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Method for producing polypeptide-enhanced soybean milk

A production method and soymilk technology, which can be applied to milk substitutes, dairy products, food heat treatment, etc., can solve the problems of increasing the production cost of soymilk, time-consuming and labor-intensive problems, and achieve the effects of eliminating beany smell, good economic benefits, and increasing water content

Inactive Publication Date: 2019-09-03
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitation of traditional soy milk in the absorption efficiency of human body, soy milk is generally made into yogurt through fermentation process, but this process is time-consuming and laborious, which increases the production cost of soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for producing polypeptide-enhanced soymilk, the method for producing polypeptide-enhanced soymilk comprises the following steps:

[0026] (1) Soybean pretreatment: After washing soybeans, put NH 4 HCO 3 Soak in an aqueous solution, then take out the soybeans and rinse them with clean water for 2-3 times, then add 5 times the volume of deionized water, adjust the pH to 6.5 and heat, remove and process the soybeans for later use;

[0027] (2) Refining and filtering: Pour the obtained processed soybeans into a water mill for refining, then filter the resulting slurry, and then add 2 times the volume of deionized water to the resulting filter residue, and stir again Filter, combine twice filtrate and centrifuge to obtain soybean filtrate for subsequent use;

[0028] (3) concentrating and homogenizing: the obtained soybean filtrate is vacuum-concentrated, and then the concentrated solution is placed in an ultrasonic homogenizer for homogenizing treatment to obtain...

Embodiment 2

[0034] A method for producing polypeptide-enhanced soymilk, the method for producing polypeptide-enhanced soymilk comprises the following steps:

[0035] (1) Soybean pretreatment: After washing soybeans, put NH 4 HCO 3 Soak in an aqueous solution, then take out the soybeans and rinse them with clean water for 2-3 times, then add 5 times the volume of deionized water, adjust the pH value to 7.0 and heat, remove and process the soybeans for later use;

[0036] (2) Refining and filtering: Pour the obtained processed soybeans into a water mill for refining, then filter the resulting slurry, and then add 2 times the volume of deionized water to the resulting filter residue, and stir again Filter, combine twice filtrate and centrifuge to obtain soybean filtrate for subsequent use;

[0037] (3) Concentration and homogenization: the obtained soybean filtrate is vacuum concentrated, and then the concentrated solution is placed in an ultrasonic homogenizer for homogenization treatment...

Embodiment 3

[0043] A method for producing polypeptide-enhanced soymilk, the method for producing polypeptide-enhanced soymilk comprises the following steps:

[0044] (1) Soybean pretreatment: After washing soybeans, put NH 4 HCO 3 Soak in an aqueous solution, then take out the soybeans and rinse them with clean water for 2-3 times, then add 5 times the volume of deionized water, adjust the pH to 6.5 and heat, remove and process the soybeans for later use;

[0045] (2) Refining and filtering: Pour the obtained processed soybeans into a water mill for refining, then filter the resulting slurry, and then add 2 times the volume of deionized water to the resulting filter residue, and stir again Filter, combine twice filtrate and centrifuge to obtain soybean filtrate for subsequent use;

[0046] (3) concentrating and homogenizing: the obtained soybean filtrate is vacuum-concentrated, and then the concentrated solution is placed in an ultrasonic homogenizer for homogenizing treatment to obtain...

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Abstract

The invention provides a method for producing polypeptide-enhanced soybean milk, and relates to the technical field of soybean milk processing. The method for producing the polypeptide-enhanced soybean milk comprises the following steps: soybean pretreatment, refining filtration, concentration homogenization, enzymatic filtration, aging sterilization, and vacuum dehydration. The method overcomes the deficiencies of the prior art, improves the content of the intrinsic nutrients of the traditional soybean milk, effectively improves the hydrolysis rate of the protein in the soybean, and has a high polypeptide content and is convenient for human body to absorb. At the same time, the polypeptide-enhanced soybean milk effectively eliminates the soybean odor of in the soybean milk, and has the advantages of high nutritional value, good flavor and good production cost.

Description

technical field [0001] The invention relates to the technical field of soybean milk processing, in particular to a production method of polypeptide-enhanced soybean milk. Background technique [0002] In recent years, consumers have paid a lot of attention to food health. Therefore, natural food and functional food are increasingly popular. Among them, soymilk made from soybeans contains high-quality protein, vegetable linoleic acid, vitamin E, lecithin and other nutrients. Therefore, as a functional food derived from nature, its consumption is increasing year by year. [0003] Soymilk is the water extract of soybean, which is an oil-in-water emulsion system containing complex protein components. Compared with cow's milk and human milk, soy milk contains more iron and potassium, and does not contain lactose and cholesterol. It can be used in special food production. For example, infants or children who are allergic to cow's milk and those who lack lactase can drink soy mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/30
CPCA23C11/103A23L11/36A23L11/30A23L11/31A23L11/34A23V2002/00A23V2300/24
Inventor 李波王中江范志军王冬梅陈龙罗义石群
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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