WO2021115488A1 - Method for preparing soy milk, prepared soy milk and use thereof - Google Patents

Method for preparing soy milk, prepared soy milk and use thereof Download PDF

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Publication number
WO2021115488A1
WO2021115488A1 PCT/CN2020/136218 CN2020136218W WO2021115488A1 WO 2021115488 A1 WO2021115488 A1 WO 2021115488A1 CN 2020136218 W CN2020136218 W CN 2020136218W WO 2021115488 A1 WO2021115488 A1 WO 2021115488A1
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WIPO (PCT)
Prior art keywords
treatment
soy milk
soybeans
water
product
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PCT/CN2020/136218
Other languages
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 SG11202107896WA priority Critical patent/SG11202107896WA/en
Publication of WO2021115488A1 publication Critical patent/WO2021115488A1/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 soymilk, and also relates to the prepared soymilk 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 and its drinks on the domestic market is generally significantly lower than 6%.
  • soybean milk and its drinks produced by the prior art also have problems such as heavy beany flavor, poor drinking taste and drinking experience.
  • 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 good taste and weak beany taste, the protein content of the product is as high as 6% or more, the sediment content of the product is low, and the product stability is high.
  • the present invention provides the prepared soybean milk product and its application in food.
  • the first aspect of the present invention relates to a method for preparing soymilk, which includes the following steps:
  • the stirring speed is 100-700 rpm, for example, 200 rpm, 300 rpm, 400 rpm, 500 rpm, 600 rpm.
  • the refining process is a rough grinding process
  • the obtained first refining material is a rough 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 obtained second refining material is a finely ground material
  • the particle size of the particles in the finely ground material is 230 mesh to 180 mesh.
  • the mesh such as 220 mesh, 200 mesh, 190 mesh.
  • the method before step (1), further includes the following step (1') and optional step (1"):
  • the method includes one or more of the following A to H:
  • the baking temperature is 95°C ⁇ 140°C, such as 100°C, 110°C, 120°C, 130°C;
  • the baking time is 100-200 seconds, such as 120 seconds, 140 seconds, 150 seconds, 160 seconds, 170 seconds, 180 seconds, 190 seconds;
  • cooling to below 35°C for example below 30°C, 28°C, 20°C, 15°C, 10°C;
  • the temperature of immersion is 30°C ⁇ 65°C, such as 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;
  • the weight ratio of dehulled soybeans to water is 1:(1 ⁇ 10), such as 1:2, 1:4, 1:5, 1:7, 1:8, 1:9;
  • step (1") the pH of the water is 6.5 to 7.5, such as 7.0;
  • the pH value of the water is adjusted by adding a dilute sodium bicarbonate solution (for example, 0.1-0.5 mol/L sodium bicarbonate solution).
  • a dilute sodium bicarbonate solution for example, 0.1-0.5 mol/L sodium bicarbonate solution.
  • 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.
  • dehulled soybeans or soaked 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 to 0.25 MPa, for example, 0.1 MPa, 0.2 MPa.
  • step (3) the steam pressure used in the enzymatic inactivation treatment is normal pressure.
  • 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 time for enzymatic inactivation treatment 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 enzyme 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 the following items (A) and/or (B):
  • step (1) the temperature of the refining treatment is 35°C to 65°C, for example, 40°C, 45°C, 50°C, 55°C, 60°C;
  • 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 method further includes step (7): sterilizing the soy milk.
  • the soymilk is subjected to steam immersion sterilization treatment.
  • the temperature of the sterilization treatment is 110°C to 150°C, for example, 120°C, 130°C, or 140°C.
  • the sterilization treatment time is 2 seconds to 1 minute, for example, 5 seconds, 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds.
  • the method includes one or more of the following a to g:
  • step (1) the particle size of the particles in the first refining material is not less than 100 mesh;
  • step (1) the ratio of the total weight of added water to the weight of soybeans is (1-16):1, such as 2:1, 4:1, 6:1, 7:1, 8:1, 10:1, 12:1, 14:1, 15:1;
  • step (1) during the refining process, water is added to the soybeans continuously or in portions, preferably water is continuously and evenly added to the soybeans;
  • step (1) the pH of the water is 6.5 to 7.5, such as 7.0;
  • the pH value of the water is adjusted by adding a dilute sodium bicarbonate solution (for example, 0.1-0.5 mol/L sodium bicarbonate solution);
  • a dilute sodium bicarbonate solution for example, 0.1-0.5 mol/L sodium bicarbonate solution
  • the particle size of the particles in the second refining material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh;
  • step (4) solid-liquid separation is performed by a slurry separator
  • step (5-2) the second enzyme inactivation product is subjected to degassing treatment until no more bubbles appear in the second product, and degassed material is obtained.
