Desugared soybean milk powder, boiled water brewing type uncongealed beancurd powder instant food and preparation method thereof

Abstract

The invention relates to desugared soybean milk powder, boiled water brewing type uncongealed beancurd powder instant food and a preparation method thereof, and the desugared soybean milk powder comprises the following components in parts by weight: 45-70 parts of desugared soybean protein powder, 20-30 parts of fat-containing lactose-removed milk powder, 14-16 parts of a first food instantizer, 3-5 parts of phosphate and 1-3 parts of a thickening agent, 4-5 parts of a second food instantizer, 10-12 parts of a food adhesive, and 1-3 parts of a defoaming agent. The powder is mixed, sprayed and granulated to prepare large-particle desugared soybean milk powder, the large-particle desugared soybean milk powder is independently packaged, the coagulator powder is independently packaged and packaged in the same container, and the slushing type uncongealed bean curd powder convenient food can be prepared. The product can meet the nutritional requirements of people on animal and plant proteins, is high in safety and convenient to eat, and broadens the types of soybean and milk beverages and instant food products.

Description

Technical Field

[0001] The present application belongs to the fields of modern agriculture, modern food and bioengineering technology, and specifically relates to a desugared soybean milk powder, a boiling water-injected tofu pudding powder instant food and a preparation method thereof. Background Art

[0002] Soybeans are rich in nutrients, and their main components include protein, fat, carbohydrates, minerals, soy lecithin, soy isoflavones, etc. There are many varieties of traditional soy products, including soy milk, tofu pudding, tofu, tofu silk, etc.; dry powder products include raw soy powder, soy milk powder, soy milk powder, soy protein isolate powder, concentrated protein powder, etc.

[0003] The traditional soy milk powder production process is simple. Generally, the beans are soaked and ground into slurry, and then milk, sugar, and oil are added to mix and cook, homogenize, and spray-dry to make powder. It has not broken through the "ceiling" of hot water beverage properties, the product types are single, and there is serious homogeneity, which cannot meet the increasingly rich market demand.

[0004] Therefore, it is urgent to expand the product types of soy milk powder and achieve industrial upgrading. Summary of the invention

[0005] Based on this, one or more embodiments of the present application provide a desugared soy milk powder, a tofu pudding powder instant food that can be mixed with boiling water, and a preparation method thereof, aiming to promote the new technology upgrade of traditional soy milk powder from a general beverage mixing product to a tofu pudding instant food that can be mixed with boiling water and added brine, which can fill the gap in soy milk powder products that can be consumed quickly by the public anytime and anywhere.

[0006] One or more embodiments of the present application provide a desugared soy milk powder, comprising the following components in parts by weight:

[0007] 45-70 parts of desugared soy protein powder, 20-30 parts of fat-free lactose milk powder, 14-16 parts of a first food quick dissolving agent, 3-5 parts of phosphate, 1-3 parts of a thickener, 4-5 parts of a second food quick dissolving agent, 10-12 parts of a food adhesive, and 1-3 parts of a defoaming agent.

[0008] The above embodiment provides a desugared soybean milk powder, which is mainly composed of desugared soybean protein powder and fat-free lactose milk powder, supplemented with a first food dissolving agent, phosphate, thickener, second food dissolving agent, food adhesive and defoaming agent, and is made into a desugared soybean milk powder of a specific formula by adjusting the raw material ratio, giving the product good instant solubility and water-encapsulating gel activity. The desugared soybean milk powder can be quickly dissolved into liquid by boiling water slurry, and the protein-encapsulating gel activity can be restored to form a tofu pudding instant food after adding brine. Therefore, it can be further used as an intermediate raw material and a coagulant to make a boiling water slurry type tofu pudding powder instant food, which can fill the gap of the mass quick consumption type soybean milk powder product anytime and anywhere.

[0009] Moreover, the desugared soy milk powder has a high protein content, which can meet the nutritional needs of consumers for the intake of both animal and plant proteins. The soy protein powder has been removed from the oligosaccharides that cause flatulence, and the milk powder has been removed from the lactose that can easily cause "lactose intolerance", thereby improving food safety.

[0010] In one embodiment, the desugared soy protein powder has a protein content of ≥90% and an ash, impurity and carbohydrate content of ≤4% by weight.

[0011] In one embodiment, the components of the above-mentioned fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and moisture content ≥9.5%.

[0012] In one embodiment, the desugared soy milk powder satisfies one or more of the following conditions:

[0013] (1) the first food dissolving agent and the second food dissolving agent independently comprise maltodextrin or xylitol;

[0014] (2) Phosphate is selected from one or more of sodium tripolyphosphate, trisodium phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and tripotassium phosphate;

[0015] (3) the thickener is selected from one or more of sodium alginate, pectin, gum arabic, guar gum, locust bean gum, xanthan gum and gellan gum;

[0016] (4) food adhesive selected from one or more of desugared soy protein powder, carrageenan, and gelatin; and,

[0017] (5) The defoaming agent is selected from one or more of calcium carbonate, fatty acid ester and Tween series defoaming agents.

[0018] In one embodiment, the food adhesive comprises desugared soy protein powder, carrageenan and gelatin; further optionally, the weight ratio of the desugared soy protein powder, carrageenan and gelatin in the food adhesive is (4-5): (4-5): (2-4).

[0019] In one embodiment, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0020] Step 1: Add alkaline water with a pH value of 9.0-9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk;

[0021] Step 2: heat and homogenize the diluted milk, and then heat and cook it to prepare cooked milk liquid;

[0022] Step 3: After cooling the cooked milk liquid to 72°C-82°C, a coagulant is added to the mixture and the mixture is stirred to prepare a tofu-like brain-water two-phase body;

[0023] Step 4: stirring and breaking the above-mentioned brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud;

[0024] Step 5: Dissolve the diluted protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heat and homogenize the dilute milk solution;

[0025] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and,

[0026] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0027] In one embodiment, the desugared soy protein powder is prepared by a method comprising the following steps:

[0028] Step (1), inactivating enzymes and removing odor from low-temperature soybean meal to prepare cooked soybean meal;

[0029] Step (2), acid-soaking the cooked soybean meal to desolventize it, to prepare desolventized cooked soybean meal;

[0030] Step (3), adding alkaline water with a pH value of 9.0-9.5 to the desolventized cooked soybean meal, grinding the soybean meal to prepare a slurry;

[0031] Step (4), separating the slurry from the residue, discarding the dregs, and obtaining soy milk;

[0032] Step (5), adding auxiliary materials to the above soy milk to prepare modulated soy milk;

[0033] Step (6), homogenizing, separating the pulp and residue, and sterilizing and concentrating the prepared soy milk to prepare concentrated soy milk; and

[0034] Step (7), spray drying the concentrated soy milk to prepare desugared soy protein powder.

[0035] One or more embodiments of the present application further provide a method for preparing the desugared soy milk powder as described in any of the above embodiments, comprising the following steps:

[0036] The desugared soy protein powder, fat-free lactose-free milk powder, the first food dissolving agent, phosphate and thickener are mixed by dry method to prepare the main material;

[0037] Mixing a second food dissolving agent, a food binder, a defoaming agent and water to prepare a granulation liquid; and,

[0038] The main material is sprayed with granulation liquid to carry out agglomeration and granulation to prepare desugared soybean milk powder.

