, green spores are produced from the center of the colony, and the center becomes green. The colony grows quickly, with obvious rims, and there is a growth zone of white hyphae around it. Finally, the entire colony turns green.
术语“蒸汽灭酶”是指向待处理样品喷射热蒸汽或者将待处理样品置于热蒸汽环境之中而使酶失活的处理方式。The term "steam to kill enzyme" refers to a treatment method in which the sample to be treated is sprayed with hot steam or placed in a hot steam environment to inactivate the enzyme.
术语“蒸汽浸入式杀菌”是指将待处理样品浸入热蒸汽中以进行杀菌的处理方式。The term "steam immersion sterilization" refers to a treatment method in which a sample to be processed is immersed in hot steam for sterilization.
术语“酶制剂”是指利用酶制成的产品。The term "enzyme preparation" refers to a product made using enzymes.
本发明取得了如下的至少一项有益效果：The present invention has achieved at least one of the following beneficial effects:
1、本发明方法制备的豆乳口感清爽，腻感及豆腥味微弱，口味良好。1. The soymilk prepared by the method of the present invention has a refreshing taste, weak greasiness and beany taste, and good taste.
2、本发明方法制备的豆乳蛋白质含量高，可达6％以上。2. The soymilk prepared by the method of the present invention has a high protein content, which can reach over 6%.
3、本发明方法制备的豆乳中沉淀物含量低，稳定性高，保质期长。3. The soymilk prepared by the method of the present invention has low sediment content, high stability and long shelf life.
4、本发明方法的工艺稳定性高，产品质量稳定，适于连续工业化生产。4. The method of the present invention has high process stability and stable product quality, and is suitable for continuous industrial production.
具体实施方式Detailed ways
下面将结合实施例对本发明的实施方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。以下对至少一个示例性实施例的描述实际上仅仅是说明性的，决不作为对本发明及其应用或使用的任何限制。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。The embodiments of the present invention will be clearly and completely described below in conjunction with examples. Obviously, the described examples are only a part of the examples of the present invention, rather than all the examples. The following description of at least one exemplary embodiment is actually only illustrative, and in no way serves as any limitation to the present invention and its application or use. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.
酶含量0.01％(g/L)的酶制剂：将果胶酶、纤维素酶和蒸馏水混合制得，其中，果胶酶和纤维素酶的重量比为(40-50):(60-50)，果胶酶为黑曲霉发酵生产的多聚半乳糖醛酸酶和α-N-***呋喃糖苷酶(多聚半乳糖醛酸酶和α-N-***呋喃糖苷酶的比例无特定要求)，纤维素酶由长枝木霉发酵生产。Enzyme preparation with an enzyme content of 0.01% (g/L): prepared by mixing pectinase, cellulase and distilled water, wherein the weight ratio of pectinase and cellulase is (40-50): (60-50) ), the pectinase is polygalacturonase and α-N-arabinofuranosidase produced by the fermentation of Aspergillus niger (the ratio of polygalacturonase and α-N-arabinofuranosidase has no specific requirements) , Cellulase is produced by fermentation of Trichoderma longibrachiatum.
pH值为7.0～7.5的水通过向蒸馏水中加入0.05％(W/W)碳酸氢钠溶液调节获得。Water with a pH value of 7.0 to 7.5 is adjusted by adding 0.05% (W/W) sodium bicarbonate solution to distilled water.
