Method for improving emulsifying property of soybean milk

Abstract

The invention provides a method for improving the emulsibility of soybean milk, which comprises the following steps: placing soybean milk in a composite electromagnetic field which comprises an alternating electric field and a rotating magnetic field which are superposed; wherein the excitation voltage of the applied alternating electric field is 400-700 V, the frequency of the applied alternating electric field is 400-500 Hz, the magnetic field intensity of the applied rotating magnetic field is 8-12 mT, the frequency of the applied rotating magnetic field is 5-10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, so that the composite electromagnetic field is formed through superposition. An induced electric field and an induced current formed in the soybean milk by the applied alternating electric field can change the polarity environment of the soybean milk and inhibit protein in the soybean milk from being condensed into macromolecular agglomerates, and the applied rotating magnetic field can enable the protein to be uniformly dispersed in the soybean milk, so that the emulsibility of the soybean milk is improved; the soybean milk treated by the method is finer and softer in taste, and the quality is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the emulsification of soy milk. Background Art

[0002] Soy milk has a long history in Asian countries. It is rich in nutrition and has excellent functional properties. Studies have shown that soy milk can lower cholesterol levels, relieve oxidative stress in the body and even prevent cancer. At the same time, soy milk is also the main raw material for many traditional soy products and plant-based products, such as soy sauce, yuba, tofu, soy yogurt, etc. For people with lactose intolerance or milk allergy, soy milk can also replace milk as a high-quality protein supplement drink. Soybeans are rich in emulsifying ingredients such as protein, soluble polysaccharides, and phospholipids. Among them, the content of soy protein is the highest, which determines the overall emulsifying properties of soy milk. In the process of grinding into soy milk, these ingredients enter the soy milk, making the soy milk also have emulsifying properties, which makes soy milk can be used as an emulsifying stabilizer in plant protein beverages. The emulsifying components in soy milk can also ensure the stability of its own system. Good emulsifying properties are conducive to the even distribution of nutrients in soy milk, making soy milk have a more delicate and soft taste, while reducing precipitation during storage. In previous studies, the method of improving the emulsification performance of soy milk mostly adopts enzymatic hydrolysis. Soybeans are treated with cellulase in the pulping stage to improve the dissolution rate of emulsifying components, and then protease is used to modify soy protein to improve the emulsification performance of soy protein. This treatment method will affect the value of soy milk as a commodity. The interaction between protein and flavor substances plays an important role in the formation of soy milk flavor. The addition of multiple enzyme preparations will not only cause bad flavors, but also destroy the original taste and flavor of soy milk. At the same time, it also creates certain health risks. During the processing, some nutrients in soy milk will also be lost. The existing methods for improving emulsification only consider the improvement of emulsification performance, without considering the nutritional value and commodity value of soy milk, which has a significant adverse effect on the flavor and nutrition of soy milk, and the processing process is quite cumbersome. Summary of the invention

[0003] To solve all or part of the above problems, the present invention provides the following technical solutions: One of the purposes of the present invention is to provide a method for improving the emulsification of soy milk, comprising: placing soy milk in a composite electromagnetic field, the composite electromagnetic field comprising a superimposed alternating electric field and a rotating magnetic field; wherein the excitation voltage of the applied alternating electric field is 400-700 V, the frequency is 400-500 Hz, the magnetic field strength of the applied rotating magnetic field is 8-12 mT, the frequency is 5-10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field.

[0004] The alternating electric field in the composite electromagnetic field forms an induced electric field and an induced current in the soybean milk, and under the working parameter conditions of the applied alternating electric field, the intensity of the generated induced electric field is 21-25 V / cm, and the density of the induced current is 0.6-0.8 A / cm 2 .

[0005] The soy milk described in the present invention is liquid soy milk.

[0006] The present invention finds that by applying an alternating electric field to soy milk, the induced electric field and induced current formed in the soy milk by the alternating electric field can change the polarity environment of the soy milk, causing redistribution and movement of charges in the soy milk system, thereby inhibiting the coagulation of protein in the soy milk and reducing the formation of large molecular agglomerates; and the applied rotating magnetic field can evenly disperse the protein in the soy milk, thereby improving the emulsification performance of the soy milk, and at the same time improving the stability of the soy milk system, making the taste of the soy milk more delicate and soft.