[0039] In one embodiment, the above preparation method satisfies one or more of the following conditions:

[0040] (I) The pH value of the granulation liquid is neutral;

[0041] (II) the weight percentage of the solute in the granulation liquid is 15%-20%; and,

[0042] (III) Agglomeration granulation: Using an agglomeration granulator, the main material is sprayed with granulation liquid into the machine under negative pressure hot air boiling to granulate, and then dried to a moisture content of ≤4.5wt% to prepare desugared soybean milk powder.

[0043] One or more embodiments of the present application also provides a water-slurried tofu powder instant food, comprising independently packaged desugared soy milk powder as described in any of the above embodiments or desugared soy milk powder prepared by the preparation method of any of the above embodiments, and independently packaged coagulant powder.

[0044] The above-mentioned embodiment provides a tofu powder instant food for slurrying with boiling water, wherein the desugared soy milk powder can be dissolved into liquid by slurrying with boiling water, and the activity of the protein-packed hydrogel is restored. After being added with brine and left to stand for more than 5 minutes, it will automatically solidify into a fresh and hot tofu instant food, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The tofu powder instant food for slurrying with boiling water belongs to a high-protein food containing both animal and plant proteins, which can meet the nutritional needs of consumers for high-protein intake, is easy to eat, and has a novel product type, which is conducive to promoting the upgrading and transformation of traditional soy milk powder from hot water beverage technology to tofu instant food technology that can be brewed with boiling water, thereby breaking through the "ceiling" of the beverage attributes of traditional soy milk powder products, broadening the types of soybean and milk beverages and instant food products, and filling the gap of soy milk powder products for quick consumption by the public anytime and anywhere.

[0045] In one embodiment, the instant tofu powder food prepared by boiling water meets one or more of the following conditions:

[0046] (i) the weight percentage of the independently packaged coagulant powder to the independently packaged desugared soy milk powder is 4%-5%;

[0047] (ii) The packaging specification of desugared soy milk powder is 20g-25g / bag;

[0048] (iii) the coagulant powder comprises a coagulant and a defoaming agent, wherein the weight ratio of the coagulant to the defoaming agent is (93-96):(4-7);

[0049] (iv) a coagulant selected from one or more of glucono-delta-lactone, calcium magnesium halide and calcium sulfate; and,

[0050] (v) The defoaming agent in the coagulant powder is selected from one or more of calcium carbonate, fatty acid ester and Tween series defoaming agents.

[0051] One or more embodiments of the present application further provide a method for preparing the instant food of tofu powder with boiling water as described in any of the above embodiments, comprising the following steps:

[0052] The desugared soy milk powder is packaged separately;

[0053] The coagulant powder is packaged individually; and,

[0054] The independently packaged desugared soybean milk powder and the independently packaged coagulant powder are sealed in the same container to prepare a boiling water-injected tofu powder instant food.

[0055] The details of one or more embodiments of the present application are set forth in the accompanying drawings and the description below, and other features, objects, and advantages of the present application will be apparent from the description, the drawings, and the claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0057] Figure 1 This is a process flow chart of preparing fat-free lactose milk powder according to one embodiment of the present application;

[0058] Figure 2 This is a process flow chart of preparing desugared soy protein powder according to one embodiment of the present application;

[0059] Figure 3 This is a process flow chart of preparing desugared soy milk powder according to one embodiment of the present application;

[0060] Figure 4 This is a process flow chart of preparing a water-slurried tofu powder instant food according to one embodiment of the present application;

[0061] Figure 5 This is a schematic diagram of the shape of tofu pudding prepared by using the tofu pudding powder instant food prepared in Example 3 of the present application. DETAILED DESCRIPTION

[0062] The present application will be further described in detail below in conjunction with the accompanying drawings, embodiments and examples. It should be understood that these embodiments and examples are only used to illustrate the present application and are not used to limit the scope of the present application. The purpose of providing these embodiments and examples is to make the understanding of the disclosure of the present application more thorough and comprehensive. It should also be understood that the present application can be implemented in many different forms, is not limited to the embodiments and examples described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the present application, and the equivalent form obtained also falls within the protection scope of the present application. In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the present application, and it should be understood that the present application can be implemented without one or more of these details.

[0063] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing implementation modes and embodiments and are not intended to limit this application.

[0064] the term

[0065] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0066] As used herein, "plurality", "multiple", "multiple times", "plurality", etc., unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0067] As used herein, "combination thereof", "any combination thereof", "any combination thereof" etc. include all suitable combinations of any two or more of the listed items.

[0068] Herein, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0069] In this article, "optionally", "optional", and "optional" mean optional, that is, any one of the two parallel options of "yes" or "no". If there are multiple "options" in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "option" is independent.

[0070] In this document, the terms "first", "second", "third", "fourth", etc. in "the first aspect", "the second aspect", "the third aspect", "the fourth aspect", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.

[0071] The technical features described in an open manner in this application include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0072] In the present application, numerical intervals (i.e., numerical ranges) are involved. Unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval and includes the two numerical endpoints (i.e., the minimum value and the maximum value) of the numerical range, as well as each numerical value between the two numerical endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges included therein.

[0073] In this application, wt% means weight percentage.

[0074] Each step in the flowchart involved in the present application is displayed in sequence according to the indication of the arrow, but these steps are not necessarily executed in sequence in the order indicated by the arrow. Unless clearly stated in this article, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowchart involved in each embodiment may include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times.

[0075] Food dissolving agents: Food excipients or additives used to improve the solubility and dispersibility of products, such as maltodextrin.

[0076] Thickener: A hydrophilic food additive that dissolves or disperses in water, can increase the viscosity of fluid or semi-fluid foods, and can maintain a relatively stable system. Thickeners can increase the viscosity of food or form a gel, such as sodium alginate, pectin, gum arabic, guar gum, etc.

[0077] Food adhesive: An additive that provides viscosity to bond and agglomerate separated particles into larger particles. The food adhesive described in this article may include traditional food thickeners, such as gelatin, carrageenan, pectin, modified starch, etc., and may also include other food auxiliary materials and food raw materials that can provide bonding properties, such as desugared soy protein powder, etc.

[0078] Defoaming agent: a substance that reduces surface tension and eliminates foam during food processing, such as fatty acid ester defoaming agents, Tween series emulsifiers, etc. In addition, although calcium carbonate is specified as a leavening agent or stabilizer in the national standard GB2760 for food additives, practice has proved that it also has defoaming ability, so it can also be used as a defoaming agent in this application.

[0079] Coagulant: A substance that stabilizes the food structure or keeps the food tissue structure unchanged but enhances the viscosity of solids. Coagulants can generally solidify colloids (such as pectin, protein, etc.) in food into an insoluble gel state. For example, calcium magnesium brine, calcium sulfate (i.e. plaster of Paris powder) and glucono-δ-lactone (abbreviated as: lactone).

[0080] Brain-water two-phase body: the food and water organization system in the tofu brain state.

[0081] Protein mud: an organized, soft solid high-protein body that can be picked up by hand, soluble in alkaline water but insoluble in ordinary water.

[0082] In a first aspect of the present application, there is provided a desugared soy milk powder, comprising the following components in parts by weight:

[0083] 45-70 parts of desugared soy protein powder, 20-30 parts of fat-free lactose milk powder, 14-16 parts of a first food quick dissolving agent, 3-5 parts of phosphate, 1-3 parts of a thickener, 4-5 parts of a second food quick dissolving agent, 10-12 parts of a food adhesive, and 1-3 parts of a defoaming agent.