  • the temperature of the degassing treatment is 75°C to 95°C, for example, 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.
  • step (5-3) 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 (5-2) or the homogeneous material obtained in step (5-3) is stirred in step (6).
  • 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 protein weight content of 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.
  • 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.
  • the soybean milk prepared by the method of the present invention has good taste and weak beany 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 content of precipitates, good product 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 of 7.0-7.5 and water with a pH of 6.5-7.0 are obtained by adding 0.05% (W/W) sodium bicarbonate solution to distilled water to adjust the pH.
  • 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 soaked dehulled soybeans are coarsely ground at 50°C through the first refiner.
  • water with a pH value of 7.0 ⁇ 7.5 is continuously and evenly added.
  • the total weight of the added water is the soaked dehulled soybeans. 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding material is more than 100 mesh;
  • 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 soaked dehulled soybeans are coarsely ground at 50°C through the first refiner, and water with a pH of 6.5 to 7.0 is continuously and evenly added during the coarse grinding process, and the total weight of the added water is the soaked dehulled soybeans 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding material is more than 100 mesh;
  • 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 soaked dehulled soybeans are coarsely ground at 50°C through the first refiner.
  • water with a pH value of 7.0 ⁇ 7.5 is continuously and evenly added.
  • the total weight of the added water is the soaked dehulled soybeans. 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding material is more than 100 mesh;
  • the particle size of the finely ground material is about 200 mesh
  • the steam enzyme killer is used to perform 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 150 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;
  • 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 a soy milk product A.
  • 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 soymilk product B.
  • step (11) of Example 1 was replaced with tubular ultra-high temperature sterilization, and the sterilization temperature and sterilization time were the same as in Example 1, and the rest were the same as in Example 1, to obtain a soy milk product E.
  • a milk component analyzer was used to detect the weight content of protein in soy milk products 1 to 3 and soy milk products A to E, and the results are shown in Table 1.
  • the full score of taste preference is 5 points, the higher the score, the higher the taste preference;
  • Soy milk product A 2.74 4.98 Soy milk product B 2.14 4.99 Soy Milk Product C 4.33 2.34 Soy milk product D 4.45 2.1 Soy milk product E 4.09 2.6
  • the soybean milk product prepared by the method of the present invention has better stability, which shows that the preparation method of the present invention can significantly improve the stability of the product.

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Abstract

Disclosed is a method for preparing soy milk, comprising the following steps: (1) performing a pulp grinding treatment on soybeans to obtain a first pulp grinding material, wherein water is added to the soybeans before the pulp grinding treatment or during the pulp grinding treatment; (2) performing a pulp grinding treatment on the first pulp grinding material to obtain a second pulp grinding material; (3) subjecting the second pulp grinding material to an enzyme deactivation treatment to obtain a first enzyme deactivation product; (4) subjecting the first enzyme deactivation product to solid-liquid separation and collecting a liquid phase product; (5-1) subjecting the liquid phase product to an enzyme deactivation treatment to obtain a second enzyme deactivation product; and (6) continuously stirring the second enzyme deactivation product for 2 to 10 h at 2ºC to 15ºC to obtain soy milk. The soy milk prepared by the method has a good taste, a weak beany flavor, a high protein content, a low precipitate content in the product, and a good stability.