实施例1Example 1
(1)将除杂、筛选后的10kg大豆通过热风烘烤机进行烘烤，烘烤温度为110℃，烘烤时间为120秒，冷却至30℃之后，采用真空振动式脱皮机对大豆进行脱皮，得到脱皮大豆；(1) After removing impurities and screening, 10kg soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
(2)用酶含量0.01％(g/L)的酶制剂浸泡脱皮大豆，脱皮大豆与酶制剂的重量比为1:4.5，浸泡温度为55℃，浸泡时间为10分钟，得到混合物料；(2) Soak the dehulled soybeans with an enzyme preparation with an enzyme content of 0.01% (g/L), the weight ratio of the dehulled soybeans to the enzyme preparation is 1:4.5, the immersion temperature is 55°C, and the immersion time is 10 minutes to obtain a mixture;
(3)将混合物料通过第一磨浆机在50℃下进行粗磨，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) Pass the mixture material through the first refiner at 50° C. to coarsely grind to obtain the coarsely ground material. The particle size of the coarsely ground material is above 100 mesh;
(4)将粗磨物料通过第二磨浆机继续在50℃下进行精磨，得到精磨物料，精磨物 料中颗粒物的粒径为200目左右；(4) Pass the coarsely ground material through the second refiner and continue to perform fine grinding at 50°C to obtain the finely ground material. The particle size of the finely ground material is about 200 mesh;
(5)采用蒸汽灭酶机对精磨物料进行第一次蒸汽灭酶处理，蒸汽灭酶的温度为50℃，蒸汽灭酶的压力为0.1MPa(常压)，蒸汽灭酶的时间为140秒，得到第一产物；(5) Use a steam enzyme deactivator to perform the first steam deactivation treatment on the refined materials. The temperature of the steam deactivation is 50℃, the pressure of the steam deactivation is 0.1MPa (normal pressure), and the time of the steam deactivation is 140 Seconds, get the first product;
(6)将第一产物通过渣浆分离器进行分离，收集分离出的浆料；(6) The first product is separated by a slurry separator, and the separated slurry is collected;
(7)采用蒸汽灭酶机将浆料进行第二次蒸汽灭酶处理，蒸汽灭酶的温度为120℃，蒸汽灭酶的压力为0.6MPa，蒸汽灭酶的时间为90秒，得到第二产物；(7) Use a steam enzyme killer to carry out the second steam enzyme kill treatment on the slurry. The temperature of the steam enzyme killer is 120°C, the pressure of the steam enzyme killer is 0.6MPa, and the steam enzyme killer time is 90 seconds to obtain the second product;
(8)将第二产物在85℃下进行脱气处理，脱气处理的压力为-0.3bar，得到脱气物料，脱气物料中无明显气泡；(8) The second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
(9)将脱气物料进行均质化处理，均质化处理的温度为73℃，均质化处理的压力为400bar，得到均质物料；(9) The degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
(10)将均质物料在4℃～12℃以300rpm的转速搅拌4小时，得到熟化物料；(10) Stir the homogeneous material at 4°C～12°C at a rotation speed of 300 rpm for 4 hours to obtain a mature material;
(11)对熟化物料进行蒸汽浸入式杀菌，杀菌温度为138℃，杀菌时间为12秒，得到豆乳产品1，灌装出厂。(11) Carry out steam immersion sterilization on the matured materials, the sterilization temperature is 138°C, and the sterilization time is 12 seconds, soy milk product 1 is obtained, which is filled and shipped.
实施例2Example 2
(1)将除杂、筛选后的10kg大豆通过热风烘烤机进行烘烤，烘烤温度为110℃，烘烤时间为120秒，冷却至30℃之后，采用真空振动式脱皮机对大豆进行脱皮，得到脱皮大豆；(1) After removing impurities and screening, 10kg soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
(2)用酶含量0.01％(g/L)的酶制剂浸泡脱皮大豆，脱皮大豆与酶制剂的重量比为1:4.5，浸泡温度为50℃，浸泡时间为15分钟，得到混合物料；(2) Soak the dehulled soybeans with an enzyme preparation with an enzyme content of 0.01% (g/L), the weight ratio of the dehulled soybeans to the enzyme preparation is 1:4.5, the soaking temperature is 50°C, and the soaking time is 15 minutes to obtain a mixture;
(3)将混合物料通过第一磨浆机在50℃下进行粗磨，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) Pass the mixture material through the first refiner at 50° C. to coarsely grind to obtain the coarsely ground material. The particle size of the coarsely ground material is above 100 mesh;
(4)将粗磨物料通过第二磨浆机继续在50℃下进行精磨，得到精磨物料，精磨物料中颗粒物的粒径为200目左右；(4) Pass the coarsely ground material through the second refiner and continue to perform fine grinding at 50°C to obtain the finely ground material. The particle size of the finely ground material is about 200 mesh;
(5)采用蒸汽灭酶机对精磨物料进行第一次蒸汽灭酶处理，蒸汽灭酶的温度为50℃，蒸汽灭酶的压力为0.1MPa(常压)，蒸汽灭酶的时间为140秒，得到第一产物；(5) The steam enzyme killer is used to conduct the first steam enzyme kill treatment on the refined materials. The temperature of the steam enzyme killer is 50°C, the pressure of the steam enzyme killer is 0.1MPa (normal pressure), and the steam enzyme killer time is 140 Seconds, get the first product;
(6)将第一产物通过渣浆分离器进行分离，收集分离出的浆料；(6) The first product is separated by a slurry separator, and the separated slurry is collected;
(7)采用蒸汽灭酶机将浆料进行第二次蒸汽灭酶处理，蒸汽灭酶的温度为120℃，蒸汽灭酶的压力为0.6MPa，蒸汽灭酶的时间为90秒，得到第二产物；(7) Use a steam enzyme killer to carry out the second steam enzyme kill treatment on the slurry. The temperature of the steam enzyme killer is 120°C, the pressure of the steam enzyme killer is 0.6MPa, and the steam enzyme killer time is 90 seconds to obtain the second product;
(8)将第二产物在85℃下进行脱气处理，脱气处理的压力为-0.3bar，得到脱气物料，脱气物料中无明显气泡；(8) The second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
(9)将脱气物料进行均质化处理，均质化处理的温度为73℃，均质化处理的压力为400bar，得到均质物料；(9) The degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
(10)将均质物料在4℃～12℃以300rpm的转速搅拌4小时，得到熟化物料；(10) Stir the homogeneous material at 4°C～12°C at a rotation speed of 300 rpm for 4 hours to obtain a mature material;
(11)对熟化物料进行蒸汽浸入式杀菌，杀菌温度为138℃，杀菌时间为12秒，得到豆乳产品2，灌装出厂。(11) Carry out steam immersion sterilization on the matured materials, the sterilization temperature is 138°C, and the sterilization time is 12 seconds, soy milk product 2 is obtained, which is filled and shipped.