[0007] In addition, the working parameters of the alternating electric field and the rotating magnetic field have an impact on the treatment effect. The present invention precisely controls the working parameters of the alternating electric field to induce a certain intensity of induced current in the soybean milk sample, so that the soybean milk can absorb higher energy in a short time, and ensure that different potential distributions are formed in the entire system. By adjusting the working parameters of the rotating magnetic field to adjust the range of potential difference, it is ensured that the soybean milk is uniformly affected by the potential difference, making the entire system uniform and stable, thereby uniformly improving the emulsification performance of the soybean milk.

[0008] Under the working parameters of the applied alternating electric field, an induced electric field of 21~25 V / cm can be generated. This intensity range can cause the redistribution of charges in soy milk without destroying the protein molecular structure of soy milk, retaining the original flavor and nutrients of soy milk; if the induced electric field intensity is too high, it may cause the decomposition or oxidation of macromolecular compounds in soy milk, reducing the quality and safety of soy milk. If the induced current density is too high, unnecessary energy loss will occur and increase costs. The application of a rotating magnetic field with an intensity of 8~12 mT can achieve a uniform effect on soy milk. If the rotating magnetic field intensity is too low, the effect on the soy milk is not uniform enough; the rotating magnetic field frequency of 5~10 Hz can promote the uniform dispersion of protein. If the frequency is too low, it is not enough for effective emulsification.

[0009] In some embodiments, the method specifically includes: keeping the soy milk in a flowing state in the composite electromagnetic field. When the soy milk is placed in a composite electromagnetic field in a static state, although its emulsification can be improved to a certain extent, the present invention finds that keeping the soy milk in a flowing state in a composite electromagnetic field is more conducive to maintaining the quality of the soy milk. This may be because the soy milk system is relatively complex, and long-term static placement in the composite electromagnetic field will produce precipitation and stratification, causing the quality of the soy milk to deteriorate. At the same time, the rotating magnetic field and the alternating electric field are superimposed in a vertical manner to further inhibit the aggregation of proteins in the soy milk.

[0010] In some embodiments, the method includes: allowing the soy milk to flow in the composite electromagnetic field at a constant speed to ensure that the soy milk can be processed evenly and effectively.

[0011] In some embodiments, the flow rate of the soy milk in the composite electromagnetic field is 6-8 L / h.

[0012] In some embodiments, the residence time of the soy milk in the composite electromagnetic field is 100-120 s.

[0013] The flow rate of the soy milk and the residence time of the soy milk in the composite electromagnetic field provided by the present invention can achieve better emulsification while avoiding flavor deterioration caused by excessive exposure of the soy milk to the composite electromagnetic field; the precise control of these parameters is intended to ensure that efficient emulsification is achieved while maintaining the flavor and taste of the soy milk, thereby solving the problem that traditional methods for improving the emulsification of soy milk easily lead to a decrease in the flavor of the soy milk.

[0014] In some embodiments, the method specifically includes: passing soy milk into a pipeline and keeping the soy milk flowing in the pipeline; generating an alternating electric field by an alternating electric field generator, generating a rotating magnetic field by a rotating magnetic field generator, and making the direction of the alternating electric field perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field, and placing the pipeline in the composite electromagnetic field.

[0015] In some embodiments, the temperature of the soy milk in the composite electromagnetic field is controlled to be 50-80°C, more preferably 55-78°C. For example, the temperature of the soy milk is regulated by a temperature control device such as a constant temperature water bath. The present invention conducts a detailed investigation and analysis on the peak temperature of soy milk in a magnetic field. The study shows that keeping the peak temperature of soy milk in a magnetic field at 50-80°C, preferably 55-78°C, can effectively improve the taste of soy milk and ensure that the peak temperature does not have too much negative impact on the sensory quality of soy milk. If the temperature is too high, it will cause protein denaturation in the soy milk, which will reduce the emulsification performance of the soy milk and have a negative impact on the flavor of the soy milk.

[0016] In some embodiments, the pulping material for forming the soy milk includes one or more of soybeans, red beans, and black beans, but is not limited thereto.

[0017] The second object of the present invention is to provide a method for preparing soybean milk, comprising preparing soybean milk from the pulped material; The soy milk is treated by any of the above methods for improving the emulsification of soy milk.