Description

一种制备豆乳的方法、制得的豆乳及其应用Method for preparing soy milk, prepared soy milk and application thereof 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，还涉及制得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 soymilk, and also relates to the prepared soymilk 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，国内市场上出现的豆乳及其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及其饮品还存在豆腥味较重，饮用口感和饮用体验不佳等问题。另外，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 and its drinks on the domestic market is generally significantly lower than 6%. In addition, the soybean milk and its drinks produced by the prior art also have problems such as heavy beany flavor, poor drinking taste and drinking experience. In addition, 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蛋白质含量，提升产品饮用口感及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 taste of the product, 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味良好、豆腥味微弱，产品的蛋白质含量高达6％以上，产品的沉淀物含量低，产品稳定性高。在此基础上，本发明提供了制得的豆乳产品及其在食品中的应用。The soymilk prepared by the method has good taste and weak beany taste, the protein content of the product is as high as 6% or more, the sediment content of the product is low, and the product stability is high. On this basis, the present invention provides the prepared soybean milk product 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)将大豆进行磨浆处理，得到第一磨浆物料；其中，在磨浆处理之前向大豆中加入水，或者在磨浆处理的过程中向大豆中加入水；(1) Refining soybeans to obtain the first refining material; wherein water is added to the soybeans before the refining treatment, or water is added to the soybeans during the refining treatment;
(2)将第一磨浆物料进行磨浆处理，得到第二磨浆物料；(2) Refining the first refining material to obtain the second refining material;
(3)将第二磨浆物料进行灭酶处理，得到第一灭酶产物；(3) Subjecting the second refining material to enzyme inactivation treatment to obtain the first enzyme inactivation product;
(4)将第一灭酶产物进行固液分离，收集液相物；(4) Perform solid-liquid separation of the first enzyme inactivation product, and collect the liquid phase;
(5-1)将液相物进行灭酶处理，得到第二灭酶产物；(5-1) Subjecting the liquid phase to enzymatic inactivation treatment to obtain a second enzymatic inactivating product;
(6)将第二灭酶产物在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)，得到豆乳。(6) Stir the second enzyme-inactivating product at 2℃～15℃ (for example, 3℃, 5℃, 7℃, 9℃, 10℃, 11℃, 12℃, 14℃) for 2～10 hours (for example 4 Hours, 5 hours, 7 hours, 8 hours, 9 hours) to obtain soy milk.
本发明第一方面的一些实施方式中，步骤(6)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 (6), the stirring speed is 100-700 rpm, for example, 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，步骤(1)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 (1), the refining process is a rough grinding process, the obtained first refining material is a rough 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(2)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目左右，例如220目、200目、190目。In some embodiments of the first aspect of the present invention, in step (2), the refining treatment is a fine grinding treatment, and the obtained second refining material is a finely ground material, and the particle size of the particles in the finely ground material is 230 mesh to 180 mesh. About the mesh, such as 220 mesh, 200 mesh, 190 mesh.
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步骤(1’)及可选的步骤(1”)：In some embodiments of the first aspect of the present invention, before step (1), the method further includes the following step (1') and optional step (1"):
(1’)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；(1') Roasting soybeans, and dehulling the roasted soybeans to obtain dehulled soybeans;
(1”)将脱皮大豆用水浸泡，沥干水分，得到浸泡过的大豆。(1") Soak the dehulled soybeans in water and drain the water to obtain the soaked 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H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 H:
A.烘烤的温度为95℃～140℃，例如100℃、110℃、120℃、130℃；A. The baking temperature is 95℃～140℃, such as 100℃, 110℃, 120℃, 130℃;
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 100-200 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. Before dehulling, cool the roasted soybeans;
更优选地，冷却至35℃以下，例如30℃以下、28℃、20℃、15℃、10℃；More preferably, cooling 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. Peeling treatment by vacuum vibration peeling machine;
E.浸泡的温度为30℃～65℃，例如35℃、40℃、45℃、50℃、55℃、60℃；E. The temperature of immersion is 30℃～65℃, such as 35℃, 40℃, 45℃, 50℃, 55℃, 60℃;
F.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；F. The soaking time is 1-30 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes;
G.脱皮大豆和水的重量比为1:(1～10)，例如1:2、1:4、1:5、1:7、1:8、1:9；G. The weight ratio of dehulled soybeans to water is 1:(1～10), such as 1:2, 1:4, 1:5, 1:7, 1:8, 1:9;
H.步骤(1”)中，水的pH值为6.5～7.5，例如7.0；H. In step (1"), the pH of the water is 6.5 to 7.5, such as 7.0;
优选地，通过加入碳酸氢钠稀溶液(例如0.1～0.5mol/L碳酸氢钠溶液)调节水的pH值。Preferably, the pH value of the water is adjusted by adding a dilute sodium bicarbonate solution (for example, 0.1-0.5 mol/L sodium bicarbonate solution).