实施例3Example 3
(1)将除杂、筛选后的10kg大豆通过热风烘烤机进行烘烤，烘烤温度为110℃，烘烤时间为120秒，冷却至30℃之后，采用真空振动式脱皮机对大豆进行脱皮，得到脱皮大豆；(1) After removing impurities and screening, 10kg soybeans are roasted by a hot-air roasting machine at a roasting temperature of 110°C and a roasting time of 120 seconds. After cooling to 30°C, the soybeans are treated with a vacuum vibration peeling machine. Dehulling to obtain dehulled soybeans;
(2)用酶含量0.01％(g/L)的酶制剂浸泡脱皮大豆，脱皮大豆与酶制剂的重量比为1:4.5，浸泡温度为55℃，浸泡时间为10分钟，得到混合物料；(2) Soak the dehulled soybeans with an enzyme preparation with an enzyme content of 0.01% (g/L), the weight ratio of the dehulled soybeans to the enzyme preparation is 1:4.5, the immersion temperature is 55°C, and the immersion time is 10 minutes to obtain a mixture;
(3)将混合物料通过第一磨浆机在50℃下进行粗磨，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) Pass the mixture material through the first refiner at 50° C. to coarsely grind to obtain the coarsely ground material. The particle size of the coarsely ground material is more than 100 mesh;
(4)将粗磨物料通过第二磨浆机继续在50℃下进行精磨，得到精磨物料，精磨物料中颗粒物的粒径为200目左右；(4) Pass the coarsely ground material through the second refiner and continue to perform fine grinding at 50°C to obtain the finely ground material. The particle size of the finely ground material is about 200 mesh;
(5)采用蒸汽灭酶机对精磨物料进行第一次蒸汽灭酶处理，蒸汽灭酶的温度为50℃，蒸汽灭酶的压力为0.1MPa(常压)，蒸汽灭酶的时间为150秒，得到第一产物；(5) Use a steam enzyme deactivator to perform the first steam deactivation treatment on the refined material. The temperature of the steam deactivation is 50℃, the pressure of the steam deactivation is 0.1MPa (normal pressure), and the time of the steam deactivation is 150. Seconds, get the first product;
(6)将第一产物通过渣浆分离器进行分离，收集分离出的浆料；(6) The first product is separated by a slurry separator, and the separated slurry is collected;
(7)采用蒸汽灭酶机将浆料进行第二次蒸汽灭酶处理，蒸汽灭酶的温度为120℃，蒸汽灭酶的压力为0.6MPa，蒸汽灭酶的时间为80秒，得到第二产物；(7) Use a steam enzyme killer to carry out the second steam enzyme kill treatment on the slurry. The temperature of the steam enzyme killer is 120°C, the pressure of the steam enzyme killer is 0.6MPa, and the steam enzyme killer time is 80 seconds to obtain product;
(8)将第二产物在85℃下进行脱气处理，脱气处理的压力为-0.3bar，得到脱气物料，脱气物料中无明显气泡；(8) The second product is subjected to degassing treatment at 85°C, and the pressure of the degassing treatment is -0.3bar to obtain degassed materials, and there are no obvious bubbles in the degassed materials;
(9)将脱气物料进行均质化处理，均质化处理的温度为73℃，均质化处理的压力为400bar，得到均质物料；(9) The degassed material is homogenized, the temperature of the homogenization treatment is 73°C, and the pressure of the homogenization treatment is 400 bar, to obtain a homogeneous material;
(10)将均质物料在4℃～12℃以300rpm的转速搅拌4小时，得到熟化物料；(10) Stir the homogeneous material at 4°C～12°C at a rotation speed of 300 rpm for 4 hours to obtain a mature material;
(11)对熟化物料进行蒸汽浸入式杀菌，杀菌温度为138℃，杀菌时间为12秒，得到豆乳产品3，灌装出厂。(11) Carry out steam immersion sterilization on the matured materials, the sterilization temperature is 138°C, and the sterilization time is 12 seconds, soy milk product 3 is obtained, which is filled and shipped out.
