Soybean protein concentrate milk beverage and preparation method thereof

Abstract

The invention discloses a soybean protein concentrate milk beverage and a preparation method thereof, and belongs to the field of food processing. According to the invention, the problem of low solubility of the soybean protein concentrate at present is solved, and the application of the soybean protein concentrate in the beverage market is expanded. The preparation method of the soybean protein concentrate milk beverage comprises the following steps: modifying soybean protein concentrate powder by using an ultrasonic technology to improve the solubility of soybean protein concentrate, then adding xanthan gum to improve the emulsibility and stability of soybean protein concentrate milk, and mixing the soybean protein concentrate milk with ingredients through high-pressure homogenization to obtain the soybean protein concentrate milk beverage. According to the method, the application range of the soybean protein concentrate is expanded, and the soybean protein concentrate can be widely applied to the field of food processing.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and mainly relates to a preparation method of a soy protein concentrate milk beverage. Background Art

[0002] In the 21st century, people increasingly pay attention to nutrition and health issues. The problem of insufficient protein intake is relatively prominent. The development and production of protein-containing foods have certain development prospects. Plant protein milk beverages are nutritious and healthy beverages with potential markets. The price of soy protein concentrate is relatively low, and no three wastes are generated during the production process, avoiding environmental pollution. After appropriate modification, its functional properties are even better than some soy protein isolates. Therefore, soy protein concentrate milk can have huge market potential with its healthy, nutritious characteristics and low cost.

[0003] The alcohol extraction method of soy protein concentrate is one of the common preparation methods. Mainly due to the washing effect of 65% aqueous ethanol, during this washing process, ethanol will have a strong denaturing effect on soy protein, converting soluble protein into insoluble protein. Non-protein components such as carbohydrates in soybean meal are extracted, and finally the protein in the residue is enriched to obtain soy protein concentrate. Due to its preparation method, the solubility is relatively low, which limits the application of soy protein concentrate. Therefore, the modification and re-preparation of milk beverages are urgent problems to be solved. In order to better apply in the beverage market, the key is to improve the emulsibility and solubility of soy protein concentrate. Summary of the Invention

[0004] The present invention discloses a soy protein concentrate milk beverage and its preparation method, which solves the problem of relatively low solubility of current soy protein concentrate and expands the application of soy protein concentrate in the beverage market.

[0005] The technical solution of the present invention is as follows:

[0006] A preparation method of a soy protein concentrate milk beverage, the method comprising the following steps:

[0007] Step 1: Using soy protein concentrate as raw material, washing the soy protein concentrate with water at 40 - 60°C in proportion, adjusting the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, then performing ultrasonic treatment, and adjusting the pH to neutral, and spray-drying to obtain modified soy protein concentrate powder;

[0008] Step 2: Dissolving the modified soy protein concentrate powder and water in proportion, adding 0.1% - 0.5% xanthan gum, stirring evenly, oscillating in a constant temperature water bath at 30 - 60°C, adding soybean oil, performing high-speed shearing, and then performing high-pressure homogenization to obtain a soy protein concentrate - xanthan gum composite milk;

[0009] Step 3: Take granulated sugar and sucrose ester, then add deionized water for mixing, and then perform high-speed shearing for 1 - 2 min to obtain a batching solution;

[0010] Step 4: Mix the soy protein concentrate - xanthan gum complex milk and the batching solution in proportion, adjust the pH to 6.75 with 10% potassium citrate solution, then perform high-pressure homogenization, and finally perform pasteurization to obtain a soy protein concentrate milk beverage.

[0011] Further, in the step 1, the ratio of soy protein concentrate to water is 1:15; the water temperature for washing the soy protein concentrate is 50 °C.

[0012] Further, in the step 1, the power of the ultrasonic treatment is 200 W - 600 W.

[0013] Further, in the step 1, the power of the ultrasonic treatment is 300 W - 400 W.

[0014] Further, in the step 2, the ratio of the modified soy protein concentrate powder to water is 1:5 - 10; the addition amount of xanthan gum is 0.2% - 0.3%; the conditions for high-pressure homogenization are 40 - 60 MPa.

[0015] Further, in the step 2, the ratio of the modified soy protein concentrate powder to water is 1:8; the conditions for high-pressure homogenization are 40 - 45 MPa.

[0016] Further, in the step 3, the addition amount of granulated sugar is 0.5% - 1%; the addition amount of sucrose ester is 0.1% - 0.5%.

[0017] Further, in the step 3, the addition amount of granulated sugar is 0.5% - 0.6%; the addition amount of sucrose ester is 0.15% - 0.3%.

[0018] Further, in the step 4, the ratio of the soy protein concentrate - xanthan gum complex milk to the batching solution is 3 - 6:1; the conditions for high-pressure homogenization are 40 - 45 MPa.

[0019] A soy protein concentrate milk beverage, which is prepared according to the above method.