[0018] The third object of the present invention is to provide a method for improving the fineness of the taste of soy milk, comprising: treating the soy milk by any of the methods described above.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention utilizes an alternating electric field to cause redistribution and movement of charges in soy milk, thereby inhibiting the aggregation of proteins in soy milk; when a rotating magnetic field is simultaneously applied, the proteins in the soy milk can be more evenly dispersed in the soy milk, thereby improving the emulsification performance of the soy milk, and at the same time improving the stability of the soy milk system, thereby making the taste of the soy milk more delicate and soft; and the method will not cause a decrease in the flavor and taste of the soy milk; the method provided by the present invention has simple steps, can complete the emulsification process in a relatively short time, has high processing efficiency, and is suitable for the needs of large-scale production of soy milk. DETAILED DESCRIPTION

[0020] The technical solution of the present invention is described in detail below in conjunction with specific embodiments so that those skilled in the art can better understand and implement the technical solution of the present invention. The specific functional details disclosed herein should not be interpreted as limiting, but only as the basis for the claims and as a representative basis for teaching those skilled in the art to adopt the present invention in different ways in any appropriate detailed embodiment.

[0021] Example 1 Embodiment 1 provides a method for improving the emulsification of soybean milk by magnetoelectric treatment, which specifically comprises the following steps: (1) Raw material pretreatment: boil soybean milk, cool the soybean milk to room temperature, put the soybean milk into a container, and ensure that it is sealed; (2) The soybean milk in the above container is passed into the pipeline and allowed to flow continuously at a flow rate of 6 L / h in the pipeline; an alternating electric field and a rotating magnetic field are applied, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form a composite electromagnetic field, so that the soybean milk flows in the composite electromagnetic field at the above flow rate; the excitation voltage of the applied alternating electric field is 700 V and the frequency is 400 Hz. The alternating electric field forms an induced electric field and an induced current in the soybean milk, and the intensity of the induced electric field is 25 V / cm, and the intensity of the induced current is 0.8 A / cm 2The applied rotating magnetic field has a magnetic field strength of 8 mT and a frequency of 10 Hz. The soybean milk is allowed to flow in the composite electromagnetic field for 120 seconds, and the peak temperature of the soybean milk when flowing in the composite electromagnetic field is controlled to be 78°C.

[0022] After the treatment, the emulsification activity and emulsification stability of soybean milk were tested. The detection method adopted the method of Xu Bin, Li Huixing, Li Bin. Effect of enzymatic hydrolysis on emulsification performance of soybean milk [J]. Journal of Nanyang Institute of Technology, 2016, 8(04): 113-118. Each group of samples was tested three times, and the average was finally calculated. The emulsification activity of soybean milk in Example 1 after composite electromagnetic field treatment was measured to be 70.85 m 2 / g, and the emulsion stability was 92.7 min.

[0023] Example 2 Example 2 provides a method for improving the emulsification of red bean milk by magnetoelectric treatment, which specifically includes the following steps: (1) Raw material pretreatment: boil red bean milk, then cool the red bean milk to room temperature, put the red bean milk into a container, and ensure that it is sealed; (2) The red bean milk in the above container is passed into the pipeline and allowed to flow continuously at a flow rate of 6 L / h; an alternating electric field and a rotating magnetic field are applied, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form a composite electromagnetic field, so that the red bean milk flows in the composite electromagnetic field at the above flow rate; the excitation voltage of the applied alternating electric field is 600 V and the frequency is 450 Hz. The alternating electric field forms an induced electric field and an induced current in the soybean milk, and the intensity of the induced electric field is 23 V / cm, and the intensity of the induced current is 0.7 A / cm 2 The applied rotating magnetic field has a magnetic field strength of 10 mT and a frequency of 8 Hz. The red bean milk is allowed to flow in the composite electromagnetic field for 120 s, and the peak temperature of the red bean milk when flowing in the composite electromagnetic field is 72 ℃.

[0024] The same method as in Example 1 was used to detect the emulsifying activity of the red bean milk treated as above, and the emulsifying activity was 69.21 m 2 / g, and the emulsion stability was 89.6 min.

[0025] Example 3 Example 3 provides a method for improving the emulsification of black bean milk by magnetoelectric treatment, which specifically includes the following steps: (1) Raw material pretreatment: boiling black bean milk, cooling the black bean milk to room temperature, and then putting the black bean milk into a container and ensuring that it is sealed; (2) The black bean milk in the container is passed into the pipeline and allowed to flow continuously at a flow rate of 8 L / h in the pipeline; an alternating electric field and a rotating magnetic field are applied, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form a composite electromagnetic field, so that the black bean milk flows in the composite electromagnetic field at the above flow rate; the excitation voltage of the applied alternating electric field is 400 V and the frequency is 500 Hz. The alternating electric field forms an induced electric field and an induced current in the black bean milk, and the intensity of the induced electric field is about 21 V / cm, and the intensity of the induced current is about 0.6 A / cm 2 The applied rotating magnetic field had a magnetic field strength of 12 mT and a frequency of 5 Hz, causing the black bean milk to flow in the composite electromagnetic field for 100 s, and the peak temperature of the black bean milk in the composite electromagnetic field was 72 ℃.