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，脱皮大豆或浸泡过的大豆用于步骤(1)中的磨浆处理。In some embodiments of the first aspect of the present invention, dehulled soybeans or soaked 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(3)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 (3), 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(3)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 (3), the steam pressure used in the enzymatic inactivation treatment is 0.05 to 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(3)中，灭酶处理采用的蒸汽压力为常压。In some embodiments of the first aspect of the present invention, in step (3), the steam pressure used in the enzymatic inactivation treatment is normal pressure.
本发明第一方面的一些实施方式中，步骤(5-1)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 (5-1), 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 time for enzymatic inactivation treatment 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(5-1)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 (5-1), the steam pressure used in the enzyme 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，所述方法包括如下的(A)和/或(B)项：In some embodiments of the first aspect of the present invention, the method includes the following items (A) and/or (B):
(A)步骤(1)中，磨浆处理的温度为35℃～65℃，例如40℃、45℃、50℃、55℃、60℃；(A) In step (1), 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(2)中，磨浆处理的温度为35℃～65℃，例如40℃、45℃、50℃、55℃、60℃。(B) 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.
本发明第一方面的一些实施方式中，所述方法还包括步骤(7)：对豆乳进行杀菌处理。In some embodiments of the first aspect of the present invention, the method further includes step (7): sterilizing the soy milk.
本发明第一方面的一些实施方式中，对豆乳进行蒸汽浸入式杀菌处理。In some embodiments of the first aspect of the present invention, the soymilk is subjected to steam immersion sterilization treatment.
本发明第一方面的一些实施方式中，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 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，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 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，所述方法包括如下a至g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 g:
a.步骤(1)中，第一磨浆物料中颗粒物的粒径不小于100目；a. In step (1), the particle size of the particles in the first refining material is not less than 100 mesh;
b.步骤(1)中，加水总重与大豆重量之比为(1～16):1，例如2:1、4:1、6:1、7:1、8:1、10:1、12:1、14:1、15:1；b. In step (1), the ratio of the total weight of added water to the weight of soybeans is (1-16):1, such as 2:1, 4:1, 6:1, 7:1, 8:1, 10:1, 12:1, 14:1, 15:1;
c.步骤(1)中，在磨浆处理的过程中，向大豆中持续或分次加入水，优选向大豆中持续均匀地加入水；c. In step (1), during the refining process, water is added to the soybeans continuously or in portions, preferably water is continuously and evenly added to the soybeans;
d.步骤(1)中，水的pH值为6.5～7.5，例如7.0；d. In step (1), the pH of the water is 6.5 to 7.5, such as 7.0;
优选地，通过加入碳酸氢钠稀溶液(例如0.1～0.5mol/L碳酸氢钠溶液)调节水的pH值；Preferably, the pH value of the water is adjusted by adding a dilute sodium bicarbonate solution (for example, 0.1-0.5 mol/L sodium bicarbonate solution);
e.步骤(2)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；e. In step (2), the particle size of the particles in the second refining material is 230 mesh to 180 mesh, for example, 220 mesh, 200 mesh;
f.步骤(4)中，通过渣浆分离器进行固液分离；f. In step (4), solid-liquid separation is performed by a slurry separator;
g.在步骤(5-1)和(6)之间，还包括步骤(5-2)：将第二灭酶产物进行脱气处理，得到脱气物料。g. Between steps (5-1) and (6), further comprising step (5-2): degas the second enzyme inactivation product to obtain degassed material.
本发明第一方面的一些实施方式中，步骤(5-2)中，将第二灭酶产物进行脱气处理，直至第二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 (5-2), the second enzyme inactivation product is subjected to degassing treatment until no more bubbles appear in the second product, and degassed material is obtained.
本发明第一方面的一些实施方式中，步骤(5-2)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, in step (5-2), the temperature of the degassing treatment is 75°C to 95°C, for example, 80°C, 85°C, or 90°C.
本发明第一方面的一些实施方式中，步骤(5-2)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, in step (5-2), 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(5-2)和(6)之间，还包括步骤(5-3)：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 (5-2) and (6), it further includes step (5-3): homogenizing the degassed material to obtain a homogeneous material.