对比例1Comparative example 1
将实施例1的步骤(2)中的酶制剂替换为等重量的pH值为7.0～7.5的水，其余与 实施例1相同，得到豆乳产品A。The enzyme preparation in step (2) of Example 1 was replaced with an equal weight of water with a pH of 7.0 to 7.5, and the rest was the same as in Example 1, to obtain a soy milk product A.
对比例2Comparative example 2
省略实施例1中的步骤(10)，将均质物料直接进行蒸汽浸入式杀菌处理，其余与实施例1相同，得到豆乳产品B。Step (10) in Example 1 is omitted, and the homogeneous material is directly subjected to steam immersion sterilization treatment, and the rest is the same as in Example 1, to obtain the soy milk product B.
对比例3Comparative example 3
将除杂、筛选出的10kg大豆使用45℃～50℃的pH值为7.0～7.5的水清洗且不脱皮，然后将清洗过的不脱皮大豆按照实施例1中步骤(2)至(11)进行制备，得到豆乳产品C。The 10 kg of soybeans that were removed and screened were cleaned with water with a pH of 7.0 to 7.5 at 45°C to 50°C without peeling, and then the washed and non-peeled soybeans were washed according to steps (2) to (11) in Example 1. The preparation is carried out to obtain the soy milk product C.
对比例4Comparative example 4
将实施例1步骤(5)中蒸汽灭酶的温度调整为75℃～85℃，蒸汽灭酶的时间调整为60秒，将步骤(7)中蒸汽灭酶的时间调整为180秒，其余与实施例1相同，得到豆乳产品D。Adjust the temperature of steam deactivation in step (5) of Example 1 to 75℃～85℃, adjust the time of steam deactivation to 60 seconds, adjust the time of steam deactivation of enzyme in step (7) to 180 seconds, and the rest with In the same manner as in Example 1, soymilk product D was obtained.
对比例5Comparative example 5
将实施例1步骤(3)中粗磨的温度和步骤(4)中细磨的温度均调整为85℃，其余与实施例1相同，得到豆乳产品E。The temperature of coarse grinding in step (3) of Example 1 and the temperature of fine grinding in step (4) were adjusted to 85° C., and the rest were the same as in Example 1, to obtain soymilk product E.
对比例6Comparative example 6
将实施例1步骤(11)中的蒸汽浸入式杀菌替换为管式超高温杀菌，杀菌温度和杀菌时间同实施例1，其余与实施例1相同，得到豆乳产品F。The steam immersion sterilization in step (11) of Example 1 is replaced with tubular ultra-high temperature sterilization, the sterilization temperature and sterilization time are the same as those of Example 1, and the rest are the same as those of Example 1, and soy milk product F is obtained.
测试例1产品蛋白质含量检测Test Example 1 Product protein content detection
采用乳成分分析仪检测豆乳产品1～3及豆乳产品A～F中的蛋白质重量含量，结果如表1所示。A milk component analyzer was used to detect the protein weight content in soy milk products 1 to 3 and soy milk products A to F, and the results are shown in Table 1.
表1Table 1
样品sample 蛋白质重量含量(％)Protein weight content (%)
豆乳产品1Soy milk products 1 6.356.35
豆乳产品2Soy milk products 2 6.356.35
豆乳产品3Soy milk products 3 6.316.31
豆乳产品ASoy milk product A 6.356.35
豆乳产品BSoy milk product B 6.356.35
豆乳产品CSoy Milk Product C 5.675.67
豆乳产品DSoy milk product D 6.216.21
豆乳产品ESoy milk product E 5.545.54
豆乳产品FSoy milk product F 6.276.27
由表1可知，与豆乳产品C～E相比，本发明方法制备的豆乳产品中的蛋白质含量明显更高，这说明本发明制备方法对豆乳中蛋白质含量的提高有显著效果。同时，用酶制剂浸泡、缺少熟化处理、采用管式超高温杀菌未影响豆乳产品的蛋白质含量。It can be seen from Table 1 that compared with the soybean milk products C to E, the protein content of the soybean milk product prepared by the method of the present invention is significantly higher, which shows that the preparation method of the present invention has a significant effect on the improvement of the protein content of the soybean milk. At the same time, soaking with enzyme preparations, lack of maturation treatment, and tube-type ultra-high temperature sterilization did not affect the protein content of soymilk products.