[0084] Optionally, the above components are measured by weight, and the desugared soy protein powder is, for example, 45 parts, 46 parts, 48.5 parts, 50 parts, 53 parts, 55 parts, 57.5 parts, 60 parts, 65 parts, 68 parts or 70 parts. Further optionally, the ingredients in the desugared soy protein powder are measured by weight percentage, and the protein content is ≥90%, and the content of ash, impurities and carbohydrates is ≤4%. The desugared soy protein powder can be a commercially available product or can be customized using the process provided by this application (which will be further described below).

[0085] Optionally, the fat-free lactose milk powder is, for example, 20 parts, 22 parts, 24 parts, 25 parts, 26 parts, 28 parts or 30 parts by weight. Further optionally, the ingredients in the fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, ash content and moisture content ≥9.5%. The fat-free lactose milk powder can be a commercially available product or can be customized using the process provided in this application (described in further detail below).

[0086] Further optionally, in parts by weight, the first food dissolving agent is, for example, 14 parts, 14.5 parts, 15 parts or 16 parts. The phosphate is, for example, 3 parts, 3.5 parts, 4 parts, 4.5 parts or 5 parts. The thickener is, for example, 1 part, 2 parts or 3 parts. The second food dissolving agent is, for example, 4 parts, 4.5 parts or 5 parts. The food adhesive is, for example, 10 parts, 11 parts or 12 parts. The defoamer is, for example, 1 part, 2 parts or 3 parts.

[0087] Optionally, the desugared soy milk powder contains 50wt%-60wt% protein.

[0088] The desugared soy milk powder of the present application is mainly composed of desugared soy protein powder and fat-free lactose milk powder, supplemented with a first food instant dissolving agent, phosphate, thickener, second food instant dissolving agent, food adhesive and defoaming agent, and is made into a desugared soy milk powder of a specific formula through raw material ratio regulation, giving the product good instant solubility and water-encapsulating gel activity. The desugared soy milk powder can be dissolved into liquid by boiling water slurry, and the protein-encapsulating gel activity can be restored to form a tofu pudding convenience food after adding brine. Therefore, it can be further used as an intermediate raw material and a coagulant to prepare a boiling water slurry type tofu pudding powder convenience food, which can fill the gap of the mass quick-consumption soy milk powder product anytime and anywhere.

[0089] Moreover, the desugared soy milk powder has a high protein content, which can meet the nutritional needs of consumers for both animal and plant proteins. The soy protein powder removes oligosaccharides, which are flatulence factors, and the milk powder removes lactose, which is prone to cause "lactose intolerance", which improves food safety. Of course, the desugared soy milk powder can also be directly mixed with hot water as a beverage, and it does not necessarily have to be used with a coagulant to make tofu pudding. It can be selected according to consumer preferences.

[0090] In some embodiments, the desugared soy milk powder satisfies one or more of the following conditions:

[0091] (1) The first food solubilizer and the second food solubilizer each independently comprise maltodextrin.

[0092] Maltodextrin is made from starch through hydrolysis. When added to food, it can increase the viscosity, enhance the dispersibility and solubility of the product, and can therefore be used as a food dissolving agent. Of course, in addition to maltodextrin, xylitol can also be used as a food dissolving agent.

[0093] (2) The phosphate is selected from one or more of sodium tripolyphosphate, trisodium phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and tripotassium phosphate.

[0094] Phosphate not only has the function of increasing the pH value, but also can make the protein molecular chains unfold in order after the desugared soy milk powder is rehydrated, and quickly dissociate and associate during movement, thereby realizing "phosphorylation", thereby exposing the hydrophilic groups on the surface of the protein aggregated particles and making the protein on the surface of the particle agglomerates negatively charged, thereby restoring the activity of the protein-encapsulated hydrogel. Once it encounters a coagulant such as calcium magnesium brine or lactone, it can form a tofu brain state of the hydrogel.

[0095] (3) The thickener is selected from one or more of sodium alginate, pectin, gum arabic, guar gum, locust bean gum, xanthan gum and gellan gum.

[0096] Thickeners can increase the viscosity of fluid or semi-fluid foods and improve the stability, uniformity and gelling properties of the system when desugared soy milk powder is rehydrated.

[0097] (4) The food adhesive is selected from one or more of desugared soy protein powder, carrageenan, and gelatin.

[0098] The main function of food adhesives is to provide adhesion and aggregate small particles into larger particles. Carrageenan and gelatin are also commonly used thickeners. The desugared soy protein powder described here and the main protein raw material desugared soy protein powder mentioned above are from the same batch of raw materials, that is, they maintain the same physical and chemical indicators.

[0099] Optionally, the food adhesive comprises desugared soy protein powder, carrageenan and gelatin; further optionally, the weight ratio of desugared soy protein powder, carrageenan and gelatin in the food adhesive is (4-5):(4-5):(2-4), for example, it can be 4:4:4, 4:5:4, 4:5:2, 4:4:2, 5:5:2, 5:5:4, 5:4:4 or 5:4:2.

[0100] (5) The defoaming agent is selected from one or more of calcium carbonate, fatty acid ester and Tween series defoaming agents.

[0101] The defoaming agent can reduce or even eliminate foam when the desugared soy milk powder is rehydrated and dissolved, thereby improving the taste and appearance as well as the stability of the system. The fatty acid ester can be selected from one or more of a high-carbon alcohol fatty acid ester complex, a polyglycerol fatty acid ester or a sucrose fatty acid ester; the Tween series can be selected from one or more of Tween 20, Tween 40, Tween 60 or Tween 80.

[0102] In some embodiments, Figure 1 As shown, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0103] Step 1: Add alkaline water with a pH value of 9.0-9.5 to the qualified raw milk for alkaline dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk.

[0104] Optionally, the dry solid content of the raw milk in step 1 is 10wt%-13wt%, for example, the dry solid content of the raw milk can be 10wt%, 11wt%, 12wt% or 13wt%; the alkaline water can be a phosphate solution. Further optionally, the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. More optionally, the dry solid content of the prepared diluted milk is 7wt%-10wt%, for example, 7wt%, 8wt%, 9wt% or 10wt%.

[0105] Step 2: Heat the diluted milk to homogenize, and then heat it to cook it to prepare cooked milk liquid.

[0106] In one example, a steam direct blowing heating method is used to heat the diluted milk to 50°C-55°C and homogenize and refine it at a pressure of 2.5Mpa-3.5Mpa, and then the homogenized diluted milk is heated to 98°C-100°C and maintained for 2min~3min to prepare cooked milk liquid. For example, the temperature of the diluted milk after heating can be 50°C, 52°C, 54°C or 55°C; a 25 Mpa universal homogenizer can be used for homogenization and refinement, and the pressure used can be 2.5Mpa, 2.7Mpa, 3.0Mpa, 3.3Mpa or 3.5Mpa; the homogenized diluted milk is heated to a temperature of, for example, 98°C, 99°C or 100°C; and the holding time is, for example, 2min, 2.4min, 2.8min or 3min.

[0107] Step 3: After cooling the cooked milk to 72°C-82°C, add a coagulant, add broth and stir to prepare a tofu-like brain-water two-phase body.