本发明第一方面的一些实施方式中，步骤(5-3)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, in step (5-3), 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，步骤(5-3)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, in step (5-3), 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，将步骤(5-2)得到的脱气物料或步骤(5-3)得到的均质物料进行步骤(6)中的搅拌。In some embodiments of the first aspect of the present invention, the degassed material obtained in step (5-2) or the homogeneous material obtained in step (5-3) is stirred in step (6).
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，所述豆乳的蛋白质重量含量不低于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 protein weight content of 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。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“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.
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味良好、豆腥味微弱。1. The soybean milk prepared by the method of the present invention has good taste and weak beany 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沉淀物含量低，产品稳定性好，保质期长。3. The soymilk prepared by the method of the present invention has low content of precipitates, good product 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.
pH值为7.0～7.5的水及pH值为6.5～7.0的水是通过向蒸馏水中加入0.05％(W/W) 碳酸氢钠溶液调节pH值得到。Water with a pH of 7.0-7.5 and water with a pH of 6.5-7.0 are obtained by adding 0.05% (W/W) sodium bicarbonate solution to distilled water to adjust the pH.
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pH值为7.0～7.5的水浸泡脱皮大豆，脱皮大豆与水的重量比为1:4.5，浸泡温度为40℃，浸泡时间为5分钟，沥干水分之后，得到浸泡过的脱皮大豆；(2) Soak the dehulled soybeans in water with a pH value of 7.0～7.5, the weight ratio of the dehulled soybeans to water is 1:4.5, the soaking temperature is 40℃, and the soaking time is 5 minutes. After draining the water, the soaked dehulled soybeans are obtained. Soybean
(3)将浸泡过的脱皮大豆通过第一磨浆机在50℃下进行粗磨，粗磨过程中持续均匀加入pH值为7.0～7.5的水，加入水的总重为浸泡过的脱皮大豆重量的5倍，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) The soaked dehulled soybeans are coarsely ground at 50°C through the first refiner. During the coarse grinding, water with a pH value of 7.0～7.5 is continuously and evenly added. The total weight of the added water is the soaked dehulled soybeans. 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding 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pH值为6.5～7.0的水浸泡脱皮大豆，脱皮大豆与水的重量比为1:4.5，浸泡 温度为40℃，浸泡时间为5分钟，沥干水分之后，得到浸泡过的脱皮大豆；(2) Soak the dehulled soybeans with water with a pH value of 6.5～7.0, the weight ratio of the dehulled soybeans to water is 1:4.5, the soaking temperature is 40℃, and the soaking time is 5 minutes. After draining the water, the soaked dehulled soybeans are obtained. Soybean
(3)将浸泡过的脱皮大豆通过第一磨浆机在50℃下进行粗磨，粗磨过程中持续均匀加入pH值为6.5～7.0的水，加入水的总重为浸泡过的脱皮大豆重量的5倍，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) The soaked dehulled soybeans are coarsely ground at 50°C through the first refiner, and water with a pH of 6.5 to 7.0 is continuously and evenly added during the coarse grinding process, and the total weight of the added water is the soaked dehulled soybeans 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding 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pH值为7.0～7.5的水浸泡脱皮大豆，脱皮大豆与水的重量比为1:4.5，浸泡温度为40℃，浸泡时间为5分钟，沥干水分之后，得到浸泡过的脱皮大豆；(2) Soak the dehulled soybeans in water with a pH value of 7.0～7.5, the weight ratio of the dehulled soybeans to water is 1:4.5, the soaking temperature is 40℃, and the soaking time is 5 minutes. After draining the water, the soaked dehulled soybeans are obtained. Soybean
(3)将浸泡过的脱皮大豆通过第一磨浆机在50℃下进行粗磨，粗磨过程中持续均匀加入pH值为7.0～7.5的水，加入水的总重为浸泡过的脱皮大豆重量的5倍，得到粗磨物料，粗磨物料中颗粒物的粒径为100目以上；(3) The soaked dehulled soybeans are coarsely ground at 50°C through the first refiner. During the coarse grinding, water with a pH value of 7.0～7.5 is continuously and evenly added. The total weight of the added water is the soaked dehulled soybeans. 5 times the weight to obtain coarse grinding material, the particle size of the particles in the coarse grinding 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) The steam enzyme killer is used to perform the first steam enzyme kill treatment on the refined materials. The temperature of the steam enzyme killer is 50℃, the pressure of the steam enzyme killer is 0.1MPa (normal pressure), and the steam enzyme killer time 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
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 a soy milk product A.