[0020] The present invention discloses a soy protein concentrate milk beverage and a preparation method thereof. The soy protein concentrate powder is modified by using ultrasonic technology to improve the solubility of the soy protein concentrate, and then xanthan gum is added to improve the emulsibility and stability of the soy protein concentrate milk. The modified soy protein concentrate of the method of the present invention has high solubility, expands the application range of the soy protein concentrate, and can be more widely applied to the food processing field. Description of the Drawings

[0021] Figure 1 It is the process flow diagram for the preparation of soy protein concentrate milk beverage. Specific embodiments

[0022] The present invention will be further described below in conjunction with specific embodiments. The illustrative embodiments and explanations of this invention are used to explain the present invention, but do not limit the present invention.

[0023] Example 1

[0024] Preparation of modified soy protein concentrate: Using soy protein concentrate as raw material, mix it with 50°C hot water in a ratio of 1:15 for one-time water washing, adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, perform ultrasonic treatment under the condition of ultrasonic power of 300W, and adjust the pH to neutral, then spray-dry to obtain soy protein concentrate powder; Preparation of soy protein concentrate - xanthan gum compound milk: Dissolve the obtained modified soy protein concentrate powder and water in a ratio of 1:8, add 0.3% xanthan gum, stir evenly, oscillate in a constant temperature water bath at 40°C, add soybean oil, perform high-speed shearing, and then perform high-pressure homogenization at 45MPa; Preparation of ingredients: The addition amount of granulated sugar is 0.6%, the addition amount of sucrose ester is 0.15%, add deionized water for mixing, and finally perform high-speed shearing for 2 minutes to achieve the effects of fully mixing the ingredients and pre-emulsification, and the ingredient solution is reserved; Mix the soy protein concentrate - xanthan gum compound milk and the ingredients in a ratio of 6:1, adjust the pH to about 6.75 with potassium citrate solution (10%), perform high-pressure homogenization again at 45MPa, and finally perform pasteurization to obtain soy protein concentrate milk beverage.

[0025] Example 2

[0026] Preparation of modified soy protein concentrate: Using soy protein concentrate as raw material, mix it with 50°C hot water in a ratio of 1:15 for one-time water washing, adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, perform ultrasonic treatment under the condition of ultrasonic power of 400W, and adjust the pH to neutral, then spray-dry to obtain soy protein concentrate powder; Preparation of soy protein concentrate - xanthan gum compound milk: Dissolve the obtained modified soy protein concentrate powder and water in a ratio of 1:8, add 0.3% xanthan gum, stir evenly, oscillate in a constant temperature water bath at 40°C, add soybean oil, perform high-speed shearing, and then perform high-pressure homogenization at 40MPa; Preparation of ingredients: The addition amount of granulated sugar is 0.6%, the addition amount of sucrose ester is 0.15%, add deionized water for mixing, and finally perform high-speed shearing for 2 minutes to achieve the effects of fully mixing the ingredients and pre-emulsification, and the ingredient solution is reserved; Mix the soy protein concentrate - xanthan gum compound milk and the ingredients in a ratio of 6:1, adjust the pH to about 6.75 with potassium citrate solution (10%), perform high-pressure homogenization again at 40MPa, and finally perform pasteurization to obtain soy protein concentrate milk beverage.

[0027] Example 3

[0028] Preparation of modified soy protein concentrate: Using soy protein concentrate as raw material, mix it with hot water at 50°C in a ratio of 1:15 for one - time water washing. Adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, perform ultrasonic treatment under the condition of ultrasonic power of 400W, and then adjust the pH to neutral. Spray - dry to obtain soy protein concentrate powder; Preparation of soy protein concentrate - xanthan gum compound emulsion: Dissolve the obtained modified soy protein concentrate powder and water in a ratio of 1:8, add 0.3% xanthan gum, stir evenly, oscillate in a constant - temperature water bath at 40°C, add soybean oil, perform high - speed shearing, and then perform high - pressure homogenization at 45MPa; Preparation of the ingredient: The addition amount of granulated sugar is 0.5%, the addition amount of sucrose ester is 0.3%, add deionized water for mixing, and finally perform high - speed shearing for 2 minutes to achieve the effect of fully mixing the ingredient and pre - emulsification. The ingredient liquid is reserved; Mix the soy protein concentrate - xanthan gum compound emulsion and the ingredient in a ratio of 6:1, adjust the pH to about 6.75 with potassium citrate solution (10%), perform high - pressure homogenization again at 45MPa, and finally perform pasteurization to obtain soy protein concentrate milk beverage.

