Method capable of improving instant dissolving performance of soybean milk powder

A soymilk powder and instant technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of inability to disperse, sink, dissolve, inability to dissolve soybean powder, and poor instant solubility, so as to improve instant solubility and particle size , Improve the effect of hydrophilicity

Active Publication Date: 2014-02-19
永和食品(中国)股份有限公司
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AI Technical Summary

Problems solved by technology

[0003] At present, there are a variety of soy flour brands and types on the market, such as black cow bean flour, Weiwei bean flour, Dongmei bean flour, etc., but the problem of instant dissolving has always been a symbolic indicator of bean flour products, especially the sugar-free soy flour currently produced is instant Poor performance, mainly due to the fine and light particles of the powder, which cannot be quickly dispersed, sank, or dissolved in water after brewing, but part of it floats on the water surface to form lumps, which cannot be dissolved.
In the process of milk making and drying, due to poor temperature control, a large amount of protein in soybean powder is denatured, which causes soybean powder not to dissolve instantly

Method used

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  • Method capable of improving instant dissolving performance of soybean milk powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Wash fresh soybeans with 0.5% NH 4 HCO 3 Soak the soybeans in an aqueous solution for about 10 hours, add weak alkaline water with a pH of 6.5-7.0 at 90°C at a ratio of 1:7 to the soybean water for refining, and then separate the pulp and slag to obtain raw soybean milk. Under the pulse intensity of 30kV / cm, conduct pulse electric field treatment for 288μs, then add 0.5% soybean lecithin oil, and conduct high-pressure steam cooking at 110°C to obtain cooked soybean milk, add 0.2% citric acid to the cooked soybean milk, The temperature is 60°C, the pH of enzymatic hydrolysis is 8.5, add 0.3% Protex-6L alkaline protease to carry out enzymatic hydrolysis for 1.5h, after enzymatic hydrolysis, 95°C to inactivate the enzyme for 15min, then filter to remove insoluble matter, add to the filtered soybean milk 0.2% vitamin E is blended and homogenized under a pressure of 20 MPa. After homogenization, vacuum concentration is carried out until the solid content of soybean milk rea...

Embodiment 2

[0022] Wash fresh soybeans with 0.5% NH 4 HCO 3 Soak the soybeans in an aqueous solution for about 10 hours, add weak alkaline water with a pH of 6.5-7.0 at 90°C at a ratio of 1:7 to the soybean water for refining, and then separate the pulp and slag to obtain raw soybean milk. Under the pulse intensity of 35kV / cm, conduct pulse electric field treatment for 547μs, then add 0.5% soybean lecithin oil, and conduct high-pressure steam cooking at 110°C to obtain cooked soybean milk, add 0.2% citric acid to the cooked soybean milk, The temperature is 60°C, the pH of enzymatic hydrolysis is 8.5, add 0.3% Protex-6L alkaline protease to carry out enzymatic hydrolysis for 1.5h, after enzymatic hydrolysis, 95°C to inactivate the enzyme for 15min, then filter to remove insoluble matter, add to the filtered soybean milk 0.3% vitamin E is blended and homogenized under a pressure of 20 MPa. After homogenization, vacuum concentration is carried out until the solid content of soybean milk rea...

Embodiment 3

[0024] Wash fresh soybeans with 0.5% NH 4 HCO 3 Soak the soybeans in an aqueous solution for about 10 hours, add weak alkaline water with a pH of 6.5-7.0 at 90°C at a ratio of 1:7 to the soybean water for refining, and then separate the pulp and slag to obtain raw soybean milk. Under the pulse intensity of 30kV / cm, conduct pulse electric field treatment for 288μs, then add 0.5% soybean lecithin oil, and conduct high-pressure steam cooking at 110°C to obtain cooked soybean milk, add 0.2% citric acid to the cooked soybean milk, The temperature is 55°C, the pH of the enzymatic hydrolysis is 9, add 0.2% Protex-6L alkaline protease for 1 hour, inactivate the enzyme at 95°C for 15 minutes after enzymolysis, then filter to remove insoluble matter, add 0.1 % Vitamin E is prepared and mixed, homogenized under a pressure of 20MPa, and vacuum concentrated after homogenization until the solid content of soybean milk reaches about 15%. After concentration, it is spray-dried and sprayed wi...

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Abstract

The invention relates to a method capable of improving the instant dissolving performance of soybean milk powder and belongs to the technical field of soybean product processing. The method comprises the following steps: (1) adding weak alkali water into soaked soybeans according to a certain proportion for pulping and after pulping, carrying out pulp and residue separation to obtain raw soybean milk; (2) after pulsed electric field processing is performed on the raw soybean milk, adding a proper amount of emulsifier, then carrying out high-pressure steam pulp boiling to obtain cooked soybean milk, adding a proper amount of citric acid into the cooked soybean milk, then adding protease for enzymolysis, carrying out enzyme deactivation and filtering after enzymolysis, adding a certain amount of a reducing agent into the filtered soybean milk to carry out blending and uniform mixing, carrying out vacuum concentration after the blended soybean milk is homogenized, and after concentration, carrying out spray-drying and spraying of soybean phospholipid oil to obtain the instant soybean milk powder. The method has the advantages that the requires process equipment is simple, and is safe to operate; according to the method, the pulsed electric field technology and the enzymolysis technology are utilized; by the synergistic effect of the added reducing agent and emulsifier, the instant dissolving performance of the prepared soybean milk powder is improved; meanwhile, the prepared soybean milk powder has no beany flavor and bitter taste.

Description

technical field [0001] The invention belongs to the technical field of soybean product processing, and mainly relates to a method for improving the instant solubility of soybean milk powder. Background technique [0002] The existing pulping process of instant soy flour can be divided into three categories. The first type is to produce by dry method, that is, to use high-power industrial radio frequency technology to make soybeans inactivate enzymes and dry under the action of electromagnetic effect and thermal effect, and then crush them into dry powder, add water and reduce them into soybean milk. This method requires a large investment and is not suitable. Supporting small and medium enterprises. The second type is produced by a semi-wet method. Generally, after the soybeans are dried and peeled, the enzymes are eliminated by steam, the water is heated and passed through coarse grinding, and then the slag is separated after a colloid mill to obtain a slurry. The third t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 江连洲李杨齐宝坤王中江隋晓楠冯红霞赵城彬
Owner 永和食品(中国)股份有限公司
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