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Method for producing soymilk of removed anti-nutrition factor type

An anti-nutritional factor and production method technology, applied in the field of production technology of high-quality soybean milk, can solve the problems of unsatisfactory removal of trypsin inhibitor, undisclosed complex enzyme composition or composition, complicated process, etc., and achieves reduction of production cost and simple steps. , good taste effect

Inactive Publication Date: 2006-04-12
JILIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The steam blanching process in this patent application is at a high temperature (125-135°C) just for peeling; this patent application uses a two-step enzymatic hydrolysis method to remove phytic acid, stachyose, raffinose and trypsin inhibitors, However, the two-step enzymatic hydrolysis method is not ideal for the removal of trypsin inhibitors, and the process is more cumbersome; the patent application only discloses "enzymolysis using compound enzyme I and compound enzyme II", "compound enzyme I is two enzymes compound enzyme II is a mixture of three enzymes", and does not disclose the composition or ingredients of the compound enzyme

Method used

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  • Method for producing soymilk of removed anti-nutrition factor type

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Embodiment 1

[0036] For commercially available soybeans, select high-quality soybeans through a sorting machine, wash them 2-3 times, soak the washed soybeans in 3 times the volume of water, soak for 8-24 hours, and soak at a temperature of 15-20°C.

[0037] The soaked soybeans are added to NaHCO at a mass ratio of about 0.25% 3 , boiled in 85-90°C hot water for 1.5-4.5 minutes, then cooled and peeled, the peeled soybeans were ground into a slurry with a refiner and an ultrafine mill, and the bean dregs were discarded.

[0038]Adding the superfinely pulverized soybean milk slurry into a biological reaction tank, and then adding alkaline protease. After reacting at 60°C for 2-2.5 hours, the temperature was raised rapidly to 100°C and kept for 5 minutes. The amount of alkaline protease added is to add 0.085 activity units of alkaline protease per gram of soybean protein in the soybean milk slurry.

[0039] The heated soybean milk is centrifuged at 3000 rpm to remove the precipitate, the sl...

Embodiment 2

[0044] The process of selecting and cleaning soybeans, soaking, boiling, refining, superfine grinding, enzymatic engineering treatment, separating pulp and slag, and colloid grinding is the same as in Example 1.

[0045] After the soybean milk is ultrafinely pulverized by a colloid mill, it is then mixed with dissolved white sugar, milk powder, and sodium chloride in a blending mixing tank, and taurine, vitamin C, and calcium chloride are added, and stirred for 10 minutes to obtain a blended A good health drink is stirred for 10 minutes to obtain a prepared soybean milk drink.

[0046] Then the soy milk is homogenized through 80MPa and 40MPa homogenizers respectively, and then the homogenized soy milk is passed into a vacuum tank, pumped at 80kPa for 10 minutes, and finally the soy milk is passed into a 138°C ultra-high temperature instant sterilizer Sterilize for 8-12 seconds.

[0047] The obtained soybean milk product is filled, subjected to quality inspection, physical and...

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Abstract

A nutritive soybean milk without anti-nutrition factors is prepared from soybean, white sugar, milk powder and sodium chloride through immersing, passivating lip-oxidase and urease by boiling and adding sodium dicarbonate, grinding, enzymolyzing by adding alkaline proteinase, reacting and fast heating, separating milk from dregs, colloid grinding, mixing it with additive, homogenizing, vacuum degassing and sterilizing.

Description

technical field [0001] The invention belongs to the technical field of bean processing in the food industry, and in particular relates to a production process of high-quality soybean milk with anti-nutritional factors removed. Background technique [0002] Soybean protein has a complete range of amino acids, its biological value and protein net utilization rate are close to animal protein, and it does not contain cholesterol. It is an ideal vegetable protein. After being processed into soybean milk, the digestion and absorption rate is high and can be fully absorbed by the human body. However, there are several anti-nutritional factors in soybean protein, among which trypsin inhibitor, lipoxygenase and urease are the main anti-nutritional factors in soybean protein. It is reported that soybean trypsin inhibitors can inhibit the growth of various animals, such as causing swelling and hyperplasia of the pancreas of mice and chickens and affecting the digestion of proteins, so...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23J3/16A23L11/30A23L11/65
Inventor 付学奇徐越驰杨德胜滕利荣孟庆繁
Owner JILIN UNIV
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