[0026] The same method as in Example 1 was used to detect and measure the emulsifying activity of the black bean milk treated as above, which was 67.56 m 2 / g, and the emulsion stability was 87.7 min.

[0027] Example 4 The only difference between Example 4 and Example 1 is that the soybean milk is placed in a static state in a composite electromagnetic field formed by the superposition of an alternating electric field and a rotating magnetic field for 120 seconds, and the rest is implemented in the same manner as Example 1.

[0028] The emulsifying activity of the soybean milk treated as described above was measured to be 56.43 m 2 / g, and the emulsion stability was 71.6 min.

[0029] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the soybean milk is not subjected to the alternating electric field and rotating magnetic field treatment, and the rest is the same as Example 1. The emulsifying activity of the soybean milk is measured to be 50.38 m 2 / g, and the emulsion stability is 69.8min.

[0030] The emulsification activity and emulsification stability of the soybean milk in Comparative Example 1 are lower than those in Example 1, indicating that the use of alternating electric field and rotating magnetic field treatment can change the interfacial activity of soybean milk and significantly improve the emulsification activity and emulsification stability of soybean milk.

[0031] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that the excitation voltage of the applied alternating electric field is 900 V and the frequency is 700 Hz. The alternating electric field forms an induced electric field and an induced current in the red bean milk. The intensity of the induced electric field is about 28 V / cm, and the intensity of the induced current is about 1.0 A / cm. 2The magnetic field strength of the applied rotating magnetic field is 14 mT and the frequency is 12 Hz. The rest is implemented in the same manner as in Example 2.

[0032] The same method as in Example 1 was used to detect and the emulsifying activity of the red bean milk treated by the method in Comparative Example 2 was measured to be 65.79 m 2 / g, and the emulsion stability is 74.5 min.

[0033] By comparing Example 2 with Comparative Example 2, it can be seen that although Comparative Example 2 can slightly improve the emulsification activity of soy milk, the emulsification stability is greatly reduced. This may be because the high-intensity alternating electric field and rotating magnetic field treatment causes excessive expansion of the protein in the soy milk, causing the protein to denature, which in turn leads to a decrease in the emulsification stability of the soy milk.

[0034] Comparative Example 3 The difference between Comparative Example 3 and Example 3 is that the excitation voltage of the applied alternating electric field is 300 V and the frequency is 300 Hz. The alternating electric field forms an induced electric field and an induced current in the black bean milk. The intensity of the induced electric field is about 19 V / cm, and the intensity of the induced current is about 0.4 A / cm. 2 The magnetic field strength of the applied rotating magnetic field is 5 mT and the frequency is 3 Hz. The rest is implemented in the same manner as in Example 3.

[0035] The same method as in Example 1 was used to detect and measure the emulsifying activity of the black bean milk treated as above, which was 53.84 m 2 / g, and the emulsion stability was 71.2 min.

[0036] By comparing Example 3 with Comparative Example 3, it can be seen that Comparative Example 3 uses a lower parameter magnetic field to treat soy milk, and the emulsification activity and emulsification stability of the soy milk are limitedly improved. This may be because the low parameter magnetic field is not sufficient to break up the protein in the soy milk and make it evenly distributed, thereby limiting the improvement of the emulsification performance of the soy milk.

[0037] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that Comparative Example 4 does not apply a rotating magnetic field, and the rest is implemented in the same manner as Example 1.

[0038] The emulsifying activity of the soybean milk treated as described above was measured to be 56.62 m 2 / g, and the emulsion stability was 73.4 min.

[0039] In Comparative Example 4, no rotating magnetic field was applied, resulting in a decrease in the emulsification activity and emulsification stability of soybean milk, which in turn affected the overall emulsification performance of soybean milk. This may be due to the loss of the Lorentz force of the rotating magnetic field on the charged solutes, and the alternating electric field could not act on all the solutes in the soybean milk, so the effect of improving the quality of soybean milk was not good.

[0040] Comparative Example 5 The only difference between Comparative Example 5 and Example 1 is that the soy milk is first allowed to stay in the alternating electric field at a flow rate of 6 L / h for 120 seconds, then the alternating electric field is turned off, and the rotating magnetic field is applied for 120 seconds. The rest is the same as Example 1.