[0108] Optionally, the cooked milk liquid is cooled to, for example, 72°C, 74°C, 76°C, 78°C, 80°C or 82°C, and a coagulant is added while the cooked milk liquid is flowing; the amount of the coagulant added is 1.2%-1.5% of the weight of the cooked milk liquid, for example, 1.2%, 1.3%, 1.4% or 1.5%; the coagulant is selected from one or more of calcium magnesium brine, calcium sulfate and glucono-δ-lactone (abbreviated as: lactone).

[0109] Step 4: Stir and break the above-mentioned brain-water two-phase body, then centrifuge and discard the separated water and water-soluble substances, and collect the protein mud.

[0110] Optionally, brain water separation adopts a continuous centrifugal separation method with a separation factor ≥ 3000, and the continuous centrifugal separation method can adopt a sedimentation-type horizontal continuous separator.

[0111] Step 5: Dissolve and dilute the protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heat and homogenize the dilute milk solution.

[0112] In one example, the alkaline water in step 5 can be a phosphate solution; the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. Optionally, the water content of the protein mud is 67%-70%, such as 67%, 68%, 69% or 70%, and the pH value of the protein mud is 5.7-5.8, such as 5.7, 5.73, 5.78 or 5.8; the dry solid content of the dilute milk is 7wt%-10wt%, such as 7wt%, 8wt%, 9wt%, or 10wt%. Further optionally, the conditions for heating and homogenizing the dilute milk include: heating to 50°C-55°C, and homogenizing and refining at a pressure of 2.5Mpa-3.5Mpa. For example, the dilute milk is heated to 50°C, 52°C, 54°C or 55°C, and can be homogenized and refined using a 25 Mpa universal homogenizer. The pressure used is, for example, 2.5Mpa, 2.7Mpa, 3.0Mpa, 3.2Mpa or 3.5Mpa.

[0113] Step 6: After heating and homogenizing, the diluted milk is sterilized at high temperature and then concentrated and cooled to prepare concentrated milk.

[0114] Optionally, a three-stage steam jet pump is used for heating in series, so that the dilute milk reaches a sterilization temperature of 121°C-125°C within 4-5 seconds, and directly enters the concentration process until the dry solid content of the concentrated milk reaches 15wt%-20wt% and the temperature is 50-52°C. The sterilization temperature is, for example, 121°C, 123°C or 125°C, and the concentration process is performed until the dry solid content of the concentrated milk reaches, for example, 15wt%, 18wt% or 20wt%, and the temperature is, for example, 50°C, 51°C or 52°C.

[0115] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0116] Exemplarily, the temperature of the concentrated milk entering the spray drying tower is maintained at 50° C.-52° C., and the particle size of the obtained fat-free lactose milk powder is a fine powder of 80 meshes-120 meshes.

[0117] The preparation method of the fat-free lactose milk powder uses the method of "alkali dissolution, coagulation, and decoagulation" to remove lactose under fat-containing conditions, which can retain oil-soluble nutrients such as milk protein and milk fat, and can remove most of the estrogen and antibiotic residues and water-soluble substances such as calcium and magnesium salts. The further prepared desugared soy milk powder has higher nutritional value and safety, and is especially suitable for people with lactose intolerance. In addition, the preparation method does not require the use of strong acids and strong bases required in the traditional alkali dissolution-acid precipitation method, can reduce the emission of acid-base neutralizers and odors, and is more environmentally friendly.

[0118] In some embodiments, Figure 2 As shown, the above-mentioned desugared soy protein powder is prepared by a method comprising the following steps:

[0119] Step (1), inactivating enzymes and removing odor from low-temperature soybean meal to prepare cooked soybean meal.

[0120] Exemplarily, low-temperature soybean meal with neat flakes, little powder and no mildew after oil extraction from non-genetically modified soybeans is selected as raw material, and the known steam branched soybean or bean paste process and steamer are used to spread the low-temperature soybean meal loosely in a square plate with a bottom hole at a thickness of 20 mm-25 mm, put it on a multi-layer bracket in the steamer, close the door of the steamer, turn on the steam, and dry steam it for 3-5 minutes at an air pressure of 0.2Mpa-0.25Mpa and a temperature of 95°C-98°C in the steamer, or wait for the steam pressure safety valve of the steamer to automatically exhaust steam, then open the box and take out the soybean meal, and use the soybean meal trypsin test result as the negative standard to complete the branching and cooking of the soybean meal, so as to obtain the deodorized cooked soybean meal with enzyme inactivation and deodorization and suppressed saponin activity that causes foaming and frothing.

[0121] Step (2), acid-foaming the cooked soybean meal to desolventize the cooked soybean meal to prepare desolventized cooked soybean meal.

[0122] Specifically, cooked soybean meal is soaked in food-grade hydrochloric acid solution. Desolventization here refers to the removal of water-soluble substances in soybean meal, more specifically, the removal of water-soluble substances such as soluble sugars (including monosaccharides, oligosaccharides, etc.), calcium and magnesium phytates (which chelate trace elements such as calcium, magnesium, iron, zinc, etc.).

[0123] In one example, a double-layer sealed tank is used, in which the central tank is equipped with a slow agitator, and the lower interlayer tank outside the sealed tank has a space for accommodating water more than 3 times the weight of the water used to soak the soybean meal. The interlayer tank can heat the water with steam and has a heat preservation function; the equipment is equipped with a hydraulic vacuum jet pump, a steam heater, a water temperature and negative pressure detection controller and valves in the tank, etc.

[0124] The specific operation example of using double-layer sealed tanks to acid-foam desolvate cooked soybean meal is as follows: ① Start the vacuum jet pump to make the negative pressure in the central tank reach and maintain it within the range of 0.08-0.09Mpa; ② Open the valve and use the negative pressure to suck in the deodorized cooked soybean meal and food-grade dilute hydrochloric acid solution with a pH value of 4.3-4.5, which is 3.2-3.5 times the weight of the soybean meal. After the mixed flow of dilute hydrochloric acid and soybean meal enters the central tank, close the valve and vacuumize again; ③ Slowly and dynamically stir the soybean meal and acidic water (i.e., dilute hydrochloric acid solution) at a speed of 5-8 revolutions / minute, and start Start to soak the cooked soybean meal under negative pressure; ④ Open the steam valve and heat the acidic water to 25℃-28℃; heat the insulation water in the outer interlayer to 30℃-35℃, and soak the deodorized cooked soybean meal for 40-60 minutes under negative pressure, low-temperature acidic water, external insulation water and slow movement; ⑤ Turn off the steam, agitator, and negative pressure jet pump, open the valve to release the pressure, and let the soaked soybean meal and water flow out, and discard the acidic water that has been soaked in the soybean meal, so as to obtain the desolventized cooked soybean meal without water-soluble substances such as phytates such as calcium and magnesium, estrogen, purine, oligosaccharides (such as stachyose, etc.), and pesticide residues.

[0125] The weight increase of semi-wet desolventized cooked soybean meal after soaking is 2.3-2.5 times that before soaking. The acidic water released after soaking the soybean meal is measured by a handheld sugar meter / desktop electronic concentration meter. The pH value is ≥5.0, the dry solid content is 5wt%-8wt% (including oligosaccharides), and the conductivity is ≥2300 ppm (the conductivity can indirectly indicate the amount of calcium and magnesium salts. The higher this parameter is, the greater the amount of decalcified magnesium salts). This means that the desolventization is qualified.

[0126] Step (3), adding alkaline water with a pH value of 9.0-9.5 to the desolventized cooked soybean meal, grinding the soybean meal to prepare a slurry.

