Preparation method of soybean oil emulsion coffee mate

Abstract

The invention discloses a preparation method of a soybean oil emulsion coffee mate, and belongs to the technical field of vegetable oil and protein processing. In order to effectively improve the preparation efficiency and obtain the soybean coffee mate with better quality, the invention provides the preparation method of the soybean oil emulsion coffee mate, and a theoretical basis is laid for industrial application of the coffee mate prepared by an aqueous enzymatic method while the taste and texture of the coffee mate are improved through a biological dissociation technology. The main process comprises the following steps: (1) extruding and puffing soybeans; (2) carrying out double-enzyme enzymolysis; (3) enzyme deactivation treatment; and (4) compounding and emulsifying reaction. And (5) spray drying. According to the production process disclosed by the invention, different proteases are adopted for enzymolysis, so that oil can be released more sufficiently, the soybean oil emulsion coffee mate is obtained, and better economic benefits are created.

Description

Technical Field

[0001] The invention belongs to the technical field of vegetable oil and protein processing, and particularly relates to a method for preparing a soybean oil emulsion coffee companion. Background Art

[0002] As an emerging plant oil extraction technology, biodissociation method is used to extract plant oil. It is based on mechanical crushing and enzymatically hydrolyzes oil tissues and complexes such as lipoproteins and lipopolysaccharides to free the oil. In the process of extracting plant oils by biodissociation method, other nutrients in the oil can be obtained at the same time. Compared with traditional processes, biodissociation method oil extraction technology has the advantages of low energy consumption, environmental protection, safety and hygiene, mild reaction conditions, degradation products will not react with extracts, no solvent residue in the oil and good quality, etc. It has been applied to a variety of oils such as soybeans, peanuts, flax seeds and tea seeds. For the emulsion after preparing soy milk protein powder with protein components, a new type of coffee companion can be prepared. At present, the traditional preparation method of coffee companion is to use high-purity wall material gum substances such as gum arabic and carrageenan, polysaccharides such as chitosan, starch substances such as maltocyclodextrin, cellulose such as shuttle methyl cellulose, protein such as soy protein, etc. High-quality oil is used as the core material, monoglyceride, sucrose ester, Tween-20, etc. are used as emulsifiers, and some emulsifier stabilizers are added for mixing. Coffee companion is prepared by stirring and other methods. The steps are relatively cumbersome and the cost is high.

[0003] Soy protein as a wall material for coffee companion has suitable physical properties, suitable thickness, easy to use, appropriate permeability, hygroscopicity, solubility and stability, and has a good embedding effect on the core material. β-cyclodextrin is a commonly used wall material for coffee companion. It is cheap and the raw materials are easy to obtain. Coffee companion should use low-sweetness β-cyclodextrin as the wall material. Because β-cyclodextrin has poor film-forming properties, it is manifested in the rapid evaporation of water during the spray drying process. The self-repair ability of β-cyclodextrin is poor, so that the surface of the product particles will have pores caused by the rapid evaporation of water, the surface of the product particles is rough, and the product particles are not spherical. When β-cyclodextrin and soybean protein are used at the same time, they can produce a good interaction. The composite wall material formed has the advantages of strong emulsification ability, good film-forming property, good drying performance, and low solution viscosity. It can be used as a good composite wall material for preparing coffee companion.

[0004] The method of the present invention utilizes the natural emulsion formed when preparing soybean milk powder by the biodissociation method as a good raw material for preparing soybean coffee mate, thereby improving the preparation efficiency, reducing the preparation cost, and obtaining soybean coffee mate with good quality, thereby laying a theoretical basis for the actual production and industrial application of preparing coffee mate from the emulsion of soybean milk powder prepared by the aqueous enzymatic method. Summary of the invention

[0005] The purpose of the present invention is to effectively simplify the production process of coffee whitener, improve product quality and increase product profit. In order to solve the above technical problems and overcome the shortcomings of the prior art, the present invention provides a method for preparing coffee whitener from a soybean oil emulsion. By using biodissociation technology, the nutritional value and taste of coffee whitener are improved, and a theoretical basis is laid for the actual production and industrial application of preparing coffee whitener from an emulsion of soybean milk powder by an aqueous enzymatic method.