测试例2产品口味评价Test Example 2 Product Taste Evaluation
由10名专业人员品尝豆乳产品1～3及豆乳产品A～F，根据国家标准GB12315中的方法对于口味喜好度、清爽感、腻感和豆腥味四项技术指标进行评分，取平均得分，结果见表2。其中：Ten professionals tasted soymilk products 1 to 3 and soymilk products A to F. According to the method in the national standard GB12315, the four technical indicators of taste preference, refreshing feeling, greasy feeling and beany taste were scored, and the average score was taken. The results are shown in Table 2. among them:
口味喜好度的满分为5分，分值越高表示口味喜好度越高；The full score of taste preference is 5 points, the higher the score, the higher the taste preference;
清爽感的满分为5分，分值越高表示清爽感越强；The full score of refreshing feeling is 5 points, the higher the score, the stronger the refreshing feeling;
腻感的满分为5分，分值越低表示腻感越弱，反之表示腻感越强；The full score of greasiness is 5 points, the lower the score, the weaker the greasiness, and vice versa, the stronger the greasiness;
豆腥味的满分为5分，分值越低表示豆腥味越弱，反之表示豆腥味越强。The full score of beany flavor is 5 points, the lower the score, the weaker the beany flavor, and vice versa, the stronger the beany flavor.
表2Table 2
样品sample 口味喜好度Taste preference 清爽感Refreshing 腻感Greasy 豆腥味Beany
豆乳产品1Soy milk products 1 4.834.83 3.913.91 22 1.61.6
豆乳产品2Soy milk products 2 4.434.43 3.883.88 2.12.1 1.71.7
豆乳产品3Soy milk products 3 4.544.54 3.673.67 2.32.3 1.71.7
豆乳产品ASoy milk product A 4.624.62 2.172.17 4.644.64 1.891.89
豆乳产品BSoy milk product B 3.673.67 2.102.10 3.223.22 4.214.21
豆乳产品CSoy Milk Product C 3.543.54 1.981.98 4.654.65 4.454.45
豆乳产品DSoy milk product D 4.594.59 2.232.23 3.133.13 1.901.90
豆乳产品ESoy milk product E 4.454.45 3.013.01 2.22.2 1.71.7
豆乳产品FSoy milk product F 4.224.22 1.891.89 4.34.3 2.452.45
由表2可知，与豆乳产品A～F相比，本发明方法制得的豆乳产品的口味更受欢迎，清爽感更强；与豆乳产品A～D及豆乳产品F相比，本发明方法制得的豆乳产品的腻感 更弱，豆腥味更弱。这说明，本发明制备方法能明显提高产品口味，增强产品清爽口感，减弱产品的腻感和豆腥味。It can be seen from Table 2 that, compared with soymilk products A to F, the soymilk products prepared by the method of the present invention have a more popular taste and a stronger refreshing feeling; compared with soymilk products A to D and soymilk product F, the method of the present invention The resulting soymilk product has a weaker greasiness and a weaker beany taste. This shows that the preparation method of the present invention can obviously improve the taste of the product, enhance the refreshing taste of the product, and reduce the greasy feeling and beany taste of the product.
测试例3工艺稳定性评价Test Example 3 Process Stability Evaluation
监测实施例1及对比例6中杀菌设备运行的稳定性，结果如表3所示。The stability of the operation of the sterilization equipment in Example 1 and Comparative Example 6 was monitored, and the results are shown in Table 3.
分别称量100g的豆乳产品1～3及100g的豆乳产品F，然后，将几种样品分别以1500G转速离心10分钟，分离出固相物，在80℃干燥5小时，称量干燥物重量m(g)，按照如下公式计算沉淀率，结果见表4。Weigh 100g of soymilk products 1 to 3 and 100g of soymilk product F, and then centrifuge the samples at 1500G for 10 minutes to separate the solid phase, dry at 80°C for 5 hours, and weigh the weight of the dried product m (g) Calculate the precipitation rate according to the following formula, and the results are shown in Table 4.
