Unlock instant, AI-driven research and patent intelligence for your innovation.

Application of enzymatic hydrolysis of soybean milk and preparation method of milk curd

A soymilk and enzymatic hydrolysis technology, which is applied in the field of preparation of milk protein clots, can solve problems such as the lack of influence of milk protein clots on research, and achieve the effects of improved orderliness and compactness, increased yield, and increased elastic modulus

Active Publication Date: 2021-12-28
BEIJING UNIV OF AGRI
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are currently no studies on the effect of enzymatically hydrolyzed soymilk on milk protein clots formed from skim milk

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Application of enzymatic hydrolysis of soybean milk and preparation method of milk curd
  • Application of enzymatic hydrolysis of soybean milk and preparation method of milk curd
  • Application of enzymatic hydrolysis of soybean milk and preparation method of milk curd

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] In the present invention, the preparation method of the soymilk raw material can be carried out by various methods known in the art. According to a specific embodiment of the present invention, the fat content of the soybean used to prepare the soymilk raw material can be 12-20% by weight, The protein content may be 32-40% by weight, and the specific preparation process may include: soaking soybeans in deionized water overnight for hydration, and then mixing the hydrated soybeans with quantitative deionized water at room temperature to obtain the required protein content. Subsequently, the samples were ground into soymilk by a beater. The ground soymilk was filtered through a filter (eg, Fisher Scientific, Whitby, ON, Canada) and then passed twice through cheesecloth (eg, 21S x 21S 110 cm x 100 cm, AORUIKANG, China) to remove okara. Soymilk was heated at 80-120° C. for 5-15 minutes and cooled to room temperature in ice water.

[0031] In the present invention, the enzy...

preparation example 1

[0060] Preparation of Skim Milk

[0061] Fresh whole milk was centrifuged at 4000 xg at 4°C in a centrifuge and filtered through Whatman glass fiber filters to remove fat. The time of centrifugation and the number of filtrations are such that skim milk with a fat content of 0.08%, 0.10%, 0.12% and 0.15% by weight and a protein content of 3.21% by weight is obtained, pasteurized at 63° C. for 30 minutes, cooled Set aside at room temperature.

preparation example 2

[0063] Preparation of soymilk

[0064] Soybeans (36 wt.% protein, 16 wt.% fat) were soaked in deionized water overnight for hydration. The hydrated soybeans were then mixed with a measured amount of deionized water at room temperature. Subsequently, the sample was ground into soymilk by a household soymilk machine (RM-125, Ruimei), wherein, relative to 100g of soybeans, the total amount of water used for soaking and beating was 750ml. The ground soymilk was passed through a glass fiber filter, and then passed twice through a cheesecloth (21S x 21S 110 cm x 100 cm, AORUIKANG, China) to remove okara. Soymilk was heated at 100°C for 10 minutes and cooled to room temperature in ice water. The protein content was determined to be 3.32% by weight, and the fat content was 1.19% by weight.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of preparation of milk protein curd, in particular to the application of enzymatically hydrolyzed soybean milk and a method for preparing milk curd. Applications include: improving the elastic modulus and the orderliness and compactness of the pore structure of milk curds prepared from a mixture of cow milk and soy milk; the fat content of the soy milk raw material for the preparation of enzymatic soy milk is 1.1-1.3% by weight, and the protein content is 3.2‑3.4% by weight; the fat content of milk is not higher than 0.15% by weight, and the protein content is 3.1‑3.3% by weight. The milk curd preparation method comprises: contacting the mixture of cow's milk and enzymatically hydrolyzed soybean milk with rennet to curdle the mixture to obtain the milk curd. Compared with the milk curd prepared from the mixture of cow's milk and non-enzymolyzed soy milk, the curd prepared from the mixture of cow's milk and enzymatically hydrolyzed soy milk has improved elastic modulus, order and compactness of the pore structure in the curd sexual enhancement.

Description

technical field [0001] The invention relates to the field of preparation of milk protein curd, in particular to the application of enzymatically hydrolyzed soybean milk and a method for preparing milk curd. Background technique [0002] In recent years, with the improvement of consumption level, the increase of dietary demand and the consideration of health, people are more and more interested in soybean products and new high value-added foods produced by using them. Soy protein and casein are the main representatives of plant protein and animal protein. People pay more and more attention to their mixed products. The use of soy protein can reduce the content of fat and cholesterol, and reduce the risk of heart disease and other diseases. There is a lot of research focused on mixing soymilk and milk gel to help achieve the health benefits of both products. [0003] Casein gel in milk usually occurs in the following two ways: one is under acidification conditions, the colloid...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/00A23L11/45A23L11/65
CPCA23C11/106A23C20/025
Inventor 王芳李开鑫徐艺青
Owner BEIJING UNIV OF AGRI