[0127] Optionally, desolventized cooked soybean meal and 7-10 times by weight of phosphate alkaline water with a pH of 9.0-9.5 are directly refined. The phosphate alkaline water can be a phosphate solution; further optionally, the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5.

[0128] Step (4), separating the slurry from the residue, discarding the dregs, and obtaining soy milk.

[0129] Specifically, a separator can be used to separate the pulp from the dregs, discard the dregs, and obtain soy milk. Soy milk is rich in protein, dietary fiber, and some minerals, has no acid-base neutralizer odor or beany smell, and has strong water-encapsulating gel properties.

[0130] Step (5), adding auxiliary materials to the above soy milk to prepare modulated soy milk.

[0131] Optionally, the auxiliary material includes a food dissolving agent, a thickener and a defoaming agent; further optionally, by weight of soy milk, the food dissolving agent can be 3%-5% maltodextrin, the thickener can be 1%-3% of sodium alginate, pectin, gum arabic, guar gum, locust bean gum, xanthan gum or gellan gum, one or more combinations, and the defoaming agent can be 3%-5% of calcium carbonate, fatty acid ester or Tween series. The specific addition amount of the auxiliary material is calculated based on the protein content of the dry powder obtained after spray drying above 90wt%, and the modulated soy milk is prepared. The specific selection type of fatty acid ester and Tween series is shown above.

[0132] Step (6) is to homogenize the prepared soy milk, separate the pulp and residue, sterilize and concentrate it to prepare concentrated soy milk.

[0133] In one example, a general homogenizer can be used to homogenize the modulated soy milk at a pressure of 15Mpa to 20Mpa to obtain refined soy milk. Alternatively, a horizontal separator with a separation factor of ≥3000 can be used to separate the refined soy milk, discard the dregs, and obtain pure soy milk. Further optionally, the pure soy milk is further sterilized at high temperature, concentrated and cooled to prepare concentrated soy milk with a temperature of 48°C to 52°C and a concentration of 18wt% to 25wt%.

[0134] Step (7), spray drying the concentrated soy milk to prepare desugared soy protein powder.

[0135] Specifically, concentrated soybean milk is spray-dried to prepare desugared soybean protein powder, which has a particle size of about 80-120 meshes, contains about 90 wt% protein, about 4.6 wt% fat, and about 4 wt% ash, impurities and carbohydrates.

[0136] The method is used to prepare desugared soy protein powder. First of all, from the perspective of raw materials, low-temperature soybean meal as raw material has lower cost than soybeans, and can promote the upgrading of non-genetically modified low-temperature soybean meal to high-tech convenience food powder production and nutritious and healthy safe food industry for the public to consume all year round, which not only increases its added value but also saves food, which is equivalent to increasing food production, realizing the science and technology industry to serve the country, and implementing the national policy of "storing grain in technology". Secondly, from the perspective of technology, the beany smell and undesirable ingredients such as flatulence factor oligosaccharides and pesticide residues are removed, which improves the nutritional safety and audience range of the product. The obtained soy protein powder has strong water-encapsulating gel properties, which lays the foundation for the further production of desugared soy milk powder and water-injected tofu brain powder convenience foods.

[0137] The second aspect of this application is as follows Figure 3 As shown, a method for preparing desugared soybean milk powder is provided, comprising the following steps:

[0138] S101, preparing a main ingredient by dry mixing the desugared soy protein powder, fat-free lactose milk powder, a first food dissolving agent, a phosphate and a thickener according to any of the above embodiments.

[0139] S102, mixing a second food dissolving agent, a food adhesive, a defoaming agent and water to prepare a granulation liquid.

[0140] The water used can be selected according to the type of the second food dissolving agent, food adhesive and defoaming agent. For example, alkaline water can be selected when the raw material is acidic, or ordinary clean production water can be selected when the raw material is basically neutral, so as to ensure that the pH value of the prepared granulation liquid is neutral.

[0141] Optionally, the weight percentage of the solute in the granulation liquid is 15%-20%, for example, 15%, 16%, 17%, 18%, 19% or 20%.

[0142] Further optionally, the second food dissolving agent is maltodextrin, the food adhesive is a combination of desugared soy protein powder, carrageenan and gelatin, and the defoaming agent is calcium carbonate.

[0143] S103, spraying the granulation liquid on the main material to perform agglomeration and granulation to prepare desugared soybean milk powder.

[0144] Specifically, the agglomeration granulation adopts an agglomeration granulator, sprays the granulation liquid into the negative pressure hot air boiling main material in the machine for granulation, and dries to a moisture content of ≤4.5wt% to prepare the desugared soy milk powder. The desugared soy milk powder can be a large particle powder of 30-50 mesh.

[0145] The desugared soybean milk powder is prepared by the above preparation method, wherein the main ingredients mixed by dry method are agglomerated and granulated with granulating liquid, and the fine powder is agglomerated into large-particle powder by means of the instant dissolution and isolation effect of the second food instant dissolving agent and the viscosity-increasing property of the food adhesive, thereby improving the dispersibility and instant solubility of the powder, and the defoaming agent can reduce the number and size of bubbles and improve the stability of the emulsion after flushing with water. After flushing with boiling water above 95°C, the desugared soybean milk powder has good instant solubility, fast sedimentation, uniform dispersion, and after stirring, the powder particles will not float on the water surface, will not form powder and water lumps, will not have bubbles and foam, and will be uniformly dissolved.

[0146] The third aspect of the present application provides a water-soaked tofu powder instant food, characterized in that it comprises independently packaged desugared soy milk powder as described in any of the above embodiments or desugared soy milk powder prepared by the preparation method of any of the above embodiments, and independently packaged coagulant powder.

[0147] In one embodiment, the weight percentage of the independently packaged coagulant powder to the independently packaged desugared soy milk powder is 4%-5%. For example, based on the weight of one package of independently packaged desugared soy milk powder, one package of independently packaged coagulant powder is matched, and the weight of the coagulant powder accounts for 4%-5% of the weight of the desugared soy milk powder. Optionally, the above weight percentages can be, for example, 4%, 4.5%, 4.8% or 5%.

[0148] In another embodiment, the packaging specification of the above-mentioned desugared soy milk powder can be 20g-25g / bag, for example, 20g / bag, 22g / bag, 24g / bag or 25g / bag.

[0149] In one embodiment, the coagulant powder comprises a coagulant and a defoamer, wherein the weight ratio of the coagulant to the defoamer may be (93-96): (4-7), for example, 93:7, 96:4, 95:5, 93:4, 96:7, etc. Optionally, the coagulant is selected from one or more of lactone, calcium magnesium brine, and calcium sulfate. Further optionally, the defoamer in the coagulant may be selected from one or more of calcium carbonate, fatty acid ester, and Tween series defoamers, wherein the fatty acid ester may be selected from one or more of high-carbon alcohol fatty acid ester complex, polyglycerol fatty acid ester, or sucrose fatty acid ester, and the Tween series may be selected from one or more of Tween 20, Tween 40, Tween 60, or Tween 80. The defoamer used in the coagulant may be the same as or different from the defoamer used in preparing the granulation liquid.