沉淀率＝100％×m/100Precipitation rate = 100%×m/100
表3table 3
Figure PCTCN2020136217-appb-000001
Figure PCTCN2020136217-appb-000001
表4Table 4
样品sample 沉淀率(％)Precipitation rate (%)
豆乳产品1Soy milk products 1 1.211.21
豆乳产品2Soy milk products 2 1.241.24
豆乳产品3Soy milk products 3 1.331.33
豆乳产品FSoy milk product F 10.0110.01
由表3至4可知，与对比例6的管式超高温杀菌工艺相比，本发明采用的蒸汽浸入式杀菌工艺始终能保持运行温度，工艺稳定性更强。与豆乳产品F相比，本发明方法制备的豆乳产品的沉淀率更低，说明本发明方法的工艺稳定性更好。It can be seen from Tables 3 to 4 that, compared with the tubular ultra-high temperature sterilization process of Comparative Example 6, the steam immersion sterilization process adopted in the present invention can always maintain the operating temperature and has stronger process stability. Compared with the soybean milk product F, the precipitation rate of the soybean milk product prepared by the method of the present invention is lower, indicating that the process stability of the method of the present invention is better.
测试例4产品稳定性检测Test Example 4 Product Stability Test
将豆乳产品1～3及豆乳产品A～F在常温下静置6个月，然后观察产品的稳定性，结果见表5。Soymilk products 1 to 3 and soymilk products A to F were allowed to stand at room temperature for 6 months, and then the stability of the products was observed. The results are shown in Table 5.
表5table 5
样品sample 观察结果Observation results
豆乳产品1Soy milk products 1 稳定性良好Good stability
豆乳产品2Soy milk products 2 稳定性良好Good stability
豆乳产品3Soy milk products 3 稳定性良好Good stability
豆乳产品ASoy milk product A 稳定性良好Good stability
豆乳产品BSoy milk product B 稳定性良好Good stability
豆乳产品CSoy Milk Product C 稳定性良好，底部轻微沉淀。The stability is good, and the bottom is slightly precipitated.
豆乳产品DSoy milk product D 稳定性良好，底部轻微沉淀。The stability is good, and the bottom is slightly precipitated.
豆乳产品ESoy milk product E 稳定性良好，底部轻微沉淀。The stability is good, and the bottom is slightly precipitated.
豆乳产品FSoy milk product F 稳定性不佳，底部明显沉淀。The stability is not good, and the bottom is obviously precipitated.
由表5可知，与豆乳产品C～F相比，本发明方法制得的豆乳产品稳定性更好。这说明本发明制备方法能明显提高产品的稳定性。It can be seen from Table 5 that compared with the soybean milk products C to F, the soybean milk product prepared by the method of the present invention has better stability. This shows that the preparation method of the present invention can obviously improve the stability of the product.
显然，上述实施例仅仅是为清楚地说明所作的举例，而并非对实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。Obviously, the above-mentioned embodiments are merely examples for clear description, and are not intended to limit the implementation manners. For those of ordinary skill in the art, other changes or modifications in different forms can be made on the basis of the above description. It is unnecessary and impossible to list all the implementation methods here. The obvious changes or changes derived from this are still within the protection scope created by the present invention.

Claims (27)

  1. 一种制备豆乳的方法，包括如下步骤：A method for preparing soy milk includes the following steps:
    (1)采用液体酶制剂浸泡大豆，得到混合物料；其中，所述液体酶制剂包含果胶酶、纤维素酶以及水；(1) Soaking soybeans with a liquid enzyme preparation to obtain a mixture material; wherein the liquid enzyme preparation includes pectinase, cellulase and water;
    (2)将混合物料进行磨浆处理，得到第一磨浆物料；(2) Refining the mixed material to obtain the first refining material;
    (3)将第一磨浆物料进行磨浆处理，得到第二磨浆物料；(3) Refining the first refining material to obtain the second refining material;
    (4)将第二磨浆物料进行灭酶处理，得到灭酶产物；(4) Subjecting the second refining material to enzyme inactivation treatment to obtain an enzyme inactivation product;
    (5)将灭酶产物进行固液分离，收集液相物；(5) Solid-liquid separation of the enzyme inactivation product, and the liquid phase is collected;
    (6-1)将液相物进行灭酶处理，得到第一产物。(6-1) The liquid phase is subjected to enzyme inactivation treatment to obtain the first product.