[0006] The preparation method of the present invention is as follows:

[0007] (1) cleaning and flaking soybeans, and then performing extrusion and puffing pretreatment to obtain puffed material, and mixing the puffed material with water to obtain a mixed liquid;

[0008] (2) adjusting the water bath temperature of the mixed solution to 50-60° C. and the pH value to 8-10, adding alkaline protease and flavor protease for enzymolysis, and performing enzymolysis for 60-120 min to obtain an enzymolysis solution;

[0009] (3) inactivating the enzyme in the enzymatic solution and then centrifuging to obtain a protein solution, an emulsion and a residue;

[0010] (4) adding β-cyclodextrin and soy protein isolate, 2-4% of a composite emulsifier, 0.2-0.4‰ of a composite antioxidant, and 2-4‰ of sodium caseinate to the emulsion, and then stirring at a constant temperature of 65-75°C for 25-35 minutes to carry out an emulsification reaction;

[0011] (5) After emulsification, high pressure homogenization treatment is performed for 15-30 minutes to obtain a stable emulsion, which is then spray-dried to obtain a new type of high-oil-content, oil-free soybean powder oil coffee companion.

[0012] It is further defined that the amount of alkaline protease added in step (2) is 4-6‰ of the mass of the mixed solution, and the amount of flavor protease added is 2-3‰ of the mass of the mixed solution;

[0013] It is further defined that the enzyme inactivation temperature in step (3) is 95°C;

[0014] It is further defined that the amount of β-cyclodextrin added in step (4) is 12%-18%, the amount of soy protein isolate added is 6-9%, the compound emulsifier is sucrose ester and monoglyceride in a ratio of 1:1, and the compound antioxidant is TBHQ and BHT in a ratio of 1:1;

[0015] It is further defined that in step (5), the spray drying air inlet temperature is 200-210° C., the feed rate is 20-25 ml / min, and the nozzle pressure is 0.3-0.4 MPa.

[0016] Beneficial effects: The present invention utilizes the natural water-in-oil emulsion generated by soybean enzymolysis as a good raw material for preparing soybean coffee mate. On this basis, β-cyclodextrin, soybean protein isolate and emulsifier (compound of monoglyceride and sucrose ester) are added to fully embed the soybean oil, so that the embedding rate of soybean oil is improved, and the yield of soybean coffee mate is increased. The process is simple, the cost is low, and better economic benefits can be created. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is the process diagram of soybean oil emulsion coffee companion. Specific embodiments

[0018] The soybeans used in the present invention were purchased from Jiamusi Beidahuang Group, and other auxiliary materials were purchased from laboratory cooperative merchants. The specific embodiments of the present invention are described in detail below.

[0019] Example 1.

[0020] A method for preparing soybean oil emulsion coffee companion, characterized in that the preparation method is as follows:

[0021] (1) cleaning and flaking soybeans, and then performing extrusion and puffing pretreatment to obtain puffed material, and mixing the puffed material with water to obtain a mixed liquid;

[0022] (2) After the water bath temperature of the mixed solution was adjusted to 50°C and the pH value was 8, alkaline protease and flavor protease were added for enzymolysis, the amount of alkaline protease added was 4‰ of the mass of the mixed solution, and the amount of flavor protease added was 3‰ of the mass of the mixed solution. The enzymolysis was performed for 80 minutes to obtain an enzymolysis solution;

[0023] (3) inactivating the enzymatic solution at 95° C., and then centrifuging to obtain a protein solution, an emulsion, and a residue;

[0024] (4) adding β-cyclodextrin and soy protein isolate, 2% of a composite emulsifier, 0.4‰ of a composite antioxidant, and 4‰ of sodium caseinate to the emulsion, wherein the addition amount of β-cyclodextrin is 12%, the addition amount of soy protein isolate is 9%, the composite emulsifier is sucrose ester and monoglyceride in a ratio of 1:1, and the composite antioxidant is TBHQ and BHT in a ratio of 1:1, and then the mixture is stirred at a constant temperature of 65°C for 25 minutes for emulsification reaction;

[0025] (5) After emulsification, high pressure homogenization treatment is performed for 20 minutes to obtain a stable emulsion, which is then spray dried. The spray drying air inlet temperature is 200°C, the feed rate is 20 ml / min, and the nozzle pressure is 0.3 MPa. A new type of high-oil-content, oil-free soybean powder oil coffee companion is obtained.

