Process for preparing soybean milk by applying compound enzymatic hydrolysis technology

A compound enzymatic hydrolysis and compound enzyme technology is applied in the field of soybean milk preparation to achieve the effects of improving utilization rate, pulp yield and good taste

Inactive Publication Date: 2016-05-04
汪爱容
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because soybean contains more volatile odor components and non-volatile odor components, it also contains lipoxygenase, and lipoxygenase acts on linoleic acid in soybean to generate hydroperoxylinoleic acid, hydroperoxylinoleic acid Oleic acid produces hundreds of different products through a variety of ways, so that the soybean milk produced by the prior art method has a beany and bitter taste, which has become the biggest obstacle for people to accept soybean milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a process for preparing soymilk using compound enzymatic hydrolysis technology, including the following steps:

[0028] (1) Soaking and refining: immerse 100 parts by weight of soybeans after removal of impurities into 3 times the quality of water to carry out soaking treatment at room temperature for 20 hours, take out and wash with clear water, and drain to obtain soybeans after soaking; 0.08wt% baking soda solution at 90°C was added to the soybeans for refining to obtain the first slurry; the ratio of the quality of the soaked soybeans to the volume of the baking soda solution was 500:1;

[0029] (2) Boiling, enzymatic hydrolysis, and separation of pulp and residue: boil the first slurry in step (1) to 112°C, and then lower the temperature to 52°C to obtain bean paste; add protease and fiber to the bean paste Suzyme is a compound enzyme composed of a mass ratio of 1:1, and the ratio of the mass of the soybean paste to the compound enzyme is c...

Embodiment 2

[0034] This embodiment provides a process for preparing soymilk using compound enzymatic hydrolysis technology, including the following steps:

[0035] (1) Soaking and refining: immerse 100 parts by weight of soybeans after removal of impurities into 4 times the quality of water, and add 0.05 parts by weight of baking soda to the water, then soak for 5 hours at normal temperature, take out and wash with water, drain After drying, soaked soybeans are obtained; 0.15wt% sodium bicarbonate solution at 95° C. is added to the soaked soybeans for grinding to obtain the first slurry; the ratio of the mass of the soaked soybeans to the volume of the sodium bicarbonate solution is 50 :1;

[0036] (2) Boiling, enzymatic hydrolysis, and separation of pulp and residue: first boil the first slurry in step (1) to 115°C, and then lower the temperature to 58°C to obtain soybean paste; add protease and fiber to the soybean paste Suzyme is a compound enzyme composed of a mass ratio of 1:1, and ...

Embodiment 3

[0041] This embodiment provides a process for preparing soymilk using compound enzymatic hydrolysis technology, including the following steps:

[0042](1) Soaking and refining: immerse 100 parts by weight of soybeans after removal of impurities into 4 times the quality of water, and add 0.25 parts by weight of baking soda to the water, then soak for 15 hours at normal temperature, take out and wash with water, drain After drying, soaked soybeans are obtained; 0.12wt% sodium bicarbonate solution at 92°C is added to the soaked soybeans for refining to obtain the first slurry; the ratio of the mass of the soaked soybeans to the volume of the sodium bicarbonate solution is 200 :1;

[0043] (2) Boiling, enzymatic hydrolysis, and separation of pulp and residue: first boil the first slurry in step (1) to 113°C, and then lower the temperature to 54°C to obtain soybean paste; add protease and fiber to the soybean paste Suzyme is a compound enzyme composed of a mass ratio of 1:1, and t...

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PUM

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Abstract

The invention relates to a process for preparing soybean milk by applying a compound enzymatic hydrolysis technology. The process comprises the following steps: immersing soybeans and grinding the soybeans to obtain a first thick liquid; sequentially boiling the first thick liquid, carrying out enzymatic hydrolysis by using a compound enzyme, separating a thick liquid and dreg, and filtering to obtain a second thick liquid; adding other raw materials into the second thick liquid, and carrying out blending, homogenization and sterilization treatment in sequence; and finally, preparing finished-product soybean milk. The beany flavor and bitter taste in the soybeans can be effectively removed and other peculiar smell is not generated at the same time; the soybean milk has aroma under a controllable reaction condition and has a relatively good mouth feel; the utilization rate of protein and other components also can be effectively improved; and a test shows that the concentration of solids in the soybean milk prepared by the process provided by the invention is improved by more than 1%, and the soybean milk yield is improved by about 10%.

Description

technical field [0001] The invention belongs to the technical field of soybean milk preparation, and in particular relates to a process for preparing soybean milk using a compound enzymolysis technology. Background technique [0002] Soybean is a food with abundant sources in our country. There are many kinds of them. According to the color of the skin, they can be divided into soybeans, green beans, black beans, etc., among which soybeans are the main ones. Because soybeans are rich in nutrition, they have the reputation of "the king of beans" and "the flower of nutrition". Soybeans are rich in protein, and these proteins are comparable in quality and quantity to meat, eggs, milk and other animal foods, so they are also called "vegetable meat" and "the reputation of green dairy cows". [0003] The protein contained in soybean is about 40%, among which the 8 kinds of essential amino acids for human body are complete and in proper proportion, which is a high-quality protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 汪爱容
Owner 汪爱容
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