[0150] The tofu pudding powder instant food of the boiling water type is characterized by the desugared soy milk powder being able to be dissolved into liquid instantly after being washed with boiling water, restoring the activity of the protein-packed hydrogel into a brain, and automatically solidifying into a fresh and hot tofu pudding instant food after being left to stand for more than 5 minutes after being added with brine, which is suitable for consumption by all kinds of people anytime and anywhere in places with boiling water. The tofu pudding powder instant food of the boiling water type is a high-protein food containing both animal and plant proteins, which can meet the nutritional needs of consumers for high-protein intake, is easy to eat, and has a novel product type, which is conducive to promoting the upgrading and transformation of traditional soy milk powder from hot water beverage technology to tofu pudding instant food technology that can be made by boiling water, thereby breaking through the "ceiling" of the beverage attributes of traditional soy milk powder products, broadening the types of soybean and milk beverages and instant food products, and filling the gap of soy milk powder products that can be consumed quickly by the public anytime and anywhere.

[0151] In the fourth aspect of this application, Figure 4 As shown, a method for preparing the instant food of tofu powder with boiling water as described in the above embodiment is provided, comprising the following steps:

[0152] S201, individually packing the desugared soy milk powder.

[0153] Specifically, the desugared soy milk powder can be packaged using packaging materials commonly used in the food industry, such as food-grade plastic bags, aluminum foil bags, kraft paper bags, etc. commonly used for solid beverages. It can be vacuum packaged or nitrogen-filled packaged. The specific selection can be made based on the requirements of moisture-proof, anti-oxidation, environmental protection, and pressure resistance.

[0154] S202, independently packing the coagulant powder.

[0155] Specifically, the raw material coagulant and defoamer for making the coagulant powder are mixed evenly according to a certain proportion and then packaged in a suitable packaging method.

[0156] Optionally, the coagulant includes lactone, calcium magnesium salt halogen powder and calcium sulfate, and the defoaming agent includes calcium carbonate and sucrose fatty acid ester.

[0157] S203, sealing the independently packaged desugared soybean milk powder and the independently packaged coagulant powder in the same container to prepare the boiling water slurry type tofu powder instant food.

[0158] Specifically, the independently packaged coagulant powder is packaged in the same container according to the weight percentage of the independently packaged desugared soy milk powder described in the above embodiment.

[0159] Optionally, the container in S203 can be a bowl, box, bottle, cup, can, etc. made of food-grade packaging materials, as long as it can be used for boiling water to make pulp.

[0160] In addition, in order to meet the taste preferences of different groups of people, various seasoning ingredients can be further added for seasoning, such as seasoning powder packets, seasoning sauce packets, dried fruits and vegetables, nuts, wolfberries, seaweed, etc. These seasonings can also be packaged together with desugared soy milk powder and coagulant powder.

[0161] By adopting the preparation method of this embodiment, the coagulant powder is packaged separately, and the desugared soy milk powder is packaged separately, and the prepared boiling water slurry type tofu pudding powder convenience food, when brewed with boiling water, the liquid temperature will be reduced to the braising temperature zone of 72°C-80°C through stirring to dissipate heat and cooling in a normal temperature container. Then, the coagulant is added, stirred, braising, and allowed to stand for more than 5 minutes, and a fresh, hot and delicious desugared tofu pudding convenience food of about 55°C can be obtained. It is convenient and quick to eat and can meet people's nutritional needs for high protein.

[0162] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0163] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For parameters such as temperature and time, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0164] Example 1 Preparation of fat-free lactose milk powder

[0165] (1) Add trisodium phosphate solution with a pH value of 9.5 to the qualified raw milk for alkaline dissolution and dilution, and adjust the pH value to neutral to prepare diluted milk. The dry solid content of the raw milk is 13wt% and the pH value is 6.6. The dry solid content of the diluted milk is 10wt% and the pH value is 7.0.

[0166] (2) Using steam direct heating method, the diluted milk is heated to 50°C and homogenized at a pressure of 2.5 MPa. The homogenized diluted milk is then heated to 100°C and maintained for 2 minutes to prepare cooked milk liquid.

[0167] (3) After cooling the cooked milk to 82°C, calcium and magnesium brine is added to the cooked milk under flowing conditions. The amount of calcium and magnesium brine added is 1.2% of the weight of the cooked milk. The milk is then stirred to slowly solidify into a tofu-like brain-water two-phase body.

[0168] (4) The brain-water two-phase body is stirred and broken, and then centrifuged using a sedimentation-type horizontal continuous separator, the separated water and water-soluble substances are discarded, and the protein mud is collected. The separation factor of the separator is 3000. The water content of the protein mud is 67%, and the pH value is 5.8.

[0169] (5) Dissolving the diluted protein mud with a sodium tripolyphosphate solution having a pH value of 9.5 to prepare a dilute milk liquid having a neutral pH value, and heating and homogenizing the dilute milk liquid. The dry solid content of the dilute milk liquid is 10 wt %. The conditions for heating and homogenizing the dilute milk liquid include: heating to 50° C. and homogenizing and refining at a pressure of 2.5 MPa.

[0170] (6) The heated and homogenized dilute milk liquid is heated in series with a three-stage steam jet pump so that the dilute milk liquid reaches the sterilization temperature of 121°C within 4 seconds, and then directly enters the concentration until the dry solid content of the concentrated milk liquid reaches 15wt% and the temperature is 50°C.

[0171] (7) The concentrated milk liquid is kept at 50°C and enters the spray drying tower for spray drying to prepare fat-free lactose milk powder. The obtained fat-free lactose milk powder has a particle size of 80 mesh.

[0172] After testing, it was found that every 100g of fat-free lactose milk powder contains about 38.2g of protein, about 42.8g of fat, about 9.5g of carbohydrates, and about 9.5g of ash and water.

[0173] Example 2 Preparation of desugared soy protein powder

[0174] (1) Select low-temperature soybean meal with neat flakes, little powder and no mildew after oil extraction from non-genetically modified soybeans, spread the low-temperature soybean meal loosely in a square plate with bottom holes in a steamer with a thickness of 20 mm, put it on a multi-layer rack in the steamer, close the door, turn on the steam, and dry steam it at an air pressure of 0.25 MPa and a temperature of 98°C for 5 minutes to obtain deodorized cooked soybean meal.

[0175] (2) Add 3.5 times the weight of food-grade dilute hydrochloric acid with a pH value of 4.5 to the deodorized cooked soybean meal, introduce the mixture of dilute hydrochloric acid and soybean meal into a double-layer sealed tank, and perform acid soaking desolventizing for 60 minutes in accordance with the operating specifications to prepare the deodorized cooked soybean meal. For details, refer to the process of preparing the deodorized cooked soybean meal described above.

[0176] (3) Add 10 times the weight of trisodium phosphate solution with a pH of 9.0 to the desolventized cooked soybean meal, and grind the meal to prepare a slurry.

[0177] (4) Using a disc separator to separate the slurry from the slurry residue, discarding the dregs, and obtaining soy milk.

[0178] (5) Add 5% maltodextrin, 1.5% sodium alginate and 3% sucrose fatty acid ester to soybean milk to prepare a prepared soybean milk.

[0179] (6) A universal homogenizer is used to homogenize the prepared soy milk at a pressure of 15 MPa, and then the soy milk is separated by a horizontal separator with a separation factor of 3500 to remove the dregs to obtain pure soy milk. The soy milk is further sterilized at high temperature and concentrated and cooled to obtain concentrated soy milk with a temperature of 50° C. and a concentration of 18 wt %.