[0026] Example 2.

[0027] A method for preparing soybean oil emulsion coffee companion, characterized in that the preparation method is as follows:

[0028] (1) cleaning and flaking soybeans, and then performing extrusion and puffing pretreatment to obtain puffed material, and mixing the puffed material with water to obtain a mixed liquid;

[0029] (2) After the water bath temperature of the mixed solution was adjusted to 60°C and the pH value was 10, alkaline protease and flavor protease were added for enzymolysis, the amount of alkaline protease added was 6‰ of the mass of the mixed solution, and the amount of flavor protease added was 2‰ of the mass of the mixed solution. Enzymolysis was performed for 100 minutes to obtain an enzymolysis solution;

[0030] (3) inactivating the enzymatic solution at 95° C., and then centrifuging to obtain a protein solution, an emulsion, and a residue;

[0031] (4) adding β-cyclodextrin and soy protein isolate, 4% of a composite emulsifier, 0.2‰ of a composite antioxidant, and 4‰ of sodium caseinate to the emulsion, wherein the addition amount of β-cyclodextrin is 15%, the addition amount of soy protein isolate is 8%, the composite emulsifier is sucrose ester and monoglyceride in a ratio of 1:1, and the composite antioxidant is TBHQ and BHT in a ratio of 1:1, and then the mixture is stirred at a constant temperature of 70°C for 35 minutes for emulsification reaction;

[0032] (5) After emulsification, high pressure homogenization treatment is performed for 30 minutes to obtain a stable emulsion, which is then spray dried. The spray drying air inlet temperature is 210°C, the feed rate is 25 ml / min, and the nozzle pressure is 0.4 MPa. A new type of high-oil-content, oil-free soybean powder oil coffee companion is obtained.

[0033] The following experiment was used to verify the experimental effect: Example 1 was used to verify the experimental effect:

[0034] 1. The indicators are determined as follows:

[0035] Sensory evaluation

[0036] Ten people anonymously test the wine under bright light, looking straight ahead and evaluating it from three aspects: color, flavor, and granularity. The total score of the three indicators is 100 points. The higher the score, the better the effect. The tasting results are statistically analyzed.

[0037] 2. Results Analysis

[0038] Sensory evaluation

[0039]

Claims

1. A method for preparing soybean oil emulsion coffee creamer, characterized in that: The preparation method is as follows: (1) cleaning and flaking soybeans, and then performing extrusion and puffing pretreatment to obtain puffed material, and mixing the puffed material with water to obtain a mixed liquid; (2) adjusting the water bath temperature of the mixed solution to 50-60° C. and the pH value to 8-10, adding alkaline protease and flavor protease for enzymolysis, and performing enzymolysis for 60-120 min to obtain an enzymolysis solution; (3) inactivating the enzyme in the enzymatic solution and then centrifuging to obtain a protein solution, an emulsion and a residue; (4) adding β-cyclodextrin and soy protein isolate, 2-4% of a composite emulsifier, 0.2-0.4‰ of a composite antioxidant, and 2-4‰ of sodium caseinate to the emulsion, and then stirring at a constant temperature of 65-75°C for 25-35 minutes to carry out an emulsification reaction; (5) After emulsification, a high-pressure homogenization treatment is performed for 15-30 minutes to obtain a stable emulsion, which is then spray-dried to obtain a new type of high-oil-content, oil-free soybean powder oil coffee companion.

2. The preparation method according to claim 1, characterized in that: In step (2), the amount of alkaline protease added is 4-6‰ of the mass of the mixed solution, and the amount of flavor protease added is 2-3‰ of the mass of the mixed solution.

3. The preparation method according to claim 1, characterized in that: The enzyme inactivation temperature in step (3) is 95°C.

4. The preparation method according to claim 1, characterized in that: In step (4), the added amount of β-cyclodextrin is 12%-18%, the added amount of soy protein isolate is 6-9%, the compound emulsifier is sucrose ester and monoglyceride in a ratio of 1:1, and the compound antioxidant is TBHQ and BHT in a ratio of 1:

1.

5. The preparation method according to claim 1, characterized in that: In step (5), the spray drying air inlet temperature is 200-210° C., the feed rate is 20-25 ml / min, and the nozzle pressure is 0.3-0.4 MPa.

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