对比例2Comparative example 2
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 soymilk product B.
对比例3Comparative example 3
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C。Adjust the temperature of steam deactivation of enzyme in step (5) of Example 1 to 75℃～85℃, adjust the time of steam deactivation of enzyme 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, soy milk product C was obtained.
对比例4Comparative example 4
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D。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 D.
对比例5Comparative example 5
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E。The steam immersion sterilization in step (11) of Example 1 was replaced with tubular ultra-high temperature sterilization, and the sterilization temperature and sterilization time were the same as in Example 1, and the rest were the same as in Example 1, to obtain a soy milk product E.
测试例1产品中蛋白质含量的检测Test Example 1 Detection of protein content in products
采用乳成分分析仪检测豆乳产品1～3及豆乳产品A～E中蛋白质的重量含量，结果如表1所示。A milk component analyzer was used to detect the weight content of protein in soy milk products 1 to 3 and soy milk products A to E, and the results are shown in Table 1.
表1Table 1
样品sample 蛋白质的重量含量(％)Protein weight content (%)
豆乳产品1Soy milk products 1 6.356.35
豆乳产品2Soy milk products 2 6.216.21
豆乳产品3Soy milk products 3 6.366.36
豆乳产品ASoy milk product A 6.356.35
豆乳产品BSoy milk product B 5.685.68
豆乳产品CSoy Milk Product C 6.126.12
豆乳产品DSoy milk product D 5.565.56
豆乳产品ESoy milk product E 6.356.35
由表1可知，与豆乳产品B～D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，缺少熟化处理、采用管式超高温杀菌并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 B to D, 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 increase of the protein content of the soybean milk. At the same time, lack of maturation treatment and the use of tubular 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～E，根据国家标准GB12315中的方法对于口味喜好度和豆腥味两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 E. According to the method in the national standard GB12315, the two technical indicators of taste preference and beany flavor were scored, and the average scores were 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;
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 豆腥味Beany
豆乳产品1Soy milk products 1 4.524.52 22
豆乳产品2Soy milk products 2 4.434.43 2.12.1
豆乳产品3Soy milk products 3 4.454.45 2.22.2
豆乳产品ASoy milk product A 2.742.74 4.984.98
豆乳产品BSoy milk product B 2.142.14 4.994.99
豆乳产品CSoy Milk Product C 4.334.33 2.342.34
豆乳产品DSoy milk product D 4.454.45 2.12.1
豆乳产品ESoy milk product E 4.094.09 2.62.6
由表2可知，与豆乳产品A～E相比，本发明方法制得的豆乳产品的口味更受欢迎，豆腥味更弱。这说明本发明制备方法能明显提高产品的口味，显著减弱产品豆腥味。It can be seen from Table 2 that, compared with the soybean milk products A to E, the taste of the soybean milk product prepared by the method of the present invention is more popular, and the beany taste is weaker. This shows that the preparation method of the present invention can significantly improve the taste of the product and significantly reduce the 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5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 5 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E，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 E, 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 PCTCN2020136218-appb-000001
Figure PCTCN2020136218-appb-000001
表4Table 4
样品sample 沉淀率(％)Precipitation rate (%)
豆乳产品1Soy milk products 1 1.31.3
豆乳产品2Soy milk products 2 1.321.32
豆乳产品3Soy milk products 3 1.451.45
豆乳产品ESoy milk product E 11.7511.75
由表3至4可知，与对比例5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E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 5, 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 E, 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
将密封包装的豆乳产品1～3及豆乳产品A～E在常温下静置6个月，然后观察产品的稳定性，结果见表5。The sealed packaged soy milk products 1 to 3 and soy milk products A to E 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 稳定性不佳，底部有明显沉淀。Poor stability, with obvious precipitation at the bottom.
