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Micro-enzymolysis soybean milk and preparation method thereof

A soymilk and enzymatic hydrolysis technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of increased production cost of soymilk, limited absorption efficiency, and difficulty in mass production

Inactive Publication Date: 2020-04-28
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional soy milk needs to be fermented to make sour soy milk, which not only has limitations in the efficiency of being absorbed by the human body, but also takes a lot of time and labor to prepare the soy milk, which greatly increases the production cost of soy milk and is not easy to produce in large quantities.

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  • Micro-enzymolysis soybean milk and preparation method thereof

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preparation example Construction

[0030] The invention provides a method for preparing microenzymolysis soybean milk, comprising the following steps: (1) using NH 4 HCO 3 washing with water after soaking in an aqueous solution; refining the washed soybeans to obtain a slurry; filtering the slurry to obtain a slurry; (2) sequentially vacuum-concentrating and homogenizing the slurry to obtain a homogeneous liquid; (3) using neutral protease to carry out proteolysis of the homogeneous solution to obtain a primary enzymolysis solution; using pectinase and cellulase to perform a second enzymolysis on the primary enzymolysis solution to obtain an enzymolysis solution; (4) subjecting the enzymatic hydrolysis solution to high-pressure steam treatment to obtain cooked soymilk; sterilizing the cooked soymilk to obtain aseptic cooked soymilk; (5) vacuum heating and dehydrating the aseptic cooked soymilk in sequence and cooling to obtain microenzyme hydrolyzed soybean milk.

[0031] The present invention uses soybean NH...

Embodiment 1

[0039] (1) After washing the soybeans, put in 0.5% NH 4 HCO 3 Soak in an aqueous solution for 4 hours at 50°C, take out the soybeans and rinse them with water three times, then add 5 times the mass of deionized water to adjust the pH value to 6.5, heat to 95°C, pour into a water mill for refining, The obtained slurry is filtered through a 150-mesh sieve, and the bean dregs are added to 2 times the mass fraction of deionized water, stirred evenly, filtered through a 150-mesh sieve again, and the two filtrates are combined to obtain a slurry;

[0040] (2) Concentrate the slurry in the above step (1) in vacuum (vacuum degree 0.08MPa) to 30% of the original mass, then place the concentrated solution in an ultrasonic homogenizer with a pump pressure of 0.8MPa and a frequency of 25mHz, and carry out Homogenize for 8 minutes to obtain a homogeneous solution;

[0041] (3) all take the homogeneous liquid that step (2) obtains as consumption benchmark, set the consumption of neutral p...

Embodiment 2

[0046] A method for producing microenzyme hydrolyzed soymilk, the method for producing polypeptide-enhanced soymilk comprises the following steps:

[0047] (1) After washing the soybeans, put in 0.3% NH 4 HCO 3 The temperature of the aqueous solution is soaked at 40°C for 5 hours, the soybeans are taken out and rinsed twice with clean water, then added to 5 times the mass fraction of deionized water to adjust the pH value to 7.0, heated to 85°C, and poured into a water mill for refining. The obtained slurry is filtered through a 150-mesh sieve, and the bean dregs are added to 2 times the mass fraction of deionized water, stirred evenly, filtered through a 150-mesh sieve again, and the two filtrates are combined to obtain a slurry;

[0048] (2) Concentrate the slurry in the above step (1) in vacuum (vacuum degree 0.09MPa) to 1 / 3 of the original mass, then place the concentrated solution in an ultrasonic homogenizer with a pump pressure of 0.8MPa and a frequency of 25mHz, Carr...

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Abstract

The invention belongs to the technical field of soybean milk processing, and particularly relates to micro-enzymolysis soybean milk and a preparation method thereof. The preparation method comprises the following steps: (1) soaking soybeans with NH4HCO3, and then performing washing with water, pulp grinding and filtering to obtain slurry; (2) performing vacuum concentration and homogenization treatment on the slurry to obtain a homogenized liquid; (3) performing enzymolysis on the homogenized liquid with neutral protease, pectinase and cellulase to obtain an enzymolysis liquid; (4) performinghigh-pressure steam and sterilization treatment on the enzymolysis liquid to obtain sterile cooked soybean milk; and (5) performing vacuum heating, dehydration and cooling on the sterile cooked soybean milk to obtain the micro-enzymolysis soybean milk. The preparation method provided by the invention has simple operation and is easy for mass production. The micro-enzymolysis soybean milk providedby the invention can not only increase the content of inherent nutrients, but also proteins in the soybean milk are hydrolyzed into polypeptides, so that the human body absorption is convenient, and at the same time the beany flavor in the soybean milk is effectively eliminated. The micro-enzymolysis soybean milk has the advantages of high nutritional value, good stability, and good flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of soybean milk processing, and in particular relates to microenzyme hydrolyzed soybean milk and a preparation method thereof. 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 l...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/103
Inventor 齐宝坤李杨闫世长张小影
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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