Polypeptide germinated-soybean milk production method

A production method and soybean milk technology, which is applied in the field of preparing soybean milk from soybeans, can solve the problems of low bioavailability of protein, and achieve the effects of facilitating digestion and absorption, reasonable process and technical routes, and improving nutritional value

Inactive Publication Date: 2011-08-17
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially the problem of low protein bioavailability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0033] Example 1 Production of germinated polypeptide soybean milk

[0034] Preparation of germinated polypeptide soybean milk base material: take 160 kg of germinated soybeans germinated at 25°C for 48 hours, add 5 times the volume of 0.5% sodium bicarbonate solution to pH 7.5-7.8 and soak at 60-65°C for 2-3 hours. Grind the germinated soybeans into a slurry, and add 5 times the volume of hot water at 90-100°C while feeding, the slurry is filtered through a 150-mesh sieve, and the filter residue is subjected to secondary refining and filtering with 3 times hot water to remove the okara. Add water to 2000L. After heat treatment at 100°C for 20 minutes, a neutral protease with a ratio of enzyme:substrate=600U / g protein was added and enzymatically hydrolyzed at 50°C for 4 hours. Then cool to 20-30°C, add 400g pectinase and 500g cellulase and keep for 30min, as the base material of germinated polypeptide soymilk.

[0035] Add 50g of glyceryl monostearate, 100g of sucrose fatty acid ...

example 2

[0037] Example 2 Production of Sprouted Polypeptide Sweet Soy Milk

[0038] Take 80kg of germinated polypeptide soy milk base material, add 6kg sucrose, 40g glyceryl monostearate, 100g sucrose fatty acid ester, 20g sodium carboxymethyl cellulose, 20g gelatin, 50g xanthan gum, 20g trisodium phosphate, 100g six Sodium metaphosphate, 40mL frankincense, etc. and add water to 100L, after mixing and blending at 50-55℃, perform 14.7MPa, 4.9Mpa secondary homogenization at 60-65℃; sterilize at 135-140℃ for 3-4s, Then spray into the vacuum tank, evaporate part of the water instantly under the vacuum state of 83-85℃ for deodorization, and cool to 4-6℃ for aseptic filling.

[0039] The product quality indicators are: the appearance is milky white or light milky yellow, the taste is delicate, with the aroma and milky aroma of germinated soymilk, without beany taste; total solids ≥8.0g / 100mL, protein ≥2.0g / 100g, fat ≥ 1.0g / 100g, peptide content ≥0.8g / 100g, urease test: negative; arsenic: ≤0.2mg...

example 3

[0040] Example 3 Production of soy milk modulated by germinated polypeptide

[0041] Take 80kg of germinated polypeptide soy milk base material, add 6kg sucrose, 40g glyceryl monostearate, 100g sucrose fatty acid ester, 20g sodium carboxymethyl cellulose, 20g gelatin, 50g xanthan gum, 20g trisodium phosphate, 100g six Sodium metaphosphate, 0.2g vitamin B1, 0.2g vitamin B2, 480g methionine, 15mL frankincense, etc. and add water to 100L, after mixing at 50-55℃, 60-65℃, 14.7MPa, 4.9Mpa twice Homogenization; Sterilize at 135-140℃ for 3-4s, then spray it into the vacuum tank, evaporate part of the water instantly under vacuum at 83-85℃ for deodorization, and cool to 4-6℃ for aseptic filling.

[0042] The product quality indicators are: the appearance is milky white or light milky yellow, the taste is fine, with the aroma of germinated soymilk, moderate sweetness, no bey flavor; total solids ≥8.0g / 100mL, protein ≥1.5g / 100g, fat ≥0.5g / 100g, peptide content ≥0.6g / 100g, urease test: negati...

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Abstract

The invention discloses a polypeptide germinated-soybean milk production method, which comprises the following processes of: selecting soybean; performing germination treatment; grinding into milk; performing heat treatment; performing enzymolysis twice by using mixed enzyme; blending nutrient; homogenizing and sterilizing; performing vacuum deodorization; and performing sterile filling to obtain the finished product. By adopting the mixed enzyme technology, soybean protein is hydrolyzed into polypeptide substances, and substances such as cellulose, pectin and the like are effectively subjected to enzymolysis, so that nutrients are easy to absorb. Nutrition enhancement is carried out aiming at different people, so that the nutritional value of the product is improved and the product has unique physiological functions of preventing and treating cardiovascular disease and the like. Beany flavor and bitter substances of the produced product are removed, so that the product is fine and smooth, and pure in taste, and a process technology route is reasonable.

Description

Technical field [0001] The invention belongs to the technical field of soybean deep processing and milk protein beverage preparation, and specifically relates to a technology for preparing soybean milk using soybeans as raw materials. Background technique [0002] Soybean is known as "green cow" and "plant meat". Compared with cow's milk, soy milk has abundant resources and low price. The content of its internal nutrients (protein, fat, sugar) is close to it. And it does not contain cholesterol, and the soybean saponin contained therein also has the effect of binding cholesterol; soy milk does not contain lactose and is suitable for "lactose intolerance" drinking. At the same time, soybeans also contain vitamin E and selenium, which has a strong antioxidant effect, which has the effects of scavenging free radicals in the body, delaying aging and preventing cancer. Oligosaccharides such as raffinose and stachyose in soybeans have a proliferation effect on bifidobacteria, and as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65A23L11/70
Inventor 钱方王瑞雪牟光庆陈莉
Owner DALIAN POLYTECHNIC UNIVERSITY
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