  2. 根据权利要求1所述的方法，步骤(1)中，其特征在于如下A至E中的一项或多项：The method according to claim 1, in step (1), it is characterized by one or more of the following A to E:
    A.每升液体酶制剂中果胶酶和纤维素酶的总含量为10 -5～10 -3g； A. The total content of pectinase and cellulase per liter of liquid enzyme preparation is 10 -5 ～10 -3 g;
    B.所述液体酶制剂中，果胶酶和纤维素酶的重量比为1:(0.8～5)；B. In the liquid enzyme preparation, the weight ratio of pectinase and cellulase is 1: (0.8-5);
    C.所述果胶酶选自多聚半乳糖醛酸酶和α-N-***呋喃糖苷酶；C. The pectinase is selected from polygalacturonase and α-N-arabinofuranosidase;
    D.所述果胶酶由黑曲霉发酵生产；D. The pectinase is produced by fermentation of Aspergillus niger;
    E.所述纤维素酶由长枝木霉发酵生产。E. The cellulase is produced by fermentation of Trichoderma longibrachiatum.
  3. 根据权利要求1所述的方法，其还包括如下步骤：The method according to claim 1, further comprising the following steps:
    (7)将第一产物在2℃～15℃持续搅拌2～10小时，得到第二产物。(7) The first product is continuously stirred at 2°C to 15°C for 2 to 10 hours to obtain the second product.
  4. 根据权利要求3所述的方法，其中，步骤(7)中，所述搅拌的速度为100～700rpm。The method according to claim 3, wherein in step (7), the stirring speed is 100-700 rpm.
  5. 根据权利要求3所述的方法，其中，在步骤(6-1)和(7)之间，还包括步骤(6-2)：将第一产物进行脱气处理，得到脱气物料。The method according to claim 3, wherein, between steps (6-1) and (7), it further comprises a step (6-2): degassing the first product to obtain a degassed material.
  6. 根据权利要求5所述的方法，其中，步骤(6-2)中，脱气处理的温度为75℃～95℃。The method according to claim 5, wherein, in step (6-2), the temperature of the degassing treatment is 75°C to 95°C.
  7. 根据权利要求5所述的方法，其中，步骤(6-2)中，脱气处理的压力为-0.5～-0.1bar。The method according to claim 5, wherein, in step (6-2), the pressure of the degassing treatment is -0.5 to -0.1 bar.
  8. 根据权利要求5所述的方法，其中，在步骤(6-2)和(7)之间，还包括步骤(6-3)：将脱气物料进行均质化处理，得到均质物料。The method according to claim 5, wherein, between steps (6-2) and (7), it further comprises a step (6-3): homogenizing the degassed material to obtain a homogeneous material.
  9. 根据权利要求8所述的方法，其中，步骤(6-3)中，均质化处理的温度为65℃～85℃。The method according to claim 8, wherein in step (6-3), the temperature of the homogenization treatment is 65°C to 85°C.
  10. 根据权利要求8所述的方法，其中，步骤(6-3)中，均质化处理的压力为300～500bar。The method according to claim 8, wherein, in step (6-3), the pressure of the homogenization treatment is 300-500 bar.
  11. 根据权利要求1所述的方法，其中，在步骤(1)之前，所述方法还包括如下的 预处理步骤：The method according to claim 1, wherein, before step (1), the method further comprises the following preprocessing step:
    将大豆进行烘烤，将烘烤过的大豆进行脱皮处理，得到脱皮大豆。The soybeans are roasted, and the roasted soybeans are dehulled to obtain dehulled soybeans.
  12. 根据权利要求11所述的方法，其特征在于如下(A)至(D)中的一项或多项：The method according to claim 11, characterized in that one or more of the following (A) to (D):
    (A)烘烤的温度为95℃～140℃；(A) The baking temperature is 95℃～140℃;
    (B)烘烤的时间为100～200秒；(B) The baking time is 100-200 seconds;
    (C)在脱皮处理之前，将烘烤过的大豆进行冷却；(C) Cool the roasted soybeans before the peeling treatment;
    (D)通过真空振动式脱皮机进行脱皮处理。(D) The peeling process is performed by a vacuum vibration peeling machine.
  13. 根据权利要求12所述的方法，其中，(C)中，冷却至35℃以下。The method according to claim 12, wherein in (C), cooling is performed to 35°C or lower.
  14. 根据权利要求1所述的方法，其中，步骤(4)中，灭酶处理为蒸汽灭酶处理，灭酶处理的温度为40℃～65℃，灭酶处理的时间为110～200秒。The method according to claim 1, wherein in step (4), the enzyme inactivation treatment is steam enzyme inactivation treatment, the temperature of the enzyme inactivation treatment is 40°C to 65°C, and the time of the enzyme inactivation treatment is 110 to 200 seconds.