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B～E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 B to E, the soybean milk product prepared by the method of the present invention has better stability, which shows that the preparation method of the present invention can significantly 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 (28)

  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)将大豆进行磨浆处理，得到第一磨浆物料；其中，在磨浆处理之前向大豆中加入水，或者在磨浆处理的过程中向大豆中加入水；(1) Refining soybeans to obtain the first refining material; wherein water is added to the soybeans before the refining treatment, or water is added to the soybeans during the refining treatment;
    (2)将第一磨浆物料进行磨浆处理，得到第二磨浆物料；(2) Refining the first refining material to obtain the second refining material;
    (3)将第二磨浆物料进行灭酶处理，得到第一灭酶产物；(3) Subjecting the second refining material to enzyme inactivation treatment to obtain the first enzyme inactivation product;
    (4)将第一灭酶产物进行固液分离，收集液相物；(4) Perform solid-liquid separation of the first enzyme inactivation product, and collect the liquid phase;
    (5-1)将液相物进行灭酶处理，得到第二灭酶产物；(5-1) Subjecting the liquid phase to enzymatic inactivation treatment to obtain a second enzymatic inactivating product;
    (6)将第二灭酶产物在2℃～15℃持续搅拌2～10小时，得到豆乳。(6) The second enzyme inactivation product is continuously stirred at 2°C-15°C for 2-10 hours to obtain soy milk.
  2. 根据权利要求1所述的方法，其中，步骤(6)中，所述搅拌的速度为100～700rpm。The method according to claim 1, wherein in step (6), the stirring speed is 100-700 rpm.
  3. 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步骤(1’)及可选的步骤(1”)：The method according to claim 1, wherein, before step (1), the method further comprises the following step (1') and optional step (1"):
    (1’)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；(1') Roasting soybeans, and dehulling the roasted soybeans to obtain dehulled soybeans;
    (1”)将脱皮大豆用水浸泡，沥干水分，得到浸泡过的大豆。(1") Soak the dehulled soybeans in water and drain the water to obtain the soaked soybeans.
  4. 根据权利要求3所述的方法，其特征在于如下A至H中的一项或多项：The method according to claim 3, characterized in that one or more of the following A to H:
    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. Before dehulling, cool the roasted soybeans;
    D.通过真空振动式脱皮机进行脱皮处理；D. Peeling treatment by vacuum vibration peeling machine;
    E.浸泡的温度为30℃～65℃；E. The temperature of immersion is 30℃～65℃;
    F.浸泡的时间为1～30分钟；F. The soaking time is 1-30 minutes;
    G.脱皮大豆和水的重量比为1:(1～10)；G. The weight ratio of dehulled soybeans to water is 1:(1～10);
    H.步骤(1”)中，水的pH值为6.5～7.5。H. In step (1"), the pH of the water is 6.5 to 7.5.
  5. 根据权利要求4所述的方法，其中，在C中，冷却至35℃以下。The method according to claim 4, wherein in C, cooling is performed to 35°C or less.
  6. 根据权利要求4所述的方法，其中，在H中，通过加入碳酸氢钠稀溶液调节水的pH值。The method according to claim 4, wherein in H, the pH value of the water is adjusted by adding a dilute solution of sodium bicarbonate.
  7. 根据权利要求1所述的方法，其中，步骤(3)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 (3), 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.
  8. 根据权利要求7所述的方法，其中，步骤(3)中，灭酶处理采用的蒸汽压力为0.05～0.25MPa。The method according to claim 7, wherein, in step (3), the steam pressure used in the enzymatic inactivation treatment is 0.05 to 0.25 MPa.
  9. 根据权利要求1所述的方法，其中，步骤(5-1)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 (5-1), 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 .
  10. 根据权利要求9所述的方法，其中，步骤(5-1)中，灭酶处理采用的蒸汽压力为0.3～3MPa。The method according to claim 9, wherein in step (5-1), the steam pressure used in the enzymatic inactivation treatment is 0.3-3 MPa.
  11. 根据权利要求1所述的方法，其特征在于如下的(A)和/或(B)项：The method according to claim 1, characterized by the following items (A) and/or (B):
    (A)步骤(1)中，磨浆处理的温度为35℃～65℃；(A) In step (1), the temperature of the refining treatment is 35°C to 65°C;
    (B)步骤(2)中，磨浆处理的温度为35℃～65℃。(B) In step (2), the temperature of the refining treatment is 35°C to 65°C.
  12. 根据权利要求1所述的方法，其还包括步骤(7)：对豆乳进行杀菌处理。The method according to claim 1, further comprising step (7): sterilizing the soy milk.
  13. 根据权利要求12所述的方法，其中，对豆乳进行蒸汽浸入式杀菌处理。The method according to claim 12, wherein the soy milk is subjected to steam immersion sterilization treatment.
