Instant soybean flour, soybean milk and preparation method thereof

Abstract

The invention provides a soybean flour and a preparation method thereof. The method provided in the invention comprises the following steps: 1) adding proteases in a soybean milk basic material, and performing enzymolysis for 5-10 minutes; 2) adding a fresh soybean milk basic material to the soybean milk basic material subjected to enzymolysis, and performing reaction for 5-10 minutes; 3) repeating the steps 2) once or many times to obtain a enzymolysis solution subjected to enzymolysis for more than 3 times; and 4) drying the enzymolysis solution obtained in the step 3) to obtain the soybean flour. The method provided in the invention is simple to operate without introducing any additive, and the obtained soybean flour is improved in solubility, viscosity and taste.

Description

technical field [0001] The invention relates to the field of soybean powder preparation, in particular to an instant soybean powder, soybean milk and a preparation method thereof. Background technique [0002] At present, the deep processing of soybean protein generally adopts methods such as acid method, alkali method or enzymatic hydrolysis to convert the macromolecular protein in soybean protein into small molecular polypeptides that are easy to be absorbed by the human body. Among them, enzymatic hydrolysis is the most widely used. However, the soybean protein products produced by enzymatic hydrolysis generally have a bitter taste, which leads to a decline in the market acceptance of the products. [0003] Wang Zhang et al. mentioned in "Food Enzymology" (China Light Industry Press, 1991) that the structure of soybean protein is relatively compact. Under the condition of low degree of hydrolysis, some peptide bonds are cut off, and the peptide chains are stretched out to...

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Problems solved by technology

[0007] US4443540 provides a method for proteolysis; by adjusting the pH to alkaline, the hydrolysis is carried out with alkaline protease; the disadvantage of this method is that it needs to adjust the pH, introduce other substances, and repeatedly adopt molecular weight-based filtration, which increases the process and cost;

[0008] US5266685A provides a method for preparing a non-bitter protein hydrolyzate; this method uses resin to adsorb bitter substances in the protein hydrolyzate, and its disadvantages are that it increases the process, introduces impurities, and reduces the product yield;

[0009] CN200810029984.0 provides a method for preparing protein polypeptide soymilk powder solid beverage. After preparing soymilk from soybeans, use protease to enzymatically hydrolyze soybean polypeptides to inactivate the enzymes to obtain polypeptide soymilk; the disadvantage is that the enzymatic hydrolysis time is 50-60 minutes, which is not conducive to Continuous production in the factory, while preparing products may have a bitter taste;

[0010] CN200610013068.9 provides a preparation method of soybean polypeptide beverage without bitterness and odor; the disadvantage is that it needs to increase the adsorption of activated carbon, and additives such as β-cyclodextrin;

[0011] CN200610047816.5 provides a bitter casein phosphopeptide cyclodextrin inclusion compound and its preparation method; the disadvantage is that a large amount of cyclodextrin needs to be added for inclusion;

[0012] CN02805205.6 provides a method for preparing high-molecular-weight soybean protein products, wherein at least 65wt% of the protein has a molecular weight of more than 800,000 and a viscosity of 6.0-40.0 centipoise; the disadvantage is that the fat in the soybean must be removed, and the insoluble protein must be removed; the disadvantage is The material viscosity of this treatment method is relatively high

[0013] Therefore, there is long reaction time in the preparation method of existing instant bean powder, introduces additives or sucrose, food ingredients such as maltose, the shortcomings such as material viscosity is big, therefore, it is necessary to improve this

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