  15. 根据权利要求14所述的方法，其中，步骤(4)中，灭酶处理采用的蒸汽压力为0.05～0.25MPa。The method according to claim 14, wherein, in step (4), the steam pressure used in the enzymatic inactivation treatment is 0.05-0.25 MPa.
  16. 根据权利要求1所述的方法，其中，步骤(6-1)中，灭酶处理为蒸汽灭酶处理，灭酶处理的温度为100℃～150℃，灭酶处理的时间为40～180秒。The method according to claim 1, wherein in step (6-1), the enzyme inactivation treatment is steam enzyme inactivation treatment, the temperature of the enzyme inactivation treatment is 100°C to 150°C, and the time of the enzyme inactivation treatment is 40 to 180 seconds .
  17. 根据权利要求16所述的方法，其中，步骤(6-1)中，灭酶处理采用的蒸汽压力为0.3～3MPa。The method according to claim 16, wherein, in step (6-1), the steam pressure used in the enzymatic inactivation treatment is 0.3-3 MPa.
  18. 根据权利要求1至17中任一项所述的方法，其特征在于如下a至i中的一项或多项：The method according to any one of claims 1 to 17, characterized in that one or more of the following a to i:
    a.步骤(2)中，磨浆处理的温度为35℃～65℃；a. In step (2), the temperature of the refining treatment is 35°C to 65°C;
    b.步骤(3)中，磨浆处理的温度为35℃～65℃；b. In step (3), the temperature of the refining treatment is 35°C to 65°C;
    c.步骤(1)中，浸泡的温度为35℃～65℃；c. In step (1), the soaking temperature is 35°C to 65°C;
    d.步骤(1)中，浸泡的时间为1～30分钟；d. In step (1), the soaking time is 1-30 minutes;
    e.步骤(1)中，大豆与液体酶制剂的重量比为1:(1～10)；e. In step (1), the weight ratio of soybean to liquid enzyme preparation is 1: (1-10);
    f.步骤(2)中，第一磨浆物料中颗粒物的粒径不小于100目；f. In step (2), the particle size of the particles in the first refining material is not less than 100 mesh;
    g.步骤(3)中，第二磨浆物料中颗粒物的粒径为230目～180目；g. In step (3), the particle size of the particles in the second refining material is 230 mesh to 180 mesh;
    h.步骤(5)中，通过渣浆分离器进行固液分离；h. In step (5), solid-liquid separation is performed by a slurry separator;
    i.所述方法还包括步骤(8)：对第一产物或第二产物进行杀菌处理。i. The method also includes step (8): sterilizing the first product or the second product.
  19. 根据权利要求18所述的方法，其中，步骤(8)中，对第一产物或第二产物进行蒸汽浸入式杀菌处理。The method according to claim 18, wherein in step (8), the first product or the second product is subjected to a steam immersion sterilization treatment.
  20. 根据权利要求18所述的方法，其中，步骤(8)中，杀菌处理的温度为110℃ ～150℃。The method according to claim 18, wherein in step (8), the temperature of the sterilization treatment is 110°C to 150°C.
  21. 根据权利要求18所述的方法，其中，步骤(8)中，杀菌处理的时间为2秒～1分钟。The method according to claim 18, wherein in step (8), the sterilization treatment time is 2 seconds to 1 minute.
  22. 一种豆乳，由权利要求1至21中任一项所述方法制得。A soy milk prepared by the method described in any one of claims 1-21.
  23. 根据权利要求22所述的豆乳，其中，所述豆乳中蛋白质的重量含量不低于6％。The soy milk according to claim 22, wherein the weight content of protein in the soy milk is not less than 6%.
  24. 根据权利要求22所述的豆乳，其中，所述豆乳中沉淀物的重量含量不高于5％。The soy milk according to claim 22, wherein the weight content of the precipitate in the soy milk is not higher than 5%.
  25. 根据权利要求22所述的豆乳，其中，所述豆乳的保质期不低于半年。The soy milk according to claim 22, wherein the shelf life of the soy milk is not less than half a year.
  26. 一种豆乳饮料，包含权利要求22-25任一项所述的豆乳、可选的提供脂肪的原料、可选的提供碳水化合物的原料、可选的食品添加剂及可选的水。A soy milk beverage, comprising the soy milk according to any one of claims 22-25, optional fat-providing raw materials, optional carbohydrate-providing raw materials, optional food additives, and optional water.
  27. 权利要求22-25任一项所述豆乳在制作豆乳饮料中的应用。The use of the soymilk of any one of claims 22-25 in making soymilk beverages.
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