[0180] (7) The concentrated soy milk is introduced into a spray dryer for spray drying to obtain desugared soy protein powder with a particle size of 80-120 mesh and a protein content of 90 wt%;

[0181] Example 3

[0182] (1) 55 kg of the desugared soy protein powder prepared in Example 2 and 25 kg of the fat-free lactose-free milk powder prepared in Example 1 were mixed with 15 kg of maltodextrin powder, 4 kg of sodium tripolyphosphate, and 1 kg of sodium alginate by dry method to obtain a total of 100 kg of mixed powder as the main ingredient;

[0183] Synchronously prepare a granulation liquid. According to the design requirement that the desugared soy milk powder contains 50wt%-60wt% protein, 82kg of clean water with a neutral pH value is used, 5kg of the desugared soy protein powder prepared in Example 2, and 5kg of commercially available maltodextrin, 5kg of edible carrageenan, 2kg of gelatin and 1kg of calcium carbonate defoamer are added to prepare a granulation liquid with a total weight percentage of 18% of the solute of 100kg;

[0184] (2) A predetermined amount of the mixed powder main ingredient is introduced into an agglomeration granulator, and a predetermined amount of granulation liquid is sprayed onto the boiling powder for agglomeration granulation. The water of the sprayed granulation liquid is removed by negative pressure hot air, and then the powder is dried by high negative pressure hot air and cooled by cold air to obtain large-particle desugared soybean milk powder with a size of 30-50 mesh.

[0185] After testing, the desugared soy milk powder contained about 54.5g of protein and about 8.9g of fat per 100g.

[0186] (3) The desugared soy milk powder prepared in step (2) is packaged into small packages of 20 g / package.

[0187] (4) The lactone, calcium magnesium salt brine powder, calcium sulfate, calcium carbonate and sucrose fatty acid ester are uniformly mixed by dry method to prepare a coagulant powder, wherein each 100 g of the coagulant powder contains 70 g of lactone, 20 g of calcium magnesium salt brine powder, 6 g of calcium sulfate, 2 g of calcium carbonate and 2 g of sucrose fatty acid ester; the coagulant powder is packaged into 1 g / bag.

[0188] (6) A small packet of desugared soy milk powder is combined with a packet of coagulant powder and packaged in the same food-grade plastic bowl to prepare a tofu pudding powder instant food that can be mixed with boiling water.

[0189] Example 4

[0190] The steps of this embodiment are basically the same as those of embodiment 3, with the only difference being step (3). In this embodiment, step (3) is to package the desugared soy milk powder into small packages of 25 g / pack.

[0191] Example 5

[0192] The steps of this embodiment are basically the same as those of embodiment 3, with the only difference being that in step (1), the main ingredient of the mixed powder is prepared. In this embodiment, step (1) is to increase the amount of the desugared soy protein powder prepared in embodiment 2 to 70 kg, and to reduce the amount of the fat-free lactose milk powder prepared in embodiment 1 to 20 kg.

[0193] After testing, the desugared soy milk powder prepared in this example contains about 58.7 g of protein and about 7.2 g of fat per 100 g.

[0194] Example 6

[0195] The steps of this embodiment are basically the same as those of embodiment 3, and the only difference is steps (1) and (2). In this embodiment, no granulation liquid is prepared. Instead, 5 kg of the desugared soy protein powder prepared in embodiment 2, 5 kg of commercially available maltodextrin, 5 kg of edible carrageenan, 2 kg of gelatin and 1 kg of calcium carbonate defoaming agent are further dry-mixed with the main ingredients of the mixed powder to obtain desugared soy milk powder.

[0196] Comparative Example 1

[0197] The steps of this comparative example are basically the same as those of Example 3, with the only difference being that in step (1) of preparing the mixed powder main ingredient, in step (1) of this comparative example, the amount of the desugared soy protein powder prepared in Example 2 is greatly increased to 75 kg, and the amount of the fat-free lactose milk powder prepared in Example 1 is reduced to 10 kg.

[0198] According to testing, the desugared soy milk powder prepared in this comparative example contains about 61.6 g of protein per 100 g, which exceeds the upper limit of the design requirement of 50wt%-60wt% protein content in the desugared soy milk powder.

[0199] Comparative Example 2

[0200] The steps of this comparative example are basically the same as those of Example 3, with the only difference being that in step (1) of preparing the mixed powder main ingredient, in step (1) of this comparative example, the amount of the desugared soy protein powder prepared in Example 2 is greatly reduced to 35 kg, and the amount of the fat-free lactose milk powder prepared in Example 1 is increased to 45 kg.

[0201] According to the test, the desugared soy milk powder prepared in this comparative example contains about 45.3g of protein per 100g, which exceeds the lower limit of the design requirement of 50wt%-60wt% protein content in the desugared soy milk powder.

[0202] Preparation test

[0203] Take 1 portion of each of the packaged water-infused tofu powder instant food of Examples 3-7 and Comparative Examples 1-2. First, add the desugared soybean milk powder of each Example and Comparative Example into a plastic bowl, then pour in 380 ml of 95°C or higher boiling water respectively, stir the powder and water until they are uniformly dissolved, add the coagulant powders in the respective proportions after cooling to a suitable temperature, stir evenly, cover to keep warm, let stand for more than 5 minutes, open the cover, cut the protein-coated hydrogel with a knife, and after dehydrating for more than ten seconds, obtain a delicious hot soup-like low-fat desugared tofu instant food with a temperature of 55°C-65°C, and observe and record the state of the tofu. Figure 5 The tofu pudding morphology formed after the tofu pudding powder was mixed with boiling water in Example 3 is shown. The protein content of the systems after mixing with boiling water in Examples 3-7 was measured to be above 2.5wt%, which is higher than the protein content of tofu pudding prepared by traditional methods (about 1.8wt%-2.2wt%).

[0204] The data of the preparation test are shown in Table 1.

[0205] Table 1 Comparison of the preparation characteristics and finished product characteristics of tofu pudding powder instant food in each embodiment and comparative example

[0206]

[0207] As can be seen from Table 1, the group ratios of Examples 3, 4, and 5 of the present application are reasonable, ensuring that soy protein accounts for a large proportion of the total protein in the desugared soy milk powder. Due to the different coagulant ratios in different embodiments, the shape and hardness of the output terminal food are also different. In general, they all conform to the traditional rule of how much protein is contained in soy milk when making tofu pudding: "If the slurry is too thin, it will not be tender, and if the slurry is too thick, it will not be old." In the present application, a granulating liquid is used to agglomerate and granulate the mixed powder. With the help of the solubility of maltodextrin, the adhesion of soy protein, carrageenan and gelatin, and the defoaming property of calcium carbonate, the fine powder is further agglomerated into large-particle powder, thereby improving the instant solubility. The advantage of the good water-encapsulated gel of de-oligosaccharide soy protein is used to make up for the poor gel of animal protein in fat-free lactose milk powder. In addition, the phosphate in the main ingredient of the mixed powder can achieve rapid phosphorylation of the particles after rehydration, so that the large-particle powder is disintegrated and dissolved, the protein molecular chains are orderly unfolded, the hydrophilic groups on the surface of the protein agglomerated particles are exposed, and the proteins on the surface of the particle clusters are negatively charged, thereby ensuring the restoration of the protein-encapsulated gel activity, so that the protein can form a gel and thus form a brain when it encounters a calcium and magnesium salt coagulant with a positive charge, or the protein can also undergo a water-encapsulated condensation reaction to form a brain when it encounters an acidic lactone.