  14. 根据权利要求12所述的方法，其中，杀菌处理的温度为110℃～150℃。The method according to claim 12, wherein the temperature of the sterilization treatment is 110°C to 150°C.
  15. 根据权利要求12所述的方法，其中，杀菌处理的时间为2秒～1分钟。The method according to claim 12, wherein the time for the sterilization treatment is 2 seconds to 1 minute.
  16. 根据权利要求1至15中任一项所述的方法，其特征在于如下a至g中的一项或多项：The method according to any one of claims 1 to 15, characterized in that one or more of the following a to g:
    a.步骤(1)中，第一磨浆物料中颗粒物的粒径不小于100目；a. In step (1), the particle size of the particles in the first refining material is not less than 100 mesh;
    b.步骤(1)中，加水总重与大豆重量之比为(1～16):1；b. In step (1), the ratio of the total weight of water to the weight of soybeans is (1-16):1;
    c.步骤(1)中，在磨浆处理的过程中，向大豆中持续或分次加入水；c. In step (1), during the refining process, water is added to the soybeans continuously or in portions;
    d.步骤(1)中，水的pH值为6.5～7.5；d. In step (1), the pH of the water is 6.5～7.5;
    e.步骤(2)中，第二磨浆物料中颗粒物的粒径为230目～180目；e. In step (2), the particle size of the particles in the second refining material is 230 mesh to 180 mesh;
    f.步骤(4)中，通过渣浆分离器进行固液分离；f. In step (4), solid-liquid separation is performed by a slurry separator;
    g.在步骤(5-1)和(6)之间，还包括步骤(5-2)：将第二灭酶产物进行脱气处理，得到脱气物料。g. Between steps (5-1) and (6), further comprising step (5-2): degas the second enzyme inactivation product to obtain degassed material.
  17. 根据权利要求16所述的方法，其中，在d中，通过加入碳酸氢钠稀溶液调节水的pH值。The method according to claim 16, wherein in d, the pH value of the water is adjusted by adding a dilute sodium bicarbonate solution.
  18. 根据权利要求16所述的方法，其中，步骤(5-2)中，脱气处理的温度为75℃～95℃。The method according to claim 16, wherein, in step (5-2), the temperature of the degassing treatment is 75°C to 95°C.
  19. 根据权利要求16所述的方法，其中，步骤(5-2)中，脱气处理的压力为-0.5bar至-0.1bar。The method according to claim 16, wherein, in step (5-2), the pressure of the degassing treatment is -0.5bar to -0.1bar.
  20. 根据权利要求16所述的方法，其中，在g中，在步骤(5-2)和(6)之间，还包括步骤(5-3)：将脱气物料进行均质化处理，得到均质物料。The method according to claim 16, wherein, in g, between steps (5-2) and (6), the method further comprises a step (5-3): homogenizing the degassed material to obtain a homogeneous Quality materials.
  21. 根据权利要求16所述的方法，其中，步骤(5-3)中，均质化处理的温度为65℃ ～85℃。The method according to claim 16, wherein, in step (5-3), the temperature of the homogenization treatment is 65°C to 85°C.
  22. 根据权利要求16所述的方法，其中，步骤(5-3)中，均质化处理的压力为300～500bar。The method according to claim 16, wherein, in step (5-3), the pressure of the homogenization treatment is 300-500 bar.
  23. 一种豆乳，由权利要求1至22中任一项所述方法制得。A soy milk prepared by the method of any one of claims 1-22.
  24. 根据权利要求23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 23, wherein the weight content of protein in the soy milk is not less than 6%.
  25. 根据权利要求23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 soymilk according to claim 23, wherein the weight content of the precipitate in the soymilk is not higher than 5%.
  26. 根据权利要求23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 23, wherein the shelf life of the soy milk is not less than half a year.
  27. 一种豆乳饮料，包含权利要求23-26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 23-26, optional fat-providing raw materials, optional carbohydrate-providing raw materials, optional food additives, and optional water.
  28. 权利要求23-26任一项所述豆乳在制作豆乳饮料中的应用。The use of the soymilk according to any one of claims 23-26 in making soymilk beverages.
PCT/CN2020/136218 2019-12-13 2020-12-14 Method for preparing soy milk, prepared soy milk and use thereof WO2021115488A1 (en)

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