[0041] The emulsifying activity of the soybean milk treated as described above was measured to be 57.37 m 2 / g, and the emulsion stability was 74.9 min.

[0042] Comparative Example 5 first uses an alternating electric field and then a rotating magnetic field for treatment, and its effect is significantly weaker than that of the treatment using a composite electromagnetic field. When the alternating electric field is used alone, the soybean milk inside the pipeline is less affected by the alternating electric field, and the treatment is not uniform. The subsequent use of a rotating magnetic field alone can only make the local solutes in the soybean milk uniform. Therefore, the emulsification performance of the soybean milk in Comparative Example 5 is lower than that of the soybean milk treated with a composite electromagnetic field.

[0043] Table 1 Emulsification properties of soybean milk in the relevant embodiments and comparative examples of the present invention

[0044] In summary, the present invention improves the emulsification of soy milk through a composite electromagnetic field, solves the problem of flavor deterioration that may be caused by traditional technology in soy milk processing, and improves the taste of soy milk while improving the emulsification performance of soy milk. The application of the present invention can provide an effective solution for the production and preservation of soy milk.

[0045] The various aspects, embodiments, features and examples of the present invention should be considered as illustrative in all aspects and are not intended to limit the present invention, the scope of the present invention is defined only by the claims. Other embodiments, modifications and uses will be apparent to those skilled in the art without departing from the spirit and scope of the claimed invention.

[0046] In addition, the inventors of this case also referred to the aforementioned embodiments and conducted experiments with other raw materials, process operations, and process conditions described in this specification, and obtained relatively ideal results.

[0047] Although the present invention has been described with reference to illustrative embodiments, it will be appreciated by those skilled in the art that various other changes, omissions and / or additions may be made without departing from the spirit and scope of the present invention and that the elements of the embodiments may be replaced by substantial equivalents. In addition, many modifications may be made without departing from the scope of the present invention to adapt specific circumstances or materials to the teachings of the present invention. Therefore, it is not intended herein to limit the present invention to the disclosed specific embodiments for performing the present invention, but it is intended that the present invention will include all embodiments within the scope of the appended claims. In addition, unless specifically stated, any use of the terms first, second, etc. does not indicate any order or importance, but rather uses the terms first, second, etc. to distinguish one element from another.

Claims

1. A method for improving the emulsification of soy milk, characterized in that: include: The soy milk is placed in a composite electromagnetic field, wherein the composite electromagnetic field includes a superimposed alternating electric field and a rotating magnetic field; wherein the excitation voltage of the applied alternating electric field is 400-700 V, the frequency is 400-500 Hz, the magnetic field strength of the applied rotating magnetic field is 8-12 mT, the frequency is 5-10 Hz, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field.

2. The method for improving the emulsification of soybean milk according to claim 1, characterized in that: The soy milk is kept in a flowing state in the composite electromagnetic field.

3. The method for improving the emulsification of soybean milk according to claim 2, characterized in that: The soybean milk is made to flow in the composite electromagnetic field at a constant speed.

4. The method for improving the emulsification property of soybean milk according to claim 2 or 3, characterized in that: The flow rate of the soy milk in the composite electromagnetic field is 6-8 L / h.

5. The method for improving the emulsification property of soybean milk according to claim 2 or 3, characterized in that: The residence time of the soy milk in the composite electromagnetic field is 100-120 s.

6. The method for improving the emulsification property of soybean milk according to claim 2, characterized in that: Specifically include: Soy milk is passed into a pipeline and kept flowing in the pipeline; an alternating electric field is generated by an alternating electric field generator, a rotating magnetic field is generated by a rotating magnetic field generator, and the direction of the alternating electric field is perpendicular to the direction of the rotating magnetic field, thereby superimposing to form the composite electromagnetic field, and the pipeline is placed in the composite electromagnetic field.

7. The method for improving the emulsification property of soybean milk according to claim 1, characterized in that: The temperature of the soy milk in the composite electromagnetic field is 50-80°C.

8. The method for improving the emulsification property of soybean milk according to claim 1, characterized in that: The pulping materials for forming the soy milk include one or more of soybeans, red beans and black beans.

9. A method for preparing soy milk, characterized in that: include: preparing soybean milk from the pulped material; Then, the soy milk is treated by the method according to any one of claims 1 to 8.

10. A method for improving the fineness of soy milk taste, characterized in that: include: The soy milk is processed by the method according to any one of claims 1 to 8.

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