[0208] The protein content of the desugared soy milk powder of Comparative Example 1 exceeds the upper limit of the design requirement of 50wt%-60wt% protein content of the desugared soy milk powder of the present application, because the lactone content in the lactone-based coagulant has not been reduced, there will be less water after the brain is formed, or even no water is separated to become the traditional harder whole tofu, and the basic characteristics of the traditional tofu brain body, tender and smooth taste, crisp and chewy, and soup food are lost. The protein content of the desugared soy milk powder of Comparative Example 2 exceeds the lower limit of the design requirement of 50wt%-60wt% protein content of the desugared soy milk powder of the present application, because the lactone content in the lactone-based coagulant has not been reduced, there will be less water after the brain is formed, or even no water is separated to become the traditional soft box tofu, and the basic characteristics of the traditional tofu brain body, tender and smooth taste, crisp and chewy, and soup food are also lost.

[0209] The sugar-free soybean milk powder and water-infused tofu pudding powder instant food of the present application have reasonable dosages of various components, have good instant solubility after being poured into boiling water above 95°C, settle quickly and disperse evenly, and after stirring, the powder particles will not float on the water surface, will not form powder and water lumps, will not have bubbles and foam, and will dissolve evenly. The formed soybean oligosaccharide-free, milk lactose-free, and low-fat tofu pudding has a moderate hardness and softness, a smooth cross-section, and a smooth and chewy taste. It is a safe, nutritious, easy-to-eat, boiling water-infused, marinated-aid hot gel type high-protein food.

[0210] The technical features of the above-mentioned implementation modes and examples can be combined in any appropriate manner. To make the description concise, not all possible combinations of the technical features in the above-mentioned implementation modes and examples are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0211] The above-described embodiments only express several implementation methods of the present application, which is convenient for understanding the technical solution of the present application in detail, but it cannot be understood as a limitation on the scope of protection of the patent application. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present application, several deformations and improvements can be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, the technicians in this field can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by the technicians in this field through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the content of the attached claims, and the description and drawings can be used to explain the content of the claims.

Claims

1. A desugared soybean milk powder, characterized in that: The composition comprises the following components in parts by weight: 45-70 parts of desugared soy protein powder, 20-30 parts of fat-free lactose milk powder, 14-16 parts of a first food quick dissolving agent, 3-5 parts of phosphate, 1-3 parts of a thickener, 4-5 parts of a second food quick dissolving agent, 10-12 parts of a food adhesive, and 1-3 parts of a defoaming agent.

2. The desugared soybean milk powder according to claim 1, characterized in that: The desugared soy protein powder has a protein content of ≥90% and an ash, impurity and carbohydrate content of ≤4% by weight.

3. The desugared soybean milk powder according to claim 1, characterized in that: The components in the fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and moisture content ≥9.5%.

4. The desugared soybean milk powder according to claim 1, characterized in that: One or more of the following conditions are met: (1) The first food dissolving agent and the second food dissolving agent independently comprise maltodextrin or xylitol; (2) The phosphate is selected from one or more of sodium tripolyphosphate, trisodium phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and tripotassium phosphate; (3) The thickener is selected from one or more of sodium alginate, pectin, gum arabic, guar gum, locust bean gum, xanthan gum and gellan gum; (4) The food adhesive is selected from one or more of desugared soy protein powder, carrageenan, and gelatin; and, (5) The defoaming agent is selected from one or more of calcium carbonate, fatty acid ester and Tween series defoaming agents.

5. The desugared soybean milk powder according to claim 4, characterized in that: The food adhesive comprises desugared soy protein powder, carrageenan and gelatin; optionally, the weight ratio of the desugared soy protein powder, carrageenan and gelatin in the food adhesive is (4-5): (4-5): (2-4).

6. The desugared soy milk powder according to any one of claims 1 to 5, characterized in that: The fat-free lactose milk powder is prepared by a method comprising the following steps: Step 1: Add alkaline water with a pH value of 9.0-9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk; Step 2: heating the diluted milk to homogenize, and then heating to cook, to prepare cooked milk liquid; Step 3: After cooling the cooked milk liquid to 72° C.-82° C., a coagulant is added to broth and stirred to prepare a tofu-like brain-water two-phase body; Step 4: stirring and breaking the brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud; Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution; Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and, Step 7: spray-drying the concentrated milk liquid to prepare the fat-free lactose milk powder.

7. The desugared soy milk powder according to any one of claims 1 to 5, characterized in that: The desugared soy protein powder is prepared by a method comprising the following steps: Step (1), inactivating enzymes and removing odor from low-temperature soybean meal to prepare cooked soybean meal; Step (2), acid-foaming the cooked soybean meal to desolventize the cooked soybean meal to prepare desolventized cooked soybean meal; Step (3), adding alkaline water with a pH value of 9.0-9.5 to the desolventized cooked soybean meal, grinding the soybean meal to prepare a slurry; Step (4), separating the slurry from the dregs, discarding the dregs, and obtaining soy milk; Step (5), adding auxiliary materials to the soy milk to prepare modulated soy milk; Step (6), homogenizing, separating the pulp and residue, sterilizing and concentrating the prepared soy milk to prepare concentrated soy milk; and Step (7), spray-drying the concentrated soy milk to prepare the desugared soy protein powder.

8. The method for preparing the desugared soybean milk powder according to any one of claims 1 to 7, characterized in that: The steps include: The desugared soy protein powder, the fat-free lactose milk powder, the first food dissolving agent, the phosphate and the thickener are mixed by dry method to prepare the main ingredient; mixing the second food dissolving agent, the food adhesive, the defoaming agent and water to prepare a granulation liquid; and, The desugared soybean milk powder is prepared by spraying the granulation liquid on the main material for agglomeration and granulation.

9. The method for preparing the desugared soybean milk powder according to claim 8, characterized in that: The preparation method meets one or more of the following conditions: (I) the pH value of the granulation liquid is neutral; (II) the weight percentage of the solute in the granulation liquid is 15%-20%; and, (III) Agglomeration Granulation The desugared soybean milk powder is prepared by spraying the granulation liquid into the negative pressure hot air boiling main material in an agglomeration granulator and drying the granulation liquid to a moisture content of ≤4.5wt%.

10. A water-soaked tofu powder instant food, characterized in that: The invention comprises independently packaged desugared soy milk powder according to any one of claims 1 to 7 or desugared soy milk powder prepared by the preparation method according to any one of claims 8 to 9, and independently packaged coagulant powder.

11. The instant food of tofu powder prepared by boiling water according to claim 10, characterized in that: One or more of the following conditions are met: (i) the weight percentage of the independently packaged coagulant powder to the independently packaged desugared soy milk powder is 4%-5%; (ii) the packaging specification of the desugared soy milk powder is 20g-25g / bag; (iii) the coagulant powder comprises a coagulant and a defoaming agent, and the weight ratio of the coagulant to the defoaming agent is (93-96):(4-7); (iv) the coagulant is selected from one or more of glucono-δ-lactone, calcium magnesium brine and calcium sulfate; and, (v) The defoaming agent in the coagulant powder is selected from one or more of calcium carbonate, fatty acid ester and Tween series defoaming agents.

12. The method for preparing the instant food of tofu powder with boiling water according to any one of claims 10 to 11, characterized in that: The steps include: The desugared soy milk powder is packaged independently; independently packaging the coagulant powder; and, The independently packaged desugared soybean milk powder and the independently packaged coagulant powder are packaged in the same container to prepare the boiling water slurry type bean curd powder instant food.

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