[0029] Example 4

[0030] Preparation of modified soy protein concentrate: Using soy protein concentrate as raw material, mix it with hot water at 50°C in a ratio of 1:15 for one - time water washing. Adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, perform ultrasonic treatment under the condition of ultrasonic power of 400W, and then adjust the pH to neutral. Spray - dry to obtain soy protein concentrate powder; Preparation of soy protein concentrate - xanthan gum compound emulsion: Dissolve the obtained modified soy protein concentrate powder and water in a ratio of 1:8, add 0.2% xanthan gum, stir evenly, oscillate in a constant - temperature water bath at 40°C, add soybean oil, perform high - speed shearing, and then perform high - pressure homogenization at 45MPa; Preparation of the ingredient: The addition amount of granulated sugar is 0.6%, the addition amount of sucrose ester is 0.15%, add deionized water for mixing, and finally perform high - speed shearing for 2 minutes to achieve the effect of fully mixing the ingredient and pre - emulsification. The ingredient liquid is reserved; Mix the soy protein concentrate - xanthan gum compound emulsion and the ingredient in a ratio of 6:1, adjust the pH to about 6.75 with potassium citrate solution (10%), perform high - pressure homogenization again at 45MPa, and finally perform pasteurization to obtain soy protein concentrate milk beverage.

[0031] Example 5

[0032] Preparation of modified soy protein concentrate: Using soy protein concentrate as raw material, mix it with hot water at 50°C in a ratio of 1:15 for one-time water washing. Adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, perform ultrasonic treatment under the condition of ultrasonic power of 400W, and then adjust the pH to neutral. Spray drying to obtain soy protein concentrate powder; Preparation of soy protein concentrate - xanthan gum composite milk: Dissolve the obtained modified soy protein concentrate powder and water in a ratio of 1:8, add 0.3% xanthan gum, stir evenly, oscillate in a constant temperature water bath at 40°C, add soybean oil, perform high-speed shearing, and then perform high-pressure homogenization at 45MPa; Preparation of ingredients: The addition amount of granulated sugar is 0.6%, the addition amount of sucrose ester is 0.15%, add deionized water for mixing, and finally perform high-speed shearing for 2 minutes to achieve the functions of fully mixing the ingredients and pre-emulsification. The ingredient liquid is reserved; Mix the soy protein concentrate - xanthan gum composite milk and the ingredients in a ratio of 3:1, adjust the pH to about 6.75 with potassium citrate solution (10%), perform high-pressure homogenization again at 45MPa, and finally perform pasteurization to obtain soy protein concentrate milk beverage.

[0033] The above embodiments are merely examples for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. And the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A preparation method of a soy protein concentrate milk beverage, characterized in that, The method includes the following steps: Step 1: Using soy protein concentrate as the raw material, wash the soy protein concentrate with water at 40 - 60°C in proportion, adjust the pH of the soy protein solution to 9.5 with 10% sodium hydroxide solution, then perform ultrasonic treatment, and adjust the pH to neutral, and spray dry to obtain modified soy protein concentrate powder; Step 2: Dissolve the modified soy protein concentrate powder and water in proportion, add 0.1% - 0.5% xanthan gum, stir evenly, oscillate in a constant temperature water bath at 30 - 60°C, add 10% soybean oil, perform high-speed shearing, and then perform high-pressure homogenization to obtain soy protein concentrate - xanthan gum composite milk; Step 3: Take granulated sugar and sucrose ester, then add deionized water for mixing, and then perform high-speed shearing for 1 - 2 min to obtain a batching liquid; Step 4: Mix the soy protein concentrate - xanthan gum composite milk and the batching liquid in proportion, adjust the pH to 6.75 with 10% potassium citrate solution, then perform high-pressure homogenization, and finally perform pasteurization to obtain a soy protein concentrate milk beverage.

2. The preparation method according to claim 1, characterized in that, In the said Step 1, the ratio of soy protein concentration to water is 1:15; the water temperature for washing the soy protein concentrate is 50°C.

3. The preparation method according to claim 1, characterized in that, In the said Step 1, the power of the ultrasonic treatment is 200W - 600W.

4. The preparation method according to claim 1, characterized in that, In the said Step 1, the power of the ultrasonic treatment is 300W - 400W.

5. The preparation method according to claim 1, characterized in that, In the said Step 2, the ratio of the modified soy protein concentrate powder to water is 1:5 - 10; the addition amount of xanthan gum is 0.2% - 0.3%; the conditions for high-pressure homogenization are 40 - 60 MPa.

6. The preparation method according to claim 1, characterized in that, In the said Step 2, the ratio of the modified soy protein concentrate powder to water is 1:8; the conditions for high-pressure homogenization are 40 - 45 MPa.

7. The preparation method according to claim 1, characterized in that, In the said Step 3, the addition amount of granulated sugar is 0.5% - 1%; the addition amount of sucrose ester is 0.1% - 0.5%.

8. The preparation method according to claim 1, characterized in that, In the said Step 3, the addition amount of granulated sugar is 0.5% - 0.6%; the addition amount of sucrose ester is 0.15% - 0.3%.

9. The preparation method according to claim 1, characterized in that, In the said Step 4, the ratio of the soy protein concentrate - xanthan gum composite milk to the batching liquid is 3 - 6:1; the conditions for high-pressure homogenization are 40 - 45 MPa.

10. A soy protein concentrate milk beverage, characterized in that, The said soy protein concentrate milk beverage is prepared according to the method described in Claims 1 - 9.

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