High-quality soybean milk powder as well as preparation method and application thereof

A soymilk powder and high-quality technology, applied in the field of high-quality soymilk powder and its preparation, can solve the problems of not fully considering the stability of soymilk and soymilk powder, not considering the problem of removing soymilk and soymilk, and the health impact of consumers. , to extend the shelf life of the product, improve the storage stability and flavor stability, and improve the protein extraction rate.

Inactive Publication Date: 2018-03-20
黑龙江龙力生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soymilk powder production method does not consider the removal of soymilk beany smell, and the prepared soymilk powder has a heavy beany smell. At the same time, additional chemical additives such as defoamers may introduce unnecessary chemical substances, which may have a potential impact on the health of consumers.
At the same time, the stability of soybean milk powder products was not considered
[0004] Patent CN103583698A provides a preparation method of prebiotic soybean milk powder, which is finally prepared through 10 steps such as soybean removal and peeling-soaking-burning beans-cooling-refining-ingredient blending-homogenization-sterilization-concentration-spray drying, etc. Obtain a kind of prebiotic soybean milk powder, add corn syrup, fructooligosaccharide etc. in this method, promote intestinal peristalsis, improve the health care function of soybean milk powder, but this method also does not fully consider the stability problem of soybean milk bean curd and preparation soybean milk powder

Method used

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  • High-quality soybean milk powder as well as preparation method and application thereof
  • High-quality soybean milk powder as well as preparation method and application thereof
  • High-quality soybean milk powder as well as preparation method and application thereof

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preparation example Construction

[0033] In view of this, in a typical embodiment of the present invention, a kind of preparation method of high-quality soybean milk powder is provided, and this preparation method comprises the following steps:

[0034] (1) Dry peeling: roasting the whole soybean after removal of impurities to separate the bean skin and bean core, thereby removing the bean skin;

[0035] (2) Enzymatic refining: Add water to the bean core raw material in step (1) for thermal grinding and refining, first perform a rough grinding process and then a fine grinding process, and then separate the pulp residue by centrifugal separation and remove Okara; cellulase and xylanase are added in the coarse grinding process to increase the dissolution rate of water-soluble dietary fiber and soybean protein;

[0036] (3) Countercurrent extraction of okara oligosaccharides and protein: the okara separated in step (2) is extracted with water-soluble soybean oligosaccharides and soybean protein by countercurrent ...

Embodiment 1

[0051] Selected organic soybeans are baked at a temperature of 90°C for 25 minutes. While drying, dry aging is used to remove the smell.

[0052] After the beans are dehulled, use steam pressure: 0.15Mpa; the temperature is controlled at 100±5°C for steam treatment for 3 minutes, and then heat grinding starts. Grind soybeans at a water temperature of 65°C and pH 7.2-7.8 to start coarse grinding (the ratio of material to water is 1:5). During the coarse grinding process, add neutral cellulase and xylanase, and the enzyme dosage is soybean material 0.01% (w / w) of pulp weight, the mass ratio of described neutral cellulase and xylanase is 3: 1, soybean is carried out ultrafine treatment by coarse grinder and refiner, material pump After entering the vertical separator, after the slurry and the bean dregs are continuously discharged respectively, the solid content of the soybean milk is 9%, and the moisture content of the bean dregs is 75%.

[0053] At this time, put the bean dreg...

Embodiment 2

[0056] Selected organic soybeans are baked at a temperature of 75°C for 30 minutes. While drying, they are dry-aged to remove the smell.

[0057] After the beans are dehulled, use steam pressure: 0.2Mpa; the temperature is controlled at 105±5°C for steam treatment for 3 minutes, and then heat grinding starts. Grind the soybeans at a water temperature of 65°C and a pH of 7.2-7.8 (the ratio of material to water is 1:10), and add neutral cellulase and xylanase during the coarse grinding process. 0.05% (w / w) of pulp weight, the mass ratio of described neutral cellulase and xylanase is 1: 1, soybean is carried out ultrafine treatment by coarse grinder and refiner, material pump After entering the vertical separator, after the slurry and bean dregs are discharged continuously, the solid content of soybean milk is 9%, and the moisture content of bean dregs is ≤80%.

[0058] At this time, put the bean dregs into the countercurrent circulation extraction tank, and conduct circulation ...

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Abstract

The invention discloses high-quality soybean milk powder as well as a making method and application thereof. The making method of the high-quality soybean milk powder comprises the following steps: (1) performing wet-method peeling; (2) performing enzyme-method pulping; (3) performing countercurrent extraction so as to obtain soybean dreg oligosaccharide and proteins; (4) boiling soybean milk, andconcentrating the soybean milk; (5) performing milk mixing; and (6) performing spray drying, wherein the raw materials of the making method comprise one or more of soybeans, black beans, red beans, mung beans, peas and other beans. The soybean milk powder prepared by using the making method disclosed by the invention has relatively high contents of water-soluble dietary fibers and proteins and isrich in nutrition, good in storage stability, thick in soybean fragrance after brewing and free of soybean smell.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a high-quality soybean milk powder and its preparation method and application. Background technique [0002] Soybeans are rich in high-quality protein, and protein is the main substance of the human body and the material basis of human life activities. Engels pointed out: "The basic feature of life is that the chemical composition of protein is constantly self-renewing." Its protein content is as high as about 40%. , black beans can reach 50%, which is more than 2 times that of lean pork, 3 times that of eggs, and 12 times that of milk. The composition of amino acids in soybean protein is relatively close to the amino acids needed by the human body. It is a complete protein. Every 100 grams of soybeans contains about 11 mg of iron, 480 mg of phosphorus, and vitamins A, B1, B2, D, E, etc. People call it "vegetable meat", "green dairy cow" and "k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
CPCA23C11/103A23C11/106
Inventor 夏蕊蕊肖林覃树林程少博谷伟跃关光婷刘新旗
Owner 黑龙江龙力